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"disqusTitle": "Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving",
"title": "Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-35656\" title=\"Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040285.jpg\" alt=\"Ingredients\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a \u003ca href=\"http://www.tofurky.com/tofurkyproducts/holiday_products.html\">Tofurkey\u003c/a> or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing \"turkey replacements.\" I've usually gone store-bought in the past, but this year I just can't resist making \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/about.html\">Karina Allrich\u003c/a>'s incredibly flavorful \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf\u003c/a> (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/ebook-best-loved-recipes.html\">cookbook author\u003c/a> and creator of the gluten-free blog, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, \u003ca href=\"http://www.amazon.com/Recipes-Vegetarian-Goddess-Karri-Allrich/dp/1567180167\">\u003cem>Recipes from a Vegetarian Goddess\u003c/em>\u003c/a>.\u003c/p>\n\u003cul>However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:\n\u003cli>\u003ca href=\"http://www.gardein.com/products.php?t=frozen&p=45\">Gardein's Savory Stuffed Turk'y\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fieldroast.com/products/retail/celebration-roast\">Field Roast Grain Meat Co.'s Stuffed Celebration Roast\u003c/a>\u003c/li>\n\u003cli>Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute\u003c/li>\n\u003cli>\u003ca href=\"http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html\">Vegetarian Plus' Vegan Whole Turkey\u003c/a> (Here's a review of it on \u003ca href=\"http://vegansaurus.com/post/12977629836\">vegansaurus\u003c/a>.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze\u003c/strong>\u003cbr>\n\u003cem>(Based on Karina Allrich's \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf with Maple Apricot Glaze\u003c/a> from \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, altered with permission from Karina Allrich.) \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35686\" title=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vegan-Loaf.jpg\" alt=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 loaf/6 slices\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 60 minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 cup chopped onion- red or sweet\u003cbr>\n2 heaping cups chopped Baby Bella or Cremini mushrooms\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n5 cups loosely packed baby spinach leaves\u003cbr>\nSea salt and ground pepper\u003c/p>\n\u003cp>1 cup cooked quinoa\u003cbr>\n1 cup toasted gluten-free bread or waffle crumbs (I used \u003ca href=\"http://www.vansfoods.com/The_Goods/#/Waffles/Wheat_Free--Gluten_Free/Vans-Totally_Natural-24\">Vans Wheat/Gluten Free Waffles\u003c/a>, which I toasted and then made into crumbs in my food processor.)\u003cbr>\n2 tablespoons ketchup\u003cbr>\n2 tablespoons molasses\u003cbr>\n1 tablespoon good olive oil\u003cbr>\n1 tablespoon dried Italian herb mix -- basil, thyme, oregano, parsley, marjoram\u003cbr>\n1 teaspoon fresh minced rosemary\u003cbr>\n3-4 scallions sliced thin\u003cbr>\n1 baked orange sweet potato or yam, peeled and diced (take it out before it's cooked too much or too soft)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Line the bottom of a glass loaf pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, you will be able to lift out the loaf in one whole piece.\u003c/p>\n\u003cp>Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35655\" title=\"Mushrooms and Spinach\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P10402911.jpg\" alt=\"Mushrooms and Spinach\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the skillet vegetables into a food processor and pulse to make a grainy mixture. Don't over-process it -- you want some texture.\u003c/p>\n\u003cp>Place the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.\u003c/p>\n\u003cp>Add in the diced sweet potato and fold in gently. At this point, taste the mixture and see if you need to add salt and pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35657\" title=\"Mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040294.jpg\" alt=\"Mixture\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.\u003c/p>\n\u003cp>Make your glaze.\u003c/p>\n\u003cp>\u003cstrong>Combine:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup jellied cranberry sauce\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 tablespoon maple syrup\u003cbr>\nA sprinkle of cinnamon and cumin\u003cbr>\nHot red chili flakes, to taste\u003c/p>\n\u003cp>(I made two batches of this to have extra as a drizzle for individual slices of the loaf.)\u003c/p>\n\u003cp>Pour the glaze all over the top of the loaf.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35658\" title=\"Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040296.jpg\" alt=\"Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling—about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions (the loaf yields about 6 slices) and lift out with a thin spatula. Enjoy!\u003c/p>\n\n",
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"excerpt": "Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a Tofurkey or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! This Thanksgiving, try a Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze, or seek out some delicious store-bought options. ",
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"headline": "Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving",
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"path": "/bayareabites/35651/vegan-and-gluten-free-garden-loaf-with-cranberry-maple-glaze-plus-a-few-store-bought-thanksgiving-options",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-35656\" title=\"Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040285.jpg\" alt=\"Ingredients\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a \u003ca href=\"http://www.tofurky.com/tofurkyproducts/holiday_products.html\">Tofurkey\u003c/a> or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing \"turkey replacements.\" I've usually gone store-bought in the past, but this year I just can't resist making \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/about.html\">Karina Allrich\u003c/a>'s incredibly flavorful \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf\u003c/a> (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/ebook-best-loved-recipes.html\">cookbook author\u003c/a> and creator of the gluten-free blog, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, \u003ca href=\"http://www.amazon.com/Recipes-Vegetarian-Goddess-Karri-Allrich/dp/1567180167\">\u003cem>Recipes from a Vegetarian Goddess\u003c/em>\u003c/a>.\u003c/p>\n\u003cul>However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:\n\u003cli>\u003ca href=\"http://www.gardein.com/products.php?t=frozen&p=45\">Gardein's Savory Stuffed Turk'y\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fieldroast.com/products/retail/celebration-roast\">Field Roast Grain Meat Co.'s Stuffed Celebration Roast\u003c/a>\u003c/li>\n\u003cli>Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute\u003c/li>\n\u003cli>\u003ca href=\"http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html\">Vegetarian Plus' Vegan Whole Turkey\u003c/a> (Here's a review of it on \u003ca href=\"http://vegansaurus.com/post/12977629836\">vegansaurus\u003c/a>.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze\u003c/strong>\u003cbr>\n\u003cem>(Based on Karina Allrich's \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf with Maple Apricot Glaze\u003c/a> from \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, altered with permission from Karina Allrich.) \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35686\" title=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vegan-Loaf.jpg\" alt=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 loaf/6 slices\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 60 minutes\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 cup chopped onion- red or sweet\u003cbr>\n2 heaping cups chopped Baby Bella or Cremini mushrooms\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n5 cups loosely packed baby spinach leaves\u003cbr>\nSea salt and ground pepper\u003c/p>\n\u003cp>1 cup cooked quinoa\u003cbr>\n1 cup toasted gluten-free bread or waffle crumbs (I used \u003ca href=\"http://www.vansfoods.com/The_Goods/#/Waffles/Wheat_Free--Gluten_Free/Vans-Totally_Natural-24\">Vans Wheat/Gluten Free Waffles\u003c/a>, which I toasted and then made into crumbs in my food processor.)\u003cbr>\n2 tablespoons ketchup\u003cbr>\n2 tablespoons molasses\u003cbr>\n1 tablespoon good olive oil\u003cbr>\n1 tablespoon dried Italian herb mix -- basil, thyme, oregano, parsley, marjoram\u003cbr>\n1 teaspoon fresh minced rosemary\u003cbr>\n3-4 scallions sliced thin\u003cbr>\n1 baked orange sweet potato or yam, peeled and diced (take it out before it's cooked too much or too soft)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Line the bottom of a glass loaf pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, you will be able to lift out the loaf in one whole piece.\u003c/p>\n\u003cp>Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35655\" title=\"Mushrooms and Spinach\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P10402911.jpg\" alt=\"Mushrooms and Spinach\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the skillet vegetables into a food processor and pulse to make a grainy mixture. Don't over-process it -- you want some texture.\u003c/p>\n\u003cp>Place the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.\u003c/p>\n\u003cp>Add in the diced sweet potato and fold in gently. At this point, taste the mixture and see if you need to add salt and pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35657\" title=\"Mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040294.jpg\" alt=\"Mixture\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.\u003c/p>\n\u003cp>Make your glaze.\u003c/p>\n\u003cp>\u003cstrong>Combine:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup jellied cranberry sauce\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 tablespoon maple syrup\u003cbr>\nA sprinkle of cinnamon and cumin\u003cbr>\nHot red chili flakes, to taste\u003c/p>\n\u003cp>(I made two batches of this to have extra as a drizzle for individual slices of the loaf.)\u003c/p>\n\u003cp>Pour the glaze all over the top of the loaf.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35658\" title=\"Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040296.jpg\" alt=\"Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling—about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions (the loaf yields about 6 slices) and lift out with a thin spatula. Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\" alt=\"punchfork\" title=\"punchfork\" width=\"538\" height=\"425\" class=\"alignnone size-full wp-image-31369\">\u003c/a>\u003c/p>\n\u003cp>So it's time to make a meal, and you're bored with making the same old dishes. It's time to recharge your repertoire. \u003c/p>\n\u003cp>Back in the day before the dawn of the online era, you'd just snag a new family recipe from a relative with some culinary chops, or tune into the wisdom of \u003ca href=\"http://www.pbs.org/juliachild/\">Julia Child\u003c/a>. But the mega-popularity of \u003ca href=\"http://www.foodnetwork.com/\">The Food Network\u003c/a> has since ignited an unrelenting avalanche of food-related media, and now you can find endless numbers of resources on \u003ca href=\"http://en.wikipedia.org/wiki/Cooking_show\">television\u003c/a>, \u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html\">newspapers\u003c/a>, \u003ca href=\"http://www.amazon.com/Popular-Cookbooks/lm/R25N6PSSIRRPGT\">cookbooks\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/20/so-you-want-to-be-a-successful-food-blogger-heres-how/\">blogs\u003c/a>, \u003ca href=\"http://chowhound.chow.com/boards\">discussion forums,\u003c/a> and even \u003ca href=\"http://mashable.com/2008/08/13/iphone-food-apps/\">smart phone apps\u003c/a>.\u003c/p>\n\u003cp>So where to go in the midst of this media overload? There are some excellent new sites that offer a curated collection of recipes that will help you sift through the onslaught of available resources.\u003c/p>\n\u003cp>If you're a fan of \u003ca href=\"http://en.wikipedia.org/wiki/Food_porn\">food porn\u003c/a>, the following two sites will catch your fancy. \u003ca href=\"http://punchfork.com/\">Punchfork\u003c/a> aggregates recipes from a \u003ca href=\"http://punchfork.com/publishers\">number of popular food websites\u003c/a> that rank highly in the social media sphere. According to their website, \"Punchfork uses real-time data like tweets and Facebook shares to measure which recipes are grabbing the attention of users. We uncover the latent sentiment in sharing patterns on social networks.\" You can see which recipes have top-ratings with the foodie crowd, what's new, and of course, what's trending. Each recipe is easily sharable with folks on your own social networks, too. Learn more about this innovative new site in this interview with \u003ca href=\"http://www.foodandtechconnect.com/site/2011/07/28/punchforks-innovative-web-search-business-model-using-social-data-to-personalize-recipe-search/\">Punchfork's founder, Jeff Miller\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.gojee.com/\">Gojee\u003c/a>. Be sure to click on this site after you've had a snack, because the glossy photography will make your stomach instantly growl with hunger. You have to register to view the recipes, and then you're greeted with a stunning portrait of a dish that you'll want to make right away -- like Penne with Corn & Brown Butter.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\" alt=\"penne\" title=\"penne\" width=\"518\" height=\"382\" class=\"alignnone size-full wp-image-31373\">\u003c/a>\u003c/p>\n\u003cp>The user interface is quite personable, allowing users to search by ingredient for what you \"crave,\" what you \"have\" in your pantry, and what you \"dislike.\" And when you type in search terms, witty messages such as \"Almond joying myself, are you?\" pop up as you wait for the recipe to pop up. And they bring careful attention to their curatorial process, as mentioned in this \u003ca href=\"http://www.forbes.com/sites/daniellegould/2011/07/13/building-a-data-driven-startup-lessons-from-fast-growing-gojee/\">Forbes.com article\u003c/a>: \"You could call us a high quality, hand curated, easy to use Google for food blogger recipes. Every recipe on our site is manually chosen by our team,\" says founder Mike Lavalle. \u003c/p>\n\u003cp>Then there's \u003ca href=\"http://foodpress.com/\">Foodpress\u003c/a>, which has a roster of featured food bloggers that contribute recipes. You can click on popular keywords that are listed in a handy sidebar, or check out sections such as, \"\u003ca href=\"http://foodpress.com/specials/\">Today's Specials\u003c/a>\" and \"\u003ca href=\"http://foodpress.com/features/\">Featured Posts\u003c/a>.\" \u003c/p>\n\u003cp>But if you'd like to dive into the online juggernaut, there are comprehensive sites such as \u003ca href=\"http://www.yummly.com/\">Yummly\u003c/a>, \u003ca href=\"http://www.google.com/landing/recipes/\">Google Recipe View\u003c/a> (and if you're using their new \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/04/cooking-lessons-in-real-time-google-cooking-school/\">Google+ social network\u003c/a>, their \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1289752&rd=1\">Sparks\u003c/a>\" feature includes recipes. However, you'll see it filters through articles as well as plain recipes when you scroll through.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And of course, don't forget to check our Bay Area Bites's extensive archive of great \u003ca href=\"http://ww2.kqed.org/bayareabites/category/recipes/\">recipes\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\" alt=\"punchfork\" title=\"punchfork\" width=\"538\" height=\"425\" class=\"alignnone size-full wp-image-31369\">\u003c/a>\u003c/p>\n\u003cp>So it's time to make a meal, and you're bored with making the same old dishes. It's time to recharge your repertoire. \u003c/p>\n\u003cp>Back in the day before the dawn of the online era, you'd just snag a new family recipe from a relative with some culinary chops, or tune into the wisdom of \u003ca href=\"http://www.pbs.org/juliachild/\">Julia Child\u003c/a>. But the mega-popularity of \u003ca href=\"http://www.foodnetwork.com/\">The Food Network\u003c/a> has since ignited an unrelenting avalanche of food-related media, and now you can find endless numbers of resources on \u003ca href=\"http://en.wikipedia.org/wiki/Cooking_show\">television\u003c/a>, \u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html\">newspapers\u003c/a>, \u003ca href=\"http://www.amazon.com/Popular-Cookbooks/lm/R25N6PSSIRRPGT\">cookbooks\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/20/so-you-want-to-be-a-successful-food-blogger-heres-how/\">blogs\u003c/a>, \u003ca href=\"http://chowhound.chow.com/boards\">discussion forums,\u003c/a> and even \u003ca href=\"http://mashable.com/2008/08/13/iphone-food-apps/\">smart phone apps\u003c/a>.\u003c/p>\n\u003cp>So where to go in the midst of this media overload? There are some excellent new sites that offer a curated collection of recipes that will help you sift through the onslaught of available resources.\u003c/p>\n\u003cp>If you're a fan of \u003ca href=\"http://en.wikipedia.org/wiki/Food_porn\">food porn\u003c/a>, the following two sites will catch your fancy. \u003ca href=\"http://punchfork.com/\">Punchfork\u003c/a> aggregates recipes from a \u003ca href=\"http://punchfork.com/publishers\">number of popular food websites\u003c/a> that rank highly in the social media sphere. According to their website, \"Punchfork uses real-time data like tweets and Facebook shares to measure which recipes are grabbing the attention of users. We uncover the latent sentiment in sharing patterns on social networks.\" You can see which recipes have top-ratings with the foodie crowd, what's new, and of course, what's trending. Each recipe is easily sharable with folks on your own social networks, too. Learn more about this innovative new site in this interview with \u003ca href=\"http://www.foodandtechconnect.com/site/2011/07/28/punchforks-innovative-web-search-business-model-using-social-data-to-personalize-recipe-search/\">Punchfork's founder, Jeff Miller\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.gojee.com/\">Gojee\u003c/a>. Be sure to click on this site after you've had a snack, because the glossy photography will make your stomach instantly growl with hunger. You have to register to view the recipes, and then you're greeted with a stunning portrait of a dish that you'll want to make right away -- like Penne with Corn & Brown Butter.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\" alt=\"penne\" title=\"penne\" width=\"518\" height=\"382\" class=\"alignnone size-full wp-image-31373\">\u003c/a>\u003c/p>\n\u003cp>The user interface is quite personable, allowing users to search by ingredient for what you \"crave,\" what you \"have\" in your pantry, and what you \"dislike.\" And when you type in search terms, witty messages such as \"Almond joying myself, are you?\" pop up as you wait for the recipe to pop up. And they bring careful attention to their curatorial process, as mentioned in this \u003ca href=\"http://www.forbes.com/sites/daniellegould/2011/07/13/building-a-data-driven-startup-lessons-from-fast-growing-gojee/\">Forbes.com article\u003c/a>: \"You could call us a high quality, hand curated, easy to use Google for food blogger recipes. Every recipe on our site is manually chosen by our team,\" says founder Mike Lavalle. \u003c/p>\n\u003cp>Then there's \u003ca href=\"http://foodpress.com/\">Foodpress\u003c/a>, which has a roster of featured food bloggers that contribute recipes. You can click on popular keywords that are listed in a handy sidebar, or check out sections such as, \"\u003ca href=\"http://foodpress.com/specials/\">Today's Specials\u003c/a>\" and \"\u003ca href=\"http://foodpress.com/features/\">Featured Posts\u003c/a>.\" \u003c/p>\n\u003cp>But if you'd like to dive into the online juggernaut, there are comprehensive sites such as \u003ca href=\"http://www.yummly.com/\">Yummly\u003c/a>, \u003ca href=\"http://www.google.com/landing/recipes/\">Google Recipe View\u003c/a> (and if you're using their new \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/04/cooking-lessons-in-real-time-google-cooking-school/\">Google+ social network\u003c/a>, their \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1289752&rd=1\">Sparks\u003c/a>\" feature includes recipes. However, you'll see it filters through articles as well as plain recipes when you scroll through.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And of course, don't forget to check our Bay Area Bites's extensive archive of great \u003ca href=\"http://ww2.kqed.org/bayareabites/category/recipes/\">recipes\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cooking Lessons in Real Time: Google+ Cooking School",
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"content": "\u003cp>\u003ca href=\"http://www.gpluscookingschool.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gcooking-schools.jpg\" alt=\"g plus cooking schools\" title=\"g plus cooking schools\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-31097\">\u003c/a>\u003c/p>\n\u003cp>Unless you've been hiding out from the internet the past two months, you've undoubtedly heard about \u003ca href=\"http://plus.google.com\">Google+\u003c/a>, Google's new project that \"aims to make sharing on the web more like sharing in real life,\" according to their site. It's being touted as a \u003ca href=\"http://www.nytimes.com/2011/06/29/technology/29google.html?pagewanted=all\">real competitor\u003c/a> to \u003ca href=\"http://www.facebook.com\">Facebook\u003c/a> and \u003ca href=\"http://www.twitter.com\">Twitter\u003c/a>, the current social media titans. \u003c/p>\n\u003cp>There are some significant differences between Google+ and its cronies, however, such as \"\u003ca href=\"http://www.youtube.com/watch?v=BeMZP-oyOII\">Circles\u003c/a>,\" \"\u003ca href=\"http://www.youtube.com/watch?v=iA22daAstNg\">Huddle\u003c/a>,\" and the innovative \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1257349&rd=1\">Hangouts\u003c/a>\" feature. When you start a hangout, up to 10 users can video chat together all at once. The main screen will focus on whomever is predominantly speaking. Users can even watch a \u003ca href=\"http://www.google.com/support/+/bin/static.py?page=guide.cs&guide=1257349&answer=1216368\">YouTube video together\u003c/a>. The tech blog Mashable recently published an article about \u003ca href=\"http://mashable.com/2011/07/28/google-plus-hangouts/\">creative ways folks are utilizing Hangouts\u003c/a>, and the \"\u003ca href=\"http://www.gpluscookingschool.com/\">Google+ Cooking School\u003c/a>\" caught my eye. \u003c/p>\n\u003cp>The founder of this cool new school, Lee Allison, took time out from teaching to answer some questions about his project via email. \u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As of last winter, my lady and I live in Queens, NYC. We love it here. There is so much great amazing food that it’s not even funny.\u003c/p>\n\u003cp>\u003cstrong>Do you have a professional culinary background? \u003c/strong>\u003c/p>\n\u003cp>No, I am entirely self-taught and have been interested in things in the kitchen since I was in high school. In fact, I knew I was hooked when in my junior year I turned out a perfect angel food cake from scratch. I was completely enthralled that I could do that! Then about five or six years ago, I decided to teach myself how to bake an amazing loaf of bread. That process, the investigation into what to do and what not to do really kicked off my food-junkie habit.\u003c/p>\n\u003cp>\u003cstrong>What inspired you to start Google+ Cooking School?\u003c/strong>\u003c/p>\n\u003cp>When I saw how easy it was to setup the video session with other people, I immediately knew what I had to do. It’s obvious that people would rather be led through a cooking session than simply read a food blog or watch a dry video on some website. This is all about the socialization of cooking and I love that aspect of it.\u003c/p>\n\u003cp>\u003cstrong>Tell me about your first cooking class. How many folks participated, and how many cooked right along with you? \u003c/strong>\u003c/p>\n\u003cp>My first class had three cooking along, which is pretty normal. That session was full with ten people. It involved teaching people how to make and cook dumplings. Once you know how, they are amazingly easy. But most people can’t get past the initial dread of tackling such a dish. In fact, I had several people mention that if I hadn’t shown them, they never would have attempted such a thing. That completely made my day. It was a full class with people waiting to join in from the wings. \u003c/p>\n\u003cp>\u003cstrong>What are the pros and cons of holding a class with G+ hangout? \u003c/strong>\u003c/p>\n\u003cp>Pros: Super easy to setup, very inclusive, fun, spontaneous\u003cbr>\nCons: No moderation of idiots (none so far, thankfully!), no support if someone has an issue\u003c/p>\n\u003cp>\u003cstrong>How can people participate if they’re interested? \u003c/strong>\u003c/p>\n\u003cp>Add me on G+ (mention this article) or email me at \u003ca href=\"mailto:lee@thesocialskillet.com\">lee@thesocialskillet.com\u003c/a> to learn more.\u003c/p>\n\u003cp>Classes are in Eastern Standard Time, so make you sure you plan accordingly when signing up for a class. And check out two videos from a previous class that demonstrated how to make margherita pizza and ice cream.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cjd4YLQJih0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/HdgE6gctLNs\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gpluscookingschool.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gcooking-schools.jpg\" alt=\"g plus cooking schools\" title=\"g plus cooking schools\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-31097\">\u003c/a>\u003c/p>\n\u003cp>Unless you've been hiding out from the internet the past two months, you've undoubtedly heard about \u003ca href=\"http://plus.google.com\">Google+\u003c/a>, Google's new project that \"aims to make sharing on the web more like sharing in real life,\" according to their site. It's being touted as a \u003ca href=\"http://www.nytimes.com/2011/06/29/technology/29google.html?pagewanted=all\">real competitor\u003c/a> to \u003ca href=\"http://www.facebook.com\">Facebook\u003c/a> and \u003ca href=\"http://www.twitter.com\">Twitter\u003c/a>, the current social media titans. \u003c/p>\n\u003cp>There are some significant differences between Google+ and its cronies, however, such as \"\u003ca href=\"http://www.youtube.com/watch?v=BeMZP-oyOII\">Circles\u003c/a>,\" \"\u003ca href=\"http://www.youtube.com/watch?v=iA22daAstNg\">Huddle\u003c/a>,\" and the innovative \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1257349&rd=1\">Hangouts\u003c/a>\" feature. When you start a hangout, up to 10 users can video chat together all at once. The main screen will focus on whomever is predominantly speaking. Users can even watch a \u003ca href=\"http://www.google.com/support/+/bin/static.py?page=guide.cs&guide=1257349&answer=1216368\">YouTube video together\u003c/a>. The tech blog Mashable recently published an article about \u003ca href=\"http://mashable.com/2011/07/28/google-plus-hangouts/\">creative ways folks are utilizing Hangouts\u003c/a>, and the \"\u003ca href=\"http://www.gpluscookingschool.com/\">Google+ Cooking School\u003c/a>\" caught my eye. \u003c/p>\n\u003cp>The founder of this cool new school, Lee Allison, took time out from teaching to answer some questions about his project via email. \u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As of last winter, my lady and I live in Queens, NYC. We love it here. There is so much great amazing food that it’s not even funny.\u003c/p>\n\u003cp>\u003cstrong>Do you have a professional culinary background? \u003c/strong>\u003c/p>\n\u003cp>No, I am entirely self-taught and have been interested in things in the kitchen since I was in high school. In fact, I knew I was hooked when in my junior year I turned out a perfect angel food cake from scratch. I was completely enthralled that I could do that! Then about five or six years ago, I decided to teach myself how to bake an amazing loaf of bread. That process, the investigation into what to do and what not to do really kicked off my food-junkie habit.\u003c/p>\n\u003cp>\u003cstrong>What inspired you to start Google+ Cooking School?\u003c/strong>\u003c/p>\n\u003cp>When I saw how easy it was to setup the video session with other people, I immediately knew what I had to do. It’s obvious that people would rather be led through a cooking session than simply read a food blog or watch a dry video on some website. This is all about the socialization of cooking and I love that aspect of it.\u003c/p>\n\u003cp>\u003cstrong>Tell me about your first cooking class. How many folks participated, and how many cooked right along with you? \u003c/strong>\u003c/p>\n\u003cp>My first class had three cooking along, which is pretty normal. That session was full with ten people. It involved teaching people how to make and cook dumplings. Once you know how, they are amazingly easy. But most people can’t get past the initial dread of tackling such a dish. In fact, I had several people mention that if I hadn’t shown them, they never would have attempted such a thing. That completely made my day. It was a full class with people waiting to join in from the wings. \u003c/p>\n\u003cp>\u003cstrong>What are the pros and cons of holding a class with G+ hangout? \u003c/strong>\u003c/p>\n\u003cp>Pros: Super easy to setup, very inclusive, fun, spontaneous\u003cbr>\nCons: No moderation of idiots (none so far, thankfully!), no support if someone has an issue\u003c/p>\n\u003cp>\u003cstrong>How can people participate if they’re interested? \u003c/strong>\u003c/p>\n\u003cp>Add me on G+ (mention this article) or email me at \u003ca href=\"mailto:lee@thesocialskillet.com\">lee@thesocialskillet.com\u003c/a> to learn more.\u003c/p>\n\u003cp>Classes are in Eastern Standard Time, so make you sure you plan accordingly when signing up for a class. And check out two videos from a previous class that demonstrated how to make margherita pizza and ice cream.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cjd4YLQJih0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/HdgE6gctLNs\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)",
"title": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n",
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"excerpt": "Daniel Klein, creator of The Perennial Plate, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef Samin Nostrat they visited three local farms, gathered stories, harvested food and then created a Tartine Afterhours dinner at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Bloggers Share Inside Tips for Summer Bay Area Food",
"title": "Food Bloggers Share Inside Tips for Summer Bay Area Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\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>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n",
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"excerpt": "Macaroni and cheese is all the rage right now and everyone should have a chance to get in on reliving this childhood classic. Here's a creamy, velvety recipe that's vegan, gluten-free, and just as delicious as the dairy variety. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dishcrawl: Real-Life Culinary Social Networking",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\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>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Like many modern friendships that are born in our era of social networking, I first \"met\" \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?page_id=2\">Ezra Caldwell\u003c/a> online in 2006. I discovered his \u003ca href=\"http://www.flickr.com/photos/fastboy\">Flickr\u003c/a> account through mutual contacts and was drawn to his extraordinary images of \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72057594070599106/\">dancers\u003c/a>, his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157603302866924/\">beautiful wife Hillary\u003c/a> and photogenic pooch \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157600001856442/\">Putney\u003c/a>. We also happen share a deep devotion to \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157623961829924/\">bicycles\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157625533249680/\">food\u003c/a>, and he regularly chronicled his endeavors in frame building and cooking. \u003c/p>\n\u003cp>Ezra shared his thoughts with me about cooking via email: \"I think it's important that people eat at home a certain amount of the time. For us it's pretty much every night. We eat out about once every three weeks. There's something about the time spent in the kitchen in the evening that is a real relaxer for me. A meditation. I often drag out food preparation just because I enjoy that time of day.\" \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.flickr.com/photos/fastboy/4327318193/in/set-72157607075926461\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ezra.jpg\" alt=\"ezra caldwell\" width=\"161\" height=\"240\" class=\"alignright size-full wp-image-13954\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>While I had lived in Ezra's hometown of New York City for 13 years, it wasn't until I moved all the way across the country to San Francisco that I finally met Ezra in real life. In the spring of 2007, he and another Flickr friend, \u003ca href=\"http://www.flickr.com/photos/spastica/\">Yohei Morita\u003c/a>, embarked on a trip throughout the U.S. to share bicycle adventures and meet other Flickr comrades. They met \u003ca href=\"http://www.flickr.com/photos/spastica/443432026/\">me \u003c/a>and a mutual Flickr friend, \u003ca href=\"http://www.flickr.com/photos/judah42/\">Judah\u003c/a>, during their visit to the Bay Area. \u003c/p>\n\u003cp>And like many modern time-pressed friendships, we stayed in touch in the virtual realm. And so it was through Flickr that I learned in August of 2008, Ezra was diagnosed with \u003ca href=\"http://www.flickr.com/photos/fastboy/2678131886/in/set-72157607075926461\">colorectal cancer\u003c/a>. In true Ezra fashion, who has never shied away from \u003ca href=\"http://www.flickr.com/photos/fastboy/128177124/in/set-72057594086330497\">baring it all\u003c/a>, he started a blog, \"\u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/\">\u003cem>Teaching Cancer to Cry\u003c/em>\u003c/a>,\" as a \"a way to keep people up-to-date as treatment progresses, and a way for me to look back when all this is over and reminisce.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Six weeks of \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=69\">chemotherapy and radiation treatments\u003c/a> began. Ezra wrote about the \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=45\">tough days\u003c/a>, yet still managed to make us \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=242\">laugh\u003c/a>, too. He even got \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?m=200906\">married\u003c/a> along the way.\u003c/p>\n\u003cp>When he went into \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=324\">remission\u003c/a>, he started posting recipes for \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4&paged=2\">spinach salad\u003c/a>, \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=348\">sudado de pescado\u003c/a>, and \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=353\">stewed chicken with olives\u003c/a>. His \u003ca href=\"http://www.flickr.com/photos/fastboy/4013516691/in/set-72157625533249680\">lush images\u003c/a> of his elaborate meals mirrored his renewed energy. \u003c/p>\n\u003cp>Then in \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=383\">September of 2010\u003c/a>, the cancer returned. He resumed his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157607075926461/\">documentation\u003c/a> of the grim realities of his second round with the disease. \u003c/p>\n\u003cp>Through all of this, Ezra still found time and the desire to cook. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the last bunch of months, I was really laid low. I was in a lot of pain, a lot of the time. Having to take pain killers. Spending a lot of time in bed. Happily, though, this time around we found an anti-emetic (anti-nausea) drug that worked! So for most of the winter I would just save up my energy during the day to be able to get out of bed and cook some evening. It meant a lot to me to be able to continue to contribute to the household. I've always done nearly all the cooking, and didn't want treatment to interrupt that. Just about everything else went on the back burner.\"\u003c/p>\u003c/blockquote>\n\u003cp>Cooking also ignited yet another creative project. \u003c/p>\n\u003cblockquote>\u003cp> \"I started making videos, partly because I was getting back into making video and needed a subject, and here was this thing that I was doing every day anyway! I like to encourage people to cook. I think it's a little strange when people don't know how, or believe they can't. Cooking is easy! It's not hard to make yourself really good food. \u003c/p>\n\u003cp>So I started putting instructions for cooking on the blog, and later the videos with the instructions. I think it's sort of a great way to learn. See something done REALLY fast, and then read some instructions for it. You've still got an image in your head of what it looked like, and the instructions can be pretty bare bones. \u003c/p>\n\u003cp>I don't like the word \"recipe.\" I feel as though there's an implication with \"recipes\" that makes people believe that there's a RIGHT way to cook a certain dish. That sort of takes the fun out of it. Instead I try to write instructions for dishes that maybe include some useful technique, like braising, or using an ice bath, that people will be able to include in their arsenal of approaches in the future. I love it when people write to me and say, \"I tried that dish, but I changed it in this way and that, and it came out great!\" Aha...you've been bitten.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here's his artful visual rendition of \"Braised Lamb Shanks\" that will make your mouth water. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/19357922?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/19357922\">Braised Lamb Shanks\u003c/a> from \u003ca href=\"http://vimeo.com/fastboyvideos\">Fast Boy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find his complete \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4\">archive of instructions and food videos\u003c/a> on his blog. He's since finished up his latest \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=664\"> round of treatment \u003c/a> and recently prepared a \u003ca href=\"http://www.flickr.com/photos/fastboy/5731203647/in/photostream\">sumptuous lobster dinner\u003c/a> with a friend who's battling breast cancer. May the cooking and celebrations continue for a long, long time. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like many modern friendships that are born in our era of social networking, I first \"met\" \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?page_id=2\">Ezra Caldwell\u003c/a> online in 2006. I discovered his \u003ca href=\"http://www.flickr.com/photos/fastboy\">Flickr\u003c/a> account through mutual contacts and was drawn to his extraordinary images of \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72057594070599106/\">dancers\u003c/a>, his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157603302866924/\">beautiful wife Hillary\u003c/a> and photogenic pooch \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157600001856442/\">Putney\u003c/a>. We also happen share a deep devotion to \u003ca href=\"http://www.flickr.com/photos/fastboy/collections/72157623961829924/\">bicycles\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157625533249680/\">food\u003c/a>, and he regularly chronicled his endeavors in frame building and cooking. \u003c/p>\n\u003cp>Ezra shared his thoughts with me about cooking via email: \"I think it's important that people eat at home a certain amount of the time. For us it's pretty much every night. We eat out about once every three weeks. There's something about the time spent in the kitchen in the evening that is a real relaxer for me. A meditation. I often drag out food preparation just because I enjoy that time of day.\" \u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003ca href=\"http://www.flickr.com/photos/fastboy/4327318193/in/set-72157607075926461\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ezra.jpg\" alt=\"ezra caldwell\" width=\"161\" height=\"240\" class=\"alignright size-full wp-image-13954\">\u003c/a>\u003c/span>\u003c/p>\n\u003cp>While I had lived in Ezra's hometown of New York City for 13 years, it wasn't until I moved all the way across the country to San Francisco that I finally met Ezra in real life. In the spring of 2007, he and another Flickr friend, \u003ca href=\"http://www.flickr.com/photos/spastica/\">Yohei Morita\u003c/a>, embarked on a trip throughout the U.S. to share bicycle adventures and meet other Flickr comrades. They met \u003ca href=\"http://www.flickr.com/photos/spastica/443432026/\">me \u003c/a>and a mutual Flickr friend, \u003ca href=\"http://www.flickr.com/photos/judah42/\">Judah\u003c/a>, during their visit to the Bay Area. \u003c/p>\n\u003cp>And like many modern time-pressed friendships, we stayed in touch in the virtual realm. And so it was through Flickr that I learned in August of 2008, Ezra was diagnosed with \u003ca href=\"http://www.flickr.com/photos/fastboy/2678131886/in/set-72157607075926461\">colorectal cancer\u003c/a>. In true Ezra fashion, who has never shied away from \u003ca href=\"http://www.flickr.com/photos/fastboy/128177124/in/set-72057594086330497\">baring it all\u003c/a>, he started a blog, \"\u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/\">\u003cem>Teaching Cancer to Cry\u003c/em>\u003c/a>,\" as a \"a way to keep people up-to-date as treatment progresses, and a way for me to look back when all this is over and reminisce.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Six weeks of \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=69\">chemotherapy and radiation treatments\u003c/a> began. Ezra wrote about the \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=45\">tough days\u003c/a>, yet still managed to make us \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=242\">laugh\u003c/a>, too. He even got \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?m=200906\">married\u003c/a> along the way.\u003c/p>\n\u003cp>When he went into \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=324\">remission\u003c/a>, he started posting recipes for \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4&paged=2\">spinach salad\u003c/a>, \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=348\">sudado de pescado\u003c/a>, and \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=353\">stewed chicken with olives\u003c/a>. His \u003ca href=\"http://www.flickr.com/photos/fastboy/4013516691/in/set-72157625533249680\">lush images\u003c/a> of his elaborate meals mirrored his renewed energy. \u003c/p>\n\u003cp>Then in \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=383\">September of 2010\u003c/a>, the cancer returned. He resumed his \u003ca href=\"http://www.flickr.com/photos/fastboy/sets/72157607075926461/\">documentation\u003c/a> of the grim realities of his second round with the disease. \u003c/p>\n\u003cp>Through all of this, Ezra still found time and the desire to cook. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the last bunch of months, I was really laid low. I was in a lot of pain, a lot of the time. Having to take pain killers. Spending a lot of time in bed. Happily, though, this time around we found an anti-emetic (anti-nausea) drug that worked! So for most of the winter I would just save up my energy during the day to be able to get out of bed and cook some evening. It meant a lot to me to be able to continue to contribute to the household. I've always done nearly all the cooking, and didn't want treatment to interrupt that. Just about everything else went on the back burner.\"\u003c/p>\u003c/blockquote>\n\u003cp>Cooking also ignited yet another creative project. \u003c/p>\n\u003cblockquote>\u003cp> \"I started making videos, partly because I was getting back into making video and needed a subject, and here was this thing that I was doing every day anyway! I like to encourage people to cook. I think it's a little strange when people don't know how, or believe they can't. Cooking is easy! It's not hard to make yourself really good food. \u003c/p>\n\u003cp>So I started putting instructions for cooking on the blog, and later the videos with the instructions. I think it's sort of a great way to learn. See something done REALLY fast, and then read some instructions for it. You've still got an image in your head of what it looked like, and the instructions can be pretty bare bones. \u003c/p>\n\u003cp>I don't like the word \"recipe.\" I feel as though there's an implication with \"recipes\" that makes people believe that there's a RIGHT way to cook a certain dish. That sort of takes the fun out of it. Instead I try to write instructions for dishes that maybe include some useful technique, like braising, or using an ice bath, that people will be able to include in their arsenal of approaches in the future. I love it when people write to me and say, \"I tried that dish, but I changed it in this way and that, and it came out great!\" Aha...you've been bitten.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here's his artful visual rendition of \"Braised Lamb Shanks\" that will make your mouth water. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/19357922?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/19357922\">Braised Lamb Shanks\u003c/a> from \u003ca href=\"http://vimeo.com/fastboyvideos\">Fast Boy\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can find his complete \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?cat=4\">archive of instructions and food videos\u003c/a> on his blog. He's since finished up his latest \u003ca href=\"http://www.fastboycycles.com/teachingcancertocry/?p=664\"> round of treatment \u003c/a> and recently prepared a \u003ca href=\"http://www.flickr.com/photos/fastboy/5731203647/in/photostream\">sumptuous lobster dinner\u003c/a> with a friend who's battling breast cancer. May the cooking and celebrations continue for a long, long time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "So You Want to be a Successful Food Blogger? Here's How.",
"title": "So You Want to be a Successful Food Blogger? Here's How.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Now that I have your attention, let me start by saying that \"success\" in food blogging terms can be measured in many ways.\u003c/p>\n\u003cp>Some see success in terms of traffic in the millions, others in an audience of two. (Hi mom, thanks for finding my \"blob.\" True story over at \u003ca href=\"http://rabbitfoodrocks.blogspot.com/2011/05/mothers-day-recognizing-moms-who.html\">Rabbit Food Rocks\u003c/a>.) Some want to turn their cyberventures into cookbook or cooking shows. Still others eschew all the talk of numbers (both dollars and page counts) and firmly believe that success can be measured in building a bona fide community that keeps coming back for well-written words, known in the blog biz as (wince alert) content.\u003c/p>\n\u003cp>\u003ca href=\"http://thepioneerwoman.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pioneer-woman400devildog-300x274.jpg\" alt=\"Pioneer Woman\" title=\"Pioneer Woman\" width=\"300\" height=\"274\" class=\"alignleft size-medium wp-image-27781\">\u003c/a>Then there are the rock stars of the food blogging establishment, peeps like Ree Drummond who writes under the persona \u003ca href=\"http://thepioneerwoman.com/\">The Pioneer Woman\u003c/a>. Check out her impressive stats, courtesy of a recent \u003ca href=\"http://www.newyorker.com/reporting/2011/05/09/110509fa_fact_fortini\">\u003cem>New Yorker\u003c/em>\u003c/a> profile: 23.3 million page views per month, 4.4 million unique visitors, a new memoir, \u003ca href=\"http://www.amazon.com/Pioneer-Woman-Black-Tractor-Wheels/dp/0061997161\">\u003cem>The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story\u003c/em>\u003c/a>, a bestselling cookbook, ad revenue for 2010 at the cool one million mark and counting, oh, and a movie deal, with Reese Witherspoon signed on to star. All this for a gal who chronicles the minutiae of everyday life on an Oklahoma cattle ranch, where she home schools four kids, cooks, and dishes about cleaning out her closet.\u003c/p>\n\u003cp>Curious about this medium and the food folks who thrive in blogland, I've attended my fair share of blogging meet ups in the past couple of years, including \u003ca href=\"http://www.blogher.com/blogher-topics/blogherconferences/blogherfood2011\">BlogHerFood\u003c/a>, \u003ca href=\"http://www.foodista.com/ifbc2011/node/12\">International Food Blogger Conference\u003c/a>, and, most recently, \u003ca href=\"http://campblogaway.com/\">Camp Blogaway\u003c/a>, the second annual sleepover for food bloggers held in the San Bernardino mountains in Southern California. I've also sat in on blogging panels at conferences that include old-media scribes such as the \u003ca href=\"http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=921\">International Association of Culinary Professionals\u003c/a> and the \u003ca href=\"http://www.greenbrier.com/event-detail/Symposium-for-Professional-Foodwriters.aspx\">Symposium for Professional Food Writers\u003c/a>.\u003c/p>\n\u003cp>What I'm struck by at these sessions is how much the attendees are looking for the keys to success in cyberland. It reminds me of a time, not so long ago, when new writers would pepper panelists at journalism conventions for the one right way to write a pitch letter to break into print magazines, as if starting with \"Hi Joe,\" \"Dear Mr. Yonan\" or \"Yo \u003ca href=\"http://www.joeyonan.com/p/about-me.html\">Joe Yonan\u003c/a>\" could make the crucial difference between landing a freelance assignment and getting overlooked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, there are missteps best avoided (if you spell an editor's name wrong you're likely sunk). But the truth is while talent and ideas count, so does experience, connections, timing, and, frankly, a bit of luck. I feel similarly about how things shake out in the food writing world on the Internet.\u003c/p>\n\u003cp>That said, I offer up five key ingredients gleaned from these long weekend food blogging bashes that may help pave the way to success in the blogosphere, however you define that term. And, thanks for asking, I think I'd choose \u003ca href=\"http://en.wikipedia.org/wiki/Cate_Blanchett\">Cate Blanchett\u003c/a> to play me.\u003c/p>\n\u003cp>\u003cstrong>5 Keys to Food Blogging Success\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joythebaker.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/joythebaker400-300x247.jpg\" alt=\"Joy the Baker\" title=\"Joy the Baker \" width=\"300\" height=\"247\" class=\"alignleft size-medium wp-image-27779\">\u003c/a>\u003cstrong>Tell stories:\u003c/strong> Might seem obvious, but having something to say and telling it in an informative and entertaining way is crucial. And, as bloggers like Camp Blogaway keynote speaker Joy Wilson of \u003ca href=\"http://www.joythebaker.com/\">Joy the Baker\u003c/a> exemplifies, it need not be on weighty matters. She writes frequently about the antics of her cat and in two short years saw her readers jump from around 32 to 2 million. (It doesn't hurt that she bakes mouth-watering treats and takes stunning snaps, too, see my next point.)\u003c/p>\n\u003cp>I'm partial to the prose dispensed by pals Cheryl Sternman Rule (\u003ca href=\"http://www.5secondrule.typepad.com/\">5 Second Rule\u003c/a>), Molly Watson (\u003ca href=\"http://www.thedinnerfiles.com/\">The Dinner Files\u003c/a>) and -- rock star alert -- Molly Wizenberg (\u003ca href=\"http://orangette.blogspot.com/\">Orangette\u003c/a>, but then savvy blog readers knew that already, right?) Consistently well-crafted tales told with wit and wisdom, typically just once a week, from each of these gals. Newsflash peeps: Pumping out blog copy every day doesn't necessarily make for a great read. Oh, and I'm a food policy wonkette at heart so I read \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> pretty consistently too.\u003c/p>\n\u003cp>And, here's an interesting tidbit: You know how food blogs are largely about food and frequently contain recipes? Duh. Here's what I've heard confessed recently at these soirees: Many readers gush about being a huge fan of blogger XX, while at the same time confessing to have never, ever, made a single recipe on their site. Wow. Who knew? And what to make of that fact?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tastespotting400-300x215.jpg\" alt=\"tastespotting\" title=\"tastespotting\" width=\"300\" height=\"215\" class=\"alignleft size-medium wp-image-27776\">\u003c/a>\u003cstrong>Take pretty pictures:\u003c/strong> It’s not enough to have something to say. Food bloggers need to be food photographers and stylists too. I'm no fan of the term food porn, but I get it, and I like a beautiful image of something scrumptious as much as the next voyeur. Judging by the popularity of such sites as \u003ca href=\"http://www.tastespotting.com/\">TasteSpotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">foodgawker\u003c/a>, I'm not alone. Every blogging conference includes panels on how to perfect your happy snaps. Locally, Heidi Swanson at \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> gets props for her photography; check out BAB contributor Megan Gordon’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/\">5 Beautifully Photographed Food Blogs\u003c/a> post or \u003ca href=\"http://www.saveur.com/article/Kitchen/2011-SAVEUR-Best-Food-Blog-Awards-Winners\">Saveur‘s recent top picks of pics\u003c/a> for more. Speaking of rock stars, at Camp Blogaway there was much twittering (both in the new and old sense of that word) about the appearance of \u003ca href=\"http://articles.latimes.com/2011/mar/31/food/la-fo-0331-sarah-gim-tastespotting-20110331\">Sarah Gim\u003c/a>, founder of TasteSpotting, who seems like a perfectly pleasant person to this visually-challenged photog but was treated like royalty by many of the way more camera-savvy scribes at this event. Clearly, image matters in this medium. Get a pic on TasteSpotting, considered the gold standard of food porn sites, and watch that traffic climb.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/5secondrule-300x286.jpg\" alt=\"5 second rule\" title=\"5 second rule\" width=\"300\" height=\"286\" class=\"alignleft size-medium wp-image-27777\">\u003c/a>\u003cstrong>Build a genuine community:\u003c/strong> A well-received panel addressing this very subject occurred at the recent Camp Blogaway, co-presented by my role model in this matter, the consistently generous \u003ca href=\"http://twitter.com/#!/sternmanrule\">Cheryl Sternman Rule\u003c/a>, and the similarly welcoming Susan Russo of \u003ca href=\"http://foodblogga.blogspot.com/\">FoodBlogga\u003c/a>. In a nutshell: Think about your readers, only promote products you truly value, reach out to new readers and bloggers, champion others, and say thank you. Susan talked about paying it forward and building an authentic following beyond cyberspace (clue: in the real world). Cheryl walks her talk; for a taste, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html#comment-6a00e552049b248833014e8838d608970d\">try this bite\u003c/a>. My favorite take away from their talk: \"Measure your success not in clicks or traffic, but in how well your blog fulfills your personal and professional objectives. Most of all, be kind to yourself.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/davidlebovitz400-300x249.jpg\" alt=\"David Lebovitz\" title=\"David Lebovitz\" width=\"300\" height=\"249\" class=\"alignleft size-medium wp-image-27778\">\u003c/a>\u003cstrong>Be a man:\u003c/strong> Okay, before all the guys start rolling their eyes here, let me say this: I'm no man hater. I'm a daddy’s girl who adored growing up with four boisterous brothers. I was married to a man for a very long time and we remain firm friends in the Ellen Barkin-Gabriel Byrne kind of way (versus the Ellen Barkin-Ronald Perelman way. No idea what I’m talking about? Take a little pit stop through this \u003ca href=\"http://www.nytimes.com/2011/04/24/magazine/mag-24barkin-t.html?_r=1\">\u003cem>New York Times Magazine\u003c/em>\u003c/a> piece on same and then come back here.) My only child hails from planet XY. Some of my best friends are men…you know where this is going.\u003c/p>\n\u003cp>Got no issue with the other sex. And yet: Why is it in the blogosphere and at these food writing affairs, which, let's face it, are afloat in a sea of estrogen, do so many men seem to be disproportionately represented in the ranks of speakers and award winners? I'm \u003ca href=\"http://diannej.com/blog/2010/03/who-qualifies-as-a-beard-finalist-and-what-they-wrote/\">not the only one who notices\u003c/a>. I can only surmise that they simply stand out in an overwhelmingly female field. In true rock star fashion, like Sting, they need only one name to be recognized. Think: \u003ca href=\"http://www.davidlebovitz.com/\">Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">Leite\u003c/a> and \u003ca href=\"http://ruhlman.com/\">Ruhlman\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sippitysup.com/campblogaway-movie\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/camp-blogaway300.jpg\" alt=\"Camp Blogaway. Video by Sippity Sup\" title=\"Camp Blogaway. Video by Sippity Sup\" width=\"300\" height=\"208\" class=\"alignleft size-full wp-image-27817\">\u003c/a>\u003cstrong>Keep current with social media:\u003c/strong> \u003ca href=\"http://twitter.com/\">Twitter\u003c/a> is the new Facebook. \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a> is the new Digg. Video is the new photo. That's right: It's not enough to take fab photos. You have to shoot and edit your own mini-movies now too, another take away from Camp Blogaway, a fact that was echoed at the \u003ca href=\"http://www.asja.org/wc/2011/\">American Society of Journalists and Authors\u003c/a> conference in New York the same weekend, according to food writer friends who attended that event. To which I can only say: Shoot me now.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Speaking of that ASJA conference, the other take-home advice that stood out to me on the Monday morning I scanned email messages coming out of that meeting: Don't let blogging get in the way of your real work. Go figure.\u003cbr clear=\"all\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that I have your attention, let me start by saying that \"success\" in food blogging terms can be measured in many ways.\u003c/p>\n\u003cp>Some see success in terms of traffic in the millions, others in an audience of two. (Hi mom, thanks for finding my \"blob.\" True story over at \u003ca href=\"http://rabbitfoodrocks.blogspot.com/2011/05/mothers-day-recognizing-moms-who.html\">Rabbit Food Rocks\u003c/a>.) Some want to turn their cyberventures into cookbook or cooking shows. Still others eschew all the talk of numbers (both dollars and page counts) and firmly believe that success can be measured in building a bona fide community that keeps coming back for well-written words, known in the blog biz as (wince alert) content.\u003c/p>\n\u003cp>\u003ca href=\"http://thepioneerwoman.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pioneer-woman400devildog-300x274.jpg\" alt=\"Pioneer Woman\" title=\"Pioneer Woman\" width=\"300\" height=\"274\" class=\"alignleft size-medium wp-image-27781\">\u003c/a>Then there are the rock stars of the food blogging establishment, peeps like Ree Drummond who writes under the persona \u003ca href=\"http://thepioneerwoman.com/\">The Pioneer Woman\u003c/a>. Check out her impressive stats, courtesy of a recent \u003ca href=\"http://www.newyorker.com/reporting/2011/05/09/110509fa_fact_fortini\">\u003cem>New Yorker\u003c/em>\u003c/a> profile: 23.3 million page views per month, 4.4 million unique visitors, a new memoir, \u003ca href=\"http://www.amazon.com/Pioneer-Woman-Black-Tractor-Wheels/dp/0061997161\">\u003cem>The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story\u003c/em>\u003c/a>, a bestselling cookbook, ad revenue for 2010 at the cool one million mark and counting, oh, and a movie deal, with Reese Witherspoon signed on to star. All this for a gal who chronicles the minutiae of everyday life on an Oklahoma cattle ranch, where she home schools four kids, cooks, and dishes about cleaning out her closet.\u003c/p>\n\u003cp>Curious about this medium and the food folks who thrive in blogland, I've attended my fair share of blogging meet ups in the past couple of years, including \u003ca href=\"http://www.blogher.com/blogher-topics/blogherconferences/blogherfood2011\">BlogHerFood\u003c/a>, \u003ca href=\"http://www.foodista.com/ifbc2011/node/12\">International Food Blogger Conference\u003c/a>, and, most recently, \u003ca href=\"http://campblogaway.com/\">Camp Blogaway\u003c/a>, the second annual sleepover for food bloggers held in the San Bernardino mountains in Southern California. I've also sat in on blogging panels at conferences that include old-media scribes such as the \u003ca href=\"http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=921\">International Association of Culinary Professionals\u003c/a> and the \u003ca href=\"http://www.greenbrier.com/event-detail/Symposium-for-Professional-Foodwriters.aspx\">Symposium for Professional Food Writers\u003c/a>.\u003c/p>\n\u003cp>What I'm struck by at these sessions is how much the attendees are looking for the keys to success in cyberland. It reminds me of a time, not so long ago, when new writers would pepper panelists at journalism conventions for the one right way to write a pitch letter to break into print magazines, as if starting with \"Hi Joe,\" \"Dear Mr. Yonan\" or \"Yo \u003ca href=\"http://www.joeyonan.com/p/about-me.html\">Joe Yonan\u003c/a>\" could make the crucial difference between landing a freelance assignment and getting overlooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, there are missteps best avoided (if you spell an editor's name wrong you're likely sunk). But the truth is while talent and ideas count, so does experience, connections, timing, and, frankly, a bit of luck. I feel similarly about how things shake out in the food writing world on the Internet.\u003c/p>\n\u003cp>That said, I offer up five key ingredients gleaned from these long weekend food blogging bashes that may help pave the way to success in the blogosphere, however you define that term. And, thanks for asking, I think I'd choose \u003ca href=\"http://en.wikipedia.org/wiki/Cate_Blanchett\">Cate Blanchett\u003c/a> to play me.\u003c/p>\n\u003cp>\u003cstrong>5 Keys to Food Blogging Success\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joythebaker.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/joythebaker400-300x247.jpg\" alt=\"Joy the Baker\" title=\"Joy the Baker \" width=\"300\" height=\"247\" class=\"alignleft size-medium wp-image-27779\">\u003c/a>\u003cstrong>Tell stories:\u003c/strong> Might seem obvious, but having something to say and telling it in an informative and entertaining way is crucial. And, as bloggers like Camp Blogaway keynote speaker Joy Wilson of \u003ca href=\"http://www.joythebaker.com/\">Joy the Baker\u003c/a> exemplifies, it need not be on weighty matters. She writes frequently about the antics of her cat and in two short years saw her readers jump from around 32 to 2 million. (It doesn't hurt that she bakes mouth-watering treats and takes stunning snaps, too, see my next point.)\u003c/p>\n\u003cp>I'm partial to the prose dispensed by pals Cheryl Sternman Rule (\u003ca href=\"http://www.5secondrule.typepad.com/\">5 Second Rule\u003c/a>), Molly Watson (\u003ca href=\"http://www.thedinnerfiles.com/\">The Dinner Files\u003c/a>) and -- rock star alert -- Molly Wizenberg (\u003ca href=\"http://orangette.blogspot.com/\">Orangette\u003c/a>, but then savvy blog readers knew that already, right?) Consistently well-crafted tales told with wit and wisdom, typically just once a week, from each of these gals. Newsflash peeps: Pumping out blog copy every day doesn't necessarily make for a great read. Oh, and I'm a food policy wonkette at heart so I read \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> pretty consistently too.\u003c/p>\n\u003cp>And, here's an interesting tidbit: You know how food blogs are largely about food and frequently contain recipes? Duh. Here's what I've heard confessed recently at these soirees: Many readers gush about being a huge fan of blogger XX, while at the same time confessing to have never, ever, made a single recipe on their site. Wow. Who knew? And what to make of that fact?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tastespotting400-300x215.jpg\" alt=\"tastespotting\" title=\"tastespotting\" width=\"300\" height=\"215\" class=\"alignleft size-medium wp-image-27776\">\u003c/a>\u003cstrong>Take pretty pictures:\u003c/strong> It’s not enough to have something to say. Food bloggers need to be food photographers and stylists too. I'm no fan of the term food porn, but I get it, and I like a beautiful image of something scrumptious as much as the next voyeur. Judging by the popularity of such sites as \u003ca href=\"http://www.tastespotting.com/\">TasteSpotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">foodgawker\u003c/a>, I'm not alone. Every blogging conference includes panels on how to perfect your happy snaps. Locally, Heidi Swanson at \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> gets props for her photography; check out BAB contributor Megan Gordon’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/\">5 Beautifully Photographed Food Blogs\u003c/a> post or \u003ca href=\"http://www.saveur.com/article/Kitchen/2011-SAVEUR-Best-Food-Blog-Awards-Winners\">Saveur‘s recent top picks of pics\u003c/a> for more. Speaking of rock stars, at Camp Blogaway there was much twittering (both in the new and old sense of that word) about the appearance of \u003ca href=\"http://articles.latimes.com/2011/mar/31/food/la-fo-0331-sarah-gim-tastespotting-20110331\">Sarah Gim\u003c/a>, founder of TasteSpotting, who seems like a perfectly pleasant person to this visually-challenged photog but was treated like royalty by many of the way more camera-savvy scribes at this event. Clearly, image matters in this medium. Get a pic on TasteSpotting, considered the gold standard of food porn sites, and watch that traffic climb.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/5secondrule-300x286.jpg\" alt=\"5 second rule\" title=\"5 second rule\" width=\"300\" height=\"286\" class=\"alignleft size-medium wp-image-27777\">\u003c/a>\u003cstrong>Build a genuine community:\u003c/strong> A well-received panel addressing this very subject occurred at the recent Camp Blogaway, co-presented by my role model in this matter, the consistently generous \u003ca href=\"http://twitter.com/#!/sternmanrule\">Cheryl Sternman Rule\u003c/a>, and the similarly welcoming Susan Russo of \u003ca href=\"http://foodblogga.blogspot.com/\">FoodBlogga\u003c/a>. In a nutshell: Think about your readers, only promote products you truly value, reach out to new readers and bloggers, champion others, and say thank you. Susan talked about paying it forward and building an authentic following beyond cyberspace (clue: in the real world). Cheryl walks her talk; for a taste, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html#comment-6a00e552049b248833014e8838d608970d\">try this bite\u003c/a>. My favorite take away from their talk: \"Measure your success not in clicks or traffic, but in how well your blog fulfills your personal and professional objectives. Most of all, be kind to yourself.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/davidlebovitz400-300x249.jpg\" alt=\"David Lebovitz\" title=\"David Lebovitz\" width=\"300\" height=\"249\" class=\"alignleft size-medium wp-image-27778\">\u003c/a>\u003cstrong>Be a man:\u003c/strong> Okay, before all the guys start rolling their eyes here, let me say this: I'm no man hater. I'm a daddy’s girl who adored growing up with four boisterous brothers. I was married to a man for a very long time and we remain firm friends in the Ellen Barkin-Gabriel Byrne kind of way (versus the Ellen Barkin-Ronald Perelman way. No idea what I’m talking about? Take a little pit stop through this \u003ca href=\"http://www.nytimes.com/2011/04/24/magazine/mag-24barkin-t.html?_r=1\">\u003cem>New York Times Magazine\u003c/em>\u003c/a> piece on same and then come back here.) My only child hails from planet XY. Some of my best friends are men…you know where this is going.\u003c/p>\n\u003cp>Got no issue with the other sex. And yet: Why is it in the blogosphere and at these food writing affairs, which, let's face it, are afloat in a sea of estrogen, do so many men seem to be disproportionately represented in the ranks of speakers and award winners? I'm \u003ca href=\"http://diannej.com/blog/2010/03/who-qualifies-as-a-beard-finalist-and-what-they-wrote/\">not the only one who notices\u003c/a>. I can only surmise that they simply stand out in an overwhelmingly female field. In true rock star fashion, like Sting, they need only one name to be recognized. Think: \u003ca href=\"http://www.davidlebovitz.com/\">Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">Leite\u003c/a> and \u003ca href=\"http://ruhlman.com/\">Ruhlman\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sippitysup.com/campblogaway-movie\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/camp-blogaway300.jpg\" alt=\"Camp Blogaway. Video by Sippity Sup\" title=\"Camp Blogaway. Video by Sippity Sup\" width=\"300\" height=\"208\" class=\"alignleft size-full wp-image-27817\">\u003c/a>\u003cstrong>Keep current with social media:\u003c/strong> \u003ca href=\"http://twitter.com/\">Twitter\u003c/a> is the new Facebook. \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a> is the new Digg. Video is the new photo. That's right: It's not enough to take fab photos. You have to shoot and edit your own mini-movies now too, another take away from Camp Blogaway, a fact that was echoed at the \u003ca href=\"http://www.asja.org/wc/2011/\">American Society of Journalists and Authors\u003c/a> conference in New York the same weekend, according to food writer friends who attended that event. To which I can only say: Shoot me now.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Speaking of that ASJA conference, the other take-home advice that stood out to me on the Monday morning I scanned email messages coming out of that meeting: Don't let blogging get in the way of your real work. Go figure.\u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Charcutepalooza: Chorizo Breakfast Sausage",
"title": "Charcutepalooza: Chorizo Breakfast Sausage",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\" alt=\"Chorizo Breakfast Sausage\" title=\"Chorizo Breakfast Sausage\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27347\">\u003c/a>\u003cbr>\n\u003cem>Chorizo Breakfast Sausage (no grinder needed!)\u003c/em>\u003c/p>\n\u003cp>Homemade breakfast sausage has never really been on the top of my culinary accomplishments to tackle. It seemed difficult and messy, and I wasn't sold on how much better it would taste. I was wrong on all counts. Well, except for the messy part…you do need to get your hands in there.\u003c/p>\n\u003cp>I started to rethink the benefits of making my own sausage from scratch when I saw this month's \u003ca href=\"http://www.mrswheelbarrow.com/2011/04/charcutepalooza-may-challenge-grinding/\">Charcutepalooza Challenge: Grinding\u003c/a>. For those who are unfamiliar with \u003cstrong>Charcutepalooza\u003c/strong>, it's a monthly online cooking group, like \u003ca href=\"http://thedaringkitchen.com/\">Daring Bakers\u003c/a> or \u003ca href=\"http://tuesdayswithdorie.wordpress.com/\">Tuesdays with Dorie\u003c/a>, where everyone makes their take on one dish and posts about it on a given date. In this case, it is all about \u003cstrong>meat\u003c/strong>. The group, created by \u003ca href=\"http://www.mrswheelbarrow.com/\">Mrs. Wheelbarrow\u003c/a> and \u003ca href=\"http://theyummymummy.blogspot.com/\">The Yummy Mummy\u003c/a> at the beginning of this year, quickly developed an ardent following as charcuterie novices and pros alike shared their experiences of salting, smoking, curing -- and yes, grinding -- tasty meat treats. \u003c/p>\n\u003cp>Now, I love me a fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/\">prosciutto\u003c/a> any day, but admittedly, I'm not a huge charcuterie lover by nature. My husband, on the other hand, can frequently be seen in the kitchen around 9:30 p.m. making himself a plate of meat dessert. Charcutepalooza was just the thing I needed to step up my carnivorous game. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\" alt=\"pork shoulder\" title=\"pork shoulder\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27338\">\u003c/a>\u003cbr>\n\u003cem>A whole lot of pork\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This month's challenge focused on free form sausage-making (sans creepy skin casings). A good way to ease into things, I thought. First thing's first, I needed to get my hands on some \u003cstrong>pork shoulder\u003c/strong> and \u003cstrong>fatback\u003c/strong>. I've never asked for fatback before; it felt a little badass. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\" alt=\"fatback\" title=\"fatback\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27339\">\u003c/a>\u003cbr>\n\u003cem>Snowy white fatback\u003c/em>\u003c/p>\n\u003cp>The experts all say that the secret to a good grind is \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Nies\">Eric Nies\u003c/a>--sorry, I couldn't help myself--no, the real secret is ensuring that the meat and equipment are \u003cstrong>very cold\u003c/strong>. So, I stuck my metal mixing bowl and food processor blade in the freezer while I cut the meat and fat into small cubes. Then, I added my spices. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\" alt=\"spices\" title=\"spices\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27340\">\u003c/a>\u003cbr>\n\u003cem>Spices\u003c/em>\u003c/p>\n\u003cp>The inspiration behind my breakfast sausage seasonings comes from some tasty Chorizo Sausage Patties I had once in New York. I had done a remake of them at home before, using store-bought sausage and chorizo and adding a blend of seasonings, but this time I would attempt to do it all from scratch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\" alt=\"Spice rub\" title=\"Spice rub\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27341\">\u003c/a>\u003cbr>\n\u003cem>Spice rub\u003c/em>\u003c/p>\n\u003cp>I raided my spice drawer and decided on a healthy dose of chili powder and smoked paprika, cayenne for some heat, cumin, ground fennel seeds, cinnamon, nutmeg, cloves, and a touch of garam masala to keep it interesting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\" alt=\"Thyme + Sage\" title=\"Thyme + Sage\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-27348\">\u003c/a>\u003cbr>\n\u003cem>Thyme + Sage\u003c/em>\u003c/p>\n\u003cp>I also added some brown sugar, garlic, and lots of fresh thyme and sage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\" alt=\"pork and seasonings\" title=\"pork and seasonings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27342\">\u003c/a>\u003cbr>\n\u003cem>Ready to mingle\u003c/em>\u003c/p>\n\u003cp>This party of flavors got doused over the meat and fat, and it all chilled and mingled together for two hours. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\" alt=\"sausage via food processor\" title=\"sausage via food processor\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27447\">\u003c/a>\u003cbr>\n\u003cem>Sausage via Food Processor\u003c/em>\u003c/p>\n\u003cp>Since I don't have a grinder, I used the \u003cstrong>food processor\u003c/strong> method. I worked in small batches, pulsing until everything was evenly ground. To this I added an egg yolk, a bit of milk, and vinegar to help bind it all together. I fried up a test patty, and it was good…but something was missing. My brain when to burgers (it does that sometimes) and voila! I knew what I needed -- the secret ingredient to my homemade burgers: caramelized onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\" alt=\"sausage mixture with onions\" title=\"sausage mixture with onions\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27345\">\u003c/a>\u003cbr>\n\u003cem>Wit onions\u003c/em>\u003c/p>\n\u003cp>That did the trick. My sausage patties were \u003cstrong>tangy\u003c/strong>, \u003cstrong>smoky\u003c/strong>, \u003cstrong>sweet\u003c/strong>, and \u003cstrong>savory\u003c/strong>, with a hint of \u003cstrong>heat\u003c/strong>. I think the biggest difference between my homemade sausage and store-bought was the texture. These definitely have more chew to them, and the fat added some great flavor. I'm already fantasizing about the killer breakfast sandwich I'm going to have tomorrow. And then, the day after that? This with Huevos Rancheros. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At this rate, I may just be on my way to meat dessert too one day. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Chorizo Breakfast Sausage\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don't even need a meat grinder! \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\" alt=\"Chorizo Sausage Patties\" title=\"Chorizo Sausage Patties\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27346 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours 45 minutes\u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 minutes\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours 50 minutes\u003cspan class=\"value-title\" title=\"PT2H50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">Makes about 30 (3-inch) patties\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">3 lbs boneless pork shoulder 3/4 lb. fatback\u003c/li>\n\u003cli class=\"ingredient\">1 medium onion, finely chopped\u003c/li>\n\u003cli class=\"ingredient\">1 large egg yolk\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup red wine vinegar, chilled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons milk\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh thyme, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh sage, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon chili powder\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon smoked paprika\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon fennel seeds, ground\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon cayenne\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cumin\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon garam masala \u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon freshly grated nutmeg\u003c/li>\n\u003cli class=\"ingredient\">2 cloves, ground (a pinch) \u003c/li>\n\u003cp>* If you're using fresh fatback, add 2 teaspoons of Kosher salt to the mixture. If you're using fatback that has been cured and salted, no additional salt is needed.\n\u003c/p>\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place your mixing bowl (metal is best) and food processor blade in the freezer. Lightly caramelize the onion over medium heat, about 8 to 10 minutes. Set aside. \u003c/li>\n\u003cli>Cut the meat into 1\" cubes and the fat into 1/2\" cubes. Place in the chilled mixing bowl. Add the spices and mix well. Cover with plastic wrap and chill for two hours, the last 1/2 hour in the freezer.\u003c/li>\n\u003cli>Working in small batches, pulse in food processor, checking and scraping down the sides, until the meat and fat are evenly ground together. Place in a large mixing bowl. \u003c/li>\n\u003cli>Add the caramelized onions, egg yolk, milk, and vinegar. Using your hands, mix the sausage meat well to combine and reduce the air in the mixture.\u003c/li>\n\u003cli>It's a good idea to fry up a test patty at this point to check your seasoning. Form the remaining sausage mixture into patties. Over medium heat, fry the sausage patties in a lightly oiled skillet until crispy on the outside and cooked through. (Note: To freeze, form the patties and place them on a plate lined with parchment-paper. Freeze solid, then transfer the patties to an air-tight bag.)\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\" alt=\"Chorizo Breakfast Sausage\" title=\"Chorizo Breakfast Sausage\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27347\">\u003c/a>\u003cbr>\n\u003cem>Chorizo Breakfast Sausage (no grinder needed!)\u003c/em>\u003c/p>\n\u003cp>Homemade breakfast sausage has never really been on the top of my culinary accomplishments to tackle. It seemed difficult and messy, and I wasn't sold on how much better it would taste. I was wrong on all counts. Well, except for the messy part…you do need to get your hands in there.\u003c/p>\n\u003cp>I started to rethink the benefits of making my own sausage from scratch when I saw this month's \u003ca href=\"http://www.mrswheelbarrow.com/2011/04/charcutepalooza-may-challenge-grinding/\">Charcutepalooza Challenge: Grinding\u003c/a>. For those who are unfamiliar with \u003cstrong>Charcutepalooza\u003c/strong>, it's a monthly online cooking group, like \u003ca href=\"http://thedaringkitchen.com/\">Daring Bakers\u003c/a> or \u003ca href=\"http://tuesdayswithdorie.wordpress.com/\">Tuesdays with Dorie\u003c/a>, where everyone makes their take on one dish and posts about it on a given date. In this case, it is all about \u003cstrong>meat\u003c/strong>. The group, created by \u003ca href=\"http://www.mrswheelbarrow.com/\">Mrs. Wheelbarrow\u003c/a> and \u003ca href=\"http://theyummymummy.blogspot.com/\">The Yummy Mummy\u003c/a> at the beginning of this year, quickly developed an ardent following as charcuterie novices and pros alike shared their experiences of salting, smoking, curing -- and yes, grinding -- tasty meat treats. \u003c/p>\n\u003cp>Now, I love me a fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/\">prosciutto\u003c/a> any day, but admittedly, I'm not a huge charcuterie lover by nature. My husband, on the other hand, can frequently be seen in the kitchen around 9:30 p.m. making himself a plate of meat dessert. Charcutepalooza was just the thing I needed to step up my carnivorous game. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\" alt=\"pork shoulder\" title=\"pork shoulder\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27338\">\u003c/a>\u003cbr>\n\u003cem>A whole lot of pork\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This month's challenge focused on free form sausage-making (sans creepy skin casings). A good way to ease into things, I thought. First thing's first, I needed to get my hands on some \u003cstrong>pork shoulder\u003c/strong> and \u003cstrong>fatback\u003c/strong>. I've never asked for fatback before; it felt a little badass. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\" alt=\"fatback\" title=\"fatback\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27339\">\u003c/a>\u003cbr>\n\u003cem>Snowy white fatback\u003c/em>\u003c/p>\n\u003cp>The experts all say that the secret to a good grind is \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Nies\">Eric Nies\u003c/a>--sorry, I couldn't help myself--no, the real secret is ensuring that the meat and equipment are \u003cstrong>very cold\u003c/strong>. So, I stuck my metal mixing bowl and food processor blade in the freezer while I cut the meat and fat into small cubes. Then, I added my spices. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\" alt=\"spices\" title=\"spices\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27340\">\u003c/a>\u003cbr>\n\u003cem>Spices\u003c/em>\u003c/p>\n\u003cp>The inspiration behind my breakfast sausage seasonings comes from some tasty Chorizo Sausage Patties I had once in New York. I had done a remake of them at home before, using store-bought sausage and chorizo and adding a blend of seasonings, but this time I would attempt to do it all from scratch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\" alt=\"Spice rub\" title=\"Spice rub\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27341\">\u003c/a>\u003cbr>\n\u003cem>Spice rub\u003c/em>\u003c/p>\n\u003cp>I raided my spice drawer and decided on a healthy dose of chili powder and smoked paprika, cayenne for some heat, cumin, ground fennel seeds, cinnamon, nutmeg, cloves, and a touch of garam masala to keep it interesting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\" alt=\"Thyme + Sage\" title=\"Thyme + Sage\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-27348\">\u003c/a>\u003cbr>\n\u003cem>Thyme + Sage\u003c/em>\u003c/p>\n\u003cp>I also added some brown sugar, garlic, and lots of fresh thyme and sage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\" alt=\"pork and seasonings\" title=\"pork and seasonings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27342\">\u003c/a>\u003cbr>\n\u003cem>Ready to mingle\u003c/em>\u003c/p>\n\u003cp>This party of flavors got doused over the meat and fat, and it all chilled and mingled together for two hours. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\" alt=\"sausage via food processor\" title=\"sausage via food processor\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27447\">\u003c/a>\u003cbr>\n\u003cem>Sausage via Food Processor\u003c/em>\u003c/p>\n\u003cp>Since I don't have a grinder, I used the \u003cstrong>food processor\u003c/strong> method. I worked in small batches, pulsing until everything was evenly ground. To this I added an egg yolk, a bit of milk, and vinegar to help bind it all together. I fried up a test patty, and it was good…but something was missing. My brain when to burgers (it does that sometimes) and voila! I knew what I needed -- the secret ingredient to my homemade burgers: caramelized onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\" alt=\"sausage mixture with onions\" title=\"sausage mixture with onions\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27345\">\u003c/a>\u003cbr>\n\u003cem>Wit onions\u003c/em>\u003c/p>\n\u003cp>That did the trick. My sausage patties were \u003cstrong>tangy\u003c/strong>, \u003cstrong>smoky\u003c/strong>, \u003cstrong>sweet\u003c/strong>, and \u003cstrong>savory\u003c/strong>, with a hint of \u003cstrong>heat\u003c/strong>. I think the biggest difference between my homemade sausage and store-bought was the texture. These definitely have more chew to them, and the fat added some great flavor. I'm already fantasizing about the killer breakfast sandwich I'm going to have tomorrow. And then, the day after that? This with Huevos Rancheros. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At this rate, I may just be on my way to meat dessert too one day. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Chorizo Breakfast Sausage\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don't even need a meat grinder! \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\" alt=\"Chorizo Sausage Patties\" title=\"Chorizo Sausage Patties\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27346 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours 45 minutes\u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 minutes\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours 50 minutes\u003cspan class=\"value-title\" title=\"PT2H50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">Makes about 30 (3-inch) patties\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">3 lbs boneless pork shoulder 3/4 lb. fatback\u003c/li>\n\u003cli class=\"ingredient\">1 medium onion, finely chopped\u003c/li>\n\u003cli class=\"ingredient\">1 large egg yolk\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup red wine vinegar, chilled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons milk\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh thyme, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh sage, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon chili powder\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon smoked paprika\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon fennel seeds, ground\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon cayenne\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cumin\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon garam masala \u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon freshly grated nutmeg\u003c/li>\n\u003cli class=\"ingredient\">2 cloves, ground (a pinch) \u003c/li>\n\u003cp>* If you're using fresh fatback, add 2 teaspoons of Kosher salt to the mixture. If you're using fatback that has been cured and salted, no additional salt is needed.\n\u003c/p>\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place your mixing bowl (metal is best) and food processor blade in the freezer. Lightly caramelize the onion over medium heat, about 8 to 10 minutes. Set aside. \u003c/li>\n\u003cli>Cut the meat into 1\" cubes and the fat into 1/2\" cubes. Place in the chilled mixing bowl. Add the spices and mix well. Cover with plastic wrap and chill for two hours, the last 1/2 hour in the freezer.\u003c/li>\n\u003cli>Working in small batches, pulse in food processor, checking and scraping down the sides, until the meat and fat are evenly ground together. Place in a large mixing bowl. \u003c/li>\n\u003cli>Add the caramelized onions, egg yolk, milk, and vinegar. Using your hands, mix the sausage meat well to combine and reduce the air in the mixture.\u003c/li>\n\u003cli>It's a good idea to fry up a test patty at this point to check your seasoning. Form the remaining sausage mixture into patties. Over medium heat, fry the sausage patties in a lightly oiled skillet until crispy on the outside and cooked through. (Note: To freeze, form the patties and place them on a plate lined with parchment-paper. Freeze solid, then transfer the patties to an air-tight bag.)\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Beautifully Photographed Food Blogs",
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"content": "\u003cp>Chances are, if you're here reading \u003cem>Bay Area Bites\u003c/em>, you probably read other food blogs, too. From blogs that focus on just one meal a day, to photographers shooting with film, to writers telling stories of people that produce the food you're eating--here are a few food blogs that are not only beautifully photographed but are innovative in the way they approach content. \u003c/p>\n\u003cp>\u003cstrong>Sprouted Kitchen\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/sprouted1.jpg\" alt=\"sprouted kitchen\" title=\"sprouted kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25943\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">Sprouted Kitchen\u003c/a> is the work of Sara Forte and husband/photographer \u003ca href=\"http://hughforte.com/blog/\">Hugh Forte\u003c/a>. Sara left what she calls her \"big-girl-career\" job in March to pursue cooking and writing about whole foods in an approachable way. Hugh takes the photos for the site, and the two have just secured a book deal which makes those of us who love The Sprouted Kitchen really, really excited. A few recent stand-out posts are the \u003ca href=\"http://sproutedkitchen.com/?p=2354\">Pear and Buckwheat Pancakes\u003c/a> and \u003ca href=\"http://sproutedkitchen.com/?p=392\">Rustic Fig and Goat Cheese Pizza.\u003c/a> In addition to being one of the prettiest blogs around, Sara's recipes test beautifully; I'm always confident that anything I decide to try from the blog will come out perfectly. And last, Sara's incredibly generous with comments. She usually replies to her reader's comments and is gracious about participating in the community that has, not surprisingly, developed in and around her blog. This is not something that everyone does. It makes you feel at home at Sprouted Kitchen. \u003c/p>\n\u003cp>\u003cstrong>The Blue Hour\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://bferry.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/33070018bferry.jpg\" alt=\"brian ferry\" title=\"brian ferry\" width=\"600\" height=\"397\" class=\"alignnone size-full wp-image-26097\">\u003c/a>\u003c/p>\n\u003cp>So \u003ca href=\"http://bferry.wordpress.com/\">The Blue Hour\u003c/a> isn't technically a food blog, but it's one of the few sites that I actually visit each and every day. Photographer \u003ca href=\"http://cargocollective.com/bferry\">Brian Ferry\u003c/a> lives in London and uses The Blue Hour to post photos about his daily life: from images of meals in a local pub, to blooming flowers, to a button-down shirt draped over a chair in the corner. I'm including The Blue Hour here because food is so much about the simple pleasures of daily life, and there's no one else I can think of that celebrates and captures that better right now than Brian Ferry. Some posts are themed (like this one on \u003ca href=\"http://bferry.wordpress.com/2011/03/30/look-out-the-window/\">shooting out of airplane windows\u003c/a>), but most tend to capture the mood of a day, to explore the threads that weave together each hour -- from the mundane to the more monumental. In addition to photos, Brain often offers \u003ca href=\"http://bferry.wordpress.com/2011/03/29/29-march/\">links\u003c/a> to music, videos, and things he likes around the web. His perspective shines through immediately; I'm a fan. I think you will be, too. \u003c/p>\n\u003cp>\u003cstrong>Beyond the Plate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/danielle-photo.jpg\" alt=\"bambolino\" title=\"bambolino\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25973\">\u003c/a>\u003c/p>\n\u003cp>In the spirit of full disclosure, I must say that \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>, author and photographer behind \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>, is a good friend of mine. We met through our blogs, actually, and have developed a great friendship beyond that. Her blog is a mixture of personal writing, pieces on local food purveyors and farmers, and beautiful photography and recipes. Danielle has a way of staging each photo so you feel like you've been invited to sit down to the table -- you feel as though you've been there, you are there. A few of my favorite recent posts from are the \u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">Bamboloni and Meyer Lemon Curd\u003c/a> (spring encapsulated!) and \u003ca href=\"http://www.beyondtheplate.net/recipes/pasta-carbonara/\">Pasta Carbonara\u003c/a> posts. If you're interested in a food blog that's moving beyond recipes and photos and into engaging stories about real people producing food, this one is it. \u003c/p>\n\u003cp>\u003cstrong>What Katie Ate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.15.30-AM1.png\" alt=\"what katie ate\" title=\"what katie ate\" width=\"500\" height=\"300\" class=\"alignnone size-full wp-image-26220\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">What Katie Ate\u003c/a> is the work of Katie Quinn Davies, a self-taught Australian photographer with one of the most beautiful blogs around these days. Katie's photos have a true tactile quality that make you just want to reach into the frame, touch, and taste. There is a real rustic simplicity and a moodiness in Katie's work that you don't often find in the often uber-exposed photographs from other pretty food blogs. For me, reading a new What Katie Ate post is like settling into an old worn-in leather chair on a Sunday afternoon with a cool drink. It doesn't get much better. From the typewriter-like font to the unparalleled food styling and unique approach to each photo, Katie's work is different and special. A few of my favorite posts are her\u003ca href=\"http://whatkatieate.blogspot.com/search/label/Cherries\"> Black Forest Gateau\u003c/a>, \u003ca href=\"http://whatkatieate.blogspot.com/2010/10/poached-salmon-salad-with-crumbled-feta.html\">Poached Salmon Salad with Crumbled Feta, Chickpeas, and Crispy Capers\u003c/a>, and \u003ca href=\"http://whatkatieate.blogspot.com/2010/09/baked-eggs.html\">Sunday Morning Baked Eggs\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Simply Breakfast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://simplybreakfast.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.13.40-AM1.png\" alt=\"simply breakfast\" title=\"Simply breakfast\" width=\"500\" height=\"267\" class=\"alignnone size-full wp-image-26221\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I love \u003ca href=\"http://simplybreakfast.blogspot.com/\">Simply Breakfast.\u003c/a> It's a simple blog. It's predictable. You may not necessarily see an image that will floor you with its new approach or unique camera angle. But what \u003ca href=\"http://www.jennifercausey.com/index2.php\">Jennifer Causey\u003c/a> does remarkably well is to make you excited about breakfast again, appreciate routine and ritual, and long for creating a morning meal that means something--however small and insignificant. It could be as simple as coffee and a scone or a more elaborate meal such as a scramble with mushrooms and onions and a mug of green tea. Sometimes Jen eats out in the morning and photographs that meal, but more often than not, they're a snapshot of how her mornings start at home. For that reason, they're also a chronicle of the turning light, the seasons, and what I imagine are most likely her changing mood and tastes. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, if you're here reading \u003cem>Bay Area Bites\u003c/em>, you probably read other food blogs, too. From blogs that focus on just one meal a day, to photographers shooting with film, to writers telling stories of people that produce the food you're eating--here are a few food blogs that are not only beautifully photographed but are innovative in the way they approach content. \u003c/p>\n\u003cp>\u003cstrong>Sprouted Kitchen\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/sprouted1.jpg\" alt=\"sprouted kitchen\" title=\"sprouted kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25943\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">Sprouted Kitchen\u003c/a> is the work of Sara Forte and husband/photographer \u003ca href=\"http://hughforte.com/blog/\">Hugh Forte\u003c/a>. Sara left what she calls her \"big-girl-career\" job in March to pursue cooking and writing about whole foods in an approachable way. Hugh takes the photos for the site, and the two have just secured a book deal which makes those of us who love The Sprouted Kitchen really, really excited. A few recent stand-out posts are the \u003ca href=\"http://sproutedkitchen.com/?p=2354\">Pear and Buckwheat Pancakes\u003c/a> and \u003ca href=\"http://sproutedkitchen.com/?p=392\">Rustic Fig and Goat Cheese Pizza.\u003c/a> In addition to being one of the prettiest blogs around, Sara's recipes test beautifully; I'm always confident that anything I decide to try from the blog will come out perfectly. And last, Sara's incredibly generous with comments. She usually replies to her reader's comments and is gracious about participating in the community that has, not surprisingly, developed in and around her blog. This is not something that everyone does. It makes you feel at home at Sprouted Kitchen. \u003c/p>\n\u003cp>\u003cstrong>The Blue Hour\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bferry.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/33070018bferry.jpg\" alt=\"brian ferry\" title=\"brian ferry\" width=\"600\" height=\"397\" class=\"alignnone size-full wp-image-26097\">\u003c/a>\u003c/p>\n\u003cp>So \u003ca href=\"http://bferry.wordpress.com/\">The Blue Hour\u003c/a> isn't technically a food blog, but it's one of the few sites that I actually visit each and every day. Photographer \u003ca href=\"http://cargocollective.com/bferry\">Brian Ferry\u003c/a> lives in London and uses The Blue Hour to post photos about his daily life: from images of meals in a local pub, to blooming flowers, to a button-down shirt draped over a chair in the corner. I'm including The Blue Hour here because food is so much about the simple pleasures of daily life, and there's no one else I can think of that celebrates and captures that better right now than Brian Ferry. Some posts are themed (like this one on \u003ca href=\"http://bferry.wordpress.com/2011/03/30/look-out-the-window/\">shooting out of airplane windows\u003c/a>), but most tend to capture the mood of a day, to explore the threads that weave together each hour -- from the mundane to the more monumental. In addition to photos, Brain often offers \u003ca href=\"http://bferry.wordpress.com/2011/03/29/29-march/\">links\u003c/a> to music, videos, and things he likes around the web. His perspective shines through immediately; I'm a fan. I think you will be, too. \u003c/p>\n\u003cp>\u003cstrong>Beyond the Plate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/danielle-photo.jpg\" alt=\"bambolino\" title=\"bambolino\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25973\">\u003c/a>\u003c/p>\n\u003cp>In the spirit of full disclosure, I must say that \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>, author and photographer behind \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>, is a good friend of mine. We met through our blogs, actually, and have developed a great friendship beyond that. Her blog is a mixture of personal writing, pieces on local food purveyors and farmers, and beautiful photography and recipes. Danielle has a way of staging each photo so you feel like you've been invited to sit down to the table -- you feel as though you've been there, you are there. A few of my favorite recent posts from are the \u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">Bamboloni and Meyer Lemon Curd\u003c/a> (spring encapsulated!) and \u003ca href=\"http://www.beyondtheplate.net/recipes/pasta-carbonara/\">Pasta Carbonara\u003c/a> posts. If you're interested in a food blog that's moving beyond recipes and photos and into engaging stories about real people producing food, this one is it. \u003c/p>\n\u003cp>\u003cstrong>What Katie Ate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.15.30-AM1.png\" alt=\"what katie ate\" title=\"what katie ate\" width=\"500\" height=\"300\" class=\"alignnone size-full wp-image-26220\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">What Katie Ate\u003c/a> is the work of Katie Quinn Davies, a self-taught Australian photographer with one of the most beautiful blogs around these days. Katie's photos have a true tactile quality that make you just want to reach into the frame, touch, and taste. There is a real rustic simplicity and a moodiness in Katie's work that you don't often find in the often uber-exposed photographs from other pretty food blogs. For me, reading a new What Katie Ate post is like settling into an old worn-in leather chair on a Sunday afternoon with a cool drink. It doesn't get much better. From the typewriter-like font to the unparalleled food styling and unique approach to each photo, Katie's work is different and special. A few of my favorite posts are her\u003ca href=\"http://whatkatieate.blogspot.com/search/label/Cherries\"> Black Forest Gateau\u003c/a>, \u003ca href=\"http://whatkatieate.blogspot.com/2010/10/poached-salmon-salad-with-crumbled-feta.html\">Poached Salmon Salad with Crumbled Feta, Chickpeas, and Crispy Capers\u003c/a>, and \u003ca href=\"http://whatkatieate.blogspot.com/2010/09/baked-eggs.html\">Sunday Morning Baked Eggs\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Simply Breakfast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://simplybreakfast.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.13.40-AM1.png\" alt=\"simply breakfast\" title=\"Simply breakfast\" width=\"500\" height=\"267\" class=\"alignnone size-full wp-image-26221\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I love \u003ca href=\"http://simplybreakfast.blogspot.com/\">Simply Breakfast.\u003c/a> It's a simple blog. It's predictable. You may not necessarily see an image that will floor you with its new approach or unique camera angle. But what \u003ca href=\"http://www.jennifercausey.com/index2.php\">Jennifer Causey\u003c/a> does remarkably well is to make you excited about breakfast again, appreciate routine and ritual, and long for creating a morning meal that means something--however small and insignificant. It could be as simple as coffee and a scone or a more elaborate meal such as a scramble with mushrooms and onions and a mug of green tea. Sometimes Jen eats out in the morning and photographs that meal, but more often than not, they're a snapshot of how her mornings start at home. For that reason, they're also a chronicle of the turning light, the seasons, and what I imagine are most likely her changing mood and tastes. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guerrilla Greens: Extreme Urban Homesteading",
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"content": "\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Did you know that snake makes an awesome curry? You should try it, you know. Just get on our \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>. We'll tell you how. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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. ",
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"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.",
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"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>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"tagline": "Art is where you find it",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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