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"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"bio": "\u003ca href=\"http://ksolomon.com\" title=\"Web Site of Karen Solomon, writer\">Karen Solomon\u003c/a> is the author of \u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It,\r\nPickle It, Cure It\u003c/a> (Ten Speed Press), and the host of the \u003ca href=\"http://www.facebook.com/JamItSalon\">Jam It Salon at 18 Reasons\u003c/a>. She has been a well-published food writer for over a decade. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, Zagat Survey: San Francisco Bay Area Restaurants, and elsewhere, all of which showcase the diversity of her word-wrangling plate. \u003cem>Photo by Stacy Venturea\u003c/em>",
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"disqusTitle": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon",
"title": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n",
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"excerpt": "At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine. ",
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"description": "At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tasting Tour Uncovers Japantown’s Tempting Secrets",
"title": "Tasting Tour Uncovers Japantown’s Tempting Secrets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions' Japantown tour\u003c/a> is offered every Friday and the second Saturday of the month, from 11-2:30, for $85. Itinerary may vary. \u003c/p>\n\n",
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"excerpt": " A tasting tour of SF Japantown with Edible Excursions offers a dozen sweet and savory samples of not the usual sushi and tempura. Learn about and nibble mochi, okonomiyaki pancake, taiyaki fish shaped pastries, seaweed salads, onigiri rice balls and sweet potato lattes.",
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"description": " A tasting tour of SF Japantown with Edible Excursions offers a dozen sweet and savory samples of not the usual sushi and tempura. Learn about and nibble mochi, okonomiyaki pancake, taiyaki fish shaped pastries, seaweed salads, onigiri rice balls and sweet potato lattes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candied-orange-peels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candied-orange-peels.jpg\" alt=\"Jacques Pepin demonstrates how to make candied orange peels\" title=\"Jacques Pepin demonstrates how to make candied orange peels\" width=\"560\" height=\"302\" class=\"alignnone size-full wp-image-37214\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to crystallize orange skin to make candied orange peels. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/OWr4kDoYNsQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candied-orange-peels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candied-orange-peels.jpg\" alt=\"Jacques Pepin demonstrates how to make candied orange peels\" title=\"Jacques Pepin demonstrates how to make candied orange peels\" width=\"560\" height=\"302\" class=\"alignnone size-full wp-image-37214\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> demonstrates how to crystallize orange skin to make candied orange peels. This video clip is a web-exclusive that was taped during the filming of Jacques' series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/OWr4kDoYNsQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Year's Day Sweet Potato-Coconut Soup",
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"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\" alt=\"Sweet Potato-Coconut Soup\" title=\"Sweet Potato-Coconut Soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37039\">\u003c/a>\u003c/p>\n\u003cp>Where does inspiration come from? I don't know what Beethoven would say, but for me, inspiration pops up out of the blue when I'm writing recipes. Of course, during recipe creation, like for any creative work, the brain is always humming away, rummaging through sense memories, taste memories, old cookbooks, dishes tasted a dozen years ago and filed away under \"try to reproduce,\" descriptions from novels, bits of poetry, mental snapshots, things learned in first-job kitchens 20 years ago. \u003c/p>\n\u003cp>One morning, I was gathering the ingredients to cater a lunch for a women's leadership seminar at the \u003ca href=\"http://www.oaklandcsl.org\">Oakland Center for Spiritual Living\u003c/a>. Some of the attendees were vegetarian, others dairy-free. I'd planned some nice ladies'-lunch items--the chicken salad with curry and mango chutney I'd made by the bucketful at a fancy deli in the mid-80s, a vegan quinoa-adzuki bean salad I'd created for this column last year--when the sunny day suddenly turned chilly and overcast. Soup weather, my mother would call it, and so tomato soup, with its cozy, home-from-school associations, seemed like a natural fit. But it wasn't summer, and the fresh tomatoes available were mealy, Mexican, and overpriced. How could I make a canned-tomato soup that didn't taste like marinara sauce, or worse, have that unmistakable tinny flavor to it? \u003c/p>\n\u003cp>Roasting the tomatoes in plenty of olive oil concentrated their flavor, and warming, India-meets-North African spices like coriander, mustard seed, and cumin took them out of the pizza-sauce realm. Instead of cream, a rich slug of coconut milk would balance out the tomatoes' acidity, as would a drizzle of honey at the end. But what wintery thing would give the soup some heft? Some sweetness and ballast? I was driving around Lakeshore, looking for parking, when the solution suddenly turned on in my head, just like the proverbial light bulb: sweet potatoes! Perfect color, perfect earthy sweetness, and the starch, once pureed, would turn the soup to velvet. \u003c/p>\n\u003cp>These roadside bursts of brilliance don't always pan out, but thankfully, this one did, and the soup turned out to be the star of the luncheon. In fact, I could have skipped both salads, left behind the fruit and cookies and just ladled out big bowls of soup, breadsticks on the side, to make everyone very, very happy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, why this soup for New Year's Day? Well, it's a good pantry soup. Canned tomatoes, chicken stock, sweet potatoes...you probably have all these around from the holidays' cooking sprees. The spices can be rearranged depending on your taste and what's in the pantry. It's good for you, a welcome, spice-bright visitation of veggies after all those rich and indulgent holiday meals. You can easily make it vegan by using vegetable stock and leaving out the honey (or substituting agave or brown-rice syrup). \u003c/p>\n\u003cp>It's easy to throw together, and it doesn't take long, and the recipe's easily doubled or tripled, should you have a lot of friends and family on the couch. And it's good for sipping any time of day, whether as a warm-up after a brisk walk or while wallowing in that all-day \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">Downton Abbey\u003c/a> marathon. Plus, what better way to start the New Year than with a burst of inspiration? \u003c/p>\n\u003cp>\u003cstrong>Sweet Potato-Coconut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-8 servings\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 25 minutes, plus 45 minutes roasting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10 minutes, plus 45 minutes roasting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 28-oz can plum tomatoes, preferably organic\u003cbr>\n5 tbsp olive oil, divided\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1 large yellow onion, peeled and chopped\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 1/2 tsp mustard seeds\u003cbr>\n1 1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\npinch cayenne, or to taste\u003cbr>\npinch cinnamon or 1 cinnamon stick\u003cbr>\n1 tbsp grated fresh ginger\u003cbr>\ngrated rind and juice of 1 small orange or tangerine\u003cbr>\n2 medium sweet potatoes, chopped\u003cbr>\n4 cups chicken or vegetable broth\u003cbr>\n1 13.5 oz can coconut milk\u003cbr>\n1 tbsp honey, or to taste (agave syrup can be substituted for a vegan version)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees F. Drain tomatoes, saving liquid. Halve tomatoes and spread out in a single layer in a non-reactive baking pan. Drizzle with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Roast for 45 minutes, until tomatoes have shrunk slightly and begun to brown. Remove from oven and set aside.\u003c/p>\n\u003cp>2. In a small, heavy pan (cast iron is ideal) over medium heat, toast mustard, coriander, and cumin seeds until mustard seeds start to pop and spices smell fragrant. \u003c/p>\n\u003cp>3. In a deep, heavy-bottomed soup pot, heat remaining 3 tablespoon olive oil. Add onions and saute, stirring frequently, until onions are softened and translucent. Add garlic and toasted spices, and cook, stirring, for another minute. \u003c/p>\n\u003cp>4. Add cayenne, cinnamon, ginger, rind and juice, sweet potato chunks, and roasted tomatoes. Add reserved tomato liquid and broth. Bring to a gentle simmer, reduce heat, and partially cover. Cook for 45 minutes, or until potatoes are very soft. \u003c/p>\n\u003cp>5. Add coconut milk and honey to taste. Taste for seasoning; add salt if needed. Remove cinnamon stick, if using. Let cool for a few minutes, then puree until smooth using an immersion (stick) blender. If using a regular blender, let cool for another 10 minutes before pureeing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Taste for seasoning, and add honey or salt as needed. Serve hot. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\" alt=\"Sweet Potato-Coconut Soup\" title=\"Sweet Potato-Coconut Soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37039\">\u003c/a>\u003c/p>\n\u003cp>Where does inspiration come from? I don't know what Beethoven would say, but for me, inspiration pops up out of the blue when I'm writing recipes. Of course, during recipe creation, like for any creative work, the brain is always humming away, rummaging through sense memories, taste memories, old cookbooks, dishes tasted a dozen years ago and filed away under \"try to reproduce,\" descriptions from novels, bits of poetry, mental snapshots, things learned in first-job kitchens 20 years ago. \u003c/p>\n\u003cp>One morning, I was gathering the ingredients to cater a lunch for a women's leadership seminar at the \u003ca href=\"http://www.oaklandcsl.org\">Oakland Center for Spiritual Living\u003c/a>. Some of the attendees were vegetarian, others dairy-free. I'd planned some nice ladies'-lunch items--the chicken salad with curry and mango chutney I'd made by the bucketful at a fancy deli in the mid-80s, a vegan quinoa-adzuki bean salad I'd created for this column last year--when the sunny day suddenly turned chilly and overcast. Soup weather, my mother would call it, and so tomato soup, with its cozy, home-from-school associations, seemed like a natural fit. But it wasn't summer, and the fresh tomatoes available were mealy, Mexican, and overpriced. How could I make a canned-tomato soup that didn't taste like marinara sauce, or worse, have that unmistakable tinny flavor to it? \u003c/p>\n\u003cp>Roasting the tomatoes in plenty of olive oil concentrated their flavor, and warming, India-meets-North African spices like coriander, mustard seed, and cumin took them out of the pizza-sauce realm. Instead of cream, a rich slug of coconut milk would balance out the tomatoes' acidity, as would a drizzle of honey at the end. But what wintery thing would give the soup some heft? Some sweetness and ballast? I was driving around Lakeshore, looking for parking, when the solution suddenly turned on in my head, just like the proverbial light bulb: sweet potatoes! Perfect color, perfect earthy sweetness, and the starch, once pureed, would turn the soup to velvet. \u003c/p>\n\u003cp>These roadside bursts of brilliance don't always pan out, but thankfully, this one did, and the soup turned out to be the star of the luncheon. In fact, I could have skipped both salads, left behind the fruit and cookies and just ladled out big bowls of soup, breadsticks on the side, to make everyone very, very happy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, why this soup for New Year's Day? Well, it's a good pantry soup. Canned tomatoes, chicken stock, sweet potatoes...you probably have all these around from the holidays' cooking sprees. The spices can be rearranged depending on your taste and what's in the pantry. It's good for you, a welcome, spice-bright visitation of veggies after all those rich and indulgent holiday meals. You can easily make it vegan by using vegetable stock and leaving out the honey (or substituting agave or brown-rice syrup). \u003c/p>\n\u003cp>It's easy to throw together, and it doesn't take long, and the recipe's easily doubled or tripled, should you have a lot of friends and family on the couch. And it's good for sipping any time of day, whether as a warm-up after a brisk walk or while wallowing in that all-day \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">Downton Abbey\u003c/a> marathon. Plus, what better way to start the New Year than with a burst of inspiration? \u003c/p>\n\u003cp>\u003cstrong>Sweet Potato-Coconut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-8 servings\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 25 minutes, plus 45 minutes roasting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10 minutes, plus 45 minutes roasting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 28-oz can plum tomatoes, preferably organic\u003cbr>\n5 tbsp olive oil, divided\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1 large yellow onion, peeled and chopped\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 1/2 tsp mustard seeds\u003cbr>\n1 1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\npinch cayenne, or to taste\u003cbr>\npinch cinnamon or 1 cinnamon stick\u003cbr>\n1 tbsp grated fresh ginger\u003cbr>\ngrated rind and juice of 1 small orange or tangerine\u003cbr>\n2 medium sweet potatoes, chopped\u003cbr>\n4 cups chicken or vegetable broth\u003cbr>\n1 13.5 oz can coconut milk\u003cbr>\n1 tbsp honey, or to taste (agave syrup can be substituted for a vegan version)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees F. Drain tomatoes, saving liquid. Halve tomatoes and spread out in a single layer in a non-reactive baking pan. Drizzle with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Roast for 45 minutes, until tomatoes have shrunk slightly and begun to brown. Remove from oven and set aside.\u003c/p>\n\u003cp>2. In a small, heavy pan (cast iron is ideal) over medium heat, toast mustard, coriander, and cumin seeds until mustard seeds start to pop and spices smell fragrant. \u003c/p>\n\u003cp>3. In a deep, heavy-bottomed soup pot, heat remaining 3 tablespoon olive oil. Add onions and saute, stirring frequently, until onions are softened and translucent. Add garlic and toasted spices, and cook, stirring, for another minute. \u003c/p>\n\u003cp>4. Add cayenne, cinnamon, ginger, rind and juice, sweet potato chunks, and roasted tomatoes. Add reserved tomato liquid and broth. Bring to a gentle simmer, reduce heat, and partially cover. Cook for 45 minutes, or until potatoes are very soft. \u003c/p>\n\u003cp>5. Add coconut milk and honey to taste. Taste for seasoning; add salt if needed. Remove cinnamon stick, if using. Let cool for a few minutes, then puree until smooth using an immersion (stick) blender. If using a regular blender, let cool for another 10 minutes before pureeing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Taste for seasoning, and add honey or salt as needed. Serve hot. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Open Champagne: Jacques Pepin vs Leslie Sbrocco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ls-jp-champagne.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ls-jp-champagne.jpg\" alt=\"Leslie Sbrocco and Jacques Pepin share techniques for opening champagne\" title=\"Leslie Sbrocco and Jacques Pepin share techniques for opening champagne\" width=\"560\" height=\"348\" class=\"alignnone size-full wp-image-37003\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Happy New Year!\u003c/strong> Here are two culinary experts sharing radically different approaches to opening a bottle of champagne. Both techniques are excellent skills to cultivate and can be used depending on the mood of the party.\u003c/p>\n\u003cp>First up is \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a>, the classic chef and teacher who's series, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a> airs on KQED and can be \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">watched online\u003c/a>. This technique clip was filmed during the taping of the show and includes Jacques' tips on pouring sparkling wine.\u003c/p>\n\u003cp>https://youtu.be/1eh4eq4OMVs\u003c/p>\n\u003cp>Next up is the vivacious and a bit more dramatic Leslie Sbrocco, host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. Leslie shares one of her favorite party tricks that she originally demoed a few years back on the \u003ca href=\"http://blogs.kqed.org/checkplease/2007/02/13/josh-and-leslie-drink-wine/\">Josh Kornbluth show\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/S0DmWeNKTp8\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>* Note: Do not attempt this technique while intoxicated.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ls-jp-champagne.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ls-jp-champagne.jpg\" alt=\"Leslie Sbrocco and Jacques Pepin share techniques for opening champagne\" title=\"Leslie Sbrocco and Jacques Pepin share techniques for opening champagne\" width=\"560\" height=\"348\" class=\"alignnone size-full wp-image-37003\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Happy New Year!\u003c/strong> Here are two culinary experts sharing radically different approaches to opening a bottle of champagne. Both techniques are excellent skills to cultivate and can be used depending on the mood of the party.\u003c/p>\n\u003cp>First up is \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a>, the classic chef and teacher who's series, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin\u003c/a> airs on KQED and can be \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">watched online\u003c/a>. This technique clip was filmed during the taping of the show and includes Jacques' tips on pouring sparkling wine.\u003c/p>\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/1eh4eq4OMVs'\n title='//www.youtube.com/embed/1eh4eq4OMVs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Next up is the vivacious and a bit more dramatic Leslie Sbrocco, host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. Leslie shares one of her favorite party tricks that she originally demoed a few years back on the \u003ca href=\"http://blogs.kqed.org/checkplease/2007/02/13/josh-and-leslie-drink-wine/\">Josh Kornbluth show\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Christmas Morning Pumpkin Bread",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\" alt=\"Christmas Morning Pumpkin Bread\" title=\"Christmas Morning Pumpkin Bread\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37028\">\u003c/a>\u003c/p>\n\u003cp>Pumpkin for Christmas: who knew? My Midwestern pals, that's who. Putting together two back-to-back holiday parties for my best friend, who cherishes her Minnesotan roots, I was surprised that she put pumpkin cake, made in a Bundt pan, of course, on the top of her list of must-have treats for the table. She was right: big smiles lit up the faces of the guests who hailed from Chicago and Minneapolis when they spied the cinnamon-brown Bundt. \"Pumpkin cake for Christmas! I was just thinking about that,\" said one. \"With whipped cream, of course,\" agreed another. \u003c/p>\n\u003cp>It makes sense, though: such a cake is dense and spicy, redolent of all the fragrant holiday spices that perfume everything from gingersnaps to mulled cider and hot wine this time of year. It's easy to throw together, since a couple cans of pumpkin are probably already in the cabinet, souvenirs of Thanksgiving's pie-minded supermarket stock-up. (A recent \u003ca href=\"http://well.blogs.nytimes.com/2011/12/13/whats-in-your-kitchen/\">report\u003c/a> found that 20% of Americans always have canned pumpkin on hand in their pantries. Having poked around in a lot of home kitchens, though, I would guess that most of that pumpkin was bought in 1993, forgotten, and never moved or dusted since.) If not, there's a plethora of gorgeous fresh winter squash out there, ready to be roasted and mashed. \u003c/p>\n\u003cp>(The nomenclature of pumpkin bread aside, I've found that butternut squash gives the most consistently full-flavored results, and cranking your freshly roasted squash through a food mill turns any stringy chunks into a velvety puree.) \u003c/p>\n\u003cp>The \u003ca href=\"http://www.epicurious.com/recipes/food/views/Pumpkin-Spice-Bundt-Cake-with-Buttermilk-Icing-233011\">pumpkin cake\u003c/a> I made for last week's holiday party was a basic buttery-cinnamony recipe originally published in \u003cem>Gourmet\u003c/em>. It was light and moist, thanks to the pumpkin and buttermilk. I added powdered ginger, fresh nutmeg, and a pinch of cloves to the mix; having just cinnamon and allspice is like the Brady Brunch without Cindy, Jan, or Alice. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Turns out I wasn't the only one thinking about pumpkin at this time of year. Talking to my old pal Jennifer Joseph, poet, founder and publisher of the excellent \u003ca href=\"http://www.manicdpress.com\">Manic D Press\u003c/a>, and Bernal baker par excellence, I got the inside scoop on the pumpkin cake she made last week, which was devoured, down to the crumbs in less than two days by her husband and daughter. Made with whole-wheat pastry flour, fresh cranberries, walnuts, chocolate chips, and pumpkin, it was, she said, \"secretly good for you,\" and we all know \u003ca href=\"http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html\">chocolate is a health food\u003c/a>, right? \u003c/p>\n\u003cp>It also looks particularly bright and festive, which meant it wasn't too much of a jump to take it from afternoon cake to morning bread. I've cut back the sugar a little, subbing in apple juice (or cider) for the water in Jen's original recipe so as to add a little more natural sweetness and flavor. Served warm, this bread is lovely on its own, or spread with a little whipped cream cheese. \u003c/p>\n\u003cp>Happy holidays!\u003c/p>\n\u003cp>\u003cstrong>Secretly Good for You Pumpkin Breakfast Bread\u003c/strong>\u003cbr>\n\u003cem>Fresh cranberries add a nice tanginess to this sweet bread. Stock up on cranberries when you find them in late autumn; they freeze beautifully and don't need to be thawed before using. In a pinch, you can use dried cranberries, but since they're already sweetened, they won't add as much contrast to the finished loaf.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 loaf\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>50-60 minues\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10-20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups whole wheat pastry flour\u003cbr>\n1 1/2 tsp pumpkin pie spice (see note, below)\u003cbr>\n1 tsp baking soda\u003cbr>\n1/2 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup pumpkin puree\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup canola oil, melted butter, or melted coconut oil\u003cbr>\n1/4 cup apple juice\u003cbr>\n2 tbsp molasses\u003cbr>\n1/2 cup chopped fresh cranberries\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n1/2 cup dark or white chocolate chips, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees F. Grease a loaf pan or metal or Pyrex ring mold. \u003c/p>\n\u003cp>2. In a large bowl, sift together flour, spices, baking soda, and salt. \u003c/p>\n\u003cp>3. In a medium bowl, beat eggs, sugar, pumpkin, oil, apple juice, and molasses together. \u003c/p>\n\u003cp>4. Stir pumpkin mixture into flour mixture, stopping when just mixed. Gently stir in cranberries, walnuts, and chocolate chips, if using. Spoon into prepared pan. \u003c/p>\n\u003cp>5. Bake 50-60 minutes for a loaf pan, ring mold 40-50 minutes, until a toothpick inserted in the center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: Pumpkin pie spice, sometimes called apple pie spice, is a blend of commonly used baking spices, usually including cinnamon, nutmeg, ginger, allspice, and/or cloves. For this recipe, you can substitute 3/4 tsp cinnamon, 1/4 tsp freshly ground nutmeg, 1/4 tsp ginger, and 1/4 tsp ground cloves or allspice.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-bread560.jpg\" alt=\"Christmas Morning Pumpkin Bread\" title=\"Christmas Morning Pumpkin Bread\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37028\">\u003c/a>\u003c/p>\n\u003cp>Pumpkin for Christmas: who knew? My Midwestern pals, that's who. Putting together two back-to-back holiday parties for my best friend, who cherishes her Minnesotan roots, I was surprised that she put pumpkin cake, made in a Bundt pan, of course, on the top of her list of must-have treats for the table. She was right: big smiles lit up the faces of the guests who hailed from Chicago and Minneapolis when they spied the cinnamon-brown Bundt. \"Pumpkin cake for Christmas! I was just thinking about that,\" said one. \"With whipped cream, of course,\" agreed another. \u003c/p>\n\u003cp>It makes sense, though: such a cake is dense and spicy, redolent of all the fragrant holiday spices that perfume everything from gingersnaps to mulled cider and hot wine this time of year. It's easy to throw together, since a couple cans of pumpkin are probably already in the cabinet, souvenirs of Thanksgiving's pie-minded supermarket stock-up. (A recent \u003ca href=\"http://well.blogs.nytimes.com/2011/12/13/whats-in-your-kitchen/\">report\u003c/a> found that 20% of Americans always have canned pumpkin on hand in their pantries. Having poked around in a lot of home kitchens, though, I would guess that most of that pumpkin was bought in 1993, forgotten, and never moved or dusted since.) If not, there's a plethora of gorgeous fresh winter squash out there, ready to be roasted and mashed. \u003c/p>\n\u003cp>(The nomenclature of pumpkin bread aside, I've found that butternut squash gives the most consistently full-flavored results, and cranking your freshly roasted squash through a food mill turns any stringy chunks into a velvety puree.) \u003c/p>\n\u003cp>The \u003ca href=\"http://www.epicurious.com/recipes/food/views/Pumpkin-Spice-Bundt-Cake-with-Buttermilk-Icing-233011\">pumpkin cake\u003c/a> I made for last week's holiday party was a basic buttery-cinnamony recipe originally published in \u003cem>Gourmet\u003c/em>. It was light and moist, thanks to the pumpkin and buttermilk. I added powdered ginger, fresh nutmeg, and a pinch of cloves to the mix; having just cinnamon and allspice is like the Brady Brunch without Cindy, Jan, or Alice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Turns out I wasn't the only one thinking about pumpkin at this time of year. Talking to my old pal Jennifer Joseph, poet, founder and publisher of the excellent \u003ca href=\"http://www.manicdpress.com\">Manic D Press\u003c/a>, and Bernal baker par excellence, I got the inside scoop on the pumpkin cake she made last week, which was devoured, down to the crumbs in less than two days by her husband and daughter. Made with whole-wheat pastry flour, fresh cranberries, walnuts, chocolate chips, and pumpkin, it was, she said, \"secretly good for you,\" and we all know \u003ca href=\"http://www.exploratorium.edu/exploring/exploring_chocolate/choc_7.html\">chocolate is a health food\u003c/a>, right? \u003c/p>\n\u003cp>It also looks particularly bright and festive, which meant it wasn't too much of a jump to take it from afternoon cake to morning bread. I've cut back the sugar a little, subbing in apple juice (or cider) for the water in Jen's original recipe so as to add a little more natural sweetness and flavor. Served warm, this bread is lovely on its own, or spread with a little whipped cream cheese. \u003c/p>\n\u003cp>Happy holidays!\u003c/p>\n\u003cp>\u003cstrong>Secretly Good for You Pumpkin Breakfast Bread\u003c/strong>\u003cbr>\n\u003cem>Fresh cranberries add a nice tanginess to this sweet bread. Stock up on cranberries when you find them in late autumn; they freeze beautifully and don't need to be thawed before using. In a pinch, you can use dried cranberries, but since they're already sweetened, they won't add as much contrast to the finished loaf.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 loaf\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>50-60 minues\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10-20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups whole wheat pastry flour\u003cbr>\n1 1/2 tsp pumpkin pie spice (see note, below)\u003cbr>\n1 tsp baking soda\u003cbr>\n1/2 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup pumpkin puree\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup canola oil, melted butter, or melted coconut oil\u003cbr>\n1/4 cup apple juice\u003cbr>\n2 tbsp molasses\u003cbr>\n1/2 cup chopped fresh cranberries\u003cbr>\n1/2 cup chopped walnuts\u003cbr>\n1/2 cup dark or white chocolate chips, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees F. Grease a loaf pan or metal or Pyrex ring mold. \u003c/p>\n\u003cp>2. In a large bowl, sift together flour, spices, baking soda, and salt. \u003c/p>\n\u003cp>3. In a medium bowl, beat eggs, sugar, pumpkin, oil, apple juice, and molasses together. \u003c/p>\n\u003cp>4. Stir pumpkin mixture into flour mixture, stopping when just mixed. Gently stir in cranberries, walnuts, and chocolate chips, if using. Spoon into prepared pan. \u003c/p>\n\u003cp>5. Bake 50-60 minutes for a loaf pan, ring mold 40-50 minutes, until a toothpick inserted in the center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: Pumpkin pie spice, sometimes called apple pie spice, is a blend of commonly used baking spices, usually including cinnamon, nutmeg, ginger, allspice, and/or cloves. For this recipe, you can substitute 3/4 tsp cinnamon, 1/4 tsp freshly ground nutmeg, 1/4 tsp ginger, and 1/4 tsp ground cloves or allspice.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On Holiday Traditions and Cocktails",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8665.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8665.jpg\" alt=\"the stone fence\" title=\"the stone fence\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-36611\">\u003c/a>\u003cbr>\nTraditions are a funny thing. So many of us cling to them as a source of comfort, as a \"it's the way we've always done things.\" And so many of them are lovely and wonderful and important. But the truth of the matter is: times change, people change, traditions should change a little too. There has to be a spaciousness to the routine of the holidays, to welcoming new members of the family, accommodating new tastes and needs, and keeping things fresh. On \u003ca href=\"http://asweetspoonful.com/\">my own blog\u003c/a> recently I discussed another wonderful food blog, \u003ca href=\"http://www.remedialeating.com/\">Remedial Eating\u003c/a>. In talking about her family’s Halloween this past year, writer Molly Hays said, “And that’s when I remembered the important thing about traditions, that they’re only as good as the happy they bring. And sometimes that looks like repeating what was. And sometimes that looks like forgetting all that.” I think acknowledging that certain routines are no longer working is the hardest part. Elevating the happy in lieu of the stone-cold tradition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8670.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8670.jpg\" alt=\"christmas tree\" title=\"christmas tree\" width=\"425\" height=\"638\" class=\"alignnone size-full wp-image-36613\">\u003c/a>\u003cbr>\nIn my own family, ever since my parents divorced (many moons ago), both my Mom and my Dad made efforts to carve out traditions of their own that were unique to each household. For my Dad, this was Cookie Night. It took place the night of the 23rd every year and my two sisters and I would each choose a cookie recipe, supply an ingredient list and my Dad would pick up what we needed along with a slew of festive cookie tins. We'd set a time that worked for everyone and convene to get our baking on.\u003c/p>\n\u003cp>Well, Cookie Night became inconvenient after a few years so we switched gears to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\">Cookie Day\u003c/a>. When three recipes became overwhelming, we limited it to two. And then one. This year, we're not doing Cookie Day at all. Truthfully it just got old. No one really enjoyed it anymore but was too nervous to admit it to one another. Cookie Day had become a burden. We'll still see one another on that day, I'm sure we'll still eat our fair share of cookies, but we won't devote an entire day to making obligation tins that no one's all that excited about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8669.jpg\" alt=\"ingredients for the stone fence\" title=\"ingredients for the stone fence\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-36612\">\u003c/a>\u003c/p>\n\u003cp>And so we come to cocktails. An odd transition in one sense but a perfectly logical one in another. We drink during the holidays at my house. For many reasons, some of which wouldn't be news to you, I'm sure. But really more out of celebration than anything. And we usually drink the same thing. Champagne on Christmas Eve. Spiked Cider on Christmas Day. It doesn't really change or waver. It's just what we've always done. Until this year. I'm introducing a new cocktail into the holiday line-up, one that I think will make everyone happy as it has a little bourbon (which my sisters love), apple cider (which my mom loves) and lemon and bitters which I love. It's a twist on a bourbon-based cocktail called The Stone Fence. Traditionally, The Stone Fence is made with either bourbon or rye and a splash of cider and soda water. Folks have dressed it up over the years with lemon, bitters, ginger, maple syrup, apple brandy, or a variety of spices. My version exists somewhere in between the traditional Stone Fence and the tarted up version. It's not at all too sweet, and the flavors are perfectly balanced yet nuanced. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While you may not do cocktails such during the holidays, let me encourage you to think about what would make everyone happy. What would make \u003cem>you\u003c/em> happy? Because sometimes change can be a good, welcome thing. And if you ask me, change in the form of whiskey is always good. Happy drinking, cookie baking, and merry-making to you and yours!\u003c/p>\n\u003cp>\u003cstrong>The Stone Fence\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 Cocktails\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/2 cups hard apple cider\u003cbr>\n2 ounces bourbon or whiskey\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup seltzer\u003cbr>\n4 dashes bitters\u003cbr>\n2 cinnamon sticks, to garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Directions:\u003c/em>\u003cbr>\nCombine the cider, whiskey, lemon juice, and bitters in a medium bowl. Divide among two of your favorite glasses and top off with seltzer water, add a few ice cubes, and give each a good stir. Garnish with cinnamon sticks, and serve right away. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8665.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8665.jpg\" alt=\"the stone fence\" title=\"the stone fence\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-36611\">\u003c/a>\u003cbr>\nTraditions are a funny thing. So many of us cling to them as a source of comfort, as a \"it's the way we've always done things.\" And so many of them are lovely and wonderful and important. But the truth of the matter is: times change, people change, traditions should change a little too. There has to be a spaciousness to the routine of the holidays, to welcoming new members of the family, accommodating new tastes and needs, and keeping things fresh. On \u003ca href=\"http://asweetspoonful.com/\">my own blog\u003c/a> recently I discussed another wonderful food blog, \u003ca href=\"http://www.remedialeating.com/\">Remedial Eating\u003c/a>. In talking about her family’s Halloween this past year, writer Molly Hays said, “And that’s when I remembered the important thing about traditions, that they’re only as good as the happy they bring. And sometimes that looks like repeating what was. And sometimes that looks like forgetting all that.” I think acknowledging that certain routines are no longer working is the hardest part. Elevating the happy in lieu of the stone-cold tradition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8670.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8670.jpg\" alt=\"christmas tree\" title=\"christmas tree\" width=\"425\" height=\"638\" class=\"alignnone size-full wp-image-36613\">\u003c/a>\u003cbr>\nIn my own family, ever since my parents divorced (many moons ago), both my Mom and my Dad made efforts to carve out traditions of their own that were unique to each household. For my Dad, this was Cookie Night. It took place the night of the 23rd every year and my two sisters and I would each choose a cookie recipe, supply an ingredient list and my Dad would pick up what we needed along with a slew of festive cookie tins. We'd set a time that worked for everyone and convene to get our baking on.\u003c/p>\n\u003cp>Well, Cookie Night became inconvenient after a few years so we switched gears to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\">Cookie Day\u003c/a>. When three recipes became overwhelming, we limited it to two. And then one. This year, we're not doing Cookie Day at all. Truthfully it just got old. No one really enjoyed it anymore but was too nervous to admit it to one another. Cookie Day had become a burden. We'll still see one another on that day, I'm sure we'll still eat our fair share of cookies, but we won't devote an entire day to making obligation tins that no one's all that excited about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8669.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_8669.jpg\" alt=\"ingredients for the stone fence\" title=\"ingredients for the stone fence\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-36612\">\u003c/a>\u003c/p>\n\u003cp>And so we come to cocktails. An odd transition in one sense but a perfectly logical one in another. We drink during the holidays at my house. For many reasons, some of which wouldn't be news to you, I'm sure. But really more out of celebration than anything. And we usually drink the same thing. Champagne on Christmas Eve. Spiked Cider on Christmas Day. It doesn't really change or waver. It's just what we've always done. Until this year. I'm introducing a new cocktail into the holiday line-up, one that I think will make everyone happy as it has a little bourbon (which my sisters love), apple cider (which my mom loves) and lemon and bitters which I love. It's a twist on a bourbon-based cocktail called The Stone Fence. Traditionally, The Stone Fence is made with either bourbon or rye and a splash of cider and soda water. Folks have dressed it up over the years with lemon, bitters, ginger, maple syrup, apple brandy, or a variety of spices. My version exists somewhere in between the traditional Stone Fence and the tarted up version. It's not at all too sweet, and the flavors are perfectly balanced yet nuanced. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While you may not do cocktails such during the holidays, let me encourage you to think about what would make everyone happy. What would make \u003cem>you\u003c/em> happy? Because sometimes change can be a good, welcome thing. And if you ask me, change in the form of whiskey is always good. Happy drinking, cookie baking, and merry-making to you and yours!\u003c/p>\n\u003cp>\u003cstrong>The Stone Fence\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 Cocktails\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/2 cups hard apple cider\u003cbr>\n2 ounces bourbon or whiskey\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup seltzer\u003cbr>\n4 dashes bitters\u003cbr>\n2 cinnamon sticks, to garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Directions:\u003c/em>\u003cbr>\nCombine the cider, whiskey, lemon juice, and bitters in a medium bowl. Divide among two of your favorite glasses and top off with seltzer water, add a few ice cubes, and give each a good stir. Garnish with cinnamon sticks, and serve right away. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hungarian Poppy Seed and Walnut Beigli (Veganized)",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-slices1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-slices1.jpg\" alt=\"beigli slices\" title=\"beigli slices\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-36817\">\u003c/a>\u003c/p>\n\u003cp>At Christmastime in Hungary, there are two sweets that are traditionally found in every household. \u003ca href=\"http://visitbudapest.travel/articles/szaloncukor-the-hungarian-christmas-candy/\">Szaloncukor\u003c/a> is one: a chocolate candy most often filled with fondant, marzipan, or jelly (my favorite!) wrapped in white fringy tissue and bright shiny foil, strung with thread, and hung on the tree. The other is beigli, a rolled pastry, filled with either poppy seed or walnut filling (usually both varieties are made at once). My mom used to make beigli every Christmas when my brother and I were kids. She'd pull out a tattered cookbook that she bought with my dad when they were still dating from which she got all her recipes. According to her, it is the perfect recipe (my brother and I, and our bellies, agree!). So, she helped me with this veganized version, referencing her old cookbook and helping me think of the best vegan substitutes to incorporate. I created my own recipe melding her notes, and a few recipes I found online that incorporate the most traditional ingredients (from Chanita Harel's \u003ca href=\"http://momsrecipesandmore.blogspot.com/2007/07/please-dont-eat-all-nut-filling.html\">\u003cem>Mom's Recipes and More: Israeli Food Blog\u003c/em>\u003c/a> and from a recipe from a traditional cookbook called the \u003cem>Innes Mester\u003c/em>, posted on the \u003ca href=\"http://community.kingarthurflour.com/node/5927\">King Arthur Flour community forum\u003c/a> by \"janiebakes.\") \u003c/p>\n\u003cp>\u003cstrong>Recipe: Beigli\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the dough\u003c/em>\u003cbr>\n500 gr flour\u003cbr>\n200 gr vegan butter, softened (I used \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a>)\u003cbr>\n3 portions of prepared \u003ca href=\"http://www.ener-g.com/gluten-free/egg-substitute.html\">Ener-G Egg Replacer\u003c/a> equal to 3 eggs\u003cbr>\n1 packet dry active yeast\u003cbr>\n1/3 cup lukewarm vegan milk (I used almond)\u003cbr>\n1 Tablespoon sugar\u003cbr>\n2/3 cup vegan sour cream\u003cbr>\npinch of salt\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ground-walnuts.jpg\" alt=\"ground walnuts\" title=\"ground walnuts\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36737\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Walnut Filling\u003c/em>\u003cbr>\n1 cup sugar\u003cbr>\n1 1/2 cups vegan milk (I used almond)\u003cbr>\n2 1/2 cups ground walnuts (I use a rotary cheese grater, which is what's used in Hungary. It grinds the walnuts leaving them light and fluffy, not gritty like a food processor.)\u003cbr>\n1 3/4 cups of dry bread crumbs\u003cbr>\nZest of 1 lemon\u003cbr>\nJuice of 1 lemon\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n1 teaspoon rum\u003cbr>\n1/2 cup of rum-soaked raisins (optional)\u003cbr>\n1 tsp cinnamon (optional)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/poppy-seed-mixture.jpg\" alt=\"poppy seed mixture\" title=\"poppy seed mixture\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36751\">\u003c/p>\n\u003cp>\u003cem>Poppy Seed Filling\u003c/em>\u003cbr>\n1 cup sugar\u003cbr>\n1 1/2 cups vegan milk (I used almond)\u003cbr>\n2 1/2 cups ground poppy seeds (You can use a coffee grinder to grind them.)\u003cbr>\n1 3/4 cups bread crumbs\u003cbr>\nZest of 1 lemon\u003cbr>\nJuice of 1 lemon\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n1/2 cup of rum-soaked raisins (optional)\u003cbr>\n1 tsp cinnamon (optional)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dough.jpg\" alt=\"dough\" title=\"dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36754\">\u003c/p>\n\u003cp>\u003cstrong>Dough:\u003c/strong>\u003cbr>\n1. Dissolve yeast in a mixture of the 1/3 cup lukewarm milk and 1 tablespoon sugar and wait a few minutes until frothy.\u003cbr>\n2. Combine flour and butter until crumbly. I used my KitchenAid mixer’s flat beater and it worked great.\u003cbr>\n3. Add the yeast mixture wait a few minutes. Add the egg replacer, sour cream, and salt and combine to a soft dough (add 70-100 gr more flour if needed).\u003cbr>\n4. Divide the dough into 4 and place in the refrigerator for 30-60 minutes to rest.\u003c/p>\n\u003cp>\u003cstrong>Walnut Filling: \u003c/strong>\u003cbr>\n1. Combine, in a large bowl, the ground walnut, bread crumbs, lemon zest, lemon juice, vanilla, rum, and raisins and cinnamon if adding.\u003cbr>\n2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well. \u003c/p>\n\u003cp>\u003cstrong>Poppy Seed Filling:\u003c/strong>\u003cbr>\n1. Combine, in a large bowl, the ground poppy seeds, bread crumbs, lemon zest, lemon juice, vanilla, and raisins and cinnamon if adding.\u003cbr>\n2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well. \u003c/p>\n\u003cp>Cool both fillings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/walnut-beigli-unrolled.jpg\" alt=\"walnut beigli unrolled\" title=\"walnut beigli unrolled\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36755\">\u003c/p>\n\u003cp>\u003cstrong>Assembling:\u003c/strong>\u003cbr>\n1. Preheat oven to 350F.\u003cbr>\n2. Roll out the dough (each part) to a rectangular shape that's not too thin (1/8”-1/4” thick). Spread the cooled filling over it, leaving about an inch all around the edges. Fold the edges over the filling. This will create a nice finished edge after rolling. Another way to do it is to \u003ca href=\"http://desszert.eu/en/Bejgli-Hungarian_Walnut_Roll\">roll the filling out\u003c/a> between sheets of plastic wrap first. It's important to get a fairly even ratio of dough to filling. [I went a little overboard on my fillings as you can see -- but the filling \u003cem>is\u003c/em> the best part!] \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-rolled.jpg\" alt=\"beigli rolled\" title=\"beigli rolled\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36756\">\u003c/p>\n\u003cp>3. Roll up the dough along the longer side, creating a log. Prick with a fork along the top. Traditionally, at this point, an egg wash is brushed on top. I left mine au naturale, but feel free to add a \u003ca href=\"http://en.wikipedia.org/wiki/Egg_wash\">vegan egg wash\u003c/a>.\u003cbr>\n4. Place on a cookie sheet or large baking dish. Let the rolls rest a couple of minutes, then place in the preheated oven and bake until golden brown for 35-40 minutes.\u003cbr>\n5. Let cool completely and only slice once you are ready to serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-slices.jpg\" alt=\"beigli slices\" title=\"beigli slices\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36757\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://visitbudapest.travel/articles/budapest-for-christmas/\">\u003cstrong>Boldog Karácsonyt! \u003c/strong>\u003c/a>\u003c/p>\n\n",
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"excerpt": "At Christmastime in Hungary, THE holiday dessert that's made in every household is Beigli, a rolled pastry, filled with either poppy seed or walnut filling. Here is a vegan version that's tastes just as delicious as it's non-vegan counterpart!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-slices1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-slices1.jpg\" alt=\"beigli slices\" title=\"beigli slices\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-36817\">\u003c/a>\u003c/p>\n\u003cp>At Christmastime in Hungary, there are two sweets that are traditionally found in every household. \u003ca href=\"http://visitbudapest.travel/articles/szaloncukor-the-hungarian-christmas-candy/\">Szaloncukor\u003c/a> is one: a chocolate candy most often filled with fondant, marzipan, or jelly (my favorite!) wrapped in white fringy tissue and bright shiny foil, strung with thread, and hung on the tree. The other is beigli, a rolled pastry, filled with either poppy seed or walnut filling (usually both varieties are made at once). My mom used to make beigli every Christmas when my brother and I were kids. She'd pull out a tattered cookbook that she bought with my dad when they were still dating from which she got all her recipes. According to her, it is the perfect recipe (my brother and I, and our bellies, agree!). So, she helped me with this veganized version, referencing her old cookbook and helping me think of the best vegan substitutes to incorporate. I created my own recipe melding her notes, and a few recipes I found online that incorporate the most traditional ingredients (from Chanita Harel's \u003ca href=\"http://momsrecipesandmore.blogspot.com/2007/07/please-dont-eat-all-nut-filling.html\">\u003cem>Mom's Recipes and More: Israeli Food Blog\u003c/em>\u003c/a> and from a recipe from a traditional cookbook called the \u003cem>Innes Mester\u003c/em>, posted on the \u003ca href=\"http://community.kingarthurflour.com/node/5927\">King Arthur Flour community forum\u003c/a> by \"janiebakes.\") \u003c/p>\n\u003cp>\u003cstrong>Recipe: Beigli\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the dough\u003c/em>\u003cbr>\n500 gr flour\u003cbr>\n200 gr vegan butter, softened (I used \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a>)\u003cbr>\n3 portions of prepared \u003ca href=\"http://www.ener-g.com/gluten-free/egg-substitute.html\">Ener-G Egg Replacer\u003c/a> equal to 3 eggs\u003cbr>\n1 packet dry active yeast\u003cbr>\n1/3 cup lukewarm vegan milk (I used almond)\u003cbr>\n1 Tablespoon sugar\u003cbr>\n2/3 cup vegan sour cream\u003cbr>\npinch of salt\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ground-walnuts.jpg\" alt=\"ground walnuts\" title=\"ground walnuts\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36737\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Walnut Filling\u003c/em>\u003cbr>\n1 cup sugar\u003cbr>\n1 1/2 cups vegan milk (I used almond)\u003cbr>\n2 1/2 cups ground walnuts (I use a rotary cheese grater, which is what's used in Hungary. It grinds the walnuts leaving them light and fluffy, not gritty like a food processor.)\u003cbr>\n1 3/4 cups of dry bread crumbs\u003cbr>\nZest of 1 lemon\u003cbr>\nJuice of 1 lemon\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n1 teaspoon rum\u003cbr>\n1/2 cup of rum-soaked raisins (optional)\u003cbr>\n1 tsp cinnamon (optional)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/poppy-seed-mixture.jpg\" alt=\"poppy seed mixture\" title=\"poppy seed mixture\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36751\">\u003c/p>\n\u003cp>\u003cem>Poppy Seed Filling\u003c/em>\u003cbr>\n1 cup sugar\u003cbr>\n1 1/2 cups vegan milk (I used almond)\u003cbr>\n2 1/2 cups ground poppy seeds (You can use a coffee grinder to grind them.)\u003cbr>\n1 3/4 cups bread crumbs\u003cbr>\nZest of 1 lemon\u003cbr>\nJuice of 1 lemon\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n1/2 cup of rum-soaked raisins (optional)\u003cbr>\n1 tsp cinnamon (optional)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dough.jpg\" alt=\"dough\" title=\"dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36754\">\u003c/p>\n\u003cp>\u003cstrong>Dough:\u003c/strong>\u003cbr>\n1. Dissolve yeast in a mixture of the 1/3 cup lukewarm milk and 1 tablespoon sugar and wait a few minutes until frothy.\u003cbr>\n2. Combine flour and butter until crumbly. I used my KitchenAid mixer’s flat beater and it worked great.\u003cbr>\n3. Add the yeast mixture wait a few minutes. Add the egg replacer, sour cream, and salt and combine to a soft dough (add 70-100 gr more flour if needed).\u003cbr>\n4. Divide the dough into 4 and place in the refrigerator for 30-60 minutes to rest.\u003c/p>\n\u003cp>\u003cstrong>Walnut Filling: \u003c/strong>\u003cbr>\n1. Combine, in a large bowl, the ground walnut, bread crumbs, lemon zest, lemon juice, vanilla, rum, and raisins and cinnamon if adding.\u003cbr>\n2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well. \u003c/p>\n\u003cp>\u003cstrong>Poppy Seed Filling:\u003c/strong>\u003cbr>\n1. Combine, in a large bowl, the ground poppy seeds, bread crumbs, lemon zest, lemon juice, vanilla, and raisins and cinnamon if adding.\u003cbr>\n2. Add the sugar to the milk, bring to the boil, then add to the other ingredients. Mix very well. \u003c/p>\n\u003cp>Cool both fillings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/walnut-beigli-unrolled.jpg\" alt=\"walnut beigli unrolled\" title=\"walnut beigli unrolled\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36755\">\u003c/p>\n\u003cp>\u003cstrong>Assembling:\u003c/strong>\u003cbr>\n1. Preheat oven to 350F.\u003cbr>\n2. Roll out the dough (each part) to a rectangular shape that's not too thin (1/8”-1/4” thick). Spread the cooled filling over it, leaving about an inch all around the edges. Fold the edges over the filling. This will create a nice finished edge after rolling. Another way to do it is to \u003ca href=\"http://desszert.eu/en/Bejgli-Hungarian_Walnut_Roll\">roll the filling out\u003c/a> between sheets of plastic wrap first. It's important to get a fairly even ratio of dough to filling. [I went a little overboard on my fillings as you can see -- but the filling \u003cem>is\u003c/em> the best part!] \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-rolled.jpg\" alt=\"beigli rolled\" title=\"beigli rolled\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36756\">\u003c/p>\n\u003cp>3. Roll up the dough along the longer side, creating a log. Prick with a fork along the top. Traditionally, at this point, an egg wash is brushed on top. I left mine au naturale, but feel free to add a \u003ca href=\"http://en.wikipedia.org/wiki/Egg_wash\">vegan egg wash\u003c/a>.\u003cbr>\n4. Place on a cookie sheet or large baking dish. Let the rolls rest a couple of minutes, then place in the preheated oven and bake until golden brown for 35-40 minutes.\u003cbr>\n5. Let cool completely and only slice once you are ready to serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/beigli-slices.jpg\" alt=\"beigli slices\" title=\"beigli slices\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-36757\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://visitbudapest.travel/articles/budapest-for-christmas/\">\u003cstrong>Boldog Karácsonyt! \u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Christmas: Homemade Candy Canes",
"title": "DIY Christmas: Homemade Candy Canes",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\" alt=\"Candy Canes in glass\" title=\"Candy Canes in glass\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36845\">\u003c/a>\u003c/p>\n\u003cp>We’re used to buying cardboard boxloads of factory drone candy canes that are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. But me -- I’m the gal who likes my candy lumpy. If there were an Island of Misfit Toys for food, these “special” little guys would surely be inhabitants (along with Dingle Berries Candy and \u003ca title=\"Hot Pockets\" href=\"http://www.hotpockets.com/\">Hot Pockets\u003c/a>, most likely).\u003c/p>\n\u003cp>Making candy canes is a lot of fun, and the sweat equity can’t be beat. The flavor is clean and super minty (with a little creaminess to it, thanks to the vanilla extract), and the yield is ample enough to allow me to hand them out generously. And despite the number of words in the recipe below, the whole thing took under an hour. There is a knack to it, however, as pulling hard candy can be a tricky mistress. A couple of things to keep in mind, particularly if you’ve never made candy before:\u003c/p>\n\u003cul>\n \t\n\u003cli> A candy thermometer is a very, very, very good idea. No reason not to have one, as they are about $15 and they can be used for frying as well. You can buy a cheaper one made of glass, but they’re pretty breakable. I recommend one \u003ca title=\"Sturdy Candy Thermometer\" href=\"http://www.amazon.com/Wilton-1904-1200-Candy-Thermometer/dp/B001689LAK/ref=sr_1_2?ie=UTF8&qid=1324503230&sr=8-2\">like this made of metal\u003c/a>, with a sturdy clip, and a protector on the bottom to keep the thermometer off the bottom of the pot.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Oven gloves\" href=\"http://www.amazon.com/gp/product/B003BR1U80/ref=s9_simh_se_p60_d0_g60_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=auto-no-results-center-1&pf_rd_r=18E5A4A844FD4C4CAE6D&pf_rd_t=301&pf_rd_p=1263465782&pf_rd_i=U19DK88JHICI0G%252C1\">Heat-retardant gloves\u003c/a>. These are great to use as oven mitts as well. But if you’re just dabbling and you don’t wish to invest, you can get by with snug mittens covered by disposable gloves (I always have a couple on-hand for kitchen use and home hair dying stolen from my gynecologist’s office), but you will indeed have to endure a little heat.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>Be generous with the oil. A light sheen on the pans and on the bench scraper ain’t gonna cut it. Don’t be shy. Speaking of which...\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Bench Scraper\" href=\"http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_1?ie=UTF8&qid=1324503413&sr=8-1\">A bench scraper\u003c/a>. This is a small wonder in the kitchen, and an inexpensive and easy-to-store must for baking, candy making, pasta making, etc. Two is better, but you can certainly get by with one.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>One other thing:\u003c/strong> despite the candy appeal, I’m sorry to say that this is not a good project for kids. Scalding fluid and fairly quick work don’t mix well with young’uns.\u003c/p>\n\u003cp>This recipe took a lot of inspiration from\u003ca title=\"Candy Canes on About.com\" href=\"http://candy.about.com/od/hardcandyrecipes/r/candy_canes.htm\"> this recipe\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let’s candy cane away!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\" alt=\"Candy Canes hanging on ribbon\" title=\"Candy Canes hanging on ribbon\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36846\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homemade Candy Cane Recipe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> About one hour\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 16 3-inch candy canes\u003c/p>\n\u003cp>\u003cstrong>Ingredients you will need:\u003c/strong>\u003c/p>\n\u003cp>3 cups sugar\u003cbr>\n1 cup corn syrup (Don’t be scared. It’s not HFCS. \u003ca title=\"Corn Syrup vs. High Fructose Corn Syrup\" href=\"http://en.wikipedia.org/wiki/Corn_syrup\">Totally different thing\u003c/a>.)\u003cbr>\n1/3 cup water\u003cbr>\n1/2 tsp. cream of tartar\u003cbr>\n1/8 tsp. kosher salt\u003cbr>\nVegetable oil for pans, tools, and gloves\u003cbr>\n2 tsp. peppermint oil (ideally not extract, but ok to use if that’s all you have)\u003cbr>\n1 tsp. vanilla extract\u003cbr>\nRed food coloring -- about 1/3 of one of those tiny bottles (however, next time I make these I will first make my own food coloring. If you get to it before me, let me know how it works!)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 200 degrees. Oil two large baking sheets, a bench scraper, and kitchen shears or a sharp knife. Lay a piece of parchment paper or a \u003ca href=\"http://www.amazon.com/Silpat-Non-Stick-Silicone-11-75-Inch-8-25-Inch/dp/B0001RT42C\">Silpat\u003c/a> on the counter where the canes can dry. Move one of the baking sheets to the warm oven.\u003c/li>\n\u003cli>Meanwhile, in a straight-sided deep saucepan off heat, combine the sugar, corn syrup, water, cream of tartar, and salt and stir them together well. Clip a candy thermometer to the side of the pot and move it onto medium-high heat. Without stirring, let the syrup come up to 305 degrees. Using a pastry brush or a paint brush dedicated to culinary use, wash down any stray sugar crystals from the side of the pot. Ready the peppermint oil, food coloring, measuring spoons, and vegetable oil. Glove thyself with either heat-retardant gloves or snug mittens covered with disposable gloves.\n\u003c/li>\n\u003cli>Once the syrup has reached temperature, pour it out onto the room temperature baking sheet. Drizzle the peppermint oil on top, and using the bench scraper, scrape the hot candy up from the bottom and fold it over onto itself to stir it through. Once it has cooled slightly, mix in the vanilla as well. Note that the peppermint scent in the air will be strong.\u003c/li>\n\u003cli>Continuously scrape up and stir the syrup to cool it until it becomes a pliable dough. Cut the dough in half and move one piece to the baking sheet inside the warm oven. (First, we’ll “pull” the white half of the candy cane. Then we’ll color the red half.)\n\u003c/li>\n\u003cli>Quickly oil your gloved hands, as it’s now time to pull the candy. Scrape up the candy dough into one piece and, working as quickly and as continuously as you can, pull it out into a rope, double it over onto itself, and twist it together. Pull it, double it, and twist it again. Keep on going this way at a quick clip, and you’ll notice that the candy will start to take on a ribbon-y sheen. This is how the candy will turn white, so keep going until the color is pure. Embrace the upper body workout. Note that anytime the candy becomes too stiff, simply warm it up again in the oven to soften.\u003c/li>\n\u003cli>Don’t let the candy get too hard. When it’s reached a nice white color, place it onto its baking sheet and move it to the warm oven. Re-oil your bench scraper. Take out the second tray of candy dough and pour on the red food coloring -- about a third of one of those tiny bottles for a good rich color. Use your scraper fold the candy onto itself to incorporate the color completely. Note that this side of the candy cane does not need to be pulled. Move both candy cane trays to the oven and let them warm through for about 5 minutes until pliant.\u003c/li>\n\u003cli>Once warm and squishy enough to work with, take both pieces of candy from the oven and roll them into logs as long as the baking sheet. Cut each log into four equal pieces. Hang on to one red piece and one white piece, moving the rest of the candy back into the oven to keep warm.\u003c/li>\n\u003cli>On the countertop, line the red and white logs alongside one another and begin to twist from one end, stretching as you go, making the candy canes as thin or as thick as you like. Use your oiled shears or knife to cut the length of each cane. Shape the hook of the cane, and press down on the ends to taper. Set the canes aside to cool. (Know, of course, that you could also cut into sticks, rounds, or individual peppermint sucking candy). Admire the individual quality of your handiwork.\u003c/li>\n\u003cli>Repeat this process with the remaining 3/4 of the candy, one piece of each color at a time.\u003c/li>\n\u003cli>Allow candy to cool until completely hard; about 15 minutes. Wrap each cane in plastic wrap to keep it from sticking. Store in an airtight jar for several months.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Factory drone candy canes are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. Making candy canes is a lot of fun, and the sweat equity can’t be beat.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-cup.jpg\" alt=\"Candy Canes in glass\" title=\"Candy Canes in glass\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36845\">\u003c/a>\u003c/p>\n\u003cp>We’re used to buying cardboard boxloads of factory drone candy canes that are uniform, neatly wrapped, shapely, laden with high fructose corn syrup, and positively soulless. But me -- I’m the gal who likes my candy lumpy. If there were an Island of Misfit Toys for food, these “special” little guys would surely be inhabitants (along with Dingle Berries Candy and \u003ca title=\"Hot Pockets\" href=\"http://www.hotpockets.com/\">Hot Pockets\u003c/a>, most likely).\u003c/p>\n\u003cp>Making candy canes is a lot of fun, and the sweat equity can’t be beat. The flavor is clean and super minty (with a little creaminess to it, thanks to the vanilla extract), and the yield is ample enough to allow me to hand them out generously. And despite the number of words in the recipe below, the whole thing took under an hour. There is a knack to it, however, as pulling hard candy can be a tricky mistress. A couple of things to keep in mind, particularly if you’ve never made candy before:\u003c/p>\n\u003cul>\n \t\n\u003cli> A candy thermometer is a very, very, very good idea. No reason not to have one, as they are about $15 and they can be used for frying as well. You can buy a cheaper one made of glass, but they’re pretty breakable. I recommend one \u003ca title=\"Sturdy Candy Thermometer\" href=\"http://www.amazon.com/Wilton-1904-1200-Candy-Thermometer/dp/B001689LAK/ref=sr_1_2?ie=UTF8&qid=1324503230&sr=8-2\">like this made of metal\u003c/a>, with a sturdy clip, and a protector on the bottom to keep the thermometer off the bottom of the pot.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Oven gloves\" href=\"http://www.amazon.com/gp/product/B003BR1U80/ref=s9_simh_se_p60_d0_g60_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=auto-no-results-center-1&pf_rd_r=18E5A4A844FD4C4CAE6D&pf_rd_t=301&pf_rd_p=1263465782&pf_rd_i=U19DK88JHICI0G%252C1\">Heat-retardant gloves\u003c/a>. These are great to use as oven mitts as well. But if you’re just dabbling and you don’t wish to invest, you can get by with snug mittens covered by disposable gloves (I always have a couple on-hand for kitchen use and home hair dying stolen from my gynecologist’s office), but you will indeed have to endure a little heat.\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>Be generous with the oil. A light sheen on the pans and on the bench scraper ain’t gonna cut it. Don’t be shy. Speaking of which...\u003c/li>\n\u003cp> \t\u003c/p>\n\u003cli>\u003ca title=\"Bench Scraper\" href=\"http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_1?ie=UTF8&qid=1324503413&sr=8-1\">A bench scraper\u003c/a>. This is a small wonder in the kitchen, and an inexpensive and easy-to-store must for baking, candy making, pasta making, etc. Two is better, but you can certainly get by with one.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>One other thing:\u003c/strong> despite the candy appeal, I’m sorry to say that this is not a good project for kids. Scalding fluid and fairly quick work don’t mix well with young’uns.\u003c/p>\n\u003cp>This recipe took a lot of inspiration from\u003ca title=\"Candy Canes on About.com\" href=\"http://candy.about.com/od/hardcandyrecipes/r/candy_canes.htm\"> this recipe\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let’s candy cane away!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/candycanes-hanging.jpg\" alt=\"Candy Canes hanging on ribbon\" title=\"Candy Canes hanging on ribbon\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-36846\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Homemade Candy Cane Recipe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Time:\u003c/strong> About one hour\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 16 3-inch candy canes\u003c/p>\n\u003cp>\u003cstrong>Ingredients you will need:\u003c/strong>\u003c/p>\n\u003cp>3 cups sugar\u003cbr>\n1 cup corn syrup (Don’t be scared. It’s not HFCS. \u003ca title=\"Corn Syrup vs. High Fructose Corn Syrup\" href=\"http://en.wikipedia.org/wiki/Corn_syrup\">Totally different thing\u003c/a>.)\u003cbr>\n1/3 cup water\u003cbr>\n1/2 tsp. cream of tartar\u003cbr>\n1/8 tsp. kosher salt\u003cbr>\nVegetable oil for pans, tools, and gloves\u003cbr>\n2 tsp. peppermint oil (ideally not extract, but ok to use if that’s all you have)\u003cbr>\n1 tsp. vanilla extract\u003cbr>\nRed food coloring -- about 1/3 of one of those tiny bottles (however, next time I make these I will first make my own food coloring. If you get to it before me, let me know how it works!)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 200 degrees. Oil two large baking sheets, a bench scraper, and kitchen shears or a sharp knife. Lay a piece of parchment paper or a \u003ca href=\"http://www.amazon.com/Silpat-Non-Stick-Silicone-11-75-Inch-8-25-Inch/dp/B0001RT42C\">Silpat\u003c/a> on the counter where the canes can dry. Move one of the baking sheets to the warm oven.\u003c/li>\n\u003cli>Meanwhile, in a straight-sided deep saucepan off heat, combine the sugar, corn syrup, water, cream of tartar, and salt and stir them together well. Clip a candy thermometer to the side of the pot and move it onto medium-high heat. Without stirring, let the syrup come up to 305 degrees. Using a pastry brush or a paint brush dedicated to culinary use, wash down any stray sugar crystals from the side of the pot. Ready the peppermint oil, food coloring, measuring spoons, and vegetable oil. Glove thyself with either heat-retardant gloves or snug mittens covered with disposable gloves.\n\u003c/li>\n\u003cli>Once the syrup has reached temperature, pour it out onto the room temperature baking sheet. Drizzle the peppermint oil on top, and using the bench scraper, scrape the hot candy up from the bottom and fold it over onto itself to stir it through. Once it has cooled slightly, mix in the vanilla as well. Note that the peppermint scent in the air will be strong.\u003c/li>\n\u003cli>Continuously scrape up and stir the syrup to cool it until it becomes a pliable dough. Cut the dough in half and move one piece to the baking sheet inside the warm oven. (First, we’ll “pull” the white half of the candy cane. Then we’ll color the red half.)\n\u003c/li>\n\u003cli>Quickly oil your gloved hands, as it’s now time to pull the candy. Scrape up the candy dough into one piece and, working as quickly and as continuously as you can, pull it out into a rope, double it over onto itself, and twist it together. Pull it, double it, and twist it again. Keep on going this way at a quick clip, and you’ll notice that the candy will start to take on a ribbon-y sheen. This is how the candy will turn white, so keep going until the color is pure. Embrace the upper body workout. Note that anytime the candy becomes too stiff, simply warm it up again in the oven to soften.\u003c/li>\n\u003cli>Don’t let the candy get too hard. When it’s reached a nice white color, place it onto its baking sheet and move it to the warm oven. Re-oil your bench scraper. Take out the second tray of candy dough and pour on the red food coloring -- about a third of one of those tiny bottles for a good rich color. Use your scraper fold the candy onto itself to incorporate the color completely. Note that this side of the candy cane does not need to be pulled. Move both candy cane trays to the oven and let them warm through for about 5 minutes until pliant.\u003c/li>\n\u003cli>Once warm and squishy enough to work with, take both pieces of candy from the oven and roll them into logs as long as the baking sheet. Cut each log into four equal pieces. Hang on to one red piece and one white piece, moving the rest of the candy back into the oven to keep warm.\u003c/li>\n\u003cli>On the countertop, line the red and white logs alongside one another and begin to twist from one end, stretching as you go, making the candy canes as thin or as thick as you like. Use your oiled shears or knife to cut the length of each cane. Shape the hook of the cane, and press down on the ends to taper. Set the canes aside to cool. (Know, of course, that you could also cut into sticks, rounds, or individual peppermint sucking candy). Admire the individual quality of your handiwork.\u003c/li>\n\u003cli>Repeat this process with the remaining 3/4 of the candy, one piece of each color at a time.\u003c/li>\n\u003cli>Allow candy to cool until completely hard; about 15 minutes. Wrap each cane in plastic wrap to keep it from sticking. Store in an airtight jar for several months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\" alt=\"Peter Eastlake, VIntage Berkeley\" title=\"Peter Eastlake, VIntage Berkeley\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36467\">\u003c/a>\u003cbr>\n\u003cem>Peter Eastlake, Vintage Berkeley\u003c/em>\u003c/p>\n\u003cp>Small scale wineries seem to be the the hot thing this year. Whether the wine was produced on an organic farm in Sonoma’s Dry Creek Valley or in an industrial warehouse in Berkeley, these adventurous winemakers are getting some well-deserved attention for their interesting wines. Not all limited production wines are great, or affordable, but many are. This year I tried several very good California small lot wines for under twenty bucks including: \u003ca href=\"http://www.vinquire.com/wines/search/buy/Sherman-Hooker%27s-Shebang/\">Sherman and Hooker's white blend Shebang\u003c/a>, \u003ca href=\"http://www.longmeadowranch.com/Store/Wine\">Long Meadow Ranch Sauvignon Blanc\u003c/a> on tap, \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro's Edelzwicker and Pinot Noir from Mendocino\u003c/a>, a \u003ca href=\"http://www.bokischvineyards.com\">Tempranillo from Bokisch Vineyards in Lodi\u003c/a> and \u003ca href=\"http://www.donkeyandgoat.com/tasting_room.html\">a Rose from Berkeley’s Donkey and Goat\u003c/a>.\u003c/p>\n\u003cp>Just how small is small is up for debate, I tend to think under one thousand cases. It seems the designation is determined not just by a number but by a certain kind of style: a more hands on, focused and often natural approach to winemaking. For more recommendations on holiday wines and bubbles, I paid a visit to two local experts.\u003c/p>\n\u003cp>\u003ca href=\"http://vintageberkeley.com/Home.html\">Peter Eastlake is co-owner of Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under $25. This year the small wines promoter is thinking big. \"I am really into magnums. To me they capture celebration, boldness, going big. Their size makes them look prohibitive but when you multiply a bottle times two, it's not that different. I think they are great for hosting and gifting,\" says Eastlake. I was shown a \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Cotes Du Rhone\u003c/a> for $26 and a Zin made by the organic Santa Cruz producer, \u003ca href=\"http://alfarowine.com/\">Alfaro Family Vineyards \u003c/a>for $45. \u003c/p>\n\u003cp>Eastlake, whose stores are in North Berkeley, Elmwood and Albany \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">coordinated this year's Wine Lands as part of Outside Lands\u003c/a>. At the big San Francisco music and food event he showcased some of his favorite local, small scale producers including \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a> and \u003ca href=\"http://www.sandhiwines.com/WINES.aspx\">Rajat Parr’s Sandhi wines\u003c/a>. For this holiday Eastlake recommends \u003ca href=\"http://www.prestonwines.com/\">wines from Lou Preston\u003c/a>, a Sonoma legend who uses organic grapes from Dry Creek. \"I really like L. Preston, a proprietary Rhone Blend. It's an organic estate grown wine that goes for $25.” Eastlake also carries Madam Preston ($24). I personally love this wine which is a blend of Roussanne, Grenache Blanc and Marsanne. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\" alt=\"Lou Preston Wines\" title=\"Lou Preston Wines\" width=\"365\" height=\"500\" class=\"alignnone size-full wp-image-36468\">\u003c/a>\u003cbr>\n\u003cem>Lou Preston white and red\u003c/em>\u003c/p>\n\u003cp>Since no holiday season is complete without popping the cork on a good bubbly, Eastlake recommends \u003ca href=\"http://www.thewinedoctor.com/loire/tailleauxloups.shtml\">Domaine Taille aux Loups, Jacky Blot, Brut \"Triple Zero\"\u003c/a> ($25) “It is an incredible sparkling Chenin Blanc from Montlouis, Vouvray. \"His sparkling has quince, and stones. It’s dry, savory stuff,\" says Eastlake. \u003c/p>\n\u003cp>Champagne and sparkling wine may be the most popular holiday booze but Ian Becker, the wine director at \u003ca href=\"http://www.arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a> in San Francisco, thinks that bubbles are one of the most misunderstood wines. “They are more flexible than people think and have so many pairing possibilities. I have had champagne with rib eye steak,\" says Becker.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\" alt=\"Ian Becker, Arlequin Wine Merchant\" title=\"Ian Becker, Arlequin Wine Merchant\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-36466\">\u003c/a>\u003cbr>\n\u003cem>Ian Becker, Arlequin Wine Merchant\u003c/em>\u003c/p>\n\u003cp>One of Becker’s favorite small champagne producers is \u003ca href=\"http://champagnejacquesson.com/en/accueil_en.html\">Jacquesson\u003c/a>. He featured the Jacquesson Cuvee 734 at the store’s annual champagne tasting event. This one was $63. \"It has dry herbal aromatics that are quite appealing,” says Becker. Becker also recommends an affordable French sparkler, “Francois Chidaine makes a dry and compelling sparkling Chenin Blanc from the Loire Valley that is high in acidity and has a lot of pairing possibilities.\" At Becker's shop the sparkler is less than $22.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\" alt=\"French sparkling wine\" title=\"French sparkling wine\" width=\"419\" height=\"500\" class=\"alignnone size-full wp-image-36534\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have heard of \u003ca href=\"http://sfnaturalwineweek.wordpress.com/\">Natural Wine Week\u003c/a>, Becker is the guy behind it. Some of his favorite winemakers are experimenting with native yeasts and bottling without fining or filtration. For the holidays, Becker suggests, \"pick up a \u003ca href=\"http://www.liocowine.com/\">Pinot Blanc from Lioco\u003c/a> ($23), it's a very dry Chardonnay alternative.\" If you are in the market for a red, Becker recommends a Cab Franc from \u003ca href=\"http://www.broccellars.com/\">Broc Cellars\u003c/a> ($22). With only one hundred cases produced, you better hurry. In addition to a more natural style of wine, both of these winemakers picked up on other trends from this year including lower oak and alcohol levels. Want more holiday drink ideas? \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">Try our festive cocktail tips!\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\" alt=\"Peter Eastlake, VIntage Berkeley\" title=\"Peter Eastlake, VIntage Berkeley\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36467\">\u003c/a>\u003cbr>\n\u003cem>Peter Eastlake, Vintage Berkeley\u003c/em>\u003c/p>\n\u003cp>Small scale wineries seem to be the the hot thing this year. Whether the wine was produced on an organic farm in Sonoma’s Dry Creek Valley or in an industrial warehouse in Berkeley, these adventurous winemakers are getting some well-deserved attention for their interesting wines. Not all limited production wines are great, or affordable, but many are. This year I tried several very good California small lot wines for under twenty bucks including: \u003ca href=\"http://www.vinquire.com/wines/search/buy/Sherman-Hooker%27s-Shebang/\">Sherman and Hooker's white blend Shebang\u003c/a>, \u003ca href=\"http://www.longmeadowranch.com/Store/Wine\">Long Meadow Ranch Sauvignon Blanc\u003c/a> on tap, \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro's Edelzwicker and Pinot Noir from Mendocino\u003c/a>, a \u003ca href=\"http://www.bokischvineyards.com\">Tempranillo from Bokisch Vineyards in Lodi\u003c/a> and \u003ca href=\"http://www.donkeyandgoat.com/tasting_room.html\">a Rose from Berkeley’s Donkey and Goat\u003c/a>.\u003c/p>\n\u003cp>Just how small is small is up for debate, I tend to think under one thousand cases. It seems the designation is determined not just by a number but by a certain kind of style: a more hands on, focused and often natural approach to winemaking. For more recommendations on holiday wines and bubbles, I paid a visit to two local experts.\u003c/p>\n\u003cp>\u003ca href=\"http://vintageberkeley.com/Home.html\">Peter Eastlake is co-owner of Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under $25. This year the small wines promoter is thinking big. \"I am really into magnums. To me they capture celebration, boldness, going big. Their size makes them look prohibitive but when you multiply a bottle times two, it's not that different. I think they are great for hosting and gifting,\" says Eastlake. I was shown a \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Cotes Du Rhone\u003c/a> for $26 and a Zin made by the organic Santa Cruz producer, \u003ca href=\"http://alfarowine.com/\">Alfaro Family Vineyards \u003c/a>for $45. \u003c/p>\n\u003cp>Eastlake, whose stores are in North Berkeley, Elmwood and Albany \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">coordinated this year's Wine Lands as part of Outside Lands\u003c/a>. At the big San Francisco music and food event he showcased some of his favorite local, small scale producers including \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a> and \u003ca href=\"http://www.sandhiwines.com/WINES.aspx\">Rajat Parr’s Sandhi wines\u003c/a>. For this holiday Eastlake recommends \u003ca href=\"http://www.prestonwines.com/\">wines from Lou Preston\u003c/a>, a Sonoma legend who uses organic grapes from Dry Creek. \"I really like L. Preston, a proprietary Rhone Blend. It's an organic estate grown wine that goes for $25.” Eastlake also carries Madam Preston ($24). I personally love this wine which is a blend of Roussanne, Grenache Blanc and Marsanne. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\" alt=\"Lou Preston Wines\" title=\"Lou Preston Wines\" width=\"365\" height=\"500\" class=\"alignnone size-full wp-image-36468\">\u003c/a>\u003cbr>\n\u003cem>Lou Preston white and red\u003c/em>\u003c/p>\n\u003cp>Since no holiday season is complete without popping the cork on a good bubbly, Eastlake recommends \u003ca href=\"http://www.thewinedoctor.com/loire/tailleauxloups.shtml\">Domaine Taille aux Loups, Jacky Blot, Brut \"Triple Zero\"\u003c/a> ($25) “It is an incredible sparkling Chenin Blanc from Montlouis, Vouvray. \"His sparkling has quince, and stones. It’s dry, savory stuff,\" says Eastlake. \u003c/p>\n\u003cp>Champagne and sparkling wine may be the most popular holiday booze but Ian Becker, the wine director at \u003ca href=\"http://www.arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a> in San Francisco, thinks that bubbles are one of the most misunderstood wines. “They are more flexible than people think and have so many pairing possibilities. I have had champagne with rib eye steak,\" says Becker.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\" alt=\"Ian Becker, Arlequin Wine Merchant\" title=\"Ian Becker, Arlequin Wine Merchant\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-36466\">\u003c/a>\u003cbr>\n\u003cem>Ian Becker, Arlequin Wine Merchant\u003c/em>\u003c/p>\n\u003cp>One of Becker’s favorite small champagne producers is \u003ca href=\"http://champagnejacquesson.com/en/accueil_en.html\">Jacquesson\u003c/a>. He featured the Jacquesson Cuvee 734 at the store’s annual champagne tasting event. This one was $63. \"It has dry herbal aromatics that are quite appealing,” says Becker. Becker also recommends an affordable French sparkler, “Francois Chidaine makes a dry and compelling sparkling Chenin Blanc from the Loire Valley that is high in acidity and has a lot of pairing possibilities.\" At Becker's shop the sparkler is less than $22.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\" alt=\"French sparkling wine\" title=\"French sparkling wine\" width=\"419\" height=\"500\" class=\"alignnone size-full wp-image-36534\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have heard of \u003ca href=\"http://sfnaturalwineweek.wordpress.com/\">Natural Wine Week\u003c/a>, Becker is the guy behind it. Some of his favorite winemakers are experimenting with native yeasts and bottling without fining or filtration. For the holidays, Becker suggests, \"pick up a \u003ca href=\"http://www.liocowine.com/\">Pinot Blanc from Lioco\u003c/a> ($23), it's a very dry Chardonnay alternative.\" If you are in the market for a red, Becker recommends a Cab Franc from \u003ca href=\"http://www.broccellars.com/\">Broc Cellars\u003c/a> ($22). With only one hundred cases produced, you better hurry. In addition to a more natural style of wine, both of these winemakers picked up on other trends from this year including lower oak and alcohol levels. Want more holiday drink ideas? \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">Try our festive cocktail tips!\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Casual East Bay Eats For Holiday Company",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\" alt=\"grilled pork banh mi\" title=\"grilled pork banh mi\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-36319\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chop Bar's grilled pork bahn mi is a great lunchtime sandwich, although their burger is always a sure bet for satisfaction. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Are you the one in your social circle who's been identified as the \"Restaurant Recommendations Resource?” Do you keep tabs on new restaurant openings and have more opinions on eateries than Yelp? With the holiday season fast approaching and company coming into town, you’ll probably find yourself fielding the usual flood of questions: \"So my parents will be here this weekend and I want to take them somewhere tasty, but that's not too pricey.\" \"Where do you go for dim sum?\" \u003c/p>\n\u003cp>My brother visited us over Thanksgiving, and I was reminded of the pressure a food aficionado feels with non-native guests. You want the restaurants to be exceptional and unique to the Bay Area, yet not break the bank if you’re going out on a regular basis. So if you’re tired of showing your friends and family tourist attractions and don’t want to fire up the stove for dinner, try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal. It’s tough to find places that please all palates, but these restaurants have been quite successful with a diverse group that ranges from my notoriously picky parents, friends from the city who are unfamiliar with the East Bay and hard-to-impress East Coasters. This list leaves off the fancy, the adventurous, the underground and the usual suspects, and was created to appeal to a pretty wide group of tastes. \u003c/p>\n\u003cp>\u003cstrong>Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a> and \u003ca href=\"http://www.actualcafe.com/\">Actual Cafe\u003c/a> have sprung up in the past few years to provide primo caffeine to the East Bay. Another place I enjoy, \u003ca href=\"http://bicacoffeehouse.com/\">Bica Cafe\u003c/a>, is located in the Rockridge neighborhood near Zachary's Pizza. They carry local coffees from \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a>, \u003ca href=\"http://www.vervecoffeeroasters.com/\">Verve\u003c/a> and \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a> among others.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Brunch & Burgers\u003c/strong>\u003cbr>\nYes, there's one place that can satisfy your craving for a delicious brunch and deliver an amazing burger. \u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a> makes my favorite burger in the East Bay and they do a pretty fantastic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\">pig roast\u003c/a> in the summer, too. For $12, you get a juicy burger made with Preferred Meats ground chuck with bacon, avocado, tomato & aioli piled on an Acme Kaiser roll. It's served with an arugula salad so you can feel less guilty about the burger. If you're throwing calorie caution to the wind, I also suggest ordering their divine macaroni & cheese as a $7 appetizer to share -- which may be hard to do since it's so unbelievably good. Their breakfast/brunch fare is a solid selection of comfort food like their bacon, egg, & cheese sandwich on an Acme torpedo roll for $7.50. \u003c/p>\n\u003cp>\u003cstrong>Burritos\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\">La Calaca Loca\u003c/a>\u003c/strong> is tucked away in a little mini-mall in Temescal across the street from \u003ca href=\"http://www.bakesalebetty.com/\">\u003c/a>\u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s. This great little Mexican restaurant also makes a wonderful breakfasts on weekends (the Huevos a la Mexicana -- scrambled eggs w/ tomato, onion & cilantro, served with pinto beans --- for $6.25 is my favorite.) But their burritos are what bring me back; their Baja Pescado burritos made with fried beer-battered fresh fish (line-caught mahi mahi, baja sauce & cabbage for $6.50 is phenomenally good. And they use meat and chicken from Niman Ranch and Fulton Valley Farms, which is always a plus. \u003c/p>\n\u003cp>\u003cstrong>Thai\u003c/strong>\u003cbr>\nSolano Avenue in Albany is chock-full of fantastic restaurants, and it's the home of one of our favorite Thai places: \u003ca href=\"http://order.zonicordering.com/?str=bua-luang-thai-albany\">Bua Luang\u003c/a>. Winter weather makes me crave curries, and I usually go for their pumpkin curry with pumpkin, green pea, bell pepper and sweet basil for $9.75 or the chicken pa nang red curry with lime leaves, ground peanuts, bell pepper, sweet basil for $8.95 with a side of steamed coconut rice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\" alt=\"china village\" title=\"china village\" width=\"549\" height=\"412\" class=\"alignnone size-full wp-image-36316\">\u003c/a>\u003cbr>\n\u003cem>\u003cbr>\nChina Village's orange chicken, sesame bread and seafood and pork delight. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chinese\u003c/strong>\u003cbr>\n\u003ca href=\"http://chinavillagesolano.com/\">China Village\u003c/a> is located just down the street from Bua Luang. Don't be daunted by the massive encyclopedic menu they hand you when you sit down; there's plenty to choose from and it'll take you a while to peruse their offerings (and you'll be amused by some of the typos you'll see along the way.) I often go for their dim sum, which they serve anytime and love their steamed pork bao ($4.50), green onion pancake ($3.50) and spicy wonton with hot oil sauce ($5.95). I'm also a big fan of their lamb with cumin for $9.95 and the Kingtu Princess Prawns -- deep-fried shrimp with a spicy ginger-garlic sauce for $11.95. \u003c/p>\n\u003cp>\u003cstrong>Italian\u003c/strong>\u003cbr>\nIf you're lucky enough to get into \u003ca href=\"http://www.trattorialasiciliana.com/\">La Trattoria Siciliana \u003c/a>-- there's usually a wait if you don't have a reservation -- then your next dilemma is figuring out what to order. I'm always deliberating between their Rigatoni Cosa Nostra made with their award-winning pesto sauce for $12 or their Gnocchi alla Norma with homemade potato pasta dumplings with fresh tomato sauce, fried eggplant, ricotta salata and basil ($13). And they have several specials every night which makes the decision-making process all the more torturous. \u003c/p>\n\u003cp>\u003cstrong>Korean\u003c/strong>\u003cbr>\nTelegraph Avenue hosts a number of Korean restaurants, and there are quite a few that are excellent. \u003ca href=\"http://www.casserolehouse.com/\">Casserole House\u003c/a> is one at the top of my list and got the nod of approval from my visiting brother who loved their yue gae jang, ($9.95) a spicy beef soup with noodles that will clear your sinuses for several months. Their kimchee ji gae ($9.95) is a savory simmered kimchee stew made with pork and tofu, and I'm partial to their goon mahndu, fried dumplings filled with pork, beef, tofu, vegetables and kimchee for $8.95. They also give you a nice assortment of ban chan, or side dishes, and complimentary barley tea to warm you up as soon as you settle in at your table. \u003c/p>\n\u003cp>\u003cstrong>Japanese\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mitama-restaurant-berkeley\">Mitama\u003c/a> is on the corner of College and Alcatraz Avenues right on the border of Oakland and Berkeley. They have wonderful bento box lunch specials, but we enjoy coming for dinner so we can sit at the bar and order sushi and sashimi directly from the chefs. Their chicken karage for $6.95 is a generous portion of fried chicken goodness if you want a decadent starter to kick off your meal. \u003c/p>\n\u003cp>\u003cstrong>Pizza\u003c/strong>\u003cbr>\nThere's a ton of respectable pizza joints in the East Bay, but \u003ca href=\"http://www.rottencitypizza.com/\">Rotten City\u003c/a> is not too far from our West Oakland neighborhood and makes top-notch slices using local, sustainably sourced and organic ingredients when possible. You can visit their \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Facebook page\u003c/a> to salivate over photos of their daily specials. And you have to try their terrific meatball sub at least once, and you'll probably try it again after you've sampled it. \u003c/p>\n\u003cp>\u003cstrong>Vegetarian\u003c/strong>\u003cbr>\n\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La\u003c/a>\u003cbr>\nManzanita's former digs have been taken over by Shangri-La, another vegan restaurant on the Emeryville-Oakland border. The menu, however, is similar: healthy, organic food that's a good way to detox from all the rich cookies and cakes you might have been eating. Call or check online for the daily menu; you can order their full meal or the simple one. There's usually a soup, grain and an assortment of vegetable dishes with dressings. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bica&hl=en&ll=37.856287,-122.261353&spn=0.06709,0.142479&sll=37.799773,-122.270598&sspn=0.016785,0.03562&vpsrc=0&gl=us&hq=bica&t=m&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n5701 College Ave., Oakland CA\u003cbr>\n\u003cem>Open Daily\u003c/em> 6:30-6:30 PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Bica-Coffeehouse/148889338474278\">Bica Coffeehouse\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/bicacoffeehouse\">@bicacoffeehouse\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Chop+Bar,+Oakland,+CA&hl=en&sll=37.837766,-122.26282&sspn=0.033553,0.071239&vpsrc=0&gl=us&hq=Chop+Bar,&hnear=Oakland,+Alameda,+California&t=m&z=15\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/chopbar\">@chopbar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-10:00PM\u003cbr>\n\u003cem>Friday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Saturday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Sunday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-10:00PM\u003c/p>\n\u003cp>\u003cstrong>La Calaca Loca\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=La+Calaca+Loca+Taqueria,+Telegraph+Avenue,+Oakland&hl=en&sll=37.892704,-122.29665&sspn=0.008382,0.01781&vpsrc=0&gl=us&hq=La+Calaca+Loca+Taqueria,&hnear=Telegraph+Ave,+Oakland,+California&t=m&z=14\">map\u003c/a>\u003cbr>\n5199 Telegraph Ave\u003cbr>\n(between Claremont Ave & 52nd St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-8226\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday:\u003c/em> 11-8PM\u003cbr>\n\u003cem>Tuesday-Friday:\u003c/em> 11-9PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 9-9PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 9-8PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/La-Calaca-Loca/117426554946157\">La Calaca Loca\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bualuangalbany.com/\">Bua Luang\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bua+luang+restaurant&hl=en&ll=37.892704,-122.29665&spn=0.008382,0.01781&fb=1&gl=us&hq=bua+luang+restaurant&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,4906583763563031481&sqi=2&t=m&z=16&vpsrc=6\">map\u003c/a>\u003cbr>\n1166 Solano Ave\u003cbr>\n(between Cornell Ave & Stannage Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 527-8288\u003cbr>\n\u003cstrong>Hours\u003c/strong>:\u003cbr>\n\u003cem>Monday & Thursday:\u003c/em> 11:30-3PM / 5-9PM\u003cbr>\n\u003cem>Friday - Saturday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> Noon-9:30PM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chinavillagesolano.com\">China Village\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&hl=en&sll=37.423138,-122.110182&sspn=0.033809,0.06669&vpsrc=0&hq=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&t=m&z=14\">map\u003c/a>\u003cbr>\n1335 Solano Ave\u003cbr>\n(between Pomona Ave & Ramona Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 525-2285\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Tuesday, Sunday:\u003c/em> 11-9:30PM\u003cbr>\n\u003cem>Wednesday-Thursday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Friday-Saturday:\u003c/em> 11-11:30PM\u003c/p>\n\u003cp>\u003ca href=\"http://www.trattorialasiciliana.com\">La Trattoria Siciliana\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps/place?q=tratoria+siciliana&hl=en&cid=1186186119288220624\">map\u003c/a>\u003cbr>\n2993 College Ave\u003cbr>\n(between Ashby Ave & Webster St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 704-1474\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Trattoria-La-Siciliana/166611693376799?sk=wall&filter=12\">Trattoria La Siciliana\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.casserolehouse.com\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=casserole+house+map&ll=37.83409,-122.264035&spn=0.008507,0.017467&oe=utf-8&fb=1&gl=us&hq=casserole+house&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,6344374632901583837&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n4301 Telegraph Ave\u003cbr>\n(between 43rd St & 44th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-6001\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 1-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Casserole-House/343245014365\">Casserole House\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Mitama\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=mitama+map+oakland&hl=en&ll=37.853661,-122.25234&spn=0.008488,0.017467&fb=1&gl=us&hq=mitama+map+oakland&cid=0,0,12847945123898597366&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n3201 College Ave\u003cbr>\n(at Alcatraz Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 652-6157\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday:\u003c/em> 11:30-9:30PM\u003cbr>\n\u003cem>Friday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 12-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Mitama-Japanese-Restaurant/117916731553813\">Mitama\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rottencitypizza.com\">Rotten City\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=rotten+city+pizza+google&hl=en&oe=utf-8&client=firefox-a&hq=rotten+city+pizza+google&hnear=Oakland,+California&t=m&z=12&vpsrc=0\">map\u003c/a>\u003cbr>\n6613 Hollis St\u003cbr>\n(between 66th St & 67th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 655-2489\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Rotten City Pizza\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"rottencitypizza\">@rottencitypizza\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=4001+Linden+St,+Oakland,+CA+94608&hl=en&ll=37.832395,-122.276716&spn=0.008491,0.017467&sll=37.808305,-122.266988&sspn=0.033974,0.069866&vpsrc=0&hnear=4001+Linden+St,+Oakland,+Alameda,+California+94608&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n4001 Linden St\u003cbr>\n(between 40th St & 41st St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 547-1842\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 11-3PM\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5:30-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Shangri-La-Vegan/154778861239799\">Shangri-La Vegan\u003c/a>\u003c/p>\n\n",
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"excerpt": "Try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal.",
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"description": "Try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\" alt=\"grilled pork banh mi\" title=\"grilled pork banh mi\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-36319\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chop Bar's grilled pork bahn mi is a great lunchtime sandwich, although their burger is always a sure bet for satisfaction. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Are you the one in your social circle who's been identified as the \"Restaurant Recommendations Resource?” Do you keep tabs on new restaurant openings and have more opinions on eateries than Yelp? With the holiday season fast approaching and company coming into town, you’ll probably find yourself fielding the usual flood of questions: \"So my parents will be here this weekend and I want to take them somewhere tasty, but that's not too pricey.\" \"Where do you go for dim sum?\" \u003c/p>\n\u003cp>My brother visited us over Thanksgiving, and I was reminded of the pressure a food aficionado feels with non-native guests. You want the restaurants to be exceptional and unique to the Bay Area, yet not break the bank if you’re going out on a regular basis. So if you’re tired of showing your friends and family tourist attractions and don’t want to fire up the stove for dinner, try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal. It’s tough to find places that please all palates, but these restaurants have been quite successful with a diverse group that ranges from my notoriously picky parents, friends from the city who are unfamiliar with the East Bay and hard-to-impress East Coasters. This list leaves off the fancy, the adventurous, the underground and the usual suspects, and was created to appeal to a pretty wide group of tastes. \u003c/p>\n\u003cp>\u003cstrong>Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a> and \u003ca href=\"http://www.actualcafe.com/\">Actual Cafe\u003c/a> have sprung up in the past few years to provide primo caffeine to the East Bay. Another place I enjoy, \u003ca href=\"http://bicacoffeehouse.com/\">Bica Cafe\u003c/a>, is located in the Rockridge neighborhood near Zachary's Pizza. They carry local coffees from \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a>, \u003ca href=\"http://www.vervecoffeeroasters.com/\">Verve\u003c/a> and \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a> among others.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Brunch & Burgers\u003c/strong>\u003cbr>\nYes, there's one place that can satisfy your craving for a delicious brunch and deliver an amazing burger. \u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a> makes my favorite burger in the East Bay and they do a pretty fantastic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\">pig roast\u003c/a> in the summer, too. For $12, you get a juicy burger made with Preferred Meats ground chuck with bacon, avocado, tomato & aioli piled on an Acme Kaiser roll. It's served with an arugula salad so you can feel less guilty about the burger. If you're throwing calorie caution to the wind, I also suggest ordering their divine macaroni & cheese as a $7 appetizer to share -- which may be hard to do since it's so unbelievably good. Their breakfast/brunch fare is a solid selection of comfort food like their bacon, egg, & cheese sandwich on an Acme torpedo roll for $7.50. \u003c/p>\n\u003cp>\u003cstrong>Burritos\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\">La Calaca Loca\u003c/a>\u003c/strong> is tucked away in a little mini-mall in Temescal across the street from \u003ca href=\"http://www.bakesalebetty.com/\">\u003c/a>\u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s. This great little Mexican restaurant also makes a wonderful breakfasts on weekends (the Huevos a la Mexicana -- scrambled eggs w/ tomato, onion & cilantro, served with pinto beans --- for $6.25 is my favorite.) But their burritos are what bring me back; their Baja Pescado burritos made with fried beer-battered fresh fish (line-caught mahi mahi, baja sauce & cabbage for $6.50 is phenomenally good. And they use meat and chicken from Niman Ranch and Fulton Valley Farms, which is always a plus. \u003c/p>\n\u003cp>\u003cstrong>Thai\u003c/strong>\u003cbr>\nSolano Avenue in Albany is chock-full of fantastic restaurants, and it's the home of one of our favorite Thai places: \u003ca href=\"http://order.zonicordering.com/?str=bua-luang-thai-albany\">Bua Luang\u003c/a>. Winter weather makes me crave curries, and I usually go for their pumpkin curry with pumpkin, green pea, bell pepper and sweet basil for $9.75 or the chicken pa nang red curry with lime leaves, ground peanuts, bell pepper, sweet basil for $8.95 with a side of steamed coconut rice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\" alt=\"china village\" title=\"china village\" width=\"549\" height=\"412\" class=\"alignnone size-full wp-image-36316\">\u003c/a>\u003cbr>\n\u003cem>\u003cbr>\nChina Village's orange chicken, sesame bread and seafood and pork delight. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chinese\u003c/strong>\u003cbr>\n\u003ca href=\"http://chinavillagesolano.com/\">China Village\u003c/a> is located just down the street from Bua Luang. Don't be daunted by the massive encyclopedic menu they hand you when you sit down; there's plenty to choose from and it'll take you a while to peruse their offerings (and you'll be amused by some of the typos you'll see along the way.) I often go for their dim sum, which they serve anytime and love their steamed pork bao ($4.50), green onion pancake ($3.50) and spicy wonton with hot oil sauce ($5.95). I'm also a big fan of their lamb with cumin for $9.95 and the Kingtu Princess Prawns -- deep-fried shrimp with a spicy ginger-garlic sauce for $11.95. \u003c/p>\n\u003cp>\u003cstrong>Italian\u003c/strong>\u003cbr>\nIf you're lucky enough to get into \u003ca href=\"http://www.trattorialasiciliana.com/\">La Trattoria Siciliana \u003c/a>-- there's usually a wait if you don't have a reservation -- then your next dilemma is figuring out what to order. I'm always deliberating between their Rigatoni Cosa Nostra made with their award-winning pesto sauce for $12 or their Gnocchi alla Norma with homemade potato pasta dumplings with fresh tomato sauce, fried eggplant, ricotta salata and basil ($13). And they have several specials every night which makes the decision-making process all the more torturous. \u003c/p>\n\u003cp>\u003cstrong>Korean\u003c/strong>\u003cbr>\nTelegraph Avenue hosts a number of Korean restaurants, and there are quite a few that are excellent. \u003ca href=\"http://www.casserolehouse.com/\">Casserole House\u003c/a> is one at the top of my list and got the nod of approval from my visiting brother who loved their yue gae jang, ($9.95) a spicy beef soup with noodles that will clear your sinuses for several months. Their kimchee ji gae ($9.95) is a savory simmered kimchee stew made with pork and tofu, and I'm partial to their goon mahndu, fried dumplings filled with pork, beef, tofu, vegetables and kimchee for $8.95. They also give you a nice assortment of ban chan, or side dishes, and complimentary barley tea to warm you up as soon as you settle in at your table. \u003c/p>\n\u003cp>\u003cstrong>Japanese\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mitama-restaurant-berkeley\">Mitama\u003c/a> is on the corner of College and Alcatraz Avenues right on the border of Oakland and Berkeley. They have wonderful bento box lunch specials, but we enjoy coming for dinner so we can sit at the bar and order sushi and sashimi directly from the chefs. Their chicken karage for $6.95 is a generous portion of fried chicken goodness if you want a decadent starter to kick off your meal. \u003c/p>\n\u003cp>\u003cstrong>Pizza\u003c/strong>\u003cbr>\nThere's a ton of respectable pizza joints in the East Bay, but \u003ca href=\"http://www.rottencitypizza.com/\">Rotten City\u003c/a> is not too far from our West Oakland neighborhood and makes top-notch slices using local, sustainably sourced and organic ingredients when possible. You can visit their \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Facebook page\u003c/a> to salivate over photos of their daily specials. And you have to try their terrific meatball sub at least once, and you'll probably try it again after you've sampled it. \u003c/p>\n\u003cp>\u003cstrong>Vegetarian\u003c/strong>\u003cbr>\n\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La\u003c/a>\u003cbr>\nManzanita's former digs have been taken over by Shangri-La, another vegan restaurant on the Emeryville-Oakland border. The menu, however, is similar: healthy, organic food that's a good way to detox from all the rich cookies and cakes you might have been eating. Call or check online for the daily menu; you can order their full meal or the simple one. There's usually a soup, grain and an assortment of vegetable dishes with dressings. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bica&hl=en&ll=37.856287,-122.261353&spn=0.06709,0.142479&sll=37.799773,-122.270598&sspn=0.016785,0.03562&vpsrc=0&gl=us&hq=bica&t=m&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n5701 College Ave., Oakland CA\u003cbr>\n\u003cem>Open Daily\u003c/em> 6:30-6:30 PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Bica-Coffeehouse/148889338474278\">Bica Coffeehouse\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/bicacoffeehouse\">@bicacoffeehouse\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Chop+Bar,+Oakland,+CA&hl=en&sll=37.837766,-122.26282&sspn=0.033553,0.071239&vpsrc=0&gl=us&hq=Chop+Bar,&hnear=Oakland,+Alameda,+California&t=m&z=15\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/chopbar\">@chopbar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-10:00PM\u003cbr>\n\u003cem>Friday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Saturday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Sunday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-10:00PM\u003c/p>\n\u003cp>\u003cstrong>La Calaca Loca\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=La+Calaca+Loca+Taqueria,+Telegraph+Avenue,+Oakland&hl=en&sll=37.892704,-122.29665&sspn=0.008382,0.01781&vpsrc=0&gl=us&hq=La+Calaca+Loca+Taqueria,&hnear=Telegraph+Ave,+Oakland,+California&t=m&z=14\">map\u003c/a>\u003cbr>\n5199 Telegraph Ave\u003cbr>\n(between Claremont Ave & 52nd St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-8226\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday:\u003c/em> 11-8PM\u003cbr>\n\u003cem>Tuesday-Friday:\u003c/em> 11-9PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 9-9PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 9-8PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/La-Calaca-Loca/117426554946157\">La Calaca Loca\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bualuangalbany.com/\">Bua Luang\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bua+luang+restaurant&hl=en&ll=37.892704,-122.29665&spn=0.008382,0.01781&fb=1&gl=us&hq=bua+luang+restaurant&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,4906583763563031481&sqi=2&t=m&z=16&vpsrc=6\">map\u003c/a>\u003cbr>\n1166 Solano Ave\u003cbr>\n(between Cornell Ave & Stannage Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 527-8288\u003cbr>\n\u003cstrong>Hours\u003c/strong>:\u003cbr>\n\u003cem>Monday & Thursday:\u003c/em> 11:30-3PM / 5-9PM\u003cbr>\n\u003cem>Friday - Saturday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> Noon-9:30PM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chinavillagesolano.com\">China Village\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&hl=en&sll=37.423138,-122.110182&sspn=0.033809,0.06669&vpsrc=0&hq=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&t=m&z=14\">map\u003c/a>\u003cbr>\n1335 Solano Ave\u003cbr>\n(between Pomona Ave & Ramona Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 525-2285\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Tuesday, Sunday:\u003c/em> 11-9:30PM\u003cbr>\n\u003cem>Wednesday-Thursday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Friday-Saturday:\u003c/em> 11-11:30PM\u003c/p>\n\u003cp>\u003ca href=\"http://www.trattorialasiciliana.com\">La Trattoria Siciliana\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps/place?q=tratoria+siciliana&hl=en&cid=1186186119288220624\">map\u003c/a>\u003cbr>\n2993 College Ave\u003cbr>\n(between Ashby Ave & Webster St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 704-1474\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Trattoria-La-Siciliana/166611693376799?sk=wall&filter=12\">Trattoria La Siciliana\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.casserolehouse.com\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=casserole+house+map&ll=37.83409,-122.264035&spn=0.008507,0.017467&oe=utf-8&fb=1&gl=us&hq=casserole+house&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,6344374632901583837&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n4301 Telegraph Ave\u003cbr>\n(between 43rd St & 44th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-6001\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 1-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Casserole-House/343245014365\">Casserole House\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Mitama\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=mitama+map+oakland&hl=en&ll=37.853661,-122.25234&spn=0.008488,0.017467&fb=1&gl=us&hq=mitama+map+oakland&cid=0,0,12847945123898597366&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n3201 College Ave\u003cbr>\n(at Alcatraz Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 652-6157\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday:\u003c/em> 11:30-9:30PM\u003cbr>\n\u003cem>Friday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 12-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Mitama-Japanese-Restaurant/117916731553813\">Mitama\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rottencitypizza.com\">Rotten City\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=rotten+city+pizza+google&hl=en&oe=utf-8&client=firefox-a&hq=rotten+city+pizza+google&hnear=Oakland,+California&t=m&z=12&vpsrc=0\">map\u003c/a>\u003cbr>\n6613 Hollis St\u003cbr>\n(between 66th St & 67th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 655-2489\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Rotten City Pizza\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"rottencitypizza\">@rottencitypizza\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=4001+Linden+St,+Oakland,+CA+94608&hl=en&ll=37.832395,-122.276716&spn=0.008491,0.017467&sll=37.808305,-122.266988&sspn=0.033974,0.069866&vpsrc=0&hnear=4001+Linden+St,+Oakland,+Alameda,+California+94608&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n4001 Linden St\u003cbr>\n(between 40th St & 41st St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 547-1842\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 11-3PM\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5:30-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Shangri-La-Vegan/154778861239799\">Shangri-La Vegan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ",
"title": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>No need to cross a bridge to go holiday shopping, all you lucky folk in Marin: you've got lots of great gifts right here at your local farmers' markets. Here's a few favorite seasonal treats for sale at the \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Marin Civic Center\u003c/a> markets this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\" alt=\"soap and cheeseboard\" title=\"soap and cheeseboard\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36595\">\u003c/a>\u003c/p>\n\u003cp>Newcomers Joel and Carleen Weirauch of \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm & Creamery\u003c/a> are already generating a buzz about their small-batch cow's-milk cheeses. Now, you can serve them in style on the handmade, one-of-a-kind oak cheeseboards they're selling this month. The boards are made from oak salvaged from a 100-year-old Kentucky tobacco barn, finished satiny-smooth with olive oil and beeswax ($35-55). Get to the market early enough, and you might be lucky enough to pick up a block or two of their flower-embossed soap, made from sheep's milk and local olive oil in scents like rose geranium, lemongrass, lavender, and star anise. The Weirauchs are raising a herd of dairy sheep in Petaluma; come next spring, once lambing starts, they'll be making their own farmstead sheep's milk cheeses, too. Find them on Sunday at Sebastopol and Thursday at Marin Civic Center. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\" alt=\"olive oil\" title=\"olive oil\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36593\">\u003c/a>\u003c/p>\n\u003cp>Also at the sweet Sebastopol market: \u003ca href=\"http://www.terrasavia.com/olive_oil.html\">Terra Savia's\u003c/a> bright, peppery new-crop olive oil, made from organic olives grown along the Mendocino/Sonoma border and pressed just last month at Terra Savia's olive press in Hopland. This luscious \u003cem>olio nuovo\u003c/em> is a Tuscan-style treat that's perfect for dipping into with a chunk of fresh, crusty bread. Terra Salvia also offers several single-varietal olive oils as well as wildflower honey, olive-oil soaps and a soothing botanical salve for moisturizing winter-dry skin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\" alt=\"sonoma chocolate\" title=\"sonoma chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36597\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\" alt=\"Sonoma Chocolate\" title=\"Sonoma Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36596\">\u003c/a>\u003c/p>\n\u003cp>And while you're there, don't miss the snappy, poinsetta-red boxes from \u003ca href=\"http://www.sonomachocolatiers.com\">Sonoma Chocolatiers\u003c/a>, filled with handmade, chocolate-dipped salted caramels ($20). You can also put together a chic assortment of truffles ($2.25 each) in nifty flavors like fig-cardamom, holiday spice, smoky chipotle, and tequila-lime, or pick up a stocking-stuffer bag of crunchy chocolate-covered organic almonds, sugared or cinnamon-spiced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\" alt=\"tomatero berries\" title=\"tomatero berries\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36592\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\" alt=\"Swanton jam\" title=\"Swanton jam\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36598\">\u003c/a>\u003c/p>\n\u003cp>Feeling a little DIY? Believe it or not, you can still turn out a few gift jars of homemade, local strawberry jam using Tomatero Farm's late-crop, Watsonville-grown organic strawberries ($3.50/pint), sold at the Marin Civic Center market. Or pick up a mix-and-match assortment of low-sugar, big-flavor berry jams made by \u003ca href=\"http://swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>, in flavors like tayberry, olallieberry, strawberry, and blackberry ($7-$9). They're all made using the farm's organic, union-grown berries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\" alt=\"Jeni from sky tea\" title=\"Jeni from sky tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36594\">\u003c/a>\u003c/p>\n\u003cp>Tea drinkers take their brews seriously, but they're often outnumbered by the coffee geeks. Show your tea-drinking friends that you respect their cuppa with a gift from \u003ca href=\"http://www.sky-tea.com\">Sky Tea\u003c/a> at the Marin Civic Center market. Tea lover Jeni Quigg started her luxury tea company a little over a year ago, travelling around the world to source rare, small-batch, artisan-grown teas--what she calls \"legendary teas.\" Her personally blended masala chai, which she also sells brewed by the cup, has a bright, clean spiciness to it, thanks to cardamon and peppercorns that Quigg picked herself on the Malabar coast. Even decaf drinkers can find something to love here, thanks to several blends made with rooibos or decaffeinated teas, including a rooibos chai and a seductive cinnamon plum sprinkled with saffron, flax seeds, and marigold petals. \u003c/p>\n\u003cp>Known for their rustic, rough-hewn hearth breads, \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria\u003c/a> bakery also has a popular side line of pastries, including gift bags of biscotti and chocolate-chip cookies ($6) sold at the Marin Civic Center market. This year, they're offering an Italian holiday specialty, panforte ($16). Dense with dried fruits, honey, nuts, and spices, this chewy confection has a history stretching back centuries. \"It was the Crusaders' little powerbar,\" says owner Edmund Weber. It has a deep, winter-spiced taste, lovely with a cup of Sky tea or a glass of dessert wine, the perfect reward for shopping local this season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A note to shoppers: Both the Sebastopol and Marin Civic Center markets will be operating this Sunday, December 18. The Marin Civic Center market will be operating on Thursday, December 22. Both markets will be closed on Sunday, December 25.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Moving northwards to find the best farmers' market gifts in the North Bay, at the Sebastopol and Marin Civic Center markets. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>No need to cross a bridge to go holiday shopping, all you lucky folk in Marin: you've got lots of great gifts right here at your local farmers' markets. Here's a few favorite seasonal treats for sale at the \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Marin Civic Center\u003c/a> markets this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\" alt=\"soap and cheeseboard\" title=\"soap and cheeseboard\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36595\">\u003c/a>\u003c/p>\n\u003cp>Newcomers Joel and Carleen Weirauch of \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm & Creamery\u003c/a> are already generating a buzz about their small-batch cow's-milk cheeses. Now, you can serve them in style on the handmade, one-of-a-kind oak cheeseboards they're selling this month. The boards are made from oak salvaged from a 100-year-old Kentucky tobacco barn, finished satiny-smooth with olive oil and beeswax ($35-55). Get to the market early enough, and you might be lucky enough to pick up a block or two of their flower-embossed soap, made from sheep's milk and local olive oil in scents like rose geranium, lemongrass, lavender, and star anise. The Weirauchs are raising a herd of dairy sheep in Petaluma; come next spring, once lambing starts, they'll be making their own farmstead sheep's milk cheeses, too. Find them on Sunday at Sebastopol and Thursday at Marin Civic Center. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\" alt=\"olive oil\" title=\"olive oil\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36593\">\u003c/a>\u003c/p>\n\u003cp>Also at the sweet Sebastopol market: \u003ca href=\"http://www.terrasavia.com/olive_oil.html\">Terra Savia's\u003c/a> bright, peppery new-crop olive oil, made from organic olives grown along the Mendocino/Sonoma border and pressed just last month at Terra Savia's olive press in Hopland. This luscious \u003cem>olio nuovo\u003c/em> is a Tuscan-style treat that's perfect for dipping into with a chunk of fresh, crusty bread. Terra Salvia also offers several single-varietal olive oils as well as wildflower honey, olive-oil soaps and a soothing botanical salve for moisturizing winter-dry skin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\" alt=\"sonoma chocolate\" title=\"sonoma chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36597\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\" alt=\"Sonoma Chocolate\" title=\"Sonoma Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36596\">\u003c/a>\u003c/p>\n\u003cp>And while you're there, don't miss the snappy, poinsetta-red boxes from \u003ca href=\"http://www.sonomachocolatiers.com\">Sonoma Chocolatiers\u003c/a>, filled with handmade, chocolate-dipped salted caramels ($20). You can also put together a chic assortment of truffles ($2.25 each) in nifty flavors like fig-cardamom, holiday spice, smoky chipotle, and tequila-lime, or pick up a stocking-stuffer bag of crunchy chocolate-covered organic almonds, sugared or cinnamon-spiced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\" alt=\"tomatero berries\" title=\"tomatero berries\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36592\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\" alt=\"Swanton jam\" title=\"Swanton jam\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36598\">\u003c/a>\u003c/p>\n\u003cp>Feeling a little DIY? Believe it or not, you can still turn out a few gift jars of homemade, local strawberry jam using Tomatero Farm's late-crop, Watsonville-grown organic strawberries ($3.50/pint), sold at the Marin Civic Center market. Or pick up a mix-and-match assortment of low-sugar, big-flavor berry jams made by \u003ca href=\"http://swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>, in flavors like tayberry, olallieberry, strawberry, and blackberry ($7-$9). They're all made using the farm's organic, union-grown berries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\" alt=\"Jeni from sky tea\" title=\"Jeni from sky tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36594\">\u003c/a>\u003c/p>\n\u003cp>Tea drinkers take their brews seriously, but they're often outnumbered by the coffee geeks. Show your tea-drinking friends that you respect their cuppa with a gift from \u003ca href=\"http://www.sky-tea.com\">Sky Tea\u003c/a> at the Marin Civic Center market. Tea lover Jeni Quigg started her luxury tea company a little over a year ago, travelling around the world to source rare, small-batch, artisan-grown teas--what she calls \"legendary teas.\" Her personally blended masala chai, which she also sells brewed by the cup, has a bright, clean spiciness to it, thanks to cardamon and peppercorns that Quigg picked herself on the Malabar coast. Even decaf drinkers can find something to love here, thanks to several blends made with rooibos or decaffeinated teas, including a rooibos chai and a seductive cinnamon plum sprinkled with saffron, flax seeds, and marigold petals. \u003c/p>\n\u003cp>Known for their rustic, rough-hewn hearth breads, \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria\u003c/a> bakery also has a popular side line of pastries, including gift bags of biscotti and chocolate-chip cookies ($6) sold at the Marin Civic Center market. This year, they're offering an Italian holiday specialty, panforte ($16). Dense with dried fruits, honey, nuts, and spices, this chewy confection has a history stretching back centuries. \"It was the Crusaders' little powerbar,\" says owner Edmund Weber. It has a deep, winter-spiced taste, lovely with a cup of Sky tea or a glass of dessert wine, the perfect reward for shopping local this season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A note to shoppers: Both the Sebastopol and Marin Civic Center markets will be operating this Sunday, December 18. The Marin Civic Center market will be operating on Thursday, December 22. Both markets will be closed on Sunday, December 25.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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},
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"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"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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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
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