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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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"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
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"bio": "Sharon Davenport was a founding member of The Brick Hut Collective and continuously worked there through all three Brick Hut Cafe iterations from 1974 to 1997. Currently, she is an archivist-librarian living in Oakland. She is a poet-writer with two published books of poetry, \u003cem>Mountain Singing\u003c/em> (1986) and \u003cem>Between Us\u003c/em> (1989). Her website \u003ca href=\"http://www.davenportsharon.net/\">Archival Assistance\u003c/a> offers professional information and contact inquiries for research and archival assistance. She is currently the volunteer archivist for the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical House\u003c/a> in the Fruitvale neighborhood of Oakland. She played a small role as a researcher and image cataloger for the current exhibit of Seeing Gertrude Stein: Five Stories at the \u003ca href=\"http://www.thecjm.org/index.php\">Contemporary Jewish Museum\u003c/a> in San Francisco. She believes that at this moment in history, it is manifestly important to speak for difference and polycultural diversity. The great poet, philosopher, and activist Audre Lorde said it well, \"It is not our differences that divide us. It is our inability to recognize, accept, and celebrate those differences.\"",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/CfakepathNYCSkylineSept5090911.jpg\">\u003cimg class=\"alignleft size-full wp-image-32938\" title=\"The New York City skyline on September 5, 2001. Jamie Squire-Allsport-Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/CfakepathNYCSkylineSept5090911.jpg\" alt=\"The New York City skyline on September 5, 2001. Jamie Squire-Allsport-Getty\" width=\"248\" height=\"140\">\u003c/a>The towers were there, shining. Growing up some 25 miles from New York City, I knew them as part of the landscape, two blocky, unimaginably tall sentries, two slabs flashing gold and bronze in the afternoon sun, ungainly anchors on the skyline. Every time we drove to the city, they were there, poised across the river.\u003c/p>\n\u003cp>And then, they were not there. I still remember that first reaction. \u003cem>They were so huge. How could they just be gone?\u003c/em> In 2001, I'd been living in San Francisco for eleven years, getting back to New York once a year, if that, for business or family. On that day, I did what so many of us did: made panicked phone calls to everyone I knew back East, my mother who could have been in the city that morning, my brother-in-law who flew American every other week for work, my friends who lived downtown. I sat with my best friend, who lived in the same Valencia Street apartment building as I did, holding her young daughter on my lap. My friend held her 4-day-old son in her arms, and wondered what sort of a world she had brought him into. At Citysearch, where I'd just started as the restaurants editor a few days before, we sat numbly at our computers, wondering what we could possibly write about.\u003c/p>\n\u003cp>Windows on the World in the North Tower was gone. The longtime destination restaurant was famed for its views and its wine list, for being the place where, as former \u003ca href=\"http://www.gourmet.com\">Gourmet\u003c/a> editor and \u003ca href=\"http://www.nytimes.com\">New York Times\u003c/a> restaurant critic Ruth Reichl wrote in \u003ca href=\"http://nymag.com/news/9-11/10th-anniversary/windows-on-the-world/\">New York\u003c/a> magazine, New Yorkers who could handle the sky-high prices rode the elevator up to the 107th floor to order \"like a Master of the Universe: oysters heaped with pearls of caviar, whole lobes of foie gras in Sauternes, burnished ducks and butter-braised lobsters.\" During the 80s, my father frequently went there for wine tastings with some of the city's best wine writers and sommeliers, coming home star-struck and high on Burgundy and Bordeaux.\u003c/p>\n\u003cp>When the tower went down, dozens of staff working the morning shift lost their lives, including Heather Ho, the restaurant's new, and talented, 32-year-old pastry chef, a native of Hawaii who had been named a \u003ca href=\"http://articles.sfgate.com/1999-05-12/food/17686870_1_brulee-pastry-chef-desserts\">Chronicle Rising Star chef in 1999\u003c/a>.\u003c/p>\n\u003cp>During my four-year stint as the restaurant critic for \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, I'd eaten her charming, witty versions of all-American desserts, like lemon icebox cake, while she was making a name for herself at \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>. The magazine named her the city's best pastry chef in 2000. She'd left Boulevard at the end of May, 2001 to start her new job in New York. As Amy Machnak, who replaced Ho at Boulevard, told the \u003ca href=\"http://articles.latimes.com/2002/sep/11/nation/na-911machnak11\">LA Times\u003c/a> a year later,\u003c/p>\n\u003cblockquote>\u003cp>\"My first day was her last day. She was testing recipes, playing around with a new dessert. I thought: 'How strange that she is leaving and going to New York for this really great job, and she's still testing recipes. But I look back at it now and I understand that she was just that creative. I don't think her mind ever stopped.\"\u003c/p>\u003c/blockquote>\n\u003cp>A month after the attacks, benefits at Boulevard and the now-closed Aqua (where Ho had also worked) raised over $40,000 for the newly created Heather Ho Memorial Scholarship at the \u003ca href=\"http://www.ciachef.edu/\">Culinary Institute of America\u003c/a>, where she had studied.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>San Francisco's chefs and restaurants weren't right in the dust-choked disaster zone as their New York city counterparts were. They couldn't struggle through blocked-off streets towards Ground Zero with pots of chili and hotel pans full of chicken to feed the firefighters, rescue workers, and volunteers working there day after day. But the restaurant industry is a tight-knit community. How many San Francisco chefs and line cooks, dishwashers, hosts, sommeliers and servers, had worked in New York City at some point in their careers, had friends and colleagues who were suddenly gone? Too many to count.\u003c/p>\n\u003cp>The flashy, crazy money of the first, late-90s dot-com boom--and the entitlement and ridiculous luxury that it precipitated-- was already vanishing by the end of the summer of 2001. But things changed faster after that day in the September. Despite the excess that anyone who worked in a SoMa start-up at that time may remember (the Industry Standard's weekly rooftop party, the splashy launch bashes, the sushi spreads and $1200 bottles of Screaming Eagle), it's hard not to look back at those pre-9/11 years as having a certain innocence, a certain invincibility, however undeserved, that we shared with New York City during those boom years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, when bad times hit, it's the restaurants and chefs in the Bay Area who step up. Benefits held in San Francisco and beyond for victims of Katrina, of the tsunami, of the recent earthquake and subsequent devastation in Japan, and more have raised high-profile millions over the years. Smaller, more low-key but just as crucial fund-raisers happen every day, with chefs, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/15/new-orleans/\">food writers\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/30/online-bake-sale-for-japan-open-for-bidding/\">bloggers\u003c/a>, farmers, and restaurant owners spending their time and money to help out their communities. It's easy to feel a little cynical about the sanctimonious patriotism and packaging of this 10-year anniversary of 9/11. But a few days ago, I went out to Crissy Field to celebrate the 10th birthday of that boy born just a few days before the towers came down. It's his future we're shaping now, his community we're building. So today, on this day of remembrance, I'm going to cook and bring my chosen family here to eat together. And I'm going to thank everyone I know in the food industry, the most generous people I've ever met.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>San Francisco's chefs and restaurants weren't right in the dust-choked disaster zone as their New York city counterparts were. They couldn't struggle through blocked-off streets towards Ground Zero with pots of chili and hotel pans full of chicken to feed the firefighters, rescue workers, and volunteers working there day after day. But the restaurant industry is a tight-knit community. How many San Francisco chefs and line cooks, dishwashers, hosts, sommeliers and servers, had worked in New York City at some point in their careers, had friends and colleagues who were suddenly gone? Too many to count.\u003c/p>\n\u003cp>The flashy, crazy money of the first, late-90s dot-com boom--and the entitlement and ridiculous luxury that it precipitated-- was already vanishing by the end of the summer of 2001. But things changed faster after that day in the September. Despite the excess that anyone who worked in a SoMa start-up at that time may remember (the Industry Standard's weekly rooftop party, the splashy launch bashes, the sushi spreads and $1200 bottles of Screaming Eagle), it's hard not to look back at those pre-9/11 years as having a certain innocence, a certain invincibility, however undeserved, that we shared with New York City during those boom years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, when bad times hit, it's the restaurants and chefs in the Bay Area who step up. Benefits held in San Francisco and beyond for victims of Katrina, of the tsunami, of the recent earthquake and subsequent devastation in Japan, and more have raised high-profile millions over the years. Smaller, more low-key but just as crucial fund-raisers happen every day, with chefs, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/15/new-orleans/\">food writers\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/30/online-bake-sale-for-japan-open-for-bidding/\">bloggers\u003c/a>, farmers, and restaurant owners spending their time and money to help out their communities. It's easy to feel a little cynical about the sanctimonious patriotism and packaging of this 10-year anniversary of 9/11. But a few days ago, I went out to Crissy Field to celebrate the 10th birthday of that boy born just a few days before the towers came down. It's his future we're shaping now, his community we're building. So today, on this day of remembrance, I'm going to cook and bring my chosen family here to eat together. And I'm going to thank everyone I know in the food industry, the most generous people I've ever met.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" title=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31754\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters at KQED with her new book \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a>.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Original Broadcast on Forum:\u003c/a> Thu, Aug 18, 2011 -- 10:00 AM\u003c/p>\n\u003cp>\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/R201108181000.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/R201108181000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>In 1971, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. As the restaurant marks its anniversary, \u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Forum\u003c/a> talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"https://twitter.com/#!/scottshafer\">Scott Shafer\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"https://twitter.com/#!/AliceWaters\">Alice Waters\u003c/a>, owner of \u003ca href=\"https://twitter.com/#!/chezpanisse\">Chez Panisse\u003c/a>\u003c/li>\n\u003cli>Charlie Hallowell, chef and owner of \u003ca href=\"http://pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a> in Oakland\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/michaelbauer1\">Michael Bauer\u003c/a>, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/caminooakland\">Russell Moore\u003c/a>, chef and owner of \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a> Restaurant in Oakland\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories, Books, Audio:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">Chez Panisse’s birthday kicks off with party to remember\u003c/a> -- \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">Sarah Henry\u003c/a> at Berkeleyside\u003c/li>\n\u003cli>Book: \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a> by Alice Waters\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/home\">Chez Panisse Foundation\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th Anniversary Events\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2011/08/chez-panisse-restaurant-berkeley/\">Chez Panisse at Forty\u003c/a> -- David Lebovitz\n\u003c/li>\n\u003cli>\n\u003ca href=\"http://www.gilttaste.com/stories/1554-the-real-triumph-of-alice-waters\">The Real Triumph of Alice Waters\u003c/a> -- John Birdsall at Gilt Taste\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and Future of the Food Movement\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Jenna Bush, Alice Waters, Jake Gyllenhaal, and the Edible Schoolyard\u003c/a> --Today Show\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.washingtonpost.com/business/industries/chez-panisse-staff-and-fans-celebrate-40-years-of-alices-restaurant/2011/08/24/gIQAO7kabJ_story.html\">Chez Panisse staff and fans celebrate 40 years of Alice’s restaurant\u003c/a> -- The Washington Post\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a> (ESY) \u003ca href=\"https://twitter.com/#!/edibleschoolyrd\">@edibleschoolyrd\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nowness.com/day/2011/8/24/1596/alice-waters-edible-education\">Alice Waters: Edible Education\u003c/a> -- short film by Lisa Eisner + interview \u003ca href=\"http://twitter.com/#!/NOWNESS\">@NOWNESS\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cscript id=\"prx-p67270-embed\" src=\"http://www.prx.org/p/67270/embed.js?size=small\">\u003c/script>\u003cembed src=\"http://www.npr.org/v2/?i=139707078&m=139845615&t=audio\" height=\"386\" wmode=\"opaque\" allowfullscreen=\"true\" width=\"400\" base=\"http://www.npr.org\" type=\"application/x-shockwave-flash\">\u003c/embed>\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/24/2011/08/alicewaters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" title=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31754\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Alice Waters at KQED with her new book \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a>.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Original Broadcast on Forum:\u003c/a> Thu, Aug 18, 2011 -- 10:00 AM\u003c/p>\n\u003cp>\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/R201108181000.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/R201108181000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>In 1971, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> and some friends opened a neighborhood bistro in Berkeley with the aim of serving meals with the food and atmosphere of a dinner party at home. Forty years later, the way the nation eats has been dramatically changed by \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. As the restaurant marks its anniversary, \u003ca href=\"http://www.kqed.org/a/forum/R201108181000\">Forum\u003c/a> talks with local chefs and food writers about the impact Chez Panisse has had on the local and national food scene.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"https://twitter.com/#!/scottshafer\">Scott Shafer\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"https://twitter.com/#!/AliceWaters\">Alice Waters\u003c/a>, owner of \u003ca href=\"https://twitter.com/#!/chezpanisse\">Chez Panisse\u003c/a>\u003c/li>\n\u003cli>Charlie Hallowell, chef and owner of \u003ca href=\"http://pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a> in Oakland\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/michaelbauer1\">Michael Bauer\u003c/a>, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/caminooakland\">Russell Moore\u003c/a>, chef and owner of \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a> Restaurant in Oakland\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories, Books, Audio:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/24/alice-waters-serves-lunch-launches-levis-t-shirt-signs-new-book-in-maiden-lane/\">Alice Waters Serves Lunch, Launches Levi's T-Shirts for Edible Education\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class\u003c/a> -- BAB\u003c/li>\n\u003cli>\u003ca href=\"http://www.berkeleyside.com/2011/08/27/chez-panisses-birthday-kicks-off-with-party-to-remember/\">Chez Panisse’s birthday kicks off with party to remember\u003c/a> -- \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">Sarah Henry\u003c/a> at Berkeleyside\u003c/li>\n\u003cli>Book: \u003ca href=\"http://www.amazon.com/40-Years-Chez-Panisse-Gathering/dp/0307718263\">40 Years of Chez Panisse: The Power of Gathering\u003c/a> by Alice Waters\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/home\">Chez Panisse Foundation\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/40th\">Chez Panisse 40th Anniversary Events\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://www.davidlebovitz.com/2011/08/chez-panisse-restaurant-berkeley/\">Chez Panisse at Forty\u003c/a> -- David Lebovitz\n\u003c/li>\n\u003cli>\n\u003ca href=\"http://www.gilttaste.com/stories/1554-the-real-triumph-of-alice-waters\">The Real Triumph of Alice Waters\u003c/a> -- John Birdsall at Gilt Taste\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and Future of the Food Movement\u003c/a> -- Chez Panisse Foundation\u003c/li>\n\u003cli>\u003ca href=\"http://today.msnbc.msn.com/id/26184891/vp/44240537#44240537\">Jenna Bush, Alice Waters, Jake Gyllenhaal, and the Edible Schoolyard\u003c/a> --Today Show\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.washingtonpost.com/business/industries/chez-panisse-staff-and-fans-celebrate-40-years-of-alices-restaurant/2011/08/24/gIQAO7kabJ_story.html\">Chez Panisse staff and fans celebrate 40 years of Alice’s restaurant\u003c/a> -- The Washington Post\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a> (ESY) \u003ca href=\"https://twitter.com/#!/edibleschoolyrd\">@edibleschoolyrd\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nowness.com/day/2011/8/24/1596/alice-waters-edible-education\">Alice Waters: Edible Education\u003c/a> -- short film by Lisa Eisner + interview \u003ca href=\"http://twitter.com/#!/NOWNESS\">@NOWNESS\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cscript id=\"prx-p67270-embed\" src=\"http://www.prx.org/p/67270/embed.js?size=small\">\u003c/script>\u003cembed src=\"http://www.npr.org/v2/?i=139707078&m=139845615&t=audio\" height=\"386\" wmode=\"opaque\" allowfullscreen=\"true\" width=\"400\" base=\"http://www.npr.org\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "SF Chefs 2011: Women Pioneer Chefs",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\" alt=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" title=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" width=\"500\" height=\"228\" class=\"alignnone size-full wp-image-31214\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein, Cecilia Chiang, Nancy Oakes. Photos: courtesy of SF Chefs 2011\u003c/em>\u003c/p>\n\u003cp>A lot of celebrity-chef star power was on display last week at \u003ca href=\"http://www.sfchefs2011.com\">SF Chefs 2011\u003c/a>. But on Sunday morning, when a lot of event-goers were still sleeping off the effects of Saturday night's tasting-tent cocktails, Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three of the city's true pioneer chefs, were chatting in front of a small but attentive audience, discussing the challenges, achievements, and changes happening then and now in San Francisco's restaurant scene. \u003c/p>\n\u003cp>Some background, for you newcomers: Nancy Oakes is the executive chef of \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>, the brasserie-style New American restaurant at the foot of Mission Street that's 18 years old and still garnering awards and a swarm of reservations every night. Before that, she was the chef/owner of L'Avenue, an acclaimed 50-seat bistro. She also heads the team at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> in Soma, which opened last year to rave reviews. \u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/25/at-the-mandarin-cecilia-chiang-changed-chinese-food/\">Cecilia Chiang\u003c/a>, now in her 90s, brought the fiery flavors of Hunan and Szechuan cuisine to a city dominated by Cantonese cooking. She opened the 300-seat Mandarin in Ghirardelli Square in 1968, making it a destination restaurant with sophisticated service and decor. The Mandarin set a standard for high-end, authentic Chinese cooking, and Chiang ran the restaurant until 1991. She later became a consultant for Betelnut on Union Square; her son Phillip went on to found P.F. Chang's. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>'s Square One restaurant, in Jackson Square, demonstrated that there was a lot more to real Mediterranean food than spaghetti and dolmas. Goldstein, a cooking teacher and former Cafe at Chez Panisse chef who had lived and traveled extensively all around the Mediterranean, brought the vibrant, sunny flavors of these countries back to California. Square One, which she opened in 1984, offered dishes inspired by everything from Spanish tapas to Turkish mezze to Moroccan tagines. It helped shape the Mediterranean focus of California cuisine that continues today. Goldstein closed the restaurant in 1997, but has continued as a popular cookbook author, teacher, and consultant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many successful women who have weathered the ups and downs of a demanding profession, they get a little tired of being classified as \"women chefs.\" However, this profession is still one that's dominated by men, and it was much more so back in the 1960s, when all three were starting out. But it helped to be in San Francisco. Said Joyce, \"The Bay Area was always progressive. Banks here would lend women money. There were a lot of women entrepreneurs, women running businesses in the city.\" Now, she says, there are a lot of women in the wine business, women not just working as pastry chefs but running their own bakeries, manufacturing their own jams and confections, running businesses rather than just cooking at home for fun. \u003c/p>\n\u003cp>Chiang had a different experience, trying to break into what was then a very insular, Cantonese-dominated Chinese food world. Said Chiang, \"I was a woman, and restaurants weren't a women's business. I can't speak Cantonese, and then 90% of the Chinese-restaurant population spoke Cantonese. I would speak Mandarin to them, and they'd laugh at me, be very insulting, treat me like a foreigner. I couldn't get credit at any of the produce, fish, or meat markets in Chinatown; I had to pay cash for everything. The Americans were so kind, they accepted me, but not the Chinese, because I was a woman.\"\u003c/p>\n\u003cp>Now, said Nancy, women in the business are competing on a level playing field, especially here in the Bay Area, where there's more diversity, and kitchens are less dominated by the European boys' club common in New York restaurants. So, why do male chefs still get the lion's share of press and notoriety? \u003c/p>\n\u003cp>\"Well, besides \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Gabrielle Hamilton\u003c/a>, who keeps her end up being outrageous, most women chefs don't feel they have to be potty-mouthed in the school of [Anthony] Bourdain and [David] Chang, traveling in packs and dropping f-bombs. Women do this because we like the work, not to be a celebrity.\"\u003c/p>\n\u003cp>Between the three of them, they've seen a lot of trends come and go. Foraging, for example, is nothing new. Back in Chez Panisse's early years, Nancy remembered Alice Waters and pastry chef Lindsey Shere constantly picking through the Berkeley backyards of their friends and neighbors, making poundcakes scented with rose geranium leaves, plucking nasturtium blossoms and purslane for salads. \"I keep learning,\" noted Nancy. \"I'm not a chemical-food or foam advocate, but when you've got a bunch of 23-year-olds in the kitchen who are excited about this kind of thing, well, I go to \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a>, we get out the gels and the foams and see what works, what will really be worth eating, what will stand the test of time. I think you need 100 years to really create a cuisine. How long has it been for California cuisine, 30, 40 years? We're still finding out what will last.\" \u003c/p>\n\u003cp>\"When I was first starting out, I needed a lot of ingredients that the Cantonese don't use. No one carried them; I had to get everything shipped in from Taiwan. Now, you can get anything in Asian markets, things from all over,\" said Cecilia. She's less impressed with the quality of Chinese restaurants in the Bay Area now. \"The cooks aren't professionally trained, they don't have passion. It's just a business.\" As a restaurant-owning friend pointed out to her, a restaurant can make so much more money off hard liquor and entertainment, like karaoke, there's little incentive to invest in high-quality ingredients or top-notch chefs. \u003c/p>\n\u003cp>\"There's been so much progression in Mediterranean food. It's much more about specific cuisines now,\" noted Joyce. Restaurants don't just serve Italian food, they serve Roman, Sicilian, or Sardinian food. And the quality of up-and-coming cooks is higher, too. \"Everyone's going to cooking schools, doing \u003cem>stages\u003c/em>...they don't always have the palate or the passion, but they do have the skills.\" \u003c/p>\n\u003cp>What do they miss? The California-meets-Chinese cuisine of the late \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\">Barbara Tropp\u003c/a>, for one, whose China Moon Cafe has never been equaled. \"She was a scholar, extremely meticulous, doing Chinese cooking with California ingredients. No else has picked up on that, to the degree that she was doing,\" said Joyce. \u003c/p>\n\u003cp>And where do they go now? \u003ca href=\"http://www.commonwealthsf.com\">Commonwealth\u003c/a>, said Nancy. \"I like the great spirit there, the service, the wine list where I never recognize anything but always find something interesting, the fact that 10% of the cost of the tasting menu goes to charity.\" Goldstein agreed. Normally suspicious of tech-y modernist cuisine, she said, \"I was pleasantly surprised! Jason Fox understands texture, he understands flavor, and they understand hospitality. I feel the same about \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a>. I bring people there from out of town. Yes, it's boisterous, but the food is solid and grounded, and I love the wine list. Perbacco, too, because I always learn something. And because I like to see the chef actually in the restaurant, in the farmers' market.\" \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>, says Cecilia. It's very consistent, and the prices haven't changed. She likes \u003ca href=\"http://www.benusf.com\">Benu\u003c/a>, too, and \u003ca href=\"http://www.prospectsf.com\">Prospect\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It's very hard to stay viable, and stay relevant,\" Nancy admitted. \"It's an art, and it's a business.\"\u003c/p>\n\n",
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"excerpt": "Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three women who shaped the San Francisco restaurant scene come together to discuss the past and future of food at SF Chefs 2011.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\" alt=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" title=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" width=\"500\" height=\"228\" class=\"alignnone size-full wp-image-31214\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein, Cecilia Chiang, Nancy Oakes. Photos: courtesy of SF Chefs 2011\u003c/em>\u003c/p>\n\u003cp>A lot of celebrity-chef star power was on display last week at \u003ca href=\"http://www.sfchefs2011.com\">SF Chefs 2011\u003c/a>. But on Sunday morning, when a lot of event-goers were still sleeping off the effects of Saturday night's tasting-tent cocktails, Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three of the city's true pioneer chefs, were chatting in front of a small but attentive audience, discussing the challenges, achievements, and changes happening then and now in San Francisco's restaurant scene. \u003c/p>\n\u003cp>Some background, for you newcomers: Nancy Oakes is the executive chef of \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>, the brasserie-style New American restaurant at the foot of Mission Street that's 18 years old and still garnering awards and a swarm of reservations every night. Before that, she was the chef/owner of L'Avenue, an acclaimed 50-seat bistro. She also heads the team at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> in Soma, which opened last year to rave reviews. \u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/25/at-the-mandarin-cecilia-chiang-changed-chinese-food/\">Cecilia Chiang\u003c/a>, now in her 90s, brought the fiery flavors of Hunan and Szechuan cuisine to a city dominated by Cantonese cooking. She opened the 300-seat Mandarin in Ghirardelli Square in 1968, making it a destination restaurant with sophisticated service and decor. The Mandarin set a standard for high-end, authentic Chinese cooking, and Chiang ran the restaurant until 1991. She later became a consultant for Betelnut on Union Square; her son Phillip went on to found P.F. Chang's. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>'s Square One restaurant, in Jackson Square, demonstrated that there was a lot more to real Mediterranean food than spaghetti and dolmas. Goldstein, a cooking teacher and former Cafe at Chez Panisse chef who had lived and traveled extensively all around the Mediterranean, brought the vibrant, sunny flavors of these countries back to California. Square One, which she opened in 1984, offered dishes inspired by everything from Spanish tapas to Turkish mezze to Moroccan tagines. It helped shape the Mediterranean focus of California cuisine that continues today. Goldstein closed the restaurant in 1997, but has continued as a popular cookbook author, teacher, and consultant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many successful women who have weathered the ups and downs of a demanding profession, they get a little tired of being classified as \"women chefs.\" However, this profession is still one that's dominated by men, and it was much more so back in the 1960s, when all three were starting out. But it helped to be in San Francisco. Said Joyce, \"The Bay Area was always progressive. Banks here would lend women money. There were a lot of women entrepreneurs, women running businesses in the city.\" Now, she says, there are a lot of women in the wine business, women not just working as pastry chefs but running their own bakeries, manufacturing their own jams and confections, running businesses rather than just cooking at home for fun. \u003c/p>\n\u003cp>Chiang had a different experience, trying to break into what was then a very insular, Cantonese-dominated Chinese food world. Said Chiang, \"I was a woman, and restaurants weren't a women's business. I can't speak Cantonese, and then 90% of the Chinese-restaurant population spoke Cantonese. I would speak Mandarin to them, and they'd laugh at me, be very insulting, treat me like a foreigner. I couldn't get credit at any of the produce, fish, or meat markets in Chinatown; I had to pay cash for everything. The Americans were so kind, they accepted me, but not the Chinese, because I was a woman.\"\u003c/p>\n\u003cp>Now, said Nancy, women in the business are competing on a level playing field, especially here in the Bay Area, where there's more diversity, and kitchens are less dominated by the European boys' club common in New York restaurants. So, why do male chefs still get the lion's share of press and notoriety? \u003c/p>\n\u003cp>\"Well, besides \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Gabrielle Hamilton\u003c/a>, who keeps her end up being outrageous, most women chefs don't feel they have to be potty-mouthed in the school of [Anthony] Bourdain and [David] Chang, traveling in packs and dropping f-bombs. Women do this because we like the work, not to be a celebrity.\"\u003c/p>\n\u003cp>Between the three of them, they've seen a lot of trends come and go. Foraging, for example, is nothing new. Back in Chez Panisse's early years, Nancy remembered Alice Waters and pastry chef Lindsey Shere constantly picking through the Berkeley backyards of their friends and neighbors, making poundcakes scented with rose geranium leaves, plucking nasturtium blossoms and purslane for salads. \"I keep learning,\" noted Nancy. \"I'm not a chemical-food or foam advocate, but when you've got a bunch of 23-year-olds in the kitchen who are excited about this kind of thing, well, I go to \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a>, we get out the gels and the foams and see what works, what will really be worth eating, what will stand the test of time. I think you need 100 years to really create a cuisine. How long has it been for California cuisine, 30, 40 years? We're still finding out what will last.\" \u003c/p>\n\u003cp>\"When I was first starting out, I needed a lot of ingredients that the Cantonese don't use. No one carried them; I had to get everything shipped in from Taiwan. Now, you can get anything in Asian markets, things from all over,\" said Cecilia. She's less impressed with the quality of Chinese restaurants in the Bay Area now. \"The cooks aren't professionally trained, they don't have passion. It's just a business.\" As a restaurant-owning friend pointed out to her, a restaurant can make so much more money off hard liquor and entertainment, like karaoke, there's little incentive to invest in high-quality ingredients or top-notch chefs. \u003c/p>\n\u003cp>\"There's been so much progression in Mediterranean food. It's much more about specific cuisines now,\" noted Joyce. Restaurants don't just serve Italian food, they serve Roman, Sicilian, or Sardinian food. And the quality of up-and-coming cooks is higher, too. \"Everyone's going to cooking schools, doing \u003cem>stages\u003c/em>...they don't always have the palate or the passion, but they do have the skills.\" \u003c/p>\n\u003cp>What do they miss? The California-meets-Chinese cuisine of the late \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\">Barbara Tropp\u003c/a>, for one, whose China Moon Cafe has never been equaled. \"She was a scholar, extremely meticulous, doing Chinese cooking with California ingredients. No else has picked up on that, to the degree that she was doing,\" said Joyce. \u003c/p>\n\u003cp>And where do they go now? \u003ca href=\"http://www.commonwealthsf.com\">Commonwealth\u003c/a>, said Nancy. \"I like the great spirit there, the service, the wine list where I never recognize anything but always find something interesting, the fact that 10% of the cost of the tasting menu goes to charity.\" Goldstein agreed. Normally suspicious of tech-y modernist cuisine, she said, \"I was pleasantly surprised! Jason Fox understands texture, he understands flavor, and they understand hospitality. I feel the same about \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a>. I bring people there from out of town. Yes, it's boisterous, but the food is solid and grounded, and I love the wine list. Perbacco, too, because I always learn something. And because I like to see the chef actually in the restaurant, in the farmers' market.\" \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>, says Cecilia. It's very consistent, and the prices haven't changed. She likes \u003ca href=\"http://www.benusf.com\">Benu\u003c/a>, too, and \u003ca href=\"http://www.prospectsf.com\">Prospect\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very hard to stay viable, and stay relevant,\" Nancy admitted. \"It's an art, and it's a business.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride: Remembering The Brick Hut Cafe - Part 2",
"title": "LGBT Pride: Remembering The Brick Hut Cafe - Part 2",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "The Brick Hut was a place for us all to create a space in the world \r\nwhere we could be our complete selves.\r\n\r\nThe food was the community, the edible fare was our way of bringing it \r\nall together, with love.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride: Remembering The Brick Hut Cafe - Part 1",
"title": "LGBT Pride: Remembering The Brick Hut Cafe - Part 1",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\" alt=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" title=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" width=\"500\" height=\"348\" class=\"alignnone size-full wp-image-29342\">\u003c/a>\u003cbr>\n\u003cem>Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe (3). Photo: \u003ca href=\"http://acemorganphoto.com/home.html\" target=\"_blank\">Ace Morgan\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 1: The Story...\u003c/strong> (Part 2: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/\">The Food\u003c/a>)\u003cbr>\nFor nearly 22 years, from 1975 to 1997, The Brick Hut Café was a popular destination for the LGBT community in the East Bay and beyond. It was for most of its life a lesbian-feminist owned and operated community café. I was one of the founding members.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 1\u003c/strong>\u003cbr>\nIn February of 1975, the Brick Hut Café Collective was a worker-owned, feminist collective located at 3017 Adeline Street in Berkeley, CA across the street from the Berkeley Flea Market. The original members of the collective were Cheryl Jones, Claudia Hartley, Helen McKinley, \u003ca href=\"http://www.karenripley.com/\">Karen Ripley\u003c/a>, Marshall Berzon (left in 1977 to open the Homemade Café), Randi Hepner, Sharon Davenport, and Wendy Welsh. By 1976, the collective included Joan Antonuccio, Cynthia La Mana, and Teresa Chandler.\u003c/p>\n\u003cp>The first Brick Hut was small: three booths and nine counter seats. We welcomed everyone who was an ally in our common cause of social justice and inclusion. The weekend crowds spilled out into the street even after we built a backyard patio where we served a limited menu of blueberry muffins, coffee, and tea. \u003c/p>\n\u003cp>We were a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. When AIDS hit a group of customers affectionately named the Shattuck Street Fairies (SSF) we became a refuge and an information outlet for AIDS awareness. Sometimes we were the last stop: as when Ron, one of the SSF housemates, was lovingly carried in on the arms of his friends for his last Brick Hut meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\" alt=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" title=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-29550\">\u003c/a>\u003cbr>\n\u003cem>The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade. Enjoy Life...Eat Out More Often!\u003c/em>\u003c/p>\n\u003cp>We always closed on what was then called Gay Day and we closed to attend political demonstrations and rallies. We left a sign on the door, JOIN US AT the parade, rally, or demonstration. We supported through contributions of food and energy to anti-nuclear demonstrations, anti-war rallies, and the feminist causes of \u003ca href=\"http://www.womenprisoners.org/fire/000127.html\">Inez Garcia\u003c/a>, \u003ca href=\"http://www.womenprisoners.org/fire/000134.html\">Norma Jean Croy\u003c/a>, \u003ca href=\"http://www.msmagazine.com/spring2002/davis.asp\">Joan Little\u003c/a>, and \u003ca href=\"http://ccrjustice.org/ourcases/past-cases/state-washington-v.-wanrow\">Yvonne Wanrow\u003c/a>. We closed and attended the vigil for the assassinations of \u003ca href=\"http://en.wikipedia.org/wiki/Moscone%E2%80%93Milk_assassinations\">Harvey Milk and George Moscone\u003c/a>. We closed to protest the \u003ca href=\"http://thecastro.net/milk/soledadpage.html\">Dan White\u003c/a> verdict. \u003c/p>\n\u003cp>We worked to maintain the Brick Hut as a viable business in spite of threats and intimidations. We invited all our customers to cross the demoralizing barriers of class, race, and gender differences, and join us at the community table. We had our share of broken windows, vandalism, and public harassment. In one instance, we placed a poster in our window announcing we were boycotting Florida orange juice because of the \u003ca href=\"http://thecastro.net/bryant.html\">Anita Bryant Campaign\u003c/a> to repeal the anti-gay discrimination law in Dade County and our windows were broken. \u003c/p>\n\u003cp>These were politically active times for lesbians. “We are the women that men have warned us about” (Robin Morgan, 1970, \u003ca href=\"http://faculty.atu.edu/cbrucker/Amst2003/Texts/Goodbye.pdf\">\u003cem>Goodbye to All That\u003c/em>\u003c/a> (pdf)). \u003c/p>\n\u003cul>\nThere were other women-owned and operated collectives and businesses:\n\u003cli>The \u003ca href=\"http://en.wikipedia.org/wiki/Olivia_Records\">Olivia Records\u003c/a> collective located around the corner from the Hut. The \u003cem>Brick Hut\u003c/em> song with words by \u003ca href=\"http://en.wikipedia.org/wiki/Pat_Parker\">Pat Parker\u003c/a> and music by Mary Watkins was part of Mary Watkins first album with Olivia, \u003ca href=\"http://www.queermusicheritage.us/olivia-mw.html\">\u003cem>Something Moving\u003c/em>\u003c/a>, which featured the enormous talents of \u003ca href=\"https://en.wikipedia.org/wiki/Vicki_Randle\">Vicki Randle\u003c/a> and \u003ca href=\"http://www.culturalheritagechoir.com/\">Linda Tillery\u003c/a>. We fed some of these musicians and cultural activists and were sometimes repaid with a song. Customers still remember the day Linda T. spontaneously sang a cappella for the masses. The women of \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, an all woman electric rock band worked at the Brick Hut from time to time.\u003cbr>\n\u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\u003c/li>\n\u003cli>\u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters Construction\u003c/a>, a feminist collective, would help us with carpentry projects -- sometimes in exchange for breakfast.\u003c/li>\n\u003cli>\u003ca href=\"http://www.outhistory.org/wiki/ICI:_woman%27s_place_bookstore\">A Woman’s Place Bookstore\u003c/a> and the Women's Press Collective were sources for books, publishing, and networking with artists and writers like \u003ca href=\"http://www.judygrahn.org/bio.html\">Judy Grahn\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/Corinne/fig8.html\">Wendy Cadden\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/corinne/Kim.htm\">Willyce Kim\u003c/a>, and Pat Parker to name only a few of our customers and allies.\u003c/li>\n\u003cli>There were the bars: \u003ca href=\"http://www.cappellettidesigns.com/tellherstory/Bars.htm\">Ollie's Bar, the Bacchanal, and the Jubilee\u003c/a> and across the street from Mama Bear's Bookstore, Thursday nights at the White Horse.\u003c/li>\n\u003c/ul>\n\u003cp>There was a brief appearance of the Night Hut, with Chef Amy Shaw making her culinary debut cooking and serving dinner.\u003c/p>\n\u003cp>Between 1976 and 1983, Brick Hut collective members Karen, Helen, Randi, Cheryl, Teresa, and Wendy left to pursue other careers and interests as cultural activists, healers, and educators. Marie Della Camera joined the collective around 1983.\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 2\u003c/strong>\u003cbr>\nIn 1983, with the financial help of the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, and the efforts of customers and friends, the Brick Hut moved to a new location at 3222 Adeline Street. Seven Sisters Construction, a feminist collective helped remodel the new space. The Brick Hut became a community gathering spot for local merchants, Berkeley City Council members, writers, musicians, and artists. We also continued to support feminist and queer causes and activities like the \u003ca href=\"http://www.lyon-martin.org/aboutUs.php\">Lyon-Martin Clinic\u003c/a>, \u003ca href=\"http://www.glbtqarchive.com/ssh/queer_nation_S.pdf\">Queer Nation\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/AIDS_Coalition_to_Unleash_Power\">East Bay Act Up\u003c/a>. KPFA Radio broadcasted their International Women’s Day program directly from the Brick Hut. With our larger wall space, we featured community artists' work. \u003ca href=\"http://amanajohnson.net/\">Amana Johnson\u003c/a>, \u003ca href=\"http://www.graceharwood.com/\">Grace Harwood\u003c/a>, Barbara Sandidge, Kyos Featherdancing, Cathy Cade, and Wendy Cadden were some of the artists who filled our walls. Once a year, we featured the work of the children of \u003ca href=\"http://www.berkwood.org/\">Berkwood-Hedge School\u003c/a> to benefit their program.\u003c/p>\n\u003cp>In subsequent years, Cynthia, Claudia, and Marie left the collective to pursue other careers. At the second location, the Brick Hut was robbed and vandalized over 17 times in eleven years. With the ownership of the Hut left to Joan and Sharon and the neighborhood falling to the ravages of crack, we initiated plans to move the Hut to a safer location.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 3\u003c/strong>\u003cbr>\nIn 1995, the Brick Hut moved to a new, expanded location at 2512 San Pablo Avenue. The new space was constructed primarily by O’Malley and Latimer Construction (formerly members of Seven Sisters) and included a performance, meeting, and gallery space. We also opened for dinner. Our first salon featured writer \u003ca href=\"http://www.queerculturalcenter.org/Pages/Allison/Allisonbio.html\">Dorothy Allison\u003c/a> and singer/songwriter \u003ca href=\"http://en.wikipedia.org/wiki/Alix_Dobkin\">Alix Dobkin\u003c/a> hosted a regular open mike night. Women artists once again filled our walls: \u003ca href=\"http://frannalusson.com/index2.php#/home/\">Franna Lusson\u003c/a>, \u003ca href=\"http://www.marieladelapaz.com/Welcome.html\">Mariella de la Paz\u003c/a>, and Grace Harwood to name a few. We wanted the new, larger Brick Hut to be an attractive and active space for our community. Other women-owned businesses opened on the same block: Good Vibrations, West Berkeley Women's Books, and It's Her Business. Collectively we were known as Girl Town. \u003c/p>\n\u003cp>In 1996, the Brick Hut fell into serious financial difficulties; we filed for Chapter 11 status. In 1997, we filed for Chapter 7 bankruptcy and closed our doors for the last time at 2pm on March 24, 1997. We had a big, crowded, raucous party. \u003c/p>\n\u003cp>At the Brick Hut, I believe we celebrated difference. We were visibly different, we forefronted difference, we encouraged difference, we hosted difference. We did not try to assimilate, disappear into conformity, or become mainstream. We did not build The Brick Hut Cafe so we could have jobs, although that was good. We did not build it to have careers, or support career-moves, although that was a possibility. We did not build it only to make money for ourselves, although we wanted to maintain a viable business that supported our friends, our fellow workers, our causes, and ourselves. We built it to create the possibility of a workplace and a community where no one's politics or cultural affiliations were left at the front door. We built the Hut to celebrate difference, to celebrate YOU. It was a home for a while and we still mourn its passing. Thanks to everyone who contributed to and supported the Brick Hut (1975-1997).\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\" alt=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" title=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29353\">\u003c/a>\u003cbr>\n\u003cem>Joan Antonuccio and Sharon Davenport remembering The Brick Hut Cafe. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Brick Hut Cafe was a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\" alt=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" title=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" width=\"500\" height=\"348\" class=\"alignnone size-full wp-image-29342\">\u003c/a>\u003cbr>\n\u003cem>Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe (3). Photo: \u003ca href=\"http://acemorganphoto.com/home.html\" target=\"_blank\">Ace Morgan\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 1: The Story...\u003c/strong> (Part 2: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/\">The Food\u003c/a>)\u003cbr>\nFor nearly 22 years, from 1975 to 1997, The Brick Hut Café was a popular destination for the LGBT community in the East Bay and beyond. It was for most of its life a lesbian-feminist owned and operated community café. I was one of the founding members.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 1\u003c/strong>\u003cbr>\nIn February of 1975, the Brick Hut Café Collective was a worker-owned, feminist collective located at 3017 Adeline Street in Berkeley, CA across the street from the Berkeley Flea Market. The original members of the collective were Cheryl Jones, Claudia Hartley, Helen McKinley, \u003ca href=\"http://www.karenripley.com/\">Karen Ripley\u003c/a>, Marshall Berzon (left in 1977 to open the Homemade Café), Randi Hepner, Sharon Davenport, and Wendy Welsh. By 1976, the collective included Joan Antonuccio, Cynthia La Mana, and Teresa Chandler.\u003c/p>\n\u003cp>The first Brick Hut was small: three booths and nine counter seats. We welcomed everyone who was an ally in our common cause of social justice and inclusion. The weekend crowds spilled out into the street even after we built a backyard patio where we served a limited menu of blueberry muffins, coffee, and tea. \u003c/p>\n\u003cp>We were a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. When AIDS hit a group of customers affectionately named the Shattuck Street Fairies (SSF) we became a refuge and an information outlet for AIDS awareness. Sometimes we were the last stop: as when Ron, one of the SSF housemates, was lovingly carried in on the arms of his friends for his last Brick Hut meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\" alt=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" title=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-29550\">\u003c/a>\u003cbr>\n\u003cem>The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade. Enjoy Life...Eat Out More Often!\u003c/em>\u003c/p>\n\u003cp>We always closed on what was then called Gay Day and we closed to attend political demonstrations and rallies. We left a sign on the door, JOIN US AT the parade, rally, or demonstration. We supported through contributions of food and energy to anti-nuclear demonstrations, anti-war rallies, and the feminist causes of \u003ca href=\"http://www.womenprisoners.org/fire/000127.html\">Inez Garcia\u003c/a>, \u003ca href=\"http://www.womenprisoners.org/fire/000134.html\">Norma Jean Croy\u003c/a>, \u003ca href=\"http://www.msmagazine.com/spring2002/davis.asp\">Joan Little\u003c/a>, and \u003ca href=\"http://ccrjustice.org/ourcases/past-cases/state-washington-v.-wanrow\">Yvonne Wanrow\u003c/a>. We closed and attended the vigil for the assassinations of \u003ca href=\"http://en.wikipedia.org/wiki/Moscone%E2%80%93Milk_assassinations\">Harvey Milk and George Moscone\u003c/a>. We closed to protest the \u003ca href=\"http://thecastro.net/milk/soledadpage.html\">Dan White\u003c/a> verdict. \u003c/p>\n\u003cp>We worked to maintain the Brick Hut as a viable business in spite of threats and intimidations. We invited all our customers to cross the demoralizing barriers of class, race, and gender differences, and join us at the community table. We had our share of broken windows, vandalism, and public harassment. In one instance, we placed a poster in our window announcing we were boycotting Florida orange juice because of the \u003ca href=\"http://thecastro.net/bryant.html\">Anita Bryant Campaign\u003c/a> to repeal the anti-gay discrimination law in Dade County and our windows were broken. \u003c/p>\n\u003cp>These were politically active times for lesbians. “We are the women that men have warned us about” (Robin Morgan, 1970, \u003ca href=\"http://faculty.atu.edu/cbrucker/Amst2003/Texts/Goodbye.pdf\">\u003cem>Goodbye to All That\u003c/em>\u003c/a> (pdf)). \u003c/p>\n\u003cul>\nThere were other women-owned and operated collectives and businesses:\n\u003cli>The \u003ca href=\"http://en.wikipedia.org/wiki/Olivia_Records\">Olivia Records\u003c/a> collective located around the corner from the Hut. The \u003cem>Brick Hut\u003c/em> song with words by \u003ca href=\"http://en.wikipedia.org/wiki/Pat_Parker\">Pat Parker\u003c/a> and music by Mary Watkins was part of Mary Watkins first album with Olivia, \u003ca href=\"http://www.queermusicheritage.us/olivia-mw.html\">\u003cem>Something Moving\u003c/em>\u003c/a>, which featured the enormous talents of \u003ca href=\"https://en.wikipedia.org/wiki/Vicki_Randle\">Vicki Randle\u003c/a> and \u003ca href=\"http://www.culturalheritagechoir.com/\">Linda Tillery\u003c/a>. We fed some of these musicians and cultural activists and were sometimes repaid with a song. Customers still remember the day Linda T. spontaneously sang a cappella for the masses. The women of \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, an all woman electric rock band worked at the Brick Hut from time to time.\u003cbr>\n\u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/li>\n\u003cli>\u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters Construction\u003c/a>, a feminist collective, would help us with carpentry projects -- sometimes in exchange for breakfast.\u003c/li>\n\u003cli>\u003ca href=\"http://www.outhistory.org/wiki/ICI:_woman%27s_place_bookstore\">A Woman’s Place Bookstore\u003c/a> and the Women's Press Collective were sources for books, publishing, and networking with artists and writers like \u003ca href=\"http://www.judygrahn.org/bio.html\">Judy Grahn\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/Corinne/fig8.html\">Wendy Cadden\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/corinne/Kim.htm\">Willyce Kim\u003c/a>, and Pat Parker to name only a few of our customers and allies.\u003c/li>\n\u003cli>There were the bars: \u003ca href=\"http://www.cappellettidesigns.com/tellherstory/Bars.htm\">Ollie's Bar, the Bacchanal, and the Jubilee\u003c/a> and across the street from Mama Bear's Bookstore, Thursday nights at the White Horse.\u003c/li>\n\u003c/ul>\n\u003cp>There was a brief appearance of the Night Hut, with Chef Amy Shaw making her culinary debut cooking and serving dinner.\u003c/p>\n\u003cp>Between 1976 and 1983, Brick Hut collective members Karen, Helen, Randi, Cheryl, Teresa, and Wendy left to pursue other careers and interests as cultural activists, healers, and educators. Marie Della Camera joined the collective around 1983.\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 2\u003c/strong>\u003cbr>\nIn 1983, with the financial help of the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, and the efforts of customers and friends, the Brick Hut moved to a new location at 3222 Adeline Street. Seven Sisters Construction, a feminist collective helped remodel the new space. The Brick Hut became a community gathering spot for local merchants, Berkeley City Council members, writers, musicians, and artists. We also continued to support feminist and queer causes and activities like the \u003ca href=\"http://www.lyon-martin.org/aboutUs.php\">Lyon-Martin Clinic\u003c/a>, \u003ca href=\"http://www.glbtqarchive.com/ssh/queer_nation_S.pdf\">Queer Nation\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/AIDS_Coalition_to_Unleash_Power\">East Bay Act Up\u003c/a>. KPFA Radio broadcasted their International Women’s Day program directly from the Brick Hut. With our larger wall space, we featured community artists' work. \u003ca href=\"http://amanajohnson.net/\">Amana Johnson\u003c/a>, \u003ca href=\"http://www.graceharwood.com/\">Grace Harwood\u003c/a>, Barbara Sandidge, Kyos Featherdancing, Cathy Cade, and Wendy Cadden were some of the artists who filled our walls. Once a year, we featured the work of the children of \u003ca href=\"http://www.berkwood.org/\">Berkwood-Hedge School\u003c/a> to benefit their program.\u003c/p>\n\u003cp>In subsequent years, Cynthia, Claudia, and Marie left the collective to pursue other careers. At the second location, the Brick Hut was robbed and vandalized over 17 times in eleven years. With the ownership of the Hut left to Joan and Sharon and the neighborhood falling to the ravages of crack, we initiated plans to move the Hut to a safer location.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 3\u003c/strong>\u003cbr>\nIn 1995, the Brick Hut moved to a new, expanded location at 2512 San Pablo Avenue. The new space was constructed primarily by O’Malley and Latimer Construction (formerly members of Seven Sisters) and included a performance, meeting, and gallery space. We also opened for dinner. Our first salon featured writer \u003ca href=\"http://www.queerculturalcenter.org/Pages/Allison/Allisonbio.html\">Dorothy Allison\u003c/a> and singer/songwriter \u003ca href=\"http://en.wikipedia.org/wiki/Alix_Dobkin\">Alix Dobkin\u003c/a> hosted a regular open mike night. Women artists once again filled our walls: \u003ca href=\"http://frannalusson.com/index2.php#/home/\">Franna Lusson\u003c/a>, \u003ca href=\"http://www.marieladelapaz.com/Welcome.html\">Mariella de la Paz\u003c/a>, and Grace Harwood to name a few. We wanted the new, larger Brick Hut to be an attractive and active space for our community. Other women-owned businesses opened on the same block: Good Vibrations, West Berkeley Women's Books, and It's Her Business. Collectively we were known as Girl Town. \u003c/p>\n\u003cp>In 1996, the Brick Hut fell into serious financial difficulties; we filed for Chapter 11 status. In 1997, we filed for Chapter 7 bankruptcy and closed our doors for the last time at 2pm on March 24, 1997. We had a big, crowded, raucous party. \u003c/p>\n\u003cp>At the Brick Hut, I believe we celebrated difference. We were visibly different, we forefronted difference, we encouraged difference, we hosted difference. We did not try to assimilate, disappear into conformity, or become mainstream. We did not build The Brick Hut Cafe so we could have jobs, although that was good. We did not build it to have careers, or support career-moves, although that was a possibility. We did not build it only to make money for ourselves, although we wanted to maintain a viable business that supported our friends, our fellow workers, our causes, and ourselves. We built it to create the possibility of a workplace and a community where no one's politics or cultural affiliations were left at the front door. We built the Hut to celebrate difference, to celebrate YOU. It was a home for a while and we still mourn its passing. Thanks to everyone who contributed to and supported the Brick Hut (1975-1997).\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\" alt=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" title=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29353\">\u003c/a>\u003cbr>\n\u003cem>Joan Antonuccio and Sharon Davenport remembering The Brick Hut Cafe. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Dinner\" with Gertrude Stein at the Contemporary Jewish Museum",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gertrudestein-dinner-party.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gertrudestein-dinner-party.jpg\" alt=\"Jesse Nathan and Chris Janzen present Dinner\" title=\"Jesse Nathan and Chris Janzen present Dinner\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-28564\">\u003c/a>\u003cbr>\nThere is no dinner there at \u003ca href=\"http://www.thecjm.org/index.php?option=com_ccevents&scope=prgm&task=detail&oid=584&fid=22\">Dinner\u003c/a>, a performance happening at the \u003ca href=\"http://www.thecjm.org\">Contemporary Jewish Museum\u003c/a> in conjunction with its current exhibition, \u003ca href=\"http://www.thecjm.org/index.php?option=com_ccevents&scope=exbt&task=detail&oid=9\">Seeing Gertrude Stein: Five Stories\u003c/a>, part of a summer-long, city-wide celebration of \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=55381\">Stein and her artistic legacy\u003c/a>. (There are 2 more performances of \u003cem>Dinner\u003c/em> today, June 5th, at 1pm and 4pm.)\u003c/p>\n\u003cp>Such sly sleight-of-hand may have pleased Stein, who loved to upend even the simplest of words, and the most basic of readers' expectations, until they were stretched out, turned around, repeated ad infinitum to become something utterly new, intentionally teetering between poetry and profundity, banality and babble. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/The_Alice_B._Toklas_Cookbook\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/alicb-b-toklas-cookbook.jpg\" alt=\"Alice B. Toklas Cook Book\" title=\"Alice B. Toklas Cook Book\" width=\"150\" height=\"239\" class=\"alignright size-full wp-image-28572\">\u003c/a>Then again, Stein and her lifelong companion, Alice B. Toklas, loved a good dinner, as any reader of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061995363/kqedorg-20\">The Alice B. Toklas Cookbook\u003c/a> would know. With their taste for both solid American home cooking and (to contemporary eyes) unimaginably elaborate French \u003cem>cuisine bourgeoise,\u003c/em> the ladies might have found it hard to get through 2 hours of clamorous jazz and spoken word on the wee buffet provided by \u003ca href=\"http://www.barbambino.com/\">Bar Bambino\u003c/a>. On a side table were deviled eggs, slivers of frittata, and tiny olive-and-mozzarella crostini, followed at intermission by one-bite polenta-kumquat cakelets and matchbook-sized wedges of Tcho chocolate cake.\u003c/p>\n\u003cp>Unless, of course, Alice had slipped a couple of sticky pieces of her cookbook's infamous Hashish Fudge into her purse. That's right, fudge, not brownies, and not the tourist-trap chocolate kind, either, but a much more Moroccan-minded mixture of dates, figs, almonds, and spices, plus a dusting of enough cannabis sativa to provoke \"euphoria and brilliant storms of laughter; ecstatic reveries and extensions of one's personality on several simultaneous planes are to be complacently expected.\"\u003c/p>\n\u003cp>However, as the surrounding exhibit revealed, Stein and Toklas had a high tolerance for eccentricity, their own and those of the many genius Bohemians they cultivated and whose work they collected. \u003cem>Dinner,\u003c/em> therefore, is organized around the idea of a dinner party populated by an odd lot of history's eccentrics, half known (Virginia Woolf, Thelonious Monk, Billie Holiday, Hart Crane, Salvador Dali, Stein herself), half lost to footnotes, if that. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These quirky folk were too preoccupied by art, higher math, the invention of anti-gravity boots, the location of Shakespeare's bones, and more to give any thought to a menu; instead their imagined monologues, rants, and overlapping conversations were spoken and played by San Francisco writer Jesse Nathan (voice) and artist/musician Chris Janzen (guitar), with Tyler Cravines (drums) and Curtis Buettner (saxophone).\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/riWylU5-DSA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What's it like, this guest-by-guest performance in 14 parts? As if an all-guy free-jazz combo had hooked up with the poetry editor of McSweeney’s, poured a round of Red Bulls for a few choice members of Judy Chicago’s \u003ca href=\"http://www.brooklynmuseum.org/eascfa/dinner_party/home.php\">The Dinner Party\u003c/a>, then set 'em loose (outnumbered two-and-a-half to one by a bunch of crazy dudes) at a Saturday-night free-for-all in the basement of \u003ca href=\"http://viracochasf.com/\">Viracocha\u003c/a>. Sometimes, like Stein's work, the effect was ravishing (especially the lyrical saxophone solos); other times, also much like Stein's work, a little of looping, loud, repetitive, and nearly-unintelligible business can go a long way. There's a reason this kind of stuff is usually performed in close proximity to a willing bartender. \u003c/p>\n\u003cp>So, actually, it wasn't a bad thing when, three-quarters of the way through the show, Nathan's microphone suddenly went dead. (\"The kitchen has just blown up!\" he joked). As a team of stylish museum staffers scrambled to find a replacement, Nathan and Janzen took the chance to do an informal Q&A with audience members. The criteria for this imaginary party's guest list? First off, remarked Janzen, potential guests \"had to be dead.\" Then, they had to have walked that fine line between genius and madness. Some changed the language of art, music, literature, or dance forever; others had great potential or massive contemporary popularity, but were overtaken and sunk by their own obsessions. Drug addicts, provocateurs, two suicides by drowning, a mathematician who refused to bathe: hardly a cozy group to gather around the table, but certainly stimulating subjects for art. \u003c/p>\n\u003cp>By the time the microphone was restored, we knew a lot more about what was going on onstage. Or perhaps the coffee and chocolate had kicked in; whichever it was, it finally seemed like the kind of party at which Stein, Toklas and her own gleefully idiosyncratic cohorts would have felt right at home. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>On Mon., June 6th at 10AM, KQED's Forum with Michael Krasny discusses \u003ca>The Life and Work of Gertrude Stein \u003c/a> with Janet Bishop, curator of painting and sculpture at SF MOMA, and Wanda M. Corn, guest curator and Robert and Ruth Halperin professor emerita in art history at the Contemporary Jewish Museum of San Francisco. \u003c/em>\u003c/p>\n\n",
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"excerpt": "When is a dinner not a dinner? When it's Dinner, a provocative performance of spoken word and live jazz at the Contemporary Jewish Museum of San Francisco, inspired by the exhibit Seeing Gertrude Stein: Five Stories. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gertrudestein-dinner-party.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gertrudestein-dinner-party.jpg\" alt=\"Jesse Nathan and Chris Janzen present Dinner\" title=\"Jesse Nathan and Chris Janzen present Dinner\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-28564\">\u003c/a>\u003cbr>\nThere is no dinner there at \u003ca href=\"http://www.thecjm.org/index.php?option=com_ccevents&scope=prgm&task=detail&oid=584&fid=22\">Dinner\u003c/a>, a performance happening at the \u003ca href=\"http://www.thecjm.org\">Contemporary Jewish Museum\u003c/a> in conjunction with its current exhibition, \u003ca href=\"http://www.thecjm.org/index.php?option=com_ccevents&scope=exbt&task=detail&oid=9\">Seeing Gertrude Stein: Five Stories\u003c/a>, part of a summer-long, city-wide celebration of \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=55381\">Stein and her artistic legacy\u003c/a>. (There are 2 more performances of \u003cem>Dinner\u003c/em> today, June 5th, at 1pm and 4pm.)\u003c/p>\n\u003cp>Such sly sleight-of-hand may have pleased Stein, who loved to upend even the simplest of words, and the most basic of readers' expectations, until they were stretched out, turned around, repeated ad infinitum to become something utterly new, intentionally teetering between poetry and profundity, banality and babble. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/The_Alice_B._Toklas_Cookbook\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/alicb-b-toklas-cookbook.jpg\" alt=\"Alice B. Toklas Cook Book\" title=\"Alice B. Toklas Cook Book\" width=\"150\" height=\"239\" class=\"alignright size-full wp-image-28572\">\u003c/a>Then again, Stein and her lifelong companion, Alice B. Toklas, loved a good dinner, as any reader of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061995363/kqedorg-20\">The Alice B. Toklas Cookbook\u003c/a> would know. With their taste for both solid American home cooking and (to contemporary eyes) unimaginably elaborate French \u003cem>cuisine bourgeoise,\u003c/em> the ladies might have found it hard to get through 2 hours of clamorous jazz and spoken word on the wee buffet provided by \u003ca href=\"http://www.barbambino.com/\">Bar Bambino\u003c/a>. On a side table were deviled eggs, slivers of frittata, and tiny olive-and-mozzarella crostini, followed at intermission by one-bite polenta-kumquat cakelets and matchbook-sized wedges of Tcho chocolate cake.\u003c/p>\n\u003cp>Unless, of course, Alice had slipped a couple of sticky pieces of her cookbook's infamous Hashish Fudge into her purse. That's right, fudge, not brownies, and not the tourist-trap chocolate kind, either, but a much more Moroccan-minded mixture of dates, figs, almonds, and spices, plus a dusting of enough cannabis sativa to provoke \"euphoria and brilliant storms of laughter; ecstatic reveries and extensions of one's personality on several simultaneous planes are to be complacently expected.\"\u003c/p>\n\u003cp>However, as the surrounding exhibit revealed, Stein and Toklas had a high tolerance for eccentricity, their own and those of the many genius Bohemians they cultivated and whose work they collected. \u003cem>Dinner,\u003c/em> therefore, is organized around the idea of a dinner party populated by an odd lot of history's eccentrics, half known (Virginia Woolf, Thelonious Monk, Billie Holiday, Hart Crane, Salvador Dali, Stein herself), half lost to footnotes, if that. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These quirky folk were too preoccupied by art, higher math, the invention of anti-gravity boots, the location of Shakespeare's bones, and more to give any thought to a menu; instead their imagined monologues, rants, and overlapping conversations were spoken and played by San Francisco writer Jesse Nathan (voice) and artist/musician Chris Janzen (guitar), with Tyler Cravines (drums) and Curtis Buettner (saxophone).\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/riWylU5-DSA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What's it like, this guest-by-guest performance in 14 parts? As if an all-guy free-jazz combo had hooked up with the poetry editor of McSweeney’s, poured a round of Red Bulls for a few choice members of Judy Chicago’s \u003ca href=\"http://www.brooklynmuseum.org/eascfa/dinner_party/home.php\">The Dinner Party\u003c/a>, then set 'em loose (outnumbered two-and-a-half to one by a bunch of crazy dudes) at a Saturday-night free-for-all in the basement of \u003ca href=\"http://viracochasf.com/\">Viracocha\u003c/a>. Sometimes, like Stein's work, the effect was ravishing (especially the lyrical saxophone solos); other times, also much like Stein's work, a little of looping, loud, repetitive, and nearly-unintelligible business can go a long way. There's a reason this kind of stuff is usually performed in close proximity to a willing bartender. \u003c/p>\n\u003cp>So, actually, it wasn't a bad thing when, three-quarters of the way through the show, Nathan's microphone suddenly went dead. (\"The kitchen has just blown up!\" he joked). As a team of stylish museum staffers scrambled to find a replacement, Nathan and Janzen took the chance to do an informal Q&A with audience members. The criteria for this imaginary party's guest list? First off, remarked Janzen, potential guests \"had to be dead.\" Then, they had to have walked that fine line between genius and madness. Some changed the language of art, music, literature, or dance forever; others had great potential or massive contemporary popularity, but were overtaken and sunk by their own obsessions. Drug addicts, provocateurs, two suicides by drowning, a mathematician who refused to bathe: hardly a cozy group to gather around the table, but certainly stimulating subjects for art. \u003c/p>\n\u003cp>By the time the microphone was restored, we knew a lot more about what was going on onstage. Or perhaps the coffee and chocolate had kicked in; whichever it was, it finally seemed like the kind of party at which Stein, Toklas and her own gleefully idiosyncratic cohorts would have felt right at home. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>On Mon., June 6th at 10AM, KQED's Forum with Michael Krasny discusses \u003ca>The Life and Work of Gertrude Stein \u003c/a> with Janet Bishop, curator of painting and sculpture at SF MOMA, and Wanda M. Corn, guest curator and Robert and Ruth Halperin professor emerita in art history at the Contemporary Jewish Museum of San Francisco. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-front.jpg\" alt=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-27511\">\u003cbr>\n\u003cem>Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As any just-opened food truck can tell you, it's not so hard to get customers (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">and press\u003c/a>) when you're the hot new thing on the block. Pull up to the curb, put the word out on Twitter, start serving your \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Japanese curry\u003c/a>, Korean tacos, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">grilled cheese sandwiches\u003c/a> or escargot-on-a-stick, and for a while at least, novelty will be your cash register's best friend. \u003c/p>\n\u003cp>But how do you stay in business for three decades making smoothies, soup, and sandwiches? How do you keep the same faces happy on both sides of the counter, for decades on end? Swerving from our usual pursuit of the new, we decided to check in with Berkeley's \u003ca href=\"http://thejuicebar.org\">Juice Bar Collective\u003c/a>, still in full swing in its original location, 35 years and counting. Here's what we learned, courtesy of Krissa Schwartz, a four-year collective member and now part-time worker:\u003c/p>\n\u003cp>\u003cstrong>Location, Location, Location\u003c/strong>\u003c/p>\n\u003cp>If you're going to start a small-scale, high-volume food business, plunk it down in a friendly neighborhood with lots of foot traffic and a bunch of compatible businesses. Not that the Juice Bar's founders knew in 1976 that they were setting up shop in what would come to be known as the Gourmet Ghetto. But a few like-minded tastemakers were already in place. \u003ca href=\"http://cheeseboardcollective.coop\">The Cheeseboard\u003c/a> (another collective, started in 1967) was around the corner. Alice Waters had opened \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> nearby in 1971. Alfred Peet was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">roasting coffee beans\u003c/a> and serving espresso in his first cafe just half a block away, at the corner of Walnut and Vine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-collective.jpg\" alt=\"jjuice bar collective members at work. Photo by Wendy Goodfriend\" title=\"juice bar collective members at work. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27510\">\u003cbr>\n\u003cem>Juice Bar Collective members at work. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Keep Your Ideals High, Your Workers Happy...\u003c/strong>\u003c/p>\n\u003cp>The Juice Bar has been a worker-owned collective since its inception. While none of the original founders are still involved, two collective members have been working there for over 25 years, others for 20. Most of the newer members have been remained there anywhere from 3 to 6 years.\u003c/p>\n\u003cp> Job responsibilities rotate, so eventually each member takes a turn doing all the jobs needed to keep the business running, from doing the ordering and payroll to working the cash register and washing dishes. Mandatory monthly meetings are run on a one-member, one-vote system. In return, collective members share an equal hourly wage and receive full health, vision, and dental benefits, plus 4 weeks' paid vacation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/menu-counter.jpg\" alt=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27512\">\u003cbr>\n\u003cem>Juice Bar Collective menu. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>...Your Menu Short\u003c/strong>\u003c/p>\n\u003cp>When the Juice Bar started, it offered just two things: juice and soup. The menu of made-from-scratch dishes has expanded over the years, but fresh-squeezed juices and homemade soup remain, along with a brief roster of smoothies. No room for a freezer means no frozen yogurt or sorbet in the smoothies--meaning these smoothies are pure fruit and juice with a little milk or soymilk added, not sugar-laden milkshakes in health-food disguise. The rest of the menu? A half-dozen sandwich varieties, a few veggie salads, a handful of hot dishes. Almost everything is made from scratch, mostly vegetarian and vegan, although there are tuna and turkey sandwiches, plus a much-loved turkey shepherd's pie served in the fall and winter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/polenta-salsa.jpg\" alt=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" title=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27514\">\u003cbr>\n\u003cem>Black-bean-and-polenta casserole with salsa, soup and a smoothie. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Times Change, and So Should Your Casseroles\u003c/strong>\u003c/p>\n\u003cp>For all their much-vaunted progressiveness, Berkeleyites feel strongly that some good things should stay that way, forever. Regulars still ask, longingly, for the soybean casserole, even though it was dropped from the menu nearly a decade ago in favor of more up-to-date offerings like pizza, lasagna, and a black-bean-and-polenta casserole blanketed in a choice of melted cheese or salsa. In a town of endless potlucks, these hot dishes, sold by the tray, have proved very popular for casual catering. What bring-your-own-dinner wouldn't be improved by a panful of no-fuss, ready-to-heat lasagna or vegan polenta? \u003c/p>\n\u003cp>However, the brown-rice bowl, lavished with peanut sauce and topped with a rotating choice of Asian-inspired salads, remains, and that delicious peanut sauce is now also sold in tubs to go. \u003c/p>\n\u003cp>And soybean lovers can still enjoy chocolate-tofu pie (melted chocolate whipped into silken tofu, poured into a graham-cracker crust) and a baked garlic-and-ginger tofu sandwich. \u003c/p>\n\u003cp>\u003cstrong>Buy (or Barter) Local\u003c/strong>\u003c/p>\n\u003cp>It takes a lot of fruits and vegetables to make all those soups and smoothies. The Juice Bar gets its organic produce from the distributor \u003ca href=\"http://www.veritablevegetable.com\">Veritable Vegetable\u003c/a>, which started in San Francisco in 1974. Asian ingredients come from Yin Hop in Oakland's Chinatown, except for tofu, which is made locally by \u003ca href=\"http://www.hodosoy.com\">Hodo Soy Beanery\u003c/a> and picked up at the Thursday farmers' market on Shattuck Ave. Sonoma's \u003ca href=\"http://www.alvaradostreetbakery.com\">Alvarado Street Bakery\u003c/a>, a worker cooperative started in 1981, makes their sliced sandwich bread, while baguettes from the Cheeseboard are bartered for orange juice. \u003c/p>\n\u003cp>\u003cstrong>And Keep the Neighbors Happy\u003c/strong>\u003c/p>\n\u003cp>Casual trade happens up and down the street between the Juice Bar and other food businesses. Nearby merchants and workers often get a small (and usually reciprocal) courtesy discount. \u003c/p>\n\u003cp>Any other secrets they've learned over 35 years in business? Enthusiasm is great, but experience pays off, especially when you're hiring a crew to work elbow-to-elbow in a tiny space (something every food truck has learned the hard way). Keep your regulars happy, but don't be afraid to mix up the menu a little to keep things fresh. Make your food organic, comforting, and healthy, like what your customers would eat at home, if vegetables chopped themselves. And perfume your kitchen with the smell of melting chocolate and baking muffins whenever possible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blueberry-muffins.jpg\" alt=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" title=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"alignnone size-full wp-image-27519\">\u003cbr>\n\u003cem>Organic Blueberry Muffins. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"excerpt": "35 years later, Berkeley's Juice Bar Collective is still going strong. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-front.jpg\" alt=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-27511\">\u003cbr>\n\u003cem>Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As any just-opened food truck can tell you, it's not so hard to get customers (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">and press\u003c/a>) when you're the hot new thing on the block. Pull up to the curb, put the word out on Twitter, start serving your \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Japanese curry\u003c/a>, Korean tacos, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">grilled cheese sandwiches\u003c/a> or escargot-on-a-stick, and for a while at least, novelty will be your cash register's best friend. \u003c/p>\n\u003cp>But how do you stay in business for three decades making smoothies, soup, and sandwiches? How do you keep the same faces happy on both sides of the counter, for decades on end? Swerving from our usual pursuit of the new, we decided to check in with Berkeley's \u003ca href=\"http://thejuicebar.org\">Juice Bar Collective\u003c/a>, still in full swing in its original location, 35 years and counting. Here's what we learned, courtesy of Krissa Schwartz, a four-year collective member and now part-time worker:\u003c/p>\n\u003cp>\u003cstrong>Location, Location, Location\u003c/strong>\u003c/p>\n\u003cp>If you're going to start a small-scale, high-volume food business, plunk it down in a friendly neighborhood with lots of foot traffic and a bunch of compatible businesses. Not that the Juice Bar's founders knew in 1976 that they were setting up shop in what would come to be known as the Gourmet Ghetto. But a few like-minded tastemakers were already in place. \u003ca href=\"http://cheeseboardcollective.coop\">The Cheeseboard\u003c/a> (another collective, started in 1967) was around the corner. Alice Waters had opened \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> nearby in 1971. Alfred Peet was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">roasting coffee beans\u003c/a> and serving espresso in his first cafe just half a block away, at the corner of Walnut and Vine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-collective.jpg\" alt=\"jjuice bar collective members at work. Photo by Wendy Goodfriend\" title=\"juice bar collective members at work. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27510\">\u003cbr>\n\u003cem>Juice Bar Collective members at work. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Keep Your Ideals High, Your Workers Happy...\u003c/strong>\u003c/p>\n\u003cp>The Juice Bar has been a worker-owned collective since its inception. While none of the original founders are still involved, two collective members have been working there for over 25 years, others for 20. Most of the newer members have been remained there anywhere from 3 to 6 years.\u003c/p>\n\u003cp> Job responsibilities rotate, so eventually each member takes a turn doing all the jobs needed to keep the business running, from doing the ordering and payroll to working the cash register and washing dishes. Mandatory monthly meetings are run on a one-member, one-vote system. In return, collective members share an equal hourly wage and receive full health, vision, and dental benefits, plus 4 weeks' paid vacation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/menu-counter.jpg\" alt=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27512\">\u003cbr>\n\u003cem>Juice Bar Collective menu. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>...Your Menu Short\u003c/strong>\u003c/p>\n\u003cp>When the Juice Bar started, it offered just two things: juice and soup. The menu of made-from-scratch dishes has expanded over the years, but fresh-squeezed juices and homemade soup remain, along with a brief roster of smoothies. No room for a freezer means no frozen yogurt or sorbet in the smoothies--meaning these smoothies are pure fruit and juice with a little milk or soymilk added, not sugar-laden milkshakes in health-food disguise. The rest of the menu? A half-dozen sandwich varieties, a few veggie salads, a handful of hot dishes. Almost everything is made from scratch, mostly vegetarian and vegan, although there are tuna and turkey sandwiches, plus a much-loved turkey shepherd's pie served in the fall and winter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/polenta-salsa.jpg\" alt=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" title=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27514\">\u003cbr>\n\u003cem>Black-bean-and-polenta casserole with salsa, soup and a smoothie. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Times Change, and So Should Your Casseroles\u003c/strong>\u003c/p>\n\u003cp>For all their much-vaunted progressiveness, Berkeleyites feel strongly that some good things should stay that way, forever. Regulars still ask, longingly, for the soybean casserole, even though it was dropped from the menu nearly a decade ago in favor of more up-to-date offerings like pizza, lasagna, and a black-bean-and-polenta casserole blanketed in a choice of melted cheese or salsa. In a town of endless potlucks, these hot dishes, sold by the tray, have proved very popular for casual catering. What bring-your-own-dinner wouldn't be improved by a panful of no-fuss, ready-to-heat lasagna or vegan polenta? \u003c/p>\n\u003cp>However, the brown-rice bowl, lavished with peanut sauce and topped with a rotating choice of Asian-inspired salads, remains, and that delicious peanut sauce is now also sold in tubs to go. \u003c/p>\n\u003cp>And soybean lovers can still enjoy chocolate-tofu pie (melted chocolate whipped into silken tofu, poured into a graham-cracker crust) and a baked garlic-and-ginger tofu sandwich. \u003c/p>\n\u003cp>\u003cstrong>Buy (or Barter) Local\u003c/strong>\u003c/p>\n\u003cp>It takes a lot of fruits and vegetables to make all those soups and smoothies. The Juice Bar gets its organic produce from the distributor \u003ca href=\"http://www.veritablevegetable.com\">Veritable Vegetable\u003c/a>, which started in San Francisco in 1974. Asian ingredients come from Yin Hop in Oakland's Chinatown, except for tofu, which is made locally by \u003ca href=\"http://www.hodosoy.com\">Hodo Soy Beanery\u003c/a> and picked up at the Thursday farmers' market on Shattuck Ave. Sonoma's \u003ca href=\"http://www.alvaradostreetbakery.com\">Alvarado Street Bakery\u003c/a>, a worker cooperative started in 1981, makes their sliced sandwich bread, while baguettes from the Cheeseboard are bartered for orange juice. \u003c/p>\n\u003cp>\u003cstrong>And Keep the Neighbors Happy\u003c/strong>\u003c/p>\n\u003cp>Casual trade happens up and down the street between the Juice Bar and other food businesses. Nearby merchants and workers often get a small (and usually reciprocal) courtesy discount. \u003c/p>\n\u003cp>Any other secrets they've learned over 35 years in business? Enthusiasm is great, but experience pays off, especially when you're hiring a crew to work elbow-to-elbow in a tiny space (something every food truck has learned the hard way). Keep your regulars happy, but don't be afraid to mix up the menu a little to keep things fresh. Make your food organic, comforting, and healthy, like what your customers would eat at home, if vegetables chopped themselves. And perfume your kitchen with the smell of melting chocolate and baking muffins whenever possible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blueberry-muffins.jpg\" alt=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" title=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"alignnone size-full wp-image-27519\">\u003cbr>\n\u003cem>Organic Blueberry Muffins. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Life After Gourmet is Good: A Chat With Ruth Reichl",
"title": "Life After Gourmet is Good: A Chat With Ruth Reichl",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25777\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Ruth-Reichl-Photo300.jpg\" alt=\"Ruth Reichl. Photo: Fiona Aboud\" title=\"Ruth Reichl. Photo: Fiona Aboud\" width=\"300\" height=\"450\" class=\"size-full wp-image-25777\">\u003cfigcaption class=\"wp-caption-text\">Ruth Reichl. Photo: Fiona Aboud\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> is one of the most influential names in food. Her storied career includes stints at the Los Angeles Times as a restaurant critic and food editor, as well as the restaurant critic for the New York Times. She is also the author of five \u003ca href=\"http://www.ruthreichl.com/books.html\">bestselling books\u003c/a>, the recipient of six \u003ca href=\"http://www.jamesbeard.org/index.php?q=news_and_features_reichl_interview\">James Beard Awards\u003c/a>, and spent 10 years as the Editor-in-chief of the now defunct \u003ca href=\"http://www.gourmet.com/magazine\">Gourmet magazine\u003c/a>.\u003c/p>\n\u003cp>But as any resilient woman will tell you, when one door closes, a few other doors open. She’s now an editor-at-large for the mega-publisher, Random House, is currently writing three new books, and on April 6th, will make her debut as one of the new judges on\u003ca href=\"http://www.bravotv.com/top-chef-masters/season-3/videos/meet-ruth-reichl\"> Top Chef Masters\u003c/a>.\u003c/p>\n\u003cp>She was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about \u003ca href=\"https://twitter.com/#!/RuthBourdain\">Ruth Bourdain\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was life like after Gourmet magazine shut its doors?\u003c/strong>\u003cbr>\nRUTH: At first I thought, “Oh my God, I’ll never have another job!” and I immediately made a deal to write three books, which I’m working on, and that’s great. I’m finishing my first fiction novel, and I promised to write a cookbook and then a memoir about my time at Gourmet and its closing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But then about eight months after the magazine closed, I was literally getting a job offer a day. The most interesting is one I can’t talk about. Let’s just say it’ll be the food magazine of my dreams. I’m very lucky. (NOTE: We know now that Ms. Reichl will be running the Gilt Groupe’s “\u003ca href=\"http://gilttaste.com/\">Gilt Taste\u003c/a>” website.)\u003c/p>\n\u003cp>ELAINE: \u003cstrong>And you’re going to be on Top Chef Masters! What made you want to take that offer?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just thought it would be fun! I was kind of curious about how reality shows worked and it seemed like a learning experience. But I had already agreed to be a fellow at Dartmouth, so I’m not in every single episode. \u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was the experience like?\u003c/strong> \u003c/p>\n\u003cp>RUTH: Top Chef Masters was such a surprise. They could not have been more passionate and respectful of the chefs, judges, guests and I loved every minute of it. And they take it all very seriously. I thought the judges would surely have to lean on the producers to make the decisions about who gets cut, and the producer probably would’ve liked a different outcome in some cases, but I never heard it from them. \u003c/p>\n\u003cp>And Curtis Stone (the new host) is so good looking, you’d think he had to be an idiot. But he’s so smart and has a heart of gold. He’s honestly one of the sweetest people I’ve ever met. He insisted on cooking for the entire crew a multi-course meal after the show wrapped. He’s totally for real. I was so sorry when it was all over. It felt like family. You really get to know everyone. It’s very intimate.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What are your thoughts on the new Gourmet Live app for the iPad?\u003c/strong>\u003c/p>\n\u003cp>RUTH: …I’m not going to say. It is what it is.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think about the new generation of food bloggers? Are they changing the landscape of food writing in general?\u003c/strong>\u003c/p>\n\u003cp>RUTH: A lot of them are really, really good. I think it’s changed for restaurant critiquing in particular. You can read 30 reviews and make up your mind yourself. A professional restaurant critic’s word shouldn’t matter that much. People should bring their own intelligence to it. What real criticism should do is give you a better way to appreciate food and give you the tools you need to enhance your experience, good or bad. And food bloggers have put the burden back on the professionals to be good educators and good writers, and maybe even be a little bit more humble about their own opinions.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>You’re fairly active on Twitter. Why do you use it?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just don’t have time to keep up with so many blogs. But if someone I follow on Twitter tells me to read something on a blog, I will! I love the social and political aspects. There are people I don’t see much but I keep up with them on Twitter. And as a writer, I feel like there’s a voice that I didn’t know I had using \u003ca href=\"https://twitter.com/#!/ruthreichl\">Twitter\u003c/a>. There’s a real discipline to putting something into 140 characters. I’m trying to actually make a word picture in 140 characters and it’s been really fun for me. It turns out to be a very natural voice for me.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think of Ruth Bourdain getting nominated for a James Beard Award this year for Humor?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I think it’s great! I agree with \u003ca href=\"http://blog.travelchannel.com/anthony-bourdain/read/the-mummys-tomb-and-ozark-noir/\">Tony Bourdain\u003c/a>! If we can’t have fun with food, what are we gonna have fun with? I hope he/she wins so they’ll have to get up and accept the award!\u003c/p>\n\u003cp>But I actually think it’s a “he,” and I don’t think it’s any of the people that have been talked about. I think all the theories about who this person is are all wrong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>ELAINE: \u003cstrong>As a former Bay Area resident, what do you miss about the area?\u003c/strong>\u003cbr>\nRUTH: At the moment, if you go to the farmers market in New York there’s not much. In the Bay Area you’re spoiled with fresh produce year round. I really miss that. And there’s an incredible energy with farmers and food producers here. There’s a great artisan food community here that you don’t get anywhere else.\u003c/p>\n\n",
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"excerpt": "Ruth Reichl was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about Ruth Bourdain.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25777\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Ruth-Reichl-Photo300.jpg\" alt=\"Ruth Reichl. Photo: Fiona Aboud\" title=\"Ruth Reichl. Photo: Fiona Aboud\" width=\"300\" height=\"450\" class=\"size-full wp-image-25777\">\u003cfigcaption class=\"wp-caption-text\">Ruth Reichl. Photo: Fiona Aboud\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> is one of the most influential names in food. Her storied career includes stints at the Los Angeles Times as a restaurant critic and food editor, as well as the restaurant critic for the New York Times. She is also the author of five \u003ca href=\"http://www.ruthreichl.com/books.html\">bestselling books\u003c/a>, the recipient of six \u003ca href=\"http://www.jamesbeard.org/index.php?q=news_and_features_reichl_interview\">James Beard Awards\u003c/a>, and spent 10 years as the Editor-in-chief of the now defunct \u003ca href=\"http://www.gourmet.com/magazine\">Gourmet magazine\u003c/a>.\u003c/p>\n\u003cp>But as any resilient woman will tell you, when one door closes, a few other doors open. She’s now an editor-at-large for the mega-publisher, Random House, is currently writing three new books, and on April 6th, will make her debut as one of the new judges on\u003ca href=\"http://www.bravotv.com/top-chef-masters/season-3/videos/meet-ruth-reichl\"> Top Chef Masters\u003c/a>.\u003c/p>\n\u003cp>She was kind enough to carve out some time to chat with me while on a recent trip to Palo Alto for a speaking engagement. I asked her about how life has changed since the closing of Gourmet magazine, how she feels about food bloggers, and what she really thinks about \u003ca href=\"https://twitter.com/#!/RuthBourdain\">Ruth Bourdain\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was life like after Gourmet magazine shut its doors?\u003c/strong>\u003cbr>\nRUTH: At first I thought, “Oh my God, I’ll never have another job!” and I immediately made a deal to write three books, which I’m working on, and that’s great. I’m finishing my first fiction novel, and I promised to write a cookbook and then a memoir about my time at Gourmet and its closing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But then about eight months after the magazine closed, I was literally getting a job offer a day. The most interesting is one I can’t talk about. Let’s just say it’ll be the food magazine of my dreams. I’m very lucky. (NOTE: We know now that Ms. Reichl will be running the Gilt Groupe’s “\u003ca href=\"http://gilttaste.com/\">Gilt Taste\u003c/a>” website.)\u003c/p>\n\u003cp>ELAINE: \u003cstrong>And you’re going to be on Top Chef Masters! What made you want to take that offer?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just thought it would be fun! I was kind of curious about how reality shows worked and it seemed like a learning experience. But I had already agreed to be a fellow at Dartmouth, so I’m not in every single episode. \u003c/p>\n\u003cp>ELAINE: \u003cstrong>What was the experience like?\u003c/strong> \u003c/p>\n\u003cp>RUTH: Top Chef Masters was such a surprise. They could not have been more passionate and respectful of the chefs, judges, guests and I loved every minute of it. And they take it all very seriously. I thought the judges would surely have to lean on the producers to make the decisions about who gets cut, and the producer probably would’ve liked a different outcome in some cases, but I never heard it from them. \u003c/p>\n\u003cp>And Curtis Stone (the new host) is so good looking, you’d think he had to be an idiot. But he’s so smart and has a heart of gold. He’s honestly one of the sweetest people I’ve ever met. He insisted on cooking for the entire crew a multi-course meal after the show wrapped. He’s totally for real. I was so sorry when it was all over. It felt like family. You really get to know everyone. It’s very intimate.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What are your thoughts on the new Gourmet Live app for the iPad?\u003c/strong>\u003c/p>\n\u003cp>RUTH: …I’m not going to say. It is what it is.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think about the new generation of food bloggers? Are they changing the landscape of food writing in general?\u003c/strong>\u003c/p>\n\u003cp>RUTH: A lot of them are really, really good. I think it’s changed for restaurant critiquing in particular. You can read 30 reviews and make up your mind yourself. A professional restaurant critic’s word shouldn’t matter that much. People should bring their own intelligence to it. What real criticism should do is give you a better way to appreciate food and give you the tools you need to enhance your experience, good or bad. And food bloggers have put the burden back on the professionals to be good educators and good writers, and maybe even be a little bit more humble about their own opinions.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>You’re fairly active on Twitter. Why do you use it?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I just don’t have time to keep up with so many blogs. But if someone I follow on Twitter tells me to read something on a blog, I will! I love the social and political aspects. There are people I don’t see much but I keep up with them on Twitter. And as a writer, I feel like there’s a voice that I didn’t know I had using \u003ca href=\"https://twitter.com/#!/ruthreichl\">Twitter\u003c/a>. There’s a real discipline to putting something into 140 characters. I’m trying to actually make a word picture in 140 characters and it’s been really fun for me. It turns out to be a very natural voice for me.\u003c/p>\n\u003cp>ELAINE: \u003cstrong>What do you think of Ruth Bourdain getting nominated for a James Beard Award this year for Humor?\u003c/strong>\u003c/p>\n\u003cp>RUTH: I think it’s great! I agree with \u003ca href=\"http://blog.travelchannel.com/anthony-bourdain/read/the-mummys-tomb-and-ozark-noir/\">Tony Bourdain\u003c/a>! If we can’t have fun with food, what are we gonna have fun with? I hope he/she wins so they’ll have to get up and accept the award!\u003c/p>\n\u003cp>But I actually think it’s a “he,” and I don’t think it’s any of the people that have been talked about. I think all the theories about who this person is are all wrong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>ELAINE: \u003cstrong>As a former Bay Area resident, what do you miss about the area?\u003c/strong>\u003cbr>\nRUTH: At the moment, if you go to the farmers market in New York there’s not much. In the Bay Area you’re spoiled with fresh produce year round. I really miss that. And there’s an incredible energy with farmers and food producers here. There’s a great artisan food community here that you don’t get anywhere else.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24365\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/kingcake-lafarine300.jpg\" alt=\"King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\" title=\"King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-24365\">\u003cfigcaption class=\"wp-caption-text\">King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, Fat Tuesday, Shrove Tuesday: whatever you call it, food and religion come together today into one last pre-Lenten blowout. Tomorrow, Ash Wednesday, marks the beginning of Lent, the 40-day countdown to Easter that was, traditionally, a time of great austerity at table. \u003c/p>\n\u003cp>As Patience Gray points out in her book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/190301820X/kqedorg-20\">Honey from a Weed\u003c/a>, about the culinary and cultural traditions she experienced throughout the Mediterranean, the Church's command of six weeks of spare diet--lentils and beans instead of meat, nothing rich or fried or sweet--was as much practical as spiritual. Depending on the cycle of the lunar calendar, Lent stretches across the cusp of late winter and early spring, the time when the larder, and the fields, would be at their most bare. Only dried beans from last autumn's harvest would still be on hand, and wild greens would be sprouting on the hillsides, encouraged by winter's rains and the slowly lengthening days giving a few minutes' more light before sunset each night. \u003c/p>\n\u003cp>But the sheep, goats, or cows would still be skinny from winter fodder, not yet producing milk, preserving their strength for giving birth to their lambs, kids, and calves later in the spring. The indulgences of Christmas and the New Year would be long past, and on a small subsistence farm, in a wind-scoured, stony mountain village, there would be little to harvest or sell at this season. And so there, conveniently, is the command for privation, making the stark meals of slow-cooked beans and boiled weeds into a commendable form of spiritual discipline. \u003c/p>\n\u003cp>Nothing succeeds like contrast, however, and so before the cold water and hard cheese of Lent came the glorious blowout of Carnival, a celebration of \u003cem>carne\u003c/em>, meat, and all the accompanying carnal pleasures of the flesh. The pantry was stripped of whatever remaining delights it might still hold, like lard, for frying sweet dumplings, doughnuts, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/05/vegan-beignets-for-mardi-gras/\">beignets\u003c/a>, or pancakes; sugar for sweets like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">King Cake\u003c/a>; and alcohol, stirring into any number of mixed punches. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Misrule was the rule of the day; masks hid everyday identities and lords swapped places with laborers. Parades, games, races, and balls turned the days before Lent into a dizzying holiday, culminating in one last day of feasting and festivity. In Louisiana, the traditions had the same French and Spanish Catholic and Caribbean roots, twisted through Creole and Cajun traditions, but the city and the country celebrated very differently. Costumes could be multi-thousand dollar gowns dripping with crystal beading, huge feathered regalias or old flour sacks dyed and fringed. You might parade into town after an all-day horseback ride or pull up in a stretch limo. \u003c/p>\n\u003cp>These days, outside of the South, if Mardi Gras is celebrated at all, it's mostly seen as an excuse to go out drinking on a Tuesday night, at bars blasting Clifton Chenier from speakers draped in strings of beads and festooned in fleur-de-lys. While there are venerable British, Irish, German, and Scandinavian pre-Lenten traditions (like the English Shrove Tuesday pancake races, run by women flipping pancakes in skillets), New Orleans' style is typically the one on display. \u003c/p>\n\u003cp>But who wouldn't enjoy an excuse to dig into crawfish etouffee, shrimp remoulade, gumbo or jambalaya? Bloggers from the Bay Area are getting into the mood with tips for fixing their favorite N'Awlins dishes. \u003c/p>\n\u003cp>Even if you're not a subscriber to the email newsletter Tuesday Recipe, you can still find cookbook author and television host Tori Ritchie's spectacular \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/soups/gumbo/\">crab gumbo\u003c/a> on the \u003ca href=\"http://www.tuesdayrecipe.com\">Tuesday Recipe\u003c/a> website, a great source for straightforward, workable recipes that give punchy flavor payoffs for not too much work in the kitchen. And while a typical Louisiana gumbo would be made with blue crabs, our plump West Coast Dungeness work just fine. Ritchie also has recipes for \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/meat/jambalaya/\">big easy jambalaya\u003c/a> and \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/seafood/barbecue-shrimp/\"> Louisiana-style barbecued shrimp\u003c/a>. \u003c/p>\n\u003cp>Over at Parties That Cook, Bibby and her crew suggest \u003ca href=\"http://cookingblog.partiesthatcook.com/2011/03/04/take-your-mouth-to-mardi-gras-parties-that-cook-mini-shrimp-poboys-with-bacon-mayo/\">Mini Shrimp Po'Boys with Bacon Mayo\u003c/a>. Or, even better, a trip to \u003ca href=\"http://frenchsoulfood.com/home.htm\">Brenda's French Soul Food\u003c/a>, the Tenderloin's beignet wonderland, now serving dinner. \u003c/p>\n\u003cp>You can also find beignets, barbecued shrimp n' grits, and fried oyster po'boys on the menu today at \u003ca href=\"http://www.facebook.com/brownsugarkitchen\">Brown Sugar Kitchen\u003c/a>, serving breakfast and lunch in West Oakland. Uptown, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> is planning a fancy Mardi Gras bash, with a live zydeco band, food and cocktails. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Longing for a King Cake? You can find them at \u003ca href=\"http://www.lafarine.com/index.html\">La Farine\u003c/a> in Oakland's Dimond district, as Susan Mernit reports over on \u003ca href=\"http://oaklandlocal.com/blogs/2011/03/oakland-mardi-gras-tale-king-cake-and-dimond\">Oakland Local\u003c/a>. Seems the manager of that branch of the popular French bakery read some locals' plea for authentic King Cake on a neighborhood listserve, and decided to put his bakers on the job. Here's hoping this becomes a yearly tradition. \u003cem>(Sold out at 9:00am, call 510-531-7750 to inquire about more cakes available later today).\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24365\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/kingcake-lafarine300.jpg\" alt=\"King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\" title=\"King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-24365\">\u003cfigcaption class=\"wp-caption-text\">King Cake at La Farine in Oakland. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, Fat Tuesday, Shrove Tuesday: whatever you call it, food and religion come together today into one last pre-Lenten blowout. Tomorrow, Ash Wednesday, marks the beginning of Lent, the 40-day countdown to Easter that was, traditionally, a time of great austerity at table. \u003c/p>\n\u003cp>As Patience Gray points out in her book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/190301820X/kqedorg-20\">Honey from a Weed\u003c/a>, about the culinary and cultural traditions she experienced throughout the Mediterranean, the Church's command of six weeks of spare diet--lentils and beans instead of meat, nothing rich or fried or sweet--was as much practical as spiritual. Depending on the cycle of the lunar calendar, Lent stretches across the cusp of late winter and early spring, the time when the larder, and the fields, would be at their most bare. Only dried beans from last autumn's harvest would still be on hand, and wild greens would be sprouting on the hillsides, encouraged by winter's rains and the slowly lengthening days giving a few minutes' more light before sunset each night. \u003c/p>\n\u003cp>But the sheep, goats, or cows would still be skinny from winter fodder, not yet producing milk, preserving their strength for giving birth to their lambs, kids, and calves later in the spring. The indulgences of Christmas and the New Year would be long past, and on a small subsistence farm, in a wind-scoured, stony mountain village, there would be little to harvest or sell at this season. And so there, conveniently, is the command for privation, making the stark meals of slow-cooked beans and boiled weeds into a commendable form of spiritual discipline. \u003c/p>\n\u003cp>Nothing succeeds like contrast, however, and so before the cold water and hard cheese of Lent came the glorious blowout of Carnival, a celebration of \u003cem>carne\u003c/em>, meat, and all the accompanying carnal pleasures of the flesh. The pantry was stripped of whatever remaining delights it might still hold, like lard, for frying sweet dumplings, doughnuts, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/05/vegan-beignets-for-mardi-gras/\">beignets\u003c/a>, or pancakes; sugar for sweets like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">King Cake\u003c/a>; and alcohol, stirring into any number of mixed punches. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Misrule was the rule of the day; masks hid everyday identities and lords swapped places with laborers. Parades, games, races, and balls turned the days before Lent into a dizzying holiday, culminating in one last day of feasting and festivity. In Louisiana, the traditions had the same French and Spanish Catholic and Caribbean roots, twisted through Creole and Cajun traditions, but the city and the country celebrated very differently. Costumes could be multi-thousand dollar gowns dripping with crystal beading, huge feathered regalias or old flour sacks dyed and fringed. You might parade into town after an all-day horseback ride or pull up in a stretch limo. \u003c/p>\n\u003cp>These days, outside of the South, if Mardi Gras is celebrated at all, it's mostly seen as an excuse to go out drinking on a Tuesday night, at bars blasting Clifton Chenier from speakers draped in strings of beads and festooned in fleur-de-lys. While there are venerable British, Irish, German, and Scandinavian pre-Lenten traditions (like the English Shrove Tuesday pancake races, run by women flipping pancakes in skillets), New Orleans' style is typically the one on display. \u003c/p>\n\u003cp>But who wouldn't enjoy an excuse to dig into crawfish etouffee, shrimp remoulade, gumbo or jambalaya? Bloggers from the Bay Area are getting into the mood with tips for fixing their favorite N'Awlins dishes. \u003c/p>\n\u003cp>Even if you're not a subscriber to the email newsletter Tuesday Recipe, you can still find cookbook author and television host Tori Ritchie's spectacular \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/soups/gumbo/\">crab gumbo\u003c/a> on the \u003ca href=\"http://www.tuesdayrecipe.com\">Tuesday Recipe\u003c/a> website, a great source for straightforward, workable recipes that give punchy flavor payoffs for not too much work in the kitchen. And while a typical Louisiana gumbo would be made with blue crabs, our plump West Coast Dungeness work just fine. Ritchie also has recipes for \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/meat/jambalaya/\">big easy jambalaya\u003c/a> and \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/seafood/barbecue-shrimp/\"> Louisiana-style barbecued shrimp\u003c/a>. \u003c/p>\n\u003cp>Over at Parties That Cook, Bibby and her crew suggest \u003ca href=\"http://cookingblog.partiesthatcook.com/2011/03/04/take-your-mouth-to-mardi-gras-parties-that-cook-mini-shrimp-poboys-with-bacon-mayo/\">Mini Shrimp Po'Boys with Bacon Mayo\u003c/a>. Or, even better, a trip to \u003ca href=\"http://frenchsoulfood.com/home.htm\">Brenda's French Soul Food\u003c/a>, the Tenderloin's beignet wonderland, now serving dinner. \u003c/p>\n\u003cp>You can also find beignets, barbecued shrimp n' grits, and fried oyster po'boys on the menu today at \u003ca href=\"http://www.facebook.com/brownsugarkitchen\">Brown Sugar Kitchen\u003c/a>, serving breakfast and lunch in West Oakland. Uptown, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> is planning a fancy Mardi Gras bash, with a live zydeco band, food and cocktails. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Longing for a King Cake? You can find them at \u003ca href=\"http://www.lafarine.com/index.html\">La Farine\u003c/a> in Oakland's Dimond district, as Susan Mernit reports over on \u003ca href=\"http://oaklandlocal.com/blogs/2011/03/oakland-mardi-gras-tale-king-cake-and-dimond\">Oakland Local\u003c/a>. Seems the manager of that branch of the popular French bakery read some locals' plea for authentic King Cake on a neighborhood listserve, and decided to put his bakers on the job. Here's hoping this becomes a yearly tradition. \u003cem>(Sold out at 9:00am, call 510-531-7750 to inquire about more cakes available later today).\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://obamafoodorama.blogspot.com/2010/12/top-white-house-food-stories-2010.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010year-white-house-food.jpg\" alt=\"Obama Foodorama - The Year in White House Food - 2010\" title=\"Obama Foodorama - The Year in White House Food - 2010\" width=\"500\" height=\"436\" class=\"alignnone size-full wp-image-23675\">\u003c/a>\u003cbr>\nTime will tell how history views the current President and First Lady's legacy on the food front. \u003c/p>\n\u003cp>Though it's probably fair to say that the family now calling the White House home have never had their eating habits, \u003ca href=\"http://obamafoodorama.blogspot.com/2010/12/top-white-house-food-stories-2010.html\">food policy\u003c/a>, or culinary preferences more thoroughly documented and photographed as Barack and Michelle Obama. For that coverage we have the prolific Eddie Gehman Kohan, the voice behind the self-explanatory blog \u003ca href=\"http://obamafoodorama.blogspot.com/\">Obama Foodorama\u003c/a>, to thank.\u003c/p>\n\u003cp>Of course, for \u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">every pundit singing the praises\u003c/a> of Obama's anti-obesity Let's Move campaign, the White House garden, and Sam Kass in the kitchen, there's \u003ca href=\"http://www.huffingtonpost.com/wenonah-hauter/food-policy-we-cant-belie_b_821666.html\">a critic\u003c/a> lamenting the Administration's rulings on genetically engineered salmon and alfalfa, worrisome stance on importing processed poultry products from China, a country not know for its stellar food safety record, or its ties to big biz players like global retailer Wal-Mart over the cultivation of small, local farmers.\u003c/p>\n\u003cp>And despite their healthy food stance, the Prez's favorite foods appear to be \u003ca href=\"http://my.barackobama.com/page/community/post/markwiznitzer/gGx7CL\">pizza\u003c/a>, beer, and ice cream. \u003c/p>\n\u003cp>But since President's Day is about honoring leaders from history, we'll focus on the palate preferences and food initiatives of presidents past and offer a week's worth of food facts for today's holiday:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>1. Founding Father's Food Challenge:\u003c/strong> By the time he was president \u003cstrong>George Washington\u003c/strong> (1789-1797) had lost most of his teeth and could only manage to eat soft foods, despite wearing hand-crafted dentures made from animal and human teeth. Washington also had a slave chef, Hercules, who has been described as immaculate, impeccable and a bit of a dandy. One wonders if he made apple sauce for the chomping challenged Washington, known to be a big lover of that fall fruit. \u003c/p>\n\u003cp>\u003cstrong>2. The Roots of a Holiday Food Tradition: Abraham Lincoln\u003c/strong>'s (1861-1865) longest-running food legacy may well be the presidential pardon of a Thanksgiving turkey, a tradition that began when Lincoln spared a bird that had become the beloved pet of one of his sons. \u003c/p>\n\u003cp>\u003cstrong>3. Obesity Problem Nothing New:\u003c/strong> \u003cstrong>William Taft\u003c/strong> (1909-1913), who was a little too fond of rich, fatty food, has been the U.S.'s largest president to date, weighing in at a whopping 300 to 332 pounds. He got so fat he got stuck in the White House bathtub.\u003c/p>\n\u003cp>\u003cstrong>4. Meatless Mondays and Wheatless Wednesdays:\u003c/strong> In 1917, \u003cstrong>Woodrow Wilson\u003c/strong> (1913-1917) urged all Americans to observe Meatless Mondays and Wheatless Wednesdays to conserve food at home and help feed the troops fighting abroad during World War I. In recent years, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign has been resurrected as a global health and environment initiative.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfvictorygardens.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/victory-garden.jpg\" alt=\"Victory Garden posters\" title=\"Victory Garden posters\" width=\"466\" height=\"307\" class=\"alignnone size-full wp-image-23667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. Victory Gardens:\u003c/strong> A response to the Great Depression and World War II when food was scarce, \u003cstrong>Franklin Delano Roosevelt\u003c/strong> (1933-1945) and his wife Eleanor encouraged people to grow their own food and preserve excess harvest crops for the lean winter months. Since history is destined to repeat itself, the \u003ca href=\"http://www.sfvictorygardens.org/\">Victory Garden\u003c/a> concept has made a comeback in recent years. See a theme emerging here?\u003c/p>\n\u003cp>\u003cstrong>6. Veggie Bashing: \u003c/strong>At a news conference in 1990 \u003cstrong>George Herbert Walker Bush\u003c/strong> (1989-1997) was famously quoted saying: \"I'm President of the United States and I'm not going to eat any more broccoli,\" clearly traumatized after being forced fed the nutrient dense green as a child. Needless to say, some folks in the produce lobby got a little steamed by this anti-veg outburst.\u003c/p>\n\u003cp>\u003cstrong>7. The Pleasures of the Table:\u003c/strong> Former movie star \u003cstrong>Ronald Reagan\u003c/strong> (1981-1989), delivering his Farewell Address from the Oval Office, pronounced “all great change in America begins at the dinner table” in the daily conversations between parent and child. That's the kind of sentiment likely to garner strong bipartisan support during any administration.\u003c/p>\n\u003cp>Resources for presidential political history buffs with a culinary interest who want to learn more:\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=18950467\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kitchen-sisters.jpg\" alt=\"Kitchen Sisters\" title=\"Kitchen Sisters\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-23668\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Radio:\u003c/strong> \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=18950467\">Hercules and Hemings: Presidents' Slave Chefs\u003c/a> (NPR) by the Bay Area's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=18950467\">Kitchen Sisters\u003c/a> focuses on some of the African-American cooks who have served in the White House, including the enslaved chefs of George Washington and Thomas Jefferson. Who knew that Sally Hemings, a Jefferson slave alleged to have had a relationship with the president, had a chef brother James Hemings? Also a Jefferson slave, James Hemings studied French culinary techniques and assumed the role of chef de cuisine in Jefferson's kitchen on the Champs-Elysees when he was minister to France.\u003c/p>\n\u003cp>\u003ca href=\"http://lincolnslunch.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/history-chef.jpg\" alt=\"The History Chef\" title=\"The History Chef\" width=\"500\" height=\"475\" class=\"alignnone size-full wp-image-23664\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Blog: \u003c/strong>\u003ca href=\"http://lincolnslunch.blogspot.com/\">The History Chef!\u003c/a> by Suzy Evans, a lawyer in Newport Beach who holds a PhD from UC Berkeley and is working on a book about presidents' favorite foods. Her blog, which goes by the domain name lincolnslunch.blogspot.com, includes fascinating food factoids from the archives, like this one: Ronald Reagan asked for his favorite comfort food -- mac&cheese -- while recuperating from injuries sustained during an assassination attempt.\u003c/p>\n\u003cp>\u003cstrong>Book:\u003c/strong> \u003cem>\u003ca href=\"http://www.amazon.com/All-Presidents-Pastries-Twenty-Five-Memoir/dp/208030559X\">All The Presidents' Pastries: Twenty Five Years in the White House: A Memoir\u003c/a>\u003c/em> by Roland Mesnier with Christian Malard (Flammarion, $24.95) dishes up White House dirt along with over-the-top desserts from the French pastry chef who served five presidents from Jimmy Carter to Bush junior during his 25 year tenure cooking for the country's top commander-in-chiefs.\u003c/p>\n\u003cp>\u003ca href=\"http://obamafoodorama.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/obamarama.jpg\" alt=\"Obama Foodorama\" title=\"Obama Foodorama\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-23666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Blog:\u003c/strong> \u003ca href=\"http://obamafoodorama.com/\">Obama Foodorama\u003c/a>: There's no food news related to POTUS and FLOTUS (that's Barack and Michelle) to minute to report on this site, which includes policy analysis, events, speeches, videos, recipes, menus, edible ephemera, and lots of food shots too. Eddie Gehman Kohan serves up side dishes of food news from the USDA and The Hill in a blog cataloged by the Library of Congress.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cookbook:\u003c/strong> \u003cem>\u003ca href=\"http://www.amazon.com/Capitol-Hill-Cooks-Congress-Presidents/dp/1589795504\">Capitol Hill Cooks: Recipes from the White House, Congress and All of the Past Presidents\u003c/a>\u003c/em> by Linda Bauer (Taylor, $26.95), a collection of dishes from appetizers to desserts from two centuries worth of policy wonks. Profits from the sales of the book benefit \u003ca href=\"http://www.homesforourtroops.org/\">Homes for Our Troops\u003c/a>, an organization that helps injured veterans build or adapt their homes for handicapped access.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://obamafoodorama.blogspot.com/2010/12/top-white-house-food-stories-2010.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010year-white-house-food.jpg\" alt=\"Obama Foodorama - The Year in White House Food - 2010\" title=\"Obama Foodorama - The Year in White House Food - 2010\" width=\"500\" height=\"436\" class=\"alignnone size-full wp-image-23675\">\u003c/a>\u003cbr>\nTime will tell how history views the current President and First Lady's legacy on the food front. \u003c/p>\n\u003cp>Though it's probably fair to say that the family now calling the White House home have never had their eating habits, \u003ca href=\"http://obamafoodorama.blogspot.com/2010/12/top-white-house-food-stories-2010.html\">food policy\u003c/a>, or culinary preferences more thoroughly documented and photographed as Barack and Michelle Obama. For that coverage we have the prolific Eddie Gehman Kohan, the voice behind the self-explanatory blog \u003ca href=\"http://obamafoodorama.blogspot.com/\">Obama Foodorama\u003c/a>, to thank.\u003c/p>\n\u003cp>Of course, for \u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">every pundit singing the praises\u003c/a> of Obama's anti-obesity Let's Move campaign, the White House garden, and Sam Kass in the kitchen, there's \u003ca href=\"http://www.huffingtonpost.com/wenonah-hauter/food-policy-we-cant-belie_b_821666.html\">a critic\u003c/a> lamenting the Administration's rulings on genetically engineered salmon and alfalfa, worrisome stance on importing processed poultry products from China, a country not know for its stellar food safety record, or its ties to big biz players like global retailer Wal-Mart over the cultivation of small, local farmers.\u003c/p>\n\u003cp>And despite their healthy food stance, the Prez's favorite foods appear to be \u003ca href=\"http://my.barackobama.com/page/community/post/markwiznitzer/gGx7CL\">pizza\u003c/a>, beer, and ice cream. \u003c/p>\n\u003cp>But since President's Day is about honoring leaders from history, we'll focus on the palate preferences and food initiatives of presidents past and offer a week's worth of food facts for today's holiday:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>1. Founding Father's Food Challenge:\u003c/strong> By the time he was president \u003cstrong>George Washington\u003c/strong> (1789-1797) had lost most of his teeth and could only manage to eat soft foods, despite wearing hand-crafted dentures made from animal and human teeth. Washington also had a slave chef, Hercules, who has been described as immaculate, impeccable and a bit of a dandy. One wonders if he made apple sauce for the chomping challenged Washington, known to be a big lover of that fall fruit. \u003c/p>\n\u003cp>\u003cstrong>2. The Roots of a Holiday Food Tradition: Abraham Lincoln\u003c/strong>'s (1861-1865) longest-running food legacy may well be the presidential pardon of a Thanksgiving turkey, a tradition that began when Lincoln spared a bird that had become the beloved pet of one of his sons. \u003c/p>\n\u003cp>\u003cstrong>3. Obesity Problem Nothing New:\u003c/strong> \u003cstrong>William Taft\u003c/strong> (1909-1913), who was a little too fond of rich, fatty food, has been the U.S.'s largest president to date, weighing in at a whopping 300 to 332 pounds. He got so fat he got stuck in the White House bathtub.\u003c/p>\n\u003cp>\u003cstrong>4. Meatless Mondays and Wheatless Wednesdays:\u003c/strong> In 1917, \u003cstrong>Woodrow Wilson\u003c/strong> (1913-1917) urged all Americans to observe Meatless Mondays and Wheatless Wednesdays to conserve food at home and help feed the troops fighting abroad during World War I. In recent years, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign has been resurrected as a global health and environment initiative.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfvictorygardens.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/victory-garden.jpg\" alt=\"Victory Garden posters\" title=\"Victory Garden posters\" width=\"466\" height=\"307\" class=\"alignnone size-full wp-image-23667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. Victory Gardens:\u003c/strong> A response to the Great Depression and World War II when food was scarce, \u003cstrong>Franklin Delano Roosevelt\u003c/strong> (1933-1945) and his wife Eleanor encouraged people to grow their own food and preserve excess harvest crops for the lean winter months. Since history is destined to repeat itself, the \u003ca href=\"http://www.sfvictorygardens.org/\">Victory Garden\u003c/a> concept has made a comeback in recent years. See a theme emerging here?\u003c/p>\n\u003cp>\u003cstrong>6. Veggie Bashing: \u003c/strong>At a news conference in 1990 \u003cstrong>George Herbert Walker Bush\u003c/strong> (1989-1997) was famously quoted saying: \"I'm President of the United States and I'm not going to eat any more broccoli,\" clearly traumatized after being forced fed the nutrient dense green as a child. Needless to say, some folks in the produce lobby got a little steamed by this anti-veg outburst.\u003c/p>\n\u003cp>\u003cstrong>7. The Pleasures of the Table:\u003c/strong> Former movie star \u003cstrong>Ronald Reagan\u003c/strong> (1981-1989), delivering his Farewell Address from the Oval Office, pronounced “all great change in America begins at the dinner table” in the daily conversations between parent and child. That's the kind of sentiment likely to garner strong bipartisan support during any administration.\u003c/p>\n\u003cp>Resources for presidential political history buffs with a culinary interest who want to learn more:\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=18950467\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kitchen-sisters.jpg\" alt=\"Kitchen Sisters\" title=\"Kitchen Sisters\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-23668\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Radio:\u003c/strong> \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=18950467\">Hercules and Hemings: Presidents' Slave Chefs\u003c/a> (NPR) by the Bay Area's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=18950467\">Kitchen Sisters\u003c/a> focuses on some of the African-American cooks who have served in the White House, including the enslaved chefs of George Washington and Thomas Jefferson. Who knew that Sally Hemings, a Jefferson slave alleged to have had a relationship with the president, had a chef brother James Hemings? Also a Jefferson slave, James Hemings studied French culinary techniques and assumed the role of chef de cuisine in Jefferson's kitchen on the Champs-Elysees when he was minister to France.\u003c/p>\n\u003cp>\u003ca href=\"http://lincolnslunch.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/history-chef.jpg\" alt=\"The History Chef\" title=\"The History Chef\" width=\"500\" height=\"475\" class=\"alignnone size-full wp-image-23664\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Blog: \u003c/strong>\u003ca href=\"http://lincolnslunch.blogspot.com/\">The History Chef!\u003c/a> by Suzy Evans, a lawyer in Newport Beach who holds a PhD from UC Berkeley and is working on a book about presidents' favorite foods. Her blog, which goes by the domain name lincolnslunch.blogspot.com, includes fascinating food factoids from the archives, like this one: Ronald Reagan asked for his favorite comfort food -- mac&cheese -- while recuperating from injuries sustained during an assassination attempt.\u003c/p>\n\u003cp>\u003cstrong>Book:\u003c/strong> \u003cem>\u003ca href=\"http://www.amazon.com/All-Presidents-Pastries-Twenty-Five-Memoir/dp/208030559X\">All The Presidents' Pastries: Twenty Five Years in the White House: A Memoir\u003c/a>\u003c/em> by Roland Mesnier with Christian Malard (Flammarion, $24.95) dishes up White House dirt along with over-the-top desserts from the French pastry chef who served five presidents from Jimmy Carter to Bush junior during his 25 year tenure cooking for the country's top commander-in-chiefs.\u003c/p>\n\u003cp>\u003ca href=\"http://obamafoodorama.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/obamarama.jpg\" alt=\"Obama Foodorama\" title=\"Obama Foodorama\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-23666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Blog:\u003c/strong> \u003ca href=\"http://obamafoodorama.com/\">Obama Foodorama\u003c/a>: There's no food news related to POTUS and FLOTUS (that's Barack and Michelle) to minute to report on this site, which includes policy analysis, events, speeches, videos, recipes, menus, edible ephemera, and lots of food shots too. Eddie Gehman Kohan serves up side dishes of food news from the USDA and The Hill in a blog cataloged by the Library of Congress.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cookbook:\u003c/strong> \u003cem>\u003ca href=\"http://www.amazon.com/Capitol-Hill-Cooks-Congress-Presidents/dp/1589795504\">Capitol Hill Cooks: Recipes from the White House, Congress and All of the Past Presidents\u003c/a>\u003c/em> by Linda Bauer (Taylor, $26.95), a collection of dishes from appetizers to desserts from two centuries worth of policy wonks. Profits from the sales of the book benefit \u003ca href=\"http://www.homesforourtroops.org/\">Homes for Our Troops\u003c/a>, an organization that helps injured veterans build or adapt their homes for handicapped access.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Chefs Talk Romantic Meals on Valentine's Day ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/couples.jpg\" alt=\"Chef Photos\" title=\"Chef Photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23315\">\u003cbr>\n\u003cem>From top left to right: Douglas Monsalud and wife Kimberly Stevens, Yigit Pura, Will Werner and girlfriend Sarah Logan, Richie Nakano.\u003c/em>\u003c/p>\n\u003cp>It's no secret chefs don't get much time off--certainly not on holidays. And Valentine's Day is a biggie. Folks make reservations well in advance and snatch up flowers and confections to bring home to their loved ones. After chatting with some of my favorite local chefs, it became clear that Valentine's Day really is just another day and there are many occasions to sit down, toast one another, and prepare a special meal. I asked three simple questions to get to the heart of what a romantic day looks like in their world. Here's what I discovered. \u003c/p>\n\u003cp>\u003cstrong>Douglas Monsalud: \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette SF\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe LOVE to make food that takes a while to cook so that we can hang out, talk while we cook, and drink good wine ; ) With that in mind, we have cooked everything from bouillabaisse to pozole, porchetta to pot roast. You know...simple, rustic, one-pot meals that are comfortable and really make you feel like you are home.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nWow, favorite dessert is a tough one. I like desserts that are lighter and fruity...like the goats milk yoghurt panna cotta with blood orange compote that we've served at \u003ca href=\"http://www.heartsf.com/\">Heart Wine Bar\u003c/a>. Similarly, I have always loved creme brulee and a nice, flaky crostata with a scoop of ice cream always gets my attention.\u003c/p>\n\u003cp>\u003cem> If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and\u003ca href=\"http://www.gitanerestaurant.com/\"> Gitane\u003c/a> ooze romance. They have great food and the atmosphere is at once exotic and warm. Also, I always think getting a dozen oysters from the \u003ca href=\"http://www.themarshallstore.com/\">Marshall Store\u003c/a> up on Tomales Bay with a bottle of something bubbly and eating them on a bench overlooking the water is as sexy as it gets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>William Werner: \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe don't get to spend a lot of time together as of late-- so usually a romantic dinner would consist of something simple, to spend more time together than in the kitchen, more than likely, champagne, oysters with lemon, market greens, a risotto of mushrooms and nettles, and of course chocolate (Valrhona feves straight from the bag). \u003c/p>\n\u003cp>\u003cem>Favorite dessert? \u003c/em>\u003cbr>\nOf the moment: kishu mandarins. \u003c/p>\n\u003cp> \u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, for getting dressed and a luxurious, intimate evening of thoughtful food. Burgers and beer in the back corner booth at \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> for dressing down and hanging out. \u003c/p>\n\u003cp>\u003cstrong>Richie Nakano: \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home?\u003c/em>\u003cbr>\nWhen we're eating at home we keep it pretty simple: farro with roasted chicken, or an easy pasta. We also get treats from \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>: charcuterie, cheese, olives. We have a 9 month old son, so there's not a lot of quiet romantic evenings these days, but we do like to unwind with a bottle of kruner or falanghina. \u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAnything from \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>, or we'll get something from \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a> and save it for that evening. That stuff is sinful. \u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza \u003c/a>always comes to mind, it's such a beautiful setting in there, and the food is really elegant. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is really intimate also, but the sexiest place in town is the \u003ca href=\"http://sf.eater.com/archives/2010/11/09/flour_water_uncaps_the_dough_room.php\">Flour & Water dough room\u003c/a>. If you can snag a seat at a dinner in there...\u003c/p>\n\u003cp>\u003cstrong>Yigit Pura: Executive Pastry Chef, \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>; Winner of Bravo's Top Chef \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/season-1/videos/a-sweet-victory\">Just Desserts\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Maybe, like a lot of folks, you see it as any other day—but let’s just say, on a typical romantically-minded evening, tell us about what you and a date like to cook/eat together?\u003c/em>\u003cbr>\nI think any day is a good day to be romantic. I would cook what I know they love and tickles their soft spot, even if it goes against my grain as a chef. I find just showing you paid attention will always get you brownie points.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAs cliché as it sounds, you can’t go wrong with chocolate. And I know there are myths around it but I still love a great chocolate soufflé. Be it a professional or home chef, it still gets people excited. Take it another step forward and make a really lovely salted caramel ice cream, and put a small scoop straight in the middle. The contrast between the hot and cold is always very sexy!\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\nLately I’m in LOVE with \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a>. Modern and really beautiful ambiance, great service, and just really tasty bites, and very reasonably priced. Last time I ate there everything was so great, I am already looking forward to the next time.\u003c/p>\n\u003cp>\u003cstrong>Jessica Boncutter: \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>A typical romantically-minded meal?\u003c/em>\u003cbr>\nThat would have to be beef fillet roasted medium rare with salt roasted potatoes, baby carrots and horseradish cream.\u003c/p>\n\u003cp>\u003cem>Favorite Dessert?\u003c/em>\u003cbr>\nDefinitely finish it off with a chocolate pot de creme and a little Serge Gainsbourg on the record player! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why\u003c/em>?\u003cbr>\nRomantic places in the San Francisco Bay Area are upstairs at\u003ca href=\"http://www.chezpanisse.com/intro.php\"> Chez Panisse\u003c/a> for lunch or \u003ca href=\"http://www.mankas.com/mankas/intro.html\">Manka's\u003c/a> in Inverness for the night or \u003ca href=\"http://toscacafesf.com/TOSCA.html\">Tosca\u003c/a> for a drink or of course \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> is so romantic. Chez Panisse lunch during the week feels like you are playing hooky from work with a lover. Manka's, well you just have to stay there one night to experience it. Tosca is a classic always feels special no matter who you are with.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/couples.jpg\" alt=\"Chef Photos\" title=\"Chef Photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23315\">\u003cbr>\n\u003cem>From top left to right: Douglas Monsalud and wife Kimberly Stevens, Yigit Pura, Will Werner and girlfriend Sarah Logan, Richie Nakano.\u003c/em>\u003c/p>\n\u003cp>It's no secret chefs don't get much time off--certainly not on holidays. And Valentine's Day is a biggie. Folks make reservations well in advance and snatch up flowers and confections to bring home to their loved ones. After chatting with some of my favorite local chefs, it became clear that Valentine's Day really is just another day and there are many occasions to sit down, toast one another, and prepare a special meal. I asked three simple questions to get to the heart of what a romantic day looks like in their world. Here's what I discovered. \u003c/p>\n\u003cp>\u003cstrong>Douglas Monsalud: \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette SF\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe LOVE to make food that takes a while to cook so that we can hang out, talk while we cook, and drink good wine ; ) With that in mind, we have cooked everything from bouillabaisse to pozole, porchetta to pot roast. You know...simple, rustic, one-pot meals that are comfortable and really make you feel like you are home.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nWow, favorite dessert is a tough one. I like desserts that are lighter and fruity...like the goats milk yoghurt panna cotta with blood orange compote that we've served at \u003ca href=\"http://www.heartsf.com/\">Heart Wine Bar\u003c/a>. Similarly, I have always loved creme brulee and a nice, flaky crostata with a scoop of ice cream always gets my attention.\u003c/p>\n\u003cp>\u003cem> If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and\u003ca href=\"http://www.gitanerestaurant.com/\"> Gitane\u003c/a> ooze romance. They have great food and the atmosphere is at once exotic and warm. Also, I always think getting a dozen oysters from the \u003ca href=\"http://www.themarshallstore.com/\">Marshall Store\u003c/a> up on Tomales Bay with a bottle of something bubbly and eating them on a bench overlooking the water is as sexy as it gets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>William Werner: \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe don't get to spend a lot of time together as of late-- so usually a romantic dinner would consist of something simple, to spend more time together than in the kitchen, more than likely, champagne, oysters with lemon, market greens, a risotto of mushrooms and nettles, and of course chocolate (Valrhona feves straight from the bag). \u003c/p>\n\u003cp>\u003cem>Favorite dessert? \u003c/em>\u003cbr>\nOf the moment: kishu mandarins. \u003c/p>\n\u003cp> \u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, for getting dressed and a luxurious, intimate evening of thoughtful food. Burgers and beer in the back corner booth at \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> for dressing down and hanging out. \u003c/p>\n\u003cp>\u003cstrong>Richie Nakano: \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home?\u003c/em>\u003cbr>\nWhen we're eating at home we keep it pretty simple: farro with roasted chicken, or an easy pasta. We also get treats from \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>: charcuterie, cheese, olives. We have a 9 month old son, so there's not a lot of quiet romantic evenings these days, but we do like to unwind with a bottle of kruner or falanghina. \u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAnything from \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>, or we'll get something from \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a> and save it for that evening. That stuff is sinful. \u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza \u003c/a>always comes to mind, it's such a beautiful setting in there, and the food is really elegant. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is really intimate also, but the sexiest place in town is the \u003ca href=\"http://sf.eater.com/archives/2010/11/09/flour_water_uncaps_the_dough_room.php\">Flour & Water dough room\u003c/a>. If you can snag a seat at a dinner in there...\u003c/p>\n\u003cp>\u003cstrong>Yigit Pura: Executive Pastry Chef, \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>; Winner of Bravo's Top Chef \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/season-1/videos/a-sweet-victory\">Just Desserts\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Maybe, like a lot of folks, you see it as any other day—but let’s just say, on a typical romantically-minded evening, tell us about what you and a date like to cook/eat together?\u003c/em>\u003cbr>\nI think any day is a good day to be romantic. I would cook what I know they love and tickles their soft spot, even if it goes against my grain as a chef. I find just showing you paid attention will always get you brownie points.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAs cliché as it sounds, you can’t go wrong with chocolate. And I know there are myths around it but I still love a great chocolate soufflé. Be it a professional or home chef, it still gets people excited. Take it another step forward and make a really lovely salted caramel ice cream, and put a small scoop straight in the middle. The contrast between the hot and cold is always very sexy!\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\nLately I’m in LOVE with \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a>. Modern and really beautiful ambiance, great service, and just really tasty bites, and very reasonably priced. Last time I ate there everything was so great, I am already looking forward to the next time.\u003c/p>\n\u003cp>\u003cstrong>Jessica Boncutter: \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>A typical romantically-minded meal?\u003c/em>\u003cbr>\nThat would have to be beef fillet roasted medium rare with salt roasted potatoes, baby carrots and horseradish cream.\u003c/p>\n\u003cp>\u003cem>Favorite Dessert?\u003c/em>\u003cbr>\nDefinitely finish it off with a chocolate pot de creme and a little Serge Gainsbourg on the record player! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why\u003c/em>?\u003cbr>\nRomantic places in the San Francisco Bay Area are upstairs at\u003ca href=\"http://www.chezpanisse.com/intro.php\"> Chez Panisse\u003c/a> for lunch or \u003ca href=\"http://www.mankas.com/mankas/intro.html\">Manka's\u003c/a> in Inverness for the night or \u003ca href=\"http://toscacafesf.com/TOSCA.html\">Tosca\u003c/a> for a drink or of course \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> is so romantic. Chez Panisse lunch during the week feels like you are playing hooky from work with a lover. Manka's, well you just have to stay there one night to experience it. Tosca is a classic always feels special no matter who you are with.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED News: Pioneering Chef and SF Restaurateur Rene Verdon Dies",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22623\" class=\"wp-caption alignleft\" style=\"max-width: 298px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ReneVerdon20110203.jpg\" alt=\"Rene Verdon. Photo: Getty Images\" title=\"Rene Verdon. Photo: Getty Images\" width=\"298\" height=\"200\" class=\"size-full wp-image-22623\">\u003cfigcaption class=\"wp-caption-text\">Rene Verdon. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and restaurateur \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=%2Fc%2Fa%2F2011%2F02%2F02%2FBAP11HH8NJ.DTL\">Rene Verdon\u003c/a> has died at his home in San Francisco. He was the chef for President John F. Kennedy, and, along with Julia Child, helped popularize French cooking in the United States. Verdon wrote \u003ca href=\"http://www.amazon.com/gp/search/ref=sr_tc_2_0?rh=i%3Astripbooks%2Ck%3ARen%C3%A9+Verdon&keywords=Ren%C3%A9+Verdon&ie=UTF8&qid=1296796153&sr=1-2-ent&field-contributor_id=B001ITVO5M#/ref=sr_hi_2?rh=n%3A283155%2Ck%3ARen%C3%A9+Verdon&keywords=Ren%C3%A9+Verdon&ie=UTF8&qid=1296796157\">five cookbooks\u003c/a> and his San Francisco restaurant, Le Trianon, set high standards for French food.\u003c/p>\n\u003cp>Host Cy Musiker talks with chef Roland Passot, owner of \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-restaurant-info/\">La Folie\u003c/a> about the mark Rene Verdon made on the American culinary scene.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\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/RN201102031730a.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/RN201102031730a.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=%2Fc%2Fa%2F2011%2F02%2F02%2FBAP11HH8NJ.DTL\">Rene Verdon's obituary in the SF Chronicle\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>NYTimes:\u003c/strong> \u003ca href=\"http://www.nytimes.com/2011/02/05/us/05verdon.html?_r=1\">René Verdon, French Chef for the Kennedys, Dies at 86\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Host Cy Musiker talks with chef Roland Passot, owner of La Folie about the mark Rene Verdon made on the American culinary scene.\r\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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