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"disqusTitle": "5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
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"content": "\u003cp>[aside postID='bayareabites_136941,bayareabites_136891' label='Takeout Guides By Region']\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_T8Le_lcCt/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=2Av8QKQQjvA&feature=emb_title\u003c/p>\n\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CAOriZ1h5rn/\u003c/p>\n\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=EmA51dYMSfc\u003c/p>\n\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B-YQ7NoBC5W/\u003c/p>\n\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n",
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Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Q6T-ghcQk/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136732' label='Rally For Restaurants']\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. 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The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_LDwxXpOCn/\u003c/p>\n\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Qbi_Alkkg/\u003c/p>\n\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! 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Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=y24GynyFHok&feature=emb_title\u003c/p>\n\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/y24GynyFHok'\n title='//www.youtube.com/embed/y24GynyFHok'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies",
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"content": "\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.[aside postID='bayareabites_136732' label='Ordering Delivery and Takeout in the Bay Area During Coronavirus']\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Top 100 Sonoma Wines 2019",
"title": "Top 100 Sonoma Wines 2019",
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"content": "\u003cp>Could there possibly be a wine region in the world that offers more quality, diversity, affordability, and pure drinking pleasure than Sonoma County?\u003c/p>\n\u003cp>With its viticultural riches, agreeable climate during the growing season, and makers committed to excellence, Sonoma stands tall among the planet’s wine-producing elite. That makes choosing the finest wines of the year from thousands of candidates an excruciatingly difficult — and delicious — task.\u003c/p>\n\u003cp>Our list of the Top 100 wines of 2019 includes expensive bottles as well as many great deals. But value is relative. Like art, antiques, 11-course dinners, and Warriors playoff tickets, wines are worth what the market is willing to pay. It’s hard to feel sticker shock about a $70 Sonoma Pinot Noir when a Burgundy of equal quality costs three times that much. And top-tier Napa Valley Cabernet Sauvignons sell for $250 or more, so by comparison, Sonoma’s finest are true bargains. That calls for an end-of-year toast to a fabulously diverse wine region that produces something for everyone, across all price levels.\u003c/p>\n\u003ch3>METHODOLOGY\u003c/h3>\n\u003cp>Healdsburg-based wine critic Linda Murphy selected the Top 100 Wines of 2019 based on her yearlong tastings at wineries and of samples sent to her, as well as her blind tastings at wine competitions including \u003cem>The Press Democrat 2019 North Coast Wine Challenge\u003c/em>.\u003c/p>\n\u003cp>A former managing editor of \u003cem>Sonoma Magazine\u003c/em>, Murphy writes the LikeWine feature in each issue, was the founding editor of the San Francisco Chronicle wine section (earning two James Beard Awards), and contributes to \u003cem>The Press Democrat\u003c/em>, \u003ca>jancisrobinson.com\u003c/a>, and \u003cem>Decanter\u003c/em> magazine, among other publications. She’s evaluated Sonoma wines for 30 years in a professional capacity but always has the consumer in mind with her recommendations. Not all expensive wines are worth their price, and many value-priced wines deliver far more interest than their price would suggest. This philosophy is reflected in our Top 100 Wines choices. Something for everyone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only wines produced from Sonoma County-grown grapes, by wineries located in the county, are eligible for the Top 100. All wines were tasted in 2019, and some may no longer be available at time of publication. Fine wines sell fast, so if you can’t find a particular Top 100 wine, contact the producers.\u003c/p>\n\u003cp>They just might have a few extra bottles on hand or can direct you to retailers and restaurants that have the wine in stock.\u003c/p>\n\u003cp>And while this option isn’t for everyone, consider joining the wine clubs of wineries that appear on our Top 100 list every year. Their wines are consistently good, and in most cases great — and club members get first crack at purchasing them, often at discounts.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine/\" rel=\"attachment wp-att-135866\">\u003cimg class=\"aligncenter size-full wp-image-135866\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg\" alt=\"\" width=\"1080\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003c/p>\n\u003ch3>SPARKLING\u003c/h3>\n\u003cp>\u003cstrong>Flaunt Wine Co.\u003c/strong> \u003cem>\u003cstrong>NV Brut Sonoma County Sparkling Wine $48\u003c/strong>\u003c/em> This is Dianna Novy Lee’s personal project, following the sale of the Siduri Wines brand she founded with her husband, Adam Lee (now owned by Jackson Family Wines). Flaunt, an elegant blend of Chardonnay and Pinot Noir grapes, offers crisp green apple and citrus flavors enhanced by hints of brioche, almond skin, and toast.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>NV Carneros Blanc de Noirs $22 \u003c/em>\u003c/strong>This moderately rich yet also racy wine scored 99 points and was voted best of class at the 2019 North Coast Wine Challenge (NCWC). It’s predominantly Pinot Noir with a splash of Chardonnay, and while its delicate pink color suggests a delicate wine, under that lacy veil lurks vibrant red berry, cherry, and strawberry aromas and flavors, and a gentle creaminess in the mid-palate. The finish is pert and persistent, the value excellent.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2016 OGV Estate Russian River Valley Brut Rosé $68 \u003c/em>\u003c/strong>Kathleen and Simon Inman’s OGV vineyard at the intersection of Piner and Olivet roads is the sole source for this fine, focused, 100% Pinot Noir sparkler. Delicate yeastiness and a hint of vanilla add interest to the crisp raspberry, citrus, and clementine personality.\u003c/p>\n\u003cp>\u003cstrong>Iron Horse Vineyards \u003cem>2014 Green Valley of Russian River Valley Classic Vintage Brut $45\u003c/em>\u003c/strong> Vintage after vintage, Iron Horse’s flagship wine shines at an attractive price for refined fizz. The aroma is of fresh-baked bread, green apple, and citrus. The palate is compact and dry, with firm structure, tiny bubbles, and hints of Meyer lemon and Asian pear. It’s elegance in a glass, as Champagne-like as California sparkling wine can be, yet with sunny Sonoma fruit.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2014 Peters Vineyard Sonoma Coast Blanc de Blancs $58\u003c/em>\u003c/strong> Grower and winery partner Randy Peters’ Chardonnay grapes from the cool Sonoma coast are the foundation of this wine. It spent some time in neutral oak barrels as a still wine and was fermented and aged on the spent yeast cells for two years. As a result, notes of brioche and hazelnut complement the Meyer lemon and white peach fruit, embraced by nervy acidity.\u003c/p>\n\u003cp>\u003cstrong>Longboard Vineyards \u003cem>NV Russian River Valley Brut Rosé $50 \u003c/em>\u003c/strong>Fizz runs through the veins of Longboard owner and winemaker Oded Shakked. A former sparkling winemaker for J. Vineyards & Winery, he sells three bubblies at his Healdsburg cellar. This one is gorgeous in its strawberry color and fresh-fruit flavors. Fermentation of the grapes in neutral oak barrels help soften the crunchy natural acidity, and aging on the yeast cells add complexity and toasty mouthfeel.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2014 Russian River Valley Winemaker’s Release Grand Cuvée $43 \u003c/em>\u003c/strong>Vine Hill Ranch Chardonnay (60%) and Owsley Vineyard Pinot Noir meld beautifully in this dry, four-year-aged sparkler with Champagne structure and sunny green apple and citrus flavor. Accents of brioche, yeast, and macadamia nut add complexity to Sonoma-Cutrer’s first sparkling wine.\u003c/p>\n\u003cfigure id=\"attachment_135869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/belden-barns-adam-decker/\" rel=\"attachment wp-att-135869\">\u003cimg class=\"size-full wp-image-135869\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png\" alt=\"\" width=\"1000\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-160x96.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-800x478.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-768x459.png 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belden Barns vineyards. \u003ccite>(Adam Decker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>SAUVIGNON BLANC\u003c/h3>\n\u003cp>\u003cstrong>Aperture Cellars \u003cem>2018 Dry Stack Vineyard Bennett Valley Barrel-Fermented Sauvignon Blanc $40\u003c/em>\u003c/strong> On Old Redwood Highway south of Healdsburg, Jesse Katz is developing a winery and visitor center on land he purchased from the Ponzo family in 2016. Zinfandel was planted there in 1912, and it remains today alongside new plantings of Bordeaux red grapes. Yet when it comes to white Bordeaux — Sauvignon Blanc blended with Semillon — Katz looks to the cooler Bennett Valley east of Santa Rosa. This full-flavored, barrel-fermented wine delivers waves of green-flesh melon, white peach, and citrus, finishing with spice and tension.\u003c/p>\n\u003cp>\u003cstrong>Belden Barns \u003cem>2018 Sonoma Mountain Estate Sauvignon Blanc $28\u003c/em>\u003c/strong> At once bold and crisp, this unfiltered wine from Nate and Lauren Belden is luscious and exotic, with white peach, ruby grapefruit, pineapple, and lemon-zest character. It finishes with lingering flavors and mouthwatering acidity.\u003c/p>\n\u003cp>\u003cstrong>Davis Bynum \u003cem>2018 Virginia’s Block Russian River Valley Sauvignon Blanc $25\u003c/em>\u003c/strong> Gentle fresh-herb and freshgrass notes add interest to the succulent kiwi fruit, lime, and tropical flavors. Winemaker Greg Morthole aged approximately 60% of the wine in neutral oak and acacia barrels, which enhanced the mouthfeel without interfering with the wine’s vibrancy.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2018 Dry Creek Valley Sauvignon Blanc $20 \u003c/em>\u003c/strong>Sauvignon Musque and Sauvignon Gris join traditional Sauvignon Blanc grapes in this full-flavored wine with lemon- lime, tropical fruit, nectarine, and honeydew-melon aromas and flavors. A small portion of the wine was aged in chestnut, acacia, and French oak barrels, slightly softening the natural acidity of the grapes while adding a layer of complexity.\u003c/p>\n\u003cp>\u003cstrong>Geyser Peak Winery \u003cem>2018 Winemaker Selection Dry Creek Valley Sauvignon Blanc $24 \u003c/em>\u003c/strong>Styled very much like a Marlborough, New Zealand, Sauvignon Blanc, this wine has energetic acidity and vibrant grapefruit, passion fruit, fresh-cut grass, and lime aromas and flavors. A bit of Gewürztraminer adds floral and spice notes. Best of show white-wine winner at NCWC.\u003c/p>\n\u003cp>\u003cstrong>MacLeod Family Vineyards \u003cem>2018 Indian Springs Ranch Sonoma Valley Sauvignon Blanc $24\u003c/em>\u003c/strong> The MacLeod family’s Kenwood ranch delivers a crisp, classy Sauvignon Blanc year after year. The 2018 bottling is loaded with lemon, lime, white peach, and honeydew melon goodness, finishing long and juicy.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2018 Dry Creek Valley Sauvignon Blanc $23\u003c/em>\u003c/strong> Inviting aromas of jasmine, lemon verbena, and fresh-cut grass lead to a crisp palate of lemon-lime, grapefruit, and honeydew melon. It’s the sort of balanced, vibrant wine that works beautifully as a sipper and as a mate for shellfish, grilled fish, and roast chicken.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine3/\" rel=\"attachment wp-att-135865\">\u003cimg class=\"aligncenter size-full wp-image-135865\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>CHARDONNAY\u003c/h3>\n\u003cp>\u003cstrong>Ferrari-Carano \u003cem>2017 Sonoma County Chardonnay $23\u003c/em>\u003c/strong> Bargain alert. This Dry Creek Valley winery does great things with its reserve, site-specific, and mountain-grown wines, yet this county-appellation Chardonnay stands out as a wonder for its price (typically discounted at chain stores). A full-bodied yet elegant wine, it charms with aromas and flavors of citrus, pear, white peach, apple, graham cracker, and vanilla.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Ritchie Vineyard Russian River Valley Chardonnay $68\u003c/em>\u003c/strong> This is a textural wonder, made from grapes grown in Kent Ritchie’s vineyard, where plantings date to the early 1970s. The wine is elegant, multilayered, and mouth-filling in a beautifully subtle way, with green apple and Asian pear aromas and flavors enhanced by subtle oak spice. The crisp finish goes on and on.\u003c/p>\n\u003cp>\u003cstrong>Gary Farrell Vineyards & Winery \u003cem>2016 Russian River Valley Olivet Lane Vineyard Chardonnay $45\u003c/em>\u003c/strong> The Pellegrini family planted this vineyard in 1976 on a benchland in the Santa Rosa Plain, and the grapes have been highly prized ever since. Gary Farrell winemaker Theresa Heredia’s version of Olivet Lane Chardonnay is crisp and complex, with nuances of apple, tangerine, curd, and brioche. It’s medium- full-bodied and gently oaked, and has a long, satisfying finish.\u003c/p>\n\u003cp>\u003cstrong>Hartford Family Wines \u003cem>2016 Three Jacks Vineyard Green Valley of Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Here is a Chardonnay that has both power and purity. It’s full-bodied and rich, with peach, Meyer lemon, guava, and fresh-baked bread character, and a thread of minerality running from the aroma through the finish.\u003c/p>\n\u003cp>\u003cstrong>LaRue Wines \u003cem>2017 Charles Heintz Vineyard Sonoma Coast Chardonnay $60\u003c/em>\u003c/strong> Katy Wilson is a noted winemaking consultant and taps some of her favorite vineyards for her own brand, named for her great-grandmother, Veona LaRue Newell. From the Heintz Vineyard, located east of Occidental, Wilson achieved a fruit-filled, flavorful wine at just 12.5% alcohol. Striking minerality and acidity plump the Meyer lemon and green apple flavors.\u003c/p>\n\u003cp>\u003cstrong>MacRostie \u003cem>2017 Sonoma Coast Chardonnay $25\u003c/em>\u003c/strong> Multiple vineyards, including Sangiacomo, Dutton Ranch, and Steve MacRostie’s own Wildcat Mountain Vineyard, combine in an exceptional wine for the price and vineyard pedigree. A mélange of lemon meringue pie, pineapple, blood orange, and baked apple is supported by caramel and spice notes from oak aging.\u003c/p>\n\u003cp>\u003cstrong>Ramey Wine Cellars \u003cem>2016 Westside Farms Estate Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Chardonnay master David Ramey and his wife, Carla, own just one vineyard and this is it: Westside Farms on Healdsburg’s Westside Road. This wine offers generous aromas and flavors of pear, Fuji apple, and citrus, plus a touch of flint. Oak fermentation and aging add spice and mouth-filling texture to this complex wine.\u003c/p>\n\u003cp>\u003cstrong>Sangiacomo Family Wines \u003cem>2017 Home Ranch Carneros Chardonnay $65\u003c/em>\u003c/strong> The Sangiacomo family has farmed in Sonoma for more than 50 years, custom-grooming their vineyards for winery clients. Beginning in 2016, the Sangiacomos began producing their own wines — Chardonnay, Pinot Noir, and Cabernet Sauvignon — with James MacPhail as their winemaker. This wine is representative of their style: vibrant citrus and green apple character, judicious use of oak as a seasoning to build texture, and palate-cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Sojourn \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $48\u003c/em>\u003c/strong> This is a rich, juicy wine, powerful yet pure, with poached pear, pineapple, white peach, and citrus aromas and flavors. Fruit from Durell, an iconic Sonoma vineyard, is sold to several producers. At Sojourn, those grapes become a crowd-pleasing wine with toasty oak on the lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2016 Sonoma Coast Reserve Chardonnay $36\u003c/em>\u003c/strong> This wine scored a whopping 98 points and was voted best of class at NCWC. There is some toasty oak on the aroma and finish, which brackets the scintillating lemon curd, green melon, and Granny Smith fruit. Brisk more than luscious, it’s a mouthwatering rendition of coastal Chardonnay.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $55\u003c/em>\u003c/strong> Three Sticks proprietor Bill Price purchased Durell Vineyard 20 years ago and takes grapes from the oldest blocks in the site, in the hills above Sonoma Valley, for his Chardonnay. Full-bodied and remarkably complex, it delivers a mouthful of green apple, Asian pear, white peach, and citrus flavors, finishing with a hint of oak and juicy acidity.\u003c/p>\n\u003cp>\u003cstrong>Trombetta Family Wines \u003cem>2017 Gap’s Crown Petaluma Gap Chardonnay $60\u003c/em>\u003c/strong> Winemaker Erica Stancliff and her parents, Rickey and Roger Stancliff, are among the new rock stars in Sonoma winemaking — as evidenced by this exceptional Chardonnay, which combines vibrant lemon curd and tropical fruit with light-handed oak influence and sturdy structure. Delicious now, it’s also worthy of cellaring.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine4/\" rel=\"attachment wp-att-135864\">\u003cimg class=\"aligncenter size-full wp-image-135864\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>OTHER WHITES\u003c/h3>\n\u003cp>\u003cstrong>Barber Cellars \u003cem>2018 Rougissant Keller Estate Petaluma Gap Pinot Gris $26\u003c/em>\u003c/strong> Alsatian in style, this wine is invitingly aromatic, with acacia blossom, lemon, and mandarinorange scents. The palate is dry, nog sweet, with crisp pear and white peach flavors, and a hint of honey on the racy finish.\u003c/p>\n\u003cp>\u003cstrong>Cline Cellars \u003cem>2018 Sonoma Coast Estate Pinot Gris $15\u003c/em>\u003c/strong> Spicy and fruity, this is a fun quaffer, particularly for its price. Light amber in color (typical of the varietal) and florally aromatic, it gushes with clementine, grapefruit, and green apple flavors, and finishes with a hint of honey and brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Comstock Wines \u003cem>2017 Russian River Valley Viognier $42\u003c/em>\u003c/strong> Winemaker Chris Russi has a deft hand with Viognier, and it shows in this pretty wine with inviting honeysuckle aromas and juicy pear and white-peach flavors — and without the alcohol heat of some Viogniers. It’s both rich and refreshing, with wonderful balance and a lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>2018 Estate Carneros Pinot Blanc $25\u003c/em>\u003c/strong> Among the bold, generously flavored white wines in the sweepstakes round at NCWC, this Alsatian varietal stood out for its delicate balance, medium-light body, and spiced apple, Asian pear, and citrus zest palate. It’s incredibly crisp, refreshing, and a great alternative to Sauvignon Blanc.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Salem Ranch Dry Creek Valley Viognier $28\u003c/em>\u003c/strong> This NCWC best-of-class winner was partially fermented in neutral oak, adding texture and body, without any toastiness to mask the honeysuckle and white-blossom aromas. Bright pear, apple, and white peach are the palate stars, with citrus notes on the clean finish.\u003c/p>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2018 Sonoma Valley Gewürztraminer $27\u003c/em>\u003c/strong> This exotic wine is a perennial on the Top 100 list, and one of the finest Gewürztraminers made in California. From the rose petal, ginger, and lychee aromas to the juicy mouthful of pear, apple, and citrus flavors, it has a sense of sweetness from the ripe fruit, yet is remarkably dry and crisp.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen\u003c/strong> \u003cem>\u003cstrong>2018 Saini Farms Dry Creek Valley Chenin Blanc $18\u003c/strong>\u003c/em> It took a Danish native, Leo Steen Hansen, to find one of the few plantings of premium Chenin Blanc in Northern California and bring it to glory in the bottle. The white flower and white pepper aromas and sunny peach, pear, and citrus flavors come from vines planted 40 years ago. The finish offers mouthwatering acidity and a hint of minerality.\u003c/p>\n\u003cp>\u003cstrong>Peterson Winery\u003c/strong> \u003cem>\u003cstrong>2017 Bradford Mountain Estate Dry Creek Valley 3V White Wine Blend $28\u003c/strong>\u003c/em> The three Vs — Vermentino, Vernaccia, and Verdelho – combine in this lip-smacking wine. Crunchy apple, pear, and citrus dominate the palate, with background notes of pineapple, guava, and green apple. Proprietor Fred Peterson is known largely for his red wines, yet this brilliant white is a winner.\u003c/p>\n\u003cp>\u003cstrong>Ram’s Gate Winery \u003cem>2018 Carneros Estate Pinot Blanc $38\u003c/em>\u003c/strong> Joe Nielsen, formerly of Donelan Family Wines, joined Ram’s Gate in summer 2018 as director of winemaking. Right out of the gate, he released this crisp, floral, and textured white wine. Aged in a mix of stainless steel and neutral oak, it has laser-like acidity supporting the complex lemon, lime, peach, and grapefruit palate.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2017 Sonoma Coast Albarino $22\u003c/em>\u003c/strong> Al and Lisa Brayton own a vineyard on Highway 37. Winemaker Shane Finley produced this tangy, slightly mineral, medium-bodied wine that brims with peach, apricot, and cantaloupe flavor. Crackling acidity refreshes after each sip. A true crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_135863\" class=\"wp-caption aligncenter\" style=\"max-width: 1202px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine5/\" rel=\"attachment wp-att-135863\">\u003cimg class=\"size-full wp-image-135863\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg\" alt=\"\" width=\"1202\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg 1202w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1200x800.jpg 1200w\" sizes=\"(max-width: 1202px) 100vw, 1202px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dutton-Goldfield Winery \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ROSÉ\u003c/h3>\n\u003cp>\u003cstrong>Balletto \u003cem>2018 Russian River Valley Rosé of Pinot Noir $20\u003c/em>\u003c/strong> Winemaker Anthony Beckman says rosé should be fun to drink, and this one is. With its eye-catching salmon color, aromas and flavors of just-picked strawberry and watermelon, and mouth-cleansing acidity, what’s not to like? Simply delicious.\u003c/p>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2018 Alexander Valley Dry Rosé of Sangiovese $16\u003c/em>\u003c/strong> AVV was well ahead of the rosé surge, first making this wine in 2006 from the Italian variety Sangiovese. Affable and very affordable, it’s lush in watermelon, raspberry, and nectarine fruit, with a snappy, spicy finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2018 Sonoma Coast Rosé of Pinot Noir $30\u003c/em>\u003c/strong> Whole clusters of Pinot Noir were crushed by foot to gently extract the juice and retain vivid rose petal and red-fruit aromas. After fermentation, the resulting wine has a tangy quality, with pure red raspberry, Queen Anne cherry, and wild strawberry personality.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2018 Serres Ranch Sonoma Valley Aleatico Rosé $27\u003c/em>\u003c/strong> Here’s something different in pink wine: A rose-petal-scented, spicy, red-cherry-inflected dry rosé made from the Italian red grape Aleatico. Winemaker Jamie Benziger has taken the winemaking reins from her father, Joe, and here she’s replicated a classic central-Italy Aleatico wine.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2018 Russian River Valley Endless Crush Pratt Vine Hill Vineyard Rosé $38\u003c/em>\u003c/strong> One of Kathleen Inman’s three still Pinot Noir rosés from 2018, this one offers juicy watermelon, cherry aromas, and a flavorful yet elegant palate of crisp berry, cherry, red melon, and white-peach flavors. There is a minerally edge to this mouthwatering, classy wine.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Alexander Valley Ava Rae Rosé of Grenache $26\u003c/em>\u003c/strong> This delicate-pink wine won the best of show rosé award (98 points) at NCWC. Some rosés try too hard to be fruity and rich, but this one more closely resembles the wines of Provence: dry and crisp. Named for winemaker Blaine Brazil’s daughter, it offers notes of watermelon, dried cherry, and wild strawberry, and an energetic finish.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2018 Russian River Valley Rosé of Pinot Noir $25\u003c/em>\u003c/strong> Pretty, tangy, and tasty. That’s shorthand for this dry blush wine with watermelon, strawberry, and blood orange personality. It is juicy and crisp, ideal with lighter-bodied dishes — and with the mashup of a Thanksgiving feast.\u003c/p>\n\u003cp>\u003cstrong>The Grenachista \u003cem>2018 Sonoma Valley Rosé of Grenache Noir $24\u003c/em>\u003c/strong> Peter Mathis’ vineyard in Sonoma Valley contributed the grapes to this wine, which has zippy acidity, bright red fruit, and an intriguing herbs-de-Provence edge. Winemaker Casey Graybehl goes by the name the Grenachista and produces several different bottlings.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks Wines \u003cem>2018 Sonoma Coast Casteñada Limited Release Rosé $40\u003c/em>\u003c/strong> Medium-bodied and the color of a just-sliced watermelon, this 14% alcohol, bold Rhône-style blend of Syrah, Grenache, and other grapes delivers bright strawberry, raspberry, blood orange, and cherry liqueur flavors, and finishes tangy and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_135862\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine6/\" rel=\"attachment wp-att-135862\">\u003cimg class=\"size-full wp-image-135862\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg\" alt=\"\" width=\"1280\" height=\"827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1200x775.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinot Noir grapes \u003ccite>(Shana Bull)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>PINOT NOIR\u003c/h3>\n\u003cp>\u003cstrong>Anthill Farms Winery \u003cem>2016 Harmony Lane Sonoma Coast Pinot Noir $50\u003c/em>\u003c/strong> Mates David Low, Anthony Filiberti, and Web Marquez are behind this small-production brand, focused on single-vineyard bottlings. They sourced the 3-acre Harmony Lane Vineyard, between Occidental and Graton, for this wine, which is floral in aroma and crisp on the palate. Vibrant red and black cherry, gentle oak spice, and suave tannins make for a gorgeous Pinot.\u003c/p>\n\u003cp>\u003cstrong>Balletto Vineyards \u003cem>2017 Russian River Valley Pinot Noir $30 \u003c/em>\u003c/strong>Bright and lively, this wine has aromas and flavors of violets, Asian spice, red cherry, raspberry, and cola. Generously flavored yet fresh — and at just 13.9% alcohol — it’s a medium-bodied, solid expression of Russian River Valley Pinot, at an easy-to-swallow price in a super-competitive field.\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery \u003cem>2017 Russian River Valley Pinot Noir $45\u003c/em>\u003c/strong> This producer’s Cohn Vineyard, La Pommeraie, and Tilton Hill Pinot Noirs are exceptional. And pricey ($75). And difficult to acquire, if you’re not a wine club member. For a taste of Benovia at a lower price and with a greater chance for finding it, check out this Russian River Valley blend. It delivers concentrated blackberry and red plum flavors, spice, crisp acidity, and a mouthful of pleasure.\u003c/p>\n\u003cp>\u003cstrong>Cartograph Wines \u003cem>2017 Russian River Valley Pinot Noir $48\u003c/em>\u003c/strong> Alan Baker and Serena Lourie are the couple behind Cartograph, a passion project they started after careers in other fields. They own one Russian River Valley vineyard and purchase from others, including sites in Anderson Valley in Mendocino County. Their Russian River Valley bottling is the star of the vintage, sporting lovely cherry and raspberry fruit, vivid Asian spice and savory herbs and cola. Textbook RRV Pinot Noir.\u003c/p>\n\u003cp>\u003cstrong>DeLoach Vineyards \u003cem>2016 Russian River Valley OFS Pinot Noir $40\u003c/em>\u003c/strong> Here’s a wine that delivers everything a lover of Sonoma Pinot Noir could want: Mouth-filling cherry, raspberry, and black currant fruit, Asian spice, supple tannins, and a vibrantly clean finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2016 Emerald Ridge Vineyard Green Valley of Russian River Valley Pinot Noir $68\u003c/em>\u003c/strong> This seductive and remarkably fresh-tasting wine (13.5% alcohol) has supple tannins caressing the buoyant boysenberry, dark cherry, black raspberry, and baking-spice flavors. It’s a yin-yang contrast of savory aromas, juicy fruit flavors, and brisk acidity — a triumphant example of Sonoma County Pinot.\u003c/p>\n\u003cp>\u003cstrong>Emeritus Vineyards \u003cem>2016 Russian River Valley Hallberg Ranch Pinot Noir $44\u003c/em>\u003c/strong> Emeritus founder Brice Cutrer Jones (he also started Sonoma-Cutrer Vineyards) brought in his daughter, Mari Jones, as partner and COO and hired winemaker Dave Lattin, formerly of Kuleto Estate. The pairing is simpatico and the wines have never been better. Hallberg, an estate vineyard, produced this perfumed, medium-full-bodied wine showing bright black cherry fruit, savory spice, smooth tannins, and palate- cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Fulcrum Wines \u003cem>2017 Carneros Wildcat Mountain Vineyard Pinot Noir $63\u003c/em>\u003c/strong> David Rossi commutes from New York to Sonoma multiple times a year to fulfill his desire to produce Pinot Noir and Chardonnay. No absentee owner, Rossi makes the wines himself in Sonoma and has a tasting room downtown. This wine shows the dark-fruit side of Pinot (boysenberry and black cherry). It’s lush and spicy, with a long, rewarding finish.\u003c/p>\n\u003cp>\u003cstrong>Jacklyn Renee Wines \u003cem>2016 Bacigalupi Vineyards Russian River Valley Pinot Noir $54\u003c/em>\u003c/strong> Here is a winemaker to watch: Jackie van Sant Downes, a Texas transplant whose day job is assistant winemaker at Comstock Wines in Healdsburg. In her spare time, she produces Pinot and Chardonnay for her own label, and this effort is sleek and polished, with vibrant cherry, pomegranate, cranberry, and cola character.\u003c/p>\n\u003cp>\u003cstrong>J. Bucher Wines \u003cem>2017 Russian River Valley Bucher Vineyard Pommard Clone Pinot Noir $55\u003c/em>\u003c/strong> Voluptuous and mouth-filling, this bold wine will win over a legion of fans for its bright, juicy red fruit and rewarding texture. Beyond its instant approachability, it’s a serious wine with the tannic and acid structure to age beautifully for another five years or more.\u003c/p>\n\u003cp>\u003cstrong>J. Cage Cellars \u003cem>2017 Petaluma Gap El Coro Vineyard Pinot Noir $49\u003c/em>\u003c/strong> Roger and Donna Beery and their kids left Texas and Colorado behind to make wine in Healdsburg. Pinot Noir was their major attraction to Sonoma; without vineyards of their own, they purchased grapes and hit the jackpot with Pinot from Keller Estate. This wine has wonderful structure, juicy ripe cherry/berry fruit, low-profile oak, and snappy spice. Delicious.\u003c/p>\n\u003cp>\u003cstrong>Keller Estate Winery \u003cem>2016 Petaluma Gap El Coro Vineyard Pinot Noir $55\u003c/em>\u003c/strong> El Coro (the chorus) is Keller Estate’s Pinot Noir vineyard, located east of Petaluma and in the recently established Petaluma Gap AVA. The 2016 is vivacious and aromatic, with forest floor and dried herbs accenting the nicely ripened red and black fruit. Supple and crisp at the same time.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Sonoma Coast Pinot Noir $55\u003c/em>\u003c/strong> This Healdsburg winery produces several fine Pinot Noirs, including vineyard-designates, yet this multisite blend from the 2016 vintage is scintillating and succulent. Pomegranate and Bing cherry aromas and flavors stand out, as well as the keen balance of fruit, tannin, oak-derived texture, and lingering finish. It should please any Pinot crowd.\u003c/p>\n\u003cp>\u003cstrong>Tongue Dancer Wines \u003cem>2017 Sonoma Coast Pinot Noir $39\u003c/em>\u003c/strong> After selling his eponymous wine brand to Hess Collection in 2011, James MacPhail launched Tongue Dancer in 2013 with his wife, Kerry, at their Healdsburg winery. The Placido, Putnam, and van der Kamp vineyards are the sources for this charming wine with luscious red and black cherry flavors, hints of cola and toast, silky tannins, and a super-fresh finish.\u003c/p>\n\u003cfigure id=\"attachment_135861\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine7/\" rel=\"attachment wp-att-135861\">\u003cimg class=\"size-full wp-image-135861\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leo Steen of Leo Steen Wines \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>RHÔNE- STYLE REDS\u003c/h3>\n\u003cp>\u003cstrong>Anaba Wines \u003cem>2016 Bismark Vineyard Moon Mountain District Syrah $48\u003c/em>\u003c/strong> There is a Pinot Noir-like silkiness to the texture of this wine, yet it’s certainly Syrah in aroma and flavor. It’s loaded with classic blackberry, blueberry, herbes de Provence, white pepper, and roasted-meat notes.\u003c/p>\n\u003cp>\u003cstrong>Benovia \u003cem>2016 Sonoma Mountain Grenache $42\u003c/em>\u003c/strong> Widely known as a Chardonnay and Pinot Noir producer, Benovia also flirts with Grenache and Zinfandel. Winemaker/partner Mike Sullivan grew up on Sonoma Mountain, and this wine comes from his family’s Four Brothers Vineyard there. It shows the polished side of Grenache, yet is layered and complex, with savory herbs and saddle leather notes accenting the bright red fruit.\u003c/p>\n\u003cp>\u003cstrong>Enkidu Wine \u003cem>2017 Sonoma County E Cuvee JM $20\u003c/em>\u003c/strong> A best of class winner at NCWC, this wine delivers tremendous value. The “E” represents everyday- drinking wines at affordable prices, and this Grenache-Syrah-Mourvedre blend fits the bill beautifully. Not nearly as powerful and rich as other wines on this list, it provides a refreshing counterpoint, with floral aromas and bright blueberry and dark cherry flavors.\u003c/p>\n\u003cp>\u003cstrong>Eric Kent Wine Cellars \u003cem>2016 Las Madres Vineyard Carneros Syrah $44\u003c/em>\u003c/strong> Owners Kent Humphrey and Colleen Teitgen produce small lots of cool-climate-grown wines. This one has savory herbs and pepper sprinkled over the juicy blackberry and dark cherry fruit. It’s deep, concentrated, and built for aging in the cellar.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Bennett Valley Syrah $75\u003c/em>\u003c/strong> Fasten your seatbelts for this powerful, 15.5% alcohol wine that’s a mouthful of bold dark fruit. Typical of Rhône Valley Syrahs, it has accents of bacon fat, pepper, lavender, and dried herbs, and the acidity keeps it fresh-tasting.\u003c/p>\n\u003cp>\u003cstrong>Ledson Winery & Vineyards \u003cem>2016 Sonoma Valley Estate Mes Trois Amours $48\u003c/em>\u003c/strong> Three of winery owner Steve Ledson’s vinous “loves” — Syrah, Grenache, and Mourvedre —comprise this southern Rhône-style blend. Luxurious mouthfeel, ripe dark cherry, plum flavors, and a spicy, peppery finish make it a complex and complete treat.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen Wines \u003cem>2017 Provisor Vineyard Dry Creek Valley Grenache $36\u003c/em>\u003c/strong> Leo Steen Hansen loves Grenache as much as he does Chenin Blanc. His devotion to the Rhône Valley red shows in this medium-fullbodied wine with juicy cherry and strawberry flavors and a vibrancy that can get lost in Grenache’s tendency to get overripe in the vineyard. It’s a crisp, juicy wine seasoned with white pepper and dried flowers.\u003c/p>\n\u003cp>\u003cstrong>Ridge Vineyards \u003cem>2016 Lytton Estate Dry Creek Valley Petite Sirah $40\u003c/em>\u003c/strong> Ridge’s Geyserville winery outpost is best known for Zinfandels, many of which have a splash of Petite Sirah in them. This 100 percent varietal wine deserves stand-alone status, for its savory character, well-mannered plum, blackberry, and blueberry fruit, and supple texture not often found in wines made from the notso- petite grape.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Buffalo Hollow Rockpile Petite Sirah $60\u003c/em>\u003c/strong> Named for a wood-carved buffalo that overlooks the vineyard, this best of class winner at NCWC is a big, brawny wine with voluptuously ripe blackberry and blueberry fruit and sturdy, earthy tannins. Hints of espresso and black pepper spice up the midpalate and finish.\u003c/p>\n\u003cfigure id=\"attachment_135860\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine8/\" rel=\"attachment wp-att-135860\">\u003cimg class=\"size-full wp-image-135860\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg\" alt=\"\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1200x800.jpeg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Sutro of Sutro Wine Co \u003ccite>(Kelsey Anne Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>MERLOT\u003c/h3>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2015 Sonoma Valley Merlot $35\u003c/em>\u003c/strong> One of the pioneers of Sonoma Valley Merlot, GunBun continues its mastery of the grape with this understated wine. Medium- bodied and balanced, it has a dark-cherry base accented by licorice and raspberry liqueur. Supple but not soft tannins provide structure.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2016 Pauline’s Vineyard Dry Creek Valley Merlot $38\u003c/em>\u003c/strong> The vineyard, across Dry Creek Road from the Kokomo winery, is farmed by Randy Peters. He was born on the property and named it after his late mother, Pauline. The wine is lush, spicy, and loaded with ripe plum and black cherry fruit. There’s enough tannic structure to keep it lively for five years or more.\u003c/p>\n\u003cp>\u003cstrong>La Storia by Trentadue \u003cem>2016 Block 500 Alexander Valley Merlot $34\u003c/em>\u003c/strong> Merlot comprises 94% of this wine; the remainder is Cabernet Sauvignon, Malbec, and unusually, Sangiovese and Syrah. No matter the mix, it’s a decadent wine with a dark-chocolate complement to juicy plum and black cherry fruit and suave tannins. A best of class selection at NCWC.\u003c/p>\n\u003cp>\u003cstrong>Medlock Ames \u003cem>2015 Heritage Alexander Valley Merlot $60\u003c/em>\u003c/strong> Ames Morison, winemaker/partner at this Chalk Hill-area winery, produces wonderful Merlots every vintage. For the 2015, he blended in 16% Cabernet Sauvignon, which added tannic structure and body to Merlot’s juicy-plum profile. Delicious now, it also has the bones to improve with cellaring.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Vineyards & Winery \u003cem>2016 Sonoma Valley Reserve Merlot $40\u003c/em>\u003c/strong> Winery founder Joe Martin was one of the first to plant Merlot in Sonoma Valley. He died in 2015 , yet the legacy of making Merlot lives. Winemaker Chris Louton blended Malbec with Merlot in this generous wine, which delivers rich dark-fruit and espresso character, balanced by brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Sutro Wine Co.\u003c/strong> \u003cem>\u003cstrong>2016 Warnecke Ranch Alexander Valley Merlot $35\u003c/strong>\u003c/em> Alice and Eliot Sutro produce wines from her family’s Warnecke Ranch, and this Merlot is a marvel in moderation and pleasure. Bright acidity supports the plump red plum and cherry fruit, the tannins are polished, and the finish is refreshingly vibrant. Merlot haters, take note: Try this wine.\u003c/p>\n\u003cfigure id=\"attachment_135859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine9/\" rel=\"attachment wp-att-135859\">\u003cimg class=\"size-full wp-image-135859\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg\" alt=\"\" width=\"2000\" height=\"1264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1200x758.jpg 1200w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vineyards turn above Alexander Valley. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>CABERNET SAUVIGNON\u003c/h3>\n\u003cp>\u003cstrong>N Arbor Bench Vineyards \u003cem>2016 Dry Creek Valley Cabernet Sauvignon $48\u003c/em>\u003c/strong> Janet Hart has grown grapes in her Dry Creek Valley vineyard for more than three decades, and now produces her own wines from there. This full-bodied, dark-fruited Cab, which scored 96 points at NCWC, is rich yet refined, with silky tannins and a slight herbal shading for added interest.\u003c/p>\n\u003cp>\u003cstrong>Buena Vista Winery \u003cem>2016 Sonoma County Private Reserve Cabernet Sauvignon $75\u003c/em>\u003c/strong> Director of Winemaking Brian Maloney selected grapes grown throughout the county for this top-flight wine. It’s big-bodied and sumptuous, packed with black currant and plum fruit, dark chocolate, and dried-herb notes, and a refreshing finish.\u003c/p>\n\u003cp>\u003cstrong>Cannonball \u003cem>2016 ELEVEN Sonoma County Cabernet Sauvignon $40\u003c/em>\u003c/strong> Healdsburg-based Cannonball’s flagship is a California-appellation Cabernet Sauvignon that has broad distribution and sells for around $15. Winemaker Ondine Chattan blended wine lots from the best barrels for this ultra-premium Cab, which offers rich dark cherry fruit and hints of chocolate, forest floor, and cedar. It’s a big-league effort.\u003c/p>\n\u003cp>\u003cstrong>Flambeaux Wine \u003cem>2015 Dry Creek Valley Cabernet Sauvignon $60\u003c/em>\u003c/strong> The Murray family, New Orleans natives, found a new home in Dry Creek Valley and named their wine brand after the Flambeaux torch bearers of Mardi Gras. Their Cabernet is firmly structured yet fleshy, with vibrant red cherry and boysenberry fruit inflected with dried herbs and cedar. Classic and classy, and with ideal ripeness and balance.\u003c/p>\n\u003cp>\u003cstrong>Garden Creek Vineyards \u003cem>2012 Alexander Valley Tesserae $100\u003c/em>\u003c/strong> Owner/winemakers Karin and Justin Warnelius-Miller give their Cabernets three to four years more barrel and bottle aging than most California producers, believing the wines need time to settle and show their best stuff. This current-vintage 2012 is elegant and refined, Cabernet Sauvignondominant and blended with Merlot, Cabernet Franc, Petit Verdot, and Malbec. Ready to drink now, it should remain fresh-tasting for another decade or so.\u003c/p>\n\u003cp>\u003cstrong>Legacy \u003cem>2013 Alexander Valley Red Wine $100\u003c/em>\u003c/strong> From Jackson Family Wines, this Jess Jackson-inspired blend of Cabernet Sauvignon, Cabernet Franc, Malbec, and Petit Verdot was grown on the company’s Jimtown and Alexander Mountain vineyards, at elevations of up to 2,400 feet. Although it’s not labeled as Cabernet Sauvignon, it could be, with that variety comprising 87% of the blend. Layered and so seamless that no one characteristic sticks out from the others, its solid tannin and acid structure suggest cellar longevity.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2015 Sonoma County Reserve Cabernet Sauvignon $45\u003c/em>\u003c/strong> There’s a lot of wine here for the price, and it’s arguably the winery’s finest Reserve Cabernet ever. A relatively new addition to the blend is fruit from the mountainous Cooley Ranch north of Alexander Valley; astute matching of oak barrels to those intense grapes works beautifully. The wine is polished and structured, with succulent dark fruit and hints of fresh herbs and cocoa.\u003c/p>\n\u003cp>\u003cstrong>Sebastiani Vineyards \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> With a 96-point score at NCWC, this wine offers a ton of flavor for the buck. Concentrated, almost jammy red and black fruit is wrapped in velvety tannins and accented hints of fresh-turned earth (a positive trait for Cab), leafy herbs, and oak spice.\u003c/p>\n\u003cp>\u003cstrong>Simi Winery \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> Want an easy-drinking, easy-onthe- pocketbook Cab that’s still complex? Simi hits the mark with this 13.5% alcohol wine with a keen mix of juicy red and black fruit, vanillin oak, coffee bean, and cocoa elements. Mediumfull- bodied and lively.\u003c/p>\n\u003cfigure id=\"attachment_135858\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine10/\" rel=\"attachment wp-att-135858\">\u003cimg class=\"size-full wp-image-135858\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg\" alt=\"\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-1020x681.jpeg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zinfandel vines \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ZINFANDEL\u003c/h3>\n\u003cp>\u003cstrong>deLorimier \u003cem>2016 Alexander Valley Primitivo $30\u003c/em>\u003c/strong> Primitivo is genetically similar to Zinfandel, with DNA fingerprinting showing the grapes are clones of the Croatian variety Crljenak. Whatever its provenance, this wine has rich oak notes framing the juicy, brambly black raspberry fruit. The tannins are smooth, the finish long and spicy.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Dry Creek Valley Zinfandel $45\u003c/em>\u003c/strong> Winery staff casually refer to this wine as “zino,” because it has a Zinfandel aroma and flavor profile and the supple, mouthwatering personality of Pinot Noir. It’s a pretty rather than potent wine, with racy acidity, juicy red and black cherry fruit, and hints of brown spice, cocoa, and vanilla. Zin haters, give it a try.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Sonoma County Rockpile Ranch Reserve Zinfandel $72\u003c/em>\u003c/strong> This wine gave St. Francis Tres Viejos Zinfandel a run for its money at NCWC, scoring 97 points. Deep ruby in color, it features black fruit — blackberry and black plum — with caramel, Indian spice, brown sugar, and toasty oak notes. The finish is satiny and lingering, the structure solid.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Winery \u003cem>2016 Sonoma County Tres Viejos Old Vines Zinfandel $48\u003c/em>\u003c/strong> This wine hit the jackpot at NCWC, scoring 99 points, and winning best of show red wine and best wine of the competition. Winemaker Katie Madigan blended grapes from three heritage vineyards (“three old ones”), in Alexander Valley, Russian River Valley, and Sonoma Valley. The result: a complete and polished wine with vibrant, brambly raspberry and dark cherry flavors, Asian spice, and a long finish.\u003c/p>\n\u003cp>\u003cstrong>Seghesio Family Vineyards \u003cem>2017 Sonoma County Zinfandel $26\u003c/em>\u003c/strong> Seghesio produces myriad Zinfandels, across many sites and price points, yet this Sonoma County blend is the flagship, widely available and priced just right. It’s juicy and supple, with brambly raspberry and boysenberry fruit and hints of vanilla and cocoa. It goes down easy, thanks to its moderate (for Zinfandel) 14.8% alcohol.\u003c/p>\n\u003cp>\u003cstrong>Tom Mackey Cellars \u003cem>2016 Sonoma Valley Zinfandel $30\u003c/em>\u003c/strong> Tom Mackey was the winemaker at St. Francis for 30 years, mentoring Katie Madigan, also a winner in this category, and co-winemaker Chris Louton. After retiring Mackey founded his own brand, with partner Clyde Galatine, focusing on red wines from Sonoma Valley. This one has wonderful acidity and tangy freshness accompanying the raspberry, blackberry, and blueberry aromas and flavors. Balanced and medium-bodied, it finishes with a hint of peppery spice.\u003c/p>\n\u003cp>\u003cstrong>Zialena Winery \u003cem>2015 Alexander Valley Zinfandel $38\u003c/em>\u003c/strong> The winery is relatively new, yet the Mazzoni family has farmed in Alexander Valley for a century. Siblings Mike and Lisa Mazzoni own and operate Zialena, and their Zinfandels have been top-notch. The 2015 has an intense pepper quality, spicing up the rich dark cherry and raspberry fruit. Mouth-filling texture and a refreshing finish complete the complex package.\u003c/p>\n\u003cfigure id=\"attachment_135857\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine11/\" rel=\"attachment wp-att-135857\">\u003cimg class=\"size-full wp-image-135857\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg\" alt=\"\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imagery Estate winemaker Jamie Benziger \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>OTHER REDS\u003c/h3>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2017 Alexander Valley Homestead Red Blend $23\u003c/em>\u003c/strong> Value lovers should seek out this blend of red varieties grown on AVV’s estate. Longtime winemaker Kevin Hall selected Merlot to anchor the blend, adding Zinfandel, Grenache, Mourvedre, Cabernet Sauvignon, and Syrah to create a sum greater than its parts. It’s floral, juicy, and spicy, with good tannic grip. Drink up.\u003c/p>\n\u003cp>\u003cstrong>Aperture \u003cem>2016 Alexander Valley Red Blend $55\u003c/em>\u003c/strong> This is a scintillating blend of Cabernet Sauvignon, Merlot, Malbec, and Cabernet Franc from proprietor Jesse Katz. Aromas of violets and crushed rock are followed by vibrant, juicy flavors of dark cherry and boysenberry. The tannins are mature and supple, showing nary a hint of astringency, yet the structure is solid.\u003c/p>\n\u003cp>\u003cstrong>Arbor Bench Vineyards \u003cem>2015 Dry Creek Valley Malbec $30\u003c/em>\u003c/strong> This best of class winner at NCWC has intense blackberry, blueberry, and spice cake aromas and flavors, plus traces of thyme, vanilla, and lavender. It’s an opulent style, balanced by palate-whisking acidity.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2016 Dry Creek Valley Red Meritage $30\u003c/em>\u003c/strong> It’s not often that a Meritage wine at this price has so much poise and complexity. With a supple Merlot base, it’s ready to enjoy now yet will still develop over the next five years. Mocha, cola, dark cherry, and plum paint the palate; the tannins are mouth-coating yet with a proper bite, and the finish is long and cleansing.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2016 Sonoma County Sangiovese $42\u003c/em>\u003c/strong> This version of Tuscan Chianti has the classic Old World red cherry, tomato leaf, and high acidity of Italian Sangiovese, but also a New World generosity of ripe fruit. This one’s a youngster, delicious now and also likely to gain density and complexity with another year in the bottle.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2017 Dry Creek Valley Estate Angelo’s Paint Brush $35\u003c/em>\u003c/strong> This wine is an homage to field blend red wines made in Sonoma’s early days. A blend of Carignane, Sangiovese, and Grenache, it’s rewarding in its lively cherry and berry fruit, hint of vanilla from oak aging, and mouth-filling texture. Medium-full-bodied, it closes with vibrant acidity.\u003c/p>\n\u003cp>\u003cstrong>Sassoferrato \u003cem>2016 Alexander Valley Monte de Ferro $65\u003c/em>\u003c/strong> Named for winemaker Matt Smith’s ancestral home in Italy, this 80% Cabernet Sauvignon, blended with Cabernet Franc and Sangiovese, was a best of class wine at NCWC. A New World version of a Super Tuscan, its Cabernet character shows in the cedar and black currant aromas and flavors. Rose-petal, spice, and herbal complexity come from Cab Franc and Sangiovese.\u003c/p>\n\u003cfigure id=\"attachment_135856\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/merryedwards_wines-jpg-2/\" rel=\"attachment wp-att-135856\">\u003cimg class=\"size-full wp-image-135856\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg\" alt=\"\" width=\"1280\" height=\"835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1200x783.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>DESSERT WINES\u003c/h3>\n\u003cp>\u003cstrong>Loxton Cellars \u003cem>2008 Sonoma Valley Decada Tawny Syrah $40/375ml\u003c/em>\u003c/strong> Every year, Chris Loxton produces one barrel of a Port-style wine and puts it away for 10 years, allowing the liquid to slowly oxidize and thus concentrate the flavors. Typical of an Australian Shiraz tawny port (Loxton is an Aussie), this one melds caramel, roasted nut, and baking spice elements into an amber-colored, medium-sweet, after-dinner treat.\u003c/p>\n\u003cp>\u003cstrong>Merry Edwards Winery \u003cem>2014 Russian River Valley Late Harvest Sauvignon Blanc $48/375ml\u003c/em>\u003c/strong> In February 2019, Edwards sold her company to Louis Roederer. Whether the French Champagne company (with a Pinot Noir outpost in Anderson Valley) will continue to produce this dessert wine remains to be seen, but it would be a shame not to continue making this marvel. It’s rich in crème brûlée, grilled Meyer lemon, poached peach, and ginger character, with bracing acidity to balance the sweetness.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2015 Late Harvest Russian River Valley Chardonnay $36/375 ml\u003c/em>\u003c/strong> Australia-born winemaker Mick Schroeter knows a thing or two about “stickies,” as sweet wines are called Down Under. This rendition is from Chardonnay grapes that hang so long on the vines that the sugars concentrate into liquid gold. Lush in the mouth and with a mouthwatering finish, it’s rich with butterscotch, peach, pear, and apple pie à la mode personality.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://www.sonomamag.com/100-best-sonoma-wines-2019\" target=\"_blank\" rel=\"noopener noreferrer\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Could there possibly be a wine region in the world that offers more quality, diversity, affordability, and pure drinking pleasure than Sonoma County?\u003c/p>\n\u003cp>With its viticultural riches, agreeable climate during the growing season, and makers committed to excellence, Sonoma stands tall among the planet’s wine-producing elite. That makes choosing the finest wines of the year from thousands of candidates an excruciatingly difficult — and delicious — task.\u003c/p>\n\u003cp>Our list of the Top 100 wines of 2019 includes expensive bottles as well as many great deals. But value is relative. Like art, antiques, 11-course dinners, and Warriors playoff tickets, wines are worth what the market is willing to pay. It’s hard to feel sticker shock about a $70 Sonoma Pinot Noir when a Burgundy of equal quality costs three times that much. And top-tier Napa Valley Cabernet Sauvignons sell for $250 or more, so by comparison, Sonoma’s finest are true bargains. That calls for an end-of-year toast to a fabulously diverse wine region that produces something for everyone, across all price levels.\u003c/p>\n\u003ch3>METHODOLOGY\u003c/h3>\n\u003cp>Healdsburg-based wine critic Linda Murphy selected the Top 100 Wines of 2019 based on her yearlong tastings at wineries and of samples sent to her, as well as her blind tastings at wine competitions including \u003cem>The Press Democrat 2019 North Coast Wine Challenge\u003c/em>.\u003c/p>\n\u003cp>A former managing editor of \u003cem>Sonoma Magazine\u003c/em>, Murphy writes the LikeWine feature in each issue, was the founding editor of the San Francisco Chronicle wine section (earning two James Beard Awards), and contributes to \u003cem>The Press Democrat\u003c/em>, \u003ca>jancisrobinson.com\u003c/a>, and \u003cem>Decanter\u003c/em> magazine, among other publications. She’s evaluated Sonoma wines for 30 years in a professional capacity but always has the consumer in mind with her recommendations. Not all expensive wines are worth their price, and many value-priced wines deliver far more interest than their price would suggest. This philosophy is reflected in our Top 100 Wines choices. Something for everyone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Only wines produced from Sonoma County-grown grapes, by wineries located in the county, are eligible for the Top 100. All wines were tasted in 2019, and some may no longer be available at time of publication. Fine wines sell fast, so if you can’t find a particular Top 100 wine, contact the producers.\u003c/p>\n\u003cp>They just might have a few extra bottles on hand or can direct you to retailers and restaurants that have the wine in stock.\u003c/p>\n\u003cp>And while this option isn’t for everyone, consider joining the wine clubs of wineries that appear on our Top 100 list every year. Their wines are consistently good, and in most cases great — and club members get first crack at purchasing them, often at discounts.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine/\" rel=\"attachment wp-att-135866\">\u003cimg class=\"aligncenter size-full wp-image-135866\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg\" alt=\"\" width=\"1080\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003c/p>\n\u003ch3>SPARKLING\u003c/h3>\n\u003cp>\u003cstrong>Flaunt Wine Co.\u003c/strong> \u003cem>\u003cstrong>NV Brut Sonoma County Sparkling Wine $48\u003c/strong>\u003c/em> This is Dianna Novy Lee’s personal project, following the sale of the Siduri Wines brand she founded with her husband, Adam Lee (now owned by Jackson Family Wines). Flaunt, an elegant blend of Chardonnay and Pinot Noir grapes, offers crisp green apple and citrus flavors enhanced by hints of brioche, almond skin, and toast.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>NV Carneros Blanc de Noirs $22 \u003c/em>\u003c/strong>This moderately rich yet also racy wine scored 99 points and was voted best of class at the 2019 North Coast Wine Challenge (NCWC). It’s predominantly Pinot Noir with a splash of Chardonnay, and while its delicate pink color suggests a delicate wine, under that lacy veil lurks vibrant red berry, cherry, and strawberry aromas and flavors, and a gentle creaminess in the mid-palate. The finish is pert and persistent, the value excellent.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2016 OGV Estate Russian River Valley Brut Rosé $68 \u003c/em>\u003c/strong>Kathleen and Simon Inman’s OGV vineyard at the intersection of Piner and Olivet roads is the sole source for this fine, focused, 100% Pinot Noir sparkler. Delicate yeastiness and a hint of vanilla add interest to the crisp raspberry, citrus, and clementine personality.\u003c/p>\n\u003cp>\u003cstrong>Iron Horse Vineyards \u003cem>2014 Green Valley of Russian River Valley Classic Vintage Brut $45\u003c/em>\u003c/strong> Vintage after vintage, Iron Horse’s flagship wine shines at an attractive price for refined fizz. The aroma is of fresh-baked bread, green apple, and citrus. The palate is compact and dry, with firm structure, tiny bubbles, and hints of Meyer lemon and Asian pear. It’s elegance in a glass, as Champagne-like as California sparkling wine can be, yet with sunny Sonoma fruit.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2014 Peters Vineyard Sonoma Coast Blanc de Blancs $58\u003c/em>\u003c/strong> Grower and winery partner Randy Peters’ Chardonnay grapes from the cool Sonoma coast are the foundation of this wine. It spent some time in neutral oak barrels as a still wine and was fermented and aged on the spent yeast cells for two years. As a result, notes of brioche and hazelnut complement the Meyer lemon and white peach fruit, embraced by nervy acidity.\u003c/p>\n\u003cp>\u003cstrong>Longboard Vineyards \u003cem>NV Russian River Valley Brut Rosé $50 \u003c/em>\u003c/strong>Fizz runs through the veins of Longboard owner and winemaker Oded Shakked. A former sparkling winemaker for J. Vineyards & Winery, he sells three bubblies at his Healdsburg cellar. This one is gorgeous in its strawberry color and fresh-fruit flavors. Fermentation of the grapes in neutral oak barrels help soften the crunchy natural acidity, and aging on the yeast cells add complexity and toasty mouthfeel.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2014 Russian River Valley Winemaker’s Release Grand Cuvée $43 \u003c/em>\u003c/strong>Vine Hill Ranch Chardonnay (60%) and Owsley Vineyard Pinot Noir meld beautifully in this dry, four-year-aged sparkler with Champagne structure and sunny green apple and citrus flavor. Accents of brioche, yeast, and macadamia nut add complexity to Sonoma-Cutrer’s first sparkling wine.\u003c/p>\n\u003cfigure id=\"attachment_135869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/belden-barns-adam-decker/\" rel=\"attachment wp-att-135869\">\u003cimg class=\"size-full wp-image-135869\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png\" alt=\"\" width=\"1000\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-160x96.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-800x478.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Belden-Barns-Adam-Decker-768x459.png 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belden Barns vineyards. \u003ccite>(Adam Decker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>SAUVIGNON BLANC\u003c/h3>\n\u003cp>\u003cstrong>Aperture Cellars \u003cem>2018 Dry Stack Vineyard Bennett Valley Barrel-Fermented Sauvignon Blanc $40\u003c/em>\u003c/strong> On Old Redwood Highway south of Healdsburg, Jesse Katz is developing a winery and visitor center on land he purchased from the Ponzo family in 2016. Zinfandel was planted there in 1912, and it remains today alongside new plantings of Bordeaux red grapes. Yet when it comes to white Bordeaux — Sauvignon Blanc blended with Semillon — Katz looks to the cooler Bennett Valley east of Santa Rosa. This full-flavored, barrel-fermented wine delivers waves of green-flesh melon, white peach, and citrus, finishing with spice and tension.\u003c/p>\n\u003cp>\u003cstrong>Belden Barns \u003cem>2018 Sonoma Mountain Estate Sauvignon Blanc $28\u003c/em>\u003c/strong> At once bold and crisp, this unfiltered wine from Nate and Lauren Belden is luscious and exotic, with white peach, ruby grapefruit, pineapple, and lemon-zest character. It finishes with lingering flavors and mouthwatering acidity.\u003c/p>\n\u003cp>\u003cstrong>Davis Bynum \u003cem>2018 Virginia’s Block Russian River Valley Sauvignon Blanc $25\u003c/em>\u003c/strong> Gentle fresh-herb and freshgrass notes add interest to the succulent kiwi fruit, lime, and tropical flavors. Winemaker Greg Morthole aged approximately 60% of the wine in neutral oak and acacia barrels, which enhanced the mouthfeel without interfering with the wine’s vibrancy.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2018 Dry Creek Valley Sauvignon Blanc $20 \u003c/em>\u003c/strong>Sauvignon Musque and Sauvignon Gris join traditional Sauvignon Blanc grapes in this full-flavored wine with lemon- lime, tropical fruit, nectarine, and honeydew-melon aromas and flavors. A small portion of the wine was aged in chestnut, acacia, and French oak barrels, slightly softening the natural acidity of the grapes while adding a layer of complexity.\u003c/p>\n\u003cp>\u003cstrong>Geyser Peak Winery \u003cem>2018 Winemaker Selection Dry Creek Valley Sauvignon Blanc $24 \u003c/em>\u003c/strong>Styled very much like a Marlborough, New Zealand, Sauvignon Blanc, this wine has energetic acidity and vibrant grapefruit, passion fruit, fresh-cut grass, and lime aromas and flavors. A bit of Gewürztraminer adds floral and spice notes. Best of show white-wine winner at NCWC.\u003c/p>\n\u003cp>\u003cstrong>MacLeod Family Vineyards \u003cem>2018 Indian Springs Ranch Sonoma Valley Sauvignon Blanc $24\u003c/em>\u003c/strong> The MacLeod family’s Kenwood ranch delivers a crisp, classy Sauvignon Blanc year after year. The 2018 bottling is loaded with lemon, lime, white peach, and honeydew melon goodness, finishing long and juicy.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2018 Dry Creek Valley Sauvignon Blanc $23\u003c/em>\u003c/strong> Inviting aromas of jasmine, lemon verbena, and fresh-cut grass lead to a crisp palate of lemon-lime, grapefruit, and honeydew melon. It’s the sort of balanced, vibrant wine that works beautifully as a sipper and as a mate for shellfish, grilled fish, and roast chicken.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine3/\" rel=\"attachment wp-att-135865\">\u003cimg class=\"aligncenter size-full wp-image-135865\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine3-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>CHARDONNAY\u003c/h3>\n\u003cp>\u003cstrong>Ferrari-Carano \u003cem>2017 Sonoma County Chardonnay $23\u003c/em>\u003c/strong> Bargain alert. This Dry Creek Valley winery does great things with its reserve, site-specific, and mountain-grown wines, yet this county-appellation Chardonnay stands out as a wonder for its price (typically discounted at chain stores). A full-bodied yet elegant wine, it charms with aromas and flavors of citrus, pear, white peach, apple, graham cracker, and vanilla.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Ritchie Vineyard Russian River Valley Chardonnay $68\u003c/em>\u003c/strong> This is a textural wonder, made from grapes grown in Kent Ritchie’s vineyard, where plantings date to the early 1970s. The wine is elegant, multilayered, and mouth-filling in a beautifully subtle way, with green apple and Asian pear aromas and flavors enhanced by subtle oak spice. The crisp finish goes on and on.\u003c/p>\n\u003cp>\u003cstrong>Gary Farrell Vineyards & Winery \u003cem>2016 Russian River Valley Olivet Lane Vineyard Chardonnay $45\u003c/em>\u003c/strong> The Pellegrini family planted this vineyard in 1976 on a benchland in the Santa Rosa Plain, and the grapes have been highly prized ever since. Gary Farrell winemaker Theresa Heredia’s version of Olivet Lane Chardonnay is crisp and complex, with nuances of apple, tangerine, curd, and brioche. It’s medium- full-bodied and gently oaked, and has a long, satisfying finish.\u003c/p>\n\u003cp>\u003cstrong>Hartford Family Wines \u003cem>2016 Three Jacks Vineyard Green Valley of Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Here is a Chardonnay that has both power and purity. It’s full-bodied and rich, with peach, Meyer lemon, guava, and fresh-baked bread character, and a thread of minerality running from the aroma through the finish.\u003c/p>\n\u003cp>\u003cstrong>LaRue Wines \u003cem>2017 Charles Heintz Vineyard Sonoma Coast Chardonnay $60\u003c/em>\u003c/strong> Katy Wilson is a noted winemaking consultant and taps some of her favorite vineyards for her own brand, named for her great-grandmother, Veona LaRue Newell. From the Heintz Vineyard, located east of Occidental, Wilson achieved a fruit-filled, flavorful wine at just 12.5% alcohol. Striking minerality and acidity plump the Meyer lemon and green apple flavors.\u003c/p>\n\u003cp>\u003cstrong>MacRostie \u003cem>2017 Sonoma Coast Chardonnay $25\u003c/em>\u003c/strong> Multiple vineyards, including Sangiacomo, Dutton Ranch, and Steve MacRostie’s own Wildcat Mountain Vineyard, combine in an exceptional wine for the price and vineyard pedigree. A mélange of lemon meringue pie, pineapple, blood orange, and baked apple is supported by caramel and spice notes from oak aging.\u003c/p>\n\u003cp>\u003cstrong>Ramey Wine Cellars \u003cem>2016 Westside Farms Estate Russian River Valley Chardonnay $65\u003c/em>\u003c/strong> Chardonnay master David Ramey and his wife, Carla, own just one vineyard and this is it: Westside Farms on Healdsburg’s Westside Road. This wine offers generous aromas and flavors of pear, Fuji apple, and citrus, plus a touch of flint. Oak fermentation and aging add spice and mouth-filling texture to this complex wine.\u003c/p>\n\u003cp>\u003cstrong>Sangiacomo Family Wines \u003cem>2017 Home Ranch Carneros Chardonnay $65\u003c/em>\u003c/strong> The Sangiacomo family has farmed in Sonoma for more than 50 years, custom-grooming their vineyards for winery clients. Beginning in 2016, the Sangiacomos began producing their own wines — Chardonnay, Pinot Noir, and Cabernet Sauvignon — with James MacPhail as their winemaker. This wine is representative of their style: vibrant citrus and green apple character, judicious use of oak as a seasoning to build texture, and palate-cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Sojourn \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $48\u003c/em>\u003c/strong> This is a rich, juicy wine, powerful yet pure, with poached pear, pineapple, white peach, and citrus aromas and flavors. Fruit from Durell, an iconic Sonoma vineyard, is sold to several producers. At Sojourn, those grapes become a crowd-pleasing wine with toasty oak on the lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2016 Sonoma Coast Reserve Chardonnay $36\u003c/em>\u003c/strong> This wine scored a whopping 98 points and was voted best of class at NCWC. There is some toasty oak on the aroma and finish, which brackets the scintillating lemon curd, green melon, and Granny Smith fruit. Brisk more than luscious, it’s a mouthwatering rendition of coastal Chardonnay.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks \u003cem>2017 Durell Vineyard Sonoma Coast Chardonnay $55\u003c/em>\u003c/strong> Three Sticks proprietor Bill Price purchased Durell Vineyard 20 years ago and takes grapes from the oldest blocks in the site, in the hills above Sonoma Valley, for his Chardonnay. Full-bodied and remarkably complex, it delivers a mouthful of green apple, Asian pear, white peach, and citrus flavors, finishing with a hint of oak and juicy acidity.\u003c/p>\n\u003cp>\u003cstrong>Trombetta Family Wines \u003cem>2017 Gap’s Crown Petaluma Gap Chardonnay $60\u003c/em>\u003c/strong> Winemaker Erica Stancliff and her parents, Rickey and Roger Stancliff, are among the new rock stars in Sonoma winemaking — as evidenced by this exceptional Chardonnay, which combines vibrant lemon curd and tropical fruit with light-handed oak influence and sturdy structure. Delicious now, it’s also worthy of cellaring.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine4/\" rel=\"attachment wp-att-135864\">\u003cimg class=\"aligncenter size-full wp-image-135864\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine4-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003c/p>\n\u003ch3>OTHER WHITES\u003c/h3>\n\u003cp>\u003cstrong>Barber Cellars \u003cem>2018 Rougissant Keller Estate Petaluma Gap Pinot Gris $26\u003c/em>\u003c/strong> Alsatian in style, this wine is invitingly aromatic, with acacia blossom, lemon, and mandarinorange scents. The palate is dry, nog sweet, with crisp pear and white peach flavors, and a hint of honey on the racy finish.\u003c/p>\n\u003cp>\u003cstrong>Cline Cellars \u003cem>2018 Sonoma Coast Estate Pinot Gris $15\u003c/em>\u003c/strong> Spicy and fruity, this is a fun quaffer, particularly for its price. Light amber in color (typical of the varietal) and florally aromatic, it gushes with clementine, grapefruit, and green apple flavors, and finishes with a hint of honey and brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Comstock Wines \u003cem>2017 Russian River Valley Viognier $42\u003c/em>\u003c/strong> Winemaker Chris Russi has a deft hand with Viognier, and it shows in this pretty wine with inviting honeysuckle aromas and juicy pear and white-peach flavors — and without the alcohol heat of some Viogniers. It’s both rich and refreshing, with wonderful balance and a lingering finish.\u003c/p>\n\u003cp>\u003cstrong>Gloria Ferrer Caves & Vineyards \u003cem>2018 Estate Carneros Pinot Blanc $25\u003c/em>\u003c/strong> Among the bold, generously flavored white wines in the sweepstakes round at NCWC, this Alsatian varietal stood out for its delicate balance, medium-light body, and spiced apple, Asian pear, and citrus zest palate. It’s incredibly crisp, refreshing, and a great alternative to Sauvignon Blanc.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Salem Ranch Dry Creek Valley Viognier $28\u003c/em>\u003c/strong> This NCWC best-of-class winner was partially fermented in neutral oak, adding texture and body, without any toastiness to mask the honeysuckle and white-blossom aromas. Bright pear, apple, and white peach are the palate stars, with citrus notes on the clean finish.\u003c/p>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2018 Sonoma Valley Gewürztraminer $27\u003c/em>\u003c/strong> This exotic wine is a perennial on the Top 100 list, and one of the finest Gewürztraminers made in California. From the rose petal, ginger, and lychee aromas to the juicy mouthful of pear, apple, and citrus flavors, it has a sense of sweetness from the ripe fruit, yet is remarkably dry and crisp.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen\u003c/strong> \u003cem>\u003cstrong>2018 Saini Farms Dry Creek Valley Chenin Blanc $18\u003c/strong>\u003c/em> It took a Danish native, Leo Steen Hansen, to find one of the few plantings of premium Chenin Blanc in Northern California and bring it to glory in the bottle. The white flower and white pepper aromas and sunny peach, pear, and citrus flavors come from vines planted 40 years ago. The finish offers mouthwatering acidity and a hint of minerality.\u003c/p>\n\u003cp>\u003cstrong>Peterson Winery\u003c/strong> \u003cem>\u003cstrong>2017 Bradford Mountain Estate Dry Creek Valley 3V White Wine Blend $28\u003c/strong>\u003c/em> The three Vs — Vermentino, Vernaccia, and Verdelho – combine in this lip-smacking wine. Crunchy apple, pear, and citrus dominate the palate, with background notes of pineapple, guava, and green apple. Proprietor Fred Peterson is known largely for his red wines, yet this brilliant white is a winner.\u003c/p>\n\u003cp>\u003cstrong>Ram’s Gate Winery \u003cem>2018 Carneros Estate Pinot Blanc $38\u003c/em>\u003c/strong> Joe Nielsen, formerly of Donelan Family Wines, joined Ram’s Gate in summer 2018 as director of winemaking. Right out of the gate, he released this crisp, floral, and textured white wine. Aged in a mix of stainless steel and neutral oak, it has laser-like acidity supporting the complex lemon, lime, peach, and grapefruit palate.\u003c/p>\n\u003cp>\u003cstrong>Thirty-Seven Wines \u003cem>2017 Sonoma Coast Albarino $22\u003c/em>\u003c/strong> Al and Lisa Brayton own a vineyard on Highway 37. Winemaker Shane Finley produced this tangy, slightly mineral, medium-bodied wine that brims with peach, apricot, and cantaloupe flavor. Crackling acidity refreshes after each sip. A true crowd-pleaser.\u003c/p>\n\u003cfigure id=\"attachment_135863\" class=\"wp-caption aligncenter\" style=\"max-width: 1202px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine5/\" rel=\"attachment wp-att-135863\">\u003cimg class=\"size-full wp-image-135863\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg\" alt=\"\" width=\"1202\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5.jpg 1202w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine5-1200x800.jpg 1200w\" sizes=\"(max-width: 1202px) 100vw, 1202px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dutton-Goldfield Winery \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ROSÉ\u003c/h3>\n\u003cp>\u003cstrong>Balletto \u003cem>2018 Russian River Valley Rosé of Pinot Noir $20\u003c/em>\u003c/strong> Winemaker Anthony Beckman says rosé should be fun to drink, and this one is. With its eye-catching salmon color, aromas and flavors of just-picked strawberry and watermelon, and mouth-cleansing acidity, what’s not to like? Simply delicious.\u003c/p>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2018 Alexander Valley Dry Rosé of Sangiovese $16\u003c/em>\u003c/strong> AVV was well ahead of the rosé surge, first making this wine in 2006 from the Italian variety Sangiovese. Affable and very affordable, it’s lush in watermelon, raspberry, and nectarine fruit, with a snappy, spicy finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2018 Sonoma Coast Rosé of Pinot Noir $30\u003c/em>\u003c/strong> Whole clusters of Pinot Noir were crushed by foot to gently extract the juice and retain vivid rose petal and red-fruit aromas. After fermentation, the resulting wine has a tangy quality, with pure red raspberry, Queen Anne cherry, and wild strawberry personality.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2018 Serres Ranch Sonoma Valley Aleatico Rosé $27\u003c/em>\u003c/strong> Here’s something different in pink wine: A rose-petal-scented, spicy, red-cherry-inflected dry rosé made from the Italian red grape Aleatico. Winemaker Jamie Benziger has taken the winemaking reins from her father, Joe, and here she’s replicated a classic central-Italy Aleatico wine.\u003c/p>\n\u003cp>\u003cstrong>Inman Family Wines \u003cem>2018 Russian River Valley Endless Crush Pratt Vine Hill Vineyard Rosé $38\u003c/em>\u003c/strong> One of Kathleen Inman’s three still Pinot Noir rosés from 2018, this one offers juicy watermelon, cherry aromas, and a flavorful yet elegant palate of crisp berry, cherry, red melon, and white-peach flavors. There is a minerally edge to this mouthwatering, classy wine.\u003c/p>\n\u003cp>\u003cstrong>J. Rickards Winery \u003cem>2018 Alexander Valley Ava Rae Rosé of Grenache $26\u003c/em>\u003c/strong> This delicate-pink wine won the best of show rosé award (98 points) at NCWC. Some rosés try too hard to be fruity and rich, but this one more closely resembles the wines of Provence: dry and crisp. Named for winemaker Blaine Brazil’s daughter, it offers notes of watermelon, dried cherry, and wild strawberry, and an energetic finish.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2018 Russian River Valley Rosé of Pinot Noir $25\u003c/em>\u003c/strong> Pretty, tangy, and tasty. That’s shorthand for this dry blush wine with watermelon, strawberry, and blood orange personality. It is juicy and crisp, ideal with lighter-bodied dishes — and with the mashup of a Thanksgiving feast.\u003c/p>\n\u003cp>\u003cstrong>The Grenachista \u003cem>2018 Sonoma Valley Rosé of Grenache Noir $24\u003c/em>\u003c/strong> Peter Mathis’ vineyard in Sonoma Valley contributed the grapes to this wine, which has zippy acidity, bright red fruit, and an intriguing herbs-de-Provence edge. Winemaker Casey Graybehl goes by the name the Grenachista and produces several different bottlings.\u003c/p>\n\u003cp>\u003cstrong>Three Sticks Wines \u003cem>2018 Sonoma Coast Casteñada Limited Release Rosé $40\u003c/em>\u003c/strong> Medium-bodied and the color of a just-sliced watermelon, this 14% alcohol, bold Rhône-style blend of Syrah, Grenache, and other grapes delivers bright strawberry, raspberry, blood orange, and cherry liqueur flavors, and finishes tangy and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_135862\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine6/\" rel=\"attachment wp-att-135862\">\u003cimg class=\"size-full wp-image-135862\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg\" alt=\"\" width=\"1280\" height=\"827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine6-1200x775.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinot Noir grapes \u003ccite>(Shana Bull)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>PINOT NOIR\u003c/h3>\n\u003cp>\u003cstrong>Anthill Farms Winery \u003cem>2016 Harmony Lane Sonoma Coast Pinot Noir $50\u003c/em>\u003c/strong> Mates David Low, Anthony Filiberti, and Web Marquez are behind this small-production brand, focused on single-vineyard bottlings. They sourced the 3-acre Harmony Lane Vineyard, between Occidental and Graton, for this wine, which is floral in aroma and crisp on the palate. Vibrant red and black cherry, gentle oak spice, and suave tannins make for a gorgeous Pinot.\u003c/p>\n\u003cp>\u003cstrong>Balletto Vineyards \u003cem>2017 Russian River Valley Pinot Noir $30 \u003c/em>\u003c/strong>Bright and lively, this wine has aromas and flavors of violets, Asian spice, red cherry, raspberry, and cola. Generously flavored yet fresh — and at just 13.9% alcohol — it’s a medium-bodied, solid expression of Russian River Valley Pinot, at an easy-to-swallow price in a super-competitive field.\u003c/p>\n\u003cp>\u003cstrong>Benovia Winery \u003cem>2017 Russian River Valley Pinot Noir $45\u003c/em>\u003c/strong> This producer’s Cohn Vineyard, La Pommeraie, and Tilton Hill Pinot Noirs are exceptional. And pricey ($75). And difficult to acquire, if you’re not a wine club member. For a taste of Benovia at a lower price and with a greater chance for finding it, check out this Russian River Valley blend. It delivers concentrated blackberry and red plum flavors, spice, crisp acidity, and a mouthful of pleasure.\u003c/p>\n\u003cp>\u003cstrong>Cartograph Wines \u003cem>2017 Russian River Valley Pinot Noir $48\u003c/em>\u003c/strong> Alan Baker and Serena Lourie are the couple behind Cartograph, a passion project they started after careers in other fields. They own one Russian River Valley vineyard and purchase from others, including sites in Anderson Valley in Mendocino County. Their Russian River Valley bottling is the star of the vintage, sporting lovely cherry and raspberry fruit, vivid Asian spice and savory herbs and cola. Textbook RRV Pinot Noir.\u003c/p>\n\u003cp>\u003cstrong>DeLoach Vineyards \u003cem>2016 Russian River Valley OFS Pinot Noir $40\u003c/em>\u003c/strong> Here’s a wine that delivers everything a lover of Sonoma Pinot Noir could want: Mouth-filling cherry, raspberry, and black currant fruit, Asian spice, supple tannins, and a vibrantly clean finish.\u003c/p>\n\u003cp>\u003cstrong>Dutton-Goldfield \u003cem>2016 Emerald Ridge Vineyard Green Valley of Russian River Valley Pinot Noir $68\u003c/em>\u003c/strong> This seductive and remarkably fresh-tasting wine (13.5% alcohol) has supple tannins caressing the buoyant boysenberry, dark cherry, black raspberry, and baking-spice flavors. It’s a yin-yang contrast of savory aromas, juicy fruit flavors, and brisk acidity — a triumphant example of Sonoma County Pinot.\u003c/p>\n\u003cp>\u003cstrong>Emeritus Vineyards \u003cem>2016 Russian River Valley Hallberg Ranch Pinot Noir $44\u003c/em>\u003c/strong> Emeritus founder Brice Cutrer Jones (he also started Sonoma-Cutrer Vineyards) brought in his daughter, Mari Jones, as partner and COO and hired winemaker Dave Lattin, formerly of Kuleto Estate. The pairing is simpatico and the wines have never been better. Hallberg, an estate vineyard, produced this perfumed, medium-full-bodied wine showing bright black cherry fruit, savory spice, smooth tannins, and palate- cleansing acidity.\u003c/p>\n\u003cp>\u003cstrong>Fulcrum Wines \u003cem>2017 Carneros Wildcat Mountain Vineyard Pinot Noir $63\u003c/em>\u003c/strong> David Rossi commutes from New York to Sonoma multiple times a year to fulfill his desire to produce Pinot Noir and Chardonnay. No absentee owner, Rossi makes the wines himself in Sonoma and has a tasting room downtown. This wine shows the dark-fruit side of Pinot (boysenberry and black cherry). It’s lush and spicy, with a long, rewarding finish.\u003c/p>\n\u003cp>\u003cstrong>Jacklyn Renee Wines \u003cem>2016 Bacigalupi Vineyards Russian River Valley Pinot Noir $54\u003c/em>\u003c/strong> Here is a winemaker to watch: Jackie van Sant Downes, a Texas transplant whose day job is assistant winemaker at Comstock Wines in Healdsburg. In her spare time, she produces Pinot and Chardonnay for her own label, and this effort is sleek and polished, with vibrant cherry, pomegranate, cranberry, and cola character.\u003c/p>\n\u003cp>\u003cstrong>J. Bucher Wines \u003cem>2017 Russian River Valley Bucher Vineyard Pommard Clone Pinot Noir $55\u003c/em>\u003c/strong> Voluptuous and mouth-filling, this bold wine will win over a legion of fans for its bright, juicy red fruit and rewarding texture. Beyond its instant approachability, it’s a serious wine with the tannic and acid structure to age beautifully for another five years or more.\u003c/p>\n\u003cp>\u003cstrong>J. Cage Cellars \u003cem>2017 Petaluma Gap El Coro Vineyard Pinot Noir $49\u003c/em>\u003c/strong> Roger and Donna Beery and their kids left Texas and Colorado behind to make wine in Healdsburg. Pinot Noir was their major attraction to Sonoma; without vineyards of their own, they purchased grapes and hit the jackpot with Pinot from Keller Estate. This wine has wonderful structure, juicy ripe cherry/berry fruit, low-profile oak, and snappy spice. Delicious.\u003c/p>\n\u003cp>\u003cstrong>Keller Estate Winery \u003cem>2016 Petaluma Gap El Coro Vineyard Pinot Noir $55\u003c/em>\u003c/strong> El Coro (the chorus) is Keller Estate’s Pinot Noir vineyard, located east of Petaluma and in the recently established Petaluma Gap AVA. The 2016 is vivacious and aromatic, with forest floor and dried herbs accenting the nicely ripened red and black fruit. Supple and crisp at the same time.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Sonoma Coast Pinot Noir $55\u003c/em>\u003c/strong> This Healdsburg winery produces several fine Pinot Noirs, including vineyard-designates, yet this multisite blend from the 2016 vintage is scintillating and succulent. Pomegranate and Bing cherry aromas and flavors stand out, as well as the keen balance of fruit, tannin, oak-derived texture, and lingering finish. It should please any Pinot crowd.\u003c/p>\n\u003cp>\u003cstrong>Tongue Dancer Wines \u003cem>2017 Sonoma Coast Pinot Noir $39\u003c/em>\u003c/strong> After selling his eponymous wine brand to Hess Collection in 2011, James MacPhail launched Tongue Dancer in 2013 with his wife, Kerry, at their Healdsburg winery. The Placido, Putnam, and van der Kamp vineyards are the sources for this charming wine with luscious red and black cherry flavors, hints of cola and toast, silky tannins, and a super-fresh finish.\u003c/p>\n\u003cfigure id=\"attachment_135861\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine7/\" rel=\"attachment wp-att-135861\">\u003cimg class=\"size-full wp-image-135861\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine7-1200x800.jpg 1200w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leo Steen of Leo Steen Wines \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>RHÔNE- STYLE REDS\u003c/h3>\n\u003cp>\u003cstrong>Anaba Wines \u003cem>2016 Bismark Vineyard Moon Mountain District Syrah $48\u003c/em>\u003c/strong> There is a Pinot Noir-like silkiness to the texture of this wine, yet it’s certainly Syrah in aroma and flavor. It’s loaded with classic blackberry, blueberry, herbes de Provence, white pepper, and roasted-meat notes.\u003c/p>\n\u003cp>\u003cstrong>Benovia \u003cem>2016 Sonoma Mountain Grenache $42\u003c/em>\u003c/strong> Widely known as a Chardonnay and Pinot Noir producer, Benovia also flirts with Grenache and Zinfandel. Winemaker/partner Mike Sullivan grew up on Sonoma Mountain, and this wine comes from his family’s Four Brothers Vineyard there. It shows the polished side of Grenache, yet is layered and complex, with savory herbs and saddle leather notes accenting the bright red fruit.\u003c/p>\n\u003cp>\u003cstrong>Enkidu Wine \u003cem>2017 Sonoma County E Cuvee JM $20\u003c/em>\u003c/strong> A best of class winner at NCWC, this wine delivers tremendous value. The “E” represents everyday- drinking wines at affordable prices, and this Grenache-Syrah-Mourvedre blend fits the bill beautifully. Not nearly as powerful and rich as other wines on this list, it provides a refreshing counterpoint, with floral aromas and bright blueberry and dark cherry flavors.\u003c/p>\n\u003cp>\u003cstrong>Eric Kent Wine Cellars \u003cem>2016 Las Madres Vineyard Carneros Syrah $44\u003c/em>\u003c/strong> Owners Kent Humphrey and Colleen Teitgen produce small lots of cool-climate-grown wines. This one has savory herbs and pepper sprinkled over the juicy blackberry and dark cherry fruit. It’s deep, concentrated, and built for aging in the cellar.\u003c/p>\n\u003cp>\u003cstrong>Flanagan Wines \u003cem>2016 Bennett Valley Syrah $75\u003c/em>\u003c/strong> Fasten your seatbelts for this powerful, 15.5% alcohol wine that’s a mouthful of bold dark fruit. Typical of Rhône Valley Syrahs, it has accents of bacon fat, pepper, lavender, and dried herbs, and the acidity keeps it fresh-tasting.\u003c/p>\n\u003cp>\u003cstrong>Ledson Winery & Vineyards \u003cem>2016 Sonoma Valley Estate Mes Trois Amours $48\u003c/em>\u003c/strong> Three of winery owner Steve Ledson’s vinous “loves” — Syrah, Grenache, and Mourvedre —comprise this southern Rhône-style blend. Luxurious mouthfeel, ripe dark cherry, plum flavors, and a spicy, peppery finish make it a complex and complete treat.\u003c/p>\n\u003cp>\u003cstrong>Leo Steen Wines \u003cem>2017 Provisor Vineyard Dry Creek Valley Grenache $36\u003c/em>\u003c/strong> Leo Steen Hansen loves Grenache as much as he does Chenin Blanc. His devotion to the Rhône Valley red shows in this medium-fullbodied wine with juicy cherry and strawberry flavors and a vibrancy that can get lost in Grenache’s tendency to get overripe in the vineyard. It’s a crisp, juicy wine seasoned with white pepper and dried flowers.\u003c/p>\n\u003cp>\u003cstrong>Ridge Vineyards \u003cem>2016 Lytton Estate Dry Creek Valley Petite Sirah $40\u003c/em>\u003c/strong> Ridge’s Geyserville winery outpost is best known for Zinfandels, many of which have a splash of Petite Sirah in them. This 100 percent varietal wine deserves stand-alone status, for its savory character, well-mannered plum, blackberry, and blueberry fruit, and supple texture not often found in wines made from the notso- petite grape.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Buffalo Hollow Rockpile Petite Sirah $60\u003c/em>\u003c/strong> Named for a wood-carved buffalo that overlooks the vineyard, this best of class winner at NCWC is a big, brawny wine with voluptuously ripe blackberry and blueberry fruit and sturdy, earthy tannins. Hints of espresso and black pepper spice up the midpalate and finish.\u003c/p>\n\u003cfigure id=\"attachment_135860\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine8/\" rel=\"attachment wp-att-135860\">\u003cimg class=\"size-full wp-image-135860\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg\" alt=\"\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine8-1200x800.jpeg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Sutro of Sutro Wine Co \u003ccite>(Kelsey Anne Jones)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>MERLOT\u003c/h3>\n\u003cp>\u003cstrong>Gundlach Bundschu \u003cem>2015 Sonoma Valley Merlot $35\u003c/em>\u003c/strong> One of the pioneers of Sonoma Valley Merlot, GunBun continues its mastery of the grape with this understated wine. Medium- bodied and balanced, it has a dark-cherry base accented by licorice and raspberry liqueur. Supple but not soft tannins provide structure.\u003c/p>\n\u003cp>\u003cstrong>Kokomo Winery \u003cem>2016 Pauline’s Vineyard Dry Creek Valley Merlot $38\u003c/em>\u003c/strong> The vineyard, across Dry Creek Road from the Kokomo winery, is farmed by Randy Peters. He was born on the property and named it after his late mother, Pauline. The wine is lush, spicy, and loaded with ripe plum and black cherry fruit. There’s enough tannic structure to keep it lively for five years or more.\u003c/p>\n\u003cp>\u003cstrong>La Storia by Trentadue \u003cem>2016 Block 500 Alexander Valley Merlot $34\u003c/em>\u003c/strong> Merlot comprises 94% of this wine; the remainder is Cabernet Sauvignon, Malbec, and unusually, Sangiovese and Syrah. No matter the mix, it’s a decadent wine with a dark-chocolate complement to juicy plum and black cherry fruit and suave tannins. A best of class selection at NCWC.\u003c/p>\n\u003cp>\u003cstrong>Medlock Ames \u003cem>2015 Heritage Alexander Valley Merlot $60\u003c/em>\u003c/strong> Ames Morison, winemaker/partner at this Chalk Hill-area winery, produces wonderful Merlots every vintage. For the 2015, he blended in 16% Cabernet Sauvignon, which added tannic structure and body to Merlot’s juicy-plum profile. Delicious now, it also has the bones to improve with cellaring.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Vineyards & Winery \u003cem>2016 Sonoma Valley Reserve Merlot $40\u003c/em>\u003c/strong> Winery founder Joe Martin was one of the first to plant Merlot in Sonoma Valley. He died in 2015 , yet the legacy of making Merlot lives. Winemaker Chris Louton blended Malbec with Merlot in this generous wine, which delivers rich dark-fruit and espresso character, balanced by brisk acidity.\u003c/p>\n\u003cp>\u003cstrong>Sutro Wine Co.\u003c/strong> \u003cem>\u003cstrong>2016 Warnecke Ranch Alexander Valley Merlot $35\u003c/strong>\u003c/em> Alice and Eliot Sutro produce wines from her family’s Warnecke Ranch, and this Merlot is a marvel in moderation and pleasure. Bright acidity supports the plump red plum and cherry fruit, the tannins are polished, and the finish is refreshingly vibrant. Merlot haters, take note: Try this wine.\u003c/p>\n\u003cfigure id=\"attachment_135859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine9/\" rel=\"attachment wp-att-135859\">\u003cimg class=\"size-full wp-image-135859\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg\" alt=\"\" width=\"2000\" height=\"1264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine9-1200x758.jpg 1200w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vineyards turn above Alexander Valley. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>CABERNET SAUVIGNON\u003c/h3>\n\u003cp>\u003cstrong>N Arbor Bench Vineyards \u003cem>2016 Dry Creek Valley Cabernet Sauvignon $48\u003c/em>\u003c/strong> Janet Hart has grown grapes in her Dry Creek Valley vineyard for more than three decades, and now produces her own wines from there. This full-bodied, dark-fruited Cab, which scored 96 points at NCWC, is rich yet refined, with silky tannins and a slight herbal shading for added interest.\u003c/p>\n\u003cp>\u003cstrong>Buena Vista Winery \u003cem>2016 Sonoma County Private Reserve Cabernet Sauvignon $75\u003c/em>\u003c/strong> Director of Winemaking Brian Maloney selected grapes grown throughout the county for this top-flight wine. It’s big-bodied and sumptuous, packed with black currant and plum fruit, dark chocolate, and dried-herb notes, and a refreshing finish.\u003c/p>\n\u003cp>\u003cstrong>Cannonball \u003cem>2016 ELEVEN Sonoma County Cabernet Sauvignon $40\u003c/em>\u003c/strong> Healdsburg-based Cannonball’s flagship is a California-appellation Cabernet Sauvignon that has broad distribution and sells for around $15. Winemaker Ondine Chattan blended wine lots from the best barrels for this ultra-premium Cab, which offers rich dark cherry fruit and hints of chocolate, forest floor, and cedar. It’s a big-league effort.\u003c/p>\n\u003cp>\u003cstrong>Flambeaux Wine \u003cem>2015 Dry Creek Valley Cabernet Sauvignon $60\u003c/em>\u003c/strong> The Murray family, New Orleans natives, found a new home in Dry Creek Valley and named their wine brand after the Flambeaux torch bearers of Mardi Gras. Their Cabernet is firmly structured yet fleshy, with vibrant red cherry and boysenberry fruit inflected with dried herbs and cedar. Classic and classy, and with ideal ripeness and balance.\u003c/p>\n\u003cp>\u003cstrong>Garden Creek Vineyards \u003cem>2012 Alexander Valley Tesserae $100\u003c/em>\u003c/strong> Owner/winemakers Karin and Justin Warnelius-Miller give their Cabernets three to four years more barrel and bottle aging than most California producers, believing the wines need time to settle and show their best stuff. This current-vintage 2012 is elegant and refined, Cabernet Sauvignondominant and blended with Merlot, Cabernet Franc, Petit Verdot, and Malbec. Ready to drink now, it should remain fresh-tasting for another decade or so.\u003c/p>\n\u003cp>\u003cstrong>Legacy \u003cem>2013 Alexander Valley Red Wine $100\u003c/em>\u003c/strong> From Jackson Family Wines, this Jess Jackson-inspired blend of Cabernet Sauvignon, Cabernet Franc, Malbec, and Petit Verdot was grown on the company’s Jimtown and Alexander Mountain vineyards, at elevations of up to 2,400 feet. Although it’s not labeled as Cabernet Sauvignon, it could be, with that variety comprising 87% of the blend. Layered and so seamless that no one characteristic sticks out from the others, its solid tannin and acid structure suggest cellar longevity.\u003c/p>\n\u003cp>\u003cstrong>Rodney Strong Vineyards \u003cem>2015 Sonoma County Reserve Cabernet Sauvignon $45\u003c/em>\u003c/strong> There’s a lot of wine here for the price, and it’s arguably the winery’s finest Reserve Cabernet ever. A relatively new addition to the blend is fruit from the mountainous Cooley Ranch north of Alexander Valley; astute matching of oak barrels to those intense grapes works beautifully. The wine is polished and structured, with succulent dark fruit and hints of fresh herbs and cocoa.\u003c/p>\n\u003cp>\u003cstrong>Sebastiani Vineyards \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> With a 96-point score at NCWC, this wine offers a ton of flavor for the buck. Concentrated, almost jammy red and black fruit is wrapped in velvety tannins and accented hints of fresh-turned earth (a positive trait for Cab), leafy herbs, and oak spice.\u003c/p>\n\u003cp>\u003cstrong>Simi Winery \u003cem>2016 Alexander Valley Cabernet Sauvignon $26\u003c/em>\u003c/strong> Want an easy-drinking, easy-onthe- pocketbook Cab that’s still complex? Simi hits the mark with this 13.5% alcohol wine with a keen mix of juicy red and black fruit, vanillin oak, coffee bean, and cocoa elements. Mediumfull- bodied and lively.\u003c/p>\n\u003cfigure id=\"attachment_135858\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine10/\" rel=\"attachment wp-att-135858\">\u003cimg class=\"size-full wp-image-135858\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg\" alt=\"\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine10-1020x681.jpeg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zinfandel vines \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>ZINFANDEL\u003c/h3>\n\u003cp>\u003cstrong>deLorimier \u003cem>2016 Alexander Valley Primitivo $30\u003c/em>\u003c/strong> Primitivo is genetically similar to Zinfandel, with DNA fingerprinting showing the grapes are clones of the Croatian variety Crljenak. Whatever its provenance, this wine has rich oak notes framing the juicy, brambly black raspberry fruit. The tannins are smooth, the finish long and spicy.\u003c/p>\n\u003cp>\u003cstrong>Papapietro Perry Winery \u003cem>2016 Dry Creek Valley Zinfandel $45\u003c/em>\u003c/strong> Winery staff casually refer to this wine as “zino,” because it has a Zinfandel aroma and flavor profile and the supple, mouthwatering personality of Pinot Noir. It’s a pretty rather than potent wine, with racy acidity, juicy red and black cherry fruit, and hints of brown spice, cocoa, and vanilla. Zin haters, give it a try.\u003c/p>\n\u003cp>\u003cstrong>Rockpile Vineyards \u003cem>2016 Sonoma County Rockpile Ranch Reserve Zinfandel $72\u003c/em>\u003c/strong> This wine gave St. Francis Tres Viejos Zinfandel a run for its money at NCWC, scoring 97 points. Deep ruby in color, it features black fruit — blackberry and black plum — with caramel, Indian spice, brown sugar, and toasty oak notes. The finish is satiny and lingering, the structure solid.\u003c/p>\n\u003cp>\u003cstrong>St. Francis Winery \u003cem>2016 Sonoma County Tres Viejos Old Vines Zinfandel $48\u003c/em>\u003c/strong> This wine hit the jackpot at NCWC, scoring 99 points, and winning best of show red wine and best wine of the competition. Winemaker Katie Madigan blended grapes from three heritage vineyards (“three old ones”), in Alexander Valley, Russian River Valley, and Sonoma Valley. The result: a complete and polished wine with vibrant, brambly raspberry and dark cherry flavors, Asian spice, and a long finish.\u003c/p>\n\u003cp>\u003cstrong>Seghesio Family Vineyards \u003cem>2017 Sonoma County Zinfandel $26\u003c/em>\u003c/strong> Seghesio produces myriad Zinfandels, across many sites and price points, yet this Sonoma County blend is the flagship, widely available and priced just right. It’s juicy and supple, with brambly raspberry and boysenberry fruit and hints of vanilla and cocoa. It goes down easy, thanks to its moderate (for Zinfandel) 14.8% alcohol.\u003c/p>\n\u003cp>\u003cstrong>Tom Mackey Cellars \u003cem>2016 Sonoma Valley Zinfandel $30\u003c/em>\u003c/strong> Tom Mackey was the winemaker at St. Francis for 30 years, mentoring Katie Madigan, also a winner in this category, and co-winemaker Chris Louton. After retiring Mackey founded his own brand, with partner Clyde Galatine, focusing on red wines from Sonoma Valley. This one has wonderful acidity and tangy freshness accompanying the raspberry, blackberry, and blueberry aromas and flavors. Balanced and medium-bodied, it finishes with a hint of peppery spice.\u003c/p>\n\u003cp>\u003cstrong>Zialena Winery \u003cem>2015 Alexander Valley Zinfandel $38\u003c/em>\u003c/strong> The winery is relatively new, yet the Mazzoni family has farmed in Alexander Valley for a century. Siblings Mike and Lisa Mazzoni own and operate Zialena, and their Zinfandels have been top-notch. The 2015 has an intense pepper quality, spicing up the rich dark cherry and raspberry fruit. Mouth-filling texture and a refreshing finish complete the complex package.\u003c/p>\n\u003cfigure id=\"attachment_135857\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/wine11/\" rel=\"attachment wp-att-135857\">\u003cimg class=\"size-full wp-image-135857\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg\" alt=\"\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine11-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imagery Estate winemaker Jamie Benziger \u003ccite>(Courtesy photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>OTHER REDS\u003c/h3>\n\u003cp>\u003cstrong>Alexander Valley Vineyards \u003cem>2017 Alexander Valley Homestead Red Blend $23\u003c/em>\u003c/strong> Value lovers should seek out this blend of red varieties grown on AVV’s estate. Longtime winemaker Kevin Hall selected Merlot to anchor the blend, adding Zinfandel, Grenache, Mourvedre, Cabernet Sauvignon, and Syrah to create a sum greater than its parts. It’s floral, juicy, and spicy, with good tannic grip. Drink up.\u003c/p>\n\u003cp>\u003cstrong>Aperture \u003cem>2016 Alexander Valley Red Blend $55\u003c/em>\u003c/strong> This is a scintillating blend of Cabernet Sauvignon, Merlot, Malbec, and Cabernet Franc from proprietor Jesse Katz. Aromas of violets and crushed rock are followed by vibrant, juicy flavors of dark cherry and boysenberry. The tannins are mature and supple, showing nary a hint of astringency, yet the structure is solid.\u003c/p>\n\u003cp>\u003cstrong>Arbor Bench Vineyards \u003cem>2015 Dry Creek Valley Malbec $30\u003c/em>\u003c/strong> This best of class winner at NCWC has intense blackberry, blueberry, and spice cake aromas and flavors, plus traces of thyme, vanilla, and lavender. It’s an opulent style, balanced by palate-whisking acidity.\u003c/p>\n\u003cp>\u003cstrong>Dry Creek Vineyard \u003cem>2016 Dry Creek Valley Red Meritage $30\u003c/em>\u003c/strong> It’s not often that a Meritage wine at this price has so much poise and complexity. With a supple Merlot base, it’s ready to enjoy now yet will still develop over the next five years. Mocha, cola, dark cherry, and plum paint the palate; the tannins are mouth-coating yet with a proper bite, and the finish is long and cleansing.\u003c/p>\n\u003cp>\u003cstrong>Imagery Estate Winery \u003cem>2016 Sonoma County Sangiovese $42\u003c/em>\u003c/strong> This version of Tuscan Chianti has the classic Old World red cherry, tomato leaf, and high acidity of Italian Sangiovese, but also a New World generosity of ripe fruit. This one’s a youngster, delicious now and also likely to gain density and complexity with another year in the bottle.\u003c/p>\n\u003cp>\u003cstrong>Saini Vineyards \u003cem>2017 Dry Creek Valley Estate Angelo’s Paint Brush $35\u003c/em>\u003c/strong> This wine is an homage to field blend red wines made in Sonoma’s early days. A blend of Carignane, Sangiovese, and Grenache, it’s rewarding in its lively cherry and berry fruit, hint of vanilla from oak aging, and mouth-filling texture. Medium-full-bodied, it closes with vibrant acidity.\u003c/p>\n\u003cp>\u003cstrong>Sassoferrato \u003cem>2016 Alexander Valley Monte de Ferro $65\u003c/em>\u003c/strong> Named for winemaker Matt Smith’s ancestral home in Italy, this 80% Cabernet Sauvignon, blended with Cabernet Franc and Sangiovese, was a best of class wine at NCWC. A New World version of a Super Tuscan, its Cabernet character shows in the cedar and black currant aromas and flavors. Rose-petal, spice, and herbal complexity come from Cab Franc and Sangiovese.\u003c/p>\n\u003cfigure id=\"attachment_135856\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2019/12/11/top-100-sonoma-wines-2019/merryedwards_wines-jpg-2/\" rel=\"attachment wp-att-135856\">\u003cimg class=\"size-full wp-image-135856\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg\" alt=\"\" width=\"1280\" height=\"835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/wine12-1200x783.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>DESSERT WINES\u003c/h3>\n\u003cp>\u003cstrong>Loxton Cellars \u003cem>2008 Sonoma Valley Decada Tawny Syrah $40/375ml\u003c/em>\u003c/strong> Every year, Chris Loxton produces one barrel of a Port-style wine and puts it away for 10 years, allowing the liquid to slowly oxidize and thus concentrate the flavors. Typical of an Australian Shiraz tawny port (Loxton is an Aussie), this one melds caramel, roasted nut, and baking spice elements into an amber-colored, medium-sweet, after-dinner treat.\u003c/p>\n\u003cp>\u003cstrong>Merry Edwards Winery \u003cem>2014 Russian River Valley Late Harvest Sauvignon Blanc $48/375ml\u003c/em>\u003c/strong> In February 2019, Edwards sold her company to Louis Roederer. Whether the French Champagne company (with a Pinot Noir outpost in Anderson Valley) will continue to produce this dessert wine remains to be seen, but it would be a shame not to continue making this marvel. It’s rich in crème brûlée, grilled Meyer lemon, poached peach, and ginger character, with bracing acidity to balance the sweetness.\u003c/p>\n\u003cp>\u003cstrong>Sonoma-Cutrer Vineyards \u003cem>2015 Late Harvest Russian River Valley Chardonnay $36/375 ml\u003c/em>\u003c/strong> Australia-born winemaker Mick Schroeter knows a thing or two about “stickies,” as sweet wines are called Down Under. This rendition is from Chardonnay grapes that hang so long on the vines that the sugars concentrate into liquid gold. Lush in the mouth and with a mouthwatering finish, it’s rich with butterscotch, peach, pear, and apple pie à la mode personality.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://www.sonomamag.com/100-best-sonoma-wines-2019\" target=\"_blank\" rel=\"noopener noreferrer\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fresh Farmers Market Picks for Your Holiday Table",
"title": "Fresh Farmers Market Picks for Your Holiday Table",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_109221,bayareabites_102262' label='Other Holiday Tips From CUESA']\u003cbr>\nWho says the winter farmers market is a quiet affair? In California, we are blessed with a bounty of cool-season crops and locally made goodies to make your holiday celebrations fresh and delicious.\u003c/p>\n\u003cp>You can make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers. Here are some seasonal specialties from the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\" target=\"_blank\" rel=\"noopener noreferrer\">Ferry Plaza Farmers Market\u003c/a> to help you make the most of the winter market.\u003c/p>\n\u003ch2>Hachiya and Fuyu persimmons\u003c/h2>\n\u003cfigure id=\"attachment_135643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg\" alt=\"Hachiya persimmons\" width=\"1920\" height=\"1289\" class=\"size-full wp-image-135643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. Acorn-shaped Hachiyas must be enjoyed fully ripe, so select fruits that are delicately soft and mushy (otherwise they’re astringent). They can be dried to make the Japanese treat \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>hoshigaki\u003c/em>\u003c/a> or used in preserves and baking (as in \u003ca href=\"https://cuesa.org/recipe/grandma-elsies-world-famous-persimmon-cookies\" target=\"_blank\" rel=\"noopener noreferrer\">this cookie recipe\u003c/a>). The squat and sweet Fuyu, on the other hand, can be eaten when it is still hard. Slice it into salads or dry the slices into thick rounds.\u003c/p>\n\u003cp>Look for persimmons at \u003ca href=\"https://cuesa.org/seller/kj-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">K&J Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">Blossom Bluff Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/twin-girls-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Twin Girls Farm\u003c/a>, and other fruit growers at the farmers market.\u003c/p>\n\u003ch2>Peak‐harvest walnuts\u003c/h2>\n\u003cfigure id=\"attachment_135607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135607\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg\" alt=\"Old Dog Ranch assorted walnut flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old Dog Ranch offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fall is the time for harvesting walnuts. Excellent chopped, toasted, or glazed, the walnut, with its rich and satisfying flavor, lends itself just as easily into a roasted beet and goat cheese salad as it does into a dark chocolate brownie. Find freshly harvested walnuts at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Glashoff Farms\u003c/a> and \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Old Dog Ranch\u003c/a>. The latter also offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads.\u003c/p>\n\u003ch2>Beyond butternut\u003c/h2>\n\u003cfigure id=\"attachment_135569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg\" alt=\"A colorful assortment of winter squash\" width=\"1920\" height=\"1289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winter squash are harvested during the fall, when their rinds hardens, and can be stored until spring, lasting through the critical cold months. Sweeter and denser than the summer squash, winter varieties make a belly‐filling basis for soups and pies and \u003ca href=\"https://cuesa.org/recipe/nutloaf-stuffed-delicata-squash\" target=\"_blank\" rel=\"noopener noreferrer\">a hearty vessel for stuffing\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. The most well‐known varieties include butternut, spaghetti and acorn, but local farmers are helping us explore lesser‐known members of the winter squash family.\u003c/p>\n\u003cp>Look for through the farmers market, and check out our \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/\" target=\"_blank\" rel=\"noopener noreferrer\">winter squash guide\u003c/a> for a primer on varieties.\u003c/p>\n\u003ch2>Heirloom apples\u003c/h2>\n\u003cfigure id=\"attachment_135609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135609\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Devoto Orchards has many apple varieties. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up your apple pie game with heirloom apples from the farmers market. At grocery stores, you might only find a handful of apples such as Red Delicious and Granny Smith, but at the farmers market, you’ll find more than 50 fresh and flavorful varieties with evocative names like Mutsu, Gravenstein, and Black Twig, each available for a brief, delicious window of time.\u003c/p>\n\u003cp>Use them in \u003ca href=\"https://cuesa.org/recipe/avivas-applesauce\" target=\"_blank\" rel=\"noopener noreferrer\">apple sauce\u003c/a>, \u003ca href=\"https://cuesa.org/recipe/classic-apple-pie\" target=\"_blank\" rel=\"noopener noreferrer\">pie\u003c/a>, salads, stuffings, chutneys, and more. Find them at the farmers market at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Devoto Orchards\u003c/a> and \u003ca href=\"https://cuesa.org/seller/apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Farm\u003c/a>.\u003c/p>\n\u003ch2>No ordinary cranberry sauce\u003c/h2>\n\u003cfigure id=\"attachment_135610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135610\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg\" alt=\"Wise Goat's honey fermented cranberry sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Goat's honey fermented cranberry sauce \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ditch the canned cranberry log and try honey fermented cranberry sauce from \u003ca href=\"https://cuesa.org/seller/wise-goat-organics\" target=\"_blank\" rel=\"noopener noreferrer\">Wise Goat Organics\u003c/a>, a Santa Cruz‐based maker of handcrafted ferments, to add flair to glazes and syrups to accompany your holiday feast. Nutritional therapy practitioner Mary Risavi’s nutrient‐dense version includes organic cranberries, ginger, wildflower honey, orange peel, and cinnamon.\u003c/p>\n\u003ch2>Fruit and herb syrups for distinctive dressings\u003c/h2>\n\u003cfigure id=\"attachment_135611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135611\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg\" alt=\"June Taylor's unique herbal, floral, and fruit syrups.\" width=\"1920\" height=\"1303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1200x814.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor's unique herbal, floral, and fruit syrups. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions, \u003ca href=\"https://cuesa.org/seller/june-taylor-company\" target=\"_blank\" rel=\"noopener noreferrer\">June Taylor\u003c/a> sources from local farmers for her unique herbal, floral, and fruit syrups. With flavors like Douglas Fir & Rosemary, Yuzu & Mint, and Santa Rosa Plum and Rose Geranium, try them in vinaigrettes, glazed over fish or meat, drizzled over ice cream or cake, or mixed into cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenstarorchards.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hidden Star Orchards\u003c/a> also offers pure fruit juice extracts in flavors like pomegranate, which provide highly concentrated flavors for sauces and salads dressings.\u003c/p>\n\u003ch2>Alternative nogs\u003c/h2>\n\u003cfigure id=\"attachment_135614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135614\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beber Almondmilk provides a vegan alternative to eggnog. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a vegan alternative to eggnog, check out \u003ca href=\"https://cuesa.org/seller/beber-almondmilk\" target=\"_blank\" rel=\"noopener noreferrer\">Beber Almondmilk\u003c/a>’s almond and cashew-based version, ideal for holiday entertaining, cookie dipping and warming up by that open fire. For dairy drinkers, \u003ca href=\"https://cuesa.org/seller/alexandre-family-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Alexandre Family Farm\u003c/a> has super‐creamy organic eggnog made from old‐fashioned A2/A2 milk from crossbred grazing cows on their regenerative dairy ranch in Crescent City.\u003c/p>\n\u003ch2>No‐ABV holiday bubbly\u003c/h2>\n\u003cfigure id=\"attachment_135615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135615\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Softer is a lactofermented soda that is made the old-fashioned way. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avoid the holiday hangover with a refreshing \u003ca href=\"https://cuesa.org/seller/eatwell-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Eatwell Farm Softer\u003c/a>, a lactofermented soda that is made the old‐fashioned way. In flavors like lavender, lemon verbena, rose geranium, and rosemary, Softers are made with botanical hydrosols using fresh herbs from Eatwell and other local farms.\u003c/p>\n\u003cp>The result is an effervescent beverage that is naturally low in sugar, probiotic, and brimming with bubbles for holiday toasting.\u003c/p>\n\u003ch2>Modern mulling spice\u003c/h2>\n\u003cfigure id=\"attachment_135618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135618\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Little Apple Treats's apple cider caramels, vinegars, and shrubs are all made using apples from their Sebastopol farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/little-apple-treats\" target=\"_blank\" rel=\"noopener noreferrer\">Little Apple Treats\u003c/a> has made a name for themselves with their award‐winning apple cider caramels, vinegars and shrubs, all made using apples from their Sebastopol farm. Perfect for cozy holiday celebrations, their mulling spice will add holiday cheer to hot mulled wine or nonalcoholic punch, with a special blend of dried roses, dried heirloom apples, hibiscus, cinnamon, cardamom, cloves, and allspice.\u003c/p>\n\u003ch2>Pasture‐raised meats for your feast\u003c/h2>\n\u003cfigure id=\"attachment_135619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135619\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can find chicken, duck, and pork at Root Down Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For your holiday roasts, ducks and hams, support sustainably-minded ranchers at the farmers market. Find pasture‐raised meats from local farmers such as \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Devil’s Gulch Ranch\u003c/a> (pork, lamb, rabbit), \u003ca href=\"https://cuesa.org/seller/farmer-joy\" target=\"_blank\" rel=\"noopener noreferrer\">Farmer Joy\u003c/a> (duck, chicken, beef, pork), \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a> (pork), \u003ca href=\"https://cuesa.org/seller/mountain-ranch-organically-grown\" target=\"_blank\" rel=\"noopener noreferrer\">Mountain Ranch Organically Grown\u003c/a> (guinea hen, chicken), and \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a> (chicken, duck, pork).\u003c/p>\n\u003ch2>Dungeness crab\u003c/h2>\n\u003cfigure id=\"attachment_135621\" class=\"wp-caption aligncenter\" style=\"max-width: 1704px\">\u003cimg class=\"size-full wp-image-135621\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg\" alt=\"\" width=\"1704\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg 1704w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1200x800.jpg 1200w\" sizes=\"(max-width: 1704px) 100vw, 1704px\">\u003cfigcaption class=\"wp-caption-text\">A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste, but it is just as savory when boiled or steamed and served with butter. Locally caught crab is usually available from \u003ca href=\"https://cuesa.org/seller/hh-fresh-fish-co\" target=\"_blank\" rel=\"noopener noreferrer\">H&H Fresh Fish\u003c/a> starting in November, but the 2019 commercial season has been delayed this year and is expected to start in mid-December.\u003c/p>\n\u003cp>Once it becomes available, try this \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/\" target=\"_blank\" rel=\"noopener noreferrer\">Ginger Chile Dungeness Crab\u003c/a> from Preeti Mistry.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Looking for unique gift ideas from our local foodshed? Check out \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA’s Farmers Market Holiday Guide\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWho says the winter farmers market is a quiet affair? In California, we are blessed with a bounty of cool-season crops and locally made goodies to make your holiday celebrations fresh and delicious.\u003c/p>\n\u003cp>You can make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers. Here are some seasonal specialties from the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\" target=\"_blank\" rel=\"noopener noreferrer\">Ferry Plaza Farmers Market\u003c/a> to help you make the most of the winter market.\u003c/p>\n\u003ch2>Hachiya and Fuyu persimmons\u003c/h2>\n\u003cfigure id=\"attachment_135643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg\" alt=\"Hachiya persimmons\" width=\"1920\" height=\"1289\" class=\"size-full wp-image-135643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. Acorn-shaped Hachiyas must be enjoyed fully ripe, so select fruits that are delicately soft and mushy (otherwise they’re astringent). They can be dried to make the Japanese treat \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>hoshigaki\u003c/em>\u003c/a> or used in preserves and baking (as in \u003ca href=\"https://cuesa.org/recipe/grandma-elsies-world-famous-persimmon-cookies\" target=\"_blank\" rel=\"noopener noreferrer\">this cookie recipe\u003c/a>). The squat and sweet Fuyu, on the other hand, can be eaten when it is still hard. Slice it into salads or dry the slices into thick rounds.\u003c/p>\n\u003cp>Look for persimmons at \u003ca href=\"https://cuesa.org/seller/kj-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">K&J Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">Blossom Bluff Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/twin-girls-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Twin Girls Farm\u003c/a>, and other fruit growers at the farmers market.\u003c/p>\n\u003ch2>Peak‐harvest walnuts\u003c/h2>\n\u003cfigure id=\"attachment_135607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135607\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg\" alt=\"Old Dog Ranch assorted walnut flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old Dog Ranch offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fall is the time for harvesting walnuts. Excellent chopped, toasted, or glazed, the walnut, with its rich and satisfying flavor, lends itself just as easily into a roasted beet and goat cheese salad as it does into a dark chocolate brownie. Find freshly harvested walnuts at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Glashoff Farms\u003c/a> and \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Old Dog Ranch\u003c/a>. The latter also offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads.\u003c/p>\n\u003ch2>Beyond butternut\u003c/h2>\n\u003cfigure id=\"attachment_135569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg\" alt=\"A colorful assortment of winter squash\" width=\"1920\" height=\"1289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winter squash are harvested during the fall, when their rinds hardens, and can be stored until spring, lasting through the critical cold months. Sweeter and denser than the summer squash, winter varieties make a belly‐filling basis for soups and pies and \u003ca href=\"https://cuesa.org/recipe/nutloaf-stuffed-delicata-squash\" target=\"_blank\" rel=\"noopener noreferrer\">a hearty vessel for stuffing\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. The most well‐known varieties include butternut, spaghetti and acorn, but local farmers are helping us explore lesser‐known members of the winter squash family.\u003c/p>\n\u003cp>Look for through the farmers market, and check out our \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/\" target=\"_blank\" rel=\"noopener noreferrer\">winter squash guide\u003c/a> for a primer on varieties.\u003c/p>\n\u003ch2>Heirloom apples\u003c/h2>\n\u003cfigure id=\"attachment_135609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135609\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Devoto Orchards has many apple varieties. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up your apple pie game with heirloom apples from the farmers market. At grocery stores, you might only find a handful of apples such as Red Delicious and Granny Smith, but at the farmers market, you’ll find more than 50 fresh and flavorful varieties with evocative names like Mutsu, Gravenstein, and Black Twig, each available for a brief, delicious window of time.\u003c/p>\n\u003cp>Use them in \u003ca href=\"https://cuesa.org/recipe/avivas-applesauce\" target=\"_blank\" rel=\"noopener noreferrer\">apple sauce\u003c/a>, \u003ca href=\"https://cuesa.org/recipe/classic-apple-pie\" target=\"_blank\" rel=\"noopener noreferrer\">pie\u003c/a>, salads, stuffings, chutneys, and more. Find them at the farmers market at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Devoto Orchards\u003c/a> and \u003ca href=\"https://cuesa.org/seller/apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Farm\u003c/a>.\u003c/p>\n\u003ch2>No ordinary cranberry sauce\u003c/h2>\n\u003cfigure id=\"attachment_135610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135610\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg\" alt=\"Wise Goat's honey fermented cranberry sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Goat's honey fermented cranberry sauce \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ditch the canned cranberry log and try honey fermented cranberry sauce from \u003ca href=\"https://cuesa.org/seller/wise-goat-organics\" target=\"_blank\" rel=\"noopener noreferrer\">Wise Goat Organics\u003c/a>, a Santa Cruz‐based maker of handcrafted ferments, to add flair to glazes and syrups to accompany your holiday feast. Nutritional therapy practitioner Mary Risavi’s nutrient‐dense version includes organic cranberries, ginger, wildflower honey, orange peel, and cinnamon.\u003c/p>\n\u003ch2>Fruit and herb syrups for distinctive dressings\u003c/h2>\n\u003cfigure id=\"attachment_135611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135611\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg\" alt=\"June Taylor's unique herbal, floral, and fruit syrups.\" width=\"1920\" height=\"1303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1200x814.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor's unique herbal, floral, and fruit syrups. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions, \u003ca href=\"https://cuesa.org/seller/june-taylor-company\" target=\"_blank\" rel=\"noopener noreferrer\">June Taylor\u003c/a> sources from local farmers for her unique herbal, floral, and fruit syrups. With flavors like Douglas Fir & Rosemary, Yuzu & Mint, and Santa Rosa Plum and Rose Geranium, try them in vinaigrettes, glazed over fish or meat, drizzled over ice cream or cake, or mixed into cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenstarorchards.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hidden Star Orchards\u003c/a> also offers pure fruit juice extracts in flavors like pomegranate, which provide highly concentrated flavors for sauces and salads dressings.\u003c/p>\n\u003ch2>Alternative nogs\u003c/h2>\n\u003cfigure id=\"attachment_135614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135614\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beber Almondmilk provides a vegan alternative to eggnog. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a vegan alternative to eggnog, check out \u003ca href=\"https://cuesa.org/seller/beber-almondmilk\" target=\"_blank\" rel=\"noopener noreferrer\">Beber Almondmilk\u003c/a>’s almond and cashew-based version, ideal for holiday entertaining, cookie dipping and warming up by that open fire. For dairy drinkers, \u003ca href=\"https://cuesa.org/seller/alexandre-family-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Alexandre Family Farm\u003c/a> has super‐creamy organic eggnog made from old‐fashioned A2/A2 milk from crossbred grazing cows on their regenerative dairy ranch in Crescent City.\u003c/p>\n\u003ch2>No‐ABV holiday bubbly\u003c/h2>\n\u003cfigure id=\"attachment_135615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135615\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Softer is a lactofermented soda that is made the old-fashioned way. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avoid the holiday hangover with a refreshing \u003ca href=\"https://cuesa.org/seller/eatwell-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Eatwell Farm Softer\u003c/a>, a lactofermented soda that is made the old‐fashioned way. In flavors like lavender, lemon verbena, rose geranium, and rosemary, Softers are made with botanical hydrosols using fresh herbs from Eatwell and other local farms.\u003c/p>\n\u003cp>The result is an effervescent beverage that is naturally low in sugar, probiotic, and brimming with bubbles for holiday toasting.\u003c/p>\n\u003ch2>Modern mulling spice\u003c/h2>\n\u003cfigure id=\"attachment_135618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135618\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Little Apple Treats's apple cider caramels, vinegars, and shrubs are all made using apples from their Sebastopol farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/little-apple-treats\" target=\"_blank\" rel=\"noopener noreferrer\">Little Apple Treats\u003c/a> has made a name for themselves with their award‐winning apple cider caramels, vinegars and shrubs, all made using apples from their Sebastopol farm. Perfect for cozy holiday celebrations, their mulling spice will add holiday cheer to hot mulled wine or nonalcoholic punch, with a special blend of dried roses, dried heirloom apples, hibiscus, cinnamon, cardamom, cloves, and allspice.\u003c/p>\n\u003ch2>Pasture‐raised meats for your feast\u003c/h2>\n\u003cfigure id=\"attachment_135619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135619\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can find chicken, duck, and pork at Root Down Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For your holiday roasts, ducks and hams, support sustainably-minded ranchers at the farmers market. Find pasture‐raised meats from local farmers such as \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Devil’s Gulch Ranch\u003c/a> (pork, lamb, rabbit), \u003ca href=\"https://cuesa.org/seller/farmer-joy\" target=\"_blank\" rel=\"noopener noreferrer\">Farmer Joy\u003c/a> (duck, chicken, beef, pork), \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a> (pork), \u003ca href=\"https://cuesa.org/seller/mountain-ranch-organically-grown\" target=\"_blank\" rel=\"noopener noreferrer\">Mountain Ranch Organically Grown\u003c/a> (guinea hen, chicken), and \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a> (chicken, duck, pork).\u003c/p>\n\u003ch2>Dungeness crab\u003c/h2>\n\u003cfigure id=\"attachment_135621\" class=\"wp-caption aligncenter\" style=\"max-width: 1704px\">\u003cimg class=\"size-full wp-image-135621\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg\" alt=\"\" width=\"1704\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg 1704w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1200x800.jpg 1200w\" sizes=\"(max-width: 1704px) 100vw, 1704px\">\u003cfigcaption class=\"wp-caption-text\">A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste, but it is just as savory when boiled or steamed and served with butter. Locally caught crab is usually available from \u003ca href=\"https://cuesa.org/seller/hh-fresh-fish-co\" target=\"_blank\" rel=\"noopener noreferrer\">H&H Fresh Fish\u003c/a> starting in November, but the 2019 commercial season has been delayed this year and is expected to start in mid-December.\u003c/p>\n\u003cp>Once it becomes available, try this \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/\" target=\"_blank\" rel=\"noopener noreferrer\">Ginger Chile Dungeness Crab\u003c/a> from Preeti Mistry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Looking for unique gift ideas from our local foodshed? Check out \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA’s Farmers Market Holiday Guide\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores",
"title": "DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='pop_14155,news_11712325' label='More Holiday Fun on KQED']\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Is a Dumpling? Here Are 6 Interpretations in San Francisco to Try",
"title": "What Is a Dumpling? Here Are 6 Interpretations in San Francisco to Try",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A few weeks ago, we set out to make a \u003ca href=\"https://www.kqed.org/bayareabites/134814/a-guide-to-the-bay-areas-favorite-dumplings\">crowd-sourced guide to the Best Dumpling Spots in the Bay Area\u003c/a>. We provided a definition of a dumpling and let the comments on our social media outlets speak for themselves. The dumpling fanatics of the region did not disappoint: an incredible (and growing) list was born to share gems across the Bay Area.\u003cbr>\n[aside postID='bayareabites_134814,bayareabites_111374' label='More Dumplings to Munch On']\u003c/p>\n\u003cp>As far as filling-stuffed-in-dough creations go, there are many culinary traditions of dumplings that have found a home in San Francisco that didn’t end up on the original guide. To celebrate these, we’ve compiled a short guide to San Francisco eateries that serve culturally diverse takes on fresh, prepared in-house, and epically delicious dumplings.\u003c/p>\n\u003cp>Some you may recognize. Others might be completely new to you. A few may be controversial (strong opinions on the Internet have spent a lot of time and energy trying to ascribe a direct meaning to “dumpling” as a category.)\u003c/p>\n\u003cp>At the end of the day, is it really worth having a food fight over which cultures claim proprietary rights over dumplings? Perhaps it’s more interesting to consider how social forces impact the ways we value, think about, and even eat different types of dumplings.\u003c/p>\n\u003cp>For now, take a day to travel to our 6 spots and savor a diverse array of dumplings that makes San Francisco’s culinary world go round.\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/FXadLHEtpTFY3oB68\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 590-3087\u003c/p>\n\u003cfigure id=\"attachment_135375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/momo-up-close.jpg\" alt=\"Bini's momos are available with chicken, turkey, and vegetable fillings.\" width=\"1920\" height=\"1716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1020x912.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1200x1073.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bini's momos are available with chicken, turkey, and vegetable fillings. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit \u003ca href=\"https://biniskitchen.com/\">Bini’s Kitchen\u003c/a> for a fantastic momo, a steamed Nepali dumpling. Founder Binita Pradhan, a La Cocina graduate, brings flavors from her native Kathmandu to her expertly spiced dumplings which are available with chicken, turkey, and vegetable fillings. Each order of momos is smothered in a creamy tomato-cilantro sauce that you could probably eat on its own as a soup — it’s just that good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Grab them to go from Bini's kiosk at McKesson Plaza or head to her brick-and-mortar restaurant on Howard St. if you want to sit down and enjoy your momos.\u003c/p>\n\u003ch2>Pushkin\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GZ9zoEyW37keKDDLA\">380 Bush St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 901-3434\u003c/p>\n\u003cfigure id=\"attachment_135376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135376\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/pelmeni.jpg\" alt=\"Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni.\" width=\"1920\" height=\"1747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-160x146.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-800x728.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-768x699.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1020x928.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1200x1092.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could easily walk by the entrance to the International Food Court that houses \u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a> and never realize the good eats you’re missing out on. Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. Flavors like smoked gouda with beef and lamb with mint fill the neatly folded pelmenis, which are served in a hearty chicken broth.\u003c/p>\n\u003cp>For vegetarians, there’s a pan-fried potato-filled pelmeni coated in sweet, caramelized onions.\u003c/p>\n\u003ch2>Yuanbao Jiaozi\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/sg9tPhQ7whRFe62w5\">2110 Irving St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 702-6506\u003c/p>\n\u003cfigure id=\"attachment_135378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135378\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dumpling-up-close.jpg\" alt=\"The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For boiled Northern Chinese dumplings that will bring tears of epicurean joy to your eyes, \u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a> on Irving Street is the place to be. Behind a glass window in the back of the restaurant, you can see the chefs rolling out wrappers and expertly sealing perfect dumplings in record time.\u003c/p>\n\u003cp>The freshness really does make a world of difference: the dumplings, with shitake mushrooms and fish or rich pork and three delicacies fillings, are incredibly tender whether served plain or in a hearty soup.\u003c/p>\n\u003ch2>Italian Homemade Company\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/hAoNn8t9sNh8ayVY8\">716 Columbus Ave\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 712-8874\u003c/p>\n\u003cfigure id=\"attachment_135377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg\" alt=\"Italian Homemade Company's pasta is made in house and boiled to order.\" width=\"1920\" height=\"1592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-800x663.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-768x637.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1020x846.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1200x995.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Italian Homemade Company's pasta is made in house and boiled to order. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get your fix of Italian dumplings at the \u003ca href=\"http://www.italianhomemadecompany.com/\">growing Bay Area chain\u003c/a>’s original North Beach location. Stuffed pastas, including tortellini and ravioli, are made in house and boiled to order. The tortellini — whose shape is modeled after Venus’ belly button — is filled with prosciutto, mortadella, pork, and parmigiano. The ravioli comes with a delicate ricotta paired with either spinach or beef. A choose your sauce adventure then begins with options of butter and sage, pesto, bolognese, or pasticiatta.\u003c/p>\n\u003ch2>Bon, Nene\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/J7t82H9Jt42VW72E6\">2850 21st St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 872-9332\u003c/p>\n\u003cfigure id=\"attachment_135379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/gyoza-up-close.jpg\" alt=\"Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.bonnene.com/\">Bon, Nene\u003c/a> in the Mission, thoughtfully executed Japanese potstickers, or gyoza, shine in an airy bistro ambiance. The original nene potstickers, filled with pork, sprouts, cabbage, ginger and garlic, are served beneath a crispy batter-skirt and accompanied with a bright ponzu dipping sauce. The combination of the light, earthy filing with the sharp citrus sauce makes for an exquisite bite.\u003c/p>\n\u003ch2>Pera\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vbEEEmmJRxGYdW7p6\">1457 18th St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 796-3812\u003c/p>\n\u003cfigure id=\"attachment_135461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg\" alt=\"Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter.\" width=\"1920\" height=\"1740\" class=\"size-full wp-image-135461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-800x725.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-768x696.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1020x924.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1200x1088.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>For the tiniest dumplings you’ve ever seen, head to Pera in Potrero Hill. Pera serves traditional Anatolian manti, filled with herbed beef and covered in garlic yogurt sauce and smoked paprika butter. The cool tanginess of the yogurt and the warming Turkish paprika combine for a delicate, light dumpling experience.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few weeks ago, we set out to make a \u003ca href=\"https://www.kqed.org/bayareabites/134814/a-guide-to-the-bay-areas-favorite-dumplings\">crowd-sourced guide to the Best Dumpling Spots in the Bay Area\u003c/a>. We provided a definition of a dumpling and let the comments on our social media outlets speak for themselves. The dumpling fanatics of the region did not disappoint: an incredible (and growing) list was born to share gems across the Bay Area.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As far as filling-stuffed-in-dough creations go, there are many culinary traditions of dumplings that have found a home in San Francisco that didn’t end up on the original guide. To celebrate these, we’ve compiled a short guide to San Francisco eateries that serve culturally diverse takes on fresh, prepared in-house, and epically delicious dumplings.\u003c/p>\n\u003cp>Some you may recognize. Others might be completely new to you. A few may be controversial (strong opinions on the Internet have spent a lot of time and energy trying to ascribe a direct meaning to “dumpling” as a category.)\u003c/p>\n\u003cp>At the end of the day, is it really worth having a food fight over which cultures claim proprietary rights over dumplings? Perhaps it’s more interesting to consider how social forces impact the ways we value, think about, and even eat different types of dumplings.\u003c/p>\n\u003cp>For now, take a day to travel to our 6 spots and savor a diverse array of dumplings that makes San Francisco’s culinary world go round.\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/FXadLHEtpTFY3oB68\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 590-3087\u003c/p>\n\u003cfigure id=\"attachment_135375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/momo-up-close.jpg\" alt=\"Bini's momos are available with chicken, turkey, and vegetable fillings.\" width=\"1920\" height=\"1716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1020x912.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1200x1073.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bini's momos are available with chicken, turkey, and vegetable fillings. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit \u003ca href=\"https://biniskitchen.com/\">Bini’s Kitchen\u003c/a> for a fantastic momo, a steamed Nepali dumpling. Founder Binita Pradhan, a La Cocina graduate, brings flavors from her native Kathmandu to her expertly spiced dumplings which are available with chicken, turkey, and vegetable fillings. Each order of momos is smothered in a creamy tomato-cilantro sauce that you could probably eat on its own as a soup — it’s just that good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Grab them to go from Bini's kiosk at McKesson Plaza or head to her brick-and-mortar restaurant on Howard St. if you want to sit down and enjoy your momos.\u003c/p>\n\u003ch2>Pushkin\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GZ9zoEyW37keKDDLA\">380 Bush St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 901-3434\u003c/p>\n\u003cfigure id=\"attachment_135376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135376\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/pelmeni.jpg\" alt=\"Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni.\" width=\"1920\" height=\"1747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-160x146.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-800x728.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-768x699.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1020x928.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1200x1092.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could easily walk by the entrance to the International Food Court that houses \u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a> and never realize the good eats you’re missing out on. Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. Flavors like smoked gouda with beef and lamb with mint fill the neatly folded pelmenis, which are served in a hearty chicken broth.\u003c/p>\n\u003cp>For vegetarians, there’s a pan-fried potato-filled pelmeni coated in sweet, caramelized onions.\u003c/p>\n\u003ch2>Yuanbao Jiaozi\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/sg9tPhQ7whRFe62w5\">2110 Irving St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 702-6506\u003c/p>\n\u003cfigure id=\"attachment_135378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135378\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dumpling-up-close.jpg\" alt=\"The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For boiled Northern Chinese dumplings that will bring tears of epicurean joy to your eyes, \u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a> on Irving Street is the place to be. Behind a glass window in the back of the restaurant, you can see the chefs rolling out wrappers and expertly sealing perfect dumplings in record time.\u003c/p>\n\u003cp>The freshness really does make a world of difference: the dumplings, with shitake mushrooms and fish or rich pork and three delicacies fillings, are incredibly tender whether served plain or in a hearty soup.\u003c/p>\n\u003ch2>Italian Homemade Company\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/hAoNn8t9sNh8ayVY8\">716 Columbus Ave\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 712-8874\u003c/p>\n\u003cfigure id=\"attachment_135377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg\" alt=\"Italian Homemade Company's pasta is made in house and boiled to order.\" width=\"1920\" height=\"1592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-800x663.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-768x637.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1020x846.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1200x995.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Italian Homemade Company's pasta is made in house and boiled to order. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get your fix of Italian dumplings at the \u003ca href=\"http://www.italianhomemadecompany.com/\">growing Bay Area chain\u003c/a>’s original North Beach location. Stuffed pastas, including tortellini and ravioli, are made in house and boiled to order. The tortellini — whose shape is modeled after Venus’ belly button — is filled with prosciutto, mortadella, pork, and parmigiano. The ravioli comes with a delicate ricotta paired with either spinach or beef. A choose your sauce adventure then begins with options of butter and sage, pesto, bolognese, or pasticiatta.\u003c/p>\n\u003ch2>Bon, Nene\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/J7t82H9Jt42VW72E6\">2850 21st St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 872-9332\u003c/p>\n\u003cfigure id=\"attachment_135379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/gyoza-up-close.jpg\" alt=\"Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.bonnene.com/\">Bon, Nene\u003c/a> in the Mission, thoughtfully executed Japanese potstickers, or gyoza, shine in an airy bistro ambiance. The original nene potstickers, filled with pork, sprouts, cabbage, ginger and garlic, are served beneath a crispy batter-skirt and accompanied with a bright ponzu dipping sauce. The combination of the light, earthy filing with the sharp citrus sauce makes for an exquisite bite.\u003c/p>\n\u003ch2>Pera\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vbEEEmmJRxGYdW7p6\">1457 18th St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 796-3812\u003c/p>\n\u003cfigure id=\"attachment_135461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg\" alt=\"Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter.\" width=\"1920\" height=\"1740\" class=\"size-full wp-image-135461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-800x725.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-768x696.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1020x924.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1200x1088.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>For the tiniest dumplings you’ve ever seen, head to Pera in Potrero Hill. Pera serves traditional Anatolian manti, filled with herbed beef and covered in garlic yogurt sauce and smoked paprika butter. The cool tanginess of the yogurt and the warming Turkish paprika combine for a delicate, light dumpling experience.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Head for the Himalayas: 5 Nepalese and Tibetan Restaurants in the Bay Area to Know",
"title": "Head for the Himalayas: 5 Nepalese and Tibetan Restaurants in the Bay Area to Know",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Of the dozens, if not hundreds, of dumplings styles from around the world, momos certainly have one of the most fervent followings in the Bay Area. Whether they’re compact, juicy ones filled with turkey or meaty, doughy variations packed with tender lamb, local diners sure love their momos. They are really the perfect introduction to the very exciting, not particularly well-known cuisine of the Himalayas.\u003cbr>\n[aside postID='checkplease_19829,arts_11566410' label='More on Nepalese Food & Culture']\u003cbr>\nAny glance at a Himalayan restaurant menu will yield familiar sounding dishes from neighboring countries India and China, especially the western parts of China like the Xi’an, the Sichuan region and the Muslim-heavy Xinjiang region. Naan accompanies meals as often as rice or lentils, and Thali platters frequently are the style of eating lunch.\u003c/p>\n\u003cp>Curries form a huge part of Nepalese and Tibetan cuisines, though generally they manage to be lighter in most cases than their Indian counterparts from not using as much butter, ghee or cream. Meats are often grilled in tandoori ovens, with lamb and chicken being the most frequently used for that (and chicken is probably the most popular in momos).\u003c/p>\n\u003cp>Clearly, there is lots of overlap, which also explains why many of the local Himalayan restaurants are also Indian restaurants that have a special section of the menu devoted to specialties from Nepal.\u003c/p>\n\u003cp>The Bay Area doesn’t have a huge population of Nepalese immigrants but it does have a sizable one, roughly 5,000 in 2015 according to the \u003ca href=\"https://www.pewsocialtrends.org/fact-sheet/asian-americans-nepalese-in-the-u-s/\" target=\"_blank\" rel=\"noopener\">Pew Research Center\u003c/a>. That number is easily tripled or quadrupled when also factoring immigrants from Tibet and Bhutan, which share a pretty similar culinary heritage (which is why many restaurants say ‘Himalayan cuisine’). The total figure of Nepalese relocating in the Bay Area also saw a significant uptick after 2015, the year of a tragic 7.8 magnitude earthquake that killed over 9,000 people.\u003c/p>\n\u003cp>Many of the Bay Area’s Nepalese and Tibetan restaurants started from the same root: the chef was a chef back home and realized there wasn’t much of their home’s food in the Bay Area. Slowly but surely, that number of options to sample the cuisine is growing. Nepalese restaurants centers on three main areas (Solano Avenue in Berkeley and Albany, Bernal Heights and the Tenderloin) but can increasingly be found all over the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tibetan restaurants are much harder to find or have a couple dishes folded into the menu at a Nepalese restaurant. Nearly all of the restaurants go to extreme levels to make everything homemade from grinding the spice to momos to noodles for soups. The pace is wonderfully relaxed because everything is made from scratch, the quality is high and the welcome is always very gracious.\u003c/p>\n\u003cp>Enjoy this Berkeley and San Francisco tour of Nepal and Tibet’s wonderful cuisines!\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/g7RDNq2qCjT2Rgpy7\" target=\"_blank\" rel=\"noopener\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135430\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos-and-interior.jpg\" alt=\"Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There certainly were several Nepalese restaurants in the Bay Area before Binita Pradhan started making momos in San Francisco seven years ago, but it’s fair to say that this \u003ca href=\"https://www.kqed.org/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses\" target=\"_blank\" rel=\"noopener\">La Cocina graduate\u003c/a> has had the greatest single influence on making our local region more knowledgeable about Nepal’s cuisine.\u003c/p>\n\u003cp>Pradhan’s fans followed her during her opening years of exclusively catering and popping up at farmer’s market and Off-the-Grid stands. Then she added a weekday lunch kiosk by the Montgomery BART station and eventually unveiled this year’s brick-and-mortar debut for \u003ca href=\"https://biniskitchen.com\" target=\"_blank\" rel=\"noopener\">Bini’s Kitchen\u003c/a> in a sun-filled, high-ceilinged, industrial-chic space on the ground floor of a new affordable housing building in a still challenging part of SoMa.\u003c/p>\n\u003cp>The restaurant’s design highlight is a mural depicting Pradhan’s culinary journey from Nepal to SoMa. For Bini, who is originally from Kathmandu and worked in the food and hospitality business there, it certainly was a long journey for her to reach Sixth and Howard. She’s a domestic violence survivor who fled west with her son from her abusive husband in Mississippi, and she has been an industry leader in San Francisco for hiring women in the same position as her.\u003c/p>\n\u003cfigure id=\"attachment_135431\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos.jpg\" alt=\"The turkey and vegetable momos at Bini’s Kitchen in SoMa\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey and vegetable momos at Bini’s Kitchen in SoMa \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As guests order at the counter in the restaurant, it’s hard not to notice the constant parade of momos coated lightly with burnt orange tomato-cilantro sauce emerging from the open kitchen. The momos, filled with turkey, veggie or lamb (ask for a half and half of combo of turkey and lamb for our favorite order), are the core of the Bini’s experience and they’re absolutely marvelous.\u003c/p>\n\u003cp>Compared to other Bay Area momos, these are much smaller and have a spiral, pleated exterior that their peers almost never have. Each two-bite (or one huge bite) momo sports the perfect dough to filling ratio, with neither dominating the other. The restaurant also offers Nepalese burritos and ledo bedo (various Nepalese curries). Unlike most other Bay Area Nepalese restaurants, Bini’s Kitchen caters to individual diners by offering “build your meal” sets with four momos and a ledo bedo atop khana (rice).\u003c/p>\n\u003ch2>Dancing Yak\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MkB1wTDTnk531Hd27\" target=\"_blank\" rel=\"noopener\">280 Valencia St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135432\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-platters.jpg\" alt=\"‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat curry is one of the key dishes of Nepalese cuisine and one of the finest versions of it in the Bay Area — lush in texture with the bone in-tact and a silky broth in flavor from ginger, garlic, tomato and garam masala —is at this bustling, hip restaurant from Nepal native (and first time restaurateur) Suraksha Basnet and chef Tara Ghimire.\u003c/p>\n\u003cp>The menu doesn’t veer too far towards a modern direction like the sleek atmosphere does. \u003ca href=\"dancingyaksf.com\" target=\"_blank\" rel=\"noopener\">Dancing Yak\u003c/a> excels at the classics like that goat curry, along with some hearty stewed lentil-and-vegetable dishes, chicken or vegetable momos, and several appetizers that either are or similar to India’s chaat snacks.\u003c/p>\n\u003cp>Like Bini’s Kitchen, the momos here are very compact and show a pleated dough surface tied together at the top that instantly make most diners confuse them with Chinese xiao long bao. Each vegetable momo has a lovely cabbage-based mix while the chicken ones showcase a bit more character from the poultry’s juice mixing with chives and garlic.\u003c/p>\n\u003cp>Along with the chicken momo and goat curry, an order of nicely charred, fragrant garlic naan and ‘dhading chicken’ (a chicken curry with similar spices as the goat one except with cilantro added) are all but necessary. That latter curry is a staple of highway roadside restaurants in Nepal according to the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_135433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-momos.jpg\" alt=\"A chicken and vegetable momo platter at the Mission’s Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and vegetable momo platter at the Mission’s Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with turquoise booths, purple walls and dim lighting, what’s the biggest difference at Dancing Yak compared to the other Nepalese restaurants? Just look at the giant bar on the north side of the space — cocktails. There’s an old-fashioned ‘Nepal’ where the bourbon is infused with turmeric and peppercorn., and the ‘Avalanche in Everest’ is a take on a pineapple and vodka refresher with lassi added.\u003c/p>\n\u003cp>Best of all is the Instagram-ready ‘When in Kathmandu’ where basil seeds adorn a rum, ginger and mint libation that is a perfect celebratory companion for enjoying with a plate of momos.\u003c/p>\n\u003cp>And in a few weeks or months, according to \u003ca href=\"https://sf.eater.com/2019/8/19/20807244/nepalese-food-sf-dancing-yak-opening-base-camp-folsom-street-mission\" target=\"_blank\" rel=\"noopener\">Eater SF\u003c/a>, San Francisco diners can look forward to Nepalese small plates from Basnet’s team in the former Schmidt’s restaurant space on Folsom Street.\u003c/p>\n\u003ch2>Nomad\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xFc7re6cXqtMK9PAA\" target=\"_blank\" rel=\"noopener\">1593 Solano Ave.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-momos.jpg\" alt=\"Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Jamyang Gyalkha and Tsering Lhatso have created \u003ca href=\"https://www.nomadtibetan.com/\" target=\"_blank\" rel=\"noopener\">a special destination\u003c/a> at the Albany/Berkeley border for what possibly could be the finest momos in the Bay Area and one of the few opportunities to try specific from Tibet, where Gyalkha left as a teenager. The lamb, beef and vegetable momos are dramatically different from elsewhere — larger, more doughy, a full crescent shape, and bursting with so much juice that you run into a wonderful conundrum: they’re too big for one bite, but if you cut into it, the dumpling explodes on your hand.\u003c/p>\n\u003cp>The momos and other dishes are enjoyed in the mid-sized space anchored by various Tibetan art pieces, a skyglass above the center of the restaurant that’s partially covered by Tibetan prayer flags and a large square table with bench seating to the side in a semi-private room that has a stuffed lion and a panoramic Himalayan mountain painting backdrop. Of all the restaurants we visited for the guide, this was no doubt the one that most prominently featured the massive mountain range itself.\u003c/p>\n\u003cfigure id=\"attachment_135435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-decor.jpg\" alt=\"A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, it’s really the tremendously warm hospitality (Gyalkha does the cooking, Lhatso runs the front of house) that is reflected in the food and the whole experience. Noodles, dumplings, sauces — they want you to know that these are genuinely homemade and they hope you sample as much as you can. Try the fantastic thaen-thuk lamb broth with bok choy, halved ripe tomatoes and short hand-pulled noodles that has an unwaveringly deep concentration of lamb’s trademark meaty-gamey flavor. Stir-fried eggplant turns out to be a perfect combination of slightly sweet, slightly tart sauce and wonderfully tender eggplant and peppers.\u003c/p>\n\u003cp>Lhatso will even mention to get a side of ting-mo, a hand-rolled steamed bun somewhere between a pretzel knot and a croissant, that is perfect for scooping up broths and curries. You’ll thank her later after each plate is squeaky clean.\u003c/p>\n\u003ch2>Himalayan Pizza and Momo\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/LiYJFuTnUUTrSTQKA\" target=\"_blank\" rel=\"noopener\">288 Golden Gate Ave.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo.jpg\" alt=\"Himalayan Pizza and Momo, located by Civic Center and UC Hastings\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Himalayan Pizza and Momo, located by Civic Center and UC Hastings \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot going on during a typical weekday lunch period at Golden Gate Avenue and Hyde Street, where the Civic Center blends into the Tenderloin. Stroll into this \u003ca href=\"http://www.himalayanpizzanmomoca.com/\" target=\"_blank\" rel=\"noopener\">low-key oasis\u003c/a> with a giant open kitchen right behind the ordering counter, and you’ll instantly relax.\u003c/p>\n\u003cp>And, you better calm down, because you’ll be told an order of the outstanding homemade momos takes 15 to 20 minutes, which might explain why so much of the business here appeared to be take-out or delivery. Pro tip: go across the street for a coffee to bring back from the quirky, excellent George & Lenny cafe.\u003c/p>\n\u003cp>The name mostly says it all for this year and a half-old spot from the owner of the Saffron Grill that seems so humble when you’re inside of it but actually has an enormous following across the city and beyond. There is pizza since the chef, Nab Raj Dhakal owned a pizza restaurant in Nepal and the place previously was a pizza shop. And then there are indeed momos in several forms.\u003c/p>\n\u003cfigure id=\"attachment_135429\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo-chili.jpg\" alt=\"A plate of chili momos at Himalayan Pizza and Momo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of chili momos at Himalayan Pizza and Momo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is the place to see how momos can be served in different forms. ‘Jhol momo’ sort of translates the customary tomato-cilantro dipping sauce into soup form. For ‘chili momo,’ unusually giant steamed dumplings filled with an umami-heavy diced chicken mixture get sautéed at high heat, so the usually soft, slightly rubbery skin becomes crisp to the point of al dente. Then they are tossed about with a thick chili-spice based mixture and some vegetables for a pretty spectacular carbs, vegetables and meat stir-fry. Ask for some rice on the side to really absorb everything going on together in this ensemble and to cool the pretty substantial heat.\u003c/p>\n\u003cp>For the real experience, hang out, watch the busy kitchen prep pizzas, pastas and curries simultaneously, and enjoy.\u003c/p>\n\u003ch2>Cuisine of Nepal\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EnNri1rhhSzYQ6aA6\" target=\"_blank\" rel=\"noopener\">3486 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg\" alt=\"Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of this \u003ca href=\"cuisineofnepal.com\" target=\"_blank\" rel=\"noopener\">Bernal Heights Nepalese dining stalwart\u003c/a> (as seen on \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\" target=\"_blank\" rel=\"noopener\">Check, Please! Bay Area\u003c/a>) literally includes climbing the Himalayas. Chef/owner Prem Tamang was a porter for trekking expeditions then eventually grew to be a lead guide for climbs, often showing ambitious American visitors how to climb some of the world’s largest peaks. All the while, he was interested in cooking his home cuisine — and brought that to the U.S., which Bay Area diners can now sample at his restaurant inside a building with funky fake house façade.\u003c/p>\n\u003cp>The momos here, like everywhere we went, are excellent though more on the lighter cooked side (moister dumpling skin) but make up for that with a more substantial amount of filling than others sampled on this journey. As a bonus, the restaurant is happy to let diners try all three momo flavors (lamb, vegetable and chicken) in a six-dumpling sampler.\u003c/p>\n\u003cp>It’s common knowledge among regulars that Chef Prem’s kukhurako ledo (chicken curry) is the star of the show at the restaurant — and they’re right. With a cashew cream base, there’s a spectacular richness-with-levity to the broth. Combined with the moist cubes of flame-roasted chicken, it’s one of those special dishes that leaves guests still saying ‘”wow” when the check arrives.\u003c/p>\n\u003cfigure id=\"attachment_135438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg\" alt=\"Cuisine of Nepal’s excellent momos come six to an order\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s excellent momos come six to an order \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When that curry is the centerpiece of a lunch set with rice, naan, salad and a particularly spicy potato salad for $8.99, you’ll understand why everyone seemed to be ordering it at the lunch hour. In present day San Francisco, it’s not easy to find such a special full meal like that for under $10.\u003c/p>\n\u003cp>And at dinnertime when neighborhood regulars fill the awkward-shaped long, narrow dining room that features a banquette with individual sitting mats and scenic paintings of Nepal on the walls, you’ll likely see large servings of that chicken curry anchoring almost every table, along with rare-to-find Nepalese curries based on butternut squash, mustard greens, or basil and lamb.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s an extensive, authoritative menu that requires many visits to fully explore — and we’re guessing you’ll want to come back many times to do just that.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Of the dozens, if not hundreds, of dumplings styles from around the world, momos certainly have one of the most fervent followings in the Bay Area. Whether they’re compact, juicy ones filled with turkey or meaty, doughy variations packed with tender lamb, local diners sure love their momos. They are really the perfect introduction to the very exciting, not particularly well-known cuisine of the Himalayas.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAny glance at a Himalayan restaurant menu will yield familiar sounding dishes from neighboring countries India and China, especially the western parts of China like the Xi’an, the Sichuan region and the Muslim-heavy Xinjiang region. Naan accompanies meals as often as rice or lentils, and Thali platters frequently are the style of eating lunch.\u003c/p>\n\u003cp>Curries form a huge part of Nepalese and Tibetan cuisines, though generally they manage to be lighter in most cases than their Indian counterparts from not using as much butter, ghee or cream. Meats are often grilled in tandoori ovens, with lamb and chicken being the most frequently used for that (and chicken is probably the most popular in momos).\u003c/p>\n\u003cp>Clearly, there is lots of overlap, which also explains why many of the local Himalayan restaurants are also Indian restaurants that have a special section of the menu devoted to specialties from Nepal.\u003c/p>\n\u003cp>The Bay Area doesn’t have a huge population of Nepalese immigrants but it does have a sizable one, roughly 5,000 in 2015 according to the \u003ca href=\"https://www.pewsocialtrends.org/fact-sheet/asian-americans-nepalese-in-the-u-s/\" target=\"_blank\" rel=\"noopener\">Pew Research Center\u003c/a>. That number is easily tripled or quadrupled when also factoring immigrants from Tibet and Bhutan, which share a pretty similar culinary heritage (which is why many restaurants say ‘Himalayan cuisine’). The total figure of Nepalese relocating in the Bay Area also saw a significant uptick after 2015, the year of a tragic 7.8 magnitude earthquake that killed over 9,000 people.\u003c/p>\n\u003cp>Many of the Bay Area’s Nepalese and Tibetan restaurants started from the same root: the chef was a chef back home and realized there wasn’t much of their home’s food in the Bay Area. Slowly but surely, that number of options to sample the cuisine is growing. Nepalese restaurants centers on three main areas (Solano Avenue in Berkeley and Albany, Bernal Heights and the Tenderloin) but can increasingly be found all over the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tibetan restaurants are much harder to find or have a couple dishes folded into the menu at a Nepalese restaurant. Nearly all of the restaurants go to extreme levels to make everything homemade from grinding the spice to momos to noodles for soups. The pace is wonderfully relaxed because everything is made from scratch, the quality is high and the welcome is always very gracious.\u003c/p>\n\u003cp>Enjoy this Berkeley and San Francisco tour of Nepal and Tibet’s wonderful cuisines!\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/g7RDNq2qCjT2Rgpy7\" target=\"_blank\" rel=\"noopener\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135430\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos-and-interior.jpg\" alt=\"Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There certainly were several Nepalese restaurants in the Bay Area before Binita Pradhan started making momos in San Francisco seven years ago, but it’s fair to say that this \u003ca href=\"https://www.kqed.org/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses\" target=\"_blank\" rel=\"noopener\">La Cocina graduate\u003c/a> has had the greatest single influence on making our local region more knowledgeable about Nepal’s cuisine.\u003c/p>\n\u003cp>Pradhan’s fans followed her during her opening years of exclusively catering and popping up at farmer’s market and Off-the-Grid stands. Then she added a weekday lunch kiosk by the Montgomery BART station and eventually unveiled this year’s brick-and-mortar debut for \u003ca href=\"https://biniskitchen.com\" target=\"_blank\" rel=\"noopener\">Bini’s Kitchen\u003c/a> in a sun-filled, high-ceilinged, industrial-chic space on the ground floor of a new affordable housing building in a still challenging part of SoMa.\u003c/p>\n\u003cp>The restaurant’s design highlight is a mural depicting Pradhan’s culinary journey from Nepal to SoMa. For Bini, who is originally from Kathmandu and worked in the food and hospitality business there, it certainly was a long journey for her to reach Sixth and Howard. She’s a domestic violence survivor who fled west with her son from her abusive husband in Mississippi, and she has been an industry leader in San Francisco for hiring women in the same position as her.\u003c/p>\n\u003cfigure id=\"attachment_135431\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos.jpg\" alt=\"The turkey and vegetable momos at Bini’s Kitchen in SoMa\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey and vegetable momos at Bini’s Kitchen in SoMa \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As guests order at the counter in the restaurant, it’s hard not to notice the constant parade of momos coated lightly with burnt orange tomato-cilantro sauce emerging from the open kitchen. The momos, filled with turkey, veggie or lamb (ask for a half and half of combo of turkey and lamb for our favorite order), are the core of the Bini’s experience and they’re absolutely marvelous.\u003c/p>\n\u003cp>Compared to other Bay Area momos, these are much smaller and have a spiral, pleated exterior that their peers almost never have. Each two-bite (or one huge bite) momo sports the perfect dough to filling ratio, with neither dominating the other. The restaurant also offers Nepalese burritos and ledo bedo (various Nepalese curries). Unlike most other Bay Area Nepalese restaurants, Bini’s Kitchen caters to individual diners by offering “build your meal” sets with four momos and a ledo bedo atop khana (rice).\u003c/p>\n\u003ch2>Dancing Yak\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MkB1wTDTnk531Hd27\" target=\"_blank\" rel=\"noopener\">280 Valencia St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135432\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-platters.jpg\" alt=\"‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat curry is one of the key dishes of Nepalese cuisine and one of the finest versions of it in the Bay Area — lush in texture with the bone in-tact and a silky broth in flavor from ginger, garlic, tomato and garam masala —is at this bustling, hip restaurant from Nepal native (and first time restaurateur) Suraksha Basnet and chef Tara Ghimire.\u003c/p>\n\u003cp>The menu doesn’t veer too far towards a modern direction like the sleek atmosphere does. \u003ca href=\"dancingyaksf.com\" target=\"_blank\" rel=\"noopener\">Dancing Yak\u003c/a> excels at the classics like that goat curry, along with some hearty stewed lentil-and-vegetable dishes, chicken or vegetable momos, and several appetizers that either are or similar to India’s chaat snacks.\u003c/p>\n\u003cp>Like Bini’s Kitchen, the momos here are very compact and show a pleated dough surface tied together at the top that instantly make most diners confuse them with Chinese xiao long bao. Each vegetable momo has a lovely cabbage-based mix while the chicken ones showcase a bit more character from the poultry’s juice mixing with chives and garlic.\u003c/p>\n\u003cp>Along with the chicken momo and goat curry, an order of nicely charred, fragrant garlic naan and ‘dhading chicken’ (a chicken curry with similar spices as the goat one except with cilantro added) are all but necessary. That latter curry is a staple of highway roadside restaurants in Nepal according to the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_135433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-momos.jpg\" alt=\"A chicken and vegetable momo platter at the Mission’s Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and vegetable momo platter at the Mission’s Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with turquoise booths, purple walls and dim lighting, what’s the biggest difference at Dancing Yak compared to the other Nepalese restaurants? Just look at the giant bar on the north side of the space — cocktails. There’s an old-fashioned ‘Nepal’ where the bourbon is infused with turmeric and peppercorn., and the ‘Avalanche in Everest’ is a take on a pineapple and vodka refresher with lassi added.\u003c/p>\n\u003cp>Best of all is the Instagram-ready ‘When in Kathmandu’ where basil seeds adorn a rum, ginger and mint libation that is a perfect celebratory companion for enjoying with a plate of momos.\u003c/p>\n\u003cp>And in a few weeks or months, according to \u003ca href=\"https://sf.eater.com/2019/8/19/20807244/nepalese-food-sf-dancing-yak-opening-base-camp-folsom-street-mission\" target=\"_blank\" rel=\"noopener\">Eater SF\u003c/a>, San Francisco diners can look forward to Nepalese small plates from Basnet’s team in the former Schmidt’s restaurant space on Folsom Street.\u003c/p>\n\u003ch2>Nomad\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xFc7re6cXqtMK9PAA\" target=\"_blank\" rel=\"noopener\">1593 Solano Ave.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-momos.jpg\" alt=\"Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Jamyang Gyalkha and Tsering Lhatso have created \u003ca href=\"https://www.nomadtibetan.com/\" target=\"_blank\" rel=\"noopener\">a special destination\u003c/a> at the Albany/Berkeley border for what possibly could be the finest momos in the Bay Area and one of the few opportunities to try specific from Tibet, where Gyalkha left as a teenager. The lamb, beef and vegetable momos are dramatically different from elsewhere — larger, more doughy, a full crescent shape, and bursting with so much juice that you run into a wonderful conundrum: they’re too big for one bite, but if you cut into it, the dumpling explodes on your hand.\u003c/p>\n\u003cp>The momos and other dishes are enjoyed in the mid-sized space anchored by various Tibetan art pieces, a skyglass above the center of the restaurant that’s partially covered by Tibetan prayer flags and a large square table with bench seating to the side in a semi-private room that has a stuffed lion and a panoramic Himalayan mountain painting backdrop. Of all the restaurants we visited for the guide, this was no doubt the one that most prominently featured the massive mountain range itself.\u003c/p>\n\u003cfigure id=\"attachment_135435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-decor.jpg\" alt=\"A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, it’s really the tremendously warm hospitality (Gyalkha does the cooking, Lhatso runs the front of house) that is reflected in the food and the whole experience. Noodles, dumplings, sauces — they want you to know that these are genuinely homemade and they hope you sample as much as you can. Try the fantastic thaen-thuk lamb broth with bok choy, halved ripe tomatoes and short hand-pulled noodles that has an unwaveringly deep concentration of lamb’s trademark meaty-gamey flavor. Stir-fried eggplant turns out to be a perfect combination of slightly sweet, slightly tart sauce and wonderfully tender eggplant and peppers.\u003c/p>\n\u003cp>Lhatso will even mention to get a side of ting-mo, a hand-rolled steamed bun somewhere between a pretzel knot and a croissant, that is perfect for scooping up broths and curries. You’ll thank her later after each plate is squeaky clean.\u003c/p>\n\u003ch2>Himalayan Pizza and Momo\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/LiYJFuTnUUTrSTQKA\" target=\"_blank\" rel=\"noopener\">288 Golden Gate Ave.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo.jpg\" alt=\"Himalayan Pizza and Momo, located by Civic Center and UC Hastings\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Himalayan Pizza and Momo, located by Civic Center and UC Hastings \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot going on during a typical weekday lunch period at Golden Gate Avenue and Hyde Street, where the Civic Center blends into the Tenderloin. Stroll into this \u003ca href=\"http://www.himalayanpizzanmomoca.com/\" target=\"_blank\" rel=\"noopener\">low-key oasis\u003c/a> with a giant open kitchen right behind the ordering counter, and you’ll instantly relax.\u003c/p>\n\u003cp>And, you better calm down, because you’ll be told an order of the outstanding homemade momos takes 15 to 20 minutes, which might explain why so much of the business here appeared to be take-out or delivery. Pro tip: go across the street for a coffee to bring back from the quirky, excellent George & Lenny cafe.\u003c/p>\n\u003cp>The name mostly says it all for this year and a half-old spot from the owner of the Saffron Grill that seems so humble when you’re inside of it but actually has an enormous following across the city and beyond. There is pizza since the chef, Nab Raj Dhakal owned a pizza restaurant in Nepal and the place previously was a pizza shop. And then there are indeed momos in several forms.\u003c/p>\n\u003cfigure id=\"attachment_135429\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo-chili.jpg\" alt=\"A plate of chili momos at Himalayan Pizza and Momo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of chili momos at Himalayan Pizza and Momo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is the place to see how momos can be served in different forms. ‘Jhol momo’ sort of translates the customary tomato-cilantro dipping sauce into soup form. For ‘chili momo,’ unusually giant steamed dumplings filled with an umami-heavy diced chicken mixture get sautéed at high heat, so the usually soft, slightly rubbery skin becomes crisp to the point of al dente. Then they are tossed about with a thick chili-spice based mixture and some vegetables for a pretty spectacular carbs, vegetables and meat stir-fry. Ask for some rice on the side to really absorb everything going on together in this ensemble and to cool the pretty substantial heat.\u003c/p>\n\u003cp>For the real experience, hang out, watch the busy kitchen prep pizzas, pastas and curries simultaneously, and enjoy.\u003c/p>\n\u003ch2>Cuisine of Nepal\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EnNri1rhhSzYQ6aA6\" target=\"_blank\" rel=\"noopener\">3486 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg\" alt=\"Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of this \u003ca href=\"cuisineofnepal.com\" target=\"_blank\" rel=\"noopener\">Bernal Heights Nepalese dining stalwart\u003c/a> (as seen on \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\" target=\"_blank\" rel=\"noopener\">Check, Please! Bay Area\u003c/a>) literally includes climbing the Himalayas. Chef/owner Prem Tamang was a porter for trekking expeditions then eventually grew to be a lead guide for climbs, often showing ambitious American visitors how to climb some of the world’s largest peaks. All the while, he was interested in cooking his home cuisine — and brought that to the U.S., which Bay Area diners can now sample at his restaurant inside a building with funky fake house façade.\u003c/p>\n\u003cp>The momos here, like everywhere we went, are excellent though more on the lighter cooked side (moister dumpling skin) but make up for that with a more substantial amount of filling than others sampled on this journey. As a bonus, the restaurant is happy to let diners try all three momo flavors (lamb, vegetable and chicken) in a six-dumpling sampler.\u003c/p>\n\u003cp>It’s common knowledge among regulars that Chef Prem’s kukhurako ledo (chicken curry) is the star of the show at the restaurant — and they’re right. With a cashew cream base, there’s a spectacular richness-with-levity to the broth. Combined with the moist cubes of flame-roasted chicken, it’s one of those special dishes that leaves guests still saying ‘”wow” when the check arrives.\u003c/p>\n\u003cfigure id=\"attachment_135438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg\" alt=\"Cuisine of Nepal’s excellent momos come six to an order\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s excellent momos come six to an order \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When that curry is the centerpiece of a lunch set with rice, naan, salad and a particularly spicy potato salad for $8.99, you’ll understand why everyone seemed to be ordering it at the lunch hour. In present day San Francisco, it’s not easy to find such a special full meal like that for under $10.\u003c/p>\n\u003cp>And at dinnertime when neighborhood regulars fill the awkward-shaped long, narrow dining room that features a banquette with individual sitting mats and scenic paintings of Nepal on the walls, you’ll likely see large servings of that chicken curry anchoring almost every table, along with rare-to-find Nepalese curries based on butternut squash, mustard greens, or basil and lamb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
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"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"order": 17
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"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"order": 2
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"order": 8
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},
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"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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},
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"id": "inside-europe",
"title": "Inside Europe",
"info": "Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.",
"airtime": "SAT 3am-4am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg",
"meta": {
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"source": "Deutsche Welle"
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"tuneIn": "https://tunein.com/radio/Inside-Europe-p731/",
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}
},
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"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"live-from-here-highlights": {
"id": "live-from-here-highlights",
"title": "Live from Here Highlights",
"info": "Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.",
"airtime": "SAT 6pm-8pm, SUN 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.livefromhere.org/",
"meta": {
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"source": "american public media"
},
"link": "/radio/program/live-from-here-highlights",
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"tuneIn": "https://tunein.com/radio/Live-from-Here-Highlights-p921744/",
"rss": "https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
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"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 10
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
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"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
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},
"our-body-politic": {
"id": "our-body-politic",
"title": "Our Body Politic",
"info": "Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.",
"airtime": "SAT 6pm-7pm, SUN 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://our-body-politic.simplecast.com/",
"meta": {
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"source": "kcrw"
},
"link": "/radio/program/our-body-politic",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw",
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"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"dateUpdated": "March 27, 2024",
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"timeUpdated": "6:50 PM",
"dateUpdated": "April 3, 2024",
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"dateUpdated": "April 3, 2024",
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"raceDescription": "Top candidate wins seat."
},
{
"id": "83019",
"raceName": "Oakland Mayor recall",
"raceDescription": "Passes with majority vote."
},
{
"id": "83020",
"raceName": "Alameda DA recall",
"raceDescription": "Passes with majority vote."
},
{
"id": "83060",
"raceName": "Proposition 2",
"raceDescription": "Passes with majority vote."
},
{
"id": "83061",
"raceName": "Proposition 3",
"raceDescription": "Passes with majority vote."
},
{
"id": "83062",
"raceName": "Proposition 4",
"raceDescription": "Passes with majority vote."
},
{
"id": "83063",
"raceName": "Proposition 5",
"raceDescription": "Passes with majority vote."
},
{
"id": "83064",
"raceName": "Proposition 6",
"raceDescription": "Passes with majority vote."
},
{
"id": "83065",
"raceName": "Proposition 32",
"raceDescription": "Passes with majority vote."
},
{
"id": "83066",
"raceName": "Proposition 33",
"raceDescription": "Passes with majority vote."
},
{
"id": "83067",
"raceName": "Proposition 34",
"raceDescription": "Passes with majority vote."
},
{
"id": "83068",
"raceName": "Proposition 35",
"raceDescription": "Passes with majority vote."
},
{
"id": "83069",
"raceName": "Proposition 36",
"raceDescription": "Passes with majority vote."
}
],
"AlamedaChabotLasPositasCommunityCollegeDistrictTrusteeArea1": {
"id": "AlamedaChabotLasPositasCommunityCollegeDistrictTrusteeArea1",
"type": "localRace",
"location": "Alameda",
"raceName": "Chabot – Las Positas Community College District, Trustee Area 1",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 27293,
"candidates": [
{
"candidateName": "Hector Garcia",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 20349
},
{
"candidateName": "Luis Reynoso \r",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 6944
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]
},
"AlamedaChabotLasPositasCommunityCollegeDistrictTrusteeArea4": {
"id": "AlamedaChabotLasPositasCommunityCollegeDistrictTrusteeArea4",
"type": "localRace",
"location": "Alameda",
"raceName": "Chabot - Las Positas Community College District, Trustee Area 4",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 38764,
"candidates": [
{
"candidateName": "Maria L Heredia ",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 26185
},
{
"candidateName": "Joseph Grcar",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 12579
}
]
},
"AlamedaPeraltaCommunityCollegeDistrictTrusteeArea2": {
"id": "AlamedaPeraltaCommunityCollegeDistrictTrusteeArea2",
"type": "localRace",
"location": "Alameda",
"raceName": "Peralta Community College District, Trustee Area 2",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 21710,
"candidates": [
{
"candidateName": "Paulina Gonzalez",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 14082
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{
"candidateName": "Sinead Geneva Anderson",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 7628
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]
},
"AlamedaSanJoaquinDeltaCommunityCollegeDistrictTrusteeArea1": {
"id": "AlamedaSanJoaquinDeltaCommunityCollegeDistrictTrusteeArea1",
"type": "localRace",
"location": "Alameda",
"raceName": "San Joaquin Delta Community College District, Trustee Area 1",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 68,
"candidates": [
{
"candidateName": "Ralph Lee White",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Shelly Stoll Swanson",
"candidateIncumbent": false,
"candidateParty": "",
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]
},
"AlamedaSanJoaquinDeltaCommunityCollegeDistrictTrusteeArea2": {
"id": "AlamedaSanJoaquinDeltaCommunityCollegeDistrictTrusteeArea2",
"type": "localRace",
"location": "Alameda",
"raceName": "San Joaquin Delta Community College District, Trustee Area 2",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
"candidateName": "Samuel Anderson",
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"candidateParty": "",
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},
{
"candidateName": "Julie D. Kay",
"candidateIncumbent": false,
"candidateParty": "",
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{
"candidateName": "Dan Wright",
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"candidateParty": "",
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]
},
"AlamedaSanJoaquinDeltaCommunityCollegeDistrictTrusteeArea6": {
"id": "AlamedaSanJoaquinDeltaCommunityCollegeDistrictTrusteeArea6",
"type": "localRace",
"location": "Alameda",
"raceName": "San Joaquin Delta Community College District, Trustee Area 6",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 64,
"candidates": [
{
"candidateName": "Catalina Piña",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Rosario Patrick",
"candidateIncumbent": false,
"candidateParty": "",
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]
},
"AlamedaAlamedaUnifiedSchoolDistrictGoverningBoard": {
"id": "AlamedaAlamedaUnifiedSchoolDistrictGoverningBoard",
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"location": "Alameda",
"raceName": "Alameda Unified School District Governing Board",
"raceDescription": "To three candidates win seat. ",
"raceReadTheStory": "",
"raceType": "top3",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 76529,
"candidates": [
{
"candidateName": "Heather Little",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 21985
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{
"candidateName": "Meleah Hall",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 21482
},
{
"candidateName": "Joyce Boyd",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11258
},
{
"candidateName": "Jennifer Williams",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 21804
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]
},
"AlamedaCastroValleyUnifiedSchoolDistrictGoverningBoardArea5": {
"id": "AlamedaCastroValleyUnifiedSchoolDistrictGoverningBoardArea5",
"type": "localRace",
"location": "Alameda",
"raceName": "Castro Valley Unified School District Governing Board, Area 5",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 4669,
"candidates": [
{
"candidateName": "John Chung",
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"candidateParty": "",
"voteCount": 1272
},
{
"candidateName": "Mike Kusiak",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 3397
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]
},
"AlamedaDublinUnifiedSchoolDistrictGoverningBoardArea1": {
"id": "AlamedaDublinUnifiedSchoolDistrictGoverningBoardArea1",
"type": "localRace",
"location": "Alameda",
"raceName": "Dublin Unified School District Governing Board, Area 1",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 5101,
"candidates": [
{
"candidateName": "Kristian Reyes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3067
},
{
"candidateName": "Ramnath “Ram” Shanbhogue",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2034
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]
},
"AlamedaEmeryUnifiedSchoolDistrictGoverningBoard": {
"id": "AlamedaEmeryUnifiedSchoolDistrictGoverningBoard",
"type": "localRace",
"location": "Alameda",
"raceName": "Emery Unified School District Governing Board",
"raceDescription": "Top two candidates win seat. ",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 6089,
"candidates": [
{
"candidateName": "Elsie Joyce Lee",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Brian Donahue",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 832
},
{
"candidateName": "Walter Pizarro",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 707
},
{
"candidateName": "John T. Van Geffen",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 1899
}
]
},
"AlamedaFremontUnifiedSchoolDistrictGoverningBoardArea4": {
"id": "AlamedaFremontUnifiedSchoolDistrictGoverningBoardArea4",
"type": "localRace",
"location": "Alameda",
"raceName": "Fremont Unified School District Governing Board, Area 4",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 13186,
"candidates": [
{
"candidateName": "Ganesh Balamitran",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6580
},
{
"candidateName": "Rinu Nair",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6606
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]
},
"AlamedaHaywardUnifiedSchoolDistrictGoverningBoard": {
"id": "AlamedaHaywardUnifiedSchoolDistrictGoverningBoard",
"type": "localRace",
"location": "Alameda",
"raceName": "Hayward Unified School District Governing Board",
"raceDescription": "Top three candidates win seat.",
"raceReadTheStory": "",
"raceType": "top3",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 117571,
"candidates": [
{
"candidateName": "Sophia Jauregui",
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"candidateParty": "",
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},
{
"candidateName": "Luis Reynoso",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 18567
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{
"candidateName": "Sara Prada",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 19824
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{
"candidateName": "Austin Bruckner Carrillo",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 18762
},
{
"candidateName": "Simon “Peter” Gutierrez Bufete",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 21408
},
{
"candidateName": "Calyn Kelley",
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"candidateParty": "",
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},
{
"candidateName": "Tom Wong",
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"candidateParty": "",
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]
},
"AlamedaLammersvilleJointUnifiedSchoolDistrictGoverningBoardArea1": {
"id": "AlamedaLammersvilleJointUnifiedSchoolDistrictGoverningBoardArea1",
"type": "localRace",
"location": "Alameda",
"raceName": "Lammersville Joint Unified School District Governing Board, Area 1",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 76,
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{
"candidateName": "David A. Pombo",
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"candidateParty": "",
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{
"candidateName": "Surekha Shekar",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 16
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]
},
"AlamedaLivermoreValleyJointUnifiedSchoolDistrictGoverningBoard": {
"id": "AlamedaLivermoreValleyJointUnifiedSchoolDistrictGoverningBoard",
"type": "localRace",
"location": "Alameda",
"raceName": "Livermore Valley Joint Unified School District Governing Board",
"raceDescription": "Top two candidates win seat. Includes votes from Alameda and Contra Costa counties.",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 65867,
"candidates": [
{
"candidateName": "Maggie Tufts",
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"candidateParty": "",
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},
{
"candidateName": "Amanda Pepper",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4177
},
{
"candidateName": "Jean Paulsen",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2536
},
{
"candidateName": "Tara Boyce",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 13219
},
{
"candidateName": "Christiaan Vandenheuvel",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 15223
},
{
"candidateName": "Deena Kaplanis",
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"candidateParty": "",
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]
},
"AlamedaNewHavenUnifiedSchoolDistrictGoverningBoardArea1": {
"id": "AlamedaNewHavenUnifiedSchoolDistrictGoverningBoardArea1",
"type": "localRace",
"location": "Alameda",
"raceName": "New Haven Unified School District Governing Board, Area 1",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 4547,
"candidates": [
{
"candidateName": "Midji Kuo-Rovetta",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Patricio R. Urbi",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Jatinder (JP) K. Sahi",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1239
}
]
},
"AlamedaNewHavenUnifiedSchoolDistrictGoverningBoardArea2": {
"id": "AlamedaNewHavenUnifiedSchoolDistrictGoverningBoardArea2",
"type": "localRace",
"location": "Alameda",
"raceName": "New Haven Unified School District Governing Board, Area 2",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 4448,
"candidates": [
{
"candidateName": "Melanie Freeberg",
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"candidateParty": "",
"voteCount": 2928
},
{
"candidateName": "Michelle Parnala",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1520
}
]
},
"AlamedaNewHavenUnifiedSchoolDistrictGoverningBoardArea3": {
"id": "AlamedaNewHavenUnifiedSchoolDistrictGoverningBoardArea3",
"type": "localRace",
"location": "Alameda",
"raceName": "New Haven Unified School District Governing Board, Area 3",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 5229,
"candidates": [
{
"candidateName": "Lydia Idem",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1960
},
{
"candidateName": "Michael Gonzales",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 3269
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]
},
"AlamedaNewarkUnifiedSchoolDistrictGoverningBoard": {
"id": "AlamedaNewarkUnifiedSchoolDistrictGoverningBoard",
"type": "localRace",
"location": "Alameda",
"raceName": "Newark Unified School District Governing Board",
"raceDescription": "Top three candidates win seat.",
"raceReadTheStory": "",
"raceType": "top3",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 32762,
"candidates": [
{
"candidateName": "Aiden Hill",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 7728
},
{
"candidateName": "Vikas Minglani",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3727
},
{
"candidateName": "Gabriel Anguiano Jr.",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 7435
},
{
"candidateName": "Austin Block",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 7622
},
{
"candidateName": "Phuong Nguyen",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 6250
}
]
},
"AlamedaPleasantonUnifiedSchoolDistrictGoverningBoardArea3": {
"id": "AlamedaPleasantonUnifiedSchoolDistrictGoverningBoardArea3",
"type": "localRace",
"location": "Alameda",
"raceName": "Pleasanton Unified School District Governing Board, Area 3",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7101,
"candidates": [
{
"candidateName": "Donalyn Harris",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3142
},
{
"candidateName": "Kelly Mokashi",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 3959
}
]
},
"AlamedaPleasantonUnifiedSchoolDistrictGoverningBoardArea4": {
"id": "AlamedaPleasantonUnifiedSchoolDistrictGoverningBoardArea4",
"type": "localRace",
"location": "Alameda",
"raceName": "Pleasanton Unified School District Governing Board, Area 4",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 6947,
"candidates": [
{
"candidateName": "Jen Flynn",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3309
},
{
"candidateName": "Charlie Jones",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3638
}
]
},
"AlamedaSanLorenzoUnifiedSchoolDistrictGoverningBoardArea5": {
"id": "AlamedaSanLorenzoUnifiedSchoolDistrictGoverningBoardArea5",
"type": "localRace",
"location": "Alameda",
"raceName": "San Lorenzo Unified School District Governing Board, Area 5",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 3704,
"candidates": [
{
"candidateName": "Alicia Gonzalez",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2363
},
{
"candidateName": "Penny Peck",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1341
}
]
},
"AlamedaSunolGlenUnifiedSchoolDistrictGoverningBoard": {
"id": "AlamedaSunolGlenUnifiedSchoolDistrictGoverningBoard",
"type": "localRace",
"location": "Alameda",
"raceName": "Sunol Glen Unified School District Governing Board",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 633,
"candidates": [
{
"candidateName": "Ryan Jergensen",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 264
},
{
"candidateName": "Erin Choin",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 369
}
]
},
"AlamedaBoardofSupervisorsDistrict5": {
"id": "AlamedaBoardofSupervisorsDistrict5",
"type": "localRace",
"location": "Alameda",
"raceName": "Board of Supervisors, District 5",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 141989,
"candidates": [
{
"candidateName": "John J. Bauters",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 70782
},
{
"candidateName": "Nikki Fortunato Bas",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 71207
}
]
},
"AlamedaAlamedaCityCouncil": {
"id": "AlamedaAlamedaCityCouncil",
"type": "localRace",
"location": "Alameda",
"raceName": "Alameda City Council",
"raceDescription": "Top two candidates win seat. ",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 61752,
"candidates": [
{
"candidateName": "Trish Herrera Spencer",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 12086
},
{
"candidateName": "Thushan Amarasiriwardena",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 13049
},
{
"candidateName": "Michele Pryor",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 16396
},
{
"candidateName": "Greg Boller",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 14208
},
{
"candidateName": "Steve Slauson",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6013
}
]
},
"AlamedaAlamedaAuditor": {
"id": "AlamedaAlamedaAuditor",
"type": "localRace",
"location": "Alameda",
"raceName": "Alameda Auditor",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 27772,
"candidates": [
{
"candidateName": "Kevin R. Kearney",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 27772
}
]
},
"AlamedaAlamedaTreasurer": {
"id": "AlamedaAlamedaTreasurer",
"type": "localRace",
"location": "Alameda",
"raceName": "Alameda Treasurer",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 27514,
"candidates": [
{
"candidateName": "Kevin Kennedy",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 27514
}
]
},
"AlamedaBerkeleyRentStabilizationBoardCommissioner": {
"id": "AlamedaBerkeleyRentStabilizationBoardCommissioner",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley Rent Stabilization Board Commissioner",
"raceDescription": "Top four candidates win seat. ",
"raceReadTheStory": "",
"raceType": "top4",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 138269,
"candidates": [
{
"candidateName": "Alfred Twu",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 22942
},
{
"candidateName": "Carole Marasovic",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 19557
},
{
"candidateName": "Xavier Johnson",
"candidateIncumbent": true,
"candidateParty": "",
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"timeUpdated": "9:01 PM",
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"location": "Alameda",
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"id": "AlamedaDublinCityCouncilArea1",
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"location": "Alameda",
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"timeUpdated": "9:01 PM",
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},
"AlamedaDublinCityCouncilArea3": {
"id": "AlamedaDublinCityCouncilArea3",
"type": "localRace",
"location": "Alameda",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
"candidateName": "John Morada",
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"candidateParty": "",
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]
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"raceType": "top3",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
"candidateName": "Sam Gould",
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{
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"candidateParty": "",
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{
"candidateName": "Sukhdeep Kaur",
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"candidateParty": "",
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{
"candidateName": "Courtney Welch",
"candidateIncumbent": true,
"candidateParty": "",
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{
"candidateName": "Matthew Solomon",
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]
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
"candidateName": "Vinnie Bacon",
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"candidateParty": "",
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{
"candidateName": "Hiu Ng",
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{
"candidateName": "Raj Salwan",
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]
},
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"location": "Alameda",
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"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
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{
"candidateName": "Pravesh Kumar",
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{
"candidateName": "Ranvir Sandhu",
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]
},
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"id": "AlamedaFremontCityCouncilDistrict5",
"type": "localRace",
"location": "Alameda",
"raceName": "Fremont City Council, District 5",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
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{
"candidateName": "Chandra Wagh",
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{
"candidateName": "Yajing Zhang",
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]
},
"AlamedaFremontCityCouncilDistrict6": {
"id": "AlamedaFremontCityCouncilDistrict6",
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"location": "Alameda",
"raceName": "Fremont City Council, District 6",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
"candidateName": "Raymond Liu",
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"candidateParty": "",
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{
"candidateName": "Teresa Cox",
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]
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"id": "AlamedaHaywardCityCouncil",
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"location": "Alameda",
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"raceReadTheStory": "",
"raceType": "top4",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
"candidateName": "Tom Wong",
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"candidateParty": "",
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{
"candidateName": "Daniel Goldstein",
"candidateIncumbent": true,
"candidateParty": "",
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{
"candidateName": "Angela Andrews",
"candidateIncumbent": true,
"candidateParty": "",
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{
"candidateName": "Joe O. Ramos",
"candidateIncumbent": false,
"candidateParty": "",
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{
"candidateName": "Ray Bonilla Jr.",
"candidateIncumbent": true,
"candidateParty": "",
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{
"candidateName": "Tom Ferreira",
"candidateIncumbent": false,
"candidateParty": "",
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{
"candidateName": "Francisco Zermeño",
"candidateIncumbent": true,
"candidateParty": "",
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]
},
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"id": "AlamedaLivermoreMayor",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
"candidateName": "John Marchand",
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"candidateParty": "",
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]
},
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"id": "AlamedaLivermoreCityCouncilDistrict3",
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"location": "Alameda",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
"candidateName": "David Farley",
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"candidateParty": "",
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{
"candidateName": "Steven Dunbar",
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"candidateParty": "",
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{
"candidateName": "Jeff Kaskey",
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"candidateParty": "",
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]
},
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"id": "AlamedaLivermoreCityCouncilDistrict4",
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"location": "Alameda",
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"raceDescription": "Top candidate wins seat. ",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
"candidateName": "Kristie Wang",
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{
"candidateName": "Thomas Soules",
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]
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"location": "Alameda",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
"candidateName": "Michael Hannon",
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{
"candidateName": "Jason Miguel",
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{
"candidateName": "Elisa Martinez",
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"candidateParty": "",
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]
},
"AlamedaNewarkCityCouncilFullTerm": {
"id": "AlamedaNewarkCityCouncilFullTerm",
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"location": "Alameda",
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"raceType": "top2",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 24632,
"candidates": [
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{
"candidateName": "Hitendra Gupta",
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{
"candidateName": "Jacinta Arteaga",
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"candidateParty": "",
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{
"candidateName": "Julie Del Catancio",
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{
"candidateName": "Vinod Kumar",
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]
},
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
"candidateName": "Renu Malhotra",
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{
"candidateName": "Sean Mahanay",
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{
"candidateName": "Lucia Gutierrez",
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{
"candidateName": "Phil Bloxom",
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"candidateParty": "",
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]
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"raceType": "top2",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
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{
"candidateName": "James Green",
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{
"candidateName": "Lorrel Plimier",
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{
"candidateName": "N. Sunny Bostrom-Fleming",
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]
},
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"timeUpdated": "9:01 PM",
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{
"candidateName": "Max Roman",
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"candidateParty": "",
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{
"candidateName": "Victoria Rosenbaum",
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{
"candidateName": "Susy Struble",
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]
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"timeUpdated": "9:01 PM",
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{
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"candidateParty": "",
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{
"candidateName": "Karla Brown",
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]
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"location": "Alameda",
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"timeUpdated": "9:01 PM",
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{
"candidateName": "Valerie Arkin",
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"candidateParty": "",
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]
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"id": "AlamedaPleasantonCityCouncilDistrict4",
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"location": "Alameda",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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{
"candidateName": "Matthew B. Gaidos",
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]
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"location": "Alameda",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
"candidateName": "Marcus Bourlard",
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"candidateParty": "",
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{
"candidateName": "Gary Singh",
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"candidateParty": "",
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]
},
"AlamedaUnionCityCouncilDistrict1": {
"id": "AlamedaUnionCityCouncilDistrict1",
"type": "localRace",
"location": "Alameda",
"raceName": "Union City Council, District 1",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
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{
"candidateName": "Erin Robertson",
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{
"candidateName": "Lance Nishihira",
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"candidateParty": "",
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]
},
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"id": "AlamedaACTransitDistrictDirectorWard6",
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"location": "Alameda",
"raceName": "AC Transit District Director, Ward 6",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
"candidateName": "Jesse Lee Gunn",
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{
"candidateName": "Shonda Goward",
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"candidateParty": "",
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{
"candidateName": "A. Curtis Silva",
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"candidateParty": "",
"voteCount": 30704
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]
},
"AlamedaAlamedaCountyWaterDistrictDirectorWard5": {
"id": "AlamedaAlamedaCountyWaterDistrictDirectorWard5",
"type": "localRace",
"location": "Alameda",
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"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 21397,
"candidates": [
{
"candidateName": "Aziz Akbari",
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"candidateParty": "",
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},
{
"candidateName": "Raymond Ojeda",
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"candidateParty": "",
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]
},
"AlamedaBARTDirectorDistrict5": {
"id": "AlamedaBARTDirectorDistrict5",
"type": "localRace",
"location": "Alameda",
"raceName": "San Francisco Bay Area Rapid Transit District Director, District 5",
"raceDescription": "Top candidate wins seat. Includes votes from Alameda and Contra Costa counties.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 154960,
"candidates": [
{
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{
"candidateName": "Joseph Grcar",
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]
},
"AlamedaBARTDirectorDistrict7": {
"id": "AlamedaBARTDirectorDistrict7",
"type": "localRace",
"location": "Alameda",
"raceName": "San Francisco Bay Area Rapid Transit District Director, District 7",
"raceDescription": "Top candidate wins seat. Inlcudes votes from Alameda County and San Francisco.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 161254,
"candidates": [
{
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{
"candidateName": "Dana Lang",
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]
},
"AlamedaCastroValleySanitaryDistrictDirector": {
"id": "AlamedaCastroValleySanitaryDistrictDirector",
"type": "localRace",
"location": "Alameda",
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"raceType": "top3",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 50863,
"candidates": [
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{
"candidateName": "Joseph Grcar",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 51630,
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 49700,
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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]
},
"AlamedaMeasureGG": {
"id": "AlamedaMeasureGG",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure GG",
"raceDescription": "Berkeley. Fossil fuel tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 52229,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 16178
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 36051
}
]
},
"AlamedaMeasureHH": {
"id": "AlamedaMeasureHH",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure HH",
"raceDescription": "Berkeley. Indoor air quality. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 51108,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 22205
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 28903
}
]
},
"AlamedaMeasureII": {
"id": "AlamedaMeasureII",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure II",
"raceDescription": "Dublin. Open Space Initiative. Passes with 50% vote. ",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 25701,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 13649
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 12052
}
]
},
"AlamedaMeasureJJ": {
"id": "AlamedaMeasureJJ",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure JJ",
"raceDescription": "Dublin. Government accountability. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 25445,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 19350
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6095
}
]
},
"AlamedaMeasureK1": {
"id": "AlamedaMeasureK1",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure K1",
"raceDescription": "Hayward. Sales tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 46707,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 38826
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 7881
}
]
},
"AlamedaMeasureLL": {
"id": "AlamedaMeasureLL",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure LL",
"raceDescription": "Newark. Transient occupancy tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 15814,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 12721
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3093
}
]
},
"AlamedaMeasureMM": {
"id": "AlamedaMeasureMM",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure MM",
"raceDescription": "Oakland. Wildfire protection zone. Passes with 2/3 vote. ",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 35275,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 25125
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 10150
}
]
},
"AlamedaMeasureNN": {
"id": "AlamedaMeasureNN",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure NN",
"raceDescription": "Oakland. Parking tax. Passes with 2/3 vote. ",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 159573,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 112971
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 46602
}
]
},
"AlamedaMeasureOO": {
"id": "AlamedaMeasureOO",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure OO",
"raceDescription": "Oakland. Public ethics comission. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 150503,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 110317
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 40186
}
]
},
"AlamedaMeasurePP": {
"id": "AlamedaMeasurePP",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure PP",
"raceDescription": "Pleasanton. Sales tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 34880,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 15983
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 18897
}
]
},
"AlamedaMeasureQQ": {
"id": "AlamedaMeasureQQ",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure QQ",
"raceDescription": "Union City. Gross receipts tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 24809,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 20249
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4560
}
]
},
"AlamedaAlbanyCityCouncil": {
"id": "AlamedaAlbanyCityCouncil",
"type": "localRace",
"location": "Alameda",
"raceName": "Albany City Council",
"raceDescription": "Top three candidates win seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top3",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7969,
"candidates": [
{
"candidateName": "Jennifer Hansen-Romero",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 2072
},
{
"candidateName": "Peggy (Margaret) McQuaid",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2150
},
{
"candidateName": "Jeremiah Garrett-Pinguelo",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 393
},
{
"candidateName": "Aaron Tiedemann",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 1490
},
{
"candidateName": "Preston Jordan",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 1864
}
]
},
"AlamedaAlbanyCityCouncilFinalRound": {
"id": "AlamedaAlbanyCityCouncilFinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Albany City Council Final Round",
"raceDescription": "Top three candidates win seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top3",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7865.9493,
"candidates": [
{
"candidateName": "Jennifer Hansen-Romero",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 2002
},
{
"candidateName": "Peggy (Margaret) McQuaid",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2002
},
{
"candidateName": "Jeremiah Garrett-Pinguelo (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Aaron Tiedemann",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 1823.9955
},
{
"candidateName": "Preston Jordan ",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 2037.9538
}
]
},
"AlamedaAlbanyBoardofEducation": {
"id": "AlamedaAlbanyBoardofEducation",
"type": "localRace",
"location": "Alameda",
"raceName": "Albany Board of Education",
"raceDescription": "Top two candidates win seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7096,
"candidates": [
{
"candidateName": "Jolene Gazmen",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1633
},
{
"candidateName": "Dayna Inkeles",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1972
},
{
"candidateName": "Brian L. Doss",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 718
},
{
"candidateName": "Veronica Davidson",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 2773
}
]
},
"AlamedaAlbanyBoardofEducationFinalRound": {
"id": "AlamedaAlbanyBoardofEducationFinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Albany Board of Education Final Round",
"raceDescription": "Top two candidates win seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 6949.5470000000005,
"candidates": [
{
"candidateName": "Jolene Gazmen",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1997.5386
},
{
"candidateName": "Dayna Inkeles",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2569.0084
},
{
"candidateName": "Brian L. Doss (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Veronica Davidson",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 2383
}
]
},
"AlamedaBerkeleyMayor": {
"id": "AlamedaBerkeleyMayor",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley Mayor",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 52493,
"candidates": [
{
"candidateName": "Adena Ishii",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 19978
},
{
"candidateName": "Sophie Hahn",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 19633
},
{
"candidateName": "Kate Harrison",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11853
},
{
"candidateName": "Naomi D. Pete",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 501
},
{
"candidateName": "Logan Bowie",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 528
}
]
},
"AlamedaBerkeleyMayorFinalRound": {
"id": "AlamedaBerkeleyMayorFinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley Mayor Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 49265,
"candidates": [
{
"candidateName": "Adena Ishii",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 25156
},
{
"candidateName": "Sophie Hahn",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 24109
},
{
"candidateName": "Kate Harrison (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Naomi D. Pete (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Logan Bowie (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
}
]
},
"AlamedaBerkeleyCityCouncilDistrict2": {
"id": "AlamedaBerkeleyCityCouncilDistrict2",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley City Council, District 2",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 6873,
"candidates": [
{
"candidateName": "Terry Taplin",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 4787
},
{
"candidateName": "Jenny Guarino",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2086
}
]
},
"AlamedaBerkeleyCityCouncilDistrict3": {
"id": "AlamedaBerkeleyCityCouncilDistrict3",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley City Council, District 3",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 6344,
"candidates": [
{
"candidateName": "Deborah Matthews",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1526
},
{
"candidateName": "John “Chip” Moore",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1459
},
{
"candidateName": "Ben Bartlett",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 3359
}
]
},
"AlamedaBerkeleyCityCouncilDistrict3FinalRound": {
"id": "AlamedaBerkeleyCityCouncilDistrict3FinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley City Council, District 3 Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 6096,
"candidates": [
{
"candidateName": "Deborah Matthews",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1833
},
{
"candidateName": "John “Chip” Moore (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Ben Bartlett",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 4263
}
]
},
"AlamedaBerkeleyCityCouncilDistrict5": {
"id": "AlamedaBerkeleyCityCouncilDistrict5",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley City Council, District 5",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 8585,
"candidates": [
{
"candidateName": "Nilang Gor",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1063
},
{
"candidateName": "Todd Andrew",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1721
},
{
"candidateName": "Shoshana O’Keefe",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5801
}
]
},
"AlamedaBerkeleyCityCouncilDistrict5FinalRound": {
"id": "AlamedaBerkeleyCityCouncilDistrict5FinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley City Council, District 5 Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 8262,
"candidates": [
{
"candidateName": "Nilang Gor (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Todd Andrew",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1995
},
{
"candidateName": "Shoshana O’Keefe",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6267
}
]
},
"AlamedaBerkeleyCityCouncilDistrict6": {
"id": "AlamedaBerkeleyCityCouncilDistrict6",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley City Council, District 6",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7332,
"candidates": [
{
"candidateName": "Brent Blackaby",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4405
},
{
"candidateName": "Andy Katz",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2927
}
]
},
"AlamedaOaklandCityCouncilAtLarge": {
"id": "AlamedaOaklandCityCouncilAtLarge",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, At Large",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 143599,
"candidates": [
{
"candidateName": "Cristina “Tina” Tostado",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5406
},
{
"candidateName": "Charlene Wang",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 30485
},
{
"candidateName": "Mindy Ruth Pechenuk",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4835
},
{
"candidateName": "Rowena Brown",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 41871
},
{
"candidateName": "Nancy Sidebotham",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2254
},
{
"candidateName": "LeRonne L. Armstrong",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 39258
},
{
"candidateName": "Fabian Robinson",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2794
},
{
"candidateName": "Shawn Danino",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 9695
},
{
"candidateName": "Kanitha Matoury",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5629
},
{
"candidateName": "Selika Thomas",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1372
}
]
},
"AlamedaOaklandCityCouncilAtLargeFinalRound": {
"id": "AlamedaOaklandCityCouncilAtLargeFinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, At Large Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 127094,
"candidates": [
{
"candidateName": "Cristina “Tina” Tostado (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Charlene Wang (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Mindy Ruth Pechenuk (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Rowena Brown",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 72315
},
{
"candidateName": "Nancy Sidebotham (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "LeRonne L. Armstrong",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 54779
},
{
"candidateName": "Fabian Robinson (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Shawn Danino (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Kanitha Matoury (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Selika Thomas (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
}
]
},
"AlamedaOaklandCityCouncilDistrict1": {
"id": "AlamedaOaklandCityCouncilDistrict1",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 1 ",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 29613,
"candidates": [
{
"candidateName": "Edward C. Frank",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2581
},
{
"candidateName": "Zac Unger",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 22641
},
{
"candidateName": "Len Raphael",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4391
}
]
},
"AlamedaOaklandCityCouncilDistrict1FinalRound": {
"id": "AlamedaOaklandCityCouncilDistrict1FinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 1 Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 29252,
"candidates": [
{
"candidateName": "Edward C. Frank (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Zac Unger",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 24350
},
{
"candidateName": "Len Raphael",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4902
}
]
},
"AlamedaOaklandCityCouncilDistrict3": {
"id": "AlamedaOaklandCityCouncilDistrict3",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 3 ",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 20561,
"candidates": [
{
"candidateName": "Baba Afolabi",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1600
},
{
"candidateName": "Carroll Fife",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 9871
},
{
"candidateName": "Michelle D. Hailey",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1458
},
{
"candidateName": "Warren Mitchell Logan",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6222
},
{
"candidateName": "Shan M. Hirsch",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 609
},
{
"candidateName": "Meron Semedar",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 801
}
]
},
"AlamedaOaklandCityCouncilDistrict3FinalRound": {
"id": "AlamedaOaklandCityCouncilDistrict3FinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 3 Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 19506,
"candidates": [
{
"candidateName": "Baba Afolabi (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Carroll Fife",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 11437
},
{
"candidateName": "Michelle D. Hailey (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Warren Mitchell Logan",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 8069
},
{
"candidateName": "Shan M. Hirsch (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Meron Semedar (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
}
]
},
"AlamedaOaklandCityCouncilDistrict5": {
"id": "AlamedaOaklandCityCouncilDistrict5",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 5",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 12299,
"candidates": [
{
"candidateName": "Noel Gallo",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 6482
},
{
"candidateName": "Dominic Prado",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1930
},
{
"candidateName": "Erin Armstrong",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3887
}
]
},
"AlamedaOaklandCityCouncilDistrict5FinalRound": {
"id": "AlamedaOaklandCityCouncilDistrict5FinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 5 Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 12059,
"candidates": [
{
"candidateName": "Noel Gallo",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 7120
},
{
"candidateName": "Dominic Prado (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Erin Armstrong",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4939
}
]
},
"AlamedaOaklandCityCouncilDistrict7": {
"id": "AlamedaOaklandCityCouncilDistrict7",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 7",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 13089,
"candidates": [
{
"candidateName": "Merika Goolsby",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2063
},
{
"candidateName": "Ken Houston",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4428
},
{
"candidateName": "Iris Merriouns",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4132
},
{
"candidateName": "Marcie Hodge",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2466
}
]
},
"AlamedaOaklandCityCouncilDistrict7FinalRound": {
"id": "AlamedaOaklandCityCouncilDistrict7FinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 7 Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 12106,
"candidates": [
{
"candidateName": "Merika Goolsby (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Ken Houston",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6303
},
{
"candidateName": "Iris Merriouns",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5803
},
{
"candidateName": "Marcie Hodge (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
}
]
},
"AlamedaOaklandCityAttorney": {
"id": "AlamedaOaklandCityAttorney",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Attorney",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 137594,
"candidates": [
{
"candidateName": "Brenda Harbin-Forte",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 56752
},
{
"candidateName": "Ryan Richardson",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 80842
}
]
},
"AlamedaOaklandSchoolDirectorDistrict1": {
"id": "AlamedaOaklandSchoolDirectorDistrict1",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland School Director, District 1 ",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 28794,
"candidates": [
{
"candidateName": "Rachel Latta",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 22409
},
{
"candidateName": "Benjamin Salop",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6385
}
]
},
"AlamedaOaklandSchoolDirectorDistrict3": {
"id": "AlamedaOaklandSchoolDirectorDistrict3",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland School Director, District 3 ",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 19777,
"candidates": [
{
"candidateName": "Dwayne Aikens Jr.",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 8847
},
{
"candidateName": "VanCedric Williams",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 10930
}
]
},
"AlamedaOaklandSchoolDirectorDistrict5": {
"id": "AlamedaOaklandSchoolDirectorDistrict5",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland School Director, District 5 ",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 12041,
"candidates": [
{
"candidateName": "Sasha Ritzie-Hernandez",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5578
},
{
"candidateName": "Patrice Berry",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6463
}
]
},
"AlamedaOaklandSchoolDirectorDistrict7": {
"id": "AlamedaOaklandSchoolDirectorDistrict7",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland School Director, District 7 ",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 12366,
"candidates": [
{
"candidateName": "Clifford Thompson",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 7776
},
{
"candidateName": "Domonic Ware",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4590
}
]
},
"AlamedaSanLeandroCityCouncilDistrict1": {
"id": "AlamedaSanLeandroCityCouncilDistrict1",
"type": "localRace",
"location": "Alameda",
"raceName": "San Leandro City Council, District 1",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 22501,
"candidates": [
{
"candidateName": "Sbeydeh Viveros Walton",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 22501
}
]
},
"AlamedaSanLeandroCityCouncilDistrict2": {
"id": "AlamedaSanLeandroCityCouncilDistrict2",
"type": "localRace",
"location": "Alameda",
"raceName": "San Leandro City Council, District 2",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 28755,
"candidates": [
{
"candidateName": "Ed Hernandez",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 14150
},
{
"candidateName": "Bryan Azevedo",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 14605
}
]
},
"AlamedaSanLeandroCityCouncilDistrict4": {
"id": "AlamedaSanLeandroCityCouncilDistrict4",
"type": "localRace",
"location": "Alameda",
"raceName": "San Leandro City Council, District 4 ",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 22361,
"candidates": [
{
"candidateName": "Fred Simon",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 22361
}
]
},
"AlamedaSanLeandroCityCouncilDistrict6": {
"id": "AlamedaSanLeandroCityCouncilDistrict6",
"type": "localRace",
"location": "Alameda",
"raceName": "San Leandro City Council, District 6 ",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 27155,
"candidates": [
{
"candidateName": "Robert Aguilar Bulatao",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 10457
},
{
"candidateName": "Dylan Boldt",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 16698
}
]
},
"CCContraCostaCountyBoardofEducationGoverningBoardArea1": {
"id": "CCContraCostaCountyBoardofEducationGoverningBoardArea1",
"type": "localRace",
"location": "Contra Costa",
"raceName": "Contra Costa County Board of Education Governing Board, Area 1",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:39 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 71155,
"candidates": [
{
"candidateName": "Anthony Edward Caro",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 28949
},
{
"candidateName": "Daniel Nathan-Heiss",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 42206
}
]
},
"CCContraCostaCountyBoardofEducationGoverningBoardArea3": {
"id": "CCContraCostaCountyBoardofEducationGoverningBoardArea3",
"type": "localRace",
"location": "Contra Costa",
"raceName": "Contra Costa County Board of Education Governing Board, Area 3",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:39 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 79805,
"candidates": [
{
"candidateName": "Yazmin Llamas",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 50322
},
{
"candidateName": "Vicki Gordon",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 29483
}
]
},
"CCContraCostaCommunityCollegeDistrictGoverningBoardWard2": {
"id": "CCContraCostaCommunityCollegeDistrictGoverningBoardWard2",
"type": "localRace",
"location": "Contra Costa",
"raceName": "Contra Costa Community College District Governing Board, Ward 2",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:39 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 104994,
"candidates": [
{
"candidateName": "Diana J. Honig",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 77127
},
{
"candidateName": "Kofi Opong-Mensah",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 27867
}
]
},
"CCContraCostaCommunityCollegeDistrictGoverningBoardWard5": {
"id": "CCContraCostaCommunityCollegeDistrictGoverningBoardWard5",
"type": "localRace",
"location": "Contra Costa",
"raceName": "Contra Costa Community College District Governing Board, Ward 5",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:39 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 70073,
"candidates": [
{
"candidateName": "Debra Vinson",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 25582
},
{
"candidateName": "Fernando Sandoval",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 44491
}
]
},
"CCAcalanesUnionHighSchoolDistrictGoverningBoard": {
"id": "CCAcalanesUnionHighSchoolDistrictGoverningBoard",
"type": "localRace",
"location": "Contra Costa",
"raceName": "Acalanes Union High School District Governing Board",
"raceDescription": "Top two candidates win seat.",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "7:39 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 94219,
"candidates": [
{
"candidateName": "Andrew Fontan",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11782
},
{
"candidateName": "Sibyl Minighini",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 10578
},
{
"candidateName": "Wendy Reicher",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 28513
},
{
"candidateName": "Paul Chopra",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 23698
},
{
"candidateName": "Peter Catalano",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4987
},
{
"candidateName": "Stacey Schweppe",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 14661
}
]
},
"CCAntiochUnifiedSchoolDistrictGoverningBoardArea3": {
"id": "CCAntiochUnifiedSchoolDistrictGoverningBoardArea3",
"type": "localRace",
"location": "Contra Costa",
"raceName": "Antioch Unified School District Governing Board, Area 3",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:39 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 9022,
"candidates": [
{
"candidateName": "Scott Bergerhouse",
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"candidateParty": "",
"voteCount": 4191
},
{
"candidateName": "Dee Brown",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4831
}
]
},
"CCAntiochUnifiedSchoolDistrictGoverningBoardArea4": {
"id": "CCAntiochUnifiedSchoolDistrictGoverningBoardArea4",
"type": "localRace",
"location": "Contra Costa",
"raceName": "Antioch Unified School District Governing Board, Area 4",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:39 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7986,
"candidates": [
{
"candidateName": "Gary Hack",
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"candidateParty": "",
"voteCount": 3157
},
{
"candidateName": "Olga Cobos-Smith",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4829
}
]
},
"CCLivermoreValleyJointUnifiedSchoolDistrictGoverningBoard": {
"id": "CCLivermoreValleyJointUnifiedSchoolDistrictGoverningBoard",
"type": "localRace",
"location": "Contra Costa",
"raceName": "Livermore Valley Joint Unified School District Governing Board",
"raceDescription": "Top two candidates win seat. Includes votes from Contra Costa and Alameda counties.",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "7:39 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 65867,
"candidates": [
{
"candidateName": "Maggie Tufts",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 14895
},
{
"candidateName": "Amanda Pepper",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Jean Paulsen",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2536
},
{
"candidateName": "Tara Boyce",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 13219
},
{
"candidateName": "Christiaan Vandenheuvel",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 15223
},
{
"candidateName": "Deena Kaplanis",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 15817
}
]
},
"CCMartinezUnifiedSchoolDistrictGoverningBoardArea1": {
"id": "CCMartinezUnifiedSchoolDistrictGoverningBoardArea1",
"type": "localRace",
"location": "Contra Costa",
"raceName": "Martinez Unified School District Governing Board, Area 1",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:39 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 2828,
"candidates": [
{
"candidateName": "Carlos M. Melendez",
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"candidateParty": "",
"voteCount": 1331
},
{
"candidateName": "Logan Campbell",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1497
}
]
},
"CCMtDiabloUnifiedSchoolDistrictGoverningBoardArea5": {
"id": "CCMtDiabloUnifiedSchoolDistrictGoverningBoardArea5",
"type": "localRace",
"location": "Contra Costa",
"raceName": "Mt Diablo Unified School District Governing Board, Area 5",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:39 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 22647,
"candidates": [
{
"candidateName": "Thomas “Frugal” McDougall",
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"candidateParty": "",
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},
{
"candidateName": "May Jabeen Patel",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 10894
}
]
},
"CCSanRamonValleyUnifiedSchoolDistrictGoverningBoardArea2": {
"id": "CCSanRamonValleyUnifiedSchoolDistrictGoverningBoardArea2",
"type": "localRace",
"location": "Contra Costa",
"raceName": "San Ramon Valley Unified School District Governing Board, Area 2",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:39 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 18704,
"candidates": [
{
"candidateName": "Shelley Clark",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 11076
},
{
"candidateName": "Karin Shumway",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 7628
}
]
},
"CCSanRamonValleyUnifiedSchoolDistrictGoverningBoardArea3": {
"id": "CCSanRamonValleyUnifiedSchoolDistrictGoverningBoardArea3",
"type": "localRace",
"location": "Contra Costa",
"raceName": "San Ramon Valley Unified School District Governing Board, Area 3",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:39 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 11834,
"candidates": [
{
"candidateName": "Laura Bratt",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 6062
},
{
"candidateName": "Sukriti Sehgal",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5772
}
]
},
"CCWestContraCostaUnifiedSchoolDistrictGoverningBoardArea2": {
"id": "CCWestContraCostaUnifiedSchoolDistrictGoverningBoardArea2",
"type": "localRace",
"location": "Contra Costa",
"raceName": "West Contra Costa Unified School District Governing Board, Area 2",
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