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"disqusTitle": "Samin Nosrat Serves Up 'Salt, Fat, Acid, Heat' on Netflix",
"title": "Samin Nosrat Serves Up 'Salt, Fat, Acid, Heat' on Netflix",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">As we sit down on Samin Nosrat’s cozy sofa to talk about her new Netflix series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">the former Chez Panisse chef not only compliments my hands but reaches out to touch them. Like the person you see on screen, she’s a tactile, disarming presence. She’s also fearless when tasting food she’s unfamiliar with. In each episode, Nosrat travels somewhere abroad in order to enrich her understanding of a people and their approach to cooking. Whether she’s gathering olives with Italian farmers or wandering through a fish market in Japan, the people she encounters are invariably charmed by her curiosity and genuine sense of adventure. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The television series is based on her bestselling book of the same name. When \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">was published in 2017, I heard Evan Kleiman, the host of KCRW’s \u003c/span>\u003ca href=\"https://www.kcrw.com/news-culture/shows/good-food/appropriation-in-food-dulce-de-leche-mastering-culinary-technique\">\u003ci>\u003cspan style=\"font-weight: 400\">Good Food\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">give Nosrat her stamp of approval (always a good sign). And I suddenly saw it everywhere around the Bay Area, in bookstores and sitting open on kitchen countertops. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">does contain recipes but they’re meant to supplement the 17 years of research and experience that Nosrat put into crafting a book about \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">how \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to cook rather than simply offering a variation on spaghetti bolognese or lemon bars. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130843\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130843 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-520x293.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Samin Nosrat in Mexico for 'Salt, Fat, Acid, Heat' (Courtesy Netflix)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">She came up with her magical formula — repeat “salt, fat, acid, heat” often enough and it sounds like an incantation — by observing the way the chefs ran the Chez Panisse kitchen. As she was learning her trade as an apprentice there, she described the daily routine, “\u003c/span>\u003cspan style=\"font-weight: 400\">Every day we'd sit down and have a menu meeting. In the café upstairs the chef would print out a blank form every day that had a spot for what the daily pizza was going to be for lunch and dinner, what the soup was going to be, the entrée from the grille, the braise. Some days it was beef bourguignon. Other days we were making something Indian inspired, or Italian or Spanish.” \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At first, Nosrat wondered how everyone could remember so many recipes. She admits that “i\u003c/span>\u003cspan style=\"font-weight: 400\">t took an embarrassingly long time for me to realize, oh, braising is a formula.” All they were doing, depending on the day and the chef’s whim at the time was, “changing the wine or changing the acid. We're changing the bed of herbs and the aromatics at the bottom — but it doesn't matter if you're Indian or you're Greek, Spanish or French.” From this \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">aha\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> moment, she understood something universal about the culinary arts, regardless of what country’s spices you use. As she writes in the book’s opening sentence, “Anyone can cook anything and make it delicious.” That is, if you apply Nosrat’s four essential cooking principles.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130844\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130844 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-520x293.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Samin Nosrat tasting Italian cheese in her Netflix series 'Salt, Fat, Acid, Heat' (Courtesy Netflix)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each episode of the TV adaptation devotes an hour to each principle. Nosrat travels to Japan in “Salt,” Italy in “Fat,” Mexico for “Acid” and back to Berkeley for “Heat.” She’s as interested in the cuisine — tasting seaweed, pasta or tacos — as she is in the behind-the-scenes process of how the dishes are made. We hear her laughter echo across an Italian valley as she delights in gathering olives. She discovers a store that carries so many varieties of salt it actually demonstrates the idea of infinity. And we get a vicarious thrill from her as she tastes a spicy hot salsa and cools her palate down with a beer.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But throughout the series, Nosrat’s journeys are never solitary. You’re likely to become a better home cook after reading \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">but, for her, that’s only the part of the story. Building a community is the actual reward. Her friend Yuri accompanies her to the fish market in Japan. She makes pasta from scratch and a ragu with Benedetta, a chef she’d previously studied with in Italy. Once she returns home, Nosrat makes tahdig (crispy Persian rice) with her mother. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130845\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130845 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/SFAH_Unit_02005-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Samin Nosrat invites her friends to dinner in the Netflix series 'Salt, Fat, Acid, Heat' (Courtesy Adam Rose / Netflix)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Her family moved from Iran to San Diego at the height of the Iranian Revolution. She explained that when they arrived in California her mom made it clear that when they were in the house, they were in Iran. And when they went outside, that was America. Nosrat says, \u003c/span>\u003cspan style=\"font-weight: 400\">“That feeling of never quite belonging, which I still have and I probably will have till I die, is where my superpowers originate. Feeling like an outsider is not a good feeling, you know?” Instead of succumbing to those feelings, she made a conscious decision to create an inclusive message, “so that it doesn't cause anyone to feel that way.” What better way to establish a sense of belonging than by inviting people over for a home-cooked meal.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.netflix.com/title/80198288\">\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> is now streaming on Netflix.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As we sit down on Samin Nosrat’s cozy sofa to talk about her new Netflix series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">the former Chez Panisse chef not only compliments my hands but reaches out to touch them. Like the person you see on screen, she’s a tactile, disarming presence. She’s also fearless when tasting food she’s unfamiliar with. In each episode, Nosrat travels somewhere abroad in order to enrich her understanding of a people and their approach to cooking. Whether she’s gathering olives with Italian farmers or wandering through a fish market in Japan, the people she encounters are invariably charmed by her curiosity and genuine sense of adventure. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The television series is based on her bestselling book of the same name. When \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">was published in 2017, I heard Evan Kleiman, the host of KCRW’s \u003c/span>\u003ca href=\"https://www.kcrw.com/news-culture/shows/good-food/appropriation-in-food-dulce-de-leche-mastering-culinary-technique\">\u003ci>\u003cspan style=\"font-weight: 400\">Good Food\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">give Nosrat her stamp of approval (always a good sign). And I suddenly saw it everywhere around the Bay Area, in bookstores and sitting open on kitchen countertops. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">does contain recipes but they’re meant to supplement the 17 years of research and experience that Nosrat put into crafting a book about \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">how \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">to cook rather than simply offering a variation on spaghetti bolognese or lemon bars. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130843\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130843 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E03_29m12s42029f-520x293.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Samin Nosrat in Mexico for 'Salt, Fat, Acid, Heat' (Courtesy Netflix)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">She came up with her magical formula — repeat “salt, fat, acid, heat” often enough and it sounds like an incantation — by observing the way the chefs ran the Chez Panisse kitchen. As she was learning her trade as an apprentice there, she described the daily routine, “\u003c/span>\u003cspan style=\"font-weight: 400\">Every day we'd sit down and have a menu meeting. In the café upstairs the chef would print out a blank form every day that had a spot for what the daily pizza was going to be for lunch and dinner, what the soup was going to be, the entrée from the grille, the braise. Some days it was beef bourguignon. Other days we were making something Indian inspired, or Italian or Spanish.” \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At first, Nosrat wondered how everyone could remember so many recipes. She admits that “i\u003c/span>\u003cspan style=\"font-weight: 400\">t took an embarrassingly long time for me to realize, oh, braising is a formula.” All they were doing, depending on the day and the chef’s whim at the time was, “changing the wine or changing the acid. We're changing the bed of herbs and the aromatics at the bottom — but it doesn't matter if you're Indian or you're Greek, Spanish or French.” From this \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">aha\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> moment, she understood something universal about the culinary arts, regardless of what country’s spices you use. As she writes in the book’s opening sentence, “Anyone can cook anything and make it delicious.” That is, if you apply Nosrat’s four essential cooking principles.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130844\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130844 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Salt_Fat_Acid_Heat_S01E01_32m12s46341f-520x293.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Samin Nosrat tasting Italian cheese in her Netflix series 'Salt, Fat, Acid, Heat' (Courtesy Netflix)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each episode of the TV adaptation devotes an hour to each principle. Nosrat travels to Japan in “Salt,” Italy in “Fat,” Mexico for “Acid” and back to Berkeley for “Heat.” She’s as interested in the cuisine — tasting seaweed, pasta or tacos — as she is in the behind-the-scenes process of how the dishes are made. We hear her laughter echo across an Italian valley as she delights in gathering olives. She discovers a store that carries so many varieties of salt it actually demonstrates the idea of infinity. And we get a vicarious thrill from her as she tastes a spicy hot salsa and cools her palate down with a beer.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But throughout the series, Nosrat’s journeys are never solitary. You’re likely to become a better home cook after reading \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">but, for her, that’s only the part of the story. Building a community is the actual reward. Her friend Yuri accompanies her to the fish market in Japan. She makes pasta from scratch and a ragu with Benedetta, a chef she’d previously studied with in Italy. Once she returns home, Nosrat makes tahdig (crispy Persian rice) with her mother. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130845\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130845 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/SFAH_Unit_02005-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/SFAH_Unit_02005-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Samin Nosrat invites her friends to dinner in the Netflix series 'Salt, Fat, Acid, Heat' (Courtesy Adam Rose / Netflix)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Her family moved from Iran to San Diego at the height of the Iranian Revolution. She explained that when they arrived in California her mom made it clear that when they were in the house, they were in Iran. And when they went outside, that was America. Nosrat says, \u003c/span>\u003cspan style=\"font-weight: 400\">“That feeling of never quite belonging, which I still have and I probably will have till I die, is where my superpowers originate. Feeling like an outsider is not a good feeling, you know?” Instead of succumbing to those feelings, she made a conscious decision to create an inclusive message, “so that it doesn't cause anyone to feel that way.” What better way to establish a sense of belonging than by inviting people over for a home-cooked meal.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.netflix.com/title/80198288\">\u003ci>\u003cspan style=\"font-weight: 400\">Salt, Fat, Acid, Heat\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> is now streaming on Netflix.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Unlabeled stimulants in soft drinks. Formaldehyde in meat and milk. Borax — the stuff used to kill ants! — used as a common food preservative. The American food industry was once a wild and dangerous place for the consumer.\u003c/p>\n\u003cp>Deborah Blum's new book, \u003cem>The Poison Squad,\u003c/em> is a true story about how Dr. Harvey Washington Wiley, named chief chemist of the U.S. Department of Agriculture in 1883, conducted a rather grisly experiment on human volunteers to help make food safer for consumers — and his work still echoes on today.\u003c/p>\n\u003cp>Wiley was an indefatigable activist for food safety regulations during a time when the food industry was organizing and adding substances to food without any oversight, using its might to put profits before people. But Wiley and his small band of chemists began methodically testing suspected harmful additives and revealing the effects of these dangerous compounds to the government and public.\u003c/p>\n\u003cp>It was a long battle, but one that did make things better. Nevertheless, we still have debates today over what is safe for us to eat.\u003c/p>\n\u003cp>NPR's Ari Shapiro talks to Blum about her new book and Wiley, a formidable pioneer of food-safety regulations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>This interview has been edited for length and clarity, and contains some Web-only expanded answers.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You start the book by noting that we have this conception of the food our ancestors ate as being pure and authentic, straight from the farm. What was the reality?\u003c/strong>\u003c/p>\n\u003cp>It was about the opposite of that. To be fair, there were people who lived on the farm and ate wonderful produce from their gardens, but most people were in this period of migration to the cities. This is the rise of industrialized America in the late 19th century, so most people were eating manufactured, grocery store-bought food. I was actually shocked to discover it was horrifyingly fake, fraudulent and tainted by any and all chemicals [people] felt like putting in it.\u003c/p>\n\u003cp>\u003cstrong>So what might people in 1900 have found in their milk, or their coffee, or their spices?\u003c/strong>\u003c/p>\n\u003cp>I took a close look at milk, because it's a great example of just how bad things could get. Dairymen seeking to stretch their profits would thin it with water – and not always clean water. At one point, there was a case in Indiana in which it was pond water. The family found worms wiggling in it.\u003c/p>\n\u003cp>\u003cstrong>And pond water was actually some of the safer stuff that milk was contaminated with!\u003c/strong>\u003c/p>\n\u003cp>That's exactly right, because once you had thinned the milk, you had to reconstitute it in all kinds of weird ways. People put chalk or plaster dust in it. They sometimes put in toxic dyes to make it more golden instead of grayish or bluish. And because it was prone to rot — this was before pasteurization and refrigeration — they would dump preservatives in it. The most popular one was formaldehyde, an embalming compound, which is not good for humans to ingest. You can actually go out and see newspaper headlines around the country during this period with \"embalmed milk scandals.\"\u003c/p>\n\u003cp>\u003cstrong>You tell stories of kids dying from eating candy that was contaminated with lead. Given that this was causing real suffering in consumers, what kinds of arguments were people making for leaving this unregulated?\u003c/strong>\u003c/p>\n\u003cp>It's baffling, because you are in this period where food makers are knowingly using very bad things. I gave the example of arsenic, which was a green food dye also used to make the shellac that glosses up chocolate. But lead was used to color candies, and red lead was used in cheese. If people wanted to make a beautiful, orange cheddar cheese, they just dumped a little red lead in it. This is not people who didn't know it was bad, but there were things that made it permissible. There were no labels, and so there was no public pressure. It was just a pre-regulatory Wild West of food that permitted bad actors to do what they will, and so they did. It saved them a lot of money. You get this capitalistic feedback loop of people who were trying to make a living – and wanting to make more of a living. The consumer was both the guinea pig and the victim.\u003c/p>\n\u003cfigure id=\"attachment_130836\" class=\"wp-caption alignright\" style=\"max-width: 395px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85.jpg\" alt=\"The Poison Squad by Deborah Blum\" width=\"395\" height=\"600\" class=\"size-full wp-image-130836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85.jpg 395w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-160x243.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-240x365.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-375x570.jpg 375w\" sizes=\"(max-width: 395px) 100vw, 395px\">\u003cfigcaption class=\"wp-caption-text\">The Poison Squad by Deborah Blum \u003ccite>(Penguin Group USA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>So along comes a protagonist of your story: Dr. Harvey Washington Wiley, chief chemist of the U.S. Department of Agriculture. Why did he care so much about this issue?\u003c/strong>\u003c/p>\n\u003cp>I've always thought of him as kind of a holy roller kind of chemist. He was the son of an itinerant preacher and farmer in Indiana who was also a conductor on the Underground Railroad. Wiley was raised to think that what he did needed to be a higher calling. He would describe chemistry that way: Chemistry is the service of good. So this tiny group of chemists that he commanded at the USDA was it on food safety. He took up that cause.\u003c/p>\n\u003cp>\u003cstrong>Your book is called \u003cem>The Poison Squad\u003c/em>, which comes from a project that he undertook that really shows his commitment. Describe what The Poison Squad was.\u003c/strong>\u003c/p>\n\u003cp>Wiley basically goes out and recruits other people at the USDA, especially young clerks, to volunteer to dine very dangerously. The idea of The Poison Squad was that these young men would get three free meals a day, seven days a week – all of them paid for by the U.S. government. They have to agree not to have snacks or eat outside of these free meals. These are super fancy meals cooked by a professional chef. All of the ingredients are amazing. The only catch is: You have to agree that half of you at any given period in this experiment are going to be given capsules that contain suspect food additives. And these did include formaldehyde, and the cleaning product Borax, and salicylic acid, which we know from aspirin. And the amazing thing is that there were people lining up to volunteer for this experiment. And you wonder, 'Is this crazy or what?' You are testing suspected toxic compounds on human volunteers. But he felt that was the only way he could deal with this. You had this rising tide of really dangerous food additives and there were no safety regulations. 'How do I make a case that perhaps this is not a good idea? I'll just test it on people.' And so he did.\u003c/p>\n\u003cp>\u003cstrong>To no one's surprise, if you feed people formaldehyde, or arsenic or lead, they will get sick. And when you demonstrate that, why does it still remain so difficult to outlaw these substances in food? \u003c/strong>\u003c/p>\n\u003cp>The food industry had been organizing itself to fight regulation. Wiley had been advocating and working with congressmen to get some kind of basic consumer protection. And these experiments caught national attention — they were front-page news, there were songs about them — and everyone was realizing that there is a lot of bad stuff in their food. There was an immediate pushback. Suddenly, congressmen are on the side of food business or getting offered more money. The food industry organizes to create a Food Manufacturers Association. They were phenomenally effective. They did a great job trying to damage Wiley's reputation publicly and deny what he was finding, and bullied and threatened congressmen to kill regulation every time it came up.\u003c/p>\n\u003cp>\u003cstrong>Despite these long-fought fights, today there isn't formaldehyde and lead and arsenic in food the way that there was 100 years ago. Progress really was made!\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Yes, and I would be completely irresponsible if I said that food today is as dangerous as it was in the 19th century. Once the first food-safety law was passed in 1906, two years after Wiley finished his Poison Squad experiments, you see government stepping up against some of these extremely dangerous compounds. But we are still having fights about what's safe. The list of dyes that we have in food today is the exact list that Wiley approved, minus a couple that fell out when they became known to be more toxic. So we've both improved things, and not moved forward as much as Wiley would have liked or I have come to believe we should. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=How+A+19th+Century+Chemist+Took+On+The+Food+Industry+With+A+Grisly+Experiment&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unlabeled stimulants in soft drinks. Formaldehyde in meat and milk. Borax — the stuff used to kill ants! — used as a common food preservative. The American food industry was once a wild and dangerous place for the consumer.\u003c/p>\n\u003cp>Deborah Blum's new book, \u003cem>The Poison Squad,\u003c/em> is a true story about how Dr. Harvey Washington Wiley, named chief chemist of the U.S. Department of Agriculture in 1883, conducted a rather grisly experiment on human volunteers to help make food safer for consumers — and his work still echoes on today.\u003c/p>\n\u003cp>Wiley was an indefatigable activist for food safety regulations during a time when the food industry was organizing and adding substances to food without any oversight, using its might to put profits before people. But Wiley and his small band of chemists began methodically testing suspected harmful additives and revealing the effects of these dangerous compounds to the government and public.\u003c/p>\n\u003cp>It was a long battle, but one that did make things better. Nevertheless, we still have debates today over what is safe for us to eat.\u003c/p>\n\u003cp>NPR's Ari Shapiro talks to Blum about her new book and Wiley, a formidable pioneer of food-safety regulations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview has been edited for length and clarity, and contains some Web-only expanded answers.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You start the book by noting that we have this conception of the food our ancestors ate as being pure and authentic, straight from the farm. What was the reality?\u003c/strong>\u003c/p>\n\u003cp>It was about the opposite of that. To be fair, there were people who lived on the farm and ate wonderful produce from their gardens, but most people were in this period of migration to the cities. This is the rise of industrialized America in the late 19th century, so most people were eating manufactured, grocery store-bought food. I was actually shocked to discover it was horrifyingly fake, fraudulent and tainted by any and all chemicals [people] felt like putting in it.\u003c/p>\n\u003cp>\u003cstrong>So what might people in 1900 have found in their milk, or their coffee, or their spices?\u003c/strong>\u003c/p>\n\u003cp>I took a close look at milk, because it's a great example of just how bad things could get. Dairymen seeking to stretch their profits would thin it with water – and not always clean water. At one point, there was a case in Indiana in which it was pond water. The family found worms wiggling in it.\u003c/p>\n\u003cp>\u003cstrong>And pond water was actually some of the safer stuff that milk was contaminated with!\u003c/strong>\u003c/p>\n\u003cp>That's exactly right, because once you had thinned the milk, you had to reconstitute it in all kinds of weird ways. People put chalk or plaster dust in it. They sometimes put in toxic dyes to make it more golden instead of grayish or bluish. And because it was prone to rot — this was before pasteurization and refrigeration — they would dump preservatives in it. The most popular one was formaldehyde, an embalming compound, which is not good for humans to ingest. You can actually go out and see newspaper headlines around the country during this period with \"embalmed milk scandals.\"\u003c/p>\n\u003cp>\u003cstrong>You tell stories of kids dying from eating candy that was contaminated with lead. Given that this was causing real suffering in consumers, what kinds of arguments were people making for leaving this unregulated?\u003c/strong>\u003c/p>\n\u003cp>It's baffling, because you are in this period where food makers are knowingly using very bad things. I gave the example of arsenic, which was a green food dye also used to make the shellac that glosses up chocolate. But lead was used to color candies, and red lead was used in cheese. If people wanted to make a beautiful, orange cheddar cheese, they just dumped a little red lead in it. This is not people who didn't know it was bad, but there were things that made it permissible. There were no labels, and so there was no public pressure. It was just a pre-regulatory Wild West of food that permitted bad actors to do what they will, and so they did. It saved them a lot of money. You get this capitalistic feedback loop of people who were trying to make a living – and wanting to make more of a living. The consumer was both the guinea pig and the victim.\u003c/p>\n\u003cfigure id=\"attachment_130836\" class=\"wp-caption alignright\" style=\"max-width: 395px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85.jpg\" alt=\"The Poison Squad by Deborah Blum\" width=\"395\" height=\"600\" class=\"size-full wp-image-130836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85.jpg 395w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-160x243.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-240x365.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/9781594205149_custom-81e56572b9681c66ffe39c6e3013265a0ad7b8cb-s700-c85-375x570.jpg 375w\" sizes=\"(max-width: 395px) 100vw, 395px\">\u003cfigcaption class=\"wp-caption-text\">The Poison Squad by Deborah Blum \u003ccite>(Penguin Group USA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>So along comes a protagonist of your story: Dr. Harvey Washington Wiley, chief chemist of the U.S. Department of Agriculture. Why did he care so much about this issue?\u003c/strong>\u003c/p>\n\u003cp>I've always thought of him as kind of a holy roller kind of chemist. He was the son of an itinerant preacher and farmer in Indiana who was also a conductor on the Underground Railroad. Wiley was raised to think that what he did needed to be a higher calling. He would describe chemistry that way: Chemistry is the service of good. So this tiny group of chemists that he commanded at the USDA was it on food safety. He took up that cause.\u003c/p>\n\u003cp>\u003cstrong>Your book is called \u003cem>The Poison Squad\u003c/em>, which comes from a project that he undertook that really shows his commitment. Describe what The Poison Squad was.\u003c/strong>\u003c/p>\n\u003cp>Wiley basically goes out and recruits other people at the USDA, especially young clerks, to volunteer to dine very dangerously. The idea of The Poison Squad was that these young men would get three free meals a day, seven days a week – all of them paid for by the U.S. government. They have to agree not to have snacks or eat outside of these free meals. These are super fancy meals cooked by a professional chef. All of the ingredients are amazing. The only catch is: You have to agree that half of you at any given period in this experiment are going to be given capsules that contain suspect food additives. And these did include formaldehyde, and the cleaning product Borax, and salicylic acid, which we know from aspirin. And the amazing thing is that there were people lining up to volunteer for this experiment. And you wonder, 'Is this crazy or what?' You are testing suspected toxic compounds on human volunteers. But he felt that was the only way he could deal with this. You had this rising tide of really dangerous food additives and there were no safety regulations. 'How do I make a case that perhaps this is not a good idea? I'll just test it on people.' And so he did.\u003c/p>\n\u003cp>\u003cstrong>To no one's surprise, if you feed people formaldehyde, or arsenic or lead, they will get sick. And when you demonstrate that, why does it still remain so difficult to outlaw these substances in food? \u003c/strong>\u003c/p>\n\u003cp>The food industry had been organizing itself to fight regulation. Wiley had been advocating and working with congressmen to get some kind of basic consumer protection. And these experiments caught national attention — they were front-page news, there were songs about them — and everyone was realizing that there is a lot of bad stuff in their food. There was an immediate pushback. Suddenly, congressmen are on the side of food business or getting offered more money. The food industry organizes to create a Food Manufacturers Association. They were phenomenally effective. They did a great job trying to damage Wiley's reputation publicly and deny what he was finding, and bullied and threatened congressmen to kill regulation every time it came up.\u003c/p>\n\u003cp>\u003cstrong>Despite these long-fought fights, today there isn't formaldehyde and lead and arsenic in food the way that there was 100 years ago. Progress really was made!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yes, and I would be completely irresponsible if I said that food today is as dangerous as it was in the 19th century. Once the first food-safety law was passed in 1906, two years after Wiley finished his Poison Squad experiments, you see government stepping up against some of these extremely dangerous compounds. But we are still having fights about what's safe. The list of dyes that we have in food today is the exact list that Wiley approved, minus a couple that fell out when they became known to be more toxic. So we've both improved things, and not moved forward as much as Wiley would have liked or I have come to believe we should. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=How+A+19th+Century+Chemist+Took+On+The+Food+Industry+With+A+Grisly+Experiment&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Looking for a star-studded date night or just itching to treat yourself to a fancy meal? You're in luck.\u003c/p>\n\u003cp>Michelin-Starred Chef Dominique Crenn and American Express are collaborating to bring the \u003ca href=\"www.ateliercrenn.com/crenn-world-chef-series/\">Crenn World Chef Series\u003c/a> to her famed Bay Area establishment, \u003ca href=\"https://www.ateliercrenn.com/\">Atelier Crenn\u003c/a>. The dinner series will feature nine internationally acclaimed chefs, each of whom will visit Atelier Crenn for a once-in-a-lifetime collaboration. The chefs featured have been selected by Dominique for \"their trailblazing style and critically acclaimed food; their collective contributions to the industry are an inspiration to chefs and diners across the globe.\"\u003c/p>\n\u003cfigure id=\"attachment_130805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Jan-Hartwig_c_Lukas-Kirchgasser-Fotografie-e1539279641852.jpg\" alt=\"Chef Jan Hartwig\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130805\">\u003cfigcaption class=\"wp-caption-text\">Chef Jan Hartwig \u003ccite>(Lukas Kirchgasser Fotografie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Crenn World Chef Series is scheduled to begin \u003cb>November 19th, 2018\u003c/b>, and run until \u003cb>May 15, 2019\u003c/b>. Each event will feature a multi-course tasting menu from the chef of the night, and there will be two seatings per night, each of which will seat 20. Tickets are running at $450/person and will include food and service. If you want wine with your meal, two wine pairing options will be offered but will not be included in the ticket. \u003c/p>\n\u003cp>As Chef Dominque Crenn is a part of the American Express Global Dining Collection, American Express Centurion & Platinum Card Members will have the exclusive opportunity to purchase tickets during a pre-sale period 48 hours before tickets go on sale, and this pre-sale period will begin exactly eight weeks before each event at 1:00pm EST. If you're interested in attending, the events are listed below, along with each ticket sale date.\u003c/p>\n\u003cfigure id=\"attachment_130801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chef-Martha11660-e1539279120796.jpg\" alt=\"Chef Martha Ortiz\" width=\"1920\" height=\"862\" class=\"size-full wp-image-130801\">\u003cfigcaption class=\"wp-caption-text\">Chef Martha Ortiz \u003ccite>(Courtesy of Martha Ortiz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Monday, November 19 and Tuesday, November 20\u003c/b>\u003cbr>\nMEXICO: Chef Martha Ortiz (\u003ca href=\"https://www.theworlds50best.com/latinamerica/en/The-List/41-50/Dulce-Patria.html\">Dulce Patria\u003c/a>)\u003cbr>\nAmerican Express presale begins 10/16; general public 10/18\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Tuesday, January 8\u003c/b>\u003cbr>\nPERU: Chef Virgilio Martínez (\u003ca href=\"http://centralrestaurante.com.pe/en/\">Central\u003c/a>)\u003cbr>\nAmerican Express presale begins 11/13; general public 11/15\u003c/p>\n\u003cp>\u003cb>Tuesday, February 5 and Wednesday, February 6\u003c/b>\u003cbr>\nSPAIN: Chef Ángel León (\u003ca href=\"https://www.aponiente.com/en/\">Aponiente\u003c/a>)\u003cbr>\nAmerican Express presale begins 12/11; general public 12/13\u003c/p>\n\u003cp>\u003cb>Tuesday, February 19 and Wednesday, February 20\u003c/b>\u003cbr>\nFRANCE: Chef Daniel Boulud (\u003ca href=\"https://www.danielnyc.com/\">Daniel\u003c/a>)\u003cbr>\nAmerican Express presale begins 12/18; general public 12/20\u003c/p>\n\u003cp>\u003cb>Tuesday, March 19 and Wednesday, March 20\u003c/b>\u003cbr>\nBRAZIL: Chefs Alex Atala (\u003ca href=\"https://www.theworlds50best.com/The-List-2017/11-20/DOM.html\">D.O.M\u003c/a>) and Manu Buffara (\u003ca href=\"https://www.theworlds50best.com/discovery/Manu.html\">Manu\u003c/a>)\u003cbr>\nAmerican Express presale begins 1/22; general public 1/24\u003c/p>\n\u003cp>\u003cb>Tuesday, April 23 and Wednesday, April 24\u003c/b>\u003cbr>\nGERMANY: Chef Jan Hartwig (\u003ca href=\"https://www.bayerischerhof.de/uploads/media/Vita_Atelier-Hartwig_2017_engl.pdf\">Atelier\u003c/a>)\u003cbr>\nAmerican Express presale begins 2/26; general public 2/28\u003c/p>\n\u003cp>\u003cb>Tuesday, April 30 and Wednesday, May 1\u003c/b>\u003cbr>\nBELGIUM: Chef Gert De Mangeleer (\u003ca href=\"https://www.hertog-jan.com/en/\">Hertog Jan\u003c/a>)\u003cbr>\nAmerican Express presale begins 3/5; general public 3/7\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tuesday, May 14 and Wednesday, May 15\u003c/b>\u003cbr>\nSPAIN: Chef Quique Dacosta (\u003ca href=\"https://en.quiquedacosta.es/ver/2/quique-dacosta.html/\">Quique Dacosta\u003c/a>)\u003cbr>\nAmerican Express presale begins 3/19; general public 3/21\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for a star-studded date night or just itching to treat yourself to a fancy meal? You're in luck.\u003c/p>\n\u003cp>Michelin-Starred Chef Dominique Crenn and American Express are collaborating to bring the \u003ca href=\"www.ateliercrenn.com/crenn-world-chef-series/\">Crenn World Chef Series\u003c/a> to her famed Bay Area establishment, \u003ca href=\"https://www.ateliercrenn.com/\">Atelier Crenn\u003c/a>. The dinner series will feature nine internationally acclaimed chefs, each of whom will visit Atelier Crenn for a once-in-a-lifetime collaboration. The chefs featured have been selected by Dominique for \"their trailblazing style and critically acclaimed food; their collective contributions to the industry are an inspiration to chefs and diners across the globe.\"\u003c/p>\n\u003cfigure id=\"attachment_130805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Jan-Hartwig_c_Lukas-Kirchgasser-Fotografie-e1539279641852.jpg\" alt=\"Chef Jan Hartwig\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130805\">\u003cfigcaption class=\"wp-caption-text\">Chef Jan Hartwig \u003ccite>(Lukas Kirchgasser Fotografie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Crenn World Chef Series is scheduled to begin \u003cb>November 19th, 2018\u003c/b>, and run until \u003cb>May 15, 2019\u003c/b>. Each event will feature a multi-course tasting menu from the chef of the night, and there will be two seatings per night, each of which will seat 20. Tickets are running at $450/person and will include food and service. If you want wine with your meal, two wine pairing options will be offered but will not be included in the ticket. \u003c/p>\n\u003cp>As Chef Dominque Crenn is a part of the American Express Global Dining Collection, American Express Centurion & Platinum Card Members will have the exclusive opportunity to purchase tickets during a pre-sale period 48 hours before tickets go on sale, and this pre-sale period will begin exactly eight weeks before each event at 1:00pm EST. If you're interested in attending, the events are listed below, along with each ticket sale date.\u003c/p>\n\u003cfigure id=\"attachment_130801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chef-Martha11660-e1539279120796.jpg\" alt=\"Chef Martha Ortiz\" width=\"1920\" height=\"862\" class=\"size-full wp-image-130801\">\u003cfigcaption class=\"wp-caption-text\">Chef Martha Ortiz \u003ccite>(Courtesy of Martha Ortiz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Monday, November 19 and Tuesday, November 20\u003c/b>\u003cbr>\nMEXICO: Chef Martha Ortiz (\u003ca href=\"https://www.theworlds50best.com/latinamerica/en/The-List/41-50/Dulce-Patria.html\">Dulce Patria\u003c/a>)\u003cbr>\nAmerican Express presale begins 10/16; general public 10/18\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Tuesday, January 8\u003c/b>\u003cbr>\nPERU: Chef Virgilio Martínez (\u003ca href=\"http://centralrestaurante.com.pe/en/\">Central\u003c/a>)\u003cbr>\nAmerican Express presale begins 11/13; general public 11/15\u003c/p>\n\u003cp>\u003cb>Tuesday, February 5 and Wednesday, February 6\u003c/b>\u003cbr>\nSPAIN: Chef Ángel León (\u003ca href=\"https://www.aponiente.com/en/\">Aponiente\u003c/a>)\u003cbr>\nAmerican Express presale begins 12/11; general public 12/13\u003c/p>\n\u003cp>\u003cb>Tuesday, February 19 and Wednesday, February 20\u003c/b>\u003cbr>\nFRANCE: Chef Daniel Boulud (\u003ca href=\"https://www.danielnyc.com/\">Daniel\u003c/a>)\u003cbr>\nAmerican Express presale begins 12/18; general public 12/20\u003c/p>\n\u003cp>\u003cb>Tuesday, March 19 and Wednesday, March 20\u003c/b>\u003cbr>\nBRAZIL: Chefs Alex Atala (\u003ca href=\"https://www.theworlds50best.com/The-List-2017/11-20/DOM.html\">D.O.M\u003c/a>) and Manu Buffara (\u003ca href=\"https://www.theworlds50best.com/discovery/Manu.html\">Manu\u003c/a>)\u003cbr>\nAmerican Express presale begins 1/22; general public 1/24\u003c/p>\n\u003cp>\u003cb>Tuesday, April 23 and Wednesday, April 24\u003c/b>\u003cbr>\nGERMANY: Chef Jan Hartwig (\u003ca href=\"https://www.bayerischerhof.de/uploads/media/Vita_Atelier-Hartwig_2017_engl.pdf\">Atelier\u003c/a>)\u003cbr>\nAmerican Express presale begins 2/26; general public 2/28\u003c/p>\n\u003cp>\u003cb>Tuesday, April 30 and Wednesday, May 1\u003c/b>\u003cbr>\nBELGIUM: Chef Gert De Mangeleer (\u003ca href=\"https://www.hertog-jan.com/en/\">Hertog Jan\u003c/a>)\u003cbr>\nAmerican Express presale begins 3/5; general public 3/7\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tuesday, May 14 and Wednesday, May 15\u003c/b>\u003cbr>\nSPAIN: Chef Quique Dacosta (\u003ca href=\"https://en.quiquedacosta.es/ver/2/quique-dacosta.html/\">Quique Dacosta\u003c/a>)\u003cbr>\nAmerican Express presale begins 3/19; general public 3/21\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FDA Bans Use of 7 Synthetic Food Additives After Environmental Groups Sue",
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"content": "\u003cp>Ever heard of these food additives? Synthetically-derived benzophenone, ethyl acrylate, methyl eugenol, myrcene, pulegone, or pyridine?\u003c/p>\n\u003cp>These compounds can help mimic natural flavors and are used to infuse foods with mint, cinnamon and other flavors.\u003c/p>\n\u003cp>You've likely never seen them on food labels because food manufacturers are permitted to label them simply as \"artificial flavors.\"\u003c/p>\n\u003cp>Now, the Food and Drug Administration has announced these compounds will no longer be allowed to be used as food additives. The FDA is giving manufacturers time to remove them from the food supply.\u003c/p>\n\u003cp>The decision comes in response to a petition brought by environmental and consumer groups, including the Natural Resources Defense Council, the Center for Food Safety, and the Center for Science in the Public Interest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We think this is a win for consumers,\" says \u003ca href=\"https://www.nrdc.org/experts/erik-d-olson\">Erik Olson\u003c/a> of the Natural Resources Defense Council.\u003c/p>\n\u003cp>\u003cstrong>\"\u003c/strong>Our petition laid out the science\" linking these flavoring chemicals to cancer in animals, Olson says. \"The law is very clear that any chemical that causes cancer is not supposed to be added to our food supply,\" Olson told us\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>The FDA had concluded that these flavoring compounds do not pose a health risk to consumers. \"The synthetic flavoring substances that are the subject of this petition are typically used in foods available in the U.S. marketplace in very small amounts and their use results in very low levels of exposures and low risk,\" concludes an \u003ca href=\"https://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm622475.htm\">FDA statement\u003c/a> on the petition.\u003c/p>\n\u003cp>\"While the FDA's recent exposure assessment of these substances does not indicate that they pose a risk to public health under the conditions of their intended use, the petitioners provided evidence that these substances caused cancer in animals who were exposed to much higher doses,\" the FDA statement says.\u003c/p>\n\u003cp>The federal law spelled out in the decades-old \u003ca href=\"https://www.ncbi.nlm.nih.gov/books/NBK216642/\">Delaney Clause\u003c/a>, which is an amendment to the \u003ca href=\"https://en.wikipedia.org/wiki/Federal_Food,_Drug,_and_Cosmetic_Act\">Food, Drugs, and Cosmetic Act of 1938\u003c/a>, stipulates that if a substance is found to cause cancer in humans or animals, it cannot be used as a food additive.\u003c/p>\n\u003cp>The FDA says it will de-list six of the synthetic compounds from its food additives list, given the evidence that these\u003ca href=\"https://www.federalregister.gov/documents/2018/10/09/2018-21807/food-additive-regulations-synthetic-flavoring-agents-and-adjuvants\"> substances caused cancer \u003c/a>in animal laboratory studies. The FDA says the \u003ca href=\"https://www.federalregister.gov/documents/2018/10/09/2018-21807/food-additive-regulations-synthetic-flavoring-agents-and-adjuvants\">seventh synthetic flavor\u003c/a>, styrene, is being de-listed because it is no longer used by the industry.\u003c/p>\n\u003cp>The Natural Resources Defense Council says the compounds that are being de-listed have likely been used in a variety of food products — from ice cream and baked goods to beer and gum. NRDC's Olson says it's tough to know how widely they're used, or in which products, because manufacturers are not required to disclose this information.\u003c/p>\n\u003cp>The trade association that represents flavor manufacturers, The Flavor and Extract Manufacturers Association, \u003ca href=\"https://www.femaflavor.org/fda-announces-decision-ngo-petition-7-synthetic-substances\">released a statement\u003c/a> underscoring the FDA's exposure assessment that concluded the flavor compounds do not pose a risk to people under the conditions of their intended use. \"FEMA believes that the Delaney Clause demonstrates a limited interpretation of animal studies and cancer by failing to address risk or relevance in humans,\" the statement says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The FDA, in its c\u003ca href=\"https://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm622475.htm\">onstituent update on this action,\u003c/a> says it will give manufacturers 24 months to \"identify suitable replacement ingredients and reformulate their food products.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=FDA+Bans+Use+of+7+Synthetic+Food+Additives+After+Environmental+Groups+Sue&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ever heard of these food additives? Synthetically-derived benzophenone, ethyl acrylate, methyl eugenol, myrcene, pulegone, or pyridine?\u003c/p>\n\u003cp>These compounds can help mimic natural flavors and are used to infuse foods with mint, cinnamon and other flavors.\u003c/p>\n\u003cp>You've likely never seen them on food labels because food manufacturers are permitted to label them simply as \"artificial flavors.\"\u003c/p>\n\u003cp>Now, the Food and Drug Administration has announced these compounds will no longer be allowed to be used as food additives. The FDA is giving manufacturers time to remove them from the food supply.\u003c/p>\n\u003cp>The decision comes in response to a petition brought by environmental and consumer groups, including the Natural Resources Defense Council, the Center for Food Safety, and the Center for Science in the Public Interest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We think this is a win for consumers,\" says \u003ca href=\"https://www.nrdc.org/experts/erik-d-olson\">Erik Olson\u003c/a> of the Natural Resources Defense Council.\u003c/p>\n\u003cp>\u003cstrong>\"\u003c/strong>Our petition laid out the science\" linking these flavoring chemicals to cancer in animals, Olson says. \"The law is very clear that any chemical that causes cancer is not supposed to be added to our food supply,\" Olson told us\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>The FDA had concluded that these flavoring compounds do not pose a health risk to consumers. \"The synthetic flavoring substances that are the subject of this petition are typically used in foods available in the U.S. marketplace in very small amounts and their use results in very low levels of exposures and low risk,\" concludes an \u003ca href=\"https://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm622475.htm\">FDA statement\u003c/a> on the petition.\u003c/p>\n\u003cp>\"While the FDA's recent exposure assessment of these substances does not indicate that they pose a risk to public health under the conditions of their intended use, the petitioners provided evidence that these substances caused cancer in animals who were exposed to much higher doses,\" the FDA statement says.\u003c/p>\n\u003cp>The federal law spelled out in the decades-old \u003ca href=\"https://www.ncbi.nlm.nih.gov/books/NBK216642/\">Delaney Clause\u003c/a>, which is an amendment to the \u003ca href=\"https://en.wikipedia.org/wiki/Federal_Food,_Drug,_and_Cosmetic_Act\">Food, Drugs, and Cosmetic Act of 1938\u003c/a>, stipulates that if a substance is found to cause cancer in humans or animals, it cannot be used as a food additive.\u003c/p>\n\u003cp>The FDA says it will de-list six of the synthetic compounds from its food additives list, given the evidence that these\u003ca href=\"https://www.federalregister.gov/documents/2018/10/09/2018-21807/food-additive-regulations-synthetic-flavoring-agents-and-adjuvants\"> substances caused cancer \u003c/a>in animal laboratory studies. The FDA says the \u003ca href=\"https://www.federalregister.gov/documents/2018/10/09/2018-21807/food-additive-regulations-synthetic-flavoring-agents-and-adjuvants\">seventh synthetic flavor\u003c/a>, styrene, is being de-listed because it is no longer used by the industry.\u003c/p>\n\u003cp>The Natural Resources Defense Council says the compounds that are being de-listed have likely been used in a variety of food products — from ice cream and baked goods to beer and gum. NRDC's Olson says it's tough to know how widely they're used, or in which products, because manufacturers are not required to disclose this information.\u003c/p>\n\u003cp>The trade association that represents flavor manufacturers, The Flavor and Extract Manufacturers Association, \u003ca href=\"https://www.femaflavor.org/fda-announces-decision-ngo-petition-7-synthetic-substances\">released a statement\u003c/a> underscoring the FDA's exposure assessment that concluded the flavor compounds do not pose a risk to people under the conditions of their intended use. \"FEMA believes that the Delaney Clause demonstrates a limited interpretation of animal studies and cancer by failing to address risk or relevance in humans,\" the statement says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The FDA, in its c\u003ca href=\"https://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm622475.htm\">onstituent update on this action,\u003c/a> says it will give manufacturers 24 months to \"identify suitable replacement ingredients and reformulate their food products.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=FDA+Bans+Use+of+7+Synthetic+Food+Additives+After+Environmental+Groups+Sue&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
"title": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Visitors to \u003ca href=\"https://www.sthelena.com/\">St. Helena\u003c/a>, Napa Valley’s chic epicenter, frequently stop at the \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead\u003c/a>, a restaurant, cafe, farmstand, and general store known for seasonal, locally grown, and organic fare. To most, it’s a destination restaurant-winery, one of a handful of exceptional Wine Country establishments. But the deviled eggs and sauvignon blanc and the caramelized beets and cabernet tell a different story, one of heritage-breed chickens raised on the farm, certified organic vineyards, 150-year-old olive groves, and acres of heirloom fruits and vegetables. That’s the story of \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130706\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg\" alt=\"Ted Hall, Laddie Hall, and Chris Hall.\" width=\"800\" height=\"533\" class=\"size-full wp-image-130706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ted Hall, Laddie Hall, and Chris Hall. \u003ccite>(Long Meadow Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almost 30 years ago, Ted and Laddie Hall entered the wine business with a plan to prove that they could produce world-class vintages using sustainable, organic farming methods. But unlike Napa’s dominant vinters, it wasn’t just wine they were after. According to their son Chris, the Halls wanted to create an “organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.” It was a pioneering approach they called “full circle farming,” an approach that is unique in its depth and scope among Napa Valley wineries today.\u003c/p>\n\u003cp>The Halls found their first property, a tangled mass of overgrown vegetation, in the Mayacamas Mountains above St. Helena. They set about restoring the neglected estate, father Ted and son Chris exploring the land from the backs of their spotted Appaloosas. “We quickly knew the potential,” says Chris Hall, who is now executive vice president and chief operating officer of Long Meadow Ranch.\u003c/p>\n\u003cp>Even so, there were surprises in store: In 1992, the pair discovered 250 olive trees concealed by masses of Douglas fir and digger pines; three years later, they found a second olive grove. While DNA tests have not been able to identify the variety of olive, the now-restored trees have been dated to 1870, making them the oldest of a handful of historic olive groves in Napa dating back to the end of the 19th century.\u003c/p>\n\u003cfigure id=\"attachment_130707\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg\" alt=\"The historic olive groves at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The historic olive groves at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Long Meadow Ranch also cultivates over 200 varieties of heirloom fruits and vegetables, heritage breeds of laying poultry including Ameraucanas and Black Australorps, honey, several hundred head of Highland cattle, and more on 2,000 acres of land spread out over five properties.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The different areas of the ranch work in tandem—the poultry feast on overripe or damaged fruits and veggies, the bees pollinate the vineyards, the chickens’ manure augments the Ranch’s extensive composting operation, and Haflinger and Norwegian Fjord horses plow the potato fields. Everything produced on the farm is certified organic by the \u003ca href=\"https://www.ccof.org/\">CCOF\u003c/a>; their newest vineyards earned organic certification in 2017 after a multi-year process involving a reduction of resource inputs, the elimination of all pesticides, and a plan to encourage ecological diversity and healthy soil and vines.\u003c/p>\n\u003cp>“We have learned that organic farming methods produce higher quality at lower cost, with real consumer benefits,” says Hall. Heirloom and heritage produce and animals have been chosen for similar reasons. “There’s an agricultural heritage that we’re trying to preserve,” explains harvest manager Charlie McIntosh. “Heritage breeds are heartier, with a genetic resiliency that connects to flavor.”\u003c/p>\n\u003cfigure id=\"attachment_130708\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg\" alt=\"Bourbon Red Turkeys.\" width=\"1080\" height=\"750\" class=\"size-full wp-image-130708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-520x361.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Red Turkeys. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That genetic resiliency is one of the key scientific principles grounding the farming practices at Long Meadow Ranch; another is water conservation—fundamentally important in this drought-prone region, Hall says. Long Meadow uses both dry farming and deficit irrigation to reduce their water use, resulting in roughly 25-30 gallons per vine per year, compared to an average winegrower’s 100-120 gallons per vine, according to winemaker Stéphane Vivier.\u003c/p>\n\u003cp>Farming at Long Meadow is underpinned by the “systems engineering” perspective Ted Hall acquired while attending Princeton as an electrical engineering student. The farm is “a holistic system with many feedback loops,” he says, in which each piece affects the whole. Some of his ideas about organic, sustainable growing, however, go back much farther.\u003c/p>\n\u003cp>“When I was a child I spent a lot of time with my grandfather [who grew produce for a small grocery store in Pennsylvania] learning to turn a compost pile and making soapy water and nicotine water to use as natural pesticides,” he recalls. As a 4-H member, he raised chickens and Hampshire lambs and sold eggs. Later, as a graduate student at Stanford in the early 1970s, Hall and wife Laddie helped to re-start a defunct community garden. On the side, Hall made wine.\u003c/p>\n\u003cp>Seventeen years later, the Halls took the leap from amateur to professional, purchasing their first Napa property in 1989. Last year, Ted Hall was voted the \u003ca href=\"https://napavalleyregister.com/community/star/news/local/ted-hall-named-grower-of-the-year/article_40e16f1a-22f7-5786-9e02-c96bd8f79914.html\">Napa Valley Grower of the Year by Napa Valley Grapegrowers\u003c/a> for his leadership, his commitment to sustainability, and his community focus.\u003c/p>\n\u003ch2>A Rare Breed of Wine Country Farmer\u003c/h2>\n\u003cp>In the big picture, Napa isn’t strictly monocultural—vegetable, field, and floral crops, as well as livestock and poultry, are raised throughout the county—but all of these products combined make up \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8426/2017-Crop-Report--English\">less than 1 percent\u003c/a> of the region’s gross agricultural value. The rest is generated by fruit and nut crops, especially vineyards and olive groves, which are planted on about 46,000 acres. And although there are more than 30 varieties of grapes cultivated in Napa Valley, there has lately been a significant shift toward cabernet sauvignon, which fetches the second-highest price on the market and now makes up 50 percent of grapes grown in Napa.\u003c/p>\n\u003cfigure id=\"attachment_130709\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg\" alt=\"Vegetables and grapevines growing at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Vegetables and grapevines growing at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that Napa vintners aren’t planting other crops. According to Korinne Munson, director of communications at \u003ca href=\"https://napavintners.com/\">Napa Valley Vintners\u003c/a>, many winegrowers do plant cover crops like legumes and mustard among their vines, use sheep and goats to remove vegetation, and have vegetable gardens, but, in most cases, these things are done to promote the healthy growth of the vines and for small-scale consumption—most vinters identify themselves and their properties as responsible growers of wine grapes, not diversified farmers producing a wide variety of agricultural products.\u003c/p>\n\u003cp>Those that produce nuts, spices and vegetables on a large, commercial scale are few and far between.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fao.org/agroecology/knowledge/10-elements/diversity/en/\">Many believe\u003c/a> that crop diversification is one of the keys to a robust agricultural future. Not only is it a \u003ca href=\"http://sustainableagriculture.net/blog/ics-diversification-report-iowa/\">cost-effective means of improving agricultural resilience\u003c/a> by decreasing the transmission of pathogens and quelling pest outbreaks, diversification can provide alternate income streams that may help to keep a farmer’s head above water in the event of disease or disaster. Part of the problem for smaller vintners, however, is the market, itself. Whereas Long Meadow generates its own internal economy for selling vegetables, poultry, and olive oil on their Farmstead property and at their restaurant, says Munson, it’s a luxury that most wine grape producers can’t afford.\u003c/p>\n\u003cp>“Long Meadow Ranch is one of the few vinter/growers in the Napa Valley that has diversified their operations so extensively,” says Novi. A small, select group of other highly diversified wine operations similarly depend on a self-generated outlet for selling products beyond wine. Novi points to two other examples: \u003ca href=\"https://hudsonranch.com/\">Hudson Vineyards\u003c/a>, which raises heritage breed pigs and goats, grows vegetables and runs a small grocery called Hudson Greens and Goods; and \u003ca href=\"https://www.cliffamily.com/\">Clif Family\u003c/a>, which produces nuts, olive oil, spices, and produce which are prepared in dishes served out of their Bruschetteria Food Truck at their tasting room.\u003c/p>\n\u003cfigure id=\"attachment_130710\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg\" alt=\"The Farmstead restaurant at Long Meadows Ranch.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-130710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Farmstead restaurant at Long Meadows Ranch. \u003ccite>(Shea Evans Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long Meadow can be “a little bit more of a champion for those diversified products because they’re feeding more people,” says Munson. Despite their larger footprint, the Ranch has stayed true to their original goals of stewardship and sustainability. “The growth has been thoughtful. Our vision has always been, with wine or anything else, to grow the right crop or the right variety in the ideal environment or location or soil or microclimate for what we’re doing,” says Chris Hall.\u003c/p>\n\u003cp>Back at the Farmstead, the fruits of Long Meadow Ranch’s full-circle farming philosophy are on full display. Executive Chef Stephen Barber surveys the farm daily, creating new dishes for the restaurant’s menu as produce comes into season. The general store sells hot sauce made from estate-grown chilis, honey from the Ranch’s bee colony, and Prato Lungo olive oil from the historic olive groves. The on-site farmstand and other nearby farmers’ markets sell Long Meadow’s fresh, organic produce directly to consumers. And there’s the estate-grown wine, which flows generously in the restaurant, at regular outdoor community events, happy hours, and in tastings at the general store.\u003c/p>\n\u003cp>“All the different facets contribute to one another,” says Chris Hall. “We are committed to proving that world-class quality and responsible farming go hand in hand.\u003c/p>\n\u003cp>\u003ci>Update: This article was updated to accurately reflect the organic certification information for Long Meadow Ranch.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/25/long-meadow-ranch-takes-a-full-circle-approach-to-farming-in-wine-country/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "For nearly 30 years, the Hall family—Ted, Laddie, and son Chris—have pioneered a holistic, ecosystem-focused approach on their diversified farm amidst the sprawling vineyards of Napa, California.",
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"description": "For nearly 30 years, the Hall family—Ted, Laddie, and son Chris—have pioneered a holistic, ecosystem-focused approach on their diversified farm amidst the sprawling vineyards of Napa, California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visitors to \u003ca href=\"https://www.sthelena.com/\">St. Helena\u003c/a>, Napa Valley’s chic epicenter, frequently stop at the \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead\u003c/a>, a restaurant, cafe, farmstand, and general store known for seasonal, locally grown, and organic fare. To most, it’s a destination restaurant-winery, one of a handful of exceptional Wine Country establishments. But the deviled eggs and sauvignon blanc and the caramelized beets and cabernet tell a different story, one of heritage-breed chickens raised on the farm, certified organic vineyards, 150-year-old olive groves, and acres of heirloom fruits and vegetables. That’s the story of \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130706\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg\" alt=\"Ted Hall, Laddie Hall, and Chris Hall.\" width=\"800\" height=\"533\" class=\"size-full wp-image-130706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ted Hall, Laddie Hall, and Chris Hall. \u003ccite>(Long Meadow Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almost 30 years ago, Ted and Laddie Hall entered the wine business with a plan to prove that they could produce world-class vintages using sustainable, organic farming methods. But unlike Napa’s dominant vinters, it wasn’t just wine they were after. According to their son Chris, the Halls wanted to create an “organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.” It was a pioneering approach they called “full circle farming,” an approach that is unique in its depth and scope among Napa Valley wineries today.\u003c/p>\n\u003cp>The Halls found their first property, a tangled mass of overgrown vegetation, in the Mayacamas Mountains above St. Helena. They set about restoring the neglected estate, father Ted and son Chris exploring the land from the backs of their spotted Appaloosas. “We quickly knew the potential,” says Chris Hall, who is now executive vice president and chief operating officer of Long Meadow Ranch.\u003c/p>\n\u003cp>Even so, there were surprises in store: In 1992, the pair discovered 250 olive trees concealed by masses of Douglas fir and digger pines; three years later, they found a second olive grove. While DNA tests have not been able to identify the variety of olive, the now-restored trees have been dated to 1870, making them the oldest of a handful of historic olive groves in Napa dating back to the end of the 19th century.\u003c/p>\n\u003cfigure id=\"attachment_130707\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg\" alt=\"The historic olive groves at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The historic olive groves at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Long Meadow Ranch also cultivates over 200 varieties of heirloom fruits and vegetables, heritage breeds of laying poultry including Ameraucanas and Black Australorps, honey, several hundred head of Highland cattle, and more on 2,000 acres of land spread out over five properties.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The different areas of the ranch work in tandem—the poultry feast on overripe or damaged fruits and veggies, the bees pollinate the vineyards, the chickens’ manure augments the Ranch’s extensive composting operation, and Haflinger and Norwegian Fjord horses plow the potato fields. Everything produced on the farm is certified organic by the \u003ca href=\"https://www.ccof.org/\">CCOF\u003c/a>; their newest vineyards earned organic certification in 2017 after a multi-year process involving a reduction of resource inputs, the elimination of all pesticides, and a plan to encourage ecological diversity and healthy soil and vines.\u003c/p>\n\u003cp>“We have learned that organic farming methods produce higher quality at lower cost, with real consumer benefits,” says Hall. Heirloom and heritage produce and animals have been chosen for similar reasons. “There’s an agricultural heritage that we’re trying to preserve,” explains harvest manager Charlie McIntosh. “Heritage breeds are heartier, with a genetic resiliency that connects to flavor.”\u003c/p>\n\u003cfigure id=\"attachment_130708\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg\" alt=\"Bourbon Red Turkeys.\" width=\"1080\" height=\"750\" class=\"size-full wp-image-130708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-520x361.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Red Turkeys. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That genetic resiliency is one of the key scientific principles grounding the farming practices at Long Meadow Ranch; another is water conservation—fundamentally important in this drought-prone region, Hall says. Long Meadow uses both dry farming and deficit irrigation to reduce their water use, resulting in roughly 25-30 gallons per vine per year, compared to an average winegrower’s 100-120 gallons per vine, according to winemaker Stéphane Vivier.\u003c/p>\n\u003cp>Farming at Long Meadow is underpinned by the “systems engineering” perspective Ted Hall acquired while attending Princeton as an electrical engineering student. The farm is “a holistic system with many feedback loops,” he says, in which each piece affects the whole. Some of his ideas about organic, sustainable growing, however, go back much farther.\u003c/p>\n\u003cp>“When I was a child I spent a lot of time with my grandfather [who grew produce for a small grocery store in Pennsylvania] learning to turn a compost pile and making soapy water and nicotine water to use as natural pesticides,” he recalls. As a 4-H member, he raised chickens and Hampshire lambs and sold eggs. Later, as a graduate student at Stanford in the early 1970s, Hall and wife Laddie helped to re-start a defunct community garden. On the side, Hall made wine.\u003c/p>\n\u003cp>Seventeen years later, the Halls took the leap from amateur to professional, purchasing their first Napa property in 1989. Last year, Ted Hall was voted the \u003ca href=\"https://napavalleyregister.com/community/star/news/local/ted-hall-named-grower-of-the-year/article_40e16f1a-22f7-5786-9e02-c96bd8f79914.html\">Napa Valley Grower of the Year by Napa Valley Grapegrowers\u003c/a> for his leadership, his commitment to sustainability, and his community focus.\u003c/p>\n\u003ch2>A Rare Breed of Wine Country Farmer\u003c/h2>\n\u003cp>In the big picture, Napa isn’t strictly monocultural—vegetable, field, and floral crops, as well as livestock and poultry, are raised throughout the county—but all of these products combined make up \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8426/2017-Crop-Report--English\">less than 1 percent\u003c/a> of the region’s gross agricultural value. The rest is generated by fruit and nut crops, especially vineyards and olive groves, which are planted on about 46,000 acres. And although there are more than 30 varieties of grapes cultivated in Napa Valley, there has lately been a significant shift toward cabernet sauvignon, which fetches the second-highest price on the market and now makes up 50 percent of grapes grown in Napa.\u003c/p>\n\u003cfigure id=\"attachment_130709\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg\" alt=\"Vegetables and grapevines growing at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Vegetables and grapevines growing at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that Napa vintners aren’t planting other crops. According to Korinne Munson, director of communications at \u003ca href=\"https://napavintners.com/\">Napa Valley Vintners\u003c/a>, many winegrowers do plant cover crops like legumes and mustard among their vines, use sheep and goats to remove vegetation, and have vegetable gardens, but, in most cases, these things are done to promote the healthy growth of the vines and for small-scale consumption—most vinters identify themselves and their properties as responsible growers of wine grapes, not diversified farmers producing a wide variety of agricultural products.\u003c/p>\n\u003cp>Those that produce nuts, spices and vegetables on a large, commercial scale are few and far between.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fao.org/agroecology/knowledge/10-elements/diversity/en/\">Many believe\u003c/a> that crop diversification is one of the keys to a robust agricultural future. Not only is it a \u003ca href=\"http://sustainableagriculture.net/blog/ics-diversification-report-iowa/\">cost-effective means of improving agricultural resilience\u003c/a> by decreasing the transmission of pathogens and quelling pest outbreaks, diversification can provide alternate income streams that may help to keep a farmer’s head above water in the event of disease or disaster. Part of the problem for smaller vintners, however, is the market, itself. Whereas Long Meadow generates its own internal economy for selling vegetables, poultry, and olive oil on their Farmstead property and at their restaurant, says Munson, it’s a luxury that most wine grape producers can’t afford.\u003c/p>\n\u003cp>“Long Meadow Ranch is one of the few vinter/growers in the Napa Valley that has diversified their operations so extensively,” says Novi. A small, select group of other highly diversified wine operations similarly depend on a self-generated outlet for selling products beyond wine. Novi points to two other examples: \u003ca href=\"https://hudsonranch.com/\">Hudson Vineyards\u003c/a>, which raises heritage breed pigs and goats, grows vegetables and runs a small grocery called Hudson Greens and Goods; and \u003ca href=\"https://www.cliffamily.com/\">Clif Family\u003c/a>, which produces nuts, olive oil, spices, and produce which are prepared in dishes served out of their Bruschetteria Food Truck at their tasting room.\u003c/p>\n\u003cfigure id=\"attachment_130710\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg\" alt=\"The Farmstead restaurant at Long Meadows Ranch.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-130710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Farmstead restaurant at Long Meadows Ranch. \u003ccite>(Shea Evans Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long Meadow can be “a little bit more of a champion for those diversified products because they’re feeding more people,” says Munson. Despite their larger footprint, the Ranch has stayed true to their original goals of stewardship and sustainability. “The growth has been thoughtful. Our vision has always been, with wine or anything else, to grow the right crop or the right variety in the ideal environment or location or soil or microclimate for what we’re doing,” says Chris Hall.\u003c/p>\n\u003cp>Back at the Farmstead, the fruits of Long Meadow Ranch’s full-circle farming philosophy are on full display. Executive Chef Stephen Barber surveys the farm daily, creating new dishes for the restaurant’s menu as produce comes into season. The general store sells hot sauce made from estate-grown chilis, honey from the Ranch’s bee colony, and Prato Lungo olive oil from the historic olive groves. The on-site farmstand and other nearby farmers’ markets sell Long Meadow’s fresh, organic produce directly to consumers. And there’s the estate-grown wine, which flows generously in the restaurant, at regular outdoor community events, happy hours, and in tastings at the general store.\u003c/p>\n\u003cp>“All the different facets contribute to one another,” says Chris Hall. “We are committed to proving that world-class quality and responsible farming go hand in hand.\u003c/p>\n\u003cp>\u003ci>Update: This article was updated to accurately reflect the organic certification information for Long Meadow Ranch.\u003c/i>\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://civileats.com/2018/09/25/long-meadow-ranch-takes-a-full-circle-approach-to-farming-in-wine-country/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Cheap and Delicious Lunches in Downtown San Francisco",
"title": "5 Cheap and Delicious Lunches in Downtown San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you work in downtown San Francisco - especially with the newly \u003ca href=\"https://www.sfchronicle.com/business/article/Tech-industry-s-coveted-office-cafeterias-could-13101014.php\">proposed corporate cafeteria laws\u003c/a> that might take effect - you have probably encountered the all too common question of “where should we grab lunch today?” Many times we end up trying to juggle and weigh all the important factors that go into making this critical decision - cost, distance, time, quality, etc. - just to fall back on that same place you’ve been to twice already that week.\u003c/p>\n\u003cp>I’ve compiled a list of some of our favorite dishes from some amazing restaurants downtown that prove, once and for all, that “cheap and quick” doesn’t have to mean fast food, and you don’t have to sacrifice quality if you’re in a time crunch between meetings. Ready to dig in?\u003c/p>\n\u003ch2>1. Perilla’s Five Spice Chicken Garlic Noodles - $11.00\u003c/h2>\n\u003cp>\u003ca href=\"http://www.perillasf.com/\">\u003cb>Perilla\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Perilla/@37.7897429,-122.4002012,17z/data=!3m1!4b1!4m5!3m4!1s0x8085806319eac0b9:0xa66b9c7ee8447c63!8m2!3d37.7897429!4d-122.3980125\">510 Mission St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130597 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0601.jpg\" alt=\"Perilla's Five Spice Chicken Garlic Noodles\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perilla's Five Spice Chicken Garlic Noodles \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First up is Perilla’s incredible \u003cb>Five Spice Chicken Garlic Noodles\u003c/b>. Perilla has several locations in San Francisco, but the one at 510 Mission St. is super convenient for the SoMa and Financial District crowd. They offer all kinds of Vietnamese food from salads to fried tofu to pho, but they are best known for their garlic noodles. They’re packed with an unbelievable amount of flavor and the portions are extremely generous for the price. This is one dish where you can eat half or two-thirds and be totally content while still holding onto some leftovers for a late afternoon snack or dinner.\u003c/p>\n\u003cp>The Five Spice Chicken is out of this world. It has a very subtle sweetness mixed with the other spices. The skin is slightly crispy and covers some of the most moist and flavorful chicken I’ve ever had. The dish comes with a small container of fish sauce, which you can surely add if you’re a fan, but it’s definitely not needed at all. The whole meal is a flavor explosion that will make Perilla a worthy addition to your work lunch rotation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Note: If vegetables are more of your thing, they have a \u003c/i>\u003cb>\u003ci>Seasoned Vegetable Garlic Noodle\u003c/i>\u003c/b>\u003ci> dish on their menu that is just as flavorful and awesome for the same price!\u003c/i>\u003c/p>\n\u003ch2>2. Roli Roti’s Porchetta Sandwich - $9.50\u003c/h2>\n\u003cp>\u003ca href=\"http://www.roliroti.com/\">\u003cb>Roli Roti\u003c/b>\u003c/a>\u003cbr>\nWednesdays at \u003ca href=\"https://www.google.com/maps/place/Civic+Center,+San+Francisco,+CA+94102/@37.7778532,-122.4222303,16z/data=!3m1!4b1!4m5!3m4!1s0x8085808eb456e2dd:0xcb1742ab59d38bda!8m2!3d37.7815533!4d-122.4156427\">Civic Center\u003c/a> from 9am-2pm\u003cbr>\nThursdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 10am-2pm\u003cbr>\nSaturdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 8am-2pm\u003c/p>\n\u003cfigure id=\"attachment_130601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130601 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-5608.jpg\" alt=\"Roli Roti's Porchetta Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roli Roti's Porchetta Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roli Roti is an institution crammed into a food truck and has been serving amazing non-GMO certified “gourmet street food” for 15 years. Their bread and butter is rotisserie meats served straight up or in sandwiches, but they also have some mouthwatering sides like potatoes, seasoned brussel sprouts, tomato salad, and green beans & arugula. The potatoes are placed underneath all the rotisserie meats so the fat and juices fall on them adding some ridiculously yummy flavors.\u003c/p>\n\u003cp>Their \u003cb>Porchetta Sandwich \u003c/b>literally blew us away. The pork was cooked to perfection with crispy skin, juicy meat, and flavor-rich fat all combining to create heavenly bites from start to finish. Then, layer their house made onion marmalade on top with some arugula for good measure and you’ve got one of the best sandwiches in town!\u003c/p>\n\u003cp>Unlike a lot of food trucks that, for the most part, stay put, Roli Roti is always on the move so you need to plan accordingly! You can catch them in downtown SF at the locations and times above.\u003c/p>\n\u003ch2>3. Kagawa-Ya Udon’s Kitsune Udon - $9.80\u003c/h2>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/KAGAWA-YA+UDON/@37.7759538,-122.4202526,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809c3254a919:0x53b3611f19bbc018!8m2!3d37.7759496!4d-122.4180586\">1455 Market St.\u003c/a> (next to Uber HQ)\u003c/p>\n\u003cfigure id=\"attachment_130602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130602 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-6197.jpg\" alt=\"Kagawa-Ya Udon's Kitsune Udon\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya Udon's Kitsune Udon \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya has quickly made a name for itself in the San Francisco food scene by bringing traditional udon to SF, and by experimenting, pushing boundaries, and adding their own influences to their bowls. Clam chowder udon? Zhajiang Udon? How about Creamy Kabocha with Chicken Udon? These unique flavors might cause you to hesitate at first glance, but they’re all tasty and unique in their own way, so don’t knock ‘em till you try ‘em!\u003c/p>\n\u003cp>The owners actually imported a legitimate udon noodle making machine from Japan for making the freshest noodles for their dishes. The bowls are served to customers in a cafeteria line (kind of reminiscent of Henry Ford’s production lines) where they hand you the bowl you ordered and you can add pieces of tempura on the side for a little extra. But this means they crank out bowls super fast so this is a great place to go if you’re in a hurry!\u003c/p>\n\u003cp>The \u003cb>Kitsune Udon\u003c/b>, in typical Japanese style, has subtle, light flavors and complement each other in all the best ways. The dish is served with a couple pieces of fried, lightly sweetened tofu, green onions, nori (seaweed), and some tempura crisps. While the flavors are light, I guarantee you’ll be stuffed after scarfing it down.\u003c/p>\n\u003ch2>4. The Bird’s Fried Chicken Sandwich - $8.00\u003c/h2>\n\u003cp>\u003ca href=\"http://thebirdsf.com/\">\u003cb>The Bird\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Bird/@37.7873112,-122.40221,17z/data=!3m1!4b1!4m5!3m4!1s0x8085807d4a010713:0x758a9eee77a59f73!8m2!3d37.787307!4d-122.400016\">115 New Montgomery St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130600 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0888.jpg\" alt=\"The Bird's Fried Chicken Sandwich\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bird's Fried Chicken Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you decide to go to The Bird, you’ll want to get there early. There’s a line out the door and down the block \u003cb>every day. \u003c/b>If the line wasn’t there, you might actually walk right by it since it’s just a little hole in the wall place, but they have definitely made their mark and demand attention (rightfully so). It’s a place that focuses on pretty much one thing - \u003cb>Fried Chicken Sandwiches\u003c/b> - and does it very well.\u003c/p>\n\u003cp>The chicken is super crispy on the outside and tender and moist on the inside. You can get it classic (not spicy) or spicy. I would rate the spiciness level at about a medium. If your spice tolerance is high, this sandwich probably wouldn’t phase you, but the flavor and textures still make this one heck of an enjoyable meal. If you can spare a few extra bucks, I’d recommend pairing the sandwich with some curly fries or their fully loaded fries (applewood-smoked bacon, cream, green onions, melted cheddar cheese) for the complete experience.\u003c/p>\n\u003ch2>5. Freshroll Vietnamese Rolls and Bowls’ 3 Freshrolls - $10.99\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eatatfreshroll.com/index.html\">\u003cb>Freshroll Vietnamese Rolls and Bowls\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Freshroll+Vietnamese+Rolls+%26+Bowls/@37.7840185,-122.4055256,17z/data=!3m2!4b1!5s0x808580870ba64aa9:0xad0170a7bcf08460!4m5!3m4!1s0x8085808708b03a71:0xf292c66ede60c31c!8m2!3d37.7840143!4d-122.4033316\">157 4th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130599 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0875.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Freshroll is an awesome, healthy, refreshing alternative to some of the heavier dishes mentioned above. This is another place that gets busy quickly approaching lunch time, so make sure to get there a little early! The line moves fairly fast, though, so it’s still a relatively quick in-and-out.\u003c/p>\n\u003cp>Freshroll takes Vietnamese spring rolls to another level with respect to size and flavor. You can customize your three \u003cb>Freshrolls\u003c/b> however you’d like, starting with lemongrass pork, grilled chicken, tofu, or garlic shrimp. Then, you can add ingredients like lettuce, bean sprouts, cilantro, cucumber, crispy shallots, pickled veggies, and jalapenos. Lastly, grab a side of grandma’s peanut sauce, citrus ginger, sweet & sour chili, or Vietnamese vinaigrette and you’re ready to chow down. Pick and choose, or get one of each with everything like I did! They’re ultra refreshing, a great health-conscious choice, and will definitely fill you up - they’re huge!\u003c/p>\n\u003ch2>BONUS: Freshroll’s bowl - $9.99\u003c/h2>\n\u003cfigure id=\"attachment_130603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130603 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0844.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' Bowl\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' Bowl \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re heading to Freshroll and prefer a fork or chopsticks over using your hands, their \u003cb>Bowl\u003c/b> is another refreshing option I had to mention. It’s the same ingredients for the most part, but just a different style AND a dollar cheaper if you’re looking to save some cash.\u003c/p>\n\n",
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"excerpt": "In downtown San Francisco it’s a struggle to find cheap and delicious lunches on the go. This list should help you find some to add to your rotation!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you work in downtown San Francisco - especially with the newly \u003ca href=\"https://www.sfchronicle.com/business/article/Tech-industry-s-coveted-office-cafeterias-could-13101014.php\">proposed corporate cafeteria laws\u003c/a> that might take effect - you have probably encountered the all too common question of “where should we grab lunch today?” Many times we end up trying to juggle and weigh all the important factors that go into making this critical decision - cost, distance, time, quality, etc. - just to fall back on that same place you’ve been to twice already that week.\u003c/p>\n\u003cp>I’ve compiled a list of some of our favorite dishes from some amazing restaurants downtown that prove, once and for all, that “cheap and quick” doesn’t have to mean fast food, and you don’t have to sacrifice quality if you’re in a time crunch between meetings. Ready to dig in?\u003c/p>\n\u003ch2>1. Perilla’s Five Spice Chicken Garlic Noodles - $11.00\u003c/h2>\n\u003cp>\u003ca href=\"http://www.perillasf.com/\">\u003cb>Perilla\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Perilla/@37.7897429,-122.4002012,17z/data=!3m1!4b1!4m5!3m4!1s0x8085806319eac0b9:0xa66b9c7ee8447c63!8m2!3d37.7897429!4d-122.3980125\">510 Mission St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130597 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0601.jpg\" alt=\"Perilla's Five Spice Chicken Garlic Noodles\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perilla's Five Spice Chicken Garlic Noodles \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First up is Perilla’s incredible \u003cb>Five Spice Chicken Garlic Noodles\u003c/b>. Perilla has several locations in San Francisco, but the one at 510 Mission St. is super convenient for the SoMa and Financial District crowd. They offer all kinds of Vietnamese food from salads to fried tofu to pho, but they are best known for their garlic noodles. They’re packed with an unbelievable amount of flavor and the portions are extremely generous for the price. This is one dish where you can eat half or two-thirds and be totally content while still holding onto some leftovers for a late afternoon snack or dinner.\u003c/p>\n\u003cp>The Five Spice Chicken is out of this world. It has a very subtle sweetness mixed with the other spices. The skin is slightly crispy and covers some of the most moist and flavorful chicken I’ve ever had. The dish comes with a small container of fish sauce, which you can surely add if you’re a fan, but it’s definitely not needed at all. The whole meal is a flavor explosion that will make Perilla a worthy addition to your work lunch rotation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Note: If vegetables are more of your thing, they have a \u003c/i>\u003cb>\u003ci>Seasoned Vegetable Garlic Noodle\u003c/i>\u003c/b>\u003ci> dish on their menu that is just as flavorful and awesome for the same price!\u003c/i>\u003c/p>\n\u003ch2>2. Roli Roti’s Porchetta Sandwich - $9.50\u003c/h2>\n\u003cp>\u003ca href=\"http://www.roliroti.com/\">\u003cb>Roli Roti\u003c/b>\u003c/a>\u003cbr>\nWednesdays at \u003ca href=\"https://www.google.com/maps/place/Civic+Center,+San+Francisco,+CA+94102/@37.7778532,-122.4222303,16z/data=!3m1!4b1!4m5!3m4!1s0x8085808eb456e2dd:0xcb1742ab59d38bda!8m2!3d37.7815533!4d-122.4156427\">Civic Center\u003c/a> from 9am-2pm\u003cbr>\nThursdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 10am-2pm\u003cbr>\nSaturdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 8am-2pm\u003c/p>\n\u003cfigure id=\"attachment_130601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130601 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-5608.jpg\" alt=\"Roli Roti's Porchetta Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roli Roti's Porchetta Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roli Roti is an institution crammed into a food truck and has been serving amazing non-GMO certified “gourmet street food” for 15 years. Their bread and butter is rotisserie meats served straight up or in sandwiches, but they also have some mouthwatering sides like potatoes, seasoned brussel sprouts, tomato salad, and green beans & arugula. The potatoes are placed underneath all the rotisserie meats so the fat and juices fall on them adding some ridiculously yummy flavors.\u003c/p>\n\u003cp>Their \u003cb>Porchetta Sandwich \u003c/b>literally blew us away. The pork was cooked to perfection with crispy skin, juicy meat, and flavor-rich fat all combining to create heavenly bites from start to finish. Then, layer their house made onion marmalade on top with some arugula for good measure and you’ve got one of the best sandwiches in town!\u003c/p>\n\u003cp>Unlike a lot of food trucks that, for the most part, stay put, Roli Roti is always on the move so you need to plan accordingly! You can catch them in downtown SF at the locations and times above.\u003c/p>\n\u003ch2>3. Kagawa-Ya Udon’s Kitsune Udon - $9.80\u003c/h2>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/KAGAWA-YA+UDON/@37.7759538,-122.4202526,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809c3254a919:0x53b3611f19bbc018!8m2!3d37.7759496!4d-122.4180586\">1455 Market St.\u003c/a> (next to Uber HQ)\u003c/p>\n\u003cfigure id=\"attachment_130602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130602 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-6197.jpg\" alt=\"Kagawa-Ya Udon's Kitsune Udon\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya Udon's Kitsune Udon \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya has quickly made a name for itself in the San Francisco food scene by bringing traditional udon to SF, and by experimenting, pushing boundaries, and adding their own influences to their bowls. Clam chowder udon? Zhajiang Udon? How about Creamy Kabocha with Chicken Udon? These unique flavors might cause you to hesitate at first glance, but they’re all tasty and unique in their own way, so don’t knock ‘em till you try ‘em!\u003c/p>\n\u003cp>The owners actually imported a legitimate udon noodle making machine from Japan for making the freshest noodles for their dishes. The bowls are served to customers in a cafeteria line (kind of reminiscent of Henry Ford’s production lines) where they hand you the bowl you ordered and you can add pieces of tempura on the side for a little extra. But this means they crank out bowls super fast so this is a great place to go if you’re in a hurry!\u003c/p>\n\u003cp>The \u003cb>Kitsune Udon\u003c/b>, in typical Japanese style, has subtle, light flavors and complement each other in all the best ways. The dish is served with a couple pieces of fried, lightly sweetened tofu, green onions, nori (seaweed), and some tempura crisps. While the flavors are light, I guarantee you’ll be stuffed after scarfing it down.\u003c/p>\n\u003ch2>4. The Bird’s Fried Chicken Sandwich - $8.00\u003c/h2>\n\u003cp>\u003ca href=\"http://thebirdsf.com/\">\u003cb>The Bird\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Bird/@37.7873112,-122.40221,17z/data=!3m1!4b1!4m5!3m4!1s0x8085807d4a010713:0x758a9eee77a59f73!8m2!3d37.787307!4d-122.400016\">115 New Montgomery St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130600 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0888.jpg\" alt=\"The Bird's Fried Chicken Sandwich\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bird's Fried Chicken Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you decide to go to The Bird, you’ll want to get there early. There’s a line out the door and down the block \u003cb>every day. \u003c/b>If the line wasn’t there, you might actually walk right by it since it’s just a little hole in the wall place, but they have definitely made their mark and demand attention (rightfully so). It’s a place that focuses on pretty much one thing - \u003cb>Fried Chicken Sandwiches\u003c/b> - and does it very well.\u003c/p>\n\u003cp>The chicken is super crispy on the outside and tender and moist on the inside. You can get it classic (not spicy) or spicy. I would rate the spiciness level at about a medium. If your spice tolerance is high, this sandwich probably wouldn’t phase you, but the flavor and textures still make this one heck of an enjoyable meal. If you can spare a few extra bucks, I’d recommend pairing the sandwich with some curly fries or their fully loaded fries (applewood-smoked bacon, cream, green onions, melted cheddar cheese) for the complete experience.\u003c/p>\n\u003ch2>5. Freshroll Vietnamese Rolls and Bowls’ 3 Freshrolls - $10.99\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eatatfreshroll.com/index.html\">\u003cb>Freshroll Vietnamese Rolls and Bowls\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Freshroll+Vietnamese+Rolls+%26+Bowls/@37.7840185,-122.4055256,17z/data=!3m2!4b1!5s0x808580870ba64aa9:0xad0170a7bcf08460!4m5!3m4!1s0x8085808708b03a71:0xf292c66ede60c31c!8m2!3d37.7840143!4d-122.4033316\">157 4th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130599 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0875.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Freshroll is an awesome, healthy, refreshing alternative to some of the heavier dishes mentioned above. This is another place that gets busy quickly approaching lunch time, so make sure to get there a little early! The line moves fairly fast, though, so it’s still a relatively quick in-and-out.\u003c/p>\n\u003cp>Freshroll takes Vietnamese spring rolls to another level with respect to size and flavor. You can customize your three \u003cb>Freshrolls\u003c/b> however you’d like, starting with lemongrass pork, grilled chicken, tofu, or garlic shrimp. Then, you can add ingredients like lettuce, bean sprouts, cilantro, cucumber, crispy shallots, pickled veggies, and jalapenos. Lastly, grab a side of grandma’s peanut sauce, citrus ginger, sweet & sour chili, or Vietnamese vinaigrette and you’re ready to chow down. Pick and choose, or get one of each with everything like I did! They’re ultra refreshing, a great health-conscious choice, and will definitely fill you up - they’re huge!\u003c/p>\n\u003ch2>BONUS: Freshroll’s bowl - $9.99\u003c/h2>\n\u003cfigure id=\"attachment_130603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130603 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0844.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' Bowl\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' Bowl \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re heading to Freshroll and prefer a fork or chopsticks over using your hands, their \u003cb>Bowl\u003c/b> is another refreshing option I had to mention. It’s the same ingredients for the most part, but just a different style AND a dollar cheaper if you’re looking to save some cash.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No Cash Needed At This Cafe. Students Pay The Tab With Their Personal Data",
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"content": "\u003cp>Shiru Cafe looks like a regular coffee shop. Inside, machines whir, baristas dispense caffeine and customers hammer away on laptops. But all of the customers are students, and there's a reason for that. At Shiru Cafe, no college ID means no caffeine.\u003c/p>\n\u003cp>\"We definitely have some people that walk in off the street that are a little confused and a little taken aback when we can't sell them any coffee,\" said Sarah Ferris, assistant manager at the Shiru Cafe branch in Providence, R.I., located near Brown University.\u003c/p>\n\u003cp>Ferris will turn away customers if they're not college students or faculty members. The cafe allows professors to pay, but students have something else the shop wants: their personal information.\u003c/p>\n\u003cp>To get the free coffee, university students must give away their names, phone numbers, email addresses and majors, or in Brown's lingo, concentrations. Students also provide dates of birth and professional interests, entering all of the information in an online form. By doing so, the students also open themselves up to receiving information from corporate sponsors who pay the cafe to reach its clientele through logos, apps, digital advertisements on screens in stores and on mobile devices, signs, surveys and even baristas.\u003c/p>\n\u003cp>According to \u003ca href=\"https://global.shirucafe.com/mission.php\">Shiru's website\u003c/a>: \"We have specially trained staff members who give students additional information about our sponsors while they enjoy their coffee.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The website for the Japanese-owned cafe also explains Shiru's mission and philosophy: \"Through a free drink we try to give students some information which sponsor company would like to inform exclusively for university students to diverse the choices of their future career.\"\u003c/p>\n\u003cp>Companies can host recruitment sessions inside the cafe. Two Brown students, \u003ca href=\"http://www.browndailyherald.com/2018/05/08/letter-boycott-shiru-cafe/\">in a letter\u003c/a> to \u003cem>The Brown Daily Herald,\u003c/em> called for a boycott of the cafe in December, calling into question the principles of some sponsor companies:\u003c/p>\n\u003cblockquote>\n\u003cp>\"According to \u003cem>The Herald's\u003c/em> article about the Shiru Cafe, 'last year, 40 percent of JP Morgan Japan's new hires were Shiru Cafe patrons.' This statistic is alarming, given that JP Morgan engaged in deceitful financial practices which likely contributed [to] the 2008 financial crisis and then became the only large financial institution to make a profit during the crisis.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But if handing over personal data seems invasive, Ferris said the students don't seem to mind. She doesn't think she has seen a single customer refuse to give up the data.\u003c/p>\n\u003cp>It certainly didn't seem to bother Nina Wolff Landau, a junior at Brown University. She is studying environmental studies, which the cafe already knows. Landau said the data collected are easily accessible on LinkedIn or other websites with a quick Google search.\u003c/p>\n\u003cp>\"Maybe I should have been more apprehensive, but everyone has your information at this point anyway,\" she said. \"To give out my name and email and what I study does not seem so risky to me.\"\u003c/p>\n\u003cp>Owned by Japanese company Enrission, Shiru Cafe operates similar shops in Japan and India. In other locations, corporate sponsors have included big names such as Microsoft, Nissan and Suzuki.\u003c/p>\n\u003cp>In response to a request for more information, Alex Inoue, Shiru Cafe's general manager, wrote in an email that the cafe does not give out data on specific students. But it does provide general, aggregate data such as student majors and expected graduation years.\u003c/p>\n\u003cp>Sitting at the Shiru Cafe location in Providence, Daniel Traver, environmental engineering student at Brown, said he thinks future corporate sponsorships will bring in more career-focused students — but also more controversy.\u003c/p>\n\u003cp>\"I think there will be some sort of pushback. I think a lot of people could be against some of those sponsors,\" Traver said.\u003c/p>\n\u003cp>But corporate connections aside, should students be more wary of giving up so much personal information? Nicholas Tella, director of information security at Johnson & Wales, a private nonprofit university that has a campus in Providence, was a little more skeptical than the customers inside Shiru Cafe.\u003c/p>\n\u003cp>\"If they're giving you something for free, this data that's being collected, for any vendor, there seems to be more value in the data than in the product,\" Tella said.\u003c/p>\n\u003cp>In an \u003ca href=\"http://nymag.com/selectall/2018/08/shiru-cafs-offer-students-free-coffee-for-harvested-data.html\">article in New York Magazine\u003c/a>, Jacob Furst, a professor of computer security at DePaul University, said that concerns could arise if students were required to connect to the cafe's Wi-Fi, which would allow access to a much wider range of information that could be accessed by third parties.\u003c/p>\n\u003cp>Right now, Shiru Cafe in Providence doesn't have any sponsors. Ferris said the student information she and her staff are collecting will be used to narrow down the companies the cafe will bring on as sponsors. She said the student information is securely held and will not be sold to third-party companies.\u003c/p>\n\u003cp>\"They're very good about keeping everyone's information close. They don't sell it, they don't do anything of that sort,\" Ferris said.\u003c/p>\n\u003cp>The Providence location is the only Shiru Cafe currently operating in the U.S. But the company hopes to open up more cafes near Amherst College, Harvard, Yale and Princeton.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003cem> Listen to the audio \u003c/em>\u003ca href=\"http://www.ripr.org/post/want-free-coffee-personal-data-way-pay#stream/0\">here\u003c/a>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Rhode Island Public Radio. To see more, visit \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=No+Cash+Needed+At+This+Cafe.+Students+Pay+The+Tab+With+Their+Personal+Data&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Shiru Cafe looks like a regular coffee shop. Inside, machines whir, baristas dispense caffeine and customers hammer away on laptops. But all of the customers are students, and there's a reason for that. At Shiru Cafe, no college ID means no caffeine.\u003c/p>\n\u003cp>\"We definitely have some people that walk in off the street that are a little confused and a little taken aback when we can't sell them any coffee,\" said Sarah Ferris, assistant manager at the Shiru Cafe branch in Providence, R.I., located near Brown University.\u003c/p>\n\u003cp>Ferris will turn away customers if they're not college students or faculty members. The cafe allows professors to pay, but students have something else the shop wants: their personal information.\u003c/p>\n\u003cp>To get the free coffee, university students must give away their names, phone numbers, email addresses and majors, or in Brown's lingo, concentrations. Students also provide dates of birth and professional interests, entering all of the information in an online form. By doing so, the students also open themselves up to receiving information from corporate sponsors who pay the cafe to reach its clientele through logos, apps, digital advertisements on screens in stores and on mobile devices, signs, surveys and even baristas.\u003c/p>\n\u003cp>According to \u003ca href=\"https://global.shirucafe.com/mission.php\">Shiru's website\u003c/a>: \"We have specially trained staff members who give students additional information about our sponsors while they enjoy their coffee.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The website for the Japanese-owned cafe also explains Shiru's mission and philosophy: \"Through a free drink we try to give students some information which sponsor company would like to inform exclusively for university students to diverse the choices of their future career.\"\u003c/p>\n\u003cp>Companies can host recruitment sessions inside the cafe. Two Brown students, \u003ca href=\"http://www.browndailyherald.com/2018/05/08/letter-boycott-shiru-cafe/\">in a letter\u003c/a> to \u003cem>The Brown Daily Herald,\u003c/em> called for a boycott of the cafe in December, calling into question the principles of some sponsor companies:\u003c/p>\n\u003cblockquote>\n\u003cp>\"According to \u003cem>The Herald's\u003c/em> article about the Shiru Cafe, 'last year, 40 percent of JP Morgan Japan's new hires were Shiru Cafe patrons.' This statistic is alarming, given that JP Morgan engaged in deceitful financial practices which likely contributed [to] the 2008 financial crisis and then became the only large financial institution to make a profit during the crisis.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But if handing over personal data seems invasive, Ferris said the students don't seem to mind. She doesn't think she has seen a single customer refuse to give up the data.\u003c/p>\n\u003cp>It certainly didn't seem to bother Nina Wolff Landau, a junior at Brown University. She is studying environmental studies, which the cafe already knows. Landau said the data collected are easily accessible on LinkedIn or other websites with a quick Google search.\u003c/p>\n\u003cp>\"Maybe I should have been more apprehensive, but everyone has your information at this point anyway,\" she said. \"To give out my name and email and what I study does not seem so risky to me.\"\u003c/p>\n\u003cp>Owned by Japanese company Enrission, Shiru Cafe operates similar shops in Japan and India. In other locations, corporate sponsors have included big names such as Microsoft, Nissan and Suzuki.\u003c/p>\n\u003cp>In response to a request for more information, Alex Inoue, Shiru Cafe's general manager, wrote in an email that the cafe does not give out data on specific students. But it does provide general, aggregate data such as student majors and expected graduation years.\u003c/p>\n\u003cp>Sitting at the Shiru Cafe location in Providence, Daniel Traver, environmental engineering student at Brown, said he thinks future corporate sponsorships will bring in more career-focused students — but also more controversy.\u003c/p>\n\u003cp>\"I think there will be some sort of pushback. I think a lot of people could be against some of those sponsors,\" Traver said.\u003c/p>\n\u003cp>But corporate connections aside, should students be more wary of giving up so much personal information? Nicholas Tella, director of information security at Johnson & Wales, a private nonprofit university that has a campus in Providence, was a little more skeptical than the customers inside Shiru Cafe.\u003c/p>\n\u003cp>\"If they're giving you something for free, this data that's being collected, for any vendor, there seems to be more value in the data than in the product,\" Tella said.\u003c/p>\n\u003cp>In an \u003ca href=\"http://nymag.com/selectall/2018/08/shiru-cafs-offer-students-free-coffee-for-harvested-data.html\">article in New York Magazine\u003c/a>, Jacob Furst, a professor of computer security at DePaul University, said that concerns could arise if students were required to connect to the cafe's Wi-Fi, which would allow access to a much wider range of information that could be accessed by third parties.\u003c/p>\n\u003cp>Right now, Shiru Cafe in Providence doesn't have any sponsors. Ferris said the student information she and her staff are collecting will be used to narrow down the companies the cafe will bring on as sponsors. She said the student information is securely held and will not be sold to third-party companies.\u003c/p>\n\u003cp>\"They're very good about keeping everyone's information close. They don't sell it, they don't do anything of that sort,\" Ferris said.\u003c/p>\n\u003cp>The Providence location is the only Shiru Cafe currently operating in the U.S. But the company hopes to open up more cafes near Amherst College, Harvard, Yale and Princeton.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003cem> Listen to the audio \u003c/em>\u003ca href=\"http://www.ripr.org/post/want-free-coffee-personal-data-way-pay#stream/0\">here\u003c/a>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Rhode Island Public Radio. To see more, visit \u003ca href=\"http://www.ripr.org/\">Rhode Island Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=No+Cash+Needed+At+This+Cafe.+Students+Pay+The+Tab+With+Their+Personal+Data&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: A Cult SF Dish, the Full English, and a Prime Rib Special",
"title": "Table Talk: A Cult SF Dish, the Full English, and a Prime Rib Special",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>You don’t want to miss the #25 dry pho dish at Ha Nam Ninh in the Tenderloin, plan to dine out on October 17 for Food for Thought, try the Full English for brunch at Lord Stanley, and I have an epic prime rib special at Perle Wine Bar in Montclair for you to chase down.\u003c/p>\n\u003ch2>Time to Check the #25 Dry Pho Dish at Ha Nam Ninh Off Your SF To-Eat List\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AXJgHXZiyRR2\">701 Larkin St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sat 9am-9pm, Sun 9am–5pm, closed Mon\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130631\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hanamninh-25-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The #25 dry pho at Ha Nam ninh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the rare nights I haven’t booked myself up, or if I spontaneously find myself free for dinner and with no destination in mind, I love to play a little game. I’ll drive around a neighborhood, park wherever a space appears, and then pull up Google Maps and cross-reference Yelp and find somewhere new to eat. The other night, when an SF Heritage talk let out and I realized I had time to go get dinner, I found myself driving around the Tenderloin and Lower Nob Hill until a spot appeared on Larkin, and then I vectored in on \u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>. Review after review kept mentioning the #25 dry pho, so I knew what I was ordering.\u003c/p>\n\u003cp>It’s a simple place, right on the corner of Larkin and Ellis, and has been open for four years (it used to be on Jones). At 8pm on a Friday, there were couples of all ages grabbing a bite, girls on their phones and giggling while eating pho, and some smaller groups sharing a meal. Throw in some Vietnamese TV and occasional yelling from the woman who runs the front of house to the kitchen (the night I was there, she was letting them have it) for extra entertainment.\u003c/p>\n\u003cp>So, the #25. It’s under “Chicken Broth/Combination Soup” on the menu, and the name is Hu Tieu Nam Vang, a Southern Vietnamese noodle soup (“Nam Vang” is the Vietnamese word for Phnom Penh, the capital of Cambodia)—read more about the Chinese-Cambodian origins of this dish in this post on \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\">Viet World Kitchen\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’re going to order it dry, and be sure to ask for a fried egg with it. First, you’ll be served a fragrant bowl of chicken broth and a smaller bowl of dark and sweet soy sauce (AKA “the crack sauce,” as people refer to it online) and it’s going to haunt you—I tried to get an answer from them about what’s in it (twice!) and they won’t tell me. I asked if it has Maggi in it, but they swear it doesn’t. It has sweetness, a tang, a little heat, and hella umami. So much depth of flavor. It’s going to make you crazy trying to figure it out (well, at least me). Fortunately, I have a chef buddy who's going to reverse engineer it with me. I’m guessing there’s soy, sugar, fish sauce, chile, and Chinese black vinegar. Maybe they snuck in some MSG too. Whatever it is, this sauce is the secret star of the dish.\u003c/p>\n\u003cp>You also get a plate of steamed bean sprouts, sliced jalapeños, lime, and cilantro (a typical pho side set-up). While waiting about 10 minutes for the main event to show up, I ended up sipping all my chicken broth, so I just asked for a second bowl once the noodles finally came out. This place doesn’t move quickly.\u003c/p>\n\u003cp>The bowl contains vermicelli noodles, ground pork, shrimp, squid, shredded chicken, a delicious and springy fish cake, thin slices of pork, and some rather burly pieces of scallion that proved to be too much (I ended up taking about half out). You add some broth to soften up and loosen the noodles at the base. Then pour in some of the magic dark sauce. Add some bean sprouts, jalapeños, and cilantro to your taste, with a spritz of lime on top. Mix in that egg too. I also added in some of the bright garlic and chile hot sauce from a jar on the table—it’s a winner.\u003c/p>\n\u003cp>It all comes together in such a satisfying and entertaining mix—each bite offers something different. I kept adding a little broth and the magic soy sauce as I went along, taking a sip of the broth too. The bowl disappears all too quickly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It’s $10.50 for a medium, and I was quite sated. Hungry eaters, you can request a large. And bring cash: this joint is cash only.\u003c/p>\n\u003ch2>Dine Out for a Great Cause on October 17\u003c/h2>\n\u003cp>\u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>\u003cbr>\nWednesday, October 17\u003cbr>\nVarious Mission locations\u003c/p>\n\u003cfigure id=\"attachment_130632\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130632\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/dosa-chicken-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Dosa on Valencia is one of the 20 restaurants you can visit for Food for Thought. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Wednesday, October 17 is \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>, when 20 Mission District restaurants band together and generously offer 25% of their proceeds to support after-school and college-access programs for Latino and immigrant youth. It’s a great night to get some friends together and go out for dinner.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can choose from longtime supporters Foreign Cinema, Destino, and Commonwealth, plus newcomers like Alba Ray's. Other spots you can dine and drink at are Asiento, Beretta, Doña Mago, Dosa, Emmy’s Spaghetti Shack, Evil Eye, Front Porch, Giordano Bros, Little Star Pizza, Loló, Mission Bowling Club, Mixt, Panchita’s #2, San Jalisco, Serpentine, and Uno Dos Tacos.\u003c/p>\n\u003cp>There is also a raffle, and you can win amazing prizes (like an all-expenses-paid trip to San Miguel de Allende, Mexico, courtesy of House and House Architects)! Every $10 raffle ticket you \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">purchase\u003c/a> will be matched as a donation for college access. Help support Mission Graduates in their mission to helping to establish a college education as an expectation and goal for every child. Buen provecho!\u003c/p>\n\u003ch2>Get the Full English at Lord Stanley\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8bvp9HzZLB22\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\nFull English brunch\u003cbr>\nOctober 7, 11am–2pm\u003cbr>\n$25\u003c/p>\n\u003cfigure id=\"attachment_130633\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/lordstanley-fullenglish-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the Full English for brunch at Lord Stanley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It sounds slightly scandalous to request the “Full English,” but it’s actually entirely proper. On Sunday, October 7, \u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a> in Russian Hill is bringing back their Sunday brunch dish, the Full English. You’ll be served a plate with perfectly fried eggs, roasted tomatoes and mushrooms, bacon, sausage, black pudding, beans, and toast, and, don't forget their savory brown sauce. You get the full plate for $25, and can also order mimosas, bloody beers, coffee, tea, and wine. Pinkies up!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The Full English lineup is looking like October 7, November 11, December 2 and December 30. It's served 11am–2pm, and you can book a reservation. It’s a lovely dining room to enjoy during the day.\u003c/p>\n\u003ch2>Head to Montclair on a Monday for This Prime Rib Special\u003c/h2>\n\u003cp>\u003ca href=\"https://www.perlewinebar.com\">Perle Wine Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/T3rfRkrXRpP2\">2058 Mountain Blvd., Oakland\u003c/a>\u003cbr>\nMondays 5pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130634\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/perle-primerib-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Monday prime rib special at Perle in Montclair is destination-worthy. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Leave it to a chef obsessed with House of Prime Rib to create the ultimate homage dish at his own restaurant, and offer it at a deal. Chef (and full disclosure, good friend) Rob Lam of \u003ca href=\"https://www.perlewinebar.com\">\u003cb>Perle Wine Bar\u003c/b>\u003c/a> in Montclair has created a \u003ca href=\"https://www.perlewinebar.com/menus/#prime-rib-mondays\">prime rib Monday-night menu\u003c/a> for $38 that includes your choice of onion soup, seasonal salad, or salmon toast (on thick-cut pan au lait), and your choice of prime rib or heirloom tomato Acquerello risotto with Mimolette cheese.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, about that prime rib. Chef Lam is using wagyu from Sakura Farms (it's so tender and pink and marbled), and he coats the roast in persillade (an herbaceous parsley paste with rosemary, tarragon, thyme, and salt). You also get sides of Robuchon potatoes (the creamiest and most decadent potatoes on the planet), creamed spinach, horseradish cream (with fresh-grated wasabi from Half Moon Bay Wasabi Company), and you’ll use the fluffy Yorkshire pudding (it’s like a popover disc) to mop up the au jus. Sorry, no spinning salad, but you’ll have plenty of cocktails and choice wines to choose from.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You don’t want to miss the #25 dry pho dish at Ha Nam Ninh in the Tenderloin, plan to dine out on October 17 for Food for Thought, try the Full English for brunch at Lord Stanley, and I have an epic prime rib special at Perle Wine Bar in Montclair for you to chase down.\u003c/p>\n\u003ch2>Time to Check the #25 Dry Pho Dish at Ha Nam Ninh Off Your SF To-Eat List\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AXJgHXZiyRR2\">701 Larkin St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sat 9am-9pm, Sun 9am–5pm, closed Mon\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130631\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hanamninh-25-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The #25 dry pho at Ha Nam ninh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the rare nights I haven’t booked myself up, or if I spontaneously find myself free for dinner and with no destination in mind, I love to play a little game. I’ll drive around a neighborhood, park wherever a space appears, and then pull up Google Maps and cross-reference Yelp and find somewhere new to eat. The other night, when an SF Heritage talk let out and I realized I had time to go get dinner, I found myself driving around the Tenderloin and Lower Nob Hill until a spot appeared on Larkin, and then I vectored in on \u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>. Review after review kept mentioning the #25 dry pho, so I knew what I was ordering.\u003c/p>\n\u003cp>It’s a simple place, right on the corner of Larkin and Ellis, and has been open for four years (it used to be on Jones). At 8pm on a Friday, there were couples of all ages grabbing a bite, girls on their phones and giggling while eating pho, and some smaller groups sharing a meal. Throw in some Vietnamese TV and occasional yelling from the woman who runs the front of house to the kitchen (the night I was there, she was letting them have it) for extra entertainment.\u003c/p>\n\u003cp>So, the #25. It’s under “Chicken Broth/Combination Soup” on the menu, and the name is Hu Tieu Nam Vang, a Southern Vietnamese noodle soup (“Nam Vang” is the Vietnamese word for Phnom Penh, the capital of Cambodia)—read more about the Chinese-Cambodian origins of this dish in this post on \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\">Viet World Kitchen\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’re going to order it dry, and be sure to ask for a fried egg with it. First, you’ll be served a fragrant bowl of chicken broth and a smaller bowl of dark and sweet soy sauce (AKA “the crack sauce,” as people refer to it online) and it’s going to haunt you—I tried to get an answer from them about what’s in it (twice!) and they won’t tell me. I asked if it has Maggi in it, but they swear it doesn’t. It has sweetness, a tang, a little heat, and hella umami. So much depth of flavor. It’s going to make you crazy trying to figure it out (well, at least me). Fortunately, I have a chef buddy who's going to reverse engineer it with me. I’m guessing there’s soy, sugar, fish sauce, chile, and Chinese black vinegar. Maybe they snuck in some MSG too. Whatever it is, this sauce is the secret star of the dish.\u003c/p>\n\u003cp>You also get a plate of steamed bean sprouts, sliced jalapeños, lime, and cilantro (a typical pho side set-up). While waiting about 10 minutes for the main event to show up, I ended up sipping all my chicken broth, so I just asked for a second bowl once the noodles finally came out. This place doesn’t move quickly.\u003c/p>\n\u003cp>The bowl contains vermicelli noodles, ground pork, shrimp, squid, shredded chicken, a delicious and springy fish cake, thin slices of pork, and some rather burly pieces of scallion that proved to be too much (I ended up taking about half out). You add some broth to soften up and loosen the noodles at the base. Then pour in some of the magic dark sauce. Add some bean sprouts, jalapeños, and cilantro to your taste, with a spritz of lime on top. Mix in that egg too. I also added in some of the bright garlic and chile hot sauce from a jar on the table—it’s a winner.\u003c/p>\n\u003cp>It all comes together in such a satisfying and entertaining mix—each bite offers something different. I kept adding a little broth and the magic soy sauce as I went along, taking a sip of the broth too. The bowl disappears all too quickly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It’s $10.50 for a medium, and I was quite sated. Hungry eaters, you can request a large. And bring cash: this joint is cash only.\u003c/p>\n\u003ch2>Dine Out for a Great Cause on October 17\u003c/h2>\n\u003cp>\u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>\u003cbr>\nWednesday, October 17\u003cbr>\nVarious Mission locations\u003c/p>\n\u003cfigure id=\"attachment_130632\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130632\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/dosa-chicken-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Dosa on Valencia is one of the 20 restaurants you can visit for Food for Thought. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Wednesday, October 17 is \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>, when 20 Mission District restaurants band together and generously offer 25% of their proceeds to support after-school and college-access programs for Latino and immigrant youth. It’s a great night to get some friends together and go out for dinner.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can choose from longtime supporters Foreign Cinema, Destino, and Commonwealth, plus newcomers like Alba Ray's. Other spots you can dine and drink at are Asiento, Beretta, Doña Mago, Dosa, Emmy’s Spaghetti Shack, Evil Eye, Front Porch, Giordano Bros, Little Star Pizza, Loló, Mission Bowling Club, Mixt, Panchita’s #2, San Jalisco, Serpentine, and Uno Dos Tacos.\u003c/p>\n\u003cp>There is also a raffle, and you can win amazing prizes (like an all-expenses-paid trip to San Miguel de Allende, Mexico, courtesy of House and House Architects)! Every $10 raffle ticket you \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">purchase\u003c/a> will be matched as a donation for college access. Help support Mission Graduates in their mission to helping to establish a college education as an expectation and goal for every child. Buen provecho!\u003c/p>\n\u003ch2>Get the Full English at Lord Stanley\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8bvp9HzZLB22\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\nFull English brunch\u003cbr>\nOctober 7, 11am–2pm\u003cbr>\n$25\u003c/p>\n\u003cfigure id=\"attachment_130633\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/lordstanley-fullenglish-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the Full English for brunch at Lord Stanley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It sounds slightly scandalous to request the “Full English,” but it’s actually entirely proper. On Sunday, October 7, \u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a> in Russian Hill is bringing back their Sunday brunch dish, the Full English. You’ll be served a plate with perfectly fried eggs, roasted tomatoes and mushrooms, bacon, sausage, black pudding, beans, and toast, and, don't forget their savory brown sauce. You get the full plate for $25, and can also order mimosas, bloody beers, coffee, tea, and wine. Pinkies up!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The Full English lineup is looking like October 7, November 11, December 2 and December 30. It's served 11am–2pm, and you can book a reservation. It’s a lovely dining room to enjoy during the day.\u003c/p>\n\u003ch2>Head to Montclair on a Monday for This Prime Rib Special\u003c/h2>\n\u003cp>\u003ca href=\"https://www.perlewinebar.com\">Perle Wine Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/T3rfRkrXRpP2\">2058 Mountain Blvd., Oakland\u003c/a>\u003cbr>\nMondays 5pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130634\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/perle-primerib-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Monday prime rib special at Perle in Montclair is destination-worthy. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Leave it to a chef obsessed with House of Prime Rib to create the ultimate homage dish at his own restaurant, and offer it at a deal. Chef (and full disclosure, good friend) Rob Lam of \u003ca href=\"https://www.perlewinebar.com\">\u003cb>Perle Wine Bar\u003c/b>\u003c/a> in Montclair has created a \u003ca href=\"https://www.perlewinebar.com/menus/#prime-rib-mondays\">prime rib Monday-night menu\u003c/a> for $38 that includes your choice of onion soup, seasonal salad, or salmon toast (on thick-cut pan au lait), and your choice of prime rib or heirloom tomato Acquerello risotto with Mimolette cheese.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, about that prime rib. Chef Lam is using wagyu from Sakura Farms (it's so tender and pink and marbled), and he coats the roast in persillade (an herbaceous parsley paste with rosemary, tarragon, thyme, and salt). You also get sides of Robuchon potatoes (the creamiest and most decadent potatoes on the planet), creamed spinach, horseradish cream (with fresh-grated wasabi from Half Moon Bay Wasabi Company), and you’ll use the fluffy Yorkshire pudding (it’s like a popover disc) to mop up the au jus. Sorry, no spinning salad, but you’ll have plenty of cocktails and choice wines to choose from.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you're in San Francisco, or constantly commuting in and out of the city for work, it's hard to miss one of the biggest events of the year: Salesforce's Dreamforce conference. Amongst all the keynote speakers, parties and concerts, we were most excited to hear that the newest addition to the Salesforce and Michael Mina family would be in town. \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a>, the collaboration between Chefs Michelle Karr-Ueoka, Wade Ueoka and Michael Mina, is one of the most anticipated restaurant openings of 2018 and the two James Beard-nominated chefs from Hawaii came to town for a small preview of their upcoming menu. With the restaurant debuting in November within the Salesforce East building, it wasn't a surprise to hear that the menu preview aligned perfectly with Salesforce founder Marc Benioff's birthday (happy birthday, Marc).\u003c/p>\n\u003cp>The duo is excited for their upcoming restaurant opening, and they are hard at work finalizing a Hawaiian comfort food-inspired menu. Personally, I was most excited to hear that mochi-crusted spam musubi was a part of said menu!\u003c/p>\n\u003cp>Intrigued? Read on to hear what else these talented chefs are bringing to the Bay.\u003c/p>\n\u003cp>\u003cb>Welcome to the Bay! How long are you guys here for?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle Karr-Ueoka:\u003c/b> Till tomorrow. We flew in last night and did the event for Marc Benioff’s birthday. What we did was two dishes that will probably be on the Trailblazer menu. We wanted to give people a sample of what's to come next month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Speaking of next month. Are you excited? How did this project come about?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade Ueoka:\u003c/b> Most definitely. Yeah, it's always a dream to try and expand.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We feel so blessed to have met Chef Mina when he first came to Hawaii and now, to be able to open a restaurant for Salesforce and for the MINA Group and us together, it's all about collaboration and we feel very fortunate to be able to do that. We first met when [Michael Mina] did the The Street in Honolulu, and one day he called us up and he said \"I have this location—would you be willing to, you know, collaborate on a restaurant in San Francisco?\" And I'm like, of course, we would love to!\u003c/p>\n\u003cp>To come to San Francisco, and bring a little Hawaii and share it with the people here, that's always been a dream of ours. We're excited.\u003c/p>\n\u003cp>\u003cb>What's the vibe that you want at Trailblazer Tavern? Do you want it to be more fine dining or do you want it to be more of a casual hang out spot? We know right now that it's going to have Hawaiian vibes, but that could cover so many bases!\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We wanted to have that aloha spirit, bringing the ohana, bringing people together and just sharing memories over food. Because the menu encompasses different categories like dimsum, noodles, rice, salad, sandwiches, pokei, crudos, and then large plates which are more tapas style where I think we'll do something from the imu (because in Hawaii everyone associates a luau with the imu) and then like a Hawaiian-style pot roast and some different things. To kind of give it, like, a time where people can relax and enjoy.\u003c/p>\n\u003cfigure id=\"attachment_130643\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Mezz-1.jpg\" alt=\"Trailblazer Tavern sketch.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">Trailblazer Tavern sketch. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What has it been like trying to start this restaurant in San Francisco versus your restaurant in Hawaii? Is it a very different kind of experience you're feeling from when you opened MW? Or is it the same stresses?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think it's different cause we learned quite a few things since we opened MW. I think MW got rushed—everything happened so fast! You always think about things like ohhhh, I'll do this, I'll do this differently. So now we have a menu of things that we've been going over the past few years versus trying to just rush and do things to open. When we opened MW we had all these dreams of all the things and it was like oh that doesn't work, this doesn't work. Or that worked and this works so we've learned! We've been able to, I guess, build up something of what has worked and what hasn't worked.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> And then I think too... we've been open for five years. We just celebrate our fifth anniversary of MW and we're doing some of the signature dishes here that from day one is nice. It’s bringing local comfort food but with a contemporary twist. So one of my favorite dishes is his [Wade's] kind of a play off of a spam musubi where he makes his own spam but it's smoked pork. Everyone in Hawaii eats spam musubi but it’s usually just spam and rice. But what he does is he makes his own version of spam and then he crushes it with mochi. It's nice and flaky and crispy—so taking the iconic message and flavors of Hawaii and then kind of twisting it.\u003c/p>\n\u003cp>And for the nori, he makes a sort of Nori Tsukudani, which is kind of like a jam. When I was growing up and eating it, you have rice and you have this nori on top, and it's so yummy. And so he puts that [on the musubi] and a little quail egg on top, so it's a fun version of spam musubi.\u003c/p>\n\u003cp>\u003cb>So speaking of the menu. Are there any other dishes that you're bringing from MW or are you kind of making everything from scratch for this restaurant in particular? From both the savory side and sweet side.\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think yeah, for both of us. I think that's what we like to do is taking more than the flavors of Hawaii that people are used to and reinterpreting and making it our own. The Spam Musubi, and Korean Fried Chicken is another, you know, dish that people always go out and look for or—\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> The Mixed Plate Sandwich!\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> —or the Mixed Plate Sandwich. Korean Barbecue is very popular in Hawaii. In the sandwich we have kalbi, fried chicken and spicy pork—Korean spicy pork. So we put all that into one sandwich and we call it the Mixed Plate sandwich. It's a lot of flavors that people enjoy in Hawaii, and we're taking iconic dishes of Hawaii and reinterpreting it. You know, for her [Michelle], she has the Shaved Ice.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Not your typical shaved ice! We did one last night at the event. Usually Shaved Ice is water and, like, a sugary syrup, but what I do instead is I do it with all compressed fruit so you get the natural sweetness of the fruit with a lot less sugar. Last night we did a Haupia Tapioca which is my version of the Filipino dessert Halo-Halo, and then we put strawberries and Mochi ice cream on it. Usually Mochi ice cream is more round, but we roll it like a sushi and we cut it and we serve it with strawberry yuzu sorbet. And then we use freshly shaved strawberry hibiscus on top of it. So it's not really just water and syrup, it's more the fresh fruit.\u003c/p>\n\u003cp>And then we're going to have to do one, like an affogato, over here [in San Francisco] or coffee and cream. Because I know Chef Mina liked that one. We're gonna use the Lamill coffee that [Michael Mina] uses. It will be like a Kahlua Tapioca, with pannacotta, Mochi ice cream, coffee gelato, shaved Thai coffee and then we do like a coffee cloud on top, so, when you eat it, it's light and refreshing and it has all these different textures.\u003c/p>\n\u003cp>With our menu, we want to tell a story. So one of the desserts we were talking about with Chef Mina, like back in the plantation days, people used to bring tiffin tins, which was like a lunch box. You held onto your starch and then everyone puts their main dish all around in the middle of a circle and then everyone shares. So one of the desserts I was thinking was a tiffin of all chocolate desserts representing some of the different cultures found in Hawaii so every bite tells a different story.\u003c/p>\n\u003cp>\u003cb>You've been testing a lot and meeting with Michael Mina to go over which dishes will go on the menu. Is the menu ready? Or is there still some tweaking before the November opening and will the menu continue to change?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> It's a work in progress because, you know, what we're familiar with in Hawaii might not work or, ingredient-wise, it just might be different. So that might change a few things, but, overall, I think it's getting there.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Any time you design a menu—even for us at the restaurant back home—you always get farmers who bring in something and it inspires you, and that's what we want to do here. Because you guys have such wonderful farmers here, we want to showcase what San Francisco has to offer too. I think that's what it’s about, you know? And what is always fun for me is when you have different seasons, when a farmer comes and says oh, I brought you this thing. I want to create something with that! And that's what keeps the menu interesting and keeps people coming back. And it keeps the team growing and curious.\u003c/p>\n\u003cp>My mom always laughs because she would call me Curious George because my mind would be going all over the place, but I think that's what I love about food and cooking: it's always creating new dishes.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, I think that's what we’re not familiar with in Hawaii. Hawaii doesn't really have seasons, you know.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> There’s mango season and lychee season.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, there's not many seasons that you have to adjust to, where here, it's gonna be a little bit different. So you know, we are definitely looking forward to it because that's something that's going to open up a whole new avenue for us.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> It's exciting because when I lived in Napa for a little while, we had fig season and cherry season and I think oh my god this is not what I get in Hawaii. And the peaches! It's just so much better. Sometimes I go back to Hawaii and I'm like this isn't a peach!\u003c/p>\n\u003cfigure id=\"attachment_130645\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Bar-Dining.jpg\" alt=\"A look at Trailblazer Tavern's bar area.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">A look at Trailblazer Tavern's bar area. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Are you planning on going out to meet local purveyors and farmers around the Bay area so that you really are hands on with what's coming in, or is there a team here that's going to help you with that?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Yeah, the MINA Group has been really good at helping us with that. You know, and pointing us in the right direction.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, there you have it! Get ready for a delicious Hawaiian comfort food inspired menu with a modern twist, and watch as it changes seasonally with what California farms have available for Michelle and Wade to use.\u003c/p>\n\n",
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"excerpt": "In anticipation of their November opening, we sat down with Trailblazer Tavern's chefs to talk about their delicious collaboration with Michael Mina.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're in San Francisco, or constantly commuting in and out of the city for work, it's hard to miss one of the biggest events of the year: Salesforce's Dreamforce conference. Amongst all the keynote speakers, parties and concerts, we were most excited to hear that the newest addition to the Salesforce and Michael Mina family would be in town. \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a>, the collaboration between Chefs Michelle Karr-Ueoka, Wade Ueoka and Michael Mina, is one of the most anticipated restaurant openings of 2018 and the two James Beard-nominated chefs from Hawaii came to town for a small preview of their upcoming menu. With the restaurant debuting in November within the Salesforce East building, it wasn't a surprise to hear that the menu preview aligned perfectly with Salesforce founder Marc Benioff's birthday (happy birthday, Marc).\u003c/p>\n\u003cp>The duo is excited for their upcoming restaurant opening, and they are hard at work finalizing a Hawaiian comfort food-inspired menu. Personally, I was most excited to hear that mochi-crusted spam musubi was a part of said menu!\u003c/p>\n\u003cp>Intrigued? Read on to hear what else these talented chefs are bringing to the Bay.\u003c/p>\n\u003cp>\u003cb>Welcome to the Bay! How long are you guys here for?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle Karr-Ueoka:\u003c/b> Till tomorrow. We flew in last night and did the event for Marc Benioff’s birthday. What we did was two dishes that will probably be on the Trailblazer menu. We wanted to give people a sample of what's to come next month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Speaking of next month. Are you excited? How did this project come about?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade Ueoka:\u003c/b> Most definitely. Yeah, it's always a dream to try and expand.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We feel so blessed to have met Chef Mina when he first came to Hawaii and now, to be able to open a restaurant for Salesforce and for the MINA Group and us together, it's all about collaboration and we feel very fortunate to be able to do that. We first met when [Michael Mina] did the The Street in Honolulu, and one day he called us up and he said \"I have this location—would you be willing to, you know, collaborate on a restaurant in San Francisco?\" And I'm like, of course, we would love to!\u003c/p>\n\u003cp>To come to San Francisco, and bring a little Hawaii and share it with the people here, that's always been a dream of ours. We're excited.\u003c/p>\n\u003cp>\u003cb>What's the vibe that you want at Trailblazer Tavern? Do you want it to be more fine dining or do you want it to be more of a casual hang out spot? We know right now that it's going to have Hawaiian vibes, but that could cover so many bases!\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We wanted to have that aloha spirit, bringing the ohana, bringing people together and just sharing memories over food. Because the menu encompasses different categories like dimsum, noodles, rice, salad, sandwiches, pokei, crudos, and then large plates which are more tapas style where I think we'll do something from the imu (because in Hawaii everyone associates a luau with the imu) and then like a Hawaiian-style pot roast and some different things. To kind of give it, like, a time where people can relax and enjoy.\u003c/p>\n\u003cfigure id=\"attachment_130643\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Mezz-1.jpg\" alt=\"Trailblazer Tavern sketch.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">Trailblazer Tavern sketch. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What has it been like trying to start this restaurant in San Francisco versus your restaurant in Hawaii? Is it a very different kind of experience you're feeling from when you opened MW? Or is it the same stresses?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think it's different cause we learned quite a few things since we opened MW. I think MW got rushed—everything happened so fast! You always think about things like ohhhh, I'll do this, I'll do this differently. So now we have a menu of things that we've been going over the past few years versus trying to just rush and do things to open. When we opened MW we had all these dreams of all the things and it was like oh that doesn't work, this doesn't work. Or that worked and this works so we've learned! We've been able to, I guess, build up something of what has worked and what hasn't worked.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> And then I think too... we've been open for five years. We just celebrate our fifth anniversary of MW and we're doing some of the signature dishes here that from day one is nice. It’s bringing local comfort food but with a contemporary twist. So one of my favorite dishes is his [Wade's] kind of a play off of a spam musubi where he makes his own spam but it's smoked pork. Everyone in Hawaii eats spam musubi but it’s usually just spam and rice. But what he does is he makes his own version of spam and then he crushes it with mochi. It's nice and flaky and crispy—so taking the iconic message and flavors of Hawaii and then kind of twisting it.\u003c/p>\n\u003cp>And for the nori, he makes a sort of Nori Tsukudani, which is kind of like a jam. When I was growing up and eating it, you have rice and you have this nori on top, and it's so yummy. And so he puts that [on the musubi] and a little quail egg on top, so it's a fun version of spam musubi.\u003c/p>\n\u003cp>\u003cb>So speaking of the menu. Are there any other dishes that you're bringing from MW or are you kind of making everything from scratch for this restaurant in particular? From both the savory side and sweet side.\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think yeah, for both of us. I think that's what we like to do is taking more than the flavors of Hawaii that people are used to and reinterpreting and making it our own. The Spam Musubi, and Korean Fried Chicken is another, you know, dish that people always go out and look for or—\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> The Mixed Plate Sandwich!\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> —or the Mixed Plate Sandwich. Korean Barbecue is very popular in Hawaii. In the sandwich we have kalbi, fried chicken and spicy pork—Korean spicy pork. So we put all that into one sandwich and we call it the Mixed Plate sandwich. It's a lot of flavors that people enjoy in Hawaii, and we're taking iconic dishes of Hawaii and reinterpreting it. You know, for her [Michelle], she has the Shaved Ice.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Not your typical shaved ice! We did one last night at the event. Usually Shaved Ice is water and, like, a sugary syrup, but what I do instead is I do it with all compressed fruit so you get the natural sweetness of the fruit with a lot less sugar. Last night we did a Haupia Tapioca which is my version of the Filipino dessert Halo-Halo, and then we put strawberries and Mochi ice cream on it. Usually Mochi ice cream is more round, but we roll it like a sushi and we cut it and we serve it with strawberry yuzu sorbet. And then we use freshly shaved strawberry hibiscus on top of it. So it's not really just water and syrup, it's more the fresh fruit.\u003c/p>\n\u003cp>And then we're going to have to do one, like an affogato, over here [in San Francisco] or coffee and cream. Because I know Chef Mina liked that one. We're gonna use the Lamill coffee that [Michael Mina] uses. It will be like a Kahlua Tapioca, with pannacotta, Mochi ice cream, coffee gelato, shaved Thai coffee and then we do like a coffee cloud on top, so, when you eat it, it's light and refreshing and it has all these different textures.\u003c/p>\n\u003cp>With our menu, we want to tell a story. So one of the desserts we were talking about with Chef Mina, like back in the plantation days, people used to bring tiffin tins, which was like a lunch box. You held onto your starch and then everyone puts their main dish all around in the middle of a circle and then everyone shares. So one of the desserts I was thinking was a tiffin of all chocolate desserts representing some of the different cultures found in Hawaii so every bite tells a different story.\u003c/p>\n\u003cp>\u003cb>You've been testing a lot and meeting with Michael Mina to go over which dishes will go on the menu. Is the menu ready? Or is there still some tweaking before the November opening and will the menu continue to change?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> It's a work in progress because, you know, what we're familiar with in Hawaii might not work or, ingredient-wise, it just might be different. So that might change a few things, but, overall, I think it's getting there.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Any time you design a menu—even for us at the restaurant back home—you always get farmers who bring in something and it inspires you, and that's what we want to do here. Because you guys have such wonderful farmers here, we want to showcase what San Francisco has to offer too. I think that's what it’s about, you know? And what is always fun for me is when you have different seasons, when a farmer comes and says oh, I brought you this thing. I want to create something with that! And that's what keeps the menu interesting and keeps people coming back. And it keeps the team growing and curious.\u003c/p>\n\u003cp>My mom always laughs because she would call me Curious George because my mind would be going all over the place, but I think that's what I love about food and cooking: it's always creating new dishes.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, I think that's what we’re not familiar with in Hawaii. Hawaii doesn't really have seasons, you know.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> There’s mango season and lychee season.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, there's not many seasons that you have to adjust to, where here, it's gonna be a little bit different. So you know, we are definitely looking forward to it because that's something that's going to open up a whole new avenue for us.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> It's exciting because when I lived in Napa for a little while, we had fig season and cherry season and I think oh my god this is not what I get in Hawaii. And the peaches! It's just so much better. Sometimes I go back to Hawaii and I'm like this isn't a peach!\u003c/p>\n\u003cfigure id=\"attachment_130645\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Bar-Dining.jpg\" alt=\"A look at Trailblazer Tavern's bar area.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">A look at Trailblazer Tavern's bar area. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Are you planning on going out to meet local purveyors and farmers around the Bay area so that you really are hands on with what's coming in, or is there a team here that's going to help you with that?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Yeah, the MINA Group has been really good at helping us with that. You know, and pointing us in the right direction.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, there you have it! Get ready for a delicious Hawaiian comfort food inspired menu with a modern twist, and watch as it changes seasonally with what California farms have available for Michelle and Wade to use.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Apples Or Fries With That? When It Comes To Kids Meals, Fries Are Hard To Beat",
"title": "Apples Or Fries With That? When It Comes To Kids Meals, Fries Are Hard To Beat",
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"content": "\u003cp>In the last few years, consumer advocacy groups have pressed restaurant chains to offer healthier kids meals and more nutritious side options like milk and fruit, and the restaurants have responded.\u003c/p>\n\u003cp>In 2013, McDonald's \u003ca href=\"https://www.healthiergeneration.org/news__events/2013/09/26/820/mcdonalds_joins\">pledged\u003c/a> to remove all mentions and images of soda from Happy Meal menu boards, and shortly thereafter, other fast food restaurants began to devise policies to introduce nutritious drink and side options beyond fries and dessert. McDonald's, Burger King, Wendy's, and Subway — the four biggest fast food chains — \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/272-9%2520_%2520Rudd_Healthier%2520Kids%2520Meals%2520Report_Final%2520Round_Web-150dpi_080117.pdf\">replaced\u003c/a> soda on kids' meal menus with low-fat milk, water, and 100 percent juice, and McDonald's and Subway \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/272-9%2520_%2520Rudd_Healthier%2520Kids%2520Meals%2520Report_Final%2520Round_Web-150dpi_080117.pdf\">promised\u003c/a> to make fruit and vegetable sides available.\u003c/p>\n\u003cp>So have the voluntary pledges to make fast food healthier mean parents are purchasing more of the healthier food for their kids at the restaurants?\u003c/p>\n\u003cp>Not really, says a \u003ca href=\"http://uconnruddcenter.org/files/272-10%20%20Healthier%20Kids'%20Meals%20Parent%20Survey%20Report_Release_8_31_18.pdf\">study\u003c/a> released Thursday by the University of Connecticut's Rudd Center for Food Policy and Obesity. And that may not be a good sign for children's health.\u003c/p>\n\u003cp>The study documented about 800 parents' purchases for their children at McDonald's, Burger King, Wendy's and Subway through online surveys conducted in 2010, 2013 and 2016.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Between 2010 and 2016, the percentage of parents who purchased kids' meals and received healthier drinks remained about the same at 59-60 percent. And, from 2013 to 2016, the percentage of parents who purchased kids' meals with healthier sides actually declined from 67 percent in 2013 to 50 percent in 2016.\u003c/p>\n\u003cp>Also, parents report buying fast food for their children more often. In fact, 91 percent of parents surveyed in 2016 said they purchased a meal for their child at the four largest fast-food chains in the past week, compared to 79 percent in 2010.\u003c/p>\n\u003cp>\"It appears that restaurants' voluntary policies as currently implemented are unlikely to substantially reduce children's fast-food consumption overall, or increase their consumption of healthy items,\" the study says.\u003c/p>\n\u003cp>The report doesn't really surprise researchers. Past studies conducted by Rudd have shown that fast food restaurants are following their own voluntary pledges inconsistently.\u003c/p>\n\u003cp>For example, at one McDonald's location, the cashier may automatically include soda with a kids' meal, at another location you might need to ask, and the same goes for french fries, the study found. While all chains removed the items listed in their pledges from their online menus, many still listed soda on kids' meal menus in the brick-and-mortar restaurants.\u003c/p>\n\u003cp>Still, the \"health halo\" of the healthy offering policies seems to resonate with parents. Nearly all parents surveyed in the latest Rudd study said they would purchase food for their children at that restaurant more frequently because of the healthy offerings. But Harris says while they may have health in mind when entering the restaurant, this doesn't always lead to healthy choices.\u003c/p>\n\u003cp>\"The marketing of the healthy options available is getting people in the door, but it's unlikely they'll take the effort to ask if [the restaurant has] something healthier,\" says the study's lead author \u003ca href=\"http://www.uconnruddcenter.org/faculty-and-staff-jennifer-harris\">Dr. Jennifer L. Harris\u003c/a>, the director of marketing initiatives at the Rudd Center.\u003c/p>\n\u003cp>Instead, Harris says, the best option for public health would be to automatically include the healthy options with the kids' meals. \"If fast food restaurants start automatically giving patients healthy choices, that would be encouraging,\" she says.\u003c/p>\n\u003cp>\u003ca href=\"https://cspinet.org/biography/hillary-caron\">Hillary Caron\u003c/a>, a senior policy associate at the Center for Science in the Public Interest, says that the Rudd Center's study is particularly interesting because it demonstrates the power of defaults in consumer decision-making. That is, if the meal comes with fries unless you ask for apple slices instead, you're likely to get fries.\u003c/p>\n\u003cp>Some government officials have already taken this message to heart. Just last week, California became to first state to pass a healthy kids' meal policy when Governor Jerry Brown signed \u003ca href=\"https://losangeles.cbslocal.com/2018/09/20/kids-meals-drinks-law/\">legislation\u003c/a> that prohibits soda and other sugary drinks from being the designated beverages that come with kids' meals. Similar bills have passed in cities like \u003ca href=\"https://health.baltimorecity.gov/news/press-releases/2018-07-18-baltimore-city-healthy-kids-meals-bill-becomes-law\">Baltimore \u003c/a>and \u003ca href=\"https://louisvilleky.gov/news/louisville-metro-council-passes-first-nation-ordinance\">Louisville\u003c/a>, and have been proposed in \u003ca href=\"https://council.nyc.gov/press/2018/08/27/1636/\">New York City\u003c/a> and \u003ca href=\"https://cspinet.org/news/healthy-kids%25E2%2580%2599-meal-bill-introduced-district-columbia-20180918\">D.C.\u003c/a>\u003c/p>\n\u003cp>Harris says that the findings of the latest Rudd study indicate a need for such public policies. Voluntary and mandatory policies could work hand in hand, though, according to Caron.\u003c/p>\n\u003cp>\"Both approaches reinforce each other,\" Caron writes in an email to NPR. Voluntary commitments from restaurants, she says, help make the case for state and local policies because they show that the changes are achievable. But state and local policies ensure that the principles apply to all restaurants, not just chains that propose voluntary health policies.\u003c/p>\n\u003cp>Still, Harris wants people to remember that even if the fast food offered at restaurants is billed as healthy, most fast food meals still consist of chicken nuggets, burgers, and fries.\u003c/p>\n\u003cp>\"It's important to communicate that fast food meals are not healthy options,\" Harris says. \"Replacing soda with milk or water doesn't make the meal healthy,\" she adds. \"It's a small step, but in the right direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Rachel D. Cohen is an intern on NPR's Science Desk.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Apples+Or+Fries+With+That%3F+When+It+Comes+To+Kids+Meals%2C+Fries+Are+Hard+To+Beat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Even though many fast food chain restaurants are offering healthier sides, a new report says parents choose them only about half the time, and restaurants aren't consistent in how they offer them.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the last few years, consumer advocacy groups have pressed restaurant chains to offer healthier kids meals and more nutritious side options like milk and fruit, and the restaurants have responded.\u003c/p>\n\u003cp>In 2013, McDonald's \u003ca href=\"https://www.healthiergeneration.org/news__events/2013/09/26/820/mcdonalds_joins\">pledged\u003c/a> to remove all mentions and images of soda from Happy Meal menu boards, and shortly thereafter, other fast food restaurants began to devise policies to introduce nutritious drink and side options beyond fries and dessert. McDonald's, Burger King, Wendy's, and Subway — the four biggest fast food chains — \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/272-9%2520_%2520Rudd_Healthier%2520Kids%2520Meals%2520Report_Final%2520Round_Web-150dpi_080117.pdf\">replaced\u003c/a> soda on kids' meal menus with low-fat milk, water, and 100 percent juice, and McDonald's and Subway \u003ca href=\"http://www.uconnruddcenter.org/files/Pdfs/272-9%2520_%2520Rudd_Healthier%2520Kids%2520Meals%2520Report_Final%2520Round_Web-150dpi_080117.pdf\">promised\u003c/a> to make fruit and vegetable sides available.\u003c/p>\n\u003cp>So have the voluntary pledges to make fast food healthier mean parents are purchasing more of the healthier food for their kids at the restaurants?\u003c/p>\n\u003cp>Not really, says a \u003ca href=\"http://uconnruddcenter.org/files/272-10%20%20Healthier%20Kids'%20Meals%20Parent%20Survey%20Report_Release_8_31_18.pdf\">study\u003c/a> released Thursday by the University of Connecticut's Rudd Center for Food Policy and Obesity. And that may not be a good sign for children's health.\u003c/p>\n\u003cp>The study documented about 800 parents' purchases for their children at McDonald's, Burger King, Wendy's and Subway through online surveys conducted in 2010, 2013 and 2016.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Between 2010 and 2016, the percentage of parents who purchased kids' meals and received healthier drinks remained about the same at 59-60 percent. And, from 2013 to 2016, the percentage of parents who purchased kids' meals with healthier sides actually declined from 67 percent in 2013 to 50 percent in 2016.\u003c/p>\n\u003cp>Also, parents report buying fast food for their children more often. In fact, 91 percent of parents surveyed in 2016 said they purchased a meal for their child at the four largest fast-food chains in the past week, compared to 79 percent in 2010.\u003c/p>\n\u003cp>\"It appears that restaurants' voluntary policies as currently implemented are unlikely to substantially reduce children's fast-food consumption overall, or increase their consumption of healthy items,\" the study says.\u003c/p>\n\u003cp>The report doesn't really surprise researchers. Past studies conducted by Rudd have shown that fast food restaurants are following their own voluntary pledges inconsistently.\u003c/p>\n\u003cp>For example, at one McDonald's location, the cashier may automatically include soda with a kids' meal, at another location you might need to ask, and the same goes for french fries, the study found. While all chains removed the items listed in their pledges from their online menus, many still listed soda on kids' meal menus in the brick-and-mortar restaurants.\u003c/p>\n\u003cp>Still, the \"health halo\" of the healthy offering policies seems to resonate with parents. Nearly all parents surveyed in the latest Rudd study said they would purchase food for their children at that restaurant more frequently because of the healthy offerings. But Harris says while they may have health in mind when entering the restaurant, this doesn't always lead to healthy choices.\u003c/p>\n\u003cp>\"The marketing of the healthy options available is getting people in the door, but it's unlikely they'll take the effort to ask if [the restaurant has] something healthier,\" says the study's lead author \u003ca href=\"http://www.uconnruddcenter.org/faculty-and-staff-jennifer-harris\">Dr. Jennifer L. Harris\u003c/a>, the director of marketing initiatives at the Rudd Center.\u003c/p>\n\u003cp>Instead, Harris says, the best option for public health would be to automatically include the healthy options with the kids' meals. \"If fast food restaurants start automatically giving patients healthy choices, that would be encouraging,\" she says.\u003c/p>\n\u003cp>\u003ca href=\"https://cspinet.org/biography/hillary-caron\">Hillary Caron\u003c/a>, a senior policy associate at the Center for Science in the Public Interest, says that the Rudd Center's study is particularly interesting because it demonstrates the power of defaults in consumer decision-making. That is, if the meal comes with fries unless you ask for apple slices instead, you're likely to get fries.\u003c/p>\n\u003cp>Some government officials have already taken this message to heart. Just last week, California became to first state to pass a healthy kids' meal policy when Governor Jerry Brown signed \u003ca href=\"https://losangeles.cbslocal.com/2018/09/20/kids-meals-drinks-law/\">legislation\u003c/a> that prohibits soda and other sugary drinks from being the designated beverages that come with kids' meals. Similar bills have passed in cities like \u003ca href=\"https://health.baltimorecity.gov/news/press-releases/2018-07-18-baltimore-city-healthy-kids-meals-bill-becomes-law\">Baltimore \u003c/a>and \u003ca href=\"https://louisvilleky.gov/news/louisville-metro-council-passes-first-nation-ordinance\">Louisville\u003c/a>, and have been proposed in \u003ca href=\"https://council.nyc.gov/press/2018/08/27/1636/\">New York City\u003c/a> and \u003ca href=\"https://cspinet.org/news/healthy-kids%25E2%2580%2599-meal-bill-introduced-district-columbia-20180918\">D.C.\u003c/a>\u003c/p>\n\u003cp>Harris says that the findings of the latest Rudd study indicate a need for such public policies. Voluntary and mandatory policies could work hand in hand, though, according to Caron.\u003c/p>\n\u003cp>\"Both approaches reinforce each other,\" Caron writes in an email to NPR. Voluntary commitments from restaurants, she says, help make the case for state and local policies because they show that the changes are achievable. But state and local policies ensure that the principles apply to all restaurants, not just chains that propose voluntary health policies.\u003c/p>\n\u003cp>Still, Harris wants people to remember that even if the fast food offered at restaurants is billed as healthy, most fast food meals still consist of chicken nuggets, burgers, and fries.\u003c/p>\n\u003cp>\"It's important to communicate that fast food meals are not healthy options,\" Harris says. \"Replacing soda with milk or water doesn't make the meal healthy,\" she adds. \"It's a small step, but in the right direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Rachel D. Cohen is an intern on NPR's Science Desk.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Apples+Or+Fries+With+That%3F+When+It+Comes+To+Kids+Meals%2C+Fries+Are+Hard+To+Beat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cornell Food Researcher's Downfall Raises Larger Questions For Science",
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"content": "\u003cp>The fall of a prominent food and marketing researcher may be a cautionary tale for scientists who are tempted to manipulate data and chase headlines.\u003c/p>\n\u003cp>Brian Wansink, the head of the Food and Brand Lab at Cornell University, announced last week that he would retire from the university at the end of the academic year. Less than 48 hours earlier, \u003cem>JAMA,\u003c/em> a journal published by the American Medical Association, had \u003ca href=\"https://jamanetwork.com/journals/jama/fullarticle/2703449\">retracted\u003c/a> six of Wansink's studies, after Cornell told the journal's editors that Wansink had not kept the original data and the university could not vouch for the validity of his studies.\u003c/p>\n\u003cp>In an internal review conducted at \u003cem>JAMA's\u003c/em> request, a Cornell faculty committee \u003ca href=\"http://news.cornell.edu/stories/2018/09/provost-issues-statement-wansink-academic-misconduct-investigation\">reported\u003c/a> a litany of faults with Wansink's work, including \"misreporting of research data, problematic statistical techniques, failure to properly document and preserve research results, and inappropriate authorship.\" Cornell apologized for Wansink's \"academic misconduct,\" removed him from his teaching and research posts, and obligated him to spend the remainder of his time there \"cooperating with the university in its ongoing review of his prior research.\"\u003c/p>\n\u003cp>It was a stunning fall from grace for Wansink, who'd become famous for producing pithy, palatable studies that connected people's eating habits with cues from their environment. Among his many well-known findings: People eat more when they're served in large bowls, and when they're watching an action movie, and when they sit close to the buffet at an all-you-can-eat restaurant. His work was cited in \u003ca href=\"https://www.today.com/series/one-small-thing/weigh-yourself-day-week-most-accurate-reading-t87046\">national\u003c/a> \u003ca href=\"https://www.washingtonpost.com/lifestyle/wellness/how-post-workout-food-rewards-can-sabotage-your-goals/2015/01/12/1a556c16-8af2-11e4-9e8d-0c687bc18da4_story.html?noredirect=on&utm_term=.68a4cb9b589e\">news\u003c/a> \u003ca href=\"https://www.nytimes.com/2007/05/02/business/02leonhardt.html\">outlets\u003c/a>, including \u003ca href=\"https://www.npr.org/search?query=brian%2520wansink&page=1\">NPR\u003c/a>, and he had a hand in developing the new U.S. dietary guidelines in 2010.\u003c/p>\n\u003cp>Wansink's perch at the top of his field began to wobble in early 2017. That's when \u003ca href=\"http://www.apple.com\">Tim van der Zee\u003c/a>, a doctoral student in\u003cstrong> \u003c/strong>educational psychology at Leiden University in the Netherlands, went public with the results of an investigation that began when he stumbled across a blog post Wansink had written on his \u003ca href=\"http://www.brianwansink.com/\">personal website\u003c/a> the year prior.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"https://web.archive.org/web/20170312041524/http:/www.brianwansink.com/phd-advice/the-grad-student-who-never-said-no\">post\u003c/a>, since removed from Wansink's site but accessible today as a cached version, was aimed at aspiring academics. The most promising post-doctoral students, Wansink wrote, \"unhesitatingly say 'Yes'\" to research projects, \"even if they are not exactly sure how they'll do it.\"\u003c/p>\n\u003cp>But van der Zee was more interested in Wansink's description of the work he was assigning to his post-docs. Those descriptions, van der Zee says, appeared to contain a \"strange admission\" of \"highly questionable research practices.\"\u003c/p>\n\u003cp>The gold standard of scientific studies is to make a single hypothesis, gather data to test it, and analyze the results to see if it holds up. By Wansink's own admission in the blog post, that's not what happened in his lab.\u003c/p>\n\u003cp>Instead, when his first hypothesis didn't bear out, Wansink wrote that he used the same data to test other hypotheses. \"He just kept analyzing those datasets over and over and over again, and he instructed others to do so as well, until he found something,\" van der Zee says.\u003c/p>\n\u003cp>That's not necessarily bad, says \u003ca href=\"https://www.dept-med.pitt.edu/card/faculty_info.aspx/Althouse6848\">Andrew Althouse\u003c/a>, a statistician at the University of Pittsburgh who has followed the controversy around Wansink's research methods. \"There's nothing wrong with having a lot of data and looking at it carefully,\" Althouse says. \"The problem is p-hacking.\"\u003c/p>\n\u003cp>To understand p-hacking, you need to understand p-values.\u003cstrong> \u003c/strong>\u003ca href=\"https://galton.uchicago.edu/~thisted/Distribute/pvalue.pdf\">P-values\u003c/a> are how researchers\u003cstrong> \u003c/strong>measure the likelihood that a result in an experiment did not happen due to random chance. They're the odds, for example, that your new diet is what caused you to lose weight, as opposed to natural background fluctuations in myriad bodily functions.\u003c/p>\n\u003cp>\u003ca href=\"https://blogs.plos.org/scicomm/2015/05/19/p-hacking-megan-head-on-why-its-not-good-for-science/\">P-hacking\u003c/a> is when researchers play with the data, often using complex statistical models, to arrive at results that look like they're not random.\u003c/p>\n\u003cp>Large datasets can be prone to p-hacking, Althouse says. \"Let's say you flip a coin a million times. At some point you're going to get 10 heads in a row.\" That does not mean the coin is weighted, even though looking at that sliver of data makes a random result look like it's not due to chance.\u003c/p>\n\u003cp>Indeed, Wansink's lab collected reams of information in its research, often from pencil-and-paper surveys, logging everything from participants' age and gender to where they sat in a restaurant, the size of their group, and whether they ordered alcohol.\u003c/p>\n\u003cp>Then they analyzed that data to find connections to what, and how much, people ate. As \u003cem>Buzzfeed News\u003c/em> reporter Stephanie Lee\u003ca href=\"https://www.buzzfeednews.com/article/stephaniemlee/brian-wansink-cornell-p-hacking\"> found\u003c/a> in a trove of emails released through various records requests, Wansink encouraged his students to dig through the numbers to find results that would \"go virally big time.\"\u003c/p>\n\u003cp>Wansink seemed to admit to this practice in his 2016 blog post. \"He, in a very honest manner, describes how he was actually doing the studies,\" van der Zee says. Wansink's blog post pulled back the curtain on dozens of failed analyses that never showed up in his published articles.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Van der Zee and two other early-career researchers, Jordan Anaya and Nick Brown, piqued by what they saw as Wansink's acknowledgement of p-hacking, \u003ca href=\"http://www.timvanderzee.com/the-wansink-dossier-an-overview/\">dug deeper\u003c/a> into his work starting late in 2016.\u003c/p>\n\u003cp>The team found 150 problems with data collection and statistical analysis in the first four of Wansink's papers they scrutinized. The team's findings were validated earlier this month when Cornell reported the conclusions of its year-long internal probe to \u003cem>JAMA\u003c/em>, resulting in the journal's retractions of Wansink's work.\u003c/p>\n\u003cp>While Wansink is perhaps the most prominent researcher in recent history to be brought down by allegations of p-hacking, this type of academic malpractice is not specific to one lab at one university, say Van der Zee and Althouse. And it may be because there is a rush to publish. \"Science has become faster than is healthy,\" van der Zee says.\u003c/p>\n\u003cp>Cornell agrees. \"Van der Zee is right to note that as the pace and reach of news has become instant and global, there may be a temptation\" for universities and researchers to get caught up in a race for the next attention-grabbing conclusion, says Joel Malina, vice president for communications at Cornell.\u003c/p>\n\u003cp>And in this media climate, food and nutrition science in particular has \u003ca href=\"https://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">come under scrutiny\u003c/a> — some have called it a \"\u003ca href=\"https://www.theatlantic.com/health/archive/2018/09/what-is-food-science/571105/\">credibility crisis\u003c/a>.\"\u003c/p>\n\u003cp>Nonetheless, Malina says, \"We believe that the overwhelming majority of scientists are committed to rigorous and transparent work of the highest caliber.\"\u003c/p>\n\u003cp>Wansink says he stands by his studies and is confident that his lab's results will be validated by other groups. \"I thought we had all of this nailed,\" Wansink wrote to his colleagues after getting news of the retractions, in an email he shared with NPR, suggesting that he felt the information he shared would clear him of wrongdoing.\u003c/p>\n\u003cp>He acknowledged some of the errors in a \u003ca href=\"https://foodpsychology.cornell.edu/research-statement-april-2017\">2017 statement\u003c/a> and says he provided as much information as he could to help the Cornell faculty committee corroborate his work. \"We never kept the surveys once their data was entered into spreadsheets. None of us have ever heard that a person was expected to keep all of those old surveys,\" Wansink told NPR in an email last week.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\u003cstrong> \u003c/strong>Despite the questions surrounding Wansink's work and the unraveling of his academic career, some of his findings — such as the suggestion to use smaller bowls — can be useful to people with healthy relationships with food, says \u003ca href=\"http://jeanfain.com/biography.html\">Jean Fain\u003c/a>, a psychotherapist affiliated with Harvard Medical School who has \u003ca href=\"https://www.npr.org/sections/thesalt/2018/03/28/597625364/mindful-eating-authors-secret-recipe-for-cooking-and-living-there-is-none\">contributed\u003c/a> to NPR on dieting topics in the past.\u003c/p>\n\u003cp>But, she adds, \"they can be dangerous to people with diagnosable eating disorders, who, in following Wansink's advice to a T, are more apt to ignore their internal experience of hunger and fullness, satisfaction and nourishment, and focus exclusively on externals, like plate and portion size.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We can't simply reduce our portion sizes and stop overeating,\" she says. \"In fact, restricting food in the short-term is one of the best ways to predict out-of-control eating in the future.\"\u003c/p>\n\u003cp>For all of Wansink's influence in the field of food and marketing, though, Althouse says he worries that the lessons of Wansink's mistakes will not be a wakeup call to the broader scientific community.\u003c/p>\n\u003cp>\"I would love to send out a survey right now, right this minute, to all the faculty at my institution, and ask how many people have heard of this, because I bet you it's not that many,\" Althouse says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But he's hoping that changes. \"This should be the cautionary tale that gets brought up in Research Methods 101 across a number of disciplines,\" he says. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 WXXI News. To see more, visit \u003ca href=\"http://www.wxxinews.org\">WXXI News\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Cornell+Food+Researcher%27s+Downfall+Raises+Larger+Questions+For+Science&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The fall of a prominent food and marketing researcher may be a cautionary tale for scientists who are tempted to manipulate data and chase headlines.\u003c/p>\n\u003cp>Brian Wansink, the head of the Food and Brand Lab at Cornell University, announced last week that he would retire from the university at the end of the academic year. Less than 48 hours earlier, \u003cem>JAMA,\u003c/em> a journal published by the American Medical Association, had \u003ca href=\"https://jamanetwork.com/journals/jama/fullarticle/2703449\">retracted\u003c/a> six of Wansink's studies, after Cornell told the journal's editors that Wansink had not kept the original data and the university could not vouch for the validity of his studies.\u003c/p>\n\u003cp>In an internal review conducted at \u003cem>JAMA's\u003c/em> request, a Cornell faculty committee \u003ca href=\"http://news.cornell.edu/stories/2018/09/provost-issues-statement-wansink-academic-misconduct-investigation\">reported\u003c/a> a litany of faults with Wansink's work, including \"misreporting of research data, problematic statistical techniques, failure to properly document and preserve research results, and inappropriate authorship.\" Cornell apologized for Wansink's \"academic misconduct,\" removed him from his teaching and research posts, and obligated him to spend the remainder of his time there \"cooperating with the university in its ongoing review of his prior research.\"\u003c/p>\n\u003cp>It was a stunning fall from grace for Wansink, who'd become famous for producing pithy, palatable studies that connected people's eating habits with cues from their environment. Among his many well-known findings: People eat more when they're served in large bowls, and when they're watching an action movie, and when they sit close to the buffet at an all-you-can-eat restaurant. His work was cited in \u003ca href=\"https://www.today.com/series/one-small-thing/weigh-yourself-day-week-most-accurate-reading-t87046\">national\u003c/a> \u003ca href=\"https://www.washingtonpost.com/lifestyle/wellness/how-post-workout-food-rewards-can-sabotage-your-goals/2015/01/12/1a556c16-8af2-11e4-9e8d-0c687bc18da4_story.html?noredirect=on&utm_term=.68a4cb9b589e\">news\u003c/a> \u003ca href=\"https://www.nytimes.com/2007/05/02/business/02leonhardt.html\">outlets\u003c/a>, including \u003ca href=\"https://www.npr.org/search?query=brian%2520wansink&page=1\">NPR\u003c/a>, and he had a hand in developing the new U.S. dietary guidelines in 2010.\u003c/p>\n\u003cp>Wansink's perch at the top of his field began to wobble in early 2017. That's when \u003ca href=\"http://www.apple.com\">Tim van der Zee\u003c/a>, a doctoral student in\u003cstrong> \u003c/strong>educational psychology at Leiden University in the Netherlands, went public with the results of an investigation that began when he stumbled across a blog post Wansink had written on his \u003ca href=\"http://www.brianwansink.com/\">personal website\u003c/a> the year prior.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"https://web.archive.org/web/20170312041524/http:/www.brianwansink.com/phd-advice/the-grad-student-who-never-said-no\">post\u003c/a>, since removed from Wansink's site but accessible today as a cached version, was aimed at aspiring academics. The most promising post-doctoral students, Wansink wrote, \"unhesitatingly say 'Yes'\" to research projects, \"even if they are not exactly sure how they'll do it.\"\u003c/p>\n\u003cp>But van der Zee was more interested in Wansink's description of the work he was assigning to his post-docs. Those descriptions, van der Zee says, appeared to contain a \"strange admission\" of \"highly questionable research practices.\"\u003c/p>\n\u003cp>The gold standard of scientific studies is to make a single hypothesis, gather data to test it, and analyze the results to see if it holds up. By Wansink's own admission in the blog post, that's not what happened in his lab.\u003c/p>\n\u003cp>Instead, when his first hypothesis didn't bear out, Wansink wrote that he used the same data to test other hypotheses. \"He just kept analyzing those datasets over and over and over again, and he instructed others to do so as well, until he found something,\" van der Zee says.\u003c/p>\n\u003cp>That's not necessarily bad, says \u003ca href=\"https://www.dept-med.pitt.edu/card/faculty_info.aspx/Althouse6848\">Andrew Althouse\u003c/a>, a statistician at the University of Pittsburgh who has followed the controversy around Wansink's research methods. \"There's nothing wrong with having a lot of data and looking at it carefully,\" Althouse says. \"The problem is p-hacking.\"\u003c/p>\n\u003cp>To understand p-hacking, you need to understand p-values.\u003cstrong> \u003c/strong>\u003ca href=\"https://galton.uchicago.edu/~thisted/Distribute/pvalue.pdf\">P-values\u003c/a> are how researchers\u003cstrong> \u003c/strong>measure the likelihood that a result in an experiment did not happen due to random chance. They're the odds, for example, that your new diet is what caused you to lose weight, as opposed to natural background fluctuations in myriad bodily functions.\u003c/p>\n\u003cp>\u003ca href=\"https://blogs.plos.org/scicomm/2015/05/19/p-hacking-megan-head-on-why-its-not-good-for-science/\">P-hacking\u003c/a> is when researchers play with the data, often using complex statistical models, to arrive at results that look like they're not random.\u003c/p>\n\u003cp>Large datasets can be prone to p-hacking, Althouse says. \"Let's say you flip a coin a million times. At some point you're going to get 10 heads in a row.\" That does not mean the coin is weighted, even though looking at that sliver of data makes a random result look like it's not due to chance.\u003c/p>\n\u003cp>Indeed, Wansink's lab collected reams of information in its research, often from pencil-and-paper surveys, logging everything from participants' age and gender to where they sat in a restaurant, the size of their group, and whether they ordered alcohol.\u003c/p>\n\u003cp>Then they analyzed that data to find connections to what, and how much, people ate. As \u003cem>Buzzfeed News\u003c/em> reporter Stephanie Lee\u003ca href=\"https://www.buzzfeednews.com/article/stephaniemlee/brian-wansink-cornell-p-hacking\"> found\u003c/a> in a trove of emails released through various records requests, Wansink encouraged his students to dig through the numbers to find results that would \"go virally big time.\"\u003c/p>\n\u003cp>Wansink seemed to admit to this practice in his 2016 blog post. \"He, in a very honest manner, describes how he was actually doing the studies,\" van der Zee says. Wansink's blog post pulled back the curtain on dozens of failed analyses that never showed up in his published articles.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Van der Zee and two other early-career researchers, Jordan Anaya and Nick Brown, piqued by what they saw as Wansink's acknowledgement of p-hacking, \u003ca href=\"http://www.timvanderzee.com/the-wansink-dossier-an-overview/\">dug deeper\u003c/a> into his work starting late in 2016.\u003c/p>\n\u003cp>The team found 150 problems with data collection and statistical analysis in the first four of Wansink's papers they scrutinized. The team's findings were validated earlier this month when Cornell reported the conclusions of its year-long internal probe to \u003cem>JAMA\u003c/em>, resulting in the journal's retractions of Wansink's work.\u003c/p>\n\u003cp>While Wansink is perhaps the most prominent researcher in recent history to be brought down by allegations of p-hacking, this type of academic malpractice is not specific to one lab at one university, say Van der Zee and Althouse. And it may be because there is a rush to publish. \"Science has become faster than is healthy,\" van der Zee says.\u003c/p>\n\u003cp>Cornell agrees. \"Van der Zee is right to note that as the pace and reach of news has become instant and global, there may be a temptation\" for universities and researchers to get caught up in a race for the next attention-grabbing conclusion, says Joel Malina, vice president for communications at Cornell.\u003c/p>\n\u003cp>And in this media climate, food and nutrition science in particular has \u003ca href=\"https://www.npr.org/sections/thesalt/2015/05/28/410313446/why-a-journalist-scammed-the-media-into-spreading-bad-chocolate-science\">come under scrutiny\u003c/a> — some have called it a \"\u003ca href=\"https://www.theatlantic.com/health/archive/2018/09/what-is-food-science/571105/\">credibility crisis\u003c/a>.\"\u003c/p>\n\u003cp>Nonetheless, Malina says, \"We believe that the overwhelming majority of scientists are committed to rigorous and transparent work of the highest caliber.\"\u003c/p>\n\u003cp>Wansink says he stands by his studies and is confident that his lab's results will be validated by other groups. \"I thought we had all of this nailed,\" Wansink wrote to his colleagues after getting news of the retractions, in an email he shared with NPR, suggesting that he felt the information he shared would clear him of wrongdoing.\u003c/p>\n\u003cp>He acknowledged some of the errors in a \u003ca href=\"https://foodpsychology.cornell.edu/research-statement-april-2017\">2017 statement\u003c/a> and says he provided as much information as he could to help the Cornell faculty committee corroborate his work. \"We never kept the surveys once their data was entered into spreadsheets. None of us have ever heard that a person was expected to keep all of those old surveys,\" Wansink told NPR in an email last week.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\u003cstrong> \u003c/strong>Despite the questions surrounding Wansink's work and the unraveling of his academic career, some of his findings — such as the suggestion to use smaller bowls — can be useful to people with healthy relationships with food, says \u003ca href=\"http://jeanfain.com/biography.html\">Jean Fain\u003c/a>, a psychotherapist affiliated with Harvard Medical School who has \u003ca href=\"https://www.npr.org/sections/thesalt/2018/03/28/597625364/mindful-eating-authors-secret-recipe-for-cooking-and-living-there-is-none\">contributed\u003c/a> to NPR on dieting topics in the past.\u003c/p>\n\u003cp>But, she adds, \"they can be dangerous to people with diagnosable eating disorders, who, in following Wansink's advice to a T, are more apt to ignore their internal experience of hunger and fullness, satisfaction and nourishment, and focus exclusively on externals, like plate and portion size.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We can't simply reduce our portion sizes and stop overeating,\" she says. \"In fact, restricting food in the short-term is one of the best ways to predict out-of-control eating in the future.\"\u003c/p>\n\u003cp>For all of Wansink's influence in the field of food and marketing, though, Althouse says he worries that the lessons of Wansink's mistakes will not be a wakeup call to the broader scientific community.\u003c/p>\n\u003cp>\"I would love to send out a survey right now, right this minute, to all the faculty at my institution, and ask how many people have heard of this, because I bet you it's not that many,\" Althouse says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But he's hoping that changes. \"This should be the cautionary tale that gets brought up in Research Methods 101 across a number of disciplines,\" he says. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 WXXI News. To see more, visit \u003ca href=\"http://www.wxxinews.org\">WXXI News\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Cornell+Food+Researcher%27s+Downfall+Raises+Larger+Questions+For+Science&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bay Area Places To Fall Into Autumn",
"title": "5 Bay Area Places To Fall Into Autumn",
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"content": "\u003cp>[aside postID='arts_13864717' label='More Fun in the Fall']\u003c/p>\n\u003cp>\u003ci>Looking for fall activities for families in the Bay Area? Read on for apple pies, pumpkin patches and, yes, Hogwarts-esque steam engines.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: left\">\u003cspan style=\"font-weight: 400\">While most people revere summer as the season of exploration, it’s really autumn that beckons poetic discovery. Those crisp mornings are perfect for a walk with the sound of crunching leaves under your feet. It’s time for pumpkins, apples, cider and leaves in a 1970s pantone palette. If you’re not lucky enough to have grown up near the Northern California foothills like I did—where we would make annual trips to Apple Hill, the land of stands, shacks and orchards dedicated to everything apple—then you can create your own little piece of fall bliss within an hour from San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This list includes apple orchards, places to get freshly made pies, chestnut groves, a steam engine that rides through old growth Redwood forests all the way to the Santa Cruz Boardwalk and a pumpkin patch in your San Francisco backyard. Visit any of these five locations (or visit them all) for a chance to fall into autumn.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://skylinechestnuts.com/\" target=\"_blank\" rel=\"noopener\">Skyline Chestnuts\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/22322+Skyline+Blvd,+La+Honda,+CA+94020/@37.2963064,-122.1679532,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb20d1a61d34b:0xc6434cf40a681a41!8m2!3d37.2963022!4d-122.1657592?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">22322 Skyline Blvd\u003c/a>\u003cbr>\nLa Honda, California\u003cbr>\n94020\u003c/p>\n\u003cfigure id=\"attachment_130380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chesnuts-e1537304769607.jpg\" alt=\"The chestnut trees at Skyline\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130380\">\u003cfigcaption class=\"wp-caption-text\">The chestnut trees at Skyline \u003ccite>(Skyline Chestnuts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you follow them on Facebook, daily updates by third generation farmer Hans Johsens start popping up in October, alerting newcomers and regulars that it’s almost chestnut season at Skyline Chestnuts in La Honda. And you better make sure you’re paying attention because, as I’ve learned over the years, the chestnut season is short. By mid-November, it’s a wrap.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Skyline Chestnut’s 120 pesticide-free heritage trees are rumored to have been planted by one of the Spanish settlers that occupied this area shortly after it was “acquired by United States in 1847.” Taken over by the Midpeninsula Regional Open Space District in the 1980s, the orchard saw several years of neglect when it became infeasible for the district to maintain the space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Johsens had no previous experience with chestnut farming, they took the orchard into their care in 2004 as a seasonal-only operation. But, the Johsens quickly realized the land needed much more attention than what they could give seasonally, and they have been restoring it to its rightful glory ever since. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trek through their marked pathways amongst shaded canopies and the quintessential smell of autumn as you stalk shiny brown globes of chestnuts that lie on the ground. Or, if you’re lucky, you can spot some chestnuts still in their spiked armor and use the heavy gloves the Johsens provide to pry the nuts free. Get there early in the morning and you might be able to catch the idyllic orchard shrouded in some peaceful coastal fog.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.roaringcamp.com/\" target=\"_blank\" rel=\"noopener\">Roaring Camp Railroads\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/5401+Graham+Hill+Rd,+Felton,+CA+95018/@37.0422075,-122.0647732,17z/data=!3m1!4b1!4m5!3m4!1s0x808e46ca2e57ca87:0xef7ca6232480413a!8m2!3d37.0422032!4d-122.0625792?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">5401 Graham Hill Rd, \u003c/span>\u003c/a>\u003cbr>\nFelton, CA\u003cbr>\n95018\u003c/p>\n\u003cfigure id=\"attachment_130496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg\" alt=\"Steam engine cutting through redwood forest\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steam engine cutting through redwood forest \u003ccite>(Roaring Camp Railroads)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although this land was settled in the 1830s, for the last 55 years, Roaring Camp has been a staple visit in Felton, CA in the middle of the Santa Cruz mountains. The founder F. Norman Clark passed away in 1985, with his wife Georgianna (who took over as President of Operations) passing away in 2016, but their daughter Melani Clark is continuing on with her parent’s legacy and still serving as CEO of Roaring Camp just as she was back in 2012 when \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qAa0k_vrlYM\">\u003cspan style=\"font-weight: 400\">KQED Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> had a chance to catch up with her. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The railroad operates every day except Christmas, and has a series of seasonal activities to keep the kids short attention span for longer than you’ve seen in a while. There’s a series of Hogwarts-esque steam engines that take you to various parts of Santa Cruz Redwoods. Their Santa Cruz Beach Train goes through Henry Cowell Redwoods State Park all the way to the Santa Cruz Boardwalk, on a route that used to carry lumber in 1875. Or, take the 1 hour round trip ride to Bear Mountain as you stay shaded under the canopy of our mighty “big trees” and autumn foliage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They also have face painting, pumpkin patchin, gold panning (sifting through sand to find nuggets of gold) and barbecue. In October they have several events such as their Brewgrass festival, where local breweries and bluegrass meet, and their Harvest Fair where you can make your own scarecrow. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://appleadayranch.com/\" target=\"_blank\" rel=\"noopener\">Apple-A-Day Ratzlaff Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/13128+Occidental+Rd,+Sebastopol,+CA+95472/@38.4045552,-122.925367,17z/data=!3m1!4b1!4m5!3m4!1s0x80842518ef29af61:0x7a9f24aeb6376223!8m2!3d38.404551!4d-122.923173?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">13128 Occidental Rd, \u003c/span>\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_130383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/16251932_1396418283743099_7369102775604952252_o-1-e1537304851140.jpg\" alt=\"The Ratzlaff orchard\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130383\">\u003cfigcaption class=\"wp-caption-text\">The Ratzlaff orchard \u003ccite>(Ratzlaff Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is little known about this humble \u003c/span>\u003cspan style=\"font-weight: 400\">third generation family ran ranch in Sebastopol, overseen by Ken Ratzlaff since he took the reins from his father in the late 1960s. A testament to Ken himself, who is soft-spoken and seemed destined to be an apple grower. \u003c/span>\u003cspan style=\"font-weight: 400\">Ken’s grandfather purchased the land around 1924 and always intended it for apples and berries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Ratzlaff ranch has over 25 acres of land specializing in Gravensteins, Golden Delicious and Rome apples, and for the last 25 years has brought a league of cult followers that \u003c/span>\u003cspan style=\"font-weight: 400\">swear by their \u003c/span>\u003cspan style=\"font-weight: 400\">Apple-A-Day apple cider. The apples are taken at their peak ripeness and cold pressed into a cider containing no added sugars or preservatives, and that sweet liquid amber tastes like melted apples. The apple pulp from the pressing process is then used as compost for the orchard. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to apple pick with minimal human contact, this is your go-to, but, their u-pick is only available in September and October. Grab a bag near the honor system shed and head out to the orchard, and you can also bring a picnic and sit under the shade. On your way back, \u003c/span>\u003cspan style=\"font-weight: 400\">purchase some apple bread or apple cider in the small cooler. \u003c/span>\u003cspan style=\"font-weight: 400\">This is a no-frills u-pick apple orchard where they don’t have mazes, trampolines, pony rides, bouncy houses, or \u003c/span>\u003cspan style=\"font-weight: 400\">kettle corn. It’s all about the apples, baby. \u003c/span>\u003cspan style=\"font-weight: 400\">Bring cash. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.gizdich-ranch.com/\" target=\"_blank\" rel=\"noopener\">Gizdich Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/55+Peckham+Rd,+Watsonville,+CA+95076/@36.947399,-121.7153051,17z/data=!3m1!4b1!4m5!3m4!1s0x808e1c875b434205:0x801a0e0658c78b74!8m2!3d36.9473947!4d-121.7131111?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">55 Peckham Rd, \u003c/span>\u003c/a>\u003cbr>\nWatsonville, CA\u003cbr>\n95076\u003c/p>\n\u003cfigure id=\"attachment_130384\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-12.16.57-PM.jpg\" alt=\"The 4-pound apple pie at Gizdich Pie Shop\" width=\"1000\" height=\"666\" class=\"size-full wp-image-130384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-520x346.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The 4-pound apple pie at Gizdich Pie Shop \u003ccite>(Connie Tcheng via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can spend an entire day at this fourth generation family-owned and operated farm in Watsonville. “Originally purchased by Vincent John Gizdich, a Croatian Immigrant, in 1937,” this 60-acre ranch is overseen by Noah Gizdich and relies on their combination of commercial cropping (selling to nearby Martinelli’s) and u-pick. Gizdich sells 17 varieties of apples — specializing in the Newtown Pippin, an heirloom variety known for tart crisp flavor that’s great for cooking — and six varieties of berries, including Olallieberries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opening in September for their u-pick season, you can wander and pick to your heart’s content at the rate of $2 per pound. Take a bite of those same orchard apples in Nita Gizdich’s baseball sized homemade apple dumplings drowning in a caramel-esque sauce. Or, a heaping slice of their fresh Dutch apple pie with a crumbly streusel topping, a la mode. The tender crust and juicy filling starts to co-mingle with the slightly melted ice cream, so your bites become a perfect spoon of creamy, sweet, saucy, crusty and tart. Don’t forget to nab one of their frozen pies for the road so your friends won’t be jealous. All the pies are baked on-site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And don’t worry if you forgot the snacks at home, they have an on-site deli that sells picnic box lunches with filling sandwiches. Wash it down with their perfectly sweet and tart fresh pressed apple juice. You can also pre-order your four-pound apple Thanksgiving pies here, they sell around 6,000 pies during this time of year. This place is a true testament to the wondrous world of agricultural adaptation, and according to Nita Gizdich, they “just listen to our customers.”\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.clancystrees.com/\" target=\"_blank\" rel=\"noopener\">Clancy’s Pumpkin Patch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1620+7th+Ave,+San+Francisco,+CA+94122/@37.7582678,-122.4657214,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7df601281109:0xb5d892b408691dfb!8m2!3d37.7582636!4d-122.4635274?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">1620 7th Ave, \u003c/span>\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94122\u003c/p>\n\u003cfigure id=\"attachment_130385\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg\" alt=\"Pumpkins at Clancy’s Pumpkin Patch\" width=\"1000\" height=\"664\" class=\"size-full wp-image-130385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkins at Clancy’s Pumpkin Patch \u003ccite>(Jessica R via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, you could pet calfs, learn to milk a cow, wander in a hay maze, and be in massive open land while picking your own pumpkin from the vines at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/the-great-peter-pumpkin-patch-petaluma\">\u003cspan style=\"font-weight: 400\">The Great Peter Pumpkin Patch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Petaluma. But, some of us don’t have cars to get there. \u003c/span>\u003cspan style=\"font-weight: 400\">For those who don’t have the luxury of a owning or being able to rent a car, but want to partake in the autumnal merriment, look no further than the Inner Sunset neighborhood of San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three generations deep into doing business with San Francisco residents, Clancy’s started selling Christmas Trees in 1949. 30 years later on the same lot, they started selling pumpkins and gourds of all sizes and varieties for decoration and for baking. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Wander this one acre lot seven days a week in the month of October from 9:00AM to 9:00PM. Watch out for possible live turkeys, bring your little ones and your well-mannered four legged friends, and you could maybe even hitch a ride on a tractor-pulled hayride. And you never have to cross the bridge.\u003c/span>\u003c/p>\n\n",
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"excerpt": "No matter if you’re the type that likes to hike them thar hills, if you only want to walk a few feet to pick some apples, or even if you just want to ride along for the eats...we got you covered in this list of five places to fall into autumn.",
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"description": "No matter if you’re the type that likes to hike them thar hills, if you only want to walk a few feet to pick some apples, or even if you just want to ride along for the eats...we got you covered in this list of five places to fall into autumn.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Looking for fall activities for families in the Bay Area? Read on for apple pies, pumpkin patches and, yes, Hogwarts-esque steam engines.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: left\">\u003cspan style=\"font-weight: 400\">While most people revere summer as the season of exploration, it’s really autumn that beckons poetic discovery. Those crisp mornings are perfect for a walk with the sound of crunching leaves under your feet. It’s time for pumpkins, apples, cider and leaves in a 1970s pantone palette. If you’re not lucky enough to have grown up near the Northern California foothills like I did—where we would make annual trips to Apple Hill, the land of stands, shacks and orchards dedicated to everything apple—then you can create your own little piece of fall bliss within an hour from San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This list includes apple orchards, places to get freshly made pies, chestnut groves, a steam engine that rides through old growth Redwood forests all the way to the Santa Cruz Boardwalk and a pumpkin patch in your San Francisco backyard. Visit any of these five locations (or visit them all) for a chance to fall into autumn.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://skylinechestnuts.com/\" target=\"_blank\" rel=\"noopener\">Skyline Chestnuts\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/22322+Skyline+Blvd,+La+Honda,+CA+94020/@37.2963064,-122.1679532,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb20d1a61d34b:0xc6434cf40a681a41!8m2!3d37.2963022!4d-122.1657592?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">22322 Skyline Blvd\u003c/a>\u003cbr>\nLa Honda, California\u003cbr>\n94020\u003c/p>\n\u003cfigure id=\"attachment_130380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chesnuts-e1537304769607.jpg\" alt=\"The chestnut trees at Skyline\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130380\">\u003cfigcaption class=\"wp-caption-text\">The chestnut trees at Skyline \u003ccite>(Skyline Chestnuts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you follow them on Facebook, daily updates by third generation farmer Hans Johsens start popping up in October, alerting newcomers and regulars that it’s almost chestnut season at Skyline Chestnuts in La Honda. And you better make sure you’re paying attention because, as I’ve learned over the years, the chestnut season is short. By mid-November, it’s a wrap.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Skyline Chestnut’s 120 pesticide-free heritage trees are rumored to have been planted by one of the Spanish settlers that occupied this area shortly after it was “acquired by United States in 1847.” Taken over by the Midpeninsula Regional Open Space District in the 1980s, the orchard saw several years of neglect when it became infeasible for the district to maintain the space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Johsens had no previous experience with chestnut farming, they took the orchard into their care in 2004 as a seasonal-only operation. But, the Johsens quickly realized the land needed much more attention than what they could give seasonally, and they have been restoring it to its rightful glory ever since. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trek through their marked pathways amongst shaded canopies and the quintessential smell of autumn as you stalk shiny brown globes of chestnuts that lie on the ground. Or, if you’re lucky, you can spot some chestnuts still in their spiked armor and use the heavy gloves the Johsens provide to pry the nuts free. Get there early in the morning and you might be able to catch the idyllic orchard shrouded in some peaceful coastal fog.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.roaringcamp.com/\" target=\"_blank\" rel=\"noopener\">Roaring Camp Railroads\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/5401+Graham+Hill+Rd,+Felton,+CA+95018/@37.0422075,-122.0647732,17z/data=!3m1!4b1!4m5!3m4!1s0x808e46ca2e57ca87:0xef7ca6232480413a!8m2!3d37.0422032!4d-122.0625792?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">5401 Graham Hill Rd, \u003c/span>\u003c/a>\u003cbr>\nFelton, CA\u003cbr>\n95018\u003c/p>\n\u003cfigure id=\"attachment_130496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg\" alt=\"Steam engine cutting through redwood forest\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steam engine cutting through redwood forest \u003ccite>(Roaring Camp Railroads)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although this land was settled in the 1830s, for the last 55 years, Roaring Camp has been a staple visit in Felton, CA in the middle of the Santa Cruz mountains. The founder F. Norman Clark passed away in 1985, with his wife Georgianna (who took over as President of Operations) passing away in 2016, but their daughter Melani Clark is continuing on with her parent’s legacy and still serving as CEO of Roaring Camp just as she was back in 2012 when \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qAa0k_vrlYM\">\u003cspan style=\"font-weight: 400\">KQED Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> had a chance to catch up with her. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The railroad operates every day except Christmas, and has a series of seasonal activities to keep the kids short attention span for longer than you’ve seen in a while. There’s a series of Hogwarts-esque steam engines that take you to various parts of Santa Cruz Redwoods. Their Santa Cruz Beach Train goes through Henry Cowell Redwoods State Park all the way to the Santa Cruz Boardwalk, on a route that used to carry lumber in 1875. Or, take the 1 hour round trip ride to Bear Mountain as you stay shaded under the canopy of our mighty “big trees” and autumn foliage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They also have face painting, pumpkin patchin, gold panning (sifting through sand to find nuggets of gold) and barbecue. In October they have several events such as their Brewgrass festival, where local breweries and bluegrass meet, and their Harvest Fair where you can make your own scarecrow. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://appleadayranch.com/\" target=\"_blank\" rel=\"noopener\">Apple-A-Day Ratzlaff Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/13128+Occidental+Rd,+Sebastopol,+CA+95472/@38.4045552,-122.925367,17z/data=!3m1!4b1!4m5!3m4!1s0x80842518ef29af61:0x7a9f24aeb6376223!8m2!3d38.404551!4d-122.923173?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">13128 Occidental Rd, \u003c/span>\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_130383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/16251932_1396418283743099_7369102775604952252_o-1-e1537304851140.jpg\" alt=\"The Ratzlaff orchard\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130383\">\u003cfigcaption class=\"wp-caption-text\">The Ratzlaff orchard \u003ccite>(Ratzlaff Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is little known about this humble \u003c/span>\u003cspan style=\"font-weight: 400\">third generation family ran ranch in Sebastopol, overseen by Ken Ratzlaff since he took the reins from his father in the late 1960s. A testament to Ken himself, who is soft-spoken and seemed destined to be an apple grower. \u003c/span>\u003cspan style=\"font-weight: 400\">Ken’s grandfather purchased the land around 1924 and always intended it for apples and berries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Ratzlaff ranch has over 25 acres of land specializing in Gravensteins, Golden Delicious and Rome apples, and for the last 25 years has brought a league of cult followers that \u003c/span>\u003cspan style=\"font-weight: 400\">swear by their \u003c/span>\u003cspan style=\"font-weight: 400\">Apple-A-Day apple cider. The apples are taken at their peak ripeness and cold pressed into a cider containing no added sugars or preservatives, and that sweet liquid amber tastes like melted apples. The apple pulp from the pressing process is then used as compost for the orchard. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to apple pick with minimal human contact, this is your go-to, but, their u-pick is only available in September and October. Grab a bag near the honor system shed and head out to the orchard, and you can also bring a picnic and sit under the shade. On your way back, \u003c/span>\u003cspan style=\"font-weight: 400\">purchase some apple bread or apple cider in the small cooler. \u003c/span>\u003cspan style=\"font-weight: 400\">This is a no-frills u-pick apple orchard where they don’t have mazes, trampolines, pony rides, bouncy houses, or \u003c/span>\u003cspan style=\"font-weight: 400\">kettle corn. It’s all about the apples, baby. \u003c/span>\u003cspan style=\"font-weight: 400\">Bring cash. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.gizdich-ranch.com/\" target=\"_blank\" rel=\"noopener\">Gizdich Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/55+Peckham+Rd,+Watsonville,+CA+95076/@36.947399,-121.7153051,17z/data=!3m1!4b1!4m5!3m4!1s0x808e1c875b434205:0x801a0e0658c78b74!8m2!3d36.9473947!4d-121.7131111?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">55 Peckham Rd, \u003c/span>\u003c/a>\u003cbr>\nWatsonville, CA\u003cbr>\n95076\u003c/p>\n\u003cfigure id=\"attachment_130384\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-12.16.57-PM.jpg\" alt=\"The 4-pound apple pie at Gizdich Pie Shop\" width=\"1000\" height=\"666\" class=\"size-full wp-image-130384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-520x346.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The 4-pound apple pie at Gizdich Pie Shop \u003ccite>(Connie Tcheng via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can spend an entire day at this fourth generation family-owned and operated farm in Watsonville. “Originally purchased by Vincent John Gizdich, a Croatian Immigrant, in 1937,” this 60-acre ranch is overseen by Noah Gizdich and relies on their combination of commercial cropping (selling to nearby Martinelli’s) and u-pick. Gizdich sells 17 varieties of apples — specializing in the Newtown Pippin, an heirloom variety known for tart crisp flavor that’s great for cooking — and six varieties of berries, including Olallieberries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opening in September for their u-pick season, you can wander and pick to your heart’s content at the rate of $2 per pound. Take a bite of those same orchard apples in Nita Gizdich’s baseball sized homemade apple dumplings drowning in a caramel-esque sauce. Or, a heaping slice of their fresh Dutch apple pie with a crumbly streusel topping, a la mode. The tender crust and juicy filling starts to co-mingle with the slightly melted ice cream, so your bites become a perfect spoon of creamy, sweet, saucy, crusty and tart. Don’t forget to nab one of their frozen pies for the road so your friends won’t be jealous. All the pies are baked on-site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And don’t worry if you forgot the snacks at home, they have an on-site deli that sells picnic box lunches with filling sandwiches. Wash it down with their perfectly sweet and tart fresh pressed apple juice. You can also pre-order your four-pound apple Thanksgiving pies here, they sell around 6,000 pies during this time of year. This place is a true testament to the wondrous world of agricultural adaptation, and according to Nita Gizdich, they “just listen to our customers.”\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.clancystrees.com/\" target=\"_blank\" rel=\"noopener\">Clancy’s Pumpkin Patch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1620+7th+Ave,+San+Francisco,+CA+94122/@37.7582678,-122.4657214,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7df601281109:0xb5d892b408691dfb!8m2!3d37.7582636!4d-122.4635274?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">1620 7th Ave, \u003c/span>\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94122\u003c/p>\n\u003cfigure id=\"attachment_130385\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg\" alt=\"Pumpkins at Clancy’s Pumpkin Patch\" width=\"1000\" height=\"664\" class=\"size-full wp-image-130385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkins at Clancy’s Pumpkin Patch \u003ccite>(Jessica R via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, you could pet calfs, learn to milk a cow, wander in a hay maze, and be in massive open land while picking your own pumpkin from the vines at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/the-great-peter-pumpkin-patch-petaluma\">\u003cspan style=\"font-weight: 400\">The Great Peter Pumpkin Patch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Petaluma. But, some of us don’t have cars to get there. \u003c/span>\u003cspan style=\"font-weight: 400\">For those who don’t have the luxury of a owning or being able to rent a car, but want to partake in the autumnal merriment, look no further than the Inner Sunset neighborhood of San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three generations deep into doing business with San Francisco residents, Clancy’s started selling Christmas Trees in 1949. 30 years later on the same lot, they started selling pumpkins and gourds of all sizes and varieties for decoration and for baking. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Wander this one acre lot seven days a week in the month of October from 9:00AM to 9:00PM. Watch out for possible live turkeys, bring your little ones and your well-mannered four legged friends, and you could maybe even hitch a ride on a tractor-pulled hayride. And you never have to cross the bridge.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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