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"disqusTitle": "5 Bay Area Restaurants to Eat Thanksgiving Dinner on Thanksgiving",
"title": "5 Bay Area Restaurants to Eat Thanksgiving Dinner on Thanksgiving",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This post was originally published on November 14, 2018, and was updated October 24, 2019.\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s your first Thanksgiving away from your family. Maybe you’re one of the few people that stayed behind in the city because your hand-selected non-nuclear family consisting of voluntarily insane friends also stayed in the city. Either way, while you might not crave the tradition of being grilled by your family members about your unconventional lifestyle — because let’s face it, if you ended up in San Francisco you’re the black sheep of your family — most of us crave the tradition of nostalgia. Nostalgia: that warm blanket of memories that can send your brain into a frenzy from a mere whiff of spices, the smell of the rain, the sound of a nearby church bell while your living room curtains flow in the breeze. These — along with a moment of temporary insanity — are the feelings that make you want to recreate a holiday roundtable of friends and feast.\u003c/span>\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/563+Ruger+St,+San+Francisco,+CA+94129/@37.7973428,-122.4506267,17z/data=!3m1!4b1!4m5!3m4!1s0x8085872b42804c3d:0xa56868360abcda36!8m2!3d37.7973386!4d-122.4484327?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003cbr>\n\u003cb>Price: $68 person (Call for availability)\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_131171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131171 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of the meatloaf dinner at Presidio Social Club with permission of Christian S. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every year the \u003ca href=\"http://www.presidiosocialclub.com/\" target=\"_blank\" rel=\"noopener\">Presidio Social Club\u003c/a> offers a prix fixe 3-course Holiday Menu on Thanksgiving. It replaces their daily menu and is served from Noon until 7pm. \u003c/span>\u003cspan style=\"font-weight: 400\">The menu usually features classic Thanksgiving favorites, with this year’s menu including the following:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Harvest salad with Fuyu persimmons // Butternut Squash Soup with Coconut Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Classic roast turkey with wild mushroom and sage stuffing, mashed potatoes, brussel sprouts, braised winter greens, giblet gravy, cranberry sauce, and homemade rolls. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bourbon chocolate pecan pie with whipped creme fraiche // Classic pumpkin pie\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">PSC’s General Manager, Steve Grant, stated: “\u003c/span>\u003cspan style=\"font-weight: 400\">We have been doing Thanksgiving Dinner at the restaurant since we opened 11 years ago. It was a natural extension of being a \"club\" (without the dues), the same way your family might go to Thanksgiving dinner at the Country Club. We try to do special events throughout the year that our regulars and newcomers bond with, such as a Summer BBQ series every Wednesday, Pig Roasts on Sundays during the early Summer, and Clambakes every Sunday night during mid-late Summer.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you’re not up to mingling this Thanksgiving, but still want dessert, Presidio Social Club also offers their Bourbon chocolate pecan, classic pumpkin and toasted coconut cream pies on pre-order starting at $40 each. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vegetarian, vegan and gluten-free dishes available with advance notice. \u003c/span>\u003c/p>\n\u003ch2>The Old Clam House\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/299+Bayshore+Blvd,+San+Francisco,+CA+94124/@37.7430905,-122.4070428,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e54784ae58b:0x6de30cad5f0f0df6!8m2!3d37.7430863!4d-122.4048488?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">299 Bayshore Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cb>Price: $39.99/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130437\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130437\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/ed-u-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior vintage neon sign photo of The Clam House with permission of Ed U. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s San Francisco’s oldest restaurant standing in the same location since 1861. When the \u003ca href=\"https://theoldclamhousesf.com/\" target=\"_blank\" rel=\"noopener\">Old Clam House\u003c/a> first opened, it was on the shoreline and surrounded by marshland. While it might seem out of place now, the area was thriving with fisherman harvesting oysters and bringing in their daily catches of Dungeness crab. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to experience a true San Franciscan Thanksgiving, then enjoy a side of clam chowder or cioppino — that lovely dish of Dungeness crab, scallops and mussels in a light tomato broth — with your traditional turkey dinner at this legendary spot on Bayshore Blvd. The Thanksgiving menu also serves up roasted turkey with gravy, stuffing, cranberry relish, potatoes, veggies and pumpkin pie. Their daily menu will also be available, where you can choose from Crab Alfredo, Sand Dabs, Roasted Chicken, and hot Dungeness Crab in their secret garlic butter sauce. Hopefully, you can nab one of their little private dining tables behind the curtains.\u003c/span>\u003c/p>\n\u003ch2>The Cavalier\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/360+Jessie+St,+San+Francisco,+CA+94103/@37.7833401,-122.4091873,17z/data=!3m1!4b1!4m5!3m4!1s0x808580867f37d0b9:0x3ea421cd896a9ffc!8m2!3d37.7833359!4d-122.4069933?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">360 Jessie St\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cb>Price: $80/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130438\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130438\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-800x354.jpg\" alt=\"\" width=\"800\" height=\"354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-800x354.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-160x71.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-768x340.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-1020x451.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-960x425.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-240x106.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-375x166.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-520x230.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized.jpg 1130w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of roasted chicken dinner with mashed potatoes and roasted carrots courtesy of The Cavalier\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This \u003ca href=\"https://thecavaliersf.com/\" target=\"_blank\" rel=\"noopener\">London inspired brasserie\u003c/a> has offered a British inspired prix fixe Thanksgiving Day menu for lunch and dinner since they opened their doors in 2013. The fox hunting room with the red walls, banquette and few tables are the ideal surroundings to take your time and pretend you’re a posh Brit in a 19th century traditional gentlemen’s club. Billiards and cigars, anyone? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before that, you may want to consider dining on Chef Jennifer Puccio’s lamb loin, grass-fed ribeye, salmon, sticky toffee pudding and pumpkin steamed pudding. Or, you can go the traditional route and have a heritage turkey dinner with mashed potatoes, brussel sprouts and stuffing. All with a California aesthetic. Just be warned, it’s all served family style. \u003c/span>\u003c/p>\n\u003ch2>Shan Dong Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/328+10th+St+%23101,+Oakland,+CA+94607/@37.8005789,-122.2719975,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b5c6d4fcb7:0xdbd76459073fa135!8m2!3d37.8005789!4d-122.2698035\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">328 10th St Ste 101, \u003c/span>\u003c/a>\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cb>Price: $15/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130439\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130439\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/michael-n-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-520x346.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo of beef chow mein noodles at Shan Dong Restaurant with permission of Michael N. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Operating in this location since the 1990s, this \u003ca href=\"http://shandongoakland.com/\" target=\"_blank\" rel=\"noopener\">Oakland Chinatown institution\u003c/a> will give you all the holiday feels without breaking the bank. Shandong is a coastal region in China and its food is one of China’s eight classic cuisines, with noodles and lightly seasoned dumplings being staples. Noodles with sesame paste, made of ground white sesame seeds, is one of Shan Dong Restaurant’s most popular dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although your traditional American Thanksgiving fixings won’t be present, there is nothing more comforting than sitting around a table with friends and family sharing various dishes like dry fried ribs, blistered green beans and, of course, an extra $1 for Shan Dong's famous hand-pulled noodles. Not everyone celebrates the holidays in the way the media portrays and you don't have to — this is especially true on Christmas. Anticipate a full restaurant and possibly a long wait; they do not accept reservations. But, there’s always the option of takeout and enjoying in the comfort of your own home.\u003c/span>\u003c/p>\n\u003ch2>Harry's HofBrau\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/14900+E+14th+St,+San+Leandro,+CA+94578/@37.7066045,-122.1316199,17z/data=!3m1!4b1!4m5!3m4!1s0x808f902acb7d81a7:0x391913d7ccb9340b!8m2!3d37.7066003!4d-122.1294259?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">14900 E 14th St\u003c/a>\u003cbr>\nSan Leandro, CA 94578\u003cbr>\n\u003cb>Price: $20/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130447\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/john-d-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-520x346.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of the turkey dinner at Harry’s Hofbrau with permission of John Dyke via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.harryshofbrau.com/\" target=\"_blank\" rel=\"noopener\">Harry's HofBrau\u003c/a> has been serving up comfort food classics since it opened in 1954. Technically, you can get a Thanksgiving-esque dinner at Harry’s two locations year round. Seriously, year round. Harry’s Hofbrau is opened seven days a week from 11:00AM - 11:00PM with Christmas Day being “the only day [they] close.” Seven days of glistening, monstrous meat roasts freshly carved right in front of your very eyes. Harry’s focus has always been on the whole roasted turkey, so much so that they serve over 1,000,000 pounds of turkey each year. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you have nowhere to go (or have had enough of the family drama and need a break), come to Harry’s. You can watch the game, have a whole roasted turkey dinner and sip on a pint of beer from one of their 28 taps of surprisingly decent craft beers. Both Harry’s locations are open from 12PM-8PM on Thanksgiving, “no reservations are needed, no matter how large your group is.” You can mow down a little turkey (light and dark meat) or ham with your gravy, a Caesar salad, mixed vegetables, a scoop of stuffing, a scoop of mashed potatoes, a big dinner roll, cranberry sauce and a slice of pumpkin pie.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was originally published on November 14, 2018, and was updated October 24, 2019.\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s your first Thanksgiving away from your family. Maybe you’re one of the few people that stayed behind in the city because your hand-selected non-nuclear family consisting of voluntarily insane friends also stayed in the city. Either way, while you might not crave the tradition of being grilled by your family members about your unconventional lifestyle — because let’s face it, if you ended up in San Francisco you’re the black sheep of your family — most of us crave the tradition of nostalgia. Nostalgia: that warm blanket of memories that can send your brain into a frenzy from a mere whiff of spices, the smell of the rain, the sound of a nearby church bell while your living room curtains flow in the breeze. These — along with a moment of temporary insanity — are the feelings that make you want to recreate a holiday roundtable of friends and feast.\u003c/span>\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/563+Ruger+St,+San+Francisco,+CA+94129/@37.7973428,-122.4506267,17z/data=!3m1!4b1!4m5!3m4!1s0x8085872b42804c3d:0xa56868360abcda36!8m2!3d37.7973386!4d-122.4484327?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003cbr>\n\u003cb>Price: $68 person (Call for availability)\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_131171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131171 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of the meatloaf dinner at Presidio Social Club with permission of Christian S. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every year the \u003ca href=\"http://www.presidiosocialclub.com/\" target=\"_blank\" rel=\"noopener\">Presidio Social Club\u003c/a> offers a prix fixe 3-course Holiday Menu on Thanksgiving. It replaces their daily menu and is served from Noon until 7pm. \u003c/span>\u003cspan style=\"font-weight: 400\">The menu usually features classic Thanksgiving favorites, with this year’s menu including the following:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Harvest salad with Fuyu persimmons // Butternut Squash Soup with Coconut Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Classic roast turkey with wild mushroom and sage stuffing, mashed potatoes, brussel sprouts, braised winter greens, giblet gravy, cranberry sauce, and homemade rolls. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bourbon chocolate pecan pie with whipped creme fraiche // Classic pumpkin pie\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">PSC’s General Manager, Steve Grant, stated: “\u003c/span>\u003cspan style=\"font-weight: 400\">We have been doing Thanksgiving Dinner at the restaurant since we opened 11 years ago. It was a natural extension of being a \"club\" (without the dues), the same way your family might go to Thanksgiving dinner at the Country Club. We try to do special events throughout the year that our regulars and newcomers bond with, such as a Summer BBQ series every Wednesday, Pig Roasts on Sundays during the early Summer, and Clambakes every Sunday night during mid-late Summer.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you’re not up to mingling this Thanksgiving, but still want dessert, Presidio Social Club also offers their Bourbon chocolate pecan, classic pumpkin and toasted coconut cream pies on pre-order starting at $40 each. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vegetarian, vegan and gluten-free dishes available with advance notice. \u003c/span>\u003c/p>\n\u003ch2>The Old Clam House\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/299+Bayshore+Blvd,+San+Francisco,+CA+94124/@37.7430905,-122.4070428,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e54784ae58b:0x6de30cad5f0f0df6!8m2!3d37.7430863!4d-122.4048488?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">299 Bayshore Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cb>Price: $39.99/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130437\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130437\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/ed-u-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior vintage neon sign photo of The Clam House with permission of Ed U. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s San Francisco’s oldest restaurant standing in the same location since 1861. When the \u003ca href=\"https://theoldclamhousesf.com/\" target=\"_blank\" rel=\"noopener\">Old Clam House\u003c/a> first opened, it was on the shoreline and surrounded by marshland. While it might seem out of place now, the area was thriving with fisherman harvesting oysters and bringing in their daily catches of Dungeness crab. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to experience a true San Franciscan Thanksgiving, then enjoy a side of clam chowder or cioppino — that lovely dish of Dungeness crab, scallops and mussels in a light tomato broth — with your traditional turkey dinner at this legendary spot on Bayshore Blvd. The Thanksgiving menu also serves up roasted turkey with gravy, stuffing, cranberry relish, potatoes, veggies and pumpkin pie. Their daily menu will also be available, where you can choose from Crab Alfredo, Sand Dabs, Roasted Chicken, and hot Dungeness Crab in their secret garlic butter sauce. Hopefully, you can nab one of their little private dining tables behind the curtains.\u003c/span>\u003c/p>\n\u003ch2>The Cavalier\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/360+Jessie+St,+San+Francisco,+CA+94103/@37.7833401,-122.4091873,17z/data=!3m1!4b1!4m5!3m4!1s0x808580867f37d0b9:0x3ea421cd896a9ffc!8m2!3d37.7833359!4d-122.4069933?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">360 Jessie St\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cb>Price: $80/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130438\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130438\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-800x354.jpg\" alt=\"\" width=\"800\" height=\"354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-800x354.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-160x71.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-768x340.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-1020x451.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-960x425.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-240x106.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-375x166.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-520x230.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized.jpg 1130w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of roasted chicken dinner with mashed potatoes and roasted carrots courtesy of The Cavalier\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This \u003ca href=\"https://thecavaliersf.com/\" target=\"_blank\" rel=\"noopener\">London inspired brasserie\u003c/a> has offered a British inspired prix fixe Thanksgiving Day menu for lunch and dinner since they opened their doors in 2013. The fox hunting room with the red walls, banquette and few tables are the ideal surroundings to take your time and pretend you’re a posh Brit in a 19th century traditional gentlemen’s club. Billiards and cigars, anyone? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before that, you may want to consider dining on Chef Jennifer Puccio’s lamb loin, grass-fed ribeye, salmon, sticky toffee pudding and pumpkin steamed pudding. Or, you can go the traditional route and have a heritage turkey dinner with mashed potatoes, brussel sprouts and stuffing. All with a California aesthetic. Just be warned, it’s all served family style. \u003c/span>\u003c/p>\n\u003ch2>Shan Dong Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/328+10th+St+%23101,+Oakland,+CA+94607/@37.8005789,-122.2719975,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b5c6d4fcb7:0xdbd76459073fa135!8m2!3d37.8005789!4d-122.2698035\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">328 10th St Ste 101, \u003c/span>\u003c/a>\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cb>Price: $15/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130439\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130439\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/michael-n-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-520x346.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo of beef chow mein noodles at Shan Dong Restaurant with permission of Michael N. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Operating in this location since the 1990s, this \u003ca href=\"http://shandongoakland.com/\" target=\"_blank\" rel=\"noopener\">Oakland Chinatown institution\u003c/a> will give you all the holiday feels without breaking the bank. Shandong is a coastal region in China and its food is one of China’s eight classic cuisines, with noodles and lightly seasoned dumplings being staples. Noodles with sesame paste, made of ground white sesame seeds, is one of Shan Dong Restaurant’s most popular dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although your traditional American Thanksgiving fixings won’t be present, there is nothing more comforting than sitting around a table with friends and family sharing various dishes like dry fried ribs, blistered green beans and, of course, an extra $1 for Shan Dong's famous hand-pulled noodles. Not everyone celebrates the holidays in the way the media portrays and you don't have to — this is especially true on Christmas. Anticipate a full restaurant and possibly a long wait; they do not accept reservations. But, there’s always the option of takeout and enjoying in the comfort of your own home.\u003c/span>\u003c/p>\n\u003ch2>Harry's HofBrau\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/14900+E+14th+St,+San+Leandro,+CA+94578/@37.7066045,-122.1316199,17z/data=!3m1!4b1!4m5!3m4!1s0x808f902acb7d81a7:0x391913d7ccb9340b!8m2!3d37.7066003!4d-122.1294259?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">14900 E 14th St\u003c/a>\u003cbr>\nSan Leandro, CA 94578\u003cbr>\n\u003cb>Price: $20/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130447\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/john-d-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-520x346.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of the turkey dinner at Harry’s Hofbrau with permission of John Dyke via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.harryshofbrau.com/\" target=\"_blank\" rel=\"noopener\">Harry's HofBrau\u003c/a> has been serving up comfort food classics since it opened in 1954. Technically, you can get a Thanksgiving-esque dinner at Harry’s two locations year round. Seriously, year round. Harry’s Hofbrau is opened seven days a week from 11:00AM - 11:00PM with Christmas Day being “the only day [they] close.” Seven days of glistening, monstrous meat roasts freshly carved right in front of your very eyes. Harry’s focus has always been on the whole roasted turkey, so much so that they serve over 1,000,000 pounds of turkey each year. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you have nowhere to go (or have had enough of the family drama and need a break), come to Harry’s. You can watch the game, have a whole roasted turkey dinner and sip on a pint of beer from one of their 28 taps of surprisingly decent craft beers. Both Harry’s locations are open from 12PM-8PM on Thanksgiving, “no reservations are needed, no matter how large your group is.” You can mow down a little turkey (light and dark meat) or ham with your gravy, a Caesar salad, mixed vegetables, a scoop of stuffing, a scoop of mashed potatoes, a big dinner roll, cranberry sauce and a slice of pumpkin pie.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Creepy Halloween Treats to Raise Your Spirits",
"title": "5 Creepy Halloween Treats to Raise Your Spirits",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The temperatures are cooling (sort of), and the menus are changing — that's right, fall is upon us here in the Bay area. Commercials are already out for Thanksgiving and Christmas but don't forget about one of the finest \"holidays\" we celebrate at this time of year where gorging on sweets is okay (again, sort of)! Whether you're curled up on your couch watching Hocus Pocus, taking the kids door to door to fill their pillowcases with sugar, or attending your friend's rowdy Halloween party, the right kind of food can make the occasion a little happier. \u003c/p>\n\u003cp>Lucky for you, we found five boo-tiful treats for anyone who loves Halloween...or themed foods!\u003c/p>\n\u003ch2>Garden Creamery’s Trick or Treat Ice Cream\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Fra5DK4EXgG2\">3566 20th St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003c/p>\n\u003cfigure id=\"attachment_131044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00643-e1540412228177.jpg\" alt=\"From the bottom: Pumpkin, Trick or Treat, Caramel Apple ice cream scoops and a drizzle of caramel.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-131044\">\u003cfigcaption class=\"wp-caption-text\">From the bottom: Pumpkin, Trick or Treat, Caramel Apple ice cream scoops and a drizzle of caramel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://gardencreamery.com/home/\">Garden Creamery\u003c/a> co-owners Erin Lang and Donny Capozzi are known for their Asian-inspired small batch ice cream, but their menu of fall flavors will make you think of pumpkin patches, fireside apple cider, and crunchy leaves under your feet. They go to the farmers market every Thursday at Civic Center and Marin to pick up fresh, local ingredients for their ice cream and the new batch of flavors reflect that. \u003c/p>\n\u003cp>Garden Creamery uses real pumpkin in this tasty flavor, specifically pumpkin from Feather River Farms. The squash is chopped up and sauteed with their homemade pumpkin spice blend (cinnamon, nutmeg, fresh ginger, cloves, etc.) that they chop and grind themselves to create a rich, creamy and pumpkin-y ice cream that beats any Pumpkin Spice Latte I’ve ever had. The second fall flavor, a Caramel Apple, is just as reminiscent of fall as the Pumpkin flavor, and it’s also a labor of love. Whole apples picked from the farmers market are cored, marinated in sugar (skins are left on) and cooked down with lemons. “It takes a really long time, but we wanted a whole base that was apple instead of just throwing apple jam into something,” explains Erin. And the final result is a creamy, strong apple flavor — almost like frozen applesauce with sweet hints of caramel swirled in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, for a Halloween treat that will really make you nostalgic for those East Coast autumns (if you’ve experienced them before), the Trick or Treat ice cream is chock-full of candy and something Garden Creamery thinks everyone will enjoy! A sweet cream base is made with organic Strauss milk, and mixed in are chopped up full-sized bars of all of Erin and Donny’s favorite candies: Reese’s, Kit Kats, M&Ms, Hersheys with almonds, etc. As co-owner Donny says, “It’s a treat! When you’re a kid and you go trick or treating, you were so excited to get a full candy bar — we wanted to use full candy bars in our ice cream to bring that nostalgia from when you’re a little kid back.”\u003c/p>\n\u003cp>Their pumpkin and caramel apple flavors were released at the beginning of October, and, by the time you read this article, their special Halloween flavor will be available too.\u003c/p>\n\u003ch2>Bluestem Brasserie’s Spooky Delight Plate\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K55wBJX7mXu\">1 Yuerba Buena Lane\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94103\u003c/p>\n\u003cfigure id=\"attachment_131035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00658-e1540242287134.jpg\" alt=\"Bluestem Brasserie’s Spooky Delight Plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131035\">\u003cfigcaption class=\"wp-caption-text\">Bluestem Brasserie’s Spooky Delight Plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>'s pastry chef, Lori Baker, tells us, \"We wanted to create something really fun for Halloween this year, and who doesn't love Halloween candy? We modeled our Spooky Delight Cookie Plate after our favorite Halloween candy, including Reese's Peanut Butter Cups, Twix, Gum Drops, and Caramel Apples!\"\u003c/p>\n\u003cp>There you have it. This Halloween cookie plate is inspired by the candy we know, love and gorge on every year — just in cookie form! You’ll get 2 of each of the following: Peanut Butter Cup Cookie, Caramel & Chocolate Coated Biscuit Cookie, Gumdrop Cookie and Caramel Apple Cookie. My favorites were the Peanut Butter Cup and the Caramel Apple.\u003c/p>\n\u003ch2>Merchant Roots’s Charcoal Pasta\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/te25tTG2r4u\">1365 Fillmore St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94115\u003c/p>\n\u003cfigure id=\"attachment_131034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00647-e1540242135767.jpg\" alt=\"The charcoal farfalle dish from Merchant Roots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131034\">\u003cfigcaption class=\"wp-caption-text\">The charcoal farfalle dish from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">visited Merchant Roots when they first opened\u003c/a>, and, as our writer Trevor Felch wrote, “It’s impossible to give a blanket label for this concept, long in the making by business and life partners Ryan Shelton and Madison Michael. There really is nothing quite like it in the Bay Area.” So we weren’t too surprised to hear that their fall special would be a unique treat made with fresh ingredients that Executive Chef/Proprietor Ryan Shelton sources from his network of farmers around California.\u003c/p>\n\u003cp>Available from October 25 to November 25, \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a>’s lovely charcoal farfalle pasta is served with a coconut pumpkin curry sauce, fall vegetables, and chili oil. \u003c/p>\n\u003ch2>Ketsourine Macarons’s Halloween Macarons\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xYHwF59u8ZF2\">500 Westlake Center\u003c/a>\u003cbr>\nDaly City, CA\u003cbr>\n94015\u003c/p>\n\u003cfigure id=\"attachment_131033\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00691-e1540242045370.jpg\" alt=\"An assortment of Halloween macarons in guava, strawberry, chocolate, mango and more.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131033\">\u003cfigcaption class=\"wp-caption-text\">An assortment of Halloween macarons in guava, strawberry, chocolate, mango and more. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get the phones ready, folks. \u003ca href=\"https://ketsourinemacarons.com/\">Ketsourine Macarons\u003c/a> regularly provides adorably shaped macarons like Totoro, pandas, cats, baby chicks and so on, and you can get an assortment of Halloween-themed character macarons to make the occasion a little more fun (and Instagrammable)! Phi and Ketsourine Nguyen own the shop, and Phi tells us, “Ketsourine, my wife, does most of the design and whatever inspires her will determine what we create for the week.” \u003c/p>\n\u003cp>There’s no telling what will be available at the store when you arrive, so try calling in advance to see what’s available or make an order for pick up to make sure you’re getting the designs you want. Each macaron is light and generously filled with classic flavors like chocolate or strawberry, but you can also grab ones filled with guava, mango, pandan and more. Share them with friends or get a box all for yourself!\u003c/p>\n\u003ch2>Farmhouse Kitchen’s Halloween Specials\u003c/h2>\n\u003cp>\u003ca href=\"http://farmhousesf.com/\">Farmhouse Kitchen San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2EtGZ4qR3VC2\">710 Florida St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmhouseoak.com/\">Farmhouse Kitchen Oakland\u003c/a>\u003cbr>\n\u003ca>336 Water St.\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94607\u003c/p>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8zpShdbyt3r\">6118 Medau Place\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94611\u003c/p>\n\u003cfigure id=\"attachment_131045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00808-e1540412555324.jpg\" alt=\"Silk worms, larb-style.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131045\">\u003cfigcaption class=\"wp-caption-text\">Silk worms, larb-style. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve eaten at any of the Farmhouse Kitchen locations, you know the team behind the restaurant has a penchant for flair. From brightly colored florals decorating their tables and their servers to unique social media promotions for their spicy challenge, they know how to market themselves! It’s no surprise that they’re going all out for Halloween and giving diners multiple options for celebrating the spooky occasion.\u003c/p>\n\u003cp>Daring eaters can try the mieng non: fried silkworms tossed in roasted rice, onion and lime in betel leaf. Kunkanda \"Cartoon\" Phukchampa, the powerhouse behind Farmhouse Kitchen's media marketing, explains, \"We wanted something that matched Halloween, so having silkworms — it might be scary for some people who haven't had it or seen it before! Silkworms are also popular street food in Thailand and it is a good representation of Thai culture we want to bring to our customers at Farmhouse Kitchen.\" \u003c/p>\n\u003cfigure id=\"attachment_131046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00803-e1540412689522.jpg\" alt=\"Duck in red pumpkin curry is served in a pumpkin with beef jerky and Thai olive rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131046\">\u003cfigcaption class=\"wp-caption-text\">Duck in red pumpkin curry is served in a pumpkin with beef jerky and Thai olive rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the main course, grab a Kang Ped Pumpkin. Maple Leaf Farms duck breast is served in a red pumpkin curry, lychee, tomato and basil, and the whole thing is delivered to your table in a pumpkin with Kobe Beef Jerky and Thai olive fried rice. \"With this dish, we don't serve duck often so we wanted to do something different and it goes well with the red pumpkin curry for a Halloween look,\" explains Cartoon. The pumpkin receptacle isn't cooked, so don't try to eat it! \u003c/p>\n\u003cp>To round everything out, you can even sandwich your meal with a Halloween cocktail and dessert. The Bloody Heaven cocktail made with Absolut Elyx Vodka, Giffard Elderflower, lemon and San Liege ‘The Offering’ will get the party started, and the Fresh Pumpkin Creme Brulee will provide a sweet end to the meal. The pumpkin that the creme brulee is served in \u003ci>is\u003c/i> cooked through, so scoop up some pumpkin with every bite!\u003c/p>\n\u003cfigure id=\"attachment_131047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00810-e1540412758513.jpg\" alt=\"Pumpkin Creme Brulee is served up in a real pumpkin, dainty and delicious.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131047\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Creme Brulee is served up in a real pumpkin, dainty and delicious. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This special menu will be available at both Farmhouse Kitchen locations and at Oakland’s Daughter Thai Kitchen until October 31st. Keep in mind that the San Francisco location does not have a liquor license, so you can substitute the Bloody Heaven cocktail with a Singha beer instead.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Did you see any other Halloween specials worth sharing around the Bay? Or maybe you’re making something at home to wow friends, families, and trick or treaters? Share with us on social media with #KQEDFood!\u003c/p>\n\n",
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"excerpt": "Scary? Nah. Scarily delicious is another story. Get into the Halloween spirit with these 5 boo-tiful specials.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The temperatures are cooling (sort of), and the menus are changing — that's right, fall is upon us here in the Bay area. Commercials are already out for Thanksgiving and Christmas but don't forget about one of the finest \"holidays\" we celebrate at this time of year where gorging on sweets is okay (again, sort of)! Whether you're curled up on your couch watching Hocus Pocus, taking the kids door to door to fill their pillowcases with sugar, or attending your friend's rowdy Halloween party, the right kind of food can make the occasion a little happier. \u003c/p>\n\u003cp>Lucky for you, we found five boo-tiful treats for anyone who loves Halloween...or themed foods!\u003c/p>\n\u003ch2>Garden Creamery’s Trick or Treat Ice Cream\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Fra5DK4EXgG2\">3566 20th St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003c/p>\n\u003cfigure id=\"attachment_131044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00643-e1540412228177.jpg\" alt=\"From the bottom: Pumpkin, Trick or Treat, Caramel Apple ice cream scoops and a drizzle of caramel.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-131044\">\u003cfigcaption class=\"wp-caption-text\">From the bottom: Pumpkin, Trick or Treat, Caramel Apple ice cream scoops and a drizzle of caramel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://gardencreamery.com/home/\">Garden Creamery\u003c/a> co-owners Erin Lang and Donny Capozzi are known for their Asian-inspired small batch ice cream, but their menu of fall flavors will make you think of pumpkin patches, fireside apple cider, and crunchy leaves under your feet. They go to the farmers market every Thursday at Civic Center and Marin to pick up fresh, local ingredients for their ice cream and the new batch of flavors reflect that. \u003c/p>\n\u003cp>Garden Creamery uses real pumpkin in this tasty flavor, specifically pumpkin from Feather River Farms. The squash is chopped up and sauteed with their homemade pumpkin spice blend (cinnamon, nutmeg, fresh ginger, cloves, etc.) that they chop and grind themselves to create a rich, creamy and pumpkin-y ice cream that beats any Pumpkin Spice Latte I’ve ever had. The second fall flavor, a Caramel Apple, is just as reminiscent of fall as the Pumpkin flavor, and it’s also a labor of love. Whole apples picked from the farmers market are cored, marinated in sugar (skins are left on) and cooked down with lemons. “It takes a really long time, but we wanted a whole base that was apple instead of just throwing apple jam into something,” explains Erin. And the final result is a creamy, strong apple flavor — almost like frozen applesauce with sweet hints of caramel swirled in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, for a Halloween treat that will really make you nostalgic for those East Coast autumns (if you’ve experienced them before), the Trick or Treat ice cream is chock-full of candy and something Garden Creamery thinks everyone will enjoy! A sweet cream base is made with organic Strauss milk, and mixed in are chopped up full-sized bars of all of Erin and Donny’s favorite candies: Reese’s, Kit Kats, M&Ms, Hersheys with almonds, etc. As co-owner Donny says, “It’s a treat! When you’re a kid and you go trick or treating, you were so excited to get a full candy bar — we wanted to use full candy bars in our ice cream to bring that nostalgia from when you’re a little kid back.”\u003c/p>\n\u003cp>Their pumpkin and caramel apple flavors were released at the beginning of October, and, by the time you read this article, their special Halloween flavor will be available too.\u003c/p>\n\u003ch2>Bluestem Brasserie’s Spooky Delight Plate\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K55wBJX7mXu\">1 Yuerba Buena Lane\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94103\u003c/p>\n\u003cfigure id=\"attachment_131035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00658-e1540242287134.jpg\" alt=\"Bluestem Brasserie’s Spooky Delight Plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131035\">\u003cfigcaption class=\"wp-caption-text\">Bluestem Brasserie’s Spooky Delight Plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>'s pastry chef, Lori Baker, tells us, \"We wanted to create something really fun for Halloween this year, and who doesn't love Halloween candy? We modeled our Spooky Delight Cookie Plate after our favorite Halloween candy, including Reese's Peanut Butter Cups, Twix, Gum Drops, and Caramel Apples!\"\u003c/p>\n\u003cp>There you have it. This Halloween cookie plate is inspired by the candy we know, love and gorge on every year — just in cookie form! You’ll get 2 of each of the following: Peanut Butter Cup Cookie, Caramel & Chocolate Coated Biscuit Cookie, Gumdrop Cookie and Caramel Apple Cookie. My favorites were the Peanut Butter Cup and the Caramel Apple.\u003c/p>\n\u003ch2>Merchant Roots’s Charcoal Pasta\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/te25tTG2r4u\">1365 Fillmore St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94115\u003c/p>\n\u003cfigure id=\"attachment_131034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00647-e1540242135767.jpg\" alt=\"The charcoal farfalle dish from Merchant Roots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131034\">\u003cfigcaption class=\"wp-caption-text\">The charcoal farfalle dish from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">visited Merchant Roots when they first opened\u003c/a>, and, as our writer Trevor Felch wrote, “It’s impossible to give a blanket label for this concept, long in the making by business and life partners Ryan Shelton and Madison Michael. There really is nothing quite like it in the Bay Area.” So we weren’t too surprised to hear that their fall special would be a unique treat made with fresh ingredients that Executive Chef/Proprietor Ryan Shelton sources from his network of farmers around California.\u003c/p>\n\u003cp>Available from October 25 to November 25, \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a>’s lovely charcoal farfalle pasta is served with a coconut pumpkin curry sauce, fall vegetables, and chili oil. \u003c/p>\n\u003ch2>Ketsourine Macarons’s Halloween Macarons\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xYHwF59u8ZF2\">500 Westlake Center\u003c/a>\u003cbr>\nDaly City, CA\u003cbr>\n94015\u003c/p>\n\u003cfigure id=\"attachment_131033\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00691-e1540242045370.jpg\" alt=\"An assortment of Halloween macarons in guava, strawberry, chocolate, mango and more.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131033\">\u003cfigcaption class=\"wp-caption-text\">An assortment of Halloween macarons in guava, strawberry, chocolate, mango and more. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get the phones ready, folks. \u003ca href=\"https://ketsourinemacarons.com/\">Ketsourine Macarons\u003c/a> regularly provides adorably shaped macarons like Totoro, pandas, cats, baby chicks and so on, and you can get an assortment of Halloween-themed character macarons to make the occasion a little more fun (and Instagrammable)! Phi and Ketsourine Nguyen own the shop, and Phi tells us, “Ketsourine, my wife, does most of the design and whatever inspires her will determine what we create for the week.” \u003c/p>\n\u003cp>There’s no telling what will be available at the store when you arrive, so try calling in advance to see what’s available or make an order for pick up to make sure you’re getting the designs you want. Each macaron is light and generously filled with classic flavors like chocolate or strawberry, but you can also grab ones filled with guava, mango, pandan and more. Share them with friends or get a box all for yourself!\u003c/p>\n\u003ch2>Farmhouse Kitchen’s Halloween Specials\u003c/h2>\n\u003cp>\u003ca href=\"http://farmhousesf.com/\">Farmhouse Kitchen San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2EtGZ4qR3VC2\">710 Florida St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmhouseoak.com/\">Farmhouse Kitchen Oakland\u003c/a>\u003cbr>\n\u003ca>336 Water St.\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94607\u003c/p>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8zpShdbyt3r\">6118 Medau Place\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94611\u003c/p>\n\u003cfigure id=\"attachment_131045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00808-e1540412555324.jpg\" alt=\"Silk worms, larb-style.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131045\">\u003cfigcaption class=\"wp-caption-text\">Silk worms, larb-style. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve eaten at any of the Farmhouse Kitchen locations, you know the team behind the restaurant has a penchant for flair. From brightly colored florals decorating their tables and their servers to unique social media promotions for their spicy challenge, they know how to market themselves! It’s no surprise that they’re going all out for Halloween and giving diners multiple options for celebrating the spooky occasion.\u003c/p>\n\u003cp>Daring eaters can try the mieng non: fried silkworms tossed in roasted rice, onion and lime in betel leaf. Kunkanda \"Cartoon\" Phukchampa, the powerhouse behind Farmhouse Kitchen's media marketing, explains, \"We wanted something that matched Halloween, so having silkworms — it might be scary for some people who haven't had it or seen it before! Silkworms are also popular street food in Thailand and it is a good representation of Thai culture we want to bring to our customers at Farmhouse Kitchen.\" \u003c/p>\n\u003cfigure id=\"attachment_131046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00803-e1540412689522.jpg\" alt=\"Duck in red pumpkin curry is served in a pumpkin with beef jerky and Thai olive rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131046\">\u003cfigcaption class=\"wp-caption-text\">Duck in red pumpkin curry is served in a pumpkin with beef jerky and Thai olive rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the main course, grab a Kang Ped Pumpkin. Maple Leaf Farms duck breast is served in a red pumpkin curry, lychee, tomato and basil, and the whole thing is delivered to your table in a pumpkin with Kobe Beef Jerky and Thai olive fried rice. \"With this dish, we don't serve duck often so we wanted to do something different and it goes well with the red pumpkin curry for a Halloween look,\" explains Cartoon. The pumpkin receptacle isn't cooked, so don't try to eat it! \u003c/p>\n\u003cp>To round everything out, you can even sandwich your meal with a Halloween cocktail and dessert. The Bloody Heaven cocktail made with Absolut Elyx Vodka, Giffard Elderflower, lemon and San Liege ‘The Offering’ will get the party started, and the Fresh Pumpkin Creme Brulee will provide a sweet end to the meal. The pumpkin that the creme brulee is served in \u003ci>is\u003c/i> cooked through, so scoop up some pumpkin with every bite!\u003c/p>\n\u003cfigure id=\"attachment_131047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00810-e1540412758513.jpg\" alt=\"Pumpkin Creme Brulee is served up in a real pumpkin, dainty and delicious.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131047\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Creme Brulee is served up in a real pumpkin, dainty and delicious. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This special menu will be available at both Farmhouse Kitchen locations and at Oakland’s Daughter Thai Kitchen until October 31st. Keep in mind that the San Francisco location does not have a liquor license, so you can substitute the Bloody Heaven cocktail with a Singha beer instead.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Did you see any other Halloween specials worth sharing around the Bay? Or maybe you’re making something at home to wow friends, families, and trick or treaters? Share with us on social media with #KQEDFood!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Ways to Sample the Evolution of German Cuisine",
"title": "5 Ways to Sample the Evolution of German Cuisine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n",
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"excerpt": "German food is sausage. And beer. Lots of beer. But new and established Bay Area restaurants showcase what's new and innovative about German cuisine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Ways to Celebrate Pride Month with Food and Drink",
"title": "5 Ways to Celebrate Pride Month with Food and Drink",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy.\u003c/em>\u003c/p>\n\u003cp>As rainbow flags dot the lines of many of the streets in the city, it's clear that June is here and Pride month is in full swing!\u003c/p>\n\u003cp>June was chosen as Pride month to commemorate the \u003ca href=\"https://en.wikipedia.org/wiki/Stonewall_riots\">Stonewall Riots\u003c/a> in New York City that ended in June 1969. Soon after, LGBTQ havens like San Francisco followed suit, organizing parades, creating publications, and launching other efforts to advocate for LGBTQ rights and visibility. Staging \"Gay-ins\" (which would ultimately evolve into \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a>), San Francisco was instrumental in many of the west coast's gay rights advocacy movements, giving way to figures such as \u003ca href=\"https://en.wikipedia.org/wiki/Harvey_Milk\">Harvey Milk\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Anne_Kronenberg\">Anne Kronenburg\u003c/a>, and \u003ca href=\"https://en.wikipedia.org/wiki/Gilbert_Baker_(artist)\">Gilbert Baker\u003c/a>.\u003c/p>\n\u003cp>With such a rich history rooted in the LGBTQ movement and with a city culture that is still currently so deeply embedded in it, it's no surprise that beyond the many city celebrations, parades, and parties, that chefs and restaurant owners all over the Bay are celebrating Pride month in a way they know best: through food and drink!\u003c/p>\n\u003cp>Below are some of the best ways to literally take Pride in--whether that's through a masterfully crafted cocktail, a perfectly baked confection, or in an eye-opening conversation over a tasty meal. And just like Pride, the offerings below only come around once a year, so take a bite, sip, and seat before you have to wait all year for it to come around again!\u003c/p>\n\u003cfigure id=\"attachment_128916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg\" alt=\"The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Cocktail Menu: \u003ca href=\"http://finntownsf.com/\">Finn Town\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Finn+Town/@37.7648006,-122.4318383,15z/data=!4m5!3m4!1s0x0:0x95e591def2338c29!8m2!3d37.7648006!4d-122.4318383\">2251 Market St, San Francisco, CA 94114\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Castro is likely where most will be naturally flocking to to enjoy Pride festivities, and thankfully, they won’t need to travel far to enjoy Finn Town’s special Pride month cocktail menu.\u003c/p>\n\u003cfigure id=\"attachment_128921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg\" alt=\"The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's being called the \"All You Need is Love\" menu and features never-before-seen cocktails that are inspired by and named after prominent San Franciscan LGBTQ figures, from activists like \u003ca href=\"https://en.wikipedia.org/wiki/Cleve_Jones\">Cleve Jones\u003c/a> (who created the NAMES Project AIDS Memorial Quilt and is the cofounder of the San Francisco AIDS Foundation), to performers and spokeswoman \u003ca href=\"https://en.wikipedia.org/wiki/Donna_Sachet\">Donna Sachet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg\" alt=\"The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg\" alt=\"The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be seven cocktails in total, each with a different spirit to strike any person's fancy.\u003c/p>\n\u003cfigure id=\"attachment_128925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg\" alt=\"The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg\" alt=\"The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while the drinks will be served during all of Pride month, Finn Town will also be hosting a couple of events during Pride Weekend (June 23-24). On both days, there will be Pink Brunch and Rainbow Brunch respectively, where brunch will be served all day, alongside the All You Need is Love cocktail menu. Ahead of that, on June 22, Finn Town will also go through a bit of a transformation and become \"Club Finn,\" which is being described as a \"classy not trashy\" Pride celebration with a red carpet, photographers, their signature Pride cocktails, and Jello shots.\u003c/p>\n\u003cfigure id=\"attachment_128934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg\" alt=\"The Pride-themed Macarons are available to order online and come in a case of six.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pride-themed Macarons are available to order online and come in a case of six. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Rainbow Macarons: \u003ca href=\"http://kahnfections.com/\">Kahnfections\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kahnfections/@37.7587595,-122.4174425,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3983fa4199:0xe4015cb32f236e63!8m2!3d37.7587553!4d-122.4152538\">3321 20th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Neighborhood bakery, Kahnfections, is typically known for its array of tasty pastries (grab a scone, biscuit, or croissant next time you're there), so it's not a huge surprise that Kahnfections has unveiled an equally as tasty baked good for Pride.\u003c/p>\n\u003cp>Available all month long are Kahnfections' \"Pride-themed Macarons,\" which come in a set of six macarons, representing the colors of the rainbow. All six macarons can come in a boozy or non-boozy variety. Since Pride is a celebration, though, the cocktail-ed macarons are highly recommended. Flavors include midori sour, pina colada, bellini, and strawberry daiquiri, while the virgin macarons include earl grey, cassis, peach, and strawberry. Both versions’ macarons are brightly colored and studded with sugar, adding a nice little crunch to each bite!\u003c/p>\n\u003cfigure id=\"attachment_128935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg\" alt=\"The Six Pride-themed Macarons are all cocktail flavored.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Six Pride-themed Macarons are all cocktail flavored. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The macarons can be ordered via a \u003ca href=\"http://kahnfections.com/shop/\">special link\u003c/a> on the Kahnfections website for $12 and are only available as an advanced order and can only be picked up in their Mission-based shop. While Kahnfections' typical offerings aren't Pride-related, picking up your Pride macarons is the perfect opportunity to peruse the display case and check out the wide variety of sugary goodies to give you a little more pep in your step for the month's Pride festivities.\u003c/p>\n\u003cfigure id=\"attachment_128926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg\" alt=\"The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Sundaes: \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Steel your belly, as Humphry Slocombe is coming at you with a triple threat of Pride goodies!\u003c/p>\n\u003cp>The ice cream shop, which serves a year-round flavor dedicated to Harvey Milk already in their Harvey Milk & Honey, will be serving three Pride-only sundaes to really make sure your sweet tooth is satisfied.\u003c/p>\n\u003cfigure id=\"attachment_128928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg\" alt=\"The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First is the \u003cstrong>Make it Gay Sundae\u003c/strong>, served with your choice of ice cream (recommended is the vanilla or Harvey Milk & Honey), house-made bright pink marshmallow fluff, and Fruit Loops cereal. The fluff is the real stand-out in this sundae, adding a nice salty (and very pink) note to balance out the sweetness of the cereal and ice cream.\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second is the \u003cstrong>Who's Your Daddy Sundae\u003c/strong>, made up of a beer ice cream (made with Anchor Coffee Porter), topped with bourbon caramel sauce, and frosted peanuts (which you could probably eat a whole jar of easily). Imagine a night out with Daddy (we'll let you interpret that however you want) with a nice cold beer and bar nuts.\u003c/p>\n\u003cfigure id=\"attachment_128927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg\" alt=\"The Hot Mess Sundae.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, it's the \u003cstrong>Hot Mess Sundae\u003c/strong>, which is vanilla ice cream with marshmallow fluff, banana, and butterscotch, topped with a single cherry. There's a lot going on, but like any hot mess, is still very much lovable.\u003c/p>\n\u003cp>Each sundae is between $8 and $9 and will be available at their shop in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_128929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg\" alt=\"The Whos Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while you’re there, be sure to ask for one of their Humphry Slocombe condoms!\u003c/p>\n\u003cfigure id=\"attachment_128915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg\" alt=\"The Very Berry Pride Donuts are glazed with a champagne frosting.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Very Berry Pride Donuts are glazed with a champagne frosting. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Very Berry Pride Donut with Champagne Glaze: \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dynamo+Donut+%26+Coffee/@37.7530753,-122.4098402,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e495d04f423:0xe1a1be29e9a2ff2d!8m2!3d37.7530711!4d-122.4076515\">2760 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>No stranger to inventive flavors, Dynamo Donut will be offering a special Pride donut to join its already delicious donut ranks.\u003c/p>\n\u003cp>This year, their Pride donut is called \u003cstrong>Very Berry Pride\u003c/strong> and is a blueberry and strawberry donut (the berries are baked into the donut itself; just take a bite to see the proof). The donut is then topped with a generous amount of champagne glaze, just to add a little more decadence.\u003c/p>\n\u003cfigure id=\"attachment_128914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg\" alt=\"Very Berry Pride Donut from Dynamo Donut.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Very Berry Pride Donut from Dynamo Donut. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Very Berry Pride Donuts will only be sold \u003cstrong>Friday June 22 through Sunday June 24\u003c/strong> ($3.50 each), but like any of their donuts, they do sell fast, so it’s recommended you get there earlier during their opening hours to snag yourself one (or two or three) of these ringed beauties. \u003c/p>\n\u003cp>And while you're at it, explore the other monthly special flavors, which include Strawberry Earl Grey, Lemon Meringue, and Pineapple Basil. These will also cost you $3.50.\u003c/p>\n\u003cp>Word also has it that Dynamo has some exciting partnership flavors in the works, so post-Pride, keep your eyes peeled and get your stomach ready.\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Magic Melt: \u003ca href=\"https://themelt.com/\">The Melt\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">925 Market St, San Francisco\u003c/a>\u003c/p>\n\u003cp>All that glitters is not gold, and in this case, it's actually cheese. Rainbow-colored cheese to be exact. \u003c/p>\n\u003cp>The cheese connoisseurs at The Melt are serving up what they're calling the \"Magic Melt.\" The Magic Melt is a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow. And as if multi-colored cheese wasn't enough to celebrate Pride with, The Melt magicians have also added edible glitter (so you can add a little sparkle to your insides as well). \u003c/p>\n\u003cp>And while you're getting your dose of cheesiness, you'll also be aiding in a really good cause. For every Magic Melt sandwich sold, one dollar will be donated to \u003ca href=\"https://www.eqca.org/about/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cfigure id=\"attachment_129009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg\" alt=\"The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Magic Melt will be available at both San Francisco Melt locations for all of Pride month; the Melt location located on \u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">Market Street\u003c/a> will be selling the sandwiches during the Pride parade if you need something to fuel that day's festivities. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>And if the above isn’t enough, here’s some bonus drinks and treats to indulge in:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://roohsf.com/\">\u003cstrong>ROOH\u003c/strong>\u003c/a>: Sip for a cause with ROOH’s Soul Sister cocktail which takes gin and local farmers' market fruits and shakes them with lime, mint, and rosemary. The Soul Sister is served with multi-colored ice cubes representing the rainbow. A dollar from each cocktail will be donated to the \u003ca href=\"http://www.sfcenter.org/\">SF LGBT Center\u003c/a>. Available only during Pride Week (June 18-24)\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: For the entire month of June, One Market is offering a Pride milkshake called the Harvey Milkshake, as well as a special Pride cocktail called Friends of Dorothy. A dollar from both drinks will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\">\u003cstrong>Hakkasan\u003c/strong>\u003c/a>: Hakkasan will also be serving a special Pride cocktail called the Escape to Paradise, a tropical rum-based drink. The Escape to Paradise will also only be available during Pride Week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bluestembrasserie.com/\">\u003cstrong>Bluestem Brasserie\u003c/strong>\u003c/a>: On San Francisco Pride, June 24, Bluestem Brasserie will host a Pride Party on its rooftop terrace overlooking Market Street at 10am, in time to see the Pride Parade itself. \u003ca href=\"https://www.eventbrite.com/e/rooftop-pride-party-tickets-46125722277\">Tickets\u003c/a> are $45 and will feature a cocktail called the Green Lantern--named for the gay comic book superhero.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>: Head to any Bay Area Smitten Ice Cream shop and pick up a commemorative “Smitten is Smitten” Pride pin--one dollar from every sale will be donated to the SF LGBT Center. If you happen to travel to Los Angeles for Pride month, a dollar from each pin sale there will be donated to the \u003ca href=\"https://lalgbtcenter.org/\">LA LGBT Center\u003c/a>.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy.\u003c/em>\u003c/p>\n\u003cp>As rainbow flags dot the lines of many of the streets in the city, it's clear that June is here and Pride month is in full swing!\u003c/p>\n\u003cp>June was chosen as Pride month to commemorate the \u003ca href=\"https://en.wikipedia.org/wiki/Stonewall_riots\">Stonewall Riots\u003c/a> in New York City that ended in June 1969. Soon after, LGBTQ havens like San Francisco followed suit, organizing parades, creating publications, and launching other efforts to advocate for LGBTQ rights and visibility. Staging \"Gay-ins\" (which would ultimately evolve into \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a>), San Francisco was instrumental in many of the west coast's gay rights advocacy movements, giving way to figures such as \u003ca href=\"https://en.wikipedia.org/wiki/Harvey_Milk\">Harvey Milk\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Anne_Kronenberg\">Anne Kronenburg\u003c/a>, and \u003ca href=\"https://en.wikipedia.org/wiki/Gilbert_Baker_(artist)\">Gilbert Baker\u003c/a>.\u003c/p>\n\u003cp>With such a rich history rooted in the LGBTQ movement and with a city culture that is still currently so deeply embedded in it, it's no surprise that beyond the many city celebrations, parades, and parties, that chefs and restaurant owners all over the Bay are celebrating Pride month in a way they know best: through food and drink!\u003c/p>\n\u003cp>Below are some of the best ways to literally take Pride in--whether that's through a masterfully crafted cocktail, a perfectly baked confection, or in an eye-opening conversation over a tasty meal. And just like Pride, the offerings below only come around once a year, so take a bite, sip, and seat before you have to wait all year for it to come around again!\u003c/p>\n\u003cfigure id=\"attachment_128916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg\" alt=\"The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Cocktail Menu: \u003ca href=\"http://finntownsf.com/\">Finn Town\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Finn+Town/@37.7648006,-122.4318383,15z/data=!4m5!3m4!1s0x0:0x95e591def2338c29!8m2!3d37.7648006!4d-122.4318383\">2251 Market St, San Francisco, CA 94114\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Castro is likely where most will be naturally flocking to to enjoy Pride festivities, and thankfully, they won’t need to travel far to enjoy Finn Town’s special Pride month cocktail menu.\u003c/p>\n\u003cfigure id=\"attachment_128921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg\" alt=\"The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's being called the \"All You Need is Love\" menu and features never-before-seen cocktails that are inspired by and named after prominent San Franciscan LGBTQ figures, from activists like \u003ca href=\"https://en.wikipedia.org/wiki/Cleve_Jones\">Cleve Jones\u003c/a> (who created the NAMES Project AIDS Memorial Quilt and is the cofounder of the San Francisco AIDS Foundation), to performers and spokeswoman \u003ca href=\"https://en.wikipedia.org/wiki/Donna_Sachet\">Donna Sachet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg\" alt=\"The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg\" alt=\"The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be seven cocktails in total, each with a different spirit to strike any person's fancy.\u003c/p>\n\u003cfigure id=\"attachment_128925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg\" alt=\"The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg\" alt=\"The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while the drinks will be served during all of Pride month, Finn Town will also be hosting a couple of events during Pride Weekend (June 23-24). On both days, there will be Pink Brunch and Rainbow Brunch respectively, where brunch will be served all day, alongside the All You Need is Love cocktail menu. Ahead of that, on June 22, Finn Town will also go through a bit of a transformation and become \"Club Finn,\" which is being described as a \"classy not trashy\" Pride celebration with a red carpet, photographers, their signature Pride cocktails, and Jello shots.\u003c/p>\n\u003cfigure id=\"attachment_128934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg\" alt=\"The Pride-themed Macarons are available to order online and come in a case of six.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pride-themed Macarons are available to order online and come in a case of six. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Rainbow Macarons: \u003ca href=\"http://kahnfections.com/\">Kahnfections\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kahnfections/@37.7587595,-122.4174425,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3983fa4199:0xe4015cb32f236e63!8m2!3d37.7587553!4d-122.4152538\">3321 20th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Neighborhood bakery, Kahnfections, is typically known for its array of tasty pastries (grab a scone, biscuit, or croissant next time you're there), so it's not a huge surprise that Kahnfections has unveiled an equally as tasty baked good for Pride.\u003c/p>\n\u003cp>Available all month long are Kahnfections' \"Pride-themed Macarons,\" which come in a set of six macarons, representing the colors of the rainbow. All six macarons can come in a boozy or non-boozy variety. Since Pride is a celebration, though, the cocktail-ed macarons are highly recommended. Flavors include midori sour, pina colada, bellini, and strawberry daiquiri, while the virgin macarons include earl grey, cassis, peach, and strawberry. Both versions’ macarons are brightly colored and studded with sugar, adding a nice little crunch to each bite!\u003c/p>\n\u003cfigure id=\"attachment_128935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg\" alt=\"The Six Pride-themed Macarons are all cocktail flavored.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Six Pride-themed Macarons are all cocktail flavored. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The macarons can be ordered via a \u003ca href=\"http://kahnfections.com/shop/\">special link\u003c/a> on the Kahnfections website for $12 and are only available as an advanced order and can only be picked up in their Mission-based shop. While Kahnfections' typical offerings aren't Pride-related, picking up your Pride macarons is the perfect opportunity to peruse the display case and check out the wide variety of sugary goodies to give you a little more pep in your step for the month's Pride festivities.\u003c/p>\n\u003cfigure id=\"attachment_128926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg\" alt=\"The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Sundaes: \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Steel your belly, as Humphry Slocombe is coming at you with a triple threat of Pride goodies!\u003c/p>\n\u003cp>The ice cream shop, which serves a year-round flavor dedicated to Harvey Milk already in their Harvey Milk & Honey, will be serving three Pride-only sundaes to really make sure your sweet tooth is satisfied.\u003c/p>\n\u003cfigure id=\"attachment_128928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg\" alt=\"The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First is the \u003cstrong>Make it Gay Sundae\u003c/strong>, served with your choice of ice cream (recommended is the vanilla or Harvey Milk & Honey), house-made bright pink marshmallow fluff, and Fruit Loops cereal. The fluff is the real stand-out in this sundae, adding a nice salty (and very pink) note to balance out the sweetness of the cereal and ice cream.\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second is the \u003cstrong>Who's Your Daddy Sundae\u003c/strong>, made up of a beer ice cream (made with Anchor Coffee Porter), topped with bourbon caramel sauce, and frosted peanuts (which you could probably eat a whole jar of easily). Imagine a night out with Daddy (we'll let you interpret that however you want) with a nice cold beer and bar nuts.\u003c/p>\n\u003cfigure id=\"attachment_128927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg\" alt=\"The Hot Mess Sundae.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, it's the \u003cstrong>Hot Mess Sundae\u003c/strong>, which is vanilla ice cream with marshmallow fluff, banana, and butterscotch, topped with a single cherry. There's a lot going on, but like any hot mess, is still very much lovable.\u003c/p>\n\u003cp>Each sundae is between $8 and $9 and will be available at their shop in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_128929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg\" alt=\"The Whos Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while you’re there, be sure to ask for one of their Humphry Slocombe condoms!\u003c/p>\n\u003cfigure id=\"attachment_128915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg\" alt=\"The Very Berry Pride Donuts are glazed with a champagne frosting.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Very Berry Pride Donuts are glazed with a champagne frosting. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Very Berry Pride Donut with Champagne Glaze: \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dynamo+Donut+%26+Coffee/@37.7530753,-122.4098402,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e495d04f423:0xe1a1be29e9a2ff2d!8m2!3d37.7530711!4d-122.4076515\">2760 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>No stranger to inventive flavors, Dynamo Donut will be offering a special Pride donut to join its already delicious donut ranks.\u003c/p>\n\u003cp>This year, their Pride donut is called \u003cstrong>Very Berry Pride\u003c/strong> and is a blueberry and strawberry donut (the berries are baked into the donut itself; just take a bite to see the proof). The donut is then topped with a generous amount of champagne glaze, just to add a little more decadence.\u003c/p>\n\u003cfigure id=\"attachment_128914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg\" alt=\"Very Berry Pride Donut from Dynamo Donut.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Very Berry Pride Donut from Dynamo Donut. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Very Berry Pride Donuts will only be sold \u003cstrong>Friday June 22 through Sunday June 24\u003c/strong> ($3.50 each), but like any of their donuts, they do sell fast, so it’s recommended you get there earlier during their opening hours to snag yourself one (or two or three) of these ringed beauties. \u003c/p>\n\u003cp>And while you're at it, explore the other monthly special flavors, which include Strawberry Earl Grey, Lemon Meringue, and Pineapple Basil. These will also cost you $3.50.\u003c/p>\n\u003cp>Word also has it that Dynamo has some exciting partnership flavors in the works, so post-Pride, keep your eyes peeled and get your stomach ready.\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Magic Melt: \u003ca href=\"https://themelt.com/\">The Melt\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">925 Market St, San Francisco\u003c/a>\u003c/p>\n\u003cp>All that glitters is not gold, and in this case, it's actually cheese. Rainbow-colored cheese to be exact. \u003c/p>\n\u003cp>The cheese connoisseurs at The Melt are serving up what they're calling the \"Magic Melt.\" The Magic Melt is a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow. And as if multi-colored cheese wasn't enough to celebrate Pride with, The Melt magicians have also added edible glitter (so you can add a little sparkle to your insides as well). \u003c/p>\n\u003cp>And while you're getting your dose of cheesiness, you'll also be aiding in a really good cause. For every Magic Melt sandwich sold, one dollar will be donated to \u003ca href=\"https://www.eqca.org/about/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cfigure id=\"attachment_129009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg\" alt=\"The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Magic Melt will be available at both San Francisco Melt locations for all of Pride month; the Melt location located on \u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">Market Street\u003c/a> will be selling the sandwiches during the Pride parade if you need something to fuel that day's festivities. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>And if the above isn’t enough, here’s some bonus drinks and treats to indulge in:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://roohsf.com/\">\u003cstrong>ROOH\u003c/strong>\u003c/a>: Sip for a cause with ROOH’s Soul Sister cocktail which takes gin and local farmers' market fruits and shakes them with lime, mint, and rosemary. The Soul Sister is served with multi-colored ice cubes representing the rainbow. A dollar from each cocktail will be donated to the \u003ca href=\"http://www.sfcenter.org/\">SF LGBT Center\u003c/a>. Available only during Pride Week (June 18-24)\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: For the entire month of June, One Market is offering a Pride milkshake called the Harvey Milkshake, as well as a special Pride cocktail called Friends of Dorothy. A dollar from both drinks will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\">\u003cstrong>Hakkasan\u003c/strong>\u003c/a>: Hakkasan will also be serving a special Pride cocktail called the Escape to Paradise, a tropical rum-based drink. The Escape to Paradise will also only be available during Pride Week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bluestembrasserie.com/\">\u003cstrong>Bluestem Brasserie\u003c/strong>\u003c/a>: On San Francisco Pride, June 24, Bluestem Brasserie will host a Pride Party on its rooftop terrace overlooking Market Street at 10am, in time to see the Pride Parade itself. \u003ca href=\"https://www.eventbrite.com/e/rooftop-pride-party-tickets-46125722277\">Tickets\u003c/a> are $45 and will feature a cocktail called the Green Lantern--named for the gay comic book superhero.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>: Head to any Bay Area Smitten Ice Cream shop and pick up a commemorative “Smitten is Smitten” Pride pin--one dollar from every sale will be donated to the SF LGBT Center. If you happen to travel to Los Angeles for Pride month, a dollar from each pin sale there will be donated to the \u003ca href=\"https://lalgbtcenter.org/\">LA LGBT Center\u003c/a>.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Ramadan Kitchen' Gives Syrian Refugees A Taste Of Home",
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"content": "\u003cp>Haider Hammoud often goes tent-to-tent at the refugee camps near the Syrian border asking families whether they've enjoyed their \u003cem>iftar\u003c/em> meal. It's the Muslim holy month of Ramadan and the Syrian 32-year-old wants to ensure that when the sun goes down, displaced families break their fasts with a taste of home-cooked food.\u003c/p>\n\u003cp>Thousands of families are living between the cornfields of Lebanon's Bekaa Valley and they've all escaped war-torn Syria in the last seven years. At the nearby Ramadan Kitchen, as it's referred to by the Syrian community, refugees work together to prepare 5,000 iftar meals daily.\u003c/p>\n\u003cp>It's part of a month-long initiative run by a local Lebanese charity called \u003ca href=\"http://www.sdaid.org/\">Sawa for Development and Aid\u003c/a>. \u003cem>Sawa\u003c/em> means \"together\" in Arabic. The kitchen has been open for the past five years and is funded by Sawa through donations. Most of the food is purchased at a local farmer's market near the camp.\u003c/p>\n\u003cp>Each day, the charity provides meals to some of the 22 camps in the area, and rotates the schedule. Families that do not get an iftar package from Sawa must rely on food aid from the U.N. or other charities, or buy food for themselves if they can afford it.\u003c/p>\n\u003cp>I visited the Bekaa Valley to get a sense of how Sawa's volunteers provide a communal atmosphere during Ramadan. The unwritten rule is, if you're in the Ramadan Kitchen, you've got to grab a hairnet and blue nylon gloves and start assisting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most of time, the kitchen cooks traditional Syrian food, often meat and rice topped with nuts. It's part of a package of food that includes a box of meat pies, a pack of Arabic bread, a box of dates and fresh salad. I ended up working with the chefs on the night shift, preparing the main dish for the next day: pizza. The chefs stayed up all night baking 8,500 pies. It gave me a glimpse of Sawa's work and the life of the people it serves.\u003c/p>\n\u003cp>Hammoud, who's the operations manager for Sawa, says the kitchen is meant to give agency to refugees while creating community at a time when people need it most.\u003c/p>\n\u003cp>\"We're trying to revive what we've lost as a displaced people: the spirit of Ramadan, the community of Ramadan where people are eating the same food, where neighbors are exchanging dishes with each other,\" says Hammoud. \"There are little things that we miss like the Ramadan-exclusive drink \u003cem>jalaab, \u003c/em>which is [flavored with] dates, rose water and grape molasses. We need to keep our traditions alive, and we as Syrians need to do it for ourselves.\"\u003c/p>\n\u003cp>Hammoud remembers Ramadan in Syria before becoming displaced. He says it was a month where people would gather together and share meals. Even after the war began in 2011, Ramadan, he says, was still a moment in time when people would to take a step back, reflect and come together to break bread, from both sides of the war. \"But everything changed when we became refugees.\"\u003c/p>\n\u003cfigure id=\"attachment_128997\" class=\"wp-caption aligncenter\" style=\"max-width: 1136px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86.jpg\" alt=\"Bashar, sits on a table for prepping meals in the Ramadan Kitchen.\" width=\"1136\" height=\"852\" class=\"size-full wp-image-128997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86.jpg 1136w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-520x390.jpg 520w\" sizes=\"(max-width: 1136px) 100vw, 1136px\">\u003cfigcaption class=\"wp-caption-text\">Bashar, sits on a table for prepping meals in the Ramadan Kitchen. \u003ccite>(Bashar Kaddo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen brings together a variety of people: a former professional soccer player who played for the Syrian national team, an injured baker, an art critic, a single mother. One group chops vegetables for the salad, others package dates and bread for distribution, and there's always one person with a broom anticipating spillage.\u003c/p>\n\u003cp>One of the volunteers, Ibtihal Hola, calls her 8-year-old son Bashar over as she waves a yellow T-shirt and matching vest over her head. She wants to show him his new Eid outfit, which was given to her by another woman working in the kitchen. She says in the Middle East it's a very important custom to buy new clothes to wear during the holidays. Hola has been bringing her son to the the Ramadan Kitchen for the past three years and people there have become family.\u003c/p>\n\u003cp>Hola left Syria with her children in 2013, after her husband went missing in their hometown of Homs. She's not sure whether he's alive or dead, but what she does know is that she must continue moving forward for her kids. She says the kitchen has provided an outlet for her son and has given him great male role models.\u003c/p>\n\u003cp>One of the men in the kitchen, Anas, often sneaks treats to Bashar and plays little games with him. He tells me that only a dirt road separated his house from Hola's family back in Syria. But they've only met in this place, after the war.\u003c/p>\n\u003cp>A few tables down, Marwa Bakabas, a Yemeni-American volunteer with Sawa, is assisting with meal preparations. Another volunteer tries to jokingly spray her with a hose.\u003c/p>\n\u003cp>Bakabas is on a first-name basis with most of the people in the kitchen. She says they have now become her family, and even lived with some of them when she was based in the Bekaa Valley a few months ago before relocating to Beirut, where she commutes from.\u003c/p>\n\u003cp>Bakabas says when she moved to Lebanon from the U.S. to work with refugees, she found it difficult to find the right organization to volunteer with. She spent a lot of time working with different international groups in Greece who were also helping Syrians.\u003c/p>\n\u003cp>\"Sawa actually engages the community,\" she says. \"Most NGOs [non-governmental organizations] just play the beneficiaries for these communities. They come in, drop off food and leave.\"\u003c/p>\n\u003cp>Chef Abu Emad, who was displaced from the countryside of Damascus, commands the kitchen. In his 60s, he sports a thick mustache. His voice is soft but authoritative as he gives cooking instructions.\u003c/p>\n\u003cp>The chef's job can be tough sometimes.\u003cstrong> \u003c/strong>One of the volunteers, who preferred not to be named, says the there are a lot of passionate opinions around the kitchen about how a specific dish should be made. And sometimes the community gives the chef a hard time when the final result is not up to par.\u003c/p>\n\u003cp>\"We had a major crisis with a pot of rice a few days ago. It wasn't spiced correctly,\" says the volunteer. \"We care about turning out quality food. If it's not something we'd eat in our house then it's not something we'd serve to our community.\"\u003c/p>\n\u003cp>Once harmony in the kitchen is restored and tensions cool off, it's time for packaging and distribution. The volunteers come together to sing nostalgic Arabic songs while filling up the boxes and place them in an assembly line. They then pack up the boxes into vans and distribute them to their neighbors around the refugee camps before the sun goes down. For many families who are fasting for Ramadan, this will be their main meal for the day.\u003c/p>\n\u003cp>And how does the food taste? I couldn't try it because I was fasting. But little Bashar had a response: he wants more pizza! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Haider Hammoud often goes tent-to-tent at the refugee camps near the Syrian border asking families whether they've enjoyed their \u003cem>iftar\u003c/em> meal. It's the Muslim holy month of Ramadan and the Syrian 32-year-old wants to ensure that when the sun goes down, displaced families break their fasts with a taste of home-cooked food.\u003c/p>\n\u003cp>Thousands of families are living between the cornfields of Lebanon's Bekaa Valley and they've all escaped war-torn Syria in the last seven years. At the nearby Ramadan Kitchen, as it's referred to by the Syrian community, refugees work together to prepare 5,000 iftar meals daily.\u003c/p>\n\u003cp>It's part of a month-long initiative run by a local Lebanese charity called \u003ca href=\"http://www.sdaid.org/\">Sawa for Development and Aid\u003c/a>. \u003cem>Sawa\u003c/em> means \"together\" in Arabic. The kitchen has been open for the past five years and is funded by Sawa through donations. Most of the food is purchased at a local farmer's market near the camp.\u003c/p>\n\u003cp>Each day, the charity provides meals to some of the 22 camps in the area, and rotates the schedule. Families that do not get an iftar package from Sawa must rely on food aid from the U.N. or other charities, or buy food for themselves if they can afford it.\u003c/p>\n\u003cp>I visited the Bekaa Valley to get a sense of how Sawa's volunteers provide a communal atmosphere during Ramadan. The unwritten rule is, if you're in the Ramadan Kitchen, you've got to grab a hairnet and blue nylon gloves and start assisting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most of time, the kitchen cooks traditional Syrian food, often meat and rice topped with nuts. It's part of a package of food that includes a box of meat pies, a pack of Arabic bread, a box of dates and fresh salad. I ended up working with the chefs on the night shift, preparing the main dish for the next day: pizza. The chefs stayed up all night baking 8,500 pies. It gave me a glimpse of Sawa's work and the life of the people it serves.\u003c/p>\n\u003cp>Hammoud, who's the operations manager for Sawa, says the kitchen is meant to give agency to refugees while creating community at a time when people need it most.\u003c/p>\n\u003cp>\"We're trying to revive what we've lost as a displaced people: the spirit of Ramadan, the community of Ramadan where people are eating the same food, where neighbors are exchanging dishes with each other,\" says Hammoud. \"There are little things that we miss like the Ramadan-exclusive drink \u003cem>jalaab, \u003c/em>which is [flavored with] dates, rose water and grape molasses. We need to keep our traditions alive, and we as Syrians need to do it for ourselves.\"\u003c/p>\n\u003cp>Hammoud remembers Ramadan in Syria before becoming displaced. He says it was a month where people would gather together and share meals. Even after the war began in 2011, Ramadan, he says, was still a moment in time when people would to take a step back, reflect and come together to break bread, from both sides of the war. \"But everything changed when we became refugees.\"\u003c/p>\n\u003cfigure id=\"attachment_128997\" class=\"wp-caption aligncenter\" style=\"max-width: 1136px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86.jpg\" alt=\"Bashar, sits on a table for prepping meals in the Ramadan Kitchen.\" width=\"1136\" height=\"852\" class=\"size-full wp-image-128997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86.jpg 1136w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-520x390.jpg 520w\" sizes=\"(max-width: 1136px) 100vw, 1136px\">\u003cfigcaption class=\"wp-caption-text\">Bashar, sits on a table for prepping meals in the Ramadan Kitchen. \u003ccite>(Bashar Kaddo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen brings together a variety of people: a former professional soccer player who played for the Syrian national team, an injured baker, an art critic, a single mother. One group chops vegetables for the salad, others package dates and bread for distribution, and there's always one person with a broom anticipating spillage.\u003c/p>\n\u003cp>One of the volunteers, Ibtihal Hola, calls her 8-year-old son Bashar over as she waves a yellow T-shirt and matching vest over her head. She wants to show him his new Eid outfit, which was given to her by another woman working in the kitchen. She says in the Middle East it's a very important custom to buy new clothes to wear during the holidays. Hola has been bringing her son to the the Ramadan Kitchen for the past three years and people there have become family.\u003c/p>\n\u003cp>Hola left Syria with her children in 2013, after her husband went missing in their hometown of Homs. She's not sure whether he's alive or dead, but what she does know is that she must continue moving forward for her kids. She says the kitchen has provided an outlet for her son and has given him great male role models.\u003c/p>\n\u003cp>One of the men in the kitchen, Anas, often sneaks treats to Bashar and plays little games with him. He tells me that only a dirt road separated his house from Hola's family back in Syria. But they've only met in this place, after the war.\u003c/p>\n\u003cp>A few tables down, Marwa Bakabas, a Yemeni-American volunteer with Sawa, is assisting with meal preparations. Another volunteer tries to jokingly spray her with a hose.\u003c/p>\n\u003cp>Bakabas is on a first-name basis with most of the people in the kitchen. She says they have now become her family, and even lived with some of them when she was based in the Bekaa Valley a few months ago before relocating to Beirut, where she commutes from.\u003c/p>\n\u003cp>Bakabas says when she moved to Lebanon from the U.S. to work with refugees, she found it difficult to find the right organization to volunteer with. She spent a lot of time working with different international groups in Greece who were also helping Syrians.\u003c/p>\n\u003cp>\"Sawa actually engages the community,\" she says. \"Most NGOs [non-governmental organizations] just play the beneficiaries for these communities. They come in, drop off food and leave.\"\u003c/p>\n\u003cp>Chef Abu Emad, who was displaced from the countryside of Damascus, commands the kitchen. In his 60s, he sports a thick mustache. His voice is soft but authoritative as he gives cooking instructions.\u003c/p>\n\u003cp>The chef's job can be tough sometimes.\u003cstrong> \u003c/strong>One of the volunteers, who preferred not to be named, says the there are a lot of passionate opinions around the kitchen about how a specific dish should be made. And sometimes the community gives the chef a hard time when the final result is not up to par.\u003c/p>\n\u003cp>\"We had a major crisis with a pot of rice a few days ago. It wasn't spiced correctly,\" says the volunteer. \"We care about turning out quality food. If it's not something we'd eat in our house then it's not something we'd serve to our community.\"\u003c/p>\n\u003cp>Once harmony in the kitchen is restored and tensions cool off, it's time for packaging and distribution. The volunteers come together to sing nostalgic Arabic songs while filling up the boxes and place them in an assembly line. They then pack up the boxes into vans and distribute them to their neighbors around the refugee camps before the sun goes down. For many families who are fasting for Ramadan, this will be their main meal for the day.\u003c/p>\n\u003cp>And how does the food taste? I couldn't try it because I was fasting. But little Bashar had a response: he wants more pizza! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Azka Mahmood wakes up at 4 in the morning for Suhoor, the meal Muslims eat before starting their fast. From the fridge, she grabs the barley porridge that she prepared the night before, and wolfs it down with her husband, Tariq. They offer their prayers, then go back to sleep before waking again to get their children ready for school.\u003c/p>\n\u003cp>Mahmood's routine is typical of the 4.5 million Muslims in the United States and Canada. Ramadan, the holy month of fasting, is an important time around the world for Muslims, who adapt their pace of life to the needs of the month. Businesses and schools shorten their hours, opening up time for people to gather and reflect.\u003c/p>\n\u003cp>Life in the U.S. continues unabated, but the Ramadan experience for its diverse communities of Muslims varies incredibly upon their work, communities and priorities.\u003c/p>\n\u003cp>Sarah Zaheer Shah, a family physician in Dallas, chooses to be a pragmatist. She and her husband, Sajid, parents of two children, tend to keep things simple. For Sahoor, Shah buys store-bought parathas (flatbreads) that she will eat with scrambled eggs. For Iftar, the meal eaten by Muslims after sunset during Ramadan, she prepares a colorful fruit salad, followed by a simple home-cooked meal made with chicken curry or ground beef.\u003c/p>\n\u003cp>\"Other times of the year, I try to make things from scratch. But during Ramadan, I rely more on processed foods,\" she says. While growing up in Pakistan, it was customary to eat a large Iftar, but now Shah is not in favor of going overboard because she finds it only makes her more tired during her fast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sarah Mir, who started the blog \u003cem>\u003ca href=\"http://www.flourandspiceblog.com/\">Flour & Spice\u003c/a>\u003c/em> out of Toronto, says that during Ramadan you cannot go on as normal, \"You have to be very mindful of the food choices. Otherwise, you will be a grouch the whole day!\"\u003c/p>\n\u003cp>A growing number of Muslim food bloggers and dietitians are producing creative content to address the shifting needs of young Muslims such as Shah and Mir who are looking to streamline their routines during Ramadan and stay healthy; mirroring heightened consciousness about nutrition and fitness.\u003c/p>\n\u003cp>Heifa Odeh, who started the blog \u003cem>\u003ca href=\"http://www.fufuskitchen.com/\">Fufu's Kitchen\u003c/a>\u003c/em>, says her dietary habits are personal: \"I struggled with my weight for years. And food was something I had to change about my life.\" Odeh began to look for ways to make day-to-day Middle Eastern food healthier by incorporating gluten and dairy-free ingredients. She carried this strategy into Ramadan: \"I actually first lost weight during Ramadan because of how I changed the way I eat, and wanted to use my blog to share strategies so others could do the same.\"\u003c/p>\n\u003cp>Abeer Najjar, a Chicago-based chef and food blogger, finds this talk of health and fitness to be a major shift from the Ramadan of her childhood, which centered around sharing a simple Iftar with your family in the evening and a visit to the neighborhood mosque. This month, Najjar has been hit with a series of ads on social media from food and fitness bloggers framing Ramadan as a time to get healthy. But for her, \"Ramadan is a time for me to spend more time on worship, reflection, being mindful and spending time with my family. I don't want to be on my phone all the time.\" Abeer is also uncomfortable with the growing commercialism of Ramadan. \"I think about whether I would be posting to help other Muslims or just to capitalize on Ramadan,\" she says.\u003c/p>\n\u003cp>For some dietitians and food bloggers, fasting and wellness go hand in hand. Shahzadi Devje, Toronto-based dietician, food blogger and chair of the \u003ca href=\"https://the.ismaili/microsite/nutrition\">Ismaili Nutrition Centre\u003c/a>, emphasizes that Ramadan is about discipline and balance. \"Ramadan is a time when people easily get carried away with overindulgence after a long day of fasting and tip the balance,\" she says. Devje works with her clients and readers to suggest small changes in their habits to help keep them energized and hydrated for longer during the fast. For instance, she recommends using chickpea or multi-grain flour to make chapatis instead of white flour, and reducing the consumption of red meat to make way for richly flavored fish and daal (lentil soup). Her biggest message: To focus on spirituality, you need to be feeling your best physically.\u003c/p>\n\u003cp>Izzah Cheema, founder of the blog \u003cem>\u003ca href=\"http://www.teaforturmeric.com/\">Tea for Turmeric\u003c/a>\u003c/em>, shares Devje's sentiment, and collaborates with dieticians and other food bloggers to promote eating habits to help maximize energy during Ramadan. However, she doesn't like to label traditional foods as unhealthy. \"There's great wisdom in our ancestral food,\" says Cheema. \"There's a lot of nutritionists and clean-eating bloggers that say sugar is the devil, fat is the devil. I try to bring a more balanced perspective.\" So Cheema focuses on South Asian ingredients that are loaded with nutrients, and suggests healthy tweaks to traditional Pakistani recipes.\u003c/p>\n\u003cp>Amanda Saab, former contestant on television's \u003ca href=\"https://www.fox.com/masterchef/\">\u003cem>MasterChef\u003c/em>\u003c/a>, blogger at \u003cem>\u003ca href=\"http://amandasplate.com/\">Amanda's Plate\u003c/a>\u003c/em> and founder of the \u003ca href=\"https://www.muslimneighbor.com/#welcome-1\">\"Dinner with Your Muslim Neighbor\"\u003c/a> supper club, grew up in the vibrant Muslim community of Dearborn, Mich., where her grandmother hosts Iftars for about 50 guests every weekend during Ramadan. So it's no surprise that Saab prioritizes gathering and community during the holy month. While she sometimes takes inspiration from chefs and bloggers focused on wellness, she enjoys sharing hacks for Ramadan that allow Muslims to host more easily while reducing food waste.\u003c/p>\n\u003cp>\"Arab hospitality is so generous,\" Saab says. \"This means making a lot of food, which leads to both overindulgence and waste.\" She finds both to be counterproductive to the spirit of Ramadan so she tries to lead by example, by promoting Iftar recipes that can easily double as leftovers or menus that don't feature more than one entrée.\u003c/p>\n\u003cp>For Muslims in cities with much smaller communities, Ramadan may be more intimate, but not any less joyful. Mahmood, who lives in Panama City, Fla., likes to spend time with her children doing different Ramadan activities every day. They decorate the house, make handmade Eid cards or read books that emphasize values such as inclusiveness and kindness.\u003c/p>\n\u003cp>Mahmood spends Ramadan instilling a sense of Muslim identity in her children, but also remembering her roots. \"We don't eat a whole lot of desi [South Asian)] food in the U.S., but Ramadan is a time I make something Pakistani every day,\" she says. \"How can you have Iftar without fruit chaat and samosas?\"\u003c/p>\n\u003cp>\u003cem>Maryam Jillani is a freelance food writer based in Juarez, Mexico. She is founder of the blog \u003c/em>\u003ca href=\"http://www.pakistaneats.com/\">Pakistan Eats\u003c/a>\u003cem> and was \u003c/em>TASTE\u003cem> magazine's first Cook in Residence. You can follow her on Twitter: \u003ca href=\"https://twitter.com/pakistaneats\">@pakistaneats\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Azka Mahmood wakes up at 4 in the morning for Suhoor, the meal Muslims eat before starting their fast. From the fridge, she grabs the barley porridge that she prepared the night before, and wolfs it down with her husband, Tariq. They offer their prayers, then go back to sleep before waking again to get their children ready for school.\u003c/p>\n\u003cp>Mahmood's routine is typical of the 4.5 million Muslims in the United States and Canada. Ramadan, the holy month of fasting, is an important time around the world for Muslims, who adapt their pace of life to the needs of the month. Businesses and schools shorten their hours, opening up time for people to gather and reflect.\u003c/p>\n\u003cp>Life in the U.S. continues unabated, but the Ramadan experience for its diverse communities of Muslims varies incredibly upon their work, communities and priorities.\u003c/p>\n\u003cp>Sarah Zaheer Shah, a family physician in Dallas, chooses to be a pragmatist. She and her husband, Sajid, parents of two children, tend to keep things simple. For Sahoor, Shah buys store-bought parathas (flatbreads) that she will eat with scrambled eggs. For Iftar, the meal eaten by Muslims after sunset during Ramadan, she prepares a colorful fruit salad, followed by a simple home-cooked meal made with chicken curry or ground beef.\u003c/p>\n\u003cp>\"Other times of the year, I try to make things from scratch. But during Ramadan, I rely more on processed foods,\" she says. While growing up in Pakistan, it was customary to eat a large Iftar, but now Shah is not in favor of going overboard because she finds it only makes her more tired during her fast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sarah Mir, who started the blog \u003cem>\u003ca href=\"http://www.flourandspiceblog.com/\">Flour & Spice\u003c/a>\u003c/em> out of Toronto, says that during Ramadan you cannot go on as normal, \"You have to be very mindful of the food choices. Otherwise, you will be a grouch the whole day!\"\u003c/p>\n\u003cp>A growing number of Muslim food bloggers and dietitians are producing creative content to address the shifting needs of young Muslims such as Shah and Mir who are looking to streamline their routines during Ramadan and stay healthy; mirroring heightened consciousness about nutrition and fitness.\u003c/p>\n\u003cp>Heifa Odeh, who started the blog \u003cem>\u003ca href=\"http://www.fufuskitchen.com/\">Fufu's Kitchen\u003c/a>\u003c/em>, says her dietary habits are personal: \"I struggled with my weight for years. And food was something I had to change about my life.\" Odeh began to look for ways to make day-to-day Middle Eastern food healthier by incorporating gluten and dairy-free ingredients. She carried this strategy into Ramadan: \"I actually first lost weight during Ramadan because of how I changed the way I eat, and wanted to use my blog to share strategies so others could do the same.\"\u003c/p>\n\u003cp>Abeer Najjar, a Chicago-based chef and food blogger, finds this talk of health and fitness to be a major shift from the Ramadan of her childhood, which centered around sharing a simple Iftar with your family in the evening and a visit to the neighborhood mosque. This month, Najjar has been hit with a series of ads on social media from food and fitness bloggers framing Ramadan as a time to get healthy. But for her, \"Ramadan is a time for me to spend more time on worship, reflection, being mindful and spending time with my family. I don't want to be on my phone all the time.\" Abeer is also uncomfortable with the growing commercialism of Ramadan. \"I think about whether I would be posting to help other Muslims or just to capitalize on Ramadan,\" she says.\u003c/p>\n\u003cp>For some dietitians and food bloggers, fasting and wellness go hand in hand. Shahzadi Devje, Toronto-based dietician, food blogger and chair of the \u003ca href=\"https://the.ismaili/microsite/nutrition\">Ismaili Nutrition Centre\u003c/a>, emphasizes that Ramadan is about discipline and balance. \"Ramadan is a time when people easily get carried away with overindulgence after a long day of fasting and tip the balance,\" she says. Devje works with her clients and readers to suggest small changes in their habits to help keep them energized and hydrated for longer during the fast. For instance, she recommends using chickpea or multi-grain flour to make chapatis instead of white flour, and reducing the consumption of red meat to make way for richly flavored fish and daal (lentil soup). Her biggest message: To focus on spirituality, you need to be feeling your best physically.\u003c/p>\n\u003cp>Izzah Cheema, founder of the blog \u003cem>\u003ca href=\"http://www.teaforturmeric.com/\">Tea for Turmeric\u003c/a>\u003c/em>, shares Devje's sentiment, and collaborates with dieticians and other food bloggers to promote eating habits to help maximize energy during Ramadan. However, she doesn't like to label traditional foods as unhealthy. \"There's great wisdom in our ancestral food,\" says Cheema. \"There's a lot of nutritionists and clean-eating bloggers that say sugar is the devil, fat is the devil. I try to bring a more balanced perspective.\" So Cheema focuses on South Asian ingredients that are loaded with nutrients, and suggests healthy tweaks to traditional Pakistani recipes.\u003c/p>\n\u003cp>Amanda Saab, former contestant on television's \u003ca href=\"https://www.fox.com/masterchef/\">\u003cem>MasterChef\u003c/em>\u003c/a>, blogger at \u003cem>\u003ca href=\"http://amandasplate.com/\">Amanda's Plate\u003c/a>\u003c/em> and founder of the \u003ca href=\"https://www.muslimneighbor.com/#welcome-1\">\"Dinner with Your Muslim Neighbor\"\u003c/a> supper club, grew up in the vibrant Muslim community of Dearborn, Mich., where her grandmother hosts Iftars for about 50 guests every weekend during Ramadan. So it's no surprise that Saab prioritizes gathering and community during the holy month. While she sometimes takes inspiration from chefs and bloggers focused on wellness, she enjoys sharing hacks for Ramadan that allow Muslims to host more easily while reducing food waste.\u003c/p>\n\u003cp>\"Arab hospitality is so generous,\" Saab says. \"This means making a lot of food, which leads to both overindulgence and waste.\" She finds both to be counterproductive to the spirit of Ramadan so she tries to lead by example, by promoting Iftar recipes that can easily double as leftovers or menus that don't feature more than one entrée.\u003c/p>\n\u003cp>For Muslims in cities with much smaller communities, Ramadan may be more intimate, but not any less joyful. Mahmood, who lives in Panama City, Fla., likes to spend time with her children doing different Ramadan activities every day. They decorate the house, make handmade Eid cards or read books that emphasize values such as inclusiveness and kindness.\u003c/p>\n\u003cp>Mahmood spends Ramadan instilling a sense of Muslim identity in her children, but also remembering her roots. \"We don't eat a whole lot of desi [South Asian)] food in the U.S., but Ramadan is a time I make something Pakistani every day,\" she says. \"How can you have Iftar without fruit chaat and samosas?\"\u003c/p>\n\u003cp>\u003cem>Maryam Jillani is a freelance food writer based in Juarez, Mexico. She is founder of the blog \u003c/em>\u003ca href=\"http://www.pakistaneats.com/\">Pakistan Eats\u003c/a>\u003cem> and was \u003c/em>TASTE\u003cem> magazine's first Cook in Residence. You can follow her on Twitter: \u003ca href=\"https://twitter.com/pakistaneats\">@pakistaneats\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Skokie, Ill., Has Great Bagels — And An Even Better Story Behind Them",
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"content": "\u003cp>When my mother passed away in Sarasota, Fla., my sisters and I had 48 hours to pack up her condo and book it back to our hometown of Skokie, Ill., for her funeral. Embarking on a road trip together across six states, we could only fixate on one thing: Kaufman's bagels and trays for the \u003cem>shiva\u003c/em> (the Jewish tradition of seven days of mourning after burial). When it came to our mother's shiva, my sisters and I held a long-standing promise to invest in the best bagels and trays at all cost.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>There was just one problem: It was Passover, when Jews celebrate the great Exodus out of Egypt. As we careened toward our own personal Promised Land, we worried that Kaufman's, a famous 50-year-old kosher-style deli and Skokie institution on Dempster Street, would be closed for the holiday. After much begging and pleading over the phone, Kaufman's came through with its grand fish and deli meat trays featuring the finest Nova lox, thinly sliced corned beef, tuna salad, gefilte fish, chive cream cheese, herring, sturgeon, sable, egg salad, chopped liver, black olives and salty pickles.\u003c/p>\n\u003cp>But according to Jewish law, Jews are not allowed to eat bread over Passover in honor of those who fled Egypt before their bread could rise, so Kaufman's put the kibosh on bagels, much to our dismay. As grieving daughters, the need for bagels as a comfort food at our mom's shiva trumped any sort of allegiance to the Jewish laws of Passover. Suddenly, we had a bagel crisis on our hands.\u003c/p>\n\u003cp>Nearing Skokie limits, we put in a frantic call to New York Bagel & Bialy Corporation on Touhy Avenue, a Jewish delicatessen and bagel shop with locations in Skokie and neighboring Lincolnwood, and explained our situation. An assured voice on the line replied, \"We are open 24 hours a day, seven days a week. We never close. Never.\" My sisters and I breathed a collective sigh of relief, knowing that Skokie, \"the world's largest village\" just 15 minutes north of Chicago off the the Eden's Expressway, would not fail us as Chicagoland's ultimate spot for Jewish food.\u003c/p>\n\u003cp>Why Skokie? The town lives and breathes the story of Jewish survival, thanks to its history as a hub for Holocaust survivors in the post-World War II era. Kaufman's owner Bette Dworkin explains, \"Kaufman's was started by a survivor [Maury Kaufman] and when my family bought it in '84, the bulk of the staff were survivors, with numbers on their arms [tattoos used as identification in Nazi concentration camps during WWII]. There was the largest per capita number of survivors in Skokie for any community in the country [...] Kaufman's was a hangout for survivors.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the 1950s, Holocaust survivors arrived in Chicago seeking the embrace of an expanding and centuries-old Jewish community, with many settling in West Rogers Park. But the nearby suburb of Skokie, with relatively inexpensive plots, better schools, and a fast track to the city with the newly built Eden's Expressway in 1951 and the Chicago Transit Authority's \"Skokie Swift\" in 1964, attracted young Jewish families seeking more room and a better life.\u003c/p>\n\u003cp>Skokie synagogues sprouted alongside Jewish delis and quirky diners like Sam & Hy's and Barnum & Bagel on Dempster Street. In the late 1970s, when Nazis attempted to march in the predominantly Jewish suburb, Skokie became a \u003ca href=\"https://qz.com/640183/in-a-us-suburb-famous-for-its-battle-with-neo-nazis-donald-trump-brings-back-unwelcome-memories/\">hub of resistance\u003c/a> against Nazi extremism. By the mid-'90s, when I was in high school, Jews made up nearly half of Skokie's population of approximately 80,000. Between the 1950s and the 1970s, an estimated \u003ca href=\"https://www.momentmag.com/the-life-and-times-of-skokie/\">8,000 Holocaust survivors\u003c/a> called Skokie home.\u003c/p>\n\u003cp>Robbie Scher, manager of New York Bagel & Bialy, takes immense pride in his shop's bagel legacy. \"Back in 1962, there really weren't that many decent places for bagels. ... We've never been a kosher bakery, but what we do is a true New York bagel. A lot of people don't boil [bagels], they just bake it, but we boil, which gives it the shine, puffs it up and gives it that unique flavor with that crisp crust. It's just a good bagel, and that's what we do.\" Scher estimates that New York Bagel & Bialy easily produces 2 to 3 million bagels a year as one of the main wholesale bagel suppliers in the region.\u003c/p>\n\u003cp>Contrary to popular belief, it's more than just New York water that makes a bagel taste best. It's really just an undying commitment to the \u003ca href=\"https://www.npr.org/sections/thesalt/2015/05/21/405190434/chew-on-this-the-science-of-great-nyc-bagels-its-not-the-water\">boiling process\u003c/a>, and both Kaufman's and New York Bagel & Bialy honor it religiously.\u003c/p>\n\u003cp>Kaufman's owner Dworkin believes a good bagel is bound by ritual and process. Whether eaten warm out of the oven with a little butter, or toasted with a \u003cem>schmear\u003c/em> of Nova lox, chive cream cheese, and thinly sliced onion, cucumber and tomato, a bagel \"\u003cem>is not \u003c/em>a bread doughnut!\" as Dworkin notes. \"It should be dense, it should be crusty, it should be chewy.\"\u003c/p>\n\u003cp>Dating back to 17th century Eastern Europe, the \u003ca href=\"https://www.haaretz.com/.premium-doughs-and-don-ts-the-jewish-roots-of-the-bagel-1.5336753\">bagel\u003c/a> has become synonymous with the story of Jewish struggle and survival itself. Representing the circle of life, the bagel embodies the mystic — and we simply don't know who we'd be without a warm bagel embrace during life's most sacred occasions, from \u003cem>bris\u003c/em> (circumcision) to shiva.\u003c/p>\n\u003cp>Just like the Jewish people, the Skokie Jewish delis have had their trials.\u003c/p>\n\u003cp>From a 1980s salmonella scare and a 1990s union-busting case to a devastating fire in 2011, Kaufman's has had to reinvent itself against all odds. Rising from the ashes, Kaufman's now thrives as a robust sit-down delicatessen and bakery with delectable desserts and a huge menu of sandwiches, salads and Jewish comfort foods. Dworkin states proudly, \"We're in the business of memories. Our biggest competitors? Memories of your grandmother's gefilte fish.\"\u003c/p>\n\u003cp>Simply put, Kaufman's and New York Bagel & Bialy thrive because \"everybody loves a good bagel,\" Scher says. \"Plain, Mishmosh, Onion, Poppy, Sesame, those are our best sellers. We have people who come in from really far away — Israel, France, Wisconsin — and when you walk in here, you know, you just feel at home.\"\u003c/p>\n\u003cp>Surrounded by memories of our mother at our family home in Skokie, the presence of bagels — yes, even at Passover — was a blessing and a comfort. Bagels nourished us as we stumbled through grief's country. And so we grieved together, praising Skokie for our soul food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When my mother passed away in Sarasota, Fla., my sisters and I had 48 hours to pack up her condo and book it back to our hometown of Skokie, Ill., for her funeral. Embarking on a road trip together across six states, we could only fixate on one thing: Kaufman's bagels and trays for the \u003cem>shiva\u003c/em> (the Jewish tradition of seven days of mourning after burial). When it came to our mother's shiva, my sisters and I held a long-standing promise to invest in the best bagels and trays at all cost.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>There was just one problem: It was Passover, when Jews celebrate the great Exodus out of Egypt. As we careened toward our own personal Promised Land, we worried that Kaufman's, a famous 50-year-old kosher-style deli and Skokie institution on Dempster Street, would be closed for the holiday. After much begging and pleading over the phone, Kaufman's came through with its grand fish and deli meat trays featuring the finest Nova lox, thinly sliced corned beef, tuna salad, gefilte fish, chive cream cheese, herring, sturgeon, sable, egg salad, chopped liver, black olives and salty pickles.\u003c/p>\n\u003cp>But according to Jewish law, Jews are not allowed to eat bread over Passover in honor of those who fled Egypt before their bread could rise, so Kaufman's put the kibosh on bagels, much to our dismay. As grieving daughters, the need for bagels as a comfort food at our mom's shiva trumped any sort of allegiance to the Jewish laws of Passover. Suddenly, we had a bagel crisis on our hands.\u003c/p>\n\u003cp>Nearing Skokie limits, we put in a frantic call to New York Bagel & Bialy Corporation on Touhy Avenue, a Jewish delicatessen and bagel shop with locations in Skokie and neighboring Lincolnwood, and explained our situation. An assured voice on the line replied, \"We are open 24 hours a day, seven days a week. We never close. Never.\" My sisters and I breathed a collective sigh of relief, knowing that Skokie, \"the world's largest village\" just 15 minutes north of Chicago off the the Eden's Expressway, would not fail us as Chicagoland's ultimate spot for Jewish food.\u003c/p>\n\u003cp>Why Skokie? The town lives and breathes the story of Jewish survival, thanks to its history as a hub for Holocaust survivors in the post-World War II era. Kaufman's owner Bette Dworkin explains, \"Kaufman's was started by a survivor [Maury Kaufman] and when my family bought it in '84, the bulk of the staff were survivors, with numbers on their arms [tattoos used as identification in Nazi concentration camps during WWII]. There was the largest per capita number of survivors in Skokie for any community in the country [...] Kaufman's was a hangout for survivors.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the 1950s, Holocaust survivors arrived in Chicago seeking the embrace of an expanding and centuries-old Jewish community, with many settling in West Rogers Park. But the nearby suburb of Skokie, with relatively inexpensive plots, better schools, and a fast track to the city with the newly built Eden's Expressway in 1951 and the Chicago Transit Authority's \"Skokie Swift\" in 1964, attracted young Jewish families seeking more room and a better life.\u003c/p>\n\u003cp>Skokie synagogues sprouted alongside Jewish delis and quirky diners like Sam & Hy's and Barnum & Bagel on Dempster Street. In the late 1970s, when Nazis attempted to march in the predominantly Jewish suburb, Skokie became a \u003ca href=\"https://qz.com/640183/in-a-us-suburb-famous-for-its-battle-with-neo-nazis-donald-trump-brings-back-unwelcome-memories/\">hub of resistance\u003c/a> against Nazi extremism. By the mid-'90s, when I was in high school, Jews made up nearly half of Skokie's population of approximately 80,000. Between the 1950s and the 1970s, an estimated \u003ca href=\"https://www.momentmag.com/the-life-and-times-of-skokie/\">8,000 Holocaust survivors\u003c/a> called Skokie home.\u003c/p>\n\u003cp>Robbie Scher, manager of New York Bagel & Bialy, takes immense pride in his shop's bagel legacy. \"Back in 1962, there really weren't that many decent places for bagels. ... We've never been a kosher bakery, but what we do is a true New York bagel. A lot of people don't boil [bagels], they just bake it, but we boil, which gives it the shine, puffs it up and gives it that unique flavor with that crisp crust. It's just a good bagel, and that's what we do.\" Scher estimates that New York Bagel & Bialy easily produces 2 to 3 million bagels a year as one of the main wholesale bagel suppliers in the region.\u003c/p>\n\u003cp>Contrary to popular belief, it's more than just New York water that makes a bagel taste best. It's really just an undying commitment to the \u003ca href=\"https://www.npr.org/sections/thesalt/2015/05/21/405190434/chew-on-this-the-science-of-great-nyc-bagels-its-not-the-water\">boiling process\u003c/a>, and both Kaufman's and New York Bagel & Bialy honor it religiously.\u003c/p>\n\u003cp>Kaufman's owner Dworkin believes a good bagel is bound by ritual and process. Whether eaten warm out of the oven with a little butter, or toasted with a \u003cem>schmear\u003c/em> of Nova lox, chive cream cheese, and thinly sliced onion, cucumber and tomato, a bagel \"\u003cem>is not \u003c/em>a bread doughnut!\" as Dworkin notes. \"It should be dense, it should be crusty, it should be chewy.\"\u003c/p>\n\u003cp>Dating back to 17th century Eastern Europe, the \u003ca href=\"https://www.haaretz.com/.premium-doughs-and-don-ts-the-jewish-roots-of-the-bagel-1.5336753\">bagel\u003c/a> has become synonymous with the story of Jewish struggle and survival itself. Representing the circle of life, the bagel embodies the mystic — and we simply don't know who we'd be without a warm bagel embrace during life's most sacred occasions, from \u003cem>bris\u003c/em> (circumcision) to shiva.\u003c/p>\n\u003cp>Just like the Jewish people, the Skokie Jewish delis have had their trials.\u003c/p>\n\u003cp>From a 1980s salmonella scare and a 1990s union-busting case to a devastating fire in 2011, Kaufman's has had to reinvent itself against all odds. Rising from the ashes, Kaufman's now thrives as a robust sit-down delicatessen and bakery with delectable desserts and a huge menu of sandwiches, salads and Jewish comfort foods. Dworkin states proudly, \"We're in the business of memories. Our biggest competitors? Memories of your grandmother's gefilte fish.\"\u003c/p>\n\u003cp>Simply put, Kaufman's and New York Bagel & Bialy thrive because \"everybody loves a good bagel,\" Scher says. \"Plain, Mishmosh, Onion, Poppy, Sesame, those are our best sellers. We have people who come in from really far away — Israel, France, Wisconsin — and when you walk in here, you know, you just feel at home.\"\u003c/p>\n\u003cp>Surrounded by memories of our mother at our family home in Skokie, the presence of bagels — yes, even at Passover — was a blessing and a comfort. Bagels nourished us as we stumbled through grief's country. And so we grieved together, praising Skokie for our soul food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide: Healthy and Hearty Springtime Recipes for Outdoor Grilling and Potluck Gatherings",
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"content": "\u003cp>[aside postID='bayareabites_131944' label='More Recipes to Try']\u003cbr>\nSpring in the Bay Area is prime time for outdoor cooking and indulgent potluck gatherings. So, break out the grill, visit the farmers' market, and enjoy all the seasonal foods that are so plentiful in California. Here are some of Bay Area Bites favorite recipes for warm-weather eating!\u003c/p>\n\u003cfigure id=\"attachment_128110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95122/springtime-vegetable-ragout\">\u003cimg class=\"size-full wp-image-128110\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/veg-ragu-final3.jpg\" alt=\"Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95122/springtime-vegetable-ragout\">Springtime Vegetable Ragout!\u003c/a>\u003cbr>\nThis springtime ragout makes full use of the season’s bounty. Light and elegant, it’s full of fresh flavor.\u003c/p>\n\u003cfigure id=\"attachment_128114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops\">\u003cimg class=\"size-full wp-image-128114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/lambchops-final.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops\">Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops\u003c/a>\u003cbr>\nThese succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/p>\n\u003cfigure id=\"attachment_128118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise\">\u003cimg class=\"size-full wp-image-128118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/artichokes-fried-final1.jpg\" alt=\"Fried Baby Artichokes with Homemade Meyer Lemon Mayo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Baby Artichokes with Homemade Meyer Lemon Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise\">It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise\u003c/a>\u003cbr>\nCrispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/p>\n\u003cfigure id=\"attachment_128121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon\">\u003cimg class=\"size-full wp-image-128121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/avocado-toast-final-close.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon\">Springtime Avocado Toast with Green Olive Relish and Lemon\u003c/a>\u003cbr>\nNot all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/p>\n\u003cfigure id=\"attachment_128125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley\">\u003cimg class=\"size-full wp-image-128125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/shaved-salad-final.jpg\" alt=\"Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley\">Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\u003c/a>\u003cbr>\nQuick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\u003c/p>\n\u003cfigure id=\"attachment_128132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">\u003cimg class=\"size-full wp-image-128132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_128136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel\">\u003cimg class=\"size-full wp-image-128136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/potato-salad-finish-side1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/a>\u003cbr>\nBriny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/p>\n\u003cfigure id=\"attachment_128140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad\">\u003cimg class=\"size-full wp-image-128140\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad\">Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_128129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets\">\u003cimg class=\"size-full wp-image-128129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rhubarb-final.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets\">Springtime Delight: Rhubarb Puff-Tart Pockets\u003c/a>\u003cbr>\nLike a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/p>\n\u003cfigure id=\"attachment_128143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">\u003cimg class=\"size-full wp-image-128143\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/brownies-final.jpg\" alt=\"Double Chocolate Brownies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Chocolate Brownies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">Feed Your Chocolate Obsession with Double Chocolate Brownies\u003c/a>\u003cbr>\nThese perfectly rich, uber-chocolatey treats can be served simply or embellished with toasted nuts, swirls of jam, or chopped chocolate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Spring in the Bay Area is prime time for outdoor cooking and indulgent potluck gatherings. So, break out the grill, visit the farmers' market, and enjoy all the seasonal foods that are so plentiful in California. Here are some of Bay Area Bites favorite recipes for warm-weather eating!\r\n",
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"description": "Spring in the Bay Area is prime time for outdoor cooking and indulgent potluck gatherings. So, break out the grill, visit the farmers' market, and enjoy all the seasonal foods that are so plentiful in California. Here are some of Bay Area Bites favorite recipes for warm-weather eating!\r\n",
"title": "Guide: Healthy and Hearty Springtime Recipes for Outdoor Grilling and Potluck Gatherings | KQED",
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"headline": "Guide: Healthy and Hearty Springtime Recipes for Outdoor Grilling and Potluck Gatherings",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSpring in the Bay Area is prime time for outdoor cooking and indulgent potluck gatherings. So, break out the grill, visit the farmers' market, and enjoy all the seasonal foods that are so plentiful in California. Here are some of Bay Area Bites favorite recipes for warm-weather eating!\u003c/p>\n\u003cfigure id=\"attachment_128110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95122/springtime-vegetable-ragout\">\u003cimg class=\"size-full wp-image-128110\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/veg-ragu-final3.jpg\" alt=\"Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/veg-ragu-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Vegetable Ragout with Asparagus, New Potatoes, Baby Carrots, Fennel, Fresh Peas, and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95122/springtime-vegetable-ragout\">Springtime Vegetable Ragout!\u003c/a>\u003cbr>\nThis springtime ragout makes full use of the season’s bounty. Light and elegant, it’s full of fresh flavor.\u003c/p>\n\u003cfigure id=\"attachment_128114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops\">\u003cimg class=\"size-full wp-image-128114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/lambchops-final.jpg\" alt=\"Five-spice lamb chops\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lambchops-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five-spice lamb chops \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/94568/springtime-grilling-grilled-marinated-five-spice-spring-lamb-chops\">Springtime Grilling: Grilled, Marinated Five-Spice Spring Lamb Chops\u003c/a>\u003cbr>\nThese succulent lamb chops are marinated in a spiced, darkly sweet sauce with plenty of garlic. Grilling them adds a smoky note to the tender meat.\u003c/p>\n\u003cfigure id=\"attachment_128118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise\">\u003cimg class=\"size-full wp-image-128118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/artichokes-fried-final1.jpg\" alt=\"Fried Baby Artichokes with Homemade Meyer Lemon Mayo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/artichokes-fried-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Baby Artichokes with Homemade Meyer Lemon Mayo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise\">It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise\u003c/a>\u003cbr>\nCrispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/p>\n\u003cfigure id=\"attachment_128121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon\">\u003cimg class=\"size-full wp-image-128121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/avocado-toast-final-close.jpg\" alt=\"Avocado Toast with Green Olive Relish and Lemon\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/avocado-toast-final-close-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado Toast with Green Olive Relish and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/109085/springtime-avocado-toast-with-green-olive-relish-and-lemon\">Springtime Avocado Toast with Green Olive Relish and Lemon\u003c/a>\u003cbr>\nNot all avocado toast is created alike. This version tops off layers of silky avocado with piquant olive and caper relish with a healthy dose of lemon.\u003c/p>\n\u003cfigure id=\"attachment_128125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley\">\u003cimg class=\"size-full wp-image-128125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/shaved-salad-final.jpg\" alt=\"Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/shaved-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95118/fresh-spring-salad-shaved-asparagus-and-baby-carrot-salad-with-lemon-ricotta-salata-almonds-and-parsley\">Fresh Spring Salad: Shaved Asparagus and Baby Carrot Salad with Lemon, Ricotta Salata, Almonds, and Parsley\u003c/a>\u003cbr>\nQuick, easy, and elegant, this raw shaved springtime salad is the epitome of freshness.\u003c/p>\n\u003cfigure id=\"attachment_128132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">\u003cimg class=\"size-full wp-image-128132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/ribs-finished-whole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_128136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel\">\u003cimg class=\"size-full wp-image-128136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/potato-salad-finish-side1.jpg\" alt=\"Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/potato-salad-finish-side1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/99992/fingerling-potato-salad-with-black-olives-orange-mustard-vinaigrette-and-chopped-fennel\">Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel\u003c/a>\u003cbr>\nBriny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.\u003c/p>\n\u003cfigure id=\"attachment_128140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad\">\u003cimg class=\"size-full wp-image-128140\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/116877/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad\">Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_128129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets\">\u003cimg class=\"size-full wp-image-128129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rhubarb-final.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rhubarb-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets\">Springtime Delight: Rhubarb Puff-Tart Pockets\u003c/a>\u003cbr>\nLike a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/p>\n\u003cfigure id=\"attachment_128143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">\u003cimg class=\"size-full wp-image-128143\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/brownies-final.jpg\" alt=\"Double Chocolate Brownies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double Chocolate Brownies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">Feed Your Chocolate Obsession with Double Chocolate Brownies\u003c/a>\u003cbr>\nThese perfectly rich, uber-chocolatey treats can be served simply or embellished with toasted nuts, swirls of jam, or chopped chocolate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Move Over, Brisket. There Are Fresher Foods 'Too Good To Passover'",
"title": "Move Over, Brisket. There Are Fresher Foods 'Too Good To Passover'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Passover is a holiday celebrating the Jews' exodus from slavery — and also a broader embrace of the coming spring, of fresh green shoots both literal and metaphorical. But the menu? More often than not, in America, you're talking stodgy winter foods like gefilte fish and brisket, seasoned (if at all) with heavy aromatics. These aren't dishes that point to the coming spring. They're dishes that come from the root cellar.\u003cbr>\n[aside postID=\"bayareabites_94614,bayareabites_80324\"]\u003cbr>\nThat's because the majority of American Jews are Ashkenazim, with roots in chilly Eastern Europe. But cookbook writer and culinary instructor \u003ca href=\"http://www.jenniferabadi.com/\">Jennifer Abadi'\u003c/a>s family (and family recipes) came from Syria. Growing up, Seder meals involved lamb shanks and lemony soup with rice and meatballs. And after teaching cooking classes where students were hungry for these sunnier flavors, she began collecting recipes from other Sephardic and Judeo-Arabic first-generation families, preserving both the dishes and the stories behind them.\u003c/p>\n\u003cp>Abadi's new cookbook, \u003ca href=\"https://toogoodtopassover.com/\">Too Good To Passover\u003c/a>, collects Passover recipes from nearly two dozen countries, from Algeria (where broken-up matzo is steamed in a \u003cem>couscousiere\u003c/em>) to Georgia (where a sheet of softened matzo would be used instead of a not-kosher-for-Passover crepe to wrap chicken or cheese \u003cem>blinchiki). \u003c/em>The book also captures oral histories of the traditions that unfold around a Seder table — from sealing drops of wine in a bottle representing the traditional curses of one's enemies (Iraq) to circling the Seder plate over the head of each participant (Gibraltar).\u003c/p>\n\u003cp>The recipes themselves span such a geographic range that it's hard to find a particularly unifying dish or flavor palette. Not even rice. Many American Jews assume Sephardic Jews continue to eat \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/23/475266363/beans-and-rice-for-passover-a-divisive-question-gets-the-rabbis-ok\">\u003cem>kitniyot\u003c/em>\u003c/a> — the small items like rice and legumes that many Ashkenazim cut from their Passover diets. But Abadi found even this is not universal.\u003c/p>\n\u003cp>\"It was really hard to say with absolute confirmation that people who were from all the Middle East and Mediterranean ate rice, and that as soon as you went into Poland, Russia, and so on you didn't,\" Abadi explains. \"What I found was a \u003cem>tendency\u003c/em>. A tendency for the Syrians to eat rice ... Moroccans not to eat rice, while Tunisians tended to eat rice.\"\u003c/p>\n\u003cp>Abadi says it's not just, say, North Africa versus the Mediterranean versus Central Asia. \"It's a general tendency in a region, but then it came down to often even just a matter of what city and town you were from, and how old you were when you were there (because that was maybe the jurisdiction of a certain rabbi), or a certain immigrant group that might have settled there from somewhere else, and brought with them their custom of eating (or not eating).\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But while there is diversity, there are some delicious flavors you won't find in the chillier climes of Eastern Europe: the saffron, the lamb, the piles of fresh herbs. Many of the recipes Abadi collected have made their way onto her own Passover table — especially the layered matzo pies, and the fritters and doughnuts you find cropping up in a surprising number of countries.\u003c/p>\n\u003cp>\"It's like \u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/10/523022832/wake-up-and-smell-the-matzo-a-passover-breakfast-tradition\">matzo brei\u003c/a>,\" laughs Abadi, about the concept of frying up bits of matzo in an eggy batter. \"A Bukharian couple showed a matzo \u003cem>babka\u003c/em>. And then in the Syrian world, we have something we call \u003cem>ijeh\u003c/em>, a fritter. Usually it's meat with spices and onions, and in this case it would be broken-down matzo. And then when you get to the Greek/Turkish/Bulgarian tradition, you'll have the \u003cem>bimuelos \u003c/em>[fritters common in the Ottoman empire].\"\u003c/p>\n\u003ch2>What’s On Seder Plates Around The World\u003c/h2>\n\u003cp>The traditional Jewish centerpiece of the Passover table, the Seder plate is filled with symbols of the Jews’ slavery in and later exodus from Egypt. As cookbook author Jennifer Abadi found, countries in the Sephardic and Judeo-Arabic world fill the same symbolic spaces with different local ingredients.\u003c/p>\n\u003cdiv id=\"graphic\" class=\"graphic\">\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Matzo\u003c/h2>\n\u003cp>\u003cem>Unleavened bread symbolizing the slaves' rush to leave Egypt\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> thin large square or rectangular, often commercially made\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> softened slightly with water, round and 2 feet in diameter\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dinner-plate size to 18 inches, crispy or soft\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> round, 7 inches\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> pizza-size flatbread, or cracker 6-12 inches, depending on region\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> thick and woven or an asymmetrical circle\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Zeroa\u003c/h2>\n\u003cp>\u003cem>Passover sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lamb shank or chicken bone, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> lamb shank, roasted, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lamb shank roasted with meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> lamb shank\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted chicken wing or leg, charcoal-roasted goat leg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> roasted lamb or chicken leg, no meat\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Beitza\u003c/h2>\n\u003cp>\u003cem>Festive sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> eggs dyed brown with onion skins and coffee grounds\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted or hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> hardboiled egg or egg roasted with onion skins, vinegar, and saffron\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Maror\u003c/h2>\n\u003cp>\u003cem>Bitter herbs symbolizing bondage\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> horseradish\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> endive, radish dipped in pepper, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> collard greens\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery heart/bottom, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> spring onions, fresh ginger, celery stalks/leaves, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> chicory root, endive, escarole, romaine\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Charoset\u003c/h2>\n\u003cp>\u003cem>A sweet mixture symbolizing the mortar Jewish slaves used\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> diced/chopped apples, walnuts, sweet red wine, sometimes raisins and sugar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> whole dates dipped in nuts\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dates, figs, fresh ginger\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> walnuts, raisins and wine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> date paste/syrup\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> dates, bananas, oranges, cinnamon, cloves, chestnuts\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Karpas\u003c/h2>\n\u003cp>\u003cem>Spring greens\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lettuce or parsley\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> parsley, celery, Swiss chard\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery leaves\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> parsley, celery, lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> celery stalk/leaves, radishes, potatoes\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Tears/sweat of enslaved Israelites\u003c/h2>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> salt water, white wine vinegar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> red wine or apple cider vinegar, separate bowl of salt\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> lemon juice mixed with water or white vinegar, salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> red or white vinegar\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"footer\">\n\u003cp>\u003cem>Source: Jennifer Abadi\u003c/em>\u003cbr>\n\u003cem>Credit: Deena Prichep, Katie Park and April Fulton/NPR\u003c/em>\u003c/p>\n\u003c/div>\n\u003chr>\n\u003cp>Reading through the book raises the question of what it actually means for something to be a Passover dish. Sure, there are items like matzo or charoset (the paste of fruit and nuts) which actually have a ceremonial role. But what about the other dishes?\u003c/p>\n\u003cp>It turns out that in the Sephardic and Judeo-Arabic world — like in the Ashkenazi world — this can be a fuzzy line. Some of these are just dishes that were common in a particular place and time.\u003c/p>\n\u003cp>\"Certain communities will often take a food that they know, and then they'll change it slightly, and make it their own. Because recipes are always evolving,\" explains Abadi. Dishes like gefilte fish and brisket, for example, which are now required dining on many Jewish holiday tables, were just nice dinners years ago in Eastern Europe. But over time, with tradition, immigration, and culinary identity, they took on a greater, more specific importance. And so it is with many of the recipes Abadi collected.\u003c/p>\n\u003cp>\"Certainly some dishes, if they're served for Passover only, they \u003cem>become\u003c/em> Jewish,\" Abadi explains. Many of the dishes of a particular region became Passover dishes when they were made with matzo — like American Jews' \u003ca href=\"http://whatjewwannaeat.com/matzah-pizza-two-ways/\">matzo pizza\u003c/a>.\u003c/p>\n\u003cp>And while a Bulgarian layered herb and cheese pie may have a more exciting flavor profile than, say, gefilte fish, it shares a similar sentimental attachment. Because these dishes are ties to a collective past. And Passover itself, a holiday celebrating a biblical exodus, takes on special importance for those people who themselves have been exiled: Many of the countries profiled in Abadi's book no longer have any sort of Jewish population.\u003c/p>\n\u003cp>\"One of the reasons Passover continues to be such a popular, and even growing, holiday, from the most traditional to the least observant, is because it resonates all the time,\" Abadi reflects. \"You have to keep telling the story, because not only do you owe it to your ancestors (however you think in terms of observance and religion and belief), but also it's important to remember so you understand what's happening in your lifetime.\"\u003c/p>\n\u003cp>And this collective remembrance doesn't just come from a book. It comes around the table — in the telling, in the ritual made by the people sitting together, and in the delicious foods they share.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Syrian-Style Charoset (Apricot Spread with Pistachios, and Orange Blossom Water)\u003c/strong>\u003c/h3>\n\u003cp>Yield: Serves 8 / Makes 2 Cups\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For Charoset:\u003c/em>\u003c/strong>\n\u003cli>2 cups whole Turkish dried apricots\u003c/li>\n\u003cli>½ cup orange juice\u003c/li>\n\u003cli>¾ cup hot water\u003c/li>\n\u003cli>2 tablespoons coconut sugar or unrefined whole cane sugar\u003c/li>\n\u003cli>3 tablespoons freshly squeezed lemon juice\u003c/li>\n\u003cli>2 to 3 tablespoons orange blossom water\u003c/li>\n\u003cli>¼ cup shelled, unsalted pistachios or whole blanched almonds, coarsely chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Serving\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons unsalted pistachios, or whole blanched almonds, finely ground\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine apricots, orange juice, water, and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until apricots are very soft and mushy, 30 to 40 minutes. (Make sure to stir every 5 to 10 minutes to prevent burning.)\u003c/p>\n\u003cp>Pour hot apricot mixture into a food processor and add the lemon juice and orange blossom water. Pulse 1 to 2 minutes until a smooth paste. Scoop out into a medium sized bowl and mix in the chopped nuts by hand. Cool to room temperature.\u003c/p>\n\u003cp>Serve charoset at room temperature in a small, decorative bowl garnished with finely ground pistachios or almonds.\u003c/p>\n\u003cp>\u003cem>Recipe courtesy Jennifer Abadi,\u003c/em> Too Good To Passover\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "If the idea of the same-old brisket is giving you the Passover blues this year, author Jennifer Abadi will inspire a lighter, brighter table with Jewish recipes from all over the world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Passover is a holiday celebrating the Jews' exodus from slavery — and also a broader embrace of the coming spring, of fresh green shoots both literal and metaphorical. But the menu? More often than not, in America, you're talking stodgy winter foods like gefilte fish and brisket, seasoned (if at all) with heavy aromatics. These aren't dishes that point to the coming spring. They're dishes that come from the root cellar.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThat's because the majority of American Jews are Ashkenazim, with roots in chilly Eastern Europe. But cookbook writer and culinary instructor \u003ca href=\"http://www.jenniferabadi.com/\">Jennifer Abadi'\u003c/a>s family (and family recipes) came from Syria. Growing up, Seder meals involved lamb shanks and lemony soup with rice and meatballs. And after teaching cooking classes where students were hungry for these sunnier flavors, she began collecting recipes from other Sephardic and Judeo-Arabic first-generation families, preserving both the dishes and the stories behind them.\u003c/p>\n\u003cp>Abadi's new cookbook, \u003ca href=\"https://toogoodtopassover.com/\">Too Good To Passover\u003c/a>, collects Passover recipes from nearly two dozen countries, from Algeria (where broken-up matzo is steamed in a \u003cem>couscousiere\u003c/em>) to Georgia (where a sheet of softened matzo would be used instead of a not-kosher-for-Passover crepe to wrap chicken or cheese \u003cem>blinchiki). \u003c/em>The book also captures oral histories of the traditions that unfold around a Seder table — from sealing drops of wine in a bottle representing the traditional curses of one's enemies (Iraq) to circling the Seder plate over the head of each participant (Gibraltar).\u003c/p>\n\u003cp>The recipes themselves span such a geographic range that it's hard to find a particularly unifying dish or flavor palette. Not even rice. Many American Jews assume Sephardic Jews continue to eat \u003ca href=\"https://www.npr.org/sections/thesalt/2016/04/23/475266363/beans-and-rice-for-passover-a-divisive-question-gets-the-rabbis-ok\">\u003cem>kitniyot\u003c/em>\u003c/a> — the small items like rice and legumes that many Ashkenazim cut from their Passover diets. But Abadi found even this is not universal.\u003c/p>\n\u003cp>\"It was really hard to say with absolute confirmation that people who were from all the Middle East and Mediterranean ate rice, and that as soon as you went into Poland, Russia, and so on you didn't,\" Abadi explains. \"What I found was a \u003cem>tendency\u003c/em>. A tendency for the Syrians to eat rice ... Moroccans not to eat rice, while Tunisians tended to eat rice.\"\u003c/p>\n\u003cp>Abadi says it's not just, say, North Africa versus the Mediterranean versus Central Asia. \"It's a general tendency in a region, but then it came down to often even just a matter of what city and town you were from, and how old you were when you were there (because that was maybe the jurisdiction of a certain rabbi), or a certain immigrant group that might have settled there from somewhere else, and brought with them their custom of eating (or not eating).\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But while there is diversity, there are some delicious flavors you won't find in the chillier climes of Eastern Europe: the saffron, the lamb, the piles of fresh herbs. Many of the recipes Abadi collected have made their way onto her own Passover table — especially the layered matzo pies, and the fritters and doughnuts you find cropping up in a surprising number of countries.\u003c/p>\n\u003cp>\"It's like \u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/10/523022832/wake-up-and-smell-the-matzo-a-passover-breakfast-tradition\">matzo brei\u003c/a>,\" laughs Abadi, about the concept of frying up bits of matzo in an eggy batter. \"A Bukharian couple showed a matzo \u003cem>babka\u003c/em>. And then in the Syrian world, we have something we call \u003cem>ijeh\u003c/em>, a fritter. Usually it's meat with spices and onions, and in this case it would be broken-down matzo. And then when you get to the Greek/Turkish/Bulgarian tradition, you'll have the \u003cem>bimuelos \u003c/em>[fritters common in the Ottoman empire].\"\u003c/p>\n\u003ch2>What’s On Seder Plates Around The World\u003c/h2>\n\u003cp>The traditional Jewish centerpiece of the Passover table, the Seder plate is filled with symbols of the Jews’ slavery in and later exodus from Egypt. As cookbook author Jennifer Abadi found, countries in the Sephardic and Judeo-Arabic world fill the same symbolic spaces with different local ingredients.\u003c/p>\n\u003cdiv id=\"graphic\" class=\"graphic\">\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Matzo\u003c/h2>\n\u003cp>\u003cem>Unleavened bread symbolizing the slaves' rush to leave Egypt\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> thin large square or rectangular, often commercially made\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> softened slightly with water, round and 2 feet in diameter\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dinner-plate size to 18 inches, crispy or soft\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> round, 7 inches\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> pizza-size flatbread, or cracker 6-12 inches, depending on region\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> thick and woven or an asymmetrical circle\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Zeroa\u003c/h2>\n\u003cp>\u003cem>Passover sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lamb shank or chicken bone, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> lamb shank, roasted, no meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lamb shank roasted with meat\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> lamb shank\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted chicken wing or leg, charcoal-roasted goat leg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> roasted lamb or chicken leg, no meat\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Beitza\u003c/h2>\n\u003cp>\u003cem>Festive sacrifice\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> eggs dyed brown with onion skins and coffee grounds\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> roasted or hardboiled egg\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> hardboiled egg or egg roasted with onion skins, vinegar, and saffron\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Maror\u003c/h2>\n\u003cp>\u003cem>Bitter herbs symbolizing bondage\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> horseradish\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> endive, radish dipped in pepper, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> collard greens\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery heart/bottom, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> spring onions, fresh ginger, celery stalks/leaves, romaine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> chicory root, endive, escarole, romaine\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Charoset\u003c/h2>\n\u003cp>\u003cem>A sweet mixture symbolizing the mortar Jewish slaves used\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> diced/chopped apples, walnuts, sweet red wine, sometimes raisins and sugar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> whole dates dipped in nuts\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> dates, figs, fresh ginger\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> walnuts, raisins and wine\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> date paste/syrup\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> dates, bananas, oranges, cinnamon, cloves, chestnuts\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Karpas\u003c/h2>\n\u003cp>\u003cem>Spring greens\u003c/em>\u003c/p>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> lettuce or parsley\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> parsley, celery, Swiss chard\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> celery leaves\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> parsley, celery, lettuce\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> celery stalk/leaves, radishes, potatoes\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"row-wrap\">\n\u003cdiv class=\"row-header\">\n\u003ch2>Tears/sweat of enslaved Israelites\u003c/h2>\n\u003c/div>\n\u003cdiv class=\"row-body\">\n\u003cp class=\"country\">\u003cstrong>U.S.:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Egypt:\u003c/strong> salt water, white wine vinegar\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Ethiopia:\u003c/strong> salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Greece:\u003c/strong> red wine or apple cider vinegar, separate bowl of salt\u003c/p>\n\u003cp class=\"country\">\u003cstrong>India:\u003c/strong> lemon juice mixed with water or white vinegar, salt water\u003c/p>\n\u003cp class=\"country\">\u003cstrong>Italy:\u003c/strong> red or white vinegar\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"footer\">\n\u003cp>\u003cem>Source: Jennifer Abadi\u003c/em>\u003cbr>\n\u003cem>Credit: Deena Prichep, Katie Park and April Fulton/NPR\u003c/em>\u003c/p>\n\u003c/div>\n\u003chr>\n\u003cp>Reading through the book raises the question of what it actually means for something to be a Passover dish. Sure, there are items like matzo or charoset (the paste of fruit and nuts) which actually have a ceremonial role. But what about the other dishes?\u003c/p>\n\u003cp>It turns out that in the Sephardic and Judeo-Arabic world — like in the Ashkenazi world — this can be a fuzzy line. Some of these are just dishes that were common in a particular place and time.\u003c/p>\n\u003cp>\"Certain communities will often take a food that they know, and then they'll change it slightly, and make it their own. Because recipes are always evolving,\" explains Abadi. Dishes like gefilte fish and brisket, for example, which are now required dining on many Jewish holiday tables, were just nice dinners years ago in Eastern Europe. But over time, with tradition, immigration, and culinary identity, they took on a greater, more specific importance. And so it is with many of the recipes Abadi collected.\u003c/p>\n\u003cp>\"Certainly some dishes, if they're served for Passover only, they \u003cem>become\u003c/em> Jewish,\" Abadi explains. Many of the dishes of a particular region became Passover dishes when they were made with matzo — like American Jews' \u003ca href=\"http://whatjewwannaeat.com/matzah-pizza-two-ways/\">matzo pizza\u003c/a>.\u003c/p>\n\u003cp>And while a Bulgarian layered herb and cheese pie may have a more exciting flavor profile than, say, gefilte fish, it shares a similar sentimental attachment. Because these dishes are ties to a collective past. And Passover itself, a holiday celebrating a biblical exodus, takes on special importance for those people who themselves have been exiled: Many of the countries profiled in Abadi's book no longer have any sort of Jewish population.\u003c/p>\n\u003cp>\"One of the reasons Passover continues to be such a popular, and even growing, holiday, from the most traditional to the least observant, is because it resonates all the time,\" Abadi reflects. \"You have to keep telling the story, because not only do you owe it to your ancestors (however you think in terms of observance and religion and belief), but also it's important to remember so you understand what's happening in your lifetime.\"\u003c/p>\n\u003cp>And this collective remembrance doesn't just come from a book. It comes around the table — in the telling, in the ritual made by the people sitting together, and in the delicious foods they share.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Syrian-Style Charoset (Apricot Spread with Pistachios, and Orange Blossom Water)\u003c/strong>\u003c/h3>\n\u003cp>Yield: Serves 8 / Makes 2 Cups\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For Charoset:\u003c/em>\u003c/strong>\n\u003cli>2 cups whole Turkish dried apricots\u003c/li>\n\u003cli>½ cup orange juice\u003c/li>\n\u003cli>¾ cup hot water\u003c/li>\n\u003cli>2 tablespoons coconut sugar or unrefined whole cane sugar\u003c/li>\n\u003cli>3 tablespoons freshly squeezed lemon juice\u003c/li>\n\u003cli>2 to 3 tablespoons orange blossom water\u003c/li>\n\u003cli>¼ cup shelled, unsalted pistachios or whole blanched almonds, coarsely chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Serving\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons unsalted pistachios, or whole blanched almonds, finely ground\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine apricots, orange juice, water, and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until apricots are very soft and mushy, 30 to 40 minutes. (Make sure to stir every 5 to 10 minutes to prevent burning.)\u003c/p>\n\u003cp>Pour hot apricot mixture into a food processor and add the lemon juice and orange blossom water. Pulse 1 to 2 minutes until a smooth paste. Scoop out into a medium sized bowl and mix in the chopped nuts by hand. Cool to room temperature.\u003c/p>\n\u003cp>Serve charoset at room temperature in a small, decorative bowl garnished with finely ground pistachios or almonds.\u003c/p>\n\u003cp>\u003cem>Recipe courtesy Jennifer Abadi,\u003c/em> Too Good To Passover\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hot Agnostic Buns: A Proposal For A Pagan-Christian-Secular Easter Treat",
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"content": "\u003cp>It's no secret that Easter, a Christian holiday that celebrates the resurrection of Jesus Christ, has deep ties to ancient pagan rituals celebrating the renewal of spring.\u003c/p>\n\u003cp>And hot cross buns, the classic Easter treat, is a perfect example of how traditional foods can be repurposed to support new ideas and beliefs.\u003c/p>\n\u003cp>Traditional hot cross buns — a sweetly spiced bread, studded with dried fruit and decorated with a cross made of dough or icing — have historically been served on Good Friday. In 1592, Queen Elizabeth I decided that crossed buns would only be sold on Good Friday, Christmas and at burials. Whether her decree was due to \u003ca href=\"https://www.smithsonianmag.com/smart-news/five-great-myths-about-hot-cross-buns-traditional-pre-easter-pastry-180951130/\">superstition\u003c/a> or politics, it eventually turned hot cross buns into the Good Friday treat we enjoy today.\u003c/p>\n\u003cp>But long before that, this popular Christian Easter treat got its start as a pagan spring custom.\u003c/p>\n\u003cp>In her book \u003cem>Holiday Symbols And Customs\u003c/em>, author Sue Ellen Thompson writes, \"The pagans worshiped the goddess Eostre by serving tiny cakes, often decorated with a cross, at their annual spring festival. When archaeologists excavated the city of Herculaneum in southwestern Italy, which had been buried under volcanic ash and lava since 79 C.E., they found two small loaves, each with a cross on it, among the ruins.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Christians later adopted hot cross buns and repurposed the symbol, just like they did with other pagan springtime customs such as bunnies and eggs, which are tokens for fertility and birth. The cross is thought to have originally represented the phases of the moon or the four seasons. In the Christian tradition, it now symbolizes the crucifixion and resurrection of Jesus Christ.\u003c/p>\n\u003cp>Hot cross buns have enjoyed a centuries-long connection with the Easter holidays in many Christian countries.\u003c/p>\n\u003cp>But times may be changing. According to an extensive 2014 survey by the \u003ca href=\"http://www.pewforum.org/2015/05/12/americas-changing-religious-landscape/\">Pew Research Center\u003c/a>, the percentage of Christians in the U.S. is falling, while the percentage of those who identify as \"religiously unaffiliated\" is rising. This change is taking place across all demographics. Regardless of age, race, sex and education level, Americans are increasingly moving away from Christianity in favor of identifying as atheist, agnostic or non-religious.\u003c/p>\n\u003cp>The Pew study also found that not only is the religiously unaffiliated group of people on the rise but that they're also growing more secular as they age. In the 2007 \u003ca href=\"http://www.pewresearch.org/2009/11/09/religious-landscape-survey-data-release/\">study\u003c/a>, 25 percent of the non-religious participants called themselves atheists or agnostics, while the other 75 percent identified their religion as \"nothing in particular\" and reported varying degrees of the importance of religion in their lives. Seven years later, the \u003ca href=\"https://www.washingtonpost.com/news/acts-of-faith/wp/2015/05/12/christianity-faces-sharp-decline-as-americans-are-becoming-even-less-affiliated-with-religion/?utm_term=.9166ba901da4\">survey\u003c/a> found that the atheist and the agnostic portion of the non-religious group has grown to 31 percent.\u003c/p>\n\u003cp>So why not, in the spirit of inclusiveness, celebrate our changing religious landscape through our food? Hot cross buns morphed once, they could morph again.\u003c/p>\n\u003cp>Come Good Friday, all you need is a \u003ca href=\"https://www.kingarthurflour.com/recipes/easy-hot-cross-buns-recipe\">good recipe\u003c/a> and a creative decorating technique to make your own hot agnostic buns. For your Christian relatives, there's the simple cross. For your agnostics, the question mark. Lastly, for the \"black sheep\" of the family — whether they are atheists or anti-sugar — just leave the buns plain.\u003c/p>\n\u003cp>Worst-case scenario: If your extended family loses its appetite over a little icing, at least you'll have a delicious breakfast treat all weekend long.\u003c/p>\n\u003cp>\u003cem> Kim Vukovich is a food and culture writer based in San José. Find her on Twitter \u003ca href=\"https://twitter.com/kim_vuk\">@kim_vuk\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Hot cross buns have been an Easter treat for centuries. But before that, pagans exchanged them as part of a spring ritual celebrating the four seasons or the phases of the moon. Can they morph again?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that Easter, a Christian holiday that celebrates the resurrection of Jesus Christ, has deep ties to ancient pagan rituals celebrating the renewal of spring.\u003c/p>\n\u003cp>And hot cross buns, the classic Easter treat, is a perfect example of how traditional foods can be repurposed to support new ideas and beliefs.\u003c/p>\n\u003cp>Traditional hot cross buns — a sweetly spiced bread, studded with dried fruit and decorated with a cross made of dough or icing — have historically been served on Good Friday. In 1592, Queen Elizabeth I decided that crossed buns would only be sold on Good Friday, Christmas and at burials. Whether her decree was due to \u003ca href=\"https://www.smithsonianmag.com/smart-news/five-great-myths-about-hot-cross-buns-traditional-pre-easter-pastry-180951130/\">superstition\u003c/a> or politics, it eventually turned hot cross buns into the Good Friday treat we enjoy today.\u003c/p>\n\u003cp>But long before that, this popular Christian Easter treat got its start as a pagan spring custom.\u003c/p>\n\u003cp>In her book \u003cem>Holiday Symbols And Customs\u003c/em>, author Sue Ellen Thompson writes, \"The pagans worshiped the goddess Eostre by serving tiny cakes, often decorated with a cross, at their annual spring festival. When archaeologists excavated the city of Herculaneum in southwestern Italy, which had been buried under volcanic ash and lava since 79 C.E., they found two small loaves, each with a cross on it, among the ruins.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Christians later adopted hot cross buns and repurposed the symbol, just like they did with other pagan springtime customs such as bunnies and eggs, which are tokens for fertility and birth. The cross is thought to have originally represented the phases of the moon or the four seasons. In the Christian tradition, it now symbolizes the crucifixion and resurrection of Jesus Christ.\u003c/p>\n\u003cp>Hot cross buns have enjoyed a centuries-long connection with the Easter holidays in many Christian countries.\u003c/p>\n\u003cp>But times may be changing. According to an extensive 2014 survey by the \u003ca href=\"http://www.pewforum.org/2015/05/12/americas-changing-religious-landscape/\">Pew Research Center\u003c/a>, the percentage of Christians in the U.S. is falling, while the percentage of those who identify as \"religiously unaffiliated\" is rising. This change is taking place across all demographics. Regardless of age, race, sex and education level, Americans are increasingly moving away from Christianity in favor of identifying as atheist, agnostic or non-religious.\u003c/p>\n\u003cp>The Pew study also found that not only is the religiously unaffiliated group of people on the rise but that they're also growing more secular as they age. In the 2007 \u003ca href=\"http://www.pewresearch.org/2009/11/09/religious-landscape-survey-data-release/\">study\u003c/a>, 25 percent of the non-religious participants called themselves atheists or agnostics, while the other 75 percent identified their religion as \"nothing in particular\" and reported varying degrees of the importance of religion in their lives. Seven years later, the \u003ca href=\"https://www.washingtonpost.com/news/acts-of-faith/wp/2015/05/12/christianity-faces-sharp-decline-as-americans-are-becoming-even-less-affiliated-with-religion/?utm_term=.9166ba901da4\">survey\u003c/a> found that the atheist and the agnostic portion of the non-religious group has grown to 31 percent.\u003c/p>\n\u003cp>So why not, in the spirit of inclusiveness, celebrate our changing religious landscape through our food? Hot cross buns morphed once, they could morph again.\u003c/p>\n\u003cp>Come Good Friday, all you need is a \u003ca href=\"https://www.kingarthurflour.com/recipes/easy-hot-cross-buns-recipe\">good recipe\u003c/a> and a creative decorating technique to make your own hot agnostic buns. For your Christian relatives, there's the simple cross. For your agnostics, the question mark. Lastly, for the \"black sheep\" of the family — whether they are atheists or anti-sugar — just leave the buns plain.\u003c/p>\n\u003cp>Worst-case scenario: If your extended family loses its appetite over a little icing, at least you'll have a delicious breakfast treat all weekend long.\u003c/p>\n\u003cp>\u003cem> Kim Vukovich is a food and culture writer based in San José. Find her on Twitter \u003ca href=\"https://twitter.com/kim_vuk\">@kim_vuk\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Passover, These Orthodox Jews Are Cooking On Live TV",
"title": "For Passover, These Orthodox Jews Are Cooking On Live TV",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For Rabbi Chaim Lazaroff of Houston, Texas, the kitchen is his happy place. That's why, when he was asked to \u003ca href=\"http://www.fox26houston.com/news/323536106-video\">share a few Passover recipes \u003c/a>on FOX 26 Houston, his local news station, he jumped at the opportunity. \"If I could, I would cook all day,\" says the rabbi, who is also the co-director of Chabad of Uptown, a community center for Jewish people.\u003c/p>\n\u003cp>Every Jewish holiday has its food.\u003cstrong> \u003c/strong>At Hanukkah, it's latkes or doughnuts. For Rosh Hashanah, it's apples and honey. On Passover, it's matzo, the bitter herb or charoset — a mixture of apples, cinnamon, walnuts and wine (if you're Ashkenazi like me). Whichever holiday or recipe, chances are you'll find an Orthodox Jew whipping it up on their local TV news station thanks to \u003ca href=\"https://www.chabad.org/\">Chabad.org\u003c/a>, a website promoting Judaism that last year saw over 50 million unique visitors.\u003c/p>\n\u003cp>Rabbi Lazaroff doesn't own a television, but his on-air outreach is an important component of the Chabad-Lubavitch movement — an international Jewish organization with 3,500 religious, educational and social service institutions in 100 countries.\u003c/p>\n\u003cp>\"We are in the business to promote Judaism in a way that is accessible, fun and educational,\" says Lazaroff, who hopes his unexpected foodie efforts will equal more engaged Jews. \"If I can inspire one person to light the candles, it's worth one night of non-sleep.\"\u003c/p>\n\u003cp>The person that many point to as the flame for this philosophy is Rabbi Menachem Mendel Schneerson, referred to simply as \"the Rebbe.\" At the core of the Rebbe's teachings is that every individual is important, and that rituals — lighting the candles before Shabbat dinner, eating the matzo at Passover — have extreme importance. Outreach on holidays is done is to promote Jewish engagement in the faith.\u003cstrong> \u003c/strong>That philosophy is what drives Chabad representatives to invite strangers into their home for Shabbat dinners — and to appear on television.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Use of the local news reaches back to 1954, when the Rebbe launched a Passover campaign as a worldwide initiative to promote greater observance of the holiday. The creative twist here is that in 2018, Chabad must innovate. That means turning to television — even though these Orthodox Jews \u003ca href=\"https://www.chabad.org/library/article_cdo/aid/647889/jewish/Whatve-You-Got-Against-TV.htm\">are selective in what they watch\u003c/a>. Using this medium, seeing a rabbi on screen, is a pleasant surprise for everyone. \"It's a great opportunity to break the stereotypes,\" says Rabbi Lazaroff.\u003c/p>\n\u003cfigure id=\"attachment_126303\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381.jpg\" alt=\"Rabbi Avremi Zippel, the program director at Chabad Lubavitch of Utah, during an appearance on Fox 13 to talk about Passover food.\" width=\"2000\" height=\"1125\" class=\"size-full wp-image-126303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rabbi Avremi Zippel, the program director at Chabad Lubavitch of Utah, during an appearance on Fox 13 to talk about Passover food. \u003ccite>(Avremi Zippel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The aim is to educate the Jewish community, particularly those that may not enter a synagogue or attend a Seder, along with the general public,\" says Chaim Landa, the associate director of media relations at \u003ca href=\"https://www.chabad.org/\">Chabad.org\u003c/a>. Landa's job is to get exposure for the organization in all forms of media, because while every individual counts, the more, the better. \"It's always about sharing with others, and the responsibility we have for our fellow Jews,\" says Landa.\u003c/p>\n\u003cp>In the four years since Chabad launched its\u003cstrong> \u003c/strong>cooking segment initiative, Landa and the media team have placed nearly 450 spots in 43 media markets. With 1,000 Chabad-Lubavitch centers in North America, including all 50 U.S. states, their resources are many and the communities are widespread and diverse.\u003c/p>\n\u003cp>Last week, Dena Schusterman of Atlanta, Ga., \"starred\" on WSB-TV when her husband, a rabbi, got an email from the Chabad.org media team. Did she want to appear on the morning news? She had never done it before, but she wrote back: \"Sure.\" In a personal pep talk to calm her jitters, she told herself: \"Listen, I am not going to think of this as a big deal. I am not going to make myself crazy.\"\u003c/p>\n\u003cp>Unlike most segments, which are recorded in the news studio, the one-minute and-40-second spot was taped in her own kitchen. The mother of eight enlisted five of her kids to help with the charoset (they chopped apples), and then she combed her \u003cem>sheitel \u003c/em>(a wig \u003ca href=\"https://www.chabad.org/theJewishWoman/article_cdo/aid/840202/jewish/The-Lubavitcher-Rebbe-on-Hair-Covering.htm\">worn for religious modesty\u003c/a>) and smiled for the camera.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.wsbtv.com/community/people-2-people/family-prepares-for-jewish-holiday_20180326162242/721993721\">spot\u003c/a> aired early last Saturday morning, but Schusterman will have to wait for the producer to email her a link to watch because, like other members of the Chabad-Lubavitch sect, her observance of the Sabbath means she won't be online or using her phone or even driving; and if she misses seeing it, that's OK, too. Coincidentally, her neighbor, a Buddhist monk, caught her debut and came by to let her know how much he enjoyed it. \"It's so cool,\" she said. \"People who normally wouldn't go to class or a Seder are flipping through TV and they're going to learn something.\"\u003c/p>\n\u003cp>In the spot, Schusterman, also the education director of Chabad Intown, taught the viewers that everything done on Passover has a reason. The symbolic meaning behind charoset was that there are purposefully no measurements in the recipe. \"Although many things come in measurements,\" she relayed to the audience, \"this essential freedom is immeasurable, infinite, and uncontainable.\"\u003c/p>\n\u003cp>For some, these cooking segments can feel like trial by fire. When Rabbi Avremi Zippel, the program director at Chabad Lubavitch of Utah, got the invitation to appear on his local station, he\u003cstrong> \u003c/strong>turned to his wife, who is a great cook, and said, \"We should do this.\" The new mother quickly said no when she learned the segment would be at 6:15 a.m. That left the rabbi in charge. \"It forced me to confront some of my anxieties,\" he says, referring to his non-existent cooking skills.\u003c/p>\n\u003cp>The Chabad media team gave the rabbi pointers: how to balance looking at the host and the camera and how to have to have all the ingredients properly laid out. \"I was a little hesitant, but I discovered the tremendous impact it had,\" he says. This year, his fourth, the rabbi made\u003cem> chrein\u003c/em>, a horseradish and beet mixture that symbolizes the bitter conditions the ancient Jews were subjected to in Egypt.\u003c/p>\n\u003cp>Landa says these TV spots aren't just about publicity for Chabad – they're also a \u003cem>mitzvah\u003c/em>, a good deed, because they directly support the Rebbe's mission. The Chabad emissaries who are delivering handmade matzo (called \u003cem>Shmurah\u003c/em> matzo) to people who don't have it or offering holiday lessons via the television are answering the Rebbe's call to reach every Jew.\u003c/p>\n\u003cp>In return, Chabad members hear anecdotal stories of how their efforts were met, and it's all the payment they need. \"They're watching TV, and there's the morning show and a Chabad member and they're speaking of the message and the holiday. All of sudden it's: Wow!,\" he says. \"We hear about those moments.\"\u003c/p>\n\u003cp>Consider \u003ca href=\"https://www.facebook.com/CourtneyZavala/\">Courtney Zavala\u003c/a>, the co-host of Houston Life, a daily program on \u003ca href=\"https://www.click2houston.com/houstonlife\">KPRC\u003c/a>. \"It didn't surprise me by any stretch to have the Jewish faith and traditions included in our show,\" says Zavala. \"It's something we should shine a light on –– how they celebrate their specific holidays.\"\u003c/p>\n\u003cp>For Zavala, the TV segment was also a learning experience. Even though she was told beforehand that Rabbi Lazaroff couldn't shake her hand, out of habit she reached out. \"He said, 'I don't mean to offend you but I only shake the hand of my wife,'\" she recalls. \"I'm sure that wasn't the first time he had to say that to anyone.\"\u003c/p>\n\u003cp>While many think of religion as a stuffy, outdated system of beliefs, these Jews are out there throwing donuts in hot oil, chopping apples and braiding challah in hopes of connecting with the camera and the viewers beyond to show us that food isn't just something to Instagram — it's a deeper connection to history.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-permalink=\"https://www.instagram.com/p/Bg21qkPBcMN/\" data-instgrm-version=\"8\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:28.14814814814815% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">\u003ca href=\"https://www.instagram.com/p/Bg21qkPBcMN/\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;\" target=\"_blank\">A post shared by Rabbi Chaim (@youngchabad)\u003c/a> on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2018-03-28T06:28:47+00:00\">Mar 27, 2018 at 11:28pm PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp> \u003cscript async defer src=\"//www.instagram.com/embed.js\">\u003c/script>\u003c/p>\n\u003cp>And for Chabad, it's a constant search for new ways to engage. TV becoming a little passé? No problem. When Rabbi Zippel meets people in town, they are often taken aback by his requests to connect online. \"I ask if I can hook up with them on \u003ca href=\"https://www.instagram.com/utahrabbi/\">social media\u003c/a> and they are, 'Rabbi? You're on social media?'\"\u003c/p>\n\u003cp>You heard it here first: Instagram as spiritual tool.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For Rabbi Chaim Lazaroff of Houston, Texas, the kitchen is his happy place. That's why, when he was asked to \u003ca href=\"http://www.fox26houston.com/news/323536106-video\">share a few Passover recipes \u003c/a>on FOX 26 Houston, his local news station, he jumped at the opportunity. \"If I could, I would cook all day,\" says the rabbi, who is also the co-director of Chabad of Uptown, a community center for Jewish people.\u003c/p>\n\u003cp>Every Jewish holiday has its food.\u003cstrong> \u003c/strong>At Hanukkah, it's latkes or doughnuts. For Rosh Hashanah, it's apples and honey. On Passover, it's matzo, the bitter herb or charoset — a mixture of apples, cinnamon, walnuts and wine (if you're Ashkenazi like me). Whichever holiday or recipe, chances are you'll find an Orthodox Jew whipping it up on their local TV news station thanks to \u003ca href=\"https://www.chabad.org/\">Chabad.org\u003c/a>, a website promoting Judaism that last year saw over 50 million unique visitors.\u003c/p>\n\u003cp>Rabbi Lazaroff doesn't own a television, but his on-air outreach is an important component of the Chabad-Lubavitch movement — an international Jewish organization with 3,500 religious, educational and social service institutions in 100 countries.\u003c/p>\n\u003cp>\"We are in the business to promote Judaism in a way that is accessible, fun and educational,\" says Lazaroff, who hopes his unexpected foodie efforts will equal more engaged Jews. \"If I can inspire one person to light the candles, it's worth one night of non-sleep.\"\u003c/p>\n\u003cp>The person that many point to as the flame for this philosophy is Rabbi Menachem Mendel Schneerson, referred to simply as \"the Rebbe.\" At the core of the Rebbe's teachings is that every individual is important, and that rituals — lighting the candles before Shabbat dinner, eating the matzo at Passover — have extreme importance. Outreach on holidays is done is to promote Jewish engagement in the faith.\u003cstrong> \u003c/strong>That philosophy is what drives Chabad representatives to invite strangers into their home for Shabbat dinners — and to appear on television.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Use of the local news reaches back to 1954, when the Rebbe launched a Passover campaign as a worldwide initiative to promote greater observance of the holiday. The creative twist here is that in 2018, Chabad must innovate. That means turning to television — even though these Orthodox Jews \u003ca href=\"https://www.chabad.org/library/article_cdo/aid/647889/jewish/Whatve-You-Got-Against-TV.htm\">are selective in what they watch\u003c/a>. Using this medium, seeing a rabbi on screen, is a pleasant surprise for everyone. \"It's a great opportunity to break the stereotypes,\" says Rabbi Lazaroff.\u003c/p>\n\u003cfigure id=\"attachment_126303\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381.jpg\" alt=\"Rabbi Avremi Zippel, the program director at Chabad Lubavitch of Utah, during an appearance on Fox 13 to talk about Passover food.\" width=\"2000\" height=\"1125\" class=\"size-full wp-image-126303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/rabbi-zippel-passover_wide-675e49ab48a70c53d1f82687afcec1f413d92381-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rabbi Avremi Zippel, the program director at Chabad Lubavitch of Utah, during an appearance on Fox 13 to talk about Passover food. \u003ccite>(Avremi Zippel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The aim is to educate the Jewish community, particularly those that may not enter a synagogue or attend a Seder, along with the general public,\" says Chaim Landa, the associate director of media relations at \u003ca href=\"https://www.chabad.org/\">Chabad.org\u003c/a>. Landa's job is to get exposure for the organization in all forms of media, because while every individual counts, the more, the better. \"It's always about sharing with others, and the responsibility we have for our fellow Jews,\" says Landa.\u003c/p>\n\u003cp>In the four years since Chabad launched its\u003cstrong> \u003c/strong>cooking segment initiative, Landa and the media team have placed nearly 450 spots in 43 media markets. With 1,000 Chabad-Lubavitch centers in North America, including all 50 U.S. states, their resources are many and the communities are widespread and diverse.\u003c/p>\n\u003cp>Last week, Dena Schusterman of Atlanta, Ga., \"starred\" on WSB-TV when her husband, a rabbi, got an email from the Chabad.org media team. Did she want to appear on the morning news? She had never done it before, but she wrote back: \"Sure.\" In a personal pep talk to calm her jitters, she told herself: \"Listen, I am not going to think of this as a big deal. I am not going to make myself crazy.\"\u003c/p>\n\u003cp>Unlike most segments, which are recorded in the news studio, the one-minute and-40-second spot was taped in her own kitchen. The mother of eight enlisted five of her kids to help with the charoset (they chopped apples), and then she combed her \u003cem>sheitel \u003c/em>(a wig \u003ca href=\"https://www.chabad.org/theJewishWoman/article_cdo/aid/840202/jewish/The-Lubavitcher-Rebbe-on-Hair-Covering.htm\">worn for religious modesty\u003c/a>) and smiled for the camera.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.wsbtv.com/community/people-2-people/family-prepares-for-jewish-holiday_20180326162242/721993721\">spot\u003c/a> aired early last Saturday morning, but Schusterman will have to wait for the producer to email her a link to watch because, like other members of the Chabad-Lubavitch sect, her observance of the Sabbath means she won't be online or using her phone or even driving; and if she misses seeing it, that's OK, too. Coincidentally, her neighbor, a Buddhist monk, caught her debut and came by to let her know how much he enjoyed it. \"It's so cool,\" she said. \"People who normally wouldn't go to class or a Seder are flipping through TV and they're going to learn something.\"\u003c/p>\n\u003cp>In the spot, Schusterman, also the education director of Chabad Intown, taught the viewers that everything done on Passover has a reason. The symbolic meaning behind charoset was that there are purposefully no measurements in the recipe. \"Although many things come in measurements,\" she relayed to the audience, \"this essential freedom is immeasurable, infinite, and uncontainable.\"\u003c/p>\n\u003cp>For some, these cooking segments can feel like trial by fire. When Rabbi Avremi Zippel, the program director at Chabad Lubavitch of Utah, got the invitation to appear on his local station, he\u003cstrong> \u003c/strong>turned to his wife, who is a great cook, and said, \"We should do this.\" The new mother quickly said no when she learned the segment would be at 6:15 a.m. That left the rabbi in charge. \"It forced me to confront some of my anxieties,\" he says, referring to his non-existent cooking skills.\u003c/p>\n\u003cp>The Chabad media team gave the rabbi pointers: how to balance looking at the host and the camera and how to have to have all the ingredients properly laid out. \"I was a little hesitant, but I discovered the tremendous impact it had,\" he says. This year, his fourth, the rabbi made\u003cem> chrein\u003c/em>, a horseradish and beet mixture that symbolizes the bitter conditions the ancient Jews were subjected to in Egypt.\u003c/p>\n\u003cp>Landa says these TV spots aren't just about publicity for Chabad – they're also a \u003cem>mitzvah\u003c/em>, a good deed, because they directly support the Rebbe's mission. The Chabad emissaries who are delivering handmade matzo (called \u003cem>Shmurah\u003c/em> matzo) to people who don't have it or offering holiday lessons via the television are answering the Rebbe's call to reach every Jew.\u003c/p>\n\u003cp>In return, Chabad members hear anecdotal stories of how their efforts were met, and it's all the payment they need. \"They're watching TV, and there's the morning show and a Chabad member and they're speaking of the message and the holiday. All of sudden it's: Wow!,\" he says. \"We hear about those moments.\"\u003c/p>\n\u003cp>Consider \u003ca href=\"https://www.facebook.com/CourtneyZavala/\">Courtney Zavala\u003c/a>, the co-host of Houston Life, a daily program on \u003ca href=\"https://www.click2houston.com/houstonlife\">KPRC\u003c/a>. \"It didn't surprise me by any stretch to have the Jewish faith and traditions included in our show,\" says Zavala. \"It's something we should shine a light on –– how they celebrate their specific holidays.\"\u003c/p>\n\u003cp>For Zavala, the TV segment was also a learning experience. Even though she was told beforehand that Rabbi Lazaroff couldn't shake her hand, out of habit she reached out. \"He said, 'I don't mean to offend you but I only shake the hand of my wife,'\" she recalls. \"I'm sure that wasn't the first time he had to say that to anyone.\"\u003c/p>\n\u003cp>While many think of religion as a stuffy, outdated system of beliefs, these Jews are out there throwing donuts in hot oil, chopping apples and braiding challah in hopes of connecting with the camera and the viewers beyond to show us that food isn't just something to Instagram — it's a deeper connection to history.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-permalink=\"https://www.instagram.com/p/Bg21qkPBcMN/\" data-instgrm-version=\"8\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:28.14814814814815% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">\u003ca href=\"https://www.instagram.com/p/Bg21qkPBcMN/\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;\" target=\"_blank\">A post shared by Rabbi Chaim (@youngchabad)\u003c/a> on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2018-03-28T06:28:47+00:00\">Mar 27, 2018 at 11:28pm PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp> \u003cscript async defer src=\"//www.instagram.com/embed.js\">\u003c/script>\u003c/p>\n\u003cp>And for Chabad, it's a constant search for new ways to engage. TV becoming a little passé? No problem. When Rabbi Zippel meets people in town, they are often taken aback by his requests to connect online. \"I ask if I can hook up with them on \u003ca href=\"https://www.instagram.com/utahrabbi/\">social media\u003c/a> and they are, 'Rabbi? You're on social media?'\"\u003c/p>\n\u003cp>You heard it here first: Instagram as spiritual tool.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>If you're picking up a glass of Guinness this St. Patrick's Day, savor it while pondering this story from 1917, when Ireland's famous stout was cause for true celebration: It saved lives.\u003c/p>\n\u003cp>The strange tale takes place in the Irish Sea toward the end of World War I. Besides the traditional dangers of crossing this busy body of water in a small craft, the years 1914 to 1918 featured the additional danger of German submarines, which targeted all enemy vessels (not just military ones) and sunk many.\u003c/p>\n\u003cp>This was the challenge that Guinness steamships, with cargo full of stout, faced every day crossing the Irish Sea from Dublin to their destination, Liverpool, in the northwest of the United Kingdom. The trip was about 135 miles and took most of a day, depending on the weather.\u003c/p>\n\u003cp>The W.M. Barkley was the pride of the Guinness fleet. Guinness bought it from Belfast shipbuilder John Kelly & Sons in 1913, just a year before the war erupted. Then, because of the conflict, the ship was requisitioned by the British Admiralty for the war effort. (Ireland was still part of the U.K. at this time, so it was a legal act of government.) By 1917, the ship was deemed unsuitable for its wartime mission and returned to Guinness for commercial use.\u003c/p>\n\u003cp>On Oct. 12, 1917, the Barkley set off from Dublin on its fateful trip to Liverpool, with its cargo of stout and a crew of 13. Nearly three hours into its journey, disaster struck: A torpedo from the German UC-75 submarine hit the ship and split it in two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The crew, shocked and jolted, went scurrying for a lifeboat. As the story goes, the ship's cook, Thomas McGlue, had been making a cup of tea when the impact of the torpedo tossed the hot water, scalding his arm. By the time he got to the lifeboat, the sun had set and the ship was sinking.\u003c/p>\n\u003cp>\"The Barkley was doing her best to go down, but the [beer] barrels were fighting their way up through the hatches, and that kept us afloat a bit longer,\" McGlue told the \u003ca href=\"http://www.irishships.com/guinness_boats.html#THE%20SINKING%20OF%20THE%20S.S.W.M.BARKLEY\">Guinness HARP magazine\u003c/a> in 1964. \"In fact, it's the reason any of us got out of there.\"\u003c/p>\n\u003cp>The floating barrels of stout in the cargo hold made it possible for eight of the 13 souls aboard to escape into the night on a lifeboat.\u003c/p>\n\u003cp>Now — away from the sinking ship — the surviving crew was questioned by the captain of the German submarine about the sunken boat's identity. The German captain checked the Barkley off his \"hit list\" and bid the sunken ship's crew good night, pointing them in the general direction of the Irish coast.\u003c/p>\n\u003cp>After rowing awhile, they set down the life boat's anchor and shouted all night for rescue. Around five o'clock the next morning, they were rescued by a passing ship and ferried back to Dublin.\u003c/p>\n\u003cp>Torpedo attacks in the Irish Sea were so frequent at the time that when the crew went to report their ordeal to government officials at the Custom House, they waited three hours to be interviewed. Eventually, they gave up waiting and went to the Guinness brewery instead.\u003c/p>\n\u003cp>There, the superintendent gave them a swig of brandy — even Guinness employees recognize that some situations merit stronger stuff — and sent them home.\u003c/p>\n\u003cp>The remains of the \u003ca href=\"http://www.infomar.ie/data/Shipwrecks/Box50/pdfs/WMBarkley_Final.pdf\">W.M. Barkley\u003c/a> now rest on the seafloor about 16 miles east of Dublin Port, at a depth of about 180 feet. Broken in two, they show little evidence of the deadly drama that unfolded on that October night in 1917.\u003c/p>\n\u003cp>The stout barrels held in its cargo washed up on local shores for weeks after the ship sank. Those barrels were the unexpected heroes in a drama that genuinely allowed the survivors to state, with a straight face, that, yes, Guinness had actually saved their lives.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://www.wbur.org/cognoscenti/2018/03/16/st-patricks-day-peter-moloney\">\u003cem>story first appeared\u003c/em>\u003c/a>\u003cem> in Cognoscenti, member station WBUR's ideas and opinion page.\u003c/em>\u003c/p>\n\u003cp>\u003cem>A native of Ireland, Peter Moloney teaches globalization at Boston College. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The crew, shocked and jolted, went scurrying for a lifeboat. As the story goes, the ship's cook, Thomas McGlue, had been making a cup of tea when the impact of the torpedo tossed the hot water, scalding his arm. By the time he got to the lifeboat, the sun had set and the ship was sinking.\u003c/p>\n\u003cp>\"The Barkley was doing her best to go down, but the [beer] barrels were fighting their way up through the hatches, and that kept us afloat a bit longer,\" McGlue told the \u003ca href=\"http://www.irishships.com/guinness_boats.html#THE%20SINKING%20OF%20THE%20S.S.W.M.BARKLEY\">Guinness HARP magazine\u003c/a> in 1964. \"In fact, it's the reason any of us got out of there.\"\u003c/p>\n\u003cp>The floating barrels of stout in the cargo hold made it possible for eight of the 13 souls aboard to escape into the night on a lifeboat.\u003c/p>\n\u003cp>Now — away from the sinking ship — the surviving crew was questioned by the captain of the German submarine about the sunken boat's identity. The German captain checked the Barkley off his \"hit list\" and bid the sunken ship's crew good night, pointing them in the general direction of the Irish coast.\u003c/p>\n\u003cp>After rowing awhile, they set down the life boat's anchor and shouted all night for rescue. Around five o'clock the next morning, they were rescued by a passing ship and ferried back to Dublin.\u003c/p>\n\u003cp>Torpedo attacks in the Irish Sea were so frequent at the time that when the crew went to report their ordeal to government officials at the Custom House, they waited three hours to be interviewed. Eventually, they gave up waiting and went to the Guinness brewery instead.\u003c/p>\n\u003cp>There, the superintendent gave them a swig of brandy — even Guinness employees recognize that some situations merit stronger stuff — and sent them home.\u003c/p>\n\u003cp>The remains of the \u003ca href=\"http://www.infomar.ie/data/Shipwrecks/Box50/pdfs/WMBarkley_Final.pdf\">W.M. Barkley\u003c/a> now rest on the seafloor about 16 miles east of Dublin Port, at a depth of about 180 feet. Broken in two, they show little evidence of the deadly drama that unfolded on that October night in 1917.\u003c/p>\n\u003cp>The stout barrels held in its cargo washed up on local shores for weeks after the ship sank. Those barrels were the unexpected heroes in a drama that genuinely allowed the survivors to state, with a straight face, that, yes, Guinness had actually saved their lives.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://www.wbur.org/cognoscenti/2018/03/16/st-patricks-day-peter-moloney\">\u003cem>story first appeared\u003c/em>\u003c/a>\u003cem> in Cognoscenti, member station WBUR's ideas and opinion page.\u003c/em>\u003c/p>\n\u003cp>\u003cem>A native of Ireland, Peter Moloney teaches globalization at Boston College. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"onourwatch": {
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"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?",
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"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",
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},
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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