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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "LGBT Pride Profile: Palomino Chef Adam Jones ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\" alt=\"Adam Jones\" title=\"Adam Jones\" width=\"347\" height=\"416\" class=\"alignnone size-full wp-image-44497\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones. Photo courtesy of Adam Jones\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is about to get full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. Turns out, cooking and serving food here can be something of a non-issue for some of the LGBT folks we talked with.\u003c/p>\n\u003cp>Up first is Adam Jones, who is the Food and Beverage (“F&B” in industry parlance) Director and Executive Chef at the Embarcadero \u003ca href=\"https://twitter.com/?iid=am-60662501713398025563415687&nid=23+sender&uid=47474320&utm_content=profile#!/PalominoSanFran\">restaurant\u003c/a> \u003ca href=\"http://www.palomino.com/\">Palomino\u003c/a> in San Francisco, where Jones said “forty per cent of our staff are gay.” Jones has spent 26 of his 38 years working in restaurants. The Kansas City native is from \"the Missouri side, where it’s home of the Chiefs, restaurants and industrial stuff.” He has also cooked at the \u003ca href=\"http://www.hotelwhitcomb.com/main/WHITCOMB-Page.asp?p=1\">Hotel Whitcomb\u003c/a>, and \u003ca href=\"http://michaelmina.net/\">Restaurant Michael Mina\u003c/a>. Jones was Executive Chef at the \u003ca href=\"http://www.franciscanrestaurant.com/\">Franciscan Restaurant\u003c/a>, which is known as much for its crab cakes as it is for being one of the only restaurants to ever sponsor a float for the San Francisco Gay Pride parade. \u003c/p>\n\u003cp>Bay Area Bites caught up with Jones via phone interview. His comments have been edited for clarity and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\" alt=\"Adam Jones with Roland Passot\" title=\"Adam Jones with Roland Passot\" width=\"400\" height=\"535\" class=\"alignnone size-full wp-image-44498\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones with Roland Passot at La Folie photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to sexism as well as homophobia in the restaurant world?\u003c/strong>\u003cbr>\nI’ve seen way more women in the kitchen these days. It’s not just a San Francisco thing. I’ve been in kitchens all over: Paris, Venezia, Kansas City, and here. There are way more women now than there were before. I am 38 but 26 of those years have been spent in commercial kitchens. That kind of work is all I know. I have more women working for me now. I should say girls since some of them are quite young. Overall, I think having more women in the kitchen is a positive thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for homophobia, I don’t think I’ve ever experienced it. There weren’t any gay people in kitchens in Kansas City when I got my start that I know of. Being gay on a chef’s resume may be a positive. If you’re a lesbian, then you’re super alpha and strong. And if you’re a gay man, it’s really the same thing. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house versus the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nFront or back of the house, male or female, gay or straight, I don’t think there’s any difference in the experience each individual may have. I tend to find a few less lesbians in the front of the house because they tend to cook and be in the back of the house. Maybe I’m biased and have seen this set up because of me. [Laughs]. I don't know. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\" alt=\"Adam Jones Cooking\" title=\"Adam Jones Cooking\" width=\"560\" height=\"445\" class=\"alignnone size-full wp-image-44499\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones cooking. Photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nI was kind of a late bloomer and moved out to San Francisco with the woman who was my wife. I came upon this discovery of being gay late, when I was around age 24. I was working at the Franciscan and had been there five or six years when I came out. Obviously I had worked with those folks for a long time. I had a wife, and then I had a husband. It was bizarre, funny and strange. I don't regret anything that happened. \u003c/p>\n\u003cp>There were a few professional folks who said to me, ‘You can’t market yourself as gay.’ I don't put being gay as my big selling point and it’s also something that I don’t deny. I’m proud to represent and I’ve done Pride events. Sometimes those things get political and if so then I keep my distance. There are some folks who have TV shows and they kind of go for a profile. In general, the gay community is made up of foodies and they have dollars to spend in restaurants like mine. Foodies in cities like this are gay friendly. I don’t wear being gay on my sleeve, but I’m happy to represent.\u003c/p>\n\u003cp>\u003cstrong>You and your husband Gary have been together for 14 years. What is coupled life like for you?\u003c/strong>\u003cbr>\nWe have a house in Pittsburg in the East Bay and are signing adoption papers the same month of our anniversary this year. We’re doing an open adoption. It’ll be local and we’re stoked about it. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI’ve done a lot of gay events and cooking demos at Macy's. It used to be there was a gay subculture until all my other cohorts went on Top Chef and then fled the area. Ironically most are lesbians. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/25/food-secrets-of-chef-jennifer-biesty/\">Jennifer Biesty\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef/season-9/bio/janine-falvo\">Janine Falvo\u003c/a>, \u003ca href=\"https://twitter.com/#!/ChefJamieLauren\">Jamie Lauren\u003c/a> and \u003ca href=\"https://twitter.com/#!/YigitPura\">Yigit Pura\u003c/a> come to mind. My \u003ca href=\"http://www.nytimes.com/2012/06/03/opinion/sunday/the-science-of-gaydar.html\">gaydar\u003c/a> is horrible but there’s \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>. I have bleached blonde hair and used to get mistaken for Elizabeth all the time. People would come up to me and say, “Elizabeth?!” and start talking. I think her blonde hair is natural. Mine’s not. \u003c/p>\n\u003cp>I don’t hang out with the “big big wigs” like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2004/06/30/FDG587CI201.DTL&o=2&type=printable\">Tracy Hsu\u003c/a> was my mentor at Michael Mina and is my bestest buddy. \u003c/p>\n\u003cp>We chefs only call each other if we need something: “Oh my god, I need clams, I’m out of ‘em.” Or, “I need halibut.” \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nThere are more approachable restaurants here, like \u003ca href=\"http://www.marketstreetgrillsf.com/main/msg-home.asp?p=1\">Market Street Grill\u003c/a>. Everything on my resume fits that bill: Palomino, Michael Mina, and the Franciscan. I’ve always known Gary Danko, Michael Mina and Mecca as spots. \u003c/p>\n\u003cp>There are a few restaurants that cater and market to the gay dollar. The Franciscan was the only restaurant that sponsored a float in the Pride parade for two out of the ten years I was there. One of the Franciscan dining room managers said “put Adam’s name on it.” It was a lot of work, way more work than we thought. But it was fun, too. The Franciscan management was always really cool about that and morally supportive. The owners were two straight men! I was really stoked that they said, “Hey let’s support the parade.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month?\u003c/strong>\u003cbr>\nI’m a horrible person for this question. I'm the one that gets there the week before. I forget every year that it's time for Pride. Gary and I lay low and try to be domesticated. We’ll probably be making stir fry for our dogs and planting tomatoes. I’m not really big into the party scene but I’m cool with it happening. We’ll probably be laying low this year. \u003c/p>\n\n",
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"excerpt": "In celebration of LGBT Pride month, Mary Ladd profiles Palomino Chef Adam Jones, who has spent 26 of his 38 years cooking. Jones shares what it's like to be queer in the restaurant community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\" alt=\"Adam Jones\" title=\"Adam Jones\" width=\"347\" height=\"416\" class=\"alignnone size-full wp-image-44497\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones. Photo courtesy of Adam Jones\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is about to get full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. Turns out, cooking and serving food here can be something of a non-issue for some of the LGBT folks we talked with.\u003c/p>\n\u003cp>Up first is Adam Jones, who is the Food and Beverage (“F&B” in industry parlance) Director and Executive Chef at the Embarcadero \u003ca href=\"https://twitter.com/?iid=am-60662501713398025563415687&nid=23+sender&uid=47474320&utm_content=profile#!/PalominoSanFran\">restaurant\u003c/a> \u003ca href=\"http://www.palomino.com/\">Palomino\u003c/a> in San Francisco, where Jones said “forty per cent of our staff are gay.” Jones has spent 26 of his 38 years working in restaurants. The Kansas City native is from \"the Missouri side, where it’s home of the Chiefs, restaurants and industrial stuff.” He has also cooked at the \u003ca href=\"http://www.hotelwhitcomb.com/main/WHITCOMB-Page.asp?p=1\">Hotel Whitcomb\u003c/a>, and \u003ca href=\"http://michaelmina.net/\">Restaurant Michael Mina\u003c/a>. Jones was Executive Chef at the \u003ca href=\"http://www.franciscanrestaurant.com/\">Franciscan Restaurant\u003c/a>, which is known as much for its crab cakes as it is for being one of the only restaurants to ever sponsor a float for the San Francisco Gay Pride parade. \u003c/p>\n\u003cp>Bay Area Bites caught up with Jones via phone interview. His comments have been edited for clarity and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\" alt=\"Adam Jones with Roland Passot\" title=\"Adam Jones with Roland Passot\" width=\"400\" height=\"535\" class=\"alignnone size-full wp-image-44498\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones with Roland Passot at La Folie photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to sexism as well as homophobia in the restaurant world?\u003c/strong>\u003cbr>\nI’ve seen way more women in the kitchen these days. It’s not just a San Francisco thing. I’ve been in kitchens all over: Paris, Venezia, Kansas City, and here. There are way more women now than there were before. I am 38 but 26 of those years have been spent in commercial kitchens. That kind of work is all I know. I have more women working for me now. I should say girls since some of them are quite young. Overall, I think having more women in the kitchen is a positive thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for homophobia, I don’t think I’ve ever experienced it. There weren’t any gay people in kitchens in Kansas City when I got my start that I know of. Being gay on a chef’s resume may be a positive. If you’re a lesbian, then you’re super alpha and strong. And if you’re a gay man, it’s really the same thing. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house versus the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nFront or back of the house, male or female, gay or straight, I don’t think there’s any difference in the experience each individual may have. I tend to find a few less lesbians in the front of the house because they tend to cook and be in the back of the house. Maybe I’m biased and have seen this set up because of me. [Laughs]. I don't know. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\" alt=\"Adam Jones Cooking\" title=\"Adam Jones Cooking\" width=\"560\" height=\"445\" class=\"alignnone size-full wp-image-44499\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones cooking. Photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nI was kind of a late bloomer and moved out to San Francisco with the woman who was my wife. I came upon this discovery of being gay late, when I was around age 24. I was working at the Franciscan and had been there five or six years when I came out. Obviously I had worked with those folks for a long time. I had a wife, and then I had a husband. It was bizarre, funny and strange. I don't regret anything that happened. \u003c/p>\n\u003cp>There were a few professional folks who said to me, ‘You can’t market yourself as gay.’ I don't put being gay as my big selling point and it’s also something that I don’t deny. I’m proud to represent and I’ve done Pride events. Sometimes those things get political and if so then I keep my distance. There are some folks who have TV shows and they kind of go for a profile. In general, the gay community is made up of foodies and they have dollars to spend in restaurants like mine. Foodies in cities like this are gay friendly. I don’t wear being gay on my sleeve, but I’m happy to represent.\u003c/p>\n\u003cp>\u003cstrong>You and your husband Gary have been together for 14 years. What is coupled life like for you?\u003c/strong>\u003cbr>\nWe have a house in Pittsburg in the East Bay and are signing adoption papers the same month of our anniversary this year. We’re doing an open adoption. It’ll be local and we’re stoked about it. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI’ve done a lot of gay events and cooking demos at Macy's. It used to be there was a gay subculture until all my other cohorts went on Top Chef and then fled the area. Ironically most are lesbians. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/25/food-secrets-of-chef-jennifer-biesty/\">Jennifer Biesty\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef/season-9/bio/janine-falvo\">Janine Falvo\u003c/a>, \u003ca href=\"https://twitter.com/#!/ChefJamieLauren\">Jamie Lauren\u003c/a> and \u003ca href=\"https://twitter.com/#!/YigitPura\">Yigit Pura\u003c/a> come to mind. My \u003ca href=\"http://www.nytimes.com/2012/06/03/opinion/sunday/the-science-of-gaydar.html\">gaydar\u003c/a> is horrible but there’s \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>. I have bleached blonde hair and used to get mistaken for Elizabeth all the time. People would come up to me and say, “Elizabeth?!” and start talking. I think her blonde hair is natural. Mine’s not. \u003c/p>\n\u003cp>I don’t hang out with the “big big wigs” like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2004/06/30/FDG587CI201.DTL&o=2&type=printable\">Tracy Hsu\u003c/a> was my mentor at Michael Mina and is my bestest buddy. \u003c/p>\n\u003cp>We chefs only call each other if we need something: “Oh my god, I need clams, I’m out of ‘em.” Or, “I need halibut.” \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nThere are more approachable restaurants here, like \u003ca href=\"http://www.marketstreetgrillsf.com/main/msg-home.asp?p=1\">Market Street Grill\u003c/a>. Everything on my resume fits that bill: Palomino, Michael Mina, and the Franciscan. I’ve always known Gary Danko, Michael Mina and Mecca as spots. \u003c/p>\n\u003cp>There are a few restaurants that cater and market to the gay dollar. The Franciscan was the only restaurant that sponsored a float in the Pride parade for two out of the ten years I was there. One of the Franciscan dining room managers said “put Adam’s name on it.” It was a lot of work, way more work than we thought. But it was fun, too. The Franciscan management was always really cool about that and morally supportive. The owners were two straight men! I was really stoked that they said, “Hey let’s support the parade.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month?\u003c/strong>\u003cbr>\nI’m a horrible person for this question. I'm the one that gets there the week before. I forget every year that it's time for Pride. Gary and I lay low and try to be domesticated. We’ll probably be making stir fry for our dogs and planting tomatoes. I’m not really big into the party scene but I’m cool with it happening. We’ll probably be laying low this year. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Goose & Gander takes up where Martini House left off, and then some",
"title": "Goose & Gander takes up where Martini House left off, and then some",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\" alt=\"\" title=\"Goose and Gander\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42378\">\u003c/a>\u003cbr>\n\u003cem>The dining room at the newly opened Goose & Gander.\u003c/em>\u003c/p>\n\u003cp>The former \u003ca href=\"http://napavalleyregister.com/news/local/article_f0080040-d4e3-11df-90a1-001cc4c03286.html\">Martini House\u003c/a> in Napa's St. Helena is gradually being restored to its old glory. Restaurateur \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/07/25/martini-house-sold-to-restaurateur-andy-florsheim/\">Andrew Florsheim\u003c/a>, formerly of the \u003ca href=\"http://www.levyrestaurants.com/\">Levy Restaurant Group\u003c/a> in Chicago, has been a resident of the Napa Valley since 2008 and took over the space from \u003ca href=\"http://www.kuleto.com/\">Pat Kuleto\u003c/a>. \u003c/p>\n\u003cp>Martini House's opening chef de cuisine \u003ca href=\"http://2011.pebblebeachfoodandwine.com/index.cfm/chef-Kelly_McCown_63.htm\">Kelly McCown\u003c/a> returns as Executive Chef and partner after spending two and a half years as Executive Chef at Sacramento's noted \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella Dining Room and Bar\u003c/a>.\u003c/p>\n\u003cp>We traipsed up to Napa on Friday night for the media preview at \u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a> and got a glimpse of what the menu will be like. Though some things about the old Martini House have remained the same--like the awesome downstairs bar, thank goodness--the menu has taken a different and entirely less fussy direction under Chef McCown's expert tutelage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\" alt=\"\" title=\"Kitchen Line\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42380\">\u003c/a>\u003cbr>\n\u003cem>Cooks line up meatballs in the Goose & Gander kitchen.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The down-to-earth chef has built solid relationships with local farmers and artisans, thanks to more than two decades of experience in some of California's most prominent kitchens, and his menu is simple and ingredient-driven. Though the food appears simple, don't be fooled: fancier items reminiscent of McCown's five years as Executive Chef at \u003ca href=\"http://www.yelp.com/biz/rubicon-san-francisco\">Rubicon\u003c/a>, like a sous-vide pork chop or an escargot appetizer, humbly deep-fried in panko bread crumbs and served with melted anchovy butter for dipping, do make the occasional appearance.\u003c/p>\n\u003cp>McCown sported a walking cast due to a broken foot and hopped crazily up and down the line on Friday as he supervised his crew. He brought dishes to the tables where journalists dined family-style, and spoke about the concepts behind his food. \"In Japan, they enjoy softer foods; a gelatin component is important there, \" he said. \"I've noticed that Americans like crunchy things in everything they eat.\"\u003c/p>\n\u003cp>And the crunchy component was certainly present in each of the dishes we tried. Along with the aforementioned escargot, which was skewered with deep-fried castelvetrano olives, appetizers included a finger-friendly version of hot wings: duck and chicken meats, boneless, with deep-fried pickle chips on the side and a Green Goddess sauce for dipping. \u003c/p>\n\u003cp>The crispy element manifested as crackly skin on mild Scottish salmon served with freshly shelled spring peas as a main course. \u003c/p>\n\u003cp>\"It's my interpretation of my Irish mum's salmon with mushy peas,\" said McCown about the perfectly cooked fish, which melted in my mouth as the skin offset the rest of the dish's soft textures. Another standout entree was a grilled beef coulotte, served with a spicy cilantro salsa verde and panko-breaded onion rings that were fried in duck fat. The richness of the onion rings were nicely complemented by the tender, yet lean beef, and the bright green flavor of cilantro worked surprisingly well to balance what could have easily become a heavy steak dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\" alt=\"\" title=\"scallops and tomatoes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42385\">\u003c/a>\u003cbr>\n\u003cem>Scallops with pancetta and fried green tomatoes.\u003c/em>\u003c/p>\n\u003cp>In another entree, scallops were given pub-grub styling--McCown describes his menu as \"rustic American pub food.\" The large Maine scallops were served over fried green tomatoes with a shaving of thick, curled pancetta. A creamy jalapeno-cilantro sauce finished the dish, and the tanginess and richness of the plate called out for one of the restaurant's signature cocktails.\u003c/p>\n\u003cfigure id=\"attachment_42387\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\" alt=\"A refreshing Collins at the bar\" title=\"A refreshing Collins at the bar\" width=\"300\" height=\"400\" class=\"size-full wp-image-42387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A refreshing Collins at the bar.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Ahhhh, the cocktails. The legendary \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a>, of \u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> fame, has worked his magic once again for a new restaurant opening by designing the bar program at Goose & Gander. Beattie, whose recent consulting projects have included designing the cocktail programs for \u003ca href=\"http://www.hogandrocks.com/\">Hog & Rocks\u003c/a> and Healdsburg's \u003ca href=\"http://www.h2hotel.com/spoonbar/\">Spoonbar\u003c/a>, has created a list that is both innovative and familiar. Beattie is also familiar with the layout of the land, so to speak--he tended bar at the Martini House way back in 2001. Drinks like the \"Bali Spice Old Fashioned,\" featuring \u003ca href=\"http://www.stgeorgespirits.com/\">St. George\u003c/a> bourbon, orange, cinnamon, clove, and star anise, are so good that you won't want to put them down to have wine with dinner. Goose & Gander is the first restaurant in St. Helena to serve whiskey drinks with \"proper\" ice--large, hand-carved globes in the Japanese style that nearly fill the entire glass, ensuring that the quality liquor does not get too watered-down. The \"Cucumber Collins,\" with Square One cucumber Vodka, lemon, yuzu, huckleberries, and both fresh and pickled cucumbers is also a winner. \u003c/p>\n\u003cp>The wines, mostly a local selection of smaller names, are nothing to sneeze at--a second-label \u003ca href=\"http://www.dumol.com/\">DuMol\u003c/a> Chardonnay stood out, although it was somewhat interestingly paired with meatballs--but they take the backseat to the cocktail program.\u003c/p>\n\u003cp>The redesigned building is as comfortable and unpretentious as the food. The outdoor garden area is slated to open in late spring, but the downstairs bar is convivial and the upstairs dining room is welcoming and feels more open than the former decor. Red-leather seating booths and reclaimed redwood tables add to the \"duck club\" vibe, iron fowl knicknackery adorn the restaurant--but not to excess. Interestingly, Goose & Gander is as of now the only place to serve \u003ca href=\"http://www.panevino-napa.com/david_bio.htm\">Panevino's David Katz's\u003c/a> crazy-good salumi offerings.\u003c/p>\n\u003cp>Morsels like duck prosciutto, lamb chorizo, and Provençal salumi dusted with fennel pollen rocked my socks off. Katz's salumi will be available soon for retail purchase, but you can only get it at Goose & Gander for right now. Fans of the old Martini House will not be disappointed with the direction the property has taken, and lovers of nouvelle cuisine will find Goose & Gander a worthwhile destination to dine at in its early days.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\" alt=\"\" title=\"Salumi plate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42391\">\u003c/a>\u003cbr>\n\u003cem>Diners enjoy a board of David Katz's salumi.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>, 1245 Spring St. at Oak St., St. Helena, 707-967-8779\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goosegandernapa\">Goose & Gander\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/goosegandernapa\">@goosegandernapa\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\" alt=\"\" title=\"Goose and Gander\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42378\">\u003c/a>\u003cbr>\n\u003cem>The dining room at the newly opened Goose & Gander.\u003c/em>\u003c/p>\n\u003cp>The former \u003ca href=\"http://napavalleyregister.com/news/local/article_f0080040-d4e3-11df-90a1-001cc4c03286.html\">Martini House\u003c/a> in Napa's St. Helena is gradually being restored to its old glory. Restaurateur \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/07/25/martini-house-sold-to-restaurateur-andy-florsheim/\">Andrew Florsheim\u003c/a>, formerly of the \u003ca href=\"http://www.levyrestaurants.com/\">Levy Restaurant Group\u003c/a> in Chicago, has been a resident of the Napa Valley since 2008 and took over the space from \u003ca href=\"http://www.kuleto.com/\">Pat Kuleto\u003c/a>. \u003c/p>\n\u003cp>Martini House's opening chef de cuisine \u003ca href=\"http://2011.pebblebeachfoodandwine.com/index.cfm/chef-Kelly_McCown_63.htm\">Kelly McCown\u003c/a> returns as Executive Chef and partner after spending two and a half years as Executive Chef at Sacramento's noted \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella Dining Room and Bar\u003c/a>.\u003c/p>\n\u003cp>We traipsed up to Napa on Friday night for the media preview at \u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a> and got a glimpse of what the menu will be like. Though some things about the old Martini House have remained the same--like the awesome downstairs bar, thank goodness--the menu has taken a different and entirely less fussy direction under Chef McCown's expert tutelage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\" alt=\"\" title=\"Kitchen Line\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42380\">\u003c/a>\u003cbr>\n\u003cem>Cooks line up meatballs in the Goose & Gander kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The down-to-earth chef has built solid relationships with local farmers and artisans, thanks to more than two decades of experience in some of California's most prominent kitchens, and his menu is simple and ingredient-driven. Though the food appears simple, don't be fooled: fancier items reminiscent of McCown's five years as Executive Chef at \u003ca href=\"http://www.yelp.com/biz/rubicon-san-francisco\">Rubicon\u003c/a>, like a sous-vide pork chop or an escargot appetizer, humbly deep-fried in panko bread crumbs and served with melted anchovy butter for dipping, do make the occasional appearance.\u003c/p>\n\u003cp>McCown sported a walking cast due to a broken foot and hopped crazily up and down the line on Friday as he supervised his crew. He brought dishes to the tables where journalists dined family-style, and spoke about the concepts behind his food. \"In Japan, they enjoy softer foods; a gelatin component is important there, \" he said. \"I've noticed that Americans like crunchy things in everything they eat.\"\u003c/p>\n\u003cp>And the crunchy component was certainly present in each of the dishes we tried. Along with the aforementioned escargot, which was skewered with deep-fried castelvetrano olives, appetizers included a finger-friendly version of hot wings: duck and chicken meats, boneless, with deep-fried pickle chips on the side and a Green Goddess sauce for dipping. \u003c/p>\n\u003cp>The crispy element manifested as crackly skin on mild Scottish salmon served with freshly shelled spring peas as a main course. \u003c/p>\n\u003cp>\"It's my interpretation of my Irish mum's salmon with mushy peas,\" said McCown about the perfectly cooked fish, which melted in my mouth as the skin offset the rest of the dish's soft textures. Another standout entree was a grilled beef coulotte, served with a spicy cilantro salsa verde and panko-breaded onion rings that were fried in duck fat. The richness of the onion rings were nicely complemented by the tender, yet lean beef, and the bright green flavor of cilantro worked surprisingly well to balance what could have easily become a heavy steak dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\" alt=\"\" title=\"scallops and tomatoes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42385\">\u003c/a>\u003cbr>\n\u003cem>Scallops with pancetta and fried green tomatoes.\u003c/em>\u003c/p>\n\u003cp>In another entree, scallops were given pub-grub styling--McCown describes his menu as \"rustic American pub food.\" The large Maine scallops were served over fried green tomatoes with a shaving of thick, curled pancetta. A creamy jalapeno-cilantro sauce finished the dish, and the tanginess and richness of the plate called out for one of the restaurant's signature cocktails.\u003c/p>\n\u003cfigure id=\"attachment_42387\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\" alt=\"A refreshing Collins at the bar\" title=\"A refreshing Collins at the bar\" width=\"300\" height=\"400\" class=\"size-full wp-image-42387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A refreshing Collins at the bar.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Ahhhh, the cocktails. The legendary \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a>, of \u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> fame, has worked his magic once again for a new restaurant opening by designing the bar program at Goose & Gander. Beattie, whose recent consulting projects have included designing the cocktail programs for \u003ca href=\"http://www.hogandrocks.com/\">Hog & Rocks\u003c/a> and Healdsburg's \u003ca href=\"http://www.h2hotel.com/spoonbar/\">Spoonbar\u003c/a>, has created a list that is both innovative and familiar. Beattie is also familiar with the layout of the land, so to speak--he tended bar at the Martini House way back in 2001. Drinks like the \"Bali Spice Old Fashioned,\" featuring \u003ca href=\"http://www.stgeorgespirits.com/\">St. George\u003c/a> bourbon, orange, cinnamon, clove, and star anise, are so good that you won't want to put them down to have wine with dinner. Goose & Gander is the first restaurant in St. Helena to serve whiskey drinks with \"proper\" ice--large, hand-carved globes in the Japanese style that nearly fill the entire glass, ensuring that the quality liquor does not get too watered-down. The \"Cucumber Collins,\" with Square One cucumber Vodka, lemon, yuzu, huckleberries, and both fresh and pickled cucumbers is also a winner. \u003c/p>\n\u003cp>The wines, mostly a local selection of smaller names, are nothing to sneeze at--a second-label \u003ca href=\"http://www.dumol.com/\">DuMol\u003c/a> Chardonnay stood out, although it was somewhat interestingly paired with meatballs--but they take the backseat to the cocktail program.\u003c/p>\n\u003cp>The redesigned building is as comfortable and unpretentious as the food. The outdoor garden area is slated to open in late spring, but the downstairs bar is convivial and the upstairs dining room is welcoming and feels more open than the former decor. Red-leather seating booths and reclaimed redwood tables add to the \"duck club\" vibe, iron fowl knicknackery adorn the restaurant--but not to excess. Interestingly, Goose & Gander is as of now the only place to serve \u003ca href=\"http://www.panevino-napa.com/david_bio.htm\">Panevino's David Katz's\u003c/a> crazy-good salumi offerings.\u003c/p>\n\u003cp>Morsels like duck prosciutto, lamb chorizo, and Provençal salumi dusted with fennel pollen rocked my socks off. Katz's salumi will be available soon for retail purchase, but you can only get it at Goose & Gander for right now. Fans of the old Martini House will not be disappointed with the direction the property has taken, and lovers of nouvelle cuisine will find Goose & Gander a worthwhile destination to dine at in its early days.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\" alt=\"\" title=\"Salumi plate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42391\">\u003c/a>\u003cbr>\n\u003cem>Diners enjoy a board of David Katz's salumi.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>, 1245 Spring St. at Oak St., St. Helena, 707-967-8779\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goosegandernapa\">Goose & Gander\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/goosegandernapa\">@goosegandernapa\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\" alt=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" title=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42077\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Celebrity chef Jacques Pépin has been cooking for over 60 years. He has published 27 cookbooks and recently won an IACP Award for his new TV series \"Essential Pépin.\" Previously, Pépin has won a Daytime Emmy, numerous James Beard Awards and two of France's highest honors. Pépin joined Michael Krasny on \u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Forum\u003c/a> to discuss food, his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">newest cookbook\u003c/a> and his KQED-produced PBS series \"\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Jacques Pépin, celebrity chef, cookbook author and host of \"Essential Pépin,\" currently airing on KQED Public Television\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Original Broadcast:\u003c/a> Tuesday, Apr 17, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201204171000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201204171000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>: including episodes, recipes and more\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">Essential Pépin: Jacques Pépin’s New Cookbook\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/jacques-pepin/\">Cooking Tips from Jacques Pépin\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9780547232799\">About the cookbook \"Essential Pépin\"\u003c/a>: at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin Portal\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/michael-krasny-jacques-pepin560.jpg\" alt=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" title=\"Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-42077\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny interviews Jacques Pépin on Forum. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Celebrity chef Jacques Pépin has been cooking for over 60 years. He has published 27 cookbooks and recently won an IACP Award for his new TV series \"Essential Pépin.\" Previously, Pépin has won a Daytime Emmy, numerous James Beard Awards and two of France's highest honors. Pépin joined Michael Krasny on \u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Forum\u003c/a> to discuss food, his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">newest cookbook\u003c/a> and his KQED-produced PBS series \"\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Jacques Pépin, celebrity chef, cookbook author and host of \"Essential Pépin,\" currently airing on KQED Public Television\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204171000\">Original Broadcast:\u003c/a> Tuesday, Apr 17, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201204171000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201204171000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>: including episodes, recipes and more\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">Essential Pépin: Jacques Pépin’s New Cookbook\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/jacques-pepin/\">Cooking Tips from Jacques Pépin\u003c/a>: at Bay Area Bites\u003c/li>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9780547232799\">About the cookbook \"Essential Pépin\"\u003c/a>: at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin Portal\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/americarevealed-latomatina-248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/americarevealed-latomatina-248x140.jpg\" alt=\"Yul Kwon - America Revealed- Food Machine. Photo courtesy of PBS\" title=\"Yul Kwon - America Revealed- Food Machine. Photo courtesy of PBS\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-41478\">\u003c/a>The new four-part PBS Series \"America Revealed\" explores the hidden food, energy, transportation and manufacturing systems that keep America running. \u003ca href=\"http://www.kqed.org/a/forum/R201204061000\">Forum\u003c/a> talks to host Yul Kwon about the new program, and about his unique career. The multi-talented Stanford grad has also worked at Google and the FCC. He's also the first Asian-American to win the CBS reality show \"Survivor.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204061000\">Original Broadcast\u003c/a>: Fri, Apr 6, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201204061000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201204061000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Yul Kwon, host of \"\u003ca href=\"http://www.pbs.org/america-revealed/\">America Revealed\u003c/a>\" on PBS\u003c/p>\n\u003cp>Watch a preview of \"America Revealed\":\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/P9tNcmcoJkE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> About \"America Revealed,\" including \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20603\">broadcast schedule\u003c/a>\u003c/p>\n\n",
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"excerpt": "The new four-part PBS Series \"America Revealed\" explores the hidden food, energy, transportation and manufacturing systems that keep America running. Forum talks to host Yul Kwon about the new program, and about his unique career. The multi-talented Stanford grad has also worked at Google and the FCC. He's also the first Asian-American to win the CBS reality show \"Survivor.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/americarevealed-latomatina-248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/americarevealed-latomatina-248x140.jpg\" alt=\"Yul Kwon - America Revealed- Food Machine. Photo courtesy of PBS\" title=\"Yul Kwon - America Revealed- Food Machine. Photo courtesy of PBS\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-41478\">\u003c/a>The new four-part PBS Series \"America Revealed\" explores the hidden food, energy, transportation and manufacturing systems that keep America running. \u003ca href=\"http://www.kqed.org/a/forum/R201204061000\">Forum\u003c/a> talks to host Yul Kwon about the new program, and about his unique career. The multi-talented Stanford grad has also worked at Google and the FCC. He's also the first Asian-American to win the CBS reality show \"Survivor.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204061000\">Original Broadcast\u003c/a>: Fri, Apr 6, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201204061000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201204061000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Yul Kwon, host of \"\u003ca href=\"http://www.pbs.org/america-revealed/\">America Revealed\u003c/a>\" on PBS\u003c/p>\n\u003cp>Watch a preview of \"America Revealed\":\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/P9tNcmcoJkE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> About \"America Revealed,\" including \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20603\">broadcast schedule\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Film Review: Jiro Dreams of Sushi",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/jiro-e1333350528804.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/jiro-e1333350528804.jpg\" alt=\"jiro\" title=\"jiro\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41109\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>There’s a long list of films that celebrate the pleasures of eating -- \u003cem>Babette’s Feast\u003c/em>, \u003cem>Tampopo\u003c/em>, \u003cem>Like Water For Chocolate\u003c/em>, \u003cem>Eat Drink Man Woman\u003c/em> and \u003cem>Big Night\u003c/em> to name a few -- and as someone who has a deep appreciation for both food and films, I was looking forward to the documentary \u003cem>\u003ca href=\"http://www.magpictures.com/jirodreamsofsushi/#\">Jiro Dreams of Sushi\u003c/a>\u003c/em> coming to theatres in the Bay Area this month.\u003c/p>\n\u003cp>The original inspiration for the film, according to filmmaker David Geld, came from the “frequent family trips to Japan while growing up” and “ultimately led to his fascination and admiration for the art of making sushi.” \u003c/p>\n\u003cp>“After college, I saw BBC’s “Planet Earth,” and immediately thought that it would be great if someone made a movie like that about the world’s best sushi chef. I always felt that sushi is the most visually creative food. And the sushi chef is the ultimate showman.” \u003c/p>\n\u003cp>Gelb met the \u003ca href=\"http://www.bloomberg.com/apps/news?pid=newsarchive&sid=aLjI731yfjhk\">three-star Michelin\u003c/a> chef, Jiro Ono, during a tour of Tokyo’s finest sushi restaurants with food critic Masuhiro Yamamoto (who’s also featured in the film.) Upon eating “the most delicious sushi of his life,” Gelb knew that “this man would be the subject of the film.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/3-e1333350588569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/3-e1333350588569.jpg\" alt=\"nigiri\" title=\"nigiri\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41110\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>While the documentary has many mouth-watering close-ups of delectable nigiri waiting to be eaten, the most alluring aspect of the film is Jiro’s philosophy on the meaning of human existence. His sushi is the artful manifestation of the wisdom he's attained over the course of a long, fruitful and arduous life, and he hopes everyone finds their own personal obsession: \"Once you decide on your occupation, you must immerse yourself in your work.\"\u003c/p>\n\u003cp>He’s a \u003cem>shokunin\u003c/em>, or a master of his profession, to the highest degree. With his bald head and wizened visage, he's like a fastidious monk who adheres to a strict daily routine. Jiro boards the subway from the same spot every morning and rarely takes a day off. He watches each customer very closely as they dine in front of him, with an intense yet inscrutable expression, to observe their reaction to his handiwork. They only serve sushi; no appetizers, no sake, reservations are required at least a month in advance and the menu is decided by Jiro on a daily basis. And Jiro is so all-consumed by his creativity that he even dreams of sushi ideas at night -- hence the title of the film.\u003c/p>\n\u003cp>Although Jiro is revered as a living national treasure by the Japanese, his perfectionism leaves him never completely satisfied with results. He always feels that his next dish can be a little better and so he continues to try and find ways to improve his cuisine. He’s passed on this relentless drive to his two sons, Yoshikazu (who works with him at Sukiyabashi Jiro, his small, 10-seat restaurant that’s located in the Ginza subway station) and Takashi (who runs a second location in the Roppongi Hills neighborhood.) \u003c/p>\n\u003cp>Yoshikazu plans to assume the leadership role at the restaurant someday, which may be in the near future although his 87-year-old father shows no signs of slowing down. The pressure he feels to uphold his father’s rigorous standards is quite evident, but he hopes to sustain Jiro’s legacy despite the difficulty in maintaining such a high level of artistry. Yoshikazu is fortunate that he’s directly taken on the role of working with an inner circle of valued suppliers at the Tsukiji fish market -- and the restaurant’s rice dealer -- who share the same devotion to high quality as they do. These relationships ensure he’ll continue to get the best tuna, eel, wild shrimp and other seafood that’s available. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/4-e1333351655236.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/4-e1333351655236.jpg\" alt=\"tuna\" title=\"tuna\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41118\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>The film also touches briefly on the history and burgeoning popularity of sushi, sustainability issues and the complexity of family life -- particularly father-and-son relationships. Jiro’s father’s disappearance from his life at an early age forced him to acquire his hardcore work ethic at the tender age of 7. And perhaps this abandonment compelled him to keep his sons close by his side; instead of allowing them to attending college when they expressed a desire to go to school, they obeyed his request to begin their long apprenticeship in sushi. \u003c/p>\n\u003cp>My lone quibble with the documentary was the heavy reliance on Phillip Glass compositions in the film’s soundtrack, which has long been over-used by fellow documentarian Errol Morris. And one other caveat: you may be tempted (as my friends and I were) to eat sushi afterwards, but after being exposed to Jiro’s fine attention to detail, you may find your next meal might not measure up what you just watched onscreen.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/0VB_DrsHDQ0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/jiro-e1333350528804.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/jiro-e1333350528804.jpg\" alt=\"jiro\" title=\"jiro\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41109\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>There’s a long list of films that celebrate the pleasures of eating -- \u003cem>Babette’s Feast\u003c/em>, \u003cem>Tampopo\u003c/em>, \u003cem>Like Water For Chocolate\u003c/em>, \u003cem>Eat Drink Man Woman\u003c/em> and \u003cem>Big Night\u003c/em> to name a few -- and as someone who has a deep appreciation for both food and films, I was looking forward to the documentary \u003cem>\u003ca href=\"http://www.magpictures.com/jirodreamsofsushi/#\">Jiro Dreams of Sushi\u003c/a>\u003c/em> coming to theatres in the Bay Area this month.\u003c/p>\n\u003cp>The original inspiration for the film, according to filmmaker David Geld, came from the “frequent family trips to Japan while growing up” and “ultimately led to his fascination and admiration for the art of making sushi.” \u003c/p>\n\u003cp>“After college, I saw BBC’s “Planet Earth,” and immediately thought that it would be great if someone made a movie like that about the world’s best sushi chef. I always felt that sushi is the most visually creative food. And the sushi chef is the ultimate showman.” \u003c/p>\n\u003cp>Gelb met the \u003ca href=\"http://www.bloomberg.com/apps/news?pid=newsarchive&sid=aLjI731yfjhk\">three-star Michelin\u003c/a> chef, Jiro Ono, during a tour of Tokyo’s finest sushi restaurants with food critic Masuhiro Yamamoto (who’s also featured in the film.) Upon eating “the most delicious sushi of his life,” Gelb knew that “this man would be the subject of the film.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/3-e1333350588569.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/3-e1333350588569.jpg\" alt=\"nigiri\" title=\"nigiri\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41110\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>While the documentary has many mouth-watering close-ups of delectable nigiri waiting to be eaten, the most alluring aspect of the film is Jiro’s philosophy on the meaning of human existence. His sushi is the artful manifestation of the wisdom he's attained over the course of a long, fruitful and arduous life, and he hopes everyone finds their own personal obsession: \"Once you decide on your occupation, you must immerse yourself in your work.\"\u003c/p>\n\u003cp>He’s a \u003cem>shokunin\u003c/em>, or a master of his profession, to the highest degree. With his bald head and wizened visage, he's like a fastidious monk who adheres to a strict daily routine. Jiro boards the subway from the same spot every morning and rarely takes a day off. He watches each customer very closely as they dine in front of him, with an intense yet inscrutable expression, to observe their reaction to his handiwork. They only serve sushi; no appetizers, no sake, reservations are required at least a month in advance and the menu is decided by Jiro on a daily basis. And Jiro is so all-consumed by his creativity that he even dreams of sushi ideas at night -- hence the title of the film.\u003c/p>\n\u003cp>Although Jiro is revered as a living national treasure by the Japanese, his perfectionism leaves him never completely satisfied with results. He always feels that his next dish can be a little better and so he continues to try and find ways to improve his cuisine. He’s passed on this relentless drive to his two sons, Yoshikazu (who works with him at Sukiyabashi Jiro, his small, 10-seat restaurant that’s located in the Ginza subway station) and Takashi (who runs a second location in the Roppongi Hills neighborhood.) \u003c/p>\n\u003cp>Yoshikazu plans to assume the leadership role at the restaurant someday, which may be in the near future although his 87-year-old father shows no signs of slowing down. The pressure he feels to uphold his father’s rigorous standards is quite evident, but he hopes to sustain Jiro’s legacy despite the difficulty in maintaining such a high level of artistry. Yoshikazu is fortunate that he’s directly taken on the role of working with an inner circle of valued suppliers at the Tsukiji fish market -- and the restaurant’s rice dealer -- who share the same devotion to high quality as they do. These relationships ensure he’ll continue to get the best tuna, eel, wild shrimp and other seafood that’s available. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/4-e1333351655236.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/4-e1333351655236.jpg\" alt=\"tuna\" title=\"tuna\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-41118\">\u003c/a>\u003cbr>\n\u003cem>Image courtesy of Magnolia Pictures\u003c/em>\u003c/p>\n\u003cp>The film also touches briefly on the history and burgeoning popularity of sushi, sustainability issues and the complexity of family life -- particularly father-and-son relationships. Jiro’s father’s disappearance from his life at an early age forced him to acquire his hardcore work ethic at the tender age of 7. And perhaps this abandonment compelled him to keep his sons close by his side; instead of allowing them to attending college when they expressed a desire to go to school, they obeyed his request to begin their long apprenticeship in sushi. \u003c/p>\n\u003cp>My lone quibble with the documentary was the heavy reliance on Phillip Glass compositions in the film’s soundtrack, which has long been over-used by fellow documentarian Errol Morris. And one other caveat: you may be tempted (as my friends and I were) to eat sushi afterwards, but after being exposed to Jiro’s fine attention to detail, you may find your next meal might not measure up what you just watched onscreen.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/0VB_DrsHDQ0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It's all about the milk at Cowgirl Creamery",
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"content": "\u003cp>Once upon a time, two childhood friends drove a Volkswagen bus across the country to Berkeley. \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp#susan\">Sue Conley\u003c/a> opened \u003ca href=\"http://www.bettesdiner.com/\">Bette's Ocean Diner\u003c/a> in Berkeley and worked at Betty's and \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp#peggy\">Peggy Smith\u003c/a> cooked at \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> for 17 years. \u003c/p>\n\u003cp>After some decades of culinary success, the two were ready for a new challenge. Their concept was essentially a marketing vehicle for local organic farms like \u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> which was the first organic dairy farm west of the Mississippi. One of them fell in love with the Point Reyes National Park, and the other fell in love with a park ranger. \u003ca href=\"http://www.cowgirlcreamery.com/wholesale.asp\">Tomales Bay Foods\u003c/a> was founded in 1993.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tomales-Bay-Foods_560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tomales-Bay-Foods_560.jpg\" alt=\"Tomales Bay Foods\" title=\"Tomales Bay Foods\" width=\"560\" height=\"420\" class=\"size-full wp-image-39332\">\u003c/a>\u003cbr>\n\u003cem>Tomales Bay Foods\u003c/em>\u003c/p>\n\u003cp>The vision for Tomales Bay Foods was a place where people could come and buy and eat local products grown and made in West Marin. Sue dreamt of a European-style cheese counter, something that didn't quite exist even in the food-forward Bay Area at that time. Four years later an old hay barn was renovated into the market that we know today, housing the cheesemaking facility, an organic produce stand, a natural-fabric clothing shop, an artisan cheese counter and a deli. Eventually, Sue and Peggy tried their hands at making some \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">simple fresh cheeses\u003c/a>--all of which I was lucky enough to taste on \u003ca href=\"http://www.cowgirlcreamery.com/tours.asp\">a tour\u003c/a> with some chef and wine industry friends at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/creme-fraiche560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/creme-fraiche560.jpg\" alt=\"creme fraiche\" title=\"creme fraiche\" width=\"560\" height=\"420\" class=\"size-full wp-image-39334\">\u003c/a>\u003cbr>\n\u003cem>Crème fraîche\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The first tasting was crème fraîche:\u003c/strong>\u003cbr>\nCrème fraîche is made from a simple heavy cream with a little bifidus culture added to make it tangy. The cheese is made exclusively from Straus milk obtained from the original herd, something that is pretty hard to come by these days. The team at Cowgirl lovingly refers to it as their \"estate-bottled milk.\" What I didn't know about crème fraîche is that the older it gets, the better it is! Although a film may form on the top of the cheese, it can be removed and thrown out, and the crème fraîche underneath is improved by ageing. The budding novice cheesemaker can purchase their own heavy cream, add a little crème fraîche, and use it as a \"mother\" to create their own. At Cowgirl, the crème fraîche is the building block for all of their other fresh cheeses. I'd never thought of cheese as a \"live food before,\" but it's true: the lacto bifidus in many cheeses creates an ever-changing product that only improves with some age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fromage-blanc5602.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fromage-blanc5602.jpg\" alt=\"Fromage Blanc\" title=\"Fromage Blanc\" width=\"560\" height=\"420\" class=\"size-full wp-image-39341\">\u003c/a>\u003cbr>\n\u003cem>Fromage Blanc\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Next on the tasting menu was fromage blanc:\u003c/strong>\u003cbr>\nThe second-to-simplest cheese made at Cowgirl, fromage blanc is made by heating milk, adding the culture (lactus bifidus) to create acids and coagulate the milk, and hanging the resulting cheesecloth overnight to drain out the whey. The resulting cream cheese is a crisp, clear, clean cream cheese without any cloying xanthan gum. It tastes absolutely unlike anything I've ever had on a bagel and I know I'll never be able to eat \u003ca href=\"http://www.kraftbrands.com/philly/Pages/default.aspx\">Philadelphia\u003c/a> again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/clabbered-cottage400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/clabbered-cottage400.jpg\" alt=\"Cheesemonger cottage\" title=\"Cheesemonger cottage\" width=\"400\" height=\"533\" class=\"size-full wp-image-39343\">\u003c/a>\u003cbr>\n\u003cem>Manager Michael Zilber discusses clabbered cottage cheese\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Then, it was time to try the clabbered cottage cheese:\u003c/strong>\u003cbr>\nThis cheese is the first one that Sue ever made, and we hear it's the one she's still most proud of. Traditionally, cottage cheese is made from the nonfat milk that's left over from the day's butter-making. The milk is turned into whey and mixed with fresh cream from the morning's milking, which is why cottage cheese is traditionally a breakfast cheese. This cheese has great acidity and texture, and we're told it can be substituted for ricotta in almost any recipe. This cheese won a blue ribbon from the American Cheese Society in 2005, making it ostensibly the best cottage cheese in the USA. \"What it comes down to is highlighting the high-quality milk,\" says our guide, cheesemonger/manager Michael Zilber, modestly. \u003c/p>\n\u003cp>\u003cstrong>AGED CHEESES\u003c/strong>\u003cbr>\nAfter a year of making fresh cheeses, Sue decides to try her hand at making some aged cheeses. At the time, a Dutch dairy scientist was interning at Cowgirl. With his input, the creamery as it is today was designed, and Cowgirl made its first soft aged cheese: basically a creamy Gouda. Many tests-and-repeats later, Cowgirl is probably known best for its famous Mount Tam cheese.\u003c/p>\n\u003cp>\u003cstrong>Mount Tam:\u003c/strong>\u003cbr>\nWe learned that cheese ripens from the outside in, which can be noticed in the three different textures of the triangle of Mount Tam we were given to examine, sniff, and taste. The rind, which is made from candida mold that has broken down the milk and made a seal, is white and fluffy. Just inside the rind there's a ribbon of ripe cheese, and inside of that, the center of the cheese is a firm, bright white. \"To really dork out on soft cheeses,\" says our guide, \"first taste the center, and taste the ripe part of the cheese second. For the third nibble, taste the two parts together.\" All three bites had their own distinct flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mount-tam5602.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mount-tam5602.jpg\" alt=\"Mount Tam\" title=\"Mount Tam\" width=\"560\" height=\"420\" class=\"size-full wp-image-39351\">\u003c/a>\u003cbr>\n\u003cem>Three stages of ripeness in one slice of Mount Tam\u003c/em>\u003c/p>\n\u003cp>Also, says Zilber, \"anyone who says they are lactose-intolerant should be able to eat aged, soft cheeses.\" Why? \"The cultures added to the cheese eat all of the lactose after a few days of aging and turn it into lactic acid.\" Hence, the slightly acidic, citrusy tang we taste in a newer cheese. The mold feeds on that acid, sweetening the cheese. \"So a cheese's rind not only seals but sweetens the cheese.\"\u003c/p>\n\u003cp>\u003cstrong>Red Hawk:\u003c/strong>\u003cbr>\nThe next cheese we tasted was the Red Hawk, which is made similarly to the Mount Tam. After two weeks of aging, the fluffy candida mold is scrubbed off of the cheese and it's washed with salt water. (Some cheesemakers will wash the rinds with beer or wine at this stage of cheesemaking.) The saline prevents more white fluffy mold from growing and then nature takes over. \u003ca href=\"http://www.cheesemaking.com/store/p/134-Bacteria-Linens-Red-1-pack.html\">B. Linens\u003c/a> mold from the air grows on the cheeses giving them their nuttiness and a slight funk. B. Linens mold is a naturally-occurring mold in the air--it's what makes stinky cheeses like Limberger stinky. Red Hawk represents the terroir of West Marin--it cannot be made in Petaluma, because the air doesn't have the mold. It is a true American original: the only known washed-rind, triple-cream soft cheese in the world. Pair it with a true Sauternes or a hoppy IPA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/red-hawk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/red-hawk560.jpg\" alt=\"Red Hawk\" title=\"Red Hawk\" width=\"560\" height=\"420\" class=\"size-full wp-image-39353\">\u003c/a>\u003cbr>\n\u003cem>Individual slices of the washed rind, triple-cream Red Hawk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Devil's Gulch:\u003c/strong>\u003cbr>\nThis seasonal cheese is soft and aged, with a sweet and spicy pepper rind. Cowgirl's seasonal cheese is the same cheese year-round, with different herbs to finish the rind. The cheese itself is a washed rind, similar to the Red Hawk but the milk is from a Jersey cow farm. There is no cream added to the cheese because the fat content in Jersey cow milk is higher than that of Holstein cows, which is where the \"estate-bottled\" Straus milk comes from. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/devils-gulch560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/devils-gulch560.jpg\" alt=\"Devils Gulch\" title=\"Devils Gulch\" width=\"560\" height=\"474\" class=\"size-full wp-image-39355\">\u003c/a>\u003cbr>\n\u003cem>Homegrown dried pepper rind on Devil's Gulch cheese\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wagon Wheel:\u003c/strong>\u003cbr>\nAfter years of making fresh cheeses and soft aged cheeses, Cowgirl's cheesemakers wanted an \"everyday cheese that they could cook with,\" says Zilber. Wagon Wheel is their first hard-aged cheese. The process is the same as with an asiago, says Zilber. He's right that Wagon Wheel is a great melting cheese: we bought out Tomales Bay Foods' stock of \u003ca href=\"http://www.barbeclette.com/\">Barbaclette\u003c/a> and spent the rest of the afternoon melting it over the barbecues at the \u003ca href=\"http://www.hogislandoysters.com/farm/location\">Hog Island Oyster Company\u003c/a> for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wagon-wheel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wagon-wheel560.jpg\" alt=\"Wagon Wheel\" title=\"Wagon Wheel\" width=\"560\" height=\"420\" class=\"size-full wp-image-39357\">\u003c/a>\u003cbr>\n\u003cem>Cowgirl's first hard cheese awaits a melting\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/barbaclette560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/barbaclette560.jpg\" alt=\"Barbaclette\" title=\"Barbaclette\" width=\"560\" height=\"262\" class=\"size-full wp-image-39359\">\u003c/a>\u003cbr>\n\u003cem>Cowgirl's Wagon Wheel melts on the grill\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/index.html\">Cowgirl Creamery\u003c/a>\u003cbr>\nCowgirl Creamery \u003ca href=\"http://www.cowgirlcreamery.com/tours.asp\">Tours\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CowgirlCreamery?ref=ts&sk=wall\">Cowgirl Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/cowgirlcreamery\">@cowgirlcreamery\u003c/a>\u003c/p>\n\n",
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"excerpt": "Cowgirl Creamery, a forerunner of the artisanal foods movement in the Bay Area, has been producing organic cheese in West Marin for 15 years. Here is a recap of a tasting tour, some history of the creamery and information about many of the Cowgirl cheeses.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once upon a time, two childhood friends drove a Volkswagen bus across the country to Berkeley. \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp#susan\">Sue Conley\u003c/a> opened \u003ca href=\"http://www.bettesdiner.com/\">Bette's Ocean Diner\u003c/a> in Berkeley and worked at Betty's and \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp#peggy\">Peggy Smith\u003c/a> cooked at \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> for 17 years. \u003c/p>\n\u003cp>After some decades of culinary success, the two were ready for a new challenge. Their concept was essentially a marketing vehicle for local organic farms like \u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> which was the first organic dairy farm west of the Mississippi. One of them fell in love with the Point Reyes National Park, and the other fell in love with a park ranger. \u003ca href=\"http://www.cowgirlcreamery.com/wholesale.asp\">Tomales Bay Foods\u003c/a> was founded in 1993.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tomales-Bay-Foods_560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tomales-Bay-Foods_560.jpg\" alt=\"Tomales Bay Foods\" title=\"Tomales Bay Foods\" width=\"560\" height=\"420\" class=\"size-full wp-image-39332\">\u003c/a>\u003cbr>\n\u003cem>Tomales Bay Foods\u003c/em>\u003c/p>\n\u003cp>The vision for Tomales Bay Foods was a place where people could come and buy and eat local products grown and made in West Marin. Sue dreamt of a European-style cheese counter, something that didn't quite exist even in the food-forward Bay Area at that time. Four years later an old hay barn was renovated into the market that we know today, housing the cheesemaking facility, an organic produce stand, a natural-fabric clothing shop, an artisan cheese counter and a deli. Eventually, Sue and Peggy tried their hands at making some \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">simple fresh cheeses\u003c/a>--all of which I was lucky enough to taste on \u003ca href=\"http://www.cowgirlcreamery.com/tours.asp\">a tour\u003c/a> with some chef and wine industry friends at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/creme-fraiche560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/creme-fraiche560.jpg\" alt=\"creme fraiche\" title=\"creme fraiche\" width=\"560\" height=\"420\" class=\"size-full wp-image-39334\">\u003c/a>\u003cbr>\n\u003cem>Crème fraîche\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>The first tasting was crème fraîche:\u003c/strong>\u003cbr>\nCrème fraîche is made from a simple heavy cream with a little bifidus culture added to make it tangy. The cheese is made exclusively from Straus milk obtained from the original herd, something that is pretty hard to come by these days. The team at Cowgirl lovingly refers to it as their \"estate-bottled milk.\" What I didn't know about crème fraîche is that the older it gets, the better it is! Although a film may form on the top of the cheese, it can be removed and thrown out, and the crème fraîche underneath is improved by ageing. The budding novice cheesemaker can purchase their own heavy cream, add a little crème fraîche, and use it as a \"mother\" to create their own. At Cowgirl, the crème fraîche is the building block for all of their other fresh cheeses. I'd never thought of cheese as a \"live food before,\" but it's true: the lacto bifidus in many cheeses creates an ever-changing product that only improves with some age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fromage-blanc5602.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fromage-blanc5602.jpg\" alt=\"Fromage Blanc\" title=\"Fromage Blanc\" width=\"560\" height=\"420\" class=\"size-full wp-image-39341\">\u003c/a>\u003cbr>\n\u003cem>Fromage Blanc\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Next on the tasting menu was fromage blanc:\u003c/strong>\u003cbr>\nThe second-to-simplest cheese made at Cowgirl, fromage blanc is made by heating milk, adding the culture (lactus bifidus) to create acids and coagulate the milk, and hanging the resulting cheesecloth overnight to drain out the whey. The resulting cream cheese is a crisp, clear, clean cream cheese without any cloying xanthan gum. It tastes absolutely unlike anything I've ever had on a bagel and I know I'll never be able to eat \u003ca href=\"http://www.kraftbrands.com/philly/Pages/default.aspx\">Philadelphia\u003c/a> again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/clabbered-cottage400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/clabbered-cottage400.jpg\" alt=\"Cheesemonger cottage\" title=\"Cheesemonger cottage\" width=\"400\" height=\"533\" class=\"size-full wp-image-39343\">\u003c/a>\u003cbr>\n\u003cem>Manager Michael Zilber discusses clabbered cottage cheese\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Then, it was time to try the clabbered cottage cheese:\u003c/strong>\u003cbr>\nThis cheese is the first one that Sue ever made, and we hear it's the one she's still most proud of. Traditionally, cottage cheese is made from the nonfat milk that's left over from the day's butter-making. The milk is turned into whey and mixed with fresh cream from the morning's milking, which is why cottage cheese is traditionally a breakfast cheese. This cheese has great acidity and texture, and we're told it can be substituted for ricotta in almost any recipe. This cheese won a blue ribbon from the American Cheese Society in 2005, making it ostensibly the best cottage cheese in the USA. \"What it comes down to is highlighting the high-quality milk,\" says our guide, cheesemonger/manager Michael Zilber, modestly. \u003c/p>\n\u003cp>\u003cstrong>AGED CHEESES\u003c/strong>\u003cbr>\nAfter a year of making fresh cheeses, Sue decides to try her hand at making some aged cheeses. At the time, a Dutch dairy scientist was interning at Cowgirl. With his input, the creamery as it is today was designed, and Cowgirl made its first soft aged cheese: basically a creamy Gouda. Many tests-and-repeats later, Cowgirl is probably known best for its famous Mount Tam cheese.\u003c/p>\n\u003cp>\u003cstrong>Mount Tam:\u003c/strong>\u003cbr>\nWe learned that cheese ripens from the outside in, which can be noticed in the three different textures of the triangle of Mount Tam we were given to examine, sniff, and taste. The rind, which is made from candida mold that has broken down the milk and made a seal, is white and fluffy. Just inside the rind there's a ribbon of ripe cheese, and inside of that, the center of the cheese is a firm, bright white. \"To really dork out on soft cheeses,\" says our guide, \"first taste the center, and taste the ripe part of the cheese second. For the third nibble, taste the two parts together.\" All three bites had their own distinct flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mount-tam5602.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mount-tam5602.jpg\" alt=\"Mount Tam\" title=\"Mount Tam\" width=\"560\" height=\"420\" class=\"size-full wp-image-39351\">\u003c/a>\u003cbr>\n\u003cem>Three stages of ripeness in one slice of Mount Tam\u003c/em>\u003c/p>\n\u003cp>Also, says Zilber, \"anyone who says they are lactose-intolerant should be able to eat aged, soft cheeses.\" Why? \"The cultures added to the cheese eat all of the lactose after a few days of aging and turn it into lactic acid.\" Hence, the slightly acidic, citrusy tang we taste in a newer cheese. The mold feeds on that acid, sweetening the cheese. \"So a cheese's rind not only seals but sweetens the cheese.\"\u003c/p>\n\u003cp>\u003cstrong>Red Hawk:\u003c/strong>\u003cbr>\nThe next cheese we tasted was the Red Hawk, which is made similarly to the Mount Tam. After two weeks of aging, the fluffy candida mold is scrubbed off of the cheese and it's washed with salt water. (Some cheesemakers will wash the rinds with beer or wine at this stage of cheesemaking.) The saline prevents more white fluffy mold from growing and then nature takes over. \u003ca href=\"http://www.cheesemaking.com/store/p/134-Bacteria-Linens-Red-1-pack.html\">B. Linens\u003c/a> mold from the air grows on the cheeses giving them their nuttiness and a slight funk. B. Linens mold is a naturally-occurring mold in the air--it's what makes stinky cheeses like Limberger stinky. Red Hawk represents the terroir of West Marin--it cannot be made in Petaluma, because the air doesn't have the mold. It is a true American original: the only known washed-rind, triple-cream soft cheese in the world. Pair it with a true Sauternes or a hoppy IPA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/red-hawk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/red-hawk560.jpg\" alt=\"Red Hawk\" title=\"Red Hawk\" width=\"560\" height=\"420\" class=\"size-full wp-image-39353\">\u003c/a>\u003cbr>\n\u003cem>Individual slices of the washed rind, triple-cream Red Hawk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Devil's Gulch:\u003c/strong>\u003cbr>\nThis seasonal cheese is soft and aged, with a sweet and spicy pepper rind. Cowgirl's seasonal cheese is the same cheese year-round, with different herbs to finish the rind. The cheese itself is a washed rind, similar to the Red Hawk but the milk is from a Jersey cow farm. There is no cream added to the cheese because the fat content in Jersey cow milk is higher than that of Holstein cows, which is where the \"estate-bottled\" Straus milk comes from. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/devils-gulch560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/devils-gulch560.jpg\" alt=\"Devils Gulch\" title=\"Devils Gulch\" width=\"560\" height=\"474\" class=\"size-full wp-image-39355\">\u003c/a>\u003cbr>\n\u003cem>Homegrown dried pepper rind on Devil's Gulch cheese\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wagon Wheel:\u003c/strong>\u003cbr>\nAfter years of making fresh cheeses and soft aged cheeses, Cowgirl's cheesemakers wanted an \"everyday cheese that they could cook with,\" says Zilber. Wagon Wheel is their first hard-aged cheese. The process is the same as with an asiago, says Zilber. He's right that Wagon Wheel is a great melting cheese: we bought out Tomales Bay Foods' stock of \u003ca href=\"http://www.barbeclette.com/\">Barbaclette\u003c/a> and spent the rest of the afternoon melting it over the barbecues at the \u003ca href=\"http://www.hogislandoysters.com/farm/location\">Hog Island Oyster Company\u003c/a> for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wagon-wheel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wagon-wheel560.jpg\" alt=\"Wagon Wheel\" title=\"Wagon Wheel\" width=\"560\" height=\"420\" class=\"size-full wp-image-39357\">\u003c/a>\u003cbr>\n\u003cem>Cowgirl's first hard cheese awaits a melting\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/barbaclette560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/barbaclette560.jpg\" alt=\"Barbaclette\" title=\"Barbaclette\" width=\"560\" height=\"262\" class=\"size-full wp-image-39359\">\u003c/a>\u003cbr>\n\u003cem>Cowgirl's Wagon Wheel melts on the grill\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/index.html\">Cowgirl Creamery\u003c/a>\u003cbr>\nCowgirl Creamery \u003ca href=\"http://www.cowgirlcreamery.com/tours.asp\">Tours\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CowgirlCreamery?ref=ts&sk=wall\">Cowgirl Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/cowgirlcreamery\">@cowgirlcreamery\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On the Plate with Wise Sons Jewish Deli",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\">\u003cimg class=\"alignleft size-full wp-image-39285\" title=\"Wise Sons Jewish Deli\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\" alt=\"Wise Sons Jewish Deli\" width=\"300\" height=\"224\">\u003c/a>Much ado has been made of the new permanent home of \u003ca title=\"Wise Sons\" href=\"http://www.wisesonsdeli.com/\">Wise Sons\u003c/a> -- the first Jewish deli in the Mission and, arguably, the only Jewish deli in San Francisco worth eating. The powerful but petite eatery’s proprietors, Evan Bloom and Leo Beckerman, have become \u003ca title=\"Wise Sons on Inside Scoop\" href=\"http://insidescoopsf.sfgate.com/blog/2012/02/17/wise-sons-jewish-delicatessen-is-now-open-in-the-mission/\">local media darlings\u003c/a>, featured everywhere from a \u003ca title=\"Beckerman on Eater SF\" href=\"http://sf.eater.com/archives/2012/02/14/hottest_chef_round_2.php\">fiery hot chef competition\u003c/a>, to \u003ca title=\"Wise Sons on Grub Street\" href=\"http://sanfrancisco.grubstreet.com/2012/02/step_inside_wise_sons_jewish_d.html\">blogs\u003c/a>, \u003ca title=\"Wise Sons in J Weekly\" href=\"http://www.jweekly.com/article/full/64326/wise-sons-owners-new-deli-will-open-by-months-end/\">newspapers\u003c/a>, and upcoming in \u003ca title=\"Sunset Magazine\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.sunset.com%2F&ei=UQtHT6CqGuiYiAKJyondDQ&usg=AFQjCNFJsO0Hsulmw8L7Vlb6TUO1v9LZsA\">Sunset\u003c/a> magazine and perhaps on local TV show \u003ca title=\"Dine and Dish\" href=\"http://www.kron.com/Reporters/DineandDish.aspx\">Dine and Dish\u003c/a>. I myself, giddy after finding the long-craved \u003ca title=\"2nd Avenue Deli\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCoQFjAA&url=http%3A%2F%2Fwww.2ndavedeli.com%2F&ei=WBdHT-G5JOHViAKS8vXaDQ&usg=AFQjCNH2Bsbv7nUgpuxwKPW-dozvcavc-g\">2nd Avenue Deli\u003c/a>-quality eats of my people, gushed about them in this \u003ca title=\"SFoodie on Wise Sons\" href=\"http://blogs.sfweekly.com/foodie/2011/12/karen_solomons_2011_find_prope.php\">public love letter\u003c/a> earlier this year.\u003c/p>\n\u003cp>But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education -- keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” -- brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so -- “this is truly slow food. That’s what people deserve.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\">\u003cimg class=\"alignnone size-full wp-image-39292\" title=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\" alt=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Wise Sons interior. Photo by Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Bloom and Beckerman grew dissatisfied with their careers in construction management (Bloom) and non-profit medical development (Beckerman), and came together because of their love for food. Through kitchen experimentation and recipe development, the menu is a continuing work in progress. Its influences come from a number of sources -- the glossy cookbooks of \u003ca title=\"Joan Nathan\" href=\"http://joannathan.com/\">Joan Nathan\u003c/a> and \u003ca title=\"Secrets of a Jewish Baker\" href=\"http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449/ref=sr_1_1?s=books&ie=UTF8&qid=1330059437&sr=1-1\">Secrets of a Jewish Baker\u003c/a>, as well as spiral-bound DIY cookbooks from synagogues, Jewish community centers, temple sisterhoods and the like, “each featuring six different recipes for Matzo Ball Soup, all slightly different, as well as Mrs. Schmendrick’s Husband’s Favorite Soup,” says Beckerman.\u003c/p>\n\u003cp>The Wise Sons \u003ca title=\"Wise Sons menu\" href=\"http://sanfrancisco.grubstreet.com/wisesons_menu_feb17.jpg\">menu\u003c/a> also owes a huge debt to Oliver, a family friend who was monumental in developing the house recipe for bialys (“Ollie’s Bialys,” quips Beckerman), as well as hand-written recipes on 3x5 index cards from Beckerman’s grandmother’s recipe file. “I went through that box with her before she passed away and asked her if I could take the ones I wanted. That was a nice passing on of recipes.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"src\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"420\" type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Nothing served, however, is verbatim of any written formula, family-derived or otherwise. The challah is on the sweet side, and even though Wise Sons is not a kosher eatery, they opt out of butter in the recipe to keep it \u003ca title=\"Definition of Parve\" href=\"http://www.epicurious.com/tools/fooddictionary/entry/?id=3809\">parve\u003c/a>. And because it’s 2012, it’s topped with flaked sea salt just to make it awesome. And while Beckerman, who oversees most of the baking while Bloom takes on the meat and the savories, wanted to make his grandmother’s babke with nuts, raisins, and meringue, they opted for chocolate instead. “We ended up going in a different direction,” says Beckerman. “As soon as you put in nuts and raisins, it narrows down the audience. People have allergies.” Right. This is, after all, San Francisco and not the 1947 Lower East Side.\u003c/p>\n\u003cp>The brisket for the pastrami and corned beef is cut to Wise Sons’ specifications by \u003ca title=\"Creekstone Farms\" href=\"http://www.creekstonefarms.com/\">Creekstone Farms\u003c/a> in Kansas. But why not use what’s local and grass fed? Beckerman unapologetically explains, “The truth is that we found out that grass fed animals are much smaller and too lean, and the pastrami doesn’t come out as nice. There aren’t enough cows in the Bay Area to do what we do,” -- which, on an average Tuesday at their Ferry Building kiosk, can easily mean 150-200 lbs. of beef and still a lengthy line-up of customers craving Reubens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\" alt=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" title=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39295\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Beckerman and Bloom’s brand loyalty for ingredients is unbending. The chicken soup starts with \u003ca href=\"http://www.maryschickens.com/\">Mary’s\u003c/a> or \u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>. The matzo and matzo meal is \u003ca href=\"http://www.streitsmatzos.com/\">Streits\u003c/a>. The flour is \u003ca href=\"http://giustos.com/\">Giusto’s\u003c/a>. And, true story: I wanted to buy a whole babke to send to my mother for Chanukah last December, but I was out of luck because the particular \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> chocolate used in the recipe -- E. Guittard 72 percent cacao -- wasn’t available. And rather than settle for a chocolate substitute, Beckerman told me, there just wasn’t going to be any. This is the same reason you’ll only find bagels on Saturdays -- when \u003ca href=\"https://www.facebook.com/beautysbagelshop\">Beauty's\u003c/a> can deliver them. “I’d rather serve no bagels than crappy bagels,” he says. “Do you want twice as much of something half as good?” Wise words, indeed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Wise Sons Deli\" href=\"http://www.wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003cbr>\n3150 24th St\u003cbr>\n(415)787-DELI\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Wednesday through Sunday, 9am to 3pm. Closed Monday. Serving Tuesdays at the Ferry Building 10am to 2pm.\u003cbr>\nTwitter: \u003ca title=\"Wise Sons on Twitter\" href=\"http://twitter.com/WiseSonsDeli\">@WiseSonsDeli\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Wise Sons on Facebook\" href=\"http://www.facebook.com/pages/Wise-Sons-Jewish-Delicatessen/165956736780396\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\n",
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"excerpt": "Much ado has been made of the new permanent home of Wise Sons -- the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\">\u003cimg class=\"alignleft size-full wp-image-39285\" title=\"Wise Sons Jewish Deli\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\" alt=\"Wise Sons Jewish Deli\" width=\"300\" height=\"224\">\u003c/a>Much ado has been made of the new permanent home of \u003ca title=\"Wise Sons\" href=\"http://www.wisesonsdeli.com/\">Wise Sons\u003c/a> -- the first Jewish deli in the Mission and, arguably, the only Jewish deli in San Francisco worth eating. The powerful but petite eatery’s proprietors, Evan Bloom and Leo Beckerman, have become \u003ca title=\"Wise Sons on Inside Scoop\" href=\"http://insidescoopsf.sfgate.com/blog/2012/02/17/wise-sons-jewish-delicatessen-is-now-open-in-the-mission/\">local media darlings\u003c/a>, featured everywhere from a \u003ca title=\"Beckerman on Eater SF\" href=\"http://sf.eater.com/archives/2012/02/14/hottest_chef_round_2.php\">fiery hot chef competition\u003c/a>, to \u003ca title=\"Wise Sons on Grub Street\" href=\"http://sanfrancisco.grubstreet.com/2012/02/step_inside_wise_sons_jewish_d.html\">blogs\u003c/a>, \u003ca title=\"Wise Sons in J Weekly\" href=\"http://www.jweekly.com/article/full/64326/wise-sons-owners-new-deli-will-open-by-months-end/\">newspapers\u003c/a>, and upcoming in \u003ca title=\"Sunset Magazine\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.sunset.com%2F&ei=UQtHT6CqGuiYiAKJyondDQ&usg=AFQjCNFJsO0Hsulmw8L7Vlb6TUO1v9LZsA\">Sunset\u003c/a> magazine and perhaps on local TV show \u003ca title=\"Dine and Dish\" href=\"http://www.kron.com/Reporters/DineandDish.aspx\">Dine and Dish\u003c/a>. I myself, giddy after finding the long-craved \u003ca title=\"2nd Avenue Deli\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCoQFjAA&url=http%3A%2F%2Fwww.2ndavedeli.com%2F&ei=WBdHT-G5JOHViAKS8vXaDQ&usg=AFQjCNH2Bsbv7nUgpuxwKPW-dozvcavc-g\">2nd Avenue Deli\u003c/a>-quality eats of my people, gushed about them in this \u003ca title=\"SFoodie on Wise Sons\" href=\"http://blogs.sfweekly.com/foodie/2011/12/karen_solomons_2011_find_prope.php\">public love letter\u003c/a> earlier this year.\u003c/p>\n\u003cp>But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education -- keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” -- brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so -- “this is truly slow food. That’s what people deserve.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\">\u003cimg class=\"alignnone size-full wp-image-39292\" title=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\" alt=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Wise Sons interior. Photo by Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Bloom and Beckerman grew dissatisfied with their careers in construction management (Bloom) and non-profit medical development (Beckerman), and came together because of their love for food. Through kitchen experimentation and recipe development, the menu is a continuing work in progress. Its influences come from a number of sources -- the glossy cookbooks of \u003ca title=\"Joan Nathan\" href=\"http://joannathan.com/\">Joan Nathan\u003c/a> and \u003ca title=\"Secrets of a Jewish Baker\" href=\"http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449/ref=sr_1_1?s=books&ie=UTF8&qid=1330059437&sr=1-1\">Secrets of a Jewish Baker\u003c/a>, as well as spiral-bound DIY cookbooks from synagogues, Jewish community centers, temple sisterhoods and the like, “each featuring six different recipes for Matzo Ball Soup, all slightly different, as well as Mrs. Schmendrick’s Husband’s Favorite Soup,” says Beckerman.\u003c/p>\n\u003cp>The Wise Sons \u003ca title=\"Wise Sons menu\" href=\"http://sanfrancisco.grubstreet.com/wisesons_menu_feb17.jpg\">menu\u003c/a> also owes a huge debt to Oliver, a family friend who was monumental in developing the house recipe for bialys (“Ollie’s Bialys,” quips Beckerman), as well as hand-written recipes on 3x5 index cards from Beckerman’s grandmother’s recipe file. “I went through that box with her before she passed away and asked her if I could take the ones I wanted. That was a nice passing on of recipes.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"src\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"420\" type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Nothing served, however, is verbatim of any written formula, family-derived or otherwise. The challah is on the sweet side, and even though Wise Sons is not a kosher eatery, they opt out of butter in the recipe to keep it \u003ca title=\"Definition of Parve\" href=\"http://www.epicurious.com/tools/fooddictionary/entry/?id=3809\">parve\u003c/a>. And because it’s 2012, it’s topped with flaked sea salt just to make it awesome. And while Beckerman, who oversees most of the baking while Bloom takes on the meat and the savories, wanted to make his grandmother’s babke with nuts, raisins, and meringue, they opted for chocolate instead. “We ended up going in a different direction,” says Beckerman. “As soon as you put in nuts and raisins, it narrows down the audience. People have allergies.” Right. This is, after all, San Francisco and not the 1947 Lower East Side.\u003c/p>\n\u003cp>The brisket for the pastrami and corned beef is cut to Wise Sons’ specifications by \u003ca title=\"Creekstone Farms\" href=\"http://www.creekstonefarms.com/\">Creekstone Farms\u003c/a> in Kansas. But why not use what’s local and grass fed? Beckerman unapologetically explains, “The truth is that we found out that grass fed animals are much smaller and too lean, and the pastrami doesn’t come out as nice. There aren’t enough cows in the Bay Area to do what we do,” -- which, on an average Tuesday at their Ferry Building kiosk, can easily mean 150-200 lbs. of beef and still a lengthy line-up of customers craving Reubens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\" alt=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" title=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39295\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Beckerman and Bloom’s brand loyalty for ingredients is unbending. The chicken soup starts with \u003ca href=\"http://www.maryschickens.com/\">Mary’s\u003c/a> or \u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>. The matzo and matzo meal is \u003ca href=\"http://www.streitsmatzos.com/\">Streits\u003c/a>. The flour is \u003ca href=\"http://giustos.com/\">Giusto’s\u003c/a>. And, true story: I wanted to buy a whole babke to send to my mother for Chanukah last December, but I was out of luck because the particular \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> chocolate used in the recipe -- E. Guittard 72 percent cacao -- wasn’t available. And rather than settle for a chocolate substitute, Beckerman told me, there just wasn’t going to be any. This is the same reason you’ll only find bagels on Saturdays -- when \u003ca href=\"https://www.facebook.com/beautysbagelshop\">Beauty's\u003c/a> can deliver them. “I’d rather serve no bagels than crappy bagels,” he says. “Do you want twice as much of something half as good?” Wise words, indeed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Wise Sons Deli\" href=\"http://www.wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003cbr>\n3150 24th St\u003cbr>\n(415)787-DELI\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Wednesday through Sunday, 9am to 3pm. Closed Monday. Serving Tuesdays at the Ferry Building 10am to 2pm.\u003cbr>\nTwitter: \u003ca title=\"Wise Sons on Twitter\" href=\"http://twitter.com/WiseSonsDeli\">@WiseSonsDeli\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Wise Sons on Facebook\" href=\"http://www.facebook.com/pages/Wise-Sons-Jewish-Delicatessen/165956736780396\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cherry Cobbler for Presidents Day",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cherry-cobbler560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cherry-cobbler560.jpg\" alt=\"Cherry Cobbler\" title=\"Cherry Cobbler\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39128\">\u003c/a>\u003c/p>\n\u003cp>Presidents Day is not a big food holiday. Sandwiched between the wings-n'-guac of Superbowl Sunday, the noodles and dumplings of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Lunar New Year\u003c/a>, and the kings' cake and jambalaya of this Tuesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/\">Mardi Gras\u003c/a> celebrations, this long weekend in February is known more for white sales and ski-resort deals than for anything on the plate. Still, by the highly public and influential nature of the office, every President's personal culinary leanings, however quirky, end up making a cultural impact on our country's food. (Just ask California's broccoli growers, who in 1990 \u003ca href=\"http://articles.latimes.com/1990-03-21/business/fi-826_1_broccoli-recipes\">sent 10 tons of the stuff\u003c/a> to then-President George H. W. Bush, after the President went on record with his hatred of the vegetable, which he'd banned from meals served on Air Force One.) \u003c/p>\n\u003cp>For a President, even an innocuous, man-of-the-people gesture like grabbing some Chinese takeout, as Obama did last week at San Francisco's Great Eastern restaurant, can have political repercussions: as soon as word got out about his pork-bun run, reporters noted that Great Eastern in one of a only a few restaurants in the state still serving the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/02/17/MNG91N8QKI.DTL\">California-banned shark fin\u003c/a>. Not that the President went for the $48 shark-fin soup; instead, he stuck with a much easier-to-swallow array of buns and dumplings, but the proximity alone was enough to make a story.\u003c/p>\n\u003cp>Of course, the real Obama food story of the week was the President's private fund-raising dinner, prepared by \u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a> chef Michael Tusk. The menu--nettle tortelloni; chicken with black salsify, savory cabbage, and chanterelle mushrooms; squash puree; marble potatoes; chocolate cremeux--put the spotlight on local farm produce and products from around the Bay, including cheese from Barinaga Ranch (Marin), vegetables from Marin Roots Farm (Marin), Tierra Farm (Sonoma), Full Belly Farm and Riverdog Farm (Yolo), and dairy from Straus Family Creamery (Marin). \u003c/p>\n\u003cp>Nettles! For the President! It takes some chutzpah to serve the POTUS what some would call a common stinging weed, despite its off-the-charts nutritional value and minerally, earthy tang. If you want to try making some nettle pasta yourself, you can usually find it for sale at Star Route Farm's stall at both the Ferry Plaza and Marin Civic Center farmers' markets. Or forage it yourself, being sure to wear gloves and harvest only the youngest, tenderest shoots for best results. (Cooking neutralizes the sting, just in case you wondering; this is not something for your raw-food friends.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, if you really want to go back to basics, you can look back at the kitchens of our earliest presidents, which were most often staffed by African-Americans. What about our very first President, George Washington, whose February 22 birthday was established as a federal holiday in 1879? (The official observance was shifted to the third Monday in February in 1971, and while Washington's birthday remains a federal holiday, a fuzzier celebration of both Washington and Lincoln's birthdays was later melted into a general Presidents' Day long weekend). Mount Vernon, Washington's home, has a new food-centric exhibit, \u003ca href=\"http://www.mountvernon.org/calendar/view/2012-02-21/5022\">Hoecakes & Hospitality: Cooking with Martha Washington\u003c/a>. But according to writer Ramin Ganeshram, the real star of that 18th-century kitchen was Hercules, the African-American man (and slave), whom she calls \u003ca href=\"http://www.gilttaste.com/stories/4534-george-washington-s-celebrity-chef\">George Washington's celebrity chef\u003c/a>. Thomas Jefferson was, of course, our most sophisticated President at table, with both a refined palate and a passionate interest in \u003ca href=\"http://www.monticello.org/site/house-and-gardens/jefferson-scientist-and-gardener\">agriculture, farming and gardening\u003c/a> on his estate. His kitchen in Monticello was also run by African-American men: first by James Hemings, who travelled with Jefferson to France and trained as a chef there, and then, after James petitioned Jefferson for his freedom, by James' brother Peter. \u003c/p>\n\u003cp>There's no shortage of food tales spread through the double-plus centuries of the American presidency, from First Lady Dolly Madison's storied introduction of ice cream to her guests to Jacqueline Kennedy's appointment of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/02/BAP11HH8NJ.DTL\">Rene Vardon\u003c/a>, a French chef, as the White House chef. (After a brief, unhappy stint under the Johnson administration, he came to San Francisco and, in 1972, became the chef for Le Trianon, a fine-dining fixture much loved by San Franciscans until its closure in 1987.) For all the hoopla surrounding the Obamas' Alice Waters-inspired vegetable beds on the White House lawn, his \u003ca href=\"http://www.nytimes.com/2011/02/05/us/05verdon.html\">obituary\u003c/a> last year in the New York Times noted that \"He shocked Americans used to canned vegetables and iceberg lettuce by tending his own vegetables on the White House roof and arranging for the White House garden designer to plant herbs in the flowerbeds of the East Garden.\"\u003c/p>\n\u003cp>But for me, there's only one real dessert to serve in honor of Presidents Day, and that's something made with cherries, most deliciously cherry pie or cherry cobbler. \u003ca href=\"http://lincolnslunch.blogspot.com/\">Did Washington really chop down that cherry tree\u003c/a>, then confess to it in a fit of remorse? We'll never know exactly. But it's still a perfect excuse to bake (or buy) a shiny-red, lattice-crusted cherry pie or a sweet, easy biscuit-topped cobbler. Now, to make the best cherry pie, you need sour cherries, smallish and light red, not the big, dark, juicy Bings so good for eating fresh. Luckily for us, sour cherries can well, and are available by the jar or can in many supermarkets and specialty stores. Cobbler, I've found, is a little more forgiving, and can be made beautifully even with frozen sweet cherries. Here's a kid-friendly recipe perfect for snacking on all through the long holiday weekend. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Cherry Almond Cobbler\u003c/strong>\u003cbr>\n\u003cem>Summary: A light, buttery biscuit dough tops plump, almond-scented cherries, giving a fresh-picked flavor even to frozen fruit. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50-60 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cobbler, serves 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 cups pitted cherries, fresh or frozen\u003cbr>\n3 tbsp sugar\u003cbr>\n1 tbsp cornstarch\u003cbr>\njuice of 1/2 lemon\u003cbr>\n1/2 tsp almond extract or 1 tsp almond liqueur, such as Amaretto\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp baking soda\u003cbr>\n1/4 cup sugar\u003cbr>\n6 tbsp butter (3 oz), frozen in one piece\u003cbr>\n1/3 cup sliced almonds, lightly toasted\u003cbr>\n1 cup buttermilk\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\na few drops almond extract\u003cbr>\nGlaze: 1 egg yolk, beaten with 2 tsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375 degrees F. Sift 3 tablespoons of sugar and cornstarch together. Toss sugar mixture with cherries, lemon juice, and almond extract. Spread cherry mixture into an 8\"x8\" baking dish, preferably glass or ceramic. Set aside. \u003c/p>\n\u003cp>2. In a large bowl, sift flour, baking soda and powder, salt, and sugar together. Using the large holes on a box grater, grate butter into flour mixture. Toss grated butter lightly to coat evenly with flour. Add almonds and toss gently to mix. \u003c/p>\n\u003cp>3. Add half the buttermilk and extracts. Stir lightly to moisten the flour, adding additional buttermilk as needed to make a soft dough. \u003c/p>\n\u003cp>4. Dollop biscuit dough over fruit; fruit doesn't need to be completely covered. Brush with egg glaze and sprinkle with up to 1 tbsp additional sugar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. Bake for 30 to 40 minutes, until fruit is bubbling and biscuits are golden brown and cooked through. Let cool until just warm, then serve with vanilla ice cream. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cherry-cobbler560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cherry-cobbler560.jpg\" alt=\"Cherry Cobbler\" title=\"Cherry Cobbler\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39128\">\u003c/a>\u003c/p>\n\u003cp>Presidents Day is not a big food holiday. Sandwiched between the wings-n'-guac of Superbowl Sunday, the noodles and dumplings of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Lunar New Year\u003c/a>, and the kings' cake and jambalaya of this Tuesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/\">Mardi Gras\u003c/a> celebrations, this long weekend in February is known more for white sales and ski-resort deals than for anything on the plate. Still, by the highly public and influential nature of the office, every President's personal culinary leanings, however quirky, end up making a cultural impact on our country's food. (Just ask California's broccoli growers, who in 1990 \u003ca href=\"http://articles.latimes.com/1990-03-21/business/fi-826_1_broccoli-recipes\">sent 10 tons of the stuff\u003c/a> to then-President George H. W. Bush, after the President went on record with his hatred of the vegetable, which he'd banned from meals served on Air Force One.) \u003c/p>\n\u003cp>For a President, even an innocuous, man-of-the-people gesture like grabbing some Chinese takeout, as Obama did last week at San Francisco's Great Eastern restaurant, can have political repercussions: as soon as word got out about his pork-bun run, reporters noted that Great Eastern in one of a only a few restaurants in the state still serving the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/02/17/MNG91N8QKI.DTL\">California-banned shark fin\u003c/a>. Not that the President went for the $48 shark-fin soup; instead, he stuck with a much easier-to-swallow array of buns and dumplings, but the proximity alone was enough to make a story.\u003c/p>\n\u003cp>Of course, the real Obama food story of the week was the President's private fund-raising dinner, prepared by \u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a> chef Michael Tusk. The menu--nettle tortelloni; chicken with black salsify, savory cabbage, and chanterelle mushrooms; squash puree; marble potatoes; chocolate cremeux--put the spotlight on local farm produce and products from around the Bay, including cheese from Barinaga Ranch (Marin), vegetables from Marin Roots Farm (Marin), Tierra Farm (Sonoma), Full Belly Farm and Riverdog Farm (Yolo), and dairy from Straus Family Creamery (Marin). \u003c/p>\n\u003cp>Nettles! For the President! It takes some chutzpah to serve the POTUS what some would call a common stinging weed, despite its off-the-charts nutritional value and minerally, earthy tang. If you want to try making some nettle pasta yourself, you can usually find it for sale at Star Route Farm's stall at both the Ferry Plaza and Marin Civic Center farmers' markets. Or forage it yourself, being sure to wear gloves and harvest only the youngest, tenderest shoots for best results. (Cooking neutralizes the sting, just in case you wondering; this is not something for your raw-food friends.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, if you really want to go back to basics, you can look back at the kitchens of our earliest presidents, which were most often staffed by African-Americans. What about our very first President, George Washington, whose February 22 birthday was established as a federal holiday in 1879? (The official observance was shifted to the third Monday in February in 1971, and while Washington's birthday remains a federal holiday, a fuzzier celebration of both Washington and Lincoln's birthdays was later melted into a general Presidents' Day long weekend). Mount Vernon, Washington's home, has a new food-centric exhibit, \u003ca href=\"http://www.mountvernon.org/calendar/view/2012-02-21/5022\">Hoecakes & Hospitality: Cooking with Martha Washington\u003c/a>. But according to writer Ramin Ganeshram, the real star of that 18th-century kitchen was Hercules, the African-American man (and slave), whom she calls \u003ca href=\"http://www.gilttaste.com/stories/4534-george-washington-s-celebrity-chef\">George Washington's celebrity chef\u003c/a>. Thomas Jefferson was, of course, our most sophisticated President at table, with both a refined palate and a passionate interest in \u003ca href=\"http://www.monticello.org/site/house-and-gardens/jefferson-scientist-and-gardener\">agriculture, farming and gardening\u003c/a> on his estate. His kitchen in Monticello was also run by African-American men: first by James Hemings, who travelled with Jefferson to France and trained as a chef there, and then, after James petitioned Jefferson for his freedom, by James' brother Peter. \u003c/p>\n\u003cp>There's no shortage of food tales spread through the double-plus centuries of the American presidency, from First Lady Dolly Madison's storied introduction of ice cream to her guests to Jacqueline Kennedy's appointment of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/02/BAP11HH8NJ.DTL\">Rene Vardon\u003c/a>, a French chef, as the White House chef. (After a brief, unhappy stint under the Johnson administration, he came to San Francisco and, in 1972, became the chef for Le Trianon, a fine-dining fixture much loved by San Franciscans until its closure in 1987.) For all the hoopla surrounding the Obamas' Alice Waters-inspired vegetable beds on the White House lawn, his \u003ca href=\"http://www.nytimes.com/2011/02/05/us/05verdon.html\">obituary\u003c/a> last year in the New York Times noted that \"He shocked Americans used to canned vegetables and iceberg lettuce by tending his own vegetables on the White House roof and arranging for the White House garden designer to plant herbs in the flowerbeds of the East Garden.\"\u003c/p>\n\u003cp>But for me, there's only one real dessert to serve in honor of Presidents Day, and that's something made with cherries, most deliciously cherry pie or cherry cobbler. \u003ca href=\"http://lincolnslunch.blogspot.com/\">Did Washington really chop down that cherry tree\u003c/a>, then confess to it in a fit of remorse? We'll never know exactly. But it's still a perfect excuse to bake (or buy) a shiny-red, lattice-crusted cherry pie or a sweet, easy biscuit-topped cobbler. Now, to make the best cherry pie, you need sour cherries, smallish and light red, not the big, dark, juicy Bings so good for eating fresh. Luckily for us, sour cherries can well, and are available by the jar or can in many supermarkets and specialty stores. Cobbler, I've found, is a little more forgiving, and can be made beautifully even with frozen sweet cherries. Here's a kid-friendly recipe perfect for snacking on all through the long holiday weekend. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Cherry Almond Cobbler\u003c/strong>\u003cbr>\n\u003cem>Summary: A light, buttery biscuit dough tops plump, almond-scented cherries, giving a fresh-picked flavor even to frozen fruit. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50-60 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cobbler, serves 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 cups pitted cherries, fresh or frozen\u003cbr>\n3 tbsp sugar\u003cbr>\n1 tbsp cornstarch\u003cbr>\njuice of 1/2 lemon\u003cbr>\n1/2 tsp almond extract or 1 tsp almond liqueur, such as Amaretto\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp baking soda\u003cbr>\n1/4 cup sugar\u003cbr>\n6 tbsp butter (3 oz), frozen in one piece\u003cbr>\n1/3 cup sliced almonds, lightly toasted\u003cbr>\n1 cup buttermilk\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\na few drops almond extract\u003cbr>\nGlaze: 1 egg yolk, beaten with 2 tsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375 degrees F. Sift 3 tablespoons of sugar and cornstarch together. Toss sugar mixture with cherries, lemon juice, and almond extract. Spread cherry mixture into an 8\"x8\" baking dish, preferably glass or ceramic. Set aside. \u003c/p>\n\u003cp>2. In a large bowl, sift flour, baking soda and powder, salt, and sugar together. Using the large holes on a box grater, grate butter into flour mixture. Toss grated butter lightly to coat evenly with flour. Add almonds and toss gently to mix. \u003c/p>\n\u003cp>3. Add half the buttermilk and extracts. Stir lightly to moisten the flour, adding additional buttermilk as needed to make a soft dough. \u003c/p>\n\u003cp>4. Dollop biscuit dough over fruit; fruit doesn't need to be completely covered. Brush with egg glaze and sprinkle with up to 1 tbsp additional sugar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. Bake for 30 to 40 minutes, until fruit is bubbling and biscuits are golden brown and cooked through. Let cool until just warm, then serve with vanilla ice cream. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg\" alt=\"The Layover crew, Tony, and Oscar after a dip in the Tonga Room pool\" title=\"The Layover crew, Tony, and Oscar after a dip in the Tonga Room pool\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-37643\">\u003c/a>\u003cbr>\n\u003cem>The Layover crew, Tony Bourdain, and Oscar Villalon after a dip in the Tonga Room pool\u003c/em> \u003c/p>\n\u003cp>This Monday marked the debut of the San Francisco episode of The Layover, where \u003ca href=\"https://twitter.com/#!/NoReservations\">Anthony Bourdain\u003c/a> showed some \u003ca href=\"http://sf.eater.com/archives/2011/11/21/bourdains_favorite_us_city_for_eating_is_san_francisco_more_1.php\">local love\u003c/a> for \u003ca href=\"http://www.travelchannel.com/tv-shows/anthony-bourdain\">San Francisco\u003c/a>. He ate with La Cocina’s \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a>, Chefs \u003ca href=\"http://www.lafolie.com/html/about_us.html\">Roland Passot\u003c/a>, \u003ca href=\"https://twitter.com/#!/missionburger\">Danny Bowien\u003c/a> and \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. Tony also explored the daytime drinking crowd at Toronado. Jeff Hollinger, barkeep at \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> served up adult beverages and later joined Bourdain for more drinks. Bourdain ate at the \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> pop-up with \u003ca href=\"https://twitter.com/#!/ovillalon\">Oscar Villalon\u003c/a>, my husband. We visited the \u003ca href=\"http://www.tongaroom.com/\">Tonga Room\u003c/a> with Bourdain and the crew after the Rock Paper Scissors feed fest/shoot. Tony had already celebrated at the Tonga Room earlier with Cosentino, and was happy to share more Scorpion Bowls. After an hour or more, two of the crew decided to take a dip in the Tonga Room pool. A hotel staffer was on hand with clean and dry towels and robes for the swimmers. We took a picture and smoke break outside after the swimming action.\u003c/p>\n\u003cp>Bay Area Bites caught up with Bourdain via email.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What food-restaurant trends do you see for this year? \u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> Trends? It's all about \u003ca href=\"http://www.huskrestaurant.com/sean-brock-2/\">Sean Brock\u003c/a> [a Southern Chef]. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> For the San Francisco episode of The Layover... viewers seem to think you were pretty sauced. \u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> SF? YES. I was at least that f*cked up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> Who in the food world bugs you the most these days? St. Alice [Waters], or someone new?\u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> Bugged by? No one. I am in a Zen-like state of peace and universal harmony with the world.\u003c/p>\n\u003cp>Not sure I fully believe him. His recent \u003ca href=\"https://twitter.com/#!/NoReservations\">Twitter feed\u003c/a> debates the merits of movie remakes, as well as telling local eater \u003ca href=\"https://twitter.com/#!/garysoup\">@GarySoup\u003c/a> off via the following twitter exchange:\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/GarySoup\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/garysoup-tweet1.jpg\" alt=\"Gary Soup tweet\" title=\"Gary Soup tweet\" width=\"517\" height=\"76\" class=\"alignnone size-full wp-image-37631\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/GarySoup\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/garysoup-tweet2.jpg\" alt=\"Gary Soup tweet\" title=\"Gary Soup tweet\" width=\"517\" height=\"89\" class=\"alignnone size-full wp-image-37630\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet1.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"93\" class=\"alignnone size-full wp-image-37634\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet2.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"90\" class=\"alignnone size-full wp-image-37633\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet3.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"72\" class=\"alignnone size-full wp-image-37632\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Layover San Francisco\u003c/strong>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Kp2TzxDWa0k\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg\" alt=\"The Layover crew, Tony, and Oscar after a dip in the Tonga Room pool\" title=\"The Layover crew, Tony, and Oscar after a dip in the Tonga Room pool\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-37643\">\u003c/a>\u003cbr>\n\u003cem>The Layover crew, Tony Bourdain, and Oscar Villalon after a dip in the Tonga Room pool\u003c/em> \u003c/p>\n\u003cp>This Monday marked the debut of the San Francisco episode of The Layover, where \u003ca href=\"https://twitter.com/#!/NoReservations\">Anthony Bourdain\u003c/a> showed some \u003ca href=\"http://sf.eater.com/archives/2011/11/21/bourdains_favorite_us_city_for_eating_is_san_francisco_more_1.php\">local love\u003c/a> for \u003ca href=\"http://www.travelchannel.com/tv-shows/anthony-bourdain\">San Francisco\u003c/a>. He ate with La Cocina’s \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a>, Chefs \u003ca href=\"http://www.lafolie.com/html/about_us.html\">Roland Passot\u003c/a>, \u003ca href=\"https://twitter.com/#!/missionburger\">Danny Bowien\u003c/a> and \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. Tony also explored the daytime drinking crowd at Toronado. Jeff Hollinger, barkeep at \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> served up adult beverages and later joined Bourdain for more drinks. Bourdain ate at the \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> pop-up with \u003ca href=\"https://twitter.com/#!/ovillalon\">Oscar Villalon\u003c/a>, my husband. We visited the \u003ca href=\"http://www.tongaroom.com/\">Tonga Room\u003c/a> with Bourdain and the crew after the Rock Paper Scissors feed fest/shoot. Tony had already celebrated at the Tonga Room earlier with Cosentino, and was happy to share more Scorpion Bowls. After an hour or more, two of the crew decided to take a dip in the Tonga Room pool. A hotel staffer was on hand with clean and dry towels and robes for the swimmers. We took a picture and smoke break outside after the swimming action.\u003c/p>\n\u003cp>Bay Area Bites caught up with Bourdain via email.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What food-restaurant trends do you see for this year? \u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> Trends? It's all about \u003ca href=\"http://www.huskrestaurant.com/sean-brock-2/\">Sean Brock\u003c/a> [a Southern Chef]. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> For the San Francisco episode of The Layover... viewers seem to think you were pretty sauced. \u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> SF? YES. I was at least that f*cked up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> Who in the food world bugs you the most these days? St. Alice [Waters], or someone new?\u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> Bugged by? No one. I am in a Zen-like state of peace and universal harmony with the world.\u003c/p>\n\u003cp>Not sure I fully believe him. His recent \u003ca href=\"https://twitter.com/#!/NoReservations\">Twitter feed\u003c/a> debates the merits of movie remakes, as well as telling local eater \u003ca href=\"https://twitter.com/#!/garysoup\">@GarySoup\u003c/a> off via the following twitter exchange:\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/GarySoup\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/garysoup-tweet1.jpg\" alt=\"Gary Soup tweet\" title=\"Gary Soup tweet\" width=\"517\" height=\"76\" class=\"alignnone size-full wp-image-37631\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/GarySoup\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/garysoup-tweet2.jpg\" alt=\"Gary Soup tweet\" title=\"Gary Soup tweet\" width=\"517\" height=\"89\" class=\"alignnone size-full wp-image-37630\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet1.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"93\" class=\"alignnone size-full wp-image-37634\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet2.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"90\" class=\"alignnone size-full wp-image-37633\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet3.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"72\" class=\"alignnone size-full wp-image-37632\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Layover San Francisco\u003c/strong>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Kp2TzxDWa0k\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\" alt=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" title=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" width=\"560\" height=\"306\" class=\"alignnone size-full wp-image-37236\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/dAwXnh4cxHw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/haddock-steaks-ricepaper.jpg\" alt=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" title=\"Jacques Pepin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. \" width=\"560\" height=\"306\" class=\"alignnone size-full wp-image-37236\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/dAwXnh4cxHw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Ten Top Food News Stories of 2011: Part Two",
"title": "Ten Top Food News Stories of 2011: Part Two",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In today's post we continue our Top Ten Food Stories of 2011. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/28/ten-top-food-news-stories-of-2011-part-one/\">Yesterday's piece\u003c/a> focused on the food swap phenomenon, the new My Plate icon, record hunger in America, a year's worth of lies and deceit on the food front, and the latest food fad: eating insects. \u003c/p>\n\u003cp>Today's five items:\u003c/p>\n\u003cfigure id=\"attachment_37125\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cantaloupes300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cantaloupes300.jpg\" alt=\"Contaminated cantaloupe proved deadly across American this year.\" title=\"Contaminated cantaloupe proved deadly across American this year.\" width=\"300\" height=\"199\" class=\"size-full wp-image-37125\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Contaminated cantaloupe proved deadly across America this year.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Record Food Recalls:\u003c/strong> This year was marked by \u003ca href=\"http://www.foodsafetynews.com/2011/12/food-safety-tops-most-significant-food-stories-of-2011/\">big drama in food safety circles\u003c/a> around the country and contaminated meat wasn't consumers' greatest concern. The \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/07/141148032/cantaloupe-recall-due-to-listeria-expands-to-pre-cut-fruit-salads\">cantaloupe catastrophe\u003c/a> saw a \u003ca href=\"http://www.foodsafetynews.com/2011/12/listeria-outbreak-ends-as-most-deadly-in-100-years/\">record-breaking listeria outbreak\u003c/a>, the deadliest for that disease in recent U.S. history with 29 deaths reported. Other notable U.S. food-borne illness scares included the \u003ca href=\"http://www.npr.org/blogs/health/2011/08/04/138978064/salmonella-leads-cargill-to-recalls-36-million-pounds-of-ground-turkey\">Cargill callback of more than 36 million pounds of ground turkey\u003c/a> due to salmonella in August, which was followed by \u003ca href=\"http://www.washingtonpost.com/business/industries/nebraska-meatpacker-recalls-ground-beef-in-16-states-over-concerns-of-e-coli-contamination/2011/12/16/gIQAMPTJzO_story.html\">a ground beef recall by Tyson\u003c/a> in December. \u003c/p>\n\u003cp>\u003cem>Local angle: \u003c/em> California salad company Ready Pac Foods recalled more than 5,000 cases of bagged romaine lettuce because of \u003ca href=\"http://articles.sfgate.com/2011-11-19/bay-area/30421222_1_coli-bacteria-ready-pac-foods-lettuce\">E. coli contamination\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37130\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.ers.usda.gov/data/fooddesert/fooddesert.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/food-desert-locator300.jpg\" alt=\"Food Desert Locator\" title=\"Food Desert Locator\" width=\"300\" height=\"238\" class=\"size-full wp-image-37130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Food Desert Locator\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New Food Alliances: \u003c/strong>First Lady \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2011/01/20/AR2011012005578.html\">Michelle Obama joined forces with Wal-Mart\u003c/a> and other major retailers in an effort to get more fresh and healthy grub into food deserts around the country. \u003ca href=\"http://foodcorps.org/\">FoodCorps\u003c/a> launched its national service program, in partnership with AmeriCorps, in school garden sites in several states with the goal of fighting obesity and diet-related disease in the younger set by \u003ca href=\"http://www.time.com/time/health/article/0,8599,2089995,00.html\">promoting school gardens and farm-to-school programs\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> The $200 million \u003ca href=\"http://tcenews.calendow.org/pr/tce/introducing-the-california-freshworks-210802.aspx\">California FreshWorks Fund\u003c/a>, launched this year, is designed to encourage major grocers to expand into underserved communities to improve access to affordable, nutritious food. As \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">reported on BAB\u003c/a>, the Oakland-based People's Community Market may well benefit from this new initiative.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37128\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/alice-wheelbarrow300.jpg\" alt=\"Alice Waters at School Lunch & Levi's T-shirt launch event for Chez Panisse 40th Anniversary. Photo: Wendy Goodfriend\" title=\"Alice Waters at Edible Schoolyard event for Chez Panisse 40th Anniversary. Photo: Wendy Goodfriend\" width=\"300\" height=\"201\" class=\"size-full wp-image-37128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Alice Waters at Levi's T-shirt launch event. Photo: Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Food Celebrity Fest:\u003c/strong> \u003cem>Bon Appetit\u003c/em> put \u003ca href=\"http://www.bonappetit.com/magazine/2011/06/gwyneth-paltrow\">Gwyneth Paltrow\u003c/a> on \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/readers-react-to-gwyneth-paltrows-bon-apptit-cover-2286207.html\">the cover\u003c/a>, which caused many in the food world to gasp in dismay at the elevation to culinary icon of the actress-singer behind \u003ca href=\"http://goop.com/\">Goop\u003c/a>. Spain's Ferran Adria of \u003ca href=\"http://www.elbulli.com/home.php?lang=en\">el Bulli\u003c/a> fame shut up shop, wowed a sold out crowd \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/10/11/eight-smart-things-ferran-adria-said-at-the-castro-theatre/\">in San Francisco\u003c/a>, and published \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=pSpBzXQorWg\">The Family Meal\u003c/a>\u003c/em>, an homage to the meals he fed his staff at his iconic eatery, shuttered after 25 years. (Look for it to reopen in 2014 as a culinary school/foundation.) Dressed-to-impress actress \u003ca href=\"http://www.huffingtonpost.com/2011/10/17/eva-longoria-on-producing-new-documentary-the-harvest-la-cosecha_n_1016377.html\">Eva Longoria\u003c/a> was in the news for her work on behalf of farmworkers while buffed, bird-loving actor \u003ca href=\"http://www.washingtonpost.com/blogs/celebritology/post/ryan-gosling-cares-about-the-chickens-who-lay-eggs-for-mcdonalds/2011/12/20/gIQAIyQB7O_blog.html\">Ryan Gosling\u003c/a> stood up for chickens.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> was \u003ca href=\"http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">here\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/\">there\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/2011/08/26/the-frenzy-around-chez-panisses-40th-anniversary/\">everywhere\u003c/a> in August, which marked the \u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">40th anniversary\u003c/a> of her iconic restaurant \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> in Berkeley. She also made \u003ca href=\"http://lettuceeatkale.com/2011/michelle-obama-and-alice-waters-lets-do-breakfast/\">breakfast for Michelle Obama\u003c/a>, lunch for the downtown crowd at her \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Levi's T-shirt launch\u003c/a>, and \u003ca href=\"http://www.theatlantic.com/health/archive/2011/11/how-alice-waters-united-west-and-east-with-a-dinner-in-beijing/248911/\">dinner for Chinese cultural leaders\u003c/a>. \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Waters also sought to educate adults\u003c/a> with a lecture series sponsored by her foundation at UC Berkeley as part of \u003ca href=\"http://blog.sfgate.com/inberkeley/2011/08/19/with-alice-waters-and-michael-pollan-nikki-henderson-offers-edible-education-101/\">Edible Education 101\u003c/a>.\u003c/p>\n\u003cp>On the lighter side, ex-Berkeleysider DJ Dave scored a viral hit (3.3 million views to date) with his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/its-gettin-real-in-the-whole-foods-parking-lot/\">Whole Foods Parking Lot\u003c/a>, which proved one of the \u003ca href=\"http://www.kqed.org/support/membership/onq/popular.jsp\">top five BAB posts\u003c/a> of the year.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37129\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/child-obesity300jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/child-obesity300jpg.jpg\" alt=\"Childhood Obesity Epidemic\" title=\"Childhood Obesity Epidemic\" width=\"300\" height=\"199\" class=\"size-full wp-image-37129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Childhood Obesity Epidemic\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. New Face of Obesity Epidemic:\u003c/strong> An \u003ca href=\"http://articles.sfgate.com/2011-11-28/news/30457613_1_obesity-surgery-healthy-weight-workers\">eight-year-old child weighing over 200 pounds\u003c/a> was taken from his family and placed into foster care because Ohio officials maintained the boy's parents were not doing enough to reduce his weight, which poses a serious health risk. The move sparked a renewed debate on whether parents should lose custody of their obese offspring.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In a sobering sign of the times, Slow Food San Francisco hosts its first annual \u003ca href=\"http://www.slowfoodsanfrancisco.com/sf_events.html?evcode=00168\">Childhood Obesity Bay Area Conference\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37127\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/traitorjoes-downtown300.jpg\" alt=\"Oakland March Calls on Trader Joe’s to Support Rights for Farmworkers. Photo: Wendy Goodfriend\" title=\"Oakland March Calls on Trader Joe’s to Support Rights for Farmworkers. Photo: Wendy Goodfriend\" width=\"300\" height=\"201\" class=\"size-full wp-image-37127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Oakland March to Trader Joe’s in Support of Farmworkers. Photo: Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>10. \u003ca href=\"http://occupybigfood.wordpress.com/\">Occupy Big Food\u003c/a>:\u003c/strong> It didn't take long for the \u003ca href=\"http://en.wikipedia.org/wiki/Occupy_Wall_Street\">Occupy movement\u003c/a> to branch out into a \u003ca href=\"http://www.grist.org/food/2011-11-22-mic-checking-big-food\">food\u003c/a> and \u003ca href=\"http://www.grist.org/food/2011-12-06-farmers-come-to-wall-street\">farming\u003c/a> focus, with \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/18/142504166/from-wall-street-to-big-food-occupiers-are-hungry-for-change#more\">food advocates and farmers\u003c/a> joining in protests at Wall Street's Zuccotti Park in New York City this fall. \u003ca href=\"http://www.facebook.com/pages/Occupy-Food/320207001339148?sk=wall\">Occupy Food\u003c/a> saw some \u003ca href=\"http://www.grist.org/food/2011-10-21-occupy-the-pasture\">farmers\u003c/a> \u003ca href=\"https://www.facebook.com/media/set/?set=a.10150325434518519.335520.586028518&type=1&l=4b9966ea79\">occupy the pasture\u003c/a>, while others opted to \u003ca href=\"http://www.facebook.com/pages/Occupy-the-Kitchen/171183526305177?sk=wall\">occupy the kitchen\u003c/a>. Late in the year long-time Farm Aid advocate \u003ca href=\"http://www.huffingtonpost.com/willie-nelson/occupy-food-system_b_1154212.html\">Willie Nelson\u003c/a> added his name to the Occupy Food cause.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.poortastemag.com/occupy-the-kitchen-feeding-the-bay-areas-99/\">Feeding the 99 percent\u003c/a> in the food-focused Bay Area proves a bonding experience in the Occupy camps. Oakland Occupiers \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">called on Trader Joe's\u003c/a> to support farmworkers' rights, while Occupiers in San Francisco went after \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>, in \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/12/05/tacolicious-subjected-to-misguided-mission-protests/\">a misguided protest\u003c/a> of the local chain's latest restaurant in the Mission.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other 2011 food news is worthy of inclusion in this list? Share your thoughts below.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Sarah Henry continues coverage of food trends and topics for 2011 with part-two of her top food stories posts. Up this time: food recalls, childhood obesity, partnerships in food, occupy food -- and a healthy smattering of the year's biggest food celebrities.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In today's post we continue our Top Ten Food Stories of 2011. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/28/ten-top-food-news-stories-of-2011-part-one/\">Yesterday's piece\u003c/a> focused on the food swap phenomenon, the new My Plate icon, record hunger in America, a year's worth of lies and deceit on the food front, and the latest food fad: eating insects. \u003c/p>\n\u003cp>Today's five items:\u003c/p>\n\u003cfigure id=\"attachment_37125\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cantaloupes300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cantaloupes300.jpg\" alt=\"Contaminated cantaloupe proved deadly across American this year.\" title=\"Contaminated cantaloupe proved deadly across American this year.\" width=\"300\" height=\"199\" class=\"size-full wp-image-37125\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Contaminated cantaloupe proved deadly across America this year.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Record Food Recalls:\u003c/strong> This year was marked by \u003ca href=\"http://www.foodsafetynews.com/2011/12/food-safety-tops-most-significant-food-stories-of-2011/\">big drama in food safety circles\u003c/a> around the country and contaminated meat wasn't consumers' greatest concern. The \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/07/141148032/cantaloupe-recall-due-to-listeria-expands-to-pre-cut-fruit-salads\">cantaloupe catastrophe\u003c/a> saw a \u003ca href=\"http://www.foodsafetynews.com/2011/12/listeria-outbreak-ends-as-most-deadly-in-100-years/\">record-breaking listeria outbreak\u003c/a>, the deadliest for that disease in recent U.S. history with 29 deaths reported. Other notable U.S. food-borne illness scares included the \u003ca href=\"http://www.npr.org/blogs/health/2011/08/04/138978064/salmonella-leads-cargill-to-recalls-36-million-pounds-of-ground-turkey\">Cargill callback of more than 36 million pounds of ground turkey\u003c/a> due to salmonella in August, which was followed by \u003ca href=\"http://www.washingtonpost.com/business/industries/nebraska-meatpacker-recalls-ground-beef-in-16-states-over-concerns-of-e-coli-contamination/2011/12/16/gIQAMPTJzO_story.html\">a ground beef recall by Tyson\u003c/a> in December. \u003c/p>\n\u003cp>\u003cem>Local angle: \u003c/em> California salad company Ready Pac Foods recalled more than 5,000 cases of bagged romaine lettuce because of \u003ca href=\"http://articles.sfgate.com/2011-11-19/bay-area/30421222_1_coli-bacteria-ready-pac-foods-lettuce\">E. coli contamination\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37130\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.ers.usda.gov/data/fooddesert/fooddesert.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/food-desert-locator300.jpg\" alt=\"Food Desert Locator\" title=\"Food Desert Locator\" width=\"300\" height=\"238\" class=\"size-full wp-image-37130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Food Desert Locator\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New Food Alliances: \u003c/strong>First Lady \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2011/01/20/AR2011012005578.html\">Michelle Obama joined forces with Wal-Mart\u003c/a> and other major retailers in an effort to get more fresh and healthy grub into food deserts around the country. \u003ca href=\"http://foodcorps.org/\">FoodCorps\u003c/a> launched its national service program, in partnership with AmeriCorps, in school garden sites in several states with the goal of fighting obesity and diet-related disease in the younger set by \u003ca href=\"http://www.time.com/time/health/article/0,8599,2089995,00.html\">promoting school gardens and farm-to-school programs\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> The $200 million \u003ca href=\"http://tcenews.calendow.org/pr/tce/introducing-the-california-freshworks-210802.aspx\">California FreshWorks Fund\u003c/a>, launched this year, is designed to encourage major grocers to expand into underserved communities to improve access to affordable, nutritious food. As \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">reported on BAB\u003c/a>, the Oakland-based People's Community Market may well benefit from this new initiative.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37128\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/alice-wheelbarrow300.jpg\" alt=\"Alice Waters at School Lunch & Levi's T-shirt launch event for Chez Panisse 40th Anniversary. Photo: Wendy Goodfriend\" title=\"Alice Waters at Edible Schoolyard event for Chez Panisse 40th Anniversary. Photo: Wendy Goodfriend\" width=\"300\" height=\"201\" class=\"size-full wp-image-37128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Alice Waters at Levi's T-shirt launch event. Photo: Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Food Celebrity Fest:\u003c/strong> \u003cem>Bon Appetit\u003c/em> put \u003ca href=\"http://www.bonappetit.com/magazine/2011/06/gwyneth-paltrow\">Gwyneth Paltrow\u003c/a> on \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/readers-react-to-gwyneth-paltrows-bon-apptit-cover-2286207.html\">the cover\u003c/a>, which caused many in the food world to gasp in dismay at the elevation to culinary icon of the actress-singer behind \u003ca href=\"http://goop.com/\">Goop\u003c/a>. Spain's Ferran Adria of \u003ca href=\"http://www.elbulli.com/home.php?lang=en\">el Bulli\u003c/a> fame shut up shop, wowed a sold out crowd \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/10/11/eight-smart-things-ferran-adria-said-at-the-castro-theatre/\">in San Francisco\u003c/a>, and published \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=pSpBzXQorWg\">The Family Meal\u003c/a>\u003c/em>, an homage to the meals he fed his staff at his iconic eatery, shuttered after 25 years. (Look for it to reopen in 2014 as a culinary school/foundation.) Dressed-to-impress actress \u003ca href=\"http://www.huffingtonpost.com/2011/10/17/eva-longoria-on-producing-new-documentary-the-harvest-la-cosecha_n_1016377.html\">Eva Longoria\u003c/a> was in the news for her work on behalf of farmworkers while buffed, bird-loving actor \u003ca href=\"http://www.washingtonpost.com/blogs/celebritology/post/ryan-gosling-cares-about-the-chickens-who-lay-eggs-for-mcdonalds/2011/12/20/gIQAIyQB7O_blog.html\">Ryan Gosling\u003c/a> stood up for chickens.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> was \u003ca href=\"http://www.npr.org/2011/08/22/139707078/alice-waters-40-years-of-sustainable-food\">here\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/forum-chez-panisse-turns-40/\">there\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/2011/08/26/the-frenzy-around-chez-panisses-40th-anniversary/\">everywhere\u003c/a> in August, which marked the \u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">40th anniversary\u003c/a> of her iconic restaurant \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> in Berkeley. She also made \u003ca href=\"http://lettuceeatkale.com/2011/michelle-obama-and-alice-waters-lets-do-breakfast/\">breakfast for Michelle Obama\u003c/a>, lunch for the downtown crowd at her \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Levi's T-shirt launch\u003c/a>, and \u003ca href=\"http://www.theatlantic.com/health/archive/2011/11/how-alice-waters-united-west-and-east-with-a-dinner-in-beijing/248911/\">dinner for Chinese cultural leaders\u003c/a>. \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Waters also sought to educate adults\u003c/a> with a lecture series sponsored by her foundation at UC Berkeley as part of \u003ca href=\"http://blog.sfgate.com/inberkeley/2011/08/19/with-alice-waters-and-michael-pollan-nikki-henderson-offers-edible-education-101/\">Edible Education 101\u003c/a>.\u003c/p>\n\u003cp>On the lighter side, ex-Berkeleysider DJ Dave scored a viral hit (3.3 million views to date) with his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/its-gettin-real-in-the-whole-foods-parking-lot/\">Whole Foods Parking Lot\u003c/a>, which proved one of the \u003ca href=\"http://www.kqed.org/support/membership/onq/popular.jsp\">top five BAB posts\u003c/a> of the year.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37129\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/child-obesity300jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/child-obesity300jpg.jpg\" alt=\"Childhood Obesity Epidemic\" title=\"Childhood Obesity Epidemic\" width=\"300\" height=\"199\" class=\"size-full wp-image-37129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Childhood Obesity Epidemic\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. New Face of Obesity Epidemic:\u003c/strong> An \u003ca href=\"http://articles.sfgate.com/2011-11-28/news/30457613_1_obesity-surgery-healthy-weight-workers\">eight-year-old child weighing over 200 pounds\u003c/a> was taken from his family and placed into foster care because Ohio officials maintained the boy's parents were not doing enough to reduce his weight, which poses a serious health risk. The move sparked a renewed debate on whether parents should lose custody of their obese offspring.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In a sobering sign of the times, Slow Food San Francisco hosts its first annual \u003ca href=\"http://www.slowfoodsanfrancisco.com/sf_events.html?evcode=00168\">Childhood Obesity Bay Area Conference\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37127\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/traitorjoes-downtown300.jpg\" alt=\"Oakland March Calls on Trader Joe’s to Support Rights for Farmworkers. Photo: Wendy Goodfriend\" title=\"Oakland March Calls on Trader Joe’s to Support Rights for Farmworkers. Photo: Wendy Goodfriend\" width=\"300\" height=\"201\" class=\"size-full wp-image-37127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Oakland March to Trader Joe’s in Support of Farmworkers. Photo: Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>10. \u003ca href=\"http://occupybigfood.wordpress.com/\">Occupy Big Food\u003c/a>:\u003c/strong> It didn't take long for the \u003ca href=\"http://en.wikipedia.org/wiki/Occupy_Wall_Street\">Occupy movement\u003c/a> to branch out into a \u003ca href=\"http://www.grist.org/food/2011-11-22-mic-checking-big-food\">food\u003c/a> and \u003ca href=\"http://www.grist.org/food/2011-12-06-farmers-come-to-wall-street\">farming\u003c/a> focus, with \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/18/142504166/from-wall-street-to-big-food-occupiers-are-hungry-for-change#more\">food advocates and farmers\u003c/a> joining in protests at Wall Street's Zuccotti Park in New York City this fall. \u003ca href=\"http://www.facebook.com/pages/Occupy-Food/320207001339148?sk=wall\">Occupy Food\u003c/a> saw some \u003ca href=\"http://www.grist.org/food/2011-10-21-occupy-the-pasture\">farmers\u003c/a> \u003ca href=\"https://www.facebook.com/media/set/?set=a.10150325434518519.335520.586028518&type=1&l=4b9966ea79\">occupy the pasture\u003c/a>, while others opted to \u003ca href=\"http://www.facebook.com/pages/Occupy-the-Kitchen/171183526305177?sk=wall\">occupy the kitchen\u003c/a>. Late in the year long-time Farm Aid advocate \u003ca href=\"http://www.huffingtonpost.com/willie-nelson/occupy-food-system_b_1154212.html\">Willie Nelson\u003c/a> added his name to the Occupy Food cause.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.poortastemag.com/occupy-the-kitchen-feeding-the-bay-areas-99/\">Feeding the 99 percent\u003c/a> in the food-focused Bay Area proves a bonding experience in the Occupy camps. Oakland Occupiers \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">called on Trader Joe's\u003c/a> to support farmworkers' rights, while Occupiers in San Francisco went after \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>, in \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/12/05/tacolicious-subjected-to-misguided-mission-protests/\">a misguided protest\u003c/a> of the local chain's latest restaurant in the Mission.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other 2011 food news is worthy of inclusion in this list? Share your thoughts below.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/aRsqlj6AWps\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003cbr>\nThis tribute video was created to honor Jacques Pépin and was shown at the 4th Annual New York City Wine & Food Festival \u003ca href=\"http://www.nycwineandfoodfestival.com/2011/e/tribute_dinner_honoring_his_royal_highness%C2%A0prince_robert_of_luxembourg_and%C2%A0jacques_p%C3%A9pin_presented_by_bank_of_america%C2%A0-43\">Tribute Dinner\u003c/a> on October 1, 2011.\u003c/p>\n\u003cp> Jacques Pépin's new national TV series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a> begins airing October 15 on KQED. The series is based on his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">new cookbook \u003cem>Essential Pépin\u003c/em>\u003c/a> which is a collection of over 700 of Jacques' favorite recipes from his career that has spanned six decades.\u003c/p>\n\u003cp>The new \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin website\u003c/a> just launched and you can view four complete episodes before the program premieres as well as view entire episodes one week before they air on TV. Over 75 recipes are available online, which include large color photos not available in the book. You can also connect with Jacques on \u003ca href=\"https://www.facebook.com/ChefJacquesPepin\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/#!/jacques_pepin\">Twitter\u003c/a> as well as view a \u003ca href=\"http://blogs.kqed.org/essentialpepin/behind-the-scenes/\">behind-the-scenes slideshow\u003c/a> from the taping of the series.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/essentialpepin\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/essential-pepin-screenshot-recipe.jpg\" alt=\"Essential Pepin website\" title=\"Essential Pepin website\" width=\"560\" height=\"369\" class=\"alignnone size-full wp-image-33957\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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