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"disqusTitle": "Tempeh-Lovers Now Have Two Bay Area-Made Options",
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"content": "\u003cfigure id=\"attachment_83886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\" alt=\"Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>When Bessie Ongiri and Melissa Lane moved to Oakland, they soon realized the only tempeh they could buy was from across the country.\u003c/p>\n\u003cp>The couple met in Gainesville, Fla., where, as unlikely as it may sound for a small city, tempeh is part of the local culture to the point where it’s a popular pizza topping and is found way beyond the confines of vegetarian restaurants.\u003c/p>\n\u003cfigure id=\"attachment_83891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\" alt=\"Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Neither Ongiri or Lane are vegetarians, but coming from Gainesville, they were used to cooking a lot of tempeh at home. Once they moved here, they learned that besides an Indonesian restaurant in San Jose, \u003ca href=\"http://www.budimanfood.com/\" target=\"_blank\">Budiman\u003c/a>, no one was making fresh tempeh locally.\u003c/p>\n\u003cp>“The national brands can be pretty good if you doctor them up,” said Lane, but “we were used to one that had intrinsic flavor even really simply prepared.” Given that such a product didn’t exist, they set out to make it themselves.\u003c/p>\n\u003cp>While they were applying for permits and finding kitchen space, another local brand made it to store shelves first: \u003ca href=\"http://www.aliveandhealing.com/\" target=\"_blank\">Alive & Healing\u003c/a>, out of Windsor, in Sonoma County.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While \u003ca href=\"http://en.wikipedia.org/wiki/Tempeh\">tempeh\u003c/a> has its devotees, there are just as many who brand it “hippie food” or have no idea what it is.\u003c/p>\n\u003cp>The soybean block comes from Indonesia, and is widely eaten there as a vegetarian protein source. Unlike tofu, which is made from coagulated soymilk, tempeh is made from cooking pre-cracked soybeans, to which vinegar and a starter culture called \u003ca href=\"http://en.wikipedia.org/wiki/Rhizopus_oligosporus\" target=\"_blank\">Rhizopus oligosporus\u003c/a> are added. In Indonesia, the beans are then pressed together in banana leaves; in the West, the mixture is put into perforated plastic bags. In both cases, the product is left to ferment for 24 to 36 hours at around 87 degrees. The culture causes a soft membrane to form between the beans, turning them into one solid mass.\u003c/p>\n\u003cfigure id=\"attachment_83893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\" alt=\"Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Fans love it for its earthy taste, and its texture makes it a more toothsome meat substitute than tofu. Also, the fact that it’s fermented makes it easier to digest, and unlike so many meat substitutes which are so highly processed, tempeh is a whole food. Tempeh bacon strips are popular, as are tempeh Reuben sandwiches. It also can be crumbled, to resemble ground beef, and it crisps nicely when sautéed. It is often cubed, in which case, braising after sautéing, as in a coconut curry, or baking in liquid after steaming is recommended, as tempeh soaks up a sauce best once it’s been cooked. \u003c/p>\n\u003cp>As Ongiri and Lane found, until recently, the only tempeh available at local grocery stores was made across the country. In order for it to make the trip and have a stable shelf-life, it must be pasteurized, which affects the flavor and consistency considerably.\u003c/p>\n\u003cp>The local tempehs are not pasteurized, meaning both brands have active live cultures and therefore must be stored in the freezer until ready for use. That’s why they’re not with the other tempehs in the markets.\u003c/p>\n\u003cp>Stem Kent began Alive & Healing in Windsor, in 2012. While interning at \u003ca href=\"http://www.thefarm.org/\" target=\"_blank\">the Farm\u003c/a>, a hippie commune in rural Tennessee, he lived on a steady diet of the fermented foods they made. He saw firsthand how much better he felt.\u003c/p>\n\u003cfigure id=\"attachment_83889\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\" alt=\"Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83889\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83888\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\" alt=\"Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The permaculture designer started Alive & Healing as a way to bring a locally-made meat substitute to the market that wasn’t heavily processed.\u003c/p>\n\u003cp>“The more we learn about how our meat is raised and farmed, it’s great to know about other alternatives that feel sustainable and that we can feel good about,” he said.\u003c/p>\n\u003cp>“It’s a live, cultured food,” said Gwen Weiss, a vegan chef who is Kent’s partner in both life and in the business. “It retains its beneficial bacteria and enzymes and the probiotics that help our gut digest and keep us healthy.”\u003c/p>\n\u003cp>In the two-plus years since he started Alive & Healing, many restaurants in the Santa Rosa and North Bay areas serve it, and he is now talking with vegetarian restaurants in Los Angeles. He is currently moving from a shared kitchen to his own facility in Windsor, where he’ll be able to increase his production. \u003c/p>\n\u003cp>The increased volume will allow a distributor to handle his account, rather than doing the deliveries as he does now. In addition to Weiss and himself, he also has two other part-time employees, to help with the tempeh-making and deliveries, while he oversees the building of the new facility and maintains the business.\u003c/p>\n\u003cp>Alive & Healing offers a maple sausage tempeh in addition to plain, and plans to expand into making non-soy tempehs in the future, such as chick pea for the soy-averse.\u003c/p>\n\u003cp>Meanwhile, in West Oakland, Ongiri and Lane started selling \u003ca href=\"http://www.rhizocalitempeh.com\" target=\"_blank\">rhizocali\u003c/a> at a few local shops last winter and a handful of vegan food trucks began using their product. The name rhizocali is derived from the culture used to make tempeh. Ongiri has a varied background, including a law degree from Hastings, but now works part-time at the California Transplant Donor Network as a surgical technician. Lane, a former massage therapist, works part-time as a nanny. \u003c/p>\n\u003cp>“We didn’t want to take out any loans, but as a result, it’s probably taken us a bit longer,” said Ongiri. “That has its plusses, in that we worked out all the kinks, and we’ve come up with something that is very consistent.”\u003c/p>\n\u003cp>The reason why tempeh is so popular in Gainesville is because a master tempeh craftsman lives there, \u003ca href=\"http://www.tempehshop.com/index.php?news\" target=\"_blank\">Jose Caraballo\u003c/a>, who has been making and selling his tempeh locally since 1985.\u003c/p>\n\u003cp>Once Ongiri and Lane decided to launch a tempeh business, they returned to Gainesville to learn from the master. Kent, too, consulted Caraballo, when deciding whether he could upscale enough to begin selling to Los Angeles.\u003c/p>\n\u003cp>Both companies have also sought guidance from William Shurtleff and Akiko Aoyagi, authors of “\u003ca href=\"http://www.amazon.com/The-Book-Tempeh-William-Shurtleff/dp/1580083358http://\" target=\"_blank\">The Book of Tempeh\u003c/a>,” who live in Lafayette (Shurtleff is director of the \u003ca href=\"http://www.soyinfocenter.com\" target=\"_blank\">SoyInfo Center\u003c/a>, which the couple founded in 1976). \u003c/p>\n\u003cp>Both local tempehs are available at San Francisco’s \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a>, in addition to other smaller markets. Alive & Healing costs $6.29, while rhizocali comes in at $3.39, both for 8 ounces. Kent says he plans to lower the price once he expands. Both use organic soybeans, but are not certified, though Kent is on his way to being certified both organic and GMO-free.\u003c/p>\n\u003cp>“In Indonesia, this is a staple food,” said Ongiri. “We don’t want it so that only foodie people can eat it. We’re in West Oakland and we want it to be affordable to everyone.”\u003c/p>\n\u003cp>While rhizocali has also made non-soy tempehs by special order for local catering companies, they do not plan to bring such products to market – yet.\u003c/p>\n\u003cfigure id=\"attachment_83901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\" alt=\"From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We tasted the two local brands along with the national brand, \u003ca href=\"http://www.lightlife.com/\" target=\"_blank\">Lightlife\u003c/a>, which is made in Massachusetts (which retails for $3.39 at Berkeley Bowl.) We lightly sautéed it and tasted it with a sprinkling of salt, as we didn’t want to mask the flavors with sauce. Not surprisingly, we found that the two local brands had a fresher, more fermented taste, while Lightlife tasted bland in comparison. The local brands were also more texturally interesting. Alive & Healing tasted a bit nuttier and smokier, while with rhizocali, the soybean flavor was more pronounced, with just a hint of smokiness.\u003c/p>\n\u003cp>Kent said that he welcomed another local tempeh company to the market.\u003c/p>\n\u003cp>“Having another tempeh in the freezer will have people talking about why people should look for it in the freezer section,” he said. “I think we can be mutually supportive in bringing more attention to hand-crafted fermented foods.” \u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.rhizocalitempeh.com/#about\" target=\"_blank\">\u003cstrong>rhizocali tempeh\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rhizocaliTempeh\" target=\"_blank\">Rhizocali Tempeh\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.aliveandhealing.com\" target=\"_blank\">\u003cstrong>Alive & Healing\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliveandHealing\" target=\"_blank\">Alive & Healing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatTempeh\" target=\"_blank\">@EatTempeh\u003c/a>\u003c/p>\n\n",
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"excerpt": "Until recently, the only tempeh available at local grocery stores was pasteurized and made across the country. Meet Alive & Healing and rhizocali, two Bay Area unpasteurized tempehs that can be found in the freezer section. ",
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"description": "Until recently, the only tempeh available at local grocery stores was pasteurized and made across the country. Meet Alive & Healing and rhizocali, two Bay Area unpasteurized tempehs that can be found in the freezer section. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\" alt=\"Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>When Bessie Ongiri and Melissa Lane moved to Oakland, they soon realized the only tempeh they could buy was from across the country.\u003c/p>\n\u003cp>The couple met in Gainesville, Fla., where, as unlikely as it may sound for a small city, tempeh is part of the local culture to the point where it’s a popular pizza topping and is found way beyond the confines of vegetarian restaurants.\u003c/p>\n\u003cfigure id=\"attachment_83891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\" alt=\"Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Neither Ongiri or Lane are vegetarians, but coming from Gainesville, they were used to cooking a lot of tempeh at home. Once they moved here, they learned that besides an Indonesian restaurant in San Jose, \u003ca href=\"http://www.budimanfood.com/\" target=\"_blank\">Budiman\u003c/a>, no one was making fresh tempeh locally.\u003c/p>\n\u003cp>“The national brands can be pretty good if you doctor them up,” said Lane, but “we were used to one that had intrinsic flavor even really simply prepared.” Given that such a product didn’t exist, they set out to make it themselves.\u003c/p>\n\u003cp>While they were applying for permits and finding kitchen space, another local brand made it to store shelves first: \u003ca href=\"http://www.aliveandhealing.com/\" target=\"_blank\">Alive & Healing\u003c/a>, out of Windsor, in Sonoma County.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While \u003ca href=\"http://en.wikipedia.org/wiki/Tempeh\">tempeh\u003c/a> has its devotees, there are just as many who brand it “hippie food” or have no idea what it is.\u003c/p>\n\u003cp>The soybean block comes from Indonesia, and is widely eaten there as a vegetarian protein source. Unlike tofu, which is made from coagulated soymilk, tempeh is made from cooking pre-cracked soybeans, to which vinegar and a starter culture called \u003ca href=\"http://en.wikipedia.org/wiki/Rhizopus_oligosporus\" target=\"_blank\">Rhizopus oligosporus\u003c/a> are added. In Indonesia, the beans are then pressed together in banana leaves; in the West, the mixture is put into perforated plastic bags. In both cases, the product is left to ferment for 24 to 36 hours at around 87 degrees. The culture causes a soft membrane to form between the beans, turning them into one solid mass.\u003c/p>\n\u003cfigure id=\"attachment_83893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\" alt=\"Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Fans love it for its earthy taste, and its texture makes it a more toothsome meat substitute than tofu. Also, the fact that it’s fermented makes it easier to digest, and unlike so many meat substitutes which are so highly processed, tempeh is a whole food. Tempeh bacon strips are popular, as are tempeh Reuben sandwiches. It also can be crumbled, to resemble ground beef, and it crisps nicely when sautéed. It is often cubed, in which case, braising after sautéing, as in a coconut curry, or baking in liquid after steaming is recommended, as tempeh soaks up a sauce best once it’s been cooked. \u003c/p>\n\u003cp>As Ongiri and Lane found, until recently, the only tempeh available at local grocery stores was made across the country. In order for it to make the trip and have a stable shelf-life, it must be pasteurized, which affects the flavor and consistency considerably.\u003c/p>\n\u003cp>The local tempehs are not pasteurized, meaning both brands have active live cultures and therefore must be stored in the freezer until ready for use. That’s why they’re not with the other tempehs in the markets.\u003c/p>\n\u003cp>Stem Kent began Alive & Healing in Windsor, in 2012. While interning at \u003ca href=\"http://www.thefarm.org/\" target=\"_blank\">the Farm\u003c/a>, a hippie commune in rural Tennessee, he lived on a steady diet of the fermented foods they made. He saw firsthand how much better he felt.\u003c/p>\n\u003cfigure id=\"attachment_83889\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\" alt=\"Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83889\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83888\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\" alt=\"Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The permaculture designer started Alive & Healing as a way to bring a locally-made meat substitute to the market that wasn’t heavily processed.\u003c/p>\n\u003cp>“The more we learn about how our meat is raised and farmed, it’s great to know about other alternatives that feel sustainable and that we can feel good about,” he said.\u003c/p>\n\u003cp>“It’s a live, cultured food,” said Gwen Weiss, a vegan chef who is Kent’s partner in both life and in the business. “It retains its beneficial bacteria and enzymes and the probiotics that help our gut digest and keep us healthy.”\u003c/p>\n\u003cp>In the two-plus years since he started Alive & Healing, many restaurants in the Santa Rosa and North Bay areas serve it, and he is now talking with vegetarian restaurants in Los Angeles. He is currently moving from a shared kitchen to his own facility in Windsor, where he’ll be able to increase his production. \u003c/p>\n\u003cp>The increased volume will allow a distributor to handle his account, rather than doing the deliveries as he does now. In addition to Weiss and himself, he also has two other part-time employees, to help with the tempeh-making and deliveries, while he oversees the building of the new facility and maintains the business.\u003c/p>\n\u003cp>Alive & Healing offers a maple sausage tempeh in addition to plain, and plans to expand into making non-soy tempehs in the future, such as chick pea for the soy-averse.\u003c/p>\n\u003cp>Meanwhile, in West Oakland, Ongiri and Lane started selling \u003ca href=\"http://www.rhizocalitempeh.com\" target=\"_blank\">rhizocali\u003c/a> at a few local shops last winter and a handful of vegan food trucks began using their product. The name rhizocali is derived from the culture used to make tempeh. Ongiri has a varied background, including a law degree from Hastings, but now works part-time at the California Transplant Donor Network as a surgical technician. Lane, a former massage therapist, works part-time as a nanny. \u003c/p>\n\u003cp>“We didn’t want to take out any loans, but as a result, it’s probably taken us a bit longer,” said Ongiri. “That has its plusses, in that we worked out all the kinks, and we’ve come up with something that is very consistent.”\u003c/p>\n\u003cp>The reason why tempeh is so popular in Gainesville is because a master tempeh craftsman lives there, \u003ca href=\"http://www.tempehshop.com/index.php?news\" target=\"_blank\">Jose Caraballo\u003c/a>, who has been making and selling his tempeh locally since 1985.\u003c/p>\n\u003cp>Once Ongiri and Lane decided to launch a tempeh business, they returned to Gainesville to learn from the master. Kent, too, consulted Caraballo, when deciding whether he could upscale enough to begin selling to Los Angeles.\u003c/p>\n\u003cp>Both companies have also sought guidance from William Shurtleff and Akiko Aoyagi, authors of “\u003ca href=\"http://www.amazon.com/The-Book-Tempeh-William-Shurtleff/dp/1580083358http://\" target=\"_blank\">The Book of Tempeh\u003c/a>,” who live in Lafayette (Shurtleff is director of the \u003ca href=\"http://www.soyinfocenter.com\" target=\"_blank\">SoyInfo Center\u003c/a>, which the couple founded in 1976). \u003c/p>\n\u003cp>Both local tempehs are available at San Francisco’s \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a>, in addition to other smaller markets. Alive & Healing costs $6.29, while rhizocali comes in at $3.39, both for 8 ounces. Kent says he plans to lower the price once he expands. Both use organic soybeans, but are not certified, though Kent is on his way to being certified both organic and GMO-free.\u003c/p>\n\u003cp>“In Indonesia, this is a staple food,” said Ongiri. “We don’t want it so that only foodie people can eat it. We’re in West Oakland and we want it to be affordable to everyone.”\u003c/p>\n\u003cp>While rhizocali has also made non-soy tempehs by special order for local catering companies, they do not plan to bring such products to market – yet.\u003c/p>\n\u003cfigure id=\"attachment_83901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\" alt=\"From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We tasted the two local brands along with the national brand, \u003ca href=\"http://www.lightlife.com/\" target=\"_blank\">Lightlife\u003c/a>, which is made in Massachusetts (which retails for $3.39 at Berkeley Bowl.) We lightly sautéed it and tasted it with a sprinkling of salt, as we didn’t want to mask the flavors with sauce. Not surprisingly, we found that the two local brands had a fresher, more fermented taste, while Lightlife tasted bland in comparison. The local brands were also more texturally interesting. Alive & Healing tasted a bit nuttier and smokier, while with rhizocali, the soybean flavor was more pronounced, with just a hint of smokiness.\u003c/p>\n\u003cp>Kent said that he welcomed another local tempeh company to the market.\u003c/p>\n\u003cp>“Having another tempeh in the freezer will have people talking about why people should look for it in the freezer section,” he said. “I think we can be mutually supportive in bringing more attention to hand-crafted fermented foods.” \u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.rhizocalitempeh.com/#about\" target=\"_blank\">\u003cstrong>rhizocali tempeh\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rhizocaliTempeh\" target=\"_blank\">Rhizocali Tempeh\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.aliveandhealing.com\" target=\"_blank\">\u003cstrong>Alive & Healing\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliveandHealing\" target=\"_blank\">Alive & Healing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatTempeh\" target=\"_blank\">@EatTempeh\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "14 Top-Notch Spots to Drink Beer Outdoors in the East Bay",
"title": "14 Top-Notch Spots to Drink Beer Outdoors in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with al fresco seating in Alameda, Berkeley, Emeryville, Oakland and San Leandro. And let us know your favorites in the comments. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"alignnone size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> \u003c/strong>\u003cbr>\n1280 Gilman St. [\u003ca href=\"http://goo.gl/uZNjnK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 647-9079\u003cbr>\nHours: Sun-Thu 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose grandfather founded the adjacent Westbrae Nursery) have created a family-oriented oasis in the heart of north Berkeley. Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the World Cup on its two widescreen monitors for fans. And a second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazil Cafe\u003c/a> now sells its popular South American cuisine onsite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\">\u003cimg class=\"size-full wp-image-81369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\" alt=\"Outdoor Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\">now departed Mama Buzz coffeehouse\u003c/a>, you'll find reasonably priced comfort food in an urban beer garden setting at Telegraph. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers. There’s an array of appetizing housemade sausages offered daily, and numerous sandwiches, burgers and breakfast items are also available. There’s no shortage of beverages either; they’ve got a variety of local and regional draft and bottled beers — including Oakland’s \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\">Line 51 Brewing\u003c/a>’s Imperial India Pale Ale — and soda, coffee and Temescal kombucha made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\">\u003cimg class=\"size-full wp-image-81593\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\" alt=\"Back Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. There's also a limited food menu, including a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg class=\"alignnone size-full wp-image-82526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-12pm; Sun 11:30am-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio in mid-April. The airy indoor space has several communal tables and two adjacent bars where patrons can drink and dine, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as a smattering of cozy nooks for kicking back in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for fun and games. Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma -- although they're currently limited to just beer and wine. Food-wise, Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences like kimchi deviled eggs with green garlic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\">\u003cimg class=\"alignnone size-full wp-image-82989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Beer Shed at The Dock\u003c/strong>\u003c/a>\u003cbr>\n95 Linden St. [\u003ca href=\"https://goo.gl/maps/zruFB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3965\u003cbr>\nHours: Tue-Thu 5-9pm; Fri-Sat 5-9:30pm\u003cbr>\nBeer Shed: Tue-Fri 4:30-9:30pm; Sat 3-9:30; Sun 3-8pm; Sunday Supper 4-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Beer Shed is \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s newly revamped tasting room with both indoor and outdoor seating. They feature their own beers as well as other California breweries on tap. You can nosh on soft pretzels or popcorn, or head on over to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/07/first-impressions-the-dock-at-linden-street/\" target=\"_blank\">James Syhabout's The Dock\u003c/a> for gourmet dishes such as fried fennel and onion petals and a falafel waffle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\" alt=\"Faction Brewing\" width=\"1000\" height=\"750\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a>\u003c/strong>\u003cbr>\n2501 Monarch St. [\u003ca href=\"http://goo.gl/HGNT31\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 523-BREW\u003cbr>\nHours: Wed-Sat 12-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FactionBrewing\" target=\"_blank\">Faction Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/factionbrewing\" target=\"_blank\">@factionbrewing\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Located between \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a> and \u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> on the western boundary of Alameda Point, Faction's kid and dog-friendly outdoor concrete patio with picnic table seating affords a scenic view of the city. There's also an indoor tasting room and shop that sells growlers and other merchandise. Try their tasting flight that offers 5 oz. samples of their six beers. And check online to see if any food trucks will be available onsite in case you're hungry for snacks to accompany your beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\" alt=\"Drake's\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://drinkdrakes.com/barrelhouse/\" target=\"_blank\">Drake’s Barrel House\u003c/a>\u003c/strong>\u003cbr>\n1933 Davis St. [\u003ca href=\"https://goo.gl/maps/c7cer\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Leandro, CA 94577\u003cbr>\nPh: (510) 568-BREW\u003cbr>\nMon-Wed 3-9pm; Thu 12-9pm; Fri-Sat 12-10pm; Sun 12-7pm\u003cbr>\n(First Fridays: 12-4pm full service, 4-6pm to-go & retail only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Barrel House, the tap room and retail shop for Drake's Brewery, has a big warehouse with indoor seating as well as a deluxe outdoor patio. There's usually a food truck parked onsite during tasting hours, so check their schedule to see what's available -- or buy one of the locally-produced edibles they have for sale. Sample a taster tray to easily peruse their 24 beers, and you can also purchase growlers, six-packs, 22 oz. “bombers\" and kegs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\" alt=\"beergarden_featured\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84013\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/beer-revolution-oakland\" target=\"_blank\">Beer Revolution\u003c/a>\u003c/strong>\u003cbr>\n464 3rd St. [\u003ca href=\"https://goo.gl/maps/IXGYD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-2337\u003cbr>\nHours: Mon-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Beer-Revolution/171407719086?rf=126249867392667\" target=\"_blank\">Beer Revolution\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeerRevolution_\" target=\"_blank\">@BeerRevolution\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This is a true beer aficionado's spot as Beer Revolution has 50 rotating taps and hundreds of domestic and imported bottles for sale in their indoor coolers (you can take them to go or drink one down right there for a $1 surcharge.) Grab food from their neighbors -- \u003ca href=\"http://www.yelp.com/biz/annex-burger-oakland\" target=\"_blank\">Annex Burger\u003c/a> or \u003ca href=\"http://souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a> -- to eat inside the bar or outside on their comfortable wooden patio. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\" alt=\"Heinhold's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84082\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold’s First And Last Chance Saloon\u003c/a>\u003c/strong>\u003cbr>\n48 Webster St. at Jack London Square [\u003ca href=\"https://goo.gl/maps/QCgCT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-6761\u003cbr>\nHours: Mon-Thu 12-11pm; Fri-Sat 12-1am; Sun 12-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This \u003ca href=\"http://en.wikipedia.org/wiki/Heinold's_First_and_Last_Chance_Saloon\" target=\"_blank\">legendary bar\u003c/a> (now a designated historic landmark) has been pouring drinks since the late 1800s in the heart of Jack London Square. You can either squeeze into the tiny indoor pub and marvel as its collection of artifacts plastered on the walls and ceilings (and try not to spill your drink on its famous slanted bar), or sit out front on the patio that faces the waterfront. Neighboring restaurants \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/08/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews/\" target=\"_blank\">Bocanova\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\">Forge\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a> also have ample outdoor seating. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\" alt=\"Prizefighter\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84075\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a>\u003c/strong>\u003cbr>\n6702 Hollis St. [\u003ca href=\"https://goo.gl/maps/WfKfX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 428-1470\u003cbr>\nHours: Mon-Fri 4pm-2am; Sat-Sun 2pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/prizefighterbar\" target=\"_blank\">Prizefighter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prizefighterbar\" target=\"_blank\">@Prizefighter\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This boxing-themed bar with a minimalist, lounge-like interior and enclosed wooden patio sanctuary is a fine retreat to imbibe all manner of beers, wines and spirits. While they have an excellent list of local and imported brews on their menu, their whiskey, tequila, mezcal and cocktails are the true highlights. And just a few doors down is \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">Rotten City\u003c/a>; head on over or call for delivery if you're craving a delicious slice of pizza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\">\u003cimg class=\"size-full wp-image-81500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\" alt=\"Brotzeit Lokal\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit Lokal's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. There's also a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you admire the view of the Brooklyn Basin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg class=\"alignnone size-full wp-image-62530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento St. [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 547-6699\u003cbr>\nHours: Kitchen 11:30am-9:30pm; Bar 11:30am-11:30pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Berkeley’s Moxy Beer Garden has transformed the old Casa Vino wine bar into a casual venue with plenty of seating for groups in their covered outdoor patio or inside the bar. They offer a wide selection of beers on tap from \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake’s\u003c/a>, \u003ca href=\"http://www.blackdiamondbrew.com/main/\" target=\"_blank\">Black Diamond\u003c/a>, \u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear\u003c/a> and several other local breweries. Moxy also serves an extensive menu including burgers made with premium beef sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\" alt=\"Lake Chalet\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84079\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thelakechalet.com/\" target=\"_blank\">Lake Chalet Seafood Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\n1520 Lakeside Dr. [\u003ca href=\"https://goo.gl/maps/VlPbc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh:(510) 208-5253\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat 10am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lakechalet\" target=\"_blank\">Lake Chalet\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lakechalet\" target=\"_blank\">@LakeChalet\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>While Lake Chalet has their own beers on draft produced by their sister location, the \u003ca href=\"http://www.beachchalet.com/\" target=\"_blank\">Beach Chalet\u003c/a> in San Francisco, the main reason to head to this restaurant is to take in the lovely views of Lake Merritt from its expansive outdoor area -- especially at night, when a twinkling constellation of lights illuminates the waterfront. Have lunch, brunch or dinner, or you can catch a \u003ca href=\"http://gondolaservizio.com/\" target=\"_blank\">gondola ride\u003c/a> from its deck if you're in a romantic mood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\" alt=\"Outdoor sidewalk beer garden\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-54304\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\nSwan's Marketplace, 911 Washington St. [\u003ca href=\"http://goo.gl/VcjV5D\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3108\u003cbr>\nHours: Sun-Wed 11am-10pm; Thu-Sat 11am-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\" target=\"_blank\">@rosamundesf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>Downtown Oakland's Rosamunde is conveniently located right next to Taylor’s Sausage in Swan’s Marketplace, a venerable 20-year-old institution that supplies some of its delicious meats to its neighbor. They've got the same sausage-laden menu as their Mission and Lower Haight counterparts, and there's 16 craft beers on tap that you can drink outside on their sidewalk patio or at one of the communal tables indoors. \u003c/p>\n\u003cp>\u003cem>Two other places I left off my original list but also highly recommend are the German restaurant \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\">Speisenkammen\u003c/a> in Alameda and one-of-a-kind \u003ca href=\"http://www.yelp.com/biz/warehouse-caf%C3%A9-port-costa-2\" target=\"_blank\">Warehouse Cafe\u003c/a> in Port Costa. Several other readers also suggested \u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> in Livermore, as well as \u003ca href=\"http://berkeleyfreehouse.com/\" target=\"_blank\">Freehouse\u003c/a> and \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> in Berkeley. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh. This post was updated on April 7, 2016.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with outdoor seating in Alameda, Berkeley, Emeryville, Oakland, San Leandro. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with al fresco seating in Alameda, Berkeley, Emeryville, Oakland and San Leandro. And let us know your favorites in the comments. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"alignnone size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> \u003c/strong>\u003cbr>\n1280 Gilman St. [\u003ca href=\"http://goo.gl/uZNjnK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 647-9079\u003cbr>\nHours: Sun-Thu 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose grandfather founded the adjacent Westbrae Nursery) have created a family-oriented oasis in the heart of north Berkeley. Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the World Cup on its two widescreen monitors for fans. And a second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazil Cafe\u003c/a> now sells its popular South American cuisine onsite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\">\u003cimg class=\"size-full wp-image-81369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\" alt=\"Outdoor Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\">now departed Mama Buzz coffeehouse\u003c/a>, you'll find reasonably priced comfort food in an urban beer garden setting at Telegraph. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers. There’s an array of appetizing housemade sausages offered daily, and numerous sandwiches, burgers and breakfast items are also available. There’s no shortage of beverages either; they’ve got a variety of local and regional draft and bottled beers — including Oakland’s \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\">Line 51 Brewing\u003c/a>’s Imperial India Pale Ale — and soda, coffee and Temescal kombucha made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\">\u003cimg class=\"size-full wp-image-81593\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\" alt=\"Back Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. There's also a limited food menu, including a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg class=\"alignnone size-full wp-image-82526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-12pm; Sun 11:30am-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio in mid-April. The airy indoor space has several communal tables and two adjacent bars where patrons can drink and dine, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as a smattering of cozy nooks for kicking back in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for fun and games. Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma -- although they're currently limited to just beer and wine. Food-wise, Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences like kimchi deviled eggs with green garlic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\">\u003cimg class=\"alignnone size-full wp-image-82989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Beer Shed at The Dock\u003c/strong>\u003c/a>\u003cbr>\n95 Linden St. [\u003ca href=\"https://goo.gl/maps/zruFB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3965\u003cbr>\nHours: Tue-Thu 5-9pm; Fri-Sat 5-9:30pm\u003cbr>\nBeer Shed: Tue-Fri 4:30-9:30pm; Sat 3-9:30; Sun 3-8pm; Sunday Supper 4-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Beer Shed is \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s newly revamped tasting room with both indoor and outdoor seating. They feature their own beers as well as other California breweries on tap. You can nosh on soft pretzels or popcorn, or head on over to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/07/first-impressions-the-dock-at-linden-street/\" target=\"_blank\">James Syhabout's The Dock\u003c/a> for gourmet dishes such as fried fennel and onion petals and a falafel waffle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\" alt=\"Faction Brewing\" width=\"1000\" height=\"750\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a>\u003c/strong>\u003cbr>\n2501 Monarch St. [\u003ca href=\"http://goo.gl/HGNT31\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 523-BREW\u003cbr>\nHours: Wed-Sat 12-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FactionBrewing\" target=\"_blank\">Faction Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/factionbrewing\" target=\"_blank\">@factionbrewing\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Located between \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a> and \u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> on the western boundary of Alameda Point, Faction's kid and dog-friendly outdoor concrete patio with picnic table seating affords a scenic view of the city. There's also an indoor tasting room and shop that sells growlers and other merchandise. Try their tasting flight that offers 5 oz. samples of their six beers. And check online to see if any food trucks will be available onsite in case you're hungry for snacks to accompany your beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\" alt=\"Drake's\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://drinkdrakes.com/barrelhouse/\" target=\"_blank\">Drake’s Barrel House\u003c/a>\u003c/strong>\u003cbr>\n1933 Davis St. [\u003ca href=\"https://goo.gl/maps/c7cer\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Leandro, CA 94577\u003cbr>\nPh: (510) 568-BREW\u003cbr>\nMon-Wed 3-9pm; Thu 12-9pm; Fri-Sat 12-10pm; Sun 12-7pm\u003cbr>\n(First Fridays: 12-4pm full service, 4-6pm to-go & retail only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Barrel House, the tap room and retail shop for Drake's Brewery, has a big warehouse with indoor seating as well as a deluxe outdoor patio. There's usually a food truck parked onsite during tasting hours, so check their schedule to see what's available -- or buy one of the locally-produced edibles they have for sale. Sample a taster tray to easily peruse their 24 beers, and you can also purchase growlers, six-packs, 22 oz. “bombers\" and kegs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\" alt=\"beergarden_featured\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84013\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/beer-revolution-oakland\" target=\"_blank\">Beer Revolution\u003c/a>\u003c/strong>\u003cbr>\n464 3rd St. [\u003ca href=\"https://goo.gl/maps/IXGYD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-2337\u003cbr>\nHours: Mon-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Beer-Revolution/171407719086?rf=126249867392667\" target=\"_blank\">Beer Revolution\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeerRevolution_\" target=\"_blank\">@BeerRevolution\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This is a true beer aficionado's spot as Beer Revolution has 50 rotating taps and hundreds of domestic and imported bottles for sale in their indoor coolers (you can take them to go or drink one down right there for a $1 surcharge.) Grab food from their neighbors -- \u003ca href=\"http://www.yelp.com/biz/annex-burger-oakland\" target=\"_blank\">Annex Burger\u003c/a> or \u003ca href=\"http://souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a> -- to eat inside the bar or outside on their comfortable wooden patio. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\" alt=\"Heinhold's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84082\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold’s First And Last Chance Saloon\u003c/a>\u003c/strong>\u003cbr>\n48 Webster St. at Jack London Square [\u003ca href=\"https://goo.gl/maps/QCgCT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-6761\u003cbr>\nHours: Mon-Thu 12-11pm; Fri-Sat 12-1am; Sun 12-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This \u003ca href=\"http://en.wikipedia.org/wiki/Heinold's_First_and_Last_Chance_Saloon\" target=\"_blank\">legendary bar\u003c/a> (now a designated historic landmark) has been pouring drinks since the late 1800s in the heart of Jack London Square. You can either squeeze into the tiny indoor pub and marvel as its collection of artifacts plastered on the walls and ceilings (and try not to spill your drink on its famous slanted bar), or sit out front on the patio that faces the waterfront. Neighboring restaurants \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/08/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews/\" target=\"_blank\">Bocanova\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\">Forge\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a> also have ample outdoor seating. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\" alt=\"Prizefighter\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84075\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a>\u003c/strong>\u003cbr>\n6702 Hollis St. [\u003ca href=\"https://goo.gl/maps/WfKfX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 428-1470\u003cbr>\nHours: Mon-Fri 4pm-2am; Sat-Sun 2pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/prizefighterbar\" target=\"_blank\">Prizefighter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prizefighterbar\" target=\"_blank\">@Prizefighter\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This boxing-themed bar with a minimalist, lounge-like interior and enclosed wooden patio sanctuary is a fine retreat to imbibe all manner of beers, wines and spirits. While they have an excellent list of local and imported brews on their menu, their whiskey, tequila, mezcal and cocktails are the true highlights. And just a few doors down is \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">Rotten City\u003c/a>; head on over or call for delivery if you're craving a delicious slice of pizza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\">\u003cimg class=\"size-full wp-image-81500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\" alt=\"Brotzeit Lokal\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit Lokal's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. There's also a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you admire the view of the Brooklyn Basin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg class=\"alignnone size-full wp-image-62530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento St. [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 547-6699\u003cbr>\nHours: Kitchen 11:30am-9:30pm; Bar 11:30am-11:30pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Berkeley’s Moxy Beer Garden has transformed the old Casa Vino wine bar into a casual venue with plenty of seating for groups in their covered outdoor patio or inside the bar. They offer a wide selection of beers on tap from \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake’s\u003c/a>, \u003ca href=\"http://www.blackdiamondbrew.com/main/\" target=\"_blank\">Black Diamond\u003c/a>, \u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear\u003c/a> and several other local breweries. Moxy also serves an extensive menu including burgers made with premium beef sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\" alt=\"Lake Chalet\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84079\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thelakechalet.com/\" target=\"_blank\">Lake Chalet Seafood Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\n1520 Lakeside Dr. [\u003ca href=\"https://goo.gl/maps/VlPbc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh:(510) 208-5253\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat 10am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lakechalet\" target=\"_blank\">Lake Chalet\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lakechalet\" target=\"_blank\">@LakeChalet\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>While Lake Chalet has their own beers on draft produced by their sister location, the \u003ca href=\"http://www.beachchalet.com/\" target=\"_blank\">Beach Chalet\u003c/a> in San Francisco, the main reason to head to this restaurant is to take in the lovely views of Lake Merritt from its expansive outdoor area -- especially at night, when a twinkling constellation of lights illuminates the waterfront. Have lunch, brunch or dinner, or you can catch a \u003ca href=\"http://gondolaservizio.com/\" target=\"_blank\">gondola ride\u003c/a> from its deck if you're in a romantic mood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\" alt=\"Outdoor sidewalk beer garden\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-54304\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\nSwan's Marketplace, 911 Washington St. [\u003ca href=\"http://goo.gl/VcjV5D\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3108\u003cbr>\nHours: Sun-Wed 11am-10pm; Thu-Sat 11am-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\" target=\"_blank\">@rosamundesf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>Downtown Oakland's Rosamunde is conveniently located right next to Taylor’s Sausage in Swan’s Marketplace, a venerable 20-year-old institution that supplies some of its delicious meats to its neighbor. They've got the same sausage-laden menu as their Mission and Lower Haight counterparts, and there's 16 craft beers on tap that you can drink outside on their sidewalk patio or at one of the communal tables indoors. \u003c/p>\n\u003cp>\u003cem>Two other places I left off my original list but also highly recommend are the German restaurant \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\">Speisenkammen\u003c/a> in Alameda and one-of-a-kind \u003ca href=\"http://www.yelp.com/biz/warehouse-caf%C3%A9-port-costa-2\" target=\"_blank\">Warehouse Cafe\u003c/a> in Port Costa. Several other readers also suggested \u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> in Livermore, as well as \u003ca href=\"http://berkeleyfreehouse.com/\" target=\"_blank\">Freehouse\u003c/a> and \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> in Berkeley. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh. This post was updated on April 7, 2016.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride: Where to Eat and Drink During the Dyke March",
"title": "LGBT Pride: Where to Eat and Drink During the Dyke March",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch2005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch2005.jpg\" alt=\"San Francisco Dyke March. Photo: Wendy Goodfriend\" width=\"1280\" height=\"960\" class=\"size-full wp-image-83663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco Dyke March. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>June is LGBT Pride Month and on Saturday June 28 in San Francisco, the \u003ca href=\"http://www.thedykemarch.org/\">Dyke March\u003c/a> kicks off with a rally at 4 p.m. and march at 6 p.m. The Dyke March starts at Dolores Park and works its way through the Mission and over to the Castro. With any large gathering, my thoughts inevitably turn to food and drink: after all, people watching and marching can make anyone ravenous and wondering “where's my next snack?” Dykes and in-the-know San Franciscans from all over the Kinsey spectrum had tips about the Dyke March. One advised to bring food from home and a longtime Castro resident said to seek out eateries off of the parade path. But if you don't feel like prepping food and don't want to miss out on the festivities we have collected a list of eateries and bars that are on the traditional march route.\u003c/p>\n\u003cp>Three of the most popular hangouts are on one block of 18th Street: Dolores Park Cafe, Delfina, and Pizzeria Delfina. For these three hot spots, I was able to find out what it's like for those always popular eateries to participate in the Dyke March. \u003c/p>\n\u003cfigure id=\"attachment_83648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Dyke-March-photo-courtesy-DPCafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Dyke-March-photo-courtesy-DPCafe1000.jpg\" alt=\"Dyke March at Dolores Park Cafe. Photo courtesy of Dolores Park Cafe\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dyke March at Dolores Park Cafe. Photo courtesy of Dolores Park Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>More than a few folks named Dolores Park Cafe as the best spot to people watch. Dolores Park Cafe's Rachel Herbert told Bay Area Bites that: \u003c/p>\n\u003cblockquote>\u003cp>“We have special menu items for Dyke March and Pride every year. This year we are working on breast rainbow cakes (cupcakes), custom rainbow pops, and some special fresh squeezed organic juice combinations as well as Hunky Bear burgers & jello shots. The Hunky Bear burger is an eight ounce grass fed burger on a home-made challah bun with wild arugula, Roma tomatoes and our secret sauce. It's all organic, including the flour used to make the bun.”\u003c/p>\u003c/blockquote>\n\u003cp>[gallery link=\"file\" ids=\"83650,83649,83647\"]\u003c/p>\n\u003cp>Pizzeria Delfina and Delfina are also great spots to take in the eye candy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Delfina's Ashley Bellview said: \u003c/p>\n\u003cblockquote>\u003cp>“We love that the Dyke March passes right by us. It's something that we look forward to every year and with our prime front row seating -- it's something that our guests look forward too as well. To help support the March, we both supported it financially as a sponsor as well as donate proceeds from our special edition Pizzeria PRIDE t-shirts.”\u003c/p>\u003c/blockquote>\n\u003cp> According to Bellview, the shirts are being finalized and can be purchased for $25 and will be available through all pizzeria locations. Look to their upcoming newsletter for more details. \u003c/p>\n\u003cp>The restaurants, eateries and bars are listed roughly in order of the Dyke March's typical flow from start to finish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.namusf.com/\">Namu Gaji\u003c/a>\u003cbr>\n499 Dolores [\u003ca href=\"https://www.google.com/maps/dir//Namu+Gaji,+499+Dolores+St,+San+Francisco,+CA+94110/@37.761597,-122.425881,17z/data=!4m12!1m3!3m2!1s0x0:0x777eb3bba3da73ef!2sNamu+Gaji!4m7!1m0!1m5!1m1!1s0x808f7e1839392491:0x777eb3bba3da73ef!2m2!1d-122.425881!2d37.761597?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-431-6268\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/NamuSF\" target=\"_blank\">@NamuSF\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.doloresparkcafe.com/\" target=\"_blank\">Dolores Park Cafe\u003c/a>\u003cbr>\n501 Dolores [\u003ca href=\"https://www.google.com/maps/dir//Dolores+Park+Cafe,+501+Dolores+St,+San+Francisco,+CA+94110/@37.761351,-122.425861,17z/data=!4m12!1m3!3m2!1s0x808f7e183c664247:0x104673cba0e1881e!2sDolores+Park+Cafe!4m7!1m0!1m5!1m1!1s0x808f7e183c664247:0x104673cba0e1881e!2m2!1d-122.425861!2d37.761351\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-621-2936\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DoloresParkCafe\" target=\"_blank\">@DoloresParkCafe\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Bi-Rite+Market&cid=16741008033048840660&ei=GouWU_7HDujJ8wH14YDIDQ&ved=0CJUBEPwSMA0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-241-9760\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteSF\" target=\"_blank\">@BiRiteSF\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\" target=\"_blank\">Bi-Rite Creamery\u003c/a>\u003cbr>\n3692 18th St. [\u003ca href=\"http://goo.gl/X64DJw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-626-5600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteCreamery\" target=\"_blank\">@BiRiteCreamery\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fayes-video-and-espresso-bar-san-francisco\" target=\"_blank\">Fayes Video & Espresso Bar\u003c/a>\u003cbr>\n3614 18th St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Faye%27s+Video&cid=7709365626872796693&ei=DIyWU_2kDeHx8AGwroCABw&ved=0CIwBEPwSMAs\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-522-0434\u003c/p>\n\u003cp>\u003ca href=\"http://www.delfinasf.com/restaurant/\" target=\"_blank\">Delfina\u003c/a>\u003cbr>\n3621 18th St. [\u003ca href=\"https://www.google.com/maps/dir//Delfina+Restaurant,+3621+18th+St,+San+Francisco,+CA+94110/@37.761315,-122.424394,17z/data=!4m12!1m3!3m2!1s0x808f7e1806c213b1:0x8317eb3aad3a6eb!2sDelfina+Restaurant!4m7!1m0!1m5!1m1!1s0x808f7e1806c213b1:0x8317eb3aad3a6eb!2m2!1d-122.424394!2d37.761315?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-522-4055\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/delfinasf\" target=\"_blank\">@delfinasf\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/mission/\" target=\"_blank\">Pizzeria Delfina\u003c/a>\u003cbr>\n3621 18th St. [\u003ca href=\"https://www.google.com/maps/dir//Pizzeria+Delfina,+3611+18th+St,+San+Francisco,+CA+94110/@37.761452,-122.424246,17z/data=!4m12!1m3!3m2!1s0x808f7e180701da5f:0x682048185cf080e7!2sPizzeria+Delfina!4m7!1m0!1m5!1m1!1s0x808f7e180701da5f:0x682048185cf080e7!2m2!1d-122.424246!2d37.761452\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-437-6800\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">@pizzeriadelfina\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Izakaya Yuzuki\u003c/a>\u003cbr>\n598 Guerrero St. [\u003ca href=\"http://goo.gl/lneG9C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-556-9898\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/IzakayaYuzuki\" target=\"_blank\">@IzakayaYuzuki\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.farina-foods.com/intro.php?url=restaurants\" target=\"_blank\">Farina Focaccia & Cucina Italiana\u003c/a>\u003cbr>\n3560 18th St. [\u003ca href=\"https://www.google.com/maps/place/Farina+Focaccia+%26+Cucina+Italiana/@37.761771,-122.422953,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xae49baf06aa02208?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-565-0360\u003cbr>\nThe ginormous windows and pesto pasta are the biggest draws here.\u003c/p>\n\u003cp>\u003ca href=\"http://curryupnow.com/restaurants\" target=\"_blank\">Curry Up Now, Mortar & Pestle Bar\u003c/a>\u003cbr>\n659 Valencia St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Curry+Up+Now-Indian+Street+Food&cid=3872219278016254201&ei=pZSWU971KrfNsQSQ3YHYAQ&sqi=2&ved=0CH4Q_BIwDQ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-504-3631\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CurryUpNow\" target=\"_blank\">@CurryUpNow\u003c/a> \u003c/p>\n\u003cp>Curry Up Now is the only place where you can order naughty naan and sexy fries in the Mission. Yes, you probably want to share; just saying “naughty” and “sexy” out loud often helps move things along... at least in my mind. The Tikka Masala burrito is filling and fun. \u003c/p>\n\u003cp>Owners Akash and Rana Kapoor just launched Mortar & Pestle Bar inside the space, and feature low-proof cocktails that are made with tinctures, oleo and bitters. Designated marchers aka those wishing to stay sober can instead sip tasty sounding craft bottled sodas: Kola, pineapple-vanilla phosphate, cardamom-raspberry Rickey and mango Chai. \u003c/p>\n\u003cp>Go ahead and break the seal and pee here: there is reportedly no wait for bathrooms. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-rondalla-restaurant-and-cantina-san-francisco\" target=\"_blank\">La Rondalla Restaurant and Cantina\u003c/a>\u003cbr>\n901 Valencia St. [\u003ca href=\"http://goo.gl/k5mSp0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-829-8444\u003cbr>\n La Rondalla just re-opened after a long shuttering and is known more for its strong margaritas and festive atmosphere.\u003c/p>\n\u003cfigure id=\"attachment_83665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch-wgoofriend-portrait.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch-wgoofriend-portrait.jpg\" alt=\"Dyke March festivities on 16th Street. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dyke March festivities on 16th Street. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sunflower-authentic-vietnamese-restaurant-san-francisco-2\" target=\"_blank\">Sunflower Restaurant\u003c/a>\u003cbr>\n3111 16th St. [\u003ca href=\"https://www.google.com/maps/dir/Sunflower+Restaurant,+3111+16th+St,+San+Francisco,+CA+94103//@37.7577,-122.4376,12z/data=!4m8!4m7!1m5!1m1!1s0x808f7e22438cbc2d:0x749e3e4abd830ecc!2m2!1d-122.422037!2d37.764668!1m0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-626-5023\u003cbr>\nPho, veggie rice plates and other straightforward Vietnamese dishes.\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/104910831519987407190/about?gl=us&hl=en\" target=\"_blank\">Arinell Pizza\u003c/a>\u003cbr>\n509 Valencia St. [\u003ca href=\"http://goo.gl/YzY1GY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-255-1303\u003cbr>\nCounter spot with piping hot (quality) slices of pizza that fold over for easier eating. Bonus: open way late.\u003c/p>\n\u003cp>\u003ca href=\"http://sfpanchovilla.com/\" target=\"_blank\">Pancho Villa\u003c/a>\u003cbr>\n30171 16th St. [\u003ca href=\"http://sfpanchovilla.com/#loc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-864-8840\u003cbr>\nEasy access, fast and friendly to-go burritos are a good option here. Or stay for the full-plate meals, agua fresca and Mexican beers in festive yet casual atmosphere. Service is efficient and able to handle the crowds -- meaning they'll quickly take care of the hangry types in your midst.\u003c/p>\n\u003cp>\u003ca href=\"http://www.trulymedsf.com/\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://www.google.com/maps/place/Truly+Mediterranean/@37.764851,-122.422319,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xbbfb95d305938fa8?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-252-7482\u003cbr>\nThe menu is short and sweet, and you're toughest decision may be to get the falafel deluxe or shawarma, which makes for walk-as-you-eat-ease or settle into the more hearty combo plate, which rocks a light Baba ghanoush, hummus and other delights. \u003c/p>\n\u003cp>\u003ca href=\"http://www.superdupersf.com/contact.aspx\" target=\"_blank\">Super Duper Burgers\u003c/a>\u003cbr>\n2304 Market St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Super+Duper+Burgers+-+Castro&cid=13401849708039486650&ei=MJaWU_C6C6-2sAS22oH4DA&sqi=2&ved=0CKUBEPwSMA8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-558-8124\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuperDuperSF\" target=\"_blank\">@SuperDuperSF\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://cafeflore.com/\" target=\"_blank\">Cafe Flore\u003c/a>\u003cbr>\n2298 Market St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=cafe+flore+sf&cid=174762262933614065&ei=hJaWU7z0GIaQ8QH8kIGAAw&ved=0CJwBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-621-8179\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeFloreSF\" target=\"_blank\">@CafeFloreSF\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lookoutsf.com/\" target=\"_blank\">Lookout Bar\u003c/a>\u003cbr>\n3600 16th St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Lookout&cid=11728488527513942549&ei=7ZaWU4DiFqOf8AH6ioGYBA&ved=0CJEBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-431-0306\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LookoutSF\" target=\"_blank\">@LookoutSF\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "82863 http://blogs.kqed.org/bayareabites/?p=82863",
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"excerpt": "Mary Ladd reports on where to eat and drink during the Dyke March, which is one of the most fun and spirited celebrations during Pride month in San Francisco. ",
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"description": "Mary Ladd reports on where to eat and drink during the Dyke March, which is one of the most fun and spirited celebrations during Pride month in San Francisco. ",
"title": "LGBT Pride: Where to Eat and Drink During the Dyke March | KQED",
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"headline": "LGBT Pride: Where to Eat and Drink During the Dyke March",
"datePublished": "2014-06-24T09:00:45-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch2005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch2005.jpg\" alt=\"San Francisco Dyke March. Photo: Wendy Goodfriend\" width=\"1280\" height=\"960\" class=\"size-full wp-image-83663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco Dyke March. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>June is LGBT Pride Month and on Saturday June 28 in San Francisco, the \u003ca href=\"http://www.thedykemarch.org/\">Dyke March\u003c/a> kicks off with a rally at 4 p.m. and march at 6 p.m. The Dyke March starts at Dolores Park and works its way through the Mission and over to the Castro. With any large gathering, my thoughts inevitably turn to food and drink: after all, people watching and marching can make anyone ravenous and wondering “where's my next snack?” Dykes and in-the-know San Franciscans from all over the Kinsey spectrum had tips about the Dyke March. One advised to bring food from home and a longtime Castro resident said to seek out eateries off of the parade path. But if you don't feel like prepping food and don't want to miss out on the festivities we have collected a list of eateries and bars that are on the traditional march route.\u003c/p>\n\u003cp>Three of the most popular hangouts are on one block of 18th Street: Dolores Park Cafe, Delfina, and Pizzeria Delfina. For these three hot spots, I was able to find out what it's like for those always popular eateries to participate in the Dyke March. \u003c/p>\n\u003cfigure id=\"attachment_83648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Dyke-March-photo-courtesy-DPCafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Dyke-March-photo-courtesy-DPCafe1000.jpg\" alt=\"Dyke March at Dolores Park Cafe. Photo courtesy of Dolores Park Cafe\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dyke March at Dolores Park Cafe. Photo courtesy of Dolores Park Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>More than a few folks named Dolores Park Cafe as the best spot to people watch. Dolores Park Cafe's Rachel Herbert told Bay Area Bites that: \u003c/p>\n\u003cblockquote>\u003cp>“We have special menu items for Dyke March and Pride every year. This year we are working on breast rainbow cakes (cupcakes), custom rainbow pops, and some special fresh squeezed organic juice combinations as well as Hunky Bear burgers & jello shots. The Hunky Bear burger is an eight ounce grass fed burger on a home-made challah bun with wild arugula, Roma tomatoes and our secret sauce. It's all organic, including the flour used to make the bun.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pizzeria Delfina and Delfina are also great spots to take in the eye candy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Delfina's Ashley Bellview said: \u003c/p>\n\u003cblockquote>\u003cp>“We love that the Dyke March passes right by us. It's something that we look forward to every year and with our prime front row seating -- it's something that our guests look forward too as well. To help support the March, we both supported it financially as a sponsor as well as donate proceeds from our special edition Pizzeria PRIDE t-shirts.”\u003c/p>\u003c/blockquote>\n\u003cp> According to Bellview, the shirts are being finalized and can be purchased for $25 and will be available through all pizzeria locations. Look to their upcoming newsletter for more details. \u003c/p>\n\u003cp>The restaurants, eateries and bars are listed roughly in order of the Dyke March's typical flow from start to finish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.namusf.com/\">Namu Gaji\u003c/a>\u003cbr>\n499 Dolores [\u003ca href=\"https://www.google.com/maps/dir//Namu+Gaji,+499+Dolores+St,+San+Francisco,+CA+94110/@37.761597,-122.425881,17z/data=!4m12!1m3!3m2!1s0x0:0x777eb3bba3da73ef!2sNamu+Gaji!4m7!1m0!1m5!1m1!1s0x808f7e1839392491:0x777eb3bba3da73ef!2m2!1d-122.425881!2d37.761597?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-431-6268\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/NamuSF\" target=\"_blank\">@NamuSF\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.doloresparkcafe.com/\" target=\"_blank\">Dolores Park Cafe\u003c/a>\u003cbr>\n501 Dolores [\u003ca href=\"https://www.google.com/maps/dir//Dolores+Park+Cafe,+501+Dolores+St,+San+Francisco,+CA+94110/@37.761351,-122.425861,17z/data=!4m12!1m3!3m2!1s0x808f7e183c664247:0x104673cba0e1881e!2sDolores+Park+Cafe!4m7!1m0!1m5!1m1!1s0x808f7e183c664247:0x104673cba0e1881e!2m2!1d-122.425861!2d37.761351\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-621-2936\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DoloresParkCafe\" target=\"_blank\">@DoloresParkCafe\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Bi-Rite+Market&cid=16741008033048840660&ei=GouWU_7HDujJ8wH14YDIDQ&ved=0CJUBEPwSMA0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-241-9760\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteSF\" target=\"_blank\">@BiRiteSF\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\" target=\"_blank\">Bi-Rite Creamery\u003c/a>\u003cbr>\n3692 18th St. [\u003ca href=\"http://goo.gl/X64DJw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-626-5600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteCreamery\" target=\"_blank\">@BiRiteCreamery\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fayes-video-and-espresso-bar-san-francisco\" target=\"_blank\">Fayes Video & Espresso Bar\u003c/a>\u003cbr>\n3614 18th St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Faye%27s+Video&cid=7709365626872796693&ei=DIyWU_2kDeHx8AGwroCABw&ved=0CIwBEPwSMAs\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-522-0434\u003c/p>\n\u003cp>\u003ca href=\"http://www.delfinasf.com/restaurant/\" target=\"_blank\">Delfina\u003c/a>\u003cbr>\n3621 18th St. [\u003ca href=\"https://www.google.com/maps/dir//Delfina+Restaurant,+3621+18th+St,+San+Francisco,+CA+94110/@37.761315,-122.424394,17z/data=!4m12!1m3!3m2!1s0x808f7e1806c213b1:0x8317eb3aad3a6eb!2sDelfina+Restaurant!4m7!1m0!1m5!1m1!1s0x808f7e1806c213b1:0x8317eb3aad3a6eb!2m2!1d-122.424394!2d37.761315?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-522-4055\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/delfinasf\" target=\"_blank\">@delfinasf\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/mission/\" target=\"_blank\">Pizzeria Delfina\u003c/a>\u003cbr>\n3621 18th St. [\u003ca href=\"https://www.google.com/maps/dir//Pizzeria+Delfina,+3611+18th+St,+San+Francisco,+CA+94110/@37.761452,-122.424246,17z/data=!4m12!1m3!3m2!1s0x808f7e180701da5f:0x682048185cf080e7!2sPizzeria+Delfina!4m7!1m0!1m5!1m1!1s0x808f7e180701da5f:0x682048185cf080e7!2m2!1d-122.424246!2d37.761452\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-437-6800\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">@pizzeriadelfina\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Izakaya Yuzuki\u003c/a>\u003cbr>\n598 Guerrero St. [\u003ca href=\"http://goo.gl/lneG9C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-556-9898\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/IzakayaYuzuki\" target=\"_blank\">@IzakayaYuzuki\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.farina-foods.com/intro.php?url=restaurants\" target=\"_blank\">Farina Focaccia & Cucina Italiana\u003c/a>\u003cbr>\n3560 18th St. [\u003ca href=\"https://www.google.com/maps/place/Farina+Focaccia+%26+Cucina+Italiana/@37.761771,-122.422953,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xae49baf06aa02208?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-565-0360\u003cbr>\nThe ginormous windows and pesto pasta are the biggest draws here.\u003c/p>\n\u003cp>\u003ca href=\"http://curryupnow.com/restaurants\" target=\"_blank\">Curry Up Now, Mortar & Pestle Bar\u003c/a>\u003cbr>\n659 Valencia St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Curry+Up+Now-Indian+Street+Food&cid=3872219278016254201&ei=pZSWU971KrfNsQSQ3YHYAQ&sqi=2&ved=0CH4Q_BIwDQ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-504-3631\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CurryUpNow\" target=\"_blank\">@CurryUpNow\u003c/a> \u003c/p>\n\u003cp>Curry Up Now is the only place where you can order naughty naan and sexy fries in the Mission. Yes, you probably want to share; just saying “naughty” and “sexy” out loud often helps move things along... at least in my mind. The Tikka Masala burrito is filling and fun. \u003c/p>\n\u003cp>Owners Akash and Rana Kapoor just launched Mortar & Pestle Bar inside the space, and feature low-proof cocktails that are made with tinctures, oleo and bitters. Designated marchers aka those wishing to stay sober can instead sip tasty sounding craft bottled sodas: Kola, pineapple-vanilla phosphate, cardamom-raspberry Rickey and mango Chai. \u003c/p>\n\u003cp>Go ahead and break the seal and pee here: there is reportedly no wait for bathrooms. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-rondalla-restaurant-and-cantina-san-francisco\" target=\"_blank\">La Rondalla Restaurant and Cantina\u003c/a>\u003cbr>\n901 Valencia St. [\u003ca href=\"http://goo.gl/k5mSp0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-829-8444\u003cbr>\n La Rondalla just re-opened after a long shuttering and is known more for its strong margaritas and festive atmosphere.\u003c/p>\n\u003cfigure id=\"attachment_83665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch-wgoofriend-portrait.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dykemarch-wgoofriend-portrait.jpg\" alt=\"Dyke March festivities on 16th Street. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dyke March festivities on 16th Street. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sunflower-authentic-vietnamese-restaurant-san-francisco-2\" target=\"_blank\">Sunflower Restaurant\u003c/a>\u003cbr>\n3111 16th St. [\u003ca href=\"https://www.google.com/maps/dir/Sunflower+Restaurant,+3111+16th+St,+San+Francisco,+CA+94103//@37.7577,-122.4376,12z/data=!4m8!4m7!1m5!1m1!1s0x808f7e22438cbc2d:0x749e3e4abd830ecc!2m2!1d-122.422037!2d37.764668!1m0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-626-5023\u003cbr>\nPho, veggie rice plates and other straightforward Vietnamese dishes.\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/104910831519987407190/about?gl=us&hl=en\" target=\"_blank\">Arinell Pizza\u003c/a>\u003cbr>\n509 Valencia St. [\u003ca href=\"http://goo.gl/YzY1GY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-255-1303\u003cbr>\nCounter spot with piping hot (quality) slices of pizza that fold over for easier eating. Bonus: open way late.\u003c/p>\n\u003cp>\u003ca href=\"http://sfpanchovilla.com/\" target=\"_blank\">Pancho Villa\u003c/a>\u003cbr>\n30171 16th St. [\u003ca href=\"http://sfpanchovilla.com/#loc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-864-8840\u003cbr>\nEasy access, fast and friendly to-go burritos are a good option here. Or stay for the full-plate meals, agua fresca and Mexican beers in festive yet casual atmosphere. Service is efficient and able to handle the crowds -- meaning they'll quickly take care of the hangry types in your midst.\u003c/p>\n\u003cp>\u003ca href=\"http://www.trulymedsf.com/\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://www.google.com/maps/place/Truly+Mediterranean/@37.764851,-122.422319,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xbbfb95d305938fa8?hl=en\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-252-7482\u003cbr>\nThe menu is short and sweet, and you're toughest decision may be to get the falafel deluxe or shawarma, which makes for walk-as-you-eat-ease or settle into the more hearty combo plate, which rocks a light Baba ghanoush, hummus and other delights. \u003c/p>\n\u003cp>\u003ca href=\"http://www.superdupersf.com/contact.aspx\" target=\"_blank\">Super Duper Burgers\u003c/a>\u003cbr>\n2304 Market St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Super+Duper+Burgers+-+Castro&cid=13401849708039486650&ei=MJaWU_C6C6-2sAS22oH4DA&sqi=2&ved=0CKUBEPwSMA8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-558-8124\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuperDuperSF\" target=\"_blank\">@SuperDuperSF\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://cafeflore.com/\" target=\"_blank\">Cafe Flore\u003c/a>\u003cbr>\n2298 Market St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=cafe+flore+sf&cid=174762262933614065&ei=hJaWU7z0GIaQ8QH8kIGAAw&ved=0CJwBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-621-8179\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeFloreSF\" target=\"_blank\">@CafeFloreSF\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lookoutsf.com/\" target=\"_blank\">Lookout Bar\u003c/a>\u003cbr>\n3600 16th St. [\u003ca href=\"https://www.google.com/maps/preview?hl=en&ie=UTF-8&fb=1&gl=us&q=Lookout&cid=11728488527513942549&ei=7ZaWU4DiFqOf8AH6ioGYBA&ved=0CJEBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-431-0306\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LookoutSF\" target=\"_blank\">@LookoutSF\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to the Best Bread in the Bay Area",
"title": "A Guide to the Best Bread in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83731\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\">\u003cimg class=\"size-full wp-image-83731\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\" alt=\"Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This story was originally published on Jun 20, 2014. It was updated April 24, 2017.\u003c/em>\u003c/p>\n\u003cp>San Francisco may be known for its sourdough, but let the tourists have the artfully contrived bread made into the shapes of animals. The Bay Area is home to some of the finest bakers and pastry chefs out there. So, instead of buying a well-preserved loaf from the store, get some fresh bread -- either flavored or just plain and hot out of the oven -- to go with your next meal.\u003c/p>\n\u003cp>Here are some of the best breads in the Bay Area. As always, this list is incomplete. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_83715\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/5376972886_8a963ab1c5_z-190x190.jpg\" alt=\"Rebecca Winzenried/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/53054235@N03/5376972886/in/photolist-9c9oH5-9hCs8W-9cXDn3-jBoDDe-bvKWBv-nTtKiR-7wboNg-acX4Gr-mhtYfE-aZqwQV-2GU1me-9c9oPs-91PDab-nmNSdp-5LdW1F-6dyWCx-bf6r8V-bf6ysx-JVMri-9c9oJq-9c9oGq-dTEdbt-5iocUn-oLNfd-9BRwE5-6nkyK7-9c9otU-9c9oMQ-9c6iWM-9c6iUg-9c6iMt-9c6iw2-9c9ox7-9c9orY-9c6iwD-9c6iSg-9c6iPT-9c9oDj-9c6iPa-9c9oKA-9c9oz9-9c6iZH-9c9oEj-9hzkLT-9fjcn6-9fjckg-9fnju1-9fntvJ-3p18nb-dTBbky#\" target=\"_blank\" rel=\"noopener\">Rebecca Winzenried/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\" rel=\"noopener\">Tartine Bakery and Cafe\u003c/a>\u003c/strong>\u003cbr>\n600 Guerrero St., San Francisco\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. - 7 p.m.; Tues, Wed, 7:30 a.m. - 7 p.m.; Thurs, Fri, 7:30 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Chad Robertson may be the most famous baker in the city and Tartine is his masterpiece. There's a reason the bakery is a San Francisco classic. Fresh bread is available daily after 4:30 p.m. You can order ahead -- and you probably want to -- with three days advance notice. Or visit the more recently opened \u003ca href=\"http://www.tartinemanufactory.com/\" target=\"_blank\" rel=\"noopener\">Tartine Manufactory\u003c/a> in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_83716\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://acmebread.com/\">\u003cimg class=\"size-thumbnail wp-image-83716\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6848519867_3791c0f3a2_z-190x190.jpg\" alt=\"Niall Kennedy/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/niallkennedy/6848519867/in/photolist-3eNrb-ytu4W-83bMjP-NvDH9-ATajp-Nw6e2-4QhLPJ-jjaq1w-brbsmK-rphVq-ytooM-5MEUEw-g7XjL-7vwUKY-Nw5mK-4QdxqD-2Qy2cB-7u16i6-rqVUv-5gc1gL-8Wowe3-8WkrWe-8Wowbo-694X66-93kCeT-cLY66-dhR9EG-4GYSY3-an8iLL-dhdPZy-8g7Aa4-hYPxFF-7M9YgR-5QriVN-fhz5Xe-693Ri4-7y7cKg-6jWrYG-84tiLc-bt6CwG-7Rv2Ed-6AzmAK-64xhNd-dSkhoD-9e5Fin-9Q4N1-8rhpRT-3A5DQk-7s5Qs-hYNPJs\" target=\"_blank\" rel=\"noopener\">Niall Kennedy/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">The Acme Bread Company\u003c/a>\u003c/strong>\u003cbr>\n1601 San Pablo Ave., Berkeley\u003cbr>\n(510) 524-1327\u003cbr>\nMon-Sat, 8 a.m. - 6 p.m.; Sun, 8:30 a.m. - 3 p.m.\u003cbr>\nFerry Building, San Francisco\u003cbr>\n(415) 288-2978\u003cbr>\nMon-Fri, 6:20 a.m. - 7:30 p.m.; Sat, Sun, 8 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, Acme bread is readily available in stores around the Bay Area and at a few farmers markets. But, the specialty and fresh loaves are what make it one of the premier bread destinations. Try the sourdough or the walnut levain.\u003c/p>\n\u003cfigure id=\"attachment_83717\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.http://www.firebrandbread.com/\">\u003cimg class=\"size-thumbnail wp-image-83717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/country-sourdough-190x190.jpg\" alt=\"Courtesy of Firebrand Artisan Breads\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Firebrand Artisan Breads\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Firebrand Artisan\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway, Oakland\u003cbr>\n(510) 594-9213\u003cbr>\ndaily, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Formerly a strictly wholesale business, Firebrand opened its own retail location and eatery in 2016. The breads are made in small batches and with limited distributions through Bay Area restaurants and certain retailers. Once you get your hands on a loaf, you'll swear that all the time that goes into the hand-made, wood-fire-cooked loaves is worth it. Try the German rye, the whole wheat, or the sourdough.\u003c/p>\n\u003cfigure id=\"attachment_83718\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.destinationbakingcompany.com/index.html\">\u003cimg class=\"size-thumbnail wp-image-83718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/416449760_3517fc33fb_z-190x190.jpg\" alt=\"Thomas Hawk/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/416449760/in/photolist-mtmSan-mtmS5x-biAjwX-biAjrx-5tvUV5-bzufGg-CNq1h-bJUAkD-6S95TR-713ruT-e35ofy-5sacy3-bsprVY-bNFh3t-dmBZPt-aG3hoc-75KWrW-9M2DUT-gK5y99-gK6msP-gK5Ljk-gK5qp9-gK5Aao-gK5ubY-gK5wAu-astjFG-apNmez-aA1ogz-aDcJYS-aD8TNv-aDcJXS-apNmgR-asqFgk-astjEG-apNmfe-apNmh8-apNmg4-apNmgt-eiD8Gb-aaQ7TT-aaQ85x-aaQ7Qc-eRQzzj-eRDact-eVpY73-eVdAqa-eVpY4w-eVpYkY-gK53pP-gK5UTT\" target=\"_blank\" rel=\"noopener\">Thomas Hawk/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.destinationbakingcompany.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Destination Baking Company\u003c/strong>\u003c/a>\u003cbr>\n598 Chenery St., San Francisco\u003cbr>\n(415) 469-0730\u003cbr>\nMon-Fri, 6:30 a.m. - 6:30 p.m.; Sat, Sun, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> A small local bakery, Destination fills its storefront with pastries and baguettes that are snatched up by the local neighborhood. On Fridays, though, Joe Schuver pulls fresh challah out of the oven in the late morning. There aren't many loaves, so don't miss out.\u003c/p>\n\u003cfigure id=\"attachment_68699\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://mhbreadandbutter.com/\">\u003cimg class=\"size-thumbnail wp-image-68699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4-190x190.jpg\" alt=\"Photo: Yez Alayan\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\" rel=\"noopener\">M.H. Bread and Butter\u003c/a>\u003c/strong>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\n(415) 755-4575\u003cbr>\nMon-Sat, 7 a.m. - 4 p.m.; Sun, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>So powerful is the lure of Tartine that when \u003ca title=\"Former Tartine Baker Opens His Own Doors — With a Whole Lot of Help — in San Anselmo\" href=\"http://ww2.kqed.org/bayareabites/2013/08/22/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo/\" target=\"_blank\" rel=\"noopener\">one of Robertson's disciples breaks out on his own\u003c/a> that bread too becomes a local favorite. M.H.B.B. also serves breakfast, lunch, and brunch, but people come for the bread. (Also available at some restaurants and stores.) Not sure which to get? Try the bread sampler plate.\u003c/p>\n\u003cfigure id=\"attachment_83720\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.dellafattoria.com/\">\u003cimg class=\"size-thumbnail wp-image-83720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3884507100_024d712b03_z-190x190.jpg\" alt=\"Leo Laporte/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/leoville/3884507100/in/set-72157622226931472\" target=\"_blank\" rel=\"noopener\">Leo Laporte/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\" rel=\"noopener\">Della Fattoria\u003c/a>\u003c/strong>\u003cbr>\n141 Petaluma Blvd. North, Petaluma\u003cbr>\n(707) 763-0161\u003cbr>\nEveryday, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Della Fattoria uses all organic flours, local sea salts and olive oils, a natural starter, and a brick oven that burns for 12 hours before the loaves cook. It makes for a rich, smoky flavor. If you don't want to head up to Petaluma, then check out the weekend \u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\" rel=\"noopener\">Ferry Building Farmers Market\u003c/a>. Try the Meyer Lemon/Rosemary bread.\u003c/p>\n\u003cfigure id=\"attachment_83721\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.feelgoodbakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/8101149699_0c820cbc71_z-190x190.jpg\" alt=\"Rusty Blazenhoff/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/blazenhoff/8101149699/in/set-72157631801767800/\" target=\"_blank\" rel=\"noopener\">Rusty Blazenhoff/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.feelgoodbakery.com/\" target=\"_blank\" rel=\"noopener\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St., Alameda\u003cbr>\n(510) 864-2733\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 7 p.m.\u003cbr>\n3215 Encinal Ave., Alameda\u003cbr>\n(510) 263-9439\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Feel Good Bakery uses old-world methods, including a long fermentation period. Its signature breads contain a yeast combination of fermented rye, wheat, and wholewheat flour. But, you don't care about that. You just care that it tastes really good. Try their Wholly Moley, crankin (cranberry and pumpkin seeds), and currant walnut.\u003c/p>\n\u003cfigure id=\"attachment_83722\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\">\u003cimg class=\"size-thumbnail wp-image-83722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/metropolis-190x190.jpg\" alt=\"Courtesy of Metropolis Baking Company\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Metropolis Baking Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Metropolis Baking Company\u003c/strong>\u003c/a>\u003cbr>\n707A Heinz Ave., Berkeley\u003cbr>\n(510) 848-7263\u003cbr>\nAvailable at: \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">Retail locations listed on their website\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> This small bakery specializes in traditional Italian breads. Although the whole operation is wholesale, it's worth tracking down a loaf at \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">one of these locations\u003c/a>. Taste the Pane de Altamura, if you can.\u003c/p>\n\u003cfigure id=\"attachment_83724\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thoroughbreadpastry.com/index.php/Menu/index/3\">\u003cimg class=\"size-thumbnail wp-image-83724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/12912700393_2d9c256c60_z-190x190.jpg\" alt=\"torbakhopper/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/gazeronly/12912700393/in/photolist-5MXMKz-5MXPiZ-9buNyG-5N353w-bm6ARE-5MXPXn-6UZcVx-dnzyxX-5N36KS-5MXPC2-kF3XXp-d7wZRL-6TLhxT-8PjLBv-6qcujH-egMLN2-6qgDU9-5Bmnqb-74vvQi-kF5DfG-5N35sj-5MXN9v-6u3qkT-5N33Fy-5MXMi4-5MXMoM-8mpmD6-6RLaGQ-6qHWwc-6qHWqH-6qHW92-6qHW4x-bZUAdJ-DPWnp-8mrN71-8ms6sm-8mshLU-8moE9k-dVy7PS-bh3YuV-bnFdX2-dnzCbW-ehMcvu-ehMbW5-eV7tXn-dsW3TS-kF5CAf-eZMLTx-6B6y7G-7qGUK2\" target=\"_blank\" rel=\"noopener\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://thoroughbreadandpastry.com/\" target=\"_blank\" rel=\"noopener\">Thorough Bread and Pastry\u003c/a>\u003c/strong>\u003cbr>\n248 Church St., San Francisco\u003cbr>\n(415) 558-0690\u003cbr>\nTue-Fri, 7 a.m. - 6 p.m.; Sat, 7 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Started by the founders of the San Francisco Baking Institute, the bakery aims to bring authentic French-style pastries and breads to San Francisco. Along with morning pastries, Thorough has fresh bread after 9 a.m. Extra bonus: it's relatively cheap.\u003c/p>\n\u003cfigure id=\"attachment_83725\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.lafarine.com/breads/\">\u003cimg class=\"size-thumbnail wp-image-83725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3940248076_1804850d6a_o-190x190.jpg\" alt=\"angrywayne/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/emptyhighway/3940248076/in/photolist-71bNtE-BPjEx-9FFi84-55qcQy-6sZTg9-8rA7cU-dTM82j-jNqHSn-4ZtLPy-4Zpy6e-4ZtLm3-4ZtM4G-bpXmmN-6qScfT-4xJoW5-dk2c94-bTShb2-6cSTKU-426HuQ-fPsrML-bw8Hzg-h7Nq8Y-dk2iif-dk2h63-dk2gHe-dk2fXg-7yNSML-moNak3-74w51n-bCJbwh-dHhyHb-2DtP3T-7yP11h-7yNZG3-7yNZqm-7yKcY6-7yKcDi-7yKcpk-7yKcae-7yNY5s-7yNXSS-7yKbrr-7yNWqA-7yNW9S-7yK9En-7yK9h4-7yNUt5-7yNUiA-7yNTTS-7yK6Qc/\" target=\"_blank\" rel=\"noopener\">angrywayne/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave., Oakland\u003cbr>\n(510) 654-0338\u003cbr>\n3411 Fruitvale Ave., Oakland\u003cbr>\n(510) 531-7750\u003cbr>\n4094 Piedmont Ave., Oakland\u003cbr>\n(510) 420-1777\u003cbr>\nEveryday, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> With three locations now in the East Bay, La Farine is nearly a chain. It became that by being one of the most popular bakeries and patisseries around. Along with tarts, pastries, and cakes, La Farine best known for its delicious baguettes and brioche.\u003c/p>\n\u003cfigure id=\"attachment_83727\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.phoenixpasta.com/\">\u003cimg class=\"size-thumbnail wp-image-83727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/phoenix-190x190.jpg\" alt=\"Courtesy of Phoenix Pacificio\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Phoenix Pacificio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison St, Suite 109, Berkeley\u003cbr>\n(510) 883-0783\u003cbr>\nMon-Sat, 4 a.m. - 8 p.m.\u003cbr>\nAvailable at: \u003ca href=\"http://phoenixpasta.com/where-to-buy.html\" target=\"_blank\" rel=\"noopener\">local stores and farmers markets\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> It may be called Phoenix Pasta, but Phoenix is more than a pasta place. Try their famous olive bread from the \u003ca href=\"http://visitberkeley.com/what-to-do/farmers-markets\" target=\"_blank\" rel=\"noopener\">Saturday Berkeley Farmers Market\u003c/a>. Watch out, though, there may still be an olive pit in there.\u003c/p>\n\u003cfigure id=\"attachment_83726\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.semifreddis.com/\">\u003cimg class=\"size-thumbnail wp-image-83726\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/semifreddis-190x190.jpg\" alt=\"Courtesy of Semifreddi's\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Semifreddi's\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Semifreddi's\u003c/strong>\u003c/a>\u003cbr>\n372 Colusa Ave., Kensington\u003cbr>\n(510) 596-9935\u003cbr>\nEveryday, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> In a typical week, Semifreddi's makes 190,000 loaves of bread and 40,000 pastries and cookies. Of course it's available \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\" target=\"_blank\" rel=\"noopener\">at a number of local stores\u003c/a>. But, if you go to the one retail shop still open, order a fresh ciabatta roll.\u003c/p>\n\u003cfigure id=\"attachment_83728\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.breadsrsly.com/\">\u003cimg class=\"size-thumbnail wp-image-83728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/srsly-190x190.jpg\" alt=\"Courtesy of Bread Srsly\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bread Srsly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">Bread Srsly\u003c/a>\u003c/strong>\u003cbr>\n(866) 338-3948\u003cbr>\nAvailable at: Bi-Rite, Rainbow Grocery, Mollie Stone's and a number of other stores (\u003ca href=\"https://shop.breadsrsly.com/apps/store-locator\" target=\"_blank\" rel=\"noopener\">all listed on their website\u003c/a>), or \u003ca href=\"https://shop.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">order online\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> Gluten-free bread can be hard to do well, especially classic San Francisco sourdough. Bread Srsly was the first gluten-free sourdough bakery in the city. Now, it delivers its bread around the region.\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://joseybakerbread.wordpress.com/\">\u003cimg class=\"size-thumbnail wp-image-82824\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700-190x190.jpg\" alt=\"Photo: Erin Kunkel\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Josey Baker Bread\u003c/strong>\u003c/a>\u003cbr>\nAvailable at: \u003ca href=\"http://themillsf.com/\" target=\"_blank\" rel=\"noopener\">The Mill\u003c/a>, 736 Divisadero, San Francisco\u003cbr>\n(415) 345-1953\u003cbr>\nMon, Wed-Sun, 7 a.m. - 9 p.m.; Tues, 7 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/\" target=\"_blank\" rel=\"noopener\">Josey Baker makes manly bread\u003c/a>. But, it can (and should) be eaten by everyone. Originally a sole baker out of his home, Josey bakes out of the Mill now, a joint venture with Four Barrel Coffee, and supplies \u003ca href=\"http://www.joseybakerbread.com/where/\" target=\"_blank\" rel=\"noopener\">a number of Bay Area restaurants and shops\u003c/a>. The Mill, though, has delicious fresh loaves every day. And, his fennel-raisin and apricot-sage toast has become famous as the $4 toast. Try it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Bread makes the meal go 'round. And, of course, San Francisco is known for its delicious sourdough bread. But, there's so much more. Try these best breads of the Bay Area.",
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"description": "Bread makes the meal go 'round. And, of course, San Francisco is known for its delicious sourdough bread. But, there's so much more. Try these best breads of the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83731\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\">\u003cimg class=\"size-full wp-image-83731\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\" alt=\"Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This story was originally published on Jun 20, 2014. It was updated April 24, 2017.\u003c/em>\u003c/p>\n\u003cp>San Francisco may be known for its sourdough, but let the tourists have the artfully contrived bread made into the shapes of animals. The Bay Area is home to some of the finest bakers and pastry chefs out there. So, instead of buying a well-preserved loaf from the store, get some fresh bread -- either flavored or just plain and hot out of the oven -- to go with your next meal.\u003c/p>\n\u003cp>Here are some of the best breads in the Bay Area. As always, this list is incomplete. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_83715\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/5376972886_8a963ab1c5_z-190x190.jpg\" alt=\"Rebecca Winzenried/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/53054235@N03/5376972886/in/photolist-9c9oH5-9hCs8W-9cXDn3-jBoDDe-bvKWBv-nTtKiR-7wboNg-acX4Gr-mhtYfE-aZqwQV-2GU1me-9c9oPs-91PDab-nmNSdp-5LdW1F-6dyWCx-bf6r8V-bf6ysx-JVMri-9c9oJq-9c9oGq-dTEdbt-5iocUn-oLNfd-9BRwE5-6nkyK7-9c9otU-9c9oMQ-9c6iWM-9c6iUg-9c6iMt-9c6iw2-9c9ox7-9c9orY-9c6iwD-9c6iSg-9c6iPT-9c9oDj-9c6iPa-9c9oKA-9c9oz9-9c6iZH-9c9oEj-9hzkLT-9fjcn6-9fjckg-9fnju1-9fntvJ-3p18nb-dTBbky#\" target=\"_blank\" rel=\"noopener\">Rebecca Winzenried/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\" rel=\"noopener\">Tartine Bakery and Cafe\u003c/a>\u003c/strong>\u003cbr>\n600 Guerrero St., San Francisco\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. - 7 p.m.; Tues, Wed, 7:30 a.m. - 7 p.m.; Thurs, Fri, 7:30 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Chad Robertson may be the most famous baker in the city and Tartine is his masterpiece. There's a reason the bakery is a San Francisco classic. Fresh bread is available daily after 4:30 p.m. You can order ahead -- and you probably want to -- with three days advance notice. Or visit the more recently opened \u003ca href=\"http://www.tartinemanufactory.com/\" target=\"_blank\" rel=\"noopener\">Tartine Manufactory\u003c/a> in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_83716\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://acmebread.com/\">\u003cimg class=\"size-thumbnail wp-image-83716\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6848519867_3791c0f3a2_z-190x190.jpg\" alt=\"Niall Kennedy/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/niallkennedy/6848519867/in/photolist-3eNrb-ytu4W-83bMjP-NvDH9-ATajp-Nw6e2-4QhLPJ-jjaq1w-brbsmK-rphVq-ytooM-5MEUEw-g7XjL-7vwUKY-Nw5mK-4QdxqD-2Qy2cB-7u16i6-rqVUv-5gc1gL-8Wowe3-8WkrWe-8Wowbo-694X66-93kCeT-cLY66-dhR9EG-4GYSY3-an8iLL-dhdPZy-8g7Aa4-hYPxFF-7M9YgR-5QriVN-fhz5Xe-693Ri4-7y7cKg-6jWrYG-84tiLc-bt6CwG-7Rv2Ed-6AzmAK-64xhNd-dSkhoD-9e5Fin-9Q4N1-8rhpRT-3A5DQk-7s5Qs-hYNPJs\" target=\"_blank\" rel=\"noopener\">Niall Kennedy/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">The Acme Bread Company\u003c/a>\u003c/strong>\u003cbr>\n1601 San Pablo Ave., Berkeley\u003cbr>\n(510) 524-1327\u003cbr>\nMon-Sat, 8 a.m. - 6 p.m.; Sun, 8:30 a.m. - 3 p.m.\u003cbr>\nFerry Building, San Francisco\u003cbr>\n(415) 288-2978\u003cbr>\nMon-Fri, 6:20 a.m. - 7:30 p.m.; Sat, Sun, 8 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, Acme bread is readily available in stores around the Bay Area and at a few farmers markets. But, the specialty and fresh loaves are what make it one of the premier bread destinations. Try the sourdough or the walnut levain.\u003c/p>\n\u003cfigure id=\"attachment_83717\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.http://www.firebrandbread.com/\">\u003cimg class=\"size-thumbnail wp-image-83717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/country-sourdough-190x190.jpg\" alt=\"Courtesy of Firebrand Artisan Breads\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Firebrand Artisan Breads\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Firebrand Artisan\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway, Oakland\u003cbr>\n(510) 594-9213\u003cbr>\ndaily, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Formerly a strictly wholesale business, Firebrand opened its own retail location and eatery in 2016. The breads are made in small batches and with limited distributions through Bay Area restaurants and certain retailers. Once you get your hands on a loaf, you'll swear that all the time that goes into the hand-made, wood-fire-cooked loaves is worth it. Try the German rye, the whole wheat, or the sourdough.\u003c/p>\n\u003cfigure id=\"attachment_83718\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.destinationbakingcompany.com/index.html\">\u003cimg class=\"size-thumbnail wp-image-83718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/416449760_3517fc33fb_z-190x190.jpg\" alt=\"Thomas Hawk/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/416449760/in/photolist-mtmSan-mtmS5x-biAjwX-biAjrx-5tvUV5-bzufGg-CNq1h-bJUAkD-6S95TR-713ruT-e35ofy-5sacy3-bsprVY-bNFh3t-dmBZPt-aG3hoc-75KWrW-9M2DUT-gK5y99-gK6msP-gK5Ljk-gK5qp9-gK5Aao-gK5ubY-gK5wAu-astjFG-apNmez-aA1ogz-aDcJYS-aD8TNv-aDcJXS-apNmgR-asqFgk-astjEG-apNmfe-apNmh8-apNmg4-apNmgt-eiD8Gb-aaQ7TT-aaQ85x-aaQ7Qc-eRQzzj-eRDact-eVpY73-eVdAqa-eVpY4w-eVpYkY-gK53pP-gK5UTT\" target=\"_blank\" rel=\"noopener\">Thomas Hawk/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.destinationbakingcompany.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Destination Baking Company\u003c/strong>\u003c/a>\u003cbr>\n598 Chenery St., San Francisco\u003cbr>\n(415) 469-0730\u003cbr>\nMon-Fri, 6:30 a.m. - 6:30 p.m.; Sat, Sun, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> A small local bakery, Destination fills its storefront with pastries and baguettes that are snatched up by the local neighborhood. On Fridays, though, Joe Schuver pulls fresh challah out of the oven in the late morning. There aren't many loaves, so don't miss out.\u003c/p>\n\u003cfigure id=\"attachment_68699\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://mhbreadandbutter.com/\">\u003cimg class=\"size-thumbnail wp-image-68699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4-190x190.jpg\" alt=\"Photo: Yez Alayan\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\" rel=\"noopener\">M.H. Bread and Butter\u003c/a>\u003c/strong>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\n(415) 755-4575\u003cbr>\nMon-Sat, 7 a.m. - 4 p.m.; Sun, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>So powerful is the lure of Tartine that when \u003ca title=\"Former Tartine Baker Opens His Own Doors — With a Whole Lot of Help — in San Anselmo\" href=\"http://ww2.kqed.org/bayareabites/2013/08/22/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo/\" target=\"_blank\" rel=\"noopener\">one of Robertson's disciples breaks out on his own\u003c/a> that bread too becomes a local favorite. M.H.B.B. also serves breakfast, lunch, and brunch, but people come for the bread. (Also available at some restaurants and stores.) Not sure which to get? Try the bread sampler plate.\u003c/p>\n\u003cfigure id=\"attachment_83720\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.dellafattoria.com/\">\u003cimg class=\"size-thumbnail wp-image-83720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3884507100_024d712b03_z-190x190.jpg\" alt=\"Leo Laporte/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/leoville/3884507100/in/set-72157622226931472\" target=\"_blank\" rel=\"noopener\">Leo Laporte/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\" rel=\"noopener\">Della Fattoria\u003c/a>\u003c/strong>\u003cbr>\n141 Petaluma Blvd. North, Petaluma\u003cbr>\n(707) 763-0161\u003cbr>\nEveryday, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Della Fattoria uses all organic flours, local sea salts and olive oils, a natural starter, and a brick oven that burns for 12 hours before the loaves cook. It makes for a rich, smoky flavor. If you don't want to head up to Petaluma, then check out the weekend \u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\" rel=\"noopener\">Ferry Building Farmers Market\u003c/a>. Try the Meyer Lemon/Rosemary bread.\u003c/p>\n\u003cfigure id=\"attachment_83721\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.feelgoodbakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/8101149699_0c820cbc71_z-190x190.jpg\" alt=\"Rusty Blazenhoff/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/blazenhoff/8101149699/in/set-72157631801767800/\" target=\"_blank\" rel=\"noopener\">Rusty Blazenhoff/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.feelgoodbakery.com/\" target=\"_blank\" rel=\"noopener\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St., Alameda\u003cbr>\n(510) 864-2733\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 7 p.m.\u003cbr>\n3215 Encinal Ave., Alameda\u003cbr>\n(510) 263-9439\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Feel Good Bakery uses old-world methods, including a long fermentation period. Its signature breads contain a yeast combination of fermented rye, wheat, and wholewheat flour. But, you don't care about that. You just care that it tastes really good. Try their Wholly Moley, crankin (cranberry and pumpkin seeds), and currant walnut.\u003c/p>\n\u003cfigure id=\"attachment_83722\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\">\u003cimg class=\"size-thumbnail wp-image-83722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/metropolis-190x190.jpg\" alt=\"Courtesy of Metropolis Baking Company\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Metropolis Baking Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Metropolis Baking Company\u003c/strong>\u003c/a>\u003cbr>\n707A Heinz Ave., Berkeley\u003cbr>\n(510) 848-7263\u003cbr>\nAvailable at: \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">Retail locations listed on their website\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> This small bakery specializes in traditional Italian breads. Although the whole operation is wholesale, it's worth tracking down a loaf at \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">one of these locations\u003c/a>. Taste the Pane de Altamura, if you can.\u003c/p>\n\u003cfigure id=\"attachment_83724\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thoroughbreadpastry.com/index.php/Menu/index/3\">\u003cimg class=\"size-thumbnail wp-image-83724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/12912700393_2d9c256c60_z-190x190.jpg\" alt=\"torbakhopper/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/gazeronly/12912700393/in/photolist-5MXMKz-5MXPiZ-9buNyG-5N353w-bm6ARE-5MXPXn-6UZcVx-dnzyxX-5N36KS-5MXPC2-kF3XXp-d7wZRL-6TLhxT-8PjLBv-6qcujH-egMLN2-6qgDU9-5Bmnqb-74vvQi-kF5DfG-5N35sj-5MXN9v-6u3qkT-5N33Fy-5MXMi4-5MXMoM-8mpmD6-6RLaGQ-6qHWwc-6qHWqH-6qHW92-6qHW4x-bZUAdJ-DPWnp-8mrN71-8ms6sm-8mshLU-8moE9k-dVy7PS-bh3YuV-bnFdX2-dnzCbW-ehMcvu-ehMbW5-eV7tXn-dsW3TS-kF5CAf-eZMLTx-6B6y7G-7qGUK2\" target=\"_blank\" rel=\"noopener\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://thoroughbreadandpastry.com/\" target=\"_blank\" rel=\"noopener\">Thorough Bread and Pastry\u003c/a>\u003c/strong>\u003cbr>\n248 Church St., San Francisco\u003cbr>\n(415) 558-0690\u003cbr>\nTue-Fri, 7 a.m. - 6 p.m.; Sat, 7 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Started by the founders of the San Francisco Baking Institute, the bakery aims to bring authentic French-style pastries and breads to San Francisco. Along with morning pastries, Thorough has fresh bread after 9 a.m. Extra bonus: it's relatively cheap.\u003c/p>\n\u003cfigure id=\"attachment_83725\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.lafarine.com/breads/\">\u003cimg class=\"size-thumbnail wp-image-83725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3940248076_1804850d6a_o-190x190.jpg\" alt=\"angrywayne/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/emptyhighway/3940248076/in/photolist-71bNtE-BPjEx-9FFi84-55qcQy-6sZTg9-8rA7cU-dTM82j-jNqHSn-4ZtLPy-4Zpy6e-4ZtLm3-4ZtM4G-bpXmmN-6qScfT-4xJoW5-dk2c94-bTShb2-6cSTKU-426HuQ-fPsrML-bw8Hzg-h7Nq8Y-dk2iif-dk2h63-dk2gHe-dk2fXg-7yNSML-moNak3-74w51n-bCJbwh-dHhyHb-2DtP3T-7yP11h-7yNZG3-7yNZqm-7yKcY6-7yKcDi-7yKcpk-7yKcae-7yNY5s-7yNXSS-7yKbrr-7yNWqA-7yNW9S-7yK9En-7yK9h4-7yNUt5-7yNUiA-7yNTTS-7yK6Qc/\" target=\"_blank\" rel=\"noopener\">angrywayne/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave., Oakland\u003cbr>\n(510) 654-0338\u003cbr>\n3411 Fruitvale Ave., Oakland\u003cbr>\n(510) 531-7750\u003cbr>\n4094 Piedmont Ave., Oakland\u003cbr>\n(510) 420-1777\u003cbr>\nEveryday, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> With three locations now in the East Bay, La Farine is nearly a chain. It became that by being one of the most popular bakeries and patisseries around. Along with tarts, pastries, and cakes, La Farine best known for its delicious baguettes and brioche.\u003c/p>\n\u003cfigure id=\"attachment_83727\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.phoenixpasta.com/\">\u003cimg class=\"size-thumbnail wp-image-83727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/phoenix-190x190.jpg\" alt=\"Courtesy of Phoenix Pacificio\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Phoenix Pacificio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison St, Suite 109, Berkeley\u003cbr>\n(510) 883-0783\u003cbr>\nMon-Sat, 4 a.m. - 8 p.m.\u003cbr>\nAvailable at: \u003ca href=\"http://phoenixpasta.com/where-to-buy.html\" target=\"_blank\" rel=\"noopener\">local stores and farmers markets\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> It may be called Phoenix Pasta, but Phoenix is more than a pasta place. Try their famous olive bread from the \u003ca href=\"http://visitberkeley.com/what-to-do/farmers-markets\" target=\"_blank\" rel=\"noopener\">Saturday Berkeley Farmers Market\u003c/a>. Watch out, though, there may still be an olive pit in there.\u003c/p>\n\u003cfigure id=\"attachment_83726\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.semifreddis.com/\">\u003cimg class=\"size-thumbnail wp-image-83726\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/semifreddis-190x190.jpg\" alt=\"Courtesy of Semifreddi's\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Semifreddi's\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Semifreddi's\u003c/strong>\u003c/a>\u003cbr>\n372 Colusa Ave., Kensington\u003cbr>\n(510) 596-9935\u003cbr>\nEveryday, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> In a typical week, Semifreddi's makes 190,000 loaves of bread and 40,000 pastries and cookies. Of course it's available \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\" target=\"_blank\" rel=\"noopener\">at a number of local stores\u003c/a>. But, if you go to the one retail shop still open, order a fresh ciabatta roll.\u003c/p>\n\u003cfigure id=\"attachment_83728\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.breadsrsly.com/\">\u003cimg class=\"size-thumbnail wp-image-83728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/srsly-190x190.jpg\" alt=\"Courtesy of Bread Srsly\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bread Srsly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">Bread Srsly\u003c/a>\u003c/strong>\u003cbr>\n(866) 338-3948\u003cbr>\nAvailable at: Bi-Rite, Rainbow Grocery, Mollie Stone's and a number of other stores (\u003ca href=\"https://shop.breadsrsly.com/apps/store-locator\" target=\"_blank\" rel=\"noopener\">all listed on their website\u003c/a>), or \u003ca href=\"https://shop.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">order online\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> Gluten-free bread can be hard to do well, especially classic San Francisco sourdough. Bread Srsly was the first gluten-free sourdough bakery in the city. Now, it delivers its bread around the region.\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://joseybakerbread.wordpress.com/\">\u003cimg class=\"size-thumbnail wp-image-82824\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700-190x190.jpg\" alt=\"Photo: Erin Kunkel\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Josey Baker Bread\u003c/strong>\u003c/a>\u003cbr>\nAvailable at: \u003ca href=\"http://themillsf.com/\" target=\"_blank\" rel=\"noopener\">The Mill\u003c/a>, 736 Divisadero, San Francisco\u003cbr>\n(415) 345-1953\u003cbr>\nMon, Wed-Sun, 7 a.m. - 9 p.m.; Tues, 7 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/\" target=\"_blank\" rel=\"noopener\">Josey Baker makes manly bread\u003c/a>. But, it can (and should) be eaten by everyone. Originally a sole baker out of his home, Josey bakes out of the Mill now, a joint venture with Four Barrel Coffee, and supplies \u003ca href=\"http://www.joseybakerbread.com/where/\" target=\"_blank\" rel=\"noopener\">a number of Bay Area restaurants and shops\u003c/a>. The Mill, though, has delicious fresh loaves every day. And, his fennel-raisin and apricot-sage toast has become famous as the $4 toast. Try it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Watch Check, Please! Bay Area review Luka's Taproom, King of Falafel, La Costanera",
"title": "Watch Check, Please! Bay Area review Luka's Taproom, King of Falafel, La Costanera",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83704\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 12 airs this eve, Thursday, June 19, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-king-of-falafel-la-costanera-check-please-bay-area-reviews/\">twelfth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-lounge-restaurant-info/\" target=\"_blank\">\u003cstrong>Luka's Taproom and Lounge\u003c/strong>\u003c/a> serves Oakland Creole pub food in Uptown Oakland.\u003c/li>\n\u003cfigure id=\"attachment_83700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\" alt=\"Fried Catfish with Kale at Luka's Taproom and Lounge\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Catfish with Kale at Luka's Taproom and Lounge\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/king-of-falafel-restaurant-info/\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> serves Mediterranean cuisine on Divisadero in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\" alt=\"Vegetarian Plate at King of Falafel\" width=\"1000\" height=\"556\" class=\"size-full wp-image-83701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian Plate at King of Falafel\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/la-costanera-restaurant-info/\" target=\"_blank\">\u003cstrong>La Costanera Restaurant\u003c/strong>\u003c/a> serves seafood and contemporary Peruvian cuisine in Montara.\u003c/li>\n\u003cfigure id=\"attachment_83702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\" alt=\"Ceviche Pescado at La Costanera Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceviche Pescado at La Costanera Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/pisco-check-please-bay-area-wine-tips/\">Pisco\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=-MbZGxlYVYQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reviewed: Oakland Creole pub food in Uptown Oakland, Mediterranean cuisine in San Francisco, Contemporary Peruvian cuisine in Montara.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83704\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 12 airs this eve, Thursday, June 19, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-king-of-falafel-la-costanera-check-please-bay-area-reviews/\">twelfth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-lounge-restaurant-info/\" target=\"_blank\">\u003cstrong>Luka's Taproom and Lounge\u003c/strong>\u003c/a> serves Oakland Creole pub food in Uptown Oakland.\u003c/li>\n\u003cfigure id=\"attachment_83700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\" alt=\"Fried Catfish with Kale at Luka's Taproom and Lounge\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Catfish with Kale at Luka's Taproom and Lounge\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/king-of-falafel-restaurant-info/\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> serves Mediterranean cuisine on Divisadero in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\" alt=\"Vegetarian Plate at King of Falafel\" width=\"1000\" height=\"556\" class=\"size-full wp-image-83701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian Plate at King of Falafel\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/la-costanera-restaurant-info/\" target=\"_blank\">\u003cstrong>La Costanera Restaurant\u003c/strong>\u003c/a> serves seafood and contemporary Peruvian cuisine in Montara.\u003c/li>\n\u003cfigure id=\"attachment_83702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\" alt=\"Ceviche Pescado at La Costanera Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceviche Pescado at La Costanera Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/pisco-check-please-bay-area-wine-tips/\">Pisco\u003c/a>.\u003cbr>\n\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/-MbZGxlYVYQ'\n title='//www.youtube.com/embed/-MbZGxlYVYQ'\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>",
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"disqusTitle": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain",
"title": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83583\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\">\u003cimg class=\"size-full wp-image-83583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\" alt=\"A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Want to infuriate the entire brewing industry? Start poking around their trash. That’s what the Food and Drug Administration found out while proposing a recent rule that could dramatically affect how breweries use their spent grain.\u003c/p>\n\u003cp>Last fall, the FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm366510.htm\">proposed a new rule\u003c/a>: facilities producing feed for animals should be subject to regulations similar to those in food manufacturing. Any facility producing animal feed would be required to produce a written plan to identify and minimize contamination.\u003c/p>\n\u003cp>This proposed rule—part of the FDA’s attempt to revamp their food safety rules by identifying potential problems before they occur—has major implications for breweries, who have been providing local farmers with free or discounted grain for centuries. Yet, the looming FDA regulation—while not as controversial as originally anticipated-- could threaten the historical tradition of recycling spent grain.\u003c/p>\n\u003cp>When brewers make beer, they’re left with massive amounts of leftover “spent” grain. The majority of brewers have arrangements to either give or sell leftover grain to local farmers, providing farmers with cheap and nutritious feed for their animals. Under the new rule, breweries that gave away their grain would be classified as animal food producers, with the new set of rules and regulations. The vagueness of the proposed rule led brewers and farmers to speculate that the FDA would require breweries to spend time and money to dry and package the grain, making it more cost effective to simply dump the grain instead of giving it to farmers—driving up waste costs for breweries and depriving farmers of their cheap feed.\u003c/p>\n\u003cp>Brewers were terrified. The regulations could cost up to $13 million per brewery, said Widmer Brother’s vice president of brewing operations, a figure that quickly circulated around the industry. Several members of Congress wrote to the FDA asking them to reconsider the rule. Before the comment period for the rule ended on March 31, it garnered 2,000 comments from brewers and farmers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There was a huge panic,” said Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>. “It’s a relationship that’s been going on for centuries, and the FDA didn’t provide any basis for making this new regulation, which also mystified a lot of the brewers.”\u003c/p>\n\u003cp>While the FDA has since clarified their intent—they’re not going to require the expensive drying and packing process, and emphasize that the costs to breweries will be minimal—it’s still unclear if the rule would be a financial burden for breweries, and a major complaint remains: the FDA hasn’t provided any evidence that there’s been contamination or illness from spent grains, so why are they trying to regulate it?\u003c/p>\n\u003cp>“[It’s] kind of a shot in the dark to try and find a resolution by approaching it through spent grain,” said said Andrew Ritter, head brewer at Oakland’s \u003ca href=\"http://www.lindenbeer.com/\">Linden St. Brewery\u003c/a>. “It had good intentions, [but] it would have been totally impossible for us to do.”\u003c/p>\n\u003cp>According to brewers, there’s just not much opportunity for contamination--most local breweries simply dump grain into green compost bins or trash bags once they’re done, and wait for the farmer to come pick it up. At Linden St, which gives its grain to a farm in Napa, it’s never more than 12 hours between brewing and pickup.\u003c/p>\n\u003cp>For farmers like \u003ca href=\"http://www.achadinha.com\">Achadinha Cheese Company\u003c/a>, a family run dairy in Petaluma that makes small batch goat cheeses, losing access to the grain would be devastating.\u003c/p>\n\u003cp>“I’d have to raise prices on my cheese, no two ways about it,” says Jim Pacheco, a third generation dairy farmer, whose family has relied on brewer’s grain to feed their animals since the 1960s. Twice a week, Pacheco goes up to Healdsburg’s Bear Republic Brewing or Santa Rosa’s Russian River Brewing Company to pick up ten tons of spent grain, which he feeds to his cows and goats.\u003c/p>\n\u003cfigure id=\"attachment_83581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\">\u003cimg class=\"size-full wp-image-83581\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\" alt=\"Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\" width=\"1000\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Donna, agrees. “This is a big portion of their food and if we couldn’t feed them this, we would be in trouble.” The cows and goats at Achadinha graze on pasture year round, but when the grass dries up, they rely on hay and brewer’s grain.\u003c/p>\n\u003cp>The grain is even more vital to farmers this year, with the drought driving hay prices up. Last year, the Pachecos spent about $33,000 on hay. This year, they’re estimating it’ll be about $90,000.\u003c/p>\n\u003cfigure id=\"attachment_83676\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\">\u003cimg class=\"size-full wp-image-83676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\" alt=\"Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s going to be a really, really tough year on top of the fact that they want to regulate the brewer’s grain,” said Donna Pacheco. “It could be enough to put us out of business.”\u003c/p>\n\u003cp>Now it’s not just farmers that rely on spent grain. Several businesses have realized how much leftover grain beer produces and now use it in their products. There’s a San Diego company that makes \u003ca href=\"http://doggiebeerbones.com/\">spent grain dog biscuits\u003c/a>, and at New York’s Eatly, bakers make spent grain bread. In San Francisco, \u003ca href=\"http://www.regrained.com/\">ReGrained\u003c/a> makes granola bars out of the grain, selling their Honey Almond IPA and Chocolate Coffee Stout bars at farmers' markets around the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_83579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\">\u003cimg class=\"size-full wp-image-83579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\" alt=\"San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\" width=\"1000\" height=\"959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>ReGrained began when Kurzrock and his co-founder found themselves with large amounts of leftover grain while home brewing in college. They get their grain from smaller brewers in San Francisco, who often have to compost or dump their grain because they have less access to farmers.\u003c/p>\n\u003cp>While it’s unclear how the rule would affect businesses like ReGrained, who aren’t using the grain for animal feed, “We’re a little relieved it’s not something we have to address immediately,” ReGrained’s “Executive Grain Officer” Dan Kurzrock said. “It seemed like something that was adding barriers to sustainable practices that [are] harmless. It was a bit of a headscratcher when we heard about it.”\u003c/p>\n\u003cp>The FDA seems to be listening. They recently published a \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm394991.htm\">clarifying FAQ\u003c/a> on their website, emphasizing that they understand people’s confusion: no, they wouldn’t require breweries to dry and pack spent grains. Yes, small breweries could be exempt from the rule. No, they don’t know of any instances of any foodborne illness resulting from spent grain.\u003c/p>\n\u003cp>“We agree with those in industry and the sustainability community that the recycling of human food by-products to animal feed contributes substantially to the efficiency and sustainability of our food system and is thus a good thing,” FDA Deputy Commissioner for Foods and Veterinary Medicine Michael R. Taylor wrote \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2014/04/getting-it-right-on-spent-grains\">on the FDA’s blog\u003c/a>. “We have no intention to discourage or disrupt it.”\u003c/p>\n\u003cp>The FDA plans to propose the new version of the rule later this summer. In the meantime, brewers are relieved, but still apprehensive about what’s to come.\u003c/p>\n\u003cp>“It’s not clear if they backed off,” said Stechschulte. “Until that revision comes out sometime this summer, there’s still some concern. It might not be as extreme, but it could still involve some new regulation or procedure that could increase costs.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s also a blow to an industry already swamped with regulations. “That is more red tape that inevitably holds back small businesses,” Stechschulte said. “Hopefully the government can come to a happy medium.”\u003c/p>\n\u003cfigure id=\"attachment_83582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\">\u003cimg class=\"size-full wp-image-83582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\" alt=\"Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\" width=\"1000\" height=\"875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "For centuries, brewers have given farmers leftover grain to use as animal feed without any problems. So why is the FDA currently trying to regulate it?",
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"description": "For centuries, brewers have given farmers leftover grain to use as animal feed without any problems. So why is the FDA currently trying to regulate it?",
"title": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain | KQED",
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"headline": "Going Against The Grain: Proposed FDA Rule Threatens Hidden World Of Spent Grain",
"datePublished": "2014-06-18T11:52:29-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83583\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\">\u003cimg class=\"size-full wp-image-83583\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats2.jpg\" alt=\"A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proposed FDA rule could threaten the tradition of breweries providing farm animals like this one with leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Want to infuriate the entire brewing industry? Start poking around their trash. That’s what the Food and Drug Administration found out while proposing a recent rule that could dramatically affect how breweries use their spent grain.\u003c/p>\n\u003cp>Last fall, the FDA \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm366510.htm\">proposed a new rule\u003c/a>: facilities producing feed for animals should be subject to regulations similar to those in food manufacturing. Any facility producing animal feed would be required to produce a written plan to identify and minimize contamination.\u003c/p>\n\u003cp>This proposed rule—part of the FDA’s attempt to revamp their food safety rules by identifying potential problems before they occur—has major implications for breweries, who have been providing local farmers with free or discounted grain for centuries. Yet, the looming FDA regulation—while not as controversial as originally anticipated-- could threaten the historical tradition of recycling spent grain.\u003c/p>\n\u003cp>When brewers make beer, they’re left with massive amounts of leftover “spent” grain. The majority of brewers have arrangements to either give or sell leftover grain to local farmers, providing farmers with cheap and nutritious feed for their animals. Under the new rule, breweries that gave away their grain would be classified as animal food producers, with the new set of rules and regulations. The vagueness of the proposed rule led brewers and farmers to speculate that the FDA would require breweries to spend time and money to dry and package the grain, making it more cost effective to simply dump the grain instead of giving it to farmers—driving up waste costs for breweries and depriving farmers of their cheap feed.\u003c/p>\n\u003cp>Brewers were terrified. The regulations could cost up to $13 million per brewery, said Widmer Brother’s vice president of brewing operations, a figure that quickly circulated around the industry. Several members of Congress wrote to the FDA asking them to reconsider the rule. Before the comment period for the rule ended on March 31, it garnered 2,000 comments from brewers and farmers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There was a huge panic,” said Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>. “It’s a relationship that’s been going on for centuries, and the FDA didn’t provide any basis for making this new regulation, which also mystified a lot of the brewers.”\u003c/p>\n\u003cp>While the FDA has since clarified their intent—they’re not going to require the expensive drying and packing process, and emphasize that the costs to breweries will be minimal—it’s still unclear if the rule would be a financial burden for breweries, and a major complaint remains: the FDA hasn’t provided any evidence that there’s been contamination or illness from spent grains, so why are they trying to regulate it?\u003c/p>\n\u003cp>“[It’s] kind of a shot in the dark to try and find a resolution by approaching it through spent grain,” said said Andrew Ritter, head brewer at Oakland’s \u003ca href=\"http://www.lindenbeer.com/\">Linden St. Brewery\u003c/a>. “It had good intentions, [but] it would have been totally impossible for us to do.”\u003c/p>\n\u003cp>According to brewers, there’s just not much opportunity for contamination--most local breweries simply dump grain into green compost bins or trash bags once they’re done, and wait for the farmer to come pick it up. At Linden St, which gives its grain to a farm in Napa, it’s never more than 12 hours between brewing and pickup.\u003c/p>\n\u003cp>For farmers like \u003ca href=\"http://www.achadinha.com\">Achadinha Cheese Company\u003c/a>, a family run dairy in Petaluma that makes small batch goat cheeses, losing access to the grain would be devastating.\u003c/p>\n\u003cp>“I’d have to raise prices on my cheese, no two ways about it,” says Jim Pacheco, a third generation dairy farmer, whose family has relied on brewer’s grain to feed their animals since the 1960s. Twice a week, Pacheco goes up to Healdsburg’s Bear Republic Brewing or Santa Rosa’s Russian River Brewing Company to pick up ten tons of spent grain, which he feeds to his cows and goats.\u003c/p>\n\u003cfigure id=\"attachment_83581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\">\u003cimg class=\"size-full wp-image-83581\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cows.jpg\" alt=\"Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\" width=\"1000\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma dairy farmer Jim Pacheco feeds his cows and goats grain from Russian River Brewing Company and Bear Republic Brewing Company. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>His wife, Donna, agrees. “This is a big portion of their food and if we couldn’t feed them this, we would be in trouble.” The cows and goats at Achadinha graze on pasture year round, but when the grass dries up, they rely on hay and brewer’s grain.\u003c/p>\n\u003cp>The grain is even more vital to farmers this year, with the drought driving hay prices up. Last year, the Pachecos spent about $33,000 on hay. This year, they’re estimating it’ll be about $90,000.\u003c/p>\n\u003cfigure id=\"attachment_83676\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\">\u003cimg class=\"size-full wp-image-83676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cow1000.jpg\" alt=\"Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows like this one at Achadinha Cheese Company eat a combination of hay, brewer's grain and pasture, but since the drought has driven up hay prices, grain is even more important to farmers. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s going to be a really, really tough year on top of the fact that they want to regulate the brewer’s grain,” said Donna Pacheco. “It could be enough to put us out of business.”\u003c/p>\n\u003cp>Now it’s not just farmers that rely on spent grain. Several businesses have realized how much leftover grain beer produces and now use it in their products. There’s a San Diego company that makes \u003ca href=\"http://doggiebeerbones.com/\">spent grain dog biscuits\u003c/a>, and at New York’s Eatly, bakers make spent grain bread. In San Francisco, \u003ca href=\"http://www.regrained.com/\">ReGrained\u003c/a> makes granola bars out of the grain, selling their Honey Almond IPA and Chocolate Coffee Stout bars at farmers' markets around the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_83579\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\">\u003cimg class=\"size-full wp-image-83579\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bars.jpg\" alt=\"San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\" width=\"1000\" height=\"959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's ReGrained makes granola bars from local breweries' leftover grain. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>ReGrained began when Kurzrock and his co-founder found themselves with large amounts of leftover grain while home brewing in college. They get their grain from smaller brewers in San Francisco, who often have to compost or dump their grain because they have less access to farmers.\u003c/p>\n\u003cp>While it’s unclear how the rule would affect businesses like ReGrained, who aren’t using the grain for animal feed, “We’re a little relieved it’s not something we have to address immediately,” ReGrained’s “Executive Grain Officer” Dan Kurzrock said. “It seemed like something that was adding barriers to sustainable practices that [are] harmless. It was a bit of a headscratcher when we heard about it.”\u003c/p>\n\u003cp>The FDA seems to be listening. They recently published a \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm394991.htm\">clarifying FAQ\u003c/a> on their website, emphasizing that they understand people’s confusion: no, they wouldn’t require breweries to dry and pack spent grains. Yes, small breweries could be exempt from the rule. No, they don’t know of any instances of any foodborne illness resulting from spent grain.\u003c/p>\n\u003cp>“We agree with those in industry and the sustainability community that the recycling of human food by-products to animal feed contributes substantially to the efficiency and sustainability of our food system and is thus a good thing,” FDA Deputy Commissioner for Foods and Veterinary Medicine Michael R. Taylor wrote \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2014/04/getting-it-right-on-spent-grains\">on the FDA’s blog\u003c/a>. “We have no intention to discourage or disrupt it.”\u003c/p>\n\u003cp>The FDA plans to propose the new version of the rule later this summer. In the meantime, brewers are relieved, but still apprehensive about what’s to come.\u003c/p>\n\u003cp>“It’s not clear if they backed off,” said Stechschulte. “Until that revision comes out sometime this summer, there’s still some concern. It might not be as extreme, but it could still involve some new regulation or procedure that could increase costs.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s also a blow to an industry already swamped with regulations. “That is more red tape that inevitably holds back small businesses,” Stechschulte said. “Hopefully the government can come to a happy medium.”\u003c/p>\n\u003cfigure id=\"attachment_83582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\">\u003cimg class=\"size-full wp-image-83582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/goats.jpg\" alt=\"Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\" width=\"1000\" height=\"875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's proposed rule, which will be proposed again at the end of summer. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown",
"title": "Handmade Tofu and Mochi Keep Traditions Alive in San Jose’s Japantown",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83529\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\">\u003cimg class=\"size-full wp-image-83529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\" alt=\"Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Amy Nozaki patted the jiggly block of tofu she has just uncovered after pressing it in a wooden crate and pronounced it “perfect.” She and her husband Chester run \u003ca href=\"http://www.japantownsanjose.org/merch13.html\">The San Jose Tofu Company\u003c/a>, which may be the last local shop to make tofu the traditional way, completely by hand. This physically demanding, time-consuming process creates creamy blocks of utter freshness: sweet, silky, slightly nutty bean curd that is as far from those chalky chunks packed with preservatives in plastic tubs as a loaf of Acme's Pain au Levain is from Wonder Bread.\u003c/p>\n\u003cp>San Jose’s \u003cem>\u003ca href=\"http://www.japantownsanjose.org\">Nihon Machi\u003c/a>\u003c/em>, a long, wide city block, is one of only three Japantowns nationwide. (The others are Los Angeles’ Little Tokyo and San Francisco’s Japantown -- which I \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">previously profiled\u003c/a> on an Edible Excursions tasting tour).\u003c/p>\n\u003cfigure id=\"attachment_83530\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\">\u003cimg class=\"size-full wp-image-83530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\" alt=\"Chester Nozaki, whose grandfather started San Jose Tofu Company. Photo: Anna Mindess\" width=\"1000\" height=\"503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chester Nozaki, whose grandfather started San Jose Tofu Company in 1946. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>On my recent foray to San Jose’s Jackson Street, nestled among the gift shops, ukulele stores, ramen and sushi spots, I discovered two culinary cultural gems run with devotion by husband and wife teams: the Nozakis and the Kumamarus.\u003c/p>\n\u003cp>The San Jose Tofu Company was started in 1946 by Chester Nozaki’s grandfather and passed down to Chester’s father. Although Chester had worked in the shop as a boy, delivering fresh tofu on his trusty red Radio Flyer wagon, as the second son he had no plans to follow in his father’s footsteps. In fact, he was studying industrial engineering. But when his older brother declined to inherit the tofu company, Chester dropped out of college and stepped in to help his father. He met his future wife, Amy when she was a waitress at a Japanese restaurant down the street from the tofu shop. Amy, originally from Taiwan, turned out to have an innate talent making tofu and eventually joined the family team.\u003c/p>\n\u003cp>The mild-mannered Chester told me about a turning point in his life, “When I was in my 40s, customers began asking me if I was ever going to take over the business.” Emboldened, Chester informed his father that he didn’t want to wait until he was 64 years old to take the reins. As an oblique answer, his father immediately handed over the ledger book and described how he should make payments to vendors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once he was in charge, Chester’s first thought was to automate the business in order to produce more tofu. His father, in his characteristic soft-spoken manner, made it quite clear that this was not an option. Nowadays, Chester is in charge of PR and the business side, while deferring the cooking duties to his wife’s skill and intuition. Amy, clad in boots and apron, deftly navigated the slippery floor in the open kitchen, a simple set-up that allows the steady stream of customers to view the entire tofu-making process.\u003c/p>\n\u003cfigure id=\"attachment_83531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\">\u003cimg class=\"size-full wp-image-83531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\" alt=\"Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>With the vagaries of weather and over 200 possible varieties of non-GMO soybeans, there is no ironclad recipe for length of cooking and pressing. “It all depends,” said Amy explaining that she does everything by feel. After the beans are soaked overnight, ground with the help of the shop’s lone machine (a bean grinder), they are cooked in water, then transferred to a hand-operated bean press which liquifies the ground beans into warm soy milk. A natural coagulant, \u003cem>nigari\u003c/em>, is added to the soy milk. Armed with a large paddle, Amy stirred the curds in a huge pot until just the right consistency was achieved, then scooped them into wide rectangular wooden crates, lined with cheesecloth. These are covered with wooden mats and heavy weights for about a half an hour until they reach the desired density. Amy then turns out the scored tofu blocks to bobble in a cool water bath and hand cuts them into cubes.\u003c/p>\n\u003cp>Two years ago, the Nozakis added a new product to their line, a softer textured “tofu pudding” which comes with a brown sugar and ginger syrup, a traditional Taiwanese combination. This popular sweet sells out quickly every day.\u003c/p>\n\u003cp>Many of the customers are regulars who come into the shop armed with their own plastic tubs to transport their delicacies. The Nozakis sell to a few nearby markets but without any preservatives their tofu is at its best for only a few days. A while back, Iron Chef Morimoto visited the shop while he was setting up his restaurant in Napa. When he tasted the Nozakis’ tofu he was impressed with its sweetness and informed them he would serve it at his restaurant as long as they could deliver to Napa. Chester smiled ruefully and explained that he had to turn down the Chef’s request as his tiny family business didn’t have the resources to make such deliveries.\u003c/p>\n\u003cp>Batches of the Nozakis’ fresh tofu are produced all day long and usually sell out completely. “Quality is more important than quantity,” Chester said modestly. “Back in the store’s heyday we were producing up to 1600 blocks a day (versus the millions made by automated production companies). But the economic downturn had an impact and now we average 400-500 blocks a day. Our customer base is changing too as elderly Japanese customers are thinning out. But we are getting more Chinese, Korean, and Vietnamese consumers as well as a few Caucasians and Latinos.”\u003c/p>\n\u003cp>When I took my precious bundle of tofu home, I decided to let its pure fresh taste shine through and so prepared it in the simplest fashion: topped with grated ginger, chopped scallions and a drizzle of soy sauce.\u003c/p>\n\u003cfigure id=\"attachment_83533\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\">\u003cimg class=\"size-full wp-image-83533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\" alt=\"The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\" width=\"1000\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Puffy Sweet Treats\u003c/strong>\u003c/p>\n\u003cp>In a modest shop down the street from the Nozaki's tofu shop, a long glass case holds jewel-toned gems of sweetness: enticing orbs of pink, mauve, and gold. In the back room of \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>, I met Tom and Judy Kumamaru and learned the secrets behind these traditional Japanese treats. The couple sat amiably across from each other in the humid, sweet-scented room, like they have for 27 years, with a glowing pastel blob of hot rice flour mochi between them, their hands a blur of movement: pinch-stuff-fold-roll-pinch-stuff-fold-roll. They produce 800-1000 sweets a day: puffy pillows of rice flour mochi, glowing green \u003cem>yokan\u003c/em> jelly cubes, strawberry \u003cem>chichidango\u003c/em> or golden baked manju—most stuffed with the traditional red adzuki bean or white lima bean fillings, in a variety of shapes and combinations.\u003c/p>\n\u003cfigure id=\"attachment_83536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\">\u003cimg class=\"size-full wp-image-83536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\" alt=\"Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\" width=\"1000\" height=\"570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Before they started making these soft sweet clouds, the couple fabricated other things. Judy was a dental technician fashioning false teeth and Tom manufactured printed circuit boards. With the looming prospect of layoffs in their future, they became interested in the idea of owning their own business.\u003c/p>\n\u003cp>Shuei-Do Manju Shop (the name literally means “gathering place”) has been around for 62 years and was established by another husband and wife team: the Ozawas. They ran the business for the first 35 years and were friends with Judy’s parents. One day while the four elders were on a fishing trip, Judy’s parents who were big fans of the store remarked that when the Ozawas retired, maybe one of their children could take over their business.\u003c/p>\n\u003cp>During the ensuing negotiations, the Ozawas promised to train Tom and Judy for the first 6 months of ownership, but there was just one snag. They refused to let them see the back room where the actual labor occurred until the deal was signed. “Maybe they thought we would get scared to see how much work it really took,” quips Judy smiling.\u003c/p>\n\u003cp>Tom, who was born in Japan and came to California when he was 4 years old, grew up in Stockton, where his father worked as a gardener and tofu maker. He wasn’t particularly fond of sweets. Now his days are filled with them. The beans for the \u003cem>anko\u003c/em> fillings must be soaked overnight, then cooked, strained and pressed. He cooks the bean fillings, whips the hot rice mochi so it will have the proper elasticity and helps his wife roll out multitudes of little balls.\u003c/p>\n\u003cfigure id=\"attachment_83537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\">\u003cimg class=\"size-full wp-image-83537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\" alt=\"Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tom and Judy make 18 different kinds of manju and mochi, including a wildly popular variety for the traditional Japanese celebration of “Girls’ Day” in March—\u003cem>sakura\u003c/em> mochi with textured pink rice wrapped in a cherry leaf. Although you can find boxed mochi in stores from Japantown to Trader Joe's, like the Nozakis, the Kumamarus use no preservatives, so their products are at their best for just a few days (but Tom says you can freeze them). They sell to a handful of stores and have a standing order for Apple. Steve Jobs had such an affection for handmade mochi that he told his chef to fly to Japan to procure some. A bit of research turned up Shuei-Do just 10 miles away, where Apple still has a standing order twice a week.\u003c/p>\n\u003cp>“Converting to machine-made mochi and manju is tempting; we could make maybe 2000 pieces an hour,\" said Tom, \"but then we would lose our uniqueness. It’s important to carry on the tradition of working hard so that Japantown does not lose its special flavor. What makes me happy is seeing how customers react to their first taste,” added Tom, who was impressed to learn that many of his patrons hailed from countries across the globe, including Germany, Australia and Saudi Arabia. His rice flour treats also attract Asian customers, whose own cuisines feature similar rice flour sweets, including Korea, Vietnam and the Philippines.\u003c/p>\n\u003cfigure id=\"attachment_83535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\">\u003cimg class=\"size-full wp-image-83535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\" alt=\"Mochi balls' sweet bean fillings. Photo: Anna Mindess\" width=\"1000\" height=\"615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mochi balls' sweet bean fillings. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>The classic Japanese filling is sweetened bean paste, but that doesn’t stop customers from making other requests. “People ask us to fill them with berries or chocolate,” said Judy, “but we prefer to stick to the traditional.” The one concession they’ve made is a crunchy peanut butter-filled mochi that achieves the perfect balance of sweet and salty.\u003c/p>\n\u003cp>Perhaps not surprisingly in the 21st century, neither the Nozakis’ nor the Kumamarus’ children (who are all in their 20s) have expressed any interest in taking over their parents’ businesses, so the future of these two cultural gems is uncertain, which makes their traditionally-made tofu and mochi all the more precious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/merch13.html\">\u003cstrong>San Jose Tofu Company\u003c/strong>\u003c/a>\u003cbr>\n175 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 292-7026\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">\u003cstrong>Shuei-Do Manju Shop\u003c/strong>\u003c/a>\u003cbr>\n217 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 294-4148\u003c/p>\n\n",
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"excerpt": "Get it quick before it's gone! Handmade tofu and mochi sweets in San Jose's Japantown. Two devoted husband and wife teams have been quietly keeping tradition alive for more than 25 years with the sweetest results. No preservatives, no automation, just loving hands and hard work.",
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"description": "Get it quick before it's gone! Handmade tofu and mochi sweets in San Jose's Japantown. Two devoted husband and wife teams have been quietly keeping tradition alive for more than 25 years with the sweetest results. No preservatives, no automation, just loving hands and hard work.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83529\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\">\u003cimg class=\"size-full wp-image-83529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-box.jpg\" alt=\"Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Handmade mochi and manju from Shuei-Do Manju Shop in San Jose Japantown. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Amy Nozaki patted the jiggly block of tofu she has just uncovered after pressing it in a wooden crate and pronounced it “perfect.” She and her husband Chester run \u003ca href=\"http://www.japantownsanjose.org/merch13.html\">The San Jose Tofu Company\u003c/a>, which may be the last local shop to make tofu the traditional way, completely by hand. This physically demanding, time-consuming process creates creamy blocks of utter freshness: sweet, silky, slightly nutty bean curd that is as far from those chalky chunks packed with preservatives in plastic tubs as a loaf of Acme's Pain au Levain is from Wonder Bread.\u003c/p>\n\u003cp>San Jose’s \u003cem>\u003ca href=\"http://www.japantownsanjose.org\">Nihon Machi\u003c/a>\u003c/em>, a long, wide city block, is one of only three Japantowns nationwide. (The others are Los Angeles’ Little Tokyo and San Francisco’s Japantown -- which I \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">previously profiled\u003c/a> on an Edible Excursions tasting tour).\u003c/p>\n\u003cfigure id=\"attachment_83530\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\">\u003cimg class=\"size-full wp-image-83530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Chester-Collage.jpg\" alt=\"Chester Nozaki, whose grandfather started San Jose Tofu Company. Photo: Anna Mindess\" width=\"1000\" height=\"503\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chester Nozaki, whose grandfather started San Jose Tofu Company in 1946. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>On my recent foray to San Jose’s Jackson Street, nestled among the gift shops, ukulele stores, ramen and sushi spots, I discovered two culinary cultural gems run with devotion by husband and wife teams: the Nozakis and the Kumamarus.\u003c/p>\n\u003cp>The San Jose Tofu Company was started in 1946 by Chester Nozaki’s grandfather and passed down to Chester’s father. Although Chester had worked in the shop as a boy, delivering fresh tofu on his trusty red Radio Flyer wagon, as the second son he had no plans to follow in his father’s footsteps. In fact, he was studying industrial engineering. But when his older brother declined to inherit the tofu company, Chester dropped out of college and stepped in to help his father. He met his future wife, Amy when she was a waitress at a Japanese restaurant down the street from the tofu shop. Amy, originally from Taiwan, turned out to have an innate talent making tofu and eventually joined the family team.\u003c/p>\n\u003cp>The mild-mannered Chester told me about a turning point in his life, “When I was in my 40s, customers began asking me if I was ever going to take over the business.” Emboldened, Chester informed his father that he didn’t want to wait until he was 64 years old to take the reins. As an oblique answer, his father immediately handed over the ledger book and described how he should make payments to vendors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once he was in charge, Chester’s first thought was to automate the business in order to produce more tofu. His father, in his characteristic soft-spoken manner, made it quite clear that this was not an option. Nowadays, Chester is in charge of PR and the business side, while deferring the cooking duties to his wife’s skill and intuition. Amy, clad in boots and apron, deftly navigated the slippery floor in the open kitchen, a simple set-up that allows the steady stream of customers to view the entire tofu-making process.\u003c/p>\n\u003cfigure id=\"attachment_83531\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\">\u003cimg class=\"size-full wp-image-83531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Tofu-Collage.jpg\" alt=\"Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Nozaki in a few of the steps involved in making tofu by hand. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>With the vagaries of weather and over 200 possible varieties of non-GMO soybeans, there is no ironclad recipe for length of cooking and pressing. “It all depends,” said Amy explaining that she does everything by feel. After the beans are soaked overnight, ground with the help of the shop’s lone machine (a bean grinder), they are cooked in water, then transferred to a hand-operated bean press which liquifies the ground beans into warm soy milk. A natural coagulant, \u003cem>nigari\u003c/em>, is added to the soy milk. Armed with a large paddle, Amy stirred the curds in a huge pot until just the right consistency was achieved, then scooped them into wide rectangular wooden crates, lined with cheesecloth. These are covered with wooden mats and heavy weights for about a half an hour until they reach the desired density. Amy then turns out the scored tofu blocks to bobble in a cool water bath and hand cuts them into cubes.\u003c/p>\n\u003cp>Two years ago, the Nozakis added a new product to their line, a softer textured “tofu pudding” which comes with a brown sugar and ginger syrup, a traditional Taiwanese combination. This popular sweet sells out quickly every day.\u003c/p>\n\u003cp>Many of the customers are regulars who come into the shop armed with their own plastic tubs to transport their delicacies. The Nozakis sell to a few nearby markets but without any preservatives their tofu is at its best for only a few days. A while back, Iron Chef Morimoto visited the shop while he was setting up his restaurant in Napa. When he tasted the Nozakis’ tofu he was impressed with its sweetness and informed them he would serve it at his restaurant as long as they could deliver to Napa. Chester smiled ruefully and explained that he had to turn down the Chef’s request as his tiny family business didn’t have the resources to make such deliveries.\u003c/p>\n\u003cp>Batches of the Nozakis’ fresh tofu are produced all day long and usually sell out completely. “Quality is more important than quantity,” Chester said modestly. “Back in the store’s heyday we were producing up to 1600 blocks a day (versus the millions made by automated production companies). But the economic downturn had an impact and now we average 400-500 blocks a day. Our customer base is changing too as elderly Japanese customers are thinning out. But we are getting more Chinese, Korean, and Vietnamese consumers as well as a few Caucasians and Latinos.”\u003c/p>\n\u003cp>When I took my precious bundle of tofu home, I decided to let its pure fresh taste shine through and so prepared it in the simplest fashion: topped with grated ginger, chopped scallions and a drizzle of soy sauce.\u003c/p>\n\u003cfigure id=\"attachment_83533\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\">\u003cimg class=\"size-full wp-image-83533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/simple-tofu-dinner.jpg\" alt=\"The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\" width=\"1000\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The freshest tofu deserves the simplest preparation. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Puffy Sweet Treats\u003c/strong>\u003c/p>\n\u003cp>In a modest shop down the street from the Nozaki's tofu shop, a long glass case holds jewel-toned gems of sweetness: enticing orbs of pink, mauve, and gold. In the back room of \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>, I met Tom and Judy Kumamaru and learned the secrets behind these traditional Japanese treats. The couple sat amiably across from each other in the humid, sweet-scented room, like they have for 27 years, with a glowing pastel blob of hot rice flour mochi between them, their hands a blur of movement: pinch-stuff-fold-roll-pinch-stuff-fold-roll. They produce 800-1000 sweets a day: puffy pillows of rice flour mochi, glowing green \u003cem>yokan\u003c/em> jelly cubes, strawberry \u003cem>chichidango\u003c/em> or golden baked manju—most stuffed with the traditional red adzuki bean or white lima bean fillings, in a variety of shapes and combinations.\u003c/p>\n\u003cfigure id=\"attachment_83536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\">\u003cimg class=\"size-full wp-image-83536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-couple.jpg\" alt=\"Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\" width=\"1000\" height=\"570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy and Tom Kumamaru have made mochi together for 27 years. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Before they started making these soft sweet clouds, the couple fabricated other things. Judy was a dental technician fashioning false teeth and Tom manufactured printed circuit boards. With the looming prospect of layoffs in their future, they became interested in the idea of owning their own business.\u003c/p>\n\u003cp>Shuei-Do Manju Shop (the name literally means “gathering place”) has been around for 62 years and was established by another husband and wife team: the Ozawas. They ran the business for the first 35 years and were friends with Judy’s parents. One day while the four elders were on a fishing trip, Judy’s parents who were big fans of the store remarked that when the Ozawas retired, maybe one of their children could take over their business.\u003c/p>\n\u003cp>During the ensuing negotiations, the Ozawas promised to train Tom and Judy for the first 6 months of ownership, but there was just one snag. They refused to let them see the back room where the actual labor occurred until the deal was signed. “Maybe they thought we would get scared to see how much work it really took,” quips Judy smiling.\u003c/p>\n\u003cp>Tom, who was born in Japan and came to California when he was 4 years old, grew up in Stockton, where his father worked as a gardener and tofu maker. He wasn’t particularly fond of sweets. Now his days are filled with them. The beans for the \u003cem>anko\u003c/em> fillings must be soaked overnight, then cooked, strained and pressed. He cooks the bean fillings, whips the hot rice mochi so it will have the proper elasticity and helps his wife roll out multitudes of little balls.\u003c/p>\n\u003cfigure id=\"attachment_83537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\">\u003cimg class=\"size-full wp-image-83537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/making-mochi.jpg\" alt=\"Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuff mochi ball with sweet bean filling. Repeat 800 times a day. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tom and Judy make 18 different kinds of manju and mochi, including a wildly popular variety for the traditional Japanese celebration of “Girls’ Day” in March—\u003cem>sakura\u003c/em> mochi with textured pink rice wrapped in a cherry leaf. Although you can find boxed mochi in stores from Japantown to Trader Joe's, like the Nozakis, the Kumamarus use no preservatives, so their products are at their best for just a few days (but Tom says you can freeze them). They sell to a handful of stores and have a standing order for Apple. Steve Jobs had such an affection for handmade mochi that he told his chef to fly to Japan to procure some. A bit of research turned up Shuei-Do just 10 miles away, where Apple still has a standing order twice a week.\u003c/p>\n\u003cp>“Converting to machine-made mochi and manju is tempting; we could make maybe 2000 pieces an hour,\" said Tom, \"but then we would lose our uniqueness. It’s important to carry on the tradition of working hard so that Japantown does not lose its special flavor. What makes me happy is seeing how customers react to their first taste,” added Tom, who was impressed to learn that many of his patrons hailed from countries across the globe, including Germany, Australia and Saudi Arabia. His rice flour treats also attract Asian customers, whose own cuisines feature similar rice flour sweets, including Korea, Vietnam and the Philippines.\u003c/p>\n\u003cfigure id=\"attachment_83535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\">\u003cimg class=\"size-full wp-image-83535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/mochi-inside.jpg\" alt=\"Mochi balls' sweet bean fillings. Photo: Anna Mindess\" width=\"1000\" height=\"615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mochi balls' sweet bean fillings. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>The classic Japanese filling is sweetened bean paste, but that doesn’t stop customers from making other requests. “People ask us to fill them with berries or chocolate,” said Judy, “but we prefer to stick to the traditional.” The one concession they’ve made is a crunchy peanut butter-filled mochi that achieves the perfect balance of sweet and salty.\u003c/p>\n\u003cp>Perhaps not surprisingly in the 21st century, neither the Nozakis’ nor the Kumamarus’ children (who are all in their 20s) have expressed any interest in taking over their parents’ businesses, so the future of these two cultural gems is uncertain, which makes their traditionally-made tofu and mochi all the more precious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/merch13.html\">\u003cstrong>San Jose Tofu Company\u003c/strong>\u003c/a>\u003cbr>\n175 Jackson Street\u003cbr>\nSan Jose, 95112\u003cbr>\n(408) 292-7026\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "More Beer is Brewing in Berkeley: Westbrae Biergarten and Hoi Polloi Brewpub and Beat Lounge are Now Open",
"title": "More Beer is Brewing in Berkeley: Westbrae Biergarten and Hoi Polloi Brewpub and Beat Lounge are Now Open",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"aligncenter size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae22-e1402633927507-190x190.jpg\" alt=\"Westbrae Biergarten\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-83373\">\u003c/a>More options for beer lovers in Berkeley have recently popped up as \u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> and \u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub and Beat Lounge\u003c/a> are now open for business. Westbrae had been operating in soft launch mode for several weeks, but officially made its public debut yesterday evening to a lively crowd. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003c/strong>\u003cbr>\n1280 Gilman Street (between Santa Fe Avenue & Curtis Street), Berkeley [\u003ca href=\"https://goo.gl/maps/YIAgl\" target=\"_blank\">map\u003c/a>] Ph: N/A Hours: Sun.-Thurs. 11AM-9PM; Fri.-Sat. 11AM-10PM\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose \u003ca href=\"http://berkeley.patch.com/groups/business-news/p/biergarten-with-food-trucks-proposed-for-gilman-curtis-lot\" target=\"_blank\">grandfather founded the adjacent Westbrae Nursery\u003c/a>) have created a spacious, family-oriented oasis in the heart of north Berkeley.\u003c/p>\n\u003cp>Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the \u003ca href=\"http://www.fifa.com/\" target=\"_blank\">World Cup\u003c/a> on its two large monitors for fans. And as Brazil had squared off against Croatia for the first game, there were plenty of Brazilian flags in evidence -- especially with the second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro's Brazil Cafe\u003c/a> on site selling its popular South American casual cuisine to its customers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"83365,83364,83352\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae03.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-83354\">\u003c/a>\u003c/p>\n\u003cp>There's plenty of seating options, with clusters of picnic tables, wooden lawn chairs, reclaimed wine barrel tables and even a fire pit situated throughout the garden. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"83356,83362,83372\"]\u003c/p>\n\u003cp>Food from Pedro's ranges from $7-$10, with bar bites, sandwiches, salads and rice bowls for sale. And more street food trucks such as \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a> should be setting up shop in the future. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"83394,83371,83369\"]\u003c/p>\n\u003cp>In addition to the international, regional and local beers available (pints $6, liter steins $12), Oakland's \u003ca href=\"http://aleindustries.com/our_beers\" target=\"_blank\">Ale Industries\u003c/a> and Sacramento-based \u003ca href=\"http://ruhstallerbeer.com/\" target=\"_blank\">Ruhstaller\u003c/a> were both offering free tastings of their craft beers. \u003c/p>\n\u003cfigure id=\"attachment_83361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae10.jpg\" alt=\"Reps from Ruhstaller and Ale Industries\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reps from Ruhstaller and Ale Industries\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"83388,83367,83366\"]\u003c/p>\n\u003cfigure id=\"attachment_83368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae17.jpg\" alt=\"Liter and Pint of Drake's 1500 IPA\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liter and Pint of Drake's 1500 Pale Ale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub and Beat Lounge\u003c/a>\u003c/strong>\u003cbr>\n1763 Alcatraz Avenue @ Adeline, Berkeley [\u003ca href=\"https://goo.gl/maps/m6wMv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 858-7334\u003cbr>\nHours: Closed Mondays; Tues. 6PM-10PM; Wed.-Thurs. 2PM-12AM; Fri.-Sat. 2PM-2AM; Sun. 2PM-10PM\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloi02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloi02.jpg\" alt=\"Hoi Polloi\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoi Polloi\u003c/figcaption>\u003c/figure>\n\u003cp>Beer is also a family affair for Viet Vu, the brewmaster and owner of The Hoi Polloi Brewpub and Beat Lounge in south Berkeley. \"My father got me interested in craft beer due to him being a professional brewer,\" commented Vu via email. \"We spent many years hanging out at brewpubs wherever we were in the world and tasting whatever craft/micro beers that were available in stores or at the pubs. We talked about opening a brewpub or brewery together some day, but then he passed. I thought that was the end of our brewery dreams, but a year later decided to move forward with it.\" His brother also works with Vu at Hoi Polloi, and his wife pitches in \"when she's not working at her '9-5' job.\"\u003c/p>\n\u003cp>Vu started off as a homebrewer, but then \"received my formal brewing education for the \u003ca href=\"http://www.siebelinstitute.com/courses-a-programs/courses-in-english/courses/eventsperyear/1-WBA%20Master%20Brewer%20Program\" target=\"_blank\">World Brewing Academy master brewer program\u003c/a> (a joint program of the \u003ca href=\"http://www.siebelinstitute.com/\" target=\"_blank\">Siebel Institute\u003c/a> in Chicago and \u003ca href=\"http://www.siebelinstitute.com/courses-a-programs/student-information/munich-campus\" target=\"_blank\">Doemans Academy\u003c/a> located in Munich, Germany). I also interned at a brewpub in located in a suburb south of Chicago and worked part-time for \u003ca href=\"http://devilscanyon.com/\" target=\"_blank\">Devil's Canyon Brewing Company\u003c/a> in Belmont, CA.\"\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"83396,83402,83399,83403,83401,83405\"]\u003c/p>\n\u003cp>Settling in after \u003ca href=\"http://www.berkeleyside.com/2013/03/21/nano-brewpub-and-lounge-planned-for-alcatraz-ave/\" target=\"_blank\">renovating the space\u003c/a>, \"we ended up choosing our location because we recognized that the Lorin District of Berkeley was a commercially neglected part of that city. We also felt that it had great potential with anchor tenants such as the Tuesday farmers' market, \u003ca href=\"http://www.sweetadelineintl.org/\" target=\"_blank\">Sweet Adeline's\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/vault-cafe-berkeley\" target=\"_blank\">The Vault Cafe\u003c/a>, \u003ca href=\"http://www.biketopiaberkeley.org/\" target=\"_blank\">Biketopia Community Workshop\u003c/a>, and \u003ca href=\"http://nickslounge.com/\" target=\"_blank\">Nick's Lounge\u003c/a>,\" said Vu.\u003c/p>\n\u003cp>\"Newer businesses were also in the planning stages such as our next door neighbors, \u003ca href=\"http://easycreole.com/\" target=\"_blank\">Easy Creole\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/28/cruising-for-caffeine-4th-annual-coffee-ride/\" target=\"_blank\">Alchemy Collective\u003c/a>, and \u003ca href=\"https://www.facebook.com/EmpressVintage\" target=\"_blank\">Empress Vintage\u003c/a>. The combination of a changing business climate in the district, complimented by ease of accessibility by public transpiration (Ashby BART's within 3 blocks), and more importantly, a relatively young, ethnically, culturally and economically diverse population resided in the district. We felt that this was the type of neighborhood that we wanted to be in. It really reflected the type of environment that we grew up with in California.\"\u003c/p>\n\u003cfigure id=\"attachment_83409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers1.jpg\" alt=\"Stone Imperial Russian Stout & Port Brewing Wipeout IPA\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Imperial Russian Stout & Port Brewing Wipeout IPA\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers2.jpg\" alt=\"Tahoe Mtn. Saison & Gigantic Brewing Co. Hefeweizen\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tahoe Mtn. Saison & Gigantic Brewing Co. Hefeweizen\u003c/figcaption>\u003c/figure>\n\u003cp>The nano-brewing takes place in the back space of Hoi Polloi with a 3-barrel system that produces \"primarily session classic style American ales. We will also produce a variety of lagers, wheat beers, and season beers. Our selection will expand from our two house beers to four house beers. We also have 12 guest taps (which includes a cider offering) along with wine. We have no immediate or future plans for commercial sales, but we are not ruling it out.\"\u003c/p>\n\u003cp>And the origins of their quirky name? It reflects their background and work ethic. \u003c/p>\n\u003cblockquote>\u003cp>\"We felt that the meaning of 'Hoi Polloi' defines who we are and where we come from. We grew up in a working class family. Our values solidly align with that class and always will. We felt emotionally compelled to pay homage to the working masses and the common people who built our country and continue to make this community and this country so great. In an era of widening class divide and decreasing economic and social mobility, we felt that we needed wear our pride on our sleeves, so to speak.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>The sleek, minimalist bar is lined with stools that faces a brick wall (with movies projected onto its surface) and additional standing room along a narrow wooden ledge. All beers are $5 and wines are $7/glass. There's also complimentary truffle oil and salt popcorn that's freshly prepared onsite for patrons, and you're encouraged to bring takeout from \u003ca href=\"http://easycreole.com/\" target=\"_blank\">Easy Creole\u003c/a> next door.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"aligncenter size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae22-e1402633927507-190x190.jpg\" alt=\"Westbrae Biergarten\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-83373\">\u003c/a>More options for beer lovers in Berkeley have recently popped up as \u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> and \u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub and Beat Lounge\u003c/a> are now open for business. Westbrae had been operating in soft launch mode for several weeks, but officially made its public debut yesterday evening to a lively crowd. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003c/strong>\u003cbr>\n1280 Gilman Street (between Santa Fe Avenue & Curtis Street), Berkeley [\u003ca href=\"https://goo.gl/maps/YIAgl\" target=\"_blank\">map\u003c/a>] Ph: N/A Hours: Sun.-Thurs. 11AM-9PM; Fri.-Sat. 11AM-10PM\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose \u003ca href=\"http://berkeley.patch.com/groups/business-news/p/biergarten-with-food-trucks-proposed-for-gilman-curtis-lot\" target=\"_blank\">grandfather founded the adjacent Westbrae Nursery\u003c/a>) have created a spacious, family-oriented oasis in the heart of north Berkeley.\u003c/p>\n\u003cp>Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the \u003ca href=\"http://www.fifa.com/\" target=\"_blank\">World Cup\u003c/a> on its two large monitors for fans. And as Brazil had squared off against Croatia for the first game, there were plenty of Brazilian flags in evidence -- especially with the second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro's Brazil Cafe\u003c/a> on site selling its popular South American casual cuisine to its customers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae03.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-83354\">\u003c/a>\u003c/p>\n\u003cp>There's plenty of seating options, with clusters of picnic tables, wooden lawn chairs, reclaimed wine barrel tables and even a fire pit situated throughout the garden. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food from Pedro's ranges from $7-$10, with bar bites, sandwiches, salads and rice bowls for sale. And more street food trucks such as \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a> should be setting up shop in the future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to the international, regional and local beers available (pints $6, liter steins $12), Oakland's \u003ca href=\"http://aleindustries.com/our_beers\" target=\"_blank\">Ale Industries\u003c/a> and Sacramento-based \u003ca href=\"http://ruhstallerbeer.com/\" target=\"_blank\">Ruhstaller\u003c/a> were both offering free tastings of their craft beers. \u003c/p>\n\u003cfigure id=\"attachment_83361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae10.jpg\" alt=\"Reps from Ruhstaller and Ale Industries\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reps from Ruhstaller and Ale Industries\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_83368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae17.jpg\" alt=\"Liter and Pint of Drake's 1500 IPA\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liter and Pint of Drake's 1500 Pale Ale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub and Beat Lounge\u003c/a>\u003c/strong>\u003cbr>\n1763 Alcatraz Avenue @ Adeline, Berkeley [\u003ca href=\"https://goo.gl/maps/m6wMv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 858-7334\u003cbr>\nHours: Closed Mondays; Tues. 6PM-10PM; Wed.-Thurs. 2PM-12AM; Fri.-Sat. 2PM-2AM; Sun. 2PM-10PM\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloi02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloi02.jpg\" alt=\"Hoi Polloi\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoi Polloi\u003c/figcaption>\u003c/figure>\n\u003cp>Beer is also a family affair for Viet Vu, the brewmaster and owner of The Hoi Polloi Brewpub and Beat Lounge in south Berkeley. \"My father got me interested in craft beer due to him being a professional brewer,\" commented Vu via email. \"We spent many years hanging out at brewpubs wherever we were in the world and tasting whatever craft/micro beers that were available in stores or at the pubs. We talked about opening a brewpub or brewery together some day, but then he passed. I thought that was the end of our brewery dreams, but a year later decided to move forward with it.\" His brother also works with Vu at Hoi Polloi, and his wife pitches in \"when she's not working at her '9-5' job.\"\u003c/p>\n\u003cp>Vu started off as a homebrewer, but then \"received my formal brewing education for the \u003ca href=\"http://www.siebelinstitute.com/courses-a-programs/courses-in-english/courses/eventsperyear/1-WBA%20Master%20Brewer%20Program\" target=\"_blank\">World Brewing Academy master brewer program\u003c/a> (a joint program of the \u003ca href=\"http://www.siebelinstitute.com/\" target=\"_blank\">Siebel Institute\u003c/a> in Chicago and \u003ca href=\"http://www.siebelinstitute.com/courses-a-programs/student-information/munich-campus\" target=\"_blank\">Doemans Academy\u003c/a> located in Munich, Germany). I also interned at a brewpub in located in a suburb south of Chicago and worked part-time for \u003ca href=\"http://devilscanyon.com/\" target=\"_blank\">Devil's Canyon Brewing Company\u003c/a> in Belmont, CA.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Settling in after \u003ca href=\"http://www.berkeleyside.com/2013/03/21/nano-brewpub-and-lounge-planned-for-alcatraz-ave/\" target=\"_blank\">renovating the space\u003c/a>, \"we ended up choosing our location because we recognized that the Lorin District of Berkeley was a commercially neglected part of that city. We also felt that it had great potential with anchor tenants such as the Tuesday farmers' market, \u003ca href=\"http://www.sweetadelineintl.org/\" target=\"_blank\">Sweet Adeline's\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/vault-cafe-berkeley\" target=\"_blank\">The Vault Cafe\u003c/a>, \u003ca href=\"http://www.biketopiaberkeley.org/\" target=\"_blank\">Biketopia Community Workshop\u003c/a>, and \u003ca href=\"http://nickslounge.com/\" target=\"_blank\">Nick's Lounge\u003c/a>,\" said Vu.\u003c/p>\n\u003cp>\"Newer businesses were also in the planning stages such as our next door neighbors, \u003ca href=\"http://easycreole.com/\" target=\"_blank\">Easy Creole\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/28/cruising-for-caffeine-4th-annual-coffee-ride/\" target=\"_blank\">Alchemy Collective\u003c/a>, and \u003ca href=\"https://www.facebook.com/EmpressVintage\" target=\"_blank\">Empress Vintage\u003c/a>. The combination of a changing business climate in the district, complimented by ease of accessibility by public transpiration (Ashby BART's within 3 blocks), and more importantly, a relatively young, ethnically, culturally and economically diverse population resided in the district. We felt that this was the type of neighborhood that we wanted to be in. It really reflected the type of environment that we grew up with in California.\"\u003c/p>\n\u003cfigure id=\"attachment_83409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers1.jpg\" alt=\"Stone Imperial Russian Stout & Port Brewing Wipeout IPA\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Imperial Russian Stout & Port Brewing Wipeout IPA\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers2.jpg\" alt=\"Tahoe Mtn. Saison & Gigantic Brewing Co. Hefeweizen\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tahoe Mtn. Saison & Gigantic Brewing Co. Hefeweizen\u003c/figcaption>\u003c/figure>\n\u003cp>The nano-brewing takes place in the back space of Hoi Polloi with a 3-barrel system that produces \"primarily session classic style American ales. We will also produce a variety of lagers, wheat beers, and season beers. Our selection will expand from our two house beers to four house beers. We also have 12 guest taps (which includes a cider offering) along with wine. We have no immediate or future plans for commercial sales, but we are not ruling it out.\"\u003c/p>\n\u003cp>And the origins of their quirky name? It reflects their background and work ethic. \u003c/p>\n\u003cblockquote>\u003cp>\"We felt that the meaning of 'Hoi Polloi' defines who we are and where we come from. We grew up in a working class family. Our values solidly align with that class and always will. We felt emotionally compelled to pay homage to the working masses and the common people who built our country and continue to make this community and this country so great. In an era of widening class divide and decreasing economic and social mobility, we felt that we needed wear our pride on our sleeves, so to speak.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>The sleek, minimalist bar is lined with stools that faces a brick wall (with movies projected onto its surface) and additional standing room along a narrow wooden ledge. All beers are $5 and wines are $7/glass. There's also complimentary truffle oil and salt popcorn that's freshly prepared onsite for patrons, and you're encouraged to bring takeout from \u003ca href=\"http://easycreole.com/\" target=\"_blank\">Easy Creole\u003c/a> next door.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fight Over Calif. Oyster Company Splits Chefs And Land Defenders",
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"content": "\u003cfigure id=\"attachment_83278\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\" alt=\"The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\" width=\"1800\" height=\"1349\" class=\"size-full wp-image-83278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140612_me_fight_over_calif_oyster_company_splits_chefs_and_land_defenders.mp3\"] \u003c/p>\n\u003cp>by Richard Gonzales, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">The Salt at NPR Food\u003c/a> (6/12/14)\u003c/p>\n\u003cp>Drive just an hour and half north of San Francisco and you're in Drakes Estero, or estuary, named for the first English explorer to lay claim to California.\u003c/p>\n\u003cp>This near-pristine, wind-whipped marine wilderness is a federally protected home for large beds of eelgrass, the base of the marine food chain. The Estero hosts the largest colony of harbor seals on the West Coast, and tens of thousands of resident and migratory birds.\u003c/p>\n\u003cp>It's also home to the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company plants and harvests about eight million oysters a year, and employs 30 people. Worth an estimated $1.5 million, it's one of the state's largest commercial shellfish operations.\u003c/p>\n\u003cp>But its future is now in the hands of the U.S. Supreme Court. Drakes Bay Oyster Co. sits on federal land, and its lease has expired. The oyster company is fighting to stay open, while some environmental groups are pushing back. And the debate is dividing the residents of western Marin County.\u003c/p>\n\u003cp>When Kevin Lunny, who owns the company, bought the operation back in 2004, it had only eight years left on a 40 year federal lease. And the National Park Service told him it wouldn't renew that lease.\u003c/p>\n\u003cp>Fast forward to November 2012, when then Secretary of the Interior, Ken Salazar, ordered Lunny to wrap up operations within 90 days. But with the pro-bono help of libertarian legal groups, Lunny sued the federal government, arguing that Salazar abused his power.\u003c/p>\n\u003cfigure id=\"attachment_83279\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf-290x217.jpg\" alt=\"Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83279\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its a renewable permit,\" Lunny says. \"To renew the permit changes absolutely nothing, it sets no precedent at all because we're already here ... we've already been permitted to be here and it's simply a renewal.\"\u003c/p>\n\u003cp>Some local and national environmental groups disagree. They say a deal is a deal, and it's time for the oyster company to leave.\u003c/p>\n\u003cp>\"This is a landlord-tenant situation and the landlord gave them seven years notice to say we're going to want our property back now,\" says Amy Trainer, the executive director of the \u003ca href=\"http://eacmarin.org/\">West Marin Environmental Action Committee\u003c/a>. \"It's time that we get it back.\"\u003c/p>\n\u003cp>Trainer says there are hundreds, if not thousands, of federal leases on public lands across the country, and allowing the oyster farm to remain would set a bad precedent.\u003c/p>\n\u003cp>\"I really fear it would embolden other lease holders in our National Park System, our forest service areas, and our wilderness areas to fight simply because they didn't like the contract,\" she says.\u003c/p>\n\u003cp>But some local food advocates such as celebrated chef Alice Waters, have come to Lunny's defense. She \u003ca href=\"http://www.ptreyeslight.com/article/alice-waters-joins-oyster-cause\">signed onto\u003c/a> a brief filed in the court earlier this year because she supports cooking \"based on the finest and freshest seasonal ingredients that are produced sustainably and locally, such as shellfish from Drake's Bay Oyster Farm.\"\u003c/p>\n\u003cp>Still, not everyone agrees.\u003c/p>\n\u003cp>As you drive to and through Point Reyes Station, the small town near the oyster farm, you'll see lots of blue and white signs that read \"Save Our Drakes Bay Oyster Farm.\" There's one hanging over Sean Bracken's auto repair shop.\u003c/p>\n\u003cp>\"There's no reason why anyone should be put out of business when they're actually doing something that's natural with the area out there, in growing the oysters,\" Bracken says. \"That's why I put the sign up over the door.\"\u003c/p>\n\u003cp>And he says he's had only one customer complain about the sign.\u003c/p>\n\u003cp>The controversy has all but exhausted the community, says Tom Batey, a retired businessman who's against the oyster farm staying in business.\u003c/p>\n\u003cp>\"It started out where it would just sort of get in the way of dinner parties and now its been going on for years,\" Batey says. \"There are people in town who don't speak to each other anymore. But I'm hoping that as a community, there can be some sort of healing.\"\u003c/p>\n\u003cp>Before that's ever likely to happen, the Drakes Bay Oyster awaits word from the Supreme Court, which will decide whether it will take up the case by the end of June. After losing two rounds in lower courts, the farm operators hope the high court will hear their appeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Drakes Bay Oyster Company is resisting the expiration of its lease in Marin County, Calif. The debate may reach the Supreme Court, and it's dividing residents of the San Francisco Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83278\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-1-eb18afbe4602b3018258ce221e80c5e9dbffad62.jpg\" alt=\"The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\" width=\"1800\" height=\"1349\" class=\"size-full wp-image-83278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drakes Bay Oyster Farm caters to local residents and restaurants. But unless its lease is renewed, its days are numbered. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/319069034/fight-over-calif-oyster-company-splits-chefs-and-land-defenders\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company plants and harvests about eight million oysters a year, and employs 30 people. Worth an estimated $1.5 million, it's one of the state's largest commercial shellfish operations.\u003c/p>\n\u003cp>But its future is now in the hands of the U.S. Supreme Court. Drakes Bay Oyster Co. sits on federal land, and its lease has expired. The oyster company is fighting to stay open, while some environmental groups are pushing back. And the debate is dividing the residents of western Marin County.\u003c/p>\n\u003cp>When Kevin Lunny, who owns the company, bought the operation back in 2004, it had only eight years left on a 40 year federal lease. And the National Park Service told him it wouldn't renew that lease.\u003c/p>\n\u003cp>Fast forward to November 2012, when then Secretary of the Interior, Ken Salazar, ordered Lunny to wrap up operations within 90 days. But with the pro-bono help of libertarian legal groups, Lunny sued the federal government, arguing that Salazar abused his power.\u003c/p>\n\u003cfigure id=\"attachment_83279\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/oyster-farm-2-46a6cda216807a4e716431b6efa95419d66a31bf-290x217.jpg\" alt=\"Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83279\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Lunney says he hopes the Supreme Court will take up his case. Photo: Richard Gonzales/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its a renewable permit,\" Lunny says. \"To renew the permit changes absolutely nothing, it sets no precedent at all because we're already here ... we've already been permitted to be here and it's simply a renewal.\"\u003c/p>\n\u003cp>Some local and national environmental groups disagree. They say a deal is a deal, and it's time for the oyster company to leave.\u003c/p>\n\u003cp>\"This is a landlord-tenant situation and the landlord gave them seven years notice to say we're going to want our property back now,\" says Amy Trainer, the executive director of the \u003ca href=\"http://eacmarin.org/\">West Marin Environmental Action Committee\u003c/a>. \"It's time that we get it back.\"\u003c/p>\n\u003cp>Trainer says there are hundreds, if not thousands, of federal leases on public lands across the country, and allowing the oyster farm to remain would set a bad precedent.\u003c/p>\n\u003cp>\"I really fear it would embolden other lease holders in our National Park System, our forest service areas, and our wilderness areas to fight simply because they didn't like the contract,\" she says.\u003c/p>\n\u003cp>But some local food advocates such as celebrated chef Alice Waters, have come to Lunny's defense. She \u003ca href=\"http://www.ptreyeslight.com/article/alice-waters-joins-oyster-cause\">signed onto\u003c/a> a brief filed in the court earlier this year because she supports cooking \"based on the finest and freshest seasonal ingredients that are produced sustainably and locally, such as shellfish from Drake's Bay Oyster Farm.\"\u003c/p>\n\u003cp>Still, not everyone agrees.\u003c/p>\n\u003cp>As you drive to and through Point Reyes Station, the small town near the oyster farm, you'll see lots of blue and white signs that read \"Save Our Drakes Bay Oyster Farm.\" There's one hanging over Sean Bracken's auto repair shop.\u003c/p>\n\u003cp>\"There's no reason why anyone should be put out of business when they're actually doing something that's natural with the area out there, in growing the oysters,\" Bracken says. \"That's why I put the sign up over the door.\"\u003c/p>\n\u003cp>And he says he's had only one customer complain about the sign.\u003c/p>\n\u003cp>The controversy has all but exhausted the community, says Tom Batey, a retired businessman who's against the oyster farm staying in business.\u003c/p>\n\u003cp>\"It started out where it would just sort of get in the way of dinner parties and now its been going on for years,\" Batey says. \"There are people in town who don't speak to each other anymore. But I'm hoping that as a community, there can be some sort of healing.\"\u003c/p>\n\u003cp>Before that's ever likely to happen, the Drakes Bay Oyster awaits word from the Supreme Court, which will decide whether it will take up the case by the end of June. After losing two rounds in lower courts, the farm operators hope the high court will hear their appeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"82984,82997,83006,82993,82994,82995\"]\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"82988,82986,82990,82985,82991,82989\"]\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" columns=\"2\" ids=\"83010,83009\"]\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n",
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"excerpt": "The eagerly anticipated The Dock at Linden Street, the joint venture from acclaimed chef/owner James Syhabout and Linden Street Brewery's Adam Lamoreaux, opened yesterday in West Oakland.",
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"description": "The eagerly anticipated The Dock at Linden Street, the joint venture from acclaimed chef/owner James Syhabout and Linden Street Brewery's Adam Lamoreaux, opened yesterday in West Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coloso Coffee: A Colossal Caffeinated Experience in a Tiny Uptown Oakland Space",
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"content": "\u003cfigure id=\"attachment_82899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\" alt=\"Jose and Rene\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jose Posadas and Renzo Gianella of Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>New establishments keep popping up in Oakland's Uptown neighborhood, and \u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a> is another recent addition that's just joined the diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/23/5-bites-drink-a-cuppa-coffee-in-oakland/\" target=\"_blank\">coffee scene\u003c/a>. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82901,82893,82892\"]\u003c/p>\n\u003cp>Co-owners Renzo Gianella and Jose Posadas have been friends for over 15 years since they originally met in Lima, Peru. \"I moved to the Bay Area when I was 10 years old and met Renzo when I moved back to Lima after high school in '97,\" says Posadas. \"Renzo moved to Oakland almost two years ago. I had been toying around with the idea of opening a small shop in a downtown or financial district setting.\" Posadas spent two years as a barista at San Francisco's \u003ca href=\"http://grandcoffeesf.com/\" target=\"_blank\">Grand Coffee\u003c/a> and loved the cozy 200-square-foot setting of this Mission neighborhood establishment.\u003c/p>\n\u003cfigure id=\"attachment_82895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\" alt=\"Plants at Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants cultivated by Maggie Servais for sale.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82894,82896,82897\"]\u003c/p>\n\u003cp>\"In mid-2010 on a trip to Lima, I told Renzo about my plans and right then and there he said he would like to be a part of it. He had been planning to move to the Bay Area and had since taken a huge interest in specialty coffee as the scene developed in Lima. He was very much aware of the local roasters adopting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\" target=\"_blank\">Third Wave practices\u003c/a> such as profiling coffee and moving to a lighter roast. Trips between San Francisco and Lima followed, including two trips to coffee farms and co-ops in the Peruvian region of Oxapampa in 2011 and 2012.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once they decided to launch their venture, the search was on for a location in 2012. \"We researched and visited dozens of neighborhood shops trying to figure what our niche could be. The biggest challenge was to find something small. Low rent was essential, considering our limited budget of under $20K. By the end of 2012, we realized that opening in San Francisco was out of the question. Rising rents were a clear sign that we had missed that boat and decided to look for other options,\" noted Posadas.\u003c/p>\n\u003cfigure id=\"attachment_82910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\" alt=\"Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\"I still live in the city now, but Renzo moved into Oakland on his arrival in California and we naturally saw Oakland as an option. Renzo was the one that actually found the location while biking around the area. The size was right, but the storefront needed tons of work since it had not been well-maintained and huge changes needed to be made for use as a coffee shop.\"\u003c/p>\n\u003cp>Posadas recruited his girlfriend, Maggie Servais, to style the shop (and cultivate the unique plants that are for sale), and Coloso Coffee opened their doors last month \"with the intention to focus on executing great coffee and paying great attention to our customers.\" They're currently serving \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82902,82903,82904\"]\u003c/p>\n\u003cp>\"The decision to not do pour over was made considering that the majority of customers in the area are office workers on their way to or from work. As it is still very early on in the business, we will do pour over via Chemex in the future for folks who want to hang out for a bit,\" says Posadas. \"We also want to be a part of the neighborhood and plan on opening 7 days a week to give residents of the area who don't get to visit during the week a chance to hang out on weekends. We are also hosting events on the second Saturdays of the month in coordination with other merchants in the area.\" And for customers who like to nibble on pastries with their coffee, they're offering freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cfigure id=\"attachment_82908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\" alt=\"Ham & Cheese Croissant & Cappuccino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ham & Cheese Croissant from Sandbox Bakery & Cappuccino\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82909,82907,82906\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. (between 17th & 19th Streets) Oakland [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "New establishments keep popping up in Oakland's Uptown neighborhood, and Coloso Coffee is another recent addition that's just joined the diverse coffee scene. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Co-owners Renzo Gianella and Jose Posadas have been friends for over 15 years since they originally met in Lima, Peru. \"I moved to the Bay Area when I was 10 years old and met Renzo when I moved back to Lima after high school in '97,\" says Posadas. \"Renzo moved to Oakland almost two years ago. I had been toying around with the idea of opening a small shop in a downtown or financial district setting.\" Posadas spent two years as a barista at San Francisco's \u003ca href=\"http://grandcoffeesf.com/\" target=\"_blank\">Grand Coffee\u003c/a> and loved the cozy 200-square-foot setting of this Mission neighborhood establishment.\u003c/p>\n\u003cfigure id=\"attachment_82895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\" alt=\"Plants at Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants cultivated by Maggie Servais for sale.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once they decided to launch their venture, the search was on for a location in 2012. \"We researched and visited dozens of neighborhood shops trying to figure what our niche could be. The biggest challenge was to find something small. Low rent was essential, considering our limited budget of under $20K. By the end of 2012, we realized that opening in San Francisco was out of the question. Rising rents were a clear sign that we had missed that boat and decided to look for other options,\" noted Posadas.\u003c/p>\n\u003cfigure id=\"attachment_82910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\" alt=\"Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\"I still live in the city now, but Renzo moved into Oakland on his arrival in California and we naturally saw Oakland as an option. Renzo was the one that actually found the location while biking around the area. The size was right, but the storefront needed tons of work since it had not been well-maintained and huge changes needed to be made for use as a coffee shop.\"\u003c/p>\n\u003cp>Posadas recruited his girlfriend, Maggie Servais, to style the shop (and cultivate the unique plants that are for sale), and Coloso Coffee opened their doors last month \"with the intention to focus on executing great coffee and paying great attention to our customers.\" They're currently serving \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The decision to not do pour over was made considering that the majority of customers in the area are office workers on their way to or from work. As it is still very early on in the business, we will do pour over via Chemex in the future for folks who want to hang out for a bit,\" says Posadas. \"We also want to be a part of the neighborhood and plan on opening 7 days a week to give residents of the area who don't get to visit during the week a chance to hang out on weekends. We are also hosting events on the second Saturdays of the month in coordination with other merchants in the area.\" And for customers who like to nibble on pastries with their coffee, they're offering freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cfigure id=\"attachment_82908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\" alt=\"Ham & Cheese Croissant & Cappuccino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ham & Cheese Croissant from Sandbox Bakery & Cappuccino\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. (between 17th & 19th Streets) Oakland [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe",
"title": "Josey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Love The Mill's fabulous toast? Learn how to make Josey Baker's sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-book-700.jpg\" alt=\"Josey Baker Bread\" width=\"700\" height=\"881\" class=\"aligncenter size-full wp-image-82825\">\u003c/a>\u003c/p>\n\u003cp>Dude! You know what's totally cool? Baking bread. No, for real, man, it's awesome, and you can't, like, mess it up. Sure, you'll need to be around the house for a couple of days to tend it, and you should probably make a sourdough starter first, and yes, you'll probably need to go to Rainbow for rice and spelt and kamut flours, and maybe to Williams-Sonoma for a \u003ca href=\"http://www.williams-sonoma.com/products/round-banneton-bread-basket/\">banneton\u003c/a>. And if you get really into it, start grinding that flour yourself so it's super fresh, and yeah, you should try to get local grains too because supporting your local farmers is rad. \u003c/p>\n\u003cp>If local baker Chad Robertson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\">Tartine Bread\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a> are for dedicated, spreadsheeting bread geeks, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a>, recently published by Chronicle Books, is bread for bros.\u003c/p>\n\u003cfigure id=\"attachment_82827\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread-Josey700.jpg\" alt=\"Josey Baker with bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker with bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\">Josey Baker\u003c/a>, who currently bakes at \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco and is the man responsible for their famous/infamous \u003ca href=\"http://www.ediblesanfrancisco.com/4-dollar-toast/\">$4 toast\u003c/a>--is a passionate self-taught baker, who learned first from books and YouTube videos, then by showing up and baking elbow to elbow with other dedicated solo operators like Dave Miller of \u003ca href=\"http://www.millersbakehouse.com\">Miller's Bakehouse\u003c/a> in Chico. In his book, he assumes his readers are novice bakers, too, excited but clueless, and so his recipes are laid out like lessons, starting with a (mostly) simple, yeast-based pan loaf and building, stage by stage, to hand-shaped sourdough hearth loaves. Once the reader has mastered the basic sourdough loaf, Baker uses similar techniques and ratios to teach flavored breads, pizzas, and whole-grain, rye, kamut, and spelt loaves. He also shares the recipes for his popular fiber-crammed and gluten-free \"Adventure Loaf\" (recipe below), cornbread, chocolate-chip cookies, fruit crumble, and a roommate's long-soaked \"overnight oats\" porridge. Time (lots of it) and soaking (for seeds, nuts, dried fruits and grains) are the backbones of Baker's baking.\u003c/p>\n\u003cp>Much like the sourdough starter he espouses, a little of Baker's dude-ish enthusiasm can go a long way, depending on your age, attitude and how much time you're spending getting ready for Burning Man this summer. Spend a few minutes scrolling though Baker's blog, though, and it's clear that the voice and tone of the book is sincerely his. Baker is a surfin', bakin', lovin' dude through and through, down to the naked jumping-in-a-river back view that he's proudly posted on his blog's home page. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes it's funny.\"Who doesn't like cinnamon raisin toast?\" he writes in the headnote for Cinnamon Raisin Bread. \"Jerks, that's who.\" Sometimes it's just a little much, as when he coos, half-ironically, \"But I really love me a hearth loaf. (That just sounds so sexy, doesn't it? Say it out loud: \u003cem>hearth loaf\u003c/em>. So liberated, so rustic, so pure).\" And repeating the same Food Network-style catchphrases in every recipe--\"Let the magic happen\" for rising, \"That's a very good question!\" underlined in red for every trouble-shooting query--gets old fast. There's also some needless padding, like a layout that starts every recipe with \"Gather your foodstuffs and tools,\" and the long, unmeasured list of required \"foodstuffs\" that's listed up front and adds an extra page to every recipe. (The ingredients, in their precise measurements, are repeated in easy-to-read tables within the recipes themselves.) \u003c/p>\n\u003cp>But how are the breads? Anyone with a bag of flour and a packet of yeast can turn out a comforting, toastable loaf of sandwich bread. (Enter the bread machine.) But making really good bread takes both technique and time. Turning out bread with both a crunchy, crackly crust and a moist, air-hole-riddled interior--the sort of bread we're lucky enough to take for granted here in the Bay Area, home of so many fabulous artisan bakeries--takes a lot more attention and a more refined skill set. There's no getting around those facts, no matter how much Baker insists that his bread recipes are easily adjustable. \u003c/p>\n\u003cp>Each stage takes only a very small amount of hands-on time, it's true, but you do have to have the leisure, luxury, or flexibility to be around for these multiple stages, even if you're only spending a few minutes each time. Let's break it down: First there's the sourdough making, a 2-week building process. Then the pre-ferment (12 hours), the mixing and dough hydration (1 hour), the kneading and resting (4 times, spread out over 2 hours in 30-min intervals), the 2 or 3 hour bulk rise (2 to 3 hours), the pre-shape and resting (15 minutes), the final shaping and rising (3 to 4 hours), the baking (45 minutes) and the cooling (2 to 3 hours). This is bread baking for those with 24 hours to dedicate to making bread. \u003c/p>\n\u003cp>By no means is this a criticism of Baker's technique; dough is a living thing and making bread requires natural chemical processes that don't benefit from being rushed. Bread risen fast can taste harshly of the commercial yeast it's made from, while slow-risen, naturally leavened breads share the mellow flavor of their grains. But it can take some close reading to realize just how slow a process making these breads can be. Baker, in his enthusiasm, doesn't really lay out the timing beforehand, although he does scale each recipe's ingredients for 1, 2 and 4 loaves in a handy chart. \u003c/p>\n\u003cp>For those who think of Baker as simply the \"hipster toast guy,\" this book should be a cautionary tale for anyone hoping to start a small perishable food business, especially those used to the regular comfort of tech-sized paychecks. At least in writing, Baker takes a wide-eyed, aw-shucks attitude towards his current success, acting stunned each time his loaves find a new level of popularity, from neighbors offering to pay for the \"free bread\" he'd been passing around, to strangers signing up for his \"Community Supported Bread\" program after Daily Candy wrote a story about it, to the local businesses, including \u003ca href=\"http://www.missionpie.com\">Mission Pie\u003c/a> and \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who helped him grow his itinerant bakery by providing commercial baking space. \u003c/p>\n\u003cp>It also took building a helping-hands community of friends and colleagues willing to share their time, space, expertise, and, in the case of Pizzaiolo owner Charlie Hallowell, even a couch, where Baker would crash during the wee hours while his dough rose in the restaurant nearby. Baker never complains--in fact, he's thrilled that doing what he loves has actually become a business--but he also doesn't play down the immense amounts of sheer physical work it took for him as a one-man operation to learn and make quality bread for sale, day in and day out, including huge amounts of driving, hauling, and up-and-down-the-stairs moving of bag after bag of flours, seeds, starters, equipment and more. \u003c/p>\n\u003cp>In describing how he came up with the small single-size loaves he calls \"pocketbreads\" (not pitas, but small, round sourdough loaves baked in muffin pans), he explains how he was losing sales to people who \"weren't looking for the commitment of an entire loaf.\" At that point, baking in a spare corner of the kitchen at Mission Pie, the bread was so labor-intensive that he needed to sell every bit he made. As he writes, \"So I started taking 10 or 15 pounds of my bread dough, tossing stuff in, shaping it into tiny loaves, and seeing how people liked them. Pocketbreads were a big deal for my budding bread business. Some days I sold 75 of those little suckers, at $2 a pop. That was big for me at the time, scraping by as I was. It meant another couple hundred bucks a week, and it meant I could keep diving deeper into bread.\" \u003c/p>\n\u003cp>Erin Kunkel's photographs are beautifully appetite-whetting, and work hard to make bread sexy (mmmm, drip that honey...). Gorgeous as they are, though, they often leave holes when it comes to illustrating the recipes step by step. Certain key steps, like the stretch-and-fold techniques used for kneading and shaping, are described but not photographed, which could be a drawback for those who haven't seen these less familiar techniques demonstrated in person. \u003c/p>\n\u003cp>Sometimes, Baker's chattiness and his need to anxiously reassure his readers that, really, anybody can do this and bread-baking isn't as hard as you think can get in the way of necessary detail. The Sesame Bread recipe starts with a whole-wheat pre-ferment of whole wheat flour, water, and a small amount of yeast. This rough, batter-like dough rises for 12 hours, and then the reader is instructed to simply mix in the next ingredients--bread flour, sesame seeds, water, salt. But what I got was a white dough ribboned like marble cake with brown whole-wheat pre-ferment, a unhomogenized mixture that needs serious beating to blend. Based on experience with other bread books, I realized it would have made much more sense to break the pre-ferment down in water like a batter, then expand it bit by bit with white flour to make a smooth dough. The explanations for stretching and turning the dough--a gentler version of kneading that works better for the slack, slow-risen doughs used here--could also use more clarification. \u003c/p>\n\u003cp>Still, Baker does his best to get novice bakers excited about the prospect of turning out serious bread. There are useful tips, like the need for pre-soaking seeds before adding (otherwise, they'll suck up excess moisture in the dough, resulting in a dry loaf), and the ways that rye, spelt and kamut flours act differently from wheat. (I also plan to adopt his DIY baker's blade--a sharpened popsicle stick slid through the holes of a double-edged razor blade--as soon as possible, since a regular knife blade invariably sticks and tears with every attempt to slash through the top of a jiggly risen pillow of dough.) If you can handle the tone, Baker offers a lot of useful information here, without getting either as precise or technical as Robertson. While Robertson seems dubious that anyone but a fellow obsessive can master his meticulous and beautiful breads, Baker can't wait to share the joy he finds in all things bread-related. He's convinced that anyone--that means you, baker!--can make a sexy loaf, given a handful of techniques and a bread-dedicated 24 hours or so. Go ye forth, dude, and bake. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.penroseoakland.com/\">Penrose Restaurant\u003c/a> will be featuring a special menu and booksigning for Josey Baker Bread on June 6, 5:30-10:30pm.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700.jpg\" alt=\"Josey Baker Adventure Bread. Photo: Erin Kunkel\" width=\"700\" height=\"1050\" class=\"size-full wp-image-82824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Josey Baker Adventure Bread. Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003ch3>Adventure Bread\u003c/h3>\n\u003cp>\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113688/kqedorg-20\">Josey Baker Bread\u003c/a> by Josey Baker (Chronicle Books, 2014).\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes you need a bread that is so dense, so hearty, so jam-packed full of seeds and grains (and devoid of air) that it will sustain you on your mightiest of adventures. That’s what this bread is for. But that’s not all it is for . . . it’s also gluten-free! That will either entice you or turn you off, but either way I really hope that you give it a shot because it is incredible, and it is suuuper healthy. It’s unlike any other bread in this book, in that there isn’t even any flour in it, and it isn’t fermented—it’s basically just a bunch of seeds held together with a little bit of psyllium seed husk and chia seeds. I started making it in the bakery because we kept having folks come in and ask us for gluten-free bread, and I got tired of saying no. Up until we made this bread, I had mostly been turned off by gluten-free breads, because it seemed like they were all just trying to imitate wheat breads, and failing miserably. But this bread stands on its own—it is gluten-free and proud of it. Special thanks goes out to Sarah Britton, blogger at My New Roots; her recipe inspired this bread.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups (235 gms) rolled oats\u003c/li>\n\u003cli>1 cup (160 gms) sunflower seeds\u003c/li>\n\u003cli>1/2 cup pumpkin seeds\u003c/li>\n\u003cli>3/4 cup almonds, toasted and coarsely chopped\u003c/li>\n\u003cli>3/4 cup flax seeds\u003c/li>\n\u003cli>1/3 cup (25 gm) psyllium seed husk\u003c/li>\n\u003cli>3 tbsp chia seeds\u003c/li>\n\u003cli>2 tsp (12 gm) finely ground sea salt\u003c/li>\n\u003cli>2 tbsp maple syrup\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 1/2 (600 gm) cups water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Toast the seeds. Preheat your oven to 350°F/180°C. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway between baking.\u003c/li>\n\u003cli>Measure ingredients. Dump dry stuff into a big bowl. Then pour in all the wet stuff.\u003c/li>\n\u003cli>Mix it all up, scoop into pan. Oil a loaf pan (about 8\" x 4\", or 20cm x 10cm), and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job, this is all of the handling you’re going to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick that guy in the fridge and leave it alone for at least a few hours, up to a whole day.\u003c/li>\n\u003cli>Bake it. Put a rack in the middle of the oven and preheat to 400°F/200°C. Bake for about an hour or so, then take it out and gently remove the loaf from the pan. Let it cool on a cooling rack for at least 2 hours (YES, two whole hours). Don’t rush it here folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.\u003c/li>\n\u003cli>Toast and eat. This bread is definitely best sliced nice and thin (around 1/2 inch/12 mm) and then toasted up and spread with whatever your heart desires. And don’t worry, if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"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.",
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