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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/thisweek-set1.jpg\" alt=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" title=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10149\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about restaurants and the recession and underground food markets. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/gSDtPyvrpWg&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>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">Underground Farmers' Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/cutting-corners-tipping-in-a-down-economy/\">Cutting Corners: Tipping in a Down Economy\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/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/procopster\">Michael Procopio\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/dixieday\">Stephanie Rosenbaum\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Iso Rabins at\u003c/strong> \u003ca href=\"http://twitter.com/forageSF\">ForageSF\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cheers-studio.jpg\" alt=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" title=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10151\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Bay Area Bites bloggers, Michael Procopio and Stephanie Rosenbaum join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about restaurants and the recession and underground food markets. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/thisweek-set1.jpg\" alt=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" title=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10149\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about restaurants and the recession and underground food markets. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/gSDtPyvrpWg&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>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">Underground Farmers' Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/cutting-corners-tipping-in-a-down-economy/\">Cutting Corners: Tipping in a Down Economy\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/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/procopster\">Michael Procopio\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/dixieday\">Stephanie Rosenbaum\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Iso Rabins at\u003c/strong> \u003ca href=\"http://twitter.com/forageSF\">ForageSF\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cheers-studio.jpg\" alt=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" title=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10151\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cutting Corners: Tipping in a Down Economy",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n",
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"excerpt": "2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\r\n\r\nHave you taken a look at the list of restaurants that closed their doors in the past year? \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://teaandcookies.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/teaandcookies.png\" alt=\"tea and cookies\" title=\"tea and cookies\" width=\"525\" height=\"335\" class=\"alignnone size-full wp-image-10008\">\u003c/a>\u003cbr>\n\u003cem>Honorable mention, only because the author of \u003ca href=\"http://twitter.com/tea_austen\">Tea & Cookies\u003c/a> splits her time between Seattle and the Bay Area.\u003c/em>\u003c/p>\n\u003cp>Well, after \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/18/eat-read-look-food-websites-worth-your-time/\">my post on food websites\u003c/a> last week I received a surprising response from readers asking why I didn't include more information about blogs, questioning my rationale between blogs and websites, and asking for blog recommendations--specifically local ones. So in a way, this is a continuation of last week's post, a Part 2, blogger-style. And it was surprisingly difficult to put together. I needed to choose some way to narrow down the food blogs I read or the list would get out of control. So after many sleepless nights (I jest), here's the criteria I came up with: \u003c/p>\n\u003cul>\n\u003cli>Must be a Bay Area food blogger\u003c/li>\n\u003cli>Must be on my Google Reader (hey, it’s my post after all, right?)\u003c/li>\n\u003cli>Must write interesting, creative content that's somehow innovative/unique.\u003c/li>\n\u003cli>Cannot be one of the contributors to Bay Area Bites (although some of us have awesome blogs...but I want you to discover someone new this week).\u003c/li>\n\u003cli>Must keep current and produces consistent posts.\u003c/li>\n\u003c/ul>\n\u003cp>So here goes. I realize I'm probably leaving out your roller derby buddy or your girlfriend's sister, but hopefully you'll stumble across something new here that's worth a look. Happy reading. \u003c/p>\n\u003cp>\u003ca href=\"http://locallemons.com/\">local lemons\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://locallemons.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/locallemons.png\" alt=\"local lemons\" title=\"local lemons\" width=\"525\" height=\"309\" class=\"alignnone size-full wp-image-10006\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Originally from Brooklyn, Alison Arevalo moved to Berkeley for a change of pace. Her blog, \u003ca href=\"http://locallemons.com/\">local lemons\u003c/a>, focuses on original, all-natural recipes. Of the recipes and ingredients she chooses, Alison says: \u003c/p>\n\u003cblockquote>\u003cp>\"I take advantage of as much local produce as I can in my recipes. I shop at farmers’ markets in Berkeley and Oakland, while making stops at Berkeley Bowl and Monterey Market. Using organic, unprocessed ingredients is as important to me as shopping locally. When I was living in Brooklyn, Whole Foods or Fairway was my supermarket of choice. Now, even though I live a few blocks from one, Whole Foods is only an afterthought.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are a few things that make her blog an absolute pleasure to read. First, those photos. Good lord. Alison has a brilliant eye for composition, color, and light and you can’t help but become enthralled with each recipe after taking a quick glimpse at each post. Second, her recipes are creative and varied. I was blown away by the 'Fast Food Makeover' series she did recently, where she took typical bad-for-us food that so many of us love and revamped them using organic and local ingredients. Who doesn't love a \u003ca href=\"http://locallemons.com/local_lemons/2009/12/fast-food-slow-homemade-chicken-nuggets.html\">chicken nugget\u003c/a>? Or how about a \u003ca href=\"http://locallemons.com/local_lemons/2010/01/fast-food-slow-filet-o-fish-sandwich.html\">filet of fish sandwich\u003c/a>? Yeah, that's what I thought. I remember when I first started blogging and I posted about how I was trying to find the identity/voice of my blog, struggling with how much personal information to include and where to draw the line. Alison wrote in, encouraging me to do what felt right—whatever I wanted. You can tell she follows her own advice. \u003ca href=\"http://locallemons.com/\">local lemons\u003c/a> is the real deal: a genuine, likeable voice in an increasingly glutted food blogging world.\u003cbr>\n\u003cstrong>Twitter:\u003c/strong>\u003ca href=\"http://twitter.com/locallemons\">@LocalLemons\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eating-sf.com/\">eating/sf\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eating-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/eatingsf.png\" alt=\"eatingsf\" title=\"eatingsf\" width=\"525\" height=\"308\" class=\"alignnone size-full wp-image-10005\">\u003c/a>\u003c/p>\n\u003cp>I'm not totally sure how, but Kasey's blog was one of the first local food blogs I discovered. We have similar taste in recipes and cookbooks and I often notice strange coincidences between what she covers on her blog and what I cover on my own--like how we both made \u003ca href=\"http://www.eating-sf.com/2009/11/brussels-sprouts-and-bacon-and-another.html\">Brussels sprouts\u003c/a> the same week or fell in love with the \u003cem>Ad Hoc Cookbook\u003c/em> around the same time. But, besides the no-fail recipes and clean site-layout, the concept of Kasey's blog makes this a must-read. She's paired up with her husband, \u003ca href=\"http://twitter.com/matthewhickey\">Matt\u003c/a>, who does the \"\u003ca href=\"http://www.musicalpairings.com/\">Musical Pairings\u003c/a>\" portion of the site. I love thinking about food as a sensual experience--and obviously music is much the same way. So it makes perfect sense: when you think about the components of a meal, there's the food but there's also the lighting, the music, and the company you're with. So I've always loved the concept over at \u003ca href=\"http://www.eating-sf.com/\">eating/sf\u003c/a>, and I've discovered some great new artists by reading the blog.\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/kfleisher\">@kfleisher\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nosaladasameal.com/\">No salad as a meal\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nosaladasameal.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/nosaladas.png\" alt=\"no salad as a meal\" title=\"no salad as a meal\" width=\"525\" height=\"313\" class=\"alignnone size-full wp-image-10007\">\u003c/a>\u003c/p>\n\u003cp>Last week, my friend Anthony contacted me to ask if I'd heard about this blog, \u003ca href=\"http://www.nosaladasameal.com/\">No salad as a meal\u003c/a>. Anthony's flirting with the idea of moving to San Francisco, so he's been checking out our food scene, and apparently this was one of the first hits that came up on his Google search. Of course, I replied with a resounding yes. How could you not appreciate a blogger that doesn't fear lugging the ol' DSLR camera into dark restaurants and getting busy? There's even a \u003ca href=\"http://www.nosaladasameal.com/2008/02/about-photography.html\">post about shooting food in dark restaurants\u003c/a> if you're interested in learning the ins and outs of setting up shop at \u003ca href=\"http://coirestaurant.com/\">COI\u003c/a>. So essentially, \u003ca href=\"http://www.nosaladasameal.com/\">No salad as a meal\u003c/a> focuses mainly on detailed restaurant reviews featuring exceptional photos. The author also includes a supplementary section entitled \"Entremets:\" short stories in between meals. Recently one on \u003ca href=\"http://www.nosaladasameal.com/2008/10/entremet-airplane-food.html\">airplane food\u003c/a> caught my eye. This is a great site to explore when your mom's flying into town and you're drawing a blank for dinner ideas. There's a brief \"NO SALAD RECOMMENDS\" list with such favorites as churros at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a> and couscous at \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>. So all in all, it's a fun, visual feast that'll inspire you to try someplace new. The restaurant selection is tastefully culled and the posts are smartly written. What more could you ask for?\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/nosalad\">@nosalad\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.101cookbooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/101-cookbooks.png\" alt=\"101 Cookbooks\" title=\"101 Cookbooks\" width=\"525\" height=\"386\" class=\"alignnone size-full wp-image-10003\">\u003c/a>\u003c/p>\n\u003cp>I can't say enough about \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>, the local food blog where Heidi Swanson writes about \"the recipes that intersect my life, travels, and everyday interests.\" The inspiration behind the site goes a little something like this: Heidi turned around one day and realized she had over 100 cookbooks--it was time to get cooking. Most of the recipes are vegetarian and focus on natural and whole-foods ingredients. From \u003ca href=\"http://www.101cookbooks.com/archives/001561.html\">baked doughnuts\u003c/a> to \u003ca href=\"http://www.101cookbooks.com/archives/panfried-chickpea-salad-recipe.html\">pan-fried chickpea salad\u003c/a>, I've whipped up some amazing meals from Heidi's site. And in addition to her growing recipe collection, \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> was my original inspiration to learn more about food photography. If you take a look at Heidi's blog posts or her book, \u003ca href=\"http://www.amazon.com/Super-Natural-Cooking-Delicious-Incorporate/dp/1587612755\">Super Natural Cooking\u003c/a> (of which she did all of the photos), you'll see why. They photos are actually quite spare without the use of a lot of fancy props, but they're absolutely stunning. She has a way of capturing the essence of each dish with the simplicity of a special bowl, the right light, and the perfect angle. When I'm struggling to think of how to photograph a certain dish for my blog, I often step back and think, what would Heidi do?\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/101Cookbooks\">@101Cookbooks\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chezus.com/\">chez us\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chezus.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/chezus.png\" alt=\"chez us\" title=\"chez us\" width=\"525\" height=\"288\" class=\"alignnone size-full wp-image-10004\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Denise Woodward and Laudalino Ferreira created \u003ca href=\"http://www.chezus.com/\">chez us\u003c/a> from a 20 square-foot \u003cdel datetime=\"2010-01-25T19:22:26+00:00\">apartment\u003c/del> kitchen in the city (which has since changed to 40 square feet). They say: \"We wanted to share with everyone how we live small but still eat big.\" \u003ca href=\"http://www.chezus.com/\">chez us\u003c/a> stands out for a few reasons: their rotating thematic organization and great videos. For example, instead of just listing the recipes under categories like \"Breakfast\" and \"Main Entrée,\" Denise and Laudalino create searchable categories such as \"Easy Eating,\" \"French,\" and \"Portuguese.\" Then there are the videos, where the couple walk their readers through things like making \u003ca href=\"http://www.chezus.com/video/2008/yogurt/making_yogurt.html?KeepThis=true&TB_iframe=true&height=430&width=735\">homemade yogurt\u003c/a> (I want that yogurt machine!) or hearing \u003ca href=\"http://www.chezus.com/2009/03/12/lets-talk-bread/\">Peter Reinhart\u003c/a> talking about bread. The blog's easy to navigate, informative, and has great original content. Anyone whose trying to make a small kitchen work in the city will appreciate what Denise and Laudalino pump out (you can see their \u003ca href=\"http://www.youtube.com/watch?v=fCw0CIz-bDg\">video on creating a pantry\u003c/a> for storage inspiration ideas).\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/chezus\">@chezus\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://teaandcookies.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/teaandcookies.png\" alt=\"tea and cookies\" title=\"tea and cookies\" width=\"525\" height=\"335\" class=\"alignnone size-full wp-image-10008\">\u003c/a>\u003cbr>\n\u003cem>Honorable mention, only because the author of \u003ca href=\"http://twitter.com/tea_austen\">Tea & Cookies\u003c/a> splits her time between Seattle and the Bay Area.\u003c/em>\u003c/p>\n\u003cp>Well, after \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/18/eat-read-look-food-websites-worth-your-time/\">my post on food websites\u003c/a> last week I received a surprising response from readers asking why I didn't include more information about blogs, questioning my rationale between blogs and websites, and asking for blog recommendations--specifically local ones. So in a way, this is a continuation of last week's post, a Part 2, blogger-style. And it was surprisingly difficult to put together. I needed to choose some way to narrow down the food blogs I read or the list would get out of control. So after many sleepless nights (I jest), here's the criteria I came up with: \u003c/p>\n\u003cul>\n\u003cli>Must be a Bay Area food blogger\u003c/li>\n\u003cli>Must be on my Google Reader (hey, it’s my post after all, right?)\u003c/li>\n\u003cli>Must write interesting, creative content that's somehow innovative/unique.\u003c/li>\n\u003cli>Cannot be one of the contributors to Bay Area Bites (although some of us have awesome blogs...but I want you to discover someone new this week).\u003c/li>\n\u003cli>Must keep current and produces consistent posts.\u003c/li>\n\u003c/ul>\n\u003cp>So here goes. I realize I'm probably leaving out your roller derby buddy or your girlfriend's sister, but hopefully you'll stumble across something new here that's worth a look. Happy reading. \u003c/p>\n\u003cp>\u003ca href=\"http://locallemons.com/\">local lemons\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://locallemons.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/locallemons.png\" alt=\"local lemons\" title=\"local lemons\" width=\"525\" height=\"309\" class=\"alignnone size-full wp-image-10006\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Originally from Brooklyn, Alison Arevalo moved to Berkeley for a change of pace. Her blog, \u003ca href=\"http://locallemons.com/\">local lemons\u003c/a>, focuses on original, all-natural recipes. Of the recipes and ingredients she chooses, Alison says: \u003c/p>\n\u003cblockquote>\u003cp>\"I take advantage of as much local produce as I can in my recipes. I shop at farmers’ markets in Berkeley and Oakland, while making stops at Berkeley Bowl and Monterey Market. Using organic, unprocessed ingredients is as important to me as shopping locally. When I was living in Brooklyn, Whole Foods or Fairway was my supermarket of choice. Now, even though I live a few blocks from one, Whole Foods is only an afterthought.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are a few things that make her blog an absolute pleasure to read. First, those photos. Good lord. Alison has a brilliant eye for composition, color, and light and you can’t help but become enthralled with each recipe after taking a quick glimpse at each post. Second, her recipes are creative and varied. I was blown away by the 'Fast Food Makeover' series she did recently, where she took typical bad-for-us food that so many of us love and revamped them using organic and local ingredients. Who doesn't love a \u003ca href=\"http://locallemons.com/local_lemons/2009/12/fast-food-slow-homemade-chicken-nuggets.html\">chicken nugget\u003c/a>? Or how about a \u003ca href=\"http://locallemons.com/local_lemons/2010/01/fast-food-slow-filet-o-fish-sandwich.html\">filet of fish sandwich\u003c/a>? Yeah, that's what I thought. I remember when I first started blogging and I posted about how I was trying to find the identity/voice of my blog, struggling with how much personal information to include and where to draw the line. Alison wrote in, encouraging me to do what felt right—whatever I wanted. You can tell she follows her own advice. \u003ca href=\"http://locallemons.com/\">local lemons\u003c/a> is the real deal: a genuine, likeable voice in an increasingly glutted food blogging world.\u003cbr>\n\u003cstrong>Twitter:\u003c/strong>\u003ca href=\"http://twitter.com/locallemons\">@LocalLemons\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eating-sf.com/\">eating/sf\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eating-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/eatingsf.png\" alt=\"eatingsf\" title=\"eatingsf\" width=\"525\" height=\"308\" class=\"alignnone size-full wp-image-10005\">\u003c/a>\u003c/p>\n\u003cp>I'm not totally sure how, but Kasey's blog was one of the first local food blogs I discovered. We have similar taste in recipes and cookbooks and I often notice strange coincidences between what she covers on her blog and what I cover on my own--like how we both made \u003ca href=\"http://www.eating-sf.com/2009/11/brussels-sprouts-and-bacon-and-another.html\">Brussels sprouts\u003c/a> the same week or fell in love with the \u003cem>Ad Hoc Cookbook\u003c/em> around the same time. But, besides the no-fail recipes and clean site-layout, the concept of Kasey's blog makes this a must-read. She's paired up with her husband, \u003ca href=\"http://twitter.com/matthewhickey\">Matt\u003c/a>, who does the \"\u003ca href=\"http://www.musicalpairings.com/\">Musical Pairings\u003c/a>\" portion of the site. I love thinking about food as a sensual experience--and obviously music is much the same way. So it makes perfect sense: when you think about the components of a meal, there's the food but there's also the lighting, the music, and the company you're with. So I've always loved the concept over at \u003ca href=\"http://www.eating-sf.com/\">eating/sf\u003c/a>, and I've discovered some great new artists by reading the blog.\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/kfleisher\">@kfleisher\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nosaladasameal.com/\">No salad as a meal\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nosaladasameal.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/nosaladas.png\" alt=\"no salad as a meal\" title=\"no salad as a meal\" width=\"525\" height=\"313\" class=\"alignnone size-full wp-image-10007\">\u003c/a>\u003c/p>\n\u003cp>Last week, my friend Anthony contacted me to ask if I'd heard about this blog, \u003ca href=\"http://www.nosaladasameal.com/\">No salad as a meal\u003c/a>. Anthony's flirting with the idea of moving to San Francisco, so he's been checking out our food scene, and apparently this was one of the first hits that came up on his Google search. Of course, I replied with a resounding yes. How could you not appreciate a blogger that doesn't fear lugging the ol' DSLR camera into dark restaurants and getting busy? There's even a \u003ca href=\"http://www.nosaladasameal.com/2008/02/about-photography.html\">post about shooting food in dark restaurants\u003c/a> if you're interested in learning the ins and outs of setting up shop at \u003ca href=\"http://coirestaurant.com/\">COI\u003c/a>. So essentially, \u003ca href=\"http://www.nosaladasameal.com/\">No salad as a meal\u003c/a> focuses mainly on detailed restaurant reviews featuring exceptional photos. The author also includes a supplementary section entitled \"Entremets:\" short stories in between meals. Recently one on \u003ca href=\"http://www.nosaladasameal.com/2008/10/entremet-airplane-food.html\">airplane food\u003c/a> caught my eye. This is a great site to explore when your mom's flying into town and you're drawing a blank for dinner ideas. There's a brief \"NO SALAD RECOMMENDS\" list with such favorites as churros at \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a> and couscous at \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>. So all in all, it's a fun, visual feast that'll inspire you to try someplace new. The restaurant selection is tastefully culled and the posts are smartly written. What more could you ask for?\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/nosalad\">@nosalad\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.101cookbooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/101-cookbooks.png\" alt=\"101 Cookbooks\" title=\"101 Cookbooks\" width=\"525\" height=\"386\" class=\"alignnone size-full wp-image-10003\">\u003c/a>\u003c/p>\n\u003cp>I can't say enough about \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>, the local food blog where Heidi Swanson writes about \"the recipes that intersect my life, travels, and everyday interests.\" The inspiration behind the site goes a little something like this: Heidi turned around one day and realized she had over 100 cookbooks--it was time to get cooking. Most of the recipes are vegetarian and focus on natural and whole-foods ingredients. From \u003ca href=\"http://www.101cookbooks.com/archives/001561.html\">baked doughnuts\u003c/a> to \u003ca href=\"http://www.101cookbooks.com/archives/panfried-chickpea-salad-recipe.html\">pan-fried chickpea salad\u003c/a>, I've whipped up some amazing meals from Heidi's site. And in addition to her growing recipe collection, \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> was my original inspiration to learn more about food photography. If you take a look at Heidi's blog posts or her book, \u003ca href=\"http://www.amazon.com/Super-Natural-Cooking-Delicious-Incorporate/dp/1587612755\">Super Natural Cooking\u003c/a> (of which she did all of the photos), you'll see why. They photos are actually quite spare without the use of a lot of fancy props, but they're absolutely stunning. She has a way of capturing the essence of each dish with the simplicity of a special bowl, the right light, and the perfect angle. When I'm struggling to think of how to photograph a certain dish for my blog, I often step back and think, what would Heidi do?\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/101Cookbooks\">@101Cookbooks\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chezus.com/\">chez us\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chezus.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/chezus.png\" alt=\"chez us\" title=\"chez us\" width=\"525\" height=\"288\" class=\"alignnone size-full wp-image-10004\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Denise Woodward and Laudalino Ferreira created \u003ca href=\"http://www.chezus.com/\">chez us\u003c/a> from a 20 square-foot \u003cdel datetime=\"2010-01-25T19:22:26+00:00\">apartment\u003c/del> kitchen in the city (which has since changed to 40 square feet). They say: \"We wanted to share with everyone how we live small but still eat big.\" \u003ca href=\"http://www.chezus.com/\">chez us\u003c/a> stands out for a few reasons: their rotating thematic organization and great videos. For example, instead of just listing the recipes under categories like \"Breakfast\" and \"Main Entrée,\" Denise and Laudalino create searchable categories such as \"Easy Eating,\" \"French,\" and \"Portuguese.\" Then there are the videos, where the couple walk their readers through things like making \u003ca href=\"http://www.chezus.com/video/2008/yogurt/making_yogurt.html?KeepThis=true&TB_iframe=true&height=430&width=735\">homemade yogurt\u003c/a> (I want that yogurt machine!) or hearing \u003ca href=\"http://www.chezus.com/2009/03/12/lets-talk-bread/\">Peter Reinhart\u003c/a> talking about bread. The blog's easy to navigate, informative, and has great original content. Anyone whose trying to make a small kitchen work in the city will appreciate what Denise and Laudalino pump out (you can see their \u003ca href=\"http://www.youtube.com/watch?v=fCw0CIz-bDg\">video on creating a pantry\u003c/a> for storage inspiration ideas).\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/chezus\">@chezus\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.google.com/search?hl=en&q=food+websites&btnG=Search\">\u003cimg class=\"alignnone size-full wp-image-9752\" title=\"food website google search\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/header.png\" alt=\"food website google search\" width=\"500\" height=\"367\">\u003c/a>\u003c/p>\n\u003cp>On one of the morning talk shows last week, a woman was discussing a New Years resolution to streamline her online life. She lamented how it’d taken over her \"real life,\" and had calculated how many hours she wastes on twitter and facebook alone. I'm sure we've all felt similarly at one time or another, although maybe you're still guilty of whiling away an hour online on the office clock and spending more time catching up with your Google Reader than your significant other. So this week I thought I'd put together a post for you highlighting a few food MVP's--online sites (many of which are local) where each moment you spend drooling, ogling, and researching will be time well spent. I promise.\u003c/p>\n\u003cp>\u003cstrong>Eat\u003c/strong>\u003c/p>\n\u003cp>Food by mail. Certainly something people are warming up to, but there's still some hesitation. With thoughts of honey-baked ham and bad coffeecakes, not everyone's jumping on the wagon. But there are some great sites out there, hand-selecting unique, small-batch products that you can't find at your corner grocery store. From \u003ca href=\"http://www.ranchogordo.com/\">small sites stocking heirloom beans\u003c/a> (love them), to big-box stores with overnight shipping--you can get pretty much whatever your recipe calls for online these days. But local rock-star site, Foodzie and innovative Marx stand out for their diverse products and way in which they foster community by supporting small artisan vendors, blogging about their experiences, and hosting contests and giveaways.\u003c/p>\n\u003cp>\u003ca href=\"http://foodzie.com/\">\u003cimg class=\"alignnone size-full wp-image-9751\" title=\"foodzie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/foodzie.png\" alt=\"foodzie\" width=\"500\" height=\"263\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I can't say enough about \u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a>. First, they're based right here in San Francisco, they're supporting small businesses from all over the country, and every time I sign on I find something cool I'd never heard about. If you're not familiar with the concept, essentially they're an online space, allowing small-time (or bigger-time) vendors to set up a shop. Then buyers purchase directly from these passionate food producers and growers. I've found a few favorite new products like \u003ca href=\"http://alittlebitofsweet.foodzie.com/chocolate-candy/handmade-peanut-butter-cups.html\">handmade peanut butter cups\u003c/a> from the small baking company, a little bit of sweet, and Sunchowder's Emporia unique hand-crafted \u003ca href=\"http://sunchowderjams.foodzie.com/honey-jam/apple-butter.html\">jams\u003c/a> (wrapped in beautiful papers). Their \u003ca href=\"http://foodzie.com/blog/\">blog\u003c/a> has dining recommendations, interviews and recipes, and there's a great \"Discover\" \u003ca href=\"http://foodzie.com/map/\">map that highlights artisan foods\u003c/a> made in and around the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/foodzie\">@foodzie\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.marxfoods.com/products\">\u003cimg class=\"alignnone size-full wp-image-9753\" title=\"Marx Foods \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/marx.png\" alt=\"Marx Foods \" width=\"500\" height=\"319\">\u003c/a>\u003c/p>\n\u003cp>Before 2007, only high-end restaurateurs knew about \u003ca href=\"http://www.marxfoods.com/products\">Marx Foods\u003c/a> as they were essentially a supplier of wholesale, boutique, high-end products. Today, their product line has expanded and is now available to home chefs who can search by categories or ingredients, season, organic/free range etc. Their mission is to find the finest and freshest products, stay on top of food trends, and connect the customer to the food source (by taking out the warehouse/middleman element). Their \"\u003ca href=\"http://www.askmarxfoods.com/\">Foodie FAQ\u003c/a>\" delves into such topics as the spiciness of ghost peppers and freezing live mussels. And they also have a \u003ca href=\"http://marxfood.com/\">blog\u003c/a> where they feature contests and post relevant pieces like \"How to Store Fresh Truffles\" or great recipes (like this one for \u003ca href=\"http://marxfood.com/chile-coconut-crusted-shrimp-recipe/\">chile-coconut crusted shrimp\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/marxfoods\">@marxfoods\u003c/a> and check out their \u003ca href=\"http://www.flickr.com/photos/marxfoods/\">flickr stream\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong>\u003c/p>\n\u003cp>I won't even touch on blogs or online food communities because we all have our favorites and really, that'd be an entirely different post. If you want to know what blogs I read and admire, here's my \u003ca href=\"http://asweetspoonful.com/links\">current link list\u003c/a>. Moving away from blogs, there are a few sites that stand out in my mind for fresh local content and literary voice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablehopper.com/\">\u003cimg class=\"alignnone size-full wp-image-9754\" title=\"tablehopper\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tablehopper.png\" alt=\"tablehopper\" width=\"500\" height=\"286\">\u003c/a>\u003c/p>\n\u003cp>Life is good for Marcia Gagliardi these days. She's currently hitting up the food scene in India and has a book coming out this spring. While I rarely give out my email and subscribe to newsletters and the like, I look forward to every Tuesday afternoon when the \"\u003ca href=\"http://www.tablehopper.com/subscribe/\">hopper\u003c/a>\" arrives in my in-box (online version available on her \u003ca href=\"http://www.tablehopper.com/\">website\u003c/a>). Marcia's voice is light-hearted and humorous. She's sometimes self-deprecating and never takes food too, too seriously. But she's definitely got the inside scoop on the San Francisco dining scene: restaurant closures, changes in ownership, great reviews, and upcoming events. Her rotating \"Ten Places to Eat at Now\" list contains a few of my very favorite spots, and she provides a great free service called \"tip please\" that allows you to enter a bit of information and receive a personalized restaurant recommendation (service temporarily on hold while Marcia travels). She's not paid by restaurants to write a review, she doesn't accept ads, and she doesn't believe in writing negative reviews. She's a genuine voice coming out of the San Francisco food scene.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/tablehopper\">@tablehopper\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://forums.egullet.org/index.php?/forum/201-the-daily-gullet/\">\u003cimg class=\"alignnone size-full wp-image-9749\" title=\"egullet\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/egullet.png\" alt=\"egullet\" width=\"540\" height=\"210\">\u003c/a>\u003c/p>\n\u003cp>With a tagline like: \u003cem>Read. Chew. Discuss\u003c/em>, eGullet has got to be good. There are a few parts to the website. First, they have a popular \u003ca href=\"http://forums.egullet.org/index.php?app=core&module=search&do=active\">forum\u003c/a>, where folks post questions in topics ranging from the best canned tomato soups to where to get dinner in Morristown, New Jersey. But the reason I come to egullet is for \u003ca href=\"http://forums.egullet.org/index.php?/forum/201-the-daily-gullet/\">The Daily Gullet\u003c/a>, the literary journal of the eGullet Society. Here, food writers and editors post longer, more literary pieces such as \"Why Jews Like Chinese Food\" and \"The Frying of Latke 49.\" They're not always recipe-driven like many food blog entries tend to be these days, and are always smartly written. In the online world of short snippets and photos, sometimes it's nice to curl up with the laptop and read an actual essay on food. You get that here.\u003c/p>\n\u003cp>\u003cstrong>Look\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg class=\"alignnone size-full wp-image-9748\" title=\"tastespotting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tastespotting.png\" alt=\"tastespotting\" width=\"500\" height=\"243\">\u003c/a>\u003c/p>\n\u003cp>If you’re a food blogger or a fan of \"food porn,\" you already know \u003ca href=\"http://www.tastespotting.com/\">Tastespotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">Food Gawker\u003c/a> well. If these sites are new to you, the idea is simple: anyone can submit a photo and, if you meet the fairly rigid criteria (focus, composition, exposure and lighting), your picture could be chosen and posted for all to see. For bloggers, it's a great way to drive site traffic because viewers can click on your photo and be routed over to your blog or website for the recipe. For everyone, it’s a fun way to spend a few minutes, seeing what people are cooking and posting, and getting visual inspiration for future forays into the kitchen. If you're looking for a particular recipe or dish, you can search by category, popularity, and date to weed through the tempting photos and find what you're after.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/tastespotting\">@tastespotting\u003c/a>, \u003ca href=\"http://www.twitter.com/foodgawker\">@foodgawker\u003c/a>\u003c/p>\n\u003cp>I\u003ca href=\"http://www.foodspotting.com/\">\u003cimg class=\"alignnone size-full wp-image-9750\" title=\"foodspotting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/foodspotting.png\" alt=\"foodspotting\" width=\"500\" height=\"267\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it. Some of the food blogs I admire and read the most are ones with exceptional photos--sure, people like to read about food, but people \u003cem>really\u003c/em> like to look at food. And that, my friends, is where the genius of \u003ca href=\"http://www.foodspotting.com/\">Foodspotting\u003c/a> enters. Instead of reading restaurant reviews to determine where to find a spicy mole or an authentic macaron, you check out the pictures on your own and judge for yourself.\u003c/p>\n\u003cp>Foodspotting is a new site that's been getting quite a bit of buzz lately for it's relatively genius concept, user-generated content, and clean and use-to-use interface. It's a self-proclaimed \"foodie-powered field guide.\" Essentially, the idea is that when it comes down to it, you don't always care what \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/index\">Michael Bauer\u003c/a> said about your favorite restaurant and researching new spots can make eating a bit more scholarly than it needs to be. So not only do users post photos of their favorite dishes, but Foodspotting has built in an important social element to keep the site fresh, interesting--and even competitive. Here's the nitty gritty (in brief) on how it works. \u003ca href=\"http://www.foodspotting.com/about\">Check out their site\u003c/a> if you'd like more detailed information.\u003c/p>\n\u003cul>\n\u003cli>You see a picture and like it, you \"Want\" it. \"Wants\" are sightings you'd like to try.\u003c/li>\n\u003cli>\"Noms\" are for foods you've tried and loved the best.\u003c/li>\n\u003cli>Champions: people who have spotted food at more places than anyone else.\u003c/li>\n\u003cli>Follow: a little like twitter, you can opt to follow places, dishes, and other Foodspotters you trust to stay in the know on the latest sightings.\u003c/li>\n\u003c/ul>\n\u003cp>I'm particularly excited about this site. It's social functionality makes sense--it's all geared towards helping you find dishes you want to try from all over, getting to know your local scene better, network with others who have similar food interests, and perhaps freshen up those camera skills. In terms of travel and restaurant recommendations, it's a new and entirely visual way to check out a city you're traveling to and discover what looks good there.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/foodspotting\">@foodspotting\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/7x7magazine/tags/fridayflashmob/\">\u003cimg class=\"alignnone size-full wp-image-9760\" title=\"7x7 flickr stream\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/7x7-flickrstream.png\" alt=\"7x7 flickr stream\" width=\"540\" height=\"329\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This past Friday, January 15th at 8 p.m., 7 x 7 magazine hosted what they're calling the \u003cem>Friday Flash Mob\u003c/em>. They encouraged diners, chefs, wait staff, or anyone involved in a restaurant that evening to take a shot of what was going on. From the guys manning the line at Tacoliscious to Chris Cosentino enjoying a quiet moment, it's a look at the kitchens, chefs, and dishes that were happening at the same moment all over the city. I'm a sucker for this stuff. While it's obviously too late to submit a photo (unless you have one from Friday at 8 p.m.), the \u003ca href=\"http://www.flickr.com/photos/7x7magazine/tags/fridayflashmob/\">Flickr photo stream\u003c/a> will be used to help build the magazine's popular February food issue.\u003c/p>\n\n",
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"excerpt": "On one of the morning talk shows last week, a woman was discussing a New Years resolution to streamline her online life. She lamented how it’d taken over her \"real life,\" and had calculated how many hours she wastes on twitter and facebook alone. I'm sure we've all felt similarly at one time or another, although maybe you're still guilty of whiling away an hour online on the office clock and spending more time catching up with your Google Reader than your significant other. So this week I thought I'd put together a post for you highlighting a few food MVP's--online sites (many of which are local) where each moment you spend drooling, ogling, and researching will be time well spent. I promise.",
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"description": "On one of the morning talk shows last week, a woman was discussing a New Years resolution to streamline her online life. She lamented how it’d taken over her "real life," and had calculated how many hours she wastes on twitter and facebook alone. I'm sure we've all felt similarly at one time or another, although maybe you're still guilty of whiling away an hour online on the office clock and spending more time catching up with your Google Reader than your significant other. So this week I thought I'd put together a post for you highlighting a few food MVP's--online sites (many of which are local) where each moment you spend drooling, ogling, and researching will be time well spent. I promise.",
"title": "Eat, Read, Look: Food Websites Worth Your Time | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.google.com/search?hl=en&q=food+websites&btnG=Search\">\u003cimg class=\"alignnone size-full wp-image-9752\" title=\"food website google search\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/header.png\" alt=\"food website google search\" width=\"500\" height=\"367\">\u003c/a>\u003c/p>\n\u003cp>On one of the morning talk shows last week, a woman was discussing a New Years resolution to streamline her online life. She lamented how it’d taken over her \"real life,\" and had calculated how many hours she wastes on twitter and facebook alone. I'm sure we've all felt similarly at one time or another, although maybe you're still guilty of whiling away an hour online on the office clock and spending more time catching up with your Google Reader than your significant other. So this week I thought I'd put together a post for you highlighting a few food MVP's--online sites (many of which are local) where each moment you spend drooling, ogling, and researching will be time well spent. I promise.\u003c/p>\n\u003cp>\u003cstrong>Eat\u003c/strong>\u003c/p>\n\u003cp>Food by mail. Certainly something people are warming up to, but there's still some hesitation. With thoughts of honey-baked ham and bad coffeecakes, not everyone's jumping on the wagon. But there are some great sites out there, hand-selecting unique, small-batch products that you can't find at your corner grocery store. From \u003ca href=\"http://www.ranchogordo.com/\">small sites stocking heirloom beans\u003c/a> (love them), to big-box stores with overnight shipping--you can get pretty much whatever your recipe calls for online these days. But local rock-star site, Foodzie and innovative Marx stand out for their diverse products and way in which they foster community by supporting small artisan vendors, blogging about their experiences, and hosting contests and giveaways.\u003c/p>\n\u003cp>\u003ca href=\"http://foodzie.com/\">\u003cimg class=\"alignnone size-full wp-image-9751\" title=\"foodzie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/foodzie.png\" alt=\"foodzie\" width=\"500\" height=\"263\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I can't say enough about \u003ca href=\"http://foodzie.com/\">Foodzie\u003c/a>. First, they're based right here in San Francisco, they're supporting small businesses from all over the country, and every time I sign on I find something cool I'd never heard about. If you're not familiar with the concept, essentially they're an online space, allowing small-time (or bigger-time) vendors to set up a shop. Then buyers purchase directly from these passionate food producers and growers. I've found a few favorite new products like \u003ca href=\"http://alittlebitofsweet.foodzie.com/chocolate-candy/handmade-peanut-butter-cups.html\">handmade peanut butter cups\u003c/a> from the small baking company, a little bit of sweet, and Sunchowder's Emporia unique hand-crafted \u003ca href=\"http://sunchowderjams.foodzie.com/honey-jam/apple-butter.html\">jams\u003c/a> (wrapped in beautiful papers). Their \u003ca href=\"http://foodzie.com/blog/\">blog\u003c/a> has dining recommendations, interviews and recipes, and there's a great \"Discover\" \u003ca href=\"http://foodzie.com/map/\">map that highlights artisan foods\u003c/a> made in and around the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/foodzie\">@foodzie\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.marxfoods.com/products\">\u003cimg class=\"alignnone size-full wp-image-9753\" title=\"Marx Foods \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/marx.png\" alt=\"Marx Foods \" width=\"500\" height=\"319\">\u003c/a>\u003c/p>\n\u003cp>Before 2007, only high-end restaurateurs knew about \u003ca href=\"http://www.marxfoods.com/products\">Marx Foods\u003c/a> as they were essentially a supplier of wholesale, boutique, high-end products. Today, their product line has expanded and is now available to home chefs who can search by categories or ingredients, season, organic/free range etc. Their mission is to find the finest and freshest products, stay on top of food trends, and connect the customer to the food source (by taking out the warehouse/middleman element). Their \"\u003ca href=\"http://www.askmarxfoods.com/\">Foodie FAQ\u003c/a>\" delves into such topics as the spiciness of ghost peppers and freezing live mussels. And they also have a \u003ca href=\"http://marxfood.com/\">blog\u003c/a> where they feature contests and post relevant pieces like \"How to Store Fresh Truffles\" or great recipes (like this one for \u003ca href=\"http://marxfood.com/chile-coconut-crusted-shrimp-recipe/\">chile-coconut crusted shrimp\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/marxfoods\">@marxfoods\u003c/a> and check out their \u003ca href=\"http://www.flickr.com/photos/marxfoods/\">flickr stream\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong>\u003c/p>\n\u003cp>I won't even touch on blogs or online food communities because we all have our favorites and really, that'd be an entirely different post. If you want to know what blogs I read and admire, here's my \u003ca href=\"http://asweetspoonful.com/links\">current link list\u003c/a>. Moving away from blogs, there are a few sites that stand out in my mind for fresh local content and literary voice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablehopper.com/\">\u003cimg class=\"alignnone size-full wp-image-9754\" title=\"tablehopper\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tablehopper.png\" alt=\"tablehopper\" width=\"500\" height=\"286\">\u003c/a>\u003c/p>\n\u003cp>Life is good for Marcia Gagliardi these days. She's currently hitting up the food scene in India and has a book coming out this spring. While I rarely give out my email and subscribe to newsletters and the like, I look forward to every Tuesday afternoon when the \"\u003ca href=\"http://www.tablehopper.com/subscribe/\">hopper\u003c/a>\" arrives in my in-box (online version available on her \u003ca href=\"http://www.tablehopper.com/\">website\u003c/a>). Marcia's voice is light-hearted and humorous. She's sometimes self-deprecating and never takes food too, too seriously. But she's definitely got the inside scoop on the San Francisco dining scene: restaurant closures, changes in ownership, great reviews, and upcoming events. Her rotating \"Ten Places to Eat at Now\" list contains a few of my very favorite spots, and she provides a great free service called \"tip please\" that allows you to enter a bit of information and receive a personalized restaurant recommendation (service temporarily on hold while Marcia travels). She's not paid by restaurants to write a review, she doesn't accept ads, and she doesn't believe in writing negative reviews. She's a genuine voice coming out of the San Francisco food scene.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/tablehopper\">@tablehopper\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://forums.egullet.org/index.php?/forum/201-the-daily-gullet/\">\u003cimg class=\"alignnone size-full wp-image-9749\" title=\"egullet\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/egullet.png\" alt=\"egullet\" width=\"540\" height=\"210\">\u003c/a>\u003c/p>\n\u003cp>With a tagline like: \u003cem>Read. Chew. Discuss\u003c/em>, eGullet has got to be good. There are a few parts to the website. First, they have a popular \u003ca href=\"http://forums.egullet.org/index.php?app=core&module=search&do=active\">forum\u003c/a>, where folks post questions in topics ranging from the best canned tomato soups to where to get dinner in Morristown, New Jersey. But the reason I come to egullet is for \u003ca href=\"http://forums.egullet.org/index.php?/forum/201-the-daily-gullet/\">The Daily Gullet\u003c/a>, the literary journal of the eGullet Society. Here, food writers and editors post longer, more literary pieces such as \"Why Jews Like Chinese Food\" and \"The Frying of Latke 49.\" They're not always recipe-driven like many food blog entries tend to be these days, and are always smartly written. In the online world of short snippets and photos, sometimes it's nice to curl up with the laptop and read an actual essay on food. You get that here.\u003c/p>\n\u003cp>\u003cstrong>Look\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg class=\"alignnone size-full wp-image-9748\" title=\"tastespotting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/tastespotting.png\" alt=\"tastespotting\" width=\"500\" height=\"243\">\u003c/a>\u003c/p>\n\u003cp>If you’re a food blogger or a fan of \"food porn,\" you already know \u003ca href=\"http://www.tastespotting.com/\">Tastespotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">Food Gawker\u003c/a> well. If these sites are new to you, the idea is simple: anyone can submit a photo and, if you meet the fairly rigid criteria (focus, composition, exposure and lighting), your picture could be chosen and posted for all to see. For bloggers, it's a great way to drive site traffic because viewers can click on your photo and be routed over to your blog or website for the recipe. For everyone, it’s a fun way to spend a few minutes, seeing what people are cooking and posting, and getting visual inspiration for future forays into the kitchen. If you're looking for a particular recipe or dish, you can search by category, popularity, and date to weed through the tempting photos and find what you're after.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/tastespotting\">@tastespotting\u003c/a>, \u003ca href=\"http://www.twitter.com/foodgawker\">@foodgawker\u003c/a>\u003c/p>\n\u003cp>I\u003ca href=\"http://www.foodspotting.com/\">\u003cimg class=\"alignnone size-full wp-image-9750\" title=\"foodspotting\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/foodspotting.png\" alt=\"foodspotting\" width=\"500\" height=\"267\">\u003c/a>\u003c/p>\n\u003cp>I'll admit it. Some of the food blogs I admire and read the most are ones with exceptional photos--sure, people like to read about food, but people \u003cem>really\u003c/em> like to look at food. And that, my friends, is where the genius of \u003ca href=\"http://www.foodspotting.com/\">Foodspotting\u003c/a> enters. Instead of reading restaurant reviews to determine where to find a spicy mole or an authentic macaron, you check out the pictures on your own and judge for yourself.\u003c/p>\n\u003cp>Foodspotting is a new site that's been getting quite a bit of buzz lately for it's relatively genius concept, user-generated content, and clean and use-to-use interface. It's a self-proclaimed \"foodie-powered field guide.\" Essentially, the idea is that when it comes down to it, you don't always care what \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/index\">Michael Bauer\u003c/a> said about your favorite restaurant and researching new spots can make eating a bit more scholarly than it needs to be. So not only do users post photos of their favorite dishes, but Foodspotting has built in an important social element to keep the site fresh, interesting--and even competitive. Here's the nitty gritty (in brief) on how it works. \u003ca href=\"http://www.foodspotting.com/about\">Check out their site\u003c/a> if you'd like more detailed information.\u003c/p>\n\u003cul>\n\u003cli>You see a picture and like it, you \"Want\" it. \"Wants\" are sightings you'd like to try.\u003c/li>\n\u003cli>\"Noms\" are for foods you've tried and loved the best.\u003c/li>\n\u003cli>Champions: people who have spotted food at more places than anyone else.\u003c/li>\n\u003cli>Follow: a little like twitter, you can opt to follow places, dishes, and other Foodspotters you trust to stay in the know on the latest sightings.\u003c/li>\n\u003c/ul>\n\u003cp>I'm particularly excited about this site. It's social functionality makes sense--it's all geared towards helping you find dishes you want to try from all over, getting to know your local scene better, network with others who have similar food interests, and perhaps freshen up those camera skills. In terms of travel and restaurant recommendations, it's a new and entirely visual way to check out a city you're traveling to and discover what looks good there.\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/foodspotting\">@foodspotting\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/7x7magazine/tags/fridayflashmob/\">\u003cimg class=\"alignnone size-full wp-image-9760\" title=\"7x7 flickr stream\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/7x7-flickrstream.png\" alt=\"7x7 flickr stream\" width=\"540\" height=\"329\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This past Friday, January 15th at 8 p.m., 7 x 7 magazine hosted what they're calling the \u003cem>Friday Flash Mob\u003c/em>. They encouraged diners, chefs, wait staff, or anyone involved in a restaurant that evening to take a shot of what was going on. From the guys manning the line at Tacoliscious to Chris Cosentino enjoying a quiet moment, it's a look at the kitchens, chefs, and dishes that were happening at the same moment all over the city. I'm a sucker for this stuff. While it's obviously too late to submit a photo (unless you have one from Friday at 8 p.m.), the \u003ca href=\"http://www.flickr.com/photos/7x7magazine/tags/fridayflashmob/\">Flickr photo stream\u003c/a> will be used to help build the magazine's popular February food issue.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/nytimes-service.jpg\" alt=\"100 Things Restaurant Staffers Should Never Do. By Bruce Buschel\" title=\"100 Things Restaurant Staffers Should Never Do. By Bruce Buschel\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9510\">\u003c/a>\u003cbr>\n\"Never touch a customer (#32).\" \"Do not curse (#45).\" \"Never refuse to substitute one vegetable for another (#20).\" \"Do not play brass bands (#93).\"\u003c/p>\n\u003cp>In late October, as part of his start-up chronicle for the New York Times's You're The Boss blog, Bruce Buschel posted what he called \u003ca href=\"http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/\">\"a modest list of dos and don'ts\" for servers\u003c/a> at the Bridgehampton, N.Y. seafood restaurant he's opening on April Fool's Day. He included the above nuggets, along with 96 others. Far from \"modest,\" the list, laid out in two parts, touched off frantic comment-slinging in New York Times-land. Interest grew as links to the article and rejoinders from \u003ca href=\"http://blog.opentable.com/tag/bruce-buschel/\">far corners\u003c/a> of the food and business blogospheres ping-ponged through Twitter and Facebook. I first saw Buschel's piece on Facebook. The morning of the \u003ca href=\"http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/\">second part's publication\u003c/a> (a week after the first), a friend posted it to his profile and dissed it hard (\"what an asshole\"). A former bus boy at \u003ca href=\"http://www.perseny.com/\">Per Se\u003c/a> and the original \u003ca href=\"http://www.momofuku.com/\">Momofuku\u003c/a> as well as a third year law school student, my friend is familiar with both the industry in question and argument as a general preoccupation. He brought both strands of experience to bear on his brief take. Combing the comments to Buschel's posts, I found that reactions were typically extreme and severe, running the gamut from similarly negative (\"Who died and made this guy the bossy know-it-all?\", for example) to laudatory (\"This should be a must for every server and restaurant employee to memorize.\"). Comment-writers are a special breed. A certain kind of person has the time to read widely, strong opinions on most subjects, and a compulsion to dive into whatever fray they sense forming. Comment-writers rarely stand in for the larger population, just a subset of opinionated comment-writers who happen to have read the same thing. This is especially true when the piece provoking debate appears in the New York Times, a journal of record frequently accused of catering to an elitist readership.\u003c/p>\n\u003cp>In this case, some of the entries -- a hearty portion, actually -- concern a wee wafer of the food and hospitality universe -- nice restaurants for dates, expense accounts, vacations, and special occasions -- specifically, the sorts of places I imagine the writer frequents with more regularity than me. After all, the proprietor of a barbecue restaurant in rural South Carolina would not be compelled to offer olive oil as well as butter with bread (#19), and if some asshole from New York skated through and dumbly asked for it, he'd have to send him on his way -- maybe to Olive Garden, where bread and oil are endless. Buschel anticipates that critique: \"I realize that every deli needs a wisecracking waiter, most pizza joints can handle heavy metal, and burgers always taste better when delivered by a server with tattoos and tongue piercing(s).\" Aside from his frail and stunted knowledge of delis, pizzerias, and burger places, Buschel's advice ostensibly only concerns plans for his own restaurant, an organic vegetable and fish dispensary with nary a hoof nor a feather on the menu; yet the act of publishing his list suggests he thinks it has universal value.\u003c/p>\n\u003cp>Of course, Bruce Buschel doesn't even know what he's doing. He's a novice, you see, a dilettante, something he made sure to lay out in his \u003ca href=\"http://boss.blogs.nytimes.com/2009/09/09/introducing-start-up-chronicle-are-you-nuts/\">very first post\u003c/a>, a question-and-answer session with a hypothetical naysayer. He's never taken an order. He's never been tipped worse than a washroom attendant. His experience with restaurants is limited to dining in them. He's unfettered by an intimate knowledge of the industry. How refreshing! His do's and dont's reflect his own preferences, and perhaps those of his friends; when they're pressed into service at his own establishment, he's assuming diners will feel the same way. I'm not hating on #5. \"Tables should be level without anyone asking.\" Oh god, yes -- shaky tables are the pits. No one wants to spend the first five minutes of any meal anywhere trying to fold a paper towel under a wobbly leg. Others are absurd. For example, if a guest \"goes gaga\" over dish, no server should have to ask the chef for the recipe on the excessively complimentary guest's behalf (#97). The guest should be told to chill out and come back soon.\u003c/p>\n\u003cp>I eat out a lot, both recreationally and professionally, and I have my own preferences too, though I would hesitate to open a restaurant and impose them on guests and employees. I'm a wreck, basically. I send mixed signals. I like to be left alone, for starters, but I hate having an empty glass. Fill it frequently enough and I'll fall asleep before dinner is over. I dread the sight of a beaming server approaching to check in with me. I am sensitive, and I anticipate condescension well before it happens, and I know it happens all the time. Excessively nice servers make me feel bad, like I should go get my food myself and share it with them, maybe feed it to them, bite by bite. I don't like anyone acting like they're catering to my needs, but I don't mind them being catered to just a little bit. I don't care how fine a dining experience is supposed to be; I like to hang my own jacket on the back of my chair and put my napkin in my own lap. And I don't like to have anything to complain about because I can't stand the possibility of conflict -- at least with strangers. I have seen people pitch fits in restaurants over service. Interestingly, my friend who hated Buschel's column is himself a very demanding consumer. In college, hung-over, at a breakfast place, he once sent back a ham-and-Swiss omelette because it came topped with inauthentic white American cheese instead of Emmentaler. A year or two later, he cleared a booth at a Manhattan diner to exchange screams with a waitress after he refused to pay for fries he received and ate but didn't order. He had points to make in both instances, but neither situation would have riled me. A white American omelette is authentic in northern Ohio, and fries are always nice to have. He should have ordered them in the first place and saved the waitress the trouble of guessing he'd probably like eating them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food and service are two very different things intertwined in the dining experience. I'm food-focused, and apart from my admitted quirks, rarely find that service rubs me the wrong way unless the food also sucks. Four years or so ago, I had a strange, sneering server at \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>, but I turned the other cheek. It was full of coppa. On several occasions, my girlfriend and I shifted nervously through meals at the lovable and lamentably late \u003ca href=\"http://www.yelp.com/biz/vogalonga-trattoria-san-francisco\">Vogalonga Trattoria\u003c/a>. Our regular waiter was capable and friendly to me, but strangely, when he took her order, he refused to look at her. He would stare into my eyes awkwardly and ask her what she wanted. How weird, I thought every time it happened, but we still went back. Another time, we waited for a table at \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> for over 45 minutes, and then, upon finally sitting down and ordering, waited once again for an hour before the first scrap of food arrived. I didn't give a shit about the fried chicken by the time it came; I just wanted to bail, which was why it was annoying that the server kept trying to make us eat dessert.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Restaurants love to offer free dessert when something goes wrong with your meal. The idea is to soothe you, and send you off with a sweet taste in your mouth, instead of fuming over the under-cooked chicken you sent back. I don't get it. If I want dessert -- which I usually don't -- I order it. If I don't order it, I'm full. Buschel should add a #101 on the subject: when someone screws up something, comp cocktails instead of dessert. Then again, my lady and I dined at \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> the night before Christmas Eve, and at the conclusion of our meal, received a free dessert -- a lemon panna cotta, I believe. The food that night was great, if a little less stunning than it's been in the past, but this made it better -- even though we'd already had plenty to eat. We had no idea why we'd been selected for such a treat. We saw no quivery cylinders squishing across other plates in the vicinity. They must have known my status, I joked on the way home. Was our server's generosity a random display of holiday spirit? Had we failed to notice something terribly amiss with our meal? We could thing of nothing. Buschel, take note: comp something even when no one screws up -- even if its dessert (#102).\u003c/p>\n\n",
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"excerpt": "In late October, as part of his start-up chronicle for the New York Times's You're The Boss blog, Bruce Buschel posted what he called \"a modest list of dos and don'ts\" for servers at the Bridgehampton, N.Y. seafood restaurant he's opening on April Fool's Day. He included the above nuggets, along with 96 others. Far from \"modest,\" the list, laid out in two parts, touched off frantic comment-slinging in New York Times-land.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/nytimes-service.jpg\" alt=\"100 Things Restaurant Staffers Should Never Do. By Bruce Buschel\" title=\"100 Things Restaurant Staffers Should Never Do. By Bruce Buschel\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9510\">\u003c/a>\u003cbr>\n\"Never touch a customer (#32).\" \"Do not curse (#45).\" \"Never refuse to substitute one vegetable for another (#20).\" \"Do not play brass bands (#93).\"\u003c/p>\n\u003cp>In late October, as part of his start-up chronicle for the New York Times's You're The Boss blog, Bruce Buschel posted what he called \u003ca href=\"http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/\">\"a modest list of dos and don'ts\" for servers\u003c/a> at the Bridgehampton, N.Y. seafood restaurant he's opening on April Fool's Day. He included the above nuggets, along with 96 others. Far from \"modest,\" the list, laid out in two parts, touched off frantic comment-slinging in New York Times-land. Interest grew as links to the article and rejoinders from \u003ca href=\"http://blog.opentable.com/tag/bruce-buschel/\">far corners\u003c/a> of the food and business blogospheres ping-ponged through Twitter and Facebook. I first saw Buschel's piece on Facebook. The morning of the \u003ca href=\"http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/\">second part's publication\u003c/a> (a week after the first), a friend posted it to his profile and dissed it hard (\"what an asshole\"). A former bus boy at \u003ca href=\"http://www.perseny.com/\">Per Se\u003c/a> and the original \u003ca href=\"http://www.momofuku.com/\">Momofuku\u003c/a> as well as a third year law school student, my friend is familiar with both the industry in question and argument as a general preoccupation. He brought both strands of experience to bear on his brief take. Combing the comments to Buschel's posts, I found that reactions were typically extreme and severe, running the gamut from similarly negative (\"Who died and made this guy the bossy know-it-all?\", for example) to laudatory (\"This should be a must for every server and restaurant employee to memorize.\"). Comment-writers are a special breed. A certain kind of person has the time to read widely, strong opinions on most subjects, and a compulsion to dive into whatever fray they sense forming. Comment-writers rarely stand in for the larger population, just a subset of opinionated comment-writers who happen to have read the same thing. This is especially true when the piece provoking debate appears in the New York Times, a journal of record frequently accused of catering to an elitist readership.\u003c/p>\n\u003cp>In this case, some of the entries -- a hearty portion, actually -- concern a wee wafer of the food and hospitality universe -- nice restaurants for dates, expense accounts, vacations, and special occasions -- specifically, the sorts of places I imagine the writer frequents with more regularity than me. After all, the proprietor of a barbecue restaurant in rural South Carolina would not be compelled to offer olive oil as well as butter with bread (#19), and if some asshole from New York skated through and dumbly asked for it, he'd have to send him on his way -- maybe to Olive Garden, where bread and oil are endless. Buschel anticipates that critique: \"I realize that every deli needs a wisecracking waiter, most pizza joints can handle heavy metal, and burgers always taste better when delivered by a server with tattoos and tongue piercing(s).\" Aside from his frail and stunted knowledge of delis, pizzerias, and burger places, Buschel's advice ostensibly only concerns plans for his own restaurant, an organic vegetable and fish dispensary with nary a hoof nor a feather on the menu; yet the act of publishing his list suggests he thinks it has universal value.\u003c/p>\n\u003cp>Of course, Bruce Buschel doesn't even know what he's doing. He's a novice, you see, a dilettante, something he made sure to lay out in his \u003ca href=\"http://boss.blogs.nytimes.com/2009/09/09/introducing-start-up-chronicle-are-you-nuts/\">very first post\u003c/a>, a question-and-answer session with a hypothetical naysayer. He's never taken an order. He's never been tipped worse than a washroom attendant. His experience with restaurants is limited to dining in them. He's unfettered by an intimate knowledge of the industry. How refreshing! His do's and dont's reflect his own preferences, and perhaps those of his friends; when they're pressed into service at his own establishment, he's assuming diners will feel the same way. I'm not hating on #5. \"Tables should be level without anyone asking.\" Oh god, yes -- shaky tables are the pits. No one wants to spend the first five minutes of any meal anywhere trying to fold a paper towel under a wobbly leg. Others are absurd. For example, if a guest \"goes gaga\" over dish, no server should have to ask the chef for the recipe on the excessively complimentary guest's behalf (#97). The guest should be told to chill out and come back soon.\u003c/p>\n\u003cp>I eat out a lot, both recreationally and professionally, and I have my own preferences too, though I would hesitate to open a restaurant and impose them on guests and employees. I'm a wreck, basically. I send mixed signals. I like to be left alone, for starters, but I hate having an empty glass. Fill it frequently enough and I'll fall asleep before dinner is over. I dread the sight of a beaming server approaching to check in with me. I am sensitive, and I anticipate condescension well before it happens, and I know it happens all the time. Excessively nice servers make me feel bad, like I should go get my food myself and share it with them, maybe feed it to them, bite by bite. I don't like anyone acting like they're catering to my needs, but I don't mind them being catered to just a little bit. I don't care how fine a dining experience is supposed to be; I like to hang my own jacket on the back of my chair and put my napkin in my own lap. And I don't like to have anything to complain about because I can't stand the possibility of conflict -- at least with strangers. I have seen people pitch fits in restaurants over service. Interestingly, my friend who hated Buschel's column is himself a very demanding consumer. In college, hung-over, at a breakfast place, he once sent back a ham-and-Swiss omelette because it came topped with inauthentic white American cheese instead of Emmentaler. A year or two later, he cleared a booth at a Manhattan diner to exchange screams with a waitress after he refused to pay for fries he received and ate but didn't order. He had points to make in both instances, but neither situation would have riled me. A white American omelette is authentic in northern Ohio, and fries are always nice to have. He should have ordered them in the first place and saved the waitress the trouble of guessing he'd probably like eating them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food and service are two very different things intertwined in the dining experience. I'm food-focused, and apart from my admitted quirks, rarely find that service rubs me the wrong way unless the food also sucks. Four years or so ago, I had a strange, sneering server at \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>, but I turned the other cheek. It was full of coppa. On several occasions, my girlfriend and I shifted nervously through meals at the lovable and lamentably late \u003ca href=\"http://www.yelp.com/biz/vogalonga-trattoria-san-francisco\">Vogalonga Trattoria\u003c/a>. Our regular waiter was capable and friendly to me, but strangely, when he took her order, he refused to look at her. He would stare into my eyes awkwardly and ask her what she wanted. How weird, I thought every time it happened, but we still went back. Another time, we waited for a table at \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> for over 45 minutes, and then, upon finally sitting down and ordering, waited once again for an hour before the first scrap of food arrived. I didn't give a shit about the fried chicken by the time it came; I just wanted to bail, which was why it was annoying that the server kept trying to make us eat dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Restaurants love to offer free dessert when something goes wrong with your meal. The idea is to soothe you, and send you off with a sweet taste in your mouth, instead of fuming over the under-cooked chicken you sent back. I don't get it. If I want dessert -- which I usually don't -- I order it. If I don't order it, I'm full. Buschel should add a #101 on the subject: when someone screws up something, comp cocktails instead of dessert. Then again, my lady and I dined at \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> the night before Christmas Eve, and at the conclusion of our meal, received a free dessert -- a lemon panna cotta, I believe. The food that night was great, if a little less stunning than it's been in the past, but this made it better -- even though we'd already had plenty to eat. We had no idea why we'd been selected for such a treat. We saw no quivery cylinders squishing across other plates in the vicinity. They must have known my status, I joked on the way home. Was our server's generosity a random display of holiday spirit? Had we failed to notice something terribly amiss with our meal? We could thing of nothing. Buschel, take note: comp something even when no one screws up -- even if its dessert (#102).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spirit Vegetables: What would yours be? ",
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"content": "\u003cp>People cop to having spirit animals. No one carves totem poles anymore but I do know a guy who was once so obsessed with lions that he sewed a frilly yellow felt mane along the hood of his favorite sweat-jacket. During that phase, at parties, he'd roar frequently, with the hood up and curled around his head. As for me, I'm not sure. A girlfriend once told me I reminded her of a \"big, goofy bird.\" A year later, another described me as cat-like. Cats give me violent sneezing fits, and I'm indifferent to any fowl that hasn't been plucked and braised. In truth, I've never been particularly keen on spirit animals. Some folks realize theirs in meditative visions, and others take a Facebook quiz, but either way, the selection process is deeply flawed. I doubt any shamanistic traveler has journeyed through mystic pathways in search of animal power and encountered a yapping Pomeranian at the end of the line. The problem is obvious: we find human traits in animals both wild and domesticated so easily that seeing ourselves in their skins is no great stretch, and the tendency to telegraph our self-associations is in the end too powerful.\u003c/p>\n\u003cp>What about vegetables? Might we possess vegetable spirits as well as those of animals? Biologically we certainly have much less in common with them. The edible buds, bulbs, seeds, stems, roots, and leaves of plants, vegetables are inanimate and mute. They don't procreate or eat like us, show emotion, or play. Identifying with them in such a personal sense requires a significant suspension of disbelief. When I\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/23/weird-vegetables/\"> interviewed\u003c/a> Eggplant Kohlrabi and Kale Daikon of the scintillating blog \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/23/weird-vegetables/\">Weird Vegetables\u003c/a> back in June, our conversation touched on the issue. We were discussing the polarizing black radish, a vegetable the two had described on their blog as being very \"radish-y,\" meaning of course, that it epitomized, in their eyes, the pungent and peppery traits commonly associated with the radish diaspora. Spurred, I think, by the blog's frequent clever forays into anthropomorphism, I felt suddenly compelled to ask them if people could be \"radish-y\" too. The resulting dialogue chewed up the rest of the interview.\u003c/p>\n\u003cp>In an exchange I edited out of the final transcript, I shared with them the story of a friend from college. In college, I knew this guy -- a great guy, incidentally -- who did a self-help radio show on the student-run station. Ingeniously, the show wasn't about helping those calling in; it was about helping himself. Slighted friends and spurned lovers would get on the air and give him shit, and he, flustered and mortified, would beseech listeners for advice. Anyway, as I told Daikon and Kohlrabi, this fellow once told a pal of mine in a moment of ill-advised candor that she reminded him of an olive -- probably because she's dark-haired, dark-eyed, and a little bitter-seeming until you get to know her. At the time, my friend hated the taste of olives, and recoiled at the fairly terrifying prospect of resembling and evoking something she despised.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/vegtoon500.jpg\" alt=\"Spirit Vegetables vegtoon\" title=\"Spirit Vegetables vegtoon\" width=\"500\" height=\"456\" class=\"alignnone size-full wp-image-8967\">\u003c/p>\n\u003cp>Some vegetables, like potatoes, for example, with their nubs and pits, can sometimes look like people, especially faces. Superficially, people may also take on vaguely vegetal characteristics. With a little imagination and some squinting, the morning commute reveals a lush farm stand of walking, talking veggies: dour wrinkled turnips lugging briefcases, posh little shallots dabbing away with eyeliner, and lanky carrots bopping along to iPods, their plumes of hair flopping delicately back and forth. The possibilities multiply as you dig deeper, drawing arbitrary parallels between human personality traits and properties of vegetables. There is no universal methodology for this kind of cross-kingdom organization, which is naturally part of the fun. When you look at yourself, and then into yourself, and then out again, across the mist-mottled expanse of reds, greens, purples, and browns in a grocery store produce section, or perhaps the big rough bins of a friendly farmer's market purveyor, what suits you best? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two weeks ago, curious to this end, I sent an email out to some area food folks, hope to ensnare a full sack of reactions. The email posed the question (\"If you were a vegetable, which one would you be?\") and left the criteria open-ended. I gathered responses and took stock of the respondents' rationales where they were given. \u003c/p>\n\u003cp>\u003cstrong>Eric Smillie\u003c/strong>, proprietor of the excellently briny Oakland-based blog \u003ca href=\"http://www.awesomepickle.com/\">Awesome Pickle\u003c/a>, would be a green cabbage, because \"they're versatile, they're good for you, and they don't mess around.\" \u003c/p>\n\u003cp>\u003cstrong>Nancy Gammons\u003c/strong> of \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_33.php\">Four Sisters Farms\u003c/a> near Monterey would be purslane. \"It grows anywhere,\" she said: \"[It's] tenacious...very nutritious, and remains humble.\" \u003c/p>\n\u003cp>\u003cstrong>Farmer Joe Shirmer\u003c/strong>, owner of \u003ca href=\"http://dirtygirlproduce.com/\">Dirty Girl Produce\u003c/a> in Santa Cruz, would be red Russian kale. His clod-solid reasoning: \"I would fly under the radar as many would think of me as common or mundane or even boring...but in fact I would be the biggest boldest most bountiful four season bad ass around. Nothing would bring me down. Heat, frost, wind, and drought would all pass me buy and I'd thrive. Tomatoes and beans, pomegranates and mandarin oranges, kiwis and peppers would come and go; I'd just kick back and grow -- the healthiest dude around.\" \u003c/p>\n\u003cp>Wild foods advocate \u003cstrong>Iso Rabins\u003c/strong> of \u003ca href=\"http://www.foragesf.com/\">forageSF\u003c/a> got appropriately fungal with his pick-- a \u003ca href=\"http://en.wikipedia.org/wiki/Matsutake\">matsutake\u003c/a> mushroom. \u003c/p>\n\u003cp>Having filled many bowls at his bean-in happy hours, \u003cstrong>Mark Andrew Gravel\u003c/strong>, the food activist/artist in charge of \u003ca href=\"http://bouwerie.blogspot.com/\">Agrarian Art Lab\u003c/a>, fittingly leaned legume. \"They are thrifty,\" he mused. \"And very satisfying when made well. They seem like a fairly wise vegetable too. Plus they have two sisters that I'm into,\" he added, presumably making a keen historical reference to corn and squash, the crops North American Indian tribes frequently planted in patches as companions to beans. \u003c/p>\n\u003cp>\u003cstrong>Jamie Law\u003c/strong>, Manager of Media Relations and Special Events for \u003ca href=\"http://www.kimptonhotels.com/\">Kimpton Hotels and Restaurants\u003c/a>, would be corn because it's \"versatile (corn meal, raw, cooked a billion different ways), tough, and great in sweet and savory dishes.\"\u003c/p>\n\u003cp>Nearly half a dozen \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> employees weighed in, including one who just had to drop a little \"you are healthy\" at the end of his answer. To share one response, the company's district manager \u003cstrong>Chandra Gilbert\u003c/strong> identified with humble Brussels sprouts: \"Not everyone loves them although those who do love the heck out of them...and you really need to know how to treat them.\" \u003c/p>\n\u003cp>Finally, \u003cstrong>Gayle Pirie\u003c/strong> and \u003cstrong>John Clark\u003c/strong> of \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> came through with chef-ly perspectives. Pirie would be \"the artichoke, for the mild nutty flavor, many green leaves, and a deeply sweet edible heart at the center.\" Clark would be \"celery for its intense rib cage, strength, magnificent versatility, and tender heart with edible leaves, delicious cooked or raw.\" \u003c/p>\n\u003cp>I have included only a sampling, but even from this, enough is clear: nearly all of the respondents associate themselves with vegetables they prize for eating and cooking. Some, like Smillie and Gilbert, also allude to looking for themselves in the vegetables they adore, perhaps coveting those vegetables' traits as their own, viewing them as vessels for whatever meanings they might infer. Brussels sprouts, for example, are divisive. They are, as Gilbert suggested, a little hard to love; they're so often taken in the wrong context, misinterpreted, and abused. We all have stories about them. They are like difficult people who do good work -- say, a crotchety old civil rights attorney prone to shouting down his secretary and making bad jokes at the wrong times. You can accept them, respect them, and like them immensely, but you can't take them wholly as they are. They have to be prepared well -- shredded for a salad maybe, or roasted whole. They need to be matched with suitable companions to smooth out their harsher aspects -- like bacon, or thyme and mustard. They should be served in the right setting, under the proper circumstances. A lot of vegetables -- along with people -- take some warming up. Until I was 22 or so, I was weird about parsnips. They always struck me as peculiar ghostly characters, like carrots ravaged by \u003ca href=\"http://en.wikipedia.org/wiki/Bunnicula\">Bunnicula\u003c/a>. With their tough skin and fibrous core, parsnips take a little finessing, but they are delightful once melting into a stew or sweetening a tuber puree. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \"I think about things I want to eat and they aren't usually [things] I'd want to be,\" Kohlrabi had said towards the end of our interview, petting a cat as it sidled past along the carpet. At the time, stifling a wicked sneeze, I'd suggested being something no one would eat, but now, the more I think about it, my mind has changed. Me, I would like to be eaten, to give sustenance to others. Since we're speaking metaphorically, consumption would not cut my life short, simply enrich it. In the course of my life, I'd like to help nourish the people I encounter -- whether through art, education, or friendship -- providing of course they're willing to try me. After all, life's too short to be a \u003ca href=\"http://en.wikipedia.org/wiki/Rhubarb\">rhubarb leaf\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>People cop to having spirit animals. No one carves totem poles anymore but I do know a guy who was once so obsessed with lions that he sewed a frilly yellow felt mane along the hood of his favorite sweat-jacket. During that phase, at parties, he'd roar frequently, with the hood up and curled around his head. As for me, I'm not sure. A girlfriend once told me I reminded her of a \"big, goofy bird.\" A year later, another described me as cat-like. Cats give me violent sneezing fits, and I'm indifferent to any fowl that hasn't been plucked and braised. In truth, I've never been particularly keen on spirit animals. Some folks realize theirs in meditative visions, and others take a Facebook quiz, but either way, the selection process is deeply flawed. I doubt any shamanistic traveler has journeyed through mystic pathways in search of animal power and encountered a yapping Pomeranian at the end of the line. The problem is obvious: we find human traits in animals both wild and domesticated so easily that seeing ourselves in their skins is no great stretch, and the tendency to telegraph our self-associations is in the end too powerful.\u003c/p>\n\u003cp>What about vegetables? Might we possess vegetable spirits as well as those of animals? Biologically we certainly have much less in common with them. The edible buds, bulbs, seeds, stems, roots, and leaves of plants, vegetables are inanimate and mute. They don't procreate or eat like us, show emotion, or play. Identifying with them in such a personal sense requires a significant suspension of disbelief. When I\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/23/weird-vegetables/\"> interviewed\u003c/a> Eggplant Kohlrabi and Kale Daikon of the scintillating blog \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/23/weird-vegetables/\">Weird Vegetables\u003c/a> back in June, our conversation touched on the issue. We were discussing the polarizing black radish, a vegetable the two had described on their blog as being very \"radish-y,\" meaning of course, that it epitomized, in their eyes, the pungent and peppery traits commonly associated with the radish diaspora. Spurred, I think, by the blog's frequent clever forays into anthropomorphism, I felt suddenly compelled to ask them if people could be \"radish-y\" too. The resulting dialogue chewed up the rest of the interview.\u003c/p>\n\u003cp>In an exchange I edited out of the final transcript, I shared with them the story of a friend from college. In college, I knew this guy -- a great guy, incidentally -- who did a self-help radio show on the student-run station. Ingeniously, the show wasn't about helping those calling in; it was about helping himself. Slighted friends and spurned lovers would get on the air and give him shit, and he, flustered and mortified, would beseech listeners for advice. Anyway, as I told Daikon and Kohlrabi, this fellow once told a pal of mine in a moment of ill-advised candor that she reminded him of an olive -- probably because she's dark-haired, dark-eyed, and a little bitter-seeming until you get to know her. At the time, my friend hated the taste of olives, and recoiled at the fairly terrifying prospect of resembling and evoking something she despised.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/vegtoon500.jpg\" alt=\"Spirit Vegetables vegtoon\" title=\"Spirit Vegetables vegtoon\" width=\"500\" height=\"456\" class=\"alignnone size-full wp-image-8967\">\u003c/p>\n\u003cp>Some vegetables, like potatoes, for example, with their nubs and pits, can sometimes look like people, especially faces. Superficially, people may also take on vaguely vegetal characteristics. With a little imagination and some squinting, the morning commute reveals a lush farm stand of walking, talking veggies: dour wrinkled turnips lugging briefcases, posh little shallots dabbing away with eyeliner, and lanky carrots bopping along to iPods, their plumes of hair flopping delicately back and forth. The possibilities multiply as you dig deeper, drawing arbitrary parallels between human personality traits and properties of vegetables. There is no universal methodology for this kind of cross-kingdom organization, which is naturally part of the fun. When you look at yourself, and then into yourself, and then out again, across the mist-mottled expanse of reds, greens, purples, and browns in a grocery store produce section, or perhaps the big rough bins of a friendly farmer's market purveyor, what suits you best? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two weeks ago, curious to this end, I sent an email out to some area food folks, hope to ensnare a full sack of reactions. The email posed the question (\"If you were a vegetable, which one would you be?\") and left the criteria open-ended. I gathered responses and took stock of the respondents' rationales where they were given. \u003c/p>\n\u003cp>\u003cstrong>Eric Smillie\u003c/strong>, proprietor of the excellently briny Oakland-based blog \u003ca href=\"http://www.awesomepickle.com/\">Awesome Pickle\u003c/a>, would be a green cabbage, because \"they're versatile, they're good for you, and they don't mess around.\" \u003c/p>\n\u003cp>\u003cstrong>Nancy Gammons\u003c/strong> of \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_33.php\">Four Sisters Farms\u003c/a> near Monterey would be purslane. \"It grows anywhere,\" she said: \"[It's] tenacious...very nutritious, and remains humble.\" \u003c/p>\n\u003cp>\u003cstrong>Farmer Joe Shirmer\u003c/strong>, owner of \u003ca href=\"http://dirtygirlproduce.com/\">Dirty Girl Produce\u003c/a> in Santa Cruz, would be red Russian kale. His clod-solid reasoning: \"I would fly under the radar as many would think of me as common or mundane or even boring...but in fact I would be the biggest boldest most bountiful four season bad ass around. Nothing would bring me down. Heat, frost, wind, and drought would all pass me buy and I'd thrive. Tomatoes and beans, pomegranates and mandarin oranges, kiwis and peppers would come and go; I'd just kick back and grow -- the healthiest dude around.\" \u003c/p>\n\u003cp>Wild foods advocate \u003cstrong>Iso Rabins\u003c/strong> of \u003ca href=\"http://www.foragesf.com/\">forageSF\u003c/a> got appropriately fungal with his pick-- a \u003ca href=\"http://en.wikipedia.org/wiki/Matsutake\">matsutake\u003c/a> mushroom. \u003c/p>\n\u003cp>Having filled many bowls at his bean-in happy hours, \u003cstrong>Mark Andrew Gravel\u003c/strong>, the food activist/artist in charge of \u003ca href=\"http://bouwerie.blogspot.com/\">Agrarian Art Lab\u003c/a>, fittingly leaned legume. \"They are thrifty,\" he mused. \"And very satisfying when made well. They seem like a fairly wise vegetable too. Plus they have two sisters that I'm into,\" he added, presumably making a keen historical reference to corn and squash, the crops North American Indian tribes frequently planted in patches as companions to beans. \u003c/p>\n\u003cp>\u003cstrong>Jamie Law\u003c/strong>, Manager of Media Relations and Special Events for \u003ca href=\"http://www.kimptonhotels.com/\">Kimpton Hotels and Restaurants\u003c/a>, would be corn because it's \"versatile (corn meal, raw, cooked a billion different ways), tough, and great in sweet and savory dishes.\"\u003c/p>\n\u003cp>Nearly half a dozen \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> employees weighed in, including one who just had to drop a little \"you are healthy\" at the end of his answer. To share one response, the company's district manager \u003cstrong>Chandra Gilbert\u003c/strong> identified with humble Brussels sprouts: \"Not everyone loves them although those who do love the heck out of them...and you really need to know how to treat them.\" \u003c/p>\n\u003cp>Finally, \u003cstrong>Gayle Pirie\u003c/strong> and \u003cstrong>John Clark\u003c/strong> of \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> came through with chef-ly perspectives. Pirie would be \"the artichoke, for the mild nutty flavor, many green leaves, and a deeply sweet edible heart at the center.\" Clark would be \"celery for its intense rib cage, strength, magnificent versatility, and tender heart with edible leaves, delicious cooked or raw.\" \u003c/p>\n\u003cp>I have included only a sampling, but even from this, enough is clear: nearly all of the respondents associate themselves with vegetables they prize for eating and cooking. Some, like Smillie and Gilbert, also allude to looking for themselves in the vegetables they adore, perhaps coveting those vegetables' traits as their own, viewing them as vessels for whatever meanings they might infer. Brussels sprouts, for example, are divisive. They are, as Gilbert suggested, a little hard to love; they're so often taken in the wrong context, misinterpreted, and abused. We all have stories about them. They are like difficult people who do good work -- say, a crotchety old civil rights attorney prone to shouting down his secretary and making bad jokes at the wrong times. You can accept them, respect them, and like them immensely, but you can't take them wholly as they are. They have to be prepared well -- shredded for a salad maybe, or roasted whole. They need to be matched with suitable companions to smooth out their harsher aspects -- like bacon, or thyme and mustard. They should be served in the right setting, under the proper circumstances. A lot of vegetables -- along with people -- take some warming up. Until I was 22 or so, I was weird about parsnips. They always struck me as peculiar ghostly characters, like carrots ravaged by \u003ca href=\"http://en.wikipedia.org/wiki/Bunnicula\">Bunnicula\u003c/a>. With their tough skin and fibrous core, parsnips take a little finessing, but they are delightful once melting into a stew or sweetening a tuber puree. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \"I think about things I want to eat and they aren't usually [things] I'd want to be,\" Kohlrabi had said towards the end of our interview, petting a cat as it sidled past along the carpet. At the time, stifling a wicked sneeze, I'd suggested being something no one would eat, but now, the more I think about it, my mind has changed. Me, I would like to be eaten, to give sustenance to others. Since we're speaking metaphorically, consumption would not cut my life short, simply enrich it. In the course of my life, I'd like to help nourish the people I encounter -- whether through art, education, or friendship -- providing of course they're willing to try me. After all, life's too short to be a \u003ca href=\"http://en.wikipedia.org/wiki/Rhubarb\">rhubarb leaf\u003c/a>.\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/24/2009/12/steamykitchencookbookcover_em.jpg\" alt=\"Steamy Kitchen Cookbook\" title=\"Steamy Kitchen Cookbook\" width=\"200\" height=\"189\" class=\"alignnone size-full wp-image-8649\">\u003cbr>\n\u003cem>The Steamy Kitchen Cookbook\u003c/em>\u003c/p>\n\u003cp>\"A girl's gotta eat!\" quips \u003cstrong>Jaden Hair\u003c/strong>, self-taught cook, creator of the popular food blog \u003ca href=\"http://steamykitchen.com/\">Steamy Kitchen\u003c/a>, and most recently, author of \u003cstrong>The Steamy Kitchen Cookbook\u003c/strong>. \u003c/p>\n\u003cp>This is the kind of sass and practicality that makes Jaden's work so enjoyable and relatable. Her new book is dubbed, \"101 Asian Recipes Simple Enough for Tonight's Dinner\" and features fast, simple, and delicious recipes passed down from her mom and inspired by her fellow food bloggers. \u003c/p>\n\u003cp>I first met Jaden at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/28/blogher-food-09/\">BlogHer Food\u003c/a> conference a few months ago, and was struck by her focus, drive, and of course, her sparkling personality. Judging from her expansive multi-media reach (Jaden is workin' it -- not only does she have a blog and book, she also writes a weekly column for the \u003cem>Tampa Tribune\u003c/em> and has a syndicated show on \u003cem>Tampa Bay's CBS10\u003c/em>), it's hard to believe that she's only been at this whole food thing for 2 ½ years. \u003c/p>\n\u003cp>(Other than feeling a little bad about myself) I find inspiration in her hustle. It was a pleasure chatting with Jaden, and I found myself nodding and smiling as her enthusiasm flowed through the phone line. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It wasn't until she moved away from California to a suburb of Tampa, devoid of good Asian markets and her mother's home cooking, that Jaden learned to cook. She earned her culinary degree via a $448.63 cell phone bill, and when I read her dedication on the front page of her book (\"To my Mom, who spent thousands of hours reciting family recipe over the phone...and to my Dad, who patiently translated when our Chinglish didn't suffice.\"), I was reminded of my own inadequate Chinglish...and all the times I called my own mom from the grocery store, or begged her to just \u003cem>estimate\u003c/em> how much soy sauce/rice vinegar/black bean sauce she used in a dish so I could piece together some semblance of a recipe. \u003c/p>\n\u003cp>\u003cstrong>Steamy Kitchen\u003c/strong> honors the passing down of recipes from generation to generation, from friend to friend, and recognizes that in doing so, it becomes more than just a recipe, but a tangible expression of family and community. I love that. I also love that the cookbook lends a real-life perspective on learning how to take what you have available and adapt it to your family meal. And, I love that this is a \"homegrown\" cookbook, written, styled, and photographed by Jaden herself. (True fact, the photos where you see her hands preparing a dish were taken by her 4-year-old son via tripod, wireless remote clicker, and chocolate bribe.)\u003c/p>\n\u003cp>Below is a recipe for \u003cstrong>Firecracker Shrimp\u003c/strong>, straight from \u003cstrong>The Steamy Kitchen Cookbook\u003c/strong>. It is a recipe that has become a regular at Jaden's dinner parties, and she warns, they rarely make it to the table because guests stand in the kitchen snagging them as they cool on the rack. The recipe is originally from \u003cstrong>Rice and Noodles\u003c/strong> by \u003cstrong>Mae Gabriel\u003c/strong>, a blog that inspired Jaden to take food photography seriously.\u003c/p>\n\u003cp>A good indication of the other dishes in The Steamy Kitchen Cookbook, these Firecracker Shrimp are enticing and accessible. And, I'm fairly certain they won't be making it past the cooling rack at my next party either. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/firecracker-shrimp-photo.jpg\" alt=\"Firecracker Shrimp Appetizer\" title=\"Firecracker Shrimp Appetizer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-8647\">\u003cbr>\n\u003cem>Firecracker Shrimp, Photo by Jaden Hair\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Firecracker Shrimp\u003c/strong>\u003cbr>\n\u003cem>From The Steamy Kitchen Cookbook by Jaden Hair\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 tablespoon cornstarch or flour\u003cbr>\n¼ cup water\u003cbr>\n24 medium tail-on shrimp, shelled (leave tails on) and deveined\u003cbr>\n½ teaspoon salt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 cup sweet chilli sauce, divided \u003cem>*Recommended brands: Mae Ploy and Lingham (thicker, spicier and less sweet than Mae Ploy)\u003c/em>\u003cbr>\n12 eggroll or fresh spring roll wrappers, cut in half diagonally and covered with plastic wrap or a damp cloth\u003cbr>\nHigh-heat cooking oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tIn a small bowl, mix the cornstarch with the water to make a slurry.\u003cbr>\n2)\tLay the shrimp flat on a cutting board and using a sharp paring knife, cut a few nicks on the inside curve of the shrimp. Be careful not to cut through the shrimp. Pat the shrimp very dry.\u003cbr>\n3)\tSeason the shrimp with the salt and pepper. Pour ¼ cup of the sweet chilli sauce on a small plate. Hold the shrimp by its tail and dip both sides of the shrimp in the sweet chilli sauce. Avoid getting the tails wet (if the tail of the shrimp is wet with marinade, it will splatter in the hot oil). Let the shrimp marinade for 10 minutes at room temperature.\u003cbr>\n4)\tUse paper towels to pat the shrimp slightly, to soak up the extra marinade. Some of the sticky sweet chilli sauce should still be on the shrimp.\u003cbr>\n5)\tRoll the shrimp in the halved wrappers, following the instructions below.\u003cbr>\n6)\tIn a wok, deep fryer or large sauté pan, add 1 ½ inches of oil and heat it to 375 degrees F. Add the firecracker shrimp a few at a time to the oil and fry until golden brown on each side, about 3 minutes. Drain on a baking rack and serve with a side of sweet chilli sauce for dipping.\u003c/p>\n\u003cp>\u003cem>Option: \u003c/em>Add a thin slice of mango with the shrimp with wrapping to make Firecracker Mango Shrimp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/firecracker-shrimp-wrapoing.jpg\" alt=\"Wrapping firecracker shrimp, step by step\" title=\"Wrapping firecracker shrimp, step by step\" width=\"500\" height=\"150\" class=\"alignnone size-full wp-image-8648\">\u003cbr>\n\u003cem>Step by Step Wrapping\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Rolling the Shrimp Wrapper\u003c/strong>\u003cbr>\n1)\tLay an eggroll or spring roll wrapper on a dry, clean surface as shown. Lay a shrimp with the tail sticking out.\u003cbr>\n2)\tBring the left corner of the wrapper over the shrimp and being rolling left to right. Make sure that you are rolling tightly. As you roll, bring the top corner o the wrapper down and over the shrimp. Again, make sure you leave no open pockets of air. Big air pockets and holes will allow oil to seep in.\u003cbr>\n3)\tContinue rolling towards the right. Dip your finger or a pastry brush into the cornstarch slurry and pain the final corner. Roll to seal. Lay the roll seam side down on a dry plate or tray. Repeat with the rest of the shrimp and wrappers. Keep all uncooked Firecracker Shrimp covered with plastic wrap or barely damp towel.\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/24/2009/12/steamykitchencookbookcover_em.jpg\" alt=\"Steamy Kitchen Cookbook\" title=\"Steamy Kitchen Cookbook\" width=\"200\" height=\"189\" class=\"alignnone size-full wp-image-8649\">\u003cbr>\n\u003cem>The Steamy Kitchen Cookbook\u003c/em>\u003c/p>\n\u003cp>\"A girl's gotta eat!\" quips \u003cstrong>Jaden Hair\u003c/strong>, self-taught cook, creator of the popular food blog \u003ca href=\"http://steamykitchen.com/\">Steamy Kitchen\u003c/a>, and most recently, author of \u003cstrong>The Steamy Kitchen Cookbook\u003c/strong>. \u003c/p>\n\u003cp>This is the kind of sass and practicality that makes Jaden's work so enjoyable and relatable. Her new book is dubbed, \"101 Asian Recipes Simple Enough for Tonight's Dinner\" and features fast, simple, and delicious recipes passed down from her mom and inspired by her fellow food bloggers. \u003c/p>\n\u003cp>I first met Jaden at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/28/blogher-food-09/\">BlogHer Food\u003c/a> conference a few months ago, and was struck by her focus, drive, and of course, her sparkling personality. Judging from her expansive multi-media reach (Jaden is workin' it -- not only does she have a blog and book, she also writes a weekly column for the \u003cem>Tampa Tribune\u003c/em> and has a syndicated show on \u003cem>Tampa Bay's CBS10\u003c/em>), it's hard to believe that she's only been at this whole food thing for 2 ½ years. \u003c/p>\n\u003cp>(Other than feeling a little bad about myself) I find inspiration in her hustle. It was a pleasure chatting with Jaden, and I found myself nodding and smiling as her enthusiasm flowed through the phone line. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It wasn't until she moved away from California to a suburb of Tampa, devoid of good Asian markets and her mother's home cooking, that Jaden learned to cook. She earned her culinary degree via a $448.63 cell phone bill, and when I read her dedication on the front page of her book (\"To my Mom, who spent thousands of hours reciting family recipe over the phone...and to my Dad, who patiently translated when our Chinglish didn't suffice.\"), I was reminded of my own inadequate Chinglish...and all the times I called my own mom from the grocery store, or begged her to just \u003cem>estimate\u003c/em> how much soy sauce/rice vinegar/black bean sauce she used in a dish so I could piece together some semblance of a recipe. \u003c/p>\n\u003cp>\u003cstrong>Steamy Kitchen\u003c/strong> honors the passing down of recipes from generation to generation, from friend to friend, and recognizes that in doing so, it becomes more than just a recipe, but a tangible expression of family and community. I love that. I also love that the cookbook lends a real-life perspective on learning how to take what you have available and adapt it to your family meal. And, I love that this is a \"homegrown\" cookbook, written, styled, and photographed by Jaden herself. (True fact, the photos where you see her hands preparing a dish were taken by her 4-year-old son via tripod, wireless remote clicker, and chocolate bribe.)\u003c/p>\n\u003cp>Below is a recipe for \u003cstrong>Firecracker Shrimp\u003c/strong>, straight from \u003cstrong>The Steamy Kitchen Cookbook\u003c/strong>. It is a recipe that has become a regular at Jaden's dinner parties, and she warns, they rarely make it to the table because guests stand in the kitchen snagging them as they cool on the rack. The recipe is originally from \u003cstrong>Rice and Noodles\u003c/strong> by \u003cstrong>Mae Gabriel\u003c/strong>, a blog that inspired Jaden to take food photography seriously.\u003c/p>\n\u003cp>A good indication of the other dishes in The Steamy Kitchen Cookbook, these Firecracker Shrimp are enticing and accessible. And, I'm fairly certain they won't be making it past the cooling rack at my next party either. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/firecracker-shrimp-photo.jpg\" alt=\"Firecracker Shrimp Appetizer\" title=\"Firecracker Shrimp Appetizer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-8647\">\u003cbr>\n\u003cem>Firecracker Shrimp, Photo by Jaden Hair\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Firecracker Shrimp\u003c/strong>\u003cbr>\n\u003cem>From The Steamy Kitchen Cookbook by Jaden Hair\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6 as appetizer\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 tablespoon cornstarch or flour\u003cbr>\n¼ cup water\u003cbr>\n24 medium tail-on shrimp, shelled (leave tails on) and deveined\u003cbr>\n½ teaspoon salt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 cup sweet chilli sauce, divided \u003cem>*Recommended brands: Mae Ploy and Lingham (thicker, spicier and less sweet than Mae Ploy)\u003c/em>\u003cbr>\n12 eggroll or fresh spring roll wrappers, cut in half diagonally and covered with plastic wrap or a damp cloth\u003cbr>\nHigh-heat cooking oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tIn a small bowl, mix the cornstarch with the water to make a slurry.\u003cbr>\n2)\tLay the shrimp flat on a cutting board and using a sharp paring knife, cut a few nicks on the inside curve of the shrimp. Be careful not to cut through the shrimp. Pat the shrimp very dry.\u003cbr>\n3)\tSeason the shrimp with the salt and pepper. Pour ¼ cup of the sweet chilli sauce on a small plate. Hold the shrimp by its tail and dip both sides of the shrimp in the sweet chilli sauce. Avoid getting the tails wet (if the tail of the shrimp is wet with marinade, it will splatter in the hot oil). Let the shrimp marinade for 10 minutes at room temperature.\u003cbr>\n4)\tUse paper towels to pat the shrimp slightly, to soak up the extra marinade. Some of the sticky sweet chilli sauce should still be on the shrimp.\u003cbr>\n5)\tRoll the shrimp in the halved wrappers, following the instructions below.\u003cbr>\n6)\tIn a wok, deep fryer or large sauté pan, add 1 ½ inches of oil and heat it to 375 degrees F. Add the firecracker shrimp a few at a time to the oil and fry until golden brown on each side, about 3 minutes. Drain on a baking rack and serve with a side of sweet chilli sauce for dipping.\u003c/p>\n\u003cp>\u003cem>Option: \u003c/em>Add a thin slice of mango with the shrimp with wrapping to make Firecracker Mango Shrimp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/firecracker-shrimp-wrapoing.jpg\" alt=\"Wrapping firecracker shrimp, step by step\" title=\"Wrapping firecracker shrimp, step by step\" width=\"500\" height=\"150\" class=\"alignnone size-full wp-image-8648\">\u003cbr>\n\u003cem>Step by Step Wrapping\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Rolling the Shrimp Wrapper\u003c/strong>\u003cbr>\n1)\tLay an eggroll or spring roll wrapper on a dry, clean surface as shown. Lay a shrimp with the tail sticking out.\u003cbr>\n2)\tBring the left corner of the wrapper over the shrimp and being rolling left to right. Make sure that you are rolling tightly. As you roll, bring the top corner o the wrapper down and over the shrimp. Again, make sure you leave no open pockets of air. Big air pockets and holes will allow oil to seep in.\u003cbr>\n3)\tContinue rolling towards the right. Dip your finger or a pastry brush into the cornstarch slurry and pain the final corner. Roll to seal. Lay the roll seam side down on a dry plate or tray. Repeat with the rest of the shrimp and wrappers. Keep all uncooked Firecracker Shrimp covered with plastic wrap or barely damp towel.\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/24/2009/09/grapes5001.jpg\" alt=\"grapes\" title=\"grapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7070\">\u003cbr>\nWhat do you eat when the grapes are ripe? Well, if you're surrounded by vineyards in northern Italy, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. And you call it schiacciata d'uva, which translates, appropriately enough, as \"squashed grape thing.\"\u003c/p>\n\u003cp>But what if you can't get to Italy this autumn? While I was living in New York City, I discovered schiacciata d'uva on the fall menu at the \u003ca href=\"http://www.sullivanstreetbakery.com\">Sullivan Street Bakery\u003c/a>, along with a bunch of other rustic Italian-inspired breads and pastries. I'd walk 8 blocks from my office in Hell's Kitchen to get a slice in a paper bag, then eat all of it on the way back, wiping olive oil from my fingers as I went and wishing I'd bought two. \u003c/p>\n\u003cp>Spring, summer, and winter, I'd make the same walk for a slice of their Roman-style, thin-crust pizzas, topped with mushrooms or celery root, radicchio or potato. And they were good, but fall's grape flatbread was spectacular: pockets of juicy sweetness nestled into chewy, yeasty crust and crumb, accented by the surprising, subtly medicinal-herbal scent of anise. \u003c/p>\n\u003cp>Last time I checked, we had a lot of grapes growing around here. What with all the slick Italian pizza joints around, you'd think we'd be rolling in grape-topped foccacia right about now. But nope: just as New York City has no \u003ca href=\"http://www.zantespizza.com/about.htm\">Indian pizza\u003c/a>, San Francisco has no schiacciata d'uva, as far as I've been able to discover. But, you have yeast, you have grapes, you have flour, sugar, a little anise seed and an inch or so of last night's white wine, and you can make your own. \u003c/p>\n\u003cp>This recipe began from the Focaccia from Genoa recipe in Carol Field's cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811806049/kqedorg-20\"> Focaccia: Simple Breads from the Italian Oven\u003c/a>, further adapted by baker/blogger Jen McAllister, then messed around with in my own kitchen. Jen, who became a friend while we were both living the sweet outer-borough life in NYC (she in Queens, me in Brooklyn), wrote one of my favorite blogs, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>. We shared a similar obsession with making bread, cake, jam, and pie, and an equal enthusiasm for the late Laurie Colwin, out-of-print British cookbooks, and the \u003ca href=\"http://www.writerscolony.org\">Writers' Colony at Dairy Hollow\u003c/a> in Arkansas, where we both did fellowships. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sadly, law school's gain is the blogosphere's loss; she's now out on the West Coast, a good thing, but too busy as a lawyer-to-be to blog much anymore. Happily, though, her site offers a big archive to sift through, including step-by-step pictures of this very \u003ca href=\"http://bakerina.com/prepare_to_meet_your_bake/2005/08/index.html/P50/\">focaccia in action\u003c/a>. \u003c/p>\n\u003cp>But, back to the schiacciata. Given that the word means \"squashed,\" this is a thinner, flatter focaccia than the usual fluffy mattress. It's mostly crust and topping, with just a thin layer of chewy, pull-y crumb inside. Tiny garnet-colored champagne grapes are perfect for this, but most red, blue, or purple seedless grapes would be fine. I wouldn't use Concords or Muscats, though, as they're too sweet and strongly flavored. \u003c/p>\n\u003cp>Unless you have a huge aversion to anything remotely licorice-flavored, don't skip the anise seeds. You don't need a lot of them, but you do need some. If you have some larger-crystal sugar, like turbinado (also sold under the brand name Sugar in the Raw), it adds a pleasant crunch. \u003c/p>\n\u003cp>This is a delicious before-dinner nosh with a little smudge of ripe, oozy tallegio. For breakfast the next morning, I'd warm up a slab in the toaster oven and serve it with some of Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/cowcheese/\">crescenza cheese\u003c/a>, the recipe for which these Marin cheesemakers learned from a small dairy near Milan. Buon appetito!\u003c/p>\n\u003cp>\u003cstrong>Schiacciata d'Uva\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Sponge \u003c/em>\u003cbr>\n1 cup flour\u003cbr>\n2/3 cup lukewarm water\u003cbr>\n1 tsp regular yeast\u003cbr>\n\u003cem>Dough\u003c/em>\u003cbr>\n1/2 cup tepid water\u003cbr>\n1/3 cup olive oil\u003cbr>\n1/3 cup white white\u003cbr>\n2 tsp salt\u003cbr>\n2 1/2 cups flour\u003cbr>\nolive oil for bowl\u003cbr>\n\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 cups grapes, removed from stems\u003cbr>\n1/2 tsp anise seeds, or to taste\u003cbr>\n1-2 tbsp sugar\u003c/p>\n\u003cp>1. To make the sponge, dissolve yeast in a little of the lukewarm water. Add flour to the yeast mixture, then stir in enough water to make a stiff dough. You may not need all the water. \u003c/p>\n\u003cp>2. Cover sponge and let rise until softened and very bubbly, about 2 hours. \u003c/p>\n\u003cp>3. Scoop sponge (it will be sticky and stringy) into the bowl of a stand mixer, if you have one, or into a regular large bowl if not. Using the paddle attachment or a wooden spoon, beat in the water, olive oil, wine, and salt. Add the flour in 3 parts, beating well after each addition. The dough should be fairly slack.\u003c/p>\n\u003cp>4. Using a dough hook, knead until smooth and elastic, about 6 minutes. Or, knead by hand for 10-12 minutes. Try lightly oiling your hands if dough sticks to them. If the dough gets goopy and threatens to wrap around your hands and turn them into enormous gooey dough paws, add a little more flour, but go easy. Better to suffer a little now than to end up with a tight, heavy bread later. \u003c/p>\n\u003cp>5. Swish a couple of teaspoons of olive oil around a big clean bowl. Turn the dough into it, turn to coat, then cover the bowl and let the dough rise in a warmish place for 2 to 3 hours. Because you're using a fairly small amount of yeast, don't expect a big jump at this stage of the game. But it should rise somewhat, and have a nice supple, stretchy texture. \u003c/p>\n\u003cp>6. Lightly oil a large sheet pan, about 10 x 15. Punch down the dough and turn it out onto the sheet pan, spreading and stretching until it is forms a nice even rectangle. Dimple the dough with your fingertips. Brush with 1 tablespoon of olive oil. \u003c/p>\n\u003cp>7. Let dough rise again for another 40 minutes or so. Preheat oven to 425F. Just before baking, dimple the dough again and brush with another tablespoon of oil. Scatter grapes over dough, followed by anise and sugar. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Bake on middle rack for 30-35 minutes, until gently puffed and golden brown. \u003c/p>\n\n",
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"excerpt": "What do you eat during the grape harvest? Well, if you're in northern Italy or California surrounded by vineyards, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/grapes5001.jpg\" alt=\"grapes\" title=\"grapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7070\">\u003cbr>\nWhat do you eat when the grapes are ripe? Well, if you're surrounded by vineyards in northern Italy, you take your grapes and make a \u003cem>merenda,\u003c/em> a snack, by pressing them into focaccia dough, sprinkling on olive oil, sugar, maybe a little anise seed, and baking the whole thing puffy and golden. And you call it schiacciata d'uva, which translates, appropriately enough, as \"squashed grape thing.\"\u003c/p>\n\u003cp>But what if you can't get to Italy this autumn? While I was living in New York City, I discovered schiacciata d'uva on the fall menu at the \u003ca href=\"http://www.sullivanstreetbakery.com\">Sullivan Street Bakery\u003c/a>, along with a bunch of other rustic Italian-inspired breads and pastries. I'd walk 8 blocks from my office in Hell's Kitchen to get a slice in a paper bag, then eat all of it on the way back, wiping olive oil from my fingers as I went and wishing I'd bought two. \u003c/p>\n\u003cp>Spring, summer, and winter, I'd make the same walk for a slice of their Roman-style, thin-crust pizzas, topped with mushrooms or celery root, radicchio or potato. And they were good, but fall's grape flatbread was spectacular: pockets of juicy sweetness nestled into chewy, yeasty crust and crumb, accented by the surprising, subtly medicinal-herbal scent of anise. \u003c/p>\n\u003cp>Last time I checked, we had a lot of grapes growing around here. What with all the slick Italian pizza joints around, you'd think we'd be rolling in grape-topped foccacia right about now. But nope: just as New York City has no \u003ca href=\"http://www.zantespizza.com/about.htm\">Indian pizza\u003c/a>, San Francisco has no schiacciata d'uva, as far as I've been able to discover. But, you have yeast, you have grapes, you have flour, sugar, a little anise seed and an inch or so of last night's white wine, and you can make your own. \u003c/p>\n\u003cp>This recipe began from the Focaccia from Genoa recipe in Carol Field's cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811806049/kqedorg-20\"> Focaccia: Simple Breads from the Italian Oven\u003c/a>, further adapted by baker/blogger Jen McAllister, then messed around with in my own kitchen. Jen, who became a friend while we were both living the sweet outer-borough life in NYC (she in Queens, me in Brooklyn), wrote one of my favorite blogs, \u003ca href=\"http://www.bakerina.com\">Prepare to Meet Your Bakerina\u003c/a>. We shared a similar obsession with making bread, cake, jam, and pie, and an equal enthusiasm for the late Laurie Colwin, out-of-print British cookbooks, and the \u003ca href=\"http://www.writerscolony.org\">Writers' Colony at Dairy Hollow\u003c/a> in Arkansas, where we both did fellowships. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sadly, law school's gain is the blogosphere's loss; she's now out on the West Coast, a good thing, but too busy as a lawyer-to-be to blog much anymore. Happily, though, her site offers a big archive to sift through, including step-by-step pictures of this very \u003ca href=\"http://bakerina.com/prepare_to_meet_your_bake/2005/08/index.html/P50/\">focaccia in action\u003c/a>. \u003c/p>\n\u003cp>But, back to the schiacciata. Given that the word means \"squashed,\" this is a thinner, flatter focaccia than the usual fluffy mattress. It's mostly crust and topping, with just a thin layer of chewy, pull-y crumb inside. Tiny garnet-colored champagne grapes are perfect for this, but most red, blue, or purple seedless grapes would be fine. I wouldn't use Concords or Muscats, though, as they're too sweet and strongly flavored. \u003c/p>\n\u003cp>Unless you have a huge aversion to anything remotely licorice-flavored, don't skip the anise seeds. You don't need a lot of them, but you do need some. If you have some larger-crystal sugar, like turbinado (also sold under the brand name Sugar in the Raw), it adds a pleasant crunch. \u003c/p>\n\u003cp>This is a delicious before-dinner nosh with a little smudge of ripe, oozy tallegio. For breakfast the next morning, I'd warm up a slab in the toaster oven and serve it with some of Bellwether's \u003ca href=\"http://www.bellwetherfarms.com/cowcheese/\">crescenza cheese\u003c/a>, the recipe for which these Marin cheesemakers learned from a small dairy near Milan. Buon appetito!\u003c/p>\n\u003cp>\u003cstrong>Schiacciata d'Uva\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Sponge \u003c/em>\u003cbr>\n1 cup flour\u003cbr>\n2/3 cup lukewarm water\u003cbr>\n1 tsp regular yeast\u003cbr>\n\u003cem>Dough\u003c/em>\u003cbr>\n1/2 cup tepid water\u003cbr>\n1/3 cup olive oil\u003cbr>\n1/3 cup white white\u003cbr>\n2 tsp salt\u003cbr>\n2 1/2 cups flour\u003cbr>\nolive oil for bowl\u003cbr>\n\u003cem>Topping\u003c/em>\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 cups grapes, removed from stems\u003cbr>\n1/2 tsp anise seeds, or to taste\u003cbr>\n1-2 tbsp sugar\u003c/p>\n\u003cp>1. To make the sponge, dissolve yeast in a little of the lukewarm water. Add flour to the yeast mixture, then stir in enough water to make a stiff dough. You may not need all the water. \u003c/p>\n\u003cp>2. Cover sponge and let rise until softened and very bubbly, about 2 hours. \u003c/p>\n\u003cp>3. Scoop sponge (it will be sticky and stringy) into the bowl of a stand mixer, if you have one, or into a regular large bowl if not. Using the paddle attachment or a wooden spoon, beat in the water, olive oil, wine, and salt. Add the flour in 3 parts, beating well after each addition. The dough should be fairly slack.\u003c/p>\n\u003cp>4. Using a dough hook, knead until smooth and elastic, about 6 minutes. Or, knead by hand for 10-12 minutes. Try lightly oiling your hands if dough sticks to them. If the dough gets goopy and threatens to wrap around your hands and turn them into enormous gooey dough paws, add a little more flour, but go easy. Better to suffer a little now than to end up with a tight, heavy bread later. \u003c/p>\n\u003cp>5. Swish a couple of teaspoons of olive oil around a big clean bowl. Turn the dough into it, turn to coat, then cover the bowl and let the dough rise in a warmish place for 2 to 3 hours. Because you're using a fairly small amount of yeast, don't expect a big jump at this stage of the game. But it should rise somewhat, and have a nice supple, stretchy texture. \u003c/p>\n\u003cp>6. Lightly oil a large sheet pan, about 10 x 15. Punch down the dough and turn it out onto the sheet pan, spreading and stretching until it is forms a nice even rectangle. Dimple the dough with your fingertips. Brush with 1 tablespoon of olive oil. \u003c/p>\n\u003cp>7. Let dough rise again for another 40 minutes or so. Preheat oven to 425F. Just before baking, dimple the dough again and brush with another tablespoon of oil. Scatter grapes over dough, followed by anise and sugar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Bake on middle rack for 30-35 minutes, until gently puffed and golden brown. \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/24/2009/09/blogher-food-2009-130.jpg\" alt=\"BlogHer Food '09 Keynote: Ree Drummond, David Lebovitz and Elise Bauer\" title=\"BlogHer Food '09 Keynote: Ree Drummond, David Lebovitz and Elise Bauer\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7052\">\u003cbr>\n\u003ci>BlogHer Food '09 Keynote with Ree Drummond, David Lebovitz and Elise Bauer\u003c/i>\u003c/p>\n\u003cp>Founded in 2005, \u003ca href=\"http://www.blogher.com/\" target=\"_blank\">BlogHer's\u003c/a> mission is to create opportunities for women who blog to pursue exposure, education, community and economic empowerment. Today, it reaches more than 15 million women each month via a Web hub with a listing of over 22,000 blogs by women (ranging from topics on politics, news, and technology, to food, health and family), a publishing network of more than 2500 blog affiliates, and annual conferences like the inaugural \u003ca href=\"http://www.blogher.com/blogher_conference/conf/11/agenda/4%20\" target=\"_blank\">BlogHer Food '09\u003c/a> which took place Saturday, September 26th. \u003c/p>\n\u003cp>I felt giddy as a school girl as I ran my finger down the list of speakers lined up: \u003c/p>\n\u003cp>David Lebovitz, \u003ca href=\"http://www.davidlebovitz.com/%20\">David Lebovitz: Living the Sweet Life in Paris\u003c/a>\u003cbr>\nDiane Cu and Todd Porter, \u003ca href=\"http://www.whiteonricecouple.com/\">White on Rice Couple\u003c/a>\u003cbr>\nElise Bauer, \u003ca href=\"http://simplyrecipes.com/\">Simply Recipes \u003c/a>\u003cbr>\nHeidi Swanson, \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>\u003cbr>\nHelen Dujardin, \u003ca href=\"http://www.mytartelette.com/\">Tartelette\u003c/a>\u003cbr>\nJaden Hair, \u003ca href=\"http://steamykitchen.com/\">Steamy Kitchen\u003c/a>\u003cbr>\nMatt Armendariz, \u003ca href=\"http://mattbites.com/\">Matt Bites \u003c/a>\u003cbr>\nPim Techamuanvivit, \u003ca href=\"http://www.chezpim.com/blogs/2008/12/menu-for-hope-v.html\">Chez Pim/Menu for Hope \u003c/a>\u003cbr>\nRee Drummond, \u003ca href=\"http://thepioneerwoman.com/cooking/\">The Pioneer Woman Cooks \u003c/a>\u003cbr>\n...among others.\u003c/p>\n\u003cp>These are the blogs I turned to for inspiration and guidance when I first decided to create my own. These are the people I looked to and thought, yes, that is what I want to do! To carve out a little space of my own, building my own story with each scrap of experience, word, or crumb I shared with the world. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I sat amongst 300 fellow food writers/bloggers, rapt with attention as our blog crushes talked about the trials and tribulations, joys and inspirations of food blogging, I felt a wonderful sense of community. Regardless of where we were from, what we liked to write about, how long we've been at it, we had at least one thing in common...food. And the inexplicable need to talk about it. \u003c/p>\n\u003cp>And talk we did. \u003c/p>\n\u003cp>The day was divided into three tracks: \u003cstrong>Visual\u003c/strong>, \u003cstrong>Vocation\u003c/strong>, and \u003cstrong>Values\u003c/strong>, with speakers represented from diverse backgrounds and perspectives.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-027.jpg\" alt=\"blogher-food-09-Matt Armendariz and Heidi Swanson\" title=\"blogher-food-09-Matt Armendariz and Heidi Swanson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7044\">\u003cbr>\n\u003ci>\"Developing Your Visual Voice\" -- Matt Armendariz and Heidi Swanson\u003c/i>\u003c/p>\n\u003cp>The Visual Track focused on food photography -- developing your visual voice, basic principles and techniques, and how to take your photography to a new level.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-051.jpg\" alt=\"blogher-food-09-Jaden Hair, Helen Dujardin and Amy Sherman\" title=\"blogher-food-09-Jaden Hair, Helen Dujardin and Amy Sherman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7046\">\u003cbr>\n\u003cem>\"Your blog is great...now what?\" -- Jaden Hair, Helen Dujardin and Amy Sherman\u003c/em>\u003c/p>\n\u003cp>The Vocation Track delved into best practices on building a better blog, blogging as a profession, developing business relationships online and offline, and protecting yourself and your work. Bay Area Bites' very own, \u003cstrong>Amy Sherman\u003c/strong> from \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy\u003c/a> moderated a panel in this track all about letting your blog lead the way to new opportunities. \u003c/p>\n\u003cp>BAB also represented on the Values Track, with \u003cstrong>Jen Maiser\u003c/strong>, the woman behind the \u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge\u003c/a>, leading a discussion on \"The Politics of Food...and Food Blogs\" -- the very deliberate movement to change minds within and about the food industry. This track also explored \"How Food Blogs Can Save the World,\" with discussions on how bloggers can support issues they care about, and how to take that action offline as a volunteer or activist. \u003c/p>\n\u003cp>And, of course, there was food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-037.jpg\" alt=\"blogher-food-09-Rocco DiSpirito\" title=\"blogher-food-09-Rocco DiSpirito\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7045\">\u003cbr>\n\u003cem>Rocco and the lunching ladies\u003c/em>\u003c/p>\n\u003cp>While overcooked pasta for lunch left much to be desired for, it appeared that \u003ca href=\"http://www.roccodispirito.com/\">Rocco DiSpirito\u003c/a> did some damage control with his amped up charm, flying from table to table (dizzying as it may have been).\u003c/p>\n\u003cp>\u003ca href=\"http://tuttifoodie.com/\">TuttiFoodie\u003c/a> and \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a> hit the sweet spot with its \u003ca href=\"http://www.chocolateadventurecontest.com/\">Chocolate Adventure Contest\u003c/a> demo with \u003cstrong>Elizabeth Falkner\u003c/strong>, Executive Chef of \u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a> and \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>. \u003c/p>\n\u003cp>The concept of the Chocolate Adventure Contest is to create an inventive recipe using Scharffen Berger chocolate and least one of their 17 listed \"adventure ingredients.\" Chef Faulkner demonstrated her confectionary prowess by using 11 of them in her \u003cstrong>Chocolate Adventure Box\u003c/strong>, layering all sorts of goodies like homemade pandan-flavored marshmallow, peanut butter, cumin, and corn nuts, among other things. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-083.jpg\" alt=\"blogher-food-2009-Elizabeth Falkner\" title=\"blogher-food-2009-Elizabeth Falkner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7049\">\u003cbr>\n\u003cem>Chef Elizabeth Falkner gets sticky\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-055.jpg\" alt=\"blogher-food-2009-Chocolate Adventure Box\" title=\"blogher-food-2009-Chocolate Adventure Box\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7047\">\u003cbr>\n\u003cem>Chocolate Adventure Box\u003c/em>\u003c/p>\n\u003cp>Now for the fun part…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-097.jpg\" alt=\"blogher-food-2009-chocolate adventure box\" title=\"blogher-food-2009-chocolate adventure box\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7051\">\u003cbr>\n\u003cem>Dive in! (Gudrun from \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a> goes fishing)\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-091.jpg\" alt=\"blogher-food-2009-scharffen berger chocolate adventure contest\" title=\"blogher-food-2009-scharffen berger chocolate adventure contest\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7050\">\u003cbr>\n\u003cem>Yeaup, really get in there (Photo credit: Amy Wilson, \u003ca href=\"http://www.streaminggourmet.com/\">Streaming Gourmet\u003c/a>) \u003c/em>\u003c/p>\n\u003cp>After we were sufficiently sugar-high, the Closing Keynote treated us to an open discussion with \u003cstrong>Elise Bauer\u003c/strong>, \u003cstrong>Ree Drummond\u003c/strong> and \u003cstrong>David Lebovitz\u003c/strong> -- three accomplished bloggers who have been at this a while. With very different styles and approaches to blogging, it was interesting to hear how they responded to similar challenges of sustaining momentum and avoiding burnout. It was also reassuring to hear that 1 post typically takes them anywhere from 4-6 hours to complete...and that it doesn't always come easy to them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-160.jpg\" alt=\"blogher-food-2009-Todd Porter, Diane Cu and David Lebovitz\" title=\"blogher-food-2009-Todd Porter, Diane Cu and David Lebovitz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7053\">\u003cbr>\n\u003cem>Party time: Todd Porter, Diane Cu and David Lebovitz\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>BlogHer Food '09\u003c/strong> was very much about community, support, and growth. More coverage on the conference can be found in the \u003ca href=\"http://www.blogher.com/groups/blogher-food-09-live-blogging\">live-blogging forums\u003c/a>, but for a quick recap, here are my 5 take-aways from the sessions:\u003c/p>\n\u003cp>•\tCreate opportunities -- Put yourself out there. Talk to people. Network. Step away from the computer.\u003c/p>\n\u003cp>•\tCome from a place of authenticity -- Sincerity goes a long way. \u003c/p>\n\u003cp>•\tIf a business is what you want, treat it like a business -- Have a plan, make goals, create a vision that will keep you inspired. \u003c/p>\n\u003cp>•\tShare more than just the sugar and the flour -- People want a person and a life behind the blog. Don’t be afraid to share your story. \u003c/p>\n\u003cp>•\tWriter's block and burn out -- Happens to the best. Remind yourself of what you want. Do what makes you happy. \u003c/p>\n\u003cp>At the end of the day though, the highlight was getting to meet so many kindred souls. The weird and beautiful thing about blogging is how well you get to know someone from a distance. It was a real pleasure meeting many bloggers I've been following for months, and in the end, I guess that's what it's really about. Human connection (over something good to eat). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-078.jpg\" alt=\"blogher-food-2009-chocolate adventure box\" title=\"blogher-food-2009-chocolate adventure box\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7048\">\u003cbr>\n\u003cem>Joy, \u003ca href=\"http://gourmeted.com/\">Gourmeted\u003c/a>\u003c/em> \u003c/p>\n\n",
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"excerpt": "Founded in 2005, BlogHer's mission is to create opportunities for women who blog to pursue exposure, education, community and economic empowerment. Today, it reaches more than 15 million women each month via a Web hub with a listing of over 22,000 blogs by women (ranging from topics on politics, news, and technology, to food, health and family), a publishing network of more than 2500 blog affiliates, and annual conferences like the inaugural BlogHer Food '09 which took place Saturday, September 26th. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-130.jpg\" alt=\"BlogHer Food '09 Keynote: Ree Drummond, David Lebovitz and Elise Bauer\" title=\"BlogHer Food '09 Keynote: Ree Drummond, David Lebovitz and Elise Bauer\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7052\">\u003cbr>\n\u003ci>BlogHer Food '09 Keynote with Ree Drummond, David Lebovitz and Elise Bauer\u003c/i>\u003c/p>\n\u003cp>Founded in 2005, \u003ca href=\"http://www.blogher.com/\" target=\"_blank\">BlogHer's\u003c/a> mission is to create opportunities for women who blog to pursue exposure, education, community and economic empowerment. Today, it reaches more than 15 million women each month via a Web hub with a listing of over 22,000 blogs by women (ranging from topics on politics, news, and technology, to food, health and family), a publishing network of more than 2500 blog affiliates, and annual conferences like the inaugural \u003ca href=\"http://www.blogher.com/blogher_conference/conf/11/agenda/4%20\" target=\"_blank\">BlogHer Food '09\u003c/a> which took place Saturday, September 26th. \u003c/p>\n\u003cp>I felt giddy as a school girl as I ran my finger down the list of speakers lined up: \u003c/p>\n\u003cp>David Lebovitz, \u003ca href=\"http://www.davidlebovitz.com/%20\">David Lebovitz: Living the Sweet Life in Paris\u003c/a>\u003cbr>\nDiane Cu and Todd Porter, \u003ca href=\"http://www.whiteonricecouple.com/\">White on Rice Couple\u003c/a>\u003cbr>\nElise Bauer, \u003ca href=\"http://simplyrecipes.com/\">Simply Recipes \u003c/a>\u003cbr>\nHeidi Swanson, \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a>\u003cbr>\nHelen Dujardin, \u003ca href=\"http://www.mytartelette.com/\">Tartelette\u003c/a>\u003cbr>\nJaden Hair, \u003ca href=\"http://steamykitchen.com/\">Steamy Kitchen\u003c/a>\u003cbr>\nMatt Armendariz, \u003ca href=\"http://mattbites.com/\">Matt Bites \u003c/a>\u003cbr>\nPim Techamuanvivit, \u003ca href=\"http://www.chezpim.com/blogs/2008/12/menu-for-hope-v.html\">Chez Pim/Menu for Hope \u003c/a>\u003cbr>\nRee Drummond, \u003ca href=\"http://thepioneerwoman.com/cooking/\">The Pioneer Woman Cooks \u003c/a>\u003cbr>\n...among others.\u003c/p>\n\u003cp>These are the blogs I turned to for inspiration and guidance when I first decided to create my own. These are the people I looked to and thought, yes, that is what I want to do! To carve out a little space of my own, building my own story with each scrap of experience, word, or crumb I shared with the world. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As I sat amongst 300 fellow food writers/bloggers, rapt with attention as our blog crushes talked about the trials and tribulations, joys and inspirations of food blogging, I felt a wonderful sense of community. Regardless of where we were from, what we liked to write about, how long we've been at it, we had at least one thing in common...food. And the inexplicable need to talk about it. \u003c/p>\n\u003cp>And talk we did. \u003c/p>\n\u003cp>The day was divided into three tracks: \u003cstrong>Visual\u003c/strong>, \u003cstrong>Vocation\u003c/strong>, and \u003cstrong>Values\u003c/strong>, with speakers represented from diverse backgrounds and perspectives.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-027.jpg\" alt=\"blogher-food-09-Matt Armendariz and Heidi Swanson\" title=\"blogher-food-09-Matt Armendariz and Heidi Swanson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7044\">\u003cbr>\n\u003ci>\"Developing Your Visual Voice\" -- Matt Armendariz and Heidi Swanson\u003c/i>\u003c/p>\n\u003cp>The Visual Track focused on food photography -- developing your visual voice, basic principles and techniques, and how to take your photography to a new level.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-051.jpg\" alt=\"blogher-food-09-Jaden Hair, Helen Dujardin and Amy Sherman\" title=\"blogher-food-09-Jaden Hair, Helen Dujardin and Amy Sherman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7046\">\u003cbr>\n\u003cem>\"Your blog is great...now what?\" -- Jaden Hair, Helen Dujardin and Amy Sherman\u003c/em>\u003c/p>\n\u003cp>The Vocation Track delved into best practices on building a better blog, blogging as a profession, developing business relationships online and offline, and protecting yourself and your work. Bay Area Bites' very own, \u003cstrong>Amy Sherman\u003c/strong> from \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy\u003c/a> moderated a panel in this track all about letting your blog lead the way to new opportunities. \u003c/p>\n\u003cp>BAB also represented on the Values Track, with \u003cstrong>Jen Maiser\u003c/strong>, the woman behind the \u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge\u003c/a>, leading a discussion on \"The Politics of Food...and Food Blogs\" -- the very deliberate movement to change minds within and about the food industry. This track also explored \"How Food Blogs Can Save the World,\" with discussions on how bloggers can support issues they care about, and how to take that action offline as a volunteer or activist. \u003c/p>\n\u003cp>And, of course, there was food. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-037.jpg\" alt=\"blogher-food-09-Rocco DiSpirito\" title=\"blogher-food-09-Rocco DiSpirito\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7045\">\u003cbr>\n\u003cem>Rocco and the lunching ladies\u003c/em>\u003c/p>\n\u003cp>While overcooked pasta for lunch left much to be desired for, it appeared that \u003ca href=\"http://www.roccodispirito.com/\">Rocco DiSpirito\u003c/a> did some damage control with his amped up charm, flying from table to table (dizzying as it may have been).\u003c/p>\n\u003cp>\u003ca href=\"http://tuttifoodie.com/\">TuttiFoodie\u003c/a> and \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a> hit the sweet spot with its \u003ca href=\"http://www.chocolateadventurecontest.com/\">Chocolate Adventure Contest\u003c/a> demo with \u003cstrong>Elizabeth Falkner\u003c/strong>, Executive Chef of \u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a> and \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>. \u003c/p>\n\u003cp>The concept of the Chocolate Adventure Contest is to create an inventive recipe using Scharffen Berger chocolate and least one of their 17 listed \"adventure ingredients.\" Chef Faulkner demonstrated her confectionary prowess by using 11 of them in her \u003cstrong>Chocolate Adventure Box\u003c/strong>, layering all sorts of goodies like homemade pandan-flavored marshmallow, peanut butter, cumin, and corn nuts, among other things. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-083.jpg\" alt=\"blogher-food-2009-Elizabeth Falkner\" title=\"blogher-food-2009-Elizabeth Falkner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7049\">\u003cbr>\n\u003cem>Chef Elizabeth Falkner gets sticky\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-055.jpg\" alt=\"blogher-food-2009-Chocolate Adventure Box\" title=\"blogher-food-2009-Chocolate Adventure Box\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7047\">\u003cbr>\n\u003cem>Chocolate Adventure Box\u003c/em>\u003c/p>\n\u003cp>Now for the fun part…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-097.jpg\" alt=\"blogher-food-2009-chocolate adventure box\" title=\"blogher-food-2009-chocolate adventure box\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7051\">\u003cbr>\n\u003cem>Dive in! (Gudrun from \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a> goes fishing)\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-091.jpg\" alt=\"blogher-food-2009-scharffen berger chocolate adventure contest\" title=\"blogher-food-2009-scharffen berger chocolate adventure contest\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-7050\">\u003cbr>\n\u003cem>Yeaup, really get in there (Photo credit: Amy Wilson, \u003ca href=\"http://www.streaminggourmet.com/\">Streaming Gourmet\u003c/a>) \u003c/em>\u003c/p>\n\u003cp>After we were sufficiently sugar-high, the Closing Keynote treated us to an open discussion with \u003cstrong>Elise Bauer\u003c/strong>, \u003cstrong>Ree Drummond\u003c/strong> and \u003cstrong>David Lebovitz\u003c/strong> -- three accomplished bloggers who have been at this a while. With very different styles and approaches to blogging, it was interesting to hear how they responded to similar challenges of sustaining momentum and avoiding burnout. It was also reassuring to hear that 1 post typically takes them anywhere from 4-6 hours to complete...and that it doesn't always come easy to them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-160.jpg\" alt=\"blogher-food-2009-Todd Porter, Diane Cu and David Lebovitz\" title=\"blogher-food-2009-Todd Porter, Diane Cu and David Lebovitz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7053\">\u003cbr>\n\u003cem>Party time: Todd Porter, Diane Cu and David Lebovitz\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>BlogHer Food '09\u003c/strong> was very much about community, support, and growth. More coverage on the conference can be found in the \u003ca href=\"http://www.blogher.com/groups/blogher-food-09-live-blogging\">live-blogging forums\u003c/a>, but for a quick recap, here are my 5 take-aways from the sessions:\u003c/p>\n\u003cp>•\tCreate opportunities -- Put yourself out there. Talk to people. Network. Step away from the computer.\u003c/p>\n\u003cp>•\tCome from a place of authenticity -- Sincerity goes a long way. \u003c/p>\n\u003cp>•\tIf a business is what you want, treat it like a business -- Have a plan, make goals, create a vision that will keep you inspired. \u003c/p>\n\u003cp>•\tShare more than just the sugar and the flour -- People want a person and a life behind the blog. Don’t be afraid to share your story. \u003c/p>\n\u003cp>•\tWriter's block and burn out -- Happens to the best. Remind yourself of what you want. Do what makes you happy. \u003c/p>\n\u003cp>At the end of the day though, the highlight was getting to meet so many kindred souls. The weird and beautiful thing about blogging is how well you get to know someone from a distance. It was a real pleasure meeting many bloggers I've been following for months, and in the end, I guess that's what it's really about. Human connection (over something good to eat). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/blogher-food-2009-078.jpg\" alt=\"blogher-food-2009-chocolate adventure box\" title=\"blogher-food-2009-chocolate adventure box\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-7048\">\u003cbr>\n\u003cem>Joy, \u003ca href=\"http://gourmeted.com/\">Gourmeted\u003c/a>\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-4758\" title=\"Kale Daikon and Eggplant Kohlrabi \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/weirdveg300.jpg\" alt=\"Kale Daikon and Eggplant Kohlrabi \" width=\"300\" height=\"400\">The joint endeavor of Mission District housemates \u003cstrong>Kale Daikon\u003c/strong> and \u003cstrong>Eggplant Kohlrabi\u003c/strong> (a.k.a. Katrina Dodson and Erin Klenow), \u003ca href=\"http://www.weirdvegetables.blogspot.com\">Weird Vegetables\u003c/a> sprouts a cut above most local food blogs. Do not, for starters, confuse it with a younger, \u003ca href=\"http://www.weird-vegetables.blogspot.com\">much less weird San Francisco-based rival\u003c/a> going by the same name, a site dedicated, seemingly quite seriously, to \"celebrating diversity throughout the plant kingdom.\" In contrast, the one of which I write inhabits a special dimension of biological whimsy, where the crisper spills forth a menagerie of anthropomorphic leaves, roots, and legumes, and a trip to the farmer's market feels like a twisted safari through unfamiliar lands. Stuffed into the blog's strange sieve of language and thought, vegetables are not merely waxed, sticker-tagged produce; they are characters. Identities, needs, wants, and feelings squirm within their husks and peels as well as flavors and nutrients. For Dodson and Klenow, they are ripe springboards for gleeful leaps into philosophy, linguistics, and general poetic absurdity as well as cookery.\u003cbr>\n\u003cimg class=\"alignleft size-full wp-image-4760\" title=\"scapes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/scapes300.jpg\" alt=\"scapes\" width=\"300\" height=\"400\">Each entry often starts with a vegetable one of them has picked up at the store or market. From there, the specimen is assessed, first as object, then as food, an introduction irrigated with historical context and preparation suggestions, and subsequently sacrificed at the altar of their imagination. Take, for example, the August 2008 post on the \u003ca href=\"http://weirdvegetables.blogspot.com/2008/08/lemon-cucumber.html\">lemon cucumber\u003c/a>, in which Dodson sums up the chosen veggie as \"a piece of produce that boasts the vaguely exotic yet familiar allure of the hybrid, the indeterminate, the mestizo...this fruit masquerading as a vegetable disguised as a fruit (a kind of double drag, F to V to F).\" In the April 2009 treatise on \u003ca href=\"http://weirdvegetables.blogspot.com/2009/04/long-ago-farro-way.html\">farro\u003c/a> (\"Long Ago, a Farro Way\"), a lisp-kissed summary of \u003ca href=\"http://en.wikipedia.org/wiki/The_Princess_Bride_(film)\">The Princess Bride\u003c/a> acts as preamble to a discussion of the ancient grain's venerability and value, \"farro\" being, after all, a word perhaps best spoken with \"a faraway look\" in one's eyes. Clearly, vegetables are weird, often much weirder than we think, and the ways in which people treat these things they plant and eat says something about people too: namely, that they are weird as well. In early June, I visited the bloggers at their house. We skipped through the magic mustard greens garden, scouted scapes, and talked turnips.\u003cbr>\n\u003cstrong>Andrew Simmons:\u003c/strong> I like how your blog shares practical advice about actually cooking vegetables but also presents them as vibrant players in a somewhat goofy bio-cultural drama. What got you into vegetables? Did the blog evolve organically?\u003c/p>\n\u003cp>\u003cstrong>Katrina Dodson:\u003c/strong> I go to farmers' markets all the time and I spend a lot of time around food people, so I've learned something about vegetables from them as well.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> Why are vegetables weird?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Certain types of vegetables can be weird because people don't normally eat them or aren't used to them, or they can be more common individual vegetables, like carrots and potatoes, that just look weird. I'm also really interested in the weirdness of language and how strange the naming of vegetables can be. I'm working on a Ph.D. in comparative literature right now so I think about metaphors all the time. That's the latest level of weirdness on the blog, the newest terrain.\u003c/p>\n\u003cp>\u003cstrong>Erin Klenow:\u003c/strong> I like how the name of a vegetable can freak someone out. The fact that something is called a blood orange is enough to get people to avoid eating it. And nipple fruit? It's pretty funny.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Also known as titty fruit.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> It's often noted that people have aversions to eating gross parts of animals but when I mention a certain vegetable to some people, they just go ew ew ew.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> There's also the misguided idea that vegetarianism is boring, like you run out of things to eat because you just eat vegetables and nothing else. We're not vegetarians, by the way.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> When people ask me if I'm a vegetarian, I just say I only eat expensive meat.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I taught a class at Berkeley on food called \"Eating and Being Eaten.\" It was all about how food is always more than just food. Having that dialogue in my head really affected the blog.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> What did the class read?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> A lot of different things. There was a food politics section. We read some of \u003ca href=\"http://www.michaelpollan.com/omnivore.php\">The Omnivore's Dilemma\u003c/a>, and talked about \u003ca href=\"http://www.amazon.com/My-Year-Meats-Ruth-Ozeki/dp/0140280464\">My Year of Meats\u003c/a> by Ruth Ozeki and Kafka's \u003ca href=\"http://en.wikipedia.org/wiki/A_Hunger_Artist\">A Hunger Artist\u003c/a>. There was a whole meat theme. We talked about cannibalism too, because that’s a topic I’m really interested in.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> You have to bring that up at some point when you're talking about the idea of eating meat.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> There's a necessary violence that happens in the mere act of survival. You have to acknowledge it. Even vegetarians consume living things.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> When you write about vegetables, they sound like animals or aliens, bizarre creatures that might scuttle off the table. It's carnivorous, in a sense. Why don't you write about fruit?\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> We do sometimes.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> They're technically a subset of vegetables. Vegetables are weirder than fruit though. People are more okay with weird fruit. They're sugary, luscious, and voluptuous. Fruit is meant to seduce. That's its biological function. Vegetables are gross. They have weird outgrowths. They're all like take it or leave it. In the lemon cucumber post, we talked about how \"vegetable\" is a cultural determination whereas \"fruit\" is biological. A fruit is any plant with an enclosed seed that comes from a flower. That's scientifically established, but vegetables are really undefined. They're just the edible parts of plants. Technically, anything goes.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> Erin, do you work in the food world?\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I was a waitress for a long time. Three years ago, I worked as an expeditor at \u003ca href=\"http://www.quincerestaurant.com/pages/home_main.html\">Quince\u003c/a>. I had to learn everything on the menu. I read a lot of food writing too. I grew up in Sonoma so I was always close to people who produced food, though I wasn't very conscious of it until later.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I'm from San Francisco. We went to Berkeley together.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> I liked how, in the \u003ca href=\"http://weirdvegetables.blogspot.com/2009/04/black-is-new-radish.html\">black radish entry\u003c/a>, you compiled a list of black foods to see, in part, what they have in common. They're all polarizing. I've eaten black radish before so I think I know what you're talking about when you describe it as being \"very radish-y.\" How would you describe a \"radish-y\" person?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Kind of abrasive. Kind of funny. Acerbic. Sometimes goes a little too far.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> A little refreshing but also overwhelming.\u003cbr>\n\u003cstrong>\u003cbr>\nAS:\u003c/strong> If you were a vegetable, which would you be?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I'm clearly Kale Daikon -- my initials. I said onion once when someone asked me that but it's not, you know, because I have so many layers and you have to peel them off...\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> But the onion is so common, the cheapest vegetable in the store...\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I was feeling like one at the time.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I've always identified with eggplant -- for Erin, I guess. Eggplant are a little inconsistent. They can be delicious and creamy or bitter.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> I don't want to read too much into that, but you might be the kind of person that, given proper attention and care, can be a very pleasant cohort in friendship...\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I like that it's purple.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I have to say that now I've picked up more of an affinity to the carrot. They're unexpectedly weird.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I could be a turnip too now that I think about it. Roasted, they're so good. I like them but I think about things I want to eat and they aren't usually something I'd want to be.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> Maybe be something no one would eat.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Like \u003ca href=\"http://en.wikipedia.org/wiki/Bracken\">bracken\u003c/a>? But they serve it at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4761\" title=\"pattypan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/pattypan450.jpg\" alt=\"patty pan\" width=\"450\" height=\"338\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-4758\" title=\"Kale Daikon and Eggplant Kohlrabi \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/weirdveg300.jpg\" alt=\"Kale Daikon and Eggplant Kohlrabi \" width=\"300\" height=\"400\">The joint endeavor of Mission District housemates \u003cstrong>Kale Daikon\u003c/strong> and \u003cstrong>Eggplant Kohlrabi\u003c/strong> (a.k.a. Katrina Dodson and Erin Klenow), \u003ca href=\"http://www.weirdvegetables.blogspot.com\">Weird Vegetables\u003c/a> sprouts a cut above most local food blogs. Do not, for starters, confuse it with a younger, \u003ca href=\"http://www.weird-vegetables.blogspot.com\">much less weird San Francisco-based rival\u003c/a> going by the same name, a site dedicated, seemingly quite seriously, to \"celebrating diversity throughout the plant kingdom.\" In contrast, the one of which I write inhabits a special dimension of biological whimsy, where the crisper spills forth a menagerie of anthropomorphic leaves, roots, and legumes, and a trip to the farmer's market feels like a twisted safari through unfamiliar lands. Stuffed into the blog's strange sieve of language and thought, vegetables are not merely waxed, sticker-tagged produce; they are characters. Identities, needs, wants, and feelings squirm within their husks and peels as well as flavors and nutrients. For Dodson and Klenow, they are ripe springboards for gleeful leaps into philosophy, linguistics, and general poetic absurdity as well as cookery.\u003cbr>\n\u003cimg class=\"alignleft size-full wp-image-4760\" title=\"scapes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/scapes300.jpg\" alt=\"scapes\" width=\"300\" height=\"400\">Each entry often starts with a vegetable one of them has picked up at the store or market. From there, the specimen is assessed, first as object, then as food, an introduction irrigated with historical context and preparation suggestions, and subsequently sacrificed at the altar of their imagination. Take, for example, the August 2008 post on the \u003ca href=\"http://weirdvegetables.blogspot.com/2008/08/lemon-cucumber.html\">lemon cucumber\u003c/a>, in which Dodson sums up the chosen veggie as \"a piece of produce that boasts the vaguely exotic yet familiar allure of the hybrid, the indeterminate, the mestizo...this fruit masquerading as a vegetable disguised as a fruit (a kind of double drag, F to V to F).\" In the April 2009 treatise on \u003ca href=\"http://weirdvegetables.blogspot.com/2009/04/long-ago-farro-way.html\">farro\u003c/a> (\"Long Ago, a Farro Way\"), a lisp-kissed summary of \u003ca href=\"http://en.wikipedia.org/wiki/The_Princess_Bride_(film)\">The Princess Bride\u003c/a> acts as preamble to a discussion of the ancient grain's venerability and value, \"farro\" being, after all, a word perhaps best spoken with \"a faraway look\" in one's eyes. Clearly, vegetables are weird, often much weirder than we think, and the ways in which people treat these things they plant and eat says something about people too: namely, that they are weird as well. In early June, I visited the bloggers at their house. We skipped through the magic mustard greens garden, scouted scapes, and talked turnips.\u003cbr>\n\u003cstrong>Andrew Simmons:\u003c/strong> I like how your blog shares practical advice about actually cooking vegetables but also presents them as vibrant players in a somewhat goofy bio-cultural drama. What got you into vegetables? Did the blog evolve organically?\u003c/p>\n\u003cp>\u003cstrong>Katrina Dodson:\u003c/strong> I go to farmers' markets all the time and I spend a lot of time around food people, so I've learned something about vegetables from them as well.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> Why are vegetables weird?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Certain types of vegetables can be weird because people don't normally eat them or aren't used to them, or they can be more common individual vegetables, like carrots and potatoes, that just look weird. I'm also really interested in the weirdness of language and how strange the naming of vegetables can be. I'm working on a Ph.D. in comparative literature right now so I think about metaphors all the time. That's the latest level of weirdness on the blog, the newest terrain.\u003c/p>\n\u003cp>\u003cstrong>Erin Klenow:\u003c/strong> I like how the name of a vegetable can freak someone out. The fact that something is called a blood orange is enough to get people to avoid eating it. And nipple fruit? It's pretty funny.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Also known as titty fruit.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> It's often noted that people have aversions to eating gross parts of animals but when I mention a certain vegetable to some people, they just go ew ew ew.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> There's also the misguided idea that vegetarianism is boring, like you run out of things to eat because you just eat vegetables and nothing else. We're not vegetarians, by the way.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> When people ask me if I'm a vegetarian, I just say I only eat expensive meat.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I taught a class at Berkeley on food called \"Eating and Being Eaten.\" It was all about how food is always more than just food. Having that dialogue in my head really affected the blog.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> What did the class read?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> A lot of different things. There was a food politics section. We read some of \u003ca href=\"http://www.michaelpollan.com/omnivore.php\">The Omnivore's Dilemma\u003c/a>, and talked about \u003ca href=\"http://www.amazon.com/My-Year-Meats-Ruth-Ozeki/dp/0140280464\">My Year of Meats\u003c/a> by Ruth Ozeki and Kafka's \u003ca href=\"http://en.wikipedia.org/wiki/A_Hunger_Artist\">A Hunger Artist\u003c/a>. There was a whole meat theme. We talked about cannibalism too, because that’s a topic I’m really interested in.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> You have to bring that up at some point when you're talking about the idea of eating meat.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> There's a necessary violence that happens in the mere act of survival. You have to acknowledge it. Even vegetarians consume living things.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> When you write about vegetables, they sound like animals or aliens, bizarre creatures that might scuttle off the table. It's carnivorous, in a sense. Why don't you write about fruit?\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> We do sometimes.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> They're technically a subset of vegetables. Vegetables are weirder than fruit though. People are more okay with weird fruit. They're sugary, luscious, and voluptuous. Fruit is meant to seduce. That's its biological function. Vegetables are gross. They have weird outgrowths. They're all like take it or leave it. In the lemon cucumber post, we talked about how \"vegetable\" is a cultural determination whereas \"fruit\" is biological. A fruit is any plant with an enclosed seed that comes from a flower. That's scientifically established, but vegetables are really undefined. They're just the edible parts of plants. Technically, anything goes.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> Erin, do you work in the food world?\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I was a waitress for a long time. Three years ago, I worked as an expeditor at \u003ca href=\"http://www.quincerestaurant.com/pages/home_main.html\">Quince\u003c/a>. I had to learn everything on the menu. I read a lot of food writing too. I grew up in Sonoma so I was always close to people who produced food, though I wasn't very conscious of it until later.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I'm from San Francisco. We went to Berkeley together.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> I liked how, in the \u003ca href=\"http://weirdvegetables.blogspot.com/2009/04/black-is-new-radish.html\">black radish entry\u003c/a>, you compiled a list of black foods to see, in part, what they have in common. They're all polarizing. I've eaten black radish before so I think I know what you're talking about when you describe it as being \"very radish-y.\" How would you describe a \"radish-y\" person?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Kind of abrasive. Kind of funny. Acerbic. Sometimes goes a little too far.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> A little refreshing but also overwhelming.\u003cbr>\n\u003cstrong>\u003cbr>\nAS:\u003c/strong> If you were a vegetable, which would you be?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I'm clearly Kale Daikon -- my initials. I said onion once when someone asked me that but it's not, you know, because I have so many layers and you have to peel them off...\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> But the onion is so common, the cheapest vegetable in the store...\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I was feeling like one at the time.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I've always identified with eggplant -- for Erin, I guess. Eggplant are a little inconsistent. They can be delicious and creamy or bitter.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> I don't want to read too much into that, but you might be the kind of person that, given proper attention and care, can be a very pleasant cohort in friendship...\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I like that it's purple.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I have to say that now I've picked up more of an affinity to the carrot. They're unexpectedly weird.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I could be a turnip too now that I think about it. Roasted, they're so good. I like them but I think about things I want to eat and they aren't usually something I'd want to be.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> Maybe be something no one would eat.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Like \u003ca href=\"http://en.wikipedia.org/wiki/Bracken\">bracken\u003c/a>? But they serve it at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya\u003c/a>.\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/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Eating Out in the Bay Area\u003c/a> on KQED 88.5FM Thu, Apr 9, 2009 -- 10:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R904091000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R904091000\">Listen to the audio archive of Eating Out in the Bay Area\u003c/a> on KQED's Forum. (archive posts 4/9 late eve)\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Eating Out in the Bay Area\u003c/strong>\u003cbr>\nThe San Francisco Chronicle just released its annual list of the \u003ca href=\"http://www.sfgate.com/food/top100/2009/\">Bay Area's 100 Top Restaurants\u003c/a>. We'll talk about the new list with restaurant critic Michael Bauer. We'll also talk with food writer Marcia Gagliardi and Zagat editor Meesha Halm about some of the area's better budget deals, and look at the relevancy of restaurant criticism in the era of blogs and Yelp.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n\u003cstrong>Marcia Gagliardi\u003c/strong>, freelance food writer and author of the e-column \"\u003ca href=\"http://www.tablehopper.com/\">The Tablehopper\u003c/a>.\" \u003c/p>\n\u003cp>\u003cstrong>Michael Bauer\u003c/strong>, executive food and wine editor and restaurant critic for The San Francisco Chronicle. Bauer writes SFGate's food blog: \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/index?blogid=26\">Between Meals\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Meesha Halm\u003c/strong>, local editor of the \u003ca href=\"http://www.zagat.com/sanfrancisco\">Zagat Bay Area Restaurant Guide\u003c/a> \u003c/p>\n\n",
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"excerpt": "The San Francisco Chronicle just released its annual list of the \u003ca href=\"http://www.sfgate.com/food/top100/2009/\">Bay Area's 100 Top Restaurants\u003c/a>. We'll talk about the new list with restaurant critic Michael Bauer. We'll also talk with food writer Marcia Gagliardi about some of the area's better budget deals, and look at the relevancy of restaurant criticism in the era of blogs and Yelp.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Eating Out in the Bay Area\u003c/a> on KQED 88.5FM Thu, Apr 9, 2009 -- 10:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R904091000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R904091000\">Listen to the audio archive of Eating Out in the Bay Area\u003c/a> on KQED's Forum. (archive posts 4/9 late eve)\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Eating Out in the Bay Area\u003c/strong>\u003cbr>\nThe San Francisco Chronicle just released its annual list of the \u003ca href=\"http://www.sfgate.com/food/top100/2009/\">Bay Area's 100 Top Restaurants\u003c/a>. We'll talk about the new list with restaurant critic Michael Bauer. We'll also talk with food writer Marcia Gagliardi and Zagat editor Meesha Halm about some of the area's better budget deals, and look at the relevancy of restaurant criticism in the era of blogs and Yelp.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n\u003cstrong>Marcia Gagliardi\u003c/strong>, freelance food writer and author of the e-column \"\u003ca href=\"http://www.tablehopper.com/\">The Tablehopper\u003c/a>.\" \u003c/p>\n\u003cp>\u003cstrong>Michael Bauer\u003c/strong>, executive food and wine editor and restaurant critic for The San Francisco Chronicle. Bauer writes SFGate's food blog: \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/mbauer/index?blogid=26\">Between Meals\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Eat Me, David, and Ezra: Web Crushes",
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"content": "\u003cfigure id=\"attachment_2761\" class=\"wp-caption alignnone\" style=\"max-width: 540px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/morbid-cat-toys.jpg\" alt=\"Via Eat Me Daily\" width=\"540\" height=\"411\" class=\"size-full wp-image-2761\">\u003cfigcaption class=\"wp-caption-text\">Via Eat Me Daily\u003c/figcaption>\u003c/figure>\n\u003cp>I spend entirely too much time on the Internet. Sometimes I'm working, sometimes I go into a Facebook Scramble trance, and other times, I am taking a look at what other food bloggers are doing.\u003c/p>\n\u003cp>There are, for better or for worse, a dizzying amount of food blogs out there. And most of them are, frankly, unappetizing. The sinister flash photography, the \"look-what-I-had-for-dinner\" sharing, the heavy reliance on the exclamation point, the word \"yummy\" or the suffix \"-icious.\" It's enough make me show you what-I-had-for-dinner. After I have eaten it.\u003c/p>\n\u003cp>And don't get me started on the number of cupcake blogs out there or I shall cry.\u003c/p>\n\u003cp>Fortunately, there are a few places of refuge: sites that sparkle like the Emerald City set against the background of a sky blackened by millions of flying, food blogging monkeys.\u003c/p>\n\u003cp>The following are my current web crushes, in no particular order. One is relatively famous and respected in the food world, one should be, and the other is just plain interesting. They are sites that always have me coming back for more. If you don't know them already, you should. Give them a little look-see. If you're anything like me, you'll be hooked instantly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_2760\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/3384081937_7c851c91df_o.jpg\" alt=\"Photo by David Lebovitz\" width=\"500\" height=\"333\" class=\"size-full wp-image-2760\">\u003cfigcaption class=\"wp-caption-text\">Photo by David Lebovitz\u003c/figcaption>\u003c/figure>\n\u003cp>You probably already know him or, at least know of him. If you don't, you should. He's one of the most visible food bloggers around. And for very good reason. Lebovitz is a pastry wiz who made a name for himself right here in the Bay Area. Now an American in Paris, he shares his experience of living in a city that many Americans fantasized about without the irritating look-at-me-I'm-in-Paris tone of other writers, for which I am deeply grateful. In fact, \u003ca href=\"http://www.davidlebovitz.com/archives/2009/03/showgirl_cupcakes.html#more\">he can even mention cupcakes without upsetting me\u003c/a>. Of course, showgirls were a mitigating factor.\u003c/p>\n\u003cp>His recipes and food photography are solid and enticing, his writing style is concise and informative yet chatty and personable. David Lebovitz might heart \u003ca href=\"http://www.davidlebovitz.com/archives/2009/03/i_heart_neufchatel.html#more\">Neufchâtel\u003c/a>, but I heart his blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ezrapoundcake.com/\">Ezra Pound Cake\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_2759\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/maple-cake-3.jpg\" alt=\"Photo-- Ezra Pound Cake\" width=\"500\" height=\"375\" class=\"size-full wp-image-2759\">\u003cfigcaption class=\"wp-caption-text\">Photo-- Ezra Pound Cake\u003c/figcaption>\u003c/figure>\n\u003cp>Several weeks ago, while trolling about the Internet, I found a food photography website. I couldn't tell you the name. What I can tell you is that, as I was thumbing through the thumbnails of dessert photos and whatnots, I discovered that most of the images I was clicking on were taken from the same food blog. Ezra Pound Cake. I clicked on over to the website, just kicking myself for not having thought up that name before this particular blogger did.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ezrapoundcake.com/\">Ezra Pound Cake\u003c/a>. It's just plain brilliant. \u003ca href=\"http://www.ezrapoundcake.com/about\">Rebecca Crump\u003c/a>, the force behind the blog, describes the name as a \"Wheel of Fortune-style Before & After phrase, like Toby Keith Urban or Whitney Houston Texas.\" It spells out her own \"before\" and \"after\" as a writer-turned-baker. And, man, can she do both.\u003c/p>\n\u003cp>Filled with a recipes culled from her favorite websites and cook books, Crump tackles them with charm, wit, and a healthy dose of pop culture references. She is a blogger after my own heart, except with better photography, baking, and naming skills.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ezrapoundcake.com/\">Ezra Pound Cake\u003c/a> isn't budging from my blogroll.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatmedaily.com/\">Eat Me Daily\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_2758\" class=\"wp-caption alignnone\" style=\"max-width: 540px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/meat-bingo.jpg\" alt=\"Meat Bingo. Photo by Mike Zortman\" width=\"540\" height=\"361\" class=\"size-full wp-image-2758\">\u003cfigcaption class=\"wp-caption-text\">Meat Bingo. Photo by Mike Zortman\u003c/figcaption>\u003c/figure>\n\u003cp>I don't even know where to begin with this one. \u003ca href=\"http://www.eatmedaily.com/\">Eat Me Daily\u003c/a> is a fascinating group blog that started doing its thing in October 2008. Almost pointless to describe, this website is primarily devoted to food-related media: visual arts, television programming and commercials, cookbooks, print ads, and news-related items.\u003c/p>\n\u003cp>From Martha Stewart to meat bingo to frog blancmange, this site really has it going on. It is, however, not for the squeamish or, as they put it \"your mom (unless your mom is awesome).\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Meet me there for a daily dose of odd.\u003c/p>\n\n",
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"excerpt": "I spend entirely too much time on the Internet. Sometimes I'm working, sometimes I go into a Facebook Scramble trance, and other times, I am taking a look at what other food bloggers are doing.\r\n\r\nThere are, for better or for worse, a dizzying amount of food blogs out there. And most of them are, frankly, crap unappetizing. The sinister flash photography, the \"look-what-I-had-for-dinner\" sharing, the heavy reliance on the exclamation point, the word \"yummy\" or the suffix \"-icious.\" It's enough make me show you what-I-had-for-dinner. After I have eaten it.\r\n\r\nAnd don't get me started on the number of cupcake blogs out there or I shall cry.\r\n\r\nFortunately, there are a few places of refuge: sites that sparkle like the Emerald City set against the background of a sky blackened by millions of flying, food blogging monkeys.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_2761\" class=\"wp-caption alignnone\" style=\"max-width: 540px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/morbid-cat-toys.jpg\" alt=\"Via Eat Me Daily\" width=\"540\" height=\"411\" class=\"size-full wp-image-2761\">\u003cfigcaption class=\"wp-caption-text\">Via Eat Me Daily\u003c/figcaption>\u003c/figure>\n\u003cp>I spend entirely too much time on the Internet. Sometimes I'm working, sometimes I go into a Facebook Scramble trance, and other times, I am taking a look at what other food bloggers are doing.\u003c/p>\n\u003cp>There are, for better or for worse, a dizzying amount of food blogs out there. And most of them are, frankly, unappetizing. The sinister flash photography, the \"look-what-I-had-for-dinner\" sharing, the heavy reliance on the exclamation point, the word \"yummy\" or the suffix \"-icious.\" It's enough make me show you what-I-had-for-dinner. After I have eaten it.\u003c/p>\n\u003cp>And don't get me started on the number of cupcake blogs out there or I shall cry.\u003c/p>\n\u003cp>Fortunately, there are a few places of refuge: sites that sparkle like the Emerald City set against the background of a sky blackened by millions of flying, food blogging monkeys.\u003c/p>\n\u003cp>The following are my current web crushes, in no particular order. One is relatively famous and respected in the food world, one should be, and the other is just plain interesting. They are sites that always have me coming back for more. If you don't know them already, you should. Give them a little look-see. If you're anything like me, you'll be hooked instantly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_2760\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/3384081937_7c851c91df_o.jpg\" alt=\"Photo by David Lebovitz\" width=\"500\" height=\"333\" class=\"size-full wp-image-2760\">\u003cfigcaption class=\"wp-caption-text\">Photo by David Lebovitz\u003c/figcaption>\u003c/figure>\n\u003cp>You probably already know him or, at least know of him. If you don't, you should. He's one of the most visible food bloggers around. And for very good reason. Lebovitz is a pastry wiz who made a name for himself right here in the Bay Area. Now an American in Paris, he shares his experience of living in a city that many Americans fantasized about without the irritating look-at-me-I'm-in-Paris tone of other writers, for which I am deeply grateful. In fact, \u003ca href=\"http://www.davidlebovitz.com/archives/2009/03/showgirl_cupcakes.html#more\">he can even mention cupcakes without upsetting me\u003c/a>. Of course, showgirls were a mitigating factor.\u003c/p>\n\u003cp>His recipes and food photography are solid and enticing, his writing style is concise and informative yet chatty and personable. David Lebovitz might heart \u003ca href=\"http://www.davidlebovitz.com/archives/2009/03/i_heart_neufchatel.html#more\">Neufchâtel\u003c/a>, but I heart his blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ezrapoundcake.com/\">Ezra Pound Cake\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_2759\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/maple-cake-3.jpg\" alt=\"Photo-- Ezra Pound Cake\" width=\"500\" height=\"375\" class=\"size-full wp-image-2759\">\u003cfigcaption class=\"wp-caption-text\">Photo-- Ezra Pound Cake\u003c/figcaption>\u003c/figure>\n\u003cp>Several weeks ago, while trolling about the Internet, I found a food photography website. I couldn't tell you the name. What I can tell you is that, as I was thumbing through the thumbnails of dessert photos and whatnots, I discovered that most of the images I was clicking on were taken from the same food blog. Ezra Pound Cake. I clicked on over to the website, just kicking myself for not having thought up that name before this particular blogger did.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ezrapoundcake.com/\">Ezra Pound Cake\u003c/a>. It's just plain brilliant. \u003ca href=\"http://www.ezrapoundcake.com/about\">Rebecca Crump\u003c/a>, the force behind the blog, describes the name as a \"Wheel of Fortune-style Before & After phrase, like Toby Keith Urban or Whitney Houston Texas.\" It spells out her own \"before\" and \"after\" as a writer-turned-baker. And, man, can she do both.\u003c/p>\n\u003cp>Filled with a recipes culled from her favorite websites and cook books, Crump tackles them with charm, wit, and a healthy dose of pop culture references. She is a blogger after my own heart, except with better photography, baking, and naming skills.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ezrapoundcake.com/\">Ezra Pound Cake\u003c/a> isn't budging from my blogroll.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatmedaily.com/\">Eat Me Daily\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_2758\" class=\"wp-caption alignnone\" style=\"max-width: 540px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/meat-bingo.jpg\" alt=\"Meat Bingo. Photo by Mike Zortman\" width=\"540\" height=\"361\" class=\"size-full wp-image-2758\">\u003cfigcaption class=\"wp-caption-text\">Meat Bingo. Photo by Mike Zortman\u003c/figcaption>\u003c/figure>\n\u003cp>I don't even know where to begin with this one. \u003ca href=\"http://www.eatmedaily.com/\">Eat Me Daily\u003c/a> is a fascinating group blog that started doing its thing in October 2008. Almost pointless to describe, this website is primarily devoted to food-related media: visual arts, television programming and commercials, cookbooks, print ads, and news-related items.\u003c/p>\n\u003cp>From Martha Stewart to meat bingo to frog blancmange, this site really has it going on. It is, however, not for the squeamish or, as they put it \"your mom (unless your mom is awesome).\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Meet me there for a daily dose of odd.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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