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"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
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"disqusTitle": "DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like",
"title": "DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like",
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"content": "\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eat Less Meat: A Small Change with a Big Impact",
"title": "Eat Less Meat: A Small Change with a Big Impact",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Industrial agriculture is reshaping the world, from our atmosphere to our dinner plates. Familiarize yourself with the current landscape: Meet your meats.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-117917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px.jpg\" alt=\"\" width=\"700\" height=\"2291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-160x524.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-240x785.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-375x1227.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-520x1702.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-117918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px.jpg\" alt=\"\" width=\"700\" height=\"440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat2-700px-520x327.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-117919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px.jpg\" alt=\"\" width=\"700\" height=\"876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat3-4-700px-520x651.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px.jpg\" alt=\"\" width=\"700\" height=\"616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-240x211.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-375x330.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat5-700px-520x458.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px.jpg\" alt=\"\" width=\"700\" height=\"1324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-160x303.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-240x454.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-375x709.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat6-7-8-700px-520x984.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px.jpg\" alt=\"\" width=\"700\" height=\"663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-375x355.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-520x493.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px.jpg\" alt=\"\" width=\"700\" height=\"784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-240x269.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-375x420.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-520x582.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat11.gif\" alt=\"\" width=\"700\" height=\"937\">\u003cimg class=\"aligncenter size-full wp-image-117925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px.jpg\" alt=\"\" width=\"700\" height=\"1535\" 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https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-240x431.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-375x674.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-520x935.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px.jpg\" alt=\"\" width=\"700\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-160x376.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-240x564.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-375x881.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-520x1221.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px.jpg\" alt=\"\" width=\"700\" height=\"564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-520x419.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px.jpg\" alt=\"\" width=\"700\" height=\"680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-375x364.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-520x505.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-50x50.jpg 50w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px.jpg\" alt=\"\" width=\"700\" height=\"674\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-240x231.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-375x361.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-520x501.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-32x32.jpg 32w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/p>\n\u003cul>\n\u003ch3>\u003cstrong>FURTHER READING AND DATA SOURCES\u003c/strong>\u003c/h3>\n\u003cli>\u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/per-capita-consumption-of-poultry-and-livestock-1965-to-estimated-2012-in-pounds/\">American poultry and livestock consumption through history\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.nrdc.org/sites/default/files/less-beef-less-carbon-ip.pdf\">The Natural Resources Defense Council’s meat-eating study\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.worldwatch.org/node/6294\">The climate price of meat production\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://chartsbin.com/view/12730\">The growing demand for meat products worldwide\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.boell.de/sites/default/files/meat_atlas2014_kommentierbar.pdf\">The Meat Atlas 2014\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://data.oecd.org/agroutput/meat-consumption.htm\">OECD’s global per-capita meat consumption data\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.telegraph.co.uk/travel/maps-and-graphics/world-according-to-meat-consumption/\">The Nation that Eats the Least Meat per Capita\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://factoryfarmmap.org/#animal:all;location:US;year:2012\">The concentration of animal agriculture in the U.S.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thedodo.com/bigger-chickens-breed-select-754013461.html\">Average farmed chicken size\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.takepart.com/article/2015/10/13/china-meat-consumption\">The Chinese government’s unease over the country’s shifting meat-eating habits\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://fusion.net/story/317473/china-wants-to-cut-meat-eating-in-half/\">China wants to cut meat-eating in half\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.nytimes.com/2017/03/21/dining/beef-consumption-emissions.html\">The real reasons why Americans are cutting back on their meat consumption\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/26/465431695/eat-less-meat-were-told-but-americans-habits-are-slow-to-change\">Eat Less Meat, We’re Told. But Americans’ Habits Are Slow To Change\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.aspca.org/animal-protection/public-policy/ag-gag-legislation-state\">Ag-gag laws across the country\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fao.org/soils-portal/soil-management/soil-carbon-sequestration/en/\">The largely untapped promise of carbon farming\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.marincarbonproject.org/carbon-farming/carbon-farm-plans\">Carbon Farm plans\u003c/a>\u003c/li>\n\u003cli>And the bad news: \u003ca href=\"https://www.ers.usda.gov/amber-waves/2016/september/us-beef-and-pork-consumption-projected-to-rebound/\">American meat-eating is likely to rebound from its modest dip\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Industrial agriculture is reshaping the world, from our atmosphere to our dinner plates. Familiarize yourself with the current landscape: Meet your meats.\r\n\r\n",
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"description": "Industrial agriculture is reshaping the world, from our atmosphere to our dinner plates. Familiarize yourself with the current landscape: Meet your meats.\r\n\r\n",
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"nprByline": "\u003ca href=\"http://civileats.com/author/scagle/\">Susie Cagle\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Industrial agriculture is reshaping the world, from our atmosphere to our dinner plates. Familiarize yourself with the current landscape: Meet your meats.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-117917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px.jpg\" alt=\"\" width=\"700\" height=\"2291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-160x524.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-240x785.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-375x1227.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat1new-700px-520x1702.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-117918\" 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class=\"aligncenter size-full wp-image-117922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px.jpg\" alt=\"\" width=\"700\" height=\"663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-240x227.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-375x355.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat9-700px-520x493.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px.jpg\" alt=\"\" width=\"700\" height=\"784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-240x269.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-375x420.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat10-700px-520x582.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat11.gif\" alt=\"\" width=\"700\" height=\"937\">\u003cimg class=\"aligncenter size-full wp-image-117925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px.jpg\" alt=\"\" width=\"700\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-160x351.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-240x526.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-375x822.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat12-13new-700px-520x1140.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px.jpg\" alt=\"\" width=\"700\" height=\"1258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-160x288.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-240x431.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-375x674.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat14-15-700px-520x935.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px.jpg\" alt=\"\" width=\"700\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-160x376.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-240x564.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-375x881.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat16-17new-700px-520x1221.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px.jpg\" alt=\"\" width=\"700\" height=\"564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat18-700px-520x419.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px.jpg\" alt=\"\" width=\"700\" height=\"680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-375x364.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-520x505.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat19new-700px-50x50.jpg 50w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cimg class=\"aligncenter size-full wp-image-117930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px.jpg\" alt=\"\" width=\"700\" height=\"674\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-240x231.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-375x361.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-520x501.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Cagle_CivilEats_meat20-700px-32x32.jpg 32w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/p>\n\u003cul>\n\u003ch3>\u003cstrong>FURTHER READING AND DATA SOURCES\u003c/strong>\u003c/h3>\n\u003cli>\u003ca href=\"http://www.nationalchickencouncil.org/about-the-industry/statistics/per-capita-consumption-of-poultry-and-livestock-1965-to-estimated-2012-in-pounds/\">American poultry and livestock consumption through history\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.nrdc.org/sites/default/files/less-beef-less-carbon-ip.pdf\">The Natural Resources Defense Council’s meat-eating study\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.worldwatch.org/node/6294\">The climate price of meat production\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://chartsbin.com/view/12730\">The growing demand for meat products worldwide\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.boell.de/sites/default/files/meat_atlas2014_kommentierbar.pdf\">The Meat Atlas 2014\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://data.oecd.org/agroutput/meat-consumption.htm\">OECD’s global per-capita meat consumption data\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.telegraph.co.uk/travel/maps-and-graphics/world-according-to-meat-consumption/\">The Nation that Eats the Least Meat per Capita\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://factoryfarmmap.org/#animal:all;location:US;year:2012\">The concentration of animal agriculture in the U.S.\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thedodo.com/bigger-chickens-breed-select-754013461.html\">Average farmed chicken size\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.takepart.com/article/2015/10/13/china-meat-consumption\">The Chinese government’s unease over the country’s shifting meat-eating habits\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://fusion.net/story/317473/china-wants-to-cut-meat-eating-in-half/\">China wants to cut meat-eating in half\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.nytimes.com/2017/03/21/dining/beef-consumption-emissions.html\">The real reasons why Americans are cutting back on their meat consumption\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/26/465431695/eat-less-meat-were-told-but-americans-habits-are-slow-to-change\">Eat Less Meat, We’re Told. But Americans’ Habits Are Slow To Change\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.aspca.org/animal-protection/public-policy/ag-gag-legislation-state\">Ag-gag laws across the country\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fao.org/soils-portal/soil-management/soil-carbon-sequestration/en/\">The largely untapped promise of carbon farming\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.marincarbonproject.org/carbon-farming/carbon-farm-plans\">Carbon Farm plans\u003c/a>\u003c/li>\n\u003cli>And the bad news: \u003ca href=\"https://www.ers.usda.gov/amber-waves/2016/september/us-beef-and-pork-consumption-projected-to-rebound/\">American meat-eating is likely to rebound from its modest dip\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "What Do Friendly Fungi Have To Offer You? An Exploration of the Functional and Culinary Uses of Mushrooms",
"title": "What Do Friendly Fungi Have To Offer You? An Exploration of the Functional and Culinary Uses of Mushrooms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>“What are mushrooms doing in my coffee?” I wonder as I sit in my Holistic Nutrition class looking at the beverage I grabbed from Whole Foods to satisfy my caffeine craving earlier this morning. I was half asleep when I plucked the first bottle I saw that said “cold brew” from the seemingly never-ending wall of drinks in the refrigerated section. It is only later that I realized I picked up \u003ca href=\"http://rebbl.co/\">REBBL’s\u003c/a>, Reishi Mushroom cold brew coffee. The drink had the familiar deep taste of coffee with earthy notes and some creamy sweetness, but the most intriguing element was that I was drinking fungi! I love trying different food concoctions, but what’s with the mushrooms? Is this a thing? My thirst was quenched, but my curiosity was peaked. I looked on REBBL’s website and found that they describe the reishi mushrooms as an “adaptogen” that “decreases the flood of stress hormones into the body.” Hmm, that sounds too good to be true.\u003c/p>\n\u003cp>I reached out to Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up many culinary creations with fungi. I was interested in learning more about the royal kingdom of fungi and how I could incorporate them in more than just my coffee.\u003c/p>\n\u003cp>\u003cstrong>How did you get into mushrooms?\u003c/strong>\u003c/p>\n\u003cp>My whole family is from Russia and I have very vivid memories of going mushroom hunting as a kid. Five years ago I tapped back into that passion when I started working at a farmers’ market mushroom stand in Baltimore, that’s when my obsession with fungi really flourished.\u003c/p>\n\u003cp>Actually, mushrooms are a big reason why I moved to the Bay Area. There is so much more community around fungi here and a longer foraging season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How long have humans been using mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Mushrooms have been used for thousands of years around the world in traditional Chinese medicine, Russia and even \u003ca href=\"https://en.wikipedia.org/wiki/%C3%96tzi\">Otzi\u003c/a>, the iceman who lived in 3,300 BCE was found to have two different types of medicinal mushrooms on him when he was discovered. So humans have used mushrooms for quite a long time as food, medicine, tinder and even paper.\u003c/p>\n\u003cp>Yeasts are single-celled fungi, so thanks to fungi we have fermentation! Humans have been fermenting food for thousands of years, and we wouldn't have bread, wine, beer, cheese, etc. without fungi.\u003c/p>\n\u003cp>Comparatively, mycology as a field is fairly new and it wasn’t until a few hundred years ago that people differentiated mushrooms from plants.\u003c/p>\n\u003cp>\u003cstrong>How are mushrooms different from plants?\u003c/strong>\u003c/p>\n\u003cp>On a cellular level, mushrooms are more similar to animals than they are to plants. They have a dense protein-like substance in their cell walls called \u003cem>chitin\u003c/em> that is also found in arthropods and mollusks.\u003c/p>\n\u003cp>Fungi don't have cellulose in their cell walls like plants do and have a different way of getting energy. Mushrooms have evolved to have symbiotic relationships with plants since fungi are not capable of photosynthesis. Fungi act as a decomposer and break down decaying matter, transforming nutrients for plants to take up through their roots. Meanwhile, plants utilize photosynthesis and make carbohydrates that nourish the fungi.\u003c/p>\n\u003cp>\"Mushroom\" and \"fungi\" can be used interchangeably, but to be clear, a fungus is the whole organism and a mushroom is just the fruiting body of the organism. Just like the apple of a tree. Most of the organism is underground as mycelium, a web-like hyphal network of nutrient and information exchange.\u003c/p>\n\u003cp>Mushrooms definitely have their own kingdom for a reason.\u003c/p>\n\u003cfigure id=\"attachment_117820\" class=\"wp-caption aligncenter\" style=\"max-width: 2765px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mushroom2_edited-1.jpg\" alt=\"Illustrated mushrooms\" width=\"2765\" height=\"1743\" class=\"size-full wp-image-117820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1.jpg 2765w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-520x328.jpg 520w\" sizes=\"(max-width: 2765px) 100vw, 2765px\">\u003cfigcaption class=\"wp-caption-text\">Illustrated mushrooms \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the most popular mushrooms?\u003c/strong>\u003c/p>\n\u003cp>I’d say Reishi (\u003cem>Ganoderma lucidum\u003c/em>), Turkey Tail (\u003cem>Trametes versicolor\u003c/em>), Shiitake (\u003cem>Lentinula edodes\u003c/em>), Oyster (\u003cem>Pleurotus ostreatus\u003c/em>), Chaga (Inonotus obliquus), Lion’s Mayne (\u003cem>Hericium erinaceus\u003c/em>) and there are so many more.\u003c/p>\n\u003cp>Marketing for mushrooms is a big determining factor as to how the public sees them. They are being touted as these new “super foods” and are increasingly found in supplements, beverages and smoothies. A lot is left unaddressed around the preparation and sustainability of using some of these fungi. For example \u003ca href=\"http://michaelvertolli.blogspot.com/2013/09/chaga-and-wild-harvesting-dilemma.html\">Chaga\u003c/a>, is a parasitic mushroom that only grows on birch trees and it is over-harvested and killing acres of forest in places like Russia.\u003c/p>\n\u003cp>I am really happy that mushrooms are getting more into popular consciousness and are being used medicinally. I just want to make sure people are informed consumers and that they also keep in mind sustainability in their choice of mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are some health benefits of mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Some mushrooms have adaptogenic qualities that help the body maintain balance and adapt to stress. They can also nourish the adrenal glands, stimulate the immune system and have been studied to support treatment for certain types of cancers.\u003c/p>\n\u003cp>Reishi, is probably the most researched medicinal mushroom and is very popular in traditional Chinese medicine for its therapeutic effects.\u003c/p>\n\u003cp>I make my own \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">double extractions\u003c/a> of reishi and take it medicinally when I feel like I’m starting to get sick. I think that in addition to the ones that are considered “medicinal,” even mushrooms that are considered “gourmet” have a ton of beneficial properties.\u003c/p>\n\u003cp>Renowned fungi experts, \u003ca href=\"http://www.christopherhobbs.com/library/featured-articles/mushroom-articles/\">Christopher Hobbs\u003c/a> and \u003ca href=\"https://www.ted.com/speakers/paul_stamets\">Paul Stamets\u003c/a> have great resources for using different mushrooms for healing.\u003c/p>\n\u003cp>\u003cstrong>What are some of the best ways to prepare mushrooms?\u003c/strong>\u003c/p>\n\u003cp>It’s super important to cook mushrooms! They need heat to break down the \u003ca href=\"https://en.wikipedia.org/wiki/Chitin\" target=\"_blank\">\u003cem>chitin\u003c/em>\u003c/a> so we can access the \u003ca href=\"https://en.wikipedia.org/wiki/Beta-glucan\" target=\"_blank\">beta-glucans\u003c/a>, which are the immune boosting properties in mushrooms for humans.\u003c/p>\n\u003cp>A common misconception that has been over-generalized from the plant world to the mushroom world is that eating mushrooms raw is better for you. That’s not the case because they are actually really difficult to digest raw, and in some cases toxic.\u003c/p>\n\u003cp>Between you and me I’d like to see less raw slices of button mushrooms in salad bars.\u003c/p>\n\u003cp>Another way to consume mushrooms is through making a double extraction, which uses alcohol and water to draw out the beneficial elements of the mushrooms. (you can find out how to make it at \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">mountainroseherbs.com\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>How do you like to prepare mushrooms as food?\u003c/strong>\u003c/p>\n\u003cp>I like simply sautéing mushrooms in butter, such as chanterelle, maitake, oyster mushrooms and shitake. We are really lucky to live in an area where these mushrooms are easy to get either in the wild or locally at grocery stores. One of my favorite dishes to make is a miso mushroom soup (\u003cem>see recipe below\u003c/em>).\u003c/p>\n\u003cp>For woodier mushrooms like reishi and turkey tail, you can’t really just cook and eat them because they are super tough. (It’s like trying to munch on a tree.) I like making these mushrooms in a decoction (\u003cem>see recipe below\u003c/em>), which is when dried mushrooms are simmered in water for 20-45 minutes and then the liquid is used in soups, stews and beverages.\u003c/p>\n\u003cp>If you have a powerful high-speed blender, you can even blend the previously cooked mushrooms and dehydrate the mixture, making a powder to be used in other recipes, like baked goods. This way, you are getting the beneficial beta-glucans from the mushrooms that have become more bioavailable by cooking.\u003c/p>\n\u003cp>\u003cstrong>Where can you buy quality mushrooms?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> in the Ferry Building has a great selection of fresh and dried mushrooms. They even have kits for you to grow mushrooms at home. And if you’re in the East Bay, \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> have pretty great varieties of fresh mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are good resources for folks who want to connect with people around mushrooms?\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.mssf.org/\">Mycological Society of San Francisco\u003c/a>, \u003ca href=\"http://bayareamushrooms.org/\">Bay Area Mycological Society\u003c/a> and the \u003ca href=\"https://bayarearadicalmycologytest.wordpress.com/\">Bay Area Applied Mycology\u003c/a> have great monthly meet-ups, classes and events about mushrooms. This is a great place to start if you are interested in foraging your own mushrooms too.\u003c/p>\n\u003chr>\n\u003cp>After my chat with Rivkah, I felt inspired to get started exploring all the creative ways I could involve fungi in my life. I also found studies that support mushrooms’ medicinal functions in relation to chronic \u003ca href=\"http://www.dl.begellhouse.com/journals/708ae68d64b17c52,72e968661ff5d957,09001a9418679e96.html\">Hepatitis B\u003c/a> and their \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3339609/\">anti-tumor potential\u003c/a>. Maybe I can forget the coffee and just go straight for the mushrooms. Their \u003ca href=\"https://www.uspharmacist.com/article/adaptogenic-or-medicinal-mushrooms\">adaptogenic qualities\u003c/a> may give me a more supportive morning boost.\u003c/p>\n\u003cp>\u003cstrong>How to make a mushroom decoction:\u003c/strong>\u003c/p>\n\u003cp>Decoctions are a great way to use woodier mushrooms, such as reishi or turkey tail.\u003c/p>\n\u003cp>Place 2-4 tablespoons of dried mushrooms ground into fine pieces in a medium saucepan and cover with a quart of cold water. Bring the mixture to a boil and then turn down the heat and simmer for 20 to 45 minutes depending on desired strength.\u003c/p>\n\u003cp>Then strain the mushrooms and save the liquid in a jar or freeze in an ice cube tray for easy single servings.\u003c/p>\n\u003ch2>Recipe: Rivkah’s Mushroomy Miso Soup:\u003c/h2>\n\u003cp>Using a mix of fresh and dried mushrooms gives the soup a nice variety of textures. I also tear fresh maitake and oyster mushroom instead of cutting them because I think it seals in the flavor better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Serves 6 people\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 Tbsp coconut oil\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>4-5 cloves garlic, minced\u003c/li>\n\u003cli>1-inch piece of ginger, peeled and minced\u003c/li>\n\u003cli>1-2 carrots, sliced into rounds\u003c/li>\n\u003cli>1 head baby bok choy thinly sliced lengthwise\u003c/li>\n\u003cli>1 oz. dried shitake mushrooms\u003c/li>\n\u003cli>1 oz. dried woodear mushrooms\u003c/li>\n\u003cli>4 oz. fresh maitake mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>4 oz. fresh oyster mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>¼ cup white miso\u003c/li>\n\u003cli>½ gallon water\u003c/li>\n\u003cli>pinch of salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For each serving, add to taste:\u003c/strong>\n\u003cli>1 tsp tamari/soy sauce\u003c/li>\n\u003cli>1 tsp hot pepper sesame oil\u003c/li>\n\u003cli>1 sheet of nori seaweed ripped into pieces\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put dried mushrooms in a bowl, cover with boiling water and let sit for 10 minutes.\u003c/li>\n\u003cli>Meanwhile set a pot with 1/2 gallon of water to boil.\u003c/li>\n\u003cli>In another large pot, melt the coconut oil over medium heat, and add the onion, garlic, ginger, and carrot. Add a pinch of salt, stir to coat in the oil, cover with a lid and let cook for a few minutes until the onions are glassy and the carrots are tender.\u003c/li>\n\u003cli>When the water boils add the fresh mushrooms to the pot and stir. Leave them to cook for about 7 minutes with the lid off.\u003c/li>\n\u003cli>Strain the rehydrated (dried) mushrooms, reserving the liquid, and add the mushrooms to the pot, stirring for a couple minutes, then add the mushroom liquid.\u003c/li>\n\u003cli>By this time, your pot of water should at least be steaming—it's okay if it's not boiling yet, you just want it hot so it won't halt the cooking process—slowly pour the water and mushrooms into the other pot. If you like your soups fairly dense you may not need all of the water, if you like thin soups you may need more.\u003c/li>\n\u003cli>Add the bok choy.\u003c/li>\n\u003cli>Keep an eye on the pot so it doesn't boil because that’s too hot a temperature for the delicate, beneficial microorganisms in miso. Once the pot is starting to steam, turn off the heat, put the miso into a medium bowl, ladle out a half cup of the hot liquid and mix to make a paste. Gradually thin with more liquid, and pour back into the pot.\u003c/li>\n\u003cli>Ladle soup into serving bowls, add tamari/soy sauce, hot pepper sesame oil, and nori to taste, and enjoy.\u003c/li>\n\u003cli>Feel free to experiment! I like to eat this soup by itself or sometimes I serve it over rice or soba noodles I also modify this recipe by adding kabocha squash or sweet potato cubes.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up culinary creations with fungi, shares her knowledge about: types of mushroom, local mycology resources, cooking preparation, best places to buy a variety of quality fungi, health benefits, and a recipe for Mushroomy Miso Soup.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>“What are mushrooms doing in my coffee?” I wonder as I sit in my Holistic Nutrition class looking at the beverage I grabbed from Whole Foods to satisfy my caffeine craving earlier this morning. I was half asleep when I plucked the first bottle I saw that said “cold brew” from the seemingly never-ending wall of drinks in the refrigerated section. It is only later that I realized I picked up \u003ca href=\"http://rebbl.co/\">REBBL’s\u003c/a>, Reishi Mushroom cold brew coffee. The drink had the familiar deep taste of coffee with earthy notes and some creamy sweetness, but the most intriguing element was that I was drinking fungi! I love trying different food concoctions, but what’s with the mushrooms? Is this a thing? My thirst was quenched, but my curiosity was peaked. I looked on REBBL’s website and found that they describe the reishi mushrooms as an “adaptogen” that “decreases the flood of stress hormones into the body.” Hmm, that sounds too good to be true.\u003c/p>\n\u003cp>I reached out to Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up many culinary creations with fungi. I was interested in learning more about the royal kingdom of fungi and how I could incorporate them in more than just my coffee.\u003c/p>\n\u003cp>\u003cstrong>How did you get into mushrooms?\u003c/strong>\u003c/p>\n\u003cp>My whole family is from Russia and I have very vivid memories of going mushroom hunting as a kid. Five years ago I tapped back into that passion when I started working at a farmers’ market mushroom stand in Baltimore, that’s when my obsession with fungi really flourished.\u003c/p>\n\u003cp>Actually, mushrooms are a big reason why I moved to the Bay Area. There is so much more community around fungi here and a longer foraging season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How long have humans been using mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Mushrooms have been used for thousands of years around the world in traditional Chinese medicine, Russia and even \u003ca href=\"https://en.wikipedia.org/wiki/%C3%96tzi\">Otzi\u003c/a>, the iceman who lived in 3,300 BCE was found to have two different types of medicinal mushrooms on him when he was discovered. So humans have used mushrooms for quite a long time as food, medicine, tinder and even paper.\u003c/p>\n\u003cp>Yeasts are single-celled fungi, so thanks to fungi we have fermentation! Humans have been fermenting food for thousands of years, and we wouldn't have bread, wine, beer, cheese, etc. without fungi.\u003c/p>\n\u003cp>Comparatively, mycology as a field is fairly new and it wasn’t until a few hundred years ago that people differentiated mushrooms from plants.\u003c/p>\n\u003cp>\u003cstrong>How are mushrooms different from plants?\u003c/strong>\u003c/p>\n\u003cp>On a cellular level, mushrooms are more similar to animals than they are to plants. They have a dense protein-like substance in their cell walls called \u003cem>chitin\u003c/em> that is also found in arthropods and mollusks.\u003c/p>\n\u003cp>Fungi don't have cellulose in their cell walls like plants do and have a different way of getting energy. Mushrooms have evolved to have symbiotic relationships with plants since fungi are not capable of photosynthesis. Fungi act as a decomposer and break down decaying matter, transforming nutrients for plants to take up through their roots. Meanwhile, plants utilize photosynthesis and make carbohydrates that nourish the fungi.\u003c/p>\n\u003cp>\"Mushroom\" and \"fungi\" can be used interchangeably, but to be clear, a fungus is the whole organism and a mushroom is just the fruiting body of the organism. Just like the apple of a tree. Most of the organism is underground as mycelium, a web-like hyphal network of nutrient and information exchange.\u003c/p>\n\u003cp>Mushrooms definitely have their own kingdom for a reason.\u003c/p>\n\u003cfigure id=\"attachment_117820\" class=\"wp-caption aligncenter\" style=\"max-width: 2765px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mushroom2_edited-1.jpg\" alt=\"Illustrated mushrooms\" width=\"2765\" height=\"1743\" class=\"size-full wp-image-117820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1.jpg 2765w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-520x328.jpg 520w\" sizes=\"(max-width: 2765px) 100vw, 2765px\">\u003cfigcaption class=\"wp-caption-text\">Illustrated mushrooms \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the most popular mushrooms?\u003c/strong>\u003c/p>\n\u003cp>I’d say Reishi (\u003cem>Ganoderma lucidum\u003c/em>), Turkey Tail (\u003cem>Trametes versicolor\u003c/em>), Shiitake (\u003cem>Lentinula edodes\u003c/em>), Oyster (\u003cem>Pleurotus ostreatus\u003c/em>), Chaga (Inonotus obliquus), Lion’s Mayne (\u003cem>Hericium erinaceus\u003c/em>) and there are so many more.\u003c/p>\n\u003cp>Marketing for mushrooms is a big determining factor as to how the public sees them. They are being touted as these new “super foods” and are increasingly found in supplements, beverages and smoothies. A lot is left unaddressed around the preparation and sustainability of using some of these fungi. For example \u003ca href=\"http://michaelvertolli.blogspot.com/2013/09/chaga-and-wild-harvesting-dilemma.html\">Chaga\u003c/a>, is a parasitic mushroom that only grows on birch trees and it is over-harvested and killing acres of forest in places like Russia.\u003c/p>\n\u003cp>I am really happy that mushrooms are getting more into popular consciousness and are being used medicinally. I just want to make sure people are informed consumers and that they also keep in mind sustainability in their choice of mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are some health benefits of mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Some mushrooms have adaptogenic qualities that help the body maintain balance and adapt to stress. They can also nourish the adrenal glands, stimulate the immune system and have been studied to support treatment for certain types of cancers.\u003c/p>\n\u003cp>Reishi, is probably the most researched medicinal mushroom and is very popular in traditional Chinese medicine for its therapeutic effects.\u003c/p>\n\u003cp>I make my own \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">double extractions\u003c/a> of reishi and take it medicinally when I feel like I’m starting to get sick. I think that in addition to the ones that are considered “medicinal,” even mushrooms that are considered “gourmet” have a ton of beneficial properties.\u003c/p>\n\u003cp>Renowned fungi experts, \u003ca href=\"http://www.christopherhobbs.com/library/featured-articles/mushroom-articles/\">Christopher Hobbs\u003c/a> and \u003ca href=\"https://www.ted.com/speakers/paul_stamets\">Paul Stamets\u003c/a> have great resources for using different mushrooms for healing.\u003c/p>\n\u003cp>\u003cstrong>What are some of the best ways to prepare mushrooms?\u003c/strong>\u003c/p>\n\u003cp>It’s super important to cook mushrooms! They need heat to break down the \u003ca href=\"https://en.wikipedia.org/wiki/Chitin\" target=\"_blank\">\u003cem>chitin\u003c/em>\u003c/a> so we can access the \u003ca href=\"https://en.wikipedia.org/wiki/Beta-glucan\" target=\"_blank\">beta-glucans\u003c/a>, which are the immune boosting properties in mushrooms for humans.\u003c/p>\n\u003cp>A common misconception that has been over-generalized from the plant world to the mushroom world is that eating mushrooms raw is better for you. That’s not the case because they are actually really difficult to digest raw, and in some cases toxic.\u003c/p>\n\u003cp>Between you and me I’d like to see less raw slices of button mushrooms in salad bars.\u003c/p>\n\u003cp>Another way to consume mushrooms is through making a double extraction, which uses alcohol and water to draw out the beneficial elements of the mushrooms. (you can find out how to make it at \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">mountainroseherbs.com\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>How do you like to prepare mushrooms as food?\u003c/strong>\u003c/p>\n\u003cp>I like simply sautéing mushrooms in butter, such as chanterelle, maitake, oyster mushrooms and shitake. We are really lucky to live in an area where these mushrooms are easy to get either in the wild or locally at grocery stores. One of my favorite dishes to make is a miso mushroom soup (\u003cem>see recipe below\u003c/em>).\u003c/p>\n\u003cp>For woodier mushrooms like reishi and turkey tail, you can’t really just cook and eat them because they are super tough. (It’s like trying to munch on a tree.) I like making these mushrooms in a decoction (\u003cem>see recipe below\u003c/em>), which is when dried mushrooms are simmered in water for 20-45 minutes and then the liquid is used in soups, stews and beverages.\u003c/p>\n\u003cp>If you have a powerful high-speed blender, you can even blend the previously cooked mushrooms and dehydrate the mixture, making a powder to be used in other recipes, like baked goods. This way, you are getting the beneficial beta-glucans from the mushrooms that have become more bioavailable by cooking.\u003c/p>\n\u003cp>\u003cstrong>Where can you buy quality mushrooms?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> in the Ferry Building has a great selection of fresh and dried mushrooms. They even have kits for you to grow mushrooms at home. And if you’re in the East Bay, \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> have pretty great varieties of fresh mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are good resources for folks who want to connect with people around mushrooms?\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.mssf.org/\">Mycological Society of San Francisco\u003c/a>, \u003ca href=\"http://bayareamushrooms.org/\">Bay Area Mycological Society\u003c/a> and the \u003ca href=\"https://bayarearadicalmycologytest.wordpress.com/\">Bay Area Applied Mycology\u003c/a> have great monthly meet-ups, classes and events about mushrooms. This is a great place to start if you are interested in foraging your own mushrooms too.\u003c/p>\n\u003chr>\n\u003cp>After my chat with Rivkah, I felt inspired to get started exploring all the creative ways I could involve fungi in my life. I also found studies that support mushrooms’ medicinal functions in relation to chronic \u003ca href=\"http://www.dl.begellhouse.com/journals/708ae68d64b17c52,72e968661ff5d957,09001a9418679e96.html\">Hepatitis B\u003c/a> and their \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3339609/\">anti-tumor potential\u003c/a>. Maybe I can forget the coffee and just go straight for the mushrooms. Their \u003ca href=\"https://www.uspharmacist.com/article/adaptogenic-or-medicinal-mushrooms\">adaptogenic qualities\u003c/a> may give me a more supportive morning boost.\u003c/p>\n\u003cp>\u003cstrong>How to make a mushroom decoction:\u003c/strong>\u003c/p>\n\u003cp>Decoctions are a great way to use woodier mushrooms, such as reishi or turkey tail.\u003c/p>\n\u003cp>Place 2-4 tablespoons of dried mushrooms ground into fine pieces in a medium saucepan and cover with a quart of cold water. Bring the mixture to a boil and then turn down the heat and simmer for 20 to 45 minutes depending on desired strength.\u003c/p>\n\u003cp>Then strain the mushrooms and save the liquid in a jar or freeze in an ice cube tray for easy single servings.\u003c/p>\n\u003ch2>Recipe: Rivkah’s Mushroomy Miso Soup:\u003c/h2>\n\u003cp>Using a mix of fresh and dried mushrooms gives the soup a nice variety of textures. I also tear fresh maitake and oyster mushroom instead of cutting them because I think it seals in the flavor better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6 people\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 Tbsp coconut oil\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>4-5 cloves garlic, minced\u003c/li>\n\u003cli>1-inch piece of ginger, peeled and minced\u003c/li>\n\u003cli>1-2 carrots, sliced into rounds\u003c/li>\n\u003cli>1 head baby bok choy thinly sliced lengthwise\u003c/li>\n\u003cli>1 oz. dried shitake mushrooms\u003c/li>\n\u003cli>1 oz. dried woodear mushrooms\u003c/li>\n\u003cli>4 oz. fresh maitake mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>4 oz. fresh oyster mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>¼ cup white miso\u003c/li>\n\u003cli>½ gallon water\u003c/li>\n\u003cli>pinch of salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For each serving, add to taste:\u003c/strong>\n\u003cli>1 tsp tamari/soy sauce\u003c/li>\n\u003cli>1 tsp hot pepper sesame oil\u003c/li>\n\u003cli>1 sheet of nori seaweed ripped into pieces\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put dried mushrooms in a bowl, cover with boiling water and let sit for 10 minutes.\u003c/li>\n\u003cli>Meanwhile set a pot with 1/2 gallon of water to boil.\u003c/li>\n\u003cli>In another large pot, melt the coconut oil over medium heat, and add the onion, garlic, ginger, and carrot. Add a pinch of salt, stir to coat in the oil, cover with a lid and let cook for a few minutes until the onions are glassy and the carrots are tender.\u003c/li>\n\u003cli>When the water boils add the fresh mushrooms to the pot and stir. Leave them to cook for about 7 minutes with the lid off.\u003c/li>\n\u003cli>Strain the rehydrated (dried) mushrooms, reserving the liquid, and add the mushrooms to the pot, stirring for a couple minutes, then add the mushroom liquid.\u003c/li>\n\u003cli>By this time, your pot of water should at least be steaming—it's okay if it's not boiling yet, you just want it hot so it won't halt the cooking process—slowly pour the water and mushrooms into the other pot. If you like your soups fairly dense you may not need all of the water, if you like thin soups you may need more.\u003c/li>\n\u003cli>Add the bok choy.\u003c/li>\n\u003cli>Keep an eye on the pot so it doesn't boil because that’s too hot a temperature for the delicate, beneficial microorganisms in miso. Once the pot is starting to steam, turn off the heat, put the miso into a medium bowl, ladle out a half cup of the hot liquid and mix to make a paste. Gradually thin with more liquid, and pour back into the pot.\u003c/li>\n\u003cli>Ladle soup into serving bowls, add tamari/soy sauce, hot pepper sesame oil, and nori to taste, and enjoy.\u003c/li>\n\u003cli>Feel free to experiment! I like to eat this soup by itself or sometimes I serve it over rice or soba noodles I also modify this recipe by adding kabocha squash or sweet potato cubes.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How New Roots Are Driving An Apple Renaissance",
"title": "How New Roots Are Driving An Apple Renaissance",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"That's the old industry,\" Tom Auvil tells me, nodding toward an apple orchard that we're driving past. We're near Wenatchee, Wash., which calls itself the Apple Capital of the World. Auvil grew up in the apple business, and until recently, he was a horticulturist for the \u003ca href=\"http://www.treefruitresearch.com/\">Washington Tree Fruit Research Commission\u003c/a>.\u003c/p>\n\u003cp>The trees do look old, but that's not what Auvil is getting at. He's talking about their size and shape. They're large and round, far enough apart to let their branches spread. In the fall, workers will have to climb ladders to pick their fruit.\u003c/p>\n\u003cfigure id=\"attachment_117858\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg\" alt=\"An old-style apple orchard near Malaga, Wash.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An old-style apple orchard near Malaga, Wash. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the image of the old apple industry: stately rows of Red Delicious and Golden Delicious apples.\u003c/p>\n\u003cp>But here is what the new apple industry looks like. This orchard looks more like a vineyard.\u003c/p>\n\u003cfigure id=\"attachment_117859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg\" alt=\"Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These trees are young, so they're tiny. But they'll never get very big. They're packed closely together, thousands of them on a single acre. Each tree is supported by poles or wires. Workers can harvest the apples while standing on platforms that roll slowly past the row of trees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The source of this transformation is something that we can't even see: the roots.\u003c/p>\n\u003cp>Commercial apple trees, you see, don't grow from seeds. They're spliced together from two different sources. To create a new Honeycrisp or Fuji tree, you have to cut a small branch, or just a bud, from a parent tree of that variety. This branch needs roots to survive and grow, so you have to graft that branch onto the root from some other apple tree.\u003c/p>\n\u003cp>Each new tree that goes into an orchard has a tag that identifies both parts of the tree: the variety of the buds, in this case Cosmic Crisp, and the variety of the \"rootstock,\" in this case a line of roots known as M.9.\u003c/p>\n\u003cfigure id=\"attachment_117860\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg\" alt=\"This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the old days, most tree nurseries in the United States didn't really care what roots they used. They'd just grow seedlings from random apple seeds and use them as their \"rootstock.\"\u003c/p>\n\u003cp>Seedling roots were genetically diverse, which meant that each tree in the orchard was slightly different from its neighbor, and the apple grower had to prune each one with individual care. \"It took an artistic eye to figure out how to grow a tree large enough and in a productive enough form,\" says Auvil.\u003c/p>\n\u003cp>The trees in new-style orchards, though, are grafted onto the roots of \"dwarf\" trees. And that rootstock revolution \"was a massive switch,\" says Kate Evans, who manages apple breeding at Washington State University. \"\"That dwarfing rootstock enabled this more intensive production system that we have. As we move forward, it means that we can move into having orchards where our fruit is much more uniform, we're not having problems of managing a big three-dimensional canopy, we can move forward with mechanization, we can lose ladders, which are dangerous.\"\u003c/p>\n\u003cp>In Washington, dwarfing rootstocks transformed the state's apple industry, starting in the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_117861\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg\" alt=\"A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now a second wave in that rootstock revolution is underway. Because the first wave was built on a startling vulnerability.\u003c/p>\n\u003cp>It was based on just a handful of dwarfing rootstocks, known as \"\u003ca href=\"http://www.emr.ac.uk/projects/rootstock-research-east-malling-history/\">Malling\u003c/a>\" rootstocks because they were selected at a research center in East Malling, England. In fact, for decades, a single type of dwarfing roots dominated the industry — that one called M.9, or Malling 9. \"Up to 2013, M.9 was the global standard for dwarf rootstock production around the world,\" says Auvil.\u003c/p>\n\u003cp>This meant that any weakness in Malling 9, any vulnerability to disease, made much of the world's apple production vulnerable as well. And M.9 did have vulnerabilities — to a disease called fire blight, for instance, as well as to diseases caused by soil fungi.\u003c/p>\n\u003cp>A few foresighted apple breeders at Cornell University and the U.S. Department of Agriculture's research station in Geneva, N.Y., came riding to the rescue. In the 1970s, two of them, James Cummins and Herbert Aldwinckle, started \u003ca href=\"http://www.nationalgeographic.com/people-and-culture/food/the-plate/2016/october/to-combat-disease--apples-return-to-their-roots/\">looking\u003c/a> for other, hardier, dwarf trees that also could serve as rootstocks. They \u003ca href=\"https://www.ars.usda.gov/ARSUserFiles/80600500/gennaro/generaldescriptionofthegenevabreedingprogram.pdf\">tested\u003c/a> seedlings that were grown from the seeds of wild apple trees that collectors brought back from the apple's ancestral homeland of central Asia.\u003c/p>\n\u003cp>\"They basically tried to kill every seedling,\" says Auvil. \"They would flood these trays of seedlings with a cocktail of fungal diseases to see if they could kill them with root rots. And then they'd take the survivors and inoculate them with fire blight.\"\u003c/p>\n\u003cp>It took decades, and the researchers who started this effort have since retired, but a USDA plant breeder named Gennaro Fazio has carried on their work. In recent years, he has tested and released a \u003ca href=\"http://www.ctl.cornell.edu/plants/GENEVA-Apple-Rootstocks-Comparison-Chart.pdf\">series\u003c/a> of new dwarfing rootstocks, known as the Geneva rootstocks.\u003c/p>\n\u003cp>These Geneva rootstocks have become the first choice for apple growers planting new orchards — especially when they're replanting, putting new trees into the same land where apple trees previously grew, because that soil usually is full of fungi that attack apple roots.\u003c/p>\n\u003cp>Geneva rootstocks are in short supply, though. Nurseries have to multiply their supply of them by cutting pieces of the roots and replanting them, just as they have to take cuttings of Honeycrisp branches in order to create new trees. It's a slow, laborious process.\u003c/p>\n\u003cp>But it's the future — and the present, as shown by this tag on a newly planted tree near Wenatchee. The roots of this tree, named G.41, are from Geneva.\u003c/p>\n\u003cfigure id=\"attachment_117862\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg\" alt=\"A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root.\" width=\"2000\" height=\"1453\" class=\"size-full wp-image-117862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-520x378.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The apple renaissance of recent years has given us new varieties of fruit. But that's only half of the story, and half of the tree. Another revolution is happening below ground, in the tree roots.",
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"description": "The apple renaissance of recent years has given us new varieties of fruit. But that's only half of the story, and half of the tree. Another revolution is happening below ground, in the tree roots.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"That's the old industry,\" Tom Auvil tells me, nodding toward an apple orchard that we're driving past. We're near Wenatchee, Wash., which calls itself the Apple Capital of the World. Auvil grew up in the apple business, and until recently, he was a horticulturist for the \u003ca href=\"http://www.treefruitresearch.com/\">Washington Tree Fruit Research Commission\u003c/a>.\u003c/p>\n\u003cp>The trees do look old, but that's not what Auvil is getting at. He's talking about their size and shape. They're large and round, far enough apart to let their branches spread. In the fall, workers will have to climb ladders to pick their fruit.\u003c/p>\n\u003cfigure id=\"attachment_117858\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg\" alt=\"An old-style apple orchard near Malaga, Wash.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An old-style apple orchard near Malaga, Wash. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the image of the old apple industry: stately rows of Red Delicious and Golden Delicious apples.\u003c/p>\n\u003cp>But here is what the new apple industry looks like. This orchard looks more like a vineyard.\u003c/p>\n\u003cfigure id=\"attachment_117859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg\" alt=\"Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These trees are young, so they're tiny. But they'll never get very big. They're packed closely together, thousands of them on a single acre. Each tree is supported by poles or wires. Workers can harvest the apples while standing on platforms that roll slowly past the row of trees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The source of this transformation is something that we can't even see: the roots.\u003c/p>\n\u003cp>Commercial apple trees, you see, don't grow from seeds. They're spliced together from two different sources. To create a new Honeycrisp or Fuji tree, you have to cut a small branch, or just a bud, from a parent tree of that variety. This branch needs roots to survive and grow, so you have to graft that branch onto the root from some other apple tree.\u003c/p>\n\u003cp>Each new tree that goes into an orchard has a tag that identifies both parts of the tree: the variety of the buds, in this case Cosmic Crisp, and the variety of the \"rootstock,\" in this case a line of roots known as M.9.\u003c/p>\n\u003cfigure id=\"attachment_117860\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg\" alt=\"This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the old days, most tree nurseries in the United States didn't really care what roots they used. They'd just grow seedlings from random apple seeds and use them as their \"rootstock.\"\u003c/p>\n\u003cp>Seedling roots were genetically diverse, which meant that each tree in the orchard was slightly different from its neighbor, and the apple grower had to prune each one with individual care. \"It took an artistic eye to figure out how to grow a tree large enough and in a productive enough form,\" says Auvil.\u003c/p>\n\u003cp>The trees in new-style orchards, though, are grafted onto the roots of \"dwarf\" trees. And that rootstock revolution \"was a massive switch,\" says Kate Evans, who manages apple breeding at Washington State University. \"\"That dwarfing rootstock enabled this more intensive production system that we have. As we move forward, it means that we can move into having orchards where our fruit is much more uniform, we're not having problems of managing a big three-dimensional canopy, we can move forward with mechanization, we can lose ladders, which are dangerous.\"\u003c/p>\n\u003cp>In Washington, dwarfing rootstocks transformed the state's apple industry, starting in the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_117861\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg\" alt=\"A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now a second wave in that rootstock revolution is underway. Because the first wave was built on a startling vulnerability.\u003c/p>\n\u003cp>It was based on just a handful of dwarfing rootstocks, known as \"\u003ca href=\"http://www.emr.ac.uk/projects/rootstock-research-east-malling-history/\">Malling\u003c/a>\" rootstocks because they were selected at a research center in East Malling, England. In fact, for decades, a single type of dwarfing roots dominated the industry — that one called M.9, or Malling 9. \"Up to 2013, M.9 was the global standard for dwarf rootstock production around the world,\" says Auvil.\u003c/p>\n\u003cp>This meant that any weakness in Malling 9, any vulnerability to disease, made much of the world's apple production vulnerable as well. And M.9 did have vulnerabilities — to a disease called fire blight, for instance, as well as to diseases caused by soil fungi.\u003c/p>\n\u003cp>A few foresighted apple breeders at Cornell University and the U.S. Department of Agriculture's research station in Geneva, N.Y., came riding to the rescue. In the 1970s, two of them, James Cummins and Herbert Aldwinckle, started \u003ca href=\"http://www.nationalgeographic.com/people-and-culture/food/the-plate/2016/october/to-combat-disease--apples-return-to-their-roots/\">looking\u003c/a> for other, hardier, dwarf trees that also could serve as rootstocks. They \u003ca href=\"https://www.ars.usda.gov/ARSUserFiles/80600500/gennaro/generaldescriptionofthegenevabreedingprogram.pdf\">tested\u003c/a> seedlings that were grown from the seeds of wild apple trees that collectors brought back from the apple's ancestral homeland of central Asia.\u003c/p>\n\u003cp>\"They basically tried to kill every seedling,\" says Auvil. \"They would flood these trays of seedlings with a cocktail of fungal diseases to see if they could kill them with root rots. And then they'd take the survivors and inoculate them with fire blight.\"\u003c/p>\n\u003cp>It took decades, and the researchers who started this effort have since retired, but a USDA plant breeder named Gennaro Fazio has carried on their work. In recent years, he has tested and released a \u003ca href=\"http://www.ctl.cornell.edu/plants/GENEVA-Apple-Rootstocks-Comparison-Chart.pdf\">series\u003c/a> of new dwarfing rootstocks, known as the Geneva rootstocks.\u003c/p>\n\u003cp>These Geneva rootstocks have become the first choice for apple growers planting new orchards — especially when they're replanting, putting new trees into the same land where apple trees previously grew, because that soil usually is full of fungi that attack apple roots.\u003c/p>\n\u003cp>Geneva rootstocks are in short supply, though. Nurseries have to multiply their supply of them by cutting pieces of the roots and replanting them, just as they have to take cuttings of Honeycrisp branches in order to create new trees. It's a slow, laborious process.\u003c/p>\n\u003cp>But it's the future — and the present, as shown by this tag on a newly planted tree near Wenatchee. The roots of this tree, named G.41, are from Geneva.\u003c/p>\n\u003cfigure id=\"attachment_117862\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg\" alt=\"A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root.\" width=\"2000\" height=\"1453\" class=\"size-full wp-image-117862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-520x378.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buggin' Out at the 2017 SF DocFest",
"title": "Buggin' Out at the 2017 SF DocFest",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I don’t generally eat insects, except on the rare occasion when that green worm that lives in the arugula makes its way from the garden to my salad. And then, it is that squishy, uncomfortable mouth feeling that causes shudders and elicits laughter (and closer inspection of their own greens) from friends around the dinner table. Accidental entomophagy — the eating of insects — aside, I wonder why such an easy and abundant source of protein remains stubbornly taboo on the western plate. \u003c/p>\n\u003cp>A 2013 United Nations report, \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e.pdf\" target=\"_blank\">\"Edible Insects: Future Prospects for Food and Feed Security,\"\u003c/a> notes that insects are part of the traditional diet for nearly 2 billion people who utilize close to 2000 species as food. The subject of entomophagy has been popping up with greater frequency over the past decade in the U.S. (Well, at least in the Bay Area. I have recently learned not to extrapolate local experience for national reality.) We encounter youngsters daring us to try a “new” delicacy at street fairs or on sunny days in the park. Hmmm, crunchy and a little nutty…\u003c/p>\n\u003cfigure id=\"attachment_117789\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio.jpeg\" alt=\"\" width=\"1280\" height=\"720\" class=\"size-full wp-image-117789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-1020x574.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-1180x664.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-960x540.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-520x293.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Big Cricket Farm crickets on a Susie's Dog in Youngstown, OH\u003c/figcaption>\u003c/figure>\n\u003cp>Coinciding with the rise of gluten-free cooking, more packaged products (protein bars, pasta) are being produced with cricket flour. Moving away from the fringe and toward the culinary mainstream more traditional recipes (from Mexico, Thailand, Botswana and beyond) are being passed around for adventurous eaters to try — usually deep-fried — beetles, ants and crickets, among a host of other insects. \u003c/p>\n\u003cp>This persistent chirp will get louder when the SF DocFest (May 31 - June 15, 2017) kicks off its 16th anniversary at the Roxie, Vogue and New Mission theaters. The festival opens with the world premiere of Corbett Redford’s \u003ca href=\"https://ww2.kqed.org/arts/2017/05/16/the-definitive-documentary-on-east-bay-punk-is-coming-pit-warning/\" target=\"_blank\">\u003cem>Turn It Around: The Story of East Bay Punk\u003c/em>\u003c/a>, and features films that document huge swaths of real life, from art to activism to the environment and beyond. The festival features two food-related documentaries: \u003cem>Charged\u003c/em>, the miraculous story of chef Eduardo Garcia's recovery from electrocution and \u003cem>The Gateway Bug\u003c/em>, the reason I am contemplating eating insects (again).\u003c/p>\n\u003cp>While Johanna B. Kelly's \u003ca href=\"http://thegatewaybug.com/\" target=\"_blank\">\u003cem>The Gateway Bug\u003c/em>\u003c/a> (Saturday, June 10, 9:15pm, Vogue Theater; Tuesday, June 13, 9:30pm, Roxie Theater) outlines the efforts of several (most notably young) entrepreneurs to produce and package insect protein in acceptable edible form for humans, its real subject is denial. It has been evident for decades that current farming, ranching and fishing practices that produce large amounts of greenhouse gasses, food stream waste and pollution will not be up to the task of effectively feeding a population projected at over 9 billion by mid-2050. “The conversation about re-examining our assumptions around what food is is something we had to have 45 years ago, and we didn’t. So, now we’ve got to be responsible adults and have the conversation that our parents didn’t have.” So says, Big Cricket Farm founder Kevin Bachhuber, whose story is interwoven with a cast of other millennials attempting to address the need for sustainable calorie production for the future. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/Ovbe1pyaoko\u003c/p>\n\u003cp>Insects are much more efficient at producing protein than any of the other food sources currently in cultivation. Crickets, for example, require 2 kilograms of feed for every 1 kilogram of body weight. Insects utilize organic side streams, emit far fewer greenhouse gasses and less ammonia than cattle or pigs, and require less land and water. While the figures vary across insect species and depend on metamorphic stage (larva vs. adult) when consumed, insects tend to be highly nutritious with high fat, protein, fiber, vitamin and mineral content. Mealworms contain as much omega-3 and other fatty acids as fish (and substantially more than pigs or cattle).\u003c/p>\n\u003cp>But there are challenges to the development of an at-once traditional and novel source of food. Yes, the characters in \u003cem>The Gateway Bug\u003c/em> must first overcome the \"Yuck\" factor, but beyond that lie other, more institutional challenges. Insect nutritional values must be more rigorously documented and contrasted with traditional sources alongside comparisons of the environmental impacts of farming animals versus insects. Meanwhile, clear regulatory frameworks must be produced and standardized to ensure food safety. \u003c/p>\n\u003cp>\u003cem>The Gateway Bug's\u003c/em> most heartbreaking story follows the above-mentioned Kevin Bachhuber’s Big Cricket Farm in Youngstown, OH. The start-up's young entrepreneurs wager their own futures alongside the revitalizing efforts of a rust belt city, faithfully locating their business in an area where a history of lax regulatory standards once brought the municipality close to self-extinction. What happens to Big Cricket Farm is a demonstration of a generational divide that seems to only get wider with each passing year. Many of \u003cem>The Gateway Bug’s\u003c/em> characters demonstrate fortitude similar to Bachhuber’s, overcoming tests that only clarify their vision and solidify their determination.\u003c/p>\n\u003cfigure id=\"attachment_117785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/EduardoandJenToday.jpg\" alt=\"\" width=\"1000\" height=\"649\" class=\"size-full wp-image-117785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-520x337.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Eduardo and Jen\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of determination, there is probably no more personal portrait of endurance than \u003ca href=\"http://www.chargedfilm.com/\" target=\"_blank\">\u003cem>Charged\u003c/em>\u003c/a> (Wednesday, June 7, 7:16pm and Saturday, June 10, 2:45pm, Roxie Theatre). While hiking in the Montana backcountry, chef Eduardo Garcia encountered the corpse of a bear and moved to investigate further, taking 2400 volts of electricity from an unmarked power source. Miraculously, Garcia stumbled through the wilderness, found help and was airlifted to the burn trauma ICU in Salt Lake City, UT. He was joined immediately by his ex-girlfriend, business partner and best friend, Jennifer Jane, who immediately began filming the ordeal, hoping to give Garcia something to concentrate on outside of his pain. The chef lost his hand and forearm, four ribs, part of his skull, and several patches of dead muscle mass from his legs and arm. \u003c/p>\n\u003cp>https://youtu.be/Cok4f84lrmE\u003c/p>\n\u003cp>Phillip Baribeau's documentary follows Garcia's struggle back to health over the next several years. But it is through Jane's intimate footage that we see the power of love to heal and witness Garcia’s transformation from a callow youth to a changed, super-charged man. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>SF DocFest runs May 31 - June 15, 2017 at various San Francisco locations. For \u003ca href=\"http://sfindie.com/festivals/sf-docfest/\" target=\"_blank\">tickets and information\u003c/a> visit sfindie.com.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I don’t generally eat insects, except on the rare occasion when that green worm that lives in the arugula makes its way from the garden to my salad. And then, it is that squishy, uncomfortable mouth feeling that causes shudders and elicits laughter (and closer inspection of their own greens) from friends around the dinner table. Accidental entomophagy — the eating of insects — aside, I wonder why such an easy and abundant source of protein remains stubbornly taboo on the western plate. \u003c/p>\n\u003cp>A 2013 United Nations report, \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e.pdf\" target=\"_blank\">\"Edible Insects: Future Prospects for Food and Feed Security,\"\u003c/a> notes that insects are part of the traditional diet for nearly 2 billion people who utilize close to 2000 species as food. The subject of entomophagy has been popping up with greater frequency over the past decade in the U.S. (Well, at least in the Bay Area. I have recently learned not to extrapolate local experience for national reality.) We encounter youngsters daring us to try a “new” delicacy at street fairs or on sunny days in the park. Hmmm, crunchy and a little nutty…\u003c/p>\n\u003cfigure id=\"attachment_117789\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio.jpeg\" alt=\"\" width=\"1280\" height=\"720\" class=\"size-full wp-image-117789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-1020x574.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-1180x664.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-960x540.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-520x293.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Big Cricket Farm crickets on a Susie's Dog in Youngstown, OH\u003c/figcaption>\u003c/figure>\n\u003cp>Coinciding with the rise of gluten-free cooking, more packaged products (protein bars, pasta) are being produced with cricket flour. Moving away from the fringe and toward the culinary mainstream more traditional recipes (from Mexico, Thailand, Botswana and beyond) are being passed around for adventurous eaters to try — usually deep-fried — beetles, ants and crickets, among a host of other insects. \u003c/p>\n\u003cp>This persistent chirp will get louder when the SF DocFest (May 31 - June 15, 2017) kicks off its 16th anniversary at the Roxie, Vogue and New Mission theaters. The festival opens with the world premiere of Corbett Redford’s \u003ca href=\"https://ww2.kqed.org/arts/2017/05/16/the-definitive-documentary-on-east-bay-punk-is-coming-pit-warning/\" target=\"_blank\">\u003cem>Turn It Around: The Story of East Bay Punk\u003c/em>\u003c/a>, and features films that document huge swaths of real life, from art to activism to the environment and beyond. The festival features two food-related documentaries: \u003cem>Charged\u003c/em>, the miraculous story of chef Eduardo Garcia's recovery from electrocution and \u003cem>The Gateway Bug\u003c/em>, the reason I am contemplating eating insects (again).\u003c/p>\n\u003cp>While Johanna B. Kelly's \u003ca href=\"http://thegatewaybug.com/\" target=\"_blank\">\u003cem>The Gateway Bug\u003c/em>\u003c/a> (Saturday, June 10, 9:15pm, Vogue Theater; Tuesday, June 13, 9:30pm, Roxie Theater) outlines the efforts of several (most notably young) entrepreneurs to produce and package insect protein in acceptable edible form for humans, its real subject is denial. It has been evident for decades that current farming, ranching and fishing practices that produce large amounts of greenhouse gasses, food stream waste and pollution will not be up to the task of effectively feeding a population projected at over 9 billion by mid-2050. “The conversation about re-examining our assumptions around what food is is something we had to have 45 years ago, and we didn’t. So, now we’ve got to be responsible adults and have the conversation that our parents didn’t have.” So says, Big Cricket Farm founder Kevin Bachhuber, whose story is interwoven with a cast of other millennials attempting to address the need for sustainable calorie production for the future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Ovbe1pyaoko'\n title='//www.youtube.com/embed/Ovbe1pyaoko'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Insects are much more efficient at producing protein than any of the other food sources currently in cultivation. Crickets, for example, require 2 kilograms of feed for every 1 kilogram of body weight. Insects utilize organic side streams, emit far fewer greenhouse gasses and less ammonia than cattle or pigs, and require less land and water. While the figures vary across insect species and depend on metamorphic stage (larva vs. adult) when consumed, insects tend to be highly nutritious with high fat, protein, fiber, vitamin and mineral content. Mealworms contain as much omega-3 and other fatty acids as fish (and substantially more than pigs or cattle).\u003c/p>\n\u003cp>But there are challenges to the development of an at-once traditional and novel source of food. Yes, the characters in \u003cem>The Gateway Bug\u003c/em> must first overcome the \"Yuck\" factor, but beyond that lie other, more institutional challenges. Insect nutritional values must be more rigorously documented and contrasted with traditional sources alongside comparisons of the environmental impacts of farming animals versus insects. Meanwhile, clear regulatory frameworks must be produced and standardized to ensure food safety. \u003c/p>\n\u003cp>\u003cem>The Gateway Bug's\u003c/em> most heartbreaking story follows the above-mentioned Kevin Bachhuber’s Big Cricket Farm in Youngstown, OH. The start-up's young entrepreneurs wager their own futures alongside the revitalizing efforts of a rust belt city, faithfully locating their business in an area where a history of lax regulatory standards once brought the municipality close to self-extinction. What happens to Big Cricket Farm is a demonstration of a generational divide that seems to only get wider with each passing year. Many of \u003cem>The Gateway Bug’s\u003c/em> characters demonstrate fortitude similar to Bachhuber’s, overcoming tests that only clarify their vision and solidify their determination.\u003c/p>\n\u003cfigure id=\"attachment_117785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/EduardoandJenToday.jpg\" alt=\"\" width=\"1000\" height=\"649\" class=\"size-full wp-image-117785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-520x337.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Eduardo and Jen\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of determination, there is probably no more personal portrait of endurance than \u003ca href=\"http://www.chargedfilm.com/\" target=\"_blank\">\u003cem>Charged\u003c/em>\u003c/a> (Wednesday, June 7, 7:16pm and Saturday, June 10, 2:45pm, Roxie Theatre). While hiking in the Montana backcountry, chef Eduardo Garcia encountered the corpse of a bear and moved to investigate further, taking 2400 volts of electricity from an unmarked power source. Miraculously, Garcia stumbled through the wilderness, found help and was airlifted to the burn trauma ICU in Salt Lake City, UT. He was joined immediately by his ex-girlfriend, business partner and best friend, Jennifer Jane, who immediately began filming the ordeal, hoping to give Garcia something to concentrate on outside of his pain. The chef lost his hand and forearm, four ribs, part of his skull, and several patches of dead muscle mass from his legs and arm. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Cok4f84lrmE'\n title='//www.youtube.com/embed/Cok4f84lrmE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Phillip Baribeau's documentary follows Garcia's struggle back to health over the next several years. But it is through Jane's intimate footage that we see the power of love to heal and witness Garcia’s transformation from a callow youth to a changed, super-charged man. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>SF DocFest runs May 31 - June 15, 2017 at various San Francisco locations. For \u003ca href=\"http://sfindie.com/festivals/sf-docfest/\" target=\"_blank\">tickets and information\u003c/a> visit sfindie.com.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "An Illustrated Guide To Master The Elements Of Cooking — Without Recipes",
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"content": "\u003cp>\u003cstrong>Listen to the interview on NPR:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/05/20170525_me_chef_calls_salt_fat_acid_heat_the_4_elements_good_cooking.mp3\u003c/p>\n\u003cp>Samin Nosrat has become known as the chef who taught Michael Pollan to cook, after the famed food writer featured her in his book \u003cem>Cooked\u003c/em> and his Netflix show of the same name.\u003c/p>\n\u003cfigure id=\"attachment_117798\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/book.jpg\" alt=\"Salt, Fat, Acid, Heat Mastering the Elements of Good Cooking by Samin Nosrat\" width=\"400\" height=\"496\" class=\"size-full wp-image-117798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-375x465.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Salt, Fat, Acid, Heat\u003cbr>Mastering the Elements of Good Cooking\u003cbr>by Samin Nosrat\u003c/figcaption>\u003c/figure>\n\u003cp>Now, she's sharing her wisdom with the masses in her new, illustrated cookbook called \u003cem>Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c/em>. The key to good cooking, she says, is learning to balance those elements and trust your instincts, rather than just follow recipes.\u003c/p>\n\u003cp>Nosrat's own formal culinary education came at Chez Panisse, the legendary restaurant in Berkeley, Calif., founded by Alice Waters. She first went there as a diner, then asked for a job and got one, working her way up. And it was while cooking at Chez Panisse that Nosrat had the revelation that eventually led to this cookbook — that salt, fat, acid and heat are the fundamental elements to good food.\u003c/p>\n\u003cp>\"The elements and the tenets of professional cooking don't always get translated to the home cook,\" she tells NPR's Rachel Martin. \"Recipes don't encourage you to use your own senses and use your own judgement. And salt, fat, acid and heat can be your compass when you maybe don't have other tools.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nosrat frees her readers to use their own senses instead of measuring cups.\u003c/p>\n\u003cp>She says we should salt things until they taste like the sea — which is a beautiful image, but also sounds like an awful lot of salt.\u003c/p>\n\u003cfigure id=\"attachment_117794\" class=\"wp-caption aligncenter\" style=\"max-width: 1999px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779.jpg\" alt=\"A pinch of salt\" width=\"1999\" height=\"1499\" class=\"size-full wp-image-117794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779.jpg 1999w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-520x390.jpg 520w\" sizes=\"(max-width: 1999px) 100vw, 1999px\">\u003cfigcaption class=\"wp-caption-text\">A pinch of salt \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Just use more than you're comfortable with, I think is a good rule for most people,\" she says. You know, especially when you're boiling things in salted water, the idea is that most foods don't spend much time in that water. So the idea is to make it salty enough that the food can absorb enough salt and become seasoned from within. A lot of times you end up using less salt, total, if you get the salt right from within, because then the thing isn't over seasoned on the outside and bland in the center.\"\u003c/p>\n\u003cp>Nosrat's conversation with Martin is excerpted below. The transcript has been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>RACHEL MARTIN: So, let's get to fat, which is the next central element to cooking. This is something that people are afraid of. Even though we understand the difference between good and bad fat, fat still gets a bad rap in cooking.\u003c/strong>\u003c/p>\n\u003cp>To me, it's a tragedy because I think fat has this remarkable capability to offer us all these different and very interesting and delicious and mouth-watering textures in our food. And it's just about learning how to get those textures out of the fat that you're already using.\u003c/p>\n\u003cp>\u003cstrong>When you talk about acid in our food, what do you mean?\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>For me, it is all about getting that nice, tangy balance in a bite, in a meal or in a dish. And you can get that through citrus and vinegar and wine, which are maybe the three most obvious and well-known sources of acid. But then there's acid in so many other things. Almost every condiment we add to our food is acidic, which is why when you get a bean and cheese burrito, you're always hungry for salsa and sour cream and guacamole to put on there, because those things will just perk it up and add flavor.\u003c/p>\n\u003cfigure id=\"attachment_117792\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e.jpg\" alt=\"grilled cheese\" width=\"1440\" height=\"792\" class=\"size-full wp-image-117792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-800x440.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-768x422.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-1020x561.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-1180x649.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-960x528.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-375x206.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-520x286.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Anatomy of a Perfect Grilled Cheese Sandwich \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The last element we're going to talk about is heat. You say a grilled cheese sandwich can actually be a great guide on heat. What do you mean by that?\u003c/strong>\u003c/p>\n\u003cp>I was trying to think of something that everyone has made. And the thing about heat, I realized, is that when you're cooking a food, what it sort of boils down to — no matter what the food is — is to get your desired result on the outside and on the inside. And so your dream is to get that perfect grilled cheese, where the outside is crisp and brown and buttery and delicious, and the inside is melty and perfect.\u003c/p>\n\u003cfigure id=\"attachment_117795\" class=\"wp-caption aligncenter\" style=\"max-width: 1913px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91.jpg\" alt=\"Samin was here\" width=\"1913\" height=\"1206\" class=\"size-full wp-image-117795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91.jpg 1913w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-520x328.jpg 520w\" sizes=\"(max-width: 1913px) 100vw, 1913px\">\u003cfigcaption class=\"wp-caption-text\">Samin was here \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>I flipped through this book. There are some fantastic illustrations in there by Wendy McNaughton. But there aren't any of the big, glossy photos traditionally found in cookbooks.\u003c/strong>\u003c/p>\n\u003cp>This book and this message is about teaching you to be loose in the kitchen. And I didn't want you to feel bound to my one image of a perfect dish in a perfect moment and feel like that was what you had to make. So I didn't want you to feel like you had to live up to my version of perfection.\u003c/p>\n\u003cp>\u003cstrong>Lastly, I want to ask you about the dedication in the book. You thank Alice Waters, owner of Chez Panisse, for giving you the kitchen, and your mom for giving you the world. What does your mom make of your career now?\u003c/strong>\u003c/p>\n\u003cp>It's been an interesting experience being the child of immigrants and explaining this non-conventional path. But, I think once she could go to the store and buy a magazine that I'd written for or, now, this book — I think that she gets that I've figured something out. \u003c/p>\n\u003cp>\u003cstrong>Do you cook for her?\u003c/strong>\u003c/p>\n\u003cp>She doesn't like my kind of cooking. \u003c/p>\n\u003cp>\u003cstrong>So when Sunday night dinner comes around, she does the cooking?\u003c/strong>\u003c/p>\n\u003cp>Like I said, she's a good cook. \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/530274313/salt-fat-acid-heat-mastering-the-elements-of-good-cooking#excerpt\" target=\"_blank\">\u003cstrong>Read an excerpt from Salt, Fat, Acid, Heat\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "In her new cookbook, \u003cem>Salt, Fat, Acid, Heat,\u003c/em> Samin Nosrat says the key to good food is learning to balance those elements when cooking — and to trust your instincts. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Samin Nosrat has become known as the chef who taught Michael Pollan to cook, after the famed food writer featured her in his book \u003cem>Cooked\u003c/em> and his Netflix show of the same name.\u003c/p>\n\u003cfigure id=\"attachment_117798\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/book.jpg\" alt=\"Salt, Fat, Acid, Heat Mastering the Elements of Good Cooking by Samin Nosrat\" width=\"400\" height=\"496\" class=\"size-full wp-image-117798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/book.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/book-375x465.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Salt, Fat, Acid, Heat\u003cbr>Mastering the Elements of Good Cooking\u003cbr>by Samin Nosrat\u003c/figcaption>\u003c/figure>\n\u003cp>Now, she's sharing her wisdom with the masses in her new, illustrated cookbook called \u003cem>Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c/em>. The key to good cooking, she says, is learning to balance those elements and trust your instincts, rather than just follow recipes.\u003c/p>\n\u003cp>Nosrat's own formal culinary education came at Chez Panisse, the legendary restaurant in Berkeley, Calif., founded by Alice Waters. She first went there as a diner, then asked for a job and got one, working her way up. And it was while cooking at Chez Panisse that Nosrat had the revelation that eventually led to this cookbook — that salt, fat, acid and heat are the fundamental elements to good food.\u003c/p>\n\u003cp>\"The elements and the tenets of professional cooking don't always get translated to the home cook,\" she tells NPR's Rachel Martin. \"Recipes don't encourage you to use your own senses and use your own judgement. And salt, fat, acid and heat can be your compass when you maybe don't have other tools.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nosrat frees her readers to use their own senses instead of measuring cups.\u003c/p>\n\u003cp>She says we should salt things until they taste like the sea — which is a beautiful image, but also sounds like an awful lot of salt.\u003c/p>\n\u003cfigure id=\"attachment_117794\" class=\"wp-caption aligncenter\" style=\"max-width: 1999px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779.jpg\" alt=\"A pinch of salt\" width=\"1999\" height=\"1499\" class=\"size-full wp-image-117794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779.jpg 1999w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/pinchsalt-pg45-1aed56a2f75f18beb7dccf3bbee3b59f394e0779-520x390.jpg 520w\" sizes=\"(max-width: 1999px) 100vw, 1999px\">\u003cfigcaption class=\"wp-caption-text\">A pinch of salt \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Just use more than you're comfortable with, I think is a good rule for most people,\" she says. You know, especially when you're boiling things in salted water, the idea is that most foods don't spend much time in that water. So the idea is to make it salty enough that the food can absorb enough salt and become seasoned from within. A lot of times you end up using less salt, total, if you get the salt right from within, because then the thing isn't over seasoned on the outside and bland in the center.\"\u003c/p>\n\u003cp>Nosrat's conversation with Martin is excerpted below. The transcript has been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>RACHEL MARTIN: So, let's get to fat, which is the next central element to cooking. This is something that people are afraid of. Even though we understand the difference between good and bad fat, fat still gets a bad rap in cooking.\u003c/strong>\u003c/p>\n\u003cp>To me, it's a tragedy because I think fat has this remarkable capability to offer us all these different and very interesting and delicious and mouth-watering textures in our food. And it's just about learning how to get those textures out of the fat that you're already using.\u003c/p>\n\u003cp>\u003cstrong>When you talk about acid in our food, what do you mean?\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>For me, it is all about getting that nice, tangy balance in a bite, in a meal or in a dish. And you can get that through citrus and vinegar and wine, which are maybe the three most obvious and well-known sources of acid. But then there's acid in so many other things. Almost every condiment we add to our food is acidic, which is why when you get a bean and cheese burrito, you're always hungry for salsa and sour cream and guacamole to put on there, because those things will just perk it up and add flavor.\u003c/p>\n\u003cfigure id=\"attachment_117792\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e.jpg\" alt=\"grilled cheese\" width=\"1440\" height=\"792\" class=\"size-full wp-image-117792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-800x440.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-768x422.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-1020x561.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-1180x649.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-960x528.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-375x206.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/anatomyofgrilledcheese_custom-5c2f1a25239d5a34e4dceee9be44ee644e3b6c4e-520x286.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Anatomy of a Perfect Grilled Cheese Sandwich \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The last element we're going to talk about is heat. You say a grilled cheese sandwich can actually be a great guide on heat. What do you mean by that?\u003c/strong>\u003c/p>\n\u003cp>I was trying to think of something that everyone has made. And the thing about heat, I realized, is that when you're cooking a food, what it sort of boils down to — no matter what the food is — is to get your desired result on the outside and on the inside. And so your dream is to get that perfect grilled cheese, where the outside is crisp and brown and buttery and delicious, and the inside is melty and perfect.\u003c/p>\n\u003cfigure id=\"attachment_117795\" class=\"wp-caption aligncenter\" style=\"max-width: 1913px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91.jpg\" alt=\"Samin was here\" width=\"1913\" height=\"1206\" class=\"size-full wp-image-117795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91.jpg 1913w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/saminwashere_custom-19cb603a6e46ce374701d9851de2245c3f727d91-520x328.jpg 520w\" sizes=\"(max-width: 1913px) 100vw, 1913px\">\u003cfigcaption class=\"wp-caption-text\">Samin was here \u003ccite>(Courtesy of Wendy MacNaughton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>I flipped through this book. There are some fantastic illustrations in there by Wendy McNaughton. But there aren't any of the big, glossy photos traditionally found in cookbooks.\u003c/strong>\u003c/p>\n\u003cp>This book and this message is about teaching you to be loose in the kitchen. And I didn't want you to feel bound to my one image of a perfect dish in a perfect moment and feel like that was what you had to make. So I didn't want you to feel like you had to live up to my version of perfection.\u003c/p>\n\u003cp>\u003cstrong>Lastly, I want to ask you about the dedication in the book. You thank Alice Waters, owner of Chez Panisse, for giving you the kitchen, and your mom for giving you the world. What does your mom make of your career now?\u003c/strong>\u003c/p>\n\u003cp>It's been an interesting experience being the child of immigrants and explaining this non-conventional path. But, I think once she could go to the store and buy a magazine that I'd written for or, now, this book — I think that she gets that I've figured something out. \u003c/p>\n\u003cp>\u003cstrong>Do you cook for her?\u003c/strong>\u003c/p>\n\u003cp>She doesn't like my kind of cooking. \u003c/p>\n\u003cp>\u003cstrong>So when Sunday night dinner comes around, she does the cooking?\u003c/strong>\u003c/p>\n\u003cp>Like I said, she's a good cook. \u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/530274313/salt-fat-acid-heat-mastering-the-elements-of-good-cooking#excerpt\" target=\"_blank\">\u003cstrong>Read an excerpt from Salt, Fat, Acid, Heat\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ramen Rock: These Japanese Punk Legends Sing About Food",
"title": "Ramen Rock: These Japanese Punk Legends Sing About Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_117769\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f.jpg\" alt=\"Shonen Knife performs at the Black Cat in Washington, D.C., on April 30. For over 35 years, the all-female trio has been serving up catchy punk songs with a delicious twist: Many are about a love of food.\" width=\"3500\" height=\"2273\" class=\"size-full wp-image-117769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f.jpg 3500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-768x499.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-520x338.jpg 520w\" sizes=\"(max-width: 3500px) 100vw, 3500px\">\u003cfigcaption class=\"wp-caption-text\">Shonen Knife performs at the Black Cat in Washington, D.C., on April 30. For over 35 years, the all-female trio has been serving up catchy punk songs with a delicious twist: Many are about a love of food. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170525_atc_shonen_knife_ramen_tour.mp3\u003c/p>\n\u003cp>By night, they play gigs. By day, they sample ramen in cities across America.\u003c/p>\n\u003cp>They're the three women of Shonen Knife, a legendary rock band from Japan. For over 35 years, the band has been serving up infectious punk songs with a delicious twist: Many of them are about food. Think song titles like \"Wasabi,\" \"Hot Chocolate\" and \"Sushi Bar.\" But don't dismiss them as bubblegum pop: Over the years, some of their biggest fans have included giants of alt-rock music.\u003c/p>\n\u003cp>This spring, Shonen Knife embarked on its latest adventure – a ramen rock tour of the U.S.\u003c/p>\n\u003cp>Why ramen? Well, ramen is really like Japanese soul food, says Daisuke Utagawa, a ramen restaurateur in Washington, D.C., and unofficial ambassador of Japanese food culture. \"It's probably as important as your pizza here.\"\u003c/p>\n\u003cfigure id=\"attachment_117779\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85.jpg\" alt='(Left to right) Risa, Naoko and Atsuko of the band Shonen Knife eat ramen at Haikan in Washington, D.C., before playing a show. D.C. was one of their stops on a self-titled \"Ramen Adventure Tour\" of the U.S. By night, they play gigs. By day, they sample ramen in cities across the country.' width=\"1500\" height=\"999\" class=\"size-full wp-image-117779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">(Left to right) Risa, Naoko and Atsuko of the band Shonen Knife eat ramen at Haikan in Washington, D.C., before playing a show. D.C. was one of their stops on a self-titled \"Ramen Adventure Tour\" of the U.S. By night, they play gigs. By day, they sample ramen in cities across the country. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the noodles are becoming all the rage in America. So, to promote its latest album, called \u003cem>Adventure\u003c/em>, Shonen Knife is on what it calls the \"\u003ca href=\"http://us13.campaign-archive2.com/?u=f67b4587af2b2ef9aa80ed984&id=6814383c28\">Ramen Adventure Tour\u003c/a>\" of the U.S. I met up with the band at \u003ca href=\"https://www.haikandc.com/\">Haikan\u003c/a>, one of Utagawa's hip ramen restaurants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The band's line up has changed over the years, but these days, it consists of drummer Risa Kawano and its two founding members — guitarist Naoko Yamano and her sister, Atsuko Yamano, who plays bass guitar. Like Cher or Beyonce, all three ladies prefer to go by first names only.\u003c/p>\n\u003cfigure id=\"attachment_117768\" class=\"wp-caption aligncenter\" style=\"max-width: 3457px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d.jpg\" alt=\"For our interview, Risa, Naoko and Atsuko changed into their signature outfits: geometric-patterned dresses, designed by Atsuko, reminiscent of a Mondrian painting.\" width=\"3457\" height=\"2333\" class=\"size-full wp-image-117768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d.jpg 3457w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-520x351.jpg 520w\" sizes=\"(max-width: 3457px) 100vw, 3457px\">\u003cfigcaption class=\"wp-caption-text\">For our interview, Risa, Naoko and Atsuko changed into their signature outfits: geometric-patterned dresses, designed by Atsuko, reminiscent of a Mondrian painting. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naoko is the most fluent in English and does most of the talking. I kick off by asking the obvious: Why go on a ramen tour?\u003c/p>\n\u003cp>\"Sushi is already very popular, but ramen is now happening in America,\" Naoko says.\u003c/p>\n\u003cp>And — oh yeah — they happen to have a hard-rock anthem called \"\u003ca href=\"https://www.youtube.com/watch?v=jA09J5aPXdk\">Ramen Rock\u003c/a>,\" written for a former band mate who had a habit of dining out on the noodles after playing shows. (Ramen is also a traditional hangover food in Japan.)\u003c/p>\n\u003cfigure id=\"attachment_117778\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85.jpg\" alt=\"Atsuko tucks into a bowl of ramen at Haikan.\" width=\"600\" height=\"810\" class=\"size-full wp-image-117778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-160x216.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-240x324.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-375x506.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-520x702.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Atsuko tucks into a bowl of ramen at Haikan. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naoko and Atsuko formed Shonen Knife in 1981 in Osaka, Japan. They were inspired by pop punk bands like the Ramones. (In 2011, the band released a tribute album called \u003cem>Osaka Ramones\u003c/em>.) These days, Naoko says, she's more into \"'70s hard rock music, like Judas Priest or Black Sabbath or sometimes KISS.\"\u003c/p>\n\u003cp>Naoko has always been the front-woman. And from the very beginning, many of their songs have been about food. \"When I started Shonen Knife, I was ashamed to write about love,\" she explains.\u003c/p>\n\u003cp>Naoko says romantic love, the standard stuff of music lyrics, was just too embarrassing to sing about. But love of food was another story.\u003c/p>\n\u003cp>\"I found that eating delicious food is the most important thing for people,\" she says. \"It's a kind of universal topic.\"\u003c/p>\n\u003cp>So is dieting. Naoko — who is quite petite — says the need to curb her love of cookies inspired the song, \"\u003ca href=\"https://www.youtube.com/watch?v=45CNX6e3d2E\">I Wanna Eat Cookies\u003c/a>,\" which features a memorable refrain that many listeners can identify with: \"I wanna eat delicious cookies .... as much as I want to eat!\"\u003c/p>\n\u003cp>By 1989, Shonen Knife's catchy, playful songs had attracted some pretty big-name fans – including influential alternative-rock bands like Sonic Youth, Red Kross and L7, all of whom sang on a tribute album to the group called \u003cem>Every Band Has A Shonen Knife Who Loves Them.\u003c/em>\u003c/p>\n\u003cp>In 1991, Nirvana asked Shonen Knife to join them on tour. At the time, Naoko says, she'd never heard of Kurt Cobain and company, but their grunge look gave her pause. \"I was so scared because their looking was very wild,\" Naoko recalls.\u003c/p>\n\u003cp>That was just as Nirvana's seminal album \u003cem>Nevermind\u003c/em> was blowing up. But as Cobain told MTV News a couple of years later, \u003cem>he\u003c/em> was the one in awe of Shonen Knife, watching them perform night after night from the side of the stage. \"I was an emotional sap the whole time. I cried every night,\" said Cobain, who frequently shared his love of the band with interviewers.\u003c/p>\n\u003cfigure id=\"attachment_117780\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85.jpg\" alt=\"Naoko leads the crowd in a clapping beat at D.C.'s Black Cat, where the band played to a packed room.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-117780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Naoko leads the crowd in a clapping beat at D.C.'s Black Cat, where the band played to a packed room. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Nirvana, Shonen Knife never made it huge. But over the decades, the band has remained a cult favorite. A couple of hours after our ramen dinner, they took the stage at D.C.'s Black Cat. And they kicked things off with a song called \"Banana Chips\" ... of course.\u003c/p>\n\u003cp>Shonen Knife's latest U.S. tour wraps up this weekend. \u003c/p>\n\u003cp>https://www.youtube.com/watch?v=5H8J_A13AMw\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By night, they play gigs. By day, they sample ramen in cities across America.\u003c/p>\n\u003cp>They're the three women of Shonen Knife, a legendary rock band from Japan. For over 35 years, the band has been serving up infectious punk songs with a delicious twist: Many of them are about food. Think song titles like \"Wasabi,\" \"Hot Chocolate\" and \"Sushi Bar.\" But don't dismiss them as bubblegum pop: Over the years, some of their biggest fans have included giants of alt-rock music.\u003c/p>\n\u003cp>This spring, Shonen Knife embarked on its latest adventure – a ramen rock tour of the U.S.\u003c/p>\n\u003cp>Why ramen? Well, ramen is really like Japanese soul food, says Daisuke Utagawa, a ramen restaurateur in Washington, D.C., and unofficial ambassador of Japanese food culture. \"It's probably as important as your pizza here.\"\u003c/p>\n\u003cfigure id=\"attachment_117779\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85.jpg\" alt='(Left to right) Risa, Naoko and Atsuko of the band Shonen Knife eat ramen at Haikan in Washington, D.C., before playing a show. D.C. was one of their stops on a self-titled \"Ramen Adventure Tour\" of the U.S. By night, they play gigs. By day, they sample ramen in cities across the country.' width=\"1500\" height=\"999\" class=\"size-full wp-image-117779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">(Left to right) Risa, Naoko and Atsuko of the band Shonen Knife eat ramen at Haikan in Washington, D.C., before playing a show. D.C. was one of their stops on a self-titled \"Ramen Adventure Tour\" of the U.S. By night, they play gigs. By day, they sample ramen in cities across the country. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the noodles are becoming all the rage in America. So, to promote its latest album, called \u003cem>Adventure\u003c/em>, Shonen Knife is on what it calls the \"\u003ca href=\"http://us13.campaign-archive2.com/?u=f67b4587af2b2ef9aa80ed984&id=6814383c28\">Ramen Adventure Tour\u003c/a>\" of the U.S. I met up with the band at \u003ca href=\"https://www.haikandc.com/\">Haikan\u003c/a>, one of Utagawa's hip ramen restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The band's line up has changed over the years, but these days, it consists of drummer Risa Kawano and its two founding members — guitarist Naoko Yamano and her sister, Atsuko Yamano, who plays bass guitar. Like Cher or Beyonce, all three ladies prefer to go by first names only.\u003c/p>\n\u003cfigure id=\"attachment_117768\" class=\"wp-caption aligncenter\" style=\"max-width: 3457px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d.jpg\" alt=\"For our interview, Risa, Naoko and Atsuko changed into their signature outfits: geometric-patterned dresses, designed by Atsuko, reminiscent of a Mondrian painting.\" width=\"3457\" height=\"2333\" class=\"size-full wp-image-117768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d.jpg 3457w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-520x351.jpg 520w\" sizes=\"(max-width: 3457px) 100vw, 3457px\">\u003cfigcaption class=\"wp-caption-text\">For our interview, Risa, Naoko and Atsuko changed into their signature outfits: geometric-patterned dresses, designed by Atsuko, reminiscent of a Mondrian painting. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naoko is the most fluent in English and does most of the talking. I kick off by asking the obvious: Why go on a ramen tour?\u003c/p>\n\u003cp>\"Sushi is already very popular, but ramen is now happening in America,\" Naoko says.\u003c/p>\n\u003cp>And — oh yeah — they happen to have a hard-rock anthem called \"\u003ca href=\"https://www.youtube.com/watch?v=jA09J5aPXdk\">Ramen Rock\u003c/a>,\" written for a former band mate who had a habit of dining out on the noodles after playing shows. (Ramen is also a traditional hangover food in Japan.)\u003c/p>\n\u003cfigure id=\"attachment_117778\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85.jpg\" alt=\"Atsuko tucks into a bowl of ramen at Haikan.\" width=\"600\" height=\"810\" class=\"size-full wp-image-117778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-160x216.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-240x324.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-375x506.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-520x702.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Atsuko tucks into a bowl of ramen at Haikan. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naoko and Atsuko formed Shonen Knife in 1981 in Osaka, Japan. They were inspired by pop punk bands like the Ramones. (In 2011, the band released a tribute album called \u003cem>Osaka Ramones\u003c/em>.) These days, Naoko says, she's more into \"'70s hard rock music, like Judas Priest or Black Sabbath or sometimes KISS.\"\u003c/p>\n\u003cp>Naoko has always been the front-woman. And from the very beginning, many of their songs have been about food. \"When I started Shonen Knife, I was ashamed to write about love,\" she explains.\u003c/p>\n\u003cp>Naoko says romantic love, the standard stuff of music lyrics, was just too embarrassing to sing about. But love of food was another story.\u003c/p>\n\u003cp>\"I found that eating delicious food is the most important thing for people,\" she says. \"It's a kind of universal topic.\"\u003c/p>\n\u003cp>So is dieting. Naoko — who is quite petite — says the need to curb her love of cookies inspired the song, \"\u003ca href=\"https://www.youtube.com/watch?v=45CNX6e3d2E\">I Wanna Eat Cookies\u003c/a>,\" which features a memorable refrain that many listeners can identify with: \"I wanna eat delicious cookies .... as much as I want to eat!\"\u003c/p>\n\u003cp>By 1989, Shonen Knife's catchy, playful songs had attracted some pretty big-name fans – including influential alternative-rock bands like Sonic Youth, Red Kross and L7, all of whom sang on a tribute album to the group called \u003cem>Every Band Has A Shonen Knife Who Loves Them.\u003c/em>\u003c/p>\n\u003cp>In 1991, Nirvana asked Shonen Knife to join them on tour. At the time, Naoko says, she'd never heard of Kurt Cobain and company, but their grunge look gave her pause. \"I was so scared because their looking was very wild,\" Naoko recalls.\u003c/p>\n\u003cp>That was just as Nirvana's seminal album \u003cem>Nevermind\u003c/em> was blowing up. But as Cobain told MTV News a couple of years later, \u003cem>he\u003c/em> was the one in awe of Shonen Knife, watching them perform night after night from the side of the stage. \"I was an emotional sap the whole time. I cried every night,\" said Cobain, who frequently shared his love of the band with interviewers.\u003c/p>\n\u003cfigure id=\"attachment_117780\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85.jpg\" alt=\"Naoko leads the crowd in a clapping beat at D.C.'s Black Cat, where the band played to a packed room.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-117780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Naoko leads the crowd in a clapping beat at D.C.'s Black Cat, where the band played to a packed room. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Nirvana, Shonen Knife never made it huge. But over the decades, the band has remained a cult favorite. A couple of hours after our ramen dinner, they took the stage at D.C.'s Black Cat. And they kicked things off with a song called \"Banana Chips\" ... of course.\u003c/p>\n\u003cp>Shonen Knife's latest U.S. tour wraps up this weekend. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5H8J_A13AMw'\n title='//www.youtube.com/embed/5H8J_A13AMw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
"title": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_117629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg\" alt=\"The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into any museum, and one of the first items you are likely to spot is a posted warning, a stern reminder not to consume any foods or beverages within its hallowed halls. Last Thursday night, however, visitors to the marble galleries of the \u003ca href=\"http://www.asianart.org/\">San Francisco Asian Art Museum\u003c/a> were met with welcoming signs promising savory tastings ahead. The event, entitled \u003ca href=\"http://www.asianart.org/regular/tasting-menu-reclaiming-tofu\">Reclaiming Tofu\u003c/a>, was part of the museum’s two-year old \u003ca href=\"http://www.asianart.org/regular/tasting-menu\">Tasting Menu program\u003c/a>, which Tim Hallman\u003cstrong>,\u003c/strong> Director of Communications & Business Development, describes as “exploring the connections between art and dining.”\u003c/p>\n\u003cp>“At the Asian Art Museum,” Hallman says, “we believe that food — just like art — is a beautiful way to share culture. Many of the artworks in our collection are related to food, and the museum is located in the heart of an incredibly dynamic culinary environment—one with deep influences from Asian cuisine. These factors make us a perfect venue for fostering dialogues on the creative elements of edible traditions—both local and global.”\u003c/p>\n\u003cfigure id=\"attachment_117630\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.\" width=\"1600\" height=\"1023\" class=\"size-full wp-image-117630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-520x332.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees at the sold-out event on Thursday night were treated to a lively hour-long dialogue on the journey of the 2000-year old bean curd between Minh Tsai, founder of \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.jennifer8lee.com/\">Jennifer 8. Lee\u003c/a>, a former New York Times reporter, producer of the film “The Search for General Tso” and the author of \u003cem>The Fortune Cookie Chronicles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_117631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg\" alt=\"Greens' fresh spring rolls with tofu wait to be assembled into the final dish.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Greens' fresh spring rolls with tofu wait to be assembled into the final dish. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by the fresh tofu he remembered enjoying with his grandfather in Vietnam, Tsai started a small, artisanal tofu-making business in 2004 with six cousins as partners. He began by trying to educate the palates of customers and get feedback from them at a single Farmers Market. The vicissitudes of running the small business discouraged his cousins who all bailed out. But Tsai persevered. And now he counts 700 stores and restaurants that stock his tofu products, including Chipotle and Sweet Greens, which he supplies from his West Oakland beanery. Increasingly, and perhaps even of more value, respected chefs from singular restaurants are exploring the spectrum of flavors and textures in Hodo’s premium products.\u003c/p>\n\u003cfigure id=\"attachment_117632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg\" alt=\"Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.\" width=\"1920\" height=\"1998\" class=\"size-full wp-image-117632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-800x833.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-768x799.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1020x1061.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1180x1228.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-960x999.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-240x250.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-375x390.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-520x541.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With Lee’s prompts, Tsai discussed the unfortunate introduction of tofu in the US. back in the 70’s. The soft, jiggly bean curd was seen purely as a cheap, plant-based protein for vegetarians, and sold in big plastic tubs for $1.99. As a straight-up, meat-substitute, people tried grilling it alongside burgers, but it fell through the grill's gaps. That led to the “American invention of extra firm tofu” whose dense texture, Tsai describes, actually precluded it from absorbing the flavors of whatever sauce it was paired with, “leaving just a weird chalky taste.” In actuality, in most Asian cuisines, classic tofu dishes combine tofu and meat ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.\u003c/p>\n\u003cp>Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. \"What words can they use?\" she asked. Tsai responded, “fresh, buttery, creamy, beany.”\u003c/p>\n\u003cfigure id=\"attachment_117633\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.\" width=\"1600\" height=\"1130\" class=\"size-full wp-image-117633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-520x367.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.\u003c/p>\n\u003cfigure id=\"attachment_117634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg\" alt=\"Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.\" width=\"1920\" height=\"2489\" class=\"size-full wp-image-117634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”\u003c/p>\n\u003cp>Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”\u003c/p>\n\u003cp>After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.\u003c/p>\n\u003cfigure id=\"attachment_117635\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg\" alt=\"Minimalist preparation lets flavor of Hodo's fresh tofu shine through.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-117635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Minimalist preparation lets flavor of Hodo's fresh tofu shine through. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.\u003c/p>\n\u003cfigure id=\"attachment_117636\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.\u003c/p>\n\u003cfigure id=\"attachment_117637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg\" alt=\"Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\u003c/p>\n\u003cfigure id=\"attachment_117643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/10-state-birdNEW1.jpg\" alt=\"State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.\u003c/p>\n\u003cfigure id=\"attachment_117639\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Past Tasting Menu events have included last year’s homage to the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/17/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone/\">venerable pork belly\u003c/a>. Upcoming events for this year include \u003ca href=\"http://www.asianart.org/events/1179\">Flowering Teas\u003c/a> (where you can create your own blend) on June 29, and a \u003ca href=\"http://www.asianart.org/events/1197\">Philippine Feast \u003c/a>on August 17.\u003c/p>\n\u003cp>In a subsequent interview, Minh Tsai added, \" Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tim Hall of the Asian Art Museum adds, “the goal of our Tasting Menu programs is to find access points for discovery, connections, and links that foster cultural empathy.”\u003c/p>\n\n",
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"excerpt": "Freshly made tofu is winning the hearts of local Bay Area Chefs, who helped Minh Tsai, of Hodo Soy, celebrate this rediscovered, ancient ingredient at The Asian Art Museum's Tasting Menu event - Reclaiming Tofu.",
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"description": "Freshly made tofu is winning the hearts of local Bay Area Chefs, who helped Minh Tsai, of Hodo Soy, celebrate this rediscovered, ancient ingredient at The Asian Art Museum's Tasting Menu event - Reclaiming Tofu.",
"title": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd | KQED",
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"headline": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg\" alt=\"The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into any museum, and one of the first items you are likely to spot is a posted warning, a stern reminder not to consume any foods or beverages within its hallowed halls. Last Thursday night, however, visitors to the marble galleries of the \u003ca href=\"http://www.asianart.org/\">San Francisco Asian Art Museum\u003c/a> were met with welcoming signs promising savory tastings ahead. The event, entitled \u003ca href=\"http://www.asianart.org/regular/tasting-menu-reclaiming-tofu\">Reclaiming Tofu\u003c/a>, was part of the museum’s two-year old \u003ca href=\"http://www.asianart.org/regular/tasting-menu\">Tasting Menu program\u003c/a>, which Tim Hallman\u003cstrong>,\u003c/strong> Director of Communications & Business Development, describes as “exploring the connections between art and dining.”\u003c/p>\n\u003cp>“At the Asian Art Museum,” Hallman says, “we believe that food — just like art — is a beautiful way to share culture. Many of the artworks in our collection are related to food, and the museum is located in the heart of an incredibly dynamic culinary environment—one with deep influences from Asian cuisine. These factors make us a perfect venue for fostering dialogues on the creative elements of edible traditions—both local and global.”\u003c/p>\n\u003cfigure id=\"attachment_117630\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.\" width=\"1600\" height=\"1023\" class=\"size-full wp-image-117630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-520x332.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees at the sold-out event on Thursday night were treated to a lively hour-long dialogue on the journey of the 2000-year old bean curd between Minh Tsai, founder of \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.jennifer8lee.com/\">Jennifer 8. Lee\u003c/a>, a former New York Times reporter, producer of the film “The Search for General Tso” and the author of \u003cem>The Fortune Cookie Chronicles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_117631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg\" alt=\"Greens' fresh spring rolls with tofu wait to be assembled into the final dish.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Greens' fresh spring rolls with tofu wait to be assembled into the final dish. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by the fresh tofu he remembered enjoying with his grandfather in Vietnam, Tsai started a small, artisanal tofu-making business in 2004 with six cousins as partners. He began by trying to educate the palates of customers and get feedback from them at a single Farmers Market. The vicissitudes of running the small business discouraged his cousins who all bailed out. But Tsai persevered. And now he counts 700 stores and restaurants that stock his tofu products, including Chipotle and Sweet Greens, which he supplies from his West Oakland beanery. Increasingly, and perhaps even of more value, respected chefs from singular restaurants are exploring the spectrum of flavors and textures in Hodo’s premium products.\u003c/p>\n\u003cfigure id=\"attachment_117632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg\" alt=\"Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.\" width=\"1920\" height=\"1998\" class=\"size-full wp-image-117632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-800x833.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-768x799.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1020x1061.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1180x1228.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-960x999.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-240x250.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-375x390.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-520x541.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With Lee’s prompts, Tsai discussed the unfortunate introduction of tofu in the US. back in the 70’s. The soft, jiggly bean curd was seen purely as a cheap, plant-based protein for vegetarians, and sold in big plastic tubs for $1.99. As a straight-up, meat-substitute, people tried grilling it alongside burgers, but it fell through the grill's gaps. That led to the “American invention of extra firm tofu” whose dense texture, Tsai describes, actually precluded it from absorbing the flavors of whatever sauce it was paired with, “leaving just a weird chalky taste.” In actuality, in most Asian cuisines, classic tofu dishes combine tofu and meat ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.\u003c/p>\n\u003cp>Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. \"What words can they use?\" she asked. Tsai responded, “fresh, buttery, creamy, beany.”\u003c/p>\n\u003cfigure id=\"attachment_117633\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.\" width=\"1600\" height=\"1130\" class=\"size-full wp-image-117633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-520x367.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.\u003c/p>\n\u003cfigure id=\"attachment_117634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg\" alt=\"Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.\" width=\"1920\" height=\"2489\" class=\"size-full wp-image-117634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”\u003c/p>\n\u003cp>Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”\u003c/p>\n\u003cp>After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.\u003c/p>\n\u003cfigure id=\"attachment_117635\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg\" alt=\"Minimalist preparation lets flavor of Hodo's fresh tofu shine through.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-117635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Minimalist preparation lets flavor of Hodo's fresh tofu shine through. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.\u003c/p>\n\u003cfigure id=\"attachment_117636\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.\u003c/p>\n\u003cfigure id=\"attachment_117637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg\" alt=\"Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\u003c/p>\n\u003cfigure id=\"attachment_117643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/10-state-birdNEW1.jpg\" alt=\"State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.\u003c/p>\n\u003cfigure id=\"attachment_117639\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Past Tasting Menu events have included last year’s homage to the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/17/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone/\">venerable pork belly\u003c/a>. Upcoming events for this year include \u003ca href=\"http://www.asianart.org/events/1179\">Flowering Teas\u003c/a> (where you can create your own blend) on June 29, and a \u003ca href=\"http://www.asianart.org/events/1197\">Philippine Feast \u003c/a>on August 17.\u003c/p>\n\u003cp>In a subsequent interview, Minh Tsai added, \" Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old",
"title": "Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old",
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"content": "\u003cp>\u003cstrong>Listen to Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/wesun/2017/05/20170521_wesun_cloud_eggs_the_latest_instagram_food_fad_is_actually_centuries_old.mp3\u003c/p>\n\u003cp>They're seemingly unavoidable on Instagram these days: photos of bright yellow egg yolks nestled in a fluffy bed of egg whites, like the sun framed by billowy clouds. They're called cloud eggs, and they're pretty enough to look like a taste of heaven ... which is probably why people are obsessively whipping them up and sharing their pictures on social media.\u003c/p>\n\u003cp>Yet the latest food fad du jour is actually a modern spin on a nearly 400-year-old recipe.\u003c/p>\n\u003cp>\"They are basically a very, very old dish. It's essentially something called Eggs in Snow, which the French have been making for centuries. And it's suddenly taking off on Instagram,\" says \u003ca href=\"http://www.seriouseats.com/editors/daniel-gritzer\">Daniel Gritzer\u003c/a>, the culinary director at \u003ca href=\"http://www.seriouseats.com/\">Serious Eats\u003c/a>.\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://gallica.bnf.fr/ark:/12148/bpt6k114423k/f233.item.r=neige.langFR\">recipe\u003c/a> for \u003cem>Oeufs à la Neige \u003c/em>(eggs in snow), in\u003cem> Le Cuisinier François\u003c/em>, a seminal cookbook published in 1651, just as France was beginning a revolution in cookery that would make it the culinary leader of the world for centuries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Modern cloud eggs are simple to make, but look sophisticated. Recipes vary, but basically, you take an egg, separate the whites and yolk, beat the whites into a stiff foam and season to taste. Then you scoop the foam into a cloud-like form on a baking sheet covered with parchment, leaving a hollow in the middle for the yolk, and pop it into the oven at 450 degrees Fahrenheit. In some versions, the yolk goes into the oven at the same time as the whites; in others, the whites bake first for a few minutes, then the yolk is added and the whole thing is baked for a couple of minutes longer. Baking times vary, but recipes generally call for around 5 to 6 minutes total.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BUPlGrVDqRe/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Yes - I made #cloudeggs and yes I feel like a smug hipster food wanker #instaegg #instafood #foodwanker #hipsterfood\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Joanna Richardson (@jojolovesprosecco) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-18T18:16:57+00:00\">May 18, 2017 at 11:16am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>The 17th century version was cooked a bit differently: Instead of hand-mixers or whisks, chefs used bundles of finely split sticks. The egg foam and yolk were placed on a buttered dish and baked atop of coals instead of in an oven. The whole thing was heated from above with a cooking tool called a salamander – basically, a hot fire shovel held over the dish. (Think of it as a 1600s version of a butane kitchen torch or a form of controlled broiling.) It was served with a sprinkle of sugar. These days, the name \"eggs in snow\" (or \"snow eggs\") denotes a different dish: a dessert made of meringue poached in sweetened milk and served with a custard. (It's a French classic, and \u003ca href=\"http://www.nytimes.com/1985/04/07/magazine/food-a-classic-confusion.html\">was a favorite\u003c/a> of famed food writer Craig Claiborne.) But the snow eggs described in that 1651 recipe were essentially the same thing as cloud eggs, agrees Paula Marcoux, a food historian who specializes in re-creating recipes using period cooking techniques.\u003c/p>\n\u003cfigure id=\"attachment_117568\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg\" alt=\"Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs.\" width=\"1489\" height=\"1124\" class=\"size-full wp-image-117568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-520x393.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs. \u003ccite>(Courtesy of Paula Marcoux)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like today's cloud eggs, Marcoux says, the 17th century recipe was likely a novelty dish meant to impress. \"It's just one of those things rich people did for amusement ... kind of like today.\"\u003c/p>\n\u003cp>And chefs of the era were also beginning to unravel the mysteries of cooking science. \"Seventeenth\u003csup> \u003c/sup>century people are figuring out how proteins work – it's the very earliest phases of what becomes fine French cooking,\" says Marcoux.\u003c/p>\n\u003cp>Nowadays, chefs know that when you beat an egg white, you're actually participating in a cool bit of biochemistry. Egg whites are mostly liquid, but they're full of proteins. When beaten, those proteins unfold and bind with each other, creating a structure.\u003c/p>\n\u003cp>\"They start to arrange themselves into a network, like a net, as they bond to each other and stretch out,\" explains Gritzer. That structure traps the air introduced through beating, and also holds the water in egg whites in place. The result is foam.\u003c/p>\n\u003cp>It's a touch of kitchen magic that has fascinated cooks for centuries.\u003c/p>\n\u003cp>\"Even in 19th-century America, people were excited,\" says Marcoux. And later, \"in the 1950s, people were crazy about making meringue pies. It's almost something home cooks tap into as a show-offy kind of thing. We see that happening in generation after generation of home cooks.\"\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:61.57407407407407% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BT9GslVAqUg/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Have you ever made cloud eggs? This updated take on baked eggs yields the lightest, fluffiest egg whites and a perfectly runny yolk. ☁️🍳👌🏻 Tap @justataste for this Cloud Eggs on Toast recipe, just in time for #mothersday! 💕 . . . #cloudeggs #buzzfeast #EEEEEats #foodandwine #huffposttaste #RSlove #marthafood #mywilliamssonoma #feedfeed @thefeedfeed #brunch #tastingtable #breakfast #todayfood #instafood #bhgfood #MyAllRecipes #beautifulcuisines #f52grams #thekitchn #eggs\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Kelly Senyei - Just a Taste® (@justataste) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-11T14:04:55+00:00\">May 11, 2017 at 7:04am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>In my home kitchen, I gave cloud eggs a whirl. On their own, they're pretty but bland. But a dash of salt and pepper, a dusting of Sunny Paris spice blend (purple shallots, chives, dill weed, basil and peppercorn, among other things) and a generous sprinkling of grated sharp cheddar, all folded into the foam before baking, fixed things nicely.\u003c/p>\n\u003cp>As for cloud eggs' 17th century counterpart? That was surprisingly scrumptious, says Marcoux. My queries had piqued her curiosity, so she tackled the 1651 recipe using historically accurate tools — hot fire shovel and all. She'd been skeptical beforehand, but \"it was as delicious as it was silly!\" she reported back.\u003c/p>\n\u003cp>So if you should encounter cloud eggs in the wilds of the Internet, instead of asking yourself, as \u003cem>The Washington Post\u003c/em> \u003ca href=\"https://www.washingtonpost.com/news/food/wp/2017/05/16/what-are-cloud-eggs-the-latest-food-trend-flooding-your-instagram-feed/?utm_term=.ec8d308abdd0\">did recently\u003c/a>, \"Uh, why is this a thing?\" just know the answer is: Because we are human and there is little new under the sun — not even cloud eggs.\u003c/p>\n\u003cp>\u003cem>Maria Godoy is a senior editor with NPR and host of The Salt. She's on Twitter: @mgodoyh.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The fanciful dish was meant to impress nearly 400 years ago, so don't roll your eyes at photos of these pretty edibles: They're actually a time-honored tradition tinged with a bit of kitchen science.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They're seemingly unavoidable on Instagram these days: photos of bright yellow egg yolks nestled in a fluffy bed of egg whites, like the sun framed by billowy clouds. They're called cloud eggs, and they're pretty enough to look like a taste of heaven ... which is probably why people are obsessively whipping them up and sharing their pictures on social media.\u003c/p>\n\u003cp>Yet the latest food fad du jour is actually a modern spin on a nearly 400-year-old recipe.\u003c/p>\n\u003cp>\"They are basically a very, very old dish. It's essentially something called Eggs in Snow, which the French have been making for centuries. And it's suddenly taking off on Instagram,\" says \u003ca href=\"http://www.seriouseats.com/editors/daniel-gritzer\">Daniel Gritzer\u003c/a>, the culinary director at \u003ca href=\"http://www.seriouseats.com/\">Serious Eats\u003c/a>.\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://gallica.bnf.fr/ark:/12148/bpt6k114423k/f233.item.r=neige.langFR\">recipe\u003c/a> for \u003cem>Oeufs à la Neige \u003c/em>(eggs in snow), in\u003cem> Le Cuisinier François\u003c/em>, a seminal cookbook published in 1651, just as France was beginning a revolution in cookery that would make it the culinary leader of the world for centuries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Modern cloud eggs are simple to make, but look sophisticated. Recipes vary, but basically, you take an egg, separate the whites and yolk, beat the whites into a stiff foam and season to taste. Then you scoop the foam into a cloud-like form on a baking sheet covered with parchment, leaving a hollow in the middle for the yolk, and pop it into the oven at 450 degrees Fahrenheit. In some versions, the yolk goes into the oven at the same time as the whites; in others, the whites bake first for a few minutes, then the yolk is added and the whole thing is baked for a couple of minutes longer. Baking times vary, but recipes generally call for around 5 to 6 minutes total.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BUPlGrVDqRe/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Yes - I made #cloudeggs and yes I feel like a smug hipster food wanker #instaegg #instafood #foodwanker #hipsterfood\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Joanna Richardson (@jojolovesprosecco) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-18T18:16:57+00:00\">May 18, 2017 at 11:16am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>The 17th century version was cooked a bit differently: Instead of hand-mixers or whisks, chefs used bundles of finely split sticks. The egg foam and yolk were placed on a buttered dish and baked atop of coals instead of in an oven. The whole thing was heated from above with a cooking tool called a salamander – basically, a hot fire shovel held over the dish. (Think of it as a 1600s version of a butane kitchen torch or a form of controlled broiling.) It was served with a sprinkle of sugar. These days, the name \"eggs in snow\" (or \"snow eggs\") denotes a different dish: a dessert made of meringue poached in sweetened milk and served with a custard. (It's a French classic, and \u003ca href=\"http://www.nytimes.com/1985/04/07/magazine/food-a-classic-confusion.html\">was a favorite\u003c/a> of famed food writer Craig Claiborne.) But the snow eggs described in that 1651 recipe were essentially the same thing as cloud eggs, agrees Paula Marcoux, a food historian who specializes in re-creating recipes using period cooking techniques.\u003c/p>\n\u003cfigure id=\"attachment_117568\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg\" alt=\"Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs.\" width=\"1489\" height=\"1124\" class=\"size-full wp-image-117568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-520x393.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs. \u003ccite>(Courtesy of Paula Marcoux)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like today's cloud eggs, Marcoux says, the 17th century recipe was likely a novelty dish meant to impress. \"It's just one of those things rich people did for amusement ... kind of like today.\"\u003c/p>\n\u003cp>And chefs of the era were also beginning to unravel the mysteries of cooking science. \"Seventeenth\u003csup> \u003c/sup>century people are figuring out how proteins work – it's the very earliest phases of what becomes fine French cooking,\" says Marcoux.\u003c/p>\n\u003cp>Nowadays, chefs know that when you beat an egg white, you're actually participating in a cool bit of biochemistry. Egg whites are mostly liquid, but they're full of proteins. When beaten, those proteins unfold and bind with each other, creating a structure.\u003c/p>\n\u003cp>\"They start to arrange themselves into a network, like a net, as they bond to each other and stretch out,\" explains Gritzer. That structure traps the air introduced through beating, and also holds the water in egg whites in place. The result is foam.\u003c/p>\n\u003cp>It's a touch of kitchen magic that has fascinated cooks for centuries.\u003c/p>\n\u003cp>\"Even in 19th-century America, people were excited,\" says Marcoux. And later, \"in the 1950s, people were crazy about making meringue pies. It's almost something home cooks tap into as a show-offy kind of thing. We see that happening in generation after generation of home cooks.\"\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:61.57407407407407% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BT9GslVAqUg/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Have you ever made cloud eggs? This updated take on baked eggs yields the lightest, fluffiest egg whites and a perfectly runny yolk. ☁️🍳👌🏻 Tap @justataste for this Cloud Eggs on Toast recipe, just in time for #mothersday! 💕 . . . #cloudeggs #buzzfeast #EEEEEats #foodandwine #huffposttaste #RSlove #marthafood #mywilliamssonoma #feedfeed @thefeedfeed #brunch #tastingtable #breakfast #todayfood #instafood #bhgfood #MyAllRecipes #beautifulcuisines #f52grams #thekitchn #eggs\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Kelly Senyei - Just a Taste® (@justataste) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-11T14:04:55+00:00\">May 11, 2017 at 7:04am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>In my home kitchen, I gave cloud eggs a whirl. On their own, they're pretty but bland. But a dash of salt and pepper, a dusting of Sunny Paris spice blend (purple shallots, chives, dill weed, basil and peppercorn, among other things) and a generous sprinkling of grated sharp cheddar, all folded into the foam before baking, fixed things nicely.\u003c/p>\n\u003cp>As for cloud eggs' 17th century counterpart? That was surprisingly scrumptious, says Marcoux. My queries had piqued her curiosity, so she tackled the 1651 recipe using historically accurate tools — hot fire shovel and all. She'd been skeptical beforehand, but \"it was as delicious as it was silly!\" she reported back.\u003c/p>\n\u003cp>So if you should encounter cloud eggs in the wilds of the Internet, instead of asking yourself, as \u003cem>The Washington Post\u003c/em> \u003ca href=\"https://www.washingtonpost.com/news/food/wp/2017/05/16/what-are-cloud-eggs-the-latest-food-trend-flooding-your-instagram-feed/?utm_term=.ec8d308abdd0\">did recently\u003c/a>, \"Uh, why is this a thing?\" just know the answer is: Because we are human and there is little new under the sun — not even cloud eggs.\u003c/p>\n\u003cp>\u003cem>Maria Godoy is a senior editor with NPR and host of The Salt. She's on Twitter: @mgodoyh.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco",
"title": "Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Perfect for satisfying late night munchies or just chowing down whenever the craving for Mexican food on-the-go may hit, burritos are well-loved in the Bay Area. A countless number of taquerias serve up this inexpensive dish of grilled meat, beans and rice melded in perfect harmony with a variety of condiments inside a warm tortilla. And while San Francisco's Mission District may be home to some of the country’s best burritos, there are a great number of popular restaurants just south of the city serving up equally praise-worthy burritos. Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite burrito spots south of San Francisco. In addition to these south of SF restaurants, be sure to check out this \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">Bay Area Bite’s Burrito Guide\u003c/a> for an extensive list of burrito spots across the Bay Area. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_117286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg\" alt=\"A Cali-burrito with carne asada at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Cali-burrito with carne asada at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in downtown San Jose among a number of other contenders for great burritos, \u003cstrong>Angelou’s Mexican Grill\u003c/strong> sets itself apart with their unique burrito creations and late night weekend hours. The small counter-service restaurant has a menu of standard taqueria fare and was recently crowned by locals as serving the best burrito in San Jose. Angelou’s most popular item is a creation typically found in Southern California taquerias. The California burrito replaces the traditional rice with crispy French fries and includes your choice of meat, cheese, guacamole, pico de gallo, and lettuce all wrapped in a flour tortilla and finished on a flat top grill for a warm and crunchy shell. The result is a delicious, gut-busting combination of flavors and textures. To make things even better, Angelou’s offers two special hot sauces, a chile de arbol-style salsa, and a salsa verde to add a touch of spice and flavor to their already delicious burritos.\u003c/p>\n\u003cfigure id=\"attachment_117285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg\" alt=\"A super burrito with al pastor at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with al pastor at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg\" alt=\"Inside Angelou’s Mexican Grill in downtown San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Angelou’s Mexican Grill in downtown San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://angelousmexicangrill.com/\" target=\"_blank\">\u003cstrong>Angelou's Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n21 N 2nd St. [\u003ca href=\"https://goo.gl/JLhD1c\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-2287\u003cbr>\nHours: Mon-Thu 9am- 10pm; Fri 9am-12am; Sat 11am-12am; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AngelousMexicanGrill/\" target=\"_blank\">Angelou’s Mexican Grill\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg\" alt=\"A vegetable and falafel burrito at Taqueria La Cumbre.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vegetable and falafel burrito at Taqueria La Cumbre. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the original \u003cstrong>Taqueria La Cumbre\u003c/strong> is located in the Mission District of San Francisco, home to arguably the best burritos in the country, a second location in downtown San Mateo allows you to enjoy the Mission-style burrito without having to travel into the city for your burrito craving. Taqueria La Cumbre’s burritos have been featured on numerous food and travel programs and it is easy to see why. The grilled chicken fajita burritos are a must-have for any first visit. The sweet red bell peppers and caramelized onions are a delicious contrast to the bites of smoky chargrilled chicken. For vegetarian burrito enthusiasts, Taqueria La Cumbre has you covered. The fajita vegetable burrito is a delicious medley of sauteed bell peppers, zucchini, onions, carrots, and mushrooms, with cashews for tasty crunch. Also on the menu is a twist on the vegetarian fajita burrito with crunchy falafel mixed into the sauteed vegetable filling.\u003c/p>\n\u003cfigure id=\"attachment_117296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg\" alt=\"A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg\" alt=\"Inside Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taquerialacumbre.com/\" target=\"_blank\">\u003cstrong>Taqueria La Cumbre\u003c/strong>\u003c/a>\u003cbr>\n28 N B St. [\u003ca href=\"https://goo.gl/K4JiNa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 344-8989\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-9:30pm; Sat 11am-9pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria-La-Cumbre-499624926744818/\" target=\"_blank\">Taqueria La Cumbre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TLaCumbre\" target=\"_blank\">@TLaCumbre\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg\" alt=\"A grilled fish burrito at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled fish burrito at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relative newcomer to the number of established Mexican restaurants in the area, \u003cstrong>Sancho’s Taqueria\u003c/strong> has quickly branched out to a number of San Francisco Peninsula locations including a mobile taco truck. The insides of the brick and mortar locations are painted in a combination of vibrant colors and decorated with Mexican folk art providing a festive backdrop while you enjoy the tasty food. Sancho’s is best known for their Baja-style fish tacos and sweet and savory carnitas burritos. The popular Baja fish tacos are also served as a tasty burrito with grilled or fried white fish, zesty pico de gallo, rice, beans and a sweet and smoky chipotle mayonnaise.\u003c/p>\n\u003cfigure id=\"attachment_117292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg\" alt=\"A super burrito with carne asada at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg\" alt=\"Inside Sancho’s Taqueria in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sancho’s Taqueria in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sanchostaqueria.com/\" target=\"_blank\">\u003cstrong>Sancho's Taqueria\u003c/strong>\u003c/a>\u003cbr>\n491 Lytton Ave. [\u003ca href=\"https://goo.gl/U2U3O2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-8226\u003cbr>\nHours: Mon-Sat 10:30am-9pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanchosTaqueria.PaloAlto/\" target=\"_blank\">Sancho’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg\" alt=\"A super burrito with carne asada at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at La Costena Mexican Grill.\u003cbr> \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A longtime favorite in Mountain View, \u003cstrong>La Costena Mexican Grill\u003c/strong> began as a small counter within a Mexican grocery store. The taqueria now operates in a brick-and-mortar location where they build custom burritos from an extensive menu. First-time visitors may be overwhelmed by the number of meat options presented to them but can take comfort in knowing whether they opt for, the sweet and spicy chicken mole or the tender and juicy carne asada, they’ve made a winning choice. La Costena also offers their burritos is several different sizes: chico, regular and super. What La Costena considers a regular burrito is quite hefty compared to the standard burrito and the next size up is a massive super burrito prepared from two large tortillas layered end-to-end. Perhaps it’s no surprise that La Costena broke the Guinness World Record in 1997 for the world’s largest burrito.\u003c/p>\n\u003cfigure id=\"attachment_117289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg\" alt=\"A chicken mole burrito at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken mole burrito at La Costena Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg\" alt=\"Inside La Costena Mexican Grill in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Costena Mexican Grill in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.costena.com/\" target=\"_blank\">\u003cstrong>La Costena Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n235 E Middlefield Rd #1a [\u003ca href=\"https://goo.gl/950Pg8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 967-0507\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lacostena.loves.burritos/?ref=br_rs\" target=\"_blank\">La Costena\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaCostenaCA\" target=\"_blank\">@LaCostenaCA\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg\" alt=\"A super burrito with carne asada at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taqueria Eduardo,\u003c/strong> a quaint taqueria tucked in the corner of an unassuming shopping center is \u003cem>the\u003c/em> spot to enjoy large, inexpensive burritos and other Mexican specialties. The location has only a handful of tables since the open kitchen takes up the majority of the interior space. Yet, don’t let the small casual environment deter you from enjoying some of the best carne asada around. Shaved thin and caramelized on a hot flat top grill, the tender and savory steak melts in your mouth while ample dollops of guacamole and sour cream add a creamy and cool contrast to the spiced beef. If you’d rather just enjoy a tasty and hearty serving of rice and beans in your burrito, the massive super vegetarian burrito with generous portions of guacamole, rice, and beans, is a great value.\u003c/p>\n\u003cfigure id=\"attachment_117295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg\" alt=\"A super veggie burrito at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super veggie burrito at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg\" alt=\"Inside Taqueria Eduardo in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria Eduardo in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-eduardo-san-jose-2\" target=\"_blank\">\u003cstrong>Taqueria Eduardo\u003c/strong>\u003c/a>\u003cbr>\n3123 Williamsburg Dr. [\u003ca href=\"https://goo.gl/CFFtmK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95117\u003cbr>\nPh: (408) 374-9764\u003cbr>\nHours: Mon-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-Eduardo/120810037931833\" target=\"_blank\">Taqueria Eduardo\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">\u003cstrong>More South Bay Burrito and Mexican Food Options from Bay Area Bites\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside -- including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003cul>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite spots for burritos south of San Francisco.",
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"description": "Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite spots for burritos south of San Francisco.",
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"headline": "Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Perfect for satisfying late night munchies or just chowing down whenever the craving for Mexican food on-the-go may hit, burritos are well-loved in the Bay Area. A countless number of taquerias serve up this inexpensive dish of grilled meat, beans and rice melded in perfect harmony with a variety of condiments inside a warm tortilla. And while San Francisco's Mission District may be home to some of the country’s best burritos, there are a great number of popular restaurants just south of the city serving up equally praise-worthy burritos. Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite burrito spots south of San Francisco. In addition to these south of SF restaurants, be sure to check out this \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">Bay Area Bite’s Burrito Guide\u003c/a> for an extensive list of burrito spots across the Bay Area. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_117286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg\" alt=\"A Cali-burrito with carne asada at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Cali-burrito with carne asada at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in downtown San Jose among a number of other contenders for great burritos, \u003cstrong>Angelou’s Mexican Grill\u003c/strong> sets itself apart with their unique burrito creations and late night weekend hours. The small counter-service restaurant has a menu of standard taqueria fare and was recently crowned by locals as serving the best burrito in San Jose. Angelou’s most popular item is a creation typically found in Southern California taquerias. The California burrito replaces the traditional rice with crispy French fries and includes your choice of meat, cheese, guacamole, pico de gallo, and lettuce all wrapped in a flour tortilla and finished on a flat top grill for a warm and crunchy shell. The result is a delicious, gut-busting combination of flavors and textures. To make things even better, Angelou’s offers two special hot sauces, a chile de arbol-style salsa, and a salsa verde to add a touch of spice and flavor to their already delicious burritos.\u003c/p>\n\u003cfigure id=\"attachment_117285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg\" alt=\"A super burrito with al pastor at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with al pastor at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg\" alt=\"Inside Angelou’s Mexican Grill in downtown San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Angelou’s Mexican Grill in downtown San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://angelousmexicangrill.com/\" target=\"_blank\">\u003cstrong>Angelou's Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n21 N 2nd St. [\u003ca href=\"https://goo.gl/JLhD1c\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-2287\u003cbr>\nHours: Mon-Thu 9am- 10pm; Fri 9am-12am; Sat 11am-12am; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AngelousMexicanGrill/\" target=\"_blank\">Angelou’s Mexican Grill\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg\" alt=\"A vegetable and falafel burrito at Taqueria La Cumbre.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vegetable and falafel burrito at Taqueria La Cumbre. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the original \u003cstrong>Taqueria La Cumbre\u003c/strong> is located in the Mission District of San Francisco, home to arguably the best burritos in the country, a second location in downtown San Mateo allows you to enjoy the Mission-style burrito without having to travel into the city for your burrito craving. Taqueria La Cumbre’s burritos have been featured on numerous food and travel programs and it is easy to see why. The grilled chicken fajita burritos are a must-have for any first visit. The sweet red bell peppers and caramelized onions are a delicious contrast to the bites of smoky chargrilled chicken. For vegetarian burrito enthusiasts, Taqueria La Cumbre has you covered. The fajita vegetable burrito is a delicious medley of sauteed bell peppers, zucchini, onions, carrots, and mushrooms, with cashews for tasty crunch. Also on the menu is a twist on the vegetarian fajita burrito with crunchy falafel mixed into the sauteed vegetable filling.\u003c/p>\n\u003cfigure id=\"attachment_117296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg\" alt=\"A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg\" alt=\"Inside Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taquerialacumbre.com/\" target=\"_blank\">\u003cstrong>Taqueria La Cumbre\u003c/strong>\u003c/a>\u003cbr>\n28 N B St. [\u003ca href=\"https://goo.gl/K4JiNa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 344-8989\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-9:30pm; Sat 11am-9pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria-La-Cumbre-499624926744818/\" target=\"_blank\">Taqueria La Cumbre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TLaCumbre\" target=\"_blank\">@TLaCumbre\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg\" alt=\"A grilled fish burrito at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled fish burrito at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relative newcomer to the number of established Mexican restaurants in the area, \u003cstrong>Sancho’s Taqueria\u003c/strong> has quickly branched out to a number of San Francisco Peninsula locations including a mobile taco truck. The insides of the brick and mortar locations are painted in a combination of vibrant colors and decorated with Mexican folk art providing a festive backdrop while you enjoy the tasty food. Sancho’s is best known for their Baja-style fish tacos and sweet and savory carnitas burritos. The popular Baja fish tacos are also served as a tasty burrito with grilled or fried white fish, zesty pico de gallo, rice, beans and a sweet and smoky chipotle mayonnaise.\u003c/p>\n\u003cfigure id=\"attachment_117292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg\" alt=\"A super burrito with carne asada at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg\" alt=\"Inside Sancho’s Taqueria in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sancho’s Taqueria in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sanchostaqueria.com/\" target=\"_blank\">\u003cstrong>Sancho's Taqueria\u003c/strong>\u003c/a>\u003cbr>\n491 Lytton Ave. [\u003ca href=\"https://goo.gl/U2U3O2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-8226\u003cbr>\nHours: Mon-Sat 10:30am-9pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanchosTaqueria.PaloAlto/\" target=\"_blank\">Sancho’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg\" alt=\"A super burrito with carne asada at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at La Costena Mexican Grill.\u003cbr> \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A longtime favorite in Mountain View, \u003cstrong>La Costena Mexican Grill\u003c/strong> began as a small counter within a Mexican grocery store. The taqueria now operates in a brick-and-mortar location where they build custom burritos from an extensive menu. First-time visitors may be overwhelmed by the number of meat options presented to them but can take comfort in knowing whether they opt for, the sweet and spicy chicken mole or the tender and juicy carne asada, they’ve made a winning choice. La Costena also offers their burritos is several different sizes: chico, regular and super. What La Costena considers a regular burrito is quite hefty compared to the standard burrito and the next size up is a massive super burrito prepared from two large tortillas layered end-to-end. Perhaps it’s no surprise that La Costena broke the Guinness World Record in 1997 for the world’s largest burrito.\u003c/p>\n\u003cfigure id=\"attachment_117289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg\" alt=\"A chicken mole burrito at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken mole burrito at La Costena Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg\" alt=\"Inside La Costena Mexican Grill in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Costena Mexican Grill in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.costena.com/\" target=\"_blank\">\u003cstrong>La Costena Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n235 E Middlefield Rd #1a [\u003ca href=\"https://goo.gl/950Pg8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 967-0507\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lacostena.loves.burritos/?ref=br_rs\" target=\"_blank\">La Costena\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaCostenaCA\" target=\"_blank\">@LaCostenaCA\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg\" alt=\"A super burrito with carne asada at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taqueria Eduardo,\u003c/strong> a quaint taqueria tucked in the corner of an unassuming shopping center is \u003cem>the\u003c/em> spot to enjoy large, inexpensive burritos and other Mexican specialties. The location has only a handful of tables since the open kitchen takes up the majority of the interior space. Yet, don’t let the small casual environment deter you from enjoying some of the best carne asada around. Shaved thin and caramelized on a hot flat top grill, the tender and savory steak melts in your mouth while ample dollops of guacamole and sour cream add a creamy and cool contrast to the spiced beef. If you’d rather just enjoy a tasty and hearty serving of rice and beans in your burrito, the massive super vegetarian burrito with generous portions of guacamole, rice, and beans, is a great value.\u003c/p>\n\u003cfigure id=\"attachment_117295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg\" alt=\"A super veggie burrito at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super veggie burrito at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg\" alt=\"Inside Taqueria Eduardo in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria Eduardo in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-eduardo-san-jose-2\" target=\"_blank\">\u003cstrong>Taqueria Eduardo\u003c/strong>\u003c/a>\u003cbr>\n3123 Williamsburg Dr. [\u003ca href=\"https://goo.gl/CFFtmK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95117\u003cbr>\nPh: (408) 374-9764\u003cbr>\nHours: Mon-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-Eduardo/120810037931833\" target=\"_blank\">Taqueria Eduardo\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">\u003cstrong>More South Bay Burrito and Mexican Food Options from Bay Area Bites\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside -- including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003cul>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Grocery Stores: 'The Best Of America And The Worst Of America'",
"title": "Grocery Stores: 'The Best Of America And The Worst Of America'",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170515_atc_grocery_stores_the_best_of_america_and_the_worst_of_america.mp3\u003c/p>\n\u003cp>Grocery stores in America have changed from neighborhood corner markets to multimillion-dollar chains that sell convenience — along with thousands of products — to satisfy the demand of the country's hungry consumers. What caused this transformation? And what will our grocery stores be like in the future?\u003c/p>\n\u003cfigure id=\"attachment_117434\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85.jpg\" alt=\"Grocery The Buying and Selling of Food in America by Michael Ruhlman\" width=\"400\" height=\"600\" class=\"size-full wp-image-117434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Grocery\u003cbr>The Buying and Selling of Food in America\u003cbr>by Michael Ruhlman\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning food writer Michael Ruhlman, author of more than 20 books — including the best-seller \u003cem>The Soul of the Chef \u003c/em>and co-author of \u003cem>The French Laundry Cookbook\u003c/em> with chef Thomas Keller — examines this phenomenon through the story of the Midwestern grocery chain Heinen's. His new book, \u003cem>Grocery: The Buying and Selling of Food in America\u003c/em>, not only offers insights on how we produce, distribute and buy food, but seeks ways of understanding our changing relationship with what we eat and how we get it.\u003c/p>\n\u003cp>To talk about some of these issues, NPR's Ari Shapiro of \u003cem>All Things Considered\u003c/em> met with Ruhlman at a Harris Teeter grocery store in Washington, D.C.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>We're going to dig into the store and wander around its various sections. But just standing here at the entrance, you can see a bit of produce, a bit of prepared food, a magazine rack, charcoal. Is there something you didn't know before you started researching the book that you now see in a different way?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sheer quantity of stuff that we buy and that's available to us. It represents the extraordinary luxury that Americans have at our fingertips, seven days a week.\u003c/p>\n\u003cp>\u003cstrong>We are in the first section that most people usually walk into in a grocery store: produce. It was so interesting to read about the time that you spent with the produce buyers behind Heinen's — the chain in Cleveland — and the debates they had about whether the cantaloupes were sweet enough, whether there were enough plums, whether anybody would buy the stone fruit after back-to-school in September ... the things that we as customers never see.\u003c/strong>\u003c/p>\n\u003cp>We don't. We just expect it to be here: \"I want peapods for my stir-fry tonight. Where are they, I expect them to be here.\" And [the store] wants you to have them. If you come there and they don't have peapods, they're going to lose a customer. The business is run at such a narrow margin that they really want to keep their customers, which is why you're almost always asked at good grocery stores, \"Did you find everything you need?\" Because that's one reason why people don't come back.\u003c/p>\n\u003cp>\u003cstrong>Let's work our way to the packaged stuff in the center. In a typical grocery store, how many different products are you going to find?\u003c/strong>\u003c/p>\n\u003cp>There are about 40,000. In the past couple of decades it's gone up from about 7,000. Food manufacturers have found that they can increase demand and sell more products if they give you more variety. For instance, barbecue sauces: Caribbean jerk, sesame ginger, Hawaiian, teriyaki ... when's it going to end? There's got to be a limit as to how much we can actually absorb and choose from.\u003c/p>\n\u003cfigure id=\"attachment_117431\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92.jpg\" alt=\"A typical grocery store now sells about 40,000 products, compared with about 7,000 a couple of decades ago, Ruhlman says.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A typical grocery store now sells about 40,000 products, compared with about 7,000 a couple of decades ago, Ruhlman says. \u003ccite>(Kelly Jo Smart/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>I get the sense that you feel a little conflicted. On one hand, the grocery store is the embodiment of the greatest pinnacle of human achievement, and on the other hand, it's row after row of depressing, processed, sugar-filled junk.\u003c/strong>\u003c/p>\n\u003cp>Yes. It's the best of America and the worst of America right here in one bright neon-lit landscape. My father died shortly before I started [researching the book]. He loved grocery stores, and that's part of why I [did this.] I think the grocery store is sort of a nostalgic place. We want to think the people who care about our food care about us. It goes back to that corner grocery store. But I don't think they do anymore.\u003c/p>\n\u003cp>\u003cstrong>So far, it doesn't seem like grocery delivery has really taken off. Do you see that changing?\u003c/strong>\u003c/p>\n\u003cp>I do believe more people will get their commodity groceries — the Cheerios, the cranberry juice, all the stuff in the middle of the grocery store they will get it delivered, because it's all the same no matter where it comes from. The whole center of the store is going to go away or it's going to be filled with specialty goods. That's my hope. Grocery stores are going to shrink and become more specialty stores, and they're going to sell better food.\u003c/p>\n\u003cp>\u003cstrong>Is that, in some sense, a return to what it was like in the early days of the grocery store?\u003c/strong>\u003c/p>\n\u003cp>That's exactly what it's returning to — when a small grocery would sell a variety of very special hand-picked goods.\u003c/p>\n\u003cp>\u003cem>This interview has been edited for length and clarity.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "In his new book, Michael Ruhlman explores how and why Americans have changed from corner-store customers to insatiable consumers of every edible product at our fingertips.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Grocery stores in America have changed from neighborhood corner markets to multimillion-dollar chains that sell convenience — along with thousands of products — to satisfy the demand of the country's hungry consumers. What caused this transformation? And what will our grocery stores be like in the future?\u003c/p>\n\u003cfigure id=\"attachment_117434\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85.jpg\" alt=\"Grocery The Buying and Selling of Food in America by Michael Ruhlman\" width=\"400\" height=\"600\" class=\"size-full wp-image-117434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Grocery\u003cbr>The Buying and Selling of Food in America\u003cbr>by Michael Ruhlman\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning food writer Michael Ruhlman, author of more than 20 books — including the best-seller \u003cem>The Soul of the Chef \u003c/em>and co-author of \u003cem>The French Laundry Cookbook\u003c/em> with chef Thomas Keller — examines this phenomenon through the story of the Midwestern grocery chain Heinen's. His new book, \u003cem>Grocery: The Buying and Selling of Food in America\u003c/em>, not only offers insights on how we produce, distribute and buy food, but seeks ways of understanding our changing relationship with what we eat and how we get it.\u003c/p>\n\u003cp>To talk about some of these issues, NPR's Ari Shapiro of \u003cem>All Things Considered\u003c/em> met with Ruhlman at a Harris Teeter grocery store in Washington, D.C.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>We're going to dig into the store and wander around its various sections. But just standing here at the entrance, you can see a bit of produce, a bit of prepared food, a magazine rack, charcoal. Is there something you didn't know before you started researching the book that you now see in a different way?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sheer quantity of stuff that we buy and that's available to us. It represents the extraordinary luxury that Americans have at our fingertips, seven days a week.\u003c/p>\n\u003cp>\u003cstrong>We are in the first section that most people usually walk into in a grocery store: produce. It was so interesting to read about the time that you spent with the produce buyers behind Heinen's — the chain in Cleveland — and the debates they had about whether the cantaloupes were sweet enough, whether there were enough plums, whether anybody would buy the stone fruit after back-to-school in September ... the things that we as customers never see.\u003c/strong>\u003c/p>\n\u003cp>We don't. We just expect it to be here: \"I want peapods for my stir-fry tonight. Where are they, I expect them to be here.\" And [the store] wants you to have them. If you come there and they don't have peapods, they're going to lose a customer. The business is run at such a narrow margin that they really want to keep their customers, which is why you're almost always asked at good grocery stores, \"Did you find everything you need?\" Because that's one reason why people don't come back.\u003c/p>\n\u003cp>\u003cstrong>Let's work our way to the packaged stuff in the center. In a typical grocery store, how many different products are you going to find?\u003c/strong>\u003c/p>\n\u003cp>There are about 40,000. In the past couple of decades it's gone up from about 7,000. Food manufacturers have found that they can increase demand and sell more products if they give you more variety. For instance, barbecue sauces: Caribbean jerk, sesame ginger, Hawaiian, teriyaki ... when's it going to end? There's got to be a limit as to how much we can actually absorb and choose from.\u003c/p>\n\u003cfigure id=\"attachment_117431\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92.jpg\" alt=\"A typical grocery store now sells about 40,000 products, compared with about 7,000 a couple of decades ago, Ruhlman says.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A typical grocery store now sells about 40,000 products, compared with about 7,000 a couple of decades ago, Ruhlman says. \u003ccite>(Kelly Jo Smart/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>I get the sense that you feel a little conflicted. On one hand, the grocery store is the embodiment of the greatest pinnacle of human achievement, and on the other hand, it's row after row of depressing, processed, sugar-filled junk.\u003c/strong>\u003c/p>\n\u003cp>Yes. It's the best of America and the worst of America right here in one bright neon-lit landscape. My father died shortly before I started [researching the book]. He loved grocery stores, and that's part of why I [did this.] I think the grocery store is sort of a nostalgic place. We want to think the people who care about our food care about us. It goes back to that corner grocery store. But I don't think they do anymore.\u003c/p>\n\u003cp>\u003cstrong>So far, it doesn't seem like grocery delivery has really taken off. Do you see that changing?\u003c/strong>\u003c/p>\n\u003cp>I do believe more people will get their commodity groceries — the Cheerios, the cranberry juice, all the stuff in the middle of the grocery store they will get it delivered, because it's all the same no matter where it comes from. The whole center of the store is going to go away or it's going to be filled with specialty goods. That's my hope. Grocery stores are going to shrink and become more specialty stores, and they're going to sell better food.\u003c/p>\n\u003cp>\u003cstrong>Is that, in some sense, a return to what it was like in the early days of the grocery store?\u003c/strong>\u003c/p>\n\u003cp>That's exactly what it's returning to — when a small grocery would sell a variety of very special hand-picked goods.\u003c/p>\n\u003cp>\u003cem>This interview has been edited for length and clarity.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Bay Area Bites Guide to the Best Places to Drink Beer This Summer",
"title": "The Bay Area Bites Guide to the Best Places to Drink Beer This Summer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If it seems difficult to keep up with all the new breweries opening and closing, it's not just you. According to the \u003ca href=\"http://www.californiacraftbeer.com/\" target=\"_blank\" rel=\"noopener\">California Craft Brewers Association\u003c/a>, there are more than 750 craft breweries in operation across California, more than any other state in the country. And the Bay Area has been a particular hub, with new breweries and taprooms opening across the East, South, and North Bays.\u003c/p>\n\u003cp>\u003cstrong>Add to your list:\u003c/strong> Formerly Linden Street Brewing, \u003ca href=\"https://oaklandunitedbeerworks.com/\" target=\"_blank\" rel=\"noopener\">Oakland United Beerworks\u003c/a> will also be reopening later this summer near Jack London Square. And \u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\" rel=\"noopener\">Speakeasy\u003c/a>, which closed its taproom earlier this year, \u003ca href=\"http://www.sfgate.com/insidescoop/article/Speakeasy-Ales-Lagers-workers-get-back-wages-11136151.php\" target=\"_blank\" rel=\"noopener\">sold its assets to Hunters Point Brewery\u003c/a> and should reopen its public serving too.\u003c/p>\n\u003cp>While we can't accurately capture all the beer halls, taprooms, pubs, breweries, and patios where you can enjoy a cold brew and all the ones coming soon, here's a list of some of the best new spots and oldies. If we missed your favorite, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_117300\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\">\u003cimg class=\"size-full wp-image-117300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\" alt=\"The taps at Magnolia Brewery\" width=\"1440\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-520x337.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The taps at Magnolia Brewery \u003ccite>(Courtesy of Magnolia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.mikkellerbar.com/sf/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> (Tenderloin): With a location in L.A. and one in San Francisco, this beer hall has 42 taps and unique bottles from around the world. The kitchen serves high-end pub grub until 11 p.m. every night.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebeerhallsf.com/\" target=\"_blank\" rel=\"noopener\">The Beer Hall\u003c/a> (Mid-Market): With 20 rotating taps (primarily California brews and some one-of-a-kind), you come here first and foremost for the beer. There are also a few wines and plates, but the spot is small and can get crowded right after work.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\" rel=\"noopener\">Thirsty Bear Brewing Company\u003c/a> (SoMa): One of the oldest breweries in the city and the first craft brewer to be certified organic in San Francisco, it typically has 10 of its beers on tap — meant to be paired with the seasonal tapas they serve.\u003c/li>\n\u003cli>\u003ca href=\"https://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Co.\u003c/a> (SoMa): Bar seating, a few tables, and their own beers on tap, it's about the tasting flights. You can bring in your own food or order from one of the nearby restaurants.\u003c/li>\n\u003cli>\u003ca href=\"http://magnoliabrewing.com/haight/\" target=\"_blank\" rel=\"noopener\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in San Francisco, Magnolia serves a rotating round-up of its best beers with its gastropub fare.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\" rel=\"noopener\">Southern Pacific Brewing\u003c/a> (Mission): In a 10,000 square foot converted warehouse, Southern Pacific has created a popular indoor and outdoor space. Eat from the full menu and enjoy a house beer from their barrels or from one of the guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\" rel=\"noopener\">Zeitgeist\u003c/a> (Mission): With 40 beers on tap, an outdoor beer garden, and a grill that's always serving, this is a San Francisco laid-back classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\" rel=\"noopener\">Monk's Kettle\u003c/a> (Mission): It's your neighborhood tavern, if your neighborhood spot is fancy and amazing. There are daily food specials, like a fresh sandwich served until 4 p.m. and a dinner entree. Try a beer from the 28 taps, the one cask engine, and over 100 specialty bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\" rel=\"noopener\">Biergarten\u003c/a> (Hayes Valley): Opened almost six years ago in the then up-and-coming Hayes Valley, Biergarten is now a beer garden staple. Share a bench and a blanket to ward off the chill, and grab a brat.\u003c/li>\n\u003cli>\u003ca href=\"http://www.woodsbeer.com/\" target=\"_blank\" rel=\"noopener\">Woods Beer Co.\u003c/a> (Mission, Russian Hill, Outer Sunset and Oakland): Woods does small batches of experimental and \"adventurous\" beers, like one inspired by Girl Scout cookies. Its flagship in the Mission is named after the company's first IPA, the MateVeza. In Oakland, its a bar and brewery, and on Treasure Island there's \u003ca href=\"http://www.woodsbeer.com/island-club\" target=\"_blank\" rel=\"noopener\">a unique club spot\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fortpointbeer.com/\" target=\"_blank\" rel=\"noopener\">Fort Point Beer Company\u003c/a> (Ferry Building): Founded in 2014 by two brothers and with a brewery housed in a historic Presidio building, Fort Point has built a reputation for fresh and aromatic beers. The duo recently opened a taproom in the Ferry Building where you can sit at the bar and enjoy one of their taps.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117301\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\">\u003cimg class=\"size-full wp-image-117301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\" alt=\"Fieldworks' Spastic Art Farmhouse Ale\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fieldworks' Spastic Art Farmhouse Ale \u003ccite>(Courtesy of Fieldwork Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, rotating taps (with something almost always new), and a patio that looks out over the San Francisco skyline. Plus, there are usually food trucks in the parking lot.\u003c/li>\n\u003cli>\u003ca href=\"http://fieldworkbrewing.com/\" target=\"_blank\" rel=\"noopener\">Fieldwork Brewing Co.\u003c/a> (Berkeley): With five locations -- including taprooms in Napa, Monterey, Sacramento, and San Ramon -- Fieldwork has become the go-to for local craft aficionados. Want to enjoy your beer on an adventure? You can pre-order their signature beers in 32 oz and 64 oz crowlers for same-day pick up.\u003c/li>\n\u003cli>\u003ca href=\"https://www.westbraebiergarten.com/\" target=\"_blank\" rel=\"noopener\">Westbrae Biergarten\u003c/a> (Berkeley): This outdoor beer garden has eight rotating local beer taps, as well as hard ciders, wine, mead, and seasonal specials, like house-made sangria. There are guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"https://www.hoipolloibrewing.com/\" target=\"_blank\" rel=\"noopener\">Hoi Polloi Brewing Taproom and Beat Lounge\u003c/a> (Berkeley): Pouring until 2 a.m., this small bar has turntables and unlimited truffle popcorn. House beers and other local crafts on tap. Try the coffee porter.\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com\" target=\"_blank\" rel=\"noopener\">Drake's Brewing Company\u003c/a> (Oakland, San Leandro): Brewing since 1989, Drake's recently opened Drake's Dealership on Broadway has become a popular spot for sunny afternoons and brick-oven pizza. Or, check out their Barrel House in San Leandro.\u003c/li>\n\u003cli>\u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\" rel=\"noopener\">Diving Dog Brewhouse\u003c/a> (Oakland): Along with 30 taps (and two nitros), Diving Dog has everything you need to brew your own beer on site. Try your hand at their recipes or whip up your own, and then drink what you make.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\" rel=\"noopener\">Lost & Found\u003c/a> (Oakland): This beer garden has 15 drafts, plus sours, draft wines, and kombucha. There are also small plates like deviled eggs and tacos. While you're sitting on the outdoor patio, enjoy some ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\" rel=\"noopener\">Novel Brewing Co.\u003c/a> (Oakland): The wife-husband team that opened the brewery in 2016 also live in the neighborhood, which gives it a local feel. It's small, filled with books and games, and low-key, with the beers brewed on site. Trivia nights happen monthly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.temescalbrewing.com/\" target=\"_blank\" rel=\"noopener\">Temescal Brewing\u003c/a> (Oakland): With \"no jerks\" as the official motto, this is a small community spot. A handful of their drafts on tap and beer garden make it an easy spot to enjoy a cold beer outside with friends. Food trucks nearby or bring your own food.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\" rel=\"noopener\">Bierhaus\u003c/a> (Oakland): Simple and classic, this former Mountain View spot recently relocated to Oakland. Enjoy picnic tables, beer, brats and burgers. OK, there are some plates and pretzels too.\u003c/li>\n\u003cli>\u003ca href=\"http://altamontbeerworks.com/1/\" target=\"_blank\" rel=\"noopener\">Altamont Beer Works\u003c/a> (Livermore): Billing itself as Livermore's first craft brewery since Prohibition, Altamont makes a number of specialty beers and unique flavors, like the hoppy Ganja Juice and the Hella Lite.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\" rel=\"noopener\">Tap 25\u003c/a> (Livermore): The name comes from the 25 American craft beers taps that change daily. Try a tasting, sit on the patio, and enjoy the live music on Thursdays and Saturdays.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117302\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\">\u003cimg class=\"size-full wp-image-117302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\" alt=\"A Loma Brewing beer flight.\" width=\"1080\" height=\"809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Loma Brewing beer flight. \u003ccite>(Courtesy of Loma Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lomabrew.com/\" target=\"_blank\" rel=\"noopener\">Loma Brewing Company\u003c/a> (Los Gatos): In the large space formerly occupied by the Los Gatos Brewing Company, Loma opened last August from two brothers: a former MLB player and a Bay Area restauranteur (with help from a chef and a beermaker). Expect high-end bar food and entrees, and eight home beers on tap. And don't miss beer and yoga day.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\" rel=\"noopener\">Half Moon Brewing Company\u003c/a> (Half Moon Bay): Being right on the water, near Half Moon Bay’s famous beaches and surfing spots, may be part of this restaurant and brewery's appeal. You can also take a brewery tour and enjoy house beers. Or visit their \u003ca href=\"http://pacificstandardtaproom.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Standard taproom\u003c/a> in downtown Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\" rel=\"noopener\">Gourmet Haus\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels -- along with 10 German beers and three guest taps.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Steins Beer Garden\u003c/a> (Mountain View and Cupertino): This is an American take on the German biergarten. Along with fresh local food, there are 31 taps (16 house beers and 15 rotating). There's also an annual homebrew contest.\u003c/li>\n\u003cli>\u003ca href=\"https://hermitagebrewing.com/\" target=\"_blank\" rel=\"noopener\">Hermitage Brewing Company\u003c/a> (San Jose): Hermitage has been brewing since 1987 and its volume (for various brands) actually puts it in the top 5% in the country. At the warehouse's taproom, you can enjoy 16 of their house brews or fill-up your growlers. The spot promises games, beers, sometimes food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.strikebrewingco.com/\" target=\"_blank\" rel=\"noopener\">Strike Brewing Company\u003c/a> (San Jose): Right next to the baseball stadium, the seasonal and experimental craft brews are named for America's pastime. Food trucks visit regularly and, during art night, you can paint while you drink.\u003c/li>\n\u003cli>\u003ca href=\"http://www.scvbrewing.com/\" target=\"_blank\" rel=\"noopener\">Santa Clara Valley Brewing\u003c/a> (San Jose): The names of the beers get their inspiration from local landmarks, as do the flavors. Try a flight of their homebrews in their taproom near downtown.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117305\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\">\u003cimg class=\"size-full wp-image-117305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\" alt=\"Crooked Goat tasting pours.\" width=\"1080\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crooked Goat tasting pours. \u003ccite>(Courtesy of Crooked Goat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\" rel=\"noopener\">Marin Brewing Company\u003c/a> (Larkspur): Across from the Golden Gate Ferry, Marin Brew Co. has a large outdoor area for enjoying beers and burgers and weekly music.\u003c/li>\n\u003cli>\u003ca href=\"http://ironspringspub.com/\" target=\"_blank\" rel=\"noopener\">Iron Springs \u003c/a>(Fairfax): In the heart of Fairfax, Iron Springs is usually filled on weekends with cyclists and families post-hike, either sitting inside the restaurant or at one of the few picnic tables in front. The beers are award-winning and the pub has a full menu. Last year, the brewery opened a taproom in San Rafael.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\" rel=\"noopener\">Lagunitas Taproom\u003c/a> (Petaluma): Lagunitas Brewing Company has grown and expanded in recent years, and the popularity of this outdoor Petaluma tasting spot has grown too. Music most days, tours every day.\u003c/li>\n\u003cli>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden\u003c/a> (Petaluma): Located in the historic downtown area, Brewsters has 32 beers on tap and a patio garden with a children's play area and a bocce ball court.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gravsouthbrewco.com/\" target=\"_blank\" rel=\"noopener\">Grav South Brew Co\u003c/a> (Cotati): Up in Cotati, Grav South Brewery is going strong with 16 taps -- half its own house brews and half other local Sonoma County beers. Plus, a small menu of meats smoked in-house.\u003c/li>\n\u003cli>\u003ca href=\"http://www.crookedgoatbrewing.com/\" target=\"_blank\" rel=\"noopener\">Crooked Goat\u003c/a> (Sebastopol): After starting with small batches for family and friends, Crooked Goat grew and eventually took over a small taproom at \u003ca href=\"http://thebarlow.net/\" target=\"_blank\" rel=\"noopener\">The Barlow\u003c/a>. You can also bring food in from the other shops. The 16 taps change regularly.\u003c/li>\n\u003cli>\u003ca href=\"https://barrelbrothersbrewing.com/\" target=\"_blank\" rel=\"noopener\">Barrel Brothers Brewing Company\u003c/a> (Windsor): Started by brothers-in-law with their father-in-law, Barrel Brothers Brewing Company uses sustainable practices like donating spent grain to local farmers and trapping wastewater for fertilizer.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If it seems difficult to keep up with all the new breweries opening and closing, it's not just you. According to the \u003ca href=\"http://www.californiacraftbeer.com/\" target=\"_blank\" rel=\"noopener\">California Craft Brewers Association\u003c/a>, there are more than 750 craft breweries in operation across California, more than any other state in the country. And the Bay Area has been a particular hub, with new breweries and taprooms opening across the East, South, and North Bays.\u003c/p>\n\u003cp>\u003cstrong>Add to your list:\u003c/strong> Formerly Linden Street Brewing, \u003ca href=\"https://oaklandunitedbeerworks.com/\" target=\"_blank\" rel=\"noopener\">Oakland United Beerworks\u003c/a> will also be reopening later this summer near Jack London Square. And \u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\" rel=\"noopener\">Speakeasy\u003c/a>, which closed its taproom earlier this year, \u003ca href=\"http://www.sfgate.com/insidescoop/article/Speakeasy-Ales-Lagers-workers-get-back-wages-11136151.php\" target=\"_blank\" rel=\"noopener\">sold its assets to Hunters Point Brewery\u003c/a> and should reopen its public serving too.\u003c/p>\n\u003cp>While we can't accurately capture all the beer halls, taprooms, pubs, breweries, and patios where you can enjoy a cold brew and all the ones coming soon, here's a list of some of the best new spots and oldies. If we missed your favorite, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_117300\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\">\u003cimg class=\"size-full wp-image-117300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\" alt=\"The taps at Magnolia Brewery\" width=\"1440\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-520x337.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The taps at Magnolia Brewery \u003ccite>(Courtesy of Magnolia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.mikkellerbar.com/sf/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> (Tenderloin): With a location in L.A. and one in San Francisco, this beer hall has 42 taps and unique bottles from around the world. The kitchen serves high-end pub grub until 11 p.m. every night.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebeerhallsf.com/\" target=\"_blank\" rel=\"noopener\">The Beer Hall\u003c/a> (Mid-Market): With 20 rotating taps (primarily California brews and some one-of-a-kind), you come here first and foremost for the beer. There are also a few wines and plates, but the spot is small and can get crowded right after work.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\" rel=\"noopener\">Thirsty Bear Brewing Company\u003c/a> (SoMa): One of the oldest breweries in the city and the first craft brewer to be certified organic in San Francisco, it typically has 10 of its beers on tap — meant to be paired with the seasonal tapas they serve.\u003c/li>\n\u003cli>\u003ca href=\"https://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Co.\u003c/a> (SoMa): Bar seating, a few tables, and their own beers on tap, it's about the tasting flights. You can bring in your own food or order from one of the nearby restaurants.\u003c/li>\n\u003cli>\u003ca href=\"http://magnoliabrewing.com/haight/\" target=\"_blank\" rel=\"noopener\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in San Francisco, Magnolia serves a rotating round-up of its best beers with its gastropub fare.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\" rel=\"noopener\">Southern Pacific Brewing\u003c/a> (Mission): In a 10,000 square foot converted warehouse, Southern Pacific has created a popular indoor and outdoor space. Eat from the full menu and enjoy a house beer from their barrels or from one of the guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\" rel=\"noopener\">Zeitgeist\u003c/a> (Mission): With 40 beers on tap, an outdoor beer garden, and a grill that's always serving, this is a San Francisco laid-back classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\" rel=\"noopener\">Monk's Kettle\u003c/a> (Mission): It's your neighborhood tavern, if your neighborhood spot is fancy and amazing. There are daily food specials, like a fresh sandwich served until 4 p.m. and a dinner entree. Try a beer from the 28 taps, the one cask engine, and over 100 specialty bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\" rel=\"noopener\">Biergarten\u003c/a> (Hayes Valley): Opened almost six years ago in the then up-and-coming Hayes Valley, Biergarten is now a beer garden staple. Share a bench and a blanket to ward off the chill, and grab a brat.\u003c/li>\n\u003cli>\u003ca href=\"http://www.woodsbeer.com/\" target=\"_blank\" rel=\"noopener\">Woods Beer Co.\u003c/a> (Mission, Russian Hill, Outer Sunset and Oakland): Woods does small batches of experimental and \"adventurous\" beers, like one inspired by Girl Scout cookies. Its flagship in the Mission is named after the company's first IPA, the MateVeza. In Oakland, its a bar and brewery, and on Treasure Island there's \u003ca href=\"http://www.woodsbeer.com/island-club\" target=\"_blank\" rel=\"noopener\">a unique club spot\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fortpointbeer.com/\" target=\"_blank\" rel=\"noopener\">Fort Point Beer Company\u003c/a> (Ferry Building): Founded in 2014 by two brothers and with a brewery housed in a historic Presidio building, Fort Point has built a reputation for fresh and aromatic beers. The duo recently opened a taproom in the Ferry Building where you can sit at the bar and enjoy one of their taps.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117301\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\">\u003cimg class=\"size-full wp-image-117301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\" alt=\"Fieldworks' Spastic Art Farmhouse Ale\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fieldworks' Spastic Art Farmhouse Ale \u003ccite>(Courtesy of Fieldwork Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, rotating taps (with something almost always new), and a patio that looks out over the San Francisco skyline. Plus, there are usually food trucks in the parking lot.\u003c/li>\n\u003cli>\u003ca href=\"http://fieldworkbrewing.com/\" target=\"_blank\" rel=\"noopener\">Fieldwork Brewing Co.\u003c/a> (Berkeley): With five locations -- including taprooms in Napa, Monterey, Sacramento, and San Ramon -- Fieldwork has become the go-to for local craft aficionados. Want to enjoy your beer on an adventure? You can pre-order their signature beers in 32 oz and 64 oz crowlers for same-day pick up.\u003c/li>\n\u003cli>\u003ca href=\"https://www.westbraebiergarten.com/\" target=\"_blank\" rel=\"noopener\">Westbrae Biergarten\u003c/a> (Berkeley): This outdoor beer garden has eight rotating local beer taps, as well as hard ciders, wine, mead, and seasonal specials, like house-made sangria. There are guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"https://www.hoipolloibrewing.com/\" target=\"_blank\" rel=\"noopener\">Hoi Polloi Brewing Taproom and Beat Lounge\u003c/a> (Berkeley): Pouring until 2 a.m., this small bar has turntables and unlimited truffle popcorn. House beers and other local crafts on tap. Try the coffee porter.\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com\" target=\"_blank\" rel=\"noopener\">Drake's Brewing Company\u003c/a> (Oakland, San Leandro): Brewing since 1989, Drake's recently opened Drake's Dealership on Broadway has become a popular spot for sunny afternoons and brick-oven pizza. Or, check out their Barrel House in San Leandro.\u003c/li>\n\u003cli>\u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\" rel=\"noopener\">Diving Dog Brewhouse\u003c/a> (Oakland): Along with 30 taps (and two nitros), Diving Dog has everything you need to brew your own beer on site. Try your hand at their recipes or whip up your own, and then drink what you make.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\" rel=\"noopener\">Lost & Found\u003c/a> (Oakland): This beer garden has 15 drafts, plus sours, draft wines, and kombucha. There are also small plates like deviled eggs and tacos. While you're sitting on the outdoor patio, enjoy some ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\" rel=\"noopener\">Novel Brewing Co.\u003c/a> (Oakland): The wife-husband team that opened the brewery in 2016 also live in the neighborhood, which gives it a local feel. It's small, filled with books and games, and low-key, with the beers brewed on site. Trivia nights happen monthly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.temescalbrewing.com/\" target=\"_blank\" rel=\"noopener\">Temescal Brewing\u003c/a> (Oakland): With \"no jerks\" as the official motto, this is a small community spot. A handful of their drafts on tap and beer garden make it an easy spot to enjoy a cold beer outside with friends. Food trucks nearby or bring your own food.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\" rel=\"noopener\">Bierhaus\u003c/a> (Oakland): Simple and classic, this former Mountain View spot recently relocated to Oakland. Enjoy picnic tables, beer, brats and burgers. OK, there are some plates and pretzels too.\u003c/li>\n\u003cli>\u003ca href=\"http://altamontbeerworks.com/1/\" target=\"_blank\" rel=\"noopener\">Altamont Beer Works\u003c/a> (Livermore): Billing itself as Livermore's first craft brewery since Prohibition, Altamont makes a number of specialty beers and unique flavors, like the hoppy Ganja Juice and the Hella Lite.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\" rel=\"noopener\">Tap 25\u003c/a> (Livermore): The name comes from the 25 American craft beers taps that change daily. Try a tasting, sit on the patio, and enjoy the live music on Thursdays and Saturdays.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117302\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\">\u003cimg class=\"size-full wp-image-117302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\" alt=\"A Loma Brewing beer flight.\" width=\"1080\" height=\"809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Loma Brewing beer flight. \u003ccite>(Courtesy of Loma Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lomabrew.com/\" target=\"_blank\" rel=\"noopener\">Loma Brewing Company\u003c/a> (Los Gatos): In the large space formerly occupied by the Los Gatos Brewing Company, Loma opened last August from two brothers: a former MLB player and a Bay Area restauranteur (with help from a chef and a beermaker). Expect high-end bar food and entrees, and eight home beers on tap. And don't miss beer and yoga day.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\" rel=\"noopener\">Half Moon Brewing Company\u003c/a> (Half Moon Bay): Being right on the water, near Half Moon Bay’s famous beaches and surfing spots, may be part of this restaurant and brewery's appeal. You can also take a brewery tour and enjoy house beers. Or visit their \u003ca href=\"http://pacificstandardtaproom.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Standard taproom\u003c/a> in downtown Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\" rel=\"noopener\">Gourmet Haus\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels -- along with 10 German beers and three guest taps.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Steins Beer Garden\u003c/a> (Mountain View and Cupertino): This is an American take on the German biergarten. Along with fresh local food, there are 31 taps (16 house beers and 15 rotating). There's also an annual homebrew contest.\u003c/li>\n\u003cli>\u003ca href=\"https://hermitagebrewing.com/\" target=\"_blank\" rel=\"noopener\">Hermitage Brewing Company\u003c/a> (San Jose): Hermitage has been brewing since 1987 and its volume (for various brands) actually puts it in the top 5% in the country. At the warehouse's taproom, you can enjoy 16 of their house brews or fill-up your growlers. The spot promises games, beers, sometimes food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.strikebrewingco.com/\" target=\"_blank\" rel=\"noopener\">Strike Brewing Company\u003c/a> (San Jose): Right next to the baseball stadium, the seasonal and experimental craft brews are named for America's pastime. Food trucks visit regularly and, during art night, you can paint while you drink.\u003c/li>\n\u003cli>\u003ca href=\"http://www.scvbrewing.com/\" target=\"_blank\" rel=\"noopener\">Santa Clara Valley Brewing\u003c/a> (San Jose): The names of the beers get their inspiration from local landmarks, as do the flavors. Try a flight of their homebrews in their taproom near downtown.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117305\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\">\u003cimg class=\"size-full wp-image-117305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\" alt=\"Crooked Goat tasting pours.\" width=\"1080\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crooked Goat tasting pours. \u003ccite>(Courtesy of Crooked Goat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\" rel=\"noopener\">Marin Brewing Company\u003c/a> (Larkspur): Across from the Golden Gate Ferry, Marin Brew Co. has a large outdoor area for enjoying beers and burgers and weekly music.\u003c/li>\n\u003cli>\u003ca href=\"http://ironspringspub.com/\" target=\"_blank\" rel=\"noopener\">Iron Springs \u003c/a>(Fairfax): In the heart of Fairfax, Iron Springs is usually filled on weekends with cyclists and families post-hike, either sitting inside the restaurant or at one of the few picnic tables in front. The beers are award-winning and the pub has a full menu. Last year, the brewery opened a taproom in San Rafael.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\" rel=\"noopener\">Lagunitas Taproom\u003c/a> (Petaluma): Lagunitas Brewing Company has grown and expanded in recent years, and the popularity of this outdoor Petaluma tasting spot has grown too. Music most days, tours every day.\u003c/li>\n\u003cli>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden\u003c/a> (Petaluma): Located in the historic downtown area, Brewsters has 32 beers on tap and a patio garden with a children's play area and a bocce ball court.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gravsouthbrewco.com/\" target=\"_blank\" rel=\"noopener\">Grav South Brew Co\u003c/a> (Cotati): Up in Cotati, Grav South Brewery is going strong with 16 taps -- half its own house brews and half other local Sonoma County beers. Plus, a small menu of meats smoked in-house.\u003c/li>\n\u003cli>\u003ca href=\"http://www.crookedgoatbrewing.com/\" target=\"_blank\" rel=\"noopener\">Crooked Goat\u003c/a> (Sebastopol): After starting with small batches for family and friends, Crooked Goat grew and eventually took over a small taproom at \u003ca href=\"http://thebarlow.net/\" target=\"_blank\" rel=\"noopener\">The Barlow\u003c/a>. You can also bring food in from the other shops. The 16 taps change regularly.\u003c/li>\n\u003cli>\u003ca href=\"https://barrelbrothersbrewing.com/\" target=\"_blank\" rel=\"noopener\">Barrel Brothers Brewing Company\u003c/a> (Windsor): Started by brothers-in-law with their father-in-law, Barrel Brothers Brewing Company uses sustainable practices like donating spent grain to local farmers and trapping wastewater for fertilizer.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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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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"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",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"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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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"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",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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