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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/winewall.jpg\" alt=\"Contigo interior wine wall\" width=\"450\" height=\"287\" class=\"alignnone size-full wp-image-2369\">\u003c/p>\n\u003cp>If you eat out and read blogs and live in the Bay Area, then you've surely heard your share about the doors opening soon at this \u003ca href=\"http://www.contigosf.com/index.html\">shiny, new\u003c/a> Noe Valley restaurant. \u003c/p>\n\u003cp>Perhaps you've even followed the saga, Chef Brett Emerson's \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/07/wild_ride_part__2.html%20\">wild ride\u003c/a> from inspiration through daily exasperations and deep disappointment to -- at last! -- his very own kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/brett.jpg\" alt=\"chef brett emerson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2368\">\u003cbr>\n\u003cem>Chef Brett Emerson\u003c/em>\u003c/p>\n\u003cp>Brett's ability to remain hopeful and focused, even through the darkest days of building a restaurant, exhilarates all of us who nurse big, dangerous dreams, the kind that frighten away even those who love us and that chew into us slowly, tenderly, insistently. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is not a review -- too early. This is not a profile -- I'm not objective enough. \u003c/p>\n\u003cp>Rather, this is an open thank you note to a friend and colleague for sharing his passion with us. It is a letter of gratitude to every chef and restaurateur who takes on the worry, the stress, the pain. To cooks who sweat on the hot line. To servers who balance oversized plates and placate the oversized egos. To all the small business owners who, together, shoulder the weight of our economy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/ollalie-jar.jpg\" alt=\"ollalie jar\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2372\">\u003cbr>\n\u003cem>Traces of past summers and lingering flavors.\u003c/em> \u003c/p>\n\u003cp>I first met Brett nearly fifteen years ago at cooking school. Tall and angular, quiet yet warm, he aced our spice identification test -- the only one in our class who recognized whole fenugreek seeds -- and since then, we've followed each other's meanderings through one kitchen after another. \u003c/p>\n\u003cp>Two summers ago I was picking fat, juicy olallie berries with him as he faced a very long and rocky road of financing, construction, marketing and menu planning. His vision wouldn't allow him to take the easy path. This week I watched him, in his pristine chef whites directing his own kitchen staff, with Elan welcoming guests and pouring wine, and I realized, yes -- anything is possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/elan-pouringwine.jpg\" alt=\"Elan Drucker pours wine\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2370\">\u003cbr>\n\u003cem>Elan Drucker pours one of their well-selected Spanish wines.\u003c/em> \u003c/p>\n\u003cp>Please support your local restaurants, all those small businesses that are the true gems of San Francisco's food world. Yes, chains may offer you a free this or that to entice you in. Yes, eateries that use expensive reservation systems are so convenient. Yes, established kitchens are safe. Yes, parking in certain neighborhoods can be a nightmare. And yes, even the best can stumble from time to time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/plates-readytogo.jpg\" alt=\"plates ready to go\" width=\"300\" height=\"432\" class=\"alignnone size-full wp-image-2373\">\u003cbr>\n\u003cem>Contigo's dishes are simple and comfortable, yet packed with the big flavors of Spain.\u003c/em> \u003c/p>\n\u003cp>But remember that they're just like our friends, with their moods and quirks and bad hair days. We'd be poor without their generosity, unhappy without their love. Behind these businesses are individuals, something we forget now as we Google and Yelp our way to a meal. Let's try to maintain the whole -- ideas and people, personal risks and community spirit -- and not reduce eating to half-stars and sassy sniping. \u003c/p>\n\u003cp>It'll be crazy for a few weeks at Contigo, as everything from the plumbing to the food deliveries settles into workaday smoothness. But talk to any chef and you'll know that every morning brings surprises. It's never easy feeding a roomful of strangers. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/seafood-stew.jpg\" alt=\"contigo seafood stew\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2374\">\u003cbr>\n\u003cem>Both the menu and wine list draw from the Iberian Peninsula, with a focus on the flavors of Barcelona.\u003c/em> \u003c/p>\n\u003cp>So, head over to Contigo and introduce yourself to Brett. He'll be standing there inches from you. Small restaurants of this caliber and individuality are becoming increasingly rare, with investment groups opening one \"concept\" after another and chef/owners long ago an endangered species. Right now, there's no better place for experiencing the excitement of dreams achieved. \u003c/p>\n\u003cp>\u003ca href=\"http://www.contigosf.com/index.html\">Contigo\u003c/a>\u003cbr>\n1320 Castro Street (at 24th)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 285-0250\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=contigo&sll=37.750902,-122.434327&sspn=0.012538,0.018539&gl=us&ie=UTF8&ll=37.750901,-122.434323&spn=0.012538,0.018539&z=16&iwloc=A\">Map\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jamon-sandwich.jpg\" alt=\"jamon sandwichs waiting to be grilled\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2371\">\u003cbr>\n\u003cem>Jamon waiting to be grilled.\u003c/em>\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/24/2009/03/winewall.jpg\" alt=\"Contigo interior wine wall\" width=\"450\" height=\"287\" class=\"alignnone size-full wp-image-2369\">\u003c/p>\n\u003cp>If you eat out and read blogs and live in the Bay Area, then you've surely heard your share about the doors opening soon at this \u003ca href=\"http://www.contigosf.com/index.html\">shiny, new\u003c/a> Noe Valley restaurant. \u003c/p>\n\u003cp>Perhaps you've even followed the saga, Chef Brett Emerson's \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/07/wild_ride_part__2.html%20\">wild ride\u003c/a> from inspiration through daily exasperations and deep disappointment to -- at last! -- his very own kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/brett.jpg\" alt=\"chef brett emerson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2368\">\u003cbr>\n\u003cem>Chef Brett Emerson\u003c/em>\u003c/p>\n\u003cp>Brett's ability to remain hopeful and focused, even through the darkest days of building a restaurant, exhilarates all of us who nurse big, dangerous dreams, the kind that frighten away even those who love us and that chew into us slowly, tenderly, insistently. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is not a review -- too early. This is not a profile -- I'm not objective enough. \u003c/p>\n\u003cp>Rather, this is an open thank you note to a friend and colleague for sharing his passion with us. It is a letter of gratitude to every chef and restaurateur who takes on the worry, the stress, the pain. To cooks who sweat on the hot line. To servers who balance oversized plates and placate the oversized egos. To all the small business owners who, together, shoulder the weight of our economy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/ollalie-jar.jpg\" alt=\"ollalie jar\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2372\">\u003cbr>\n\u003cem>Traces of past summers and lingering flavors.\u003c/em> \u003c/p>\n\u003cp>I first met Brett nearly fifteen years ago at cooking school. Tall and angular, quiet yet warm, he aced our spice identification test -- the only one in our class who recognized whole fenugreek seeds -- and since then, we've followed each other's meanderings through one kitchen after another. \u003c/p>\n\u003cp>Two summers ago I was picking fat, juicy olallie berries with him as he faced a very long and rocky road of financing, construction, marketing and menu planning. His vision wouldn't allow him to take the easy path. This week I watched him, in his pristine chef whites directing his own kitchen staff, with Elan welcoming guests and pouring wine, and I realized, yes -- anything is possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/elan-pouringwine.jpg\" alt=\"Elan Drucker pours wine\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2370\">\u003cbr>\n\u003cem>Elan Drucker pours one of their well-selected Spanish wines.\u003c/em> \u003c/p>\n\u003cp>Please support your local restaurants, all those small businesses that are the true gems of San Francisco's food world. Yes, chains may offer you a free this or that to entice you in. Yes, eateries that use expensive reservation systems are so convenient. Yes, established kitchens are safe. Yes, parking in certain neighborhoods can be a nightmare. And yes, even the best can stumble from time to time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/plates-readytogo.jpg\" alt=\"plates ready to go\" width=\"300\" height=\"432\" class=\"alignnone size-full wp-image-2373\">\u003cbr>\n\u003cem>Contigo's dishes are simple and comfortable, yet packed with the big flavors of Spain.\u003c/em> \u003c/p>\n\u003cp>But remember that they're just like our friends, with their moods and quirks and bad hair days. We'd be poor without their generosity, unhappy without their love. Behind these businesses are individuals, something we forget now as we Google and Yelp our way to a meal. Let's try to maintain the whole -- ideas and people, personal risks and community spirit -- and not reduce eating to half-stars and sassy sniping. \u003c/p>\n\u003cp>It'll be crazy for a few weeks at Contigo, as everything from the plumbing to the food deliveries settles into workaday smoothness. But talk to any chef and you'll know that every morning brings surprises. It's never easy feeding a roomful of strangers. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/seafood-stew.jpg\" alt=\"contigo seafood stew\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2374\">\u003cbr>\n\u003cem>Both the menu and wine list draw from the Iberian Peninsula, with a focus on the flavors of Barcelona.\u003c/em> \u003c/p>\n\u003cp>So, head over to Contigo and introduce yourself to Brett. He'll be standing there inches from you. Small restaurants of this caliber and individuality are becoming increasingly rare, with investment groups opening one \"concept\" after another and chef/owners long ago an endangered species. Right now, there's no better place for experiencing the excitement of dreams achieved. \u003c/p>\n\u003cp>\u003ca href=\"http://www.contigosf.com/index.html\">Contigo\u003c/a>\u003cbr>\n1320 Castro Street (at 24th)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 285-0250\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=contigo&sll=37.750902,-122.434327&sspn=0.012538,0.018539&gl=us&ie=UTF8&ll=37.750901,-122.434323&spn=0.012538,0.018539&z=16&iwloc=A\">Map\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jamon-sandwich.jpg\" alt=\"jamon sandwichs waiting to be grilled\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2371\">\u003cbr>\n\u003cem>Jamon waiting to be grilled.\u003c/em>\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/24/2009/02/screenshot.jpg\" alt=\"Bay Area Bites on Twitter\">\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/bayareabites\">Twitter\u003c/a>, the microblogging site, is rapidly becoming a time-sensitive source for news and information about what is happening in the world of food. \u003cstrong>Bay Area Bites\u003c/strong> uses Twitter to share daily food highlights chosen from our favorite food & drink resources as well as share stories covered by KQED Food. \u003c/p>\n\u003cp>Follow \u003ca href=\"http://twitter.com/bayareabites\">Bay Area Bites on Twitter\u003c/a> to stay up-to-date with breaking food news and events specific to KQED or relevant to the food blogosphere and beyond.\u003c/p>\n\u003cp>Setting up a Twitter account and following food bloggers and like-minded foodies is an excellent way to connect with the food community online.\u003c/p>\n\u003cp>For more information read \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/14/bay-area-food-bloggers-on-twitter/\">Jen Maiser's post on Twitter\u003c/a> and \u003ca href=\"http://www.seriouseats.com/2008/09/a-list-of-food-bloggers-using-twitter.html\">Serious Eats' post\u003c/a> to see a list of BAB and other foodworthy bloggers to follow.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Scan the list of people that your favorite food bloggers are following to find interesting threads from people with food-related content.\u003c/p>\n\u003cp>You can also use \u003ca href=\"http://search.twitter.com/\">Twitter search\u003c/a> to find food-related tweets.\u003c/p>\n\u003cp>Here is a Twitter badge (one of two types you can generate from your own Twitter account) displaying the live feed from \u003ca href=\"http://twitter.com/bayareabites\">bayareabites\u003c/a>:\u003c/p>\n\u003cdiv>\u003cembed src=\"http://twitter.com/flash/twitter_badge.swf\" flashvars=\"color1=3368448&type=user&id=16380111\" width=\"176\" height=\"176\" name=\"twitter_badge\" align=\"middle\" wmode=\"transparent\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\">\u003c/embed>\u003cbr>\u003ca href=\"http://twitter.com/bayareabites\">follow bayareabites on twitter\u003c/a>\u003c/div>\n\u003cp>\u003cstrong>Informative articles on Twitter and Related Applications\u003c/strong>\u003cbr>\nFrom TechCrunch:\u003cbr>\n\u003ca href=\"http://www.techcrunch.com/2009/02/22/how-to-turn-twitter-into-music-for-your-ears/\">How To Make Twitter Sound Like Music To Your Ears\u003c/a>\u003cbr>\n\u003ca href=\"http://www.techcrunch.com/2009/02/19/the-top-21-twitter-clients-according-to-twitstat/\">The Top 21 Twitter Clients\u003c/a> (According To TwitStat)\u003cbr>\n\u003ca href=\"http://www.techcrunch.com/2009/02/19/the-top-20-twitter-applications/\">The Top 21 Twitter Applications\u003c/a> (According to Compete)\u003cbr>\n\u003ca href=\"http://www.techcrunch.com/2008/07/24/the-real-video-twitter-12secondstv-500-alpha-invites/\">The Real Video Twitter: 12seconds.tv\u003c/a> (500 Alpha Invites)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>From Mashable:\u003cbr>\n\u003ca href=\"http://mashable.com/category/twitter/\">Twitter category\u003c/a> -- numerous articles\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/24/2009/02/screenshot.jpg\" alt=\"Bay Area Bites on Twitter\">\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/bayareabites\">Twitter\u003c/a>, the microblogging site, is rapidly becoming a time-sensitive source for news and information about what is happening in the world of food. \u003cstrong>Bay Area Bites\u003c/strong> uses Twitter to share daily food highlights chosen from our favorite food & drink resources as well as share stories covered by KQED Food. \u003c/p>\n\u003cp>Follow \u003ca href=\"http://twitter.com/bayareabites\">Bay Area Bites on Twitter\u003c/a> to stay up-to-date with breaking food news and events specific to KQED or relevant to the food blogosphere and beyond.\u003c/p>\n\u003cp>Setting up a Twitter account and following food bloggers and like-minded foodies is an excellent way to connect with the food community online.\u003c/p>\n\u003cp>For more information read \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/14/bay-area-food-bloggers-on-twitter/\">Jen Maiser's post on Twitter\u003c/a> and \u003ca href=\"http://www.seriouseats.com/2008/09/a-list-of-food-bloggers-using-twitter.html\">Serious Eats' post\u003c/a> to see a list of BAB and other foodworthy bloggers to follow.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scan the list of people that your favorite food bloggers are following to find interesting threads from people with food-related content.\u003c/p>\n\u003cp>You can also use \u003ca href=\"http://search.twitter.com/\">Twitter search\u003c/a> to find food-related tweets.\u003c/p>\n\u003cp>Here is a Twitter badge (one of two types you can generate from your own Twitter account) displaying the live feed from \u003ca href=\"http://twitter.com/bayareabites\">bayareabites\u003c/a>:\u003c/p>\n\u003cdiv>\u003cembed src=\"http://twitter.com/flash/twitter_badge.swf\" flashvars=\"color1=3368448&type=user&id=16380111\" width=\"176\" height=\"176\" name=\"twitter_badge\" align=\"middle\" wmode=\"transparent\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\">\u003c/embed>\u003cbr>\u003ca href=\"http://twitter.com/bayareabites\">follow bayareabites on twitter\u003c/a>\u003c/div>\n\u003cp>\u003cstrong>Informative articles on Twitter and Related Applications\u003c/strong>\u003cbr>\nFrom TechCrunch:\u003cbr>\n\u003ca href=\"http://www.techcrunch.com/2009/02/22/how-to-turn-twitter-into-music-for-your-ears/\">How To Make Twitter Sound Like Music To Your Ears\u003c/a>\u003cbr>\n\u003ca href=\"http://www.techcrunch.com/2009/02/19/the-top-21-twitter-clients-according-to-twitstat/\">The Top 21 Twitter Clients\u003c/a> (According To TwitStat)\u003cbr>\n\u003ca href=\"http://www.techcrunch.com/2009/02/19/the-top-20-twitter-applications/\">The Top 21 Twitter Applications\u003c/a> (According to Compete)\u003cbr>\n\u003ca href=\"http://www.techcrunch.com/2008/07/24/the-real-video-twitter-12secondstv-500-alpha-invites/\">The Real Video Twitter: 12seconds.tv\u003c/a> (500 Alpha Invites)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>From Mashable:\u003cbr>\n\u003ca href=\"http://mashable.com/category/twitter/\">Twitter category\u003c/a> -- numerous articles\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Menu for Hope V: December 15 - 24",
"title": "Menu for Hope V: December 15 - 24",
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"content": "\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2008/12/menu-for-hope-v.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/mfh-2008.jpg\" alt=\"Menu For Hope 2008\" align=\"left\">\u003c/a>I'm going to try not to sound like a grandma-in-a-rocking-chair here, but indulge me for a moment: I joined the food blog community in its infancy. When I started my blog over five years ago, there were just a handful of us around. I don't think that any of us imagined what this blog community was going to become, or predicted the explosion of food bloggers worldwide.\u003c/p>\n\u003cp>So, what's bringing on all this nostalgia? It's the announcement of the 5th Annual Menu for Hope -- a worldwide fundraising effort by food bloggers for a designated charity. This is an event that really highlights the magnitude of the food blogger community and its impact around the world.\u003c/p>\n\u003cp>This year the charity of choice is the \u003ca href=\"http://www.wfp.org/english/\">United Nations World Food Programme\u003c/a>, with the funds specifically going to an important school lunch program in Lesotho.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2008/12/menu-for-hope-v.html\">Menu for Hope\u003c/a> is hosted by Pim of Chez Pim, and is the annual major fundraising event for food bloggers. Last year, the event raised over $90,000 for the Lesotho program. \u003cbr clear=\"all\">\u003cbr>\nThe event is a raffle, with each ticket costing $10. Everyone can participate. There are dozens of prizes this year, broken into areas of the world:\u003c/p>\n\u003cp>\u003ca href=\"http://mattbites.typepad.com/mattbites/2008/12/menu-for-hope-5.html\">West Coast\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vinography.com/archives/2008/12/announcing_a_menu_for_hope_200.html\">Wine\u003c/a>\u003cbr>\n\u003ca href=\"http://steamykitchen.com/blog/2008/12/15/menu-for-hope-v-east-coast-prizes/\">East Coast\u003c/a>\u003cbr>\n\u003ca href=\"http://www.hookedonheat.com/2008/12/15/tis-the-season-to-give-menu-for-hope-5/\">Canada\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tomatom.com/2008/12/menu-for-hope-the-asia-pacific-prize-round-up/\">Asia\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each year, the prizes get more exciting and more innovative. There are many ways to strategize your prize choices -- some choose to find the prizes with a low number of bids to increase their chances of winning. At first glance, here is my wish list for prizes I'd love to win:\u003c/p>\n\u003cp>\u003cstrong>Dinner for 6 at Contigo, with sommelier service by Alder of Vinography\u003c/strong>. (\u003ca href=\"http://www.inpraiseofsardines.com/blogs/2008/12/menu-for-hope-v-dinner-for-6-at-contigo-with-sommelier-services-by-vinography.html\">In Praise of Sardines\u003c/a>, prize code UW14). Brett Emerson of In Praise of Sardines is opening his restaurant in Noe Valley within weeks. This prize will allow you and five friends to have dinner at this Catalan-inspired restaurant.\u003c/p>\n\u003cp>\u003cstrong>Knife of your Choice\u003c/strong> (\u003ca href=\"http://steamykitchen.com/blog/2008/12/15/menu-for-hope-v-east-coast-prizes/\">Steamy Kitchen\u003c/a>, prize code UE01). Win a chef's knif of your choice from New West Knifeworks.\u003c/p>\n\u003cp>\u003cstrong>Two boxes of Macarons from Petites Bouchees\u003c/strong> (\u003ca href=\"http://kitchenmusings.typepad.com/my_weblog/2008/12/menu-for-hope-v-is-here.html\">Veronica's Test Kitchen\u003c/a>, prize code UE04). I am a sucker for well-made macarons, and the prize of 48 macarons is too tempting to pass up.\u003c/p>\n\u003cp>\u003cstrong>Bo Ssam dinner for 8 at Ssam Bar\u003c/strong> (\u003ca href=\"http://www.chezpim.com/blogs/2008/12/menu-for-hope-2.html\">Momofuku\u003c/a> - UE15). There are a couple of prizes that I would be willing to travel for, and if I won this dinner from Momofuku, I would be on a plane to New York City in a split second.\u003c/p>\n\u003cp>\u003cstrong>Lowel Ego Two Light Set\u003c/strong> (\u003ca href=\"http://kalynskitchen.blogspot.com/2008/12/menu-for-hope-starts-today-and-heres.html\">Kalyn's Kitchen\u003c/a> - UW10). This is a great prize for all the food photographers out there. I'd love to have this prize for my indoor food photography.\u003c/p>\n\u003cp>\u003cstrong>Dinner with Eric Asimov\u003c/strong> (\u003ca href=\"http://www.vinography.com/archives/2008/12/announcing_a_menu_for_hope_200.html\">The Pour / NY Times\u003c/a> - WB02). I get sweaty palms even imagining having dinner with Eric Asimov, but what a fun dinner it would be!\u003c/p>\n\u003cp>\u003cstrong>A case of small production wines from Raymond\u003c/strong>. (\u003ca href=\"http://www.vinography.com/archives/2008/12/announcing_a_menu_for_hope_200.html\">Raymond Vineyards\u003c/a> - WB22). This is a carefully selected case of wine from Raymond Vineyards.\u003c/p>\n\u003cp>There are dozens more prizes to choose from, so please take a look for yourself and decide what to bid on! You can find out \u003ca href=\"http://www.chezpim.com/blogs/2008/12/menu-for-hope-v.html\">more details about Menu for Hope on Pim's site.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To donate to Menu for Hope:\u003c/strong>\u003cbr>\n1) Choose your prizes and note the prize codes.\u003cbr>\n2) Go the the \u003ca href=\"http://firstgiving.com/menuforhope5\">First Giving site for Menu for Hope\u003c/a>\u003cbr>\n3) Specify which prize you'd like in the \"Personal Message\" section according to the rules on the First Giving site.\u003cbr>\n4) If your company matches charity donations, check the appropriate box.\u003cbr>\n5) Check the box allowing the page owner to see your email address for the purposes of contacting the winners.\u003cbr>\n6) Check back on \u003ca href=\"http://www.chezpim.com\">Chez Pim\u003c/a> on January 12 to see who won!\u003c/p>\n\n",
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"excerpt": "I'm going to try not to sound like a grandma-in-a-rocking-chair here, but indulge me for a moment: I joined the food blog community in its infancy. When I started my blog over five years ago, there were just a handful of us around. I don't think that any of us imagined what this blog community was going to become, or predicted the explosion of food bloggers worldwide.\r\n\r\nSo, what's bringing on all this nostalgia? It's the announcement of the 5th Annual Menu for Hope -- a worldwide fundraising effort by food bloggers for a designated charity. This is an event that really highlights the magnitude of the food blogger community and its impact around the world.\r\n",
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"description": "I'm going to try not to sound like a grandma-in-a-rocking-chair here, but indulge me for a moment: I joined the food blog community in its infancy. When I started my blog over five years ago, there were just a handful of us around. I don't think that any of us imagined what this blog community was going to become, or predicted the explosion of food bloggers worldwide.\r\n\r\nSo, what's bringing on all this nostalgia? It's the announcement of the 5th Annual Menu for Hope -- a worldwide fundraising effort by food bloggers for a designated charity. This is an event that really highlights the magnitude of the food blogger community and its impact around the world.\r\n",
"title": "Menu for Hope V: December 15 - 24 | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2008/12/menu-for-hope-v.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/mfh-2008.jpg\" alt=\"Menu For Hope 2008\" align=\"left\">\u003c/a>I'm going to try not to sound like a grandma-in-a-rocking-chair here, but indulge me for a moment: I joined the food blog community in its infancy. When I started my blog over five years ago, there were just a handful of us around. I don't think that any of us imagined what this blog community was going to become, or predicted the explosion of food bloggers worldwide.\u003c/p>\n\u003cp>So, what's bringing on all this nostalgia? It's the announcement of the 5th Annual Menu for Hope -- a worldwide fundraising effort by food bloggers for a designated charity. This is an event that really highlights the magnitude of the food blogger community and its impact around the world.\u003c/p>\n\u003cp>This year the charity of choice is the \u003ca href=\"http://www.wfp.org/english/\">United Nations World Food Programme\u003c/a>, with the funds specifically going to an important school lunch program in Lesotho.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpim.com/blogs/2008/12/menu-for-hope-v.html\">Menu for Hope\u003c/a> is hosted by Pim of Chez Pim, and is the annual major fundraising event for food bloggers. Last year, the event raised over $90,000 for the Lesotho program. \u003cbr clear=\"all\">\u003cbr>\nThe event is a raffle, with each ticket costing $10. Everyone can participate. There are dozens of prizes this year, broken into areas of the world:\u003c/p>\n\u003cp>\u003ca href=\"http://mattbites.typepad.com/mattbites/2008/12/menu-for-hope-5.html\">West Coast\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vinography.com/archives/2008/12/announcing_a_menu_for_hope_200.html\">Wine\u003c/a>\u003cbr>\n\u003ca href=\"http://steamykitchen.com/blog/2008/12/15/menu-for-hope-v-east-coast-prizes/\">East Coast\u003c/a>\u003cbr>\n\u003ca href=\"http://www.hookedonheat.com/2008/12/15/tis-the-season-to-give-menu-for-hope-5/\">Canada\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tomatom.com/2008/12/menu-for-hope-the-asia-pacific-prize-round-up/\">Asia\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each year, the prizes get more exciting and more innovative. There are many ways to strategize your prize choices -- some choose to find the prizes with a low number of bids to increase their chances of winning. At first glance, here is my wish list for prizes I'd love to win:\u003c/p>\n\u003cp>\u003cstrong>Dinner for 6 at Contigo, with sommelier service by Alder of Vinography\u003c/strong>. (\u003ca href=\"http://www.inpraiseofsardines.com/blogs/2008/12/menu-for-hope-v-dinner-for-6-at-contigo-with-sommelier-services-by-vinography.html\">In Praise of Sardines\u003c/a>, prize code UW14). Brett Emerson of In Praise of Sardines is opening his restaurant in Noe Valley within weeks. This prize will allow you and five friends to have dinner at this Catalan-inspired restaurant.\u003c/p>\n\u003cp>\u003cstrong>Knife of your Choice\u003c/strong> (\u003ca href=\"http://steamykitchen.com/blog/2008/12/15/menu-for-hope-v-east-coast-prizes/\">Steamy Kitchen\u003c/a>, prize code UE01). Win a chef's knif of your choice from New West Knifeworks.\u003c/p>\n\u003cp>\u003cstrong>Two boxes of Macarons from Petites Bouchees\u003c/strong> (\u003ca href=\"http://kitchenmusings.typepad.com/my_weblog/2008/12/menu-for-hope-v-is-here.html\">Veronica's Test Kitchen\u003c/a>, prize code UE04). I am a sucker for well-made macarons, and the prize of 48 macarons is too tempting to pass up.\u003c/p>\n\u003cp>\u003cstrong>Bo Ssam dinner for 8 at Ssam Bar\u003c/strong> (\u003ca href=\"http://www.chezpim.com/blogs/2008/12/menu-for-hope-2.html\">Momofuku\u003c/a> - UE15). There are a couple of prizes that I would be willing to travel for, and if I won this dinner from Momofuku, I would be on a plane to New York City in a split second.\u003c/p>\n\u003cp>\u003cstrong>Lowel Ego Two Light Set\u003c/strong> (\u003ca href=\"http://kalynskitchen.blogspot.com/2008/12/menu-for-hope-starts-today-and-heres.html\">Kalyn's Kitchen\u003c/a> - UW10). This is a great prize for all the food photographers out there. I'd love to have this prize for my indoor food photography.\u003c/p>\n\u003cp>\u003cstrong>Dinner with Eric Asimov\u003c/strong> (\u003ca href=\"http://www.vinography.com/archives/2008/12/announcing_a_menu_for_hope_200.html\">The Pour / NY Times\u003c/a> - WB02). I get sweaty palms even imagining having dinner with Eric Asimov, but what a fun dinner it would be!\u003c/p>\n\u003cp>\u003cstrong>A case of small production wines from Raymond\u003c/strong>. (\u003ca href=\"http://www.vinography.com/archives/2008/12/announcing_a_menu_for_hope_200.html\">Raymond Vineyards\u003c/a> - WB22). This is a carefully selected case of wine from Raymond Vineyards.\u003c/p>\n\u003cp>There are dozens more prizes to choose from, so please take a look for yourself and decide what to bid on! You can find out \u003ca href=\"http://www.chezpim.com/blogs/2008/12/menu-for-hope-v.html\">more details about Menu for Hope on Pim's site.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To donate to Menu for Hope:\u003c/strong>\u003cbr>\n1) Choose your prizes and note the prize codes.\u003cbr>\n2) Go the the \u003ca href=\"http://firstgiving.com/menuforhope5\">First Giving site for Menu for Hope\u003c/a>\u003cbr>\n3) Specify which prize you'd like in the \"Personal Message\" section according to the rules on the First Giving site.\u003cbr>\n4) If your company matches charity donations, check the appropriate box.\u003cbr>\n5) Check the box allowing the page owner to see your email address for the purposes of contacting the winners.\u003cbr>\n6) Check back on \u003ca href=\"http://www.chezpim.com\">Chez Pim\u003c/a> on January 12 to see who won!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Food Bloggers on Twitter",
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"content": "\u003cp>\u003ca href=\"http://www.twitter.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/twitter.jpg\" alt=\"twitter logo\" align=\"left\">\u003c/a>Do you know about \u003ca href=\"http://www.twitter.com\">Twitter\u003c/a>? It's the reason that many Bay Area food blogs have been lying dormant lately, and why mothballs are piling up on our RSS readers. Twitter is a \"micro-blogging\" site where users can post statements of 140 characters or less. And many of us do it, many times a day. It's quick and following your favorite bloggers is easy to do. Even if you're not interested in \"tweeting\" yourself, you can set up a Twitter account and follow your favorite bloggers. Just select the links below and press \"follow\" under the username. Then, each time you go to Twitter, you'll be able to see what everyone is up to.\u003c/p>\n\u003cp>Why follow Twitter? Is it just one more time-waster in a day? Maybe, but I am starting to feel differently. Folks who follow Bay Area food blogger Pim \u003ca href=\"http://twitter.com/chezpim/statuses/957857139\">found out yesterday\u003c/a> that Daniel Patterson had scored two Michelin stars for Coi before any large news organization had reported it. Using Twitter, you can talk directly to the corporate offices at \u003ca href=\"http://twitter.com/wholefoods\">Whole Foods\u003c/a>. And many of us talk about the food news of the day on Twitter long before we write blog posts or comment on community boards.\u003c/p>\n\u003cp>Twitter is also changing the way that organizations do business. To learn more about that, check out this \u003ca href=\"http://marketplace.publicradio.org/display/web/2008/09/16/pm_twitter/\">story about Twitter on Marketplace\u003c/a>.\u003c/p>\n\u003cp>I've listed some of the Bay Area Twitter feeds that I follow below. You'll recognize the first few as authors on Bay Area Bites. This list, however, just scratches the surface. For a more comprehensive list of food bloggers on Twitter, see the \u003ca href=\"http://www.seriouseats.com/2008/09/a-list-of-food-bloggers-using-twitter.html\">Serious Eats list\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/grubreport\">Stephanie, Grub Report\u003c/a>\u003cbr>\n\"Having hot cocoa and Kraft Mac 'n' Cheese for breakfast. Clearly, I am now 12.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/cookingwithamy\">Amy Sherman, Cooking with Amy\u003c/a>\u003cbr>\n\"off to buy polenta. I always think I have it on hand but then it turns out to be couscous or cornmeal...\"\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/bayareabites\">Bay Area Bites\u003c/a>\u003cbr>\n\"Temescal farmers' market rocks! cauliflower, artichokes, shitake mushrooms, lamb sausage...and, of course, indian food...my sunday addiction\"\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/shunafish\">Shuna, Eggbeater\u003c/a>\u003cbr>\n\"One day establishments specializing in sweet things will eradicate the mis-spelling DESERT. One Day... One can hope beyond hope, yeah?\"\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/procopster\">Michael Procopio, Food for the Thoughtless\u003c/a>\u003cbr>\n\"currently working both a Wells Fargo dinner and a Morgan Stanley...\"\u003cbr>\n\"Fargo folks are laughing, Stanley folks are not.\"\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/egratto\">Genie, The Inadvertent Gardener\u003c/a>\u003cbr>\n\"Four hours until I have to leave the house again to get to my dinner engagement. Need to make a realistic list that does not include sloth.\"\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/chezpim\">Pim, Chez Pim\u003c/a>\u003cbr>\n\"I can eat cream cheese frosting by the cupful, really I can, and I am...um, eating it, by the cupful...\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/offbeat_eating\">Kristin, Offbeat Eating\u003c/a>\u003cbr>\n\"Yum, had my first pupusa--bean and cheese--at the Alemany farmer's market. I could get used to eating those.\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/Biggie\">Biggie, Lunch in a Box\u003c/a>\u003cbr>\n\"Used a pile of beautiful tomatoes tonight in a no-cook pasta sauce with smoked mozzarella and basil. Bug approved, wants the rest in bento.\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/jenniferjeffrey\">Jennifer Jeffrey\u003c/a>\u003cbr>\n\"Tamari-sesame rice cakes: eh. Not exactly what I was looking for in a mid-morning snack\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/sixy\">Sam, Becks & Posh\u003c/a>\u003cbr>\n\"My work colleagues raised their eyebrows at my radish-eating habits today. I took a pile of them to a meeting for a snack. They think me odd\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/chezus1\">Denise, Chez Us\u003c/a>\u003cbr>\n\"I have to say vanilla bean spongettes w/burnt caramel sauce was OUTSTANDING! I will post all later ... tomorrow.\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/Hedonia\">Sean Timberlake, Hedonia\u003c/a>\u003cbr>\n\"is making leftovers ragù: lamb/beef shank from Friday's ad hoc ossobuco, lamb chop/rabbit from Eloise last night, braising liquid & tomatoes ...\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/derricks\">Derrick Schneider, An Obsession with Food\u003c/a>\u003cbr>\n\"Making Heidi Swanson's 'Do-it-yourself Power Bars' because we were near Rainbow Grocery, the only store that carries all the ingredients.\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/simplyrecipes\">Elise, Simply Recipes\u003c/a>\u003cbr>\n\"just posted my rabbit cacciatore ... Waiting for the 'You can't kill thumper!' people to descend.\"\u003c/p>\n\u003cp>\u003cstrong>Organizations I follow on Twitter\u003c/strong>\u003cbr>\n\u003ca href=\"https://twitter.com/seriouseats\">Serious Eats\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/wholefoods\">Whole Foods\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/FoodSafety\">Center for Food Safety\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/Farmland\">American Farmland Trust\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/SFBART\">BART\u003c/a>(so I can get to my dinner dates on time!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/lifebeginsat30\">And you can find me Twittering here\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Do you know about \u003ca href=\"http://www.twitter.com\">Twitter\u003c/a>? It's the reason that many Bay Area food blogs have been lying dormant lately, and why mothballs are piling up on our RSS readers. Twitter is a \"micro-blogging\" site where users can post statements of 140 characters or less. And many of us do it, many times a day. It's quick and following your favorite bloggers is easy to do. Even if you're not interested in \"tweeting\" yourself, you can set up a Twitter account and follow your favorite bloggers. Just select the links below and press \"follow\" under the username. Then, each time you go to Twitter, you'll be able to see what everyone is up to.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.twitter.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/twitter.jpg\" alt=\"twitter logo\" align=\"left\">\u003c/a>Do you know about \u003ca href=\"http://www.twitter.com\">Twitter\u003c/a>? It's the reason that many Bay Area food blogs have been lying dormant lately, and why mothballs are piling up on our RSS readers. Twitter is a \"micro-blogging\" site where users can post statements of 140 characters or less. And many of us do it, many times a day. It's quick and following your favorite bloggers is easy to do. Even if you're not interested in \"tweeting\" yourself, you can set up a Twitter account and follow your favorite bloggers. Just select the links below and press \"follow\" under the username. Then, each time you go to Twitter, you'll be able to see what everyone is up to.\u003c/p>\n\u003cp>Why follow Twitter? Is it just one more time-waster in a day? Maybe, but I am starting to feel differently. Folks who follow Bay Area food blogger Pim \u003ca href=\"http://twitter.com/chezpim/statuses/957857139\">found out yesterday\u003c/a> that Daniel Patterson had scored two Michelin stars for Coi before any large news organization had reported it. Using Twitter, you can talk directly to the corporate offices at \u003ca href=\"http://twitter.com/wholefoods\">Whole Foods\u003c/a>. And many of us talk about the food news of the day on Twitter long before we write blog posts or comment on community boards.\u003c/p>\n\u003cp>Twitter is also changing the way that organizations do business. To learn more about that, check out this \u003ca href=\"http://marketplace.publicradio.org/display/web/2008/09/16/pm_twitter/\">story about Twitter on Marketplace\u003c/a>.\u003c/p>\n\u003cp>I've listed some of the Bay Area Twitter feeds that I follow below. You'll recognize the first few as authors on Bay Area Bites. This list, however, just scratches the surface. For a more comprehensive list of food bloggers on Twitter, see the \u003ca href=\"http://www.seriouseats.com/2008/09/a-list-of-food-bloggers-using-twitter.html\">Serious Eats list\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/grubreport\">Stephanie, Grub Report\u003c/a>\u003cbr>\n\"Having hot cocoa and Kraft Mac 'n' Cheese for breakfast. Clearly, I am now 12.\"\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://twitter.com/cookingwithamy\">Amy Sherman, Cooking with Amy\u003c/a>\u003cbr>\n\"off to buy polenta. I always think I have it on hand but then it turns out to be couscous or cornmeal...\"\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/bayareabites\">Bay Area Bites\u003c/a>\u003cbr>\n\"Temescal farmers' market rocks! cauliflower, artichokes, shitake mushrooms, lamb sausage...and, of course, indian food...my sunday addiction\"\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/shunafish\">Shuna, Eggbeater\u003c/a>\u003cbr>\n\"One day establishments specializing in sweet things will eradicate the mis-spelling DESERT. One Day... One can hope beyond hope, yeah?\"\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/procopster\">Michael Procopio, Food for the Thoughtless\u003c/a>\u003cbr>\n\"currently working both a Wells Fargo dinner and a Morgan Stanley...\"\u003cbr>\n\"Fargo folks are laughing, Stanley folks are not.\"\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/egratto\">Genie, The Inadvertent Gardener\u003c/a>\u003cbr>\n\"Four hours until I have to leave the house again to get to my dinner engagement. Need to make a realistic list that does not include sloth.\"\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/chezpim\">Pim, Chez Pim\u003c/a>\u003cbr>\n\"I can eat cream cheese frosting by the cupful, really I can, and I am...um, eating it, by the cupful...\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/offbeat_eating\">Kristin, Offbeat Eating\u003c/a>\u003cbr>\n\"Yum, had my first pupusa--bean and cheese--at the Alemany farmer's market. I could get used to eating those.\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/Biggie\">Biggie, Lunch in a Box\u003c/a>\u003cbr>\n\"Used a pile of beautiful tomatoes tonight in a no-cook pasta sauce with smoked mozzarella and basil. Bug approved, wants the rest in bento.\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/jenniferjeffrey\">Jennifer Jeffrey\u003c/a>\u003cbr>\n\"Tamari-sesame rice cakes: eh. Not exactly what I was looking for in a mid-morning snack\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/sixy\">Sam, Becks & Posh\u003c/a>\u003cbr>\n\"My work colleagues raised their eyebrows at my radish-eating habits today. I took a pile of them to a meeting for a snack. They think me odd\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/chezus1\">Denise, Chez Us\u003c/a>\u003cbr>\n\"I have to say vanilla bean spongettes w/burnt caramel sauce was OUTSTANDING! I will post all later ... tomorrow.\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/Hedonia\">Sean Timberlake, Hedonia\u003c/a>\u003cbr>\n\"is making leftovers ragù: lamb/beef shank from Friday's ad hoc ossobuco, lamb chop/rabbit from Eloise last night, braising liquid & tomatoes ...\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/derricks\">Derrick Schneider, An Obsession with Food\u003c/a>\u003cbr>\n\"Making Heidi Swanson's 'Do-it-yourself Power Bars' because we were near Rainbow Grocery, the only store that carries all the ingredients.\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/simplyrecipes\">Elise, Simply Recipes\u003c/a>\u003cbr>\n\"just posted my rabbit cacciatore ... Waiting for the 'You can't kill thumper!' people to descend.\"\u003c/p>\n\u003cp>\u003cstrong>Organizations I follow on Twitter\u003c/strong>\u003cbr>\n\u003ca href=\"https://twitter.com/seriouseats\">Serious Eats\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/wholefoods\">Whole Foods\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/FoodSafety\">Center for Food Safety\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/Farmland\">American Farmland Trust\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/SFBART\">BART\u003c/a>(so I can get to my dinner dates on time!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/lifebeginsat30\">And you can find me Twittering here\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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