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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher500.jpg\" alt=\"BlogHerFood 2010 - Reserved for Live Blogger\" title=\"BlogHerFood 2010 - Reserved for Live Blogger\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17704\">\u003c/a>\u003c/p>\n\u003cp>Walking into the second day of BlogHer Food without being allowed access to the opening day was like coming into summer camp late, with new firm friendships already swirling in the air and new songs being sung, with all the lyrics unfamiliar to you. As much as we like meeting new people, we were actually drawn to the InterContinental Hotel for the promise of practical knowledge gained at the discussion panels. So while we didn’t come away with new blogroll buddies, we did leave with some sharp insight from some clearly consummate experts.\u003c/p>\n\u003cp>BlogHer would have needed a third day in order to space out these panels so that they didn’t run concurrently, but the schedule as it was required some tough choices and some furtive diving in and out of different rooms. We sat in on “Recipe Writing” with \u003ca href=\"http://www.elanaspantry.com\">Elana Amsterdam\u003c/a>, \u003ca href=\"http://www.injennieskitchen.com\">Jennie Perillo\u003c/a>, and \u003ca href=\"http://www.whatsgabycooking.com\">Gaby Dalkin\u003c/a>, missing sessions on “Urban Farming” and “Food Styling” altogether, which was a shame because our backstairs container garden and our plating skills could both use some professional tips. But the ladies had good takeaway tips, including to never be afraid of making mistakes in the kitchen; it’s where some of the best, most creative ideas can come out. Amsterdam also suggests a “Zen” approach to the craft of recipe writing and development: Eliminate having your mise en place before you start (practical cooks don’t work this way), consider eliminating extraneous articles and verbs, and write so her 10-year-old son could remember the directions on his way to the refrigerator.\u003c/p>\n\u003cp>A two-hour afternoon excursion to the Ferry Plaza Farmers Market was a wonderful idea for both locals and visitors alike. We had fun putting ourselves in a tourist’s shoes to try to experience what they’d feel seeing this temple to gastronomic consumption for the first time. But two hours on a Saturday in that madhouse of hungry humanity was merely a tease, and a lot of long lines. Surely some of the out-of-towners did the right thing and played hooky and lingered there for a while longer.\u003c/p>\n\u003cp>After lunch, there was a great panel of veteran and up-and-coming authorities assembled for “Do You Have a Cookbook in You?”: \u003ca href=\"http://glutenfreegirl.blogspot.com\">Shauna James Ahern\u003c/a>, \u003ca href=\"http://www.kitchenlane.com\">Nancy Baggett\u003c/a>, \u003ca href=\"http://www.doriegreenspan.com\">Dorie Greenspan\u003c/a>, \u003ca href=\"http://foodblogga.blogspot.com\">Susan Russo\u003c/a>, and \u003ca href=\"http://www.wiley.com\">Justin Schwartz\u003c/a>. It was clear that the era of cushy book contracts and even significant marketing help once you do get published is bygone, but there is still plenty of room in the publishing industry for those who are truly passionate about cooking. “The real work begins now,” is the refrain Greenspan hears in her ears every time she releases a cookbook (she’s currently on her 10th), for the writing is the easy part.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We didn’t want to miss “Food Photography: Think Outside the Plate,” so we tiptoed out of the cookbook session and into a dark room, where \u003ca href=\"http://www.pennydelossantos.com\">Penny De Los Santos\u003c/a> was showing stunning slides from her travels as a photographer for Saveur. Whatever your level of photographing experience or equipment, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/19/chasing-light-and-catching-moments-a-day-with-photographer-penny-de-los-santos/\">De Los Santos had solid advice\u003c/a> for anyone using a lens. Light is key, about 50-100% of a great photo, she said; so is color, composition, energy, and connecting with your subject, even if it is a still life.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We then realized that De Los Santos was the truly personal smile that met us in the hallway about an hour earlier. We smiled back, connecting with a stranger, and later realized how key that warmth is in her photos. So we did learn a little something about connecting with people at BlogHer after all.\u003c/p>\n\n",
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"excerpt": "Tamara recaps some highlights from day 2: “Recipe Writing” with Elana Amsterdam, Jennie Perillo, and Gaby Dalkin; “Do You Have a Cookbook in You?” with Shauna James Ahern, Nancy Baggett, Dorie Greenspan, Susan Russo, and Justin Schwartz; and “Food Photography: Think Outside the Plate,” with Penny De Los Santos.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher500.jpg\" alt=\"BlogHerFood 2010 - Reserved for Live Blogger\" title=\"BlogHerFood 2010 - Reserved for Live Blogger\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17704\">\u003c/a>\u003c/p>\n\u003cp>Walking into the second day of BlogHer Food without being allowed access to the opening day was like coming into summer camp late, with new firm friendships already swirling in the air and new songs being sung, with all the lyrics unfamiliar to you. As much as we like meeting new people, we were actually drawn to the InterContinental Hotel for the promise of practical knowledge gained at the discussion panels. So while we didn’t come away with new blogroll buddies, we did leave with some sharp insight from some clearly consummate experts.\u003c/p>\n\u003cp>BlogHer would have needed a third day in order to space out these panels so that they didn’t run concurrently, but the schedule as it was required some tough choices and some furtive diving in and out of different rooms. We sat in on “Recipe Writing” with \u003ca href=\"http://www.elanaspantry.com\">Elana Amsterdam\u003c/a>, \u003ca href=\"http://www.injennieskitchen.com\">Jennie Perillo\u003c/a>, and \u003ca href=\"http://www.whatsgabycooking.com\">Gaby Dalkin\u003c/a>, missing sessions on “Urban Farming” and “Food Styling” altogether, which was a shame because our backstairs container garden and our plating skills could both use some professional tips. But the ladies had good takeaway tips, including to never be afraid of making mistakes in the kitchen; it’s where some of the best, most creative ideas can come out. Amsterdam also suggests a “Zen” approach to the craft of recipe writing and development: Eliminate having your mise en place before you start (practical cooks don’t work this way), consider eliminating extraneous articles and verbs, and write so her 10-year-old son could remember the directions on his way to the refrigerator.\u003c/p>\n\u003cp>A two-hour afternoon excursion to the Ferry Plaza Farmers Market was a wonderful idea for both locals and visitors alike. We had fun putting ourselves in a tourist’s shoes to try to experience what they’d feel seeing this temple to gastronomic consumption for the first time. But two hours on a Saturday in that madhouse of hungry humanity was merely a tease, and a lot of long lines. Surely some of the out-of-towners did the right thing and played hooky and lingered there for a while longer.\u003c/p>\n\u003cp>After lunch, there was a great panel of veteran and up-and-coming authorities assembled for “Do You Have a Cookbook in You?”: \u003ca href=\"http://glutenfreegirl.blogspot.com\">Shauna James Ahern\u003c/a>, \u003ca href=\"http://www.kitchenlane.com\">Nancy Baggett\u003c/a>, \u003ca href=\"http://www.doriegreenspan.com\">Dorie Greenspan\u003c/a>, \u003ca href=\"http://foodblogga.blogspot.com\">Susan Russo\u003c/a>, and \u003ca href=\"http://www.wiley.com\">Justin Schwartz\u003c/a>. It was clear that the era of cushy book contracts and even significant marketing help once you do get published is bygone, but there is still plenty of room in the publishing industry for those who are truly passionate about cooking. “The real work begins now,” is the refrain Greenspan hears in her ears every time she releases a cookbook (she’s currently on her 10th), for the writing is the easy part.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We didn’t want to miss “Food Photography: Think Outside the Plate,” so we tiptoed out of the cookbook session and into a dark room, where \u003ca href=\"http://www.pennydelossantos.com\">Penny De Los Santos\u003c/a> was showing stunning slides from her travels as a photographer for Saveur. Whatever your level of photographing experience or equipment, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/19/chasing-light-and-catching-moments-a-day-with-photographer-penny-de-los-santos/\">De Los Santos had solid advice\u003c/a> for anyone using a lens. Light is key, about 50-100% of a great photo, she said; so is color, composition, energy, and connecting with your subject, even if it is a still life.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We then realized that De Los Santos was the truly personal smile that met us in the hallway about an hour earlier. We smiled back, connecting with a stranger, and later realized how key that warmth is in her photos. So we did learn a little something about connecting with people at BlogHer after all.\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/24/2010/10/blogher-panel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\" alt=\"Kids, Cooking, and Health panelists\" title=\"Kids, Cooking, and Health panelists\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17685\">\u003c/a>\u003cbr>\n \u003cem>\"Kids, Cooking, and Health\" panelists Laura Sampson, Diana Johnson, and Elaine Wu\u003c/em>\u003c/p>\n\u003cp>\"Oh, it smells so good up there!\" said the concierge manning the front desk at San Francisco's InterContinental Hotel on Friday, glancing longingly up the stairs to where the 2nd annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Food Conference\u003c/a> was in full caffeinated swing. \"I saw Nutella, and chocolate, and someone making some kind of melted-cheese thing...\" \u003c/p>\n\u003cp>The 3rd floor did smell enticingly delicious, probably to the distraction of all of the other meetings happening in the adjacent rooms. \u003c/p>\n\u003cp>Surely emissaries from the nearby Oral Therapies conference were longing to sneak past their sugar-free snacks and mint-flavored flossers to browse the packed sponsors' tables crowding the ballroom foyer, stuffing their pockets with Scharffenberger contraband and downing cappuccinos steamed on a shiny silver Pasquini machine (\"For Music, Puccini; For Art, Bernini; For Espresso, Pasquini\"). Who could concentrate on cavities in the face of dozens of baguette slices smeared with Nutella and topped with raspberries? \u003c/p>\n\u003cp>Indeed, Nutella crostini were just one of the many tasty, chocolate-covered ways to get distracted on the way to panel discussions like \"Professionalizing Your Photography,\" \"Be Your Own Food Network,\" \"Blogger Ethics,\" and \"Kids, Cooking, and Health.\" For the sponsors--like Seattle's Best Coffee, Kraft, Nutella, Nature's Path Organic, and Athenos, to name just a few--it was a dream opportunity to get their products into the happily chatting mouths of a few hundred women (and a handful of men) who write about food for fun. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, a nutritionist pushed Nutella as part of a healthy breakfast for kids, because, of course, the only way to get whole-grain toast into your kid is to goop it with sugary, cocoa-flavored palm-oil-and-hazelnut goo. \u003c/p>\n\u003cp>Over in the corner, the smiley team from Kraft touted the virtues of their soon-to-launch Cooking Creme, tubs of flavored, cream-cheese-based stuff that might, just might, puncture the hegemony of cream-of-mushroom soup in the cutthroat chicken-casserole arena. \u003c/p>\n\u003cp>And a brassy, pink-jacketed chef in an Underwriters' Laboratories apron handed out purple-and-magenta corn chips dolloped with guacamole, warning of the dangers lurking in kitchen appliances. \"Immersion blenders!\" she intoned. \"People forget to unplug them when they put them in the sink. I got a call from one woman, she cut up her fingers and had to go to the hospital!\" \u003c/p>\n\u003cp>But away from the salty, crunchy, creme-rinsed enticements of the demos-and-samples room, a whole lot of discussions were going on. Already, this year's BlogHer Food Conference, a targeted spin-off that grew out of the much larger annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Conference\u003c/a>, had swelled to 2 days of panels, interviews, parties, and food tours. \u003c/p>\n\u003cp>Last year, said BlogHer co-founder Elisa Camahort Page, attendees spent the one-day event in the hotel, talking about food & cooking but not getting out to see what San Francisco had to offer. This year, since half the attendees come from outside the state, Page and her staff decided to show off a little, adding a 2 hour excursion to the Ferry Plaza Farmers' Market and the Ferry Building on Saturday and a seminar on Urban Farming with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> and Sunset Magazine's food editor Margo True. \u003c/p>\n\u003cp>Page hoped that the conference's four tracks of panels, tracked into \u003cstrong>Values, Visual, Vocation, or Voice\u003c/strong> would mean something for everyone, newbies and SEO-savvy pros alike. But of course, the real value lay in the face-to-face time between women in the community, creating a place for gluten-free girls (not to mention gluten-free moms & gluten-free teens) and kim-chee kitchens to come together. (In fact, if there was one takeaway trend from this year's conference, it would be the rapid mushrooming of gluten-free and celiac-themed blogs and products.) \u003c/p>\n\u003cp>\"It's like summer camp here,\" said \u003ca href=\"http://teaandcookies.blogspot.com/\">Tara Austen Weaver\u003c/a>, as clusters of her cross-country blogging buddies came up for hugs. It was also a chance to grab tips and swap cards with stars of the food blogosphere like \u003ca href=\"http://thepioneerwoman.com/\">Ree Drummond\u003c/a>, \u003ca href=\"http://steamykitchen.com/\">Jaden Hair\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>--people who'd made it beyond the what-I-made-for-dinner online world, who'd broken into the larger public consciousness by scoring those still-coveted old-media contracts for cookbooks or television appearances. \u003c/p>\n\u003cp>The Voice panels, with topics like \"Storytelling\" and \"Writing Tips: The Basic Tools in Any Writer's Gear Bag\" could have been taken from any writers' workshop, save for the power strips lined up on every table and the clickety tap-tapping of laptops and handhelds making a crickety background to the panelists' conversation. \u003c/p>\n\u003cp>Discussion swirled around the room: about what comes first, the writing or the photographs; finding tricks for fighting off writers' block, and again and again, how to discover and burnish your own unique, pick-it-out-without-a-byline personal voice. One woman worried that when she was writing at her most true and enthusiastic best, her grammar and spelling sometimes went by the wayside. \u003c/p>\n\u003cp>Longtime political writer turned hunting-and-fishing blogger \u003ca href=\"http://honest-food.net/\">Hank Shaw's\u003c/a> advice? It's okay to use slang and non-traditional grammar, if you know the rules you're breaking, and only if it's true to how you really speak. Readers will know when you're faking it, and they won't hang around. \u003c/p>\n\u003cp>Once you've found your voice, then do what every freshman-creative-writing class teacher would tell you: condense your prose, use vivid verbs, write fast and loose on that first draft. Don't judge your writing to begin with, just dump it all out onto the page, even the terrible cliches. \"Cliches work for a reason, they're mental mnemonics,\" said Shaw. \"But then go through and change each one of those cliches to make it yours.\" \u003c/p>\n\u003cp>Read your work out loud, urged \u003ca href=\"http://5secondrule.typepad.com/\">Cheryl Sternman Rule\u003c/a>, because what's beautiful in your head can be \"incredibly clunky\" on the page. And, with more and more people reading blogs on hand-held devices, think twice before pounding out more than a monitor-screen's worth of prose. \u003c/p>\n\u003cp>\"I spend more time writing my opening sentences than the whole rest of the piece,\" said S.J. Sebellin-Ross. \"If they're good, everything else just flows.\" And then there's brevity, still the soul of wit. \"Say what you want to say, and then stop.\" \u003c/p>\n\u003cp>Or, as \u003ca href=\"http://www.ezrapoundcake.com\">Rebecca Crump\u003c/a> quipped, \"I like to hit it and quit it.\" Crump also likes to think about the personality of food, anthropomorphizing a peach cobbler, say, into a \"naughty dessert that spanks you without using a switch.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17683\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn\u003c/em>\u003c/p>\n\u003cp>Over a Kraft-sponsored lunch in the Grand Ballroom (oil-glossed roasted vegetables, grilled halibut, multicolored ravioli, and buckets of white sauce made from the inescapable Cooking Creme), the French-born chef \u003ca href=\"http://www.dominiquecrenn.com\">Dominique Crenn\u003c/a> of the hotel's Luce Restaurant discussed her career path, and the challenges of being a woman in the still very much male-dominated world of French kitchens. \u003c/p>\n\u003cp>On leaving France for the States, she said, \"I wanted to show the world what I had...maybe it took me longer, but I'm glad I went through the struggle I did. It's a hard profession, but you just have to push through. I'm all for women on top!\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17684\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>And what would a women's food-blogging conference be without something cute, something pink, something chocolate...something like a maroon velvet cupcake (made with beets & cocoa) swirled with rosewater-raspberry icing and topped with popcorn? At the end of the day, pastry superstar and Scharffenberger spokeswoman Elizabeth Faulkner (Citizen Cake, Orson) was on hand to guide conference-goers through an assemble-your-own-cupcake adventure, choosing from an assortment of Falkner-made cupcakes, fillings, icings, and toppings. Holding up her stout-laced Chocolate Pub Cake topped with chocolate ganache, salted peanuts, Meyer lemon rind, and ancho-chile-laced cocoa nibs, she told the audience, \"It's like the best bar snack ever, in a cupcake!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Can \u003cem>BarSnackCupcake,\u003c/em> the blog, be far behind? \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/24/2010/10/blogher-panel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\" alt=\"Kids, Cooking, and Health panelists\" title=\"Kids, Cooking, and Health panelists\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17685\">\u003c/a>\u003cbr>\n \u003cem>\"Kids, Cooking, and Health\" panelists Laura Sampson, Diana Johnson, and Elaine Wu\u003c/em>\u003c/p>\n\u003cp>\"Oh, it smells so good up there!\" said the concierge manning the front desk at San Francisco's InterContinental Hotel on Friday, glancing longingly up the stairs to where the 2nd annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Food Conference\u003c/a> was in full caffeinated swing. \"I saw Nutella, and chocolate, and someone making some kind of melted-cheese thing...\" \u003c/p>\n\u003cp>The 3rd floor did smell enticingly delicious, probably to the distraction of all of the other meetings happening in the adjacent rooms. \u003c/p>\n\u003cp>Surely emissaries from the nearby Oral Therapies conference were longing to sneak past their sugar-free snacks and mint-flavored flossers to browse the packed sponsors' tables crowding the ballroom foyer, stuffing their pockets with Scharffenberger contraband and downing cappuccinos steamed on a shiny silver Pasquini machine (\"For Music, Puccini; For Art, Bernini; For Espresso, Pasquini\"). Who could concentrate on cavities in the face of dozens of baguette slices smeared with Nutella and topped with raspberries? \u003c/p>\n\u003cp>Indeed, Nutella crostini were just one of the many tasty, chocolate-covered ways to get distracted on the way to panel discussions like \"Professionalizing Your Photography,\" \"Be Your Own Food Network,\" \"Blogger Ethics,\" and \"Kids, Cooking, and Health.\" For the sponsors--like Seattle's Best Coffee, Kraft, Nutella, Nature's Path Organic, and Athenos, to name just a few--it was a dream opportunity to get their products into the happily chatting mouths of a few hundred women (and a handful of men) who write about food for fun. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, a nutritionist pushed Nutella as part of a healthy breakfast for kids, because, of course, the only way to get whole-grain toast into your kid is to goop it with sugary, cocoa-flavored palm-oil-and-hazelnut goo. \u003c/p>\n\u003cp>Over in the corner, the smiley team from Kraft touted the virtues of their soon-to-launch Cooking Creme, tubs of flavored, cream-cheese-based stuff that might, just might, puncture the hegemony of cream-of-mushroom soup in the cutthroat chicken-casserole arena. \u003c/p>\n\u003cp>And a brassy, pink-jacketed chef in an Underwriters' Laboratories apron handed out purple-and-magenta corn chips dolloped with guacamole, warning of the dangers lurking in kitchen appliances. \"Immersion blenders!\" she intoned. \"People forget to unplug them when they put them in the sink. I got a call from one woman, she cut up her fingers and had to go to the hospital!\" \u003c/p>\n\u003cp>But away from the salty, crunchy, creme-rinsed enticements of the demos-and-samples room, a whole lot of discussions were going on. Already, this year's BlogHer Food Conference, a targeted spin-off that grew out of the much larger annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Conference\u003c/a>, had swelled to 2 days of panels, interviews, parties, and food tours. \u003c/p>\n\u003cp>Last year, said BlogHer co-founder Elisa Camahort Page, attendees spent the one-day event in the hotel, talking about food & cooking but not getting out to see what San Francisco had to offer. This year, since half the attendees come from outside the state, Page and her staff decided to show off a little, adding a 2 hour excursion to the Ferry Plaza Farmers' Market and the Ferry Building on Saturday and a seminar on Urban Farming with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> and Sunset Magazine's food editor Margo True. \u003c/p>\n\u003cp>Page hoped that the conference's four tracks of panels, tracked into \u003cstrong>Values, Visual, Vocation, or Voice\u003c/strong> would mean something for everyone, newbies and SEO-savvy pros alike. But of course, the real value lay in the face-to-face time between women in the community, creating a place for gluten-free girls (not to mention gluten-free moms & gluten-free teens) and kim-chee kitchens to come together. (In fact, if there was one takeaway trend from this year's conference, it would be the rapid mushrooming of gluten-free and celiac-themed blogs and products.) \u003c/p>\n\u003cp>\"It's like summer camp here,\" said \u003ca href=\"http://teaandcookies.blogspot.com/\">Tara Austen Weaver\u003c/a>, as clusters of her cross-country blogging buddies came up for hugs. It was also a chance to grab tips and swap cards with stars of the food blogosphere like \u003ca href=\"http://thepioneerwoman.com/\">Ree Drummond\u003c/a>, \u003ca href=\"http://steamykitchen.com/\">Jaden Hair\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>--people who'd made it beyond the what-I-made-for-dinner online world, who'd broken into the larger public consciousness by scoring those still-coveted old-media contracts for cookbooks or television appearances. \u003c/p>\n\u003cp>The Voice panels, with topics like \"Storytelling\" and \"Writing Tips: The Basic Tools in Any Writer's Gear Bag\" could have been taken from any writers' workshop, save for the power strips lined up on every table and the clickety tap-tapping of laptops and handhelds making a crickety background to the panelists' conversation. \u003c/p>\n\u003cp>Discussion swirled around the room: about what comes first, the writing or the photographs; finding tricks for fighting off writers' block, and again and again, how to discover and burnish your own unique, pick-it-out-without-a-byline personal voice. One woman worried that when she was writing at her most true and enthusiastic best, her grammar and spelling sometimes went by the wayside. \u003c/p>\n\u003cp>Longtime political writer turned hunting-and-fishing blogger \u003ca href=\"http://honest-food.net/\">Hank Shaw's\u003c/a> advice? It's okay to use slang and non-traditional grammar, if you know the rules you're breaking, and only if it's true to how you really speak. Readers will know when you're faking it, and they won't hang around. \u003c/p>\n\u003cp>Once you've found your voice, then do what every freshman-creative-writing class teacher would tell you: condense your prose, use vivid verbs, write fast and loose on that first draft. Don't judge your writing to begin with, just dump it all out onto the page, even the terrible cliches. \"Cliches work for a reason, they're mental mnemonics,\" said Shaw. \"But then go through and change each one of those cliches to make it yours.\" \u003c/p>\n\u003cp>Read your work out loud, urged \u003ca href=\"http://5secondrule.typepad.com/\">Cheryl Sternman Rule\u003c/a>, because what's beautiful in your head can be \"incredibly clunky\" on the page. And, with more and more people reading blogs on hand-held devices, think twice before pounding out more than a monitor-screen's worth of prose. \u003c/p>\n\u003cp>\"I spend more time writing my opening sentences than the whole rest of the piece,\" said S.J. Sebellin-Ross. \"If they're good, everything else just flows.\" And then there's brevity, still the soul of wit. \"Say what you want to say, and then stop.\" \u003c/p>\n\u003cp>Or, as \u003ca href=\"http://www.ezrapoundcake.com\">Rebecca Crump\u003c/a> quipped, \"I like to hit it and quit it.\" Crump also likes to think about the personality of food, anthropomorphizing a peach cobbler, say, into a \"naughty dessert that spanks you without using a switch.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17683\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn\u003c/em>\u003c/p>\n\u003cp>Over a Kraft-sponsored lunch in the Grand Ballroom (oil-glossed roasted vegetables, grilled halibut, multicolored ravioli, and buckets of white sauce made from the inescapable Cooking Creme), the French-born chef \u003ca href=\"http://www.dominiquecrenn.com\">Dominique Crenn\u003c/a> of the hotel's Luce Restaurant discussed her career path, and the challenges of being a woman in the still very much male-dominated world of French kitchens. \u003c/p>\n\u003cp>On leaving France for the States, she said, \"I wanted to show the world what I had...maybe it took me longer, but I'm glad I went through the struggle I did. It's a hard profession, but you just have to push through. I'm all for women on top!\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17684\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>And what would a women's food-blogging conference be without something cute, something pink, something chocolate...something like a maroon velvet cupcake (made with beets & cocoa) swirled with rosewater-raspberry icing and topped with popcorn? At the end of the day, pastry superstar and Scharffenberger spokeswoman Elizabeth Faulkner (Citizen Cake, Orson) was on hand to guide conference-goers through an assemble-your-own-cupcake adventure, choosing from an assortment of Falkner-made cupcakes, fillings, icings, and toppings. Holding up her stout-laced Chocolate Pub Cake topped with chocolate ganache, salted peanuts, Meyer lemon rind, and ancho-chile-laced cocoa nibs, she told the audience, \"It's like the best bar snack ever, in a cupcake!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Can \u003cem>BarSnackCupcake,\u003c/em> the blog, be far behind? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe Writing with Dianne Jacob, Amy Sherman & Kristine Kidd",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\" alt=\"Recipe Writing Panel\" title=\"Recipe Writing Panel\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-16627\">\u003c/a>\u003cbr>\n\u003cem>Dianne Jacob, Kristine Kidd, Amy Sherman\u003c/em>\u003c/p>\n\u003cp>The first panel at the \u003ca href=\"http://www.foodista.com/ifbc2010/\">International Food Blogger Conference\u003c/a> (IFBC) this past weekend in Seattle dealt with writing a great recipe, paying for content, and taking your work as a food blogger to the next level. \u003ca href=\"http://diannej.com/blog/\">Dianne Jacob\u003c/a>, author of \u003ca href=\"http://www.diannej.com/Book.shtml\">Will Write for Food\u003c/a>, sat alongside writer and recipe developer, \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/author/amy-sherman/\">BAB blogger\u003c/a>) and cookbook author and former food editor of Bon Appetit \u003ca href=\"http://www.kristinekidd.com/\">Kristine Kidd\u003c/a>. Each speaker brought their own unique experiences in writing and recipe development, kicking off the session by discussing the importance of being generous and giving proper credit when adapting a recipe. Amy Sherman also urged bloggers and writers not to give recipes away for free. It can be flattering for beginning bloggers to be approached by online sites of print publications requesting to use a recipe. But Sherman noted that this only complicates things for folks trying to make a living by writing and developing recipes. While there were great tips on how to approach editors with recipes and how to take recipe development to the next level, the heart of the panel discussion was based around writing a great recipe. Below you'll find some of the highlights:\u003c/p>\n\u003cp>\u003cstrong>Elements of a Recipe\u003c/strong>\u003cbr>\nJacob, Sherman and Kidd discussed the four main elements that make up a recipe--each should be carefully considered to engage your reader, and achieve continuity and clarity: \u003c/p>\n\u003cp>1) \u003cstrong>Title:\u003c/strong> Keep your title straightforward, tempting, descriptive and fun. After all, it's the first thing your reader will see.\u003c/p>\n\u003cp>2) \u003cstrong>Headnotes:\u003c/strong> The headnote of a recipe is the information right after the title and before the ingredient list. It's important here to tempt your readers, give them either sensual or helpful information (or both!), perhaps some cultural or historical tidbits regarding the recipe or a personal story. Kidd discussed the importance of the headnote as an invitation for your readers--make them curious about your food. The headnote is the \"why\" of the recipe: out of all of the gazpacho recipes in the world, why are readers going to want to make yours?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Ingredients:\u003c/strong> The speakers agreed that it's most common to list ingredients in the order in which they're used. They also encouraged writers to remember that readers also use the ingredient list as a shopping list, so make it easy to shop from. An example Kidd provided was calling for \"1 medium onion\" instead of \"2 cups onion\"--people don't shop for 2 cups of onion. \u003c/p>\n\u003cp>4) \u003cstrong>Directions:\u003c/strong> Think about how you'd like to present your directions. Often, if there's an editor involved, you won't have a choice. But if it's on your personal food blog or website, make a decision: do you want numbered steps, bullets, or short paragraphs? Readability and clarity are key.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\" alt=\"Conference Attendees\" title=\"Conference Attendees\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16628\">\u003c/a>\u003cbr>\n\u003cem>Conference attendees busily taking notes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Tips \u003c/strong>\u003cbr>\n Jacob, Sherman, and Kidd moved on to discuss their own personal tips and advice for crafting an inviting recipe that works: \u003c/p>\n\u003cp>1) They began by encouraging people to \u003cstrong>think about their style of recipe writing\u003c/strong>: are you brief and direct or warm and friendly? Like any kind of good writing, you need to find your voice and make a concerted effort to remain consistent in the way you write your recipes. Chatty is o.k. (although it tends to be longer which Kidd pointed out often discourages readers)--just be chatty consistently.\u003c/p>\n\u003cp>2) \u003cstrong>Give more than one indicator:\u003c/strong> In recipe writing, indicators are descriptions or hints describing when a task is completed. Because all ovens are different, weather conditions vary, and folks have differing levels of cooking experiences, having more than one indicator is critical. An example: \"Saute onions for ten minutes \u003cstrong>or \u003c/strong>until golden brown\" (\"ten minutes\" and \"until golden brown\" are your indicators here). \u003c/p>\n\u003cp>3) \u003cstrong>Use the word \"about\" before giving a prescriptive number of minutes\u003c/strong>. Again, since everyone has different ovens and is working with numerous variables, adding \"about\" gives the recipe writer a bit of an out--putting some responsibility in the hands of the reader. \u003c/p>\n\u003cp>4) \u003cstrong>Give more than one measurement:\u003c/strong> Giving readers both weight and volume measurements is important, especially with baking Sherman noted. Kidd suggested that with savory cooking like soup, very precise weight measurements are probably not as critical.\u003c/p>\n\u003cp>5) \u003cstrong>Think About Your Audience:\u003c/strong> It's imperative to think about your reader: who are they? How much information do they already know? Of course, these are always mere guesses but you need to decide if it's important to give instructions on sauteing onions. Will this be obvious to them? Where do you draw the line on how much information and instruction to provide? \u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Resources\u003c/strong>\u003cbr>\nJacob, Sherman, and Kidd suggested looking at food websites and magazines you like for good models. Sherman encouraged reading international magazines as well to look for new and interesting food trends that haven't quite surfaced here in the States. They also provided a list of the following fabulous recipe writing resources:\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipe-Writers-Handbook-Revised-Updated/dp/0471405450/ref=sr_1_1?s=books&ie=UTF8&qid=1283223568&sr=1-1\">Recipe Writers Handbook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Food-Substitutions-Bible-Ingredients-Techniques/dp/0778801195/ref=sr_1_1?s=books&ie=UTF8&qid=1283223543&sr=1-1\">The Food Substitution Bible\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/New-Food-Lovers-Companion/dp/0764135775/ref=sr_1_1?s=books&ie=UTF8&qid=1283223516&sr=1-1\">Food Lovers Companion\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipes-Into-Type-Handbook-Cookbook/dp/0062700340\">Recipes Into Type\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\" alt=\"Conference Attendees Debriefing\" title=\"Conference Attendees Debriefing\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-16631\">\u003c/a>\u003cbr>\n\u003cem>Conference Attendees Debriefing: Denise Woodward (\u003ca href=\"http://www.chezus.com/\">Chez Us\u003c/a>), Tracy Benjamin (\u003ca href=\"http://www.shutterbean.com/\">Shutterbean\u003c/a>), and Kristina McLean (\u003ca href=\"http://tnlocavore.typepad.com/\">TNLocavore\u003c/a>)\u003c/em>\u003c/p>\n\n",
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"excerpt": "Megan Gordon gives a short recap on Dianne Jacob, Amy Sherman and Kristine Kidd's Recipe Writing Panel at International Food Blogger Conference this past weekend in Seattle. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\" alt=\"Recipe Writing Panel\" title=\"Recipe Writing Panel\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-16627\">\u003c/a>\u003cbr>\n\u003cem>Dianne Jacob, Kristine Kidd, Amy Sherman\u003c/em>\u003c/p>\n\u003cp>The first panel at the \u003ca href=\"http://www.foodista.com/ifbc2010/\">International Food Blogger Conference\u003c/a> (IFBC) this past weekend in Seattle dealt with writing a great recipe, paying for content, and taking your work as a food blogger to the next level. \u003ca href=\"http://diannej.com/blog/\">Dianne Jacob\u003c/a>, author of \u003ca href=\"http://www.diannej.com/Book.shtml\">Will Write for Food\u003c/a>, sat alongside writer and recipe developer, \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/author/amy-sherman/\">BAB blogger\u003c/a>) and cookbook author and former food editor of Bon Appetit \u003ca href=\"http://www.kristinekidd.com/\">Kristine Kidd\u003c/a>. Each speaker brought their own unique experiences in writing and recipe development, kicking off the session by discussing the importance of being generous and giving proper credit when adapting a recipe. Amy Sherman also urged bloggers and writers not to give recipes away for free. It can be flattering for beginning bloggers to be approached by online sites of print publications requesting to use a recipe. But Sherman noted that this only complicates things for folks trying to make a living by writing and developing recipes. While there were great tips on how to approach editors with recipes and how to take recipe development to the next level, the heart of the panel discussion was based around writing a great recipe. Below you'll find some of the highlights:\u003c/p>\n\u003cp>\u003cstrong>Elements of a Recipe\u003c/strong>\u003cbr>\nJacob, Sherman and Kidd discussed the four main elements that make up a recipe--each should be carefully considered to engage your reader, and achieve continuity and clarity: \u003c/p>\n\u003cp>1) \u003cstrong>Title:\u003c/strong> Keep your title straightforward, tempting, descriptive and fun. After all, it's the first thing your reader will see.\u003c/p>\n\u003cp>2) \u003cstrong>Headnotes:\u003c/strong> The headnote of a recipe is the information right after the title and before the ingredient list. It's important here to tempt your readers, give them either sensual or helpful information (or both!), perhaps some cultural or historical tidbits regarding the recipe or a personal story. Kidd discussed the importance of the headnote as an invitation for your readers--make them curious about your food. The headnote is the \"why\" of the recipe: out of all of the gazpacho recipes in the world, why are readers going to want to make yours?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3) \u003cstrong>Ingredients:\u003c/strong> The speakers agreed that it's most common to list ingredients in the order in which they're used. They also encouraged writers to remember that readers also use the ingredient list as a shopping list, so make it easy to shop from. An example Kidd provided was calling for \"1 medium onion\" instead of \"2 cups onion\"--people don't shop for 2 cups of onion. \u003c/p>\n\u003cp>4) \u003cstrong>Directions:\u003c/strong> Think about how you'd like to present your directions. Often, if there's an editor involved, you won't have a choice. But if it's on your personal food blog or website, make a decision: do you want numbered steps, bullets, or short paragraphs? Readability and clarity are key.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\" alt=\"Conference Attendees\" title=\"Conference Attendees\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16628\">\u003c/a>\u003cbr>\n\u003cem>Conference attendees busily taking notes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Tips \u003c/strong>\u003cbr>\n Jacob, Sherman, and Kidd moved on to discuss their own personal tips and advice for crafting an inviting recipe that works: \u003c/p>\n\u003cp>1) They began by encouraging people to \u003cstrong>think about their style of recipe writing\u003c/strong>: are you brief and direct or warm and friendly? Like any kind of good writing, you need to find your voice and make a concerted effort to remain consistent in the way you write your recipes. Chatty is o.k. (although it tends to be longer which Kidd pointed out often discourages readers)--just be chatty consistently.\u003c/p>\n\u003cp>2) \u003cstrong>Give more than one indicator:\u003c/strong> In recipe writing, indicators are descriptions or hints describing when a task is completed. Because all ovens are different, weather conditions vary, and folks have differing levels of cooking experiences, having more than one indicator is critical. An example: \"Saute onions for ten minutes \u003cstrong>or \u003c/strong>until golden brown\" (\"ten minutes\" and \"until golden brown\" are your indicators here). \u003c/p>\n\u003cp>3) \u003cstrong>Use the word \"about\" before giving a prescriptive number of minutes\u003c/strong>. Again, since everyone has different ovens and is working with numerous variables, adding \"about\" gives the recipe writer a bit of an out--putting some responsibility in the hands of the reader. \u003c/p>\n\u003cp>4) \u003cstrong>Give more than one measurement:\u003c/strong> Giving readers both weight and volume measurements is important, especially with baking Sherman noted. Kidd suggested that with savory cooking like soup, very precise weight measurements are probably not as critical.\u003c/p>\n\u003cp>5) \u003cstrong>Think About Your Audience:\u003c/strong> It's imperative to think about your reader: who are they? How much information do they already know? Of course, these are always mere guesses but you need to decide if it's important to give instructions on sauteing onions. Will this be obvious to them? Where do you draw the line on how much information and instruction to provide? \u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Resources\u003c/strong>\u003cbr>\nJacob, Sherman, and Kidd suggested looking at food websites and magazines you like for good models. Sherman encouraged reading international magazines as well to look for new and interesting food trends that haven't quite surfaced here in the States. They also provided a list of the following fabulous recipe writing resources:\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipe-Writers-Handbook-Revised-Updated/dp/0471405450/ref=sr_1_1?s=books&ie=UTF8&qid=1283223568&sr=1-1\">Recipe Writers Handbook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Food-Substitutions-Bible-Ingredients-Techniques/dp/0778801195/ref=sr_1_1?s=books&ie=UTF8&qid=1283223543&sr=1-1\">The Food Substitution Bible\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/New-Food-Lovers-Companion/dp/0764135775/ref=sr_1_1?s=books&ie=UTF8&qid=1283223516&sr=1-1\">Food Lovers Companion\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipes-Into-Type-Handbook-Cookbook/dp/0062700340\">Recipes Into Type\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\" alt=\"Conference Attendees Debriefing\" title=\"Conference Attendees Debriefing\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-16631\">\u003c/a>\u003cbr>\n\u003cem>Conference Attendees Debriefing: Denise Woodward (\u003ca href=\"http://www.chezus.com/\">Chez Us\u003c/a>), Tracy Benjamin (\u003ca href=\"http://www.shutterbean.com/\">Shutterbean\u003c/a>), and Kristina McLean (\u003ca href=\"http://tnlocavore.typepad.com/\">TNLocavore\u003c/a>)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ",
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"content": "\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/coffeebar500.jpg\" alt=\"Coffee Bar Event\" title=\"Coffee Bar Event\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13254\">\u003cbr>\nIn retrospect, I wonder if events like the one I attended on Saturday night are even designed to attract people who like to eat. Ostensibly, that would appear to be the goal. San Francisco's lively, Twitter-happy community of dedicated chow-chasers loves to anoint an emerging trend with a splashy party. When you arrive at a pop-up restaurant 35 minutes before service is supposed to begin, and there's already a crowd milling around the outdoor patio, and a cheery host tells you to expect an hour-long wait -- you hope that the meal is the draw. When the food doesn't measure up to your expectations -- admittedly pretty high under the circumstances -- you wonder if the kitchen isn't playing catch-up to marketing -- the sort of fashionable frenzy only a well-oiled social networking machine can generate.\u003c/p>\n\u003cp>On Saturday, we arrived at \u003ca href=\"http://www.coffeebar-usa.com/CB_HOME.html\">Coffee Bar\u003c/a> on Mariposa near Florida for a preview of \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>'s hotly anticipated Ferry Building Farmer's Market \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/hapa_ramen_preview.php\">stand\u003c/a>. It was around 5:30 p.m., and by 6:00 p.m., the line had stretched down the ramp, through the patio thick with ramen-starved humanity, out past the gate to the sidewalk, and on down the street, well past our field of vision. I put in my name. The host guessed we'd be seated by 6:45 at the earliest, so we ordered up a round of drinks. They went quickly, so we had a few more. Alcohol was taking hold around the darkening patio and the interior. People looked unsteady, pink-faced, and increasingly irritable. \u003ca href=\"http://www.imdb.com/title/tt0092048/\">Tampopo\u003c/a> flickered on a screen above the dining room; some people were studying it, swaying blankly to the DJ's hip-hop soundtrack. Bloggers tucked away cameras and notebooks and cozied up to beers. A loud woman heading up a party of twelve kept hounding the host, playing every angle. The bathroom line swelled until it seemed nearly as long as the one snaking outside. There was little else to do besides drink at this point. The event was basically a party featuring beer and wine (at restaurant prices) with the guarantee -- more accurately, the whiff of a promise -- of a sizable snack appearing somewhere down the line. So, drink we did. By 9:15 p.m., my girlfriend and I had consumed three 22 oz. bottles of Sapporo, a 12 oz. bottle of Trumer Pils, and nearly a bottle of tasty rose -- the latter of which a friend helped down. I impulsively dashed out into the night in search of snacks to tide me over. The cafe's pastry case near the bar had long since been emptied, and only a few errant currants and crumbs remained. I walked to the Starbucks on the corner, but the barristas were sweeping up. I contemplated running down to 16th Street and the glowing red sign of Safeway. Without taking cost into consideration, I wondered if I could order, receive, suck down, and pay for a lobster bisque and some oysters at \u003ca href=\"http://www.circolosf.com/\">Circolo\u003c/a> before my name was called. I wandered back towards the party to consult my girlfriend when, upon lurching through the doorway, I saw her waving from the top of the stairs. My name was, in fact, being called. I looked at my cell phone. It was 9:30 p.m.\u003c/p>\n\u003cp>Tampopo started for the third time not long after we sat down. I couldn't peel my eyes away from \u003ca href=\"http://www.youtube.com/watch?v=vRJw7j7sm4Q\">the egg yolk scene\u003c/a>, even with our food arriving. Someone probably had a great bowl of ramen on Saturday night, but I didn't. The noodles I slurped were pretty good, but the broth they swam in tasted timid, under-flavored. The broth in my girlfriend's bowl ($13) was cool; our friend's proved slightly warmer, though still just a few ticks past room temperature. Mine, it was hot enough, just right temperature-wise. As I spooned it up, I glanced around in case a guerrilla Goldilocks, chagrined by the wait, was swinging in to snatch it. I bemoaned the pork shortage in my bowl, and coveted the surplus in one perched on a nearby table. The fried chicken floating on top of the soup was delicious. Immediately upon inhaling it, I fantasized about a whole plate piled with crusty brown slugs. Apart from a sweet, earthy melange of maitake, tofu, and mirin ($7), the appetizers were unexciting and -- in the case of a rough, peppery arugula, radish, and pea salad priced at $12 -- too expensive.\u003c/p>\n\u003cp>The Internet might have brought folks out to Coffee Bar on Saturday night, but once they were there -- laughing, swirling wine, boring holes into the hosts' brows with desperate hungry eyes -- they communicated directly, face-to-face, with only minimal interference from technology. I myself -- in such settings typically about as gregarious as a cactus -- actually met people while I was waiting. Before I left on my snack-quest, I met a couple who -- famished -- had actually ducked out to eat half a dinner's worth of small plates at another nearby restaurant before returning. I met people in the bathroom line. A few were passionate about ramen. As he fidgeted behind me, still waiting to be called, one guy gestured in the direction of Tampopo's beaming face and the steaming bowl in her hands. With no encouragement, he blurted out, looking a little misty: \u003c/p>\n\u003cp>\"They can't show this and serve shitty ramen; they're making a statement here.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I met one of my girlfriend's co-workers. His name was called an hour-and-a-half before ours. When I saw his bowl arrive, I called up to him for a quick assessment. He leaned down and passed me his cell phone. Fittingly, he'd discretely typed out a Tweet-length review: something to the effect of \"doughy noodles, okay broth, tough meat.\" Much later, when I was guzzling my own bowl, a stranger approached with a small crew. \u003c/p>\n\u003cp>\"Is it worth it?\" he asked.\u003cbr>\n\"How long is your wait?\" I responded.\u003cbr>\n\"An hour-and-a-half.\"\u003cbr>\n\"No,\" I said, already thinking of the tacos I planned to enjoy on the walk home. Over at the next table, a couple squabbled. They'd been seated for half an hour, and were still awaiting food. He wanted to wait; she was annoyed. They left in a huff. I hope they reconciled, preferably with a few tacos to mediate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Importantly though, I don't want to indict Hapa Ramen for the unsatisfying situation. I don't go to events like this very often -- in part because I know the food is frequently subject to inconsistencies sometimes even beyond the chef's control. This experience solidified that suspicion. The operation was simply overwhelmed. On Sunday morning, I read on Hapa Ramen's \u003ca href=\"http://twitter.com/haparamen\">Twitter feed\u003c/a> that 500 people had been served. That is astounding. Ramen isn't something you can just dish up either; it requires a lot of moving parts. In this case, the fried chicken, the slow-poached egg, the (ideally) hot broth, the noodles with the right lightness and consistency -- they all had to come together at the right time. Anything tumbling out of order skews the overall effect. A chef can pull noodles, but he can't control the Internet, and part of me guesses that the massive turnout will generate more interest -- even if more than a few bowls of ramen failed to pass muster -- precisely because getting served was such an ordeal. No ramen is worth a four-hour wait, though this particular rendition might have been much better in a less tumultuous setting -- perhaps tastier, and certainly scrutinized with less intensity after, say, a wait of merely 15 minutes. The wait was not just about space in the restaurant; it also reflected the strain under which the kitchen was cooking, and the fact the cooks had to have been deeper in the weeds than \u003ca href=\"http://www.sho.com/site/weeds/season4/images/downloads/weeds4_wall_v1_800x600.jpg\">Mary-Louise Parker\u003c/a>. Maybe if you go to events like this a lot, you have to not mind not eating. Maybe you just have to will yourself embrace the chaos and have good humor -- refusing to succumb to the notion you're eating at a real restaurant. Make no other plans you can't easily bail on. Be prepared to improvise. Bring a candy bar, and maybe another to share.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/coffeebar500.jpg\" alt=\"Coffee Bar Event\" title=\"Coffee Bar Event\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13254\">\u003cbr>\nIn retrospect, I wonder if events like the one I attended on Saturday night are even designed to attract people who like to eat. Ostensibly, that would appear to be the goal. San Francisco's lively, Twitter-happy community of dedicated chow-chasers loves to anoint an emerging trend with a splashy party. When you arrive at a pop-up restaurant 35 minutes before service is supposed to begin, and there's already a crowd milling around the outdoor patio, and a cheery host tells you to expect an hour-long wait -- you hope that the meal is the draw. When the food doesn't measure up to your expectations -- admittedly pretty high under the circumstances -- you wonder if the kitchen isn't playing catch-up to marketing -- the sort of fashionable frenzy only a well-oiled social networking machine can generate.\u003c/p>\n\u003cp>On Saturday, we arrived at \u003ca href=\"http://www.coffeebar-usa.com/CB_HOME.html\">Coffee Bar\u003c/a> on Mariposa near Florida for a preview of \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>'s hotly anticipated Ferry Building Farmer's Market \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/hapa_ramen_preview.php\">stand\u003c/a>. It was around 5:30 p.m., and by 6:00 p.m., the line had stretched down the ramp, through the patio thick with ramen-starved humanity, out past the gate to the sidewalk, and on down the street, well past our field of vision. I put in my name. The host guessed we'd be seated by 6:45 at the earliest, so we ordered up a round of drinks. They went quickly, so we had a few more. Alcohol was taking hold around the darkening patio and the interior. People looked unsteady, pink-faced, and increasingly irritable. \u003ca href=\"http://www.imdb.com/title/tt0092048/\">Tampopo\u003c/a> flickered on a screen above the dining room; some people were studying it, swaying blankly to the DJ's hip-hop soundtrack. Bloggers tucked away cameras and notebooks and cozied up to beers. A loud woman heading up a party of twelve kept hounding the host, playing every angle. The bathroom line swelled until it seemed nearly as long as the one snaking outside. There was little else to do besides drink at this point. The event was basically a party featuring beer and wine (at restaurant prices) with the guarantee -- more accurately, the whiff of a promise -- of a sizable snack appearing somewhere down the line. So, drink we did. By 9:15 p.m., my girlfriend and I had consumed three 22 oz. bottles of Sapporo, a 12 oz. bottle of Trumer Pils, and nearly a bottle of tasty rose -- the latter of which a friend helped down. I impulsively dashed out into the night in search of snacks to tide me over. The cafe's pastry case near the bar had long since been emptied, and only a few errant currants and crumbs remained. I walked to the Starbucks on the corner, but the barristas were sweeping up. I contemplated running down to 16th Street and the glowing red sign of Safeway. Without taking cost into consideration, I wondered if I could order, receive, suck down, and pay for a lobster bisque and some oysters at \u003ca href=\"http://www.circolosf.com/\">Circolo\u003c/a> before my name was called. I wandered back towards the party to consult my girlfriend when, upon lurching through the doorway, I saw her waving from the top of the stairs. My name was, in fact, being called. I looked at my cell phone. It was 9:30 p.m.\u003c/p>\n\u003cp>Tampopo started for the third time not long after we sat down. I couldn't peel my eyes away from \u003ca href=\"http://www.youtube.com/watch?v=vRJw7j7sm4Q\">the egg yolk scene\u003c/a>, even with our food arriving. Someone probably had a great bowl of ramen on Saturday night, but I didn't. The noodles I slurped were pretty good, but the broth they swam in tasted timid, under-flavored. The broth in my girlfriend's bowl ($13) was cool; our friend's proved slightly warmer, though still just a few ticks past room temperature. Mine, it was hot enough, just right temperature-wise. As I spooned it up, I glanced around in case a guerrilla Goldilocks, chagrined by the wait, was swinging in to snatch it. I bemoaned the pork shortage in my bowl, and coveted the surplus in one perched on a nearby table. The fried chicken floating on top of the soup was delicious. Immediately upon inhaling it, I fantasized about a whole plate piled with crusty brown slugs. Apart from a sweet, earthy melange of maitake, tofu, and mirin ($7), the appetizers were unexciting and -- in the case of a rough, peppery arugula, radish, and pea salad priced at $12 -- too expensive.\u003c/p>\n\u003cp>The Internet might have brought folks out to Coffee Bar on Saturday night, but once they were there -- laughing, swirling wine, boring holes into the hosts' brows with desperate hungry eyes -- they communicated directly, face-to-face, with only minimal interference from technology. I myself -- in such settings typically about as gregarious as a cactus -- actually met people while I was waiting. Before I left on my snack-quest, I met a couple who -- famished -- had actually ducked out to eat half a dinner's worth of small plates at another nearby restaurant before returning. I met people in the bathroom line. A few were passionate about ramen. As he fidgeted behind me, still waiting to be called, one guy gestured in the direction of Tampopo's beaming face and the steaming bowl in her hands. With no encouragement, he blurted out, looking a little misty: \u003c/p>\n\u003cp>\"They can't show this and serve shitty ramen; they're making a statement here.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I met one of my girlfriend's co-workers. His name was called an hour-and-a-half before ours. When I saw his bowl arrive, I called up to him for a quick assessment. He leaned down and passed me his cell phone. Fittingly, he'd discretely typed out a Tweet-length review: something to the effect of \"doughy noodles, okay broth, tough meat.\" Much later, when I was guzzling my own bowl, a stranger approached with a small crew. \u003c/p>\n\u003cp>\"Is it worth it?\" he asked.\u003cbr>\n\"How long is your wait?\" I responded.\u003cbr>\n\"An hour-and-a-half.\"\u003cbr>\n\"No,\" I said, already thinking of the tacos I planned to enjoy on the walk home. Over at the next table, a couple squabbled. They'd been seated for half an hour, and were still awaiting food. He wanted to wait; she was annoyed. They left in a huff. I hope they reconciled, preferably with a few tacos to mediate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Importantly though, I don't want to indict Hapa Ramen for the unsatisfying situation. I don't go to events like this very often -- in part because I know the food is frequently subject to inconsistencies sometimes even beyond the chef's control. This experience solidified that suspicion. The operation was simply overwhelmed. On Sunday morning, I read on Hapa Ramen's \u003ca href=\"http://twitter.com/haparamen\">Twitter feed\u003c/a> that 500 people had been served. That is astounding. Ramen isn't something you can just dish up either; it requires a lot of moving parts. In this case, the fried chicken, the slow-poached egg, the (ideally) hot broth, the noodles with the right lightness and consistency -- they all had to come together at the right time. Anything tumbling out of order skews the overall effect. A chef can pull noodles, but he can't control the Internet, and part of me guesses that the massive turnout will generate more interest -- even if more than a few bowls of ramen failed to pass muster -- precisely because getting served was such an ordeal. No ramen is worth a four-hour wait, though this particular rendition might have been much better in a less tumultuous setting -- perhaps tastier, and certainly scrutinized with less intensity after, say, a wait of merely 15 minutes. The wait was not just about space in the restaurant; it also reflected the strain under which the kitchen was cooking, and the fact the cooks had to have been deeper in the weeds than \u003ca href=\"http://www.sho.com/site/weeds/season4/images/downloads/weeds4_wall_v1_800x600.jpg\">Mary-Louise Parker\u003c/a>. Maybe if you go to events like this a lot, you have to not mind not eating. Maybe you just have to will yourself embrace the chaos and have good humor -- refusing to succumb to the notion you're eating at a real restaurant. Make no other plans you can't easily bail on. Be prepared to improvise. Bring a candy bar, and maybe another to share.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ben & Jerry's: Pilgrimage to the Sweetest Place on Earth",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-004.jpg\" alt=\"Ben & Jerrys Waterbury Factory\" title=\"Ben & Jerrys Waterbury Factory\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12464\">\u003cbr>\n\u003cem>Outside Ben & Jerry's Waterbury Factory\u003c/em>\u003c/p>\n\u003cp>I have a confession to make. When I first saw an invitation in my inbox to take part in a \"VIP ice cream experience\" at \u003ca href=\"http://www.benjerry.com/\">Ben & Jerry's\u003c/a> HQ in Burlington, VT, I thought it was a prank. I mean, really? Taste-testing all the new flavors, meeting the Flavor Gurus behind all the tasty, frosty treats, and (gasp) even creating my own?! Pinch, pinch. Too good to be true.\u003c/p>\n\u003cp>Lucky for me (maybe not so lucky for my girlish figure), it wasn't a prank at all. My wildest ice cream dreams were about to come true.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-256.jpg\" alt=\"Ben & Jerry's Vermonster\" title=\"Ben & Jerry's Vermonster\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-12465\">\u003cbr>\n\u003cem>Vermonster: 20 scoops of ice cream, 4 bananas, 4 ladles hot fudge, 3 chocolate chip cookies, 1 chocolate fudge brownie, 10 scoops walnuts, 2 scoops of your 4 favorite toppings, lots of freshly whipped cream\u003c/em>\u003c/p>\n\u003cp>Joined by a scant dozen of fellow blogging cohorts, I arrived into fresh-aired Burlington, was greeted with a B&J goodie bag (can you say Pint Cozy?!), and braced myself for what was going to be an aggressively delicious next few days. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We arrived at the Waterbury Factory, nestled in the heart of the Green Mountains, and met veteran tour guide, John Hamerslough (Favorite Flavor: Dublin Mudslide). We watched the company history movie in the Cow Over the Moon theater, learned about how Ben Cohen and Jerry Greenfield became friends because they were \"the two slowest, fattest kids in gym class,\" got to observe the factory floor at work, and listened to employees talk about how this little Vermont scoop shop turned their sights on changing the world with Peace, Love, and Ice Cream.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-073.jpg\" alt=\"Ben & Jerry's Milk & Cookies\" title=\"Ben & Jerry's Milk & Cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12467\">\u003cbr>\n\u003cem>Milk & Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Cream for Breakfast\u003c/strong>\u003c/p>\n\u003cp>Shortly after the factory tour, we were whisked into a conference room, and got down to business -- the business of delighting our tastebuds with\u003cstrong> Ben & Jerry's 2010 New Flavors\u003c/strong>: \u003c/p>\n\u003cp>1)\t\u003cstrong>Boston Cream Pie\u003c/strong>: Boston Cream Pie Ice Cream with Yellow Cake Pieces, Fudge Flakes & Swirls of Pastry Cream\u003cbr>\n2)\t\u003cstrong>Dulce Delish\u003c/strong>: Rich Caramel Ice Cream with Dark Caramel Swirls\u003cbr>\n3)\t\u003cstrong>Mud Pie\u003c/strong>: Chocolate & Coffee Liqueur Ice Creams Swirled Together with a Chocolate Cookie Swirl\u003cbr>\n4)\t\u003cstrong>Peanut Brittle\u003c/strong>: Peanut Brittle Ice Cream with Peanut Brittle Pieces & a Caramel Swirl\u003cbr>\n5)\t\u003cstrong>Milk & Cookies\u003c/strong>: Vanilla Ice Cream with a Chocolate Cookie Swirl, Chocolate Chip & Chocolate Chocolate Chip Cookies\u003c/p>\n\u003cp>\u003cem>Limited Batch:\u003c/em>\u003cbr>\n1)\t\u003cstrong>Hannah Teter's Maple Blondie\u003c/strong>: Maple Ice Cream with Blonde Brownie Chunks & a Maple Caramel Swirl\u003cbr>\n2)\t\u003cstrong>Flourless Chocolate Cake\u003c/strong>: Chocolate Ice Cream with pieces of Flourless Chocolate Cake and a Chocolate Frosting Swirl (currently available only at Walmart)\u003cbr>\n3)\t\u003cstrong>Chocowlate Chip\u003c/strong>: Fair Trade Certified Vanilla Ice Cream with Fudge Cows (Scoop Shop only)\u003cbr>\n4)\t\u003cstrong>Snickerdoodle Cookie\u003c/strong>: Buttery Ice Cream loaded with Snickerdoodle Cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-113.jpg\" alt=\"Laure Lane and Andre Ouellette\" title=\"Laure Lane and Andre Ouellette\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12468\">\u003cbr>\n\u003cem>QA: Laure Lane and Andre Ouellette\u003c/em>\u003c/p>\n\u003cp>Laure Lane (FF: Mint Chocolate Cookie) & Andre Ouellette (FF: Brownie Batter) from Quality Assurance showed us how they make sure each pint has just the right amount of chunks and swirls and even crosscut a sample pint for us to take a look. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-082.jpg\" alt=\"Ben & Jerry's Hannah Teters Maple Blondie\" title=\"Ben & Jerry's Hannah Teters Maple Blondie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12469\">\u003cbr>\n\u003cem>Hannah Teter's Maple Blondie: showing off evenly distributed chunks and swirls\u003c/em>\u003c/p>\n\u003cp>And then we dug in. \u003c/p>\n\u003cp>I'm pretty excited to say that I think I've found myself a new favorite flavor! \u003cstrong>Milk & Cookies\u003c/strong> is the ultimate Cookies n' Cream-lover's fantasy. It's a sweet cream vanilla base that is just riddled with cookie goodness. No digging around for the good chunks in this pint. They're everywhere! It's brilliant. \u003c/p>\n\u003cp>\u003cstrong>Hannah Teter's Maple Blondie\u003c/strong>, named after VT's very own Olympic medalist, snowboarding \u003ca href=\"http://sportsillustrated.cnn.com/2010_swimsuit/winter/hannah-teter/\">darling\u003c/a>, was a sleeper hit. The maple ice cream isn't too cloying; it tastes sweet and wholesome, with some badass chewy blondies to shake things up. \u003c/p>\n\u003cp>\u003cstrong>Peanut Brittle\u003c/strong> was also a pleasant surprise, with a base that tastes akin to salted caramel, and a nutty, brittle crunch. We learned later, after chatting with Marketing, that \"Peanut Brittle\" was almost called \"Peanuts Envy,\" which would have shifted this flavor up a few notches on the favorite scale, obviously. \u003c/p>\n\u003cp>And finally, after all the buzz on the \u003ca href=\"http://www.seriouseats.com/2010/04/walmarts-exclusive-ben-jerrys-flavor-flourless-chocolate-cake-ice-cream.html\">food wire\u003c/a> about the fabled limited edition \u003cstrong>Flourless Chocolate Cake\u003c/strong>, we finally got our grubby little blogger hands on a pint! If you are a dark chocolate lover, you will fall hard for this pretty young thing. It is beyond decadent. Rich rich dark chocolate ice cream, with chunks of flourless chocolate cake (similar to fudge brownie chunks, but less chewy, more like chilled truffle), and swirls of chocolate frosting throughout (swoon!). A little goes a long way with this flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-102.jpg\" alt=\"Ben & Jerry's off the line\" title=\"Ben & Jerry's off the line\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12470\">\u003cbr>\n\u003cem>Off the line\u003c/em>\u003c/p>\n\u003cp>Along with the brand spanking new flavors, we also got to experience the awesomeness of what is known as ice cream \"off the line.\" Once you've tasted ice cream off the line, it's hard to imagine anything better. It is freshly made, snagged from the factory line before it has a chance to make it to the deep freezer, and is exploding with glorious butterfat flavor. The consistency is like a super premium, melty, frozen custard Blizzard. It has inspired me to develop the willpower to let my ice cream sit out for a bit when I'm eating it at home…that, or remember to 10 second nuke it before scarfing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-212.jpg\" alt=\"Ben & Jerry's Flavor Gurus\" title=\"Ben & Jerry's Flavor Gurus\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12471\">\u003cbr>\n\u003cem>Flavor Gurus: Peter Lind, John Shaffer, Eric Fredette\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Inside the R&D Kitchen\u003c/strong>\u003c/p>\n\u003cp>And now, for my favorite part of the trip, meeting the \u003cstrong>Flavor Gurus\u003c/strong> behind it all! This trio of tie-dyed genius are responsible for wonders such as Cookie Dough Ice Cream (true story, Peter Lind, there on the left actually used to work at Rhino Bakery, where Ben & Jerry's still sources all their cookie dough, and was at the forefront of figuring out how to move from hand-making the flavor to putting it in pints), Chubby Hubby, and all of this year's new flavors. \u003c/p>\n\u003cp>We were invited to create our own flavors with the chefs!\u003c/p>\n\u003cp>I had been dreaming up my ultimate flavor for weeks…and had my heart set on an homage to SF, if you will: a Salted Caramel Ice Cream base, with Swirls of Fig Jam, and Chunks of Chewy Blondies. I even had a name for my masterpiece. Are you ready for it? \"\u003cstrong>Can You Fig It?\u003c/strong>\" I know, awesome.\u003c/p>\n\u003cp>Alas, the ice cream gods were not smiling down upon me, and it was a bust. Not a fig was to be found in the Ben & Jerry's R&D kitchen. Utter sadness. Mental note, next time, must bring own fig jam to the party. I'm not gonna lie, I'm tempted to purchase an ice cream maker just to actualize this fantasy of mine, because now I have a killer craving for something that only exists in my mind. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-187.jpg\" alt=\"Ben & Jerry's bloggers\" title=\"Ben & Jerry's bloggers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12472\">\u003cbr>\n\u003cem>Geeking out. Oh, food bloggers.\u003c/em>\u003c/p>\n\u003cp>Since my hopes and dreams of flavor stardom were squashed, I regrouped and came up with \u003cstrong>Choc-Work Orange\u003c/strong>: a creamsicle-like base (comprised of the standard vanilla based pumped up with 8 milligrams of speckled vanilla and orange extract), copious amounts of chocolate cookie and brownie chunks, plus a fudge swirl.\u003c/p>\n\u003cp>Other inspired flavors created by fellow bloggers included a \u003cstrong>Lemon Drop\u003c/strong>-inspired number with a summery lemon cream base, raspberry swirl, and blondie chunks, as well as a \u003cstrong>Sweet and Spicy\u003c/strong> flavor with cinnamon ice cream, a pinch of ancho chile, maple blondie chunks, pecans, and caramel swirl.\u003c/p>\n\u003cp>Oh man, what an experience. I'll be dreaming of chunks and swirls for days to come. If you found yourself in Ben & Jerry's R&D Kitchen, what would you make?\u003c/p>\n\u003cp>************\u003c/p>\n\u003cp>\u003cstrong>5 Fun Flavor Facts:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>•\t\u003cstrong>Stephen Colbert’s AmeriCone Dream\u003c/strong>, made with nutty waffle cone pieces, almost never made it -- Colbert took issue with the flavor (\"That doesn't work for my character…I don't waffle.\")\u003cbr>\n•\tSnoop Dog keeps calling for his own flavor. \u003cstrong>Gin N' Juice\u003c/strong>, anyone?\u003cbr>\n•\tIn honor of the Simpsons movie premier, \u003cstrong>Duff & D'oh-Nuts \u003c/strong>was created -- comprised of chocolate and cream stout ice creams with chunks of glazed chocolate doughnuts.\u003cbr>\n•\tBen & Jerry's have been known to wear their political views on their pint sleeves, and in September 2009, renamed Chubby Hubby to \u003cstrong>Hubby Hubby\u003c/strong> for the month to celebrate the freedom to marry.\u003cbr>\n•\tOn \u003cstrong>April 19th\u003c/strong> (Patriots Day in Boston), Ben & Jerry's will be giving away free samples of their new \u003cstrong>Boston Cream Pie\u003c/strong> flavor in three of their Boston Scoop Shops (Prudential Center, Newbury Street shop, & Park Plaza Shop) from 10am to 12pm, while supplies last. The ice cream is coming, the ice cream is coming!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-004.jpg\" alt=\"Ben & Jerrys Waterbury Factory\" title=\"Ben & Jerrys Waterbury Factory\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12464\">\u003cbr>\n\u003cem>Outside Ben & Jerry's Waterbury Factory\u003c/em>\u003c/p>\n\u003cp>I have a confession to make. When I first saw an invitation in my inbox to take part in a \"VIP ice cream experience\" at \u003ca href=\"http://www.benjerry.com/\">Ben & Jerry's\u003c/a> HQ in Burlington, VT, I thought it was a prank. I mean, really? Taste-testing all the new flavors, meeting the Flavor Gurus behind all the tasty, frosty treats, and (gasp) even creating my own?! Pinch, pinch. Too good to be true.\u003c/p>\n\u003cp>Lucky for me (maybe not so lucky for my girlish figure), it wasn't a prank at all. My wildest ice cream dreams were about to come true.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-256.jpg\" alt=\"Ben & Jerry's Vermonster\" title=\"Ben & Jerry's Vermonster\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-12465\">\u003cbr>\n\u003cem>Vermonster: 20 scoops of ice cream, 4 bananas, 4 ladles hot fudge, 3 chocolate chip cookies, 1 chocolate fudge brownie, 10 scoops walnuts, 2 scoops of your 4 favorite toppings, lots of freshly whipped cream\u003c/em>\u003c/p>\n\u003cp>Joined by a scant dozen of fellow blogging cohorts, I arrived into fresh-aired Burlington, was greeted with a B&J goodie bag (can you say Pint Cozy?!), and braced myself for what was going to be an aggressively delicious next few days. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We arrived at the Waterbury Factory, nestled in the heart of the Green Mountains, and met veteran tour guide, John Hamerslough (Favorite Flavor: Dublin Mudslide). We watched the company history movie in the Cow Over the Moon theater, learned about how Ben Cohen and Jerry Greenfield became friends because they were \"the two slowest, fattest kids in gym class,\" got to observe the factory floor at work, and listened to employees talk about how this little Vermont scoop shop turned their sights on changing the world with Peace, Love, and Ice Cream.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-073.jpg\" alt=\"Ben & Jerry's Milk & Cookies\" title=\"Ben & Jerry's Milk & Cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12467\">\u003cbr>\n\u003cem>Milk & Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Cream for Breakfast\u003c/strong>\u003c/p>\n\u003cp>Shortly after the factory tour, we were whisked into a conference room, and got down to business -- the business of delighting our tastebuds with\u003cstrong> Ben & Jerry's 2010 New Flavors\u003c/strong>: \u003c/p>\n\u003cp>1)\t\u003cstrong>Boston Cream Pie\u003c/strong>: Boston Cream Pie Ice Cream with Yellow Cake Pieces, Fudge Flakes & Swirls of Pastry Cream\u003cbr>\n2)\t\u003cstrong>Dulce Delish\u003c/strong>: Rich Caramel Ice Cream with Dark Caramel Swirls\u003cbr>\n3)\t\u003cstrong>Mud Pie\u003c/strong>: Chocolate & Coffee Liqueur Ice Creams Swirled Together with a Chocolate Cookie Swirl\u003cbr>\n4)\t\u003cstrong>Peanut Brittle\u003c/strong>: Peanut Brittle Ice Cream with Peanut Brittle Pieces & a Caramel Swirl\u003cbr>\n5)\t\u003cstrong>Milk & Cookies\u003c/strong>: Vanilla Ice Cream with a Chocolate Cookie Swirl, Chocolate Chip & Chocolate Chocolate Chip Cookies\u003c/p>\n\u003cp>\u003cem>Limited Batch:\u003c/em>\u003cbr>\n1)\t\u003cstrong>Hannah Teter's Maple Blondie\u003c/strong>: Maple Ice Cream with Blonde Brownie Chunks & a Maple Caramel Swirl\u003cbr>\n2)\t\u003cstrong>Flourless Chocolate Cake\u003c/strong>: Chocolate Ice Cream with pieces of Flourless Chocolate Cake and a Chocolate Frosting Swirl (currently available only at Walmart)\u003cbr>\n3)\t\u003cstrong>Chocowlate Chip\u003c/strong>: Fair Trade Certified Vanilla Ice Cream with Fudge Cows (Scoop Shop only)\u003cbr>\n4)\t\u003cstrong>Snickerdoodle Cookie\u003c/strong>: Buttery Ice Cream loaded with Snickerdoodle Cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-113.jpg\" alt=\"Laure Lane and Andre Ouellette\" title=\"Laure Lane and Andre Ouellette\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12468\">\u003cbr>\n\u003cem>QA: Laure Lane and Andre Ouellette\u003c/em>\u003c/p>\n\u003cp>Laure Lane (FF: Mint Chocolate Cookie) & Andre Ouellette (FF: Brownie Batter) from Quality Assurance showed us how they make sure each pint has just the right amount of chunks and swirls and even crosscut a sample pint for us to take a look. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-082.jpg\" alt=\"Ben & Jerry's Hannah Teters Maple Blondie\" title=\"Ben & Jerry's Hannah Teters Maple Blondie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12469\">\u003cbr>\n\u003cem>Hannah Teter's Maple Blondie: showing off evenly distributed chunks and swirls\u003c/em>\u003c/p>\n\u003cp>And then we dug in. \u003c/p>\n\u003cp>I'm pretty excited to say that I think I've found myself a new favorite flavor! \u003cstrong>Milk & Cookies\u003c/strong> is the ultimate Cookies n' Cream-lover's fantasy. It's a sweet cream vanilla base that is just riddled with cookie goodness. No digging around for the good chunks in this pint. They're everywhere! It's brilliant. \u003c/p>\n\u003cp>\u003cstrong>Hannah Teter's Maple Blondie\u003c/strong>, named after VT's very own Olympic medalist, snowboarding \u003ca href=\"http://sportsillustrated.cnn.com/2010_swimsuit/winter/hannah-teter/\">darling\u003c/a>, was a sleeper hit. The maple ice cream isn't too cloying; it tastes sweet and wholesome, with some badass chewy blondies to shake things up. \u003c/p>\n\u003cp>\u003cstrong>Peanut Brittle\u003c/strong> was also a pleasant surprise, with a base that tastes akin to salted caramel, and a nutty, brittle crunch. We learned later, after chatting with Marketing, that \"Peanut Brittle\" was almost called \"Peanuts Envy,\" which would have shifted this flavor up a few notches on the favorite scale, obviously. \u003c/p>\n\u003cp>And finally, after all the buzz on the \u003ca href=\"http://www.seriouseats.com/2010/04/walmarts-exclusive-ben-jerrys-flavor-flourless-chocolate-cake-ice-cream.html\">food wire\u003c/a> about the fabled limited edition \u003cstrong>Flourless Chocolate Cake\u003c/strong>, we finally got our grubby little blogger hands on a pint! If you are a dark chocolate lover, you will fall hard for this pretty young thing. It is beyond decadent. Rich rich dark chocolate ice cream, with chunks of flourless chocolate cake (similar to fudge brownie chunks, but less chewy, more like chilled truffle), and swirls of chocolate frosting throughout (swoon!). A little goes a long way with this flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-102.jpg\" alt=\"Ben & Jerry's off the line\" title=\"Ben & Jerry's off the line\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12470\">\u003cbr>\n\u003cem>Off the line\u003c/em>\u003c/p>\n\u003cp>Along with the brand spanking new flavors, we also got to experience the awesomeness of what is known as ice cream \"off the line.\" Once you've tasted ice cream off the line, it's hard to imagine anything better. It is freshly made, snagged from the factory line before it has a chance to make it to the deep freezer, and is exploding with glorious butterfat flavor. The consistency is like a super premium, melty, frozen custard Blizzard. It has inspired me to develop the willpower to let my ice cream sit out for a bit when I'm eating it at home…that, or remember to 10 second nuke it before scarfing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-212.jpg\" alt=\"Ben & Jerry's Flavor Gurus\" title=\"Ben & Jerry's Flavor Gurus\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12471\">\u003cbr>\n\u003cem>Flavor Gurus: Peter Lind, John Shaffer, Eric Fredette\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Inside the R&D Kitchen\u003c/strong>\u003c/p>\n\u003cp>And now, for my favorite part of the trip, meeting the \u003cstrong>Flavor Gurus\u003c/strong> behind it all! This trio of tie-dyed genius are responsible for wonders such as Cookie Dough Ice Cream (true story, Peter Lind, there on the left actually used to work at Rhino Bakery, where Ben & Jerry's still sources all their cookie dough, and was at the forefront of figuring out how to move from hand-making the flavor to putting it in pints), Chubby Hubby, and all of this year's new flavors. \u003c/p>\n\u003cp>We were invited to create our own flavors with the chefs!\u003c/p>\n\u003cp>I had been dreaming up my ultimate flavor for weeks…and had my heart set on an homage to SF, if you will: a Salted Caramel Ice Cream base, with Swirls of Fig Jam, and Chunks of Chewy Blondies. I even had a name for my masterpiece. Are you ready for it? \"\u003cstrong>Can You Fig It?\u003c/strong>\" I know, awesome.\u003c/p>\n\u003cp>Alas, the ice cream gods were not smiling down upon me, and it was a bust. Not a fig was to be found in the Ben & Jerry's R&D kitchen. Utter sadness. Mental note, next time, must bring own fig jam to the party. I'm not gonna lie, I'm tempted to purchase an ice cream maker just to actualize this fantasy of mine, because now I have a killer craving for something that only exists in my mind. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Ben-Jerrys-04.07.10-04.09.10-187.jpg\" alt=\"Ben & Jerry's bloggers\" title=\"Ben & Jerry's bloggers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12472\">\u003cbr>\n\u003cem>Geeking out. Oh, food bloggers.\u003c/em>\u003c/p>\n\u003cp>Since my hopes and dreams of flavor stardom were squashed, I regrouped and came up with \u003cstrong>Choc-Work Orange\u003c/strong>: a creamsicle-like base (comprised of the standard vanilla based pumped up with 8 milligrams of speckled vanilla and orange extract), copious amounts of chocolate cookie and brownie chunks, plus a fudge swirl.\u003c/p>\n\u003cp>Other inspired flavors created by fellow bloggers included a \u003cstrong>Lemon Drop\u003c/strong>-inspired number with a summery lemon cream base, raspberry swirl, and blondie chunks, as well as a \u003cstrong>Sweet and Spicy\u003c/strong> flavor with cinnamon ice cream, a pinch of ancho chile, maple blondie chunks, pecans, and caramel swirl.\u003c/p>\n\u003cp>Oh man, what an experience. I'll be dreaming of chunks and swirls for days to come. If you found yourself in Ben & Jerry's R&D Kitchen, what would you make?\u003c/p>\n\u003cp>************\u003c/p>\n\u003cp>\u003cstrong>5 Fun Flavor Facts:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>•\t\u003cstrong>Stephen Colbert’s AmeriCone Dream\u003c/strong>, made with nutty waffle cone pieces, almost never made it -- Colbert took issue with the flavor (\"That doesn't work for my character…I don't waffle.\")\u003cbr>\n•\tSnoop Dog keeps calling for his own flavor. \u003cstrong>Gin N' Juice\u003c/strong>, anyone?\u003cbr>\n•\tIn honor of the Simpsons movie premier, \u003cstrong>Duff & D'oh-Nuts \u003c/strong>was created -- comprised of chocolate and cream stout ice creams with chunks of glazed chocolate doughnuts.\u003cbr>\n•\tBen & Jerry's have been known to wear their political views on their pint sleeves, and in September 2009, renamed Chubby Hubby to \u003cstrong>Hubby Hubby\u003c/strong> for the month to celebrate the freedom to marry.\u003cbr>\n•\tOn \u003cstrong>April 19th\u003c/strong> (Patriots Day in Boston), Ben & Jerry's will be giving away free samples of their new \u003cstrong>Boston Cream Pie\u003c/strong> flavor in three of their Boston Scoop Shops (Prudential Center, Newbury Street shop, & Park Plaza Shop) from 10am to 12pm, while supplies last. The ice cream is coming, the ice cream is coming!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cage Match: Ruth Bourdain vs. Pim",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ruth-bourdain-collage.jpg\" alt=\"Ruth Bourdain collage with Pim, Anthony Bourdain and Ruth Reichl\" title=\"Ruth Bourdain collage with Pim, Anthony Bourdain and Ruth Reichl\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-12303\">\u003cbr>\n\u003cem>collage by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The Twitterverse is getting all hot and bothered over the latest \u003ca href=\"http://eater.com/archives/2010/04/08/do-not-talk-trash-about-ruth-bourdain.php\">Ruth Bourdain stunt\u003c/a>. Some are wondering: food blogger and celeb \u003ca href=\"http://twitter.com/chezpim\">Pim\u003c/a>, should you \"watch your back\"?... and if so, what does that mean in the online world? \u003ca href=\"http://twitter.com/ruthbourdain\">Ruth Bourdain\u003c/a>--a widely followed (4,652 as of 3 p.m. PST on April 8) and mulled over Twitter account is a funny and glam parody combo of two famous personalities: the well respected food Editrix \u003ca href=\"http://twitter.com/ruthreichl\">Ruth Reichl\u003c/a> and Culinary Bad Boy \u003ca href=\"http://twitter.com/NoReservations\">Anthony Bourdain\u003c/a>. This week, Ruth Bourdain's identity is under closer speculation after some online Twitter mudslinging with blogger Pim Techamuanvivit of \u003ca href=\"http://chezpim.typepad.com/\">Chez Pim\u003c/a> fame. On Thursday, Raphael Brion reported on Eater that \"After blogger Pim Techamuanvivit tweeted '\u003ca href=\"http://twitter.com/ruthbourdain\">@ruthbourdain\u003c/a> was funny for about a day. No parody comes close to \u003ca href=\"http://twitter.com/restaurantgirl\">@restaurantgirl\u003c/a>,' Ruth Bourdain dropped the hammer, tweeting: '\u003ca href=\"http://twitter.com/chezpim\">@chezpim\u003c/a> Don't mess with me. Watch your back. Seriously. Because I will kick your ass, cure it, slice it thin, and eat it with baguette.' \" \u003c/p>\n\u003cp>To us, the Ruth Bourdain tweet sounds like it's an attempt at something straight out of a teenage horror flick. The intended target does not seem scared. Pim told Bay Area Bites, \"I didn't reply anything back (to Ruth Bourdain's tweet). I got offline and didn't read it 'til later today… I think it's funny.\" Pim added, \"I don't take it seriously at all. I know it's all an act. I am familiar with Internet trolls.\"\u003c/p>\n\u003cp>Officially, Reichl and Bourdain consider the Ruth Bourdain account to be something of a mystery just like the rest of us. Bourdain and Reichl speculated last month on the gender and identity of the Ruth Bourdain Twitter account on \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/ruth_reichly_and_anthony_bourd.php\">Bourdain's Turn and Burn SIRIUS radio program\u003c/a>, that was co-hosted by Chef Eric Ripert. Bourdain said, \"It is kind of genius. I love it. I'm a total addict. I'm hooked already and, frankly, flattered and disturbed in equal measure.\" Anthony Bourdain told Bay Area Bites over email on Thursday, \"(I have) no idea who Ruth Bourdain is --though I really enjoy her work.\" Perhaps there's more to that comment? Is Bourdain calling the Twitter holder a female, or falling into using \"her\" because the name Ruth Bourdain sounds female?\u003c/p>\n\u003cp>Cynics may point to the fact that \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> has a new book out this week, titled \u003ca href=\"http://www.amazon.com/You-Mom-Finally-Ruth-Reichl/dp/0143117343\">For You Mom, Finally\u003c/a>. If Reichl knows or is a part of the Ruth Bourdain Twitter account act, this latest dust up can only be a boon for people thinking about her and perhaps wanting to buy the latest tome. Or, she may just be having fun reading and thinking about it like the rest of us. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The Twitterverse is getting all hot and bothered over the latest Ruth Bourdain stunt. Some are wondering: food blogger and celeb Pim, should you \"watch your back\"?... and if so, what does that mean in the online world? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ruth-bourdain-collage.jpg\" alt=\"Ruth Bourdain collage with Pim, Anthony Bourdain and Ruth Reichl\" title=\"Ruth Bourdain collage with Pim, Anthony Bourdain and Ruth Reichl\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-12303\">\u003cbr>\n\u003cem>collage by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The Twitterverse is getting all hot and bothered over the latest \u003ca href=\"http://eater.com/archives/2010/04/08/do-not-talk-trash-about-ruth-bourdain.php\">Ruth Bourdain stunt\u003c/a>. Some are wondering: food blogger and celeb \u003ca href=\"http://twitter.com/chezpim\">Pim\u003c/a>, should you \"watch your back\"?... and if so, what does that mean in the online world? \u003ca href=\"http://twitter.com/ruthbourdain\">Ruth Bourdain\u003c/a>--a widely followed (4,652 as of 3 p.m. PST on April 8) and mulled over Twitter account is a funny and glam parody combo of two famous personalities: the well respected food Editrix \u003ca href=\"http://twitter.com/ruthreichl\">Ruth Reichl\u003c/a> and Culinary Bad Boy \u003ca href=\"http://twitter.com/NoReservations\">Anthony Bourdain\u003c/a>. This week, Ruth Bourdain's identity is under closer speculation after some online Twitter mudslinging with blogger Pim Techamuanvivit of \u003ca href=\"http://chezpim.typepad.com/\">Chez Pim\u003c/a> fame. On Thursday, Raphael Brion reported on Eater that \"After blogger Pim Techamuanvivit tweeted '\u003ca href=\"http://twitter.com/ruthbourdain\">@ruthbourdain\u003c/a> was funny for about a day. No parody comes close to \u003ca href=\"http://twitter.com/restaurantgirl\">@restaurantgirl\u003c/a>,' Ruth Bourdain dropped the hammer, tweeting: '\u003ca href=\"http://twitter.com/chezpim\">@chezpim\u003c/a> Don't mess with me. Watch your back. Seriously. Because I will kick your ass, cure it, slice it thin, and eat it with baguette.' \" \u003c/p>\n\u003cp>To us, the Ruth Bourdain tweet sounds like it's an attempt at something straight out of a teenage horror flick. The intended target does not seem scared. Pim told Bay Area Bites, \"I didn't reply anything back (to Ruth Bourdain's tweet). I got offline and didn't read it 'til later today… I think it's funny.\" Pim added, \"I don't take it seriously at all. I know it's all an act. I am familiar with Internet trolls.\"\u003c/p>\n\u003cp>Officially, Reichl and Bourdain consider the Ruth Bourdain account to be something of a mystery just like the rest of us. Bourdain and Reichl speculated last month on the gender and identity of the Ruth Bourdain Twitter account on \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/ruth_reichly_and_anthony_bourd.php\">Bourdain's Turn and Burn SIRIUS radio program\u003c/a>, that was co-hosted by Chef Eric Ripert. Bourdain said, \"It is kind of genius. I love it. I'm a total addict. I'm hooked already and, frankly, flattered and disturbed in equal measure.\" Anthony Bourdain told Bay Area Bites over email on Thursday, \"(I have) no idea who Ruth Bourdain is --though I really enjoy her work.\" Perhaps there's more to that comment? Is Bourdain calling the Twitter holder a female, or falling into using \"her\" because the name Ruth Bourdain sounds female?\u003c/p>\n\u003cp>Cynics may point to the fact that \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> has a new book out this week, titled \u003ca href=\"http://www.amazon.com/You-Mom-Finally-Ruth-Reichl/dp/0143117343\">For You Mom, Finally\u003c/a>. If Reichl knows or is a part of the Ruth Bourdain Twitter account act, this latest dust up can only be a boon for people thinking about her and perhaps wanting to buy the latest tome. Or, she may just be having fun reading and thinking about it like the rest of us. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11840\">\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a> is back with Bay Area Bites blogger, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> and \u003ca href=\"http://sffoodwars.com/about/\">Jeannie Choe\u003c/a>, creator of the \u003ca href=\"http://sffoodwars.com/\">San Francisco Food Wars\u003c/a> -- a local competition where seasoned chefs and home cooks alike compete for prizes and the title of SF Food Wars champion. In the latest round...\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Who can make the ultimate chocolate chip cookie\u003c/a>? \u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bay Area Bites\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Food and Wine This Week\u003c/strong> \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226556/e\">SF Food Wars on Food & Wine This Week\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/sffoodwars\">@sffoodwars\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500-nocookies1.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11843\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11840\">\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a> is back with Bay Area Bites blogger, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> and \u003ca href=\"http://sffoodwars.com/about/\">Jeannie Choe\u003c/a>, creator of the \u003ca href=\"http://sffoodwars.com/\">San Francisco Food Wars\u003c/a> -- a local competition where seasoned chefs and home cooks alike compete for prizes and the title of SF Food Wars champion. In the latest round...\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Who can make the ultimate chocolate chip cookie\u003c/a>? \u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bay Area Bites\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Food and Wine This Week\u003c/strong> \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226556/e\">SF Food Wars on Food & Wine This Week\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/sffoodwars\">@sffoodwars\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500-nocookies1.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11843\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Photography Workshop with Penny De Los Santos",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/foodshots.jpg\" alt=\"food shots\" title=\"food shots\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11518\">\u003cbr>\n\u003cem>A few of my pictures from Penny De Los Santos' Food Photography workshop\u003c/em> \u003c/p>\n\u003cp>Last week I had the opportunity to take \u003ca href=\"http://www.pennydelossantos.com/\">Penny De Los Santo\u003c/a>' food photography workshop here in San Francisco. Penny started as a documentary photographer, but has recently moved into shooting more food. However, her photos aren't glistenny, perfectly placed studio shots (although she's done a few of those, too). Instead, Penny is a magician at lassoing a moment and a sense of place. She takes her background as a documentary photographer and uses it to capture the culture and the stories that take place around the table and in places that people gather. \u003c/p>\n\u003cp>I was smiling the entire day. But the first smile came when I received a confirmation e-mail from Penny that described what we needed to bring to \"make pictures\" on Sunday. Then that morning, Penny talked about the difference between taking and making pictures. I've never heard someone speak of photography this way. Essentially, anyone can take a picture, but it takes an understanding of your camera and a certain deliberateness to make a photo. And that's exactly what we worked on. We made photos at \u003ca href=\"http://www.contigosf.com/\">Contigo Restaurant\u003c/a> in Noe Valley, run by chef Brett Emerson and his lovely wife, Elan. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/contigorestaurant.jpg\" alt=\"contigo restaurant\" title=\"contigo restaurant\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11517\">\u003cbr>\n\u003cem>Capturing a few quiet moments at Contigo Restaurant\u003c/em>\u003c/p>\n\u003cp>Brett and Elan brought out a steady stream of beautiful food, from Spanish hot chocolate and churros to asparagus with a perfectly poached egg, ground almonds and hot paprika. We were blessed to have such a canvas. Then in the afternoon, Penny pushed us to get into the action and get up close and personal with people and situations: we made portraits and street shots in the Mission and then went back to \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> to critique them and debrief. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Why Food?\u003c/strong>\u003cbr>\nPenny mentioned how many of her colleagues scoff at her more recent foray into food photography, which is often thought to be \"lighter\" than other professional work. But Penny sees food photography in a different way than so many others I've ever come across. \"My photos show the story behind the food. They show humanity, \" she said in our workshop. And if you look at some of her work from Saveur lately (Did you see that Texas issue?!), this is no joke. Penny elaborates, noting that \"Food photos are never just about food. They're equally about people, landscapes, capturing moments, and a sense of place.\" This is why you don't see a lot of glossy studio shots in Penny's portfolio. She's interested in stories. And she discovers those stories through people: \"Food is what connects us. It's a wonderful way to discover humanity.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/portraits.jpg\" alt=\"portraits of people in the Mission\" title=\"portraits of people in the Mission\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-11516\">\u003cbr>\n\u003cem>Penny pushed us to take portraits in the Mission. Here are a few I \"made.\"\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>A Few Bits of Inspiration\u003c/strong>\u003cbr>\nSo about halfway through the morning at Contigo, I started jotting down everything Penny said. She was obviously talking about photography, but I began resonating with her tips in a broader sense. I'll refrain from getting too Zen on you, but here are a few lovely quotes that I took away with me that, I think, have broader implications than just photography:\u003c/p>\n\u003cblockquote>\u003cp>Take risks...a person's reach should be further than their grasp. \u003c/p>\n\u003cp>Follow your instincts. That's what makes good pictures.\u003c/p>\n\u003cp>Energy happens when you have energy.\u003c/p>\n\u003cp>I'm never ever saying no to myself because I want to explore it, uncover it. \u003c/p>\n\u003cp>Your instincts are the most important element in making a photograph. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Pennyteaching.jpg\" alt=\"Penny de los Santos\" title=\"Penny de los Santos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11519\">\u003cbr>\n\u003cem>Penny de los Santos doing her thing in San Francisco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Penny's Tips on Food Photography\u003c/strong>\u003cbr>\nUnlike most professional photographers I've met, Penny is low-key with a capital \"L.\" She seems a little hesitant to talk about her equipment, she only brings one lens out in the field and actually discourages the use of a zoom lens because she thinks it encourages laziness. She's discreet. She doesn't use fancy flashes nor does she have an assistant. She keeps it inconspicuous so she doesn't stand out or draw attention to herself--something you definitely don't want when you're shooting markets in developing countries or a family gathering in a tiny diner in Texas. That being said, Penny has some great tips on capturing a good photo. In them, you won't find technical details on adjusting your white balance or achieving bokeh. The workshop wasn't that kind of gig. Instead, we focused more on the big picture: on loosening up, gathering the gumption to photograph people fearlessly, waiting and listening for the right moment, and constantly thinking about light. Moments, stories, and light. Isn't that what pictures are comprised of in the first place? Here are a few of Penny's tips from the workshop that you may find helpful:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Light\u003c/strong>. We've all heard it before: it's all about the natural light. But Penny's adamant about this. She simply won't shoot if there isn't proper natural light. She talks about chasing light and capturing light on location, and describes getting up far before the crack of dawn to do so. No speedlights. No fancy flashes. \u003c/li>\n\u003cli>\u003cstrong>Get in the action\u003c/strong>: \"You have to get in front of people. You need to get all up in there.\" To do this, she says you must use a fixed lens and just go for it.\u003c/li>\n\u003cli>\u003cstrong>Layers and details\u003c/strong> are important. Create layers with the foreground and background of a photo: don't just shoot a flat bowl of soup. Add dimension and layers with color, a few glasses in the background, interesting details. \u003c/li>\n\u003cli>\u003cstrong>Telling a story \u003c/strong>about the food is critical. To do this, vary your angles, seek out the light, and photograph different stages of the meal: in preparation, plated, and in process (being eaten). \u003c/li>\n\u003cli>\u003cstrong>Perspective\u003c/strong>: Challenge yourself. Try taking photos from above and from below. Shake up the way you usually do things. \u003c/li>\n\u003cli>\t\u003cstrong>Camera angles and visual pacing\u003c/strong>: variety is key. You need to work with many camera angles to keep your shots fresh and interesting. Your go-to angles will be the overhead angle (good for food with lots of color), ¾ view, and side view.\u003c/li>\n\u003cli>\u003cstrong>Patience\u003c/strong>. Wait. When photographing people or scenes, Penny makes people comfortable and then sits back and waits for them to begin acting naturally and forget that she's there. \u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Great Food Photography Links and Resources \u003c/strong>\u003cbr>\nSo while Penny's workshop completely changed the way I think about shooting food, I realize ya'll weren't there and some of you may be seeking out specific suggestions on F-stops, flashes, indoor lighting set-ups, and photo editing. If that's you, here are some of my very favorite links on food photography. Most of them are from fellow food bloggers, many who have learned the hard way--by teaching themselves. Unanimous is the advice to shoot often. The only way to learn is through practice. Then, eventually, we'll all be making photos. \u003c/p>\n\u003cul>\n\u003cli>White on Rice Couple has done a great photography series on their blog. Here's their first on \u003ca href=\"http://whiteonricecouple.com/photography-travels/what-is-photography-exposure/\">Exposure\u003c/a>.\u003c/li>\n\u003cli>Lolo from Vegan Yum Yum blog details \u003ca href=\"http://veganyumyum.com/2008/09/food-photography-for-bloggers/\">Food Photography for Bloggers\u003c/a>.\u003c/li>\n\u003cli>Heidi from 101 Cookbooks details her \u003ca href=\"http://www.101cookbooks.com/archives/001451.html\">Food Photography Tips\u003c/a>.\u003c/li>\n\u003cli>Deb over at Smitten Kitchen writes about her \u003ca href=\"http://smittenkitchen.com/2007/11/our-approach-to-food-photos/\">Approach to Food Photos\u003c/a>.\u003c/li>\n\u003cli>Incredibly thorough \u003ca href=\"http://mattikaarts.com/blog/technique/food-photography-2/\">Food Photography post\u003c/a> by Matt over at Wrightfood blog.\u003c/li>\n\u003cli>Jaden from Steamy Kitchen's post on \u003ca href=\"http://steamykitchen.com/266-lowel-ego-lights-for-food-photography.html\">Lowel EGO Lights\u003c/a> for Food Photography.\u003c/li>\n\u003cli>Ree Drummond from The Pioneer Woman writes \u003ca href=\"http://thepioneerwoman.com/photography/2009/07/taking-photos-of-food-8-tips/\">8 Helpful Tips for Taking Food Photos\u003c/a>.\u003c/li>\n\u003cli>Lara Ferroni, one of my favorite food photographers, writes a great \u003ca href=\"http://stilllifewith.com/2006/04/18/about-tripods/\">post on using tripods\u003c/a>.\u003c/li>\n\u003cli>And if you're interested, Penny has a great \u003ca href=\"http://pennydelossantos.wordpress.com/\">blog called Appetite\u003c/a>. Check it out.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/foodshots.jpg\" alt=\"food shots\" title=\"food shots\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11518\">\u003cbr>\n\u003cem>A few of my pictures from Penny De Los Santos' Food Photography workshop\u003c/em> \u003c/p>\n\u003cp>Last week I had the opportunity to take \u003ca href=\"http://www.pennydelossantos.com/\">Penny De Los Santo\u003c/a>' food photography workshop here in San Francisco. Penny started as a documentary photographer, but has recently moved into shooting more food. However, her photos aren't glistenny, perfectly placed studio shots (although she's done a few of those, too). Instead, Penny is a magician at lassoing a moment and a sense of place. She takes her background as a documentary photographer and uses it to capture the culture and the stories that take place around the table and in places that people gather. \u003c/p>\n\u003cp>I was smiling the entire day. But the first smile came when I received a confirmation e-mail from Penny that described what we needed to bring to \"make pictures\" on Sunday. Then that morning, Penny talked about the difference between taking and making pictures. I've never heard someone speak of photography this way. Essentially, anyone can take a picture, but it takes an understanding of your camera and a certain deliberateness to make a photo. And that's exactly what we worked on. We made photos at \u003ca href=\"http://www.contigosf.com/\">Contigo Restaurant\u003c/a> in Noe Valley, run by chef Brett Emerson and his lovely wife, Elan. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/contigorestaurant.jpg\" alt=\"contigo restaurant\" title=\"contigo restaurant\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11517\">\u003cbr>\n\u003cem>Capturing a few quiet moments at Contigo Restaurant\u003c/em>\u003c/p>\n\u003cp>Brett and Elan brought out a steady stream of beautiful food, from Spanish hot chocolate and churros to asparagus with a perfectly poached egg, ground almonds and hot paprika. We were blessed to have such a canvas. Then in the afternoon, Penny pushed us to get into the action and get up close and personal with people and situations: we made portraits and street shots in the Mission and then went back to \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> to critique them and debrief. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Why Food?\u003c/strong>\u003cbr>\nPenny mentioned how many of her colleagues scoff at her more recent foray into food photography, which is often thought to be \"lighter\" than other professional work. But Penny sees food photography in a different way than so many others I've ever come across. \"My photos show the story behind the food. They show humanity, \" she said in our workshop. And if you look at some of her work from Saveur lately (Did you see that Texas issue?!), this is no joke. Penny elaborates, noting that \"Food photos are never just about food. They're equally about people, landscapes, capturing moments, and a sense of place.\" This is why you don't see a lot of glossy studio shots in Penny's portfolio. She's interested in stories. And she discovers those stories through people: \"Food is what connects us. It's a wonderful way to discover humanity.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/portraits.jpg\" alt=\"portraits of people in the Mission\" title=\"portraits of people in the Mission\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-11516\">\u003cbr>\n\u003cem>Penny pushed us to take portraits in the Mission. Here are a few I \"made.\"\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>A Few Bits of Inspiration\u003c/strong>\u003cbr>\nSo about halfway through the morning at Contigo, I started jotting down everything Penny said. She was obviously talking about photography, but I began resonating with her tips in a broader sense. I'll refrain from getting too Zen on you, but here are a few lovely quotes that I took away with me that, I think, have broader implications than just photography:\u003c/p>\n\u003cblockquote>\u003cp>Take risks...a person's reach should be further than their grasp. \u003c/p>\n\u003cp>Follow your instincts. That's what makes good pictures.\u003c/p>\n\u003cp>Energy happens when you have energy.\u003c/p>\n\u003cp>I'm never ever saying no to myself because I want to explore it, uncover it. \u003c/p>\n\u003cp>Your instincts are the most important element in making a photograph. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Pennyteaching.jpg\" alt=\"Penny de los Santos\" title=\"Penny de los Santos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11519\">\u003cbr>\n\u003cem>Penny de los Santos doing her thing in San Francisco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Penny's Tips on Food Photography\u003c/strong>\u003cbr>\nUnlike most professional photographers I've met, Penny is low-key with a capital \"L.\" She seems a little hesitant to talk about her equipment, she only brings one lens out in the field and actually discourages the use of a zoom lens because she thinks it encourages laziness. She's discreet. She doesn't use fancy flashes nor does she have an assistant. She keeps it inconspicuous so she doesn't stand out or draw attention to herself--something you definitely don't want when you're shooting markets in developing countries or a family gathering in a tiny diner in Texas. That being said, Penny has some great tips on capturing a good photo. In them, you won't find technical details on adjusting your white balance or achieving bokeh. The workshop wasn't that kind of gig. Instead, we focused more on the big picture: on loosening up, gathering the gumption to photograph people fearlessly, waiting and listening for the right moment, and constantly thinking about light. Moments, stories, and light. Isn't that what pictures are comprised of in the first place? Here are a few of Penny's tips from the workshop that you may find helpful:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Light\u003c/strong>. We've all heard it before: it's all about the natural light. But Penny's adamant about this. She simply won't shoot if there isn't proper natural light. She talks about chasing light and capturing light on location, and describes getting up far before the crack of dawn to do so. No speedlights. No fancy flashes. \u003c/li>\n\u003cli>\u003cstrong>Get in the action\u003c/strong>: \"You have to get in front of people. You need to get all up in there.\" To do this, she says you must use a fixed lens and just go for it.\u003c/li>\n\u003cli>\u003cstrong>Layers and details\u003c/strong> are important. Create layers with the foreground and background of a photo: don't just shoot a flat bowl of soup. Add dimension and layers with color, a few glasses in the background, interesting details. \u003c/li>\n\u003cli>\u003cstrong>Telling a story \u003c/strong>about the food is critical. To do this, vary your angles, seek out the light, and photograph different stages of the meal: in preparation, plated, and in process (being eaten). \u003c/li>\n\u003cli>\u003cstrong>Perspective\u003c/strong>: Challenge yourself. Try taking photos from above and from below. Shake up the way you usually do things. \u003c/li>\n\u003cli>\t\u003cstrong>Camera angles and visual pacing\u003c/strong>: variety is key. You need to work with many camera angles to keep your shots fresh and interesting. Your go-to angles will be the overhead angle (good for food with lots of color), ¾ view, and side view.\u003c/li>\n\u003cli>\u003cstrong>Patience\u003c/strong>. Wait. When photographing people or scenes, Penny makes people comfortable and then sits back and waits for them to begin acting naturally and forget that she's there. \u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Great Food Photography Links and Resources \u003c/strong>\u003cbr>\nSo while Penny's workshop completely changed the way I think about shooting food, I realize ya'll weren't there and some of you may be seeking out specific suggestions on F-stops, flashes, indoor lighting set-ups, and photo editing. If that's you, here are some of my very favorite links on food photography. Most of them are from fellow food bloggers, many who have learned the hard way--by teaching themselves. Unanimous is the advice to shoot often. The only way to learn is through practice. Then, eventually, we'll all be making photos. \u003c/p>\n\u003cul>\n\u003cli>White on Rice Couple has done a great photography series on their blog. Here's their first on \u003ca href=\"http://whiteonricecouple.com/photography-travels/what-is-photography-exposure/\">Exposure\u003c/a>.\u003c/li>\n\u003cli>Lolo from Vegan Yum Yum blog details \u003ca href=\"http://veganyumyum.com/2008/09/food-photography-for-bloggers/\">Food Photography for Bloggers\u003c/a>.\u003c/li>\n\u003cli>Heidi from 101 Cookbooks details her \u003ca href=\"http://www.101cookbooks.com/archives/001451.html\">Food Photography Tips\u003c/a>.\u003c/li>\n\u003cli>Deb over at Smitten Kitchen writes about her \u003ca href=\"http://smittenkitchen.com/2007/11/our-approach-to-food-photos/\">Approach to Food Photos\u003c/a>.\u003c/li>\n\u003cli>Incredibly thorough \u003ca href=\"http://mattikaarts.com/blog/technique/food-photography-2/\">Food Photography post\u003c/a> by Matt over at Wrightfood blog.\u003c/li>\n\u003cli>Jaden from Steamy Kitchen's post on \u003ca href=\"http://steamykitchen.com/266-lowel-ego-lights-for-food-photography.html\">Lowel EGO Lights\u003c/a> for Food Photography.\u003c/li>\n\u003cli>Ree Drummond from The Pioneer Woman writes \u003ca href=\"http://thepioneerwoman.com/photography/2009/07/taking-photos-of-food-8-tips/\">8 Helpful Tips for Taking Food Photos\u003c/a>.\u003c/li>\n\u003cli>Lara Ferroni, one of my favorite food photographers, writes a great \u003ca href=\"http://stilllifewith.com/2006/04/18/about-tripods/\">post on using tripods\u003c/a>.\u003c/li>\n\u003cli>And if you're interested, Penny has a great \u003ca href=\"http://pennydelossantos.wordpress.com/\">blog called Appetite\u003c/a>. Check it out.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Review: The Tablehopper's Guide to Dining and Drinking in San Francisco",
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"content": "\u003cblockquote>\u003cp>\"Ame has a new chef,\" my girlfriend just told me. \"You should review it soon.\"\u003cbr>\n\"Where did you hear that?\" I asked.\u003cbr>\n\"Tablehopper,\" she said.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/tablehopper-marcia-gagliardi.jpg\" alt=\"Tablehopper Marcia Gagliardi Photo by Andrea Scher-Superhero Designs\" title=\"Tablehopper Marcia Gagliardi Photo by Andrea Scher-Superhero Designs\" width=\"213\" height=\"161\" class=\"alignleft size-full wp-image-11228\">The routine unfolds at least once a week. A day later, she dropped another morsel from Marcia Gagliardi's \u003ca href=\"http://www.tablehopper.com/\">weekly e-column\u003c/a> in an email with a link to Heart's enticing brunch menu. \"Duck scrapple -- sounds good,\" she wrote. Whenever she has food-related news to share, nine times out of ten, Gagliardi's the source. \u003c/p>\n\u003cp>I suspect that she is nearly everyone's source, and I wonder why her column has been so successful. She supplies news, reviews, and gossip in one hefty dose every seven days, a slow stream of information by today's media standards; she can't begin to keep up with local food blogs able to post fresh content every few minutes. Likewise, the ubiquity and influence of her weekly missives can't be attributed to content. After all, most food blogs tell you the same stuff much of the time -- who is in, who is out, what is new, and what is hot around the region's food and drink scene. As tidbits of interest get recycled, posted to social networking sites, and otherwise tossed around, slightly varied versions of the same p.r.-planted stories end up peppering the Internet. While she writes entertaining reviews and amuses with her \u003ca href=\"http://www.nypost.com/pagesix\">Page 6\u003c/a>-like lines on where Hollywood stars and celebrity chefs end up grubbing when they breeze through town, Gagliardi's main strengths are her personality as conveyed through her writing and her organizational prowess. Her columns come to your email inbox, and you read them like you would scan through an email. They're written in an informal, conversational, fun, flirty, personal sort of way. She tells you where she's been -- perhaps a vacation, to Spain or India -- and how she's been -- happy, busy, or sick, maybe -- and lets you know what tasty treats she's uncovered in the past week. She arranges the information she provides clearly and effectively. As you scroll down, each regular section comes tagged with a cute little header. There's a consistent look, appealing feel, and pure readability to it, and that helps define her brand as much as the way she writes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081282/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/tablehopper-bookcover.jpg\" alt=\"The Tablehopper's Guide to Dining and Drinking in San Francisco- Find the Right Spot for Every Occasion\" title=\"The Tablehopper's Guide to Dining and Drinking in San Francisco- Find the Right Spot for Every Occasion\" width=\"200\" height=\"280\" class=\"alignleft size-full wp-image-11225\">\u003c/a> This week, her brand gets a little bigger and somewhat bolder with the release of her debut book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081282/kqedorg-20\">\"The Tablehopper's Guide to Dining and Drinking in San Francisco: Find the Right Spot for Every Occasion.\"\u003c/a> Because there are so many online forums for restaurants and bar recommendations -- like Yelp, Chowhound, and the aforementioned cabal of blogs -- the idea of physically publishing such a book (particularly one so focused in scope) feels like a retro endeavor. Furthermore, as Gagliardi herself lays out in the book, the restaurant business is highly changeable, especially in the midst of a wicked recession. Chefs get new gigs. Places shutter, and others spring up. Pop-up restaurants and mobile food carts are tenuous in the first place. Over the course of a year, the city's food-scape shifts a lot, which is where that weekly e-column comes in handy. The book is a stand-alone summer of 2009 snapshot of one person's favorite places to eat and booze in San Francisco. Will it be useful, even pertinent, in two or three years?\u003c/p>\n\u003cp>Most popular guidebooks are published by companies with recognizable names internationally trusted for reliability and the rigor with which they dissect a restaurant scene. The brands are expressions of tradition and experience, not personality. Fittingly, their books typically organize the included establishments by neighborhood and cuisine. Gagliardi's tome takes a different path to the glove-box, re-imagining the guidebook form as a funny little pocket concierge that speaks with an enthusiastic, almost antagonistic version of the lively cackle audible in her weekly e-columns. She comes off like a knowing, slightly loud friend reciting a manic monologue. She suggests restaurants based on occasion, not cuisine, effectively organizing her book around why people eat at restaurants -- to celebrate, to romance, to get away, to do business. In town for a convention? Try \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>, she advises, noting its \"power booths facing the bay\" and $20 Bloody Marys. Out on the town with a \"Cool (or Bad or Gay) Uncle?\" Take him to \u003ca href=\"http://www.epicroasthousesf.com/\">EPIC Roasthouse\u003c/a> for \"a variety of options for meaty indulgence, like marrow bones, a porterhouse pork chop, prime rib, and five styles of potatoes,\" she says, with the authority of someone who has almost certainly done so. She also lists foods folks commonly seek out -- burritos, falafel, dumplings, and chilaquiles -- and includes her favorites. The suggestions appear to spring from the life she has led, and, appropriately, she makes the book personal in every sense, advising readers of eateries catering to customers with special dietary needs, diners with small children, and industry professionals. She tells you where she drank (\u003ca href=\"http://www.yelp.com/biz/dalva-san-francisco\">Dalva\u003c/a>) after she lost her last full-time job. She curates business lunches, reconciliatory dinners, quiet nights alone, and tense summits with the in-laws. She wants you to take the information personally, and use it accordingly. In this sense, the book might suit locals more than tourists, new arrivals planning to stay for a while and carve out food-happy routines amongst the city's hills, valleys, parks, and palms. Likewise, framed as such -- a stomach-centric road map for future memories -- it might have a longer life span than your average \u003ca href=\"http://www.zagat.com/\">Zagat\u003c/a>.\u003c/p>\n\u003cp>In assessing this book, you have to talk about Gagliardi's distinctive voice, and style. While those are elements infrequently crucial to the function of conventional guidebooks, here they strike me as inseparable from the content. Gagliardi isn't just peddling her recommendations; she's selling herself, a larger-than-life swashbuckling socialite persona a reader is supposed to find charming, funny, intriguing, and insightful. She dares her audience to flip through the pages for amusement, not just for the practical purpose of finding a good place to eat. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you take the bait, you might find that persona hard to swallow in hearty helpings. She affects different tones for different topics, channeling a high-fiving keg-tapping dude-yelping frat guy in \"For the Fellas\" and then a shoe-crazed \u003ca href=\"http://www.hbo.com/sex-and-the-city/index.html\">Sex in the City\u003c/a>-aping dame in \"For the Ladies.\" In the world she presents -- surely, hopefully, somewhat facetiously -- dudes like tearing up red meat and chasing cougars (\"rawr\"), and women enjoy tittering about shoes they saw on sale at \u003ca href=\"http://www.bloomingdales.com/\">Bloomies\u003c/a>. In her preamble to the sub-section \"Ladies Who Lunch,\" Gagliardi gets painfully fabulous: \"'Ooooh, love the bag.' 'Your hair looks great.' 'He did not say that! What a pig.' 'Another bottle, please.' All that and more. Girl, let's taaaaaalk!\" She goes on to recommend \u003ca href=\"http://www.cafeclaude.com/\">Cafe Claude\u003c/a> for hot \"French-accented garcons,\" apparently \"one of the most important components of a ladies' lunch.\" Her constant semi-creative enlistment of foreign lingo in entries for Spanish, Mexican, and Italian restaurants is another tedious shtick. She's \"an amiga\" of the al pastor pork at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-2\">Taqueria Cancun\u003c/a>. Valencia St. cocktails-and-'za spot \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a> has taken off like a \"casa on fire.\" Velvet Cantina's bartenders are \"caliente.\" She's a freewheeling Berlitz gone haywire. She also routinely swings for the fences with punch-lines flimsier than half-frozen phyllo. Of \u003ca href=\"http://www.terzosf.com/\">Terzo\u003c/a>, Gagliardi writes: \"[J]ust in case you're a bad girl, the crispy onions are delicious. . .the look is postmodern, rustic hip, just like your sexy boots.\" She ruminates on \"the newest Hayes Valley (excuse me, 'Zen Valley') location\" of \u003ca href=\"http://samovarlife.com/\">Samovar Tea Lounge\u003c/a>. I read that and wonder if I should OMG or just LOL. Assuming Gagliardi is a hip, hip lady (like \u003ca href=\"http://www.youtube.com/watch?v=H3D1PM2pQ7E\">Martha Washington\u003c/a>) merely having a good time, the fat layer of formaggio must be an act, a role she is playing, a joke consistently and thoroughly embodied in the interest of toying with guidebook decorum.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Instead of getting a lift from such antics, this book truly succeeds in a strictly practical sense. As someone who loves to eat and earns a little scratch writing about food, I think I know a thing or two about the city's dining scene. Gagliardi knows a lot about the subject, certainly more than I do, and in poring over the pages, my excitement peaks, not when I absorb left-field suggestions I don't anticipate, but when I realize that Gagliardi and I agree about a lot of stuff. We like the same chilaquiles -- vastly different yet equally satisfying variations on the theme at \u003ca href=\"http://losjarritos.com/\">Los Jarritos \u003c/a> and \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a>. We both like our burritos toasted on the outside like they're done at \u003ca href=\"http://www.yelp.com/biz/el-castillito-san-francisco-2\">Taqueria Castillito \u003c/a> near the Safeway on Market and Church. She flips for the spread of dips and pita at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a>, and so do I. She recommends \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>'s incomparable fregola pasta, and so do I. She likes to get drunk at the \u003ca href=\"http://www.lonepalmbar.com/\">Lone Palm\u003c/a>, and so do I. These morsels -- our independent shared experiences -- must reveal more about her character than the bad jokes and witticisms flatter than tap water. Regardless of how much fun she had writing it, her book -- clearly designed to be fun -- isn't something I want to curl up with. With tips like these, it doesn't have to be.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>\"Ame has a new chef,\" my girlfriend just told me. \"You should review it soon.\"\u003cbr>\n\"Where did you hear that?\" I asked.\u003cbr>\n\"Tablehopper,\" she said.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/tablehopper-marcia-gagliardi.jpg\" alt=\"Tablehopper Marcia Gagliardi Photo by Andrea Scher-Superhero Designs\" title=\"Tablehopper Marcia Gagliardi Photo by Andrea Scher-Superhero Designs\" width=\"213\" height=\"161\" class=\"alignleft size-full wp-image-11228\">The routine unfolds at least once a week. A day later, she dropped another morsel from Marcia Gagliardi's \u003ca href=\"http://www.tablehopper.com/\">weekly e-column\u003c/a> in an email with a link to Heart's enticing brunch menu. \"Duck scrapple -- sounds good,\" she wrote. Whenever she has food-related news to share, nine times out of ten, Gagliardi's the source. \u003c/p>\n\u003cp>I suspect that she is nearly everyone's source, and I wonder why her column has been so successful. She supplies news, reviews, and gossip in one hefty dose every seven days, a slow stream of information by today's media standards; she can't begin to keep up with local food blogs able to post fresh content every few minutes. Likewise, the ubiquity and influence of her weekly missives can't be attributed to content. After all, most food blogs tell you the same stuff much of the time -- who is in, who is out, what is new, and what is hot around the region's food and drink scene. As tidbits of interest get recycled, posted to social networking sites, and otherwise tossed around, slightly varied versions of the same p.r.-planted stories end up peppering the Internet. While she writes entertaining reviews and amuses with her \u003ca href=\"http://www.nypost.com/pagesix\">Page 6\u003c/a>-like lines on where Hollywood stars and celebrity chefs end up grubbing when they breeze through town, Gagliardi's main strengths are her personality as conveyed through her writing and her organizational prowess. Her columns come to your email inbox, and you read them like you would scan through an email. They're written in an informal, conversational, fun, flirty, personal sort of way. She tells you where she's been -- perhaps a vacation, to Spain or India -- and how she's been -- happy, busy, or sick, maybe -- and lets you know what tasty treats she's uncovered in the past week. She arranges the information she provides clearly and effectively. As you scroll down, each regular section comes tagged with a cute little header. There's a consistent look, appealing feel, and pure readability to it, and that helps define her brand as much as the way she writes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081282/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/tablehopper-bookcover.jpg\" alt=\"The Tablehopper's Guide to Dining and Drinking in San Francisco- Find the Right Spot for Every Occasion\" title=\"The Tablehopper's Guide to Dining and Drinking in San Francisco- Find the Right Spot for Every Occasion\" width=\"200\" height=\"280\" class=\"alignleft size-full wp-image-11225\">\u003c/a> This week, her brand gets a little bigger and somewhat bolder with the release of her debut book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081282/kqedorg-20\">\"The Tablehopper's Guide to Dining and Drinking in San Francisco: Find the Right Spot for Every Occasion.\"\u003c/a> Because there are so many online forums for restaurants and bar recommendations -- like Yelp, Chowhound, and the aforementioned cabal of blogs -- the idea of physically publishing such a book (particularly one so focused in scope) feels like a retro endeavor. Furthermore, as Gagliardi herself lays out in the book, the restaurant business is highly changeable, especially in the midst of a wicked recession. Chefs get new gigs. Places shutter, and others spring up. Pop-up restaurants and mobile food carts are tenuous in the first place. Over the course of a year, the city's food-scape shifts a lot, which is where that weekly e-column comes in handy. The book is a stand-alone summer of 2009 snapshot of one person's favorite places to eat and booze in San Francisco. Will it be useful, even pertinent, in two or three years?\u003c/p>\n\u003cp>Most popular guidebooks are published by companies with recognizable names internationally trusted for reliability and the rigor with which they dissect a restaurant scene. The brands are expressions of tradition and experience, not personality. Fittingly, their books typically organize the included establishments by neighborhood and cuisine. Gagliardi's tome takes a different path to the glove-box, re-imagining the guidebook form as a funny little pocket concierge that speaks with an enthusiastic, almost antagonistic version of the lively cackle audible in her weekly e-columns. She comes off like a knowing, slightly loud friend reciting a manic monologue. She suggests restaurants based on occasion, not cuisine, effectively organizing her book around why people eat at restaurants -- to celebrate, to romance, to get away, to do business. In town for a convention? Try \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a>, she advises, noting its \"power booths facing the bay\" and $20 Bloody Marys. Out on the town with a \"Cool (or Bad or Gay) Uncle?\" Take him to \u003ca href=\"http://www.epicroasthousesf.com/\">EPIC Roasthouse\u003c/a> for \"a variety of options for meaty indulgence, like marrow bones, a porterhouse pork chop, prime rib, and five styles of potatoes,\" she says, with the authority of someone who has almost certainly done so. She also lists foods folks commonly seek out -- burritos, falafel, dumplings, and chilaquiles -- and includes her favorites. The suggestions appear to spring from the life she has led, and, appropriately, she makes the book personal in every sense, advising readers of eateries catering to customers with special dietary needs, diners with small children, and industry professionals. She tells you where she drank (\u003ca href=\"http://www.yelp.com/biz/dalva-san-francisco\">Dalva\u003c/a>) after she lost her last full-time job. She curates business lunches, reconciliatory dinners, quiet nights alone, and tense summits with the in-laws. She wants you to take the information personally, and use it accordingly. In this sense, the book might suit locals more than tourists, new arrivals planning to stay for a while and carve out food-happy routines amongst the city's hills, valleys, parks, and palms. Likewise, framed as such -- a stomach-centric road map for future memories -- it might have a longer life span than your average \u003ca href=\"http://www.zagat.com/\">Zagat\u003c/a>.\u003c/p>\n\u003cp>In assessing this book, you have to talk about Gagliardi's distinctive voice, and style. While those are elements infrequently crucial to the function of conventional guidebooks, here they strike me as inseparable from the content. Gagliardi isn't just peddling her recommendations; she's selling herself, a larger-than-life swashbuckling socialite persona a reader is supposed to find charming, funny, intriguing, and insightful. She dares her audience to flip through the pages for amusement, not just for the practical purpose of finding a good place to eat. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you take the bait, you might find that persona hard to swallow in hearty helpings. She affects different tones for different topics, channeling a high-fiving keg-tapping dude-yelping frat guy in \"For the Fellas\" and then a shoe-crazed \u003ca href=\"http://www.hbo.com/sex-and-the-city/index.html\">Sex in the City\u003c/a>-aping dame in \"For the Ladies.\" In the world she presents -- surely, hopefully, somewhat facetiously -- dudes like tearing up red meat and chasing cougars (\"rawr\"), and women enjoy tittering about shoes they saw on sale at \u003ca href=\"http://www.bloomingdales.com/\">Bloomies\u003c/a>. In her preamble to the sub-section \"Ladies Who Lunch,\" Gagliardi gets painfully fabulous: \"'Ooooh, love the bag.' 'Your hair looks great.' 'He did not say that! What a pig.' 'Another bottle, please.' All that and more. Girl, let's taaaaaalk!\" She goes on to recommend \u003ca href=\"http://www.cafeclaude.com/\">Cafe Claude\u003c/a> for hot \"French-accented garcons,\" apparently \"one of the most important components of a ladies' lunch.\" Her constant semi-creative enlistment of foreign lingo in entries for Spanish, Mexican, and Italian restaurants is another tedious shtick. She's \"an amiga\" of the al pastor pork at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-2\">Taqueria Cancun\u003c/a>. Valencia St. cocktails-and-'za spot \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a> has taken off like a \"casa on fire.\" Velvet Cantina's bartenders are \"caliente.\" She's a freewheeling Berlitz gone haywire. She also routinely swings for the fences with punch-lines flimsier than half-frozen phyllo. Of \u003ca href=\"http://www.terzosf.com/\">Terzo\u003c/a>, Gagliardi writes: \"[J]ust in case you're a bad girl, the crispy onions are delicious. . .the look is postmodern, rustic hip, just like your sexy boots.\" She ruminates on \"the newest Hayes Valley (excuse me, 'Zen Valley') location\" of \u003ca href=\"http://samovarlife.com/\">Samovar Tea Lounge\u003c/a>. I read that and wonder if I should OMG or just LOL. Assuming Gagliardi is a hip, hip lady (like \u003ca href=\"http://www.youtube.com/watch?v=H3D1PM2pQ7E\">Martha Washington\u003c/a>) merely having a good time, the fat layer of formaggio must be an act, a role she is playing, a joke consistently and thoroughly embodied in the interest of toying with guidebook decorum.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Instead of getting a lift from such antics, this book truly succeeds in a strictly practical sense. As someone who loves to eat and earns a little scratch writing about food, I think I know a thing or two about the city's dining scene. Gagliardi knows a lot about the subject, certainly more than I do, and in poring over the pages, my excitement peaks, not when I absorb left-field suggestions I don't anticipate, but when I realize that Gagliardi and I agree about a lot of stuff. We like the same chilaquiles -- vastly different yet equally satisfying variations on the theme at \u003ca href=\"http://losjarritos.com/\">Los Jarritos \u003c/a> and \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a>. We both like our burritos toasted on the outside like they're done at \u003ca href=\"http://www.yelp.com/biz/el-castillito-san-francisco-2\">Taqueria Castillito \u003c/a> near the Safeway on Market and Church. She flips for the spread of dips and pita at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a>, and so do I. She recommends \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>'s incomparable fregola pasta, and so do I. She likes to get drunk at the \u003ca href=\"http://www.lonepalmbar.com/\">Lone Palm\u003c/a>, and so do I. These morsels -- our independent shared experiences -- must reveal more about her character than the bad jokes and witticisms flatter than tap water. Regardless of how much fun she had writing it, her book -- clearly designed to be fun -- isn't something I want to curl up with. With tips like these, it doesn't have to be.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/secret-cartoon500.jpg\" alt=\"secret cartoon\" title=\"secret cartoon\" width=\"500\" height=\"458\" class=\"alignnone size-full wp-image-10786\">\u003cbr>\nLast week, Bay Area Bites blogger Stephanie Im \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/17/not-so-secret-san-francisco/\">called attention\u003c/a> to Secret San Francisco's popular \u003ca href=\"http://www.facebook.com/group.php?gid=303061190944&ref=ts\">Facebook\u003c/a> presence. A few days before Im's post appeared, I myself joined the group with a few lazy clicks, galvanized into action by the droves of friends doing the same. At least, with its relentless updates regarding their statuses, Facebook made me feel like I was part of a movement. \"Is it because we all love a juicy secret? Is it because we're bored?\" wondered Im in her piece. \"Perhaps we gravitate to these projects because they exude a sense of authenticity, of being 'in the know,' and part of something special and communal,\" she continued. \"Or, it could simply be...some things are just too good to keep to ourselves.\" \u003c/p>\n\u003cp>Im listed the Iso Rabins-curated \u003ca href=\"http://foragesf.wordpress.com/2009/12/15/the-market-is-happening/\">Underground Farmers Markets\u003c/a>, \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a>'s feasts at Lung Shan, and all manner of street carts as the sorts of secrets worth shouting around, but those examples might as well be echos -- almost old news to studious, Internet-savvy members of the eats-frenzied populous. At this point, despite their youth and D.I.Y. ethos, they are institutions, pillars of the city's mainstream, well-documented food culture. Still, regardless of your personal familiarity with Im's suggestions, Secret San Francisco makes its mission clear enough: \"Share San Francisco's secrets! Post any lesser known great places to see in San Francisco. Please give details of how we can locate it and what makes it a hidden gem.\" \u003c/p>\n\u003cp>A certain variety of hard-charging food sleuth elitist loves dropping a rarified knowledge of the city's unheralded offerings. Another group of elitists takes no less pleasure in heaping abuse on the first for drawing attention to the sneaky little places they covet for themselves. Occasionally, they invade Secret San Francisco's Facebook page. The best naysayers employ deadpan sarcasm. One suggests Burger King for a great hamburger; another celebrates a little grocery store called Safeway. Some however directly criticize eager posters for sharing too much, operating under the not unreasonable logic that widespread publicity on behalf of something unknown tends to make that thing known pretty well very quickly. What if your favorite bowl of pho suddenly became half the city's favorite too? Would it suddenly start tasting a little bland and watery? Would you tell yourself that the cook was slipping? Would you maybe start believing that he'd gotten so drunk on the fame Facebook had brought his pho, that he'd -- with pungent irony -- neglected to keep preparing it with quality in mind? Or would you still love that pho but merely hate the swiftly forming crowds -- lines of pho-fanatics at the door, arriving earlier and earlier each morning, leaning against the cafe's glass windows, poking away at iPhones, waiting for the sign to flip. With their incessant chatter and their rows of white order tickets fluttering in the kitchen window, the people on the sidewalk swarming in -- presumably without jobs to attend, errands to run, or any otherwise consuming pursuits -- would scuttle your plans for timely lunch-break repasts. You'd stop going altogether. The cafe would start selling its pho at a stand outside the Ferry Building on Saturday mornings. The price would double. Amanda Gold would write about it. You'd find another favorite pho spot, which might or might not be an attention-seeking copy of the one you started out loving in the first place. \u003c/p>\n\u003cp>To shuffle in a music world hypothetical: If guttural blips, synthetic gurgles, and ambient drones suddenly enjoyed broad popularity, and noise bands displaced Jay-Z, The Killers, and Coldplay at the top of the charts, would the bands' old fans -- \u003ca href=\"http://www.aquariusrecords.org/\">Aquarius Records\u003c/a> employees, mostly -- take solace in the Black Eyed Peas, by now a fringe retro-pop act struggling to pack Bottom of the Hill on forays through the Bay Area? Probably not, but people stressing out over the decreased edginess of what they consume -- whether it be music or a bowl of pho -- tend to be overly concerned with how their consumption patterns reflect upon them as people -- at least, no less concerned than those who fire up the laptop every time they trip over a good sandwich. \u003c/p>\n\u003cp>In a comment to Im's post, Haggie (one name, like Madonna) accused Secret San Francisco of catering to \"lazy suburb dweller[s]\" trolling websites for cool food scenes to muck up. While it's pretty far-fetched to claim that \"anyone...[living] in San Francisco knows about the secret spots\" already, Haggie does have a point, albeit one couched in excessively feisty lingo. Since witnessing a half-block line curling along the pavement outside of Lung Shan on a Thursday evening at 5:35 p.m. nearly eight months ago, I have not even tried to go to Mission Street Food -- not because I think popularity has dulled the value or coolness of the operation's goals in the slightest, but because I don't like to wait. Waiting might not be a problem anymore. And I could always make a reservation, I guess, but just remembering the line makes me think of crowds, which I don't like -- and suddenly the idea of going starts feeling like an ordeal to weather.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One problem with Secret San Francisco's Facebook page is the fact that restaurant owners post on it about events happening at their own establishments. That is sort of lame, just on principle. I won't mention any of the names I recognized, but I have seen a few things written by a few people probably largely interested in generating business for themselves, not spreading the wealth of shared experience. Likewise, incidentally, some of the exuberant laudatory posts regarding bands I have never ever heard of come off as plants by members, friends of members, or girlfriends or boyfriends of members. The thing has been around for a few weeks and it's already nearly as tainted as Yelp, that dinosaur of a site \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/detail?blogid=26&entry_id=28020\">plagued\u003c/a> by posters grubbing for freebies by way of harsh critiques -- many of which seem far-fetched. On Yelp, after all, a reviewer might give a pupusa place two stars and claim a general deep-seated aversion to pupusas as sole cause for the expressed discontent. \u003c/p>\n\u003cp>The Internet insists on constantly providing us with new ways of searching out, organizing, and assessing the stuff we like to do in the city. Restaurants, bars, grocery stores, and street carts enjoy an absurd amount of attention on Twitter, Chowhound message-boards, assorted iPhone apps, \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a> (along with less ubiquitous electronic bulletins), and of course, now Secret San Francisco. The subjects are not necessarily new, but the channels of communication are configured differently with each innovation and trend. I don't want to blame them for all of the potential problems associated with the rampant sharing of the city's secrets. The real problem is that people have too much time on their hands, and they're choosing to spend it online, telling everyone they can about what they like and do not like. In addition to actually working at work, getting exercise, and playing with their kids, people should walk around and physically see the city for something other than a flickering stew of html, updates, messages, and links. \u003c/p>\n\u003cp>As a writer who masquerades as a blogger, I frequently fall prey to the tendency. On a daily basis, I must look for fresh topics to cover, and sometimes that leads me to rely too much on the Internet's ever-changing spectrum of social networking possibilities for inspiration. Someone reports something -- a secret, maybe -- and it ricochets off of other websites. It's linked, and re-linked, Tweeted, and re-Tweeted, posted, and re-posted. Writers here and there lackadaisically re-write the news as fresh content for a site, and the process starts again and again with slightly different slants each time. Within 24 hours, the secret is out like a light, nearly all bases are covered, and the story is as dead as a slab of fish on ice -- all thanks to the publicity pinball machine. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At times, I wonder how my very minor contributions to the maelstrom affect restaurants and businesses. I'll walk past a restaurant and think: Wow, I'm here, for the first time; I wrote about their egg salad special last week -- I wonder if they're selling more egg salad now. I'd just as soon turn off the computer and poke around the city and write about what I uncover. When content is required to circulate so rapidly, that vein of information-gathering is inefficient. Though I do my best, I wouldn't have time to do laundry if I relied upon it solely. At the same time, it's much more satisfying that way. When I moved here in 2002, San Francisco was a different city. That wasn't long ago, but the way I learned the city then -- specifically food to seek out -- was through people I met at parties, book club, work, and pick-up basketball games. I read the newspaper food sections and hit up Yelp from time to time, but I also just talked to people and visited the restaurants they recommended -- places like \u003ca href=\"http://www.yelp.com/biz/el-zocalo-san-francisco\">El Zocolo\u003c/a> and the now-defunct \u003ca href=\"http://chowhound.chow.com/topics/17611/\">Lorca\u003c/a>. Doing so made me a more social person. It made me attack the city so as to eat what I heard was worth eating. The secrets I've amassed that way have stuck with me the longest, probably because I have faces, stories, and voices to go with them. They are ones I share with others -- in conversation, whenever possible.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/secret-cartoon500.jpg\" alt=\"secret cartoon\" title=\"secret cartoon\" width=\"500\" height=\"458\" class=\"alignnone size-full wp-image-10786\">\u003cbr>\nLast week, Bay Area Bites blogger Stephanie Im \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/17/not-so-secret-san-francisco/\">called attention\u003c/a> to Secret San Francisco's popular \u003ca href=\"http://www.facebook.com/group.php?gid=303061190944&ref=ts\">Facebook\u003c/a> presence. A few days before Im's post appeared, I myself joined the group with a few lazy clicks, galvanized into action by the droves of friends doing the same. At least, with its relentless updates regarding their statuses, Facebook made me feel like I was part of a movement. \"Is it because we all love a juicy secret? Is it because we're bored?\" wondered Im in her piece. \"Perhaps we gravitate to these projects because they exude a sense of authenticity, of being 'in the know,' and part of something special and communal,\" she continued. \"Or, it could simply be...some things are just too good to keep to ourselves.\" \u003c/p>\n\u003cp>Im listed the Iso Rabins-curated \u003ca href=\"http://foragesf.wordpress.com/2009/12/15/the-market-is-happening/\">Underground Farmers Markets\u003c/a>, \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a>'s feasts at Lung Shan, and all manner of street carts as the sorts of secrets worth shouting around, but those examples might as well be echos -- almost old news to studious, Internet-savvy members of the eats-frenzied populous. At this point, despite their youth and D.I.Y. ethos, they are institutions, pillars of the city's mainstream, well-documented food culture. Still, regardless of your personal familiarity with Im's suggestions, Secret San Francisco makes its mission clear enough: \"Share San Francisco's secrets! Post any lesser known great places to see in San Francisco. Please give details of how we can locate it and what makes it a hidden gem.\" \u003c/p>\n\u003cp>A certain variety of hard-charging food sleuth elitist loves dropping a rarified knowledge of the city's unheralded offerings. Another group of elitists takes no less pleasure in heaping abuse on the first for drawing attention to the sneaky little places they covet for themselves. Occasionally, they invade Secret San Francisco's Facebook page. The best naysayers employ deadpan sarcasm. One suggests Burger King for a great hamburger; another celebrates a little grocery store called Safeway. Some however directly criticize eager posters for sharing too much, operating under the not unreasonable logic that widespread publicity on behalf of something unknown tends to make that thing known pretty well very quickly. What if your favorite bowl of pho suddenly became half the city's favorite too? Would it suddenly start tasting a little bland and watery? Would you tell yourself that the cook was slipping? Would you maybe start believing that he'd gotten so drunk on the fame Facebook had brought his pho, that he'd -- with pungent irony -- neglected to keep preparing it with quality in mind? Or would you still love that pho but merely hate the swiftly forming crowds -- lines of pho-fanatics at the door, arriving earlier and earlier each morning, leaning against the cafe's glass windows, poking away at iPhones, waiting for the sign to flip. With their incessant chatter and their rows of white order tickets fluttering in the kitchen window, the people on the sidewalk swarming in -- presumably without jobs to attend, errands to run, or any otherwise consuming pursuits -- would scuttle your plans for timely lunch-break repasts. You'd stop going altogether. The cafe would start selling its pho at a stand outside the Ferry Building on Saturday mornings. The price would double. Amanda Gold would write about it. You'd find another favorite pho spot, which might or might not be an attention-seeking copy of the one you started out loving in the first place. \u003c/p>\n\u003cp>To shuffle in a music world hypothetical: If guttural blips, synthetic gurgles, and ambient drones suddenly enjoyed broad popularity, and noise bands displaced Jay-Z, The Killers, and Coldplay at the top of the charts, would the bands' old fans -- \u003ca href=\"http://www.aquariusrecords.org/\">Aquarius Records\u003c/a> employees, mostly -- take solace in the Black Eyed Peas, by now a fringe retro-pop act struggling to pack Bottom of the Hill on forays through the Bay Area? Probably not, but people stressing out over the decreased edginess of what they consume -- whether it be music or a bowl of pho -- tend to be overly concerned with how their consumption patterns reflect upon them as people -- at least, no less concerned than those who fire up the laptop every time they trip over a good sandwich. \u003c/p>\n\u003cp>In a comment to Im's post, Haggie (one name, like Madonna) accused Secret San Francisco of catering to \"lazy suburb dweller[s]\" trolling websites for cool food scenes to muck up. While it's pretty far-fetched to claim that \"anyone...[living] in San Francisco knows about the secret spots\" already, Haggie does have a point, albeit one couched in excessively feisty lingo. Since witnessing a half-block line curling along the pavement outside of Lung Shan on a Thursday evening at 5:35 p.m. nearly eight months ago, I have not even tried to go to Mission Street Food -- not because I think popularity has dulled the value or coolness of the operation's goals in the slightest, but because I don't like to wait. Waiting might not be a problem anymore. And I could always make a reservation, I guess, but just remembering the line makes me think of crowds, which I don't like -- and suddenly the idea of going starts feeling like an ordeal to weather.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One problem with Secret San Francisco's Facebook page is the fact that restaurant owners post on it about events happening at their own establishments. That is sort of lame, just on principle. I won't mention any of the names I recognized, but I have seen a few things written by a few people probably largely interested in generating business for themselves, not spreading the wealth of shared experience. Likewise, incidentally, some of the exuberant laudatory posts regarding bands I have never ever heard of come off as plants by members, friends of members, or girlfriends or boyfriends of members. The thing has been around for a few weeks and it's already nearly as tainted as Yelp, that dinosaur of a site \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/detail?blogid=26&entry_id=28020\">plagued\u003c/a> by posters grubbing for freebies by way of harsh critiques -- many of which seem far-fetched. On Yelp, after all, a reviewer might give a pupusa place two stars and claim a general deep-seated aversion to pupusas as sole cause for the expressed discontent. \u003c/p>\n\u003cp>The Internet insists on constantly providing us with new ways of searching out, organizing, and assessing the stuff we like to do in the city. Restaurants, bars, grocery stores, and street carts enjoy an absurd amount of attention on Twitter, Chowhound message-boards, assorted iPhone apps, \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a> (along with less ubiquitous electronic bulletins), and of course, now Secret San Francisco. The subjects are not necessarily new, but the channels of communication are configured differently with each innovation and trend. I don't want to blame them for all of the potential problems associated with the rampant sharing of the city's secrets. The real problem is that people have too much time on their hands, and they're choosing to spend it online, telling everyone they can about what they like and do not like. In addition to actually working at work, getting exercise, and playing with their kids, people should walk around and physically see the city for something other than a flickering stew of html, updates, messages, and links. \u003c/p>\n\u003cp>As a writer who masquerades as a blogger, I frequently fall prey to the tendency. On a daily basis, I must look for fresh topics to cover, and sometimes that leads me to rely too much on the Internet's ever-changing spectrum of social networking possibilities for inspiration. Someone reports something -- a secret, maybe -- and it ricochets off of other websites. It's linked, and re-linked, Tweeted, and re-Tweeted, posted, and re-posted. Writers here and there lackadaisically re-write the news as fresh content for a site, and the process starts again and again with slightly different slants each time. Within 24 hours, the secret is out like a light, nearly all bases are covered, and the story is as dead as a slab of fish on ice -- all thanks to the publicity pinball machine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At times, I wonder how my very minor contributions to the maelstrom affect restaurants and businesses. I'll walk past a restaurant and think: Wow, I'm here, for the first time; I wrote about their egg salad special last week -- I wonder if they're selling more egg salad now. I'd just as soon turn off the computer and poke around the city and write about what I uncover. When content is required to circulate so rapidly, that vein of information-gathering is inefficient. Though I do my best, I wouldn't have time to do laundry if I relied upon it solely. At the same time, it's much more satisfying that way. When I moved here in 2002, San Francisco was a different city. That wasn't long ago, but the way I learned the city then -- specifically food to seek out -- was through people I met at parties, book club, work, and pick-up basketball games. I read the newspaper food sections and hit up Yelp from time to time, but I also just talked to people and visited the restaurants they recommended -- places like \u003ca href=\"http://www.yelp.com/biz/el-zocalo-san-francisco\">El Zocolo\u003c/a> and the now-defunct \u003ca href=\"http://chowhound.chow.com/topics/17611/\">Lorca\u003c/a>. Doing so made me a more social person. It made me attack the city so as to eat what I heard was worth eating. The secrets I've amassed that way have stuck with me the longest, probably because I have faces, stories, and voices to go with them. They are ones I share with others -- in conversation, whenever possible.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.facebook.com/home.php?#!/group.php?gid=303061190944&ref=ts\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/secretsf.jpg\" alt=\"Secret San Francisco\" title=\"Secret San Francisco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10643\">\u003c/a>\u003cbr>\n\u003cem>Sshhh…don't tell!\u003c/em>\u003c/p>\n\u003cp>When I started procrastinating about an hour ago, Facebook group \u003ca href=\"http://www.facebook.com/home.php?#!/group.php?gid=303061190944&ref=ts\">Secret San Francisco\u003c/a> was at 42,654 members. Now, it's at 43,736 members. A mere 10 days ago, it was just a glint in Jamie Quint's eye. \u003c/p>\n\u003cp>The 24-year-old entrepreneur started this group based on the model of \u003ca href=\"http://eu.techcrunch.com/2010/02/07/startup-to-launch-after-secret-london-facebook-group-amasses-180000/\">Secret London\u003c/a>, which went from zero to 180,000 members in under 20 days. The group is an open forum for people to spill San Francisco's best kept secrets, from restaurants and bars, to events, shows, and random cool things to do.\u003c/p>\n\u003cp>Discussion boards contain threads on topics like \u003cem>Best Sandwich\u003c/em>, \u003cem>Best Brunch (for foodies not alchies)\u003c/em>, and \u003cem>Best Outdoor Workout\u003c/em>…to burn off all those carbs and eggs benedicts. There is even a brief diatribe that ensues when an out-of-towner catastrophically requests some good tips on where to go when she visits \"Frisco\" this summer. Eeek. Poor thing won't be uttering that jaunty little nickname for a long time.\u003c/p>\n\u003cp>There is a lot of noise on the Wall, but search and you are bound to happen upon a hidden gem or two, and get inspired to plan an excursion the next time you have a free weekend. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, I know we all love the Internet and everything, but still…it is remarkable how popular this group has become in such a short time. Is it because we all love a juicy secret? Is it because we're bored? Or because Yelp reviews are too hiply cryptic to understand sometimes? \u003c/p>\n\u003cp>In a time and place where Twitter-roving street food carts are the new speakeasies, slinging \u003ca href=\"http://twitter.com/kungFuTacos\">Kung Fu Tacos\u003c/a> and \u003ca href=\"http://twitter.com/SexySoupCart\">Sexy Soup\u003c/a> to the masses willing to seek them out, \"underground\" is the new black, and \"secret\" is the new twenty.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-SF-Underground-Farmers-Market-065.jpg\" alt=\"SF Underground Farmers Market, 01.28.10\" title=\"SF Underground Farmers Market, 01.28.10\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10644\">\u003cbr>\n\u003cem>SF Underground Farmers Market, 01.28.10\u003c/em>\u003c/p>\n\u003cp>Just ask any one of the hundreds of kombucha-thirsty flavor-ravers who turned out for the \u003ca href=\"http://foragesf.wordpress.com/2010/01/21/sf-underground-farmers-market-is-back-2/\">Underground Farmers Market\u003c/a> last month. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-Mission-Street-Food-064.jpg\" alt=\"Mission Street Food, 01.28.10\" title=\"Mission Street Food, 01.28.10\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10646\">\u003cbr>\n\u003cem>Mission Street Food, 01.28.10\u003c/em>\u003c/p>\n\u003cp>Or walk by \u003cstrong>Lung Shan\u003c/strong> on a Thursday or Saturday night, when an unassuming Chinese restaurant turns into the packed, twinkle-lit, pop-up restaurant, \u003ca href=\"http://www.nytimes.com/2010/02/12/dining/12sfdine.html\">Mission Street Food\u003c/a>. \u003c/p>\n\u003cp>Perhaps we gravitate to these projects because they exude a sense of authenticity, of being \"in the know\", and part of something special and communal. Or, it could simply be...some things are just too good to keep to ourselves.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-SF-Underground-Farmers-Market-011.jpg\" alt=\"Flavor-ravers, SF Underground Farmers Market\" title=\"Flavor-ravers, SF Underground Farmers Market\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10645\">\u003cbr>\n\u003cem>Flavor-ravers, SF Underground Farmers Market\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Secret San Francisco Facebook Group\u003c/strong>\u003cbr>\nIf you're interested in receiving a weekly digest of the best posts on Secret SF in your email, you can \u003ca href=\"https://jamiequint.wufoo.com/forms/join-the-secret-san-francisco-mailing-list/\">sign up here\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.facebook.com/home.php?#!/group.php?gid=303061190944&ref=ts\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/secretsf.jpg\" alt=\"Secret San Francisco\" title=\"Secret San Francisco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10643\">\u003c/a>\u003cbr>\n\u003cem>Sshhh…don't tell!\u003c/em>\u003c/p>\n\u003cp>When I started procrastinating about an hour ago, Facebook group \u003ca href=\"http://www.facebook.com/home.php?#!/group.php?gid=303061190944&ref=ts\">Secret San Francisco\u003c/a> was at 42,654 members. Now, it's at 43,736 members. A mere 10 days ago, it was just a glint in Jamie Quint's eye. \u003c/p>\n\u003cp>The 24-year-old entrepreneur started this group based on the model of \u003ca href=\"http://eu.techcrunch.com/2010/02/07/startup-to-launch-after-secret-london-facebook-group-amasses-180000/\">Secret London\u003c/a>, which went from zero to 180,000 members in under 20 days. The group is an open forum for people to spill San Francisco's best kept secrets, from restaurants and bars, to events, shows, and random cool things to do.\u003c/p>\n\u003cp>Discussion boards contain threads on topics like \u003cem>Best Sandwich\u003c/em>, \u003cem>Best Brunch (for foodies not alchies)\u003c/em>, and \u003cem>Best Outdoor Workout\u003c/em>…to burn off all those carbs and eggs benedicts. There is even a brief diatribe that ensues when an out-of-towner catastrophically requests some good tips on where to go when she visits \"Frisco\" this summer. Eeek. Poor thing won't be uttering that jaunty little nickname for a long time.\u003c/p>\n\u003cp>There is a lot of noise on the Wall, but search and you are bound to happen upon a hidden gem or two, and get inspired to plan an excursion the next time you have a free weekend. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, I know we all love the Internet and everything, but still…it is remarkable how popular this group has become in such a short time. Is it because we all love a juicy secret? Is it because we're bored? Or because Yelp reviews are too hiply cryptic to understand sometimes? \u003c/p>\n\u003cp>In a time and place where Twitter-roving street food carts are the new speakeasies, slinging \u003ca href=\"http://twitter.com/kungFuTacos\">Kung Fu Tacos\u003c/a> and \u003ca href=\"http://twitter.com/SexySoupCart\">Sexy Soup\u003c/a> to the masses willing to seek them out, \"underground\" is the new black, and \"secret\" is the new twenty.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-SF-Underground-Farmers-Market-065.jpg\" alt=\"SF Underground Farmers Market, 01.28.10\" title=\"SF Underground Farmers Market, 01.28.10\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10644\">\u003cbr>\n\u003cem>SF Underground Farmers Market, 01.28.10\u003c/em>\u003c/p>\n\u003cp>Just ask any one of the hundreds of kombucha-thirsty flavor-ravers who turned out for the \u003ca href=\"http://foragesf.wordpress.com/2010/01/21/sf-underground-farmers-market-is-back-2/\">Underground Farmers Market\u003c/a> last month. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-Mission-Street-Food-064.jpg\" alt=\"Mission Street Food, 01.28.10\" title=\"Mission Street Food, 01.28.10\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10646\">\u003cbr>\n\u003cem>Mission Street Food, 01.28.10\u003c/em>\u003c/p>\n\u003cp>Or walk by \u003cstrong>Lung Shan\u003c/strong> on a Thursday or Saturday night, when an unassuming Chinese restaurant turns into the packed, twinkle-lit, pop-up restaurant, \u003ca href=\"http://www.nytimes.com/2010/02/12/dining/12sfdine.html\">Mission Street Food\u003c/a>. \u003c/p>\n\u003cp>Perhaps we gravitate to these projects because they exude a sense of authenticity, of being \"in the know\", and part of something special and communal. Or, it could simply be...some things are just too good to keep to ourselves.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-SF-Underground-Farmers-Market-011.jpg\" alt=\"Flavor-ravers, SF Underground Farmers Market\" title=\"Flavor-ravers, SF Underground Farmers Market\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10645\">\u003cbr>\n\u003cem>Flavor-ravers, SF Underground Farmers Market\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Secret San Francisco Facebook Group\u003c/strong>\u003cbr>\nIf you're interested in receiving a weekly digest of the best posts on Secret SF in your email, you can \u003ca href=\"https://jamiequint.wufoo.com/forms/join-the-secret-san-francisco-mailing-list/\">sign up here\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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