window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_87458": {
"type": "attachments",
"id": "bayareabites_87458",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "87458",
"found": true
},
"parent": 82357,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/mammas4.jpg",
"width": 1000,
"height": 563
}
},
"publishDate": 1410751402,
"modified": 1410751402,
"caption": "Californian Florentine from Two Mammas' Vegan Kitchen",
"description": null,
"title": "Californian Florentine",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89275": {
"type": "attachments",
"id": "bayareabites_89275",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89275",
"found": true
},
"parent": 88545,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/ThistleExt1000.jpg",
"width": 1000,
"height": 750
}
},
"publishDate": 1414197431,
"modified": 1414197431,
"caption": "Exterior of Thistle Meats",
"description": null,
"title": "ThistleExt1000",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88842": {
"type": "attachments",
"id": "bayareabites_88842",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88842",
"found": true
},
"parent": 88839,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/916-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1413423028,
"modified": 1413423028,
"caption": null,
"description": null,
"title": "916-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88834": {
"type": "attachments",
"id": "bayareabites_88834",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88834",
"found": true
},
"parent": 88831,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1413415294,
"modified": 1413415294,
"caption": null,
"description": null,
"title": "640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88661": {
"type": "attachments",
"id": "bayareabites_88661",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88661",
"found": true
},
"parent": 88523,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/cover-photo.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1412999119,
"modified": 1412999119,
"caption": null,
"description": null,
"title": "cover photo",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88497": {
"type": "attachments",
"id": "bayareabites_88497",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88497",
"found": true
},
"parent": 88490,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/cp914-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1412730328,
"modified": 1412730328,
"caption": null,
"description": null,
"title": "cp914-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88365": {
"type": "attachments",
"id": "bayareabites_88365",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88365",
"found": true
},
"parent": 88347,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/matches640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1412303480,
"modified": 1412303480,
"caption": null,
"description": null,
"title": "matches640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88406": {
"type": "attachments",
"id": "bayareabites_88406",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88406",
"found": true
},
"parent": 88380,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg",
"width": 680,
"height": 312
}
},
"publishDate": 1412355427,
"modified": 1412355427,
"caption": null,
"description": null,
"title": "drought-shutterstock_1245781001-680x312",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88127": {
"type": "attachments",
"id": "bayareabites_88127",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88127",
"found": true
},
"parent": 88125,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/cp913-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1412035499,
"modified": 1412035499,
"caption": null,
"description": null,
"title": "cp913-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88303": {
"type": "attachments",
"id": "bayareabites_88303",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88303",
"found": true
},
"parent": 88300,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/jacques-martin-yan.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1412216137,
"modified": 1412216137,
"caption": "Jacques Pépin and Martin Yan at the KQED event Under the Dome at Westfield SF Centre",
"description": null,
"title": "jacques-martin-yan",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88201": {
"type": "attachments",
"id": "bayareabites_88201",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88201",
"found": true
},
"parent": 88135,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/chopbar-burger640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1412050802,
"modified": 1412050802,
"caption": null,
"description": null,
"title": "chopbar-burger640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_87797": {
"type": "attachments",
"id": "bayareabites_87797",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "87797",
"found": true
},
"parent": 87783,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/ToastPatio.jpg",
"width": 450,
"height": 800
}
},
"publishDate": 1411081695,
"modified": 1411081695,
"caption": "Outdoor dining at Toast. Photo: Adrienne DeAngelo",
"description": null,
"title": "ToastPatio",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"oaklandlocal": {
"type": "authors",
"id": "5475",
"meta": {
"index": "authors_1716337520",
"id": "5475",
"found": true
},
"name": "Oakland Local",
"firstName": "Oakland",
"lastName": "Local",
"slug": "oaklandlocal",
"email": "oaklandlocal@oaklandlocal.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a>, Oakland's leading news & community site, is filled with people who love to eat, drink and talk about food equity issues, sometimes all at the same time. We're avid about farm to table, affordable local restaurants, food artisans, intense chefs, butchers, bakers, and gardeners and everyone who wants to talk about what tastes good--and where to get it/make it or grow it--in Oakland, CA",
"avatar": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g",
"twitter": "oaklandlocal",
"facebook": "oaklocal",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Oakland Local | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/oaklandlocal"
},
"shelbypope": {
"type": "authors",
"id": "5566",
"meta": {
"index": "authors_1716337520",
"id": "5566",
"found": true
},
"name": "Shelby Pope",
"firstName": "Shelby",
"lastName": "Pope",
"slug": "shelbypope",
"email": "shelbylpope@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twitter": "shelbylpope",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Shelby Pope | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/shelbypope"
},
"kimwesterman": {
"type": "authors",
"id": "5575",
"meta": {
"index": "authors_1716337520",
"id": "5575",
"found": true
},
"name": "Kim Westerman",
"firstName": "Kim",
"lastName": "Westerman",
"slug": "kimwesterman",
"email": "kim.westerman@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
"avatar": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Westerman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kimwesterman"
},
"annelirufus": {
"type": "authors",
"id": "5576",
"meta": {
"index": "authors_1716337520",
"id": "5576",
"found": true
},
"name": "Anneli Rufus",
"firstName": "Anneli",
"lastName": "Rufus",
"slug": "annelirufus",
"email": "anneli@annelirufus.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Anneli Rufus is a Mystic Mint-craving, award-winning journalist whose work can be found at Psychology Today, Spirituality & Health, Experience Life, the San Francisco Chronicle, the Huffington Post and other venues. She is also the author of numerous books, including Party of One: The Loners' Manifesto and Unworthy: How to Stop Hating Yourself.",
"avatar": "https://secure.gravatar.com/avatar/a1442fc91c47bb8b99d339bf03988838?s=600&d=blank&r=g",
"twitter": "annelirufus",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anneli Rufus | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a1442fc91c47bb8b99d339bf03988838?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a1442fc91c47bb8b99d339bf03988838?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annelirufus"
},
"civileat": {
"type": "authors",
"id": "5583",
"meta": {
"index": "authors_1716337520",
"id": "5583",
"found": true
},
"name": "Civil Eats",
"firstName": "Civil",
"lastName": "Eats",
"slug": "civileat",
"email": "twilight@civileats.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twitter": "CivilEats",
"facebook": "/pages/Civil-Eats/56766540637?ref=hl",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Civil Eats | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/civileat"
}
},
"pagesReducer": {
"bayareabites_category_local-food-businesses": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"score": 14.406376
},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"title": "local food businesses",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 28
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=local-food-businesses",
"seeMore": false,
"paginated": true,
"page": 28
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_82357": {
"type": "posts",
"id": "bayareabites_82357",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "82357",
"score": null,
"sort": [
1414422885000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1414422885,
"format": "aside",
"disqusTitle": "5 Bites: Excellent Vegan Eats in Oakland",
"title": "5 Bites: Excellent Vegan Eats in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\" alt=\"Californian Florentine\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian Florentine from Two Mammas' Vegan Kitchen in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. Here's a selection of five of our favorites; let us know your top choices in the comments. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87455,87456,87457,87459\"]\u003c/p>\n\u003cp>Just a few blocks down from Fruitvale BART resides the homey Two Mammas' Vegan Kitchen, run by the partners in life and business Jess and Jules Piovarcsik-Diliberto. Stop in for breakfast, lunch or weekend brunch prepared with local, seasonal and organic ingredients. Try the \"California Florentine\" with sautéed mushrooms, fresh tomato slices and avocado on English muffins dressed with a curry-infused vegan hollandaise sauce, or a savory crepe stuffed with sautéed spinach, tomato and almond \"ricotta\" cheese topped with an amazingly rich and creamy basil pesto. Entrees are served with a side salad that includes fresh fruit, nuts and 20-year aged balsamic vinaigrette or roasted potatoes topped with spicy cashew cheese. There's also fresh juices and smoothies made to order, such as the kale, almond, avocado and cocoa smoothie. For diners eschewing wheat, there's plenty of gluten-free options to choose from, as well as homemade pastries and ice cream, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.twomammasvegankitchen.com\" target=\"_blank\">Two Mammas’ Vegan Kitchen\u003c/a>\u003cbr>\n\u003c/strong>3700 E. 12th St. [\u003ca href=\"http://goo.gl/K3LMdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 606-0596\u003cbr>\nHours: Everyday 10am-3pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TwoMammasVeganKitchen\" target=\"_blank\">Two Mammas Vegan Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"84229,84243,84241,84242,84229,84231\"]\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at select locations in the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com\" target=\"_blank\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/fjOPD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Everyday Mon-Fri 7:30am-3pm serving donuts & coffee; Lunch is 10am-2pm; Weekends 9am-3pm serving donuts and brunch until 2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88436,88437,88438,88439,88440,88441,88442\"]\u003c/p>\n\u003cp>The organic, macrobiotic menu is no-frills at Shangri-La Vegan, a modest Tibetan restaurant located on the border of Emeryville and Oakland. You choose from their daily specials (posted \u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">online on their website\u003c/a>) and basically decide how much you want to eat: full, moderate or simple portions (which is also spice / salt-free). But you'll be impressed by their flavorful food, such as the offerings on one moderate plate: steamed mixed brown rice; curried garbanzo beans with leeks and garlic; baked red beets and turnips, rutabaga and kabocha seasoned with garlic and dill; steamed kale and collard greens with a creamy shiitake mushroom garlic sauce; a mixed green salad dressed with pureed beets, basil, vinegar, tahini and agave syrup. There's also complimentary kukicha tea and filtered water for customers, an assortment of vegan desserts (go for the pies over the pastries, which can be a tad dry) and a small outdoor patio area out front if you'd like to dine outside.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n4001 Linden St. [\u003ca href=\"https://goo.gl/maps/0UZwH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-1842\u003cbr>\nHours: Everyday from 11am-3pm; 5:30pm-9pm\u003cbr>\nPrice range: Price range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82961,82962,82963,82970,82964,82965,82967,82968,82969,82971\"]\u003c/p>\n\u003cp>While chef/owner Tamearra Dyson grew up in Louisiana, a state not known for its health-conscious cuisine, her mother raised Dyson and her siblings on a mostly vegetarian diet in an effort to impart the benefits of a meatless lifestyle to her children. Dyson's restaurant, Souley Vegan, is her take on classic Southern and soul food dishes made without refined sugars, artificial ingredients and other additives, and also serves local and organic produce when possible. Check the blackboard for their daily specials, like chicken-fried \"steak\" or deep-fried seitan, grilled onions and gravy with a baked potato, \"butter\" and asparagus. Portions are substantial, so if you're going for the \"Monster Salad\", a garden-sized helping of lettuce, baby spinach, falafel crumbles, 5-spice tofu cubes, avocado, tomatoes and cucumber tossed with with a creamy, Caesar-like dressing -- it's enough to share among 3-4 people, plus it comes with a side of white or whole wheat \u003cem>zapaton\u003c/em> bread (Italian for \"long shoe\"). Ditto goes for the sampler platter, an overflowing smorgasbord of food, and you can add on extra items for a few more dollars. It comes with Southern-fried tofu (fried in a cornmeal crust with a texture and appearance reminiscent of catfish), BBQ tofu, black-eyed peas, lentils, sauteed greens, mashed yams, potato salad, sweet cornbread, mac n' \"cheese\", red beans and rice and fried okra (accompanied with a vegan tartar-like dipping sauce.) If you have room for dessert, there's an assortment of cobblers, cakes and other treats to choose from, including the strawberry lemon cupcake with grated coconut. Wash it down with local beers, soju cocktails or homemade drinks such as strawberry ginger juice. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a>\u003c/strong>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/Qzz8p\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Tue-Thu 11am-10:30pm; Fri-Sat 11am-11:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/souleyvegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nCASH ONLY\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89233,89240,89235,89234,89237,89236,89238,89239\"]\u003c/p>\n\u003cp>Located in the heart of Oakland's Chinatown near the 12th Street BART station is Nature's Vegetarian, a humble restaurant that specializes in healthy, vegan Chinese cuisine. A pot of hot black tea and pickled vegetables are complimentary starters; pot stickers filled with cabbage, carrots and \"pork\" and crispy salt-and-pepper tofu with basil, scallions and chilies are tasty fried appetizers. The hearty entree of shiitake and button mushrooms sautéed with sliced celery, bell peppers and mixed nuts (almonds, cashews, walnuts and macadamias) is tossed with a rich, garlicky soy sauce. Their signature fried rice eschews the usual ingredients and has morsels of \u003ca href=\"http://en.wikipedia.org/wiki/Goji\" target=\"_blank\">dried goji berries\u003c/a>, pine nuts, corn, minced asparagus and raisins. And a popular favorite, General Tso's \"chicken,\" is prepared with textured vegetable protein to simulate its meaty Chinese-American counterpart and served with fresh steamed broccoli. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naturevegetarianrestaurant.com/index.html\" target=\"_blank\">Nature Vegetarian Restaurant\u003c/a>\u003cbr>\n\u003c/strong>1116 Franklin St. [\u003ca href=\"https://goo.gl/maps/lDsq4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-9688\u003cbr>\nHours: Everyday 10am-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
"disqusIdentifier": "82357 http://blogs.kqed.org/bayareabites/?p=82357",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/27/5-bites-excellent-vegan-eats-in-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1189,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1438795818,
"excerpt": "Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. ",
"title": "5 Bites: Excellent Vegan Eats in Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bites: Excellent Vegan Eats in Oakland",
"datePublished": "2014-10-27T08:14:45-07:00",
"dateModified": "2015-08-05T10:30:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bites-excellent-vegan-eats-in-oakland",
"status": "publish",
"path": "/bayareabites/82357/5-bites-excellent-vegan-eats-in-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\" alt=\"Californian Florentine\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian Florentine from Two Mammas' Vegan Kitchen in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. Here's a selection of five of our favorites; let us know your top choices in the comments. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "87455,87456,87457,87459",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just a few blocks down from Fruitvale BART resides the homey Two Mammas' Vegan Kitchen, run by the partners in life and business Jess and Jules Piovarcsik-Diliberto. Stop in for breakfast, lunch or weekend brunch prepared with local, seasonal and organic ingredients. Try the \"California Florentine\" with sautéed mushrooms, fresh tomato slices and avocado on English muffins dressed with a curry-infused vegan hollandaise sauce, or a savory crepe stuffed with sautéed spinach, tomato and almond \"ricotta\" cheese topped with an amazingly rich and creamy basil pesto. Entrees are served with a side salad that includes fresh fruit, nuts and 20-year aged balsamic vinaigrette or roasted potatoes topped with spicy cashew cheese. There's also fresh juices and smoothies made to order, such as the kale, almond, avocado and cocoa smoothie. For diners eschewing wheat, there's plenty of gluten-free options to choose from, as well as homemade pastries and ice cream, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.twomammasvegankitchen.com\" target=\"_blank\">Two Mammas’ Vegan Kitchen\u003c/a>\u003cbr>\n\u003c/strong>3700 E. 12th St. [\u003ca href=\"http://goo.gl/K3LMdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 606-0596\u003cbr>\nHours: Everyday 10am-3pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TwoMammasVeganKitchen\" target=\"_blank\">Two Mammas Vegan Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "84229,84243,84241,84242,84229,84231",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at select locations in the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com\" target=\"_blank\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/fjOPD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Everyday Mon-Fri 7:30am-3pm serving donuts & coffee; Lunch is 10am-2pm; Weekends 9am-3pm serving donuts and brunch until 2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88436,88437,88438,88439,88440,88441,88442",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The organic, macrobiotic menu is no-frills at Shangri-La Vegan, a modest Tibetan restaurant located on the border of Emeryville and Oakland. You choose from their daily specials (posted \u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">online on their website\u003c/a>) and basically decide how much you want to eat: full, moderate or simple portions (which is also spice / salt-free). But you'll be impressed by their flavorful food, such as the offerings on one moderate plate: steamed mixed brown rice; curried garbanzo beans with leeks and garlic; baked red beets and turnips, rutabaga and kabocha seasoned with garlic and dill; steamed kale and collard greens with a creamy shiitake mushroom garlic sauce; a mixed green salad dressed with pureed beets, basil, vinegar, tahini and agave syrup. There's also complimentary kukicha tea and filtered water for customers, an assortment of vegan desserts (go for the pies over the pastries, which can be a tad dry) and a small outdoor patio area out front if you'd like to dine outside.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n4001 Linden St. [\u003ca href=\"https://goo.gl/maps/0UZwH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-1842\u003cbr>\nHours: Everyday from 11am-3pm; 5:30pm-9pm\u003cbr>\nPrice range: Price range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "82961,82962,82963,82970,82964,82965,82967,82968,82969,82971",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While chef/owner Tamearra Dyson grew up in Louisiana, a state not known for its health-conscious cuisine, her mother raised Dyson and her siblings on a mostly vegetarian diet in an effort to impart the benefits of a meatless lifestyle to her children. Dyson's restaurant, Souley Vegan, is her take on classic Southern and soul food dishes made without refined sugars, artificial ingredients and other additives, and also serves local and organic produce when possible. Check the blackboard for their daily specials, like chicken-fried \"steak\" or deep-fried seitan, grilled onions and gravy with a baked potato, \"butter\" and asparagus. Portions are substantial, so if you're going for the \"Monster Salad\", a garden-sized helping of lettuce, baby spinach, falafel crumbles, 5-spice tofu cubes, avocado, tomatoes and cucumber tossed with with a creamy, Caesar-like dressing -- it's enough to share among 3-4 people, plus it comes with a side of white or whole wheat \u003cem>zapaton\u003c/em> bread (Italian for \"long shoe\"). Ditto goes for the sampler platter, an overflowing smorgasbord of food, and you can add on extra items for a few more dollars. It comes with Southern-fried tofu (fried in a cornmeal crust with a texture and appearance reminiscent of catfish), BBQ tofu, black-eyed peas, lentils, sauteed greens, mashed yams, potato salad, sweet cornbread, mac n' \"cheese\", red beans and rice and fried okra (accompanied with a vegan tartar-like dipping sauce.) If you have room for dessert, there's an assortment of cobblers, cakes and other treats to choose from, including the strawberry lemon cupcake with grated coconut. Wash it down with local beers, soju cocktails or homemade drinks such as strawberry ginger juice. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a>\u003c/strong>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/Qzz8p\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Tue-Thu 11am-10:30pm; Fri-Sat 11am-11:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/souleyvegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nCASH ONLY\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89233,89240,89235,89234,89237,89236,89238,89239",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the heart of Oakland's Chinatown near the 12th Street BART station is Nature's Vegetarian, a humble restaurant that specializes in healthy, vegan Chinese cuisine. A pot of hot black tea and pickled vegetables are complimentary starters; pot stickers filled with cabbage, carrots and \"pork\" and crispy salt-and-pepper tofu with basil, scallions and chilies are tasty fried appetizers. The hearty entree of shiitake and button mushrooms sautéed with sliced celery, bell peppers and mixed nuts (almonds, cashews, walnuts and macadamias) is tossed with a rich, garlicky soy sauce. Their signature fried rice eschews the usual ingredients and has morsels of \u003ca href=\"http://en.wikipedia.org/wiki/Goji\" target=\"_blank\">dried goji berries\u003c/a>, pine nuts, corn, minced asparagus and raisins. And a popular favorite, General Tso's \"chicken,\" is prepared with textured vegetable protein to simulate its meaty Chinese-American counterpart and served with fresh steamed broccoli. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naturevegetarianrestaurant.com/index.html\" target=\"_blank\">Nature Vegetarian Restaurant\u003c/a>\u003cbr>\n\u003c/strong>1116 Franklin St. [\u003ca href=\"https://goo.gl/maps/lDsq4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-9688\u003cbr>\nHours: Everyday 10am-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/82357/5-bites-excellent-vegan-eats-in-oakland",
"authors": [
"2100"
],
"categories": [
"bayareabites_13036",
"bayareabites_109",
"bayareabites_752",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_1873"
],
"tags": [
"bayareabites_13800",
"bayareabites_14757",
"bayareabites_9974",
"bayareabites_8636",
"bayareabites_13801",
"bayareabites_13799",
"bayareabites_1871",
"bayareabites_108"
],
"featImg": "bayareabites_87458",
"label": "bayareabites"
},
"bayareabites_88545": {
"type": "posts",
"id": "bayareabites_88545",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88545",
"score": null,
"sort": [
1414271576000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1414271576,
"format": "aside",
"disqusTitle": "Pop-Up Octoberfest at Petaluma's Thistle Meats",
"title": "Pop-Up Octoberfest at Petaluma's Thistle Meats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\" alt=\"Exterior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>What better (or wurst) place to celebrate a meat-heavy festival like Octoberfest than in a butcher shop? On Monday, October 27, Petaluma's \u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">Thistle Meats\u003c/a> will be teaming up with local chef Mark Malicki to offer the shop's third pop-up dinner. \u003c/p>\n\u003cfigure id=\"attachment_89271\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\" alt=\"Chef Mark Malicki. Photo: Brian Howlett\" width=\"300\" class=\"size-full wp-image-89271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Mark Malicki. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>There will be plenty of meat on offer, from a house-made charcuterie plate and raw grass-fed beef with horseradish cream and smoked salt to choucroute garnie with sauerkraut, house-made bratwurst and sausage, braised rabbit and pork belly, plus breaded pork cutlets with \"Brussels kraut\" and a fried egg. Also planned are potato pancakes with applesauce and sour cream; beet and butter lettuce salad; smoked sturgeon with leeks and buckwheat crepes; \"pot-roasted\" celery root; and wild king salmon with savoy cabbage, fennel, dill, and Gravenstein apple. \u003c/p>\n\u003cp>In keeping with the Octoberfest theme, Thistle Meats will be supplanting the 24 bistro-style seats set up around the shop's butcher table with beer garden benches and picnic tables out back (bring your sweaters!) They'll also be taking reservations this time, while still leaving seats open for walk-ins. \u003c/p>\n\u003cfigure id=\"attachment_89276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\" alt=\"Interior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>Thistle Meats owner Molly Best, a Petaluma native, had wanted to work with Malicki for over a year, since she had first tasted the delicious and very inventive food he was cooking several nights a week at the \u003ca href=\"https://www.facebook.com/thecasinobarandgrill\" target=\"_blank\">Casino Bar and Grill\u003c/a>, a longtime dive bar and locals' hangout in the small West Sonoma town of Bodega. \"He had a freedom, a creativity,\" to his style of cooking that Best admired and felt would be a great fit with her future shop. Equally important, a chef who could produce great food in a cramped, bar-noisy space on nothing but a flat-top griddle and a few burners, as Malicki was, would probably be able to roll with the challenges of running a pop-up bistro in a butcher shop. \u003c/p>\n\u003cfigure id=\"attachment_89272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\" alt=\"Thistle Meats owner Molly Best. Photo: Brian Howlett\" width=\"1000\" height=\"739\" class=\"size-full wp-image-89272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thistle Meats owner Molly Best. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>Once Thistle Meats opened in early 2014, Malicki \"became a great customer,\" Best said. They launched the first pop-up dinner in September; they hope to continue hosting the dinners every other Monday. \"It's fun, it gets the staff inspired, it's rewarding,\" said Best, and so far, the community response has been even better than they expected. \"It has the feeling of a supperclub,\" said Best. \"It's very intimate; the setting is super-casual but you're totally taken care of.\" Later seatings often include the shop's butchers, along with regular customers and industry folks from other local food- and wine-related businesses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thistle Meats' focus is on whole-animal butchery, using meat from pasture-raised, grass-fed animals; Kent Schoberle, Thistle's head butcher, oversees the breakdown of whole pigs, lambs, goats, and sides of beef each week. The shop also makes all its own charcuterie, with Aaron Gilliam making salamis and sausages and John Richter doing the pates, terrines, and rillettes. Malicki works closely with the three in planning menus, in order to make the most of whatever Thistle has on hand. \u003c/p>\n\u003cfigure id=\"attachment_89274\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\" alt=\"Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\" width=\"500\" class=\"size-full wp-image-89274\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>When I caught up with Malicki on his cell phone, he had just left Thistle and was on his way to \u003ca href=\"http://www.greenstringfarm.com/\" target=\"_blank\">Green String Farm\u003c/a>, just one of the many local farms he supports through his cooking. \u003c/p>\n\u003cp>\"It's not farm-to-table cooking, it's car-to-table,\" Malicki said, as he listed the many farms he'll shop with during a given week. With only a shared refrigerator at the Casino, and a menu that changes daily, he shops, and cooks, as the inspiration finds him. \u003c/p>\n\u003cp>(My husband and I still talk, longingly, of a sublime dish we ate at a picnic table outside the Casino two summers ago, a plate of grilled chicory, peaches roasted in duck fat, and an unbeatable slice of \"basement ham\" cured by a friend of Malicki's.)\u003c/p>\n\u003cp>Malicki's settings may be casual, but his fine-dining experience shows in his palate and attention to the quality of his ingredients. After working on the line at posh New York City restaurants like The River Cafe, The Odeon, and the now-closed Lutèce, Malicki started doing catering for fashion photographers, then spent 15 years as the in-house chef at \u003ca href=\"http://www.ironhorsevineyards.com/\" target=\"_blank\">Iron Horse Vineyards\u003c/a>. \u003c/p>\n\u003cp>Browsing for a new gig, he noticed a call for a cook in Bodega on Craigslist. A bartending friend who worked nearby at \u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\">Underwood\u003c/a> knew the Casino's longtime owners and gave the job a thumbs-up. Malicki started with one night a week; he's since built it up to four, working Wednesdays through Saturdays. \"The first night I came in was the night the Giants won the World Series [in 2010]. I asked the owners, 'Is it always like this in here?'\" \u003c/p>\n\u003cp>World Series frenzy aside, Malicki has built up a following. Lucky tourists get the tip-off from friends or bed-and-breakfast owners; locals treat it like their happy secret. \"It's a very open-minded town for trying different foods,\" said Malicki of his Bodega clientele, who order off a scribbled whiteboard and seat themselves at scuffed wooden tables in the no-frills dining room adjacent to the bar. \"I can get away with a lot,\" he added, mentioning how in one recent night, he sold 19 orders of a salad made with Mendocino-caught raw sea urchin, scallops, and apples. And there's also the satisfaction of feeding the people who catch, raise, and grow the ingredients he works with. \"I get fishermen in here, ordering fish. You can't get a better compliment than that. It feels really good when that happens.\" \u003c/p>\n\u003cp>At Thistle, he's been enjoying the quality of the meat he has to work with. \"You need something, they cut it right off the carcass for you,\" he said. The confidence of working closely with both local ranchers and the shop's butchers means he has no qualms about serving raw dishes like steak tartare. \"Even the fat is so beautiful,\" he said. \u003c/p>\n\u003cp>\"People like to be part of something that has movement,\" Best said about the appeal of their pop-up in a town not lacking in established dining options. \"That's the fun part.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Octoberfest Pop-Up\u003c/strong>, October 27, 6-9:30pm\u003cbr>\n\u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/tyok2L\" target=\"_blank\">Map\u003c/a>\u003cbr>\n160 Petaluma Blvd North\u003cbr>\nPetaluma, CA 94952\u003cbr>\n(707) 772-5442\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thistlemeats\" target=\"_blank\">Thistle Meats\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "88545 http://blogs.kqed.org/bayareabites/?p=88545",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/25/pop-up-octoberfest-at-petalumas-thistle-meats/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1101,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1414605776,
"excerpt": "Who's behind Petaluma's newest pop-up? Stephanie Rosenbaum Klassen talks with Thistle Meats' owner Molly Best and chef Mark Malicki about the butcher-shop Octoberfest they'll be hosting on Monday, Oct 27. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Who's behind Petaluma's newest pop-up? Stephanie Rosenbaum Klassen talks with Thistle Meats' owner Molly Best and chef Mark Malicki about the butcher-shop Octoberfest they'll be hosting on Monday, Oct 27. \r\n",
"title": "Pop-Up Octoberfest at Petaluma's Thistle Meats | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pop-Up Octoberfest at Petaluma's Thistle Meats",
"datePublished": "2014-10-25T14:12:56-07:00",
"dateModified": "2014-10-29T11:02:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pop-up-octoberfest-at-petalumas-thistle-meats",
"status": "publish",
"path": "/bayareabites/88545/pop-up-octoberfest-at-petalumas-thistle-meats",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleExt1000.jpg\" alt=\"Exterior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>What better (or wurst) place to celebrate a meat-heavy festival like Octoberfest than in a butcher shop? On Monday, October 27, Petaluma's \u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">Thistle Meats\u003c/a> will be teaming up with local chef Mark Malicki to offer the shop's third pop-up dinner. \u003c/p>\n\u003cfigure id=\"attachment_89271\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MarkMalicki1000.jpg\" alt=\"Chef Mark Malicki. Photo: Brian Howlett\" width=\"300\" class=\"size-full wp-image-89271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Mark Malicki. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>There will be plenty of meat on offer, from a house-made charcuterie plate and raw grass-fed beef with horseradish cream and smoked salt to choucroute garnie with sauerkraut, house-made bratwurst and sausage, braised rabbit and pork belly, plus breaded pork cutlets with \"Brussels kraut\" and a fried egg. Also planned are potato pancakes with applesauce and sour cream; beet and butter lettuce salad; smoked sturgeon with leeks and buckwheat crepes; \"pot-roasted\" celery root; and wild king salmon with savoy cabbage, fennel, dill, and Gravenstein apple. \u003c/p>\n\u003cp>In keeping with the Octoberfest theme, Thistle Meats will be supplanting the 24 bistro-style seats set up around the shop's butcher table with beer garden benches and picnic tables out back (bring your sweaters!) They'll also be taking reservations this time, while still leaving seats open for walk-ins. \u003c/p>\n\u003cfigure id=\"attachment_89276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleInterior1000.jpg\" alt=\"Interior of Thistle Meats\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Thistle Meats\u003c/figcaption>\u003c/figure>\n\u003cp>Thistle Meats owner Molly Best, a Petaluma native, had wanted to work with Malicki for over a year, since she had first tasted the delicious and very inventive food he was cooking several nights a week at the \u003ca href=\"https://www.facebook.com/thecasinobarandgrill\" target=\"_blank\">Casino Bar and Grill\u003c/a>, a longtime dive bar and locals' hangout in the small West Sonoma town of Bodega. \"He had a freedom, a creativity,\" to his style of cooking that Best admired and felt would be a great fit with her future shop. Equally important, a chef who could produce great food in a cramped, bar-noisy space on nothing but a flat-top griddle and a few burners, as Malicki was, would probably be able to roll with the challenges of running a pop-up bistro in a butcher shop. \u003c/p>\n\u003cfigure id=\"attachment_89272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/MollyBest1000.jpg\" alt=\"Thistle Meats owner Molly Best. Photo: Brian Howlett\" width=\"1000\" height=\"739\" class=\"size-full wp-image-89272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thistle Meats owner Molly Best. Photo: Brian Howlett\u003c/figcaption>\u003c/figure>\n\u003cp>Once Thistle Meats opened in early 2014, Malicki \"became a great customer,\" Best said. They launched the first pop-up dinner in September; they hope to continue hosting the dinners every other Monday. \"It's fun, it gets the staff inspired, it's rewarding,\" said Best, and so far, the community response has been even better than they expected. \"It has the feeling of a supperclub,\" said Best. \"It's very intimate; the setting is super-casual but you're totally taken care of.\" Later seatings often include the shop's butchers, along with regular customers and industry folks from other local food- and wine-related businesses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thistle Meats' focus is on whole-animal butchery, using meat from pasture-raised, grass-fed animals; Kent Schoberle, Thistle's head butcher, oversees the breakdown of whole pigs, lambs, goats, and sides of beef each week. The shop also makes all its own charcuterie, with Aaron Gilliam making salamis and sausages and John Richter doing the pates, terrines, and rillettes. Malicki works closely with the three in planning menus, in order to make the most of whatever Thistle has on hand. \u003c/p>\n\u003cfigure id=\"attachment_89274\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ThistleCowHead1000.jpg\" alt=\"Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\" width=\"500\" class=\"size-full wp-image-89274\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Day of the Dead display with bull head sculpture by David Best, father of Thistle Meats owner Molly Best.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>When I caught up with Malicki on his cell phone, he had just left Thistle and was on his way to \u003ca href=\"http://www.greenstringfarm.com/\" target=\"_blank\">Green String Farm\u003c/a>, just one of the many local farms he supports through his cooking. \u003c/p>\n\u003cp>\"It's not farm-to-table cooking, it's car-to-table,\" Malicki said, as he listed the many farms he'll shop with during a given week. With only a shared refrigerator at the Casino, and a menu that changes daily, he shops, and cooks, as the inspiration finds him. \u003c/p>\n\u003cp>(My husband and I still talk, longingly, of a sublime dish we ate at a picnic table outside the Casino two summers ago, a plate of grilled chicory, peaches roasted in duck fat, and an unbeatable slice of \"basement ham\" cured by a friend of Malicki's.)\u003c/p>\n\u003cp>Malicki's settings may be casual, but his fine-dining experience shows in his palate and attention to the quality of his ingredients. After working on the line at posh New York City restaurants like The River Cafe, The Odeon, and the now-closed Lutèce, Malicki started doing catering for fashion photographers, then spent 15 years as the in-house chef at \u003ca href=\"http://www.ironhorsevineyards.com/\" target=\"_blank\">Iron Horse Vineyards\u003c/a>. \u003c/p>\n\u003cp>Browsing for a new gig, he noticed a call for a cook in Bodega on Craigslist. A bartending friend who worked nearby at \u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\">Underwood\u003c/a> knew the Casino's longtime owners and gave the job a thumbs-up. Malicki started with one night a week; he's since built it up to four, working Wednesdays through Saturdays. \"The first night I came in was the night the Giants won the World Series [in 2010]. I asked the owners, 'Is it always like this in here?'\" \u003c/p>\n\u003cp>World Series frenzy aside, Malicki has built up a following. Lucky tourists get the tip-off from friends or bed-and-breakfast owners; locals treat it like their happy secret. \"It's a very open-minded town for trying different foods,\" said Malicki of his Bodega clientele, who order off a scribbled whiteboard and seat themselves at scuffed wooden tables in the no-frills dining room adjacent to the bar. \"I can get away with a lot,\" he added, mentioning how in one recent night, he sold 19 orders of a salad made with Mendocino-caught raw sea urchin, scallops, and apples. And there's also the satisfaction of feeding the people who catch, raise, and grow the ingredients he works with. \"I get fishermen in here, ordering fish. You can't get a better compliment than that. It feels really good when that happens.\" \u003c/p>\n\u003cp>At Thistle, he's been enjoying the quality of the meat he has to work with. \"You need something, they cut it right off the carcass for you,\" he said. The confidence of working closely with both local ranchers and the shop's butchers means he has no qualms about serving raw dishes like steak tartare. \"Even the fat is so beautiful,\" he said. \u003c/p>\n\u003cp>\"People like to be part of something that has movement,\" Best said about the appeal of their pop-up in a town not lacking in established dining options. \"That's the fun part.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Octoberfest Pop-Up\u003c/strong>, October 27, 6-9:30pm\u003cbr>\n\u003ca href=\"http://www.thistlemeats.com\" target=\"_blank\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/tyok2L\" target=\"_blank\">Map\u003c/a>\u003cbr>\n160 Petaluma Blvd North\u003cbr>\nPetaluma, CA 94952\u003cbr>\n(707) 772-5442\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thistlemeats\" target=\"_blank\">Thistle Meats\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88545/pop-up-octoberfest-at-petalumas-thistle-meats",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_13874",
"bayareabites_13872",
"bayareabites_9533",
"bayareabites_13873"
],
"featImg": "bayareabites_89275",
"label": "bayareabites"
},
"bayareabites_88839": {
"type": "posts",
"id": "bayareabites_88839",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88839",
"score": null,
"sort": [
1414077202000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1414077202,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area Revisits 3 San Francisco Southern-Style Restaurants ",
"title": "Check, Please! Bay Area Revisits 3 San Francisco Southern-Style Restaurants ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/916-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/916-1000.jpg\" alt=\"Memphis Minnie's is featured on Check, Please! Bay Area\" width=\"1000\" height=\"560\" class=\"size-full wp-image-88841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memphis Minnie's is featured on Check, Please! Bay Area\u003c/figcaption>\u003c/figure>\n\u003cp>Southern Food restaurants in San Francisco from previous series hit the spot this time! First, it’s a neighborhood place that looks like a converted garage with a relaxing waiting area outside, serving up Southern soul food with a Caribbean twist, and it’s called \u003ca href=\"http://blogs.kqed.org/checkplease/?p=335\" target=\"_blank\">The Front Porch\u003c/a>. Next, we’re featuring 'down-home-dinette' barbeque with slow cooked meats to eat with or without the sauce at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=128\" target=\"_blank\">Memphis Minnie’s Barbeque Joint\u003c/a>. Finally, we visit \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3814\" target=\"_blank\">Auntie April’s Chicken, Waffles & Soul Food\u003c/a>, an unpretentious, finger-lickin’ eatery that’s priced just right.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=rp3NQh6FpI0]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "88839 http://blogs.kqed.org/bayareabites/?p=88839",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/23/check-please-bay-area-revisits-3-san-francisco-southern-style-restaurants/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 136,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1414077627,
"excerpt": "Three Southern-style restaurants located in San Francisco from previous series are featured in this new Check, Please! Bay Area episode: The Front Porch, Memphis Minnie’s Barbeque Joint and Auntie April’s Chicken, Waffles & Soul Food.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Three Southern-style restaurants located in San Francisco from previous series are featured in this new Check, Please! Bay Area episode: The Front Porch, Memphis Minnie’s Barbeque Joint and Auntie April’s Chicken, Waffles & Soul Food.",
"title": "Check, Please! Bay Area Revisits 3 San Francisco Southern-Style Restaurants | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Revisits 3 San Francisco Southern-Style Restaurants ",
"datePublished": "2014-10-23T08:13:22-07:00",
"dateModified": "2014-10-23T08:20:27-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-revisits-3-san-francisco-southern-style-restaurants",
"status": "publish",
"path": "/bayareabites/88839/check-please-bay-area-revisits-3-san-francisco-southern-style-restaurants",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/916-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/916-1000.jpg\" alt=\"Memphis Minnie's is featured on Check, Please! Bay Area\" width=\"1000\" height=\"560\" class=\"size-full wp-image-88841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Memphis Minnie's is featured on Check, Please! Bay Area\u003c/figcaption>\u003c/figure>\n\u003cp>Southern Food restaurants in San Francisco from previous series hit the spot this time! First, it’s a neighborhood place that looks like a converted garage with a relaxing waiting area outside, serving up Southern soul food with a Caribbean twist, and it’s called \u003ca href=\"http://blogs.kqed.org/checkplease/?p=335\" target=\"_blank\">The Front Porch\u003c/a>. Next, we’re featuring 'down-home-dinette' barbeque with slow cooked meats to eat with or without the sauce at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=128\" target=\"_blank\">Memphis Minnie’s Barbeque Joint\u003c/a>. Finally, we visit \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3814\" target=\"_blank\">Auntie April’s Chicken, Waffles & Soul Food\u003c/a>, an unpretentious, finger-lickin’ eatery that’s priced just right.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\u003c/p>\n\u003cp>\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/rp3NQh6FpI0'\n title='//www.youtube.com/embed/rp3NQh6FpI0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88839/check-please-bay-area-revisits-3-san-francisco-southern-style-restaurants",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_1593",
"bayareabites_316"
],
"tags": [
"bayareabites_13899",
"bayareabites_763",
"bayareabites_13901",
"bayareabites_13258",
"bayareabites_13900"
],
"featImg": "bayareabites_88842",
"label": "bayareabites"
},
"bayareabites_88831": {
"type": "posts",
"id": "bayareabites_88831",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88831",
"score": null,
"sort": [
1413466437000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1413466437,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area Revisits 3 Mom 'n' Pop Restaurants in New Episode",
"title": "Check, Please! Bay Area Revisits 3 Mom 'n' Pop Restaurants in New Episode",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88833\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/1000.jpg\" alt=\"The Grubstake in San Francisco featured on Check, Please! Bay Area \" width=\"1000\" height=\"558\" class=\"size-full wp-image-88833\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Grubstake in San Francisco featured on Check, Please! Bay Area\u003c/figcaption>\u003c/figure>\n\u003cp>Three Mom 'n' Pop restaurants located in San Francisco from previous series are featured in this new Check, Please! Bay Area episode. At \u003ca href=\"http://blogs.kqed.org/checkplease/?p=266\">The Grubstake\u003c/a>, breakfast, lunch and dinner ‘til late keeps this place popular around the clock with American and Portuguese offerings. Then, located close to the courthouse on Turk at Larkin, the \u003ca href=\"http://blogs.kqed.org/checkplease/?p=2909\">Turk and Larkin Deli\u003c/a> serves up fresh, tasty fare in an atmosphere that takes you back to yesteryear. Next time you visit Fisherman’s Wharf, keep on walking past the crab stands and go directly to \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6147\">Tanguito Argentinean Grill & Empanadas\u003c/a> for delicious bold tastes of South America.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=l7drOPwZg_A]\n\u003c/p>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "88831 http://blogs.kqed.org/bayareabites/?p=88831",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/16/check-please-bay-area-revisits-3-mom-n-pop-restaurants-in-new-episode/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 140,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1413571724,
"excerpt": "Three Mom 'n' Pop restaurants located in San Francisco from previous series are featured in this new Check, Please! Bay Area episode: The Grubstake, Turk and Larkin Deli and Tanguito Argentinean Grill & Empanadas.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Three Mom 'n' Pop restaurants located in San Francisco from previous series are featured in this new Check, Please! Bay Area episode: The Grubstake, Turk and Larkin Deli and Tanguito Argentinean Grill & Empanadas.",
"title": "Check, Please! Bay Area Revisits 3 Mom 'n' Pop Restaurants in New Episode | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Revisits 3 Mom 'n' Pop Restaurants in New Episode",
"datePublished": "2014-10-16T06:33:57-07:00",
"dateModified": "2014-10-17T11:48:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-revisits-3-mom-n-pop-restaurants-in-new-episode",
"status": "publish",
"path": "/bayareabites/88831/check-please-bay-area-revisits-3-mom-n-pop-restaurants-in-new-episode",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88833\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/1000.jpg\" alt=\"The Grubstake in San Francisco featured on Check, Please! Bay Area \" width=\"1000\" height=\"558\" class=\"size-full wp-image-88833\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Grubstake in San Francisco featured on Check, Please! Bay Area\u003c/figcaption>\u003c/figure>\n\u003cp>Three Mom 'n' Pop restaurants located in San Francisco from previous series are featured in this new Check, Please! Bay Area episode. At \u003ca href=\"http://blogs.kqed.org/checkplease/?p=266\">The Grubstake\u003c/a>, breakfast, lunch and dinner ‘til late keeps this place popular around the clock with American and Portuguese offerings. Then, located close to the courthouse on Turk at Larkin, the \u003ca href=\"http://blogs.kqed.org/checkplease/?p=2909\">Turk and Larkin Deli\u003c/a> serves up fresh, tasty fare in an atmosphere that takes you back to yesteryear. Next time you visit Fisherman’s Wharf, keep on walking past the crab stands and go directly to \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6147\">Tanguito Argentinean Grill & Empanadas\u003c/a> for delicious bold tastes of South America.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\u003c/p>\n\u003cp>\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/l7drOPwZg_A'\n title='//www.youtube.com/embed/l7drOPwZg_A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88831/check-please-bay-area-revisits-3-mom-n-pop-restaurants-in-new-episode",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_763",
"bayareabites_13891",
"bayareabites_9832",
"bayareabites_13890",
"bayareabites_13889"
],
"featImg": "bayareabites_88834",
"label": "bayareabites"
},
"bayareabites_88523": {
"type": "posts",
"id": "bayareabites_88523",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88523",
"score": null,
"sort": [
1413293276000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1413293276,
"format": "aside",
"disqusTitle": "Bay Area Bites Guide to 10 Favorite East Bay Bagels",
"title": "Bay Area Bites Guide to 10 Favorite East Bay Bagels",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Over the last few years, the number of places to get a bagel in the Bay Area has increased, along with the diversity of bagels offered: the puffy, “roll with a hole” bagels California is infamous for have been jettisoned for more intriguing options. This list highlights ten of the best places to get a bagel in the East Bay, ranging from traditional New York style bagels to bagels with a decidedly Bay Area twist, like gluten-free bagels and vegan cream cheese.\u003c/p>\n\u003cp>Your favorite’s not on the list? Let us know in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88604,88609,88603,88605,88606\"]\u003c/p>\n\u003cp>Authentic Bagel is the product of two Rhode Island brothers who made their way West and decided to replicate the bagels of their childhood with the skills they picked up at culinary school. Their dense, chewy bagels are the result of an East Coast meets West Coast combination of their grandmother’s recipe and sourdough starter, with the same mentality extending to the rest of their menu: classics like a corned beef sandwich (a bagel piled high with their tender house made corned beef) share space with Bay Area friendly offerings like a tempeh and vegan cream cheese sandwich. Don’t miss their custom Roast Co coffee blend or the bagel-sized chocolate chip cookies.\u003c/p>\n\u003cp>\u003ca href=\"http://abagelcompany.com/home\" target=\"_blank\">\u003cstrong>Authentic Bagel Company\u003c/strong>\u003c/a>\u003cbr>\n463 2nd St, Oakland, CA 94607 [\u003ca href=\"http://goo.gl/IaZwKt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 459-1201\u003cbr>\nHours: Wed-Mon 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/abagelco\" target=\"_blank\">Authentic Bagel Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelCo\" target=\"_blank\">@BagelCo\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88611,88612,88610,88614,88613\"]\u003c/p>\n\u003cp>Sometimes when you toast a bready bagel, there’s no textural difference between the crust and interior, just an endless flabby mass. The bagels that Baron Baking produces are the antithesis of that doughy hell: they’re a wonder, with a crunchy exterior that gives way to a pleasantly chewy interior. They’re available at several locations around the Bay Area, but Stag’s Lunchette gives them the royal treatment with their bagel plate, where they’re topped with a hefty portion of smoked trout. Ex Saul’s Deli cook Dan Graf developed his recipe after a series of obsessive tests to discover what made the perfect bagel, and the care is evident in each bite. But don’t just take my word for it: even \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/in-northern-california-bagels-come-full-circle.html\" target=\"_blank\">\u003cem>The New York Times\u003c/em>\u003c/a> approves.\u003c/p>\n\u003cp>\u003ca href=\"http://baronbaking.com/index.html\" target=\"_blank\">\u003cstrong>Baron Baking\u003c/strong>\u003c/a>\u003cbr>\nAvailable at \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>, \u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">Stags Lunchette\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/09/10/mid-week-menu-bar-dogwoods-new-spinoff-barons-big-bagel-account-and-dollar-oysters-galore\" target=\"_blank\">Oakland Whole Foods\u003c/a>.\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/BaronBaking\" target=\"_blank\">Baron Baking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaronBaking\" target=\"_blank\">@BaronBaking\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88651,88652,88658,88657,88650,88653,88654\"]\u003c/p>\n\u003cp>The bagels at Beauty’s are the only ones in the East Bay made in the Montreal style: they’re boiled in honey water, baked throughout the day in their wood fired oven, then tossed in the air before being covered in toppings:\u003c/p>\n\u003cfigure id=\"attachment_88649\" class=\"wp-caption aligncenter\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\">\u003cimg class=\"size-full wp-image-88649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\" alt=\"Beauty's Bagels owner Blake Joffe taking bagels out of their (10,000 pound) wood fired oven\" width=\"225\" height=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels owner Blake Joffe taking bagels out of their wood fired oven\u003c/figcaption>\u003c/figure>\n\u003cp>The process leaves the bagels with a crisp crust and tender interior. Try one of their decadent lunch options (the fried chicken with beet coleslaw, or the After School Special with liver and pickled onions) on their exceptional salt and pepper bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com/\" target=\"_blank\">\u003cstrong>Beauty's Bagel Shop\u003c/strong>\u003c/a>\u003cbr>\n3838 Telegraph Ave, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/dpBu9q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6098\u003cbr>\nHours: Tue-Fri 7am-3pm, Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beautysbagelshop\" target=\"_blank\">Beauty's Bagel Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/beautysbagel\" target=\"_blank\">@beautysbagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88618,88617,88616,88619\"]\u003c/p>\n\u003cp>Berkeley Bagels is a place of excess: You want choices? The staggeringly large menu stretches the length of the store’s wall. Like cream cheese? The ungodly amount they use is enough for three bagels. Fan of poppy seed bagels? How about upgrading to a Super Seed bagel? The bagel sandwiches are huge, the jalapeño cream cheese pleasantly spicy, and you won’t even resent them for the nap you’ll need afterwards.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/berkeley-bagels-berkeley\" target=\"_blank\">\u003cstrong>Berkeley Bagels\u003c/strong>\u003c/a>\u003cbr>\n1281 Gilman St, Berkeley, CA 94706 [\u003ca href=\"http://goo.gl/ppuEZh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 524-3104\u003cbr>\nHours: Mon-Fri 6:30am-5pm, Sat 7am-5pm, Sun 7am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88622,88621,88620,88623,88624\"]\u003c/p>\n\u003cp>The Berkeley institution makes one bagel, and it’s a good one: a pitch black, caraway heavy rye-pumpernickel option that’s not overwhelmingly bready, despite being made with the bakery’s sourdough starter. And it’s cheap: since it’s only a dollar, you’ll have money left over to grab something from the nearby cheese counter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cheeseboardcollective.coop/\">\u003cstrong>The Cheese Board Collective\u003c/strong>\u003c/a>\u003cbr>\n1504 Shattuck Ave, Berkeley, CA 94709 [map]\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Mon 7am-1pm, Tue-Fri 7am-6pm, Sat 8am-5pm \u003cstrong>Bagels available Tue and Sat\u003c/strong>\u003cbr>\nFacebook: \u003ca href=\"http://goo.gl/i7HwmP\" target=\"_blank\">The Cheese Board Collective\u003c/a> Twitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88626,88627,88625,88628,88629\"]\u003c/p>\n\u003cp>If Beauty’s, Baron Baking and Authentic are part of a second wave of Bay Area bagel makers, Bagel St Café is unabashedly first wave: an unpretentious place to go for a large, stately bagels topped with excessive amounts of cheese and meats. The bagel flavors are creative (honey corn, pumpkin), the prices are low, and the thing to get is a pizza bagel, of which they offer an impressive five varieties, all piled high with toppings and boasting a layer of lightly browned, perfectly melted cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bagelstreetcafe.net/locations/berkeley\" target=\"_blank\">\u003cstrong>Bagel Street Cáfe\u003c/strong>\u003c/a>\u003cbr>\n2148 Center St Berkeley, CA 94704 [\u003ca href=\"http://goo.gl/2FPnSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 704-0199\u003cbr>\nHours: Mon-Fri 6am-6pm, Sat 7am-5pm, Sun 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bagel-Street-C%C3%A1fe/509988725780056?ref=br_tf\" target=\"_blank\">Bagel Street Cáfe\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88631,88632,88633,88630,88634\"]\u003c/p>\n\u003cp>This dependable Alameda institution boils and bakes their bagels every morning and sticks mainly to the classics (although they do offer honey butter as a topping and an intriguing sounding French toast bagel that was sold out when I got there) with good results: a supple bagel with a crispy crust that’s slightly taller and slightly larger than most. Order any of the deli sandwiches on a bagel for a towering, filling lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/levys-bagels-and-co-alameda\" target=\"_blank\">\u003cstrong>Levy's Bagels & Co\u003c/strong>\u003c/a>\u003cbr>\n730 Atlantic Ave, Alameda, CA 94501 [\u003ca href=\"http://goo.gl/Ylf9jW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 523-1080\u003cbr>\nHours: Mon-Fri 6am-5pm, Sat-Sun 6:30am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88637,88636,88635,88639,88638\"]\u003c/p>\n\u003cp>The bagels at this gluten-free mecca are made from their standard blend of brown rice flour, potato starch and tapioca flour. The result? A bagel with a slightly biscuit like quality, lightly browned exterior and a subtle sweetness, perfect for the \u003ca href=\"http://www.mariposabaking.com/collections/gifts/products/mariposa-t-shirt\" target=\"_blank\">\"gluten freek”\u003c/a> in your life.\u003c/p>\n\u003cp>\u003ca href=\"http://pickup.mariposabaking.com/\" target=\"_blank\">\u003cstrong>Mariposa Baking Company\u003c/strong>\u003c/a>\u003cbr>\n5427 Telegraph Ave, Unit D3, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/rlcqJ8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm, Sat 9am-5pm, Sat 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaGlutenFreeBakingCompany\" target=\"_blank\">Mariposa, Artisan Crafted Gluten Free Bakery & Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@mariposabaking\u003c/a>\u003cbr>\nPrice Range: $ (Bagels $10 and under, other menu items $$, with entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88641,88644,88640,88642,88643\"]\u003c/p>\n\u003cp>While their name evokes an old school East Coast deli, the boiled then baked bagels at this Rockridge café are anything but traditional. (Turns out, the \u003ca href=\"http://en.wikipedia.org/wiki/Brooklyn,_California\" target=\"_blank\">Brooklyn they’re referencing\u003c/a> is not the New York borough, but a former city in Alameda County, now annexed to Oakland.) And that’s a good thing: while a Spinach Asiago bagel may not be authentic, Old Brooklyn’s version is delicious, solid enough to give your mouth a workout and not too bready. They offer the standard flavors like poppy seed and everything, but the real draw is the assortment of unusual bagel flavors—pesto, orange-cranberry--and intriguing toppings, like hummus and Nutella. Let the New York bagel snobs sneer. For anyone in the Bay Area that secretly enjoys Noah’s Bagels' wild flavors but who craves a better tasting option, Old Brooklyn’s are the perfect East meets West bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-brooklyn-bagels-and-deli-oakland\" target=\"_blank\">\u003cstrong>Old Brooklyn Bagels & Deli\u003c/strong>\u003c/a>\u003cbr>\n6000 College Ave, Oakland, CA 94618 [\u003ca href=\"http://goo.gl/8c8NFd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-4963\u003cbr>\nHours: Mon-Fri 7am-5pm, Sat-Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oldbrooklynbd\" target=\"_blank\">Old Brooklyn Bagels & Deli\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88646,88647\"]\u003c/p>\n\u003cp>Odd Bagel’s bagels are a revelation for several reasons: not only did owner Brent Woodard manage to create a gluten-free bread product with no lingering chemical aftertaste or bizarre texture, he also managed do so without any eggs, making them probably the most inclusive bagels in the country. Most impressive, however, is the fact his bagels don’t taste good for being a gluten-free bagel. They just taste good, period: dense, chewy and satisfying.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oddbagel.com/\" target=\"_blank\">\u003cstrong>Odd Bagel\u003c/strong>\u003c/a>\u003cbr>\nCurrently available at \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and \u003ca href=\"http://migletsgf.com/\" target=\"_blank\">Miglet's Gluten-Free Bakery & Grocery\u003c/a> in Danville. Will soon be available on Good Eggs and other retailers.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OddBagel\" target=\"_blank\">Odd Bagel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/oddbagel\" target=\"_blank\">@OddBagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\n",
"disqusIdentifier": "88523 http://blogs.kqed.org/bayareabites/?p=88523",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1558,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 35
},
"modified": 1481594349,
"excerpt": "Don't listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Don't listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay. ",
"title": "Bay Area Bites Guide to 10 Favorite East Bay Bagels | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to 10 Favorite East Bay Bagels",
"datePublished": "2014-10-14T06:27:56-07:00",
"dateModified": "2016-12-12T17:59:09-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-10-favorite-east-bay-bagels",
"status": "publish",
"path": "/bayareabites/88523/bay-area-bites-guide-to-10-favorite-east-bay-bagels",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the last few years, the number of places to get a bagel in the Bay Area has increased, along with the diversity of bagels offered: the puffy, “roll with a hole” bagels California is infamous for have been jettisoned for more intriguing options. This list highlights ten of the best places to get a bagel in the East Bay, ranging from traditional New York style bagels to bagels with a decidedly Bay Area twist, like gluten-free bagels and vegan cream cheese.\u003c/p>\n\u003cp>Your favorite’s not on the list? Let us know in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88604,88609,88603,88605,88606",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Authentic Bagel is the product of two Rhode Island brothers who made their way West and decided to replicate the bagels of their childhood with the skills they picked up at culinary school. Their dense, chewy bagels are the result of an East Coast meets West Coast combination of their grandmother’s recipe and sourdough starter, with the same mentality extending to the rest of their menu: classics like a corned beef sandwich (a bagel piled high with their tender house made corned beef) share space with Bay Area friendly offerings like a tempeh and vegan cream cheese sandwich. Don’t miss their custom Roast Co coffee blend or the bagel-sized chocolate chip cookies.\u003c/p>\n\u003cp>\u003ca href=\"http://abagelcompany.com/home\" target=\"_blank\">\u003cstrong>Authentic Bagel Company\u003c/strong>\u003c/a>\u003cbr>\n463 2nd St, Oakland, CA 94607 [\u003ca href=\"http://goo.gl/IaZwKt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 459-1201\u003cbr>\nHours: Wed-Mon 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/abagelco\" target=\"_blank\">Authentic Bagel Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelCo\" target=\"_blank\">@BagelCo\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88611,88612,88610,88614,88613",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes when you toast a bready bagel, there’s no textural difference between the crust and interior, just an endless flabby mass. The bagels that Baron Baking produces are the antithesis of that doughy hell: they’re a wonder, with a crunchy exterior that gives way to a pleasantly chewy interior. They’re available at several locations around the Bay Area, but Stag’s Lunchette gives them the royal treatment with their bagel plate, where they’re topped with a hefty portion of smoked trout. Ex Saul’s Deli cook Dan Graf developed his recipe after a series of obsessive tests to discover what made the perfect bagel, and the care is evident in each bite. But don’t just take my word for it: even \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/in-northern-california-bagels-come-full-circle.html\" target=\"_blank\">\u003cem>The New York Times\u003c/em>\u003c/a> approves.\u003c/p>\n\u003cp>\u003ca href=\"http://baronbaking.com/index.html\" target=\"_blank\">\u003cstrong>Baron Baking\u003c/strong>\u003c/a>\u003cbr>\nAvailable at \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>, \u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">Stags Lunchette\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/09/10/mid-week-menu-bar-dogwoods-new-spinoff-barons-big-bagel-account-and-dollar-oysters-galore\" target=\"_blank\">Oakland Whole Foods\u003c/a>.\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/BaronBaking\" target=\"_blank\">Baron Baking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaronBaking\" target=\"_blank\">@BaronBaking\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88651,88652,88658,88657,88650,88653,88654",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bagels at Beauty’s are the only ones in the East Bay made in the Montreal style: they’re boiled in honey water, baked throughout the day in their wood fired oven, then tossed in the air before being covered in toppings:\u003c/p>\n\u003cfigure id=\"attachment_88649\" class=\"wp-caption aligncenter\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\">\u003cimg class=\"size-full wp-image-88649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\" alt=\"Beauty's Bagels owner Blake Joffe taking bagels out of their (10,000 pound) wood fired oven\" width=\"225\" height=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels owner Blake Joffe taking bagels out of their wood fired oven\u003c/figcaption>\u003c/figure>\n\u003cp>The process leaves the bagels with a crisp crust and tender interior. Try one of their decadent lunch options (the fried chicken with beet coleslaw, or the After School Special with liver and pickled onions) on their exceptional salt and pepper bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com/\" target=\"_blank\">\u003cstrong>Beauty's Bagel Shop\u003c/strong>\u003c/a>\u003cbr>\n3838 Telegraph Ave, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/dpBu9q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6098\u003cbr>\nHours: Tue-Fri 7am-3pm, Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beautysbagelshop\" target=\"_blank\">Beauty's Bagel Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/beautysbagel\" target=\"_blank\">@beautysbagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88618,88617,88616,88619",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Berkeley Bagels is a place of excess: You want choices? The staggeringly large menu stretches the length of the store’s wall. Like cream cheese? The ungodly amount they use is enough for three bagels. Fan of poppy seed bagels? How about upgrading to a Super Seed bagel? The bagel sandwiches are huge, the jalapeño cream cheese pleasantly spicy, and you won’t even resent them for the nap you’ll need afterwards.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/berkeley-bagels-berkeley\" target=\"_blank\">\u003cstrong>Berkeley Bagels\u003c/strong>\u003c/a>\u003cbr>\n1281 Gilman St, Berkeley, CA 94706 [\u003ca href=\"http://goo.gl/ppuEZh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 524-3104\u003cbr>\nHours: Mon-Fri 6:30am-5pm, Sat 7am-5pm, Sun 7am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88622,88621,88620,88623,88624",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Berkeley institution makes one bagel, and it’s a good one: a pitch black, caraway heavy rye-pumpernickel option that’s not overwhelmingly bready, despite being made with the bakery’s sourdough starter. And it’s cheap: since it’s only a dollar, you’ll have money left over to grab something from the nearby cheese counter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cheeseboardcollective.coop/\">\u003cstrong>The Cheese Board Collective\u003c/strong>\u003c/a>\u003cbr>\n1504 Shattuck Ave, Berkeley, CA 94709 [map]\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Mon 7am-1pm, Tue-Fri 7am-6pm, Sat 8am-5pm \u003cstrong>Bagels available Tue and Sat\u003c/strong>\u003cbr>\nFacebook: \u003ca href=\"http://goo.gl/i7HwmP\" target=\"_blank\">The Cheese Board Collective\u003c/a> Twitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88626,88627,88625,88628,88629",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If Beauty’s, Baron Baking and Authentic are part of a second wave of Bay Area bagel makers, Bagel St Café is unabashedly first wave: an unpretentious place to go for a large, stately bagels topped with excessive amounts of cheese and meats. The bagel flavors are creative (honey corn, pumpkin), the prices are low, and the thing to get is a pizza bagel, of which they offer an impressive five varieties, all piled high with toppings and boasting a layer of lightly browned, perfectly melted cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bagelstreetcafe.net/locations/berkeley\" target=\"_blank\">\u003cstrong>Bagel Street Cáfe\u003c/strong>\u003c/a>\u003cbr>\n2148 Center St Berkeley, CA 94704 [\u003ca href=\"http://goo.gl/2FPnSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 704-0199\u003cbr>\nHours: Mon-Fri 6am-6pm, Sat 7am-5pm, Sun 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bagel-Street-C%C3%A1fe/509988725780056?ref=br_tf\" target=\"_blank\">Bagel Street Cáfe\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88631,88632,88633,88630,88634",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This dependable Alameda institution boils and bakes their bagels every morning and sticks mainly to the classics (although they do offer honey butter as a topping and an intriguing sounding French toast bagel that was sold out when I got there) with good results: a supple bagel with a crispy crust that’s slightly taller and slightly larger than most. Order any of the deli sandwiches on a bagel for a towering, filling lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/levys-bagels-and-co-alameda\" target=\"_blank\">\u003cstrong>Levy's Bagels & Co\u003c/strong>\u003c/a>\u003cbr>\n730 Atlantic Ave, Alameda, CA 94501 [\u003ca href=\"http://goo.gl/Ylf9jW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 523-1080\u003cbr>\nHours: Mon-Fri 6am-5pm, Sat-Sun 6:30am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88637,88636,88635,88639,88638",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bagels at this gluten-free mecca are made from their standard blend of brown rice flour, potato starch and tapioca flour. The result? A bagel with a slightly biscuit like quality, lightly browned exterior and a subtle sweetness, perfect for the \u003ca href=\"http://www.mariposabaking.com/collections/gifts/products/mariposa-t-shirt\" target=\"_blank\">\"gluten freek”\u003c/a> in your life.\u003c/p>\n\u003cp>\u003ca href=\"http://pickup.mariposabaking.com/\" target=\"_blank\">\u003cstrong>Mariposa Baking Company\u003c/strong>\u003c/a>\u003cbr>\n5427 Telegraph Ave, Unit D3, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/rlcqJ8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm, Sat 9am-5pm, Sat 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaGlutenFreeBakingCompany\" target=\"_blank\">Mariposa, Artisan Crafted Gluten Free Bakery & Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@mariposabaking\u003c/a>\u003cbr>\nPrice Range: $ (Bagels $10 and under, other menu items $$, with entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88641,88644,88640,88642,88643",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While their name evokes an old school East Coast deli, the boiled then baked bagels at this Rockridge café are anything but traditional. (Turns out, the \u003ca href=\"http://en.wikipedia.org/wiki/Brooklyn,_California\" target=\"_blank\">Brooklyn they’re referencing\u003c/a> is not the New York borough, but a former city in Alameda County, now annexed to Oakland.) And that’s a good thing: while a Spinach Asiago bagel may not be authentic, Old Brooklyn’s version is delicious, solid enough to give your mouth a workout and not too bready. They offer the standard flavors like poppy seed and everything, but the real draw is the assortment of unusual bagel flavors—pesto, orange-cranberry--and intriguing toppings, like hummus and Nutella. Let the New York bagel snobs sneer. For anyone in the Bay Area that secretly enjoys Noah’s Bagels' wild flavors but who craves a better tasting option, Old Brooklyn’s are the perfect East meets West bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-brooklyn-bagels-and-deli-oakland\" target=\"_blank\">\u003cstrong>Old Brooklyn Bagels & Deli\u003c/strong>\u003c/a>\u003cbr>\n6000 College Ave, Oakland, CA 94618 [\u003ca href=\"http://goo.gl/8c8NFd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-4963\u003cbr>\nHours: Mon-Fri 7am-5pm, Sat-Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oldbrooklynbd\" target=\"_blank\">Old Brooklyn Bagels & Deli\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88646,88647",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Odd Bagel’s bagels are a revelation for several reasons: not only did owner Brent Woodard manage to create a gluten-free bread product with no lingering chemical aftertaste or bizarre texture, he also managed do so without any eggs, making them probably the most inclusive bagels in the country. Most impressive, however, is the fact his bagels don’t taste good for being a gluten-free bagel. They just taste good, period: dense, chewy and satisfying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oddbagel.com/\" target=\"_blank\">\u003cstrong>Odd Bagel\u003c/strong>\u003c/a>\u003cbr>\nCurrently available at \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and \u003ca href=\"http://migletsgf.com/\" target=\"_blank\">Miglet's Gluten-Free Bakery & Grocery\u003c/a> in Danville. Will soon be available on Good Eggs and other retailers.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OddBagel\" target=\"_blank\">Odd Bagel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/oddbagel\" target=\"_blank\">@OddBagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88523/bay-area-bites-guide-to-10-favorite-east-bay-bagels",
"authors": [
"5566"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_10851",
"bayareabites_1807"
],
"tags": [
"bayareabites_10891",
"bayareabites_13880",
"bayareabites_10831",
"bayareabites_12437",
"bayareabites_13877",
"bayareabites_10890",
"bayareabites_13876",
"bayareabites_12069",
"bayareabites_11449",
"bayareabites_12574",
"bayareabites_13879",
"bayareabites_13878",
"bayareabites_13875"
],
"featImg": "bayareabites_88661",
"label": "bayareabites"
},
"bayareabites_88490": {
"type": "posts",
"id": "bayareabites_88490",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88490",
"score": null,
"sort": [
1412870891000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1412870891,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area Revisits 3 Mediterranean Restaurants in New Episode",
"title": "Check, Please! Bay Area Revisits 3 Mediterranean Restaurants in New Episode",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In this episode, we revisit three Mediterranean-themed restaurants from previous series. Our first stop serves dishes you’ll find on the busy side streets of Rome. Now you can enjoy them in San Francisco at \u003ca href=\"http://blogs.kqed.org/checkplease/2011/09/22/ristorante-ideale-restaurant-info/\" target=\"_blank\">Ristorante Ideale\u003c/a>. Then, a casual place in Berkeley where energetic and charming staff serves crispy wrappers surrounding flavorful fillings at \u003ca href=\"http://blogs.kqed.org/checkplease/2009/05/22/la-mediterranee-restaurant-info/\" target=\"_blank\">Le Mediterranee\u003c/a>. Lastly, homey comfort, a warm welcome and pungent, lively flavors contrast with those of the Italian mainland at a Sardinian spot located in San Francisco called \u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/la-ciccia-restaurant-info/\" target=\"_blank\">La Ciccia\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=JLE9fmM8L3c]\n\u003c/p>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "88490 http://blogs.kqed.org/bayareabites/?p=88490",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/09/check-please-bay-area-revisits-3-mediterranean-restaurants-in-new-episode/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 112,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1412890543,
"excerpt": "Revisit three Mediterranean restaurants from previous series: Ristorante Ideale (SF), Le Mediterranee (Berkeley), La Ciccia (SF)",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Revisit three Mediterranean restaurants from previous series: Ristorante Ideale (SF), Le Mediterranee (Berkeley), La Ciccia (SF)",
"title": "Check, Please! Bay Area Revisits 3 Mediterranean Restaurants in New Episode | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Revisits 3 Mediterranean Restaurants in New Episode",
"datePublished": "2014-10-09T09:08:11-07:00",
"dateModified": "2014-10-09T14:35:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-revisits-3-mediterranean-restaurants-in-new-episode",
"status": "publish",
"path": "/bayareabites/88490/check-please-bay-area-revisits-3-mediterranean-restaurants-in-new-episode",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In this episode, we revisit three Mediterranean-themed restaurants from previous series. Our first stop serves dishes you’ll find on the busy side streets of Rome. Now you can enjoy them in San Francisco at \u003ca href=\"http://blogs.kqed.org/checkplease/2011/09/22/ristorante-ideale-restaurant-info/\" target=\"_blank\">Ristorante Ideale\u003c/a>. Then, a casual place in Berkeley where energetic and charming staff serves crispy wrappers surrounding flavorful fillings at \u003ca href=\"http://blogs.kqed.org/checkplease/2009/05/22/la-mediterranee-restaurant-info/\" target=\"_blank\">Le Mediterranee\u003c/a>. Lastly, homey comfort, a warm welcome and pungent, lively flavors contrast with those of the Italian mainland at a Sardinian spot located in San Francisco called \u003ca href=\"http://blogs.kqed.org/checkplease/2010/10/07/la-ciccia-restaurant-info/\" target=\"_blank\">La Ciccia\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\u003c/p>\n\u003cp>\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/JLE9fmM8L3c'\n title='//www.youtube.com/embed/JLE9fmM8L3c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88490/check-please-bay-area-revisits-3-mediterranean-restaurants-in-new-episode",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_1593",
"bayareabites_316"
],
"tags": [
"bayareabites_763",
"bayareabites_8420",
"bayareabites_13868",
"bayareabites_153",
"bayareabites_9745"
],
"featImg": "bayareabites_88497",
"label": "bayareabites"
},
"bayareabites_88347": {
"type": "posts",
"id": "bayareabites_88347",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88347",
"score": null,
"sort": [
1412441981000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1412441981,
"format": "aside",
"disqusTitle": "With Bowling Balls, Cute Kittens and Cotton-Candy Cocktails, Theme Restaurants Bounce Back",
"title": "With Bowling Balls, Cute Kittens and Cotton-Candy Cocktails, Theme Restaurants Bounce Back",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\" alt=\"Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\" width=\"1000\" height=\"765\" class=\"size-full wp-image-88366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The server's spaghetti-strapped, fringe-fronted, scarlet flapper dress makes her look -- as she glides bearing a lemongrassy \"Lucky Luciano\" cocktail past soaring columns and snappy-hatted dancers under classic chandeliers -- languid, liquid, lava-esque. \u003c/p>\n\u003cp>Chicago, 1929?\u003c/p>\n\u003cp>No: Alameda, 2014. Occupying a historic former bank building, hosting bay tours in gangster Al Capone's actual yacht, \u003ca href=\"http://www.caponesspeakeasy.net/\" target=\"_blank\">Capone's Speakeasy\u003c/a> is one of several fun, immersive new theme restaurants daring to dot a region that takes eating so seriously as to be ... well, scary.\u003c/p>\n\u003cp>\u003cstrong>Admit it:\u003c/strong> Around here, once the forks come out, the laughter kinda stops.\u003c/p>\n\u003cp>Mixing fun with food constitutes a Bay Area business risk. What happens when you tell basilisk-eyed marrow-munchers: \u003cem>Watch jousters over your starters! It's not all about the food!?\u003c/em> The owners of Capone's Speakeasy will soon know. As will the owners of 50,000-square-foot, stratospherically ceilinged \u003ca href=\"http://plankoakland.com/splash/\" target=\"_blank\">plank\u003c/a> [lower-case p], opening in Jack London Square October 10 and boasting full-sized bocce courts, bowling lanes and arcade games.\u003c/p>\n\u003cfigure id=\"attachment_88351\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\" alt=\"Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88351\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>And as will the proprietors of \u003ca href=\"http://www.cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, America's first cat café, \u003ca href=\"http://cattownoakland.org/cat-town-cafe/\" target=\"_blank\">opening in Oakland on October 25\u003c/a>. Its customers can hang out with adoptable live felines in a miniature Oakland, port and all. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know that people care about rescue cats and want to help them, but most won’t go to a shelter to do that -- thinking the experience will be too depressing. The café provides an easy way for people to spend time with the cats and become invested in what happens to them,\" says co-proprietor Ann Dunn.\u003c/p>\n\u003cp>\"It just made sense to me that if people came in casually to drink coffee and hang out with cats, it would increase the number of cats who are adopted.\"\u003c/p>\n\u003cfigure id=\"attachment_88420\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\" alt=\"Photo courtesy of Cat Town Cafe & Adoption\" width=\"500\" class=\"size-full wp-image-88420\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Cat Town Cafe & Adoption\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Theme restaurants used to be a thing:\u003c/strong> Looking at you, \u003ca href=\"http://www.tongaroom.com/\" target=\"_blank\">Tonga Room\u003c/a>. But with rare exceptions such as the Rainforest Café, Hard Rock Café, Medieval Times and certain Las Vegas casinos, theme restaurants as a once-ubiquitous genre fell out of favor soon after Richard Nixon did -- because everything became so seeeeerious, including food. Those over a certain age mourn Manhattan's Auto Pub, whose booths comprised car chassis, Chicago's Shanghai Lil's, with its \"Chicken Chow Mein Frisco\" and Polynesian dance revues, and countless other classics.\u003c/p>\n\u003cfigure id=\"attachment_88368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\" alt=\"Vintage theme-restaurant menus. Photo: Kristan Lawson.\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant menus. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>But -- because reality is now officially unbearable? Because hipsters, today's Marie Antoinettes and Louis XIVs, demand the neo-rococo? -- theme restaurants, with their cowboy hats and clown shoes, have been bouncing back.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbanputt.com/\" target=\"_blank\">Urban Putt\u003c/a>, a high-tech Mission District minigolf restaurant-bar owned by an ex-\u003cem>PC World\u003c/em> editor and featuring steampunky holes nodding to icons including Jules Verne and Playland-by-the-Sea, opened last May. Open since 2011, carnival-themed \u003ca href=\"http://strawsf.com/\" target=\"_blank\">Straw\u003c/a> in Hayes Valley serves a \"Bearded Lady\" sandwich, a \"Ringmaster\" burger and cotton-candy cocktails. Open since 2010, SoMa's \u003ca href=\"http://www.fonduecowboy.com/Fondue_Cowboy/Home.html\" target=\"_blank\">Fondue Cowboy\u003c/a> serves \"Rawhide,\" \"Outlaw\" and \"Happy Trails\" fondues while screening black-and-white Westerns. Dogpatch's Third Rail, which opened last December, maintains a train motif. \u003c/p>\n\u003cfigure id=\"attachment_88370\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\" alt='The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio' width=\"1000\" height=\"868\" class=\"size-full wp-image-88370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>This trend is spreading worldwide. Taipei has a Mattel-licensed, pink-on-pink Barbie Café. Pittsburgh's \u003ca href=\"http://conflictkitchen.org/\" target=\"_blank\">Conflict Kitchen\u003c/a> serves food only from regions currently in political conflict withs the USA. Tokyo's \u003ca href=\"http://www.lock-up.jp/\" target=\"_blank\">The LockUp\u003c/a> evokes a dungeon. At Taiwan's burgeoning \u003ca href=\"http://www.moderntoilet.com.tw/en/about.asp\" target=\"_blank\">Modern Toilet Restaurant\u003c/a> chain, customers sit on toilets while eating corn-studded chocolate ice cream. Glass-ceilinged \u003ca href=\"http://conradhotels3.hilton.com/en/hotels/maldives/conrad-maldives-rangali-island-MLEHICI/amenities/restaurants_ithaa_undersea_restaurant.html\" target=\"_blank\">Ithaa Undersea Restaurant\u003c/a> in the Maldives is actually located sixteen feet underwater. \u003c/p>\n\u003cp>But in the Bay Area, it always comes down to the food. Does anyone besides tourists visit Rainforest Café and Hard Rock Café, dozens of whose restaurants have closed recently and whose San Francisco outposts are located on Fisherman's Wharf for an obvious reason? In the Coi/Yelp era, everyone's a critic -- and, rawhide and astroturf aside, the make-or-break will always be: How do you source your Flying Saucer Succotash? Are these funnel cakes sustainable? Clown-suited servers can't distract from -- or overcompensate for -- the meh merguez or substandard sundae anymore. \u003c/p>\n\u003cp>Today's Bay Area theme restaurateurs know this. Urban Putt's head chef Dane Boryta has helmed the kitchen at Sens and owned the Bottle Cap. Urban Putt's drinks menu was designed by Scott Baird and Josh Harris of The Bon Vivants and Trick Dog. Damien King-Kostelac, formerly of Town Hall Restaurant and now executive chef at Capone's Speakeasy, graduated from the California Culinary Academy with honors. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/17/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Cat Town will serve local Bicycle Coffee\u003c/a> and locally sourced snacks. The beer garden at plank serves fifty handcrafted brews. To produce tasty, fusiony fare such as char siu tacos and scallop ceviche, plank's executive chef Jason Moniz, formerly of Orinda's Table 24 and Oakland's Flora, sources ingredients from venues within a five-mile radius of his kitchen, such as the Jack London Square Farmers' Market and Oakland Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_88374\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\" alt=\"Jason Moniz, executive chef at plank. Photo: Kristan Lawson\" width=\"560\" class=\"size-full wp-image-88374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Moniz, executive chef at plank. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>With its jellyfish and sea-urchin chandeliers, chambered-nautilus ceiling, Oyster Bar, Beluga Ballroom and spendy seafood menu, Union Square's \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon\u003c/a> asserts an undersea ambience. But if this was the 1960s, its servers might wear mermaid tails and coconut-shell bras. \u003c/p>\n\u003cp>\u003cstrong>Would that be a good thing?\u003c/strong> \u003c/p>\n\u003cp>Yesteryear's theme restaurants abounded in imagery we'd find shocking today. Buxom servers wearing grass skirts and skintight space suits. Menus depicting brown, bones-through-their-noses \"natives.\" Coolie-hatted busboys. Serape-draped mannequins \"asleep\" under rubber saguaros. With locations in Salt Lake City, Portland and Seattle between the late 1920s and late 1940s, the \u003ca href=\"http://depts.washington.edu/civilr/coon_chicken.htm\" target=\"_blank\">Coon Chicken Inn\u003c/a> was based around the theme of black railroad porters. \u003c/p>\n\u003cp>Sure, in many ways these fantasylands with their all-inclusive themeyness -- right down to the jungle sounds and gold-pan plates -- transported visitors across galaxies and centuries, rescuing them from work or school or war, inspiring future cosmonauts, zoologists, historians and sojourners.\u003c/p>\n\u003cp>But.\u003c/p>\n\u003cp>\u003cstrong>Today's theme restaurateurs must prioritize offending no one.\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, that's pretty hard. Last month, the owners of a week-old Castro-district restaurant -- not a theme restaurant, just an ordinary Mexican place -- \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/11/bandidos-changes-name-to-hecho/\" target=\"_blank\">changed its name to Hecho\u003c/a> after activists tagged its original name, Bandidos, as a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/08/bandidos-name-sparks-controversy-in-mexican-american-community/\" target=\"_blank\">racial slur\u003c/a>. \u003c/p>\n\u003cp>Potential offense lurks everywhere. Capone's Speakeasy could offend temperance advocates, or the descendants of gangland-violence victim. Its name referencing Jack London Square's nauticality, plank -- as in \"walk the\" -- could by virtue of its nomenclature offend anyone who ever suffered at the hands of pirates. Urban Putt could offend people who were uncoordinated or unpopular as kids. \u003c/p>\n\u003cp>Joking aside, we might wonder: \u003cstrong>Can a cat café and a gangland-themed bar acquire enough loyal local regulars to stay afloat?\u003c/strong> \u003c/p>\n\u003cp>Theme restaurants located in tourist traps are pretty much guaranteed steady business. But rather than attracting regulars, tourist-trap restaurants feed an ever-changing flow of one-time-onlies. \u003c/p>\n\u003cp>The Bay Area's new theme restaurants aren't located in world-famous tourist traps. They're deep in the neighborhoods, and in Oakland. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This might, in fact, be all the more reason for locals to love them. Wait, what? Someone went to the trouble of designing and creating a full-on fantasyland and hiring an executive chef not for outsiders who might settle for mediocre food as long as it comes with a view of the bridge, but for my neighbors and me? Some fantasies are meant to be conjured not just once but again and again. That's why we call them our \"happy places.\" And sometimes, they come with friendly felines and flaming cocktails. \u003c/p>\n\n",
"disqusIdentifier": "88347 http://blogs.kqed.org/bayareabites/?p=88347",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/04/with-bowling-balls-cute-kittens-and-cotton-candy-cocktails-theme-restaurants-bounce-back/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1313,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1412717939,
"excerpt": "Theme restaurants seem to be making a comeback. Here are some that have popped up in the Bay Area beyond neighborhoods catering to tourists. Can theme restaurants develop a loyal clientele or are they a one-time novelty? \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Theme restaurants seem to be making a comeback. Here are some that have popped up in the Bay Area beyond neighborhoods catering to tourists. Can theme restaurants develop a loyal clientele or are they a one-time novelty? \r\n",
"title": "With Bowling Balls, Cute Kittens and Cotton-Candy Cocktails, Theme Restaurants Bounce Back | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "With Bowling Balls, Cute Kittens and Cotton-Candy Cocktails, Theme Restaurants Bounce Back",
"datePublished": "2014-10-04T09:59:41-07:00",
"dateModified": "2014-10-07T14:38:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "with-bowling-balls-cute-kittens-and-cotton-candy-cocktails-theme-restaurants-bounce-back",
"status": "publish",
"path": "/bayareabites/88347/with-bowling-balls-cute-kittens-and-cotton-candy-cocktails-theme-restaurants-bounce-back",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\" alt=\"Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\" width=\"1000\" height=\"765\" class=\"size-full wp-image-88366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The server's spaghetti-strapped, fringe-fronted, scarlet flapper dress makes her look -- as she glides bearing a lemongrassy \"Lucky Luciano\" cocktail past soaring columns and snappy-hatted dancers under classic chandeliers -- languid, liquid, lava-esque. \u003c/p>\n\u003cp>Chicago, 1929?\u003c/p>\n\u003cp>No: Alameda, 2014. Occupying a historic former bank building, hosting bay tours in gangster Al Capone's actual yacht, \u003ca href=\"http://www.caponesspeakeasy.net/\" target=\"_blank\">Capone's Speakeasy\u003c/a> is one of several fun, immersive new theme restaurants daring to dot a region that takes eating so seriously as to be ... well, scary.\u003c/p>\n\u003cp>\u003cstrong>Admit it:\u003c/strong> Around here, once the forks come out, the laughter kinda stops.\u003c/p>\n\u003cp>Mixing fun with food constitutes a Bay Area business risk. What happens when you tell basilisk-eyed marrow-munchers: \u003cem>Watch jousters over your starters! It's not all about the food!?\u003c/em> The owners of Capone's Speakeasy will soon know. As will the owners of 50,000-square-foot, stratospherically ceilinged \u003ca href=\"http://plankoakland.com/splash/\" target=\"_blank\">plank\u003c/a> [lower-case p], opening in Jack London Square October 10 and boasting full-sized bocce courts, bowling lanes and arcade games.\u003c/p>\n\u003cfigure id=\"attachment_88351\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\" alt=\"Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88351\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>And as will the proprietors of \u003ca href=\"http://www.cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, America's first cat café, \u003ca href=\"http://cattownoakland.org/cat-town-cafe/\" target=\"_blank\">opening in Oakland on October 25\u003c/a>. Its customers can hang out with adoptable live felines in a miniature Oakland, port and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know that people care about rescue cats and want to help them, but most won’t go to a shelter to do that -- thinking the experience will be too depressing. The café provides an easy way for people to spend time with the cats and become invested in what happens to them,\" says co-proprietor Ann Dunn.\u003c/p>\n\u003cp>\"It just made sense to me that if people came in casually to drink coffee and hang out with cats, it would increase the number of cats who are adopted.\"\u003c/p>\n\u003cfigure id=\"attachment_88420\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\" alt=\"Photo courtesy of Cat Town Cafe & Adoption\" width=\"500\" class=\"size-full wp-image-88420\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Cat Town Cafe & Adoption\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Theme restaurants used to be a thing:\u003c/strong> Looking at you, \u003ca href=\"http://www.tongaroom.com/\" target=\"_blank\">Tonga Room\u003c/a>. But with rare exceptions such as the Rainforest Café, Hard Rock Café, Medieval Times and certain Las Vegas casinos, theme restaurants as a once-ubiquitous genre fell out of favor soon after Richard Nixon did -- because everything became so seeeeerious, including food. Those over a certain age mourn Manhattan's Auto Pub, whose booths comprised car chassis, Chicago's Shanghai Lil's, with its \"Chicken Chow Mein Frisco\" and Polynesian dance revues, and countless other classics.\u003c/p>\n\u003cfigure id=\"attachment_88368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\" alt=\"Vintage theme-restaurant menus. Photo: Kristan Lawson.\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant menus. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>But -- because reality is now officially unbearable? Because hipsters, today's Marie Antoinettes and Louis XIVs, demand the neo-rococo? -- theme restaurants, with their cowboy hats and clown shoes, have been bouncing back.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbanputt.com/\" target=\"_blank\">Urban Putt\u003c/a>, a high-tech Mission District minigolf restaurant-bar owned by an ex-\u003cem>PC World\u003c/em> editor and featuring steampunky holes nodding to icons including Jules Verne and Playland-by-the-Sea, opened last May. Open since 2011, carnival-themed \u003ca href=\"http://strawsf.com/\" target=\"_blank\">Straw\u003c/a> in Hayes Valley serves a \"Bearded Lady\" sandwich, a \"Ringmaster\" burger and cotton-candy cocktails. Open since 2010, SoMa's \u003ca href=\"http://www.fonduecowboy.com/Fondue_Cowboy/Home.html\" target=\"_blank\">Fondue Cowboy\u003c/a> serves \"Rawhide,\" \"Outlaw\" and \"Happy Trails\" fondues while screening black-and-white Westerns. Dogpatch's Third Rail, which opened last December, maintains a train motif. \u003c/p>\n\u003cfigure id=\"attachment_88370\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\" alt='The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio' width=\"1000\" height=\"868\" class=\"size-full wp-image-88370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>This trend is spreading worldwide. Taipei has a Mattel-licensed, pink-on-pink Barbie Café. Pittsburgh's \u003ca href=\"http://conflictkitchen.org/\" target=\"_blank\">Conflict Kitchen\u003c/a> serves food only from regions currently in political conflict withs the USA. Tokyo's \u003ca href=\"http://www.lock-up.jp/\" target=\"_blank\">The LockUp\u003c/a> evokes a dungeon. At Taiwan's burgeoning \u003ca href=\"http://www.moderntoilet.com.tw/en/about.asp\" target=\"_blank\">Modern Toilet Restaurant\u003c/a> chain, customers sit on toilets while eating corn-studded chocolate ice cream. Glass-ceilinged \u003ca href=\"http://conradhotels3.hilton.com/en/hotels/maldives/conrad-maldives-rangali-island-MLEHICI/amenities/restaurants_ithaa_undersea_restaurant.html\" target=\"_blank\">Ithaa Undersea Restaurant\u003c/a> in the Maldives is actually located sixteen feet underwater. \u003c/p>\n\u003cp>But in the Bay Area, it always comes down to the food. Does anyone besides tourists visit Rainforest Café and Hard Rock Café, dozens of whose restaurants have closed recently and whose San Francisco outposts are located on Fisherman's Wharf for an obvious reason? In the Coi/Yelp era, everyone's a critic -- and, rawhide and astroturf aside, the make-or-break will always be: How do you source your Flying Saucer Succotash? Are these funnel cakes sustainable? Clown-suited servers can't distract from -- or overcompensate for -- the meh merguez or substandard sundae anymore. \u003c/p>\n\u003cp>Today's Bay Area theme restaurateurs know this. Urban Putt's head chef Dane Boryta has helmed the kitchen at Sens and owned the Bottle Cap. Urban Putt's drinks menu was designed by Scott Baird and Josh Harris of The Bon Vivants and Trick Dog. Damien King-Kostelac, formerly of Town Hall Restaurant and now executive chef at Capone's Speakeasy, graduated from the California Culinary Academy with honors. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/17/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Cat Town will serve local Bicycle Coffee\u003c/a> and locally sourced snacks. The beer garden at plank serves fifty handcrafted brews. To produce tasty, fusiony fare such as char siu tacos and scallop ceviche, plank's executive chef Jason Moniz, formerly of Orinda's Table 24 and Oakland's Flora, sources ingredients from venues within a five-mile radius of his kitchen, such as the Jack London Square Farmers' Market and Oakland Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_88374\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\" alt=\"Jason Moniz, executive chef at plank. Photo: Kristan Lawson\" width=\"560\" class=\"size-full wp-image-88374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Moniz, executive chef at plank. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>With its jellyfish and sea-urchin chandeliers, chambered-nautilus ceiling, Oyster Bar, Beluga Ballroom and spendy seafood menu, Union Square's \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon\u003c/a> asserts an undersea ambience. But if this was the 1960s, its servers might wear mermaid tails and coconut-shell bras. \u003c/p>\n\u003cp>\u003cstrong>Would that be a good thing?\u003c/strong> \u003c/p>\n\u003cp>Yesteryear's theme restaurants abounded in imagery we'd find shocking today. Buxom servers wearing grass skirts and skintight space suits. Menus depicting brown, bones-through-their-noses \"natives.\" Coolie-hatted busboys. Serape-draped mannequins \"asleep\" under rubber saguaros. With locations in Salt Lake City, Portland and Seattle between the late 1920s and late 1940s, the \u003ca href=\"http://depts.washington.edu/civilr/coon_chicken.htm\" target=\"_blank\">Coon Chicken Inn\u003c/a> was based around the theme of black railroad porters. \u003c/p>\n\u003cp>Sure, in many ways these fantasylands with their all-inclusive themeyness -- right down to the jungle sounds and gold-pan plates -- transported visitors across galaxies and centuries, rescuing them from work or school or war, inspiring future cosmonauts, zoologists, historians and sojourners.\u003c/p>\n\u003cp>But.\u003c/p>\n\u003cp>\u003cstrong>Today's theme restaurateurs must prioritize offending no one.\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, that's pretty hard. Last month, the owners of a week-old Castro-district restaurant -- not a theme restaurant, just an ordinary Mexican place -- \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/11/bandidos-changes-name-to-hecho/\" target=\"_blank\">changed its name to Hecho\u003c/a> after activists tagged its original name, Bandidos, as a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/08/bandidos-name-sparks-controversy-in-mexican-american-community/\" target=\"_blank\">racial slur\u003c/a>. \u003c/p>\n\u003cp>Potential offense lurks everywhere. Capone's Speakeasy could offend temperance advocates, or the descendants of gangland-violence victim. Its name referencing Jack London Square's nauticality, plank -- as in \"walk the\" -- could by virtue of its nomenclature offend anyone who ever suffered at the hands of pirates. Urban Putt could offend people who were uncoordinated or unpopular as kids. \u003c/p>\n\u003cp>Joking aside, we might wonder: \u003cstrong>Can a cat café and a gangland-themed bar acquire enough loyal local regulars to stay afloat?\u003c/strong> \u003c/p>\n\u003cp>Theme restaurants located in tourist traps are pretty much guaranteed steady business. But rather than attracting regulars, tourist-trap restaurants feed an ever-changing flow of one-time-onlies. \u003c/p>\n\u003cp>The Bay Area's new theme restaurants aren't located in world-famous tourist traps. They're deep in the neighborhoods, and in Oakland. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This might, in fact, be all the more reason for locals to love them. Wait, what? Someone went to the trouble of designing and creating a full-on fantasyland and hiring an executive chef not for outsiders who might settle for mediocre food as long as it comes with a view of the bridge, but for my neighbors and me? Some fantasies are meant to be conjured not just once but again and again. That's why we call them our \"happy places.\" And sometimes, they come with friendly felines and flaming cocktails. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88347/with-bowling-balls-cute-kittens-and-cotton-candy-cocktails-theme-restaurants-bounce-back",
"authors": [
"5576"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_8770",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807"
],
"tags": [
"bayareabites_13586",
"bayareabites_13588",
"bayareabites_13861",
"bayareabites_8865",
"bayareabites_13859"
],
"featImg": "bayareabites_88365",
"label": "bayareabites"
},
"bayareabites_88380": {
"type": "posts",
"id": "bayareabites_88380",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88380",
"score": null,
"sort": [
1412356726000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1412356726,
"format": "aside",
"disqusTitle": "Locavore Losses: California’s Chefs, Artisans Feel the Drought",
"title": "Locavore Losses: California’s Chefs, Artisans Feel the Drought",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\" alt=\"Locavore Losses: California’s Chefs, Artisans Feel the Drought \" width=\"680\" height=\"312\" class=\"aligncenter size-full wp-image-88406\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\">Leilani Clark\u003c/a>, \u003ca href=\"http://civileats.com/2014/10/01/locavore-losses-californias-chefs-artisans-feel-the-drought/\" target=\"_blank\">Civil Eats\u003c/a> (10/1/14)\u003c/p>\n\u003cp>At \u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\">Nopalito\u003c/a>, if the local corn runs out, you might as well shut the doors. It’s typical for the restaurant’s two San Francisco locations to go through 200 pounds of California-grown organic masa in a single day. The grain is at the menu’s core, used in everything from tamales, to tortillas, to house-made chips.\u003c/p>\n\u003cp>In mid-September, Nopalito’s owner, Laurence Jossel, learned that \u003ca href=\"http://giustos.com/\" target=\"_blank\">Giusto’s\u003c/a>, the Northern California grain processor and wholesaler from which Nopalito sources its flours, had run out of corn after severe drought conditions caused the product to dry up. “It’s been a mad scramble,” says Jossel. He and his head chef called restaurants all over the city, searching for a locally-grown equivalent, without luck. In a pinch, they settled on more expensive organic corn flour from Montana and some from as far as Mexico.\u003c/p>\n\u003cp>“We can’t run a restaurant based on [corn] without it,” says Jossel. With no end to the California drought in sight, chefs like Jossel, and many artisan food makers who rely on local food, are feeling the squeeze.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In January 2014, California governor Jerry Brown declared a \u003ca href=\"http://gov.ca.gov/news.php?id=18368\" target=\"_blank\">state of emergency\u003c/a> due to severe drought conditions. Eight months later, with the continuation of one of the driest years on record, 95 percent of the state continues to suffer under “\u003ca href=\"http://droughtmonitor.unl.edu/Home/StateDroughtMonitor.aspx?CA\" target=\"_blank\">extreme drought conditions.\u003c/a>” Reservoir levels are \u003ca href=\"http://www.dailymail.co.uk/news/article-2731091/California-s-vanishing-lakes-Before-photos-reveal-shocking-shriveling-effect-state-s-devastating-drought-decades.html\" target=\"_blank\">shockingly low\u003c/a> and wells are going dry, a fact that lead Governor Brown to sign \u003ca href=\"http://www.utsandiego.com/news/2014/sep/19/california-governor-orders-help-for-dry-wells/\" target=\"_blank\">emergency groundwater regulation\u003c/a> legislation on September 16.\u003c/p>\n\u003cp>As widely reported, California’s large-scale agricultural operations, most notably livestock and dairy, have been \u003ca href=\"http://www.newyorker.com/culture/photo-booth/california-paradise-burning\" target=\"_blank\">severely impacted\u003c/a>. Across the state, the financial hit to agriculture will reach an estimated \u003ca href=\"http://www.nbcbayarea.com/news/local/California-Wells-Could-Run-Dry-in-One-Year-UC-Davis-Study-267185971.html\" target=\"_blank\">$2.2 billion\u003c/a>, say economists at University of California Davis. As harvest season ramps up, the true impact of the drought for everyone, not just Big Agriculture, is coming into high relief.\u003c/p>\n\u003cp>On September 17, the same day Jossel’s wholesale corn order dried up, he visited the Berkeley Farmers’ Market, only to discover that \u003ca href=\"http://www.dirtygirlproduce.com/\" target=\"_blank\">Dirty Girl Produce\u003c/a>, an organic farm located near Santa Cruz, had run out of its \u003ca href=\"http://civileats.com/2014/08/05/the-great-tomato-debate-heirlooms-hybrids-or-gmos/\" target=\"_blank\">famous dry-farmed tomatoes\u003c/a> two months earlier than normal. Sadly, says farmer Joel Schirmer, “those two months usually generate the highest income of the year.”\u003c/p>\n\u003cp>Schirmer’s tomatoes depend on winter rain for moisture, which is then trapped in the soil through mulching. The first wave, planted in early spring, did fine. The second wave couldn’t tap enough moisture in the soil to survive summer’s heat stress; Schirmer says at least 20 inches of rain are needed to set a baseline for the plants. This time of year, he and his workers should be packing up wholesale crates for shipment to Whole Foods and other large retailers. Instead, the farmer says he’ll lose an estimated $100,000 in sales.\u003c/p>\n\u003cp>And he’s not out of the woods yet. Schirmer relies on well water for the rest of his fall crops and says, “We could have a well go down on a piece of property that’s filled with baby plants. That would be devastating.”\u003c/p>\n\u003cp>Still, Schirmer says, farming requires him to evolve or die. “It’s a lesson not to put all your eggs in one basket.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.junetaylorjams.com/\" target=\"_blank\">June Taylor Jams\u003c/a> in Berkeley, flexibility is equally as important. Owner June Taylor uses Dirty Girl tomatoes into late fall for small-batch production of ketchup, paste, and sauces, but she too received word about the season’s untimely end.\u003c/p>\n\u003cp>“If I can’t get major fruits–pears, tomatoes–that is going to be difficult,” says Taylor. At the same time, with the unusually early arrival of apples, pears and figs, September has been busy.\u003c/p>\n\u003cp>“I used to think of September as a month where we could take a break after getting through the summer production,” says Taylor, who’s been preserving local produce for 25 years. “But now it’s as busy as June. The rhythms seem out-of-whack and water is one of the key components.”\u003c/p>\n\u003cp>Tough decisions about water are all in a day’s work at Toluma Farms, a 160-acre goat ranch outside of Tomales, California. In 2013, husband-and-wife team Tamara Hicks and David Jablons ventured into cheesemaking with \u003ca href=\"http://www.tolumafarms.com/creamery.html\" target=\"_blank\">Tomales Farmstead Creamery\u003c/a>. They don’t have “a normative baseline” for what it’s like to make cheese outside of drought conditions, says Hicks, but it requires a lot of water.\u003c/p>\n\u003cp>Toluma Farms is well known in the community for having good water, she explains. But that didn’t prevent a water scare last year when one of their two streams dried up. She and Jablons had to cut down to a single daily milking and eliminate one water-intensive cleaning of the milking parlor.\u003c/p>\n\u003cp>This year, the pastures where the goats feed greened-up three months later than usual, resulting in a gap in nutrition for the animals. Trucking in alfalfa cost $8,000 for two months of feed, a financial cut that hit the new business hard. They ended up growing their own combination of dry-farmed oats, rye, and clover for the animals–an alternative that is lower in protein, but beneficial in other ways. It’s a solution for now, but Hicks does say if the drought worsens this year, “all bets are off.”\u003c/p>\n\u003cp>The flavor and consistency of the goat’s milk has also been impacted, creating a challenge for head cheesemaker Jennifer Kirkham. In dry times, milk tends to be higher in fat and contain less moisture. It also becomes less predictable as an ingredient. Last December, just as the ranch scrambled to replace the goat’s normal feed, Kirkham had to stop making \u003ca href=\"http://culturecheesemag.com/cheese-library/Kenne\" target=\"_blank\">Kenne\u003c/a>, a soft ripened cheese, because the batch failed. Small percentage changes in the butterfat and protein content of the milk, due to changes in the animal feed, prevented the cheese from draining fast enough, so that it didn’t set properly.\u003c/p>\n\u003cp>“We’re having conversations based on what the goats are eating, which is based on rain and water,” says Hicks. “We’ll probably only make hard cheeses during the winter.”\u003c/p>\n\u003cp>Like other small farmers, ranchers, and artisans, Hicks and her husband are having hard conversations about what comes next, while operating on the premise that they might be up against a \u003ca href=\"http://blogs.kqed.org/science/2014/09/29/the-connection-between-californias-drought-and-climate-change/\" target=\"_blank\">long-term climatic shift\u003c/a>. “We have to figure out how not to be operating in crisis mode,” explains Hicks.\u003c/p>\n\u003cp>Decades of working with seasonal produce has taught jam-maker June Taylor to work first with what nature has on offer, but she too believes the changes chefs and artisans are seeing now could have a lasting impact.\u003c/p>\n\u003cp>“People have to think about what this means on a broader and longer-term basis regarding what farmers can produce in California and what won’t work,” she says. “We keep saying ‘If we just get some rain,’ but I don’t think one winter of rain will rebalance things.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nLeilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian, Made Local, Shareable, Yes, The Orlando Weekly,\u003c/em> and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication. \u003c/p>\n\n",
"disqusIdentifier": "88380 http://blogs.kqed.org/bayareabites/?p=88380",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/03/locavore-losses-californias-chefs-artisans-feel-the-drought/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1295,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1412356726,
"excerpt": "Bay Area restaurants and food artisans are feeling the direct effect of the drought's impact on local farmers, crops and produce.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bay Area restaurants and food artisans are feeling the direct effect of the drought's impact on local farmers, crops and produce.",
"title": "Locavore Losses: California’s Chefs, Artisans Feel the Drought | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Locavore Losses: California’s Chefs, Artisans Feel the Drought",
"datePublished": "2014-10-03T10:18:46-07:00",
"dateModified": "2014-10-03T10:18:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "locavore-losses-californias-chefs-artisans-feel-the-drought",
"status": "publish",
"path": "/bayareabites/88380/locavore-losses-californias-chefs-artisans-feel-the-drought",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\" alt=\"Locavore Losses: California’s Chefs, Artisans Feel the Drought \" width=\"680\" height=\"312\" class=\"aligncenter size-full wp-image-88406\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\">Leilani Clark\u003c/a>, \u003ca href=\"http://civileats.com/2014/10/01/locavore-losses-californias-chefs-artisans-feel-the-drought/\" target=\"_blank\">Civil Eats\u003c/a> (10/1/14)\u003c/p>\n\u003cp>At \u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\">Nopalito\u003c/a>, if the local corn runs out, you might as well shut the doors. It’s typical for the restaurant’s two San Francisco locations to go through 200 pounds of California-grown organic masa in a single day. The grain is at the menu’s core, used in everything from tamales, to tortillas, to house-made chips.\u003c/p>\n\u003cp>In mid-September, Nopalito’s owner, Laurence Jossel, learned that \u003ca href=\"http://giustos.com/\" target=\"_blank\">Giusto’s\u003c/a>, the Northern California grain processor and wholesaler from which Nopalito sources its flours, had run out of corn after severe drought conditions caused the product to dry up. “It’s been a mad scramble,” says Jossel. He and his head chef called restaurants all over the city, searching for a locally-grown equivalent, without luck. In a pinch, they settled on more expensive organic corn flour from Montana and some from as far as Mexico.\u003c/p>\n\u003cp>“We can’t run a restaurant based on [corn] without it,” says Jossel. With no end to the California drought in sight, chefs like Jossel, and many artisan food makers who rely on local food, are feeling the squeeze.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In January 2014, California governor Jerry Brown declared a \u003ca href=\"http://gov.ca.gov/news.php?id=18368\" target=\"_blank\">state of emergency\u003c/a> due to severe drought conditions. Eight months later, with the continuation of one of the driest years on record, 95 percent of the state continues to suffer under “\u003ca href=\"http://droughtmonitor.unl.edu/Home/StateDroughtMonitor.aspx?CA\" target=\"_blank\">extreme drought conditions.\u003c/a>” Reservoir levels are \u003ca href=\"http://www.dailymail.co.uk/news/article-2731091/California-s-vanishing-lakes-Before-photos-reveal-shocking-shriveling-effect-state-s-devastating-drought-decades.html\" target=\"_blank\">shockingly low\u003c/a> and wells are going dry, a fact that lead Governor Brown to sign \u003ca href=\"http://www.utsandiego.com/news/2014/sep/19/california-governor-orders-help-for-dry-wells/\" target=\"_blank\">emergency groundwater regulation\u003c/a> legislation on September 16.\u003c/p>\n\u003cp>As widely reported, California’s large-scale agricultural operations, most notably livestock and dairy, have been \u003ca href=\"http://www.newyorker.com/culture/photo-booth/california-paradise-burning\" target=\"_blank\">severely impacted\u003c/a>. Across the state, the financial hit to agriculture will reach an estimated \u003ca href=\"http://www.nbcbayarea.com/news/local/California-Wells-Could-Run-Dry-in-One-Year-UC-Davis-Study-267185971.html\" target=\"_blank\">$2.2 billion\u003c/a>, say economists at University of California Davis. As harvest season ramps up, the true impact of the drought for everyone, not just Big Agriculture, is coming into high relief.\u003c/p>\n\u003cp>On September 17, the same day Jossel’s wholesale corn order dried up, he visited the Berkeley Farmers’ Market, only to discover that \u003ca href=\"http://www.dirtygirlproduce.com/\" target=\"_blank\">Dirty Girl Produce\u003c/a>, an organic farm located near Santa Cruz, had run out of its \u003ca href=\"http://civileats.com/2014/08/05/the-great-tomato-debate-heirlooms-hybrids-or-gmos/\" target=\"_blank\">famous dry-farmed tomatoes\u003c/a> two months earlier than normal. Sadly, says farmer Joel Schirmer, “those two months usually generate the highest income of the year.”\u003c/p>\n\u003cp>Schirmer’s tomatoes depend on winter rain for moisture, which is then trapped in the soil through mulching. The first wave, planted in early spring, did fine. The second wave couldn’t tap enough moisture in the soil to survive summer’s heat stress; Schirmer says at least 20 inches of rain are needed to set a baseline for the plants. This time of year, he and his workers should be packing up wholesale crates for shipment to Whole Foods and other large retailers. Instead, the farmer says he’ll lose an estimated $100,000 in sales.\u003c/p>\n\u003cp>And he’s not out of the woods yet. Schirmer relies on well water for the rest of his fall crops and says, “We could have a well go down on a piece of property that’s filled with baby plants. That would be devastating.”\u003c/p>\n\u003cp>Still, Schirmer says, farming requires him to evolve or die. “It’s a lesson not to put all your eggs in one basket.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.junetaylorjams.com/\" target=\"_blank\">June Taylor Jams\u003c/a> in Berkeley, flexibility is equally as important. Owner June Taylor uses Dirty Girl tomatoes into late fall for small-batch production of ketchup, paste, and sauces, but she too received word about the season’s untimely end.\u003c/p>\n\u003cp>“If I can’t get major fruits–pears, tomatoes–that is going to be difficult,” says Taylor. At the same time, with the unusually early arrival of apples, pears and figs, September has been busy.\u003c/p>\n\u003cp>“I used to think of September as a month where we could take a break after getting through the summer production,” says Taylor, who’s been preserving local produce for 25 years. “But now it’s as busy as June. The rhythms seem out-of-whack and water is one of the key components.”\u003c/p>\n\u003cp>Tough decisions about water are all in a day’s work at Toluma Farms, a 160-acre goat ranch outside of Tomales, California. In 2013, husband-and-wife team Tamara Hicks and David Jablons ventured into cheesemaking with \u003ca href=\"http://www.tolumafarms.com/creamery.html\" target=\"_blank\">Tomales Farmstead Creamery\u003c/a>. They don’t have “a normative baseline” for what it’s like to make cheese outside of drought conditions, says Hicks, but it requires a lot of water.\u003c/p>\n\u003cp>Toluma Farms is well known in the community for having good water, she explains. But that didn’t prevent a water scare last year when one of their two streams dried up. She and Jablons had to cut down to a single daily milking and eliminate one water-intensive cleaning of the milking parlor.\u003c/p>\n\u003cp>This year, the pastures where the goats feed greened-up three months later than usual, resulting in a gap in nutrition for the animals. Trucking in alfalfa cost $8,000 for two months of feed, a financial cut that hit the new business hard. They ended up growing their own combination of dry-farmed oats, rye, and clover for the animals–an alternative that is lower in protein, but beneficial in other ways. It’s a solution for now, but Hicks does say if the drought worsens this year, “all bets are off.”\u003c/p>\n\u003cp>The flavor and consistency of the goat’s milk has also been impacted, creating a challenge for head cheesemaker Jennifer Kirkham. In dry times, milk tends to be higher in fat and contain less moisture. It also becomes less predictable as an ingredient. Last December, just as the ranch scrambled to replace the goat’s normal feed, Kirkham had to stop making \u003ca href=\"http://culturecheesemag.com/cheese-library/Kenne\" target=\"_blank\">Kenne\u003c/a>, a soft ripened cheese, because the batch failed. Small percentage changes in the butterfat and protein content of the milk, due to changes in the animal feed, prevented the cheese from draining fast enough, so that it didn’t set properly.\u003c/p>\n\u003cp>“We’re having conversations based on what the goats are eating, which is based on rain and water,” says Hicks. “We’ll probably only make hard cheeses during the winter.”\u003c/p>\n\u003cp>Like other small farmers, ranchers, and artisans, Hicks and her husband are having hard conversations about what comes next, while operating on the premise that they might be up against a \u003ca href=\"http://blogs.kqed.org/science/2014/09/29/the-connection-between-californias-drought-and-climate-change/\" target=\"_blank\">long-term climatic shift\u003c/a>. “We have to figure out how not to be operating in crisis mode,” explains Hicks.\u003c/p>\n\u003cp>Decades of working with seasonal produce has taught jam-maker June Taylor to work first with what nature has on offer, but she too believes the changes chefs and artisans are seeing now could have a lasting impact.\u003c/p>\n\u003cp>“People have to think about what this means on a broader and longer-term basis regarding what farmers can produce in California and what won’t work,” she says. “We keep saying ‘If we just get some rain,’ but I don’t think one winter of rain will rebalance things.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nLeilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian, Made Local, Shareable, Yes, The Orlando Weekly,\u003c/em> and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88380/locavore-losses-californias-chefs-artisans-feel-the-drought",
"authors": [
"5583"
],
"categories": [
"bayareabites_109",
"bayareabites_13718",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_10028",
"bayareabites_1875",
"bayareabites_60"
],
"tags": [
"bayareabites_250",
"bayareabites_515",
"bayareabites_8845",
"bayareabites_11813",
"bayareabites_13864",
"bayareabites_580",
"bayareabites_4030"
],
"featImg": "bayareabites_88406",
"label": "bayareabites"
},
"bayareabites_88125": {
"type": "posts",
"id": "bayareabites_88125",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88125",
"score": null,
"sort": [
1412271777000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1412271777,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area Revisits 3 Asian Restaurants in New Episode",
"title": "Check, Please! Bay Area Revisits 3 Asian Restaurants in New Episode",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Prepare to revisit three Asian restaurants from previous series, beginning in Alameda where fresh and flavorful Vietnamese cuisine stars at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5001\">Dragon Rouge Restaurant\u003c/a>. Next, authentic family-style Thai food with royal roots is found at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3676\">Marnee Thai Restaurant\u003c/a> in San Francisco. We end comfortably seated and enjoying modern Asian cuisine in a large open space on the Embarcadero by the Bay at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3808\">Butterfly Restaurant\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=T165yh8bLdg]\n\u003c/p>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "88125 http://blogs.kqed.org/bayareabites/?p=88125",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/02/check-please-bay-area-revisits-3-asian-restaurants-in-new-episode/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 89,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1412357856,
"excerpt": "Revisit three Asian restaurants from previous series: Dragon Rouge Restaurant, Marnee Thai, Butterfly Restaurant.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Revisit three Asian restaurants from previous series: Dragon Rouge Restaurant, Marnee Thai, Butterfly Restaurant.",
"title": "Check, Please! Bay Area Revisits 3 Asian Restaurants in New Episode | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Revisits 3 Asian Restaurants in New Episode",
"datePublished": "2014-10-02T10:42:57-07:00",
"dateModified": "2014-10-03T10:37:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-revisits-3-asian-restaurants-in-new-episode",
"status": "publish",
"path": "/bayareabites/88125/check-please-bay-area-revisits-3-asian-restaurants-in-new-episode",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Prepare to revisit three Asian restaurants from previous series, beginning in Alameda where fresh and flavorful Vietnamese cuisine stars at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5001\">Dragon Rouge Restaurant\u003c/a>. Next, authentic family-style Thai food with royal roots is found at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3676\">Marnee Thai Restaurant\u003c/a> in San Francisco. We end comfortably seated and enjoying modern Asian cuisine in a large open space on the Embarcadero by the Bay at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3808\">Butterfly Restaurant\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\u003c/p>\n\u003cp>\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/T165yh8bLdg'\n title='//www.youtube.com/embed/T165yh8bLdg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88125/check-please-bay-area-revisits-3-asian-restaurants-in-new-episode",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_8770",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_1593"
],
"tags": [
"bayareabites_8282",
"bayareabites_763",
"bayareabites_13846",
"bayareabites_13847"
],
"featImg": "bayareabites_88127",
"label": "bayareabites"
},
"bayareabites_88300": {
"type": "posts",
"id": "bayareabites_88300",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88300",
"score": null,
"sort": [
1412223071000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1412223071,
"format": "aside",
"disqusTitle": "Noodle-Pulling Dance at Jacques Pépin and Martin Yan Event",
"title": "Noodle-Pulling Dance at Jacques Pépin and Martin Yan Event",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88303,88323,88325,88302,88301,88322\"]\u003cbr>\nCelebrity chefs Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">KQED event\u003c/a> to celebrate Yan's new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and Pepin's new series \u003cem>Jacques Pépin: Heart & Soul.\u003c/em>\u003c/p>\n\u003cp>Pépin is in San Francisco for the month of October to tape \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">\u003cem>Heart & Soul\u003c/em>\u003c/a> and will be speaking at a sold out \u003ca href=\"http://www.commonwealthclub.org/events/2014-10-02/evening-jacques-p%C3%A9pin\" target=\"_blank\">event\u003c/a> at the Commonwealth Club on Oct. 2 and will also appear with Martin Yan at M.Y. China for another sold out \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/08/oct-20-event-special-dinner-at-m-y-china-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">event\u003c/a> on Oct. 20. He may be making other surprise appearances around town so stay tuned.\u003c/p>\n\u003cp>M.Y. China Executive Chef Yong Dong (Tony) Wu performed a noodle-pulling dance to end the festive \"Evening with Martin Yan and Jacques Pépin.\"\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=b_LJdZgLcdQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "88300 http://blogs.kqed.org/bayareabites/?p=88300",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/01/noodle-pulling-dance-at-jacques-pepin-and-martin-yan-event/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 162,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1412271859,
"excerpt": "Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special KQED event to celebrate Yan’s new series Martin Yan’s Taste of Vietnam and Pepin’s new series Jacques Pépin: Heart & Soul. The event finale was a noodle-pulling dance performance by Chef Tony Wu.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special KQED event to celebrate Yan’s new series Martin Yan’s Taste of Vietnam and Pepin’s new series Jacques Pépin: Heart & Soul. The event finale was a noodle-pulling dance performance by Chef Tony Wu.",
"title": "Noodle-Pulling Dance at Jacques Pépin and Martin Yan Event | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Noodle-Pulling Dance at Jacques Pépin and Martin Yan Event",
"datePublished": "2014-10-01T21:11:11-07:00",
"dateModified": "2014-10-02T10:44:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "noodle-pulling-dance-at-jacques-pepin-and-martin-yan-event",
"status": "publish",
"path": "/bayareabites/88300/noodle-pulling-dance-at-jacques-pepin-and-martin-yan-event",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88303,88323,88325,88302,88301,88322",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nCelebrity chefs Jacques Pépin and Martin Yan shared their stories, friendship, and love for public media with fans at a special \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">KQED event\u003c/a> to celebrate Yan's new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and Pepin's new series \u003cem>Jacques Pépin: Heart & Soul.\u003c/em>\u003c/p>\n\u003cp>Pépin is in San Francisco for the month of October to tape \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">\u003cem>Heart & Soul\u003c/em>\u003c/a> and will be speaking at a sold out \u003ca href=\"http://www.commonwealthclub.org/events/2014-10-02/evening-jacques-p%C3%A9pin\" target=\"_blank\">event\u003c/a> at the Commonwealth Club on Oct. 2 and will also appear with Martin Yan at M.Y. China for another sold out \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/08/oct-20-event-special-dinner-at-m-y-china-with-martin-yan-and-jacques-pepin/\" target=\"_blank\">event\u003c/a> on Oct. 20. He may be making other surprise appearances around town so stay tuned.\u003c/p>\n\u003cp>M.Y. China Executive Chef Yong Dong (Tony) Wu performed a noodle-pulling dance to end the festive \"Evening with Martin Yan and Jacques Pépin.\"\u003c/p>\n\u003cp>\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/b_LJdZgLcdQ'\n title='//www.youtube.com/embed/b_LJdZgLcdQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88300/noodle-pulling-dance-at-jacques-pepin-and-martin-yan-event",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2407",
"bayareabites_2090",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_1593",
"bayareabites_316"
],
"tags": [
"bayareabites_13711",
"bayareabites_242",
"bayareabites_11091",
"bayareabites_13857",
"bayareabites_13856"
],
"featImg": "bayareabites_88303",
"label": "bayareabites"
},
"bayareabites_88135": {
"type": "posts",
"id": "bayareabites_88135",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88135",
"score": null,
"sort": [
1412101859000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1412101859,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland)",
"title": "Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Disclaimer #1:\u003c/strong> As all matters of taste, burgers are a subjective business. My priorities are as follows:\u003c/p>\n\u003col>\n\u003cli>Meat should be sourced with an eye toward sustainability.\u003c/li>\n\u003cli>Burgers should be cooked consistently to temperature.\u003c/li>\n\u003cli>They should not be too tricked out; classic condiments and presentations are best.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Disclaimer #2:\u003c/strong> I’ve spent the last month checking out the most highly regarded burgers in Berkeley and Oakland (16 spots), and I’ve narrowed these down to nine. I’ve just heard of three places I didn’t try (that sound like potential winners) and three new places that are soon headed our way. It’s time to stop the madness and publish this current list, which will certainly evolve.\u003c/p>\n\u003cp>\u003cstrong>If I’ve missed your favorite, please share in the comments.\u003c/strong>\u003c/p>\n\u003cp>Without further ado, here are my top picks, in alphabetical order:\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88162,88164,88163\"]\u003c/p>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003cstrong>Chop Bar\u003c/strong>’s burger is of the same high caliber. House-ground \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\" rel=\"noopener\">Preferred Meats\u003c/a> chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes Roederer Brut, a sparkling wine that pairs well with a juicy burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St., #111, Oakland [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\" rel=\"noopener\">map]\u003cbr>\n\u003c/a>Ph: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\" rel=\"noopener\">@ChopBar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88158,88159,88157\"]\u003c/p>\n\u003cp>\u003cstrong>Handlebar\u003c/strong>, the latest burger joint to hit the Berkeley scene, is a fabulous one of the artisanal variety, but served in a bar setting, so all the better (casual excellence). Roland Robles, of \u003ca href=\"http://www.fivetenburger.com/\" target=\"_blank\" rel=\"noopener\">Fivetenburger\u003c/a> food-truck notoriety, has gone brick-and-mortar with serious bartenders, a menu of hangover cures (including a “pig in a blanket,” which is a pancake-battered sausage) and a $14 burger that is worth every penny. Think grass-fed, dry-aged beef, cooked rare, served on a homemade bun with the simplest of fixin’s: pickles, tomatoes, red onion, and butter lettuce. It comes with lightly truffled tater tots.\u003c/p>\n\u003cp>\u003ca href=\"http://www.handlebar984.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Handlebar\u003c/strong>\u003c/a>\u003cbr>\n984 University Ave., Berkeley \u003ca href=\"http://goo.gl/mTBNWb\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 984-2125\u003cbr>\nHours: Mon 11am-11pm; Tue-Fri 5-11pm; Sat-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/handlebarco\" target=\"_blank\" rel=\"noopener\">Handlebar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fivetenburger\" target=\"_blank\" rel=\"noopener\">@fivetenburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $14)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88166,88168,88167\"]\u003c/p>\n\u003cp>Though \u003cstrong>MUA\u003c/strong> is a full-service restaurant and bar, the dishes we tried—other than the burger—were underwhelming. But the burger is worth the trip. Chuck is coarsely ground in-house and seared, served on a toasted white bun that is thin enough to allow the meat to take center stage. Accompaniments are the standard lettuce, tomato, and red onion, with a homemade aioli twist, and the whole package arrives with a huge steak knife wedged through the middle, the better for sharing. The space is a beautiful 6,500-square-foot artist-designed loft, owned by Hisuk Dong, reminiscent of something you might find in Amsterdam or Copenhagen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.muaoakland.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>MUA\u003c/strong>\u003c/a>\u003cbr>\n2442a Webster St., Oakland \u003ca href=\"http://goo.gl/mdt2mO\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 228-1100\u003cbr>\nHours: Mon-Thu 11:30am-3pm and 5:30-11pm; Fri-Sat 5:30-midnight; Sun 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mua-Oakland/176539579059283\" target=\"_blank\" rel=\"noopener\">Mua Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MUAOakland\" target=\"_blank\" rel=\"noopener\">@MUAOakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $15)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88174,88176,88177,88175\"]\u003c/p>\n\u003cp>Known primarily as a great local breakfast spot, \u003cstrong>900 Grayson\u003c/strong>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses beef from \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\" rel=\"noopener\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> buns, local Smokehouse bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St., Berkeley \u003ca href=\"http://goo.gl/zVJa50\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\" rel=\"noopener\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88182,88181,88180\"]\u003c/p>\n\u003cp>The thorough goodness of \u003cstrong>Phil’s Sliders\u003c/strong> was a revelation to me. The restaurant, mixed in with a bunch of cheap college dives on Shattuck Avenue in Berkeley, looks like just another fast-food joint, but it’s not. These burgers are made with care, with \u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\" rel=\"noopener\">Marin Sun\u003c/a> beef, griddled to medium-rare and served on cute little sesame-seed buns with just iceberg lettuce (the right choice, as it is crunchy and unobtrusive in terms of flavor) and a secret sauce akin to Russian dressing. The “famous tots” are a work of art, perfect rectangular cubes fried to a decadent crisp.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philssliders.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phil’s Sliders\u003c/strong>\u003c/a>\u003cbr>\n2024 Shattuck Ave., Berkeley \u003ca href=\"http://goo.gl/9zLWGw\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 845-5060\u003cbr>\nHours: Daily 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/philssliders\" target=\"_blank\" rel=\"noopener\">Phil's Sliders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/phils_sliders\" target=\"_blank\" rel=\"noopener\">@phils_sliders\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Sliders $2.75 )\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88192,88194,88193,88195,88191\"]\u003c/p>\n\u003cp>When we walked into \u003cstrong>TrueBurger\u003c/strong>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers on to trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\" rel=\"noopener\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $5.25 a pop, this burger has the best value-to-quality ratio on the list.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave., Oakland \u003ca href=\"http://goo.gl/OZkjRZ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Mon 11am-3pm; Tue-Sat 11am-9:30pm; Sun noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\" rel=\"noopener\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\" rel=\"noopener\">@Trueburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $5.25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88203,88206,88205,88207,88208,88209,88204\"]\u003c/p>\n\u003cp>I don’t usually go for chains, but this L.A.-based company has got it going on in the burger department. \u003cstrong>Umami\u003c/strong>'s specialty is truffle-laced burgers; while they taste good, it’s not the kind of thing I’d choose on a regular basis. Their “original” is nearly too overwrought for me, but who can resist a “frico” (parmesan crisp) in any context? And the meat is always cooked to perfection. Big draws here are the fat onion rings and the pickle plate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>\u003cbr>\n2100 Franklin St., #2190, Oakland \u003ca href=\"http://goo.gl/ND7He8\" target=\"_blank\" rel=\"noopener\">[map]\u003cbr>\n\u003c/a>Ph: (510) 899-8626\u003cbr>\nHours: Sun-Thu 11am-10pm; Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Umami-Burger-Oakland/533663293359665\">Umami Burger, Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/umamiburger\">@umamiburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88200,88197,88198,88199\"]\u003c/p>\n\u003cp>I have a fondness for \u003cstrong>Victory Burger\u003c/strong>, attached, literally and metaphorically, to \u003ca href=\"http://actualcafe.com/\" target=\"_blank\" rel=\"noopener\">Actual Café\u003c/a>, because it is consistently delicious, low-key, and friendly. I always have to debate between the burger—made with \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\" rel=\"noopener\">Five Dot Ranch beef\u003c/a> (grass-fed, grain-finished) on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with lettuce and onion and the chicken banh mi (with homemade pickles and chicken-skin mayo). While they are both excellent choices, the burger takes the edge, if for no other reason than the homemade ketchup. And it goes better with the obligatory \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\" rel=\"noopener\">Strauss\u003c/a> vanilla milkshake. The fries, cut in-house and cooked in rice bran oil, are as good as fries get.\u003c/p>\n\u003cp>\u003ca href=\"http://victoryburger.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland \u003ca href=\"http://goo.gl/8MmWHQ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger\" target=\"_blank\" rel=\"noopener\">Victory Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\" rel=\"noopener\">@victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $8.50)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88211,88213,88212\"]\u003c/p>\n\u003cp>\u003cstrong>Wood Tavern\u003c/strong> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"http://store.nimanranch.com/c-1-beef.aspx?gclid=CMn8k7e3icECFVVsfgodtYEALg\" target=\"_blank\" rel=\"noopener\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave., Oakland \u003ca href=\"http://goo.gl/hbXhkr\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\" rel=\"noopener\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n",
"disqusIdentifier": "88135 http://blogs.kqed.org/bayareabites/?p=88135",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1466,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1551222693,
"excerpt": "In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.",
"title": "Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland)",
"datePublished": "2014-09-30T11:30:59-07:00",
"dateModified": "2019-02-26T15:11:33-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland",
"status": "publish",
"path": "/bayareabites/88135/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Disclaimer #1:\u003c/strong> As all matters of taste, burgers are a subjective business. My priorities are as follows:\u003c/p>\n\u003col>\n\u003cli>Meat should be sourced with an eye toward sustainability.\u003c/li>\n\u003cli>Burgers should be cooked consistently to temperature.\u003c/li>\n\u003cli>They should not be too tricked out; classic condiments and presentations are best.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Disclaimer #2:\u003c/strong> I’ve spent the last month checking out the most highly regarded burgers in Berkeley and Oakland (16 spots), and I’ve narrowed these down to nine. I’ve just heard of three places I didn’t try (that sound like potential winners) and three new places that are soon headed our way. It’s time to stop the madness and publish this current list, which will certainly evolve.\u003c/p>\n\u003cp>\u003cstrong>If I’ve missed your favorite, please share in the comments.\u003c/strong>\u003c/p>\n\u003cp>Without further ado, here are my top picks, in alphabetical order:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88162,88164,88163",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003cstrong>Chop Bar\u003c/strong>’s burger is of the same high caliber. House-ground \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\" rel=\"noopener\">Preferred Meats\u003c/a> chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes Roederer Brut, a sparkling wine that pairs well with a juicy burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St., #111, Oakland [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\" rel=\"noopener\">map]\u003cbr>\n\u003c/a>Ph: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\" rel=\"noopener\">@ChopBar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88158,88159,88157",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Handlebar\u003c/strong>, the latest burger joint to hit the Berkeley scene, is a fabulous one of the artisanal variety, but served in a bar setting, so all the better (casual excellence). Roland Robles, of \u003ca href=\"http://www.fivetenburger.com/\" target=\"_blank\" rel=\"noopener\">Fivetenburger\u003c/a> food-truck notoriety, has gone brick-and-mortar with serious bartenders, a menu of hangover cures (including a “pig in a blanket,” which is a pancake-battered sausage) and a $14 burger that is worth every penny. Think grass-fed, dry-aged beef, cooked rare, served on a homemade bun with the simplest of fixin’s: pickles, tomatoes, red onion, and butter lettuce. It comes with lightly truffled tater tots.\u003c/p>\n\u003cp>\u003ca href=\"http://www.handlebar984.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Handlebar\u003c/strong>\u003c/a>\u003cbr>\n984 University Ave., Berkeley \u003ca href=\"http://goo.gl/mTBNWb\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 984-2125\u003cbr>\nHours: Mon 11am-11pm; Tue-Fri 5-11pm; Sat-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/handlebarco\" target=\"_blank\" rel=\"noopener\">Handlebar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fivetenburger\" target=\"_blank\" rel=\"noopener\">@fivetenburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $14)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88166,88168,88167",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though \u003cstrong>MUA\u003c/strong> is a full-service restaurant and bar, the dishes we tried—other than the burger—were underwhelming. But the burger is worth the trip. Chuck is coarsely ground in-house and seared, served on a toasted white bun that is thin enough to allow the meat to take center stage. Accompaniments are the standard lettuce, tomato, and red onion, with a homemade aioli twist, and the whole package arrives with a huge steak knife wedged through the middle, the better for sharing. The space is a beautiful 6,500-square-foot artist-designed loft, owned by Hisuk Dong, reminiscent of something you might find in Amsterdam or Copenhagen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.muaoakland.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>MUA\u003c/strong>\u003c/a>\u003cbr>\n2442a Webster St., Oakland \u003ca href=\"http://goo.gl/mdt2mO\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 228-1100\u003cbr>\nHours: Mon-Thu 11:30am-3pm and 5:30-11pm; Fri-Sat 5:30-midnight; Sun 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mua-Oakland/176539579059283\" target=\"_blank\" rel=\"noopener\">Mua Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MUAOakland\" target=\"_blank\" rel=\"noopener\">@MUAOakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $15)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88174,88176,88177,88175",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Known primarily as a great local breakfast spot, \u003cstrong>900 Grayson\u003c/strong>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses beef from \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\" rel=\"noopener\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> buns, local Smokehouse bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St., Berkeley \u003ca href=\"http://goo.gl/zVJa50\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\" rel=\"noopener\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88182,88181,88180",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The thorough goodness of \u003cstrong>Phil’s Sliders\u003c/strong> was a revelation to me. The restaurant, mixed in with a bunch of cheap college dives on Shattuck Avenue in Berkeley, looks like just another fast-food joint, but it’s not. These burgers are made with care, with \u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\" rel=\"noopener\">Marin Sun\u003c/a> beef, griddled to medium-rare and served on cute little sesame-seed buns with just iceberg lettuce (the right choice, as it is crunchy and unobtrusive in terms of flavor) and a secret sauce akin to Russian dressing. The “famous tots” are a work of art, perfect rectangular cubes fried to a decadent crisp.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philssliders.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phil’s Sliders\u003c/strong>\u003c/a>\u003cbr>\n2024 Shattuck Ave., Berkeley \u003ca href=\"http://goo.gl/9zLWGw\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 845-5060\u003cbr>\nHours: Daily 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/philssliders\" target=\"_blank\" rel=\"noopener\">Phil's Sliders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/phils_sliders\" target=\"_blank\" rel=\"noopener\">@phils_sliders\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Sliders $2.75 )\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88192,88194,88193,88195,88191",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we walked into \u003cstrong>TrueBurger\u003c/strong>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers on to trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\" rel=\"noopener\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $5.25 a pop, this burger has the best value-to-quality ratio on the list.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave., Oakland \u003ca href=\"http://goo.gl/OZkjRZ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Mon 11am-3pm; Tue-Sat 11am-9:30pm; Sun noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\" rel=\"noopener\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\" rel=\"noopener\">@Trueburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $5.25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88203,88206,88205,88207,88208,88209,88204",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don’t usually go for chains, but this L.A.-based company has got it going on in the burger department. \u003cstrong>Umami\u003c/strong>'s specialty is truffle-laced burgers; while they taste good, it’s not the kind of thing I’d choose on a regular basis. Their “original” is nearly too overwrought for me, but who can resist a “frico” (parmesan crisp) in any context? And the meat is always cooked to perfection. Big draws here are the fat onion rings and the pickle plate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>\u003cbr>\n2100 Franklin St., #2190, Oakland \u003ca href=\"http://goo.gl/ND7He8\" target=\"_blank\" rel=\"noopener\">[map]\u003cbr>\n\u003c/a>Ph: (510) 899-8626\u003cbr>\nHours: Sun-Thu 11am-10pm; Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Umami-Burger-Oakland/533663293359665\">Umami Burger, Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/umamiburger\">@umamiburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88200,88197,88198,88199",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have a fondness for \u003cstrong>Victory Burger\u003c/strong>, attached, literally and metaphorically, to \u003ca href=\"http://actualcafe.com/\" target=\"_blank\" rel=\"noopener\">Actual Café\u003c/a>, because it is consistently delicious, low-key, and friendly. I always have to debate between the burger—made with \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\" rel=\"noopener\">Five Dot Ranch beef\u003c/a> (grass-fed, grain-finished) on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with lettuce and onion and the chicken banh mi (with homemade pickles and chicken-skin mayo). While they are both excellent choices, the burger takes the edge, if for no other reason than the homemade ketchup. And it goes better with the obligatory \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\" rel=\"noopener\">Strauss\u003c/a> vanilla milkshake. The fries, cut in-house and cooked in rice bran oil, are as good as fries get.\u003c/p>\n\u003cp>\u003ca href=\"http://victoryburger.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland \u003ca href=\"http://goo.gl/8MmWHQ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger\" target=\"_blank\" rel=\"noopener\">Victory Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\" rel=\"noopener\">@victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $8.50)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "88211,88213,88212",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Wood Tavern\u003c/strong> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"http://store.nimanranch.com/c-1-beef.aspx?gclid=CMn8k7e3icECFVVsfgodtYEALg\" target=\"_blank\" rel=\"noopener\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave., Oakland \u003ca href=\"http://goo.gl/hbXhkr\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\" rel=\"noopener\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88135/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland",
"authors": [
"5575"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_13850",
"bayareabites_1964",
"bayareabites_9521",
"bayareabites_14773",
"bayareabites_13849",
"bayareabites_10765",
"bayareabites_13851",
"bayareabites_3875",
"bayareabites_9806",
"bayareabites_10466",
"bayareabites_9118"
],
"featImg": "bayareabites_88201",
"label": "bayareabites"
},
"bayareabites_87783": {
"type": "posts",
"id": "bayareabites_87783",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "87783",
"score": null,
"sort": [
1411082473000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1411082473,
"format": "aside",
"disqusTitle": "Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog",
"title": "Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87792\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\" alt=\"Outdoor dining at Barlago. Photo: Justin Greer\" width=\"400\" class=\"size-full wp-image-87792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Barlago. Photo: Justin Greer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/five-oakland-spots-to-dine-with-your-dog/\" target=\"_blank\">Oakland Local\u003c/a> (9/16/14)\u003c/p>\n\u003cp>While many local restaurateurs have long allowed pooches on their patios, they’ll soon be able to do so without fear of being cited, thanks to a bill recently signed by Governor Jerry Brown. Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area.\u003c/p>\n\u003cp>Just because a restaurant can legally allow dogs, however, doesn’t mean that every outdoor venue welcomes your four-legged friend. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.\u003c/p>\n\u003cfigure id=\"attachment_87795\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\" alt=\"Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\" width=\"350\" height=\"622\" class=\"size-full wp-image-87795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th Street, (510) 597-0400\u003cbr>\nOpen Sunday through Saturday 11 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Temescal\u003cbr>\n\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">homeroom510.com\u003c/a>\u003c/p>\n\u003cp>“Lots of pet owners sit outside with their dogs here,” says Erin Wade, co-owner of Temescal’s mac and cheese mecca, Homeroom. That may be in part because the staff dole out water and treats to canine diners and passersby alike, although Wade points out that the treats disappear “crazy fast” with so many dog owners stopping by the busy neighborhood corner. To illustrate the point, Wade shares the story of a neighbor who walks by with his dogs every day. “When one of [his dogs] passed away,” she says, “he sent us a postcard saying how much he appreciated that we gave his dog a treat every day and how much his pet loved coming to our restaurant.” Although there’s no dog-friendly mac and cheese on the menu, customers have been known to order bacon on the side for their pooches. Restaurant co-owner Allison Arevalo has a cute Jack Russell mix named Ema.\u003c/p>\n\u003cfigure id=\"attachment_87794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\" alt=\"Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">\u003cstrong>Haven Oakland\u003c/strong>\u003c/a>\u003cbr>\n44 Webster Street, (510) 663-4440\u003cbr>\nOpen Sunday through Thursday 5 – 10 p.m., Friday and Saturday 5 – 10:30 p.m., and Saturday and Sunday 10:30 a.m. – 2 p.m. Closed Monday.\u003cbr>\nNeighborhood: Jack London\u003cbr>\n\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">havenoakland.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cfigure id=\"attachment_87797\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\" alt=\"Outdoor dining at Toast. Photo: Adrienne DeAngelo\" width=\"450\" height=\"800\" class=\"size-full wp-image-87797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Toast. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">\u003cstrong>Toast Kitchen + Bar\u003c/strong>\u003c/a>\u003cbr>\n5900 College Avenue, (510) 658-5900\u003cbr>\nOpen Saturday 10 a.m. – 10 p.m., Sunday 10 a.m. – 9 p.m., Tuesday 11:30 a.m. – 9 p.m., and Wednesday through Friday, 11:30 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Rockridge\u003cbr>\n\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">toastoakland.com\u003c/a>\u003c/p>\n\u003cp>This casual yet stylish neighborhood restaurant has a large patio with ample room for your dog to stretch out while you sip a glass of wine and nosh on fresh, seasonal small plates. For chilly days, Toast has patio heaters and woolly throws to make your time outside with Fido and friends more comfortable. Expect to find water bowls, the occasional dog treat, and friendly service.\u003c/p>\n\u003cfigure id=\"attachment_87796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\" alt=\"Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">\u003cstrong>Rudy’s Can’t Fail Café\u003c/strong>\u003c/a>\u003cbr>\n1805 Telegraph Avenue, (510) 251-9400\u003cbr>\nOpen every day 7 a.m. – 1 a.m.\u003cbr>\nNeighborhood: Uptown\u003cbr>\n\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">iamrudy.com\u003c/a>\u003c/p>\n\u003cp>Rudy’s is one of a handful of Uptown locations with sidewalk seating, making it an ideal people-watching spot for you and your dog. Consistent with Rudy’s philosophy of being “everyone’s place,” you can expect dog-friendly service and a wide range of classic American diner offerings. This lively eatery is open from morning ‘til night and serves breakfast all day.\u003c/p>\n\u003cfigure id=\"attachment_87793\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\" alt=\"Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">\u003cstrong>Barlago\u003c/strong>\u003c/a>\u003cbr>\n550 Grand Avenue, (510) 836-2424\u003cbr>\nOpen Tuesday through Friday 11:30 a.m. – 11 p.m., Saturday 11 a.m. – 11 p.m., and Sunday 11 a.m. – 10 p.m.\u003cbr>\nNeighborhood: Adams Point\u003cbr>\n\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">barlago.biz\u003c/a>\u003c/p>\n\u003cp>With winsome views of Lake Merritt and heated outdoor seating, Barlago is molto bene for dog owners who like fancy rustic Italian fare. Barlago offers locally-sourced Italian comfort food, house-made pasta, happy hour appetizers, and wine and craft cocktails in a comfortable exposed brick and reclaimed wood setting featuring vintage photos of the lake. Proprietor Philip Raskin is dad to a newly-adopted rescue dog and a longtime dog owner, so expect to find water bowls and biscuits for your pooch. Raskin also owns the tiny neighborhood restaurant Filippos in Rockridge, which is likewise dog friendly.\u003c/p>\n\u003cp>\u003cem>This is of course not an exhaustive list. What’s your favorite dog-friendly restaurant? Leave us a comment below!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New & Noteworthy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_87798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\" alt=\"Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com/\" target=\"_blank\">Café Underwood\u003c/a>, a collaborative work space/beer garden/wine bar with a friendly neighborhood vibe is newly open on Broadway at 41st Street. Underwood offers a hearty, house-made café menu, free WiFi, pretty patio seating and a rentable loft space that can accommodate about 20 people. Dog-friendly, too! Open Monday through Thursday 7 a.m. – 10 p.m., Friday 7 a.m. – 1 a.m., Saturday 8 a.m. – 1 a.m., and Sunday 8 a.m. – 5 p.m. It’s located at 308 41st Street (at Broadway), (510) 995-6660.\u003c/p>\n\u003cp>Next door to Café Underwood at 4101 Broadway, \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> is still under construction, but is slated to open in mid-October. The local burger joint will share Underwood’s patio space.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Uptown’s lush new tiki-style bar, \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, opened in August. Open Tuesday, Wednesday, Thursday and Sunday 4 p.m. – midnight, and Friday and Saturday 4 p.m. – 1:30 a.m. It’s at 347 14th Street, (510) 465-2008.\u003c/p>\n\n",
"disqusIdentifier": "87783 http://blogs.kqed.org/bayareabites/?p=87783",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/09/18/five-oakland-restaurants-with-outdoor-patios-to-dine-with-your-dog/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1172,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1411082636,
"excerpt": "Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.",
"title": "Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog",
"datePublished": "2014-09-18T16:21:13-07:00",
"dateModified": "2014-09-18T16:23:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "five-oakland-restaurants-with-outdoor-patios-to-dine-with-your-dog",
"status": "publish",
"path": "/bayareabites/87783/five-oakland-restaurants-with-outdoor-patios-to-dine-with-your-dog",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87792\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\" alt=\"Outdoor dining at Barlago. Photo: Justin Greer\" width=\"400\" class=\"size-full wp-image-87792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Barlago. Photo: Justin Greer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/five-oakland-spots-to-dine-with-your-dog/\" target=\"_blank\">Oakland Local\u003c/a> (9/16/14)\u003c/p>\n\u003cp>While many local restaurateurs have long allowed pooches on their patios, they’ll soon be able to do so without fear of being cited, thanks to a bill recently signed by Governor Jerry Brown. Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area.\u003c/p>\n\u003cp>Just because a restaurant can legally allow dogs, however, doesn’t mean that every outdoor venue welcomes your four-legged friend. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.\u003c/p>\n\u003cfigure id=\"attachment_87795\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\" alt=\"Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\" width=\"350\" height=\"622\" class=\"size-full wp-image-87795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th Street, (510) 597-0400\u003cbr>\nOpen Sunday through Saturday 11 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Temescal\u003cbr>\n\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">homeroom510.com\u003c/a>\u003c/p>\n\u003cp>“Lots of pet owners sit outside with their dogs here,” says Erin Wade, co-owner of Temescal’s mac and cheese mecca, Homeroom. That may be in part because the staff dole out water and treats to canine diners and passersby alike, although Wade points out that the treats disappear “crazy fast” with so many dog owners stopping by the busy neighborhood corner. To illustrate the point, Wade shares the story of a neighbor who walks by with his dogs every day. “When one of [his dogs] passed away,” she says, “he sent us a postcard saying how much he appreciated that we gave his dog a treat every day and how much his pet loved coming to our restaurant.” Although there’s no dog-friendly mac and cheese on the menu, customers have been known to order bacon on the side for their pooches. Restaurant co-owner Allison Arevalo has a cute Jack Russell mix named Ema.\u003c/p>\n\u003cfigure id=\"attachment_87794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\" alt=\"Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">\u003cstrong>Haven Oakland\u003c/strong>\u003c/a>\u003cbr>\n44 Webster Street, (510) 663-4440\u003cbr>\nOpen Sunday through Thursday 5 – 10 p.m., Friday and Saturday 5 – 10:30 p.m., and Saturday and Sunday 10:30 a.m. – 2 p.m. Closed Monday.\u003cbr>\nNeighborhood: Jack London\u003cbr>\n\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">havenoakland.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cfigure id=\"attachment_87797\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\" alt=\"Outdoor dining at Toast. Photo: Adrienne DeAngelo\" width=\"450\" height=\"800\" class=\"size-full wp-image-87797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Toast. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">\u003cstrong>Toast Kitchen + Bar\u003c/strong>\u003c/a>\u003cbr>\n5900 College Avenue, (510) 658-5900\u003cbr>\nOpen Saturday 10 a.m. – 10 p.m., Sunday 10 a.m. – 9 p.m., Tuesday 11:30 a.m. – 9 p.m., and Wednesday through Friday, 11:30 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Rockridge\u003cbr>\n\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">toastoakland.com\u003c/a>\u003c/p>\n\u003cp>This casual yet stylish neighborhood restaurant has a large patio with ample room for your dog to stretch out while you sip a glass of wine and nosh on fresh, seasonal small plates. For chilly days, Toast has patio heaters and woolly throws to make your time outside with Fido and friends more comfortable. Expect to find water bowls, the occasional dog treat, and friendly service.\u003c/p>\n\u003cfigure id=\"attachment_87796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\" alt=\"Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">\u003cstrong>Rudy’s Can’t Fail Café\u003c/strong>\u003c/a>\u003cbr>\n1805 Telegraph Avenue, (510) 251-9400\u003cbr>\nOpen every day 7 a.m. – 1 a.m.\u003cbr>\nNeighborhood: Uptown\u003cbr>\n\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">iamrudy.com\u003c/a>\u003c/p>\n\u003cp>Rudy’s is one of a handful of Uptown locations with sidewalk seating, making it an ideal people-watching spot for you and your dog. Consistent with Rudy’s philosophy of being “everyone’s place,” you can expect dog-friendly service and a wide range of classic American diner offerings. This lively eatery is open from morning ‘til night and serves breakfast all day.\u003c/p>\n\u003cfigure id=\"attachment_87793\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\" alt=\"Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">\u003cstrong>Barlago\u003c/strong>\u003c/a>\u003cbr>\n550 Grand Avenue, (510) 836-2424\u003cbr>\nOpen Tuesday through Friday 11:30 a.m. – 11 p.m., Saturday 11 a.m. – 11 p.m., and Sunday 11 a.m. – 10 p.m.\u003cbr>\nNeighborhood: Adams Point\u003cbr>\n\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">barlago.biz\u003c/a>\u003c/p>\n\u003cp>With winsome views of Lake Merritt and heated outdoor seating, Barlago is molto bene for dog owners who like fancy rustic Italian fare. Barlago offers locally-sourced Italian comfort food, house-made pasta, happy hour appetizers, and wine and craft cocktails in a comfortable exposed brick and reclaimed wood setting featuring vintage photos of the lake. Proprietor Philip Raskin is dad to a newly-adopted rescue dog and a longtime dog owner, so expect to find water bowls and biscuits for your pooch. Raskin also owns the tiny neighborhood restaurant Filippos in Rockridge, which is likewise dog friendly.\u003c/p>\n\u003cp>\u003cem>This is of course not an exhaustive list. What’s your favorite dog-friendly restaurant? Leave us a comment below!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New & Noteworthy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_87798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\" alt=\"Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com/\" target=\"_blank\">Café Underwood\u003c/a>, a collaborative work space/beer garden/wine bar with a friendly neighborhood vibe is newly open on Broadway at 41st Street. Underwood offers a hearty, house-made café menu, free WiFi, pretty patio seating and a rentable loft space that can accommodate about 20 people. Dog-friendly, too! Open Monday through Thursday 7 a.m. – 10 p.m., Friday 7 a.m. – 1 a.m., Saturday 8 a.m. – 1 a.m., and Sunday 8 a.m. – 5 p.m. It’s located at 308 41st Street (at Broadway), (510) 995-6660.\u003c/p>\n\u003cp>Next door to Café Underwood at 4101 Broadway, \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> is still under construction, but is slated to open in mid-October. The local burger joint will share Underwood’s patio space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Uptown’s lush new tiki-style bar, \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, opened in August. Open Tuesday, Wednesday, Thursday and Sunday 4 p.m. – midnight, and Friday and Saturday 4 p.m. – 1:30 a.m. It’s at 347 14th Street, (510) 465-2008.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/87783/five-oakland-restaurants-with-outdoor-patios-to-dine-with-your-dog",
"authors": [
"5475"
],
"categories": [
"bayareabites_109",
"bayareabites_8770",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_12093",
"bayareabites_2035",
"bayareabites_1807"
],
"tags": [
"bayareabites_13823",
"bayareabites_13761",
"bayareabites_12991",
"bayareabites_13822",
"bayareabites_10066",
"bayareabites_8995",
"bayareabites_10746",
"bayareabites_13736",
"bayareabites_13824",
"bayareabites_9782",
"bayareabites_3875"
],
"featImg": "bayareabites_87797",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"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.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"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": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGeneralEl2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=local-food-businesses": {
"isFetching": false,
"latestQuery": {
"from": 324,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 808,
"relation": "eq"
},
"items": [
"bayareabites_82357",
"bayareabites_88545",
"bayareabites_88839",
"bayareabites_88831",
"bayareabites_88523",
"bayareabites_88490",
"bayareabites_88347",
"bayareabites_88380",
"bayareabites_88125",
"bayareabites_88300",
"bayareabites_88135",
"bayareabites_87783"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_local-food-businesses": {
"isLoading": true
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_13036": {
"type": "terms",
"id": "bayareabites_13036",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13036",
"found": true
},
"relationships": {},
"featImg": null,
"name": "5 Bites Restaurant Roundups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "5 Bites Restaurant Roundups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7499,
"slug": "5-bites-restaurant-roundups",
"isLoading": false,
"link": "/bayareabites/category/5-bites-restaurant-roundups"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_13800": {
"type": "terms",
"id": "bayareabites_13800",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13800",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fruitvale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fruitvale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8273,
"slug": "fruitvale",
"isLoading": false,
"link": "/bayareabites/tag/fruitvale"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_9974": {
"type": "terms",
"id": "bayareabites_9974",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9974",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shangri-la",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shangri-la Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4428,
"slug": "shangri-la",
"isLoading": false,
"link": "/bayareabites/tag/shangri-la"
},
"bayareabites_8636": {
"type": "terms",
"id": "bayareabites_8636",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8636",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Souley Vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Souley Vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3089,
"slug": "souley-vegan",
"isLoading": false,
"link": "/bayareabites/tag/souley-vegan"
},
"bayareabites_13801": {
"type": "terms",
"id": "bayareabites_13801",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13801",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tibetan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tibetan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8274,
"slug": "tibetan",
"isLoading": false,
"link": "/bayareabites/tag/tibetan"
},
"bayareabites_13799": {
"type": "terms",
"id": "bayareabites_13799",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13799",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Two Mammas’ Vegan Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Two Mammas’ Vegan Kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8272,
"slug": "two-mammas-vegan-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/two-mammas-vegan-kitchen"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_108": {
"type": "terms",
"id": "bayareabites_108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 72,
"slug": "vegetarian",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_13874": {
"type": "terms",
"id": "bayareabites_13874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grass fed meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grass fed meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8348,
"slug": "grass-fed-meat",
"isLoading": false,
"link": "/bayareabites/tag/grass-fed-meat"
},
"bayareabites_13872": {
"type": "terms",
"id": "bayareabites_13872",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13872",
"found": true
},
"relationships": {},
"featImg": null,
"name": "octoberfest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "octoberfest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8346,
"slug": "octoberfest",
"isLoading": false,
"link": "/bayareabites/tag/octoberfest"
},
"bayareabites_9533": {
"type": "terms",
"id": "bayareabites_9533",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9533",
"found": true
},
"relationships": {},
"featImg": null,
"name": "petaluma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "petaluma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3987,
"slug": "petaluma",
"isLoading": false,
"link": "/bayareabites/tag/petaluma"
},
"bayareabites_13873": {
"type": "terms",
"id": "bayareabites_13873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thistle meats",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thistle meats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8347,
"slug": "thistle-meats",
"isLoading": false,
"link": "/bayareabites/tag/thistle-meats"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_13899": {
"type": "terms",
"id": "bayareabites_13899",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13899",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Auntie April’s",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Auntie April’s Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8373,
"slug": "auntie-aprils",
"isLoading": false,
"link": "/bayareabites/tag/auntie-aprils"
},
"bayareabites_763": {
"type": "terms",
"id": "bayareabites_763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2241,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/check-please-bay-area"
},
"bayareabites_13901": {
"type": "terms",
"id": "bayareabites_13901",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13901",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Memphis Minnie’s",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Memphis Minnie’s Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8375,
"slug": "memphis-minnies",
"isLoading": false,
"link": "/bayareabites/tag/memphis-minnies"
},
"bayareabites_13258": {
"type": "terms",
"id": "bayareabites_13258",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13258",
"found": true
},
"relationships": {},
"featImg": null,
"name": "season 9",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "season 9 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7724,
"slug": "season-9",
"isLoading": false,
"link": "/bayareabites/tag/season-9"
},
"bayareabites_13900": {
"type": "terms",
"id": "bayareabites_13900",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13900",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Front Porch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Front Porch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8374,
"slug": "the-front-porch",
"isLoading": false,
"link": "/bayareabites/tag/the-front-porch"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_13891": {
"type": "terms",
"id": "bayareabites_13891",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13891",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mom n' pop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mom n' pop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8365,
"slug": "mom-n-pop",
"isLoading": false,
"link": "/bayareabites/tag/mom-n-pop"
},
"bayareabites_9832": {
"type": "terms",
"id": "bayareabites_9832",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9832",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tanguito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tanguito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4286,
"slug": "tanguito",
"isLoading": false,
"link": "/bayareabites/tag/tanguito"
},
"bayareabites_13890": {
"type": "terms",
"id": "bayareabites_13890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Grubstake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Grubstake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8364,
"slug": "the-grubstake",
"isLoading": false,
"link": "/bayareabites/tag/the-grubstake"
},
"bayareabites_13889": {
"type": "terms",
"id": "bayareabites_13889",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13889",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Turk and Larkin Deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Turk and Larkin Deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8363,
"slug": "turk-and-larkin-deli",
"isLoading": false,
"link": "/bayareabites/tag/turk-and-larkin-deli"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_10891": {
"type": "terms",
"id": "bayareabites_10891",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10891",
"found": true
},
"relationships": {},
"featImg": null,
"name": "authentic bagels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "authentic bagels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5349,
"slug": "authentic-bagels",
"isLoading": false,
"link": "/bayareabites/tag/authentic-bagels"
},
"bayareabites_13880": {
"type": "terms",
"id": "bayareabites_13880",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13880",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bagel street cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bagel street cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8354,
"slug": "bagel-street-cafe",
"isLoading": false,
"link": "/bayareabites/tag/bagel-street-cafe"
},
"bayareabites_10831": {
"type": "terms",
"id": "bayareabites_10831",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10831",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bagels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bagels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5285,
"slug": "bagels",
"isLoading": false,
"link": "/bayareabites/tag/bagels"
},
"bayareabites_12437": {
"type": "terms",
"id": "bayareabites_12437",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12437",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bagels and lox",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bagels and lox Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6899,
"slug": "bagels-and-lox",
"isLoading": false,
"link": "/bayareabites/tag/bagels-and-lox"
},
"bayareabites_13877": {
"type": "terms",
"id": "bayareabites_13877",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13877",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baron baking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baron baking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8351,
"slug": "baron-baking",
"isLoading": false,
"link": "/bayareabites/tag/baron-baking"
},
"bayareabites_10890": {
"type": "terms",
"id": "bayareabites_10890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beauty's bagels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beauty's bagels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5348,
"slug": "beautys-bagels",
"isLoading": false,
"link": "/bayareabites/tag/beautys-bagels"
},
"bayareabites_13876": {
"type": "terms",
"id": "bayareabites_13876",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13876",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley bagels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley bagels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8350,
"slug": "berkeley-bagels",
"isLoading": false,
"link": "/bayareabites/tag/berkeley-bagels"
},
"bayareabites_12069": {
"type": "terms",
"id": "bayareabites_12069",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12069",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheeseboard collective",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheeseboard collective Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6531,
"slug": "cheeseboard-collective",
"isLoading": false,
"link": "/bayareabites/tag/cheeseboard-collective"
},
"bayareabites_11449": {
"type": "terms",
"id": "bayareabites_11449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "full-image",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "full-image Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5909,
"slug": "full-image",
"isLoading": false,
"link": "/bayareabites/tag/full-image"
},
"bayareabites_12574": {
"type": "terms",
"id": "bayareabites_12574",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12574",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten intolerance",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten intolerance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7037,
"slug": "gluten-intolerance",
"isLoading": false,
"link": "/bayareabites/tag/gluten-intolerance"
},
"bayareabites_13879": {
"type": "terms",
"id": "bayareabites_13879",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13879",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mariposa baking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mariposa baking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8353,
"slug": "mariposa-baking",
"isLoading": false,
"link": "/bayareabites/tag/mariposa-baking"
},
"bayareabites_13878": {
"type": "terms",
"id": "bayareabites_13878",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13878",
"found": true
},
"relationships": {},
"featImg": null,
"name": "odd bagel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "odd bagel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8352,
"slug": "odd-bagel",
"isLoading": false,
"link": "/bayareabites/tag/odd-bagel"
},
"bayareabites_13875": {
"type": "terms",
"id": "bayareabites_13875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "old brooklyn bagels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "old brooklyn bagels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8349,
"slug": "old-brooklyn-bagels",
"isLoading": false,
"link": "/bayareabites/tag/old-brooklyn-bagels"
},
"bayareabites_8420": {
"type": "terms",
"id": "bayareabites_8420",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8420",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Ciccia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Ciccia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2873,
"slug": "la-ciccia",
"isLoading": false,
"link": "/bayareabites/tag/la-ciccia"
},
"bayareabites_13868": {
"type": "terms",
"id": "bayareabites_13868",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13868",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Le Mediterranee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Le Mediterranee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8342,
"slug": "le-mediterranee",
"isLoading": false,
"link": "/bayareabites/tag/le-mediterranee"
},
"bayareabites_153": {
"type": "terms",
"id": "bayareabites_153",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "153",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mediterranean",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mediterranean Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 118,
"slug": "mediterranean",
"isLoading": false,
"link": "/bayareabites/tag/mediterranean"
},
"bayareabites_9745": {
"type": "terms",
"id": "bayareabites_9745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ristorante Ideale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ristorante Ideale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4199,
"slug": "ristorante-ideale",
"isLoading": false,
"link": "/bayareabites/tag/ristorante-ideale"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_13586": {
"type": "terms",
"id": "bayareabites_13586",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13586",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cat cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cat cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8056,
"slug": "cat-cafe",
"isLoading": false,
"link": "/bayareabites/tag/cat-cafe"
},
"bayareabites_13588": {
"type": "terms",
"id": "bayareabites_13588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cat town",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cat town Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8058,
"slug": "cat-town",
"isLoading": false,
"link": "/bayareabites/tag/cat-town"
},
"bayareabites_13861": {
"type": "terms",
"id": "bayareabites_13861",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13861",
"found": true
},
"relationships": {},
"featImg": null,
"name": "plank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "plank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8335,
"slug": "plank",
"isLoading": false,
"link": "/bayareabites/tag/plank"
},
"bayareabites_8865": {
"type": "terms",
"id": "bayareabites_8865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Straw",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Straw Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3318,
"slug": "straw",
"isLoading": false,
"link": "/bayareabites/tag/straw"
},
"bayareabites_13859": {
"type": "terms",
"id": "bayareabites_13859",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13859",
"found": true
},
"relationships": {},
"featImg": null,
"name": "themed restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "themed restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8333,
"slug": "themed-restaurants",
"isLoading": false,
"link": "/bayareabites/tag/themed-restaurants"
},
"bayareabites_13718": {
"type": "terms",
"id": "bayareabites_13718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Civil Eats",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Civil Eats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8190,
"slug": "civil-eats",
"isLoading": false,
"link": "/bayareabites/category/civil-eats"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_250": {
"type": "terms",
"id": "bayareabites_250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 215,
"slug": "california",
"isLoading": false,
"link": "/bayareabites/tag/california"
},
"bayareabites_515": {
"type": "terms",
"id": "bayareabites_515",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "515",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 480,
"slug": "corn",
"isLoading": false,
"link": "/bayareabites/tag/corn"
},
"bayareabites_8845": {
"type": "terms",
"id": "bayareabites_8845",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8845",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dirty girl produce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dirty girl produce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3298,
"slug": "dirty-girl-produce",
"isLoading": false,
"link": "/bayareabites/tag/dirty-girl-produce"
},
"bayareabites_11813": {
"type": "terms",
"id": "bayareabites_11813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drought",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drought Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6275,
"slug": "drought",
"isLoading": false,
"link": "/bayareabites/tag/drought"
},
"bayareabites_13864": {
"type": "terms",
"id": "bayareabites_13864",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13864",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dry-farmed tomatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dry-farmed tomatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8338,
"slug": "dry-farmed-tomatoes",
"isLoading": false,
"link": "/bayareabites/tag/dry-farmed-tomatoes"
},
"bayareabites_580": {
"type": "terms",
"id": "bayareabites_580",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "580",
"found": true
},
"relationships": {},
"featImg": null,
"name": "june taylor",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "june taylor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 545,
"slug": "june-taylor",
"isLoading": false,
"link": "/bayareabites/tag/june-taylor"
},
"bayareabites_4030": {
"type": "terms",
"id": "bayareabites_4030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nopalito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nopalito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2542,
"slug": "nopalito",
"isLoading": false,
"link": "/bayareabites/tag/nopalito"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_8282": {
"type": "terms",
"id": "bayareabites_8282",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8282",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Butterfly Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Butterfly Restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2735,
"slug": "butterfly-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/butterfly-restaurant"
},
"bayareabites_13846": {
"type": "terms",
"id": "bayareabites_13846",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13846",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dragon Rouge Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dragon Rouge Restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8320,
"slug": "dragon-rouge-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/dragon-rouge-restaurant"
},
"bayareabites_13847": {
"type": "terms",
"id": "bayareabites_13847",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13847",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marnee Thai",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marnee Thai Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8321,
"slug": "marnee-thai",
"isLoading": false,
"link": "/bayareabites/tag/marnee-thai"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_13711": {
"type": "terms",
"id": "bayareabites_13711",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13711",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heart & soul",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heart & soul Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8183,
"slug": "heart-soul",
"isLoading": false,
"link": "/bayareabites/tag/heart-soul"
},
"bayareabites_242": {
"type": "terms",
"id": "bayareabites_242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jacques pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jacques pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 207,
"slug": "jacques-pepin",
"isLoading": false,
"link": "/bayareabites/tag/jacques-pepin"
},
"bayareabites_11091": {
"type": "terms",
"id": "bayareabites_11091",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11091",
"found": true
},
"relationships": {},
"featImg": null,
"name": "martin yan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "martin yan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5550,
"slug": "martin-yan",
"isLoading": false,
"link": "/bayareabites/tag/martin-yan"
},
"bayareabites_13857": {
"type": "terms",
"id": "bayareabites_13857",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13857",
"found": true
},
"relationships": {},
"featImg": null,
"name": "noodle pulling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "noodle pulling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8331,
"slug": "noodle-pulling",
"isLoading": false,
"link": "/bayareabites/tag/noodle-pulling"
},
"bayareabites_13856": {
"type": "terms",
"id": "bayareabites_13856",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13856",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tony Wu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tony Wu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8330,
"slug": "tony-wu",
"isLoading": false,
"link": "/bayareabites/tag/tony-wu"
},
"bayareabites_13850": {
"type": "terms",
"id": "bayareabites_13850",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13850",
"found": true
},
"relationships": {},
"featImg": null,
"name": "900 Grayson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "900 Grayson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8324,
"slug": "900-grayson",
"isLoading": false,
"link": "/bayareabites/tag/900-grayson"
},
"bayareabites_1964": {
"type": "terms",
"id": "bayareabites_1964",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1489,
"slug": "burgers",
"isLoading": false,
"link": "/bayareabites/tag/burgers"
},
"bayareabites_9521": {
"type": "terms",
"id": "bayareabites_9521",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9521",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chop bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chop bar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3975,
"slug": "chop-bar",
"isLoading": false,
"link": "/bayareabites/tag/chop-bar"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_13849": {
"type": "terms",
"id": "bayareabites_13849",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13849",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Handlebar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Handlebar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8323,
"slug": "handlebar",
"isLoading": false,
"link": "/bayareabites/tag/handlebar"
},
"bayareabites_10765": {
"type": "terms",
"id": "bayareabites_10765",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10765",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mua",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mua Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5219,
"slug": "mua",
"isLoading": false,
"link": "/bayareabites/tag/mua"
},
"bayareabites_13851": {
"type": "terms",
"id": "bayareabites_13851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Phil’s Sliders",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Phil’s Sliders Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8325,
"slug": "phils-sliders",
"isLoading": false,
"link": "/bayareabites/tag/phils-sliders"
},
"bayareabites_3875": {
"type": "terms",
"id": "bayareabites_3875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trueburger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trueburger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2478,
"slug": "trueburger",
"isLoading": false,
"link": "/bayareabites/tag/trueburger"
},
"bayareabites_9806": {
"type": "terms",
"id": "bayareabites_9806",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9806",
"found": true
},
"relationships": {},
"featImg": null,
"name": "umami burger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "umami burger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4260,
"slug": "umami-burger",
"isLoading": false,
"link": "/bayareabites/tag/umami-burger"
},
"bayareabites_10466": {
"type": "terms",
"id": "bayareabites_10466",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10466",
"found": true
},
"relationships": {},
"featImg": null,
"name": "victory burger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "victory burger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4920,
"slug": "victory-burger",
"isLoading": false,
"link": "/bayareabites/tag/victory-burger"
},
"bayareabites_9118": {
"type": "terms",
"id": "bayareabites_9118",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9118",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wood tavern",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wood tavern Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3572,
"slug": "wood-tavern",
"isLoading": false,
"link": "/bayareabites/tag/wood-tavern"
},
"bayareabites_12093": {
"type": "terms",
"id": "bayareabites_12093",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12093",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland Local",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Local Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6555,
"slug": "oakland-local",
"isLoading": false,
"link": "/bayareabites/category/oakland-local"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_13823": {
"type": "terms",
"id": "bayareabites_13823",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13823",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Barlago",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Barlago Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8296,
"slug": "barlago",
"isLoading": false,
"link": "/bayareabites/tag/barlago"
},
"bayareabites_13761": {
"type": "terms",
"id": "bayareabites_13761",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13761",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Café Underwood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Café Underwood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8234,
"slug": "cafe-underwood",
"isLoading": false,
"link": "/bayareabites/tag/cafe-underwood"
},
"bayareabites_12991": {
"type": "terms",
"id": "bayareabites_12991",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12991",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California law",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California law Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7454,
"slug": "california-law",
"isLoading": false,
"link": "/bayareabites/tag/california-law"
},
"bayareabites_13822": {
"type": "terms",
"id": "bayareabites_13822",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13822",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dogs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dogs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8295,
"slug": "dogs",
"isLoading": false,
"link": "/bayareabites/tag/dogs"
},
"bayareabites_10066": {
"type": "terms",
"id": "bayareabites_10066",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10066",
"found": true
},
"relationships": {},
"featImg": null,
"name": "haven",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "haven Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4520,
"slug": "haven",
"isLoading": false,
"link": "/bayareabites/tag/haven"
},
"bayareabites_8995": {
"type": "terms",
"id": "bayareabites_8995",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8995",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Homeroom",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Homeroom Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3448,
"slug": "homeroom",
"isLoading": false,
"link": "/bayareabites/tag/homeroom"
},
"bayareabites_10746": {
"type": "terms",
"id": "bayareabites_10746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jerry Brown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jerry Brown Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5200,
"slug": "jerry-brown",
"isLoading": false,
"link": "/bayareabites/tag/jerry-brown"
},
"bayareabites_13736": {
"type": "terms",
"id": "bayareabites_13736",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13736",
"found": true
},
"relationships": {},
"featImg": null,
"name": "longitude",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "longitude Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8208,
"slug": "longitude",
"isLoading": false,
"link": "/bayareabites/tag/longitude"
},
"bayareabites_13824": {
"type": "terms",
"id": "bayareabites_13824",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13824",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rudy’s Can’t Fail Café",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rudy’s Can’t Fail Café Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8297,
"slug": "rudys-cant-fail-cafe",
"isLoading": false,
"link": "/bayareabites/tag/rudys-cant-fail-cafe"
},
"bayareabites_9782": {
"type": "terms",
"id": "bayareabites_9782",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9782",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Toast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Toast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4236,
"slug": "toast",
"isLoading": false,
"link": "/bayareabites/tag/toast"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
