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"content": "\u003cp>[aside tag='thomas-keller' label='More on Thomas Keller']\u003c/p>\n\u003cp>A former employee of celebrated chef Thomas Keller is suing him and his three-star Michelin restaurants — Per Se in New York and the French Laundry in Yountville — for discrimination, saying she was denied a job transfer and ultimately let go because she was pregnant.\u003c/p>\n\u003cp>Vanessa Scott-Allen is seeking $5 million in damages for allegations that include sex discrimination and violation of pregnancy disability leave and says she hopes her trial, which starts Monday, will draw attention to a “culture of misogyny in fine dining,” said her attorney, Carla Minnard.\u003c/p>\n\u003cp>“This is one of the last bastions where it is OK for women to be discriminated against,” Minnard said ahead of the trial in Napa County Superior Court. She said the case will highlight antiquated traditions in the fine dining world where men are favored for high-paying “front of the house” jobs and seen as more suitable to interact with high-paying guests. In the case of Scott-Allen, “they found out she was pregnant and figured out a way to backpedal on” a job transfer, she said.\u003c/p>\n\u003cp>Keller is named as an individual defendant because he owns and controls the two restaurants. A Thomas Keller Restaurant Group spokesman, Pierre Rougier, said the company cannot comment on pending litigation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Scott-Allen, 28, was hired at Per Se in 2011 as a kitchen server who plated food. She was promoted through the ranks until she was named a “captain” or head waiter at the restaurant, where set menus start at $355 per person and she earned a six-digit salary.\u003c/p>\n\u003cp>According to the lawsuit, she visited the French Laundry in January 2016 during a vacation to California with her husband and told General Manager Michael Minnillo they were considering a move out West. Minnillo told her the French Laundry “would love” to have her work there, the lawsuit says.\u003c/p>\n\u003cp>Scott-Allen returned to New York and hammered out details of moving to the California restaurant, eventually filling out the company’s internal transfer form in February 2016 and agreeing to start her new position that April, the lawsuit says.\u003c/p>\n\u003cp>In the interim, she learned she was pregnant and informed her bosses, who discussed it on company email.\u003c/p>\n\u003cp>“Apparently she is pregnant,” Minnillo wrote in a March 1, 2016, email to the company’s head of human resources, cited in court filings. “She never mentioned this to me. I am confused how to proceed.”\u003c/p>\n\u003cp>“Well, unfortunately not much we can do,” Julie Secviar, head of HR for the Thomas Keller Restaurant Group, replied in an email, cited in court filings. “What was committed verbally or in writing?”\u003c/p>\n\u003cp>Scott-Allen’s lawsuit alleges that Secviar and Minnillo devised a plan to get rid of her by setting up a “sham interview” that would result in her being declared “not the right fit” for the French Laundry. Minnard said Minnillo admitted to the plan during a deposition. Minnillo and the two restaurants are named as defendants in the lawsuit.\u003c/p>\n\u003cp>On March 7, 2016, Scott-Allen was asked to sign a “Notice of Resignation” that management told her was a standard part of the transfer process, but her attorney says was a way to “dupe her into quitting.” As a result of resigning, Scott-Allen lost her health insurance and was unable to see doctors for first-trimester check-ups, the lawsuit says.\u003c/p>\n\u003cp>On March 10, Scott-Allen’s last day of work at Per Se, the restaurant’s internal bulletin published a picture of Keller hugging Scott-Allen with a message: “Thank you Vanessa! May your warmth, grace and impact shine just as brightly at TFL (the French Laundry) as it has here.”\u003c/p>\n\u003cp>In early April, she went to meet French Laundry managers and was asked about her pregnancy, including if she felt she could do her job while pregnant, how much leave she planned to take and when she expected to stop working, the lawsuit says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Within a week, Minnillo told her “there is no position for you” and that he never intended to hire her. In a formal letter April 12, 2016, Minnillo and Secviar told her they were unable to offer her a job.\u003c/p>\n\n",
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"content": "\u003cp>\u003ci>By Trevor Felch\u003c/i>\u003cbr>\n[aside postID='bayareabites_92680' label='More Oysters on BAB']\u003cbr>\nWith a combined 170 years of history, it’s remarkable that a certain pair of North Bay waterfront eating and drinking staples underwent major renovations for the past few months almost simultaneously and reopened within a month and a half of each other. So many diners, so many plates of oysters, so many cold beers, so many decades since both opened — and yet, \u003ca href=\"http://tonysseafoodrestaurant.com/\">Tony’s Seafood\u003c/a> in Marshall and \u003ca href=\"http://samscafe.com\">Sam’s Anchor Cafe\u003c/a> in Tiburon just happened to decide to renovate and rejuvenate themselves under new ownerships at virtually the exact same time.\u003c/p>\n\u003cp>Amidst the flurry of standbys closing and fast-casual mini-chains opening, there can be good restaurant news as well! Sam’s Anchor Cafe will celebrate its 100th birthday next year. Tony’s Seafood has anchored its home on pilings on Tomales Bay since a Croatian fisherman, Anton ‘Tony’ Konatich, founded it in 1948. Sure, with new ownership at both institutions, things have changed a bit since the first half of the 20th century. Change can be good, though, and both restaurants have simply been freshened up without losing their core personality and purpose. This is how restaurant evolution \u003ci>should\u003c/i> be and yet so rarely happens.\u003c/p>\n\u003cfigure id=\"attachment_133802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg\" alt=\"The reopened Tony's Seafood on Tomales Bay\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The reopened Tony's Seafood on Tomales Bay \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Tony’s Seafood, the new owners are Hog Island Oyster Co., the Bay Area’s preeminent producer for sustainable shellfish since it was founded by John Finger and Terry Sawyer in 1983. Of course, Hog Island’s flagship oyster “farm” and al fresco restaurant (celebrating its 30th birthday this year) is essentially Tony’s next-door neighbor along Tomales Bay’s eastern shore. It’s such a natural growth for Tony’s baton to be handed to Hog Island that some diners almost seem puzzled that the two haven’t always been connected.\u003c/p>\n\u003cfigure id=\"attachment_133804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg\" alt=\"Hog Island Oyster Co. CEO and Co-Founder John Finger\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Co. CEO and Co-Founder John Finger \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with Tony’s Seafood now in the group’s portfolio, Hog Island’s farm on Tomales Bay remains one of the great pilgrimages of Bay Area food, perched at the highest level with elite legends like Zuni Cafe, The French Laundry, Swan Oyster Depot, Chez Panisse and La Taqueria. Sitting outside with chilled rosé, dozens of oysters fresh out of the bay in front of you, salt water-tinged wind blowing around, and bright sunshine is an essential “This is Northern California” experience. But, here’s the big difference between the farm, Hog Island’s two oyster bar/restaurants at Napa’s Oxbow Market and SF’s Ferry Building, and Tony’s — the latter is a bonafide brick-and-mortar restaurant. There is no sharing the space with coffee bars, grocery kiosks, and The Slanted Door or The Kitchen Door.\u003c/p>\n\u003cfigure id=\"attachment_133801\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133801\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg\" alt=\"BBQ Hog Island Co. oysters at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BBQ Hog Island Co. oysters at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finger reached out to the Konatich family a few years ago and mentioned that he would be interested in Tony’s if they ever wanted to sell. “Tony’s has been special to us since we were starting our farm and families and working so hard that it was hard to take it all in,” Finger says, “We’d go down the road for a beer at Tony’s and all the special beauty of the area would hit us—it reminded us of how absolutely lucky we were.”\u003c/p>\n\u003cfigure id=\"attachment_133807\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg\" alt=\"The renovated Tony's Seafood in Marshall, CA\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The renovated Tony's Seafood in Marshall, CA \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After closing in January of 2018, Tony’s reopened after just over a year of renovations, or “TLC” as Finger likes to say in terms of how the restaurant had slipped towards a slight decline in various areas. It’s as fresh feeling as ever now across its 96 seats in the two indoor dining areas (the southern room has a few side-by-side seats at a counter directly looking at the water for a stunning meal with a view) and outdoors on the patio (in good weather). The kitchen was substantially upgraded, the dining areas boast a cabin-like feel from wood planks for the ceiling and floor, and the sleek blue tiled oyster bar resides by the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That latter point was a particularly big decision by the Hog Island crew because the oyster bar is, naturally, at the center of attention for the three other locations. At Tony’s, they want diners to acknowledge oysters but also know that they aren’t totally the focus this time around.\u003c/p>\n\u003cfigure id=\"attachment_133798\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg\" alt=\"Soaking up the sun at Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Soaking up the sun at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s Anchor Cafe was sold to Conor Flaherty and James Tate in 2017 and is operated by one of the powerhouse Northern California restaurant groups, Moana (Lark Creek, Joinery in Sausalito, Piatti among a dozen or so of their restaurants). Flaherty is a Tiburon native and, according to the staff, it seems like he is the Mayor of Tiburon when he strolls around the patio any given day since all the locals know him and he knows them. For the quaint village, Sam’s really is their centerpiece, and it’s great to have it still in local hands.\u003c/p>\n\u003cfigure id=\"attachment_133800\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg\" alt=\"San Francisco's skyline in the distance from Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco's skyline in the distance from Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Tony’s year-long renovation, the changes at Sam’s only took a matter of weeks. Sisters Hannah and Emily Collins of the in-demand design firm ROY (a Mano, Magnolia Dogpatch, the stunning new Velvet 48 in Burlingame) created a distinct maritime theme that reaches back in time with an early 20th century aesthetic to honor Sam’s early days under original owner Sam Vella (the Hawaiian shirts that servers wear are another nod to Sam since he apparently wore them frequently). The design is much more Queen Mary than lobster shack — no nets and buoys here.\u003c/p>\n\u003cfigure id=\"attachment_133795\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg\" alt=\"Inside the revamped 99-year old Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Inside the revamped 99-year old Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, there are aged brass finishes, a distinct navy-blue and creamy white color scheme, an exposed old-growth redwood ceiling, and several art deco elements that immediately bring to mind glamorous cruise liners. One other exceedingly important addition for the patio where it isn’t always balmy: the wrap-around bench can now be heated like how car seats can be heated.\u003c/p>\n\u003cfigure id=\"attachment_133794\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133794\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg\" alt=\"The bar at Sam's Anchor Cafe in Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Sam's Anchor Cafe in Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flaherty’s day job is as Head of Operations at Preserve Partners, a private real estate investment firm, and Tate is Head of Development there, as well. By virtue of that corporate background, plus being run by a large restaurant operations firm like \u003ca href=\"http://moanarestaurantgroup.com\">Moana\u003c/a>, plus being in a very tourist-friendly location, it’s understandable that diners might be skeptical of Sam’s and think of it as another high volume waterfront property that focuses on margins and glittery views over the cuisine. Sure, the views of Angel Island and the San Francisco skyline in the horizon will always be the focus for Sam’s. Luckily, like at Tony’s, the food is a worthy supporting cast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not surprisingly, fish and seafood are the heart and soul of both menus. Sure, both restaurants have a burger (and Sam’s has a fried chicken sandwich and New York steak), but let’s not get carried away about what these restaurants are really all about.\u003c/p>\n\u003cfigure id=\"attachment_133799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg\" alt=\"Tuna poke at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tuna poke at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Within that fish and seafood theme, there are a few differences between the two. Both serve a seafood stew ($26 at Tony’s; $34 at Sam’s), but only Sam’s explicitly considers theirs’ a “cioppino”. Sam’s has a tuna poke and fish ceviche (both $16) from the raw bar, while Tony’s has a marinated seafood plate ($14) and peel & eat Gulf shrimp ($18).\u003c/p>\n\u003cfigure id=\"attachment_133796\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg\" alt=\"Dungeness crab Louie at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dungeness crab Louie at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s certainly has a few playful items that reflect the laid-back, weekend-every day vibe of the outdoor deck. The $55 “Sunny and 70” is a drink bowl and a pile of Old Bay dusted fries that maybe can be considered a light meal. A $25 “hamburger and Champagne” combination isn’t necessarily a natural pairing but seems exactly like what the captains of the small yachts that tie up at Sam’s dock will want after a voyage.\u003c/p>\n\u003cp>Meanwhile, Tony’s has a few more ambitious plates that show the talent of chef Matt Shapiro. Prior to joining Hog Island in 2014, the Queens, New York native cooked at some of the Mission’s most acclaimed restaurants (Wise Sons, Walzwerk, the now-closed Schmidt’s) and it’s easy for diners to see how his careful touch subtly enhances classic waterfront preparations, like a puffy tempura-like batter for the cod and chips ($21) or a touch of anchovy to liven up linguine and clams ($22).\u003c/p>\n\u003cfigure id=\"attachment_133808\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg\" alt=\"Linguine and clams 'bagna cauda' at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Linguine and clams 'bagna cauda' at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s traffics more in the sandwich realm (rock fish sandwich for $19; chilled Maine lobster roll for $27), while Tony’s boasts a fried oyster po’boy ($17). Meanwhile, Tony’s also has Hog Island’s beloved grilled oysters coated in BBQ sauce or a jalapeño butter (four for $16).\u003c/p>\n\u003cp>The biggest similarity food-wise between the two is that both sure love offering crab in various forms. At Sam’s, there’s a crab toast with smashed avocado ($21); a Sam’s Louie’s Louie salad ($30); and a crab cake starter ($19). Tony’s has an irresistible crab and Mornay gratinée ($19) and a Dungeness crab sandwich with housemade mayonnaise ($21).\u003c/p>\n\u003cfigure id=\"attachment_133809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg\" alt=\"Seafood stew with shellfish-saffron broth at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seafood stew with shellfish-saffron broth at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both restaurants also offer noteworthy fresh fish preparations, like sand dabs with mussels and sherry cream at Sam’s ($28) or halibut surrounded by grapefruit and endive spears or black cod with Pinot Noir-braised chicories at Tony’s (these daily specials change often but usually are $28.).\u003c/p>\n\u003cp>For dessert, Sam’s leans towards Americana classics like butterscotch pudding, fried banana splits and brownie sundaes (all $8). Dessert at Tony’s is all about swirls of Straus Family Creamery soft serve ($5) with various toppings like extra virgin olive oil and sea salt ($2), or aged balsamico ($3). Not only is the soft serve always a big hit, but the creamery’s founder/CEO, Albert Straus, always dines at Tony’s on Friday nights, so they better include the beloved product from one of their most influential regulars!\u003c/p>\n\u003cfigure id=\"attachment_133805\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg\" alt=\"Straus Family Creamery soft serve with olive oil and pistachios\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Straus Family Creamery soft serve with olive oil and pistachios \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amidst the sweeping Bay Area changes, it’s as refreshing as a San Francisco Bay breeze to see that this pair of local waterfront legends are in good hands with new, caring owners. Amidst all of the rent increases and grueling traffic jams, a road trip to Tomales Bay or a ferry ride to Tiburon are reminders of what a special place the Bay Area still is. Raise a glass — and an oyster — to another 170 years for Sam’s Anchor Cafe and Tony’s.\u003c/p>\n\u003cp>\u003cb>Tony's Seafood Restaurant\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tony's+Seafood+Restaurant/@38.1474594,-122.8831022,15z/data=!4m2!3m1!1s0x0:0xb863628df7a94189?sa=X&ved=2ahUKEwiWl7T5r8LiAhWvJzQIHbDmA2kQ_BIwCnoECBAQCA\">18863 Shoreline Hwy, Marshall\u003c/a>\u003cbr>\nHours: 5-8pm Thurs, 11:30am-8pm Fri-Sun\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Sam's Anchor Cafe\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Sam's+Anchor+Cafe/@37.8731361,-122.4565925,15z/data=!4m5!3m4!1s0x0:0xf7a21a31036599c0!8m2!3d37.8731361!4d-122.4565925\">27 Main St, Tiburon\u003c/a>\u003cbr>\nHours: 11:30am-10pm Mon-Wed, 11:30am-12am Thurs-Fri, 10am-12am Sat, 10am-10pm Sun\u003c/p>\n\n",
"disqusIdentifier": "133756 https://ww2.kqed.org/bayareabites/?p=133756",
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"excerpt": "With Hog Island Oyster Co.'s taking over Tony's and a renovation of 99-year old Sam's Anchor Cafe, it's time for a North Bay waterfront dining trip.",
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"description": "With Hog Island Oyster Co.'s taking over Tony's and a renovation of 99-year old Sam's Anchor Cafe, it's time for a North Bay waterfront dining trip.",
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"headline": "Raise a Glass (and an Oyster) to Two Newly Renovated North Bay Waterfront Classics",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Trevor Felch\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith a combined 170 years of history, it’s remarkable that a certain pair of North Bay waterfront eating and drinking staples underwent major renovations for the past few months almost simultaneously and reopened within a month and a half of each other. So many diners, so many plates of oysters, so many cold beers, so many decades since both opened — and yet, \u003ca href=\"http://tonysseafoodrestaurant.com/\">Tony’s Seafood\u003c/a> in Marshall and \u003ca href=\"http://samscafe.com\">Sam’s Anchor Cafe\u003c/a> in Tiburon just happened to decide to renovate and rejuvenate themselves under new ownerships at virtually the exact same time.\u003c/p>\n\u003cp>Amidst the flurry of standbys closing and fast-casual mini-chains opening, there can be good restaurant news as well! Sam’s Anchor Cafe will celebrate its 100th birthday next year. Tony’s Seafood has anchored its home on pilings on Tomales Bay since a Croatian fisherman, Anton ‘Tony’ Konatich, founded it in 1948. Sure, with new ownership at both institutions, things have changed a bit since the first half of the 20th century. Change can be good, though, and both restaurants have simply been freshened up without losing their core personality and purpose. This is how restaurant evolution \u003ci>should\u003c/i> be and yet so rarely happens.\u003c/p>\n\u003cfigure id=\"attachment_133802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg\" alt=\"The reopened Tony's Seafood on Tomales Bay\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The reopened Tony's Seafood on Tomales Bay \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Tony’s Seafood, the new owners are Hog Island Oyster Co., the Bay Area’s preeminent producer for sustainable shellfish since it was founded by John Finger and Terry Sawyer in 1983. Of course, Hog Island’s flagship oyster “farm” and al fresco restaurant (celebrating its 30th birthday this year) is essentially Tony’s next-door neighbor along Tomales Bay’s eastern shore. It’s such a natural growth for Tony’s baton to be handed to Hog Island that some diners almost seem puzzled that the two haven’t always been connected.\u003c/p>\n\u003cfigure id=\"attachment_133804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg\" alt=\"Hog Island Oyster Co. CEO and Co-Founder John Finger\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Co. CEO and Co-Founder John Finger \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with Tony’s Seafood now in the group’s portfolio, Hog Island’s farm on Tomales Bay remains one of the great pilgrimages of Bay Area food, perched at the highest level with elite legends like Zuni Cafe, The French Laundry, Swan Oyster Depot, Chez Panisse and La Taqueria. Sitting outside with chilled rosé, dozens of oysters fresh out of the bay in front of you, salt water-tinged wind blowing around, and bright sunshine is an essential “This is Northern California” experience. But, here’s the big difference between the farm, Hog Island’s two oyster bar/restaurants at Napa’s Oxbow Market and SF’s Ferry Building, and Tony’s — the latter is a bonafide brick-and-mortar restaurant. There is no sharing the space with coffee bars, grocery kiosks, and The Slanted Door or The Kitchen Door.\u003c/p>\n\u003cfigure id=\"attachment_133801\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133801\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg\" alt=\"BBQ Hog Island Co. oysters at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BBQ Hog Island Co. oysters at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finger reached out to the Konatich family a few years ago and mentioned that he would be interested in Tony’s if they ever wanted to sell. “Tony’s has been special to us since we were starting our farm and families and working so hard that it was hard to take it all in,” Finger says, “We’d go down the road for a beer at Tony’s and all the special beauty of the area would hit us—it reminded us of how absolutely lucky we were.”\u003c/p>\n\u003cfigure id=\"attachment_133807\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg\" alt=\"The renovated Tony's Seafood in Marshall, CA\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The renovated Tony's Seafood in Marshall, CA \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After closing in January of 2018, Tony’s reopened after just over a year of renovations, or “TLC” as Finger likes to say in terms of how the restaurant had slipped towards a slight decline in various areas. It’s as fresh feeling as ever now across its 96 seats in the two indoor dining areas (the southern room has a few side-by-side seats at a counter directly looking at the water for a stunning meal with a view) and outdoors on the patio (in good weather). The kitchen was substantially upgraded, the dining areas boast a cabin-like feel from wood planks for the ceiling and floor, and the sleek blue tiled oyster bar resides by the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That latter point was a particularly big decision by the Hog Island crew because the oyster bar is, naturally, at the center of attention for the three other locations. At Tony’s, they want diners to acknowledge oysters but also know that they aren’t totally the focus this time around.\u003c/p>\n\u003cfigure id=\"attachment_133798\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg\" alt=\"Soaking up the sun at Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Soaking up the sun at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s Anchor Cafe was sold to Conor Flaherty and James Tate in 2017 and is operated by one of the powerhouse Northern California restaurant groups, Moana (Lark Creek, Joinery in Sausalito, Piatti among a dozen or so of their restaurants). Flaherty is a Tiburon native and, according to the staff, it seems like he is the Mayor of Tiburon when he strolls around the patio any given day since all the locals know him and he knows them. For the quaint village, Sam’s really is their centerpiece, and it’s great to have it still in local hands.\u003c/p>\n\u003cfigure id=\"attachment_133800\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg\" alt=\"San Francisco's skyline in the distance from Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco's skyline in the distance from Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Tony’s year-long renovation, the changes at Sam’s only took a matter of weeks. Sisters Hannah and Emily Collins of the in-demand design firm ROY (a Mano, Magnolia Dogpatch, the stunning new Velvet 48 in Burlingame) created a distinct maritime theme that reaches back in time with an early 20th century aesthetic to honor Sam’s early days under original owner Sam Vella (the Hawaiian shirts that servers wear are another nod to Sam since he apparently wore them frequently). The design is much more Queen Mary than lobster shack — no nets and buoys here.\u003c/p>\n\u003cfigure id=\"attachment_133795\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg\" alt=\"Inside the revamped 99-year old Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Inside the revamped 99-year old Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, there are aged brass finishes, a distinct navy-blue and creamy white color scheme, an exposed old-growth redwood ceiling, and several art deco elements that immediately bring to mind glamorous cruise liners. One other exceedingly important addition for the patio where it isn’t always balmy: the wrap-around bench can now be heated like how car seats can be heated.\u003c/p>\n\u003cfigure id=\"attachment_133794\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133794\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg\" alt=\"The bar at Sam's Anchor Cafe in Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Sam's Anchor Cafe in Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flaherty’s day job is as Head of Operations at Preserve Partners, a private real estate investment firm, and Tate is Head of Development there, as well. By virtue of that corporate background, plus being run by a large restaurant operations firm like \u003ca href=\"http://moanarestaurantgroup.com\">Moana\u003c/a>, plus being in a very tourist-friendly location, it’s understandable that diners might be skeptical of Sam’s and think of it as another high volume waterfront property that focuses on margins and glittery views over the cuisine. Sure, the views of Angel Island and the San Francisco skyline in the horizon will always be the focus for Sam’s. Luckily, like at Tony’s, the food is a worthy supporting cast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not surprisingly, fish and seafood are the heart and soul of both menus. Sure, both restaurants have a burger (and Sam’s has a fried chicken sandwich and New York steak), but let’s not get carried away about what these restaurants are really all about.\u003c/p>\n\u003cfigure id=\"attachment_133799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg\" alt=\"Tuna poke at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tuna poke at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Within that fish and seafood theme, there are a few differences between the two. Both serve a seafood stew ($26 at Tony’s; $34 at Sam’s), but only Sam’s explicitly considers theirs’ a “cioppino”. Sam’s has a tuna poke and fish ceviche (both $16) from the raw bar, while Tony’s has a marinated seafood plate ($14) and peel & eat Gulf shrimp ($18).\u003c/p>\n\u003cfigure id=\"attachment_133796\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg\" alt=\"Dungeness crab Louie at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dungeness crab Louie at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s certainly has a few playful items that reflect the laid-back, weekend-every day vibe of the outdoor deck. The $55 “Sunny and 70” is a drink bowl and a pile of Old Bay dusted fries that maybe can be considered a light meal. A $25 “hamburger and Champagne” combination isn’t necessarily a natural pairing but seems exactly like what the captains of the small yachts that tie up at Sam’s dock will want after a voyage.\u003c/p>\n\u003cp>Meanwhile, Tony’s has a few more ambitious plates that show the talent of chef Matt Shapiro. Prior to joining Hog Island in 2014, the Queens, New York native cooked at some of the Mission’s most acclaimed restaurants (Wise Sons, Walzwerk, the now-closed Schmidt’s) and it’s easy for diners to see how his careful touch subtly enhances classic waterfront preparations, like a puffy tempura-like batter for the cod and chips ($21) or a touch of anchovy to liven up linguine and clams ($22).\u003c/p>\n\u003cfigure id=\"attachment_133808\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg\" alt=\"Linguine and clams 'bagna cauda' at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Linguine and clams 'bagna cauda' at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s traffics more in the sandwich realm (rock fish sandwich for $19; chilled Maine lobster roll for $27), while Tony’s boasts a fried oyster po’boy ($17). Meanwhile, Tony’s also has Hog Island’s beloved grilled oysters coated in BBQ sauce or a jalapeño butter (four for $16).\u003c/p>\n\u003cp>The biggest similarity food-wise between the two is that both sure love offering crab in various forms. At Sam’s, there’s a crab toast with smashed avocado ($21); a Sam’s Louie’s Louie salad ($30); and a crab cake starter ($19). Tony’s has an irresistible crab and Mornay gratinée ($19) and a Dungeness crab sandwich with housemade mayonnaise ($21).\u003c/p>\n\u003cfigure id=\"attachment_133809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg\" alt=\"Seafood stew with shellfish-saffron broth at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seafood stew with shellfish-saffron broth at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both restaurants also offer noteworthy fresh fish preparations, like sand dabs with mussels and sherry cream at Sam’s ($28) or halibut surrounded by grapefruit and endive spears or black cod with Pinot Noir-braised chicories at Tony’s (these daily specials change often but usually are $28.).\u003c/p>\n\u003cp>For dessert, Sam’s leans towards Americana classics like butterscotch pudding, fried banana splits and brownie sundaes (all $8). Dessert at Tony’s is all about swirls of Straus Family Creamery soft serve ($5) with various toppings like extra virgin olive oil and sea salt ($2), or aged balsamico ($3). Not only is the soft serve always a big hit, but the creamery’s founder/CEO, Albert Straus, always dines at Tony’s on Friday nights, so they better include the beloved product from one of their most influential regulars!\u003c/p>\n\u003cfigure id=\"attachment_133805\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg\" alt=\"Straus Family Creamery soft serve with olive oil and pistachios\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Straus Family Creamery soft serve with olive oil and pistachios \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amidst the sweeping Bay Area changes, it’s as refreshing as a San Francisco Bay breeze to see that this pair of local waterfront legends are in good hands with new, caring owners. Amidst all of the rent increases and grueling traffic jams, a road trip to Tomales Bay or a ferry ride to Tiburon are reminders of what a special place the Bay Area still is. Raise a glass — and an oyster — to another 170 years for Sam’s Anchor Cafe and Tony’s.\u003c/p>\n\u003cp>\u003cb>Tony's Seafood Restaurant\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tony's+Seafood+Restaurant/@38.1474594,-122.8831022,15z/data=!4m2!3m1!1s0x0:0xb863628df7a94189?sa=X&ved=2ahUKEwiWl7T5r8LiAhWvJzQIHbDmA2kQ_BIwCnoECBAQCA\">18863 Shoreline Hwy, Marshall\u003c/a>\u003cbr>\nHours: 5-8pm Thurs, 11:30am-8pm Fri-Sun\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Sam's Anchor Cafe\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Sam's+Anchor+Cafe/@37.8731361,-122.4565925,15z/data=!4m5!3m4!1s0x0:0xf7a21a31036599c0!8m2!3d37.8731361!4d-122.4565925\">27 Main St, Tiburon\u003c/a>\u003cbr>\nHours: 11:30am-10pm Mon-Wed, 11:30am-12am Thurs-Fri, 10am-12am Sat, 10am-10pm Sun\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Samin Nosrat Is Making Space At The Table",
"title": "Samin Nosrat Is Making Space At The Table",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_130841,bayareabites_131646' label='More Samin Nosrat News']\u003c/p>\n\u003cp>Because of her food journalism, the food world has been well aware of Samin Nosrat for several years. But she became a household name when two things happened: First, her book \u003cem>Salt, Fat, Acid Heat: Mastering The Art of Good Cooking\u003c/em> \u003ca href=\"https://www.saveur.com/cookbook-club-review-salt-fat-acid-heat\">became a runaway bestseller last year\u003c/a>. \u003c/p>\n\u003cp>The book explored the mysteries of cooking for the home chef, and garnered just about every award a cookbook could get. In the words of Nosrat's mentor, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> (chef-owner of the legendary Berkeley restaurant Chez Panisse,) \u003cem>Salt, Fat, Acid, Heat\u003c/em> \"not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/codeswitch/2019/05/20190529_codeswitch_1230am_samin_nosrat.mp3\u003c/p>\n\u003cp>As if that weren't enough, \u003ca href=\"https://youtu.be/2oKbs4jAf7M\">Nosrat filmed a four-part docuseries with Netflix last fall\u003c/a>, and which was also called \u003cem>Salt, Fat, Acid, Heat\u003c/em>. In it, she travels to Italy to explore the importance of fat (olive oil! Parmesan!); to Japan to see salt harvested and soy and miso fermented; then to Yucatán, Mexico to see how acid, in the form of sour oranges, enhances dishes; and finally back to California to show us how heat transforms meats and vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the Netflix series, Nosrat became so well known it became hard to walk down the street or into her favorite grocery store without being stopped by fans and yes, people with questions. (So many questions!) And sometimes just thanks. She recalled the Iranian father in Oakland who thanked her for speaking to his daughters, who were Iranian and African American. \"Thank you for showing them what is possible,\" he told her.\u003c/p>\n\u003cp>Nosrat is that rare thing: a woman of color in the upper echelons of the snarky, hyper-competitive food world. Her columns appear regularly in \u003cem>The New York Times\u003c/em>, she travels the country lecturing about food and culture and doing cooking demonstrations. She is acutely aware of her unicorn status, and spends a lot of time thinking about how to push wider the door she's managed to open so she won't be the Only One in the public eye.\u003c/p>\n\u003cp>Recently she was in Los Angeles, and stopped by Shereen Marisol Meraji's home to cook and chat with Shereen and me in the backyard. Since summer's officially started, we asked her about \u003ca href=\"https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt\">Mast-o Khiar\u003c/a> and \u003ca href=\"https://cooking.nytimes.com/recipes/1020212-salad-e-shirazi-persian-cucumber-tomato-and-onion-salad?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=4\">Salad-e Shirazi\u003c/a>, a couple of Persian dishes that work well on hot days. (These came from her \u003cem>New York Times\u003c/em> article \u003ca href=\"https://www.nytimes.com/2019/05/14/dining/persian-food-recipes-samin-nosrat.html\">Samin Nosrat's Ten Essential Persian Recipes\u003c/a> — you can get the recipes without having to go behind the paywall until June 12.) Her recipes are as delicious as her laugh, which burbles into conversation often and easily.\u003c/p>\n\u003cp>Here's an excerpt from our interview. It has been edited and condensed for clarity.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Code Switch:\u003c/strong> You were born and grew up in San Diego, the child of parents who immigrated from Iran. A lot of immigrant families, wherever they're from, try to get comfortable in their new country by cooking what they ate in the old one. But American grocery stores are...American. They probably were missing a lot of stuff your mom needed when she first got here, decades ago. Did she have to forage for ingredients? Do you have to now?\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat:\u003c/strong> My mom would go everywhere she could to find the right thing, but if it didn't turn up, you know, we'd use flour tortillas instead of lavash bread to make the \u003ca href=\"https://www.saltfatacidheat.com/heat/pavo-en-escabeche\">Tahdig\u003c/a>. So I think cooking is all about being scrappy, no matter where you're from and where you are. It's using what you've got to make something good. I think immigrants in general are put into a lot more challenging situations. But I think that lead to a lot of really incredible creativity when we went to school.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Did you and your sister bring your lunch?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yeah. We had PB&J, but we also had these things called \u003cem>kotlets --\u003c/em> they're sort of like little meatloaf patties. And \u003ca href=\"https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata\">\u003cem>kuku sabzi\u003c/em>\u003c/a> -- kind of a really herby, green frittata. [My mom] also made a lot of Iranian spaghetti.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Iranian spaghetti?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yep, we call it espaghetti; it's like an Iranian fantasy of what Italian meat sauce is. It had chopped mushrooms, onions, beef (because there's no pork in Iran) and a ton of tomato sauce. And a ton of dried oregano. And she would cook it and then she would mix it and then she put it back in the pot and make tahdig out of it. So there's like a spaghetti tahdig which is really good. The pasta was absorbing the excess liquid from the sauce and it was super delicious! And for leftovers for school we would put the espaghetti in a pita pocket --double carbs!\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> So food was one way your mother held onto her culture and passed it on to you. She also spoke Farsi to you, y'all went to Persian school...\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> On \u003cem>Saturday\u003c/em>! While everyone else got to watch cartoons and hang out! But now I'm so grateful for it. I think she did such a good job — I was never ashamed I was Iranian, never embarrassed about it at all. So that was a nice thing. I did feel very different than everyone else in San Diego, though.\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg\" alt=\"Salad-E Shirazi\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Iranian? Persian? Most of us don't know the culture very well, and we don't want to offend by using the wrong word. Or are they different words for the same thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I tend to use both words, Persian and Iranian, interchangeably, but not everybody does that. To me, I feel like often we're forced to hide behind the term Persian to decide to create distance between this image of what Iranians are that has been perpetuated in the media, certainly for my entire lifetime, which is one of two things: a terrorist or [the reality show] \u003ca href=\"https://www.bravotv.com/shahs-of-sunset\">\u003cem>Shahs of Sunset\u003c/em>\u003c/a>. There's so much more! But you see one Iranian person and suddenly everyone uses that as the point of reference to know everything about your whole culture.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Talk a little bit about the pressure of identity. You kind of stand out among your food world peers, none of whom look like you.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> It's so hard. It's really hard. I mean, I think about trying my best to convey in every word and action that I'm only representing me. But it doesn't matter what I say. You know because people are gonna perceive what they want to perceive.\u003c/p>\n\u003cp>The example I always use is this joke: True diversity is not when there's the excellent black person, the excellent Iranian chef or whatever. It's when there's as much black and brown and queer mediocrity as there is white mediocrity.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> We imagine that when these recipes came out, identified as Ten Essentials, you got a lot of feedback—and clapback—from your fellow Iranians. Maybe you used an ingredient they didn't or you cooked the dish a slightly different way and how dare you? That kind of thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Most of the feedback has been positive, but there have been times when they weren't. Like my mom is in one of the episodes of Salt, Fat, Acid, Heat, and we cooked Persian rice together. It didn't turn out perfectly for many reasons, including television production is hard! My mom was on a schedule and we didn't have time to do it again. So in fact right after we took it out, I said—on camera—\"every Iranian lady in the world is going to have something to say about this!\" There was one tweet the other day where somebody was like \"Ok, she and her mother ruined the Tahdig on the show—what a waste of saffron!\"\u003c/p>\n\u003cp>I blocked him—then I unblocked him and retweeted it with a comment saying, \"Call me when \u003cem>you\u003c/em> take \u003cem>your \u003c/em>immigrant mother on camera and make a perfect tahdig!\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg\" alt=\"\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Sometimes when there's only one person from a certain background in a particular space, that pioneering person opens the door for others, so it isn't fused shut again. But some want to shut the door behind them, and be the Only One in the room.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I don't want to be the only one, but there's something special about being the only one, right? I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So that translated into my life into a lot of opportunity hoarding. My first urge when I get asked to do things is, \"Oh this is my last shot; this is mine. I'm going to say yes to this, because if you don't ask me, who are you going to get?\"\u003c/p>\n\u003cp>But you know what? I had to calm down and trust that if I say \"no\" this time, it will come around again. Or another chance will. I'll get another shot, and it actually doesn't harm me at all to help somebody else. I have just gotten so much more out of sharing than I ever have from hoarding.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/codeswitch/2019/05/30/726375712/samin-nosrat-is-making-space-at-the-table\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because of her food journalism, the food world has been well aware of Samin Nosrat for several years. But she became a household name when two things happened: First, her book \u003cem>Salt, Fat, Acid Heat: Mastering The Art of Good Cooking\u003c/em> \u003ca href=\"https://www.saveur.com/cookbook-club-review-salt-fat-acid-heat\">became a runaway bestseller last year\u003c/a>. \u003c/p>\n\u003cp>The book explored the mysteries of cooking for the home chef, and garnered just about every award a cookbook could get. In the words of Nosrat's mentor, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> (chef-owner of the legendary Berkeley restaurant Chez Panisse,) \u003cem>Salt, Fat, Acid, Heat\u003c/em> \"not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As if that weren't enough, \u003ca href=\"https://youtu.be/2oKbs4jAf7M\">Nosrat filmed a four-part docuseries with Netflix last fall\u003c/a>, and which was also called \u003cem>Salt, Fat, Acid, Heat\u003c/em>. In it, she travels to Italy to explore the importance of fat (olive oil! Parmesan!); to Japan to see salt harvested and soy and miso fermented; then to Yucatán, Mexico to see how acid, in the form of sour oranges, enhances dishes; and finally back to California to show us how heat transforms meats and vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the Netflix series, Nosrat became so well known it became hard to walk down the street or into her favorite grocery store without being stopped by fans and yes, people with questions. (So many questions!) And sometimes just thanks. She recalled the Iranian father in Oakland who thanked her for speaking to his daughters, who were Iranian and African American. \"Thank you for showing them what is possible,\" he told her.\u003c/p>\n\u003cp>Nosrat is that rare thing: a woman of color in the upper echelons of the snarky, hyper-competitive food world. Her columns appear regularly in \u003cem>The New York Times\u003c/em>, she travels the country lecturing about food and culture and doing cooking demonstrations. She is acutely aware of her unicorn status, and spends a lot of time thinking about how to push wider the door she's managed to open so she won't be the Only One in the public eye.\u003c/p>\n\u003cp>Recently she was in Los Angeles, and stopped by Shereen Marisol Meraji's home to cook and chat with Shereen and me in the backyard. Since summer's officially started, we asked her about \u003ca href=\"https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt\">Mast-o Khiar\u003c/a> and \u003ca href=\"https://cooking.nytimes.com/recipes/1020212-salad-e-shirazi-persian-cucumber-tomato-and-onion-salad?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=4\">Salad-e Shirazi\u003c/a>, a couple of Persian dishes that work well on hot days. (These came from her \u003cem>New York Times\u003c/em> article \u003ca href=\"https://www.nytimes.com/2019/05/14/dining/persian-food-recipes-samin-nosrat.html\">Samin Nosrat's Ten Essential Persian Recipes\u003c/a> — you can get the recipes without having to go behind the paywall until June 12.) Her recipes are as delicious as her laugh, which burbles into conversation often and easily.\u003c/p>\n\u003cp>Here's an excerpt from our interview. It has been edited and condensed for clarity.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Code Switch:\u003c/strong> You were born and grew up in San Diego, the child of parents who immigrated from Iran. A lot of immigrant families, wherever they're from, try to get comfortable in their new country by cooking what they ate in the old one. But American grocery stores are...American. They probably were missing a lot of stuff your mom needed when she first got here, decades ago. Did she have to forage for ingredients? Do you have to now?\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat:\u003c/strong> My mom would go everywhere she could to find the right thing, but if it didn't turn up, you know, we'd use flour tortillas instead of lavash bread to make the \u003ca href=\"https://www.saltfatacidheat.com/heat/pavo-en-escabeche\">Tahdig\u003c/a>. So I think cooking is all about being scrappy, no matter where you're from and where you are. It's using what you've got to make something good. I think immigrants in general are put into a lot more challenging situations. But I think that lead to a lot of really incredible creativity when we went to school.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Did you and your sister bring your lunch?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yeah. We had PB&J, but we also had these things called \u003cem>kotlets --\u003c/em> they're sort of like little meatloaf patties. And \u003ca href=\"https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata\">\u003cem>kuku sabzi\u003c/em>\u003c/a> -- kind of a really herby, green frittata. [My mom] also made a lot of Iranian spaghetti.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Iranian spaghetti?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yep, we call it espaghetti; it's like an Iranian fantasy of what Italian meat sauce is. It had chopped mushrooms, onions, beef (because there's no pork in Iran) and a ton of tomato sauce. And a ton of dried oregano. And she would cook it and then she would mix it and then she put it back in the pot and make tahdig out of it. So there's like a spaghetti tahdig which is really good. The pasta was absorbing the excess liquid from the sauce and it was super delicious! And for leftovers for school we would put the espaghetti in a pita pocket --double carbs!\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> So food was one way your mother held onto her culture and passed it on to you. She also spoke Farsi to you, y'all went to Persian school...\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> On \u003cem>Saturday\u003c/em>! While everyone else got to watch cartoons and hang out! But now I'm so grateful for it. I think she did such a good job — I was never ashamed I was Iranian, never embarrassed about it at all. So that was a nice thing. I did feel very different than everyone else in San Diego, though.\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg\" alt=\"Salad-E Shirazi\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Iranian? Persian? Most of us don't know the culture very well, and we don't want to offend by using the wrong word. Or are they different words for the same thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I tend to use both words, Persian and Iranian, interchangeably, but not everybody does that. To me, I feel like often we're forced to hide behind the term Persian to decide to create distance between this image of what Iranians are that has been perpetuated in the media, certainly for my entire lifetime, which is one of two things: a terrorist or [the reality show] \u003ca href=\"https://www.bravotv.com/shahs-of-sunset\">\u003cem>Shahs of Sunset\u003c/em>\u003c/a>. There's so much more! But you see one Iranian person and suddenly everyone uses that as the point of reference to know everything about your whole culture.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Talk a little bit about the pressure of identity. You kind of stand out among your food world peers, none of whom look like you.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> It's so hard. It's really hard. I mean, I think about trying my best to convey in every word and action that I'm only representing me. But it doesn't matter what I say. You know because people are gonna perceive what they want to perceive.\u003c/p>\n\u003cp>The example I always use is this joke: True diversity is not when there's the excellent black person, the excellent Iranian chef or whatever. It's when there's as much black and brown and queer mediocrity as there is white mediocrity.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> We imagine that when these recipes came out, identified as Ten Essentials, you got a lot of feedback—and clapback—from your fellow Iranians. Maybe you used an ingredient they didn't or you cooked the dish a slightly different way and how dare you? That kind of thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Most of the feedback has been positive, but there have been times when they weren't. Like my mom is in one of the episodes of Salt, Fat, Acid, Heat, and we cooked Persian rice together. It didn't turn out perfectly for many reasons, including television production is hard! My mom was on a schedule and we didn't have time to do it again. So in fact right after we took it out, I said—on camera—\"every Iranian lady in the world is going to have something to say about this!\" There was one tweet the other day where somebody was like \"Ok, she and her mother ruined the Tahdig on the show—what a waste of saffron!\"\u003c/p>\n\u003cp>I blocked him—then I unblocked him and retweeted it with a comment saying, \"Call me when \u003cem>you\u003c/em> take \u003cem>your \u003c/em>immigrant mother on camera and make a perfect tahdig!\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg\" alt=\"\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Sometimes when there's only one person from a certain background in a particular space, that pioneering person opens the door for others, so it isn't fused shut again. But some want to shut the door behind them, and be the Only One in the room.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I don't want to be the only one, but there's something special about being the only one, right? I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So that translated into my life into a lot of opportunity hoarding. My first urge when I get asked to do things is, \"Oh this is my last shot; this is mine. I'm going to say yes to this, because if you don't ask me, who are you going to get?\"\u003c/p>\n\u003cp>But you know what? I had to calm down and trust that if I say \"no\" this time, it will come around again. Or another chance will. I'll get another shot, and it actually doesn't harm me at all to help somebody else. I have just gotten so much more out of sharing than I ever have from hoarding.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu",
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"content": "\u003cp>[aside postID='bayareabites_31076' label='More Bi-Rite from the Archives']\u003cbr>\n\u003ca href=\"https://sf.eater.com/2019/2/25/18240483/bi-rite-creamery-closing-temporary-ice-cream-truck\">In March 2019\u003c/a>, \u003ca href=\"https://biritemarket.com/creamery/\">Bi-Rite Creamery\u003c/a> (and their neighbor \u003ca href=\"https://www.namusf.com/\">Namu Gaji\u003c/a>, which shares the building with them) began a mandatory seismic retrofit. During the close, loyal customers could find their solar-powered Bi-Rite ice cream truck parked at 18th St. but, good news, the Creamery is reopening on\u003cstrong> June 1st!\u003c/strong>\u003c/p>\n\u003cp>You’ll find that things look a little different because the Creamery also took the break as an opportunity to completely renovate the interior and exterior of the shop. The scant seating provided before has expanded, there is a new ice cream-inspired mural, and they even added new housemade treats to the menu.\u003c/p>\n\u003cfigure id=\"attachment_133763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg\" alt=\"Bi-Rite Creamery's new exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's new exterior \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In the spirit of the Bi-Rite Family of Businesses, we’ve always set out for the Creamery to be a community gathering place,” said Anne Walker, a partner at Bi-Rite Creamery, “With this new design, we’ve opened up the interior to the hustle and bustle of 18th Street.”\u003c/p>\n\u003cfigure id=\"attachment_133764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg\" alt=\"Bi-Rite Creamery's vibrant new ice cream-inspired mural\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's vibrant new ice cream-inspired mural \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To celebrate their new makeover, they're throwing a Grand Reopening Weekend Celebration on \u003cstrong>June 1st & 2nd (11am-10pm\u003c/strong> \u003cstrong>both days)\u003c/strong>. During the celebration, they will provide visitors with special offers (like the chance to win Bi-Rite Creamery scoops for a whole year).\u003c/p>\n\u003cp>Now, the menu.\u003c/p>\n\u003cfigure id=\"attachment_133765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg\" alt=\"The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-133765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Creamery’s new roster includes Soft Serve Stuffed Donuts (you read that correctly!) featuring brioche donuts from \u003ca href=\"http://mrholmesbakehouse.com/locations/SF\">Mr. Holmes Bakehouse\u003c/a> filled with vanilla soft serve. Each donut you order is paired with your choice of dipping sauce: dark chocolate hot fudge, salted caramel, strawberry basil sauce, and coffee and cream (made with \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee\u003c/a>).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’re obviously pretty excited about the donuts, but other lovely additions include new ice cream bar flavors and new vegan flavors! The \u003cstrong>first 100 guests\u003c/strong> on Sunday will get a complimentary Ice Cream Bar: Vanilla Dark Chocolate with Puffed Quinoa, Balsamic Strawberry White Chocolate with Graham Cracker Crumble, or Chocolate Dark Chocolate with Rainbow Sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_133766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg\" alt=\"The first 100 guests on June 2 will get a complimentary Ice Cream Bar.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first 100 guests on June 2 will get a complimentary Ice Cream Bar. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bi-Rite Creamery currently offers two vegan flavors: Chocolate Coconut and a Seasonal Sorbet. The new vegan flavors are Huckleberry Banana (housemade Oregon huckleberry jam and fresh, organic bananas churned with creamy oat milk and swirled with more huckleberry jam), Cinnamon Maple Oat Crunch (cinnamon and oat milk are churned with a dark maple syrup and a housemade, vegan, oat crumble) and Balsamic Strawberry Coconut (balsamic roasted, organic strawberries mixed with coconut milk).\u003c/p>\n\u003cp>Kris Hoogerhyde, partner and pastry chef at the Creamery, is excited about the new look and flavors, saying, “Since opening the Creamery in 2006, we’ve taken great pride in staying true to our initial vision: to make housemade, small batch, organic ice cream in nostalgic flavors with a twist. 13 years later, we’re continuing to do just that in a beautiful and inviting space that allows us to bring even more delicious ice cream and novelties to our guests.”\u003c/p>\n\u003cfigure id=\"attachment_133768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg\" alt=\"Bi-Rite Creamery's Kris ready to scoop gelato\" width=\"1920\" height=\"2687\" class=\"size-full wp-image-133768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-800x1120.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-768x1075.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-1020x1427.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-857x1200.jpg 857w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Kris ready to scoop gelato \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>During the celebration weekend, 5% of all Creamery sales will go to Bi-Rite’s longtime community partner, \u003ca href=\"https://mhs-sfusd-ca.schoolloop.com/pf4/cms2/view_page?d=x&group_id=1535605834748&vdid=i56e1yfoi2ee\">Mission High School’s Urban Agriculture program\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://sf.eater.com/2019/2/25/18240483/bi-rite-creamery-closing-temporary-ice-cream-truck\">In March 2019\u003c/a>, \u003ca href=\"https://biritemarket.com/creamery/\">Bi-Rite Creamery\u003c/a> (and their neighbor \u003ca href=\"https://www.namusf.com/\">Namu Gaji\u003c/a>, which shares the building with them) began a mandatory seismic retrofit. During the close, loyal customers could find their solar-powered Bi-Rite ice cream truck parked at 18th St. but, good news, the Creamery is reopening on\u003cstrong> June 1st!\u003c/strong>\u003c/p>\n\u003cp>You’ll find that things look a little different because the Creamery also took the break as an opportunity to completely renovate the interior and exterior of the shop. The scant seating provided before has expanded, there is a new ice cream-inspired mural, and they even added new housemade treats to the menu.\u003c/p>\n\u003cfigure id=\"attachment_133763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg\" alt=\"Bi-Rite Creamery's new exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's new exterior \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In the spirit of the Bi-Rite Family of Businesses, we’ve always set out for the Creamery to be a community gathering place,” said Anne Walker, a partner at Bi-Rite Creamery, “With this new design, we’ve opened up the interior to the hustle and bustle of 18th Street.”\u003c/p>\n\u003cfigure id=\"attachment_133764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg\" alt=\"Bi-Rite Creamery's vibrant new ice cream-inspired mural\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's vibrant new ice cream-inspired mural \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To celebrate their new makeover, they're throwing a Grand Reopening Weekend Celebration on \u003cstrong>June 1st & 2nd (11am-10pm\u003c/strong> \u003cstrong>both days)\u003c/strong>. During the celebration, they will provide visitors with special offers (like the chance to win Bi-Rite Creamery scoops for a whole year).\u003c/p>\n\u003cp>Now, the menu.\u003c/p>\n\u003cfigure id=\"attachment_133765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg\" alt=\"The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-133765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Creamery’s new roster includes Soft Serve Stuffed Donuts (you read that correctly!) featuring brioche donuts from \u003ca href=\"http://mrholmesbakehouse.com/locations/SF\">Mr. Holmes Bakehouse\u003c/a> filled with vanilla soft serve. Each donut you order is paired with your choice of dipping sauce: dark chocolate hot fudge, salted caramel, strawberry basil sauce, and coffee and cream (made with \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’re obviously pretty excited about the donuts, but other lovely additions include new ice cream bar flavors and new vegan flavors! The \u003cstrong>first 100 guests\u003c/strong> on Sunday will get a complimentary Ice Cream Bar: Vanilla Dark Chocolate with Puffed Quinoa, Balsamic Strawberry White Chocolate with Graham Cracker Crumble, or Chocolate Dark Chocolate with Rainbow Sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_133766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg\" alt=\"The first 100 guests on June 2 will get a complimentary Ice Cream Bar.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first 100 guests on June 2 will get a complimentary Ice Cream Bar. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bi-Rite Creamery currently offers two vegan flavors: Chocolate Coconut and a Seasonal Sorbet. The new vegan flavors are Huckleberry Banana (housemade Oregon huckleberry jam and fresh, organic bananas churned with creamy oat milk and swirled with more huckleberry jam), Cinnamon Maple Oat Crunch (cinnamon and oat milk are churned with a dark maple syrup and a housemade, vegan, oat crumble) and Balsamic Strawberry Coconut (balsamic roasted, organic strawberries mixed with coconut milk).\u003c/p>\n\u003cp>Kris Hoogerhyde, partner and pastry chef at the Creamery, is excited about the new look and flavors, saying, “Since opening the Creamery in 2006, we’ve taken great pride in staying true to our initial vision: to make housemade, small batch, organic ice cream in nostalgic flavors with a twist. 13 years later, we’re continuing to do just that in a beautiful and inviting space that allows us to bring even more delicious ice cream and novelties to our guests.”\u003c/p>\n\u003cfigure id=\"attachment_133768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg\" alt=\"Bi-Rite Creamery's Kris ready to scoop gelato\" width=\"1920\" height=\"2687\" class=\"size-full wp-image-133768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-800x1120.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-768x1075.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-1020x1427.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-857x1200.jpg 857w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Kris ready to scoop gelato \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>During the celebration weekend, 5% of all Creamery sales will go to Bi-Rite’s longtime community partner, \u003ca href=\"https://mhs-sfusd-ca.schoolloop.com/pf4/cms2/view_page?d=x&group_id=1535605834748&vdid=i56e1yfoi2ee\">Mission High School’s Urban Agriculture program\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List",
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"content": "\u003cp>[aside postID='news_11709433' label='More Michelin News']\u003c/p>\n\u003cp>Today, Michelin released their list of Bib Gourmand establishments in the very first \u003ca href=\"https://michelinmedia.com/pages/blog/detail/article/c0/a852/\">Michelin Guide California\u003c/a>. Made up of 151 restaurants from all over California, the list covers 36 different types of cuisine, and the restaurants are all affordable (depending on your budget). Michelin's Bib Gourmand restaurants are all \"restaurants that serve high-quality meals which include two courses and a glass of wine or dessert for $40 or less\".\u003c/p>\n\u003cp>A few \u003ca href=\"https://www.kqed.org/checkplease\">Check, Please! Bay Area restaurants\u003c/a>—featured in the past or coming up this season—made it onto the list, like Pausa, Z & Y Restaurant and more. Diners might not be too surprised to see other much talked about names picked out like Thomas Keller's La Calenda (an inspector praised it saying \"The chef’s Oaxacan upbringing shines through in regional Mexican cuisine\") and Nyum Bai (owner Nite Yun was nominated for a James Beard Award, was a 2018 Eater Young Gun and her restaurant made it onto Bon Appetit's Hot Ten list).\u003c/p>\n\u003cp>See the full list of Bay Area restaurants who made the cut below (the new additions are bolded). You can read the inspectors' notes from their visit on \u003ca href=\"https://michelinmedia.com/\">Michelin's website\u003c/a>, but you can also rewatch our guests' reviews for some of these restaurants on Check, Please! Bay Area. If they appeared on the show, we linked to the respective episode or written review.\u003c/p>\n\u003cp>\u003cb>NOTE:\u003c/b> Restaurants who earn a Bib Gourmand are not eligible for a star in the same year, so any of the restaurants you see below \u003cb>will not\u003c/b> be getting any Michelin stars in 2019.\u003c/p>\n\u003cul>\n\u003cli>Anchor Oyster Bar // San Francisco, Castro\u003ca href=\"https://www.youtube.com/watch?v=eg26S7hNhs8\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>A16 // San Francisco, Marina\u003c/li>\n\u003cli>Backyard // Sonoma County, Forestville\u003c/li>\n\u003cli>Bistro Aix // San Francisco, Marina\u003c/li>\n\u003cli>Bravas // Sonoma County, Healdsburg\u003c/li>\n\u003cli>Bywater (The) // South Bay, Los Gatos\u003c/li>\n\u003cli>\u003cstrong>Canon // Sacramento\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Chalkboard // Sonoma County, Healdsburg\u003c/strong>\u003c/li>\n\u003cli>China Village // East Bay, Albany \u003ca href=\"https://www.kqed.org/checkplease/175/china-village-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ciccio // Napa Valley, Yountville\u003c/li>\n\u003cli>Comal // East Bay, Berkeley\u003c/li>\n\u003cli>Cook St. Helena // Napa Valley, St. Helena\u003c/li>\n\u003cli>Coqueta // San Francisco, Financial District\u003c/li>\n\u003cli>Corso // East Bay, Berkeley\u003c/li>\n\u003cli>Cotogna // San Francisco, North Beach\u003c/li>\n\u003cli>Delfina // San Francisco, Mission\u003c/li>\n\u003cli>Del Popolo // San Francisco, Financial District\u003c/li>\n\u003cli>Diavola // Sonoma County, Geyserville\u003c/li>\n\u003cli>Dosa // San Francisco, Marina\u003c/li>\n\u003cli>Dyafa // East Bay, Oakland\u003c/li>\n\u003cli>El Molino Central // Sonoma \u003ca href=\"https://www.kqed.org/checkplease/18232/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmhouse Kitchen Thai // San Francisco, Mission \u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmstead // Napa Valley, St. Helena \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/25/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen/\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Frank Fat’s // Sacramento\u003c/strong>\u003c/li>\n\u003cli>Glen Ellen Star // Sonoma County, Glen Ellen \u003ca href=\"https://www.kqed.org/checkplease/18458/check-please-bay-area-reviews-rustys-southern-jupiter-glen-ellen-star\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Grace’s Table // Napa Valley, Napa\u003c/li>\n\u003cli>Gran Electrica // Napa Valley, Napa\u003c/li>\n\u003cli>Great China // East Bay, Berkeley\u003c/li>\n\u003cli>\u003cstrong>Harborview // San Francisco, Financial District\u003c/strong>\u003c/li>\n\u003cli>Insalata's // Marin, San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/38/insalatas-reviews\">\u003cstrong> (Read the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ippuku // East Bay, Berkeley\u003c/li>\n\u003cli>Izakaya Rintaro // San Francisco, Mission\u003c/li>\n\u003cli>Kokkari Estiatorio // San Francisco, North Beach (\u003cstrong>CPBA alum)\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>La Calenda // Napa Valley\u003c/strong>\u003c/li>\n\u003cli>Lai Hong Lounge // San Francisco, North Beach\u003c/li>\n\u003cli>Luna Mexican Kitchen // South Bay, San Jose\u003c/li>\n\u003cli>Millennium // East Bay, Oakland\u003c/li>\n\u003cli>\u003cstrong>Mother // Sacramento\u003c/strong>\u003c/li>\n\u003cli>M.Y. China // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/10957/m-y-china-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Nopalito // San Francisco, Civic Center\u003c/li>\n\u003cli>Nyum Bai // East Bay, Oakland\u003c/li>\n\u003cli>Oenotri // Napa Valley, Napa\u003c/li>\n\u003cli>Okane // San Francisco, SoMa\u003c/li>\n\u003cli>Orchard City Kitchen // South Bay, Campbell\u003c/li>\n\u003cli>Pausa // Peninsula, San Mateo \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Pig in a Pickle // Marin, Corte Madera\u003c/strong>\u003c/li>\n\u003cli>Playa // Marin, Mill Valley\u003c/li>\n\u003cli>Poggio // Marin, Sausalito \u003ca href=\"https://www.youtube.com/watch?v=344bXW7uxyQ\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ramen Gaijin // Sonoma County, Sebastopol \u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Redd Wood // Napa Valley, Yountville\u003c/li>\n\u003cli>Risibisi // Sonoma County, Petaluma \u003ca href=\"https://www.kqed.org/checkplease/5125/risibisi-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Royal Feast // Peninsula, Millbrae\u003c/li>\n\u003cli>Sichuan Home // San Francisco, Richmond & Sunset\u003c/li>\n\u003cli>1601 Bar & Kitchen // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/17525/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Soba Ichi // East Bay, Oakland\u003c/li>\n\u003cli>Sociale // San Francisco, Marina\u003ca href=\"https://www.youtube.com/watch?v=GtQekPwuI4k\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Starbelly // San Francisco, Castro\u003c/li>\n\u003cli>\u003cstrong>Stockhome // Sonoma County\u003c/strong>\u003c/li>\n\u003cli>Sushi Ran // Marin, Sausalito\u003c/li>\n\u003cli>Teni East Kitchen // East Bay, Oakland\u003c/li>\n\u003cli>Thai House // East Bay, Danville\u003c/li>\n\u003cli>Trestle // San Francisco, Financial District\u003c/li>\n\u003cli>Tsubasa // San Francisco, Civic Center\u003c/li>\n\u003cli>Vesta // Peninsula, Redwood City\u003c/li>\n\u003cli>Village Sake // Marin, Fairfax\u003c/li>\n\u003cli>wonderful // Peninsula, Millbrae\u003c/li>\n\u003cli>Wood Tavern // East Bay, Oakland \u003ca href=\"https://www.kqed.org/checkplease/9479/wood-tavern-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cb>YAFA // Monterey, Carmel-by-the-Sea\u003c/b>\u003c/li>\n\u003cli>Yank Sing // San Francisco, SoMa\u003c/li>\n\u003cli>\u003cstrong>Z & Y Bistro // San Francisco, Nob Hill\u003c/strong>\u003c/li>\n\u003cli>Z & Y // San Francisco, Nob Hill \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Zero Zero // San Francisco, SoMa\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, Michelin released their list of Bib Gourmand establishments in the very first \u003ca href=\"https://michelinmedia.com/pages/blog/detail/article/c0/a852/\">Michelin Guide California\u003c/a>. Made up of 151 restaurants from all over California, the list covers 36 different types of cuisine, and the restaurants are all affordable (depending on your budget). Michelin's Bib Gourmand restaurants are all \"restaurants that serve high-quality meals which include two courses and a glass of wine or dessert for $40 or less\".\u003c/p>\n\u003cp>A few \u003ca href=\"https://www.kqed.org/checkplease\">Check, Please! Bay Area restaurants\u003c/a>—featured in the past or coming up this season—made it onto the list, like Pausa, Z & Y Restaurant and more. Diners might not be too surprised to see other much talked about names picked out like Thomas Keller's La Calenda (an inspector praised it saying \"The chef’s Oaxacan upbringing shines through in regional Mexican cuisine\") and Nyum Bai (owner Nite Yun was nominated for a James Beard Award, was a 2018 Eater Young Gun and her restaurant made it onto Bon Appetit's Hot Ten list).\u003c/p>\n\u003cp>See the full list of Bay Area restaurants who made the cut below (the new additions are bolded). You can read the inspectors' notes from their visit on \u003ca href=\"https://michelinmedia.com/\">Michelin's website\u003c/a>, but you can also rewatch our guests' reviews for some of these restaurants on Check, Please! Bay Area. If they appeared on the show, we linked to the respective episode or written review.\u003c/p>\n\u003cp>\u003cb>NOTE:\u003c/b> Restaurants who earn a Bib Gourmand are not eligible for a star in the same year, so any of the restaurants you see below \u003cb>will not\u003c/b> be getting any Michelin stars in 2019.\u003c/p>\n\u003cul>\n\u003cli>Anchor Oyster Bar // San Francisco, Castro\u003ca href=\"https://www.youtube.com/watch?v=eg26S7hNhs8\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>A16 // San Francisco, Marina\u003c/li>\n\u003cli>Backyard // Sonoma County, Forestville\u003c/li>\n\u003cli>Bistro Aix // San Francisco, Marina\u003c/li>\n\u003cli>Bravas // Sonoma County, Healdsburg\u003c/li>\n\u003cli>Bywater (The) // South Bay, Los Gatos\u003c/li>\n\u003cli>\u003cstrong>Canon // Sacramento\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Chalkboard // Sonoma County, Healdsburg\u003c/strong>\u003c/li>\n\u003cli>China Village // East Bay, Albany \u003ca href=\"https://www.kqed.org/checkplease/175/china-village-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ciccio // Napa Valley, Yountville\u003c/li>\n\u003cli>Comal // East Bay, Berkeley\u003c/li>\n\u003cli>Cook St. Helena // Napa Valley, St. Helena\u003c/li>\n\u003cli>Coqueta // San Francisco, Financial District\u003c/li>\n\u003cli>Corso // East Bay, Berkeley\u003c/li>\n\u003cli>Cotogna // San Francisco, North Beach\u003c/li>\n\u003cli>Delfina // San Francisco, Mission\u003c/li>\n\u003cli>Del Popolo // San Francisco, Financial District\u003c/li>\n\u003cli>Diavola // Sonoma County, Geyserville\u003c/li>\n\u003cli>Dosa // San Francisco, Marina\u003c/li>\n\u003cli>Dyafa // East Bay, Oakland\u003c/li>\n\u003cli>El Molino Central // Sonoma \u003ca href=\"https://www.kqed.org/checkplease/18232/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmhouse Kitchen Thai // San Francisco, Mission \u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmstead // Napa Valley, St. Helena \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/25/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen/\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Frank Fat’s // Sacramento\u003c/strong>\u003c/li>\n\u003cli>Glen Ellen Star // Sonoma County, Glen Ellen \u003ca href=\"https://www.kqed.org/checkplease/18458/check-please-bay-area-reviews-rustys-southern-jupiter-glen-ellen-star\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Grace’s Table // Napa Valley, Napa\u003c/li>\n\u003cli>Gran Electrica // Napa Valley, Napa\u003c/li>\n\u003cli>Great China // East Bay, Berkeley\u003c/li>\n\u003cli>\u003cstrong>Harborview // San Francisco, Financial District\u003c/strong>\u003c/li>\n\u003cli>Insalata's // Marin, San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/38/insalatas-reviews\">\u003cstrong> (Read the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ippuku // East Bay, Berkeley\u003c/li>\n\u003cli>Izakaya Rintaro // San Francisco, Mission\u003c/li>\n\u003cli>Kokkari Estiatorio // San Francisco, North Beach (\u003cstrong>CPBA alum)\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>La Calenda // Napa Valley\u003c/strong>\u003c/li>\n\u003cli>Lai Hong Lounge // San Francisco, North Beach\u003c/li>\n\u003cli>Luna Mexican Kitchen // South Bay, San Jose\u003c/li>\n\u003cli>Millennium // East Bay, Oakland\u003c/li>\n\u003cli>\u003cstrong>Mother // Sacramento\u003c/strong>\u003c/li>\n\u003cli>M.Y. China // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/10957/m-y-china-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Nopalito // San Francisco, Civic Center\u003c/li>\n\u003cli>Nyum Bai // East Bay, Oakland\u003c/li>\n\u003cli>Oenotri // Napa Valley, Napa\u003c/li>\n\u003cli>Okane // San Francisco, SoMa\u003c/li>\n\u003cli>Orchard City Kitchen // South Bay, Campbell\u003c/li>\n\u003cli>Pausa // Peninsula, San Mateo \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Pig in a Pickle // Marin, Corte Madera\u003c/strong>\u003c/li>\n\u003cli>Playa // Marin, Mill Valley\u003c/li>\n\u003cli>Poggio // Marin, Sausalito \u003ca href=\"https://www.youtube.com/watch?v=344bXW7uxyQ\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ramen Gaijin // Sonoma County, Sebastopol \u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Redd Wood // Napa Valley, Yountville\u003c/li>\n\u003cli>Risibisi // Sonoma County, Petaluma \u003ca href=\"https://www.kqed.org/checkplease/5125/risibisi-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Royal Feast // Peninsula, Millbrae\u003c/li>\n\u003cli>Sichuan Home // San Francisco, Richmond & Sunset\u003c/li>\n\u003cli>1601 Bar & Kitchen // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/17525/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Soba Ichi // East Bay, Oakland\u003c/li>\n\u003cli>Sociale // San Francisco, Marina\u003ca href=\"https://www.youtube.com/watch?v=GtQekPwuI4k\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Starbelly // San Francisco, Castro\u003c/li>\n\u003cli>\u003cstrong>Stockhome // Sonoma County\u003c/strong>\u003c/li>\n\u003cli>Sushi Ran // Marin, Sausalito\u003c/li>\n\u003cli>Teni East Kitchen // East Bay, Oakland\u003c/li>\n\u003cli>Thai House // East Bay, Danville\u003c/li>\n\u003cli>Trestle // San Francisco, Financial District\u003c/li>\n\u003cli>Tsubasa // San Francisco, Civic Center\u003c/li>\n\u003cli>Vesta // Peninsula, Redwood City\u003c/li>\n\u003cli>Village Sake // Marin, Fairfax\u003c/li>\n\u003cli>wonderful // Peninsula, Millbrae\u003c/li>\n\u003cli>Wood Tavern // East Bay, Oakland \u003ca href=\"https://www.kqed.org/checkplease/9479/wood-tavern-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cb>YAFA // Monterey, Carmel-by-the-Sea\u003c/b>\u003c/li>\n\u003cli>Yank Sing // San Francisco, SoMa\u003c/li>\n\u003cli>\u003cstrong>Z & Y Bistro // San Francisco, Nob Hill\u003c/strong>\u003c/li>\n\u003cli>Z & Y // San Francisco, Nob Hill \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Zero Zero // San Francisco, SoMa\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Beer Archaeologists Are Reviving Ancient Ales — With Some Strange Results",
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"content": "\u003cp>[aside postID='bayareabites_117246,bayareabites_133710' label='More Beer on Bay Area Bites']\u003c/p>\n\u003cp>The closest that Travis Rupp came to getting fired from Avery Brewing Co. in Boulder, Colo., he says, was the time he tried to make chicha. The recipe for the Peruvian corn-based beer, cobbled together from bits of pre-Incan archaeological evidence, called for chewed corn partially fermented in spit. So, Rupp's first task had been to persuade his colleagues to gather round a bucket and offer up their chompers for the cause.\u003c/p>\n\u003cp>Once he got to brewing, the corn-quinoa-spit mixture gelatinized in a stainless steel tank, creating a dense blob equivalent in volume and texture to about seven bathtubs of polenta. Oops.\u003c/p>\n\u003cp>In another go, Rupp managed to avoid the brew's gelatinous fate, but encountered a new problem when it came time to drain the tank. \"It literally turned into cement in the pipes because the corn was so finely ground,\" says Rupp. \"People were a little cranky.\"\u003c/p>\n\u003cp>These are the kinds of sticky situations that come with trying to bring ancient flavors into modern times.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A self-proclaimed beer archaeologist, Rupp has traveled the world in search of clues as to how ancient civilizations made and consumed beer. With Avery Brewing Co., he has concocted eight of them in a series called \"Ales of Antiquity.\" The brews are served in Avery's restaurant and tasting room.\u003c/p>\n\u003cp>\"The one thing that we've been really quite surprised by is not a single one of them is undrinkable,\" he says. \"Every one of them has gotten done and we're like, 'That is so weird. That is just so cool.' \"\u003c/p>\n\u003cp>There's the \u003ca href=\"https://www.averybrewing.com/beers/ragnarsdrapa\">Viking-inspired beer\u003c/a> based on information gleaned from sagas and the debris of ancient shipwrecks. It's made with juniper branches and baker's yeast, which gives it a slight but surprising whiff of banana. (Rupp regrets that he had to ferment it in regular brewing equipment rather than a more historically accurate \u003ca href=\"http://www.posbeer.org/oppaat/sahti/equipment.php\">trough\u003c/a> made from a freshly cut and hollowed out juniper tree.)\u003c/p>\n\u003cp>Another, called\u003ca href=\"https://www.averybrewing.com/beers/beershepba\"> Beersheba,\u003c/a> is based on references and artifacts primarily from Israel. It involves three types of grain and pomegranate juice, in the style of King Zimri-Lim, who, Rupp read, was known to send slaves into the mountains to get snow for his \u003ca href=\"https://www.historytoday.com/greatest-library-alexandria\">icehouse\u003c/a> so that his beer could be served cold. It's one of Rupp's personal favorites, despite smelling a little like baby spit-up and tasting like a funky fruit rollup.\u003c/p>\n\u003cp>A beer called \u003ca href=\"https://www.averybrewing.com/beers/benedictus\">Benedictus\u003c/a> came about when Rupp teamed up with a couple of Italian monks to re-create a monastic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipe/benedictus-gruit-ale/\">recipe\u003c/a> calling for wormwood and lavender and dating to A.D. 825.\u003cstrong> \u003c/strong>It smells like a spicy men's shampoo and tastes like drinking an herb garden. The Peruvian chicha, on the other hand, is sour and summery.\u003c/p>\n\u003cp>The brewery's latest is a porter meant to show what George Washington would have been swigging at Mount Vernon during his retirement years.\u003c/p>\n\u003cp>\"It's also maybe a little too drinkable, as I would attest on the first night that this got released,\" says Rupp.\u003c/p>\n\u003cp>Rupp is not alone in the world of beer archaeology. \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/\">Patrick McGovern\u003c/a> is scientific director of the Biomolecular Archaeology Project at the University of Pennsylvania Museum of Archaeology and Anthropology. The author of \u003cem>Ancient Brews: Rediscovered and Re-Created,\u003c/em> he is known as the \"Indiana Jones of Ancient Ales.\"\u003c/p>\n\u003cp>McGovern \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=147\">took a swing\u003c/a> at ancient chicha, too, with the brewery Dogfish Head in Delaware. \"We chewed the red Peruvian corn for eight hours. The insides of our mouths were pretty cut up and our jaws were aching and so on, but it worked,\" he says. The final product involved peppercorns and wild strawberries. Dogfish Head has been \u003ca href=\"https://www.dogfish.com/brewery/beer/chicha\">making chicha ever since\u003c/a>, both serving it to customers at the brewery and shipping it out.\u003c/p>\n\u003cp>The trouble with re-creating ancient brews is that it's actually an impossible task, even for McGovern, who uses techniques like mass spectrometry and gas chromatography to figure out what an ancient vessel once contained.\u003c/p>\n\u003cp>\"You don't have 100% certainty by any means,\" says McGovern. \"The basic ingredients I think we can be pretty sure of. What we don't know about is likely microorganisms, the bittering agents, or other additives that we might have missed.\"\u003c/p>\n\u003cp>In a way, we will never truly be able to taste what King Midas was drinking, or the brews of Machu Picchu. Or even something much more recent, like George Washington's favorite porter.\u003c/p>\n\u003cp>\"I can't re-create what was on the individual's clothes the day that they were producing that beer that could have fallen into it. I can't re-create the yeast that's in the air, the yeast that's in some guy's beard as he's, you know, working over a brewing vat or something like that. I'll never be able to do that,\" says Rupp. \"But I can get as close as I can. I will do my damnedest to get as close as I can.\"\u003c/p>\n\u003cp>Rupp is now gearing up to tackle a controversial question among brewers: What did the original India pale ale really taste like? He is also planning trips to investigate the brewing traditions of Kazakhstan and Uruguay and exploring whether it might be possible to resurrect a beer that sank aboard a \u003ca href=\"https://www.vasamuseet.se/en\">Swedish ship\u003c/a> almost 400 years ago.\u003c/p>\n\u003cp>Someday, just for fun and if technology will allow it, Rupp would love to resurrect ancient yeast from Antarctic ice cores and brew something with it. To McGovern, on the other hand, \"the holy grail for ancient fermented beverages would be to discover and re-create a Paleolithic alcohol beverage. There's 2 million years there — at least — in which humans are probably drinking fermented beverages, and we don't have any containers.\"\u003c/p>\n\u003cp>Rupp's path to beer archaeology started in 2010, when he finished graduate school in classical history and started lecturing part time at the University of Colorado, Boulder. \u003c/p>\n\u003cp>\"Of course, that's not going to cut it paying the bills, so I was looking for other work,\" he says. Eventually, he wound up as a bartender at Avery Brewing Co., where he now oversees research and development and the wood barrel aging program while continuing to teach classes at the university on topics such as Pompeii and ancient sports.\u003c/p>\n\u003cp>Through his escapades into beer history, Rupp has concluded that we have beer history all wrong. First off, he says, \"There's a perception that ancient or historic beers were undrinkable and crap and thick and just bleh.\"\u003c/p>\n\u003cp>But Rupp maintains that the ancients wouldn't settle for \"mundane gruel\" any more than we would.\u003c/p>\n\u003cfigure id=\"attachment_133776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/george-washington-porter-b1bbce95ec7040eed33ad79715975cb08d9e63ec-e1559065890184.jpg\" alt=\"The latest "Ale of Antiquity" was inspired by George Washington's preference for porters. Rupp says one historic account mentioned the president "drank porter and three glasses of wine and became quite boisterous by the end of the dinner."\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-133776\">\u003cfigcaption class=\"wp-caption-text\">The latest \"Ale of Antiquity\" was inspired by George Washington's preference for porters. Rupp says one historic account mentioned the president \"drank porter and three glasses of wine and became quite boisterous by the end of the dinner.\" \u003ccite>(Courtesy of Travis Rupp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We know the Egyptians didn't do that. They actually record putting fruits and things into their beer to sweeten it and to literally varietize the beer,\" he says. And the Romans were quick to trash Egyptian brews.\u003c/p>\n\u003cp>\"They really stomp all over Egyptian beer. It was the cheap stuff that if you couldn't afford anything else, that's what you drank,\" says Rupp. \"This idea of literally valuing beer based on quality? They were doing that!\"\u003c/p>\n\u003cp>McGovern agrees. \"We think that humans have been basically the same from the beginning, in that we have the same sensory organs, we have the same response to alcohol with our brains, and so we would know what we like,\" he says. Cultural and individual preferences aside, he says, there's likely a through line in what humans think makes a good drink.\u003c/p>\n\u003cp>Then, there's another assumption: If a culture's records and art don't frequently and obviously reference beer, they probably didn't make or drink it.\u003c/p>\n\u003cp>But, Rupp asks, \"How many books have you read on milk? Do you know the history of the paper clip? No.\"\u003c/p>\n\u003cp>In some seemingly beerless societies, he says, it's possible the drink was so common that it didn't seem worth writing about. Or at least, didn't seem worth writing about to the highfalutin sliver of the population that could actually write.\u003c/p>\n\u003cp>The ancient Greeks, for example, aren't widely considered to have been beer drinkers because it doesn't come up in their written records — not the way wine and olives do.\u003c/p>\n\u003cp>Scholars studying ancient Greece concluded, Rupp says, \"that they didn't necessarily know what it was because they talk about it in a very strange way or that it was relegated to 'the barbarians.' \"\u003c/p>\n\u003cp>But after a two-year scavenger hunt through records and across archaeological sites, Rupp has come to believe that the Greeks were, indeed, brewers — at least during the Bronze Age. For example, decades-old excavation reports written by archaeologists working at the prehistoric settlement of Akrotiri mention vases containing \"imperfectly ground flour,\" including bits of seed husks.\u003c/p>\n\u003cp>\"Yet they were finding it right next to vases that had perfectly ground flour,\" says Rupp. \"Well, I know what that is because I work with it every day, and that's spent grain.\"\u003c/p>\n\u003cp>Combined with \u003ca href=\"https://link.springer.com/article/10.1007/s00334-017-0661-8\">recent finds\u003c/a>, it stands to reason, then, that the ancient Greeks might have been guzzling beer just like the Egyptians, Mesopotamians, Scandinavians, Romans and Babylonians.\u003c/p>\n\u003cp>\"I'm very open to the idea that the Greeks were making beer,\" says McGovern. \"I think they were \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=143\">mixing it\u003c/a> ... with other things, too.\"\u003c/p>\n\u003cp>McGovern's \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=143\">chemical analysis\u003c/a> of remains from a tomb in central Turkey dating to about 700 B.C. showed that King Midas of Greek mythology was drinking a mixture of grape wine, barley beer and honey mead — something like a drink called \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=501\">Midas Touch\u003c/a> that McGovern concocted with Dogfish Head Brewery. In \u003cem>The\u003c/em> \u003cem>Iliad,\u003c/em> he says, a mixed beverage called \u003cem>kykeon\u003c/em> is given to soldiers injured in the battle of Troy. (As if the wine-beer-mead trio weren't enough, McGovern says there's good evidence the Greeks were topping off the mixed beverage with a sprinkling of grated cheese.)\u003c/p>\n\u003cp>And how about us? A thousand years from now, if beer archaeologists look back on our time, what beer might they assume Americans loved the most?\u003c/p>\n\u003cp>\"The craft beer industry is such a small blip on the historical radar right now,\" says Rupp. \"They're going to look at those most regularly and largely produced and it's going to be lagers, would be my guess.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/26/723983713/beer-archaeologists-are-reviving-ancient-ales-with-some-strange-results\">NPR.org.\u003c/a>\u003c/i>\u003c/p>\n\n",
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"excerpt": "From pre-Incan to Viking-inspired to a George Washington porter, these beer scientists devote their resources toward re-creating age-old flavors. And sometimes that leads to some sticky situations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The closest that Travis Rupp came to getting fired from Avery Brewing Co. in Boulder, Colo., he says, was the time he tried to make chicha. The recipe for the Peruvian corn-based beer, cobbled together from bits of pre-Incan archaeological evidence, called for chewed corn partially fermented in spit. So, Rupp's first task had been to persuade his colleagues to gather round a bucket and offer up their chompers for the cause.\u003c/p>\n\u003cp>Once he got to brewing, the corn-quinoa-spit mixture gelatinized in a stainless steel tank, creating a dense blob equivalent in volume and texture to about seven bathtubs of polenta. Oops.\u003c/p>\n\u003cp>In another go, Rupp managed to avoid the brew's gelatinous fate, but encountered a new problem when it came time to drain the tank. \"It literally turned into cement in the pipes because the corn was so finely ground,\" says Rupp. \"People were a little cranky.\"\u003c/p>\n\u003cp>These are the kinds of sticky situations that come with trying to bring ancient flavors into modern times.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A self-proclaimed beer archaeologist, Rupp has traveled the world in search of clues as to how ancient civilizations made and consumed beer. With Avery Brewing Co., he has concocted eight of them in a series called \"Ales of Antiquity.\" The brews are served in Avery's restaurant and tasting room.\u003c/p>\n\u003cp>\"The one thing that we've been really quite surprised by is not a single one of them is undrinkable,\" he says. \"Every one of them has gotten done and we're like, 'That is so weird. That is just so cool.' \"\u003c/p>\n\u003cp>There's the \u003ca href=\"https://www.averybrewing.com/beers/ragnarsdrapa\">Viking-inspired beer\u003c/a> based on information gleaned from sagas and the debris of ancient shipwrecks. It's made with juniper branches and baker's yeast, which gives it a slight but surprising whiff of banana. (Rupp regrets that he had to ferment it in regular brewing equipment rather than a more historically accurate \u003ca href=\"http://www.posbeer.org/oppaat/sahti/equipment.php\">trough\u003c/a> made from a freshly cut and hollowed out juniper tree.)\u003c/p>\n\u003cp>Another, called\u003ca href=\"https://www.averybrewing.com/beers/beershepba\"> Beersheba,\u003c/a> is based on references and artifacts primarily from Israel. It involves three types of grain and pomegranate juice, in the style of King Zimri-Lim, who, Rupp read, was known to send slaves into the mountains to get snow for his \u003ca href=\"https://www.historytoday.com/greatest-library-alexandria\">icehouse\u003c/a> so that his beer could be served cold. It's one of Rupp's personal favorites, despite smelling a little like baby spit-up and tasting like a funky fruit rollup.\u003c/p>\n\u003cp>A beer called \u003ca href=\"https://www.averybrewing.com/beers/benedictus\">Benedictus\u003c/a> came about when Rupp teamed up with a couple of Italian monks to re-create a monastic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipe/benedictus-gruit-ale/\">recipe\u003c/a> calling for wormwood and lavender and dating to A.D. 825.\u003cstrong> \u003c/strong>It smells like a spicy men's shampoo and tastes like drinking an herb garden. The Peruvian chicha, on the other hand, is sour and summery.\u003c/p>\n\u003cp>The brewery's latest is a porter meant to show what George Washington would have been swigging at Mount Vernon during his retirement years.\u003c/p>\n\u003cp>\"It's also maybe a little too drinkable, as I would attest on the first night that this got released,\" says Rupp.\u003c/p>\n\u003cp>Rupp is not alone in the world of beer archaeology. \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/\">Patrick McGovern\u003c/a> is scientific director of the Biomolecular Archaeology Project at the University of Pennsylvania Museum of Archaeology and Anthropology. The author of \u003cem>Ancient Brews: Rediscovered and Re-Created,\u003c/em> he is known as the \"Indiana Jones of Ancient Ales.\"\u003c/p>\n\u003cp>McGovern \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=147\">took a swing\u003c/a> at ancient chicha, too, with the brewery Dogfish Head in Delaware. \"We chewed the red Peruvian corn for eight hours. The insides of our mouths were pretty cut up and our jaws were aching and so on, but it worked,\" he says. The final product involved peppercorns and wild strawberries. Dogfish Head has been \u003ca href=\"https://www.dogfish.com/brewery/beer/chicha\">making chicha ever since\u003c/a>, both serving it to customers at the brewery and shipping it out.\u003c/p>\n\u003cp>The trouble with re-creating ancient brews is that it's actually an impossible task, even for McGovern, who uses techniques like mass spectrometry and gas chromatography to figure out what an ancient vessel once contained.\u003c/p>\n\u003cp>\"You don't have 100% certainty by any means,\" says McGovern. \"The basic ingredients I think we can be pretty sure of. What we don't know about is likely microorganisms, the bittering agents, or other additives that we might have missed.\"\u003c/p>\n\u003cp>In a way, we will never truly be able to taste what King Midas was drinking, or the brews of Machu Picchu. Or even something much more recent, like George Washington's favorite porter.\u003c/p>\n\u003cp>\"I can't re-create what was on the individual's clothes the day that they were producing that beer that could have fallen into it. I can't re-create the yeast that's in the air, the yeast that's in some guy's beard as he's, you know, working over a brewing vat or something like that. I'll never be able to do that,\" says Rupp. \"But I can get as close as I can. I will do my damnedest to get as close as I can.\"\u003c/p>\n\u003cp>Rupp is now gearing up to tackle a controversial question among brewers: What did the original India pale ale really taste like? He is also planning trips to investigate the brewing traditions of Kazakhstan and Uruguay and exploring whether it might be possible to resurrect a beer that sank aboard a \u003ca href=\"https://www.vasamuseet.se/en\">Swedish ship\u003c/a> almost 400 years ago.\u003c/p>\n\u003cp>Someday, just for fun and if technology will allow it, Rupp would love to resurrect ancient yeast from Antarctic ice cores and brew something with it. To McGovern, on the other hand, \"the holy grail for ancient fermented beverages would be to discover and re-create a Paleolithic alcohol beverage. There's 2 million years there — at least — in which humans are probably drinking fermented beverages, and we don't have any containers.\"\u003c/p>\n\u003cp>Rupp's path to beer archaeology started in 2010, when he finished graduate school in classical history and started lecturing part time at the University of Colorado, Boulder. \u003c/p>\n\u003cp>\"Of course, that's not going to cut it paying the bills, so I was looking for other work,\" he says. Eventually, he wound up as a bartender at Avery Brewing Co., where he now oversees research and development and the wood barrel aging program while continuing to teach classes at the university on topics such as Pompeii and ancient sports.\u003c/p>\n\u003cp>Through his escapades into beer history, Rupp has concluded that we have beer history all wrong. First off, he says, \"There's a perception that ancient or historic beers were undrinkable and crap and thick and just bleh.\"\u003c/p>\n\u003cp>But Rupp maintains that the ancients wouldn't settle for \"mundane gruel\" any more than we would.\u003c/p>\n\u003cfigure id=\"attachment_133776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/george-washington-porter-b1bbce95ec7040eed33ad79715975cb08d9e63ec-e1559065890184.jpg\" alt=\"The latest "Ale of Antiquity" was inspired by George Washington's preference for porters. Rupp says one historic account mentioned the president "drank porter and three glasses of wine and became quite boisterous by the end of the dinner."\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-133776\">\u003cfigcaption class=\"wp-caption-text\">The latest \"Ale of Antiquity\" was inspired by George Washington's preference for porters. Rupp says one historic account mentioned the president \"drank porter and three glasses of wine and became quite boisterous by the end of the dinner.\" \u003ccite>(Courtesy of Travis Rupp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We know the Egyptians didn't do that. They actually record putting fruits and things into their beer to sweeten it and to literally varietize the beer,\" he says. And the Romans were quick to trash Egyptian brews.\u003c/p>\n\u003cp>\"They really stomp all over Egyptian beer. It was the cheap stuff that if you couldn't afford anything else, that's what you drank,\" says Rupp. \"This idea of literally valuing beer based on quality? They were doing that!\"\u003c/p>\n\u003cp>McGovern agrees. \"We think that humans have been basically the same from the beginning, in that we have the same sensory organs, we have the same response to alcohol with our brains, and so we would know what we like,\" he says. Cultural and individual preferences aside, he says, there's likely a through line in what humans think makes a good drink.\u003c/p>\n\u003cp>Then, there's another assumption: If a culture's records and art don't frequently and obviously reference beer, they probably didn't make or drink it.\u003c/p>\n\u003cp>But, Rupp asks, \"How many books have you read on milk? Do you know the history of the paper clip? No.\"\u003c/p>\n\u003cp>In some seemingly beerless societies, he says, it's possible the drink was so common that it didn't seem worth writing about. Or at least, didn't seem worth writing about to the highfalutin sliver of the population that could actually write.\u003c/p>\n\u003cp>The ancient Greeks, for example, aren't widely considered to have been beer drinkers because it doesn't come up in their written records — not the way wine and olives do.\u003c/p>\n\u003cp>Scholars studying ancient Greece concluded, Rupp says, \"that they didn't necessarily know what it was because they talk about it in a very strange way or that it was relegated to 'the barbarians.' \"\u003c/p>\n\u003cp>But after a two-year scavenger hunt through records and across archaeological sites, Rupp has come to believe that the Greeks were, indeed, brewers — at least during the Bronze Age. For example, decades-old excavation reports written by archaeologists working at the prehistoric settlement of Akrotiri mention vases containing \"imperfectly ground flour,\" including bits of seed husks.\u003c/p>\n\u003cp>\"Yet they were finding it right next to vases that had perfectly ground flour,\" says Rupp. \"Well, I know what that is because I work with it every day, and that's spent grain.\"\u003c/p>\n\u003cp>Combined with \u003ca href=\"https://link.springer.com/article/10.1007/s00334-017-0661-8\">recent finds\u003c/a>, it stands to reason, then, that the ancient Greeks might have been guzzling beer just like the Egyptians, Mesopotamians, Scandinavians, Romans and Babylonians.\u003c/p>\n\u003cp>\"I'm very open to the idea that the Greeks were making beer,\" says McGovern. \"I think they were \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=143\">mixing it\u003c/a> ... with other things, too.\"\u003c/p>\n\u003cp>McGovern's \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=143\">chemical analysis\u003c/a> of remains from a tomb in central Turkey dating to about 700 B.C. showed that King Midas of Greek mythology was drinking a mixture of grape wine, barley beer and honey mead — something like a drink called \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=501\">Midas Touch\u003c/a> that McGovern concocted with Dogfish Head Brewery. In \u003cem>The\u003c/em> \u003cem>Iliad,\u003c/em> he says, a mixed beverage called \u003cem>kykeon\u003c/em> is given to soldiers injured in the battle of Troy. (As if the wine-beer-mead trio weren't enough, McGovern says there's good evidence the Greeks were topping off the mixed beverage with a sprinkling of grated cheese.)\u003c/p>\n\u003cp>And how about us? A thousand years from now, if beer archaeologists look back on our time, what beer might they assume Americans loved the most?\u003c/p>\n\u003cp>\"The craft beer industry is such a small blip on the historical radar right now,\" says Rupp. \"They're going to look at those most regularly and largely produced and it's going to be lagers, would be my guess.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/26/723983713/beer-archaeologists-are-reviving-ancient-ales-with-some-strange-results\">NPR.org.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to BottleRock Like a Pro: Tips and Tricks from a Napa Local",
"title": "How to BottleRock Like a Pro: Tips and Tricks from a Napa Local",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_133371,arts_13848210' label='More BottleRock 2019']\u003cbr>\n\u003ci>by Jess Landers\u003c/i>\u003c/p>\n\u003cp>As a Napa local, I’ve been attending the BottleRock music festival since its inception in 2013, which featured The Black Keys, Kings of Leon, and the Zac Brown Band as headliners. I’ve only missed one year—in 2017, I was on my honeymoon—and have mastered how to make the most of the festival weekend even as BottleRock continues to grow in popularity and size.\u003c/p>\n\u003cp>From where you can find free nearby parking to why you should always pack extra toilet paper, here are some of my top tips and tricks for BottleRocking like a local.\u003c/p>\n\u003ch2>Pack like a Pro\u003c/h2>\n\u003cfigure id=\"attachment_133744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg\" alt=\"BottleRock attendee with JaM Cellars balloon and wine.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">BottleRock attendee with Jam Cellars balloon and wine. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to note that BottleRock has a \u003ca href=\"https://www.bottlerocknapavalley.com/info/\">new bag policy\u003c/a> this year, which bans backpacks. As for what you should put in your bag: \u003cb>a hat and sunscreen\u003c/b> (lotion, not spray; aerosol cans are banned) will keep you protected from the sun—there is very limited shade in General Admission—and \u003cb>a jacket\u003c/b> will keep you warm at night. I can’t stress this enough: the temperature will drop significantly when the sun goes down.\u003c/p>\n\u003cp>\u003cb>Toilet paper and hand sanitizer\u003c/b> always come in handy when the porta potties inevitably run out of TP and soap. I also like to bring a \u003cstrong>portable charger\u003c/strong> to power up my phone, which always ends up dying before the headlining act from all of the photos and videos I take.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An \u003cstrong>empty stainless steel water bottle\u003c/strong> is an absolute must. It’s good for the environment and your wallet, for BottleRock has free refilling stations throughout the festival so you can keep hydrated. But \u003cstrong>the water bottle can have a dual purpose\u003c/strong>. My trick: I purchase two alcohol beverages at once, drink one, and pour the other in my water bottle to keep it cold. This saves you from having to weave through thick crowds and wait in line every time you’re ready for a drink. For this, I recommend a bottle that keeps beverages cold.\u003c/p>\n\u003ch2>Getting There\u003c/h2>\n\u003cfigure id=\"attachment_133745\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Uber.jpg\" alt=\"\" width=\"960\" height=\"636\" class=\"size-full wp-image-133745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-768x509.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many \u003ca href=\"https://www.bottlerocknapavalley.com/transportation/\">transportation options\u003c/a> available for getting to and from the festival. BottleRock is selling tickets to \u003ca href=\"https://www.eventbrite.com/e/bottlerock-bus-program-2019-tickets-52672298262\">chartered buses\u003c/a> going to and from San Francisco, Sacramento, Oakland, San Jose, Fairfield, Sonoma, Mill Valley, Palo Alto, and Santa Rosa. Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one.\u003c/p>\n\u003cp>If you’re staying in or near Napa and are close enough to bike, there is \u003cstrong>free bicycle parking\u003c/strong> (don’t forget a lock), but \u003cstrong>Napa Valley’s local \u003ca href=\"http://www.vinetransit.com/bottlerock2019\">Vine bus\u003c/a>\u003c/strong> is one of the most underrated ways to get to the festival. It’s extremely clean, efficient, and most importantly, free, plus they have extended the hours on their routes for concert goers.\u003c/p>\n\u003cp>\u003cstrong>Driving should be a last-resort option\u003c/strong>, but if you do take your own vehicle, don’t worry about shelling out the big bucks for a parking pass. \u003cstrong>It’s totally possible to find non-metered street parking on the outskirts of downtown Napa\u003c/strong>, especially earlier in the day. I like to search in the area around the St. John the Baptist Church on Caymus St. From there, it’s roughly a 15-minute walk to the gates.\u003c/p>\n\u003ch2>Getting In\u003c/h2>\n\u003cfigure id=\"attachment_133746\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg\" alt=\"\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The VIP lane at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At last year’s festival, it took me at least 30-45 minutes each day to get through the gates. The earlier you arrive, the shorter the lines will be, but unless you snagged a VIP or Platinum wristband,\u003cstrong> I suggest arriving an hour ahead of showtime\u003c/strong> for the first artist you want to see to ensure you don’t miss them.\u003c/p>\n\u003cp>There are \u003cstrong>two entrances\u003c/strong>. The main one is a bit of a free-for-all, but \u003cstrong>the side entrance on Brunel St. tends to be quicker, more civilized, and less claustrophobic\u003c/strong> (it’s a single file line, whereas everyone really just clumps together at the front entrance).\u003c/p>\n\u003cfigure id=\"attachment_133747\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IdentoGO-TSA-Pre%E2%9C%93-Fast-Pass-Lane-1024x685-1024x685.png\" alt=\"There is a fast track option for anyone enrolled in TSA Pre.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-133747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-800x535.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-768x514.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-1020x682.png 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">There is a fast track option for anyone enrolled in TSA Pre. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m hopeful that the BottleRock team has found a way to speed up the entrance process this year, but at the very least, they are offering\u003cstrong> a fast track option for anyone enrolled in TSA Pre ✓®\u003c/strong> . Find the TSA Pre ✓® RV parked on the corner of Bailey and 3rd, show your known traveler number, and they’ll give you a Fast Pass wristband to use at the main gate. You can also sign up for TSA Pre ✓® there; just bring your passport or proof of U.S. Citizenship and $85.\u003c/p>\n\u003ch2>Keep Your Friends Close\u003c/h2>\n\u003cfigure id=\"attachment_133748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg\" alt=\"Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo.\" width=\"1024\" height=\"639\" class=\"size-full wp-image-133748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-1020x637.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are tens of thousands of people at BottleRock, so it’s very easy to lose track of your friends as you separate to use the restroom, find food and drink, etc. When you return to the stage to find them, it can be nearly impossible as the crowds fill in. Moreover, \u003cstrong>cell phone service can be quite finicky\u003c/strong>.\u003c/p>\n\u003cp>Creating \u003cstrong>a totem\u003c/strong> is a great tool for keeping your group together. This consists simply of \u003cstrong>a stick and something your friends can identify tied to the top\u003c/strong>, perhaps a stuffed teddy bear or a cowboy boot. Bonus points if it lights up at night. Take turns holding the totem up throughout the festival and your friends will have a much easier time reuniting with you.\u003c/p>\n\u003ch2>Top Picks for Food & Drink\u003c/h2>\n\u003cfigure id=\"attachment_133749\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg\" alt=\"A glass of rosé in the air at BottleRock\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of rosé in the air at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The number one thing that separates BottleRock from every other music festival is its world-class \u003ca href=\"https://www.bottlerocknapavalley.com/food-and-drink/\">wine and food offerings\u003c/a>. It’s a great opportunity to experience some of the top wineries and restaurants in Napa Valley—at a fraction of the price of a full meal or bottle—so \u003cstrong>I recommend keeping it hyper-local\u003c/strong>.\u003c/p>\n\u003cp>As someone who visits these wineries and restaurants regularly, I’m providing \u003cstrong>my top BottleRock food and drink picks\u003c/strong>: for wine, get your \u003cstrong>bubbly from Schramsberg, rosé from Blackbird Vineyards, and sauvignon blanc from St. Supery\u003c/strong>. Personally, I don’t think red wine pairs great with warm festival days.\u003c/p>\n\u003cp>\u003cstrong>The Citrus Mistress from Hop Valley\u003c/strong>, an Oregon brewery, is my favorite festival refresher (find it at the Beer Bend), but if you want to keep it local, \u003cstrong>try the Hatchet from Trade Brewing\u003c/strong>, which has a taproom just a few blocks from BottleRock. As for cocktails, \u003cstrong>the Sun God from Hendrick’s Gin\u003c/strong> (with Lillet Blanc, fresh cucumber, lemon, and soda) is the definition of a porch pounder.\u003c/p>\n\u003cfigure id=\"attachment_133750\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg\" alt=\"The fried chicken sliders from Brix are a longtime BottleRock staple.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-133750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sliders from Brix are a longtime BottleRock staple. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year I will be going straight for \u003cstrong>a bucket of fried chicken from Thomas Keller’s Ad Hoc\u003c/strong> (if you haven’t had his fried chicken before, you haven’t lived). As an alternative option, \u003cstrong>the fried chicken sliders from Brix\u003c/strong> are a longtime BottleRock favorite. \u003c/p>\n\u003cfigure id=\"attachment_133753\" class=\"wp-caption aligncenter\" style=\"max-width: 966px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png\" alt=\"The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it.\" width=\"966\" height=\"622\" class=\"size-full wp-image-133753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png 966w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-800x515.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-768x495.png 768w\" sizes=\"(max-width: 966px) 100vw, 966px\">\u003cfigcaption class=\"wp-caption-text\">The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Menchi Katsu Burger from Morimoto\u003c/strong> has become a BottleRock standby, but the wait in line is worth it. Like Ad Hoc, \u003cstrong>Boon Fly is also new to the roster this year and they’re bringing their famous donuts\u003c/strong>, a perfect treat if you want something sweet. For a snack that’s both light and refreshing, \u003cstrong>head to FARM for a cup of spicy watermelon\u003c/strong>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "From where you can find free nearby parking to why you should always pack extra toilet paper, a Napa local shares her tips and tricks for BottleRock. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Jess Landers\u003c/i>\u003c/p>\n\u003cp>As a Napa local, I’ve been attending the BottleRock music festival since its inception in 2013, which featured The Black Keys, Kings of Leon, and the Zac Brown Band as headliners. I’ve only missed one year—in 2017, I was on my honeymoon—and have mastered how to make the most of the festival weekend even as BottleRock continues to grow in popularity and size.\u003c/p>\n\u003cp>From where you can find free nearby parking to why you should always pack extra toilet paper, here are some of my top tips and tricks for BottleRocking like a local.\u003c/p>\n\u003ch2>Pack like a Pro\u003c/h2>\n\u003cfigure id=\"attachment_133744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg\" alt=\"BottleRock attendee with JaM Cellars balloon and wine.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">BottleRock attendee with Jam Cellars balloon and wine. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to note that BottleRock has a \u003ca href=\"https://www.bottlerocknapavalley.com/info/\">new bag policy\u003c/a> this year, which bans backpacks. As for what you should put in your bag: \u003cb>a hat and sunscreen\u003c/b> (lotion, not spray; aerosol cans are banned) will keep you protected from the sun—there is very limited shade in General Admission—and \u003cb>a jacket\u003c/b> will keep you warm at night. I can’t stress this enough: the temperature will drop significantly when the sun goes down.\u003c/p>\n\u003cp>\u003cb>Toilet paper and hand sanitizer\u003c/b> always come in handy when the porta potties inevitably run out of TP and soap. I also like to bring a \u003cstrong>portable charger\u003c/strong> to power up my phone, which always ends up dying before the headlining act from all of the photos and videos I take.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>An \u003cstrong>empty stainless steel water bottle\u003c/strong> is an absolute must. It’s good for the environment and your wallet, for BottleRock has free refilling stations throughout the festival so you can keep hydrated. But \u003cstrong>the water bottle can have a dual purpose\u003c/strong>. My trick: I purchase two alcohol beverages at once, drink one, and pour the other in my water bottle to keep it cold. This saves you from having to weave through thick crowds and wait in line every time you’re ready for a drink. For this, I recommend a bottle that keeps beverages cold.\u003c/p>\n\u003ch2>Getting There\u003c/h2>\n\u003cfigure id=\"attachment_133745\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Uber.jpg\" alt=\"\" width=\"960\" height=\"636\" class=\"size-full wp-image-133745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-768x509.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many \u003ca href=\"https://www.bottlerocknapavalley.com/transportation/\">transportation options\u003c/a> available for getting to and from the festival. BottleRock is selling tickets to \u003ca href=\"https://www.eventbrite.com/e/bottlerock-bus-program-2019-tickets-52672298262\">chartered buses\u003c/a> going to and from San Francisco, Sacramento, Oakland, San Jose, Fairfield, Sonoma, Mill Valley, Palo Alto, and Santa Rosa. Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one.\u003c/p>\n\u003cp>If you’re staying in or near Napa and are close enough to bike, there is \u003cstrong>free bicycle parking\u003c/strong> (don’t forget a lock), but \u003cstrong>Napa Valley’s local \u003ca href=\"http://www.vinetransit.com/bottlerock2019\">Vine bus\u003c/a>\u003c/strong> is one of the most underrated ways to get to the festival. It’s extremely clean, efficient, and most importantly, free, plus they have extended the hours on their routes for concert goers.\u003c/p>\n\u003cp>\u003cstrong>Driving should be a last-resort option\u003c/strong>, but if you do take your own vehicle, don’t worry about shelling out the big bucks for a parking pass. \u003cstrong>It’s totally possible to find non-metered street parking on the outskirts of downtown Napa\u003c/strong>, especially earlier in the day. I like to search in the area around the St. John the Baptist Church on Caymus St. From there, it’s roughly a 15-minute walk to the gates.\u003c/p>\n\u003ch2>Getting In\u003c/h2>\n\u003cfigure id=\"attachment_133746\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg\" alt=\"\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The VIP lane at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At last year’s festival, it took me at least 30-45 minutes each day to get through the gates. The earlier you arrive, the shorter the lines will be, but unless you snagged a VIP or Platinum wristband,\u003cstrong> I suggest arriving an hour ahead of showtime\u003c/strong> for the first artist you want to see to ensure you don’t miss them.\u003c/p>\n\u003cp>There are \u003cstrong>two entrances\u003c/strong>. The main one is a bit of a free-for-all, but \u003cstrong>the side entrance on Brunel St. tends to be quicker, more civilized, and less claustrophobic\u003c/strong> (it’s a single file line, whereas everyone really just clumps together at the front entrance).\u003c/p>\n\u003cfigure id=\"attachment_133747\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IdentoGO-TSA-Pre%E2%9C%93-Fast-Pass-Lane-1024x685-1024x685.png\" alt=\"There is a fast track option for anyone enrolled in TSA Pre.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-133747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-800x535.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-768x514.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-1020x682.png 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">There is a fast track option for anyone enrolled in TSA Pre. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m hopeful that the BottleRock team has found a way to speed up the entrance process this year, but at the very least, they are offering\u003cstrong> a fast track option for anyone enrolled in TSA Pre ✓®\u003c/strong> . Find the TSA Pre ✓® RV parked on the corner of Bailey and 3rd, show your known traveler number, and they’ll give you a Fast Pass wristband to use at the main gate. You can also sign up for TSA Pre ✓® there; just bring your passport or proof of U.S. Citizenship and $85.\u003c/p>\n\u003ch2>Keep Your Friends Close\u003c/h2>\n\u003cfigure id=\"attachment_133748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg\" alt=\"Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo.\" width=\"1024\" height=\"639\" class=\"size-full wp-image-133748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-1020x637.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are tens of thousands of people at BottleRock, so it’s very easy to lose track of your friends as you separate to use the restroom, find food and drink, etc. When you return to the stage to find them, it can be nearly impossible as the crowds fill in. Moreover, \u003cstrong>cell phone service can be quite finicky\u003c/strong>.\u003c/p>\n\u003cp>Creating \u003cstrong>a totem\u003c/strong> is a great tool for keeping your group together. This consists simply of \u003cstrong>a stick and something your friends can identify tied to the top\u003c/strong>, perhaps a stuffed teddy bear or a cowboy boot. Bonus points if it lights up at night. Take turns holding the totem up throughout the festival and your friends will have a much easier time reuniting with you.\u003c/p>\n\u003ch2>Top Picks for Food & Drink\u003c/h2>\n\u003cfigure id=\"attachment_133749\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg\" alt=\"A glass of rosé in the air at BottleRock\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of rosé in the air at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The number one thing that separates BottleRock from every other music festival is its world-class \u003ca href=\"https://www.bottlerocknapavalley.com/food-and-drink/\">wine and food offerings\u003c/a>. It’s a great opportunity to experience some of the top wineries and restaurants in Napa Valley—at a fraction of the price of a full meal or bottle—so \u003cstrong>I recommend keeping it hyper-local\u003c/strong>.\u003c/p>\n\u003cp>As someone who visits these wineries and restaurants regularly, I’m providing \u003cstrong>my top BottleRock food and drink picks\u003c/strong>: for wine, get your \u003cstrong>bubbly from Schramsberg, rosé from Blackbird Vineyards, and sauvignon blanc from St. Supery\u003c/strong>. Personally, I don’t think red wine pairs great with warm festival days.\u003c/p>\n\u003cp>\u003cstrong>The Citrus Mistress from Hop Valley\u003c/strong>, an Oregon brewery, is my favorite festival refresher (find it at the Beer Bend), but if you want to keep it local, \u003cstrong>try the Hatchet from Trade Brewing\u003c/strong>, which has a taproom just a few blocks from BottleRock. As for cocktails, \u003cstrong>the Sun God from Hendrick’s Gin\u003c/strong> (with Lillet Blanc, fresh cucumber, lemon, and soda) is the definition of a porch pounder.\u003c/p>\n\u003cfigure id=\"attachment_133750\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg\" alt=\"The fried chicken sliders from Brix are a longtime BottleRock staple.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-133750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sliders from Brix are a longtime BottleRock staple. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year I will be going straight for \u003cstrong>a bucket of fried chicken from Thomas Keller’s Ad Hoc\u003c/strong> (if you haven’t had his fried chicken before, you haven’t lived). As an alternative option, \u003cstrong>the fried chicken sliders from Brix\u003c/strong> are a longtime BottleRock favorite. \u003c/p>\n\u003cfigure id=\"attachment_133753\" class=\"wp-caption aligncenter\" style=\"max-width: 966px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png\" alt=\"The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it.\" width=\"966\" height=\"622\" class=\"size-full wp-image-133753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png 966w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-800x515.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-768x495.png 768w\" sizes=\"(max-width: 966px) 100vw, 966px\">\u003cfigcaption class=\"wp-caption-text\">The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Menchi Katsu Burger from Morimoto\u003c/strong> has become a BottleRock standby, but the wait in line is worth it. Like Ad Hoc, \u003cstrong>Boon Fly is also new to the roster this year and they’re bringing their famous donuts\u003c/strong>, a perfect treat if you want something sweet. For a snack that’s both light and refreshing, \u003cstrong>head to FARM for a cup of spicy watermelon\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Reduce Food Waste, FDA Urges 'Best If Used By' Date Labels",
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"content": "\u003cp>[aside tag='food-waste' label='Cutting Back on Food Waste']\u003c/p>\n\u003cp>The Food and Drug Administration sent a \u003ca href=\"https://www.fda.gov/media/125114/download\">letter\u003c/a> to the food industry on Thursday, urging companies to get behind the initiative to standardize the use of the phrase \"best if used by\" on packaged food labels.\u003c/p>\n\u003cp>\"Consumer research has shown that this phrasing helps consumers understand that the date label is about quality, not safety, and that products do not have to be discarded after the date if they are stored properly,\" says \u003ca href=\"https://www.fda.gov/about-fda/fda-organization/frank-yiannas\">Frank Yiannas\u003c/a>, a deputy commissioner at the FDA.\u003c/p>\n\u003cp>Yiannas says \u003ca href=\"https://www.fda.gov/consumers/consumer-updates/confused-date-labels-packaged-foods\">confusion over competing labels\u003c/a> — such as \"sell by\" or \"use before\" — accounts for about 20% of food waste in Americans' homes. And this message comes at a time when Americans toss out about $161 billion worth of food each year. This equates to about one-third of all food produced in the U.S. being wasted or lost.\u003c/p>\n\u003cp>\"Imagine going to the grocery store and buying three bags of groceries, and as you walk out, you throw one of those bags in the garbage can,\" Yiannas says. \"It sounds ridiculous, but in essence that's what's happening every day.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Leading players in the food industry support the guidance from the FDA. \"We absolutely support the message the FDA is sending out today,\" says Meghan Stasz, vice president of sustainability and packaging at the\u003ca href=\"https://reimagine.gmaonline.org/\"> Grocery Manufacturers Association\u003c/a>.\u003c/p>\n\u003cp>In 2017, the \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-pr/\">Grocery Manufacturers Association\u003c/a> and the \u003ca href=\"https://www.fmi.org/newsroom/latest-news/view/2017/02/15/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-product-date-labels\">Food Marketing Institute\u003c/a> introduced a \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/15/515427797/food-companies-may-say-goodbye-to-sell-by-labels\">voluntary initiative to streamline the date labels\u003c/a> on packaged foods. As we've \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">reported\u003c/a>, there's a similar global effort backed by the \u003ca href=\"http://www.theconsumergoodsforum.com/\">Consumer Goods Forum\u003c/a>, a network of big players in the food industry.\u003c/p>\n\u003cp>Stasz says that her industry tested various date label terms with consumers. \"'Best if used by' was a clear winner,\" she says. And she says it means exactly what it says: The product is at its peak — or freshest — if consumed before that date. \"After that date on the package, [the foods] may taste a little stale, but they're still perfectly safe to consume.\"\u003c/p>\n\u003cp>Stasz says food companies that are members of the Grocery Manufacturers Association have already embraced the guidance to use \"best if used by,\" with more than 80% of the products in the portfolios of GMA members using it. \"We've seen great progress towards adoption,\" Stasz says.\u003c/p>\n\u003cp>There's no federal requirement to put date labels on food packages. The only exception is with infant formula. The FDA mandates that infant formulas be labeled with a \"use by\" date. The food industry uses the \"use by\" date in other instances when food safety is a concern. \"'Use by' is basically a discard date,\" Stasz explains. \"So, after that date on the package, the consumer [should] discard that product.\"\u003c/p>\n\u003cp>This labeling guidance applies to shelf-stable, packaged foods. The U.S. Department of Agriculture has similar \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating\">recommendations\u003c/a> for the voluntary date labels on perishable products that it regulates, such as meat, poultry and eggs.\u003c/p>\n\u003cp>The federal government has established a goal to reduce food waste by 50% by 2030. \"While we don't have a regulatory mandate [on date labels], we do have a responsibility to play a role in trying to reduce food waste, and that's why the FDA is taking this measure,\" Yiannas says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/23/726079350/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Confusion over whether a food is still safe to eat after its \"sell by\" or \"use before\" date accounts for about 20% of food waste in U.S. homes, the FDA says. The new wording aims to clear that up.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Food and Drug Administration sent a \u003ca href=\"https://www.fda.gov/media/125114/download\">letter\u003c/a> to the food industry on Thursday, urging companies to get behind the initiative to standardize the use of the phrase \"best if used by\" on packaged food labels.\u003c/p>\n\u003cp>\"Consumer research has shown that this phrasing helps consumers understand that the date label is about quality, not safety, and that products do not have to be discarded after the date if they are stored properly,\" says \u003ca href=\"https://www.fda.gov/about-fda/fda-organization/frank-yiannas\">Frank Yiannas\u003c/a>, a deputy commissioner at the FDA.\u003c/p>\n\u003cp>Yiannas says \u003ca href=\"https://www.fda.gov/consumers/consumer-updates/confused-date-labels-packaged-foods\">confusion over competing labels\u003c/a> — such as \"sell by\" or \"use before\" — accounts for about 20% of food waste in Americans' homes. And this message comes at a time when Americans toss out about $161 billion worth of food each year. This equates to about one-third of all food produced in the U.S. being wasted or lost.\u003c/p>\n\u003cp>\"Imagine going to the grocery store and buying three bags of groceries, and as you walk out, you throw one of those bags in the garbage can,\" Yiannas says. \"It sounds ridiculous, but in essence that's what's happening every day.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Leading players in the food industry support the guidance from the FDA. \"We absolutely support the message the FDA is sending out today,\" says Meghan Stasz, vice president of sustainability and packaging at the\u003ca href=\"https://reimagine.gmaonline.org/\"> Grocery Manufacturers Association\u003c/a>.\u003c/p>\n\u003cp>In 2017, the \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-pr/\">Grocery Manufacturers Association\u003c/a> and the \u003ca href=\"https://www.fmi.org/newsroom/latest-news/view/2017/02/15/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-product-date-labels\">Food Marketing Institute\u003c/a> introduced a \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/15/515427797/food-companies-may-say-goodbye-to-sell-by-labels\">voluntary initiative to streamline the date labels\u003c/a> on packaged foods. As we've \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">reported\u003c/a>, there's a similar global effort backed by the \u003ca href=\"http://www.theconsumergoodsforum.com/\">Consumer Goods Forum\u003c/a>, a network of big players in the food industry.\u003c/p>\n\u003cp>Stasz says that her industry tested various date label terms with consumers. \"'Best if used by' was a clear winner,\" she says. And she says it means exactly what it says: The product is at its peak — or freshest — if consumed before that date. \"After that date on the package, [the foods] may taste a little stale, but they're still perfectly safe to consume.\"\u003c/p>\n\u003cp>Stasz says food companies that are members of the Grocery Manufacturers Association have already embraced the guidance to use \"best if used by,\" with more than 80% of the products in the portfolios of GMA members using it. \"We've seen great progress towards adoption,\" Stasz says.\u003c/p>\n\u003cp>There's no federal requirement to put date labels on food packages. The only exception is with infant formula. The FDA mandates that infant formulas be labeled with a \"use by\" date. The food industry uses the \"use by\" date in other instances when food safety is a concern. \"'Use by' is basically a discard date,\" Stasz explains. \"So, after that date on the package, the consumer [should] discard that product.\"\u003c/p>\n\u003cp>This labeling guidance applies to shelf-stable, packaged foods. The U.S. Department of Agriculture has similar \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating\">recommendations\u003c/a> for the voluntary date labels on perishable products that it regulates, such as meat, poultry and eggs.\u003c/p>\n\u003cp>The federal government has established a goal to reduce food waste by 50% by 2030. \"While we don't have a regulatory mandate [on date labels], we do have a responsibility to play a role in trying to reduce food waste, and that's why the FDA is taking this measure,\" Yiannas says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/23/726079350/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands Food & Drink Lineup 2019: Kronnerburger, Noosh, Poke to the Max, More",
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"content": "\u003cp>[aside postID='bayareabites_130049,bayareabites_111259' label='Outside Lands Food & Drink']\u003c/p>\n\u003cp>Outside Lands returns this year on \u003cstrong>August 9-11\u003c/strong>, and with it, seven distinct \u003ca href=\"https://www.sfoutsidelands.com/taste/\">food and drink experiences\u003c/a> we all know (and love): A Taste of the Bay Area, Wine Lands, Beer Lands, Cheese Lands, Outside Clams, GastroMagic and Cocktail Magic.\u003c/p>\n\u003cp>At A Taste of the Bay Area, 80 Bay Area restaurants, trucks and pop-ups are coming to feed you. Familiar faces like \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>, \u003ca href=\"https://www.kojakitchen.com/\">Koja Kitchen\u003c/a>, \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a>, \u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a> and more are back for another year (\u003ca href=\"https://www.kqed.org/bayareabites/130049/outside-lands-a-taste-of-the-bay-in-2018\">watch what we found people liked and didn't like last year\u003c/a>), but some of the Bay Area’s most interesting pop-up restaurants are also joining in on the fun.\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>, a Filipino venture by Francis Ang, will be serving Sisig Fried Rice, Pork Lumpia and Carioca Rice Donuts. Oakland’s \u003ca href=\"https://www.yelp.com/biz/smellys-creole-and-soul-food-catering-oakland-3\">Chef Smelly’s Creole and Soul Food\u003c/a> is bringing their Famous Surf and Turf Fries, Dungeness Crab and Lobster Fries and Impossible Burgers to the table. For fans of the \u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>, Oakland’s chef Chris Kronner is reviving his “burger to believe in” at Henry’s + KronnerBurger.\u003c/p>\n\u003cp>Hawaiian cuisine has been having a moment in the Bay Area, so Outside Lands is paying tribute to the craze. James Beard award-winning chef Sam Choy brings his \u003ca href=\"https://www.samchoyspoke.com/\">Poke to the Max\u003c/a> truck to the festival with a menu of Poke Rice Plates, Pork Belly Rice Plates, Korean Fried Chicken and Spam Musubi. On the other side, Michael Mina, Michelle Karr-Ueoka and Wade Ueoka are taking the \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a> to the VIP area. For those lucky ticket holders, the Trailblazer team is serving up Kalua Pig Steam Buns, Kimchee Fried Rice and Umami Kettle Chips.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also in VIP, \u003ca href=\"http://www.omakasesf.com/\">Omakase\u003c/a>, another Michelin-starred restaurant, will serve a Chef's Selection of Assorted Sushi while their VIP neighbor \u003ca href=\"https://www.a16pizza.com/\">A16\u003c/a> cooks up wood-fired bianca pizzas and wood-fired salsiccia pizzas.\u003c/p>\n\u003cfigure id=\"attachment_133730\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg\" alt=\"Festival-goers say cheers at Beer Lands.\" width=\"1920\" height=\"1371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festival-goers say cheers at Beer Lands. \u003ccite>(Virginia Cortland/Outside Lands)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For thirsty attendees, Beer Lands features 31 Northern California breweries like \u003ca href=\"http://www.woodsbeer.com/\">Woods Beer Co.\u003c/a>, \u003ca href=\"https://altamontbeerworks.com/1/\">Altamont Beer Works\u003c/a>, \u003ca href=\"http://www.alvaradostreetbrewery.com/\">Alvarado Street\u003c/a> and \u003ca href=\"https://www.lostcoast.com/\">Lost Coast\u003c/a>. Dave McLean, Co-Founder of \u003ca href=\"http://admiralmaltings.com/\">Admiral Maltings\u003c/a> and Founder of \u003ca href=\"http://magnoliabrewing.com/\">Magnolia Brewing Company\u003c/a> and Alembic Bar, will team up with at least two breweries, \u003ca href=\"http://www.sonomaspringsbrewing.com/\">Sonoma Springs\u003c/a> and \u003ca href=\"https://localbrewingco.com/\">Local\u003c/a>, before the festival to make different special edition Outside Lands brews for the Beer Lands menu—each beer will use Admiral Malt.\u003c/p>\n\u003cp>In terms of vino, Outside Lands has 46 wineries between Wine Lands and the VIP area! More than half of the wines on the Wine Lands menu will be priced at $10-14 per glass. One of the more interesting offerings is \u003ca href=\"https://www.nofineprintwine.com/\">No Fine Print\u003c/a>, produced by Pat Corcoran (Chance the Rapper’s Manager) and Tim Smith (Skrillex and Zedd’s Manager).\u003c/p>\n\u003cp>No word on the GastroMagic lineup yet, but last year will be hard to top with celebrities and chefs like Vice’s Matty Matheson and Eddie Huang, Bill Nye, “RuPaul’s Drag Race” competitor Shangela and more.\u003c/p>\n\u003cp>See the full list of restaurants, wineries, breweries, trucks and more \u003ca href=\"https://www.sfoutsidelands.com/experience/\">here\u003c/a>.\u003c/p>\n\u003cp>Stay tuned as more updates come out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>3-Day and Single Day tickets are \u003ca href=\"https://www.sfoutsidelands.com/\">on sale now\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Outside Lands returns this year on \u003cstrong>August 9-11\u003c/strong>, and with it, seven distinct \u003ca href=\"https://www.sfoutsidelands.com/taste/\">food and drink experiences\u003c/a> we all know (and love): A Taste of the Bay Area, Wine Lands, Beer Lands, Cheese Lands, Outside Clams, GastroMagic and Cocktail Magic.\u003c/p>\n\u003cp>At A Taste of the Bay Area, 80 Bay Area restaurants, trucks and pop-ups are coming to feed you. Familiar faces like \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>, \u003ca href=\"https://www.kojakitchen.com/\">Koja Kitchen\u003c/a>, \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a>, \u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a> and more are back for another year (\u003ca href=\"https://www.kqed.org/bayareabites/130049/outside-lands-a-taste-of-the-bay-in-2018\">watch what we found people liked and didn't like last year\u003c/a>), but some of the Bay Area’s most interesting pop-up restaurants are also joining in on the fun.\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>, a Filipino venture by Francis Ang, will be serving Sisig Fried Rice, Pork Lumpia and Carioca Rice Donuts. Oakland’s \u003ca href=\"https://www.yelp.com/biz/smellys-creole-and-soul-food-catering-oakland-3\">Chef Smelly’s Creole and Soul Food\u003c/a> is bringing their Famous Surf and Turf Fries, Dungeness Crab and Lobster Fries and Impossible Burgers to the table. For fans of the \u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>, Oakland’s chef Chris Kronner is reviving his “burger to believe in” at Henry’s + KronnerBurger.\u003c/p>\n\u003cp>Hawaiian cuisine has been having a moment in the Bay Area, so Outside Lands is paying tribute to the craze. James Beard award-winning chef Sam Choy brings his \u003ca href=\"https://www.samchoyspoke.com/\">Poke to the Max\u003c/a> truck to the festival with a menu of Poke Rice Plates, Pork Belly Rice Plates, Korean Fried Chicken and Spam Musubi. On the other side, Michael Mina, Michelle Karr-Ueoka and Wade Ueoka are taking the \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a> to the VIP area. For those lucky ticket holders, the Trailblazer team is serving up Kalua Pig Steam Buns, Kimchee Fried Rice and Umami Kettle Chips.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also in VIP, \u003ca href=\"http://www.omakasesf.com/\">Omakase\u003c/a>, another Michelin-starred restaurant, will serve a Chef's Selection of Assorted Sushi while their VIP neighbor \u003ca href=\"https://www.a16pizza.com/\">A16\u003c/a> cooks up wood-fired bianca pizzas and wood-fired salsiccia pizzas.\u003c/p>\n\u003cfigure id=\"attachment_133730\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg\" alt=\"Festival-goers say cheers at Beer Lands.\" width=\"1920\" height=\"1371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festival-goers say cheers at Beer Lands. \u003ccite>(Virginia Cortland/Outside Lands)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For thirsty attendees, Beer Lands features 31 Northern California breweries like \u003ca href=\"http://www.woodsbeer.com/\">Woods Beer Co.\u003c/a>, \u003ca href=\"https://altamontbeerworks.com/1/\">Altamont Beer Works\u003c/a>, \u003ca href=\"http://www.alvaradostreetbrewery.com/\">Alvarado Street\u003c/a> and \u003ca href=\"https://www.lostcoast.com/\">Lost Coast\u003c/a>. Dave McLean, Co-Founder of \u003ca href=\"http://admiralmaltings.com/\">Admiral Maltings\u003c/a> and Founder of \u003ca href=\"http://magnoliabrewing.com/\">Magnolia Brewing Company\u003c/a> and Alembic Bar, will team up with at least two breweries, \u003ca href=\"http://www.sonomaspringsbrewing.com/\">Sonoma Springs\u003c/a> and \u003ca href=\"https://localbrewingco.com/\">Local\u003c/a>, before the festival to make different special edition Outside Lands brews for the Beer Lands menu—each beer will use Admiral Malt.\u003c/p>\n\u003cp>In terms of vino, Outside Lands has 46 wineries between Wine Lands and the VIP area! More than half of the wines on the Wine Lands menu will be priced at $10-14 per glass. One of the more interesting offerings is \u003ca href=\"https://www.nofineprintwine.com/\">No Fine Print\u003c/a>, produced by Pat Corcoran (Chance the Rapper’s Manager) and Tim Smith (Skrillex and Zedd’s Manager).\u003c/p>\n\u003cp>No word on the GastroMagic lineup yet, but last year will be hard to top with celebrities and chefs like Vice’s Matty Matheson and Eddie Huang, Bill Nye, “RuPaul’s Drag Race” competitor Shangela and more.\u003c/p>\n\u003cp>See the full list of restaurants, wineries, breweries, trucks and more \u003ca href=\"https://www.sfoutsidelands.com/experience/\">here\u003c/a>.\u003c/p>\n\u003cp>Stay tuned as more updates come out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>3-Day and Single Day tickets are \u003ca href=\"https://www.sfoutsidelands.com/\">on sale now\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How ‘Lunch Shaming’ Is Facing Scrutiny Around The US",
"title": "How ‘Lunch Shaming’ Is Facing Scrutiny Around The US",
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"content": "\u003cp>NEW YORK (AP) — Denying children a hot meal apparently isn’t a popular way for schools to deal with unpaid lunch money.\u003c/p>\n\u003cp>After a flood of angry Facebook comments and phone calls, a Rhode Island district last week abandoned its plan to serve cold sandwiches to students whose families owe money.\u003c/p>\n\u003cp>“The outcry was global,” said Catherine Bonang of Warwick Public Schools.\u003c/p>\n\u003cp>Such practices aren’t new, but they are facing more scrutiny. As the push against “lunch shaming” gains traction, here’s what you should know:\u003c/p>\n\u003ch2>What happened in Rhode Island?\u003c/h2>\n\u003cp>Previously, students in Warwick with unpaid charges were served cheese sandwiches that are not on the regular menu, which made it clear who owed money, Bonang said. The district was trying to make it less obvious by switching to sunflower butter and jelly sandwiches, since those are offered as a daily option to everyone, she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the \u003ca href=\"https://www.facebook.com/Warwickschools/posts/837912413252413?__tn__=-R\">backlash\u003c/a> prompted officials to go further and say all students would get the choice of a hot meal. A policy of not letting older students with unpaid meal charges take part in activities like dances and field trips was also recently scrapped, the district said.\u003c/p>\n\u003ch2>How common is lunch shaming?\u003c/h2>\n\u003cp>It’s difficult to gauge the prevalence among the nation’s thousands of schools. But in 2011, a majority of districts surveyed said they had unpaid meal charges, according to a \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/SNOPSYear1.pdf\">study\u003c/a> by the U.S. Department of Agriculture, which oversees the federal school lunch program. Among those schools, serving alternative meals was common. Cheese or peanut butter and jelly sandwiches were cited as alternatives.\u003c/p>\n\u003cp>Districts also reported taking other actions to recover costs, such as withholding grades.\u003c/p>\n\u003ch2>Are there rules against lunch shaming?\u003c/h2>\n\u003cp>\u003ca href=\"https://apnews.com/affc45f314114094b01f1e649811c4ad\">New Mexico\u003c/a> passed a law against it in 2017, and several other states including California, Iowa and Oregon have followed suit.\u003c/p>\n\u003cp>The laws generally prohibit practices like stamping students’ hands or making them do chores, though serving alternative meals isn’t always explicitly banned. The laws’ supporters say students should never go hungry at school or be shamed with food.\u003c/p>\n\u003cp>Last month, federal lawmakers introduced “anti-lunch shaming” \u003ca href=\"https://www.tomudall.senate.gov/imo/media/doc/RYA19161.pdf\">legislation\u003c/a> to help shield children with unpaid charges. The USDA also discourages practices that stigmatize students, but lets districts set their own policies.\u003c/p>\n\u003ch2>Aren't alternative meals a form of lunch shaming?\u003c/h2>\n\u003cp>A child can feel shame even if it’s not obvious to others why they’re getting a cold sandwich, said Jennifer Ramo of New Mexico Appleseed, which advocates against the practice.\u003c/p>\n\u003cp>After forgetting to pay for lunches one week, Aniece Germain said her son was given a sun butter sandwich in kindergarten last year. She said her heart broke when she picked him up at school, and he asked why she hadn’t paid for him.\u003c/p>\n\u003cp>She was also charged $2.50 for the sandwich, the same as for a hot meal.\u003c/p>\n\u003cp>“So the purpose of that is to humiliate the kids, shame the kids, to get the parents to pay,” said Germain, who lives in Cranston, Rhode Island, not far from Warwick.\u003c/p>\n\u003cp>Cranston’s school district said it no longer serves alternative meals.\u003c/p>\n\u003ch2>Who's affected by lunch shaming?\u003c/h2>\n\u003cp>The national school lunch program serves around \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/pd/slsummar.pdf\">30 million children\u003c/a>. About 20 million of those students qualify for free lunches, and 2 million qualify for a reduced price lunch of 40 cents.\u003c/p>\n\u003cp>The roughly 8 million remaining pay the regular price determined by local districts. Students with unpaid meal charges are the ones affected by lunch shaming.\u003c/p>\n\u003ch2>Why do families have unpaid charges?\u003c/h2>\n\u003cp>Even if families with unpaid charges could afford to pay, many say children shouldn’t be punished for their failure to do so.\u003c/p>\n\u003cp>Reasons for unpaid charges can also vary. Some families may struggle to make ends meet, even if they’re not eligible for free or reduced-price lunches. Others may feel there’s a stigma to applying, or not realize they qualify.\u003c/p>\n\u003cp>In Warwick, the district said $12,000 of its $77,000 in unpaid charges is owed by children who qualified for free lunch, with charges incurred before their applications were approved.\u003c/p>\n\u003cp>The School Nutrition Association, which represents cafeteria operators and suppliers, said providing free lunches for all students would end confusion about charges.\u003c/p>\n\u003ch2>Are unpaid charges a big problem?\u003c/h2>\n\u003cp>The USDA report from a few years ago said lost revenue from unpaid meals tended to represent a tiny percentage of a school food program’s overall spending. But situations can vary, and the School Nutrition Association said unpaid charges are a widespread issue, with debt esca2lating in places that adopted anti-lunch shaming policies.\u003c/p>\n\u003cp>In Maine, officials estimate the state’s new law will have unknown but ”\u003ca href=\"https://www.apnews.com/5c81a2660e6940598bf3de4a3dabc294\">significant\u003c/a>” costs for local districts.\u003c/p>\n\u003cp>In Cranston, where the debt is at about $90,000, officials in January started using a debt collector. Michael Crudale of Cranston Public Schools said simply getting a letter from a collection agency can sometimes get families to pay.\u003c/p>\n\u003cp>“They feel like it’s been turned up a notch,” he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He said credit scores aren’t affected, but that letters are sent every 30 days until the school year ends. At that point, Crudale said the district eats the cost and the debt is erased.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>NEW YORK (AP) — Denying children a hot meal apparently isn’t a popular way for schools to deal with unpaid lunch money.\u003c/p>\n\u003cp>After a flood of angry Facebook comments and phone calls, a Rhode Island district last week abandoned its plan to serve cold sandwiches to students whose families owe money.\u003c/p>\n\u003cp>“The outcry was global,” said Catherine Bonang of Warwick Public Schools.\u003c/p>\n\u003cp>Such practices aren’t new, but they are facing more scrutiny. As the push against “lunch shaming” gains traction, here’s what you should know:\u003c/p>\n\u003ch2>What happened in Rhode Island?\u003c/h2>\n\u003cp>Previously, students in Warwick with unpaid charges were served cheese sandwiches that are not on the regular menu, which made it clear who owed money, Bonang said. The district was trying to make it less obvious by switching to sunflower butter and jelly sandwiches, since those are offered as a daily option to everyone, she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the \u003ca href=\"https://www.facebook.com/Warwickschools/posts/837912413252413?__tn__=-R\">backlash\u003c/a> prompted officials to go further and say all students would get the choice of a hot meal. A policy of not letting older students with unpaid meal charges take part in activities like dances and field trips was also recently scrapped, the district said.\u003c/p>\n\u003ch2>How common is lunch shaming?\u003c/h2>\n\u003cp>It’s difficult to gauge the prevalence among the nation’s thousands of schools. But in 2011, a majority of districts surveyed said they had unpaid meal charges, according to a \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/SNOPSYear1.pdf\">study\u003c/a> by the U.S. Department of Agriculture, which oversees the federal school lunch program. Among those schools, serving alternative meals was common. Cheese or peanut butter and jelly sandwiches were cited as alternatives.\u003c/p>\n\u003cp>Districts also reported taking other actions to recover costs, such as withholding grades.\u003c/p>\n\u003ch2>Are there rules against lunch shaming?\u003c/h2>\n\u003cp>\u003ca href=\"https://apnews.com/affc45f314114094b01f1e649811c4ad\">New Mexico\u003c/a> passed a law against it in 2017, and several other states including California, Iowa and Oregon have followed suit.\u003c/p>\n\u003cp>The laws generally prohibit practices like stamping students’ hands or making them do chores, though serving alternative meals isn’t always explicitly banned. The laws’ supporters say students should never go hungry at school or be shamed with food.\u003c/p>\n\u003cp>Last month, federal lawmakers introduced “anti-lunch shaming” \u003ca href=\"https://www.tomudall.senate.gov/imo/media/doc/RYA19161.pdf\">legislation\u003c/a> to help shield children with unpaid charges. The USDA also discourages practices that stigmatize students, but lets districts set their own policies.\u003c/p>\n\u003ch2>Aren't alternative meals a form of lunch shaming?\u003c/h2>\n\u003cp>A child can feel shame even if it’s not obvious to others why they’re getting a cold sandwich, said Jennifer Ramo of New Mexico Appleseed, which advocates against the practice.\u003c/p>\n\u003cp>After forgetting to pay for lunches one week, Aniece Germain said her son was given a sun butter sandwich in kindergarten last year. She said her heart broke when she picked him up at school, and he asked why she hadn’t paid for him.\u003c/p>\n\u003cp>She was also charged $2.50 for the sandwich, the same as for a hot meal.\u003c/p>\n\u003cp>“So the purpose of that is to humiliate the kids, shame the kids, to get the parents to pay,” said Germain, who lives in Cranston, Rhode Island, not far from Warwick.\u003c/p>\n\u003cp>Cranston’s school district said it no longer serves alternative meals.\u003c/p>\n\u003ch2>Who's affected by lunch shaming?\u003c/h2>\n\u003cp>The national school lunch program serves around \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/pd/slsummar.pdf\">30 million children\u003c/a>. About 20 million of those students qualify for free lunches, and 2 million qualify for a reduced price lunch of 40 cents.\u003c/p>\n\u003cp>The roughly 8 million remaining pay the regular price determined by local districts. Students with unpaid meal charges are the ones affected by lunch shaming.\u003c/p>\n\u003ch2>Why do families have unpaid charges?\u003c/h2>\n\u003cp>Even if families with unpaid charges could afford to pay, many say children shouldn’t be punished for their failure to do so.\u003c/p>\n\u003cp>Reasons for unpaid charges can also vary. Some families may struggle to make ends meet, even if they’re not eligible for free or reduced-price lunches. Others may feel there’s a stigma to applying, or not realize they qualify.\u003c/p>\n\u003cp>In Warwick, the district said $12,000 of its $77,000 in unpaid charges is owed by children who qualified for free lunch, with charges incurred before their applications were approved.\u003c/p>\n\u003cp>The School Nutrition Association, which represents cafeteria operators and suppliers, said providing free lunches for all students would end confusion about charges.\u003c/p>\n\u003ch2>Are unpaid charges a big problem?\u003c/h2>\n\u003cp>The USDA report from a few years ago said lost revenue from unpaid meals tended to represent a tiny percentage of a school food program’s overall spending. But situations can vary, and the School Nutrition Association said unpaid charges are a widespread issue, with debt esca2lating in places that adopted anti-lunch shaming policies.\u003c/p>\n\u003cp>In Maine, officials estimate the state’s new law will have unknown but ”\u003ca href=\"https://www.apnews.com/5c81a2660e6940598bf3de4a3dabc294\">significant\u003c/a>” costs for local districts.\u003c/p>\n\u003cp>In Cranston, where the debt is at about $90,000, officials in January started using a debt collector. Michael Crudale of Cranston Public Schools said simply getting a letter from a collection agency can sometimes get families to pay.\u003c/p>\n\u003cp>“They feel like it’s been turned up a notch,” he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He said credit scores aren’t affected, but that letters are sent every 30 days until the school year ends. At that point, Crudale said the district eats the cost and the debt is erased.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Belgian Monastery Will Brew Beer Again, After A 220-Year Pause",
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"content": "\u003cp>[aside postID='bayareabites_118750,bayareabites_117246' label='More Beer to Sip On']\u003c/p>\n\u003cp>The last time Belgium's Grimbergen Abbey brewed beer, the United States was only about 20 years old. But the abbey now plans to make beer again, and for inspiration, it will turn to the original recipes and brewing instructions in its archive of medieval texts.\u003c/p>\n\u003cp>After it was founded in 1128, the Norbertine abbey's fathers spent centuries making beer. But they were forced to stop when the abbey was destroyed in 1798. Now they want to get back into brewing — and to do it, they're hoping to use secrets they've gleaned from ancient books the abbey managed to preserve.\u003c/p>\n\u003cp>The Grimbergen name already appears on Belgian beer, thanks to licensing deals with two commercial breweries: Carlsberg brews Grimbergen beers for the international market, while Heineken-owned Alken-Maes brews for the domestic market in Belgium. The abbey gets part of those profits; now it wants to get directly involved in making the beer.\u003c/p>\n\u003cp>Sketching out a new alignment of traditional monastic brewing and corporate support, Father Karel Stautemas, the abbey's subprior, says he will get formal training to help run the new microbrewery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Beer has always been part of life in the abbey and we are proud of the beers we have today,\" Father Karel said Tuesday as he announced plans for the new brewery.\u003c/p>\n\u003cp>Some of the books saved from the abbey's library date to the 12th century. Those that deal with brewing beer are in Latin and Old Dutch, making it hard to quickly identify which books should be brought to bear on the new project.\u003c/p>\n\u003cp>\"We've spent hours leafing through the books,\" Karel said, \"and have discovered ingredient lists for beers brewed in previous centuries, the hops used, the types of barrels and bottles, and even a list of the actual beers produced centuries ago.\"\u003c/p>\n\u003cp>The abbey is located in Grimbergen, a town about eight miles north of Brussels. The abbey has been destroyed several times since it was founded — most recently in 1798, when French soldiers destroyed the abbey and its brewery during a violent clampdown on the Catholic Church. (The area had recently been annexed by France.)\u003c/p>\n\u003cfigure id=\"attachment_133713\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85.jpeg\" alt=\"The Grimbergen Abbey near Brussels aims to combine brewing traditions found in its ancient books with modern techniques.\" width=\"1600\" height=\"899\" class=\"size-full wp-image-133713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85.jpeg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-1020x573.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-1200x674.jpeg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The Grimbergen Abbey near Brussels aims to combine brewing traditions found in its ancient books with modern techniques. \u003ccite>(Grimbergen Abbey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That 1798 attack was devastating — but before its library was destroyed, the abbey's quick-thinking fathers knocked a hole in a wall and ferried several hundred books to safety.\u003c/p>\n\u003cp>Despite the abbey's repeated destruction, it has always been rebuilt.\u003c/p>\n\u003cp>For centuries, Grimbergen Abbey has been associated with the symbol of a phoenix. Its fathers adopted the mythical animal as part of their coat of arms in 1629, after rebuilding the abbey following religious wars. The phoenix also reflects the abbey's Latin motto: \u003cem>ardet nec consumitur\u003c/em> — \"burned but not destroyed.\"\u003c/p>\n\u003cp>The new brewery will sit inside the abbey's walls, and it will include a bar and restaurant for visitors. It's slated to open in 2020, with Karel and five or six other workers producing relatively small batches of beer.\u003c/p>\n\u003cp>As for what the new beer will be like, it will use the same Belgian yeast Carlsberg currently uses to elicit rich, spicy notes in its Grimbergen brews. The abbey-produced beer will also undergo multiple fermentations and barrel aging to deepen its flavors. And the brewers will try to use local hops and some of the same approaches found in the abbey's library.\u003c/p>\n\u003cp>\"We're excited to use these books to bring back the medieval techniques and ingredients to create new beers,\" said Marc-Antoine Sochon of Carlsberg, who will be the new microbrewery's head brewer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/21/725439880/belgian-monastery-will-brew-beer-again-after-a-220-year-pause\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Beer has always been part of life in the abbey and we are proud of the beers we have today,\" Father Karel said Tuesday as he announced plans for the new brewery.\u003c/p>\n\u003cp>Some of the books saved from the abbey's library date to the 12th century. Those that deal with brewing beer are in Latin and Old Dutch, making it hard to quickly identify which books should be brought to bear on the new project.\u003c/p>\n\u003cp>\"We've spent hours leafing through the books,\" Karel said, \"and have discovered ingredient lists for beers brewed in previous centuries, the hops used, the types of barrels and bottles, and even a list of the actual beers produced centuries ago.\"\u003c/p>\n\u003cp>The abbey is located in Grimbergen, a town about eight miles north of Brussels. The abbey has been destroyed several times since it was founded — most recently in 1798, when French soldiers destroyed the abbey and its brewery during a violent clampdown on the Catholic Church. (The area had recently been annexed by France.)\u003c/p>\n\u003cfigure id=\"attachment_133713\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85.jpeg\" alt=\"The Grimbergen Abbey near Brussels aims to combine brewing traditions found in its ancient books with modern techniques.\" width=\"1600\" height=\"899\" class=\"size-full wp-image-133713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85.jpeg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-1020x573.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-1200x674.jpeg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The Grimbergen Abbey near Brussels aims to combine brewing traditions found in its ancient books with modern techniques. \u003ccite>(Grimbergen Abbey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That 1798 attack was devastating — but before its library was destroyed, the abbey's quick-thinking fathers knocked a hole in a wall and ferried several hundred books to safety.\u003c/p>\n\u003cp>Despite the abbey's repeated destruction, it has always been rebuilt.\u003c/p>\n\u003cp>For centuries, Grimbergen Abbey has been associated with the symbol of a phoenix. Its fathers adopted the mythical animal as part of their coat of arms in 1629, after rebuilding the abbey following religious wars. The phoenix also reflects the abbey's Latin motto: \u003cem>ardet nec consumitur\u003c/em> — \"burned but not destroyed.\"\u003c/p>\n\u003cp>The new brewery will sit inside the abbey's walls, and it will include a bar and restaurant for visitors. It's slated to open in 2020, with Karel and five or six other workers producing relatively small batches of beer.\u003c/p>\n\u003cp>As for what the new beer will be like, it will use the same Belgian yeast Carlsberg currently uses to elicit rich, spicy notes in its Grimbergen brews. The abbey-produced beer will also undergo multiple fermentations and barrel aging to deepen its flavors. And the brewers will try to use local hops and some of the same approaches found in the abbey's library.\u003c/p>\n\u003cp>\"We're excited to use these books to bring back the medieval techniques and ingredients to create new beers,\" said Marc-Antoine Sochon of Carlsberg, who will be the new microbrewery's head brewer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/21/725439880/belgian-monastery-will-brew-beer-again-after-a-220-year-pause\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Ready, SF: Chef Behind Oakland's Drip Line Will Bring Unique Flavors Across the Bay",
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"content": "\u003cp>\u003ca href=\"https://www.berkeleyside.com/2018/06/06/bites-super-duper-is-opening-in-berkeley-this-month-drip-line-is-closed\">In early June 2018\u003c/a>, Drip Line's Chef Nora Haron and the cafe's owners Josh Larson and Carrie Shores parted ways. When Haron struck out with her own cafe menu at Drip Line, she earned a loyal cult following in a very short time. The chef assured her fans that favorites like her Singapore Chicken Rice would be back, and she \u003ca href=\"https://www.eastbayexpress.com/WhatTheFork/archives/2018/06/06/west-oaklands-drip-line-closes-as-chef-departs\">even hinted that she would open her own restaurant\u003c/a> in East Bay.\u003c/p>\n\u003cfigure id=\"attachment_133642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns.jpg\" alt=\"Chef Nora Haron\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Haron \u003ccite>(Chris Burns)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not long after leaving Drip Line, Haron \u003ca href=\"https://www.berkeleyside.com/2018/06/12/bites-a-tribute-to-anthony-bourdain-soba-ichi-opening-soon-comal-drakes-beer-dinner\">held two pop-ups\u003c/a> in Old Oakland (one was a tribute to the recently departed Anthony Bourdain), but there were no signs of a restaurant opening. Fast forward to today and Haron is back in action at \u003ca href=\"http://sf-local.com/\">Local Kitchen\u003c/a>, bringing her delicious take on Singaporean-Indonesian dishes with Northern Californian influences and ingredients.\u003c/p>\n\u003cp>When asked about the unique flavors she brings to her menu, Haron is excited to spread the word about Singaporean & Indonesian cuisine: \"At Drip Line, some customers traveled quite far for the hard-to-find flavors we served that they missed from childhood. Others loved trying dishes they've never tasted before. Singaporean & Indonesian cuisines are still underrepresented in the States, not yet having as much mainstream exposure as Thai, Chinese, Indian dishes.\"\u003c/p>\n\u003cp>Since 2009, Local Kitchen has provided wood-fired pizza and a Mediterranean-inflected menu familiar to Californian diners, but times have changed and they want to cater to the younger and more diverse customers coming into the Bay from all over the world.\u003c/p>\n\u003cfigure id=\"attachment_133650\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133650\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal.jpg\" alt=\"Wood-Fire Roasted Whole Branzino with sambal marinade, turmeric cauliflower puree and pistachio sambal.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Wood-Fire Roasted Whole Branzino with sambal marinade, turmeric cauliflower puree and pistachio sambal. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To assist the restaurant in this next chapter of its life, Local Kitchen’s Jeff Handy was looking for a new chef and bringing Haron's Singaporean-Indonesian-Californian cooking to the kitchen will hopefully help them make that transition. The revamped menu boasts items like Laksa, Whole Roasted Branzino (with a sambal marinade, turmeric cauliflower puree and pistachio sambal), Chicken Satay and more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Good food, Singaporean and Indonesian food, takes time. I'm grateful to partner Local Kitchen's Jeff Handy for giving me time to develop the recipes and train the staff. These are complex dishes. I'm excited to share these flavors with more people,\" says Haron.\u003c/p>\n\u003cp>Don't be scared—the pizza is not leaving the menu! You can still get one at Local, but, instead of the average Margherita or Pepperoni, the new pizzas will have a Haron twist to it. One of the first changes she made in the kitchen was to make the pizza dough a sourdough. The new pizzas on the menu will be topped with local produce and seasonal vegetables like cauliflower puree, wild mushrooms, roasted tomatoes and pistachio sambal. Haron is also adding Indonesian touches like Beef Rendang braised brisket, mozzarella, roasted pineapple and micro basil.\u003c/p>\n\u003cp>Haron's menu compared to her time at Drip Line is a bit bigger, which she credits to the new space and tools: \"Local Kitchen gives me access to a bigger, open kitchen, a wood-fired oven - I'm so looking forward to serving a wider variety of savory dishes from the Singaporean-Indonesian repertoire.\"\u003c/p>\n\u003cfigure id=\"attachment_133643\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth.jpg\" alt=\"Her signature Singapore Chicken Rice comes with poached and flash fried chicken thighs.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Her signature Singapore Chicken Rice comes with poached and flash fried chicken thighs. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Haron's menu at Drip Line can rest easy knowing that some of their favorites from the cafe (like the Singapore Chicken Rice) will be making a comeback in her new kitchen. Her Blended Burger made from 60% grass-fed beef and 40% Shiitake (which we listed in our \u003ca href=\"https://www.kqed.org/bayareabites/119086/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley\">Top 15 Burgers in Oakland\u003c/a>) is listed on the menu as well.\u003c/p>\n\u003cp>Starting today, the savory new menu is available to diners who go in for lunch and dinner. In the coming months, Haron is considering rolling out a brunch menu (fingers crossed that kaya toast, pandan cake and chicken and sourdough waffles turn up).\u003c/p>\n\u003cp>Keep scrolling for a peek at the new Local Kitchen menu!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Local Kitchen\u003c/b>\u003cbr>\n330 1st St #1 (at Folsom)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nMonday - Friday 11:30am - 2pm, 5:30pm - 10pm\u003cbr>\nSaturday 5:30pm - 10pm\u003cbr>\nSunday 5:30pm - 9pm\u003c/p>\n\u003ch2>Small Plates\u003c/h2>\n\u003cul>\n\u003cli>Chef’s Soup of the Day // 8\u003c/li>\n\u003cli>Roasted Cauliflower | Brokoli Bunga Bakar - \u003cem>five spiced roasted cauliflower, pistachio sambal\u003c/em> // 12\u003c/li>\n\u003cli>Za’atar Flatbread | Roti Za’atar- \u003cem>thyme, oregano, sesame seeds, sumac, pistachio sambal\u003c/em>\u003c/li>\n\u003cli>Chicken Satay | Satay Ayam - \u003cem>coriander spiced skewers, cucumber, pickled red onion, peanut sauce\u003c/em> // 12\u003c/li>\n\u003cli>Lamb Meatballs | Bebola Daging Kambing - \u003cem>raita, sourdough flatbread\u003c/em> // 12\u003c/li>\n\u003c/ul>\n\u003ch2>Salads\u003c/h2>\n\u003cul>\n\u003cli>Green Mango - \u003cem>macadamia nuts, fried shallots, dried shrimp, thai chillies, asparagus, black garlic-sesame vinaigrette\u003c/em> // 18\u003c/li>\n\u003cli>Gado Gado - \u003cem>kale, fried tofu & tempeh, braised yellow beets, black rice, purple potato chips, peanut sambal\u003c/em> // 18\u003c/li>\n\u003c/ul>\n\u003ch2>Main Plates\u003c/h2>\n\u003cul>\n\u003cli>James Beard Blended Burger Project™ by Chef Nora - \u003cem>40% shiitake, 60% grass-fed beef, cheddar, arugula, sambal aioli, purple potato chip\u003c/em>s // 18\u003c/li>\n\u003cli>Kerala-Style Chicken Curry | Kari Ayam Kerala - \u003cem>coriander, cumin, turmeric & chilli marinade, coconut milk, curry leaves\u003c/em> // 18\u003c/li>\n\u003cli>Beef Brisket Rendang & Arancini | Pulut Dan Rendang -\u003cem> braised brisket, coconut-turmeric arancini, apricot-ginger chutney\u003c/em> // 34\u003c/li>\n\u003cli>Curried Rice Noodles | Laksa - \u003cem>Malaysian-style curried rice noodle soup, grilled shrimp, poached egg, sambal, \u003c/em>\u003cem>cucumber, rau ram\u003c/em> // 18\u003c/li>\n\u003cli>Salmon Assam | Assam Pedas Ikan - \u003cem>cauliflower puree, fried asparagus, sambal, tamarind broth\u003c/em> // 24\u003c/li>\n\u003cli>Singapore Chicken Rice | Nasi Ayam - \u003cem>poached & flash fried chicken thighs, ginger infused jasmine rice, cucumber, cilantro,\u003c/em>\u003cbr>\n\u003cem>sweet & spicy soy sauce, chicken broth //\u003c/em> 18\u003c/li>\n\u003cli>Wood-Fire Roasted Branzino | Ikan Bakar - \u003cem>sambal marinade, turmeric cauliflower puree, pistachio sambal\u003c/em> // 28\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.berkeleyside.com/2018/06/06/bites-super-duper-is-opening-in-berkeley-this-month-drip-line-is-closed\">In early June 2018\u003c/a>, Drip Line's Chef Nora Haron and the cafe's owners Josh Larson and Carrie Shores parted ways. When Haron struck out with her own cafe menu at Drip Line, she earned a loyal cult following in a very short time. The chef assured her fans that favorites like her Singapore Chicken Rice would be back, and she \u003ca href=\"https://www.eastbayexpress.com/WhatTheFork/archives/2018/06/06/west-oaklands-drip-line-closes-as-chef-departs\">even hinted that she would open her own restaurant\u003c/a> in East Bay.\u003c/p>\n\u003cfigure id=\"attachment_133642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns.jpg\" alt=\"Chef Nora Haron\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Haron \u003ccite>(Chris Burns)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not long after leaving Drip Line, Haron \u003ca href=\"https://www.berkeleyside.com/2018/06/12/bites-a-tribute-to-anthony-bourdain-soba-ichi-opening-soon-comal-drakes-beer-dinner\">held two pop-ups\u003c/a> in Old Oakland (one was a tribute to the recently departed Anthony Bourdain), but there were no signs of a restaurant opening. Fast forward to today and Haron is back in action at \u003ca href=\"http://sf-local.com/\">Local Kitchen\u003c/a>, bringing her delicious take on Singaporean-Indonesian dishes with Northern Californian influences and ingredients.\u003c/p>\n\u003cp>When asked about the unique flavors she brings to her menu, Haron is excited to spread the word about Singaporean & Indonesian cuisine: \"At Drip Line, some customers traveled quite far for the hard-to-find flavors we served that they missed from childhood. Others loved trying dishes they've never tasted before. Singaporean & Indonesian cuisines are still underrepresented in the States, not yet having as much mainstream exposure as Thai, Chinese, Indian dishes.\"\u003c/p>\n\u003cp>Since 2009, Local Kitchen has provided wood-fired pizza and a Mediterranean-inflected menu familiar to Californian diners, but times have changed and they want to cater to the younger and more diverse customers coming into the Bay from all over the world.\u003c/p>\n\u003cfigure id=\"attachment_133650\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133650\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal.jpg\" alt=\"Wood-Fire Roasted Whole Branzino with sambal marinade, turmeric cauliflower puree and pistachio sambal.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Wood-Fire Roasted Whole Branzino with sambal marinade, turmeric cauliflower puree and pistachio sambal. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To assist the restaurant in this next chapter of its life, Local Kitchen’s Jeff Handy was looking for a new chef and bringing Haron's Singaporean-Indonesian-Californian cooking to the kitchen will hopefully help them make that transition. The revamped menu boasts items like Laksa, Whole Roasted Branzino (with a sambal marinade, turmeric cauliflower puree and pistachio sambal), Chicken Satay and more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Good food, Singaporean and Indonesian food, takes time. I'm grateful to partner Local Kitchen's Jeff Handy for giving me time to develop the recipes and train the staff. These are complex dishes. I'm excited to share these flavors with more people,\" says Haron.\u003c/p>\n\u003cp>Don't be scared—the pizza is not leaving the menu! You can still get one at Local, but, instead of the average Margherita or Pepperoni, the new pizzas will have a Haron twist to it. One of the first changes she made in the kitchen was to make the pizza dough a sourdough. The new pizzas on the menu will be topped with local produce and seasonal vegetables like cauliflower puree, wild mushrooms, roasted tomatoes and pistachio sambal. Haron is also adding Indonesian touches like Beef Rendang braised brisket, mozzarella, roasted pineapple and micro basil.\u003c/p>\n\u003cp>Haron's menu compared to her time at Drip Line is a bit bigger, which she credits to the new space and tools: \"Local Kitchen gives me access to a bigger, open kitchen, a wood-fired oven - I'm so looking forward to serving a wider variety of savory dishes from the Singaporean-Indonesian repertoire.\"\u003c/p>\n\u003cfigure id=\"attachment_133643\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth.jpg\" alt=\"Her signature Singapore Chicken Rice comes with poached and flash fried chicken thighs.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Her signature Singapore Chicken Rice comes with poached and flash fried chicken thighs. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Haron's menu at Drip Line can rest easy knowing that some of their favorites from the cafe (like the Singapore Chicken Rice) will be making a comeback in her new kitchen. Her Blended Burger made from 60% grass-fed beef and 40% Shiitake (which we listed in our \u003ca href=\"https://www.kqed.org/bayareabites/119086/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley\">Top 15 Burgers in Oakland\u003c/a>) is listed on the menu as well.\u003c/p>\n\u003cp>Starting today, the savory new menu is available to diners who go in for lunch and dinner. In the coming months, Haron is considering rolling out a brunch menu (fingers crossed that kaya toast, pandan cake and chicken and sourdough waffles turn up).\u003c/p>\n\u003cp>Keep scrolling for a peek at the new Local Kitchen menu!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Local Kitchen\u003c/b>\u003cbr>\n330 1st St #1 (at Folsom)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nMonday - Friday 11:30am - 2pm, 5:30pm - 10pm\u003cbr>\nSaturday 5:30pm - 10pm\u003cbr>\nSunday 5:30pm - 9pm\u003c/p>\n\u003ch2>Small Plates\u003c/h2>\n\u003cul>\n\u003cli>Chef’s Soup of the Day // 8\u003c/li>\n\u003cli>Roasted Cauliflower | Brokoli Bunga Bakar - \u003cem>five spiced roasted cauliflower, pistachio sambal\u003c/em> // 12\u003c/li>\n\u003cli>Za’atar Flatbread | Roti Za’atar- \u003cem>thyme, oregano, sesame seeds, sumac, pistachio sambal\u003c/em>\u003c/li>\n\u003cli>Chicken Satay | Satay Ayam - \u003cem>coriander spiced skewers, cucumber, pickled red onion, peanut sauce\u003c/em> // 12\u003c/li>\n\u003cli>Lamb Meatballs | Bebola Daging Kambing - \u003cem>raita, sourdough flatbread\u003c/em> // 12\u003c/li>\n\u003c/ul>\n\u003ch2>Salads\u003c/h2>\n\u003cul>\n\u003cli>Green Mango - \u003cem>macadamia nuts, fried shallots, dried shrimp, thai chillies, asparagus, black garlic-sesame vinaigrette\u003c/em> // 18\u003c/li>\n\u003cli>Gado Gado - \u003cem>kale, fried tofu & tempeh, braised yellow beets, black rice, purple potato chips, peanut sambal\u003c/em> // 18\u003c/li>\n\u003c/ul>\n\u003ch2>Main Plates\u003c/h2>\n\u003cul>\n\u003cli>James Beard Blended Burger Project™ by Chef Nora - \u003cem>40% shiitake, 60% grass-fed beef, cheddar, arugula, sambal aioli, purple potato chip\u003c/em>s // 18\u003c/li>\n\u003cli>Kerala-Style Chicken Curry | Kari Ayam Kerala - \u003cem>coriander, cumin, turmeric & chilli marinade, coconut milk, curry leaves\u003c/em> // 18\u003c/li>\n\u003cli>Beef Brisket Rendang & Arancini | Pulut Dan Rendang -\u003cem> braised brisket, coconut-turmeric arancini, apricot-ginger chutney\u003c/em> // 34\u003c/li>\n\u003cli>Curried Rice Noodles | Laksa - \u003cem>Malaysian-style curried rice noodle soup, grilled shrimp, poached egg, sambal, \u003c/em>\u003cem>cucumber, rau ram\u003c/em> // 18\u003c/li>\n\u003cli>Salmon Assam | Assam Pedas Ikan - \u003cem>cauliflower puree, fried asparagus, sambal, tamarind broth\u003c/em> // 24\u003c/li>\n\u003cli>Singapore Chicken Rice | Nasi Ayam - \u003cem>poached & flash fried chicken thighs, ginger infused jasmine rice, cucumber, cilantro,\u003c/em>\u003cbr>\n\u003cem>sweet & spicy soy sauce, chicken broth //\u003c/em> 18\u003c/li>\n\u003cli>Wood-Fire Roasted Branzino | Ikan Bakar - \u003cem>sambal marinade, turmeric cauliflower puree, pistachio sambal\u003c/em> // 28\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"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.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
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