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"disqusTitle": "The 'Mulberry Guy' Brings Sweat and Passion to Second Career as Suburban Farmer",
"title": "The 'Mulberry Guy' Brings Sweat and Passion to Second Career as Suburban Farmer",
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"content": "\u003cp>Kevin Lynch -- aka, \"The Mulberry Guy\" -- is probably the most truly local grower selling his fruit at a Bay Area farmers market. It takes him just seven minutes to drive the two miles from his suburban Palo Alto \"farm\" in his street-legal \u003ca href=\"http://www.polaris.com/en-us/gem-electric-car\" target=\"_blank\" rel=\"noopener\">electric golf cart\u003c/a> (called, naturally, MulberryMobile) to the town's Saturday \u003ca href=\"http://pafarmersmarket.org/\" target=\"_blank\" rel=\"noopener\">farmers market\u003c/a>. Once there, the lanky vendor sells mulberry jam, mulberry tea bags, mulberry lip balm and a variety of other fruit lovingly cultivated in the yard surrounding his \u003ca href=\"http://www.eichlernetwork.com/article/wonderful-world-eichler-homes\" target=\"_blank\" rel=\"noopener\">Eichler\u003c/a> in a quiet, family-oriented neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_96271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg\" alt=\"These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone.\" width=\"1920\" height=\"1286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1440x965.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lynch's delicious, consistently sweet, complexly flavored fruit is a hit with foodies seeking new tasting experiences, but just about anyone can appreciate the candy-like fruit. The \u003ca href=\"http://www.crfg.org/pubs/ff/mulberry.html\" target=\"_blank\" rel=\"noopener\">mulberry\u003c/a> isn't actually a berry. It's a \u003ca href=\"http://en.wikipedia.org/wiki/Drupe\" target=\"_blank\" rel=\"noopener\">drupe\u003c/a>, in which aggregate fruits grow into long formations clustered around a mild-flavored, soft stem. Whatever its genus, Lynch's deep purple produce is quite habit forming.\u003c/p>\n\u003cp>\"They are the most \u003ca href=\"http://www.nutrition-and-you.com/mulberries.html\" target=\"_blank\" rel=\"noopener\">wonderfully tasty fruit\u003c/a>,\" Lynch says. \"Every year, when they become ripe again, we gush over our first bites.\" As do his customers, who now know they need to arrive early to snap up a portion of his farm's small output.\u003c/p>\n\u003cp>Another major difference between The Mulberry Guy and other farmers is in the objective. Lynch and his Shanghai-born wife, Monica, aren't in it for the money, but rather as a summer avocation for the two Palo Alto teachers. Their backyard business is alternate employment for the non-teaching months. \"Mulberries just happen to ripen steadily over the entire summer,\" Lynch notes. \"It's a perfect match.\"\u003c/p>\n\u003cfigure id=\"attachment_96272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Kevin-picking.jpg\" alt=\"Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto.\" width=\"1920\" height=\"2895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1440x2171.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1180x1779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-960x1448.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This suburban farm is also a way to engage the couple's two sons, Osmanthus (Osy), 13, and Halo, 11, in an absorbing family project with rich side benefits. Lynch admits this is a break-even enterprise, but one that has expanded the family's horizons. \"We have so many new friends thanks to the mulberry,\" Lynch says. \"We've met really wonderful families,\" between weekly summer appearances at the farmers market and relationships forged with local chefs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We've been allowed behind the scenes at a Michelin-starred restaurant; seen the way other local chefs take pride in cooking from true local sources; learned the interesting supply-side politics of the farmers market world and gained a greater respect for the true farmers -- the ones who do this for a living year round,\" Lynch explains.\u003c/p>\n\u003cp>The Lynches had no clue how much they would reap from growing mulberries when they backed into the project, which began with re-landscaping their yard a decade-plus ago. \"We ordered a large variety of interesting edibles, none of which we'd ever tasted,\" Lynch recalls. \"The mulberry was an epiphany and we simply bought more -- maybe over-bought! The idea to sell them was part in reaction to abundance and part brainstorm in that we could set up our young sons with instant summer employment some day.\"\u003c/p>\n\u003cfigure id=\"attachment_96273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/picking-crew.jpg\" alt=\"Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Left to their own devices, mulberry trees -- drought-hardy, low-fuss fruit producers -- will each grow to 30 feet tall and 35 feet wide. However, the un-irrigated mulberry orchard in the family's small back yard has four tight rows of trees that have been carefully pruned by Lynch in what he calls \"an unnatural arrangement.\" His 27-plus trees come in four-plus varieties, but are not alone on the petite property.\u003c/p>\n\u003cp>\"We've planted just about every inch of our 8,000-square-foot lot that's not house and walkway,\" Lynch says. \"People are usually surprised by how small our place is. We go for height and planar form. That being said, we have very little sun left these days to grow things like veggies. We have figs, plums, apricots, oranges, limes, lemons, pears, blackberries, raspberries, Nanking cherries, cornelian cherries, elderberries, serviceberries, marionberries, cherries, pomegranates, pluots, loquats, hundreds of daffodils underplanting all of it, and we host a beehive for \u003ca href=\"https://www.facebook.com/uvasgoldapiary\" target=\"_blank\" rel=\"noopener\">Uvas Gold Apiary\u003c/a>.\"\u003c/p>\n\u003cp>Now in his seventh year as a market vendor, Lynch laughs when asked if farming is in his blood. Growing up in Southern California, \"I was a total L.A. kid,\" he says. \"We had lawns, like everybody. My parents are just baffled by where all the farming came from.\" In fact, the senior Lynches have never been to a farmers market so they'll be rectifying that when they visit their son and his family this summer.\u003c/p>\n\u003cfigure id=\"attachment_96274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Pakistan-mulberries.jpg\" alt=\"The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple.\" width=\"1920\" height=\"1511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-400x315.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-800x630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1440x1133.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1180x929.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-960x756.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As their passion project has expanded, Lynch and his wife have created new products to bring to the farmers market. With their stall only operating once a week, the Lynches began producing mulberry jam using some of the less-than-cosmetically-perfect fruit left over from what goes to market or is bought up by their restaurant clients, which currently include \u003ca href=\"http://www.pampaspaloalto.com/\" target=\"_blank\" rel=\"noopener\">Pampas\u003c/a> in Palo Alto, \u003ca href=\"http://www.maderasandhill.com/\" target=\"_blank\" rel=\"noopener\">Madera\u003c/a> in Menlo Park and \u003ca href=\"http://www.quattrorestaurant.com/\" target=\"_blank\" rel=\"noopener\">Quattro\u003c/a> at the Four Seasons in East Palo Alto. \"It's made from just three ingredients -- fruit, honey and lemon -- all grown in our yard. Not a lot of people can say that,\" Lynch states proudly.\u003c/p>\n\u003cfigure id=\"attachment_96275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Monica-and-tea.jpg\" alt=\"In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen.\" width=\"1920\" height=\"2604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-400x543.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-800x1085.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1440x1953.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1180x1600.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-960x1302.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The environmentally minded couple are also utilizing other parts of the mulberry plant. A recent project by Monica involves drying the leaves for mulberry/mint tea, which is caffeine free and beneficial in \u003ca href=\"http://www.mulberrytea.org/benefits/mulberry-tea-benefits.html\" target=\"_blank\" rel=\"noopener\">treating various ailments\u003c/a> such as diabetes, high blood pressure and obesity. She has also begun using the deeply colored fruit for natural, organic lip balm. \"It has a little color -- my favorite -- purple,\" she says, pointing to her pale plum outfit and laughing.\u003c/p>\n\u003cp>While the Lynch family appears boundlessly energetic, a plan for how to utilize yet another part of their mulberry orchard in the far-off future -- when they might slow down -- has presented itself. Says Lynch, \"I have a customer at the farmers market who plays the lute and he says if I chop down the mulberry trees, the wood is perfect for \u003ca href=\"http://www.ehow.com/info_8434836_uses-mulberry-wood.html\" target=\"_blank\" rel=\"noopener\">making guitars\u003c/a>. We have a market at the end of the line!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Visit The Mulberry Guy at the Palo Alto downtown farmers market - Saturdays, 8am-1pm Gilman St. & Hamilton Ave., Palo Alto. Visit the website at \u003ca href=\"http://themulberryguy.com/\" target=\"_blank\" rel=\"noopener\">themulberryguy.com\u003c/a> or find their shop on Etsy at \u003ca href=\"https://www.etsy.com/shop/MulberryJamAndTea\" target=\"_blank\" rel=\"noopener\">MulberryJamAndTea\u003c/a>.\u003c/p>\n\n",
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"excerpt": "The most hyper-local grower in the Bay Area must surely be Kevin Lynch, \"The Mulberry Guy,\" who travels all of two miles from his suburban micro-farm (otherwise known as his backyard) to the downtown Palo Alto farmers market. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Kevin Lynch -- aka, \"The Mulberry Guy\" -- is probably the most truly local grower selling his fruit at a Bay Area farmers market. It takes him just seven minutes to drive the two miles from his suburban Palo Alto \"farm\" in his street-legal \u003ca href=\"http://www.polaris.com/en-us/gem-electric-car\" target=\"_blank\" rel=\"noopener\">electric golf cart\u003c/a> (called, naturally, MulberryMobile) to the town's Saturday \u003ca href=\"http://pafarmersmarket.org/\" target=\"_blank\" rel=\"noopener\">farmers market\u003c/a>. Once there, the lanky vendor sells mulberry jam, mulberry tea bags, mulberry lip balm and a variety of other fruit lovingly cultivated in the yard surrounding his \u003ca href=\"http://www.eichlernetwork.com/article/wonderful-world-eichler-homes\" target=\"_blank\" rel=\"noopener\">Eichler\u003c/a> in a quiet, family-oriented neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_96271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg\" alt=\"These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone.\" width=\"1920\" height=\"1286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1440x965.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Illinois-Everbearing-mulber-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These one-to-two-inch-long mulberries are the Illinois Everbearing variety and are juicy with a citrus overtone. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lynch's delicious, consistently sweet, complexly flavored fruit is a hit with foodies seeking new tasting experiences, but just about anyone can appreciate the candy-like fruit. The \u003ca href=\"http://www.crfg.org/pubs/ff/mulberry.html\" target=\"_blank\" rel=\"noopener\">mulberry\u003c/a> isn't actually a berry. It's a \u003ca href=\"http://en.wikipedia.org/wiki/Drupe\" target=\"_blank\" rel=\"noopener\">drupe\u003c/a>, in which aggregate fruits grow into long formations clustered around a mild-flavored, soft stem. Whatever its genus, Lynch's deep purple produce is quite habit forming.\u003c/p>\n\u003cp>\"They are the most \u003ca href=\"http://www.nutrition-and-you.com/mulberries.html\" target=\"_blank\" rel=\"noopener\">wonderfully tasty fruit\u003c/a>,\" Lynch says. \"Every year, when they become ripe again, we gush over our first bites.\" As do his customers, who now know they need to arrive early to snap up a portion of his farm's small output.\u003c/p>\n\u003cp>Another major difference between The Mulberry Guy and other farmers is in the objective. Lynch and his Shanghai-born wife, Monica, aren't in it for the money, but rather as a summer avocation for the two Palo Alto teachers. Their backyard business is alternate employment for the non-teaching months. \"Mulberries just happen to ripen steadily over the entire summer,\" Lynch notes. \"It's a perfect match.\"\u003c/p>\n\u003cfigure id=\"attachment_96272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Kevin-picking.jpg\" alt=\"Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto.\" width=\"1920\" height=\"2895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1440x2171.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-1180x1779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Kevin-picking-960x1448.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local middle-school science teacher Kevin Lynch picks mulberries as the season begins at his suburban farm in Palo Alto. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This suburban farm is also a way to engage the couple's two sons, Osmanthus (Osy), 13, and Halo, 11, in an absorbing family project with rich side benefits. Lynch admits this is a break-even enterprise, but one that has expanded the family's horizons. \"We have so many new friends thanks to the mulberry,\" Lynch says. \"We've met really wonderful families,\" between weekly summer appearances at the farmers market and relationships forged with local chefs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We've been allowed behind the scenes at a Michelin-starred restaurant; seen the way other local chefs take pride in cooking from true local sources; learned the interesting supply-side politics of the farmers market world and gained a greater respect for the true farmers -- the ones who do this for a living year round,\" Lynch explains.\u003c/p>\n\u003cp>The Lynches had no clue how much they would reap from growing mulberries when they backed into the project, which began with re-landscaping their yard a decade-plus ago. \"We ordered a large variety of interesting edibles, none of which we'd ever tasted,\" Lynch recalls. \"The mulberry was an epiphany and we simply bought more -- maybe over-bought! The idea to sell them was part in reaction to abundance and part brainstorm in that we could set up our young sons with instant summer employment some day.\"\u003c/p>\n\u003cfigure id=\"attachment_96273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/picking-crew.jpg\" alt=\"Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \" width=\"1920\" height=\"1273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1440x955.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/picking-crew-960x637.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lynch, a second- and third-grade teacher in Palo Alto, gets picking help from sons Osy, left, and Halo, right. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Left to their own devices, mulberry trees -- drought-hardy, low-fuss fruit producers -- will each grow to 30 feet tall and 35 feet wide. However, the un-irrigated mulberry orchard in the family's small back yard has four tight rows of trees that have been carefully pruned by Lynch in what he calls \"an unnatural arrangement.\" His 27-plus trees come in four-plus varieties, but are not alone on the petite property.\u003c/p>\n\u003cp>\"We've planted just about every inch of our 8,000-square-foot lot that's not house and walkway,\" Lynch says. \"People are usually surprised by how small our place is. We go for height and planar form. That being said, we have very little sun left these days to grow things like veggies. We have figs, plums, apricots, oranges, limes, lemons, pears, blackberries, raspberries, Nanking cherries, cornelian cherries, elderberries, serviceberries, marionberries, cherries, pomegranates, pluots, loquats, hundreds of daffodils underplanting all of it, and we host a beehive for \u003ca href=\"https://www.facebook.com/uvasgoldapiary\" target=\"_blank\" rel=\"noopener\">Uvas Gold Apiary\u003c/a>.\"\u003c/p>\n\u003cp>Now in his seventh year as a market vendor, Lynch laughs when asked if farming is in his blood. Growing up in Southern California, \"I was a total L.A. kid,\" he says. \"We had lawns, like everybody. My parents are just baffled by where all the farming came from.\" In fact, the senior Lynches have never been to a farmers market so they'll be rectifying that when they visit their son and his family this summer.\u003c/p>\n\u003cfigure id=\"attachment_96274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Pakistan-mulberries.jpg\" alt=\"The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple.\" width=\"1920\" height=\"1511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-400x315.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-800x630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1440x1133.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-1180x929.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Pakistan-mulberries-960x756.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longer Pakistan variety of mulberry can go to five inches and is toothsome, less moist and offers rounded flavors with hints of banana and apple. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As their passion project has expanded, Lynch and his wife have created new products to bring to the farmers market. With their stall only operating once a week, the Lynches began producing mulberry jam using some of the less-than-cosmetically-perfect fruit left over from what goes to market or is bought up by their restaurant clients, which currently include \u003ca href=\"http://www.pampaspaloalto.com/\" target=\"_blank\" rel=\"noopener\">Pampas\u003c/a> in Palo Alto, \u003ca href=\"http://www.maderasandhill.com/\" target=\"_blank\" rel=\"noopener\">Madera\u003c/a> in Menlo Park and \u003ca href=\"http://www.quattrorestaurant.com/\" target=\"_blank\" rel=\"noopener\">Quattro\u003c/a> at the Four Seasons in East Palo Alto. \"It's made from just three ingredients -- fruit, honey and lemon -- all grown in our yard. Not a lot of people can say that,\" Lynch states proudly.\u003c/p>\n\u003cfigure id=\"attachment_96275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Monica-and-tea.jpg\" alt=\"In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen.\" width=\"1920\" height=\"2604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-400x543.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-800x1085.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1440x1953.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-1180x1600.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Monica-and-tea-960x1302.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In order to utilize more of the Lynch family's yard full of mulberry trees, Monica has branched out to mulberry jam and tea, drying the leaves in her Palo Alto kitchen. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The environmentally minded couple are also utilizing other parts of the mulberry plant. A recent project by Monica involves drying the leaves for mulberry/mint tea, which is caffeine free and beneficial in \u003ca href=\"http://www.mulberrytea.org/benefits/mulberry-tea-benefits.html\" target=\"_blank\" rel=\"noopener\">treating various ailments\u003c/a> such as diabetes, high blood pressure and obesity. She has also begun using the deeply colored fruit for natural, organic lip balm. \"It has a little color -- my favorite -- purple,\" she says, pointing to her pale plum outfit and laughing.\u003c/p>\n\u003cp>While the Lynch family appears boundlessly energetic, a plan for how to utilize yet another part of their mulberry orchard in the far-off future -- when they might slow down -- has presented itself. Says Lynch, \"I have a customer at the farmers market who plays the lute and he says if I chop down the mulberry trees, the wood is perfect for \u003ca href=\"http://www.ehow.com/info_8434836_uses-mulberry-wood.html\" target=\"_blank\" rel=\"noopener\">making guitars\u003c/a>. We have a market at the end of the line!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Visit The Mulberry Guy at the Palo Alto downtown farmers market - Saturdays, 8am-1pm Gilman St. & Hamilton Ave., Palo Alto. Visit the website at \u003ca href=\"http://themulberryguy.com/\" target=\"_blank\" rel=\"noopener\">themulberryguy.com\u003c/a> or find their shop on Etsy at \u003ca href=\"https://www.etsy.com/shop/MulberryJamAndTea\" target=\"_blank\" rel=\"noopener\">MulberryJamAndTea\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival",
"title": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> promises to make music lovers and foodies alike very happy. With 78 restaurants, 37 wineries and 32 breweries, the three-day event (Aug. 7-9, 2015) looks like it's going to satisfy all types of appetites.\u003c/p>\n\u003cp>The festival, held in San Francisco's Golden Gate Park, will offer over 200 menu options across six different \"experiences\": \"\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#chocolands\" target=\"_blank\">Choco Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#cheeselands\" target=\"_blank\">Cheese Lands\u003c/a>\" and \"\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>.\" Check out just some of the newcomers this year, and scroll down for the full list.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96174\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/baconflight1000a.jpg\" alt=\"Bacon Land 2014 vendor showcases Bacon Flight. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bacon Land 2014 vendor showcases Bacon Flight. \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit any of the 78 restaurants, food trucks and food carts, and catch a music performance at the same time. Twelve new ones join this year's lineup, including \u003ca href=\"http://www.delfinasf.com/\" target=\"_blank\">Delfina\u003c/a>, \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stones Throw\u003c/a>, \u003ca href=\"http://lineup.sfoutsidelands.com/band/la-urbana#block-band-bio\" target=\"_blank\">La Urbana\u003c/a>, \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and \u003ca href=\"http://rajandsingh.com/\" target=\"_blank\">Raj + Singh\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wine Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Festival-goers will have more than 120 different regional wines from 37 top winemakers to sample. Several newcomers are setting up shop in the 'Wine Lands' tent, including \u003ca href=\"http://montelena.com/\" target=\"_blank\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.buenavistawinery.com/\" target=\"_blank\">Buena Vista Winery and Vineyards\u003c/a> and \u003ca href=\"http://crossbarnwinery.com/\" target=\"_blank\">CrossBarn\u003c/a>. Local urban wineries \u003ca href=\"http://www.bluxomewinery.com/\" target=\"_blank\">Bluxome Street Winery\u003c/a> and \u003ca href=\"https://www.dashecellars.com/\" target=\"_blank\">Dashe Cellars\u003c/a> will make their debut, as well as two Oregon winemakers: \u003ca href=\"http://moutonnoirwines.com/\" target=\"_blank\">Mouton Noir\u003c/a> and \u003ca href=\"http://unionwinecompany.com/\" target=\"_blank\">Union Wine Co.\u003c/a> Oregon-based sake maker SakeOne will also be there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96163\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands in 2012.\" width=\"700\" height=\"468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1-400x267.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Beer Lands in 2012. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer Lands boasts 32 breweries, six of which are new. \u003ca href=\"http://www.localbrewingco.com/\" target=\"_blank\">Local Brewing Co.\u003c/a>, \u003ca href=\"http://www.fieldworkbrewing.com/\" target=\"_blank\">Fieldwork\u003c/a>, \u003ca href=\"http://www.henhousebrewing.com/verify.html?prev=http://www.henhousebrewing.com/\" target=\"_blank\">HenHouse\u003c/a>, \u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay\u003c/a>, \u003ca href=\"http://www.napasmithbrewery.com/\" target=\"_blank\">Napa Smith\u003c/a> and \u003ca href=\"http://www.stfloriansbrewery.com/\" target=\"_blank\">St. Florian's\u003c/a> will make their festival debuts.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Outside Lands calls GastroMagic \"a fully programmed stage devoted to fantastical culinary entertainment\" (\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">see our coverage of last years festivities and watch Big Freedia's \"Beignet Bounce\u003c/a>.\") The 2015 lineup hasn't been announced yet, so \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">check back with the Outside Lands website\u003c/a> for any updates.\u003c/p>\n\u003cfigure id=\"attachment_96179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw in 2014. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw in 2014. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cbr>\nA Portion of the 2015 Outside Lands Menu (Subject to Change)\u003c/strong>\u003cbr>\n-All new vendors are marked by (new)\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>4505 Meats\u003c/strong> – Cheeseburgers and Chicharrones\u003c/li>\n\u003cli>\u003cstrong>Alicia’s Tamales Los Mayas\u003c/strong> – Tamales, Arroz con Leche\u003c/li>\n\u003cli>\u003cstrong>AQ\u003c/strong> – Sweet, Spicy and Shroomy Waffles\u003c/li>\n\u003cli>\u003cstrong>Azalina’s\u003c/strong> – Peanut Tofu Nachos, Chicken Curry Nachos\u003c/li>\n\u003cli>\u003cstrong>Beast and the Hare\u003c/strong> – Texas Style Baked Potatoes\u003c/li>\n\u003cli>\u003cstrong>Big Chef Tom’s Belly Burgers\u003c/strong> – Pork Belly Burgers, Crinkle Cut Cheese Fries\u003c/li>\n\u003cli>\u003cstrong>Charles Chocolates\u003c/strong> – Gourmet S’mores, Brownie Ice Cream Sundaes\u003c/li>\n\u003cli>\u003cstrong>Chino\u003c/strong> – Lumpia, Pork Fried Rice\u003c/li>\n\u003cli>\u003cstrong>Curry Up Now\u003c/strong> – Sexy Fries, Deconstructed Samosas\u003c/li>\n\u003cli>\u003cstrong>Delessio Market & Bakery\u003c/strong> – Thai Chicken Sandwiches, Kale Salads, Rabanada\u003c/li>\n\u003cli>\u003cstrong>Delfina\u003c/strong> - Meatball Subs with Provolone and Tomato (new)\u003c/li>\n\u003cli>\u003cstrong>Earthly Delights\u003c/strong> - Philly Cheesesteaks, Cajun Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>El Huarache Loco\u003c/strong> - Huaraches, Gorditas, Quesadillas\u003c/li>\n\u003cli>\u003cstrong>Endless Summer Sweets\u003c/strong> - Gourmet Funnel Cakes, Hand-dipped Corn Dogs\u003c/li>\n\u003cli>\u003cstrong>Escape from New York Pizza\u003c/strong> - Pesto, Roasted Garlic and Potato Pizza Slices\u003c/li>\n\u003cli>\u003cstrong>Event Specialists\u003c/strong> - Cinnamon Sugar Churros, Giant Soft Pretzels\u003c/li>\n\u003cli>\u003cstrong>Freshroll Vietnamese Rolls & Bowls\u003c/strong> - Vietnamese Sandwiches, Taro Chips\u003c/li>\n\u003cli>\u003cstrong>Full Belly Farm\u003c/strong> - An Outside Lands Farmers Market\u003c/li>\n\u003cli>\u003cstrong>Glaze Teriyaki\u003c/strong> - Teriyaki Bowls, Gyoza, Shishito Peppers\u003c/li>\n\u003cli>\u003cstrong>Humphry Slocombe Ice Cream\u003c/strong> - Secret Breakfast Ice Cream, Bourbon Coke Floats\u003c/li>\n\u003cli>\u003cstrong>Il Cane Rosso\u003c/strong> - Olive Oil Fried Egg Sandwiches, Griddled French Toast\u003c/li>\n\u003cli>\u003cstrong>La Urbana\u003c/strong> - Mexican Chorizo Dogs, Bean Soup (new)\u003c/li>\n\u003cli>\u003cstrong>Little Skillet\u003c/strong> - Chicken & Waffles, Mac & Cheese, Fresh Watermelon\u003c/li>\n\u003cli>\u003cstrong>Living Greens Juice\u003c/strong> - Fresh Juices, Thai Coconuts, Hot Detox Tea, Hot Mulled Cider\u003c/li>\n\u003cli>\u003cstrong>Long Meadow Ranch\u003c/strong> - Cheese and Charcuterie Plates (in Cheese Lands)\u003c/li>\n\u003cli>\u003cstrong>Loving Cup\u003c/strong> - Madagascar Vanilla Bean Rice Pudding, Frozen Yogurt Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Lucca Foods\u003c/strong> - BBQ Pulled Pork, Rice Krispy Treats\u003c/li>\n\u003cli>\u003cstrong>Merigan Sub Shop\u003c/strong> - Eggplant Parm Subs, Italian Shaved Ice (new)\u003c/li>\n\u003cli>\u003cstrong>Michael Mina’s Tailgate\u003c/strong> – Burgers and BBQ (new; in VIP)\u003c/li>\n\u003cli>\u003cstrong>Namu Street Food\u003c/strong> - Mushroom Udon, Pork Tonkotsu\u003c/li>\n\u003cli>\u003cstrong>Nojo\u003c/strong> – Spicy Japanese Style Tater Tots\u003c/li>\n\u003cli>\u003cstrong>Nombe\u003c/strong> - Ramenburgers, JFC (Japanese Fried Chicken)\u003c/li>\n\u003cli>\u003cstrong>Pacific Catch\u003c/strong> - Hawaiian Ahi Poke, Fish & Chips, Sweet Potato Fries\u003c/li>\n\u003cli>\u003cstrong>Pica Pica Arepa Kitchen\u003c/strong> - Arepas, Sweet Plantains, Yuca Fries\u003c/li>\n\u003cli>\u003cstrong>Precita Park Café\u003c/strong> - Deep Fried Organic Donuts, Equator Coffee\u003c/li>\n\u003cli>\u003cstrong>Proposition Chicken\u003c/strong> - Fried, Flipped, Fake Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Raj + Singh\u003c/strong> – Chicken Tikka Masala Naan Wraps, Veggie Korma Rice Bowls (new)\u003c/li>\n\u003cli>\u003cstrong>Rich Table\u003c/strong> - Dried Porcini Doughnuts\u003c/li>\n\u003cli>\u003cstrong>Rocko's Ice Cream Tacos\u003c/strong> - Ice Cream Tacos, Frozen Bananas (new)\u003c/li>\n\u003cli>\u003cstrong>Rosamunde Sausage Grill\u003c/strong> - Beer Sausages, Chicken Cherry Sausages, Vegan Apple Sage Sausages\u003c/li>\n\u003cli>\u003cstrong>Sababa \u003c/strong>- Falafels, Cardamom Coffee Slushies (new)\u003c/li>\n\u003cli>\u003cstrong>Sabores Del Sur\u003c/strong> – Award-winning Alfajores\u003c/li>\n\u003cli>\u003cstrong>Sataysfied\u003c/strong> - Chicken Satays, Mie Tek Tek Fried Noodles\u003c/li>\n\u003cli>\u003cstrong>Sightglass Coffee\u003c/strong> - Individually Prepared Coffees, Vanilla Iced Cold Brew (new)\u003c/li>\n\u003cli>\u003cstrong>Southpaw BBQ & Southern Cooking\u003c/strong> – Smoked Brisket Sandwiches, Collard Greens\u003c/li>\n\u003cli>\u003cstrong>Spicy Pie\u003c/strong> - Pizza Slices, Cookie Pie\u003c/li>\n\u003cli>\u003cstrong>Spin City Coffee\u003c/strong> – Black Jet Pastries, Dynamo Donuts, Shakedown Ice Cream, and\u003c/li>\n\u003cli>\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Split Pea Seduction\u003c/strong> - Farm to Fork Soups, Salads, and Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Sprogs\u003c/strong> - Rice Scooters (new)\u003c/li>\n\u003cli>\u003cstrong>Stones Throw\u003c/strong> - Chicken Parm Sandwiches (new)\u003c/li>\n\u003cli>\u003cstrong>Straw\u003c/strong> - \"The Ringmaster\" Donut Cheeseburgers\u003c/li>\n\u003cli>\u003cstrong>Sugar & Spun\u003c/strong> - Freshly Spun Cotton Candy Bouquets\u003c/li>\n\u003cli>\u003cstrong>Suite Foods Waffle Shop\u003c/strong> - Maple Bacon Waffles stuffed with Fried Chicken\u003c/li>\n\u003cli>\u003cstrong>Tacolicious\u003c/strong> - Shot-and-a-beer Braised Chicken Tacos, Veggie Tacos, Baja Style Fried Fish Tacos\u003c/li>\n\u003cli>\u003cstrong>The American Grilled Cheese Kitchen\u003c/strong> - Classic Grilled Cheese Sandwiches and Smoky Tomato Soup\u003c/li>\n\u003cli>\u003cstrong>The Butcher's Daughter\u003c/strong> - Spicy Cheddar Brats, Knackwurst, Chicken Brats, Pâtés\u003c/li>\n\u003cli>\u003cstrong>The Creme Brulee Cart\u003c/strong> - Gourmet Creme Brulees (new)\u003c/li>\n\u003cli>\u003cstrong>The Little Chihuahua\u003c/strong> - Breakfast Burritos, Plantain & Black Bean Burritos and Fajita Burritos\u003c/li>\n\u003cli>\u003cstrong>The Monk's Kettle\u003c/strong> - Pretzel Knots, Sausages in a Pretzel Bun (new; in Beer Lands)\u003c/li>\n\u003cli>\u003cstrong>The Pizza Place\u003c/strong> - Cheese, Pepperoni and Vegan Personal Pizzas\u003c/li>\n\u003cli>\u003cstrong>Three Babes Bakeshop\u003c/strong> - Chicken Pot Pie, Peach Pie, Hot Apple Cider\u003c/li>\n\u003cli>\u003cstrong>Three Twins Ice Cream\u003c/strong> - Brownie Batter Chunk Ice Cream, Raspberry Sorbet\u003c/li>\n\u003cli>\u003cstrong>Up & Under Pub and Grill\u003c/strong> - Waffle Fries with Crazy Toppings\u003c/li>\n\u003cli>\u003cstrong>Wise Sons Deli\u003c/strong> - Pastrami Sandwiches, Bagels and Cream Cheese\u003c/li>\n\u003cli>\u003cstrong>Woodhouse Fish Co.\u003c/strong> - Oysters, Maine Lobster Rolls, and New England Clam Chowder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Food Trucks 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bacon Bacon\u003c/strong> - BBQ Bacon Burritos, Porky Fries\u003c/li>\n\u003cli>\u003cstrong>Del Popolo\u003c/strong> - Margherita Pizzas\u003c/li>\n\u003cli>\u003cstrong>Señor Sisig\u003c/strong> - Sisig Burritos and Tacos\u003c/li>\n\u003cli>\u003cstrong>Seoul on Wheels\u003c/strong> - Korritos, Rice Plates\u003c/li>\n\u003cli>\u003cstrong>The Chairman Truck\u003c/strong> - Pork Belly, Pork Shoulder, Chicken and Tofu Buns\u003c/li>\n\u003cli>\u003cstrong>The Rib Whip\u003c/strong> - BBQ Bowls & Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Those Fabulous Frickle Brothers\u003c/strong> - Fabulous Frickles, Fried Green Tomatoes, and Cold Kosher Dills\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_96184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Choco Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Choco Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Candybar Dessert Lounge\u003c/strong> - Chocolate French Macarons, Homemade Hot Chocolate\u003c/li>\n\u003cli>\u003cstrong>Epic Cookies\u003c/strong> - Chocolate Krackle Cookies, White Chocolate Macadamia Cookies, Chocolate Chunk Cookies, and 2% Milk\u003c/li>\n\u003cli>\u003cstrong>Guittard Chocolate Company\u003c/strong> - Melted Chocolate Bars\u003c/li>\n\u003cli>\u003cstrong>Kara's Cupcakes\u003c/strong> - Cupcakes, Karamel Corn, Artisan Cookies\u003c/li>\n\u003cli>\u003cstrong>Sharona's Chocolate Shop\u003c/strong> - Chocolate-Dipped Peanut Butter Cups, Chocolate-Dipped S'mores, and Chocolate-Dipped Brownies\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Beer Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>21st Amendment Brewery\u003c/li>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Almanac Beer Company\u003c/li>\n\u003cli>Anchor Brewing Company\u003c/li>\n\u003cli>Anderson Valley Brewing\u003c/li>\n\u003cli>Bear Republic Brewing Company\u003c/li>\n\u003cli>Bulmers Cider Company\u003c/li>\n\u003cli>Calicraft Brewing Co.\u003c/li>\n\u003cli>Drake’s Brewing Company\u003c/li>\n\u003cli>Faction Brewing\u003c/li>\n\u003cli>Fieldwork Brewing Company (new)\u003c/li>\n\u003cli>Firestone Walker Brewing Co.\u003c/li>\n\u003cli>Fort Point Beer Company\u003c/li>\n\u003cli>Golden Road Brewing\u003c/li>\n\u003cli>Half Moon Bay Brewery (new)\u003c/li>\n\u003cli>HenHouse Brewing Company (new)\u003c/li>\n\u003cli>High Water Brewing\u003c/li>\n\u003cli>Iron Springs Brewery\u003c/li>\n\u003cli>Linden Street Brewery\u003c/li>\n\u003cli>Local Brewing Co. (new)\u003c/li>\n\u003cli>Lost Coast Brewery\u003c/li>\n\u003cli>Mad River Brewing Company\u003c/li>\n\u003cli>Magnolia Brewing Company\u003c/li>\n\u003cli>Mendocino Brewing Company\u003c/li>\n\u003cli>Napa Smith Brewery (new)\u003c/li>\n\u003cli>North Coast Brewing Company\u003c/li>\n\u003cli>Sierra Nevada Brewing Co.\u003c/li>\n\u003cli>Social Kitchen & Brewery\u003c/li>\n\u003cli>Sonoma Cider\u003c/li>\n\u003cli>Speakeasy Ales & Lagers\u003c/li>\n\u003cli>St. Florian’s Brewery (new)\u003c/li>\n\u003cli>Triple Voodoo Brewing Company\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Wine Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>AP Vin\u003c/li>\n\u003cli>Banshee\u003c/li>\n\u003cli>Bluxome Street Winery (new)\u003c/li>\n\u003cli>Broc Cellars\u003c/li>\n\u003cli>Buena Vista (new)\u003c/li>\n\u003cli>Calder Wine Co.\u003c/li>\n\u003cli>Chateau Montelena (new)\u003c/li>\n\u003cli>Claypool Cellars\u003c/li>\n\u003cli>CrossBarn by Paul Hobbs (new)\u003c/li>\n\u003cli>Dashe Cellars (new)\u003c/li>\n\u003cli>Ghost Pines\u003c/li>\n\u003cli>Hess Collection\u003c/li>\n\u003cli>Hobo Wine Co.\u003c/li>\n\u003cli>Idell Family Vineyard\u003c/li>\n\u003cli>Idelwild / Ryme / Jolie Laide (new)\u003c/li>\n\u003cli>Jaffurs Wine Cellars (new)\u003c/li>\n\u003cli>Jamieson Ranch Winery (new)\u003c/li>\n\u003cli>Long Meadow Ranch\u003c/li>\n\u003cli>Medlock Ames\u003c/li>\n\u003cli>Menage a Trois\u003c/li>\n\u003cli>Mouton Noir\u003c/li>\n\u003cli>Navarro\u003c/li>\n\u003cli>Pellegrini Wine Company\u003c/li>\n\u003cli>Preston Farm and Winery\u003c/li>\n\u003cli>Prisoner Wine Company\u003c/li>\n\u003cli>Qupe-Verdad\u003c/li>\n\u003cli>Red Car\u003c/li>\n\u003cli>Ridge Vineyards\u003c/li>\n\u003cli>Robert Sinskey Vineyards\u003c/li>\n\u003cli>SakéOne (Oregon-based sake maker)\u003c/li>\n\u003cli>Scharffenberger Cellars\u003c/li>\n\u003cli>Scribe\u003c/li>\n\u003cli>Swanson (new)\u003c/li>\n\u003cli>Tin Barn (new)\u003c/li>\n\u003cli>Turley Wine Cellars\u003c/li>\n\u003cli>Union Wine Co. (new)\u003c/li>\n\u003cli>Wind Gap\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With 78 restaurants, 37 wineries and 32 breweries, the three-day event is to bound to satisfy all types of appetites.",
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"title": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> promises to make music lovers and foodies alike very happy. With 78 restaurants, 37 wineries and 32 breweries, the three-day event (Aug. 7-9, 2015) looks like it's going to satisfy all types of appetites.\u003c/p>\n\u003cp>The festival, held in San Francisco's Golden Gate Park, will offer over 200 menu options across six different \"experiences\": \"\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#chocolands\" target=\"_blank\">Choco Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#cheeselands\" target=\"_blank\">Cheese Lands\u003c/a>\" and \"\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>.\" Check out just some of the newcomers this year, and scroll down for the full list.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96174\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/baconflight1000a.jpg\" alt=\"Bacon Land 2014 vendor showcases Bacon Flight. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bacon Land 2014 vendor showcases Bacon Flight. \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit any of the 78 restaurants, food trucks and food carts, and catch a music performance at the same time. Twelve new ones join this year's lineup, including \u003ca href=\"http://www.delfinasf.com/\" target=\"_blank\">Delfina\u003c/a>, \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stones Throw\u003c/a>, \u003ca href=\"http://lineup.sfoutsidelands.com/band/la-urbana#block-band-bio\" target=\"_blank\">La Urbana\u003c/a>, \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and \u003ca href=\"http://rajandsingh.com/\" target=\"_blank\">Raj + Singh\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wine Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Festival-goers will have more than 120 different regional wines from 37 top winemakers to sample. Several newcomers are setting up shop in the 'Wine Lands' tent, including \u003ca href=\"http://montelena.com/\" target=\"_blank\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.buenavistawinery.com/\" target=\"_blank\">Buena Vista Winery and Vineyards\u003c/a> and \u003ca href=\"http://crossbarnwinery.com/\" target=\"_blank\">CrossBarn\u003c/a>. Local urban wineries \u003ca href=\"http://www.bluxomewinery.com/\" target=\"_blank\">Bluxome Street Winery\u003c/a> and \u003ca href=\"https://www.dashecellars.com/\" target=\"_blank\">Dashe Cellars\u003c/a> will make their debut, as well as two Oregon winemakers: \u003ca href=\"http://moutonnoirwines.com/\" target=\"_blank\">Mouton Noir\u003c/a> and \u003ca href=\"http://unionwinecompany.com/\" target=\"_blank\">Union Wine Co.\u003c/a> Oregon-based sake maker SakeOne will also be there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96163\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands in 2012.\" width=\"700\" height=\"468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1-400x267.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Beer Lands in 2012. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer Lands boasts 32 breweries, six of which are new. \u003ca href=\"http://www.localbrewingco.com/\" target=\"_blank\">Local Brewing Co.\u003c/a>, \u003ca href=\"http://www.fieldworkbrewing.com/\" target=\"_blank\">Fieldwork\u003c/a>, \u003ca href=\"http://www.henhousebrewing.com/verify.html?prev=http://www.henhousebrewing.com/\" target=\"_blank\">HenHouse\u003c/a>, \u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay\u003c/a>, \u003ca href=\"http://www.napasmithbrewery.com/\" target=\"_blank\">Napa Smith\u003c/a> and \u003ca href=\"http://www.stfloriansbrewery.com/\" target=\"_blank\">St. Florian's\u003c/a> will make their festival debuts.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Outside Lands calls GastroMagic \"a fully programmed stage devoted to fantastical culinary entertainment\" (\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">see our coverage of last years festivities and watch Big Freedia's \"Beignet Bounce\u003c/a>.\") The 2015 lineup hasn't been announced yet, so \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">check back with the Outside Lands website\u003c/a> for any updates.\u003c/p>\n\u003cfigure id=\"attachment_96179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw in 2014. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw in 2014. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cbr>\nA Portion of the 2015 Outside Lands Menu (Subject to Change)\u003c/strong>\u003cbr>\n-All new vendors are marked by (new)\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>4505 Meats\u003c/strong> – Cheeseburgers and Chicharrones\u003c/li>\n\u003cli>\u003cstrong>Alicia’s Tamales Los Mayas\u003c/strong> – Tamales, Arroz con Leche\u003c/li>\n\u003cli>\u003cstrong>AQ\u003c/strong> – Sweet, Spicy and Shroomy Waffles\u003c/li>\n\u003cli>\u003cstrong>Azalina’s\u003c/strong> – Peanut Tofu Nachos, Chicken Curry Nachos\u003c/li>\n\u003cli>\u003cstrong>Beast and the Hare\u003c/strong> – Texas Style Baked Potatoes\u003c/li>\n\u003cli>\u003cstrong>Big Chef Tom’s Belly Burgers\u003c/strong> – Pork Belly Burgers, Crinkle Cut Cheese Fries\u003c/li>\n\u003cli>\u003cstrong>Charles Chocolates\u003c/strong> – Gourmet S’mores, Brownie Ice Cream Sundaes\u003c/li>\n\u003cli>\u003cstrong>Chino\u003c/strong> – Lumpia, Pork Fried Rice\u003c/li>\n\u003cli>\u003cstrong>Curry Up Now\u003c/strong> – Sexy Fries, Deconstructed Samosas\u003c/li>\n\u003cli>\u003cstrong>Delessio Market & Bakery\u003c/strong> – Thai Chicken Sandwiches, Kale Salads, Rabanada\u003c/li>\n\u003cli>\u003cstrong>Delfina\u003c/strong> - Meatball Subs with Provolone and Tomato (new)\u003c/li>\n\u003cli>\u003cstrong>Earthly Delights\u003c/strong> - Philly Cheesesteaks, Cajun Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>El Huarache Loco\u003c/strong> - Huaraches, Gorditas, Quesadillas\u003c/li>\n\u003cli>\u003cstrong>Endless Summer Sweets\u003c/strong> - Gourmet Funnel Cakes, Hand-dipped Corn Dogs\u003c/li>\n\u003cli>\u003cstrong>Escape from New York Pizza\u003c/strong> - Pesto, Roasted Garlic and Potato Pizza Slices\u003c/li>\n\u003cli>\u003cstrong>Event Specialists\u003c/strong> - Cinnamon Sugar Churros, Giant Soft Pretzels\u003c/li>\n\u003cli>\u003cstrong>Freshroll Vietnamese Rolls & Bowls\u003c/strong> - Vietnamese Sandwiches, Taro Chips\u003c/li>\n\u003cli>\u003cstrong>Full Belly Farm\u003c/strong> - An Outside Lands Farmers Market\u003c/li>\n\u003cli>\u003cstrong>Glaze Teriyaki\u003c/strong> - Teriyaki Bowls, Gyoza, Shishito Peppers\u003c/li>\n\u003cli>\u003cstrong>Humphry Slocombe Ice Cream\u003c/strong> - Secret Breakfast Ice Cream, Bourbon Coke Floats\u003c/li>\n\u003cli>\u003cstrong>Il Cane Rosso\u003c/strong> - Olive Oil Fried Egg Sandwiches, Griddled French Toast\u003c/li>\n\u003cli>\u003cstrong>La Urbana\u003c/strong> - Mexican Chorizo Dogs, Bean Soup (new)\u003c/li>\n\u003cli>\u003cstrong>Little Skillet\u003c/strong> - Chicken & Waffles, Mac & Cheese, Fresh Watermelon\u003c/li>\n\u003cli>\u003cstrong>Living Greens Juice\u003c/strong> - Fresh Juices, Thai Coconuts, Hot Detox Tea, Hot Mulled Cider\u003c/li>\n\u003cli>\u003cstrong>Long Meadow Ranch\u003c/strong> - Cheese and Charcuterie Plates (in Cheese Lands)\u003c/li>\n\u003cli>\u003cstrong>Loving Cup\u003c/strong> - Madagascar Vanilla Bean Rice Pudding, Frozen Yogurt Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Lucca Foods\u003c/strong> - BBQ Pulled Pork, Rice Krispy Treats\u003c/li>\n\u003cli>\u003cstrong>Merigan Sub Shop\u003c/strong> - Eggplant Parm Subs, Italian Shaved Ice (new)\u003c/li>\n\u003cli>\u003cstrong>Michael Mina’s Tailgate\u003c/strong> – Burgers and BBQ (new; in VIP)\u003c/li>\n\u003cli>\u003cstrong>Namu Street Food\u003c/strong> - Mushroom Udon, Pork Tonkotsu\u003c/li>\n\u003cli>\u003cstrong>Nojo\u003c/strong> – Spicy Japanese Style Tater Tots\u003c/li>\n\u003cli>\u003cstrong>Nombe\u003c/strong> - Ramenburgers, JFC (Japanese Fried Chicken)\u003c/li>\n\u003cli>\u003cstrong>Pacific Catch\u003c/strong> - Hawaiian Ahi Poke, Fish & Chips, Sweet Potato Fries\u003c/li>\n\u003cli>\u003cstrong>Pica Pica Arepa Kitchen\u003c/strong> - Arepas, Sweet Plantains, Yuca Fries\u003c/li>\n\u003cli>\u003cstrong>Precita Park Café\u003c/strong> - Deep Fried Organic Donuts, Equator Coffee\u003c/li>\n\u003cli>\u003cstrong>Proposition Chicken\u003c/strong> - Fried, Flipped, Fake Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Raj + Singh\u003c/strong> – Chicken Tikka Masala Naan Wraps, Veggie Korma Rice Bowls (new)\u003c/li>\n\u003cli>\u003cstrong>Rich Table\u003c/strong> - Dried Porcini Doughnuts\u003c/li>\n\u003cli>\u003cstrong>Rocko's Ice Cream Tacos\u003c/strong> - Ice Cream Tacos, Frozen Bananas (new)\u003c/li>\n\u003cli>\u003cstrong>Rosamunde Sausage Grill\u003c/strong> - Beer Sausages, Chicken Cherry Sausages, Vegan Apple Sage Sausages\u003c/li>\n\u003cli>\u003cstrong>Sababa \u003c/strong>- Falafels, Cardamom Coffee Slushies (new)\u003c/li>\n\u003cli>\u003cstrong>Sabores Del Sur\u003c/strong> – Award-winning Alfajores\u003c/li>\n\u003cli>\u003cstrong>Sataysfied\u003c/strong> - Chicken Satays, Mie Tek Tek Fried Noodles\u003c/li>\n\u003cli>\u003cstrong>Sightglass Coffee\u003c/strong> - Individually Prepared Coffees, Vanilla Iced Cold Brew (new)\u003c/li>\n\u003cli>\u003cstrong>Southpaw BBQ & Southern Cooking\u003c/strong> – Smoked Brisket Sandwiches, Collard Greens\u003c/li>\n\u003cli>\u003cstrong>Spicy Pie\u003c/strong> - Pizza Slices, Cookie Pie\u003c/li>\n\u003cli>\u003cstrong>Spin City Coffee\u003c/strong> – Black Jet Pastries, Dynamo Donuts, Shakedown Ice Cream, and\u003c/li>\n\u003cli>\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Split Pea Seduction\u003c/strong> - Farm to Fork Soups, Salads, and Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Sprogs\u003c/strong> - Rice Scooters (new)\u003c/li>\n\u003cli>\u003cstrong>Stones Throw\u003c/strong> - Chicken Parm Sandwiches (new)\u003c/li>\n\u003cli>\u003cstrong>Straw\u003c/strong> - \"The Ringmaster\" Donut Cheeseburgers\u003c/li>\n\u003cli>\u003cstrong>Sugar & Spun\u003c/strong> - Freshly Spun Cotton Candy Bouquets\u003c/li>\n\u003cli>\u003cstrong>Suite Foods Waffle Shop\u003c/strong> - Maple Bacon Waffles stuffed with Fried Chicken\u003c/li>\n\u003cli>\u003cstrong>Tacolicious\u003c/strong> - Shot-and-a-beer Braised Chicken Tacos, Veggie Tacos, Baja Style Fried Fish Tacos\u003c/li>\n\u003cli>\u003cstrong>The American Grilled Cheese Kitchen\u003c/strong> - Classic Grilled Cheese Sandwiches and Smoky Tomato Soup\u003c/li>\n\u003cli>\u003cstrong>The Butcher's Daughter\u003c/strong> - Spicy Cheddar Brats, Knackwurst, Chicken Brats, Pâtés\u003c/li>\n\u003cli>\u003cstrong>The Creme Brulee Cart\u003c/strong> - Gourmet Creme Brulees (new)\u003c/li>\n\u003cli>\u003cstrong>The Little Chihuahua\u003c/strong> - Breakfast Burritos, Plantain & Black Bean Burritos and Fajita Burritos\u003c/li>\n\u003cli>\u003cstrong>The Monk's Kettle\u003c/strong> - Pretzel Knots, Sausages in a Pretzel Bun (new; in Beer Lands)\u003c/li>\n\u003cli>\u003cstrong>The Pizza Place\u003c/strong> - Cheese, Pepperoni and Vegan Personal Pizzas\u003c/li>\n\u003cli>\u003cstrong>Three Babes Bakeshop\u003c/strong> - Chicken Pot Pie, Peach Pie, Hot Apple Cider\u003c/li>\n\u003cli>\u003cstrong>Three Twins Ice Cream\u003c/strong> - Brownie Batter Chunk Ice Cream, Raspberry Sorbet\u003c/li>\n\u003cli>\u003cstrong>Up & Under Pub and Grill\u003c/strong> - Waffle Fries with Crazy Toppings\u003c/li>\n\u003cli>\u003cstrong>Wise Sons Deli\u003c/strong> - Pastrami Sandwiches, Bagels and Cream Cheese\u003c/li>\n\u003cli>\u003cstrong>Woodhouse Fish Co.\u003c/strong> - Oysters, Maine Lobster Rolls, and New England Clam Chowder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Food Trucks 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bacon Bacon\u003c/strong> - BBQ Bacon Burritos, Porky Fries\u003c/li>\n\u003cli>\u003cstrong>Del Popolo\u003c/strong> - Margherita Pizzas\u003c/li>\n\u003cli>\u003cstrong>Señor Sisig\u003c/strong> - Sisig Burritos and Tacos\u003c/li>\n\u003cli>\u003cstrong>Seoul on Wheels\u003c/strong> - Korritos, Rice Plates\u003c/li>\n\u003cli>\u003cstrong>The Chairman Truck\u003c/strong> - Pork Belly, Pork Shoulder, Chicken and Tofu Buns\u003c/li>\n\u003cli>\u003cstrong>The Rib Whip\u003c/strong> - BBQ Bowls & Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Those Fabulous Frickle Brothers\u003c/strong> - Fabulous Frickles, Fried Green Tomatoes, and Cold Kosher Dills\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_96184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Choco Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Choco Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Candybar Dessert Lounge\u003c/strong> - Chocolate French Macarons, Homemade Hot Chocolate\u003c/li>\n\u003cli>\u003cstrong>Epic Cookies\u003c/strong> - Chocolate Krackle Cookies, White Chocolate Macadamia Cookies, Chocolate Chunk Cookies, and 2% Milk\u003c/li>\n\u003cli>\u003cstrong>Guittard Chocolate Company\u003c/strong> - Melted Chocolate Bars\u003c/li>\n\u003cli>\u003cstrong>Kara's Cupcakes\u003c/strong> - Cupcakes, Karamel Corn, Artisan Cookies\u003c/li>\n\u003cli>\u003cstrong>Sharona's Chocolate Shop\u003c/strong> - Chocolate-Dipped Peanut Butter Cups, Chocolate-Dipped S'mores, and Chocolate-Dipped Brownies\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Beer Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>21st Amendment Brewery\u003c/li>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Almanac Beer Company\u003c/li>\n\u003cli>Anchor Brewing Company\u003c/li>\n\u003cli>Anderson Valley Brewing\u003c/li>\n\u003cli>Bear Republic Brewing Company\u003c/li>\n\u003cli>Bulmers Cider Company\u003c/li>\n\u003cli>Calicraft Brewing Co.\u003c/li>\n\u003cli>Drake’s Brewing Company\u003c/li>\n\u003cli>Faction Brewing\u003c/li>\n\u003cli>Fieldwork Brewing Company (new)\u003c/li>\n\u003cli>Firestone Walker Brewing Co.\u003c/li>\n\u003cli>Fort Point Beer Company\u003c/li>\n\u003cli>Golden Road Brewing\u003c/li>\n\u003cli>Half Moon Bay Brewery (new)\u003c/li>\n\u003cli>HenHouse Brewing Company (new)\u003c/li>\n\u003cli>High Water Brewing\u003c/li>\n\u003cli>Iron Springs Brewery\u003c/li>\n\u003cli>Linden Street Brewery\u003c/li>\n\u003cli>Local Brewing Co. (new)\u003c/li>\n\u003cli>Lost Coast Brewery\u003c/li>\n\u003cli>Mad River Brewing Company\u003c/li>\n\u003cli>Magnolia Brewing Company\u003c/li>\n\u003cli>Mendocino Brewing Company\u003c/li>\n\u003cli>Napa Smith Brewery (new)\u003c/li>\n\u003cli>North Coast Brewing Company\u003c/li>\n\u003cli>Sierra Nevada Brewing Co.\u003c/li>\n\u003cli>Social Kitchen & Brewery\u003c/li>\n\u003cli>Sonoma Cider\u003c/li>\n\u003cli>Speakeasy Ales & Lagers\u003c/li>\n\u003cli>St. Florian’s Brewery (new)\u003c/li>\n\u003cli>Triple Voodoo Brewing Company\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>San Francisco resident Kai Stinchcombe likes to cook his own meals, and he eats a lot of fresh vegetables. And he loves the idea of growing his own food. But between his job at a startup and out-of-town trips and life, he said, “I can barely keep the cactus in my room alive. Plus, I’m just not the type to install irrigation.”\u003c/p>\n\u003cp>So he called someone who was.\u003c/p>\n\u003cp>Only a month later, he is harvesting kale, fava bean greens and just had his first strawberry from his own garden.\u003c/p>\n\u003cp>Introducing San Francisco-based \u003ca href=\"http://www.myfoodscape.com\" target=\"_blank\" rel=\"noopener\">Scape\u003c/a>, which turns your own front or backyard –- and sometimes both –- into a mini-farm, with little or no work required on your part.\u003c/p>\n\u003cp>“My mission is to provide access to fresh, healthy food, by helping people grow food right in their own yards,” Scape founder Mary Lemmer told Bay Area Bites at a recent interview at one of the farms (read: backyards) she helps oversee.\u003c/p>\n\u003cfigure id=\"attachment_96067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-96067 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_0468.jpg\" alt=\"Mary Lemmer tends to a garden at a client's home in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0468.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0468-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0468-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0468-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0468-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0468-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mary Lemmer tends to a garden at a client's home in Oakland. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the homeowner pays for installation of the garden, she can then choose how much service she wants; she can either maintain it herself for free, continue to pay a monthly fee of $25 for a box of DIY garden tools and materials (seeds, organic pest control, harvest tools, etc), or pay $50 per month to have someone come take care of it. If the cost of installation is prohibitive (an average size garden costs around $350 both for labor and starts or seeds, but does not include irrigation costs), the homeowner can split the cost with friends, and then share the produce as well. Scape can also help match up the homeowner with others nearby who want to share in the costs, but don’t have the space for a garden of their own.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In one case, Lemmer said, a San Francisco landowner got nine friends to each chip in $50 to pay for the garden, and each one is now entitled to a share of the produce.\u003c/p>\n\u003cp>“We met out of happenstance, and I liked the idea of putting my great soil to use to grow produce,” said Susie Wyshak, Rockridge resident and author of “Good Food, Great Business: How to Take Your Artisan Food Business From Concept to Marketplace” (Chronicle Books). “I had been wanting to clean up the weeds and set up a garden. It was a match made in a heaven, at a reasonable price, to meet these goals —- as they did the work. Now I want to hang out in the back yard admiring the farm, more than before, too. It will be fun to start getting the boxes of produce once the crops are ready.”\u003c/p>\n\u003cfigure id=\"attachment_96070\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-96070 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/photo.jpg\" alt=\"Susie Wyshak now hangs out in her backyard more than she did before to see how things are growing.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/photo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/photo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/photo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/photo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/photo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/photo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Susie Wyshak now hangs out in her backyard more than she did before to see how things are growing. \u003ccite>(Courtesy of Susie Wyshak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stinchcombe appreciates how he can show up to friend’s houses bearing a bunch of kale as a gift, or that when friends ask him at his house the source of certain items at the table, he can say his own yard.\u003c/p>\n\u003cp>Lemmer has also been running \u003ca href=\"http://www.ioriosgelato.com\" target=\"_blank\" rel=\"noopener\">a gelato business\u003c/a> for half her life, quite a feat since she is all of 26. When her family would visit her Italian grandparents in Philadelphia, she loved the Italian ices she would get there, ices she couldn't find where she lived in Michigan. With her father as her first investor, she began making ices and gelato and sold them at festivals and events and eventually opened a store in a “Ferry Building-like place.\"\u003c/p>\n\u003cp>“People loved our ices and gelato,” she said. “That inspired me to create something from scratch that was serving a need in the community that made people happy.”\u003c/p>\n\u003cp>Her brother still runs the business, while she has since moved to San Francisco.\u003c/p>\n\u003cp>Lemmer grew up on a 20-acre farm, and growing things is in her blood, she says. During her studies at the University of Michigan, she was always interested in food and worked for a time at the famed mail-order business \u003ca href=\"https://www.zingermans.com\" target=\"_blank\" rel=\"noopener\">Zingerman’s Deli\u003c/a>.\u003c/p>\n\u003cp>But she also discovered the benefits of eating a plant-based diet.\u003c/p>\n\u003cp>“I went vegetarian in high school, and then I got really sick in college, as a lot of what I was eating was wheat, dairy, soy and corn. I ate a lot of processed vegetarian food and once I cut it out, I got better. In looking at the world of food, I realized that people should be eating more of this,” she said while pointing to her freshly growing veggies “and less of so-called ‘healthy’ granola bars.”\u003c/p>\n\u003cp>At first, her plan was for a company with a different business model in which homeowners paid nothing for the installation, but she quickly realized she needed to improve upon the concept to become sustainable. While her business has now overseen a number of garden installations in the area so far -- plus in other parts of the country where she has gardening contacts as well –- she said she has 50 people waiting to have gardens installed by Scape, and she’s put together a large network of freelance gardeners with experience growing food.\u003c/p>\n\u003cfigure id=\"attachment_96069\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-96069 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_0475.jpg\" alt=\"Scape offers mini-farms at homeowner's front and backyards.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0475.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0475-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0475-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0475-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0475-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0475-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scape offers mini-farms at homeowner's front and backyards. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The landowner and gardener collaborate on deciding what should be grown, depending not only on what veggies they may want, but what will grow in the conditions they have.\u003c/p>\n\u003cp>So far, she’s finding that many of her customers are in the younger demographic like herself, since “younger people are busy and are not cooking every night. A share in one of our gardens is a good amount for them because a lot of people say with a CSA (community-supported agriculture) box, they waste some of it because it’s too big and they’re not home every night.”\u003c/p>\n\u003cp>Another benefit: Stinchcombe, who said he was pretty indifferent to fava beans before growing them, found that the fava leaves make a delicious pesto, which has the flavor of the beans.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Of the overall Scape experience so far, he said, “It’s fun. It’s producing a surprising large amount of food already. I’m delighted.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco resident Kai Stinchcombe likes to cook his own meals, and he eats a lot of fresh vegetables. And he loves the idea of growing his own food. But between his job at a startup and out-of-town trips and life, he said, “I can barely keep the cactus in my room alive. Plus, I’m just not the type to install irrigation.”\u003c/p>\n\u003cp>So he called someone who was.\u003c/p>\n\u003cp>Only a month later, he is harvesting kale, fava bean greens and just had his first strawberry from his own garden.\u003c/p>\n\u003cp>Introducing San Francisco-based \u003ca href=\"http://www.myfoodscape.com\" target=\"_blank\" rel=\"noopener\">Scape\u003c/a>, which turns your own front or backyard –- and sometimes both –- into a mini-farm, with little or no work required on your part.\u003c/p>\n\u003cp>“My mission is to provide access to fresh, healthy food, by helping people grow food right in their own yards,” Scape founder Mary Lemmer told Bay Area Bites at a recent interview at one of the farms (read: backyards) she helps oversee.\u003c/p>\n\u003cfigure id=\"attachment_96067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-96067 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_0468.jpg\" alt=\"Mary Lemmer tends to a garden at a client's home in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0468.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0468-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0468-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0468-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0468-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0468-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mary Lemmer tends to a garden at a client's home in Oakland. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the homeowner pays for installation of the garden, she can then choose how much service she wants; she can either maintain it herself for free, continue to pay a monthly fee of $25 for a box of DIY garden tools and materials (seeds, organic pest control, harvest tools, etc), or pay $50 per month to have someone come take care of it. If the cost of installation is prohibitive (an average size garden costs around $350 both for labor and starts or seeds, but does not include irrigation costs), the homeowner can split the cost with friends, and then share the produce as well. Scape can also help match up the homeowner with others nearby who want to share in the costs, but don’t have the space for a garden of their own.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In one case, Lemmer said, a San Francisco landowner got nine friends to each chip in $50 to pay for the garden, and each one is now entitled to a share of the produce.\u003c/p>\n\u003cp>“We met out of happenstance, and I liked the idea of putting my great soil to use to grow produce,” said Susie Wyshak, Rockridge resident and author of “Good Food, Great Business: How to Take Your Artisan Food Business From Concept to Marketplace” (Chronicle Books). “I had been wanting to clean up the weeds and set up a garden. It was a match made in a heaven, at a reasonable price, to meet these goals —- as they did the work. Now I want to hang out in the back yard admiring the farm, more than before, too. It will be fun to start getting the boxes of produce once the crops are ready.”\u003c/p>\n\u003cfigure id=\"attachment_96070\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-96070 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/photo.jpg\" alt=\"Susie Wyshak now hangs out in her backyard more than she did before to see how things are growing.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/photo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/photo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/photo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/photo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/photo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/photo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Susie Wyshak now hangs out in her backyard more than she did before to see how things are growing. \u003ccite>(Courtesy of Susie Wyshak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stinchcombe appreciates how he can show up to friend’s houses bearing a bunch of kale as a gift, or that when friends ask him at his house the source of certain items at the table, he can say his own yard.\u003c/p>\n\u003cp>Lemmer has also been running \u003ca href=\"http://www.ioriosgelato.com\" target=\"_blank\" rel=\"noopener\">a gelato business\u003c/a> for half her life, quite a feat since she is all of 26. When her family would visit her Italian grandparents in Philadelphia, she loved the Italian ices she would get there, ices she couldn't find where she lived in Michigan. With her father as her first investor, she began making ices and gelato and sold them at festivals and events and eventually opened a store in a “Ferry Building-like place.\"\u003c/p>\n\u003cp>“People loved our ices and gelato,” she said. “That inspired me to create something from scratch that was serving a need in the community that made people happy.”\u003c/p>\n\u003cp>Her brother still runs the business, while she has since moved to San Francisco.\u003c/p>\n\u003cp>Lemmer grew up on a 20-acre farm, and growing things is in her blood, she says. During her studies at the University of Michigan, she was always interested in food and worked for a time at the famed mail-order business \u003ca href=\"https://www.zingermans.com\" target=\"_blank\" rel=\"noopener\">Zingerman’s Deli\u003c/a>.\u003c/p>\n\u003cp>But she also discovered the benefits of eating a plant-based diet.\u003c/p>\n\u003cp>“I went vegetarian in high school, and then I got really sick in college, as a lot of what I was eating was wheat, dairy, soy and corn. I ate a lot of processed vegetarian food and once I cut it out, I got better. In looking at the world of food, I realized that people should be eating more of this,” she said while pointing to her freshly growing veggies “and less of so-called ‘healthy’ granola bars.”\u003c/p>\n\u003cp>At first, her plan was for a company with a different business model in which homeowners paid nothing for the installation, but she quickly realized she needed to improve upon the concept to become sustainable. While her business has now overseen a number of garden installations in the area so far -- plus in other parts of the country where she has gardening contacts as well –- she said she has 50 people waiting to have gardens installed by Scape, and she’s put together a large network of freelance gardeners with experience growing food.\u003c/p>\n\u003cfigure id=\"attachment_96069\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-96069 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_0475.jpg\" alt=\"Scape offers mini-farms at homeowner's front and backyards.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0475.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0475-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0475-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0475-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0475-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_0475-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scape offers mini-farms at homeowner's front and backyards. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The landowner and gardener collaborate on deciding what should be grown, depending not only on what veggies they may want, but what will grow in the conditions they have.\u003c/p>\n\u003cp>So far, she’s finding that many of her customers are in the younger demographic like herself, since “younger people are busy and are not cooking every night. A share in one of our gardens is a good amount for them because a lot of people say with a CSA (community-supported agriculture) box, they waste some of it because it’s too big and they’re not home every night.”\u003c/p>\n\u003cp>Another benefit: Stinchcombe, who said he was pretty indifferent to fava beans before growing them, found that the fava leaves make a delicious pesto, which has the flavor of the beans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>After Sabra announced its voluntary recall of listeria-contaminated cases of hummus, I immediately stopped buying hummus from the store. It was probably a rash decision, but it's one that I’m sure I shared with many others. Over the last month I’ve gradually gotten over my hummus fear, but will probably never want to buy hummus from a national brand again. Instead, I’ve been making it at home. But there are times when it is simply easier to grab a container from the grocery store, whether for a quick snack or an easy party appetizer. For those instances I’ve begun looking towards local options. Plus, trying out a range of hummus products has helped me hone in on the qualities I like in my own recipes.\u003c/p>\n\u003cp>The Bay Area has several of its own hummus makers, and their products span an array of styles, flavors and textures. Some are far more successful than others. The results, from best to worst, below:\u003c/p>\n\u003cfigure id=\"attachment_96019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-96019 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/yamba-closed.jpg\" alt=\"Yamba hummus\" width=\"1920\" height=\"1328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-1440x996.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-1180x816.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-960x664.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamba hummus \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was ready to love Yamba as soon as I opened the lid. While the color and wan-looking spices weren’t exactly enticing, the aroma was undeniable. The smell of garlic, cumin and paprika immediately hit my nose, making me eager to dive in.\u003c/p>\n\u003cp>Yamba is an Israeli-style hummus, which means it is thinner and more drizzle-able than thicker, health-food hummus. It typically contains more tahini and olive oil (never a bad thing) than other varieties. Yamba has both of these ingredients in spades, and it tastes decadent and creamy. A strong dose of lemon juice balances out the richness. If anything, Yamba is on the salty side; it doesn’t quite veer into the over-seasoned side, but it comes close. I found myself wanting it drizzled over a warm piece of fresh pita bread or a platter of falafel.\u003c/p>\n\u003cfigure id=\"attachment_96020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/yousefs-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/yousefs-closed.jpg\" alt=\"Yousef’s Gourmet Hummus\" width=\"1920\" height=\"1345\" class=\"size-full wp-image-96020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-960x673.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yousef’s Gourmet Hummus \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yousef’s hummus is the most plain of the bunch. It comes in a stark, hand-packed container, and it looks the most homemade. Yousef’s also has a short and simple ingredient list -- there’s not much more than chickpeas tahini, garlic and olive oil in it. Despite this short list, Yousef’s has the best texture and appearance. It is smooth and creamy, with a spreadable consistency. You could use it as a sandwich spread or as a dip for even the slipperiest of vegetables (I’m looking at you, baby carrots).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The only problem? Salt. This particular container of Yousef’s was close to inedible. The extra salt did manage to bring out that elusive chickpea flavor, but it was hard to enjoy. A little research revealed that Yousef’s tends to be inconsistent. Other packages were barely salted and bland. If I could have found a batch somewhere in the middle, it would have topped my list.\u003c/p>\n\u003cfigure id=\"attachment_96017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/hummus-guy-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/hummus-guy-closed.jpg\" alt=\"The Hummus Guy Organic Original\" width=\"1920\" height=\"1355\" class=\"size-full wp-image-96017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-960x678.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hummus Guy Organic Original \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Extra-thick and spreadable, this Petaluma-made hummus has serious heft. The Hummus Guy is the kind of hummus you could eat with a spoon, straight-up, as its own lunch. Generally, its thickness works in its favor; it is easy to ignore the slightly grainy and pasty texture when slathered on carrot sticks or pita chips. But, unfortunately, The Hummus Guy doesn’t get the plain hummus flavor quite right. It is weirdly sweet and sour. A glance at the ingredients list reveals one strange addition: cultured corn flour. Why does hummus needs corn flour? Who knows? It is the likely culprit for both the pastiness and sweetness. The sour, well, it must just come from too much lemon juice.\u003c/p>\n\u003cfigure id=\"attachment_96016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/haigs-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/haigs-closed.jpg\" alt=\"Haig’s Hummus Garbanzo Bean Meze\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-96016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-1440x989.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-960x659.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haig’s Hummus Garbanzo Bean Meze \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Haig’s hummus is the foil to The Hummus Guy. It is highly successful in the flavor department -- like Yamba, it is thoroughly spiced and full of tahini. The touch of lemon juice works in harmony with the richer ingredients. However, Haig’s has a serious texture problem. The chickpeas don’t appear fully ground. Instead, they are chunky and grainy, bound together with the fat-filled tahini. A few more minutes in the food processor would fix the problem and put Haig’s on my to-buy list.\u003c/p>\n\u003cfigure id=\"attachment_96018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/love-and-hummus-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/love-and-hummus-closed.jpg\" alt=\"Hummus Organic Hummus Classic\" width=\"1920\" height=\"1325\" class=\"size-full wp-image-96018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-1440x994.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-960x663.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hummus Organic Hummus Classic \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The weirdest hummus award goes to San Francisco’s Love & Hummus, which claims to be the only local certified organic hummus around. That claim helps it to command the highest price for hummus I’ve ever seen -- close to $6 at Whole Foods and even more at Berkeley Bowl. It comes packaged in a cute little glass jar with a fairly narrow opening (how do I get my pita chips in there?) and a design-focused label. Inside is a thick, cement-like spread that smells exactly like Sprite. Unfortunately, it tastes like that distinctively soda-like, artificial lemon-lime flavor. I could taste a little tahini in addition to the citrus notes, but that was about it. Love & Hummus could use a substantial increase in olive oil and a more timid hand with the lemon juice. Until then, I’d much rather spend $6 elsewhere.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Yamba Hummus Classic is available at Whole Foods, Berkeley Bowl, Rainbow Grocery, and Monterey Market. $4.99 for 10 ounce package.\u003c/li>\n\u003cli>Yousef’s Gourmet Hummus is available at Whole Foods and Berkeley Bowl. $3.89 for 7 ounce package.\u003c/li>\n\u003cli>The Hummus Guy Organic Original is available at Berkeley Bowl and select Safeway stores. $4.49 for 10 ounce package.\u003c/li>\n\u003cli>Haig’s Hummus Garbanzo Bean Meze is available at Whole Foods, Berkeley Bowl, Andronico’s, and Bi-Rite Market. $3.69 for 8 ounce package\u003c/li>\n\u003cli>Love & Hummus Organic Hummus Classic with Extra Virgin Olive Oil is available at Whole Foods, Berkeley Bowl, Good Eggs, and Andronico’s. $5.99 for 8 ounce jar.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After Sabra announced its voluntary recall of listeria-contaminated cases of hummus, I immediately stopped buying hummus from the store. It was probably a rash decision, but it's one that I’m sure I shared with many others. Over the last month I’ve gradually gotten over my hummus fear, but will probably never want to buy hummus from a national brand again. Instead, I’ve been making it at home. But there are times when it is simply easier to grab a container from the grocery store, whether for a quick snack or an easy party appetizer. For those instances I’ve begun looking towards local options. Plus, trying out a range of hummus products has helped me hone in on the qualities I like in my own recipes.\u003c/p>\n\u003cp>The Bay Area has several of its own hummus makers, and their products span an array of styles, flavors and textures. Some are far more successful than others. The results, from best to worst, below:\u003c/p>\n\u003cfigure id=\"attachment_96019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-96019 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/yamba-closed.jpg\" alt=\"Yamba hummus\" width=\"1920\" height=\"1328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-1440x996.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-1180x816.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yamba-closed-960x664.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamba hummus \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was ready to love Yamba as soon as I opened the lid. While the color and wan-looking spices weren’t exactly enticing, the aroma was undeniable. The smell of garlic, cumin and paprika immediately hit my nose, making me eager to dive in.\u003c/p>\n\u003cp>Yamba is an Israeli-style hummus, which means it is thinner and more drizzle-able than thicker, health-food hummus. It typically contains more tahini and olive oil (never a bad thing) than other varieties. Yamba has both of these ingredients in spades, and it tastes decadent and creamy. A strong dose of lemon juice balances out the richness. If anything, Yamba is on the salty side; it doesn’t quite veer into the over-seasoned side, but it comes close. I found myself wanting it drizzled over a warm piece of fresh pita bread or a platter of falafel.\u003c/p>\n\u003cfigure id=\"attachment_96020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/yousefs-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/yousefs-closed.jpg\" alt=\"Yousef’s Gourmet Hummus\" width=\"1920\" height=\"1345\" class=\"size-full wp-image-96020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/yousefs-closed-960x673.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yousef’s Gourmet Hummus \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yousef’s hummus is the most plain of the bunch. It comes in a stark, hand-packed container, and it looks the most homemade. Yousef’s also has a short and simple ingredient list -- there’s not much more than chickpeas tahini, garlic and olive oil in it. Despite this short list, Yousef’s has the best texture and appearance. It is smooth and creamy, with a spreadable consistency. You could use it as a sandwich spread or as a dip for even the slipperiest of vegetables (I’m looking at you, baby carrots).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The only problem? Salt. This particular container of Yousef’s was close to inedible. The extra salt did manage to bring out that elusive chickpea flavor, but it was hard to enjoy. A little research revealed that Yousef’s tends to be inconsistent. Other packages were barely salted and bland. If I could have found a batch somewhere in the middle, it would have topped my list.\u003c/p>\n\u003cfigure id=\"attachment_96017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/hummus-guy-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/hummus-guy-closed.jpg\" alt=\"The Hummus Guy Organic Original\" width=\"1920\" height=\"1355\" class=\"size-full wp-image-96017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/hummus-guy-closed-960x678.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hummus Guy Organic Original \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Extra-thick and spreadable, this Petaluma-made hummus has serious heft. The Hummus Guy is the kind of hummus you could eat with a spoon, straight-up, as its own lunch. Generally, its thickness works in its favor; it is easy to ignore the slightly grainy and pasty texture when slathered on carrot sticks or pita chips. But, unfortunately, The Hummus Guy doesn’t get the plain hummus flavor quite right. It is weirdly sweet and sour. A glance at the ingredients list reveals one strange addition: cultured corn flour. Why does hummus needs corn flour? Who knows? It is the likely culprit for both the pastiness and sweetness. The sour, well, it must just come from too much lemon juice.\u003c/p>\n\u003cfigure id=\"attachment_96016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/haigs-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/haigs-closed.jpg\" alt=\"Haig’s Hummus Garbanzo Bean Meze\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-96016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-1440x989.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/haigs-closed-960x659.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haig’s Hummus Garbanzo Bean Meze \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Haig’s hummus is the foil to The Hummus Guy. It is highly successful in the flavor department -- like Yamba, it is thoroughly spiced and full of tahini. The touch of lemon juice works in harmony with the richer ingredients. However, Haig’s has a serious texture problem. The chickpeas don’t appear fully ground. Instead, they are chunky and grainy, bound together with the fat-filled tahini. A few more minutes in the food processor would fix the problem and put Haig’s on my to-buy list.\u003c/p>\n\u003cfigure id=\"attachment_96018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/love-and-hummus-closed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/love-and-hummus-closed.jpg\" alt=\"Hummus Organic Hummus Classic\" width=\"1920\" height=\"1325\" class=\"size-full wp-image-96018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-1440x994.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/love-and-hummus-closed-960x663.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hummus Organic Hummus Classic \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The weirdest hummus award goes to San Francisco’s Love & Hummus, which claims to be the only local certified organic hummus around. That claim helps it to command the highest price for hummus I’ve ever seen -- close to $6 at Whole Foods and even more at Berkeley Bowl. It comes packaged in a cute little glass jar with a fairly narrow opening (how do I get my pita chips in there?) and a design-focused label. Inside is a thick, cement-like spread that smells exactly like Sprite. Unfortunately, it tastes like that distinctively soda-like, artificial lemon-lime flavor. I could taste a little tahini in addition to the citrus notes, but that was about it. Love & Hummus could use a substantial increase in olive oil and a more timid hand with the lemon juice. Until then, I’d much rather spend $6 elsewhere.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Yamba Hummus Classic is available at Whole Foods, Berkeley Bowl, Rainbow Grocery, and Monterey Market. $4.99 for 10 ounce package.\u003c/li>\n\u003cli>Yousef’s Gourmet Hummus is available at Whole Foods and Berkeley Bowl. $3.89 for 7 ounce package.\u003c/li>\n\u003cli>The Hummus Guy Organic Original is available at Berkeley Bowl and select Safeway stores. $4.49 for 10 ounce package.\u003c/li>\n\u003cli>Haig’s Hummus Garbanzo Bean Meze is available at Whole Foods, Berkeley Bowl, Andronico’s, and Bi-Rite Market. $3.69 for 8 ounce package\u003c/li>\n\u003cli>Love & Hummus Organic Hummus Classic with Extra Virgin Olive Oil is available at Whole Foods, Berkeley Bowl, Good Eggs, and Andronico’s. $5.99 for 8 ounce jar.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>It started with a blog. Before there was Umami Mart, the carefully curated Japanese housewares \u003ca href=\"http://umamimart.com/pages/visit\" target=\"_blank\">store in downtown Oakland\u003c/a>, there was Umami Mart \u003ca href=\"http://blog.umamimart.com/\" target=\"_blank\">the blog\u003c/a> -- a space for two old friends to talk about food while bored at their jobs at opposite ends of the world.\u003c/p>\n\u003cp>The friends, Yoko Kumano and Kayoko Akabori, who met as teens growing up in Cupertino, used the site to discuss their culinary discoveries after Kumano moved to Tokyo and Akabori moved to New York City. The blog covered snarking \u003ca href=\"http://blog.umamimart.com/2007/07/The-SnarkReport-Moldy-Morimoto/\" target=\"_blank\">on Morimoto\u003c/a>, eating tofu skin \u003ca href=\"http://blog.umamimart.com/2007/03/Yuba-County/\" target=\"_blank\">in Nikko,\u003c/a> and how to survive the rest of the week with just $26 left in the food budget. Eventually the blog grew to 10 writers, some of whom were curious about specialized Japanese barware tools. (America's recent cocktail revival \u003ca href=\"http://www.bonappetit.com/restaurants-travel/article/tokyo-cocktail-capital-of-the-world\" target=\"_blank\">spurred an interest \u003c/a>in Japanese cocktail culture). Kumano and Akabori decided to import a few items and opened an \u003ca href=\"http://umamimart.com/\" target=\"_blank\">online shop\u003c/a>.\u003c/p>\n\u003cp>When they both ended up back in the Bay Area in 2010, they seized upon a new program to move their online store into a brick-and-mortar shop. Small business incubator \u003ca href=\"http://www.popuphood.com/\" target=\"_blank\">Popuphood \u003c/a>was offering six months of free rent to a new independent retail store. They applied, moved into the space in 2012 and have remained in the same Old Oakland location ever since, selling a carefully curated collection of Japanese kitchen and home items ranging from delicate matcha whisks to wasabi graters.\u003c/p>\n\u003cfigure id=\"attachment_95920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95920 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0351.jpg\" alt=\"The inside of Umami Mart.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Umami Mart. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kumano and Akabori had wanted to start carrying alcohol in the store for a while, a fitting companion to their collections of Japanese barware: elegant 24-karat gold \u003ca href=\"http://umamimart.com/collections/barware-barspoons-and-stirrers/products/gold-teardrop-barspoon\" target=\"_blank\">barspoons\u003c/a>, \u003ca href=\"http://umamimart.com/collections/barware/products/ice-tray-l-sphere\" target=\"_blank\">spherical ice trays\u003c/a> and cedar \u003ca href=\"http://umamimart.com/products/sake-sugi\" target=\"_blank\">sake cups\u003c/a>. And finally, after two years of wrangling with Oakland and wading through red tape, they were granted a license to sell beer and wine at the end of February. Now, the back wall of the store is filled with shelves of imported sake, wine and beer. Kumano, a certified sake expert, is happy to guide you through their large collection.\u003c/p>\n\u003cp>While sake fans can find a wide variety of options in the Bay Area, for many people this will be their first introduction to Japanese beer outside of the mild lagers found in sushi restaurants across the country. That’s because for years those beers -- Asahi, Kirin, Sapporo and Suntory -- were also virtually the only ones available in Japan. The country’s \u003ca href=\"http://en.wikipedia.org/wiki/Beer_in_Japan\" target=\"_blank\">tax law \u003c/a>required that brewers had to produce a staggering amount of beer -- more than half a million barrels a year -- to get a beer license, allowing a few major breweries to dominate the market. When the law was changed in 1994 (requiring just 500 barrels a year) a craft beer boom began, and the current 200-plus craft breweries in Japan have become an increasingly major presence in the Japanese beer world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I don’t want to generalize, but the Japanese, they tend to get super geeky about things,” Akabori said. “They’ve been taking these styles that are European, or Belgian, [that] have been made for hundreds of years, and they’re kind of perfecting it, or putting their own take on it.”\u003c/p>\n\u003cfigure id=\"attachment_95922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95922 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0359.jpg\" alt=\"The store's new bottle system.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store's new bottle system. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the U.S., the Japanese craft beer scene includes lots of brewers playing with the traditional styles, leading to beers aged in shochu casks, brewed with rice or incorporating specialty ingredients like miso or daidai. Unlike the U.S. craft beer market, however, the taste tends toward lighter beers. Lagers still dominate even the craft market, and IPAs are rare. If IPAs do show up on a menu, they’re much milder than the hoppy kinds Californians adore.\u003c/p>\n\u003cp>There’s also a lingering German influence on the beer scene. After the tax law changed in 1994, many brewers learned to make beer \u003ca href=\"http://draftmag.com/japanese-craft-beer-history-future/\" target=\"_blank\">from Germans\u003c/a>, leading to a large number of kölsches and hefeweizens.\u003c/p>\n\u003cp>Currently, beer is the \u003ca href=\"https://books.google.com/books?id=sfvVAAAAQBAJ&lpg=PA36&ots=0ri4ap-2fA&dq=beer%20most%20consumed%20japan&pg=PA36#v=onepage&q=beer%20most%20consumed%20japan&f=false\" target=\"_blank\">most consumed type of alcohol\u003c/a> in Japan and plays a major role in the social lives of city dwellers. Colleagues will typically go out to drinks and everybody -- even the nondrinkers -- are expected to cheers with a draft lager.\u003c/p>\n\u003cp>“It was almost socialistic. I don’t drink that kind of lager, and I wasn’t used to that when I moved there,” Kumano said. “But everybody goes. The beginning kanpai -- the cheers -- is always that beer, the house draft beer.”\u003c/p>\n\u003cp>That tradition, coupled with the increasing number of young Japanese who don’t drink, has led brewers to develop tasty, complex, nonalcoholic beers for the abstinent, like the Kirin’s Free, which Umami Mart carries.\u003c/p>\n\u003cfigure id=\"attachment_95918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95918 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0313.jpg\" alt=\"Alcohol-free beers, like this Kirin beer, are popular in Japan.\" width=\"1920\" height=\"1431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-400x298.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-800x596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-1440x1073.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-1180x879.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-960x716.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Alcohol-free beers, like this Kirin beer, are popular in Japan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Umami Mart currently offers 50 beers, but Kumano and Akabori are already hoping to acquire more -- a somewhat difficult task, given that they’ve exhausted the Japanese beer selection of most of their distributors. But customers have already started clamoring for a wider selection. The addition of beer and sake has brought them a new group of customers, some coming in asking for specific Japanese beers they remember from their travels, and some who are just craft beer obsessives looking for the latest interesting beer.\u003c/p>\n\u003cp>“People really seem to be into Japanese beer,” Akabori said. “Beer drinkers here are very geeky. The real aficionado types come in and they’re really into it. I hope that the demand with grow and hope more Japanese beer will start being imported.”\u003c/p>\n\u003cp>So … What should a newcomer to the world of Japanese beer drink? Kumano and Akabori rounded up a few of their favorites that run the gamut of their offerings, which I tasted with a group of friends (including professional coffee taster Jason Sarley):\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"95929,95928,95927,95926,95925,95924,95923\"]\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Hitachino Nest Red Rice Ale:\u003c/strong> A cheerful, easy-to-drink beer with a mild toasted rice flavor. This beer is relatively easy to find compared to other Japanese craft beers, but Umami carries a wider selection of this popular brewery, including their IPA and espresso stout.\u003c/li>\n\u003cli>\u003cstrong>Ozeno Yukidoke IPA:\u003c/strong> Hoppy, crisp and familiar, with an initial bite that quickly softens and an almost woodsy richness.\u003c/li>\n\u003cli>\u003cstrong>Ginga Kogen Weizen:\u003c/strong> Vaguely skunky, definitely assertive, this wheat beer was a bracing shock after the lightness of the other beers. The name means “plateau of the galaxy” and it’s bright, sharp and very, very interesting.\u003c/li>\n\u003cli>\u003cstrong>Niigata Golden Kolsch:\u003c/strong> This is definitely not your traditional kölsch. It’s darker (a deep amber instead of yellow) with a deep savory richness and smoothness, and has notes of blueberry and molasses.\u003c/li>\n\u003cli>\u003cstrong>Yo-Ho Wednesday Cat:\u003c/strong> The packing of this beer raises a lot of questions: Why does the cat look so morose? Why is it “made for hump day?” A mild Belgian style wheat, it has the typical banana, citrus and spice combination familiar to anyone who's had a Blue Moon. Sweet, non-threatening and easy to drink even if it’s not a Wednesday. Its sweetness also makes it an ideal complement to salty foods.\u003c/li>\n\u003cli>\u003cstrong>Yo-Ho Yona Yona Ale:\u003c/strong> A lager from the country’s most popular craft brewery, this smooth, slightly fruity and sweet beer boasts notes of pear and honeysuckle.\u003c/li>\n\u003cli>\u003cstrong>Kinshachi Nagoya Red Miso Lager:\u003c/strong> Yes, you can taste the miso -- but only barely -- it's just enough to add an interesting salty note to this full-bodied, malty beer.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_95921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95921 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0356.jpg\" alt=\"Ceramic ghosts protect the Wednesday Cat beer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ceramic ghosts protect the Wednesday Cat beer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with a blog. Before there was Umami Mart, the carefully curated Japanese housewares \u003ca href=\"http://umamimart.com/pages/visit\" target=\"_blank\">store in downtown Oakland\u003c/a>, there was Umami Mart \u003ca href=\"http://blog.umamimart.com/\" target=\"_blank\">the blog\u003c/a> -- a space for two old friends to talk about food while bored at their jobs at opposite ends of the world.\u003c/p>\n\u003cp>The friends, Yoko Kumano and Kayoko Akabori, who met as teens growing up in Cupertino, used the site to discuss their culinary discoveries after Kumano moved to Tokyo and Akabori moved to New York City. The blog covered snarking \u003ca href=\"http://blog.umamimart.com/2007/07/The-SnarkReport-Moldy-Morimoto/\" target=\"_blank\">on Morimoto\u003c/a>, eating tofu skin \u003ca href=\"http://blog.umamimart.com/2007/03/Yuba-County/\" target=\"_blank\">in Nikko,\u003c/a> and how to survive the rest of the week with just $26 left in the food budget. Eventually the blog grew to 10 writers, some of whom were curious about specialized Japanese barware tools. (America's recent cocktail revival \u003ca href=\"http://www.bonappetit.com/restaurants-travel/article/tokyo-cocktail-capital-of-the-world\" target=\"_blank\">spurred an interest \u003c/a>in Japanese cocktail culture). Kumano and Akabori decided to import a few items and opened an \u003ca href=\"http://umamimart.com/\" target=\"_blank\">online shop\u003c/a>.\u003c/p>\n\u003cp>When they both ended up back in the Bay Area in 2010, they seized upon a new program to move their online store into a brick-and-mortar shop. Small business incubator \u003ca href=\"http://www.popuphood.com/\" target=\"_blank\">Popuphood \u003c/a>was offering six months of free rent to a new independent retail store. They applied, moved into the space in 2012 and have remained in the same Old Oakland location ever since, selling a carefully curated collection of Japanese kitchen and home items ranging from delicate matcha whisks to wasabi graters.\u003c/p>\n\u003cfigure id=\"attachment_95920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95920 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0351.jpg\" alt=\"The inside of Umami Mart.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Umami Mart. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kumano and Akabori had wanted to start carrying alcohol in the store for a while, a fitting companion to their collections of Japanese barware: elegant 24-karat gold \u003ca href=\"http://umamimart.com/collections/barware-barspoons-and-stirrers/products/gold-teardrop-barspoon\" target=\"_blank\">barspoons\u003c/a>, \u003ca href=\"http://umamimart.com/collections/barware/products/ice-tray-l-sphere\" target=\"_blank\">spherical ice trays\u003c/a> and cedar \u003ca href=\"http://umamimart.com/products/sake-sugi\" target=\"_blank\">sake cups\u003c/a>. And finally, after two years of wrangling with Oakland and wading through red tape, they were granted a license to sell beer and wine at the end of February. Now, the back wall of the store is filled with shelves of imported sake, wine and beer. Kumano, a certified sake expert, is happy to guide you through their large collection.\u003c/p>\n\u003cp>While sake fans can find a wide variety of options in the Bay Area, for many people this will be their first introduction to Japanese beer outside of the mild lagers found in sushi restaurants across the country. That’s because for years those beers -- Asahi, Kirin, Sapporo and Suntory -- were also virtually the only ones available in Japan. The country’s \u003ca href=\"http://en.wikipedia.org/wiki/Beer_in_Japan\" target=\"_blank\">tax law \u003c/a>required that brewers had to produce a staggering amount of beer -- more than half a million barrels a year -- to get a beer license, allowing a few major breweries to dominate the market. When the law was changed in 1994 (requiring just 500 barrels a year) a craft beer boom began, and the current 200-plus craft breweries in Japan have become an increasingly major presence in the Japanese beer world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I don’t want to generalize, but the Japanese, they tend to get super geeky about things,” Akabori said. “They’ve been taking these styles that are European, or Belgian, [that] have been made for hundreds of years, and they’re kind of perfecting it, or putting their own take on it.”\u003c/p>\n\u003cfigure id=\"attachment_95922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95922 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0359.jpg\" alt=\"The store's new bottle system.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store's new bottle system. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the U.S., the Japanese craft beer scene includes lots of brewers playing with the traditional styles, leading to beers aged in shochu casks, brewed with rice or incorporating specialty ingredients like miso or daidai. Unlike the U.S. craft beer market, however, the taste tends toward lighter beers. Lagers still dominate even the craft market, and IPAs are rare. If IPAs do show up on a menu, they’re much milder than the hoppy kinds Californians adore.\u003c/p>\n\u003cp>There’s also a lingering German influence on the beer scene. After the tax law changed in 1994, many brewers learned to make beer \u003ca href=\"http://draftmag.com/japanese-craft-beer-history-future/\" target=\"_blank\">from Germans\u003c/a>, leading to a large number of kölsches and hefeweizens.\u003c/p>\n\u003cp>Currently, beer is the \u003ca href=\"https://books.google.com/books?id=sfvVAAAAQBAJ&lpg=PA36&ots=0ri4ap-2fA&dq=beer%20most%20consumed%20japan&pg=PA36#v=onepage&q=beer%20most%20consumed%20japan&f=false\" target=\"_blank\">most consumed type of alcohol\u003c/a> in Japan and plays a major role in the social lives of city dwellers. Colleagues will typically go out to drinks and everybody -- even the nondrinkers -- are expected to cheers with a draft lager.\u003c/p>\n\u003cp>“It was almost socialistic. I don’t drink that kind of lager, and I wasn’t used to that when I moved there,” Kumano said. “But everybody goes. The beginning kanpai -- the cheers -- is always that beer, the house draft beer.”\u003c/p>\n\u003cp>That tradition, coupled with the increasing number of young Japanese who don’t drink, has led brewers to develop tasty, complex, nonalcoholic beers for the abstinent, like the Kirin’s Free, which Umami Mart carries.\u003c/p>\n\u003cfigure id=\"attachment_95918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95918 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0313.jpg\" alt=\"Alcohol-free beers, like this Kirin beer, are popular in Japan.\" width=\"1920\" height=\"1431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-400x298.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-800x596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-1440x1073.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-1180x879.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-960x716.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Alcohol-free beers, like this Kirin beer, are popular in Japan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Umami Mart currently offers 50 beers, but Kumano and Akabori are already hoping to acquire more -- a somewhat difficult task, given that they’ve exhausted the Japanese beer selection of most of their distributors. But customers have already started clamoring for a wider selection. The addition of beer and sake has brought them a new group of customers, some coming in asking for specific Japanese beers they remember from their travels, and some who are just craft beer obsessives looking for the latest interesting beer.\u003c/p>\n\u003cp>“People really seem to be into Japanese beer,” Akabori said. “Beer drinkers here are very geeky. The real aficionado types come in and they’re really into it. I hope that the demand with grow and hope more Japanese beer will start being imported.”\u003c/p>\n\u003cp>So … What should a newcomer to the world of Japanese beer drink? Kumano and Akabori rounded up a few of their favorites that run the gamut of their offerings, which I tasted with a group of friends (including professional coffee taster Jason Sarley):\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Hitachino Nest Red Rice Ale:\u003c/strong> A cheerful, easy-to-drink beer with a mild toasted rice flavor. This beer is relatively easy to find compared to other Japanese craft beers, but Umami carries a wider selection of this popular brewery, including their IPA and espresso stout.\u003c/li>\n\u003cli>\u003cstrong>Ozeno Yukidoke IPA:\u003c/strong> Hoppy, crisp and familiar, with an initial bite that quickly softens and an almost woodsy richness.\u003c/li>\n\u003cli>\u003cstrong>Ginga Kogen Weizen:\u003c/strong> Vaguely skunky, definitely assertive, this wheat beer was a bracing shock after the lightness of the other beers. The name means “plateau of the galaxy” and it’s bright, sharp and very, very interesting.\u003c/li>\n\u003cli>\u003cstrong>Niigata Golden Kolsch:\u003c/strong> This is definitely not your traditional kölsch. It’s darker (a deep amber instead of yellow) with a deep savory richness and smoothness, and has notes of blueberry and molasses.\u003c/li>\n\u003cli>\u003cstrong>Yo-Ho Wednesday Cat:\u003c/strong> The packing of this beer raises a lot of questions: Why does the cat look so morose? Why is it “made for hump day?” A mild Belgian style wheat, it has the typical banana, citrus and spice combination familiar to anyone who's had a Blue Moon. Sweet, non-threatening and easy to drink even if it’s not a Wednesday. Its sweetness also makes it an ideal complement to salty foods.\u003c/li>\n\u003cli>\u003cstrong>Yo-Ho Yona Yona Ale:\u003c/strong> A lager from the country’s most popular craft brewery, this smooth, slightly fruity and sweet beer boasts notes of pear and honeysuckle.\u003c/li>\n\u003cli>\u003cstrong>Kinshachi Nagoya Red Miso Lager:\u003c/strong> Yes, you can taste the miso -- but only barely -- it's just enough to add an interesting salty note to this full-bodied, malty beer.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_95921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95921 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0356.jpg\" alt=\"Ceramic ghosts protect the Wednesday Cat beer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ceramic ghosts protect the Wednesday Cat beer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland's Dopo Reinvents Its Menu, Serves Up Authentic Sicilian Food",
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"content": "\u003cp>Given the American obsession with regional cuisines, Italian being one of the most thoroughly represented, it's surprising that Sicily has not gotten its due in the Bay Area. We've got SPQR and Locanda dishing up Roman food, La Ciccia occupying Sardegna, Rose Pistola still cooking Ligurian-style, Da Flora conjuring Venice, and A16 cornering the market on Campania. But Sicily, the largest island in the whole Mediterranean, has somehow gotten short shrift. Until now.\u003c/p>\n\u003cp>Actually, Jon Smulewitz, chef and co-owner of \u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\">Dopo\u003c/a> with his wife, Kayta Smulewitz, has been creating Sicilian-leaning menus since the casual, always-buzzing spot opened 12 years ago on Oakland's Piedmont Avenue. Jon's grandfather is from Montalbano in the Province of Messina and his grandmother hails from Petralia Soprana in Palermo, and Jon and Kayta visit the island regularly. Over the years, they've made friends with winemakers and restaurateurs, so Jon thinks this transition was somewhat inevitable. Still, it seemed like a big plunge to return from a trip and say to his staff, \"Let's go for it. Let's offer an entirely Sicilian menu right down to the wine list.\"\u003c/p>\n\u003cfigure id=\"attachment_95956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95956 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_2419-1.jpg\" alt=\"Outside seating at Dopo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside seating at Dopo \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while they were at it, they converted to a no-tipping policy as well. So, if the prices seem high, remember: Your tip is already figured in. And this cooking is at such a high level, it's worth every penny.\u003c/p>\n\u003cp>The most noticeable change is the design of the menu, whose centerpiece is now antipasti. You have the choice of selecting the cold or hot set ($19 per person for either or $35 for both). Each set is comprised of six perfect bites. It doesn't sound as filling as it is.\u003c/p>\n\u003cp>We started with both hot and cold, and the cold set items arrived in fairly rapid succession, beginning with a beautiful tuna crudo, room-temperature, cubed fish mixed lightly with thin slices of Valencia orange, cayenne, oregano and celery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next up was a caponata without eggplant, which is not yet in season. Carrot was the base, supported by capers, celery, mint and red wine vinegar, in a tomato sauce made mostly from paste, we learned from our server, who knew the minutiae of each dish.\u003c/p>\n\u003cfigure id=\"attachment_95957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95957 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_2420-1.jpg\" alt=\"Dopo's dining room\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dopo's dining room \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were the epitome of simplicity. Steamed clams with white wine and parsley and pickled artichokes did not need to be deconstructed to be enjoyed. More nuanced was the pork confit with fennel, sultanas, cayenne and honey, served on a crisped square of bread. Finally, ricotta made in the kitchen that morning (from Clover organic milk and cream) was the dish we kept coming back to in between other bites -- by itself, on bread, or with a little salt and olive oil.\u003c/p>\n\u003cp>We were so delighted by the cold set that I didn't want to get my hopes up that the hot could match up. But if anything, they were even more satisfying, especially given the sunny week had just turned gray and cold.\u003c/p>\n\u003cp>The first to arrive were the sand dab frittelle, little savory pancakes (as opposed to the many Italian sweet fritters around), with just fish, flour, egg, salt and pepper. Stuffed artichokes were more elegant than anything I could ever make in my own kitchen: small wedges of artichoke with a blend of tomatoes, egg, bread, pecorino, and garlic on top, baked until brown. Then came the cazzilli, which were a dead ringer for arancini (a risotto-based fritter). These were made from potato and pecorino with just a dusting of bread crumbs to allow them to brown when fried. Perhaps the oddest dish was the kale polpette, a blend of kale, egg, bread and chile all put through the meat grinder, then fried up and served with a single currant on top. The bright vegetal green color gave way to a more mellow, cooked-kale flavor. The last two dishes were dried fava beans, stewed and served with grated ricotta salata, and, one of my favorites of the whole evening, cuttlefish pieces fried in semolina and flour, moistened with buttermilk.\u003c/p>\n\u003cp>These antipasti really are about a bite per person, so it behooves one to move on to the rest of the small menu. We shared two half-portions of pasta, a mezze rigatoni with cuttlefish in its ink, and sand dab, tossed in an aromatic fish broth with a tiny bit of chile flakes and finished with pecorino. The pasta, a translucent black, was spot-on al dente, and the ink gave the whole dish a mild sea essence, naturally salty and richer than squid ink. We shared an equally complex busiate (a long, thickish noodle) with a ragu made from pork head and ribs braised with tomatoes, parsley chiles and a little tripe.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"95947,95949,95950,95951,95952,95954,95955,95958,95959,95960,95961,95962,95963,95964,95965\"]\u003c/p>\n\u003cp>Though we could hardly eat another bite, we pressed on to the rare-seared tuna agrodolce (sweet and sour sauce), topped simply with red onions.\u003c/p>\n\u003cp>Dessert was a few bites of a classic Sicilian torta made with pistachio, currant and ricotta, and moist even the next morning for breakfast.\u003c/p>\n\u003cp>The wine list is all Sicilian, too. The 2011 Murgo Nerello Mascalese Brut Rose has the gorgeous minerality typical of Etna wines and would go with anything on this menu. The Occhipinti blend of Albanello and Zibibbo is the ideal white for the cold antipasti, the floral nose leading in to a surprisingly dry and balanced chalkiness on the palate. The one red you shouldn't miss is served cold -- Frappato is a fun, traditional Sicilian wine, light enough to serve with fish dishes, but bold in ripe blueberry and cherry flavors.\u003c/p>\n\u003cp>The reincarnation of Dopo as a Sicilian restaurant is destined to become a Bay Area classic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave.\u003cbr>\nOakland, CA 94611 [\u003ca href=\"https://goo.gl/tgykke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n(510) 652-3676\u003cbr>\nHours: Monday-Thursday, 11:30am-2:30pm and 5:30-10pm; Friday, 11:30am-2:30pm and 5:30-11pm; Saturday, 5:30-11pm\u003cbr>\nPrice Range: $$$ Entrees $31-$60\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo/\" target=\"_blank\">https://instagram.com/palmento_a_dopo/\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Given the American obsession with regional cuisines, Italian being one of the most thoroughly represented, it's surprising that Sicily has not gotten its due in the Bay Area. We've got SPQR and Locanda dishing up Roman food, La Ciccia occupying Sardegna, Rose Pistola still cooking Ligurian-style, Da Flora conjuring Venice, and A16 cornering the market on Campania. But Sicily, the largest island in the whole Mediterranean, has somehow gotten short shrift. Until now.\u003c/p>\n\u003cp>Actually, Jon Smulewitz, chef and co-owner of \u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\">Dopo\u003c/a> with his wife, Kayta Smulewitz, has been creating Sicilian-leaning menus since the casual, always-buzzing spot opened 12 years ago on Oakland's Piedmont Avenue. Jon's grandfather is from Montalbano in the Province of Messina and his grandmother hails from Petralia Soprana in Palermo, and Jon and Kayta visit the island regularly. Over the years, they've made friends with winemakers and restaurateurs, so Jon thinks this transition was somewhat inevitable. Still, it seemed like a big plunge to return from a trip and say to his staff, \"Let's go for it. Let's offer an entirely Sicilian menu right down to the wine list.\"\u003c/p>\n\u003cfigure id=\"attachment_95956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95956 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_2419-1.jpg\" alt=\"Outside seating at Dopo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside seating at Dopo \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while they were at it, they converted to a no-tipping policy as well. So, if the prices seem high, remember: Your tip is already figured in. And this cooking is at such a high level, it's worth every penny.\u003c/p>\n\u003cp>The most noticeable change is the design of the menu, whose centerpiece is now antipasti. You have the choice of selecting the cold or hot set ($19 per person for either or $35 for both). Each set is comprised of six perfect bites. It doesn't sound as filling as it is.\u003c/p>\n\u003cp>We started with both hot and cold, and the cold set items arrived in fairly rapid succession, beginning with a beautiful tuna crudo, room-temperature, cubed fish mixed lightly with thin slices of Valencia orange, cayenne, oregano and celery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next up was a caponata without eggplant, which is not yet in season. Carrot was the base, supported by capers, celery, mint and red wine vinegar, in a tomato sauce made mostly from paste, we learned from our server, who knew the minutiae of each dish.\u003c/p>\n\u003cfigure id=\"attachment_95957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95957 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_2420-1.jpg\" alt=\"Dopo's dining room\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dopo's dining room \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were the epitome of simplicity. Steamed clams with white wine and parsley and pickled artichokes did not need to be deconstructed to be enjoyed. More nuanced was the pork confit with fennel, sultanas, cayenne and honey, served on a crisped square of bread. Finally, ricotta made in the kitchen that morning (from Clover organic milk and cream) was the dish we kept coming back to in between other bites -- by itself, on bread, or with a little salt and olive oil.\u003c/p>\n\u003cp>We were so delighted by the cold set that I didn't want to get my hopes up that the hot could match up. But if anything, they were even more satisfying, especially given the sunny week had just turned gray and cold.\u003c/p>\n\u003cp>The first to arrive were the sand dab frittelle, little savory pancakes (as opposed to the many Italian sweet fritters around), with just fish, flour, egg, salt and pepper. Stuffed artichokes were more elegant than anything I could ever make in my own kitchen: small wedges of artichoke with a blend of tomatoes, egg, bread, pecorino, and garlic on top, baked until brown. Then came the cazzilli, which were a dead ringer for arancini (a risotto-based fritter). These were made from potato and pecorino with just a dusting of bread crumbs to allow them to brown when fried. Perhaps the oddest dish was the kale polpette, a blend of kale, egg, bread and chile all put through the meat grinder, then fried up and served with a single currant on top. The bright vegetal green color gave way to a more mellow, cooked-kale flavor. The last two dishes were dried fava beans, stewed and served with grated ricotta salata, and, one of my favorites of the whole evening, cuttlefish pieces fried in semolina and flour, moistened with buttermilk.\u003c/p>\n\u003cp>These antipasti really are about a bite per person, so it behooves one to move on to the rest of the small menu. We shared two half-portions of pasta, a mezze rigatoni with cuttlefish in its ink, and sand dab, tossed in an aromatic fish broth with a tiny bit of chile flakes and finished with pecorino. The pasta, a translucent black, was spot-on al dente, and the ink gave the whole dish a mild sea essence, naturally salty and richer than squid ink. We shared an equally complex busiate (a long, thickish noodle) with a ragu made from pork head and ribs braised with tomatoes, parsley chiles and a little tripe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though we could hardly eat another bite, we pressed on to the rare-seared tuna agrodolce (sweet and sour sauce), topped simply with red onions.\u003c/p>\n\u003cp>Dessert was a few bites of a classic Sicilian torta made with pistachio, currant and ricotta, and moist even the next morning for breakfast.\u003c/p>\n\u003cp>The wine list is all Sicilian, too. The 2011 Murgo Nerello Mascalese Brut Rose has the gorgeous minerality typical of Etna wines and would go with anything on this menu. The Occhipinti blend of Albanello and Zibibbo is the ideal white for the cold antipasti, the floral nose leading in to a surprisingly dry and balanced chalkiness on the palate. The one red you shouldn't miss is served cold -- Frappato is a fun, traditional Sicilian wine, light enough to serve with fish dishes, but bold in ripe blueberry and cherry flavors.\u003c/p>\n\u003cp>The reincarnation of Dopo as a Sicilian restaurant is destined to become a Bay Area classic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave.\u003cbr>\nOakland, CA 94611 [\u003ca href=\"https://goo.gl/tgykke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n(510) 652-3676\u003cbr>\nHours: Monday-Thursday, 11:30am-2:30pm and 5:30-10pm; Friday, 11:30am-2:30pm and 5:30-11pm; Saturday, 5:30-11pm\u003cbr>\nPrice Range: $$$ Entrees $31-$60\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo/\" target=\"_blank\">https://instagram.com/palmento_a_dopo/\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability",
"title": "Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability",
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"content": "\u003cp>I’m seated at a wooden picnic table overlooking the sunlit waters of Sausalito’s harbor. My paper napkin flutters in the breeze. At a neighboring table, a golden retriever lounges near his owner’s feet. I tuck into a piece of oak-grilled trout dusted with salt crystals, set atop a pile of leafy greens. Like the ambience, my meal is simple and superb. But the story behind how this superb piece of trout landed on my plate is anything but simple.\u003c/p>\n\u003cp>The story begins with the co-owners of \u003ca href=\"http://www.331fish.com/\" target=\"_blank\">Fish restaurant and market\u003c/a>, Kenny Belov and Bill Foss. Frustrated by the fact that most trout are raised on a diet of cheap, unsustainable animal protein (\u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/\" target=\"_blank\">fishmeal\u003c/a>) and often loaded with unsavory additives, Belov and Foss decided to take matters into their own hands. They formed their own seafood distribution company, \u003ca href=\"http://twoxsea.com/mcfarlandspringstrout/\" target=\"_blank\">TwoXSea\u003c/a>, partnered with a trout farm in Lassen County, and figured out how to raise trout on a vegetarian diet without compromising taste or nutritional value. Just over a year after the idea was first hatched, McFarland Springs vegetarian-fed trout appeared on the menu at Fish, where it has remained a staple ever since.\u003c/p>\n\u003cp>The TwoXSea team is now running tests on tilapia.\u003c/p>\n\u003cp>“We’re trying to do a vegetarian-raised tilapia, which is kind of funny because in the wild, tilapia are actually vegetarian,” Belov notes. Unfortunately, people figured out that tilapia grew much faster and that it was much more economically efficient if we turned them into carnivores.”\u003c/p>\n\u003cp>Like many scientists, Belov is concerned that the vast amount of wild fish caught to feed farmed fish is unnecessarily depleting our marine resources and disrupting the balance of life in the ocean.\u003c/p>\n\u003cfigure id=\"attachment_95880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95880 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-exterior1920.jpg\" alt=\"Ultra-casual outdoor dining on the Sausalito harbor at Fish.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1440x880.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-960x587.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ultra-casual outdoor dining on the Sausalito harbor at Fish. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating vegetarian diets for farmed fish is just one example of the hard work and cutting edge innovations that belies the aura of simplicity at Fish. These big, behind-the-scenes efforts are spurred by the owners’ desire to ensure the long-term health of our fisheries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We knew the oceans were in trouble, but we kept seeing things on menus that were problematic,” Belov explains. “My partner and I wanted to create a waterfront dining experience that could be part of the solution -- and offer our guests truth in advertising when it came to how our ingredients were sourced.”\u003c/p>\n\u003cp>Knowing exactly how seafood is sourced turned out to be no small feat. When they first opened in 2004, Belov and Foss relied solely on the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\">guidelines offered by the Monterey Bay Aquarium\u003c/a>. But they soon found that the aquarium’s recommendations weren’t sufficiently watertight.\u003c/p>\n\u003cp>“There were a lot of red flags for us,” Belov says. “Was it really possible to get these fish caught a certain way all of the time? How could something be available every single day, 365-days a year and still be sourced responsibly, correctly and ethically? So we started going out on boats, and we saw that there were inaccuracies in the recommendations.”\u003c/p>\n\u003cfigure id=\"attachment_95882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95882 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-market2-1920.jpg\" alt=\"Fishing vessel names are noted next to daily offerings at Fish’s market.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing vessel names are noted next to daily offerings at Fish’s market. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Belov and Foss decided that the only way to ensure that the seafood was meeting their standards was to personally vet all of the fishing vessels which they did business with. The names of those vessels are written on a chalkboard alongside daily menu offerings like sole, salmon and sturgeon. The boat names are listed both in homage to the fishermen that make these dishes possible and to get customers thinking about where their seafood comes from.\u003c/p>\n\u003cp>When it first opened, Fish was one of only a few restaurants meeting a rising demand for honesty and sustainability in seafood sourcing. Today, many more restaurants, markets and distributors have joined in the quest, but these initiatives still only represent a fraction of what is happening in the industry, where fishing practices remain mostly out-of-sight and mind to retailers and consumers.\u003c/p>\n\u003cfigure id=\"attachment_95883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95883 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_oysters1920.jpg\" alt=\"Barbecued oysters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued oysters \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you are eating barbecued oysters, Tuscan white bean and albacore tuna salad, or thick ribbons of organic pasta topped with a flakey piece of cod, you can rest assured that the seafood at Fish is fresh and sustainably caught. But there’s no rest for Belov and Foss, who continually push for new ways to better meet their mission.\u003c/p>\n\u003cp>Among the current menu items that reflect their ongoing sustainability efforts is the inclusion of rock crab. Abundant in California waters but normally ignored in the northern part of the state because of its lack of meat, Belov and Foss saw local rock crabs as an opportunity. After using the claw meat to make crispy tacos, executive chef Douglas Bernstein cooks the rest of the crab way down to make a rich bisque.\u003c/p>\n\u003cp>“We use the whole animal,” Belov says. “It’s a good substitute for Dungeness crab, which is going out of season, and it allows us to create more work for local commercial crab fishermen.\"\u003c/p>\n\u003cfigure id=\"attachment_95912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95912 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/crabroll1920.jpg\" alt=\"Crab roll made with Dungeness crab, when in season.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab roll made with Dungeness crab, when in season. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another notable dish comes from the kids' menu. Most eateries serve fish sticks that have been heavily breaded, previously frozen and contain only a thin layer of farmed and/or minced fish. At Fish, the sticks are made with the same fresh catch served to grown-ups. Belov says it’s actually one of the most labor-intensive dishes on the menu because it takes so long to cut all the fish and prep the ingredients for the breading.\u003c/p>\n\u003cp>I’ve sampled enough of my daughter’s meals over the years to attest to the fact the these sticks are tastier and more fish-filled than any others that we’ve encountered (my daughter concurs). But like everything else at Fish, the fish sticks come with a higher-than-expected price tag ($14). The no-frills vibe and long lines to order your food at Fish leads customers to expect the prices to be cheaper than they are ($24 for a simple piece of trout on a salad).\u003c/p>\n\u003cp>Belov says that prices have been a point of contention from the very start, but from his perspective, the cost is warranted.\u003c/p>\n\u003cfigure id=\"attachment_95884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95884 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg\" alt=\"Kids’ fish sticks made with fresh cod.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kids’ fish sticks made with fresh cod. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We want to pay our fishermen and our farmers well. And yes, we go the extra mile to source the best, most sustainable ingredients. And that figures into the true cost of the plate of food,” Belov says.\u003c/p>\n\u003cp>Although the abundant portions offered at Fish may not be the most sustainable when it comes to waistlines, they do help dispel any grumbling about prices.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We could put linen and silver and stemware and give you half the portion and not care where it comes from, but for us the food comes first,” Belov says. “One complaint I never hear is: ‘Wow, that was really good but I’m still hungry.’”\u003c/p>\n\u003cfigure id=\"attachment_95885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95885 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_dog1920.jpg\" alt=\"A dog looks longingly at a passing crab roll.\" width=\"1920\" height=\"1244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1440x933.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dog looks longingly at a passing crab roll. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m seated at a wooden picnic table overlooking the sunlit waters of Sausalito’s harbor. My paper napkin flutters in the breeze. At a neighboring table, a golden retriever lounges near his owner’s feet. I tuck into a piece of oak-grilled trout dusted with salt crystals, set atop a pile of leafy greens. Like the ambience, my meal is simple and superb. But the story behind how this superb piece of trout landed on my plate is anything but simple.\u003c/p>\n\u003cp>The story begins with the co-owners of \u003ca href=\"http://www.331fish.com/\" target=\"_blank\">Fish restaurant and market\u003c/a>, Kenny Belov and Bill Foss. Frustrated by the fact that most trout are raised on a diet of cheap, unsustainable animal protein (\u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/\" target=\"_blank\">fishmeal\u003c/a>) and often loaded with unsavory additives, Belov and Foss decided to take matters into their own hands. They formed their own seafood distribution company, \u003ca href=\"http://twoxsea.com/mcfarlandspringstrout/\" target=\"_blank\">TwoXSea\u003c/a>, partnered with a trout farm in Lassen County, and figured out how to raise trout on a vegetarian diet without compromising taste or nutritional value. Just over a year after the idea was first hatched, McFarland Springs vegetarian-fed trout appeared on the menu at Fish, where it has remained a staple ever since.\u003c/p>\n\u003cp>The TwoXSea team is now running tests on tilapia.\u003c/p>\n\u003cp>“We’re trying to do a vegetarian-raised tilapia, which is kind of funny because in the wild, tilapia are actually vegetarian,” Belov notes. Unfortunately, people figured out that tilapia grew much faster and that it was much more economically efficient if we turned them into carnivores.”\u003c/p>\n\u003cp>Like many scientists, Belov is concerned that the vast amount of wild fish caught to feed farmed fish is unnecessarily depleting our marine resources and disrupting the balance of life in the ocean.\u003c/p>\n\u003cfigure id=\"attachment_95880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95880 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-exterior1920.jpg\" alt=\"Ultra-casual outdoor dining on the Sausalito harbor at Fish.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1440x880.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-960x587.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ultra-casual outdoor dining on the Sausalito harbor at Fish. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating vegetarian diets for farmed fish is just one example of the hard work and cutting edge innovations that belies the aura of simplicity at Fish. These big, behind-the-scenes efforts are spurred by the owners’ desire to ensure the long-term health of our fisheries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We knew the oceans were in trouble, but we kept seeing things on menus that were problematic,” Belov explains. “My partner and I wanted to create a waterfront dining experience that could be part of the solution -- and offer our guests truth in advertising when it came to how our ingredients were sourced.”\u003c/p>\n\u003cp>Knowing exactly how seafood is sourced turned out to be no small feat. When they first opened in 2004, Belov and Foss relied solely on the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\">guidelines offered by the Monterey Bay Aquarium\u003c/a>. But they soon found that the aquarium’s recommendations weren’t sufficiently watertight.\u003c/p>\n\u003cp>“There were a lot of red flags for us,” Belov says. “Was it really possible to get these fish caught a certain way all of the time? How could something be available every single day, 365-days a year and still be sourced responsibly, correctly and ethically? So we started going out on boats, and we saw that there were inaccuracies in the recommendations.”\u003c/p>\n\u003cfigure id=\"attachment_95882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95882 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-market2-1920.jpg\" alt=\"Fishing vessel names are noted next to daily offerings at Fish’s market.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing vessel names are noted next to daily offerings at Fish’s market. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Belov and Foss decided that the only way to ensure that the seafood was meeting their standards was to personally vet all of the fishing vessels which they did business with. The names of those vessels are written on a chalkboard alongside daily menu offerings like sole, salmon and sturgeon. The boat names are listed both in homage to the fishermen that make these dishes possible and to get customers thinking about where their seafood comes from.\u003c/p>\n\u003cp>When it first opened, Fish was one of only a few restaurants meeting a rising demand for honesty and sustainability in seafood sourcing. Today, many more restaurants, markets and distributors have joined in the quest, but these initiatives still only represent a fraction of what is happening in the industry, where fishing practices remain mostly out-of-sight and mind to retailers and consumers.\u003c/p>\n\u003cfigure id=\"attachment_95883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95883 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_oysters1920.jpg\" alt=\"Barbecued oysters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued oysters \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you are eating barbecued oysters, Tuscan white bean and albacore tuna salad, or thick ribbons of organic pasta topped with a flakey piece of cod, you can rest assured that the seafood at Fish is fresh and sustainably caught. But there’s no rest for Belov and Foss, who continually push for new ways to better meet their mission.\u003c/p>\n\u003cp>Among the current menu items that reflect their ongoing sustainability efforts is the inclusion of rock crab. Abundant in California waters but normally ignored in the northern part of the state because of its lack of meat, Belov and Foss saw local rock crabs as an opportunity. After using the claw meat to make crispy tacos, executive chef Douglas Bernstein cooks the rest of the crab way down to make a rich bisque.\u003c/p>\n\u003cp>“We use the whole animal,” Belov says. “It’s a good substitute for Dungeness crab, which is going out of season, and it allows us to create more work for local commercial crab fishermen.\"\u003c/p>\n\u003cfigure id=\"attachment_95912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95912 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/crabroll1920.jpg\" alt=\"Crab roll made with Dungeness crab, when in season.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab roll made with Dungeness crab, when in season. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another notable dish comes from the kids' menu. Most eateries serve fish sticks that have been heavily breaded, previously frozen and contain only a thin layer of farmed and/or minced fish. At Fish, the sticks are made with the same fresh catch served to grown-ups. Belov says it’s actually one of the most labor-intensive dishes on the menu because it takes so long to cut all the fish and prep the ingredients for the breading.\u003c/p>\n\u003cp>I’ve sampled enough of my daughter’s meals over the years to attest to the fact the these sticks are tastier and more fish-filled than any others that we’ve encountered (my daughter concurs). But like everything else at Fish, the fish sticks come with a higher-than-expected price tag ($14). The no-frills vibe and long lines to order your food at Fish leads customers to expect the prices to be cheaper than they are ($24 for a simple piece of trout on a salad).\u003c/p>\n\u003cp>Belov says that prices have been a point of contention from the very start, but from his perspective, the cost is warranted.\u003c/p>\n\u003cfigure id=\"attachment_95884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95884 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg\" alt=\"Kids’ fish sticks made with fresh cod.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kids’ fish sticks made with fresh cod. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We want to pay our fishermen and our farmers well. And yes, we go the extra mile to source the best, most sustainable ingredients. And that figures into the true cost of the plate of food,” Belov says.\u003c/p>\n\u003cp>Although the abundant portions offered at Fish may not be the most sustainable when it comes to waistlines, they do help dispel any grumbling about prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We could put linen and silver and stemware and give you half the portion and not care where it comes from, but for us the food comes first,” Belov says. “One complaint I never hear is: ‘Wow, that was really good but I’m still hungry.’”\u003c/p>\n\u003cfigure id=\"attachment_95885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95885 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_dog1920.jpg\" alt=\"A dog looks longingly at a passing crab roll.\" width=\"1920\" height=\"1244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1440x933.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dog looks longingly at a passing crab roll. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 4 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website.\u003c/p>\n\u003cp>Walnut Creek’s \u003ca href=\"http://www.oicbowl.com/\" target=\"_blank\">\u003cstrong>Oi-C Bowl Chinese Restaurant\u003c/strong>\u003c/a> serves up regional Chinese food favorites with a Japanese flair in an elegant and relaxed setting. It’s all about sauces at the next spot in Emeryville at \u003ca href=\"http://www.losmoles.com/\" target=\"_blank\">\u003cstrong>Los Moles\u003c/strong>\u003c/a>, where the pride and joy of this puebla-style eatery is that everything is \u003cem>hencho in casa\u003c/em>. Lastly, take a trip through yesteryear to the historic \u003ca href=\"http://www.hotelmacrestaurant.com/\" target=\"_blank\">\u003cstrong>Hotel Mac Restaurant\u003c/strong>\u003c/a> in Point Richmond, where classic comfort foods are the menu mainstays.\u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, answering the question: What role does acidity play in the taste of wine?\u003c/p>\n\u003cp>https://youtu.be/bNflL7qF34s\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Check, Please! Bay Area reviews: PintxoPote, Red Hill Station and Osmanthus",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 3 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website.\u003c/p>\n\u003cp>The first dining destination, \u003ca href=\"http://www.pintxopote-tapas.com/\" target=\"_blank\">\u003cstrong>PintxoPote\u003c/strong>\u003c/a> (formerly Donostia), serves up traditional Basque cooking in Los Gatos. The next stop is \u003ca href=\"http://www.redhillstation.com/\" target=\"_blank\">\u003cstrong>Red Hill Station\u003c/strong>\u003c/a>, a little neighborhood spot in Bernal Heights where you can get fresh seafood. The final spot, \u003ca href=\"http://www.osmanthusrestaurant.com/\" target=\"_blank\">\u003cstrong>Osmanthus\u003c/strong>\u003c/a> in Oakland, serves Chinese regional dishes along with Japanese and South-Asian cuisine.\u003c/p>\n\u003cp> In this preview clip from the show, host Leslie Sbrocco talks about the \"body\" of wine.\u003c/p>\n\u003cp>https://youtu.be/gG6wCQ3HjxM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 3 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website.\u003c/p>\n\u003cp>The first dining destination, \u003ca href=\"http://www.pintxopote-tapas.com/\" target=\"_blank\">\u003cstrong>PintxoPote\u003c/strong>\u003c/a> (formerly Donostia), serves up traditional Basque cooking in Los Gatos. The next stop is \u003ca href=\"http://www.redhillstation.com/\" target=\"_blank\">\u003cstrong>Red Hill Station\u003c/strong>\u003c/a>, a little neighborhood spot in Bernal Heights where you can get fresh seafood. The final spot, \u003ca href=\"http://www.osmanthusrestaurant.com/\" target=\"_blank\">\u003cstrong>Osmanthus\u003c/strong>\u003c/a> in Oakland, serves Chinese regional dishes along with Japanese and South-Asian cuisine.\u003c/p>\n\u003cp> In this preview clip from the show, host Leslie Sbrocco talks about the \"body\" of wine.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gG6wCQ3HjxM'\n title='//www.youtube.com/embed/gG6wCQ3HjxM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>I used to be a big fan of hitting up bars that served food on the weekends (and yes, Thursdays count as the weekend). Then motherhood happened. My husband and I did the very common I-can’t-afford-a-bigger-San-Francisco-apartment move to the East Bay. We’re in Berkeley now. It’s great. I still love SF too (and lucky for you I’m not here to make some tiresome comparisons about which side of the bay is more hip). Anyhow, back to beer and babies. I still like to go out, but bars are out of the picture for now. I know I can technically take my ten month old to any restaurant that serves beer, but sometimes I don’t want to deal with the glares when my baby starts practicing his falsetto. And he always practices his falsetto. I’d rather go somewhere baby-friendly, and close. Somewhere that actually has a diaper changing table in the women’s room, and maybe even one in the men’s room (I know, I’m asking for so much). And somewhere that has gluten-free options, because I have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\" target=\"_blank\">celiac disease\u003c/a>. These places do exist. Here’s a list of my favorite baby-and-beer-friendly locales in the East Bay:\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95425,95424,95411,95410,95412,95423\"]\u003c/p>\n\u003cp>\u003cstrong>Westbrae Biergarten\u003c/strong> is not only baby-friendly, it’s dog-friendly too, so you don’t have to choose which creature you love the most. This North Berkeley beer garden comes replete with Berkeley’s famous \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazilian Cafe\u003c/a> food truck (they have another location on University Avenue). There’s a very large play area filled with a sand pit and a bunch toys for the kiddos. Many a toddler has ingested sand here, including mine, but they live and learn. Westbrae Biergarten has revolving list of delicious beers on tap, and at least two or three different options for gluten-free cider, including Boonville-based Bite Hard Cider and Golden State Hard Cider from Sebastopol. The Brazilian cafe is famous for their tri-tip sandwiches - but their gluten-free tri-tip rice plate is a great alternative. Also delicious and gluten-free: seasoned french fries and the Flying Pigs: bacon wrapped chicken grilled on mini-skewers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">\u003cstrong>Westbrae Biergarten\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1280 Gilman St, Berkeley [\u003ca href=\"http://goo.gl/TJB651\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 647-9079\u003cbr>\n\u003cstrong>Winter Hours:\u003c/strong> Mon 11am-8pm; Tues-Sun 11am-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/westbraebeergarten\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95421,95418,95417,95420,95416,95422\"]\u003c/p>\n\u003cp>Don’t be fooled by the name, \u003cstrong>Farm Burger\u003c/strong> also has an impressive array of beer and wine. There is a great play area for the little ones with a huge chalkboard where they can practice their abstract drawing skills. Berkeley resident Erika Larsson-Hall says the food and beer are great, but she comes because her four year old son Johan plays with all the toys, and the other kids, in the play area. Translation: mommy gets to hang out with her friends without interruption. Their grass-fed hamburgers are the best I’ve tried thus far in the East Bay, plus they have gluten-free bun options. I recommend the Bibb Wedge salad with bacon and ranch dressing (minus the crispy onion rings, if you’re gluten-free). Celiac-friendly booze includes Golden State Cider from Sebastopol, plus a variety of red and white wines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmburger.net/\" target=\"_blank\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1313 9th St #130, Berkeley [\u003ca href=\"http://goo.gl/GV70cx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 705-1485\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11:30am-10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FarmBurgerBerkeleyCA\" target=\"_blank\">Farm Burger Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/farmburger\" target=\"_blank\">@farmburger\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95686,95684,95685\"]\u003c/p>\n\u003cp>There’s no age limit for kids at \u003cstrong>The New Parkway Theater’s Baby Brigade\u003c/strong> but I saw a relatively disturbing movie there called ‘Kill the Messenger,’ so I don’t think I’d want my four year old to see it. But watching a movie here with my then four-month old was awesome. He slept in my arms, I ate popcorn. Most Baby Brigade movies are PG-13 or Rated R, and they usually have two movie offerings a week. Tons of beer, wine and food, comfy couches in a dimly lit room, and nobody cares if your kid starts crying during the movie. All their beers are produced within 200 miles of Oakland, and they have a really big menu of diner foods: burgers, pastas, pizzas, nachos and more. They have a delicious gluten-free mac and cheese and the option for getting gluten-free buns for your burgers.\u003c/p>\n\u003cp>\u003ca href=\"http://thenewparkway.com/wp/?page_id=136\" target=\"_blank\">\u003cstrong>The New Parkway Theater Baby Brigade\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 474 24th St, Oakland [\u003ca href=\"http://goo.gl/VLhzhW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 658-7900\u003cbr>\n\u003cstrong>Baby Brigade Hours:\u003c/strong> 12:30pm or 1pm showing on Saturdays; 6:30pm showing most Mondays\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheNewParkway?fref=ts\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95695,95691,95692,95694,95689,95696\"]\u003c/p>\n\u003cp>If you have a kid and you like your Black and Tans, this place is a godsend. \u003cstrong>Kensington Circus Pub\u003c/strong> has a children’s play space and an impressive selection of beer. The play space includes a bunch of toys for kids to play with, and chalkboard to draw on.They have domestic beers on tap, like Trumer Pils and Boont Amber Ale, and a ton of bottled options. Gluten-free ciders include Blackthorn Apple Dry Cider and Wyders Pear Cider. The menu is your typical pub fare with things like fish and chips and hamburgers, plus a kid’s menu. I enjoy Celiac-friendly fish tacos: two sauteed tilapia tacos with fresh avocado, coleslaw, salsa, their lime-jalapeno sour cream sauce and corn tortillas. Kensington Circus Pub also has live blues, jazz and bluegrass music many evenings - their calendar of events is online.\u003c/p>\n\u003cp>\u003ca href=\"http://kensingtoncircuspub.com/\" target=\"_blank\">\u003cstrong>Kensington Circus Pub\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 389 Colusa Ave, Kensington [\u003ca href=\"http://goo.gl/Sr3Mu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 524-8814\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Thu 5:30pm-10pm; Fri-Sat 5pm-10pm; Sat-Sun 8am-2pm; Sun 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Kensington-Circus-Pub-SF-Bay-Area-CA/196317430212\" target=\"_blank\">The Kensington Circus Pub\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"95426,95414,95415,95434,95413\"]\u003c/p>\n\u003cp>Ok, this one doesn’t have a play area, but \u003cstrong>Jupiter\u003c/strong> brews twelve of their own craft beers, serves 20 or so other regional beers, and has been around practically forever. In fact, my husband took me here on our first date 10 years ago. They’re way more Celiac-friendly now: they have a delicious pomegranate cider by Two Rivers Cider, and Omission gluten-free beers. Plus there's the option of getting Oakland's amazing Mariposa gluten-free crust for your pizza (additional $4 for the crust). Their artichoke dip is the most delicious thing ever - but sadly not gluten-free (I accidentally ate it once and suffered the gastrointestinal consequences). The outdoor area is great for younger children. There are heat lamps and a nice fire pit that your kid can trip out on from a safe distance so that he stops have a crying fit (yes, I’m describing my Saturday last week). Jupiter also has live outdoor shows - the schedule is on their website.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">\u003cstrong>Jupiter\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2181 Shattuck Ave, Berkeley [\u003ca href=\"http://goo.gl/T1Dj9N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 843-8277\u003cbr>\n\u003cstrong>Bar Hours:\u003c/strong> Mon-Thurs 11:30am–1am; Fri 11:30am –1:30am; Sat 12:00pm –1:30am; Sun 12:00pm-12:00am; Kitchen Hours: Mon-Thurs, 11:30am–11pm; Fri 11:30am –12am; Sat 12pm–11pm; Sun 12pm–10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JupiterBerkeley\" target=\"_blank\">Jupiter Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jupiterberkeley\" target=\"_blank\">@jupiterberkeley\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Westbrae Biergarten\u003c/strong> is not only baby-friendly, it’s dog-friendly too, so you don’t have to choose which creature you love the most. This North Berkeley beer garden comes replete with Berkeley’s famous \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazilian Cafe\u003c/a> food truck (they have another location on University Avenue). There’s a very large play area filled with a sand pit and a bunch toys for the kiddos. Many a toddler has ingested sand here, including mine, but they live and learn. Westbrae Biergarten has revolving list of delicious beers on tap, and at least two or three different options for gluten-free cider, including Boonville-based Bite Hard Cider and Golden State Hard Cider from Sebastopol. The Brazilian cafe is famous for their tri-tip sandwiches - but their gluten-free tri-tip rice plate is a great alternative. Also delicious and gluten-free: seasoned french fries and the Flying Pigs: bacon wrapped chicken grilled on mini-skewers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">\u003cstrong>Westbrae Biergarten\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1280 Gilman St, Berkeley [\u003ca href=\"http://goo.gl/TJB651\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 647-9079\u003cbr>\n\u003cstrong>Winter Hours:\u003c/strong> Mon 11am-8pm; Tues-Sun 11am-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/westbraebeergarten\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t be fooled by the name, \u003cstrong>Farm Burger\u003c/strong> also has an impressive array of beer and wine. There is a great play area for the little ones with a huge chalkboard where they can practice their abstract drawing skills. Berkeley resident Erika Larsson-Hall says the food and beer are great, but she comes because her four year old son Johan plays with all the toys, and the other kids, in the play area. Translation: mommy gets to hang out with her friends without interruption. Their grass-fed hamburgers are the best I’ve tried thus far in the East Bay, plus they have gluten-free bun options. I recommend the Bibb Wedge salad with bacon and ranch dressing (minus the crispy onion rings, if you’re gluten-free). Celiac-friendly booze includes Golden State Cider from Sebastopol, plus a variety of red and white wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s no age limit for kids at \u003cstrong>The New Parkway Theater’s Baby Brigade\u003c/strong> but I saw a relatively disturbing movie there called ‘Kill the Messenger,’ so I don’t think I’d want my four year old to see it. But watching a movie here with my then four-month old was awesome. He slept in my arms, I ate popcorn. Most Baby Brigade movies are PG-13 or Rated R, and they usually have two movie offerings a week. Tons of beer, wine and food, comfy couches in a dimly lit room, and nobody cares if your kid starts crying during the movie. All their beers are produced within 200 miles of Oakland, and they have a really big menu of diner foods: burgers, pastas, pizzas, nachos and more. They have a delicious gluten-free mac and cheese and the option for getting gluten-free buns for your burgers.\u003c/p>\n\u003cp>\u003ca href=\"http://thenewparkway.com/wp/?page_id=136\" target=\"_blank\">\u003cstrong>The New Parkway Theater Baby Brigade\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 474 24th St, Oakland [\u003ca href=\"http://goo.gl/VLhzhW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 658-7900\u003cbr>\n\u003cstrong>Baby Brigade Hours:\u003c/strong> 12:30pm or 1pm showing on Saturdays; 6:30pm showing most Mondays\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheNewParkway?fref=ts\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have a kid and you like your Black and Tans, this place is a godsend. \u003cstrong>Kensington Circus Pub\u003c/strong> has a children’s play space and an impressive selection of beer. The play space includes a bunch of toys for kids to play with, and chalkboard to draw on.They have domestic beers on tap, like Trumer Pils and Boont Amber Ale, and a ton of bottled options. Gluten-free ciders include Blackthorn Apple Dry Cider and Wyders Pear Cider. The menu is your typical pub fare with things like fish and chips and hamburgers, plus a kid’s menu. I enjoy Celiac-friendly fish tacos: two sauteed tilapia tacos with fresh avocado, coleslaw, salsa, their lime-jalapeno sour cream sauce and corn tortillas. Kensington Circus Pub also has live blues, jazz and bluegrass music many evenings - their calendar of events is online.\u003c/p>\n\u003cp>\u003ca href=\"http://kensingtoncircuspub.com/\" target=\"_blank\">\u003cstrong>Kensington Circus Pub\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 389 Colusa Ave, Kensington [\u003ca href=\"http://goo.gl/Sr3Mu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 524-8814\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Thu 5:30pm-10pm; Fri-Sat 5pm-10pm; Sat-Sun 8am-2pm; Sun 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Kensington-Circus-Pub-SF-Bay-Area-CA/196317430212\" target=\"_blank\">The Kensington Circus Pub\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ok, this one doesn’t have a play area, but \u003cstrong>Jupiter\u003c/strong> brews twelve of their own craft beers, serves 20 or so other regional beers, and has been around practically forever. In fact, my husband took me here on our first date 10 years ago. They’re way more Celiac-friendly now: they have a delicious pomegranate cider by Two Rivers Cider, and Omission gluten-free beers. Plus there's the option of getting Oakland's amazing Mariposa gluten-free crust for your pizza (additional $4 for the crust). Their artichoke dip is the most delicious thing ever - but sadly not gluten-free (I accidentally ate it once and suffered the gastrointestinal consequences). The outdoor area is great for younger children. There are heat lamps and a nice fire pit that your kid can trip out on from a safe distance so that he stops have a crying fit (yes, I’m describing my Saturday last week). Jupiter also has live outdoor shows - the schedule is on their website.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">\u003cstrong>Jupiter\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2181 Shattuck Ave, Berkeley [\u003ca href=\"http://goo.gl/T1Dj9N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 843-8277\u003cbr>\n\u003cstrong>Bar Hours:\u003c/strong> Mon-Thurs 11:30am–1am; Fri 11:30am –1:30am; Sat 12:00pm –1:30am; Sun 12:00pm-12:00am; Kitchen Hours: Mon-Thurs, 11:30am–11pm; Fri 11:30am –12am; Sat 12pm–11pm; Sun 12pm–10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JupiterBerkeley\" target=\"_blank\">Jupiter Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jupiterberkeley\" target=\"_blank\">@jupiterberkeley\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "East-Coast Coffee Roaster Counter Culture is a Bay Area Game-Changer",
"title": "East-Coast Coffee Roaster Counter Culture is a Bay Area Game-Changer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In their 20\u003csup>th\u003c/sup> year of operation, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>, a North Carolina-based coffee roaster and educational training company, opens its first west-coast facility in a gorgeously spare 12,000-square-foot Emeryville warehouse. Counter Culture stands poised to take our local obsession with coffee perfection to the next level (who knew there \u003cem>was\u003c/em> a next level?), both aesthetically and in terms of sustainability.\u003c/p>\n\u003cfigure id=\"attachment_95454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_23241920.jpg\" alt=\"Welcoming visitors with a just-brewed cup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcoming visitors with a just-brewed cup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is not a place designed for the casual café-goer; in fact, it’s not a consumer space at all, save for the Tasting@Ten sessions every Friday morning that are open to all and designed to educate by way of sensory exploration of three distinct, ever-changing seasonal coffees. (Of the 15-30 types of beans on the menu, all but six are seasonal; year-round blends are also made with rotating seasonal selections).\u003c/p>\n\u003cfigure id=\"attachment_95451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_Production1920.jpg\" alt=\"Production: Beans ready to be shipped. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Production: Beans ready to be shipped. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Counter Culture—perhaps the wittiest pun in recent marketing history—aims for perfection in terms of sourcing, selecting, processing, and brewing, it isn’t concerned, interestingly, with which beans you choose for what brewing method. So, while the menu offers suggestions on what beans are designed for espresso, coffee-lovers are encouraged to experiment with all brewing methods across all their coffees. It’s a kind of freedom within structure that is quite appealing.\u003c/p>\n\u003cfigure id=\"attachment_95450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_Pourover1920.jpg\" alt=\"A pourover demonstration. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pourover demonstration. \u003ccite>(Christy Baugh/Courtesy Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The company’s aesthetic is what I would call modern-geek warehouse, with a precisely equal balance of seriousness (evidenced by their invention of a coffee flavor wheel and their investment in a Loring convection roaster) and levity (which is represented by labels like “Hologram” and “Big Trouble”). It’s a refreshing twist on local artisanal coffee culture, which can be somewhat precious, to find a brand that seems to say, “Hey, we’re serious about making the best coffee you’ll ever taste, but we know that’s a moving target, and we’re learning new stuff every day.”\u003c/p>\n\u003cfigure id=\"attachment_95453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_2328-1920.jpg\" alt=\"The taster’s flavor wheel, developed by Tim Hill, buyer and quality manager.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The taster’s flavor wheel, developed by Tim Hill, buyer and quality manager. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I hung out in their cupping laboratory and tasted through their current coffees. My two favorites were Duarte Alto, a single-origin bean from Nariño, Colombia that has a light chocolate nose and citrus and caramel on the palate, and Buziraguhindwa (which is easier to pronounce once you learn it’s phonetic), a naturally sun-dried bean from a tiny village in Kayanza, Burundi with bright, tart fruit flavors.\u003c/p>\n\u003cfigure id=\"attachment_95445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920.jpg\" alt=\"The cupping lab. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cupping lab. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Counter Culture’s interest in sustainability starts with their relationships with growers. In some cases, they guarantee farmers premium prices based on quality, not quantity. In others, they agree to buy all the coffee produced during a given season in exchange for the producers’ willingness to experiment with new methods; the Burundi bean mentioned above was the first-ever processed this way in the region, and it has helped local farmers throughout the area create a good product using very little of their limited water resources. (Because the climate is dry, excess fermentation during air-drying is not a concern.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the packaging, except for the tie and the air vent, is compostable.\u003c/p>\n\u003cfigure id=\"attachment_95455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_2331-1920.jpg\" alt=\"Eddie Green and the Loring roaster.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eddie Green and the Loring roaster. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aforementioned \u003ca href=\"http://loring.com\" target=\"_blank\">Loring\u003c/a> roaster, made in Santa Rosa, is a sustainable work of art. One flame runs the whole shebang, explains roaster Eddie Green, and the beans never touch the burner. Every batch of coffee is made to order, so now that there’s a local outpost, west-coast orders will no longer need to be shipped from Durham, which will save recipients a minimum of two to three days. But that raises the question of the distinction between the coffee from the new roaster and that from the old, traditional European machines they have at the North Carolina facility: Will the same beans roasted in different locations taste the same? “Absolutely not,” says Green, and I’m sure there will be a lot of conversation and side-by-side tastings to see what shakes out.”\u003c/p>\n\u003cfigure id=\"attachment_95449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920.jpg\" alt=\"Beans inside the Loring Roaster.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beans inside the Loring Roaster. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Currently, Counter Culture beans are available locally form \u003ca href=\"http://moderncoffeeoakland.com\">Modern Coffee\u003c/a> in Oakland, and \u003ca href=\"http://www.bluefogmarket.com\" target=\"_blank\">Blue Fog Market\u003c/a>, \u003ca href=\"http://coffee-cultures.com\" target=\"_blank\">Coffee Cultures\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/stanza-coffee-san-francisco\" target=\"_blank\">Stanza Coffee and Tea\u003c/a> in San Francisco, but expect that list to grow exponentially as Counter Culture makes its (environmentally light) imprint on local coffee mores.\u003c/p>\n\u003cfigure id=\"attachment_95446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920.jpg\" alt=\"Entrance to the new roaster and training facility. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new roaster and training facility.\u003cbr> \u003ccite>(Christy Baugh/Courtesy Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emeryville facility is open to the public tomorrow, April 25, from 10am to 2pm for brewing workshops and giveaways.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">\u003cstrong>Counter Culture Coffee\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Counter Culture Coffee Bay Area Training Center\u003c/strong>\u003cbr>\nAddress: 1329 64\u003csup>th\u003c/sup> St., Emeryville [\u003ca href=\"http://goo.gl/06OuZR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/counterculturecoffee\" target=\"_blank\">Counter Culture Coffee\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/counter_culture\" target=\"_blank\">@counter_culture\u003c/a>\u003c/p>\n\n",
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"headline": "East-Coast Coffee Roaster Counter Culture is a Bay Area Game-Changer",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In their 20\u003csup>th\u003c/sup> year of operation, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>, a North Carolina-based coffee roaster and educational training company, opens its first west-coast facility in a gorgeously spare 12,000-square-foot Emeryville warehouse. Counter Culture stands poised to take our local obsession with coffee perfection to the next level (who knew there \u003cem>was\u003c/em> a next level?), both aesthetically and in terms of sustainability.\u003c/p>\n\u003cfigure id=\"attachment_95454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_23241920.jpg\" alt=\"Welcoming visitors with a just-brewed cup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_23241920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcoming visitors with a just-brewed cup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is not a place designed for the casual café-goer; in fact, it’s not a consumer space at all, save for the Tasting@Ten sessions every Friday morning that are open to all and designed to educate by way of sensory exploration of three distinct, ever-changing seasonal coffees. (Of the 15-30 types of beans on the menu, all but six are seasonal; year-round blends are also made with rotating seasonal selections).\u003c/p>\n\u003cfigure id=\"attachment_95451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_Production1920.jpg\" alt=\"Production: Beans ready to be shipped. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Production1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Production: Beans ready to be shipped. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Counter Culture—perhaps the wittiest pun in recent marketing history—aims for perfection in terms of sourcing, selecting, processing, and brewing, it isn’t concerned, interestingly, with which beans you choose for what brewing method. So, while the menu offers suggestions on what beans are designed for espresso, coffee-lovers are encouraged to experiment with all brewing methods across all their coffees. It’s a kind of freedom within structure that is quite appealing.\u003c/p>\n\u003cfigure id=\"attachment_95450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_Pourover1920.jpg\" alt=\"A pourover demonstration. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_Pourover1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pourover demonstration. \u003ccite>(Christy Baugh/Courtesy Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The company’s aesthetic is what I would call modern-geek warehouse, with a precisely equal balance of seriousness (evidenced by their invention of a coffee flavor wheel and their investment in a Loring convection roaster) and levity (which is represented by labels like “Hologram” and “Big Trouble”). It’s a refreshing twist on local artisanal coffee culture, which can be somewhat precious, to find a brand that seems to say, “Hey, we’re serious about making the best coffee you’ll ever taste, but we know that’s a moving target, and we’re learning new stuff every day.”\u003c/p>\n\u003cfigure id=\"attachment_95453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_2328-1920.jpg\" alt=\"The taster’s flavor wheel, developed by Tim Hill, buyer and quality manager.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2328-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The taster’s flavor wheel, developed by Tim Hill, buyer and quality manager. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I hung out in their cupping laboratory and tasted through their current coffees. My two favorites were Duarte Alto, a single-origin bean from Nariño, Colombia that has a light chocolate nose and citrus and caramel on the palate, and Buziraguhindwa (which is easier to pronounce once you learn it’s phonetic), a naturally sun-dried bean from a tiny village in Kayanza, Burundi with bright, tart fruit flavors.\u003c/p>\n\u003cfigure id=\"attachment_95445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920.jpg\" alt=\"The cupping lab. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_CuppingLab1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cupping lab. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Counter Culture’s interest in sustainability starts with their relationships with growers. In some cases, they guarantee farmers premium prices based on quality, not quantity. In others, they agree to buy all the coffee produced during a given season in exchange for the producers’ willingness to experiment with new methods; the Burundi bean mentioned above was the first-ever processed this way in the region, and it has helped local farmers throughout the area create a good product using very little of their limited water resources. (Because the climate is dry, excess fermentation during air-drying is not a concern.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the packaging, except for the tie and the air vent, is compostable.\u003c/p>\n\u003cfigure id=\"attachment_95455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/IMG_2331-1920.jpg\" alt=\"Eddie Green and the Loring roaster.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/IMG_2331-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eddie Green and the Loring roaster. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aforementioned \u003ca href=\"http://loring.com\" target=\"_blank\">Loring\u003c/a> roaster, made in Santa Rosa, is a sustainable work of art. One flame runs the whole shebang, explains roaster Eddie Green, and the beans never touch the burner. Every batch of coffee is made to order, so now that there’s a local outpost, west-coast orders will no longer need to be shipped from Durham, which will save recipients a minimum of two to three days. But that raises the question of the distinction between the coffee from the new roaster and that from the old, traditional European machines they have at the North Carolina facility: Will the same beans roasted in different locations taste the same? “Absolutely not,” says Green, and I’m sure there will be a lot of conversation and side-by-side tastings to see what shakes out.”\u003c/p>\n\u003cfigure id=\"attachment_95449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920.jpg\" alt=\"Beans inside the Loring Roaster.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_LoringRoaster1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beans inside the Loring Roaster. \u003ccite>(Christy Baugh/Courtesy Counter Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Currently, Counter Culture beans are available locally form \u003ca href=\"http://moderncoffeeoakland.com\">Modern Coffee\u003c/a> in Oakland, and \u003ca href=\"http://www.bluefogmarket.com\" target=\"_blank\">Blue Fog Market\u003c/a>, \u003ca href=\"http://coffee-cultures.com\" target=\"_blank\">Coffee Cultures\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/stanza-coffee-san-francisco\" target=\"_blank\">Stanza Coffee and Tea\u003c/a> in San Francisco, but expect that list to grow exponentially as Counter Culture makes its (environmentally light) imprint on local coffee mores.\u003c/p>\n\u003cfigure id=\"attachment_95446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920.jpg\" alt=\"Entrance to the new roaster and training facility. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-95446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/CCC_Bay_FrontDoor1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new roaster and training facility.\u003cbr> \u003ccite>(Christy Baugh/Courtesy Culture Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emeryville facility is open to the public tomorrow, April 25, from 10am to 2pm for brewing workshops and giveaways.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">\u003cstrong>Counter Culture Coffee\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Counter Culture Coffee Bay Area Training Center\u003c/strong>\u003cbr>\nAddress: 1329 64\u003csup>th\u003c/sup> St., Emeryville [\u003ca href=\"http://goo.gl/06OuZR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/counterculturecoffee\" target=\"_blank\">Counter Culture Coffee\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/counter_culture\" target=\"_blank\">@counter_culture\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite East Bay Banh Mi Spots",
"title": "Bay Area Bites Guide to 7 Favorite East Bay Banh Mi Spots",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>While banh mi shops abound in the East Bay, they are not all created equal. Here are the seven spots we love best, some classic and some new discoveries. Feel free to add your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95145,95147,95146,95143,95148,95144\"]\u003c/p>\n\u003cp>There are two popular banh mi joints in the East Bay with the name “Ba Le,” one on Oakland’s International Blvd. and one in El Cerrito, owned by the niece of the Oakland shop’s owner. It is the former that most locals talk about as a destination, and rightly so, as it has the most diverse menu (including vegetarian options) and almost always strikes the right ratio of protein of choice to pickles and raw veggies. Both the egg (fried over-easy) and the tofu (cut into small cubes and pan-seared) are solid choices for vegetarians, while the more traditional options, like grilled chicken and pork (the latter infused with lemongrass), are less sweet than many versions, and that’s a good thing in my book. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le - Ba Le Vietnamese Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1909 International Blvd. Oakland [\u003ca href=\"http://goo.gl/ZXqjS0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tues-Sun, 6:30am-6pm; closed Mondays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95171,95169,95170,95168\"]\u003c/p>\n\u003cp>This friendly spot always seems to have a fast-moving line, with just one person taking orders while making the previous order simultaneously. We tried the meatball and the grilled pork banh mi, and while the meat is on the light side, the bread is especially toasty—something I overheard several customers complain about, but a quality I appreciate. If you fall into the “lightly toasted” camp, your request will be happily honored. There’s also a nice selection of Thai and Vietnamese snacks, including dried, unsalted banana chips. This place tends to use more raw cucumber than average, and fewer pickles. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le Vietnamese Sandwich Deli\u003c/strong>\u003c/a>\u003cbr>\n10174 San Pablo Ave., El Cerrito [\u003ca href=\"http://goo.gl/Ytnz2v\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 528-8882\u003cbr>\nHours: Mon-Sat, 8am-6pm; closed Sundays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95284,95283,95282,95281\"]\u003c/p>\n\u003cp>Of the traditional banh mi stops I tried, Cam Huong and the Ba Le in Oakland continue to duke it out for top honors. At the former, the bread is crusty, the pickles ample, and the meat, as everyone says on Yelp, is rather scant—but not too scant for me. In fact, when I returned to order one with “double meat,” which intuitively sounded like a mistake, I received a sandwich with torpedo-like heft. (But if you must, the extra meat will only cost you a dollar.) Two good choices here are the grilled chicken—small pieces of perfectly cooked dark meat— and pork with “anchovies,” meaning fish sauce—a fatty, salty combination that is just right. “With everything” includes carrot and daikon pickles, jalapenos, and cilantro.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-huong-restaurant-oakland\" target=\"_blank\">\u003cstrong>Cam Huong\u003c/strong>\u003c/a>\u003cbr>\n920 Webster St., Oakland [\u003ca href=\"http://goo.gl/hVWztr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95287,95288,95286\"]\u003c/p>\n\u003cp>Thank goodness I was tipped off by a friend about Nomad Café as a banh mi destination as I’d never even been in, even for coffee. So, I had no idea that the Vietnamese owners serve four made-to-order banh mi daily: chicken, pork, tofu, and meatball. On my first pass, I tried the chicken, and was immediately impressed by the bread. Flatter than most and uniformly crisp on the outside, Nomad’s roll holds together the many ingredients better than the vertical competition. The chicken was very tender and slightly sweet, a nice ballast for the fiery jalapeno on top. The pickles here are solo carrots, paired up with raw (unpickled) cucumber. And the kitchen is not shy with the cilantro, a tendency I applaud. And because I have a vegetarian son, I tried the tofu version for fun; while I wouldn’t personally gravitate towards this, it is a respectable choice for a more principled person than me with a hankering for banh mi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/nomad-cafe-oakland\" target=\"_blank\">\u003cstrong>Nomad Café\u003c/strong>\u003c/a>\u003cbr>\n6500 Shattuck Ave., Oakland [\u003ca href=\"http://goo.gl/YaXan7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-5345\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95290,95291,95292,95293\"]\u003c/p>\n\u003cp>While I’d driven by Mint Leaf many times on my way to and from Berkeley Bowl West, I had never stopped in, and when I finally did, I was surprised to find a banh mi on the large menu of salads, juices, and other light fare. So, I skeptically ordered the grilled chicken and was delighted by how packed it was with vegetables, both pickled and raw. And the meat, in much larger chunks than the norm, was more savory than sweet and perfectly cooked. It’s a real plus to be able to enjoy a banh mi with fresh-squeezed juices, such as carrot, orange, and ginger. I also couldn’t resist ordering the rare beef salad, another winner, seared tableside with hot oil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mintleafvr.com/Home.html\" target=\"_blank\">\u003cstrong>Mint Leaf\u003c/strong>\u003c/a>\u003cbr>\n2865 7th St., Berkeley [\u003ca href=\"http://goo.gl/q7isOE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 898-1609\u003cbr>\nHours: Daily, 11am-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95298,95301,95299,95302,95295,95297,95300,95296\"]\u003c/p>\n\u003cp>By far the strangest place I visited on my banh mi expeditions, Saigon Sandwich Deli is a delightful enigma. Part Vietnamese sandwich counter, part taqueria, the place is packed every day with people enjoying a banh mi with a side of carne al pastor taco, or vice versa. While I’ll be back to try the full range of Mexican offerings, the focus this time was the sandwiches. If you appreciate paté, head cheese, and other forcemeat-style banh mi, this is your place. The combo has a schmear of pork pate, several thin slices of head cheese, and a thicker layer of pressed pork. The simpler barbecued chicken is sweet and tender; both are piled high with fat length-wise slices of jalapeno, fresh cucumber, and the requisite pickles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-deli-sandwich-oakland-3\" target=\"_blank\">\u003cstrong>Saigon Deli Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1414 14th Ave., Oakland [\u003ca href=\"http://goo.gl/QQgmHu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 536-4746\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95304,95306,95305\"]\u003c/p>\n\u003cp>Another under-the-radar banh mi spot is Victory Burger, locally famous for its Five Dot Ranch burgers and fries cooked up in rice bran oil. It would be a big mistake to miss out on the chicken banh mi on an Acme bun with homemade chicken-skin mayo. The pickles are also homemade, piled on in lieu of raw, unpickled vegetables, a good call. It’s not that the Straus vanilla milkshakes are particularly good with this sandwich, but they’re certainly a must for dessert.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.victoryburger.com/\" target=\"_blank\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland [\u003ca href=\"http://goo.gl/OLMVIj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri, 11:30am-3pm; Fri, 5-9pm; Sat-Sun, noon-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger?_rdr\" target=\"_blank\">Victory Burger\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\">victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are two popular banh mi joints in the East Bay with the name “Ba Le,” one on Oakland’s International Blvd. and one in El Cerrito, owned by the niece of the Oakland shop’s owner. It is the former that most locals talk about as a destination, and rightly so, as it has the most diverse menu (including vegetarian options) and almost always strikes the right ratio of protein of choice to pickles and raw veggies. Both the egg (fried over-easy) and the tofu (cut into small cubes and pan-seared) are solid choices for vegetarians, while the more traditional options, like grilled chicken and pork (the latter infused with lemongrass), are less sweet than many versions, and that’s a good thing in my book. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le - Ba Le Vietnamese Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1909 International Blvd. Oakland [\u003ca href=\"http://goo.gl/ZXqjS0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tues-Sun, 6:30am-6pm; closed Mondays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This friendly spot always seems to have a fast-moving line, with just one person taking orders while making the previous order simultaneously. We tried the meatball and the grilled pork banh mi, and while the meat is on the light side, the bread is especially toasty—something I overheard several customers complain about, but a quality I appreciate. If you fall into the “lightly toasted” camp, your request will be happily honored. There’s also a nice selection of Thai and Vietnamese snacks, including dried, unsalted banana chips. This place tends to use more raw cucumber than average, and fewer pickles. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le Vietnamese Sandwich Deli\u003c/strong>\u003c/a>\u003cbr>\n10174 San Pablo Ave., El Cerrito [\u003ca href=\"http://goo.gl/Ytnz2v\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 528-8882\u003cbr>\nHours: Mon-Sat, 8am-6pm; closed Sundays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of the traditional banh mi stops I tried, Cam Huong and the Ba Le in Oakland continue to duke it out for top honors. At the former, the bread is crusty, the pickles ample, and the meat, as everyone says on Yelp, is rather scant—but not too scant for me. In fact, when I returned to order one with “double meat,” which intuitively sounded like a mistake, I received a sandwich with torpedo-like heft. (But if you must, the extra meat will only cost you a dollar.) Two good choices here are the grilled chicken—small pieces of perfectly cooked dark meat— and pork with “anchovies,” meaning fish sauce—a fatty, salty combination that is just right. “With everything” includes carrot and daikon pickles, jalapenos, and cilantro.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-huong-restaurant-oakland\" target=\"_blank\">\u003cstrong>Cam Huong\u003c/strong>\u003c/a>\u003cbr>\n920 Webster St., Oakland [\u003ca href=\"http://goo.gl/hVWztr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thank goodness I was tipped off by a friend about Nomad Café as a banh mi destination as I’d never even been in, even for coffee. So, I had no idea that the Vietnamese owners serve four made-to-order banh mi daily: chicken, pork, tofu, and meatball. On my first pass, I tried the chicken, and was immediately impressed by the bread. Flatter than most and uniformly crisp on the outside, Nomad’s roll holds together the many ingredients better than the vertical competition. The chicken was very tender and slightly sweet, a nice ballast for the fiery jalapeno on top. The pickles here are solo carrots, paired up with raw (unpickled) cucumber. And the kitchen is not shy with the cilantro, a tendency I applaud. And because I have a vegetarian son, I tried the tofu version for fun; while I wouldn’t personally gravitate towards this, it is a respectable choice for a more principled person than me with a hankering for banh mi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/nomad-cafe-oakland\" target=\"_blank\">\u003cstrong>Nomad Café\u003c/strong>\u003c/a>\u003cbr>\n6500 Shattuck Ave., Oakland [\u003ca href=\"http://goo.gl/YaXan7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-5345\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While I’d driven by Mint Leaf many times on my way to and from Berkeley Bowl West, I had never stopped in, and when I finally did, I was surprised to find a banh mi on the large menu of salads, juices, and other light fare. So, I skeptically ordered the grilled chicken and was delighted by how packed it was with vegetables, both pickled and raw. And the meat, in much larger chunks than the norm, was more savory than sweet and perfectly cooked. It’s a real plus to be able to enjoy a banh mi with fresh-squeezed juices, such as carrot, orange, and ginger. I also couldn’t resist ordering the rare beef salad, another winner, seared tableside with hot oil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mintleafvr.com/Home.html\" target=\"_blank\">\u003cstrong>Mint Leaf\u003c/strong>\u003c/a>\u003cbr>\n2865 7th St., Berkeley [\u003ca href=\"http://goo.gl/q7isOE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 898-1609\u003cbr>\nHours: Daily, 11am-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By far the strangest place I visited on my banh mi expeditions, Saigon Sandwich Deli is a delightful enigma. Part Vietnamese sandwich counter, part taqueria, the place is packed every day with people enjoying a banh mi with a side of carne al pastor taco, or vice versa. While I’ll be back to try the full range of Mexican offerings, the focus this time was the sandwiches. If you appreciate paté, head cheese, and other forcemeat-style banh mi, this is your place. The combo has a schmear of pork pate, several thin slices of head cheese, and a thicker layer of pressed pork. The simpler barbecued chicken is sweet and tender; both are piled high with fat length-wise slices of jalapeno, fresh cucumber, and the requisite pickles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-deli-sandwich-oakland-3\" target=\"_blank\">\u003cstrong>Saigon Deli Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1414 14th Ave., Oakland [\u003ca href=\"http://goo.gl/QQgmHu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 536-4746\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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