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"content": "\u003cfigure id=\"attachment_76270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\" alt=\"Double chocolate chipotle Baked cookie Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double chocolate chipotle Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>Lately I’ve been dabbling in pot goodies and have gotten advice from the potheads in my life. When I was \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/17/meal-train-food-and-community-for-the-sick/\">diagnosed with breast cancer\u003c/a> last September (in the early and treatable stages), I decided to venture to my local marijuana dispensary. Although I’m not usually a pot smoker, I was open to the idea of eating sweets and baked goods that have medicinal marijuana, to help potentially aid with any sleeplessness, pain and anxiety from cancer. \u003c/p>\n\u003cp>First, I bought an Auntie Dolores chocolate cookie, and completely forgot to eat a small portion of the cookie in the privacy of my own living room. It’s a cookie—-my natural instinct is to eat the whole thing, which I did. Slowly, because the pot taste seemed to coat my tongue and linger after any swallowing. Within fifteen minutes, I was buzzy and a little dizzy. It was tough to walk to the bathroom without putting my hands on the walls and I was giggle-cringing the whole route. Rather than have the desired mellow and easy night, I tossed and turned with vivid and bizarre dreams. The next day I was still a little dizzy and felt hung over. We almost cancelled whale watching plans but I guzzled water to get the sweet pot taste out of my mouth. It took a few hours out of the morning for me to feel better. I had a similar reaction when I ate only half of a cookie.\u003c/p>\n\u003cfigure id=\"attachment_76271\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\" alt=\"Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>I did hear that a natural chef friend of mine, J.C., was making pot cookies so I happily took him up on his offer to sample some. He promised that his line of Baked cookies (get it?)—which come in gourmet flavors like cashew butter cardamom, blackstrap molasses, and lemon Matcha, would offer the mellower marijuana experience I was after. I have cooked and catered with him often enough to know he has a good palate and intuitive sense of how to make things healthy while remaining delicious. J.C., a private chef, is still in the early stages of developing his Baked cookies and was able to share his process of baking with medicinal marijuana. I enjoyed that I was able to eat half a cookie, enjoy a gourmet treat, and not feel drained or hungover. His comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start baking pot cookies?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>J.C.:\u003c/strong> It kind of started as a joke. My partner is a card-carrying cannabis client and wanted to do a cooking project with me that incorporated medical marijuana. I’m a natural chef into the therapeutics of food so I started reading and learning about the medicinal properties of cannabis. There can be a fun element to something that may not be so fun—getting positive relief from the symptoms of being sick.\u003c/p>\n\u003cp>Right now I’m making the cookies for my partner and testing recipes with some card-carrying friends. I want it to be 100% legit. I want to sell to dispensaries, that’s my goal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where did you get your recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> I’ve been making them up. I took a basic concept like a peanut butter cookie and then improvised to make a cashew butter with cardamom recipe. I started with a basic sugar cookie recipe and it evolved into the lemon Matcha cookie. I’m not a baker, and am much more interested in being playful with the flavors. I kind of want to hide the flavor of the marijuana.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your cookies are mellower than others on the market. That is a good thing but why go more mellow?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My whole goal is to give you something you can eat, enjoy the flavor, and benefit from the effects of the medical marijuana. I find that edibles are usually way too strong and twice I’ve had a feeling that was almost “cracked out.” I want people to enjoy their cookie, like a really nice glass of wine. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about the trial and error process of creating the cookies.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> The process has been about making the butter with marijuana. Doing that is something I’m still not 100% comfortable with and right now I’m looking for someone who’s established and is making the butter. For a cookie to work, it really depends on the strain and the potency of the marijuana in the butter.\u003c/p>\n\u003cp>The original idea was to do Toll House-style cookie dough. You buy the dough in a package of six and they’re ready to bake off. Just keep the cookie dough in the fridge 7-14 days. Then put it in the freezer if you can’t use it.\u003c/p>\n\u003cp>I’ve been playing with how potent the cookies are, and how well they freeze. The first few times I made the double chocolates ones the texture was too doughy. I’ve been reading Cooks Illustrated on how to make chewy cookies and researching different baking textures. It’s been fun having the cookie dough in the house, ready to bake for people in need. I love that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your plans for the New Year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My personal goal is to have the business roll out in some form: find some packaging, and launch in some capacity. I was doing catering and extra work. Now that I have my private chef business set up and have time to focus on projects, I can do just that.\u003c/p>\n\u003cp>I am also interesting in producing non-medicinal cookies for places like Whole Foods and Bi-Rite Market, for people that don’t desire the marijuana high.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>One thing that is really important to me is: life is too short to not enjoy good food. My goal with sweet or savory recipes is to make them more nutritious and have fun experimenting with flavors. I am working on creating medicinal products that both taste good and are beneficial to health and happiness.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where did you get your recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> I’ve been making them up. I took a basic concept like a peanut butter cookie and then improvised to make a cashew butter with cardamom recipe. I started with a basic sugar cookie recipe and it evolved into the lemon Matcha cookie. I’m not a baker, and am much more interested in being playful with the flavors. I kind of want to hide the flavor of the marijuana.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your cookies are mellower than others on the market. That is a good thing but why go more mellow?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My whole goal is to give you something you can eat, enjoy the flavor, and benefit from the effects of the medical marijuana. I find that edibles are usually way too strong and twice I’ve had a feeling that was almost “cracked out.” I want people to enjoy their cookie, like a really nice glass of wine. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about the trial and error process of creating the cookies.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> The process has been about making the butter with marijuana. Doing that is something I’m still not 100% comfortable with and right now I’m looking for someone who’s established and is making the butter. For a cookie to work, it really depends on the strain and the potency of the marijuana in the butter.\u003c/p>\n\u003cp>The original idea was to do Toll House-style cookie dough. You buy the dough in a package of six and they’re ready to bake off. Just keep the cookie dough in the fridge 7-14 days. Then put it in the freezer if you can’t use it.\u003c/p>\n\u003cp>I’ve been playing with how potent the cookies are, and how well they freeze. The first few times I made the double chocolates ones the texture was too doughy. I’ve been reading Cooks Illustrated on how to make chewy cookies and researching different baking textures. It’s been fun having the cookie dough in the house, ready to bake for people in need. I love that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your plans for the New Year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My personal goal is to have the business roll out in some form: find some packaging, and launch in some capacity. I was doing catering and extra work. Now that I have my private chef business set up and have time to focus on projects, I can do just that.\u003c/p>\n\u003cp>I am also interesting in producing non-medicinal cookies for places like Whole Foods and Bi-Rite Market, for people that don’t desire the marijuana high.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One thing that is really important to me is: life is too short to not enjoy good food. My goal with sweet or savory recipes is to make them more nutritious and have fun experimenting with flavors. I am working on creating medicinal products that both taste good and are beneficial to health and happiness.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trends that Fed and Fueled the Bay Area in 2013",
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"content": "\u003cfigure id=\"attachment_75396\" class=\"wp-caption aligncenter\" style=\"max-width: 936px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\" alt=\"There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\" width=\"936\" height=\"374\" class=\"size-full wp-image-75396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Starting on a sad note, there was an unusual wave of fires at Bay Area restaurants this year -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\" title=\"Alice Waters Talks About Chez Panisse Fire (VIDEO)\" target=\"_blank\">Chez Panisse\u003c/a>, \u003ca href=\"http://missionlocal.org/2013/10/maverick-could-be-closed-for-a-year-after-fire/\">Maverick\u003c/a>, \u003ca href=\"http://www.sfgate.com/default/article/Popular-Oakland-restaurant-burns-4499625.php\">Merritt Restaurant & Bakery\u003c/a>, and \u003ca href=\"http://sf.eater.com/archives/2013/05/31/chez_spencer_gutted_in_earlymorning_fire.php\">Chez Spencer\u003c/a> were among the casualties. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen. She says she is shaken up. Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\">pic.twitter.com/p7WOE5o0fB\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/statuses/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"//platform.twitter.com/widgets.js\">//platform.twitter.com/widgets.js\u003c/a>\u003c/p>\n\u003cp>Popular food and beverages trends like gluten-free foods and homebrewing took off this year, while others fizzled. Here were some of the food trends that couldn't be missed in 2013.\u003c/p>\n\u003cfigure id=\"attachment_67413\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"624\" height=\"467\" class=\"size-full wp-image-67413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free:\u003c/strong> Gluten-free food went so mainstream in 2013 that it became \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/\" target=\"_blank\">the butt of jokes even from places like Hallmark and the Disney Channel\u003c/a>. But, that didn't stop people with gluten intolerance and those who choose to avoid gluten from advocating for their favorite foods. The year kicked off with an agreement from the Department of Justice that \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\" target=\"_blank\">colleges need to provide gluten-free food for students under the Americans with Disabilities Act\u003c/a>. Then, at the beginning of August, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/fda-approves-gluten-free-label/\" target=\"_blank\">the FDA approved a gluten-free label\u003c/a> that came with some regulations over the title. While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/26/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease/\" target=\"_blank\">doctors haven't quite been able to figure out what has brought on the rise in Celiac Disease\u003c/a>, marked by your body's rejection of gluten, that hasn't stopped a whole lot of chefs and celebrity chefs from coming out with books, shows and diets touting a gluten-free lifestyle. Will the frenzy come back down to a sustainable level in 2014 or will gluten-free become the new normal?\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\" class=\"size-full wp-image-68303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local and Freshly-Milled Grains:\u003c/strong> Maybe it's a reaction to the gluten-free trend, but bakers and millers pushed back, touting their own local, fresh grains. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/\" target=\"_blank\">Community Grains, headed up by Oliveto owner Bob Klien\u003c/a>, was \u003ca href=\"http://www.sfweekly.com/2013-11-27/restaurants/wheat-flour-tartine-community-grains/\" target=\"_blank\">all over the news in 2013\u003c/a> as they pushed for (and sold) authentic, freshly-milled whole wheat flour. It attracted big names, like Michael Pollan and Tartine baker Chad Robertson, and it was the spearhead of what may be \u003ca href=\"http://www.sfweekly.com/2013-12-04/restaurants/rising-tide-acme-bread-almanac-brewing-st-george-spirits/\" target=\"_blank\">the next big Bay Area food movement\u003c/a>. With high-end chefs having sourced nearly everything else on the menu, the logical next step is artisanal flour and farm-to-table grain -- or \u003ca href=\"http://www.latimes.com/food/la-fo-farmers-market-online-20131005,0,7505648.story#axzz2ny4tV35I\" target=\"_blank\">farm-to-toaster\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_44055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-1024x574.jpg\" alt=\"Food trucks gather in San Francisco. \" width=\"1024\" height=\"574\" class=\"size-large wp-image-44055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food trucks gather in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pop-ups and Food Trucks Grow Up:\u003c/strong> Pop-up restaurants and food trucks are so common in the Bay Area that they're finally starting to grow out of their infant phase and become full-fledged adults -- sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests/\" target=\"_blank\">very, very large adults\u003c/a>. For some places, this meant the pop-ups got a semi-permanent home in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/new-bayview-pop-up-community-market-market-on-third/\" target=\"_blank\">a community market\u003c/a> or the food trucks gained a regular day and place. For many of the on-the-go venues, though, growing up meant finally growing into a brick-and-mortar location, like \u003ca href=\"http://www.bizjournals.com/jacksonville/news/2013/11/13/corner-taco-food-truck-to-go.html?page=all\" target=\"_blank\">Corner Taco\u003c/a> and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/06/03/bacon-bacon-is-moving-into-brick-and-mortar-in-the-mission/\" target=\"_blank\">Bacon Bacon\u003c/a>. Often, they did this with the help of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/04/what-are-the-most-popular-crowdfunded-food-projects/\" target=\"_blank\">crowdfunding\u003c/a>. The whole movement has raised \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/\" target=\"_blank\">more than a few questions from city officials about what constitutes a food truck and how they should be regulated\u003c/a>. Expect the food truck/pop-up wars to continue -- and hopefully flame out -- in 2014.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1-1024x940.jpg\" alt=\"Five cronuts from around the Bay Area. Photo: Kelly O'Mara\" width=\"1024\" height=\"940\" class=\"size-large wp-image-67786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five cronuts from around the Bay Area. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mash-ups:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" target=\"_blank\">Cronuts, cronuts, cronuts\u003c/a>. The donut-croissant combo was so hip in 2013 that its hipness didn't even last the year. The dessert masquerading as breakfast may be passe now, but it spawned an entire cottage industry of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/31/food-mash-ups-the-most-popular-combos-of-the-dying-craze/\" target=\"_blank\">food mash-ups\u003c/a>. There were \u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">chicken waffle tenders\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>. And, with chain restaurants and packaged food jumping into the game, 2014 will either see more crazy combos or will mark \u003ca href=\"http://nypost.com/2013/10/26/has-the-culinary-mash-up-trend-gone-too-far/\" target=\"_blank\">the end of the mash-up craze\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_71989\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks-1024x767.jpg\" alt=\"Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\" width=\"1024\" height=\"767\" class=\"size-large wp-image-71989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicing:\u003c/strong> If Starbucks is doing something, then you know it must be a big money-maker. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/starbucks-pours-money-and-health-hype-into-pricey-juice/\" target=\"_blank\">Healthy juice got so big this year that Starbucks announced it was opening a juicery in California to quadruple its production of its juice line\u003c/a>. The juice industry -- widely perceived by consumers as healthy and just like eating fruit/vegetables -- is projected to grow by 4-8% per year. People drink juices for drinks, for meals, for diets. \u003ca href=\"http://www.stuff.co.nz/life-style/wellbeing/9427452/The-silly-and-dangerous-juicing-fad\" target=\"_blank\">The juice cleanse has become a status symbol of celebrities\u003c/a>. Local juicers even started mixing up their own drinks and \u003ca href=\"http://www.sfgate.com/style/article/Bay-Area-juice-cleanse-delivery-services-4166046.php\" target=\"_blank\">delivering them to Bay Area residents' front doors\u003c/a>. Now, juicing is so big, \u003ca href=\"http://www.slate.com/articles/double_x/doublex/2013/11/juice_cleanses_not_healthy_not_virtuous_just_expensive.html\" target=\"_blank\">it's spawning hate columns\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local Beer, Spirits and Sodas, Homebrew:\u003c/strong> Sure, the Bay Area's always been a wine-centric region. But, in 2013, other beverages started to catch up. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\" target=\"_blank\">Local cider\u003c/a> and local spirits all got a boost this year from Bay Area brewers and distillers. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\" target=\"_blank\">Local mead companies\u003c/a> joined in -- making everyone have to learn what mead is. Even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/15/botanical-sodas-love-potions-at-the-fizzary/\" target=\"_blank\">local high-end sodas weren't to be missed\u003c/a>. And, while some of the drinkers were making their brews to sell, plenty more were making them for their own enjoyment. Homebrewing went from a niche hobby to, well, a less niche hobby, with plenty of Bay Area brewers \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/18/bay-area-home-brewers-opt-for-homegrown-hops/\" target=\"_blank\">growing their hops at home\u003c/a>. Even some breweries tried to plant their hops closer to home \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\" target=\"_blank\">in Oakland's parks and storefronts\u003c/a>. The craft brewery movement, in a region where local is already a keyword, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/05/who-grew-your-pint-how-craft-brews-boost-local-farmers/\" target=\"_blank\">gave a boost local farmers\u003c/a> who supplied the grains and ingredients. Will the craft breweries and distilleries become too big to be craft next year?\u003c/p>\n\u003cfigure id=\"attachment_75145\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-e1387218393374.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-1024x575.jpg\" alt=\"Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-75145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sriracha:\u003c/strong> No summary of the year would be complete without tales of the Sriracha-pocalypse. The factory that makes the hot sauce was shut down per a judge's order, prompting \u003ca href=\"http://eater.com/archives/2013/11/27/judge-orders-sriracha-factory-to-halt-odormaking-operations.php\" target=\"_blank\">everyone to lose their minds and start collecting the little jars like it was the end of days\u003c/a>. Then,\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/16/sriracha-first-the-crisis-now-the-movie/\" target=\"_blank\"> there was a movie\u003c/a>. And, \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/12/listen_to_the_new_anthem_of_th.php\" target=\"_blank\">now sriracha has a song\u003c/a>. Sing the Sriracha anthem as you stockpile the hot sauce before the New Year and the coming doomsday.\u003c/p>\n\u003ch3>What were your favorite food trends in 2013?\u003c/h3>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75396\" class=\"wp-caption aligncenter\" style=\"max-width: 936px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\" alt=\"There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\" width=\"936\" height=\"374\" class=\"size-full wp-image-75396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Starting on a sad note, there was an unusual wave of fires at Bay Area restaurants this year -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\" title=\"Alice Waters Talks About Chez Panisse Fire (VIDEO)\" target=\"_blank\">Chez Panisse\u003c/a>, \u003ca href=\"http://missionlocal.org/2013/10/maverick-could-be-closed-for-a-year-after-fire/\">Maverick\u003c/a>, \u003ca href=\"http://www.sfgate.com/default/article/Popular-Oakland-restaurant-burns-4499625.php\">Merritt Restaurant & Bakery\u003c/a>, and \u003ca href=\"http://sf.eater.com/archives/2013/05/31/chez_spencer_gutted_in_earlymorning_fire.php\">Chez Spencer\u003c/a> were among the casualties. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen. She says she is shaken up. Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\">pic.twitter.com/p7WOE5o0fB\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/statuses/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"//platform.twitter.com/widgets.js\">//platform.twitter.com/widgets.js\u003c/a>\u003c/p>\n\u003cp>Popular food and beverages trends like gluten-free foods and homebrewing took off this year, while others fizzled. Here were some of the food trends that couldn't be missed in 2013.\u003c/p>\n\u003cfigure id=\"attachment_67413\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"624\" height=\"467\" class=\"size-full wp-image-67413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free:\u003c/strong> Gluten-free food went so mainstream in 2013 that it became \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/\" target=\"_blank\">the butt of jokes even from places like Hallmark and the Disney Channel\u003c/a>. But, that didn't stop people with gluten intolerance and those who choose to avoid gluten from advocating for their favorite foods. The year kicked off with an agreement from the Department of Justice that \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\" target=\"_blank\">colleges need to provide gluten-free food for students under the Americans with Disabilities Act\u003c/a>. Then, at the beginning of August, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/fda-approves-gluten-free-label/\" target=\"_blank\">the FDA approved a gluten-free label\u003c/a> that came with some regulations over the title. While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/26/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease/\" target=\"_blank\">doctors haven't quite been able to figure out what has brought on the rise in Celiac Disease\u003c/a>, marked by your body's rejection of gluten, that hasn't stopped a whole lot of chefs and celebrity chefs from coming out with books, shows and diets touting a gluten-free lifestyle. Will the frenzy come back down to a sustainable level in 2014 or will gluten-free become the new normal?\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\" class=\"size-full wp-image-68303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local and Freshly-Milled Grains:\u003c/strong> Maybe it's a reaction to the gluten-free trend, but bakers and millers pushed back, touting their own local, fresh grains. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/\" target=\"_blank\">Community Grains, headed up by Oliveto owner Bob Klien\u003c/a>, was \u003ca href=\"http://www.sfweekly.com/2013-11-27/restaurants/wheat-flour-tartine-community-grains/\" target=\"_blank\">all over the news in 2013\u003c/a> as they pushed for (and sold) authentic, freshly-milled whole wheat flour. It attracted big names, like Michael Pollan and Tartine baker Chad Robertson, and it was the spearhead of what may be \u003ca href=\"http://www.sfweekly.com/2013-12-04/restaurants/rising-tide-acme-bread-almanac-brewing-st-george-spirits/\" target=\"_blank\">the next big Bay Area food movement\u003c/a>. With high-end chefs having sourced nearly everything else on the menu, the logical next step is artisanal flour and farm-to-table grain -- or \u003ca href=\"http://www.latimes.com/food/la-fo-farmers-market-online-20131005,0,7505648.story#axzz2ny4tV35I\" target=\"_blank\">farm-to-toaster\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_44055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-1024x574.jpg\" alt=\"Food trucks gather in San Francisco. \" width=\"1024\" height=\"574\" class=\"size-large wp-image-44055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food trucks gather in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pop-ups and Food Trucks Grow Up:\u003c/strong> Pop-up restaurants and food trucks are so common in the Bay Area that they're finally starting to grow out of their infant phase and become full-fledged adults -- sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests/\" target=\"_blank\">very, very large adults\u003c/a>. For some places, this meant the pop-ups got a semi-permanent home in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/new-bayview-pop-up-community-market-market-on-third/\" target=\"_blank\">a community market\u003c/a> or the food trucks gained a regular day and place. For many of the on-the-go venues, though, growing up meant finally growing into a brick-and-mortar location, like \u003ca href=\"http://www.bizjournals.com/jacksonville/news/2013/11/13/corner-taco-food-truck-to-go.html?page=all\" target=\"_blank\">Corner Taco\u003c/a> and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/06/03/bacon-bacon-is-moving-into-brick-and-mortar-in-the-mission/\" target=\"_blank\">Bacon Bacon\u003c/a>. Often, they did this with the help of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/04/what-are-the-most-popular-crowdfunded-food-projects/\" target=\"_blank\">crowdfunding\u003c/a>. The whole movement has raised \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/\" target=\"_blank\">more than a few questions from city officials about what constitutes a food truck and how they should be regulated\u003c/a>. Expect the food truck/pop-up wars to continue -- and hopefully flame out -- in 2014.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1-1024x940.jpg\" alt=\"Five cronuts from around the Bay Area. Photo: Kelly O'Mara\" width=\"1024\" height=\"940\" class=\"size-large wp-image-67786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five cronuts from around the Bay Area. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mash-ups:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" target=\"_blank\">Cronuts, cronuts, cronuts\u003c/a>. The donut-croissant combo was so hip in 2013 that its hipness didn't even last the year. The dessert masquerading as breakfast may be passe now, but it spawned an entire cottage industry of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/31/food-mash-ups-the-most-popular-combos-of-the-dying-craze/\" target=\"_blank\">food mash-ups\u003c/a>. There were \u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">chicken waffle tenders\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>. And, with chain restaurants and packaged food jumping into the game, 2014 will either see more crazy combos or will mark \u003ca href=\"http://nypost.com/2013/10/26/has-the-culinary-mash-up-trend-gone-too-far/\" target=\"_blank\">the end of the mash-up craze\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_71989\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks-1024x767.jpg\" alt=\"Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\" width=\"1024\" height=\"767\" class=\"size-large wp-image-71989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicing:\u003c/strong> If Starbucks is doing something, then you know it must be a big money-maker. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/starbucks-pours-money-and-health-hype-into-pricey-juice/\" target=\"_blank\">Healthy juice got so big this year that Starbucks announced it was opening a juicery in California to quadruple its production of its juice line\u003c/a>. The juice industry -- widely perceived by consumers as healthy and just like eating fruit/vegetables -- is projected to grow by 4-8% per year. People drink juices for drinks, for meals, for diets. \u003ca href=\"http://www.stuff.co.nz/life-style/wellbeing/9427452/The-silly-and-dangerous-juicing-fad\" target=\"_blank\">The juice cleanse has become a status symbol of celebrities\u003c/a>. Local juicers even started mixing up their own drinks and \u003ca href=\"http://www.sfgate.com/style/article/Bay-Area-juice-cleanse-delivery-services-4166046.php\" target=\"_blank\">delivering them to Bay Area residents' front doors\u003c/a>. Now, juicing is so big, \u003ca href=\"http://www.slate.com/articles/double_x/doublex/2013/11/juice_cleanses_not_healthy_not_virtuous_just_expensive.html\" target=\"_blank\">it's spawning hate columns\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local Beer, Spirits and Sodas, Homebrew:\u003c/strong> Sure, the Bay Area's always been a wine-centric region. But, in 2013, other beverages started to catch up. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\" target=\"_blank\">Local cider\u003c/a> and local spirits all got a boost this year from Bay Area brewers and distillers. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\" target=\"_blank\">Local mead companies\u003c/a> joined in -- making everyone have to learn what mead is. Even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/15/botanical-sodas-love-potions-at-the-fizzary/\" target=\"_blank\">local high-end sodas weren't to be missed\u003c/a>. And, while some of the drinkers were making their brews to sell, plenty more were making them for their own enjoyment. Homebrewing went from a niche hobby to, well, a less niche hobby, with plenty of Bay Area brewers \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/18/bay-area-home-brewers-opt-for-homegrown-hops/\" target=\"_blank\">growing their hops at home\u003c/a>. Even some breweries tried to plant their hops closer to home \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\" target=\"_blank\">in Oakland's parks and storefronts\u003c/a>. The craft brewery movement, in a region where local is already a keyword, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/05/who-grew-your-pint-how-craft-brews-boost-local-farmers/\" target=\"_blank\">gave a boost local farmers\u003c/a> who supplied the grains and ingredients. Will the craft breweries and distilleries become too big to be craft next year?\u003c/p>\n\u003cfigure id=\"attachment_75145\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-e1387218393374.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-1024x575.jpg\" alt=\"Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-75145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sriracha:\u003c/strong> No summary of the year would be complete without tales of the Sriracha-pocalypse. The factory that makes the hot sauce was shut down per a judge's order, prompting \u003ca href=\"http://eater.com/archives/2013/11/27/judge-orders-sriracha-factory-to-halt-odormaking-operations.php\" target=\"_blank\">everyone to lose their minds and start collecting the little jars like it was the end of days\u003c/a>. Then,\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/16/sriracha-first-the-crisis-now-the-movie/\" target=\"_blank\"> there was a movie\u003c/a>. And, \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/12/listen_to_the_new_anthem_of_th.php\" target=\"_blank\">now sriracha has a song\u003c/a>. Sing the Sriracha anthem as you stockpile the hot sauce before the New Year and the coming doomsday.\u003c/p>\n\u003ch3>What were your favorite food trends in 2013?\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century",
"title": "AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75004\" class=\"wp-caption aligncenter\" style=\"max-width: 711px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\" alt=\"AmazonFresh announced its arrival in San Francisco this week.\" width=\"711\" height=\"461\" class=\"size-full wp-image-75004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AmazonFresh announced its arrival in San Francisco this week.\u003c/figcaption>\u003c/figure>\n\u003cp>On Tuesday, Amazon announced the launch of \u003ca href=\"http://fresh.amazon.com/Gateway?browseMP=A3FX2TOAMS7SFL\" target=\"_blank\">AmazonFresh\u003c/a> -- its new grocery service -- in San Francisco. The service joins a wealth of start-up food delivery companies that are hoping to capitalize on the tech-hungry and food-crazed Bay Area. \u003c/p>\n\u003cp>Internet-based food delivery isn't new. In 1996, \u003ca href=\"http://www.peapod.com/?gclid=CO2-ybaXqbsCFY-VfgodCyAAcg&001=3631&002=33&006=10398&tmcampid=40&tmad=c&tmplaceref=PPC-BRANDED&tmclickref=10398&ef_id=UUt4hAAABCvkR5@w:20131211220808:s\" target=\"_blank\">Peapod \u003c/a>became one of the earliest web start-ups with online food delivery from grocery stores. It continues to be the largest online food delivery out there. \u003ca href=\"http://ediblestartups.com/2013/10/23/event-recap-panel-on-online-grocery-delivery-good-eggs-lolabees-harvest-plated-webvan-and-free-spirit-farm/\" target=\"_blank\">Webvan\u003c/a>, a Silicon Valley-based online grocery business, was founded in the late 1990s, but went bankrupt in 2001 when spending on infrastructure far exceeded profit. Today, that continues to be a problem in the business. But, both those companies look nearly antiquated now with what new companies are proposing. \u003ca href=\"http://www.amazon.com/b?ref_=tsm_1_tw_s_amzn_mx3eqp&node=8037720011\">Drones\u003c/a> dropping off your \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/05/pizza-delivering-drones-dominos-gives-it-a-shot/\">take-out\u003c/a>?\u003c/p>\n\u003cp>AmazonFresh is essentially capitalizing on the delivery services that Amazon already operates. In addition to delivering groceries to your home -- which can often be a money-losing business -- Amazon will deliver high-priced electronics and other goods at the same time and with the same trucks. The fear of many grocery stores is that AmazonFresh will be a loss-leader for other Amazon products and will drive local grocery stores out of business. AmazonFresh already launched in Los Angeles and Seattle and has hinted that it'll be in 20 more cities next year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/net-us-amazon-grocery-idUSBRE95311Q20130604\" target=\"_blank\">Reuters\u003c/a>. \u003c/p>\n\u003cp>There's a free 30-day trial for select zip codes in San Francisco right now; otherwise, it costs $299/year. That includes same-day free delivery for orders over $35. You can get groceries, food right from local restaurants and sync recipes to your delivery list.\u003c/p>\n\u003cp>Of course, Amazon isn't the only company trying to figure out the food delivery business. \u003ca href=\"http://delivery.walmart.com/usd-estore/home/anonymouslanding.jsp\" target=\"_blank\">Walmart To Go\u003c/a> has also been testing same-day grocery delivery throughout the Bay Area for the last two years and is now expanding beyond California. Google announced in September its \u003ca href=\"https://www.google.com/shopping/express/\" target=\"_blank\">Shopping Express service\u003c/a>, which delivers within a few hours for $5 from a number of stores, is available throughout the Bay Area. \u003ca href=\"https://www.instacart.com/store\" target=\"_blank\">Instacart\u003c/a> is another local same-day food delivery start-up that has popped up. And \u003ca href=\"http://www.goodeggs.com/lolabees\" target=\"_blank\">LolaBee's\u003c/a> Harvest, an online farmers market recently was acquired by \u003ca href=\"http://www.goodeggs.com/welcome\">Good Eggs\u003c/a>, which delivers from farms and foodmakers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, getting the food is only half the cooking battle.\u003c/p>\n\u003cfigure id=\"attachment_75007\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\" alt=\"Plated delivers ingredients and recipes for customers to whip up their own meals.\" width=\"640\" height=\"320\" class=\"size-full wp-image-75007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plated delivers ingredients and recipes for customers to whip up their own meals.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.plated.com/\" target=\"_blank\">Plated\u003c/a>, which delivers fresh ingredients for specific recipes straight to your home, came out of a New York start-up accelerator and expanded to San Francisco in September. Menus are posted from professional chefs and you pick which you want the ingredients to try for $15/plate.\u003c/p>\n\u003cp>Plated will have to compete in San Francisco with \u003ca href=\"http://www.blueapron.com/\" target=\"_blank\">Blue Apron\u003c/a>, which started here and is $10/plate. Both start-ups offer different menu options and let you pick which and how many meals you want to try in a week. \u003ca href=\"http://www.platejoy.com/\" target=\"_blank\">Platejoy\u003c/a> does a similar delivery, but has you fill out a survey first and suggest healthy recipes you might like to try. \u003c/p>\n\u003cp>What if you don't want to cook, though? Fortunately, San Francisco is the incubator for virtually all tech start-ups, meaning we have more than a few food delivery companies testing out the waters. \u003ca href=\"https://www.spoonrocket.com/\" target=\"_blank\">SpoonRocket\u003c/a>, just $6/day, and \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery\u003c/a> deliver completed, cooked meals. Or, get healthy finished meals delivered by \u003ca href=\"http://www.eatsprig.com/\" target=\"_blank\">Sprig\u003c/a>.\u003c/p>\n\u003cp>Or, why not try an emergency pizza button?\u003c/p>\n\u003cp>The \u003ca href=\"http://piepal.me/\" target=\"_blank\">PiePal \u003c/a>is designed to deliver a pre-programmed pizza from Domino's at the press of a single large button, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/11/12/244828150/this-device-lets-you-order-a-pizza-with-the-push-of-a-button\" target=\"_blank\">according to NPR\u003c/a>. That means all you have to do when the mood strikes late at night is press the large button. Just don't press it on accident or you might be stuck with a large pizza you didn't want. While the PiePal is not for sale, you can sign up right now as a beta \"taster.\"\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"//player.vimeo.com/video/78796518?title=0&byline=0&portrait=0&color=a7441f\" width=\"560\" height=\"315\" frameborder=\"0\" mozallowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>Of course, if you think you can manage to operate an actual app when the late-night munchies strike, then there are more then a few restaurant delivery technologies to use.\u003c/p>\n\u003cp>The restaurant delivery market is a crowded space right now. Just look at \u003ca href=\"http://techcrunch.com/tag/food-delivery/\" target=\"_blank\">TechCrunch's \"food delivery\" section\u003c/a> to get a sense of how many start-ups how to be THE go-to when you want food from that Chinese place on the other side of town. \u003c/p>\n\u003cp>\u003ca href=\"https://www.grubhub.com/\" target=\"_blank\">Grubhub \u003c/a>and \u003ca href=\"http://www.seamless.com/\" target=\"_blank\">Seamless\u003c/a>, the two biggest delivery apps, merged earlier this year to become one massive food delivery app. Enter your order on your phone and, as long as you're willing to pay a fee for the deliver and a slightly higher price for the food (and sometimes meet a minimum order requirement), you'll get your food from places that may not deliver. The apps are becoming mainstream enough that problems -- like placing an order that never comes (!) -- are becoming more rare.\u003c/p>\n\u003cp>Plenty of other tech companies are offering their own variety on online restaurant delivery. \u003ca href=\"https://www.trycaviar.com/\" target=\"_blank\">Caviar\u003c/a> partners with restaurants in San Francisco -- and now Seattle and New York -- to bump their orders to the front of the line and offer exclusive items. \u003ca href=\"http://eat24.com/\" target=\"_blank\">Eat 24\u003c/a> provides delivery, based on where you live and what you want. \u003ca href=\"http://www.zestyapp.com/\" target=\"_blank\">Zesty\u003c/a> delivers only the healthy options from restaurants. If you're in Silicon Valley or Mountain View, you have even more options -- \u003ca href=\"https://www.doordash.com/\" target=\"_blank\">Door Dash\u003c/a> or \u003ca href=\"https://www.fluc.com/\" target=\"_blank\">Fluc\u003c/a>.\u003c/p>\n\u003cp>You can even order regional specials, like deep-dish pizza from Chicago or chili from Cincinnati, and have it delivered around the country with \u003ca href=\"https://www.goldbely.com/\" target=\"_blank\">Goldbely\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of a truck, will that food be delivered via drone soon? \u003ca href=\"http://www.latimes.com/business/technology/la-fi-tn-amazon-ups-google-delivery-drones-20131203,0,3320223.story#axzz2nCjYyjMW\" target=\"_blank\">According to The LA Times\u003c/a>, along with the much-publicized Amazon drones, Google and UPS are testing drones and robotic helicopters to make home delivery. It may not be long before you can press the emergency pizza button and have a mini-helicopter drop off the fresh snack right at your doorstep. Or, of course, you could just pick up the phone and have them deliver the old-fashioned way.\u003c/p>\n\n",
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"excerpt": "Food delivery technology -- from Amazon drones to pizza at the press of a button -- is exploding in San Francisco, meaning you can have fresh ingredients and recipes or take-out from your favorite restaurant delivered for a price.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75004\" class=\"wp-caption aligncenter\" style=\"max-width: 711px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\" alt=\"AmazonFresh announced its arrival in San Francisco this week.\" width=\"711\" height=\"461\" class=\"size-full wp-image-75004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AmazonFresh announced its arrival in San Francisco this week.\u003c/figcaption>\u003c/figure>\n\u003cp>On Tuesday, Amazon announced the launch of \u003ca href=\"http://fresh.amazon.com/Gateway?browseMP=A3FX2TOAMS7SFL\" target=\"_blank\">AmazonFresh\u003c/a> -- its new grocery service -- in San Francisco. The service joins a wealth of start-up food delivery companies that are hoping to capitalize on the tech-hungry and food-crazed Bay Area. \u003c/p>\n\u003cp>Internet-based food delivery isn't new. In 1996, \u003ca href=\"http://www.peapod.com/?gclid=CO2-ybaXqbsCFY-VfgodCyAAcg&001=3631&002=33&006=10398&tmcampid=40&tmad=c&tmplaceref=PPC-BRANDED&tmclickref=10398&ef_id=UUt4hAAABCvkR5@w:20131211220808:s\" target=\"_blank\">Peapod \u003c/a>became one of the earliest web start-ups with online food delivery from grocery stores. It continues to be the largest online food delivery out there. \u003ca href=\"http://ediblestartups.com/2013/10/23/event-recap-panel-on-online-grocery-delivery-good-eggs-lolabees-harvest-plated-webvan-and-free-spirit-farm/\" target=\"_blank\">Webvan\u003c/a>, a Silicon Valley-based online grocery business, was founded in the late 1990s, but went bankrupt in 2001 when spending on infrastructure far exceeded profit. Today, that continues to be a problem in the business. But, both those companies look nearly antiquated now with what new companies are proposing. \u003ca href=\"http://www.amazon.com/b?ref_=tsm_1_tw_s_amzn_mx3eqp&node=8037720011\">Drones\u003c/a> dropping off your \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/05/pizza-delivering-drones-dominos-gives-it-a-shot/\">take-out\u003c/a>?\u003c/p>\n\u003cp>AmazonFresh is essentially capitalizing on the delivery services that Amazon already operates. In addition to delivering groceries to your home -- which can often be a money-losing business -- Amazon will deliver high-priced electronics and other goods at the same time and with the same trucks. The fear of many grocery stores is that AmazonFresh will be a loss-leader for other Amazon products and will drive local grocery stores out of business. AmazonFresh already launched in Los Angeles and Seattle and has hinted that it'll be in 20 more cities next year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/net-us-amazon-grocery-idUSBRE95311Q20130604\" target=\"_blank\">Reuters\u003c/a>. \u003c/p>\n\u003cp>There's a free 30-day trial for select zip codes in San Francisco right now; otherwise, it costs $299/year. That includes same-day free delivery for orders over $35. You can get groceries, food right from local restaurants and sync recipes to your delivery list.\u003c/p>\n\u003cp>Of course, Amazon isn't the only company trying to figure out the food delivery business. \u003ca href=\"http://delivery.walmart.com/usd-estore/home/anonymouslanding.jsp\" target=\"_blank\">Walmart To Go\u003c/a> has also been testing same-day grocery delivery throughout the Bay Area for the last two years and is now expanding beyond California. Google announced in September its \u003ca href=\"https://www.google.com/shopping/express/\" target=\"_blank\">Shopping Express service\u003c/a>, which delivers within a few hours for $5 from a number of stores, is available throughout the Bay Area. \u003ca href=\"https://www.instacart.com/store\" target=\"_blank\">Instacart\u003c/a> is another local same-day food delivery start-up that has popped up. And \u003ca href=\"http://www.goodeggs.com/lolabees\" target=\"_blank\">LolaBee's\u003c/a> Harvest, an online farmers market recently was acquired by \u003ca href=\"http://www.goodeggs.com/welcome\">Good Eggs\u003c/a>, which delivers from farms and foodmakers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, getting the food is only half the cooking battle.\u003c/p>\n\u003cfigure id=\"attachment_75007\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\" alt=\"Plated delivers ingredients and recipes for customers to whip up their own meals.\" width=\"640\" height=\"320\" class=\"size-full wp-image-75007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plated delivers ingredients and recipes for customers to whip up their own meals.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.plated.com/\" target=\"_blank\">Plated\u003c/a>, which delivers fresh ingredients for specific recipes straight to your home, came out of a New York start-up accelerator and expanded to San Francisco in September. Menus are posted from professional chefs and you pick which you want the ingredients to try for $15/plate.\u003c/p>\n\u003cp>Plated will have to compete in San Francisco with \u003ca href=\"http://www.blueapron.com/\" target=\"_blank\">Blue Apron\u003c/a>, which started here and is $10/plate. Both start-ups offer different menu options and let you pick which and how many meals you want to try in a week. \u003ca href=\"http://www.platejoy.com/\" target=\"_blank\">Platejoy\u003c/a> does a similar delivery, but has you fill out a survey first and suggest healthy recipes you might like to try. \u003c/p>\n\u003cp>What if you don't want to cook, though? Fortunately, San Francisco is the incubator for virtually all tech start-ups, meaning we have more than a few food delivery companies testing out the waters. \u003ca href=\"https://www.spoonrocket.com/\" target=\"_blank\">SpoonRocket\u003c/a>, just $6/day, and \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery\u003c/a> deliver completed, cooked meals. Or, get healthy finished meals delivered by \u003ca href=\"http://www.eatsprig.com/\" target=\"_blank\">Sprig\u003c/a>.\u003c/p>\n\u003cp>Or, why not try an emergency pizza button?\u003c/p>\n\u003cp>The \u003ca href=\"http://piepal.me/\" target=\"_blank\">PiePal \u003c/a>is designed to deliver a pre-programmed pizza from Domino's at the press of a single large button, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/11/12/244828150/this-device-lets-you-order-a-pizza-with-the-push-of-a-button\" target=\"_blank\">according to NPR\u003c/a>. That means all you have to do when the mood strikes late at night is press the large button. Just don't press it on accident or you might be stuck with a large pizza you didn't want. While the PiePal is not for sale, you can sign up right now as a beta \"taster.\"\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"//player.vimeo.com/video/78796518?title=0&byline=0&portrait=0&color=a7441f\" width=\"560\" height=\"315\" frameborder=\"0\" mozallowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>Of course, if you think you can manage to operate an actual app when the late-night munchies strike, then there are more then a few restaurant delivery technologies to use.\u003c/p>\n\u003cp>The restaurant delivery market is a crowded space right now. Just look at \u003ca href=\"http://techcrunch.com/tag/food-delivery/\" target=\"_blank\">TechCrunch's \"food delivery\" section\u003c/a> to get a sense of how many start-ups how to be THE go-to when you want food from that Chinese place on the other side of town. \u003c/p>\n\u003cp>\u003ca href=\"https://www.grubhub.com/\" target=\"_blank\">Grubhub \u003c/a>and \u003ca href=\"http://www.seamless.com/\" target=\"_blank\">Seamless\u003c/a>, the two biggest delivery apps, merged earlier this year to become one massive food delivery app. Enter your order on your phone and, as long as you're willing to pay a fee for the deliver and a slightly higher price for the food (and sometimes meet a minimum order requirement), you'll get your food from places that may not deliver. The apps are becoming mainstream enough that problems -- like placing an order that never comes (!) -- are becoming more rare.\u003c/p>\n\u003cp>Plenty of other tech companies are offering their own variety on online restaurant delivery. \u003ca href=\"https://www.trycaviar.com/\" target=\"_blank\">Caviar\u003c/a> partners with restaurants in San Francisco -- and now Seattle and New York -- to bump their orders to the front of the line and offer exclusive items. \u003ca href=\"http://eat24.com/\" target=\"_blank\">Eat 24\u003c/a> provides delivery, based on where you live and what you want. \u003ca href=\"http://www.zestyapp.com/\" target=\"_blank\">Zesty\u003c/a> delivers only the healthy options from restaurants. If you're in Silicon Valley or Mountain View, you have even more options -- \u003ca href=\"https://www.doordash.com/\" target=\"_blank\">Door Dash\u003c/a> or \u003ca href=\"https://www.fluc.com/\" target=\"_blank\">Fluc\u003c/a>.\u003c/p>\n\u003cp>You can even order regional specials, like deep-dish pizza from Chicago or chili from Cincinnati, and have it delivered around the country with \u003ca href=\"https://www.goldbely.com/\" target=\"_blank\">Goldbely\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of a truck, will that food be delivered via drone soon? \u003ca href=\"http://www.latimes.com/business/technology/la-fi-tn-amazon-ups-google-delivery-drones-20131203,0,3320223.story#axzz2nCjYyjMW\" target=\"_blank\">According to The LA Times\u003c/a>, along with the much-publicized Amazon drones, Google and UPS are testing drones and robotic helicopters to make home delivery. It may not be long before you can press the emergency pizza button and have a mini-helicopter drop off the fresh snack right at your doorstep. Or, of course, you could just pick up the phone and have them deliver the old-fashioned way.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookies for Kids' Cancer Bake Sale at 18 Reasons",
"title": "Cookies for Kids' Cancer Bake Sale at 18 Reasons",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>'Tis the season for cookies! And what better way to get delicious home-baked sweets than by donating to a good cause? This Saturday, December 14, from 2-4pm, stop by the \u003ca href=\"https://www.facebook.com/events/477986022322582/\">Cookies for Kids' Cancer Bake Sale\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and help \u003ca href=\"http://www.cookiesforkidscancer.org/What_we_support_s/8.htm\">raise money to support pediatric cancer research\u003c/a>. \u003c/p>\n\u003cp>Local authors and publishing-world professionals Leslie Jonath and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> are the organizers of this year's event. Jonath baked purple-sprinkled butter cookies for last year's bake sale and wrote about her experience on her blog, \u003ca href=\"http://feedyourpeopledotcom2.wordpress.com/2012/11/26/hello-world/\">Feed Your People\u003c/a>. As Jonath told Bay Area Bites, \"The act of creating something for someone else, with this intention in mind--you feel like you're part of something bigger, like you have some small, sweet part of this community.\" Or, as she wrote in the introduction to \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811836916/kqedorg-20\">From Our House to Yours: Comfort Food to Give and Share\u003c/a>, a fund-raising cookbook for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a>, \"When the going gets tough, the tough get cooking.\" \u003c/p>\n\u003cp>This year, to encourage families to attend, they'll have face painters on hand as well as a decorate-your-own table filled with icings, sprinkles, and sugar cookie cutouts in all shapes and sizes. \u003c/p>\n\u003cp>Jonath and Laidlaw are gathering a sparkly, sugar-dusted spread worthy of \u003ca href=\"http://www.sfballet.org/tickets/production/overview/nutcracker\">The Nutcracker\u003c/a>'s Kingdom of Sweets. Accomplished home bakers, local cookbook authors, and Bay Area bakeries including Napa's \u003ca href=\"http://www.themodelbakery.com/\">Model Bakery\u003c/a>, \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco, and Oakland's \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> will all be donating their favorite treats to support this cause. And there will be more than just cookies: look for brownies, cupcakes, candies, caramels, and maybe even cake pops, all packaged in see-through cellophane bags for easy carrying, snacking, or gifting. \u003c/p>\n\u003cp>All purchases are by donation, and this month, corporate sponsor \u003ca href=\"http://www.glad.com/\">Glad\u003c/a> will be matching all funds (up to $25,000), turning a $5 bag of cookies into a $10 donation. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cookiesforkidscancer.org\">Cookies for Kids' Cancer\u003c/a> got started in 2007, when 2-year-old Liam Witt was diagnosed with cancer. The following year, his mother, Gretchen Witt, organized 250 volunteers to bake close to 100,000 cookies, raising $400,000 to support cancer research. Liam died in 2011 at age 6, but the Witts' non-profit foundation continues on its mission. Anyone can put together a fund-raising bake sale; to date, over $5 million in research grants have been raised by the foundation via its cookie sales and bake sales run by its many volunteers.\u003c/p>\n\u003cp>As one of this Saturday's many enthusiastic bakers, I haven't decided yet what kind of cookie I'll be making: Kim Laidlaw's excellent Chocolate Crinkle Cookies (recipe below), or my own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Chocolate Mint Cookies\u003c/a>? Perhaps Megan Gordon's dark chocolate \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\"> Peppermint Sandwich Cookies\u003c/a> will fit the bill.\u003c/p>\n\u003cp>Whichever one I make, they'll be labelled Emma's Cookies, in honor of Emma, a beautiful young girl who was diagnosed with acute lymphoblastic leukemia in March 2010. Her story has a happy ending: final chemo in June 2012, pronounced cured in June 2013. Emma, who is pictured here both during and after treatment, is a survivor, and a reminder that every one of these cookies can, in a small way, help to save another kid's life. And that's the sweetest treat I know. \u003c/p>\n\u003ch3>Recipe: Chocolate Crinkle Cookies\u003c/h3>\n\u003cp>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Williams-Sonoma Home-Baked Comfort\u003c/a> by Kim Laidlaw (2011).\u003c/p>\n\u003cfigure id=\"attachment_74981\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: <a href="http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/">Wendy Goodfriend</a> \" width=\"1000\" height=\"669\" class=\"size-full wp-image-74981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 oz (125 g) bittersweet chocolate, chopped\t\u003c/li>\n\u003cli>6 tbsp (3 oz⁄90 g) unsalted butter\u003c/li>\n\u003cli>1 1⁄2 cups (7 1⁄2 oz⁄235 g) all-purpose flour\u003c/li>\n\u003cli>1⁄2 cup (1 1⁄2 oz⁄45 g) natural cocoa powder\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1⁄2 tsp kosher salt\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1 1⁄2 cups (12 oz⁄375 g) granulated sugar\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup (5 oz⁄150 g) mini semisweet chocolate chips\u003c/li>\n\u003cli>1⁄2 cup (2 oz⁄60 g) confectioners’ sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place the chocolate and butter in a small saucepan over very low heat and stir until melted. Don’t walk away—you don’t want the chocolate to burn. Let cool slightly. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.\u003c/p>\n\u003cp>2. In the bowl of a mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla on high speed until thick and fluffy, about 3 minutes. Stir in the melted chocolate mixture on low speed, then add the dry ingredients and stir until incorporated. Stir in the chocolate chips. Cover the bowl and refrigerate the dough until it is firm enough to roll into balls, about 2 hours.\u003c/p>\n\u003cp>3. Space 2 racks evenly in the oven and preheat to 325°F (165°C). Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.\u003c/p>\n\u003cp>4. Roll heaping tablespoonfuls of dough into balls, then roll each in the confectioners’ sugar. Place the balls on the prepared pans, spacing them slightly apart and squishing them down slightly to flatten them and keep them in place.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Bake until the cookies are puffed and crinkled, about 15 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.\u003c/p>\n\n",
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"excerpt": "Nothing's better than homemade treats for the holidays. This Saturday, Dec 14, from 2-4pm, stop by the Cookies for Kids' Cancer Bake Sale at 18 Reasons for fun and sweets for the whole family--all in support of pediatric cancer research. ",
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"description": "Nothing's better than homemade treats for the holidays. This Saturday, Dec 14, from 2-4pm, stop by the Cookies for Kids' Cancer Bake Sale at 18 Reasons for fun and sweets for the whole family--all in support of pediatric cancer research. ",
"title": "Cookies for Kids' Cancer Bake Sale at 18 Reasons | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>'Tis the season for cookies! And what better way to get delicious home-baked sweets than by donating to a good cause? This Saturday, December 14, from 2-4pm, stop by the \u003ca href=\"https://www.facebook.com/events/477986022322582/\">Cookies for Kids' Cancer Bake Sale\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and help \u003ca href=\"http://www.cookiesforkidscancer.org/What_we_support_s/8.htm\">raise money to support pediatric cancer research\u003c/a>. \u003c/p>\n\u003cp>Local authors and publishing-world professionals Leslie Jonath and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> are the organizers of this year's event. Jonath baked purple-sprinkled butter cookies for last year's bake sale and wrote about her experience on her blog, \u003ca href=\"http://feedyourpeopledotcom2.wordpress.com/2012/11/26/hello-world/\">Feed Your People\u003c/a>. As Jonath told Bay Area Bites, \"The act of creating something for someone else, with this intention in mind--you feel like you're part of something bigger, like you have some small, sweet part of this community.\" Or, as she wrote in the introduction to \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811836916/kqedorg-20\">From Our House to Yours: Comfort Food to Give and Share\u003c/a>, a fund-raising cookbook for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a>, \"When the going gets tough, the tough get cooking.\" \u003c/p>\n\u003cp>This year, to encourage families to attend, they'll have face painters on hand as well as a decorate-your-own table filled with icings, sprinkles, and sugar cookie cutouts in all shapes and sizes. \u003c/p>\n\u003cp>Jonath and Laidlaw are gathering a sparkly, sugar-dusted spread worthy of \u003ca href=\"http://www.sfballet.org/tickets/production/overview/nutcracker\">The Nutcracker\u003c/a>'s Kingdom of Sweets. Accomplished home bakers, local cookbook authors, and Bay Area bakeries including Napa's \u003ca href=\"http://www.themodelbakery.com/\">Model Bakery\u003c/a>, \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco, and Oakland's \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> will all be donating their favorite treats to support this cause. And there will be more than just cookies: look for brownies, cupcakes, candies, caramels, and maybe even cake pops, all packaged in see-through cellophane bags for easy carrying, snacking, or gifting. \u003c/p>\n\u003cp>All purchases are by donation, and this month, corporate sponsor \u003ca href=\"http://www.glad.com/\">Glad\u003c/a> will be matching all funds (up to $25,000), turning a $5 bag of cookies into a $10 donation. \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.cookiesforkidscancer.org\">Cookies for Kids' Cancer\u003c/a> got started in 2007, when 2-year-old Liam Witt was diagnosed with cancer. The following year, his mother, Gretchen Witt, organized 250 volunteers to bake close to 100,000 cookies, raising $400,000 to support cancer research. Liam died in 2011 at age 6, but the Witts' non-profit foundation continues on its mission. Anyone can put together a fund-raising bake sale; to date, over $5 million in research grants have been raised by the foundation via its cookie sales and bake sales run by its many volunteers.\u003c/p>\n\u003cp>As one of this Saturday's many enthusiastic bakers, I haven't decided yet what kind of cookie I'll be making: Kim Laidlaw's excellent Chocolate Crinkle Cookies (recipe below), or my own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Chocolate Mint Cookies\u003c/a>? Perhaps Megan Gordon's dark chocolate \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\"> Peppermint Sandwich Cookies\u003c/a> will fit the bill.\u003c/p>\n\u003cp>Whichever one I make, they'll be labelled Emma's Cookies, in honor of Emma, a beautiful young girl who was diagnosed with acute lymphoblastic leukemia in March 2010. Her story has a happy ending: final chemo in June 2012, pronounced cured in June 2013. Emma, who is pictured here both during and after treatment, is a survivor, and a reminder that every one of these cookies can, in a small way, help to save another kid's life. And that's the sweetest treat I know. \u003c/p>\n\u003ch3>Recipe: Chocolate Crinkle Cookies\u003c/h3>\n\u003cp>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Williams-Sonoma Home-Baked Comfort\u003c/a> by Kim Laidlaw (2011).\u003c/p>\n\u003cfigure id=\"attachment_74981\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: <a href="http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/">Wendy Goodfriend</a> \" width=\"1000\" height=\"669\" class=\"size-full wp-image-74981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 oz (125 g) bittersweet chocolate, chopped\t\u003c/li>\n\u003cli>6 tbsp (3 oz⁄90 g) unsalted butter\u003c/li>\n\u003cli>1 1⁄2 cups (7 1⁄2 oz⁄235 g) all-purpose flour\u003c/li>\n\u003cli>1⁄2 cup (1 1⁄2 oz⁄45 g) natural cocoa powder\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1⁄2 tsp kosher salt\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1 1⁄2 cups (12 oz⁄375 g) granulated sugar\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup (5 oz⁄150 g) mini semisweet chocolate chips\u003c/li>\n\u003cli>1⁄2 cup (2 oz⁄60 g) confectioners’ sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place the chocolate and butter in a small saucepan over very low heat and stir until melted. Don’t walk away—you don’t want the chocolate to burn. Let cool slightly. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.\u003c/p>\n\u003cp>2. In the bowl of a mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla on high speed until thick and fluffy, about 3 minutes. Stir in the melted chocolate mixture on low speed, then add the dry ingredients and stir until incorporated. Stir in the chocolate chips. Cover the bowl and refrigerate the dough until it is firm enough to roll into balls, about 2 hours.\u003c/p>\n\u003cp>3. Space 2 racks evenly in the oven and preheat to 325°F (165°C). Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.\u003c/p>\n\u003cp>4. Roll heaping tablespoonfuls of dough into balls, then roll each in the confectioners’ sugar. Place the balls on the prepared pans, spacing them slightly apart and squishing them down slightly to flatten them and keep them in place.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Bake until the cookies are puffed and crinkled, about 15 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot ",
"title": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\" alt=\"The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\" width=\"1000\" height=\"526\" class=\"size-full wp-image-74942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Proust had his madeleine, Julia Child had her sole meuniere, and now I have an egg soufflé waffle. \u003c/p>\n\u003cp>What exactly is an egg soufflé waffle, you ask? It’s a specialty at the new \u003ca href=\"http://www.lineacaffe.com\">Linea Caffe’s\u003c/a> waffle emporium, \u003ca href=\"http://www.ltwaffle.com\">Lt. Waffle\u003c/a>: scrambled eggs cooked in a heavy waffle iron, spread with a generous smear of soft goat cheese and topped with a flurry of bright green herbs. Ever so fluffy on the inside and super-crisp on the outside with tangy, rich cheese in every bite, these waffles are a cross-continental reincarnation of many childhood Sunday morning breakfasts. One bite of the waffle, and I was transported back to my parents’ dining room table, legs swinging off the edge of my chair, and digging into a hot, buttery cream cheese and green onion diner-style omelet of my fathers’ creation.\u003c/p>\n\u003cp>Lt. Waffle’s soufflé waffle is, of course, much cooler than those omelets; its ingredients, its location, and its culinary architects have pedigree and style. It is but one item on one menu in one section of the tiny, talent-filled Linea Caffe, a sub-300 square foot storefront behind the Duc Loi supermarket on 18th street in the Mission. \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a> founder of Ecco Caffe and national coffee judge, is the brains behind the coffee counter, and \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> of Mission Chinese Food and Commonwealth, manages the kitchen, slinging waffles and creative salads for those that want a bite with their buzz. Linea opened shop in September, and glowing reviews have followed ever since. \u003c/p>\n\u003cfigure id=\"attachment_74946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\" alt=\"Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\" width=\"1000\" height=\"439\" class=\"size-full wp-image-74946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>I visited Linea with cautious optimism on a sunny Sunday afternoon. I know of both Myint’s and Barnett’s talents, but was, frankly, a bit wary of such a trend-focused café. After all, does San Francisco really need a micro coffee shop serving fairly expensive espresso, waffles and salads a la cart? \u003c/p>\n\u003cp>Given the level of care given to each component of the space, Linea certainly makes a case for its inclusion in the city’s pantheon of artisinal coffee shops. Much like Josey Baker and Four Barrel Coffee’s \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a>, Linea is a place where you will surely sigh when running your credit card, but soon forget the expense when muttering “so good, so good” in between taking gluttonous bites of your $9 waffle. \u003c/p>\n\u003cfigure id=\"attachment_74947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\" alt=\"A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-74947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, the egg soufflé waffle is not the only thing worth ordering at Linea. The seasonal Thanksgiving leftovers-inspired sweet potato and Brussels sprouts latke waffle with luxuriously smooth cranberry applesauce and crème fraiche is that which Black Friday snacks dream of. Other savory options include a buckwheat waffle with salmon roe and a potato waffle filled with pastrami and sauerkraut. The sweet waffles are equally creative: yeasted waffles come plain, topped with fruit, yogurt, and olive oil or drizzled with spiced chocolate syrup and coconut crema.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Salads are courtesy of Myint’s \u003ca href=\"http://www.greensalads.org/\">GreenSalads.org\u003c/a>, the charitable arm of the operation ($1 of each salad sale benefits 350.org). Right now, they’re serving a few leafy salads with romaine, mixed greens, or kale as well as both a rice and a quinoa salad. Each has clear Asian influence; ingredients like shoyu vinaigrette, shiitake mushrooms, and miso are all present. For those wishing for a less-virtuous meal, all salads can be gussied up with chicharones, chicken thighs, and/or Benton’s bacon. (The bacon is an import from Tennessee, and some of the best in the country.)\u003c/p>\n\u003cfigure id=\"attachment_74944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\" alt=\"Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\" width=\"1000\" height=\"749\" class=\"size-full wp-image-74944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the coffee service is impeccable, but don’t come in expecting to grab a pour-over or drip. Linea sells only espresso, hand-selected by Barnett from Brazil, Ethiopia, Guatemala, and El Salvador and roasted by Ant Walach of Sightglass. Sticking to one preparation method allows Barnett and his team to focus on perfecting their technique. \u003c/p>\n\u003cp>In fact, all of the divisions in Linea are intended as creative “incubators,” so one can’t expect any part of the café’s line-up to remain static. I only hope that they continue to serve the egg soufflé waffle.\u003c/p>\n\u003cfigure id=\"attachment_74945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\" alt=\"Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\" width=\"1000\" height=\"691\" class=\"size-full wp-image-74945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.lineacaffe.com/\">Linea Caffe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Gl8L6U\">Map\u003c/a>\u003cbr>\n3417 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Linea-Caffe/403298279767130\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\">@linea_caffe\u003c/a> \u003c/p>\n\n",
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"excerpt": "Anthony Myint, of Mission Chinese fame, is at it again with a unique pair of mini restaurants serving waffles and salads inside the venerable Andrew Barnett's new Linea Caffe. How do the dishes stack up? Kate Williams checks out the tiny, talent-filled cafe.\r\n",
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"description": "Anthony Myint, of Mission Chinese fame, is at it again with a unique pair of mini restaurants serving waffles and salads inside the venerable Andrew Barnett's new Linea Caffe. How do the dishes stack up? Kate Williams checks out the tiny, talent-filled cafe.\r\n",
"title": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot | KQED",
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"headline": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\" alt=\"The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\" width=\"1000\" height=\"526\" class=\"size-full wp-image-74942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Proust had his madeleine, Julia Child had her sole meuniere, and now I have an egg soufflé waffle. \u003c/p>\n\u003cp>What exactly is an egg soufflé waffle, you ask? It’s a specialty at the new \u003ca href=\"http://www.lineacaffe.com\">Linea Caffe’s\u003c/a> waffle emporium, \u003ca href=\"http://www.ltwaffle.com\">Lt. Waffle\u003c/a>: scrambled eggs cooked in a heavy waffle iron, spread with a generous smear of soft goat cheese and topped with a flurry of bright green herbs. Ever so fluffy on the inside and super-crisp on the outside with tangy, rich cheese in every bite, these waffles are a cross-continental reincarnation of many childhood Sunday morning breakfasts. One bite of the waffle, and I was transported back to my parents’ dining room table, legs swinging off the edge of my chair, and digging into a hot, buttery cream cheese and green onion diner-style omelet of my fathers’ creation.\u003c/p>\n\u003cp>Lt. Waffle’s soufflé waffle is, of course, much cooler than those omelets; its ingredients, its location, and its culinary architects have pedigree and style. It is but one item on one menu in one section of the tiny, talent-filled Linea Caffe, a sub-300 square foot storefront behind the Duc Loi supermarket on 18th street in the Mission. \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a> founder of Ecco Caffe and national coffee judge, is the brains behind the coffee counter, and \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> of Mission Chinese Food and Commonwealth, manages the kitchen, slinging waffles and creative salads for those that want a bite with their buzz. Linea opened shop in September, and glowing reviews have followed ever since. \u003c/p>\n\u003cfigure id=\"attachment_74946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\" alt=\"Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\" width=\"1000\" height=\"439\" class=\"size-full wp-image-74946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>I visited Linea with cautious optimism on a sunny Sunday afternoon. I know of both Myint’s and Barnett’s talents, but was, frankly, a bit wary of such a trend-focused café. After all, does San Francisco really need a micro coffee shop serving fairly expensive espresso, waffles and salads a la cart? \u003c/p>\n\u003cp>Given the level of care given to each component of the space, Linea certainly makes a case for its inclusion in the city’s pantheon of artisinal coffee shops. Much like Josey Baker and Four Barrel Coffee’s \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a>, Linea is a place where you will surely sigh when running your credit card, but soon forget the expense when muttering “so good, so good” in between taking gluttonous bites of your $9 waffle. \u003c/p>\n\u003cfigure id=\"attachment_74947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\" alt=\"A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-74947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, the egg soufflé waffle is not the only thing worth ordering at Linea. The seasonal Thanksgiving leftovers-inspired sweet potato and Brussels sprouts latke waffle with luxuriously smooth cranberry applesauce and crème fraiche is that which Black Friday snacks dream of. Other savory options include a buckwheat waffle with salmon roe and a potato waffle filled with pastrami and sauerkraut. The sweet waffles are equally creative: yeasted waffles come plain, topped with fruit, yogurt, and olive oil or drizzled with spiced chocolate syrup and coconut crema.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Salads are courtesy of Myint’s \u003ca href=\"http://www.greensalads.org/\">GreenSalads.org\u003c/a>, the charitable arm of the operation ($1 of each salad sale benefits 350.org). Right now, they’re serving a few leafy salads with romaine, mixed greens, or kale as well as both a rice and a quinoa salad. Each has clear Asian influence; ingredients like shoyu vinaigrette, shiitake mushrooms, and miso are all present. For those wishing for a less-virtuous meal, all salads can be gussied up with chicharones, chicken thighs, and/or Benton’s bacon. (The bacon is an import from Tennessee, and some of the best in the country.)\u003c/p>\n\u003cfigure id=\"attachment_74944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\" alt=\"Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\" width=\"1000\" height=\"749\" class=\"size-full wp-image-74944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the coffee service is impeccable, but don’t come in expecting to grab a pour-over or drip. Linea sells only espresso, hand-selected by Barnett from Brazil, Ethiopia, Guatemala, and El Salvador and roasted by Ant Walach of Sightglass. Sticking to one preparation method allows Barnett and his team to focus on perfecting their technique. \u003c/p>\n\u003cp>In fact, all of the divisions in Linea are intended as creative “incubators,” so one can’t expect any part of the café’s line-up to remain static. I only hope that they continue to serve the egg soufflé waffle.\u003c/p>\n\u003cfigure id=\"attachment_74945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\" alt=\"Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\" width=\"1000\" height=\"691\" class=\"size-full wp-image-74945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.lineacaffe.com/\">Linea Caffe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Gl8L6U\">Map\u003c/a>\u003cbr>\n3417 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Linea-Caffe/403298279767130\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\">@linea_caffe\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After",
"title": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\" alt=\"The Independent marquee. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent marquee. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s what you should know about me: I’m obsessed with live music. I’m that girl who shows up, waits in line, and maybe loses her voice by night’s end. And as far as obsessions go, the only thing that comes close is my head-over-heels love of good food and drink. Thankfully, San Francisco’s a town where the two go easily hand-in-hand -- our live music scene is killer, and our restaurants, well. We all know about our restaurants.\u003c/p>\n\u003cp>I’m here to help you imbibe in all that is delicious before, during, and after all of those fantastic shows. Specifically, by providing you with a guide to the best eateries and drinking establishments in close proximity to the Bay’s best venues. First up? The Independent, my go-to neighborhood concert venue, smack in the middle of the hot-and-getting-hotter Divisadero Corridor. \u003c/p>\n\u003ch3>BEFORE\u003c/h3>\n\u003cfigure id=\"attachment_74896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\" alt=\"Bean Bag Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bean Bag Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.yelp.com/biz/bean-bag-cafe-san-francisco?nb=1\">Bean Bag Cafe\u003c/a>\u003c/h3>\n\u003cp>$2 drafts, outdoor seating, and dog-friendly? No joke, Bean Bag feeds the young, hungry, and musically inclined for a reason. Stop by for a hearty plate of simple grub (crepes, pastas, sandwiches), and more than one of those cheap, cheap brews (happy hour’s until 9pm).\u003c/p>\n\u003cfigure id=\"attachment_74897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\" alt=\"Mojo Bicycle Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mojo Bicycle Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mojobicyclecafe.com/\">Mojo Bicycle Cafe\u003c/a>\u003c/h3>\n\u003cp>Right across the street from The Indy, Mojo’s got a parklet, Death and Taxes on draft, and plays host to some of the city’s best pop-ups. Specifically: \u003ca href=\"https://www.facebook.com/thewesburger\">Wesburger Wednesdays\u003c/a> (once you try the Hot Wes, his way-better take on a Jack-in-the-Box Hot Mess, you’re hooked for life) and \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> on Thursdays, truly stellar iterations of Vietnamese Street Food.\u003c/p>\n\u003cfigure id=\"attachment_74895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\" alt=\"Bar Crudo fish tacos. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar Crudo fish tacos. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>\u003c/h3>\n\u003cp>This pocket-sized spot specializes in delicious, well-executed seafood, both raw and cooked. They’ve also got one of the best happy hours in San Francisco every day from 5-6:30pm. In addition to beer and wine specials, you can get $1 oysters, brimming bowls of manilla clams laced with paprika and bacon-studded seafood oyster for $6, and pairs of excellent fish tacos for $10. \u003c/p>\n\u003ch3>DURING\u003c/h3>\n\u003cfigure id=\"attachment_74894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\" alt=\"The Independent has a full bar. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent has a full bar. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>The Independent features a full bar and, while it’s nothing to write home about, it’s got a nice selection of brews on draft and a full roster of liquor. The beers are only $6, which, compared to $12 domestics at some venues, feels like a great deal, these days. My pick? Bulleit on the rocks to start, and a Lagunitas IPA to finish.\u003c/p>\n\u003ch3>AFTER\u003c/h3>\n\u003cfigure id=\"attachment_74899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\" alt=\"NOPA. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NOPA. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>\u003c/h3>\n\u003cp>Really, there’s no bad time of day or night to go to Nopa. But after a show may be one of the best, considering the restaurant serves their insanely delicious food until 1am and will likely have less of a wait later in the evening. Get a table for two upstairs, cluster around the communal table with friends, or post up at the bar and relive the set over a cocktail. As for ordering, you truly can’t go wrong -- I’m always happy taking down a seasonally topped flatbread or a burger late-night, but am currently obsessed with a starter of creamy avocado and jicama studded with sesame seeds and trout roe. \u003c/p>\n\u003cfigure id=\"attachment_74898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\" alt=\"Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_74901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\" alt=\"Ziryab. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ziryab. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://ziryabgrill.com/\">Ziryab\u003c/a>\u003c/h3>\n\u003cp>A redesigned cocktail list and a hearty selection of Mediterranean mezze make Ziryab a stellar spot for a post-concert drink and meal. I love the straightforward simplicity of the Ziryab Manhattan, made with rye spiced with Lapsang Souchang tea, or the heady, anise-forward flavor of the Ostwald Ripened. Paired with some saffron-rich mussels or a braised lamb shank, you’ll soon be on the road to recovery after an aggressive pit session at the Indy.\u003c/p>\n\u003cfigure id=\"attachment_74900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\" alt=\"Club Waziema. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Club Waziema. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.clubwaziema.com/\">Club Waziema\u003c/a>\u003c/h3>\n\u003cp>There’s nothing better than a truly solid neighborhood bar, except, perhaps, a truly solid neighborhood bar that serves massive steaming platters of Ethiopian food. Here, they serve beer by the pitcher, whiskey neat, and piles of injera with your order. It’s a win-win.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still hungry? Try seasonal pizzas and Italian small plates at \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>; corn-crusted deep dish at \u003ca href=\"http://www.littlestarpizza.com/splash1.html\">Little Star\u003c/a>; melt-in-your-mouth carnitas and fresh tortillas at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>; burritos and beers at \u003ca href=\"http://thelittlechihuahua.com/\">The Little Chihuahua\u003c/a>; blue corn enchiladas at \u003ca href=\"http://greenchilekitchen.com/greenchilekitchen/index.html\">Green Chile Kitchen\u003c/a>; high-end Mexican food and mezcal at \u003ca href=\"http://www.laurbanasf.com/\">La Urbana\u003c/a>; small plates and a diverse wine list at \u003ca href=\"http://winekitchensf.com/\">Wine Kitchen\u003c/a>; or southern food and sangria at the \u003ca href=\"http://www.bluejaysf.com/\">Blue Jay Cafe\u003c/a>. And, if you’re still craving a dance party, \u003ca href=\"http://www.madroneartbar.com/\">Madrone Art Bar\u003c/a> has consistently great rotating DJ nights (Motown Mondays, Disco Thursdays, Prince vs. Michael Jackson) and a surprisingly great cocktail list.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theindependentsf.com/\">The Independent’s concert calendar\u003c/a> so you can plan your eating, and drinking, accordingly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theindependentsf.com/\">\u003cstrong>The Independent\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/eNT9x1\">Map\u003c/a>\u003cbr>\n628 Divisadero, San Francisco CA 94117\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-771-1421\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/independentsf\">The Independent\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/indysf\">@indysf\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Independent is a great venue to see live music in the Bay; it's also in one of San Francisco's best eating-and-drinking neighborhoods. We've put together a guide for the top spots to do both before, and after, your next concert outing. ",
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"description": "The Independent is a great venue to see live music in the Bay; it's also in one of San Francisco's best eating-and-drinking neighborhoods. We've put together a guide for the top spots to do both before, and after, your next concert outing. ",
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"headline": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\" alt=\"The Independent marquee. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent marquee. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s what you should know about me: I’m obsessed with live music. I’m that girl who shows up, waits in line, and maybe loses her voice by night’s end. And as far as obsessions go, the only thing that comes close is my head-over-heels love of good food and drink. Thankfully, San Francisco’s a town where the two go easily hand-in-hand -- our live music scene is killer, and our restaurants, well. We all know about our restaurants.\u003c/p>\n\u003cp>I’m here to help you imbibe in all that is delicious before, during, and after all of those fantastic shows. Specifically, by providing you with a guide to the best eateries and drinking establishments in close proximity to the Bay’s best venues. First up? The Independent, my go-to neighborhood concert venue, smack in the middle of the hot-and-getting-hotter Divisadero Corridor. \u003c/p>\n\u003ch3>BEFORE\u003c/h3>\n\u003cfigure id=\"attachment_74896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\" alt=\"Bean Bag Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bean Bag Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.yelp.com/biz/bean-bag-cafe-san-francisco?nb=1\">Bean Bag Cafe\u003c/a>\u003c/h3>\n\u003cp>$2 drafts, outdoor seating, and dog-friendly? No joke, Bean Bag feeds the young, hungry, and musically inclined for a reason. Stop by for a hearty plate of simple grub (crepes, pastas, sandwiches), and more than one of those cheap, cheap brews (happy hour’s until 9pm).\u003c/p>\n\u003cfigure id=\"attachment_74897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\" alt=\"Mojo Bicycle Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mojo Bicycle Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mojobicyclecafe.com/\">Mojo Bicycle Cafe\u003c/a>\u003c/h3>\n\u003cp>Right across the street from The Indy, Mojo’s got a parklet, Death and Taxes on draft, and plays host to some of the city’s best pop-ups. Specifically: \u003ca href=\"https://www.facebook.com/thewesburger\">Wesburger Wednesdays\u003c/a> (once you try the Hot Wes, his way-better take on a Jack-in-the-Box Hot Mess, you’re hooked for life) and \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> on Thursdays, truly stellar iterations of Vietnamese Street Food.\u003c/p>\n\u003cfigure id=\"attachment_74895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\" alt=\"Bar Crudo fish tacos. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar Crudo fish tacos. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>\u003c/h3>\n\u003cp>This pocket-sized spot specializes in delicious, well-executed seafood, both raw and cooked. They’ve also got one of the best happy hours in San Francisco every day from 5-6:30pm. In addition to beer and wine specials, you can get $1 oysters, brimming bowls of manilla clams laced with paprika and bacon-studded seafood oyster for $6, and pairs of excellent fish tacos for $10. \u003c/p>\n\u003ch3>DURING\u003c/h3>\n\u003cfigure id=\"attachment_74894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\" alt=\"The Independent has a full bar. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent has a full bar. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>The Independent features a full bar and, while it’s nothing to write home about, it’s got a nice selection of brews on draft and a full roster of liquor. The beers are only $6, which, compared to $12 domestics at some venues, feels like a great deal, these days. My pick? Bulleit on the rocks to start, and a Lagunitas IPA to finish.\u003c/p>\n\u003ch3>AFTER\u003c/h3>\n\u003cfigure id=\"attachment_74899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\" alt=\"NOPA. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NOPA. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>\u003c/h3>\n\u003cp>Really, there’s no bad time of day or night to go to Nopa. But after a show may be one of the best, considering the restaurant serves their insanely delicious food until 1am and will likely have less of a wait later in the evening. Get a table for two upstairs, cluster around the communal table with friends, or post up at the bar and relive the set over a cocktail. As for ordering, you truly can’t go wrong -- I’m always happy taking down a seasonally topped flatbread or a burger late-night, but am currently obsessed with a starter of creamy avocado and jicama studded with sesame seeds and trout roe. \u003c/p>\n\u003cfigure id=\"attachment_74898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\" alt=\"Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_74901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\" alt=\"Ziryab. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ziryab. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://ziryabgrill.com/\">Ziryab\u003c/a>\u003c/h3>\n\u003cp>A redesigned cocktail list and a hearty selection of Mediterranean mezze make Ziryab a stellar spot for a post-concert drink and meal. I love the straightforward simplicity of the Ziryab Manhattan, made with rye spiced with Lapsang Souchang tea, or the heady, anise-forward flavor of the Ostwald Ripened. Paired with some saffron-rich mussels or a braised lamb shank, you’ll soon be on the road to recovery after an aggressive pit session at the Indy.\u003c/p>\n\u003cfigure id=\"attachment_74900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\" alt=\"Club Waziema. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Club Waziema. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.clubwaziema.com/\">Club Waziema\u003c/a>\u003c/h3>\n\u003cp>There’s nothing better than a truly solid neighborhood bar, except, perhaps, a truly solid neighborhood bar that serves massive steaming platters of Ethiopian food. Here, they serve beer by the pitcher, whiskey neat, and piles of injera with your order. It’s a win-win.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still hungry? Try seasonal pizzas and Italian small plates at \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>; corn-crusted deep dish at \u003ca href=\"http://www.littlestarpizza.com/splash1.html\">Little Star\u003c/a>; melt-in-your-mouth carnitas and fresh tortillas at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>; burritos and beers at \u003ca href=\"http://thelittlechihuahua.com/\">The Little Chihuahua\u003c/a>; blue corn enchiladas at \u003ca href=\"http://greenchilekitchen.com/greenchilekitchen/index.html\">Green Chile Kitchen\u003c/a>; high-end Mexican food and mezcal at \u003ca href=\"http://www.laurbanasf.com/\">La Urbana\u003c/a>; small plates and a diverse wine list at \u003ca href=\"http://winekitchensf.com/\">Wine Kitchen\u003c/a>; or southern food and sangria at the \u003ca href=\"http://www.bluejaysf.com/\">Blue Jay Cafe\u003c/a>. And, if you’re still craving a dance party, \u003ca href=\"http://www.madroneartbar.com/\">Madrone Art Bar\u003c/a> has consistently great rotating DJ nights (Motown Mondays, Disco Thursdays, Prince vs. Michael Jackson) and a surprisingly great cocktail list.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theindependentsf.com/\">The Independent’s concert calendar\u003c/a> so you can plan your eating, and drinking, accordingly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theindependentsf.com/\">\u003cstrong>The Independent\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/eNT9x1\">Map\u003c/a>\u003cbr>\n628 Divisadero, San Francisco CA 94117\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-771-1421\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/independentsf\">The Independent\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/indysf\">@indysf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stuffed: Pierogi Joint is Positioned to be a Solid Alternative to Taquerias in the Mission",
"title": "Stuffed: Pierogi Joint is Positioned to be a Solid Alternative to Taquerias in the Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\" alt=\"Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked into a slender storefront between a couple of overflowing discount stores on the boisterous intersection of 24th and Mission is Stuffed, a new pierogi and beer bar. \u003c/p>\n\u003cp>Pierogi, boiled dumplings of Eastern European provenance, aren’t exactly a common sight amongst the tacos, burritos, and pupusas that fill the stomachs of the typical Mission Street wanderer. Stuffed opened in September, in hopes of filling in that missing gap. Co-owners Dana Sacco and Andrew Schoengrund are both from the pierogi-friendly Midwest, and they’re taking their cues from the Americanized dumplings they grew up eating. While traditional pierogi are humble, bare-bones dumplings of potatoes, farmer’s cheese, and (sometimes) meat served simply with caramelized onions and sour cream, the Midwestern versions are typically bigger, bolder, and full of cheddar cheese. \u003c/p>\n\u003cp>Sacco welcomed us in on a recent Saturday afternoon with a friendly smile and helpful tips on ordering. With only nine varieties on the menu, it was an easy decision to try one of each pierog. After ordering at the register, we settled in to watch the passing crowd from an outside table. The restaurant was empty, giving the impression that Stuffed was more appropriate for a late-night visit than for weekend lunch. We made a note to return another time after dark for beers, snacks, and a televised sports game.\u003c/p>\n\u003cfigure id=\"attachment_74781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\" alt=\"All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Our table filled quickly with platters of pierogi, and Stuffed’s Midwestern pedigree becomes abundantly clear. Each pierog is fist-sized and large enough, in fact, to eat on its own as a solid snack. An order of two per plate makes a decent meal. Three are almost excessive. So the fairly high price, around $4 to $5 a pop, seems almost justified. There’s little chance of leaving without a full belly.\u003c/p>\n\u003cp>The pierogi fillings themselves run the gamut from traditional potato and cheese to comically strange “buffalo” flavor. Thankfully, this bar snack doesn’t include minced chicken wings. Inside the hot sauce-laden dough is a mixture of mashed potatoes and blue and jack cheese. Neon orange buffalo sauce crowns the dumpling. While it sounds more like a party trick than a tasty lunch, this curious pierog was surprisingly tasty. \u003c/p>\n\u003cfigure id=\"attachment_74778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\" alt=\"The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Also unexpected good were the bacon cheddar pierogi, hot pockets for the hipster set. The potato and cheese pierogi, jalapeño special, and smoked salmon with cream cheese were all solid, each with its own distinct identity. Llapingacho, Ecuadorian fried potato cakes, were as satisfying as any plate of mashed potatoes, but the lack of textural contrast from the missing dough made these feel like a concession to the gluten-free crowd.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In fact, even the less successful flavors (mushroom and spinach, goat cheese, and blueberry) were redeemed by Sacco’s tender dough. \u003c/p>\n\u003cp>Stuffed’s stumble is not in these weaker pierogi, but in the toppings. The sautéed onions scattered atop almost every order hadn’t yet spent enough time on the flattop to collapse into sweet, silky softness. Each fat dollop of sour cream was appropriately thick and tangy, but the sauerkraut next to it was dry and far too sour. The other options—a cup of creamy cucumber salad or vinegary slaw—were each serviceable, but no substitute for the lack of properly caramelized onions and tangy kraut.\u003c/p>\n\u003cfigure id=\"attachment_74782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\" alt=\"Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\" width=\"1000\" height=\"703\" class=\"size-full wp-image-74782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the beers on offer are well matched to the pierogi. Unexceptional macrobrews and a few local favorites like Drake’s and Anchor Steam make up most of the list. Soon, Sacco and Schoengrund plan on serving Midwestern brews from Yuengling and Great Lakes that aren’t currently available in the Bay. Wine seems mostly an afterthought, but it’s hard to imagine sipping on a nice glass of pinot while digging into a plateful of bacon-cheddar dumplings smeared in sour cream. Stuffed also curiously offers mimosas, perhaps in a plea to solicit brunch patrons during their slow weekend hours.\u003c/p>\n\u003cp>If Stuffed can find a way to draw in greater daytime crowds, they could stand out as one of the only viable alternatives to tacos and fast food on their block. Right now, the restaurant feels like a mid-Valencia street restaurant that lost its way, getting stuck on a stretch of Mission that is dominated by competitively cheap taquerias. Only a block up 24th Street, there are plenty of inferior and more expensive restaurants crammed with Stuffed’s key demographic—young foodies looking for something new with a couple of beers alongside. Only time will tell if they’ll fall for pierogi.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/stuffed-san-francisco\">Stuffed\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/gcX0mq\">Map\u003c/a>\u003cbr>\n2788 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 642-1069\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SfStuffed\">@SfStuffed\u003c/a> \u003c/p>\n\n",
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"excerpt": "Stuffed, a new pierogi restaurant in the Mission district, promises a uniquely Midwestern take on bar food. Can it compete with the countless other cheap eats in the neighborhood? Kate Williams investigates.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\" alt=\"Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked into a slender storefront between a couple of overflowing discount stores on the boisterous intersection of 24th and Mission is Stuffed, a new pierogi and beer bar. \u003c/p>\n\u003cp>Pierogi, boiled dumplings of Eastern European provenance, aren’t exactly a common sight amongst the tacos, burritos, and pupusas that fill the stomachs of the typical Mission Street wanderer. Stuffed opened in September, in hopes of filling in that missing gap. Co-owners Dana Sacco and Andrew Schoengrund are both from the pierogi-friendly Midwest, and they’re taking their cues from the Americanized dumplings they grew up eating. While traditional pierogi are humble, bare-bones dumplings of potatoes, farmer’s cheese, and (sometimes) meat served simply with caramelized onions and sour cream, the Midwestern versions are typically bigger, bolder, and full of cheddar cheese. \u003c/p>\n\u003cp>Sacco welcomed us in on a recent Saturday afternoon with a friendly smile and helpful tips on ordering. With only nine varieties on the menu, it was an easy decision to try one of each pierog. After ordering at the register, we settled in to watch the passing crowd from an outside table. The restaurant was empty, giving the impression that Stuffed was more appropriate for a late-night visit than for weekend lunch. We made a note to return another time after dark for beers, snacks, and a televised sports game.\u003c/p>\n\u003cfigure id=\"attachment_74781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\" alt=\"All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Our table filled quickly with platters of pierogi, and Stuffed’s Midwestern pedigree becomes abundantly clear. Each pierog is fist-sized and large enough, in fact, to eat on its own as a solid snack. An order of two per plate makes a decent meal. Three are almost excessive. So the fairly high price, around $4 to $5 a pop, seems almost justified. There’s little chance of leaving without a full belly.\u003c/p>\n\u003cp>The pierogi fillings themselves run the gamut from traditional potato and cheese to comically strange “buffalo” flavor. Thankfully, this bar snack doesn’t include minced chicken wings. Inside the hot sauce-laden dough is a mixture of mashed potatoes and blue and jack cheese. Neon orange buffalo sauce crowns the dumpling. While it sounds more like a party trick than a tasty lunch, this curious pierog was surprisingly tasty. \u003c/p>\n\u003cfigure id=\"attachment_74778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\" alt=\"The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Also unexpected good were the bacon cheddar pierogi, hot pockets for the hipster set. The potato and cheese pierogi, jalapeño special, and smoked salmon with cream cheese were all solid, each with its own distinct identity. Llapingacho, Ecuadorian fried potato cakes, were as satisfying as any plate of mashed potatoes, but the lack of textural contrast from the missing dough made these feel like a concession to the gluten-free crowd.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In fact, even the less successful flavors (mushroom and spinach, goat cheese, and blueberry) were redeemed by Sacco’s tender dough. \u003c/p>\n\u003cp>Stuffed’s stumble is not in these weaker pierogi, but in the toppings. The sautéed onions scattered atop almost every order hadn’t yet spent enough time on the flattop to collapse into sweet, silky softness. Each fat dollop of sour cream was appropriately thick and tangy, but the sauerkraut next to it was dry and far too sour. The other options—a cup of creamy cucumber salad or vinegary slaw—were each serviceable, but no substitute for the lack of properly caramelized onions and tangy kraut.\u003c/p>\n\u003cfigure id=\"attachment_74782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\" alt=\"Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\" width=\"1000\" height=\"703\" class=\"size-full wp-image-74782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the beers on offer are well matched to the pierogi. Unexceptional macrobrews and a few local favorites like Drake’s and Anchor Steam make up most of the list. Soon, Sacco and Schoengrund plan on serving Midwestern brews from Yuengling and Great Lakes that aren’t currently available in the Bay. Wine seems mostly an afterthought, but it’s hard to imagine sipping on a nice glass of pinot while digging into a plateful of bacon-cheddar dumplings smeared in sour cream. Stuffed also curiously offers mimosas, perhaps in a plea to solicit brunch patrons during their slow weekend hours.\u003c/p>\n\u003cp>If Stuffed can find a way to draw in greater daytime crowds, they could stand out as one of the only viable alternatives to tacos and fast food on their block. Right now, the restaurant feels like a mid-Valencia street restaurant that lost its way, getting stuck on a stretch of Mission that is dominated by competitively cheap taquerias. Only a block up 24th Street, there are plenty of inferior and more expensive restaurants crammed with Stuffed’s key demographic—young foodies looking for something new with a couple of beers alongside. Only time will tell if they’ll fall for pierogi.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/stuffed-san-francisco\">Stuffed\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/gcX0mq\">Map\u003c/a>\u003cbr>\n2788 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 642-1069\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SfStuffed\">@SfStuffed\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Memoriam: Judy Rodgers of Zuni Café",
"title": "In Memoriam: Judy Rodgers of Zuni Café",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74715\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\" alt=\"Judy Rodgers, chef-owner of Zuni Cafe. Screenshot: Epicurious\" width=\"300\" class=\"size-full wp-image-74715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy Rodgers, chef-owner of Zuni Cafe.\u003cbr>Screenshot: Epicurious\u003c/figcaption>\u003c/figure>\n\u003cp>Do you remember your first time at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>? Maybe, like me, you walked through the glass doors and up to the always-lively bar in the early 1990s, when the city was still recovering from the seismic upheaval of both the Loma Prieta earthquake and a national economic crash. Maybe you found solace there just after the earthquake, when $4 bowls of polenta kept the lights on. \u003c/p>\n\u003cp>Perhaps you watched the morning sun slant through the tall glass windows overlooking Market Street during the years when the cafe was serving breakfast, as peaceful, often solo customers started the day with bowls of cafe au lait, buttery scones, and \u003ca href=\"http://en.wikipedia.org/wiki/Herb_Caen\">Herb Caen\u003c/a> in the pages of the Chronicle. Innumerable birthdays, weddings, engagements, anniversaries, and festivities were celebrated there, over the butcher-papered tables, with mahogany-skinned roast chickens for two, with fresh oysters and cracked Dungeness crab, with Caesar salad, shoestring fries, espresso granita, and huge hunks of Acme levain bread and butter that tasted better there than anywhere else. Zuni Cafe was that rare bird, a confident, welcoming San Francisco restaurant that didn't change, yet still managed to feel as fresh, as relevant, as perfectly just-right-now as it did ten, twenty, even twenty-five years ago. \u003c/p>\n\u003cp>Zuni Café will live on. But its guiding light, its chef, owner, and perfectionist visionary Judy Rodgers, an icon of California cuisine, is gone. Rodgers, 57, passed away today. In 2004, Rodgers was named Outstanding Chef in America by the James Beard Foundation; Zuni Cafe won the James Beard Award for Outstanding Restaurant in America in 2003. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\" alt=\"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. Author: Judy Rogers\" width=\"260\" height=\"324\" class=\"alignleft size-full wp-image-74719\">\u003c/a>Rodgers put the sharp, inquisitive, and knowledge-seeking mind that had earned her a degree in art history at Stanford to great use as a chef and author. As she detailed in her James Beard Award-winning book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">The Zuni Cafe Cookbook\u003c/a>, she got her start as a curious 16 year old exchange student in 1973, spending a year with Troisgros family (who were friends of a neighbor of Rodgers' back home in St. Louis) who just happened to run Les Freres Troisgros in Rouen, then one of the most renowned restaurants in France. The lessons she learned there--of unstinting quality of ingredients matched with careful thriftiness, of perfection in simplicity, of pride in craft--would remain with her throughout her working life. She took the lessons she learned in that French kitchen and made them the basis for her particular kind of California cuisine, one rooted in French attitudes towards \u003cem>terroir\u003c/em> and quality yet inspired by the ever more finely tuned seasonal abundance of Northern California's farms, ranches, fisheries, vineyards, and more. \u003c/p>\n\u003cp>In 1977, she started cooking professionally as the lunch chef at Alice Waters' then six-year-old restaurant, \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. Two years later, she returned to France to cook at a small restaurant in the southwest, then relearned American food at the Union Hotel in Benicia with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/12/waffles-for-marion-cunningham/\">Marion Cunningham\u003c/a>. In 1983, she traveled to Italy to live, learn, and eat, falling in love with the foods and history of Tuscany. By 1987, after a brief stint cooking in New York City, she became the chef at Zuni, a once-Southwestern restaurant that morphed under her influence into the French-Italian-Californian hybrid it remains today. With its wedge-shaped corner footprint between Franklin and Gough, Zuni was convenient to City Hall, the opera, the ballet, and the symphony, as well as to the scruffier aspects of Market Street. Walking down Rose Alley behind the restaurant, you could catch sight of Rodgers under the fluorescent lights of the kitchen, slim and intense, her bright blue eyes missing nothing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the late 1990s, when I worked as an assistant cookbook editor at Chronicle Books, Rodgers came to us for a meeting about a possible Zuni cookbook. With her lengthy proposal in hand, the first question we had to ask was, had she written the text herself? Her proposal was meticulously crafted, with a well-shaped, well-written storyline that was equal parts personal memoir, California culinary history, and useful kitchen know-how, plus finely detailed but followable recipes for all of Zuni's best dishes. I'm not exaggerating to say that it was better than most finished books, and much better even than most professionally-ghostwritten or co-authored chef's books. It was hard to believe that Rodgers, known for her focused attention to all the night-after-night details at her restaurant, could have found the time to write so much of such a good book. Yet she had. Chronicle passed on the proposal, but I stealthily photocopied my copy and brought it home to use. \u003c/p>\n\u003cp>When the book came out, published by W. W. Norton in 2002, I was unsurprised to see that much of it was word-for-word from the original proposal. Rodgers' voice, Rodgers' knowledge, suffused every page. The recipe for Zuni's famous Caesar Salad took up two and a half pages. It wasn't because the recipe was so complex--it was nothing fancier than romaine lettuce, croutons, and Parmesan, dressed in a red wine vinaigrette enriched with eggs and flavored with lemon, garlic and anchovy--but because she wanted her readers to understand her mind-set, to pay attention to the nuances of every ingredient and to bring them together in a mindful way. \u003c/p>\n\u003cp>Nothing was set in stone; every day in the kitchen started fresh, with ingredients that were inevitably a little different from the day before. As readers and diners, she let us taste her joy in the arrival of winter's first Dungeness crabs and Meyer lemons, in spring's first shoots of green garlic and pink rhubarb, in summer's abundance of tomatoes and wild salmon, in autumn's tumble of grapes, persimmons, and squash. Under her tutelage, her staff pickled neon-pink onions and chartreuse-bright zucchini, shaved raw white asparagus and porcini mushrooms into salads, and paired milky green almonds with sweet white nectarines and tissue-thin slices of proscuitto. She made a plate of tiny, silvery cured anchovies over a bed of celery seem like the most natural happy-hour snack in the world, taught us to love bone marrow, squid, gizzards, lamb's tongues, and more. \u003c/p>\n\u003cp>As she wrote in her cookbook's introduction,\u003c/p>\n\u003cblockquote>\u003cp>\"And so, the Zuni repertory is an evolving hybrid of the cuisines I love, made possible by the generosity of many teachers and colleagues. If our food is delicious, it is due to that passion, and to the extraordinary quality of the products we obtain, and to the talent and devotion of every cook who has embraced it with heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Rodgers was a chef, an artist, a staunch and influential mentor and friend to so many in the food world, and an icon who shaped the California food revolution with tremendous grace, tenaciousness, and skill. She will be missed. \u003c/p>\n\u003chr>\nZuni Cafe chef and co-owner Judy Rodgers and co-owner Gilbert Pilgram talk about making food they love, exploring a dish's ethnic roots, rejecting trends, and their passion for ingredients.\u003cbr>\n\u003cem>Video: Epicurious\u003c/em>\u003cbr>\n[youtube //www.youtube.com/watch?v=kLfELvVGWlw]\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74715\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\" alt=\"Judy Rodgers, chef-owner of Zuni Cafe. Screenshot: Epicurious\" width=\"300\" class=\"size-full wp-image-74715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy Rodgers, chef-owner of Zuni Cafe.\u003cbr>Screenshot: Epicurious\u003c/figcaption>\u003c/figure>\n\u003cp>Do you remember your first time at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>? Maybe, like me, you walked through the glass doors and up to the always-lively bar in the early 1990s, when the city was still recovering from the seismic upheaval of both the Loma Prieta earthquake and a national economic crash. Maybe you found solace there just after the earthquake, when $4 bowls of polenta kept the lights on. \u003c/p>\n\u003cp>Perhaps you watched the morning sun slant through the tall glass windows overlooking Market Street during the years when the cafe was serving breakfast, as peaceful, often solo customers started the day with bowls of cafe au lait, buttery scones, and \u003ca href=\"http://en.wikipedia.org/wiki/Herb_Caen\">Herb Caen\u003c/a> in the pages of the Chronicle. Innumerable birthdays, weddings, engagements, anniversaries, and festivities were celebrated there, over the butcher-papered tables, with mahogany-skinned roast chickens for two, with fresh oysters and cracked Dungeness crab, with Caesar salad, shoestring fries, espresso granita, and huge hunks of Acme levain bread and butter that tasted better there than anywhere else. Zuni Cafe was that rare bird, a confident, welcoming San Francisco restaurant that didn't change, yet still managed to feel as fresh, as relevant, as perfectly just-right-now as it did ten, twenty, even twenty-five years ago. \u003c/p>\n\u003cp>Zuni Café will live on. But its guiding light, its chef, owner, and perfectionist visionary Judy Rodgers, an icon of California cuisine, is gone. Rodgers, 57, passed away today. In 2004, Rodgers was named Outstanding Chef in America by the James Beard Foundation; Zuni Cafe won the James Beard Award for Outstanding Restaurant in America in 2003. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\" alt=\"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. Author: Judy Rogers\" width=\"260\" height=\"324\" class=\"alignleft size-full wp-image-74719\">\u003c/a>Rodgers put the sharp, inquisitive, and knowledge-seeking mind that had earned her a degree in art history at Stanford to great use as a chef and author. As she detailed in her James Beard Award-winning book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">The Zuni Cafe Cookbook\u003c/a>, she got her start as a curious 16 year old exchange student in 1973, spending a year with Troisgros family (who were friends of a neighbor of Rodgers' back home in St. Louis) who just happened to run Les Freres Troisgros in Rouen, then one of the most renowned restaurants in France. The lessons she learned there--of unstinting quality of ingredients matched with careful thriftiness, of perfection in simplicity, of pride in craft--would remain with her throughout her working life. She took the lessons she learned in that French kitchen and made them the basis for her particular kind of California cuisine, one rooted in French attitudes towards \u003cem>terroir\u003c/em> and quality yet inspired by the ever more finely tuned seasonal abundance of Northern California's farms, ranches, fisheries, vineyards, and more. \u003c/p>\n\u003cp>In 1977, she started cooking professionally as the lunch chef at Alice Waters' then six-year-old restaurant, \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. Two years later, she returned to France to cook at a small restaurant in the southwest, then relearned American food at the Union Hotel in Benicia with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/12/waffles-for-marion-cunningham/\">Marion Cunningham\u003c/a>. In 1983, she traveled to Italy to live, learn, and eat, falling in love with the foods and history of Tuscany. By 1987, after a brief stint cooking in New York City, she became the chef at Zuni, a once-Southwestern restaurant that morphed under her influence into the French-Italian-Californian hybrid it remains today. With its wedge-shaped corner footprint between Franklin and Gough, Zuni was convenient to City Hall, the opera, the ballet, and the symphony, as well as to the scruffier aspects of Market Street. Walking down Rose Alley behind the restaurant, you could catch sight of Rodgers under the fluorescent lights of the kitchen, slim and intense, her bright blue eyes missing nothing. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the late 1990s, when I worked as an assistant cookbook editor at Chronicle Books, Rodgers came to us for a meeting about a possible Zuni cookbook. With her lengthy proposal in hand, the first question we had to ask was, had she written the text herself? Her proposal was meticulously crafted, with a well-shaped, well-written storyline that was equal parts personal memoir, California culinary history, and useful kitchen know-how, plus finely detailed but followable recipes for all of Zuni's best dishes. I'm not exaggerating to say that it was better than most finished books, and much better even than most professionally-ghostwritten or co-authored chef's books. It was hard to believe that Rodgers, known for her focused attention to all the night-after-night details at her restaurant, could have found the time to write so much of such a good book. Yet she had. Chronicle passed on the proposal, but I stealthily photocopied my copy and brought it home to use. \u003c/p>\n\u003cp>When the book came out, published by W. W. Norton in 2002, I was unsurprised to see that much of it was word-for-word from the original proposal. Rodgers' voice, Rodgers' knowledge, suffused every page. The recipe for Zuni's famous Caesar Salad took up two and a half pages. It wasn't because the recipe was so complex--it was nothing fancier than romaine lettuce, croutons, and Parmesan, dressed in a red wine vinaigrette enriched with eggs and flavored with lemon, garlic and anchovy--but because she wanted her readers to understand her mind-set, to pay attention to the nuances of every ingredient and to bring them together in a mindful way. \u003c/p>\n\u003cp>Nothing was set in stone; every day in the kitchen started fresh, with ingredients that were inevitably a little different from the day before. As readers and diners, she let us taste her joy in the arrival of winter's first Dungeness crabs and Meyer lemons, in spring's first shoots of green garlic and pink rhubarb, in summer's abundance of tomatoes and wild salmon, in autumn's tumble of grapes, persimmons, and squash. Under her tutelage, her staff pickled neon-pink onions and chartreuse-bright zucchini, shaved raw white asparagus and porcini mushrooms into salads, and paired milky green almonds with sweet white nectarines and tissue-thin slices of proscuitto. She made a plate of tiny, silvery cured anchovies over a bed of celery seem like the most natural happy-hour snack in the world, taught us to love bone marrow, squid, gizzards, lamb's tongues, and more. \u003c/p>\n\u003cp>As she wrote in her cookbook's introduction,\u003c/p>\n\u003cblockquote>\u003cp>\"And so, the Zuni repertory is an evolving hybrid of the cuisines I love, made possible by the generosity of many teachers and colleagues. If our food is delicious, it is due to that passion, and to the extraordinary quality of the products we obtain, and to the talent and devotion of every cook who has embraced it with heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rodgers was a chef, an artist, a staunch and influential mentor and friend to so many in the food world, and an icon who shaped the California food revolution with tremendous grace, tenaciousness, and skill. She will be missed. \u003c/p>\n\u003chr>\nZuni Cafe chef and co-owner Judy Rodgers and co-owner Gilbert Pilgram talk about making food they love, exploring a dish's ethnic roots, rejecting trends, and their passion for ingredients.\u003cbr>\n\u003cem>Video: Epicurious\u003c/em>\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/kLfELvVGWlw'\n title='//www.youtube.com/embed/kLfELvVGWlw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Mead Company: What's the Buzz?",
"title": "San Francisco Mead Company: What's the Buzz?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Have you tried the new brew on the block? Here in the Bay Area, we love our craft beers and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">hard ciders\u003c/a>, and can't get enough of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/\">home-fermented kefirs, kombuchas, and natural sodas\u003c/a>. Now, with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/17/heard-the-buzz-on-backyard-beekeeping/\">backyard beekeeping\u003c/a> on the rise, it's time to add mead to the mix.\u003c/p>\n\u003cp>\u003cstrong>Mead\u003c/strong> is a beverage with a long, long history, beloved by ancient Vikings, \u003ca href=\"http://en.wikipedia.org/wiki/Tolkien\">J.R.R. Tolkien\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/George_R._R._Martin\">George R.R. Martin\u003c/a> alike. It predates the establishment of agriculture: before people were growing grain or cultivating fruit, they were robbing bees of their wild honey, and fermenting it by means of natural wild yeasts. In chilly climates like Scandinavia and northern Europe where grapes couldn’t grow, honey mixed with water produced the sugars necessary for fermentation. The Vikings toasted with it; so did the Druids. From the Rig-Veda to Beowulf, it was the festive, ceremonial beverage of choice. Medieval and Renaissance texts listed dozens of variations, including hydromel, cyser, metheglyn, melomel, and more. Some were spiced, some sweetened, some mixed with fruit juice, wines, or vinegars in place of water. It was a low-tech product, since the simplest batch of mead required only honey, water, and time, with natural wild yeasts providing the impetus for fermentation.\u003c/p>\n\u003cp>Beer and wine have long taken over as our fermented drinks of choice, however, and mead, if it’s remembered at all, is the \u003ca href=\"http://www.renfaire.com/Sites/\">Ren-Fest\u003c/a> punchline, served tongue-in-cheek by a bosomy wench and quaffed from a drinking horn, if at all. At a cider and mead tasting organized this past summer at the Jug Shop in San Francisco, the ciders ran a gamut of tastes nearly as elegant and far-reaching as wine; the meads, by contrast, were often ungainly, unbalanced, and often overly sweet. \u003c/p>\n\u003cp>Except for one, bottled like wine in a clear 750-milliter bottle, its amber label printed in plain type, with none of the swirly, Jethro-Tull-album-cover look of other brands. This was the dry, complex California Gold made by husband and wife team Oron Benary and Sarah Jones of the \u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>. Bay Area Bites caught up with Oron and Sarah at their new meadery in Bayview-Hunters Point to find out what makes their mead special. \u003c/p>\n\u003cfigure id=\"attachment_74673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\" alt=\"Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Oron, who grew up in Austria and Israel, and Sarah, a two-time Olympic rower, know their meads. With homebrewing friends in Ohio, Oron founded (and remains a part owner of) the popular \u003ca href=\"http://www.brothersdrake.com/\">Brothers Drake\u003c/a> meadery and bar in Columbus, which makes over a dozen different styles and flavors of mead. After meeting in San Francisco, the couple moved back to Ohio three years ago to work on the mead business, then came back to the city in 2012 to start mead-making here. But they remain fiercely dedicated to supporting local commerce and economies, and to keeping their meads close to home. Brothers Drake sells the 5,000 cases it produces only in the Columbus area; their San Francisco mead (currently less than 1000 cases) is available only in the Bay Area. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>So, what does it take to make good mead?\u003c/strong> Good honey, good practices (including careful sanitation), and most importantly, time. Since the bulk of their mead is made of nothing more than raw honey and water, with commercial wine yeasts to control fermentation, they source their honey from a beekeeper who raises queen bees at the edge of the Mendocino National Forest, where there’s little development and not much commercial agriculture. Bees being foragers, there’s no way to restrict their nectar diet to strictly organic plants, but Oren sees these bees as living as natural a life as possible. The day after our interview, Oron and Sarah were planning to drive up to Mendocino in a rental truck, returning with hundreds of gallons of honey for making cyser, for which they'll dilute the honey with freshly soured apple-cider vinegar from Sonoma instead of water. At about 14% alcohol, about the same as your typical Napa cabernet, \"It's like getting punched in the face with pies!\" laughed Sarah, making it especially good as an autumn cocktail base with whiskey or bourbon. \u003c/p>\n\u003cp>\"We also add spice--cinnamon, nutmeg, clove--so it's like liquid, drunk apple pie. It's amazing! We're so excited about doing it here.\" The honey base makes a difference, too. \"With the Ohio honey we get a really light, almost clear [mead], with kind of a spicy, grassy flavor. But here we get citrus and pine and wood, very earthy. Two different honeys, two different places, totally different mead.\" Although there are many possibilities, from sweet to dry, still to sparkling, they're dedicated to making a dry product, with almost all the residual sugars fermented out, as a way to \"reveal more of the nuanced flavors of the honey,\" according to Sarah. \u003c/p>\n\u003cp>The next most crucial part, after sourcing good honey, is the aging process, which Oron says changes the flavor dramatically. \"Honey is an incredible, complex, beautiful food...We have an orange blossom mead right now in the tanks--we made it this January.\" They were skeptical at a first tasting, earlier this summer. But then, Oren noted, \"We tasted it a few days ago, and it was like, there it is! It's starting to really develop.\" Much like wine, all of their meads age in tanks at least a year before being bottled and sold--which means, alas, the cyser they're making now won't be available for drinking until \u003cem>next\u003c/em> Halloween. \u003c/p>\n\u003cp>They started their San Francisco mead making in the Dogpatch, sharing space with \u003ca href=\"http://www.suttoncellars.com/\">Sutton Cellars\u003c/a>, near where \u003ca href=\"http://magnoliapub.com/dogpatch.html\">Magnolia Brewery\u003c/a> has their new facilities. But increasing rents and a desire to expand capacity pushed them to find their own 2500-square-foot space in Bayview-Hunters Point, a few blocks east of the Muni T-line on Third Street, this summer. Their landlord, it turned out, was a beekeeper himself, who raises bees and teaches beekeeping classes next door, and helped them build out the garage-like space into a working production facility. Lined with glass carboys (for experiments) and imposingly large plastic tanks, the no-frills space is arranged for maximum efficiency and cleanliness. \u003c/p>\n\u003cfigure id=\"attachment_74671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\" alt=\"Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Their Ohio space has evolved to include a full cocktail bar and lounge with nightly live music, where 200 people might congregate on a weekend evening. Here, in a neighborhood where small-scale industry butts up against rows of single-family houses, they're planning for a much mellower vibe--just a small tasting area up front, open on weekend afternoons for curious customers, while they focus on production and distribution to local stores, bars, and restaurants. They're happy to back in San Francisco, where the drinking (and eating) culture is always on the lookout for the next new thing. They've got plans for a hyper-local Hunters Point mead made with honey from their landlord's bees, as well as meads infused with sage, hops, and other aromatic plants. There's even plans for another meadery, this one down in Los Angeles. But for the moment, their focus is in San Francisco, capturing in a bottle the tastes and terroir of coastal Northern California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/j8iaFV\">Map\u003c/a>\u003cbr>\n1180 Shafter Ave\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 819-4947\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sat-Sun noon-6pm, or by appointment\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/sfmeadco\">The San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sfmead\">@sfmead\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Have you tried the new brew on the block? Here in the Bay Area, we love our craft beers and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">hard ciders\u003c/a>, and can't get enough of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/\">home-fermented kefirs, kombuchas, and natural sodas\u003c/a>. Now, with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/17/heard-the-buzz-on-backyard-beekeeping/\">backyard beekeeping\u003c/a> on the rise, it's time to add mead to the mix.\u003c/p>\n\u003cp>\u003cstrong>Mead\u003c/strong> is a beverage with a long, long history, beloved by ancient Vikings, \u003ca href=\"http://en.wikipedia.org/wiki/Tolkien\">J.R.R. Tolkien\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/George_R._R._Martin\">George R.R. Martin\u003c/a> alike. It predates the establishment of agriculture: before people were growing grain or cultivating fruit, they were robbing bees of their wild honey, and fermenting it by means of natural wild yeasts. In chilly climates like Scandinavia and northern Europe where grapes couldn’t grow, honey mixed with water produced the sugars necessary for fermentation. The Vikings toasted with it; so did the Druids. From the Rig-Veda to Beowulf, it was the festive, ceremonial beverage of choice. Medieval and Renaissance texts listed dozens of variations, including hydromel, cyser, metheglyn, melomel, and more. Some were spiced, some sweetened, some mixed with fruit juice, wines, or vinegars in place of water. It was a low-tech product, since the simplest batch of mead required only honey, water, and time, with natural wild yeasts providing the impetus for fermentation.\u003c/p>\n\u003cp>Beer and wine have long taken over as our fermented drinks of choice, however, and mead, if it’s remembered at all, is the \u003ca href=\"http://www.renfaire.com/Sites/\">Ren-Fest\u003c/a> punchline, served tongue-in-cheek by a bosomy wench and quaffed from a drinking horn, if at all. At a cider and mead tasting organized this past summer at the Jug Shop in San Francisco, the ciders ran a gamut of tastes nearly as elegant and far-reaching as wine; the meads, by contrast, were often ungainly, unbalanced, and often overly sweet. \u003c/p>\n\u003cp>Except for one, bottled like wine in a clear 750-milliter bottle, its amber label printed in plain type, with none of the swirly, Jethro-Tull-album-cover look of other brands. This was the dry, complex California Gold made by husband and wife team Oron Benary and Sarah Jones of the \u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>. Bay Area Bites caught up with Oron and Sarah at their new meadery in Bayview-Hunters Point to find out what makes their mead special. \u003c/p>\n\u003cfigure id=\"attachment_74673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/oron-sarah-tanks1000.jpg\" alt=\"Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oron Benary and Sarah Jones of the San Francisco Mead Company in front of tanks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Oron, who grew up in Austria and Israel, and Sarah, a two-time Olympic rower, know their meads. With homebrewing friends in Ohio, Oron founded (and remains a part owner of) the popular \u003ca href=\"http://www.brothersdrake.com/\">Brothers Drake\u003c/a> meadery and bar in Columbus, which makes over a dozen different styles and flavors of mead. After meeting in San Francisco, the couple moved back to Ohio three years ago to work on the mead business, then came back to the city in 2012 to start mead-making here. But they remain fiercely dedicated to supporting local commerce and economies, and to keeping their meads close to home. Brothers Drake sells the 5,000 cases it produces only in the Columbus area; their San Francisco mead (currently less than 1000 cases) is available only in the Bay Area. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>So, what does it take to make good mead?\u003c/strong> Good honey, good practices (including careful sanitation), and most importantly, time. Since the bulk of their mead is made of nothing more than raw honey and water, with commercial wine yeasts to control fermentation, they source their honey from a beekeeper who raises queen bees at the edge of the Mendocino National Forest, where there’s little development and not much commercial agriculture. Bees being foragers, there’s no way to restrict their nectar diet to strictly organic plants, but Oren sees these bees as living as natural a life as possible. The day after our interview, Oron and Sarah were planning to drive up to Mendocino in a rental truck, returning with hundreds of gallons of honey for making cyser, for which they'll dilute the honey with freshly soured apple-cider vinegar from Sonoma instead of water. At about 14% alcohol, about the same as your typical Napa cabernet, \"It's like getting punched in the face with pies!\" laughed Sarah, making it especially good as an autumn cocktail base with whiskey or bourbon. \u003c/p>\n\u003cp>\"We also add spice--cinnamon, nutmeg, clove--so it's like liquid, drunk apple pie. It's amazing! We're so excited about doing it here.\" The honey base makes a difference, too. \"With the Ohio honey we get a really light, almost clear [mead], with kind of a spicy, grassy flavor. But here we get citrus and pine and wood, very earthy. Two different honeys, two different places, totally different mead.\" Although there are many possibilities, from sweet to dry, still to sparkling, they're dedicated to making a dry product, with almost all the residual sugars fermented out, as a way to \"reveal more of the nuanced flavors of the honey,\" according to Sarah. \u003c/p>\n\u003cp>The next most crucial part, after sourcing good honey, is the aging process, which Oron says changes the flavor dramatically. \"Honey is an incredible, complex, beautiful food...We have an orange blossom mead right now in the tanks--we made it this January.\" They were skeptical at a first tasting, earlier this summer. But then, Oren noted, \"We tasted it a few days ago, and it was like, there it is! It's starting to really develop.\" Much like wine, all of their meads age in tanks at least a year before being bottled and sold--which means, alas, the cyser they're making now won't be available for drinking until \u003cem>next\u003c/em> Halloween. \u003c/p>\n\u003cp>They started their San Francisco mead making in the Dogpatch, sharing space with \u003ca href=\"http://www.suttoncellars.com/\">Sutton Cellars\u003c/a>, near where \u003ca href=\"http://magnoliapub.com/dogpatch.html\">Magnolia Brewery\u003c/a> has their new facilities. But increasing rents and a desire to expand capacity pushed them to find their own 2500-square-foot space in Bayview-Hunters Point, a few blocks east of the Muni T-line on Third Street, this summer. Their landlord, it turned out, was a beekeeper himself, who raises bees and teaches beekeeping classes next door, and helped them build out the garage-like space into a working production facility. Lined with glass carboys (for experiments) and imposingly large plastic tanks, the no-frills space is arranged for maximum efficiency and cleanliness. \u003c/p>\n\u003cfigure id=\"attachment_74671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/carboys1000.jpg\" alt=\"Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of Mead (experimental projects). Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Their Ohio space has evolved to include a full cocktail bar and lounge with nightly live music, where 200 people might congregate on a weekend evening. Here, in a neighborhood where small-scale industry butts up against rows of single-family houses, they're planning for a much mellower vibe--just a small tasting area up front, open on weekend afternoons for curious customers, while they focus on production and distribution to local stores, bars, and restaurants. They're happy to back in San Francisco, where the drinking (and eating) culture is always on the lookout for the next new thing. They've got plans for a hyper-local Hunters Point mead made with honey from their landlord's bees, as well as meads infused with sage, hops, and other aromatic plants. There's even plans for another meadery, this one down in Los Angeles. But for the moment, their focus is in San Francisco, capturing in a bottle the tastes and terroir of coastal Northern California. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sfmead.com\">San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/j8iaFV\">Map\u003c/a>\u003cbr>\n1180 Shafter Ave\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 819-4947\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sat-Sun noon-6pm, or by appointment\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/sfmeadco\">The San Francisco Mead Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sfmead\">@sfmead\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Poco Dolce: Ten Years of \"the Savory Side of Sweet\"",
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"content": "\u003cfigure id=\"attachment_74539\" class=\"wp-caption aligncenter\" style=\"max-width: 1419px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\" alt=\"Poco Dolce Chocolate Turkey for the Thanksgiving. Photo: Albert Moriguchi \" width=\"1419\" height=\"1000\" class=\"size-full wp-image-74539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Chocolate Turkey for Thanksgiving. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>Happy 10th birthday, \u003ca href=\"http://pocodolce.com/\">Poco Dolce\u003c/a>. This artisan chocolate and confection business is the brainchild of San Francisco resident Kathy Wiley, who makes bittersweet chocolate tiles, bars, brittle, toffees and other delights – while definitely living up to the company mission of being on “the savory side of sweet.” Poco Dolce’s product line stands out each year at the ginormous \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">NASFT Fancy Food Show\u003c/a>, and Wiley’s creations are among my favorite things to give or receive. Peter Perez, Associate Marketing Director, Food & Drink / Art Publishing of \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink\">Chronicle Books\u003c/a>, is a friend of Wiley’s and “addicted fanboy of her tiles.” The two met at the Poco Dolce booth at the Fancy Food show in 2006, and realized they are both alums of Williams-Sonoma corporate. Perez, an avowed choco-obsessive (who reportedly has a collection of fine chocolate bar wrappers in his office), ably described the local chocolate scene for me:\u003c/p>\n\u003cblockquote>\u003cp>“What the Bay Area does have at this stage is one of the largest concentrations of bean-to-bar and confection makers of the highest order, so for obsessive groupies like me, it’s a golden age to be in the midst of Poco Dolce, \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, \u003ca href=\"http://kikastreats.com/\">Kika’s Treats\u003c/a>, \u003ca href=\"http://www.cocodelice.com/\">Cocoa Delice\u003c/a>, \u003ca href=\"http://www.neococoa.com/\">NeoCocoa\u003c/a>, along with grandparent \u003ca href=\"http://guittard.com/\">Guittard\u003c/a>.”\u003c/p>\u003c/blockquote>\n\u003cp>Considering Poco Dolce's place in the chocolate scene, I caught up with Wiley to see what business is like, as well as what her holiday faves are. Her comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_74540\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\" alt=\"Kathy Wiley. Photo courtesy of Poco Dolce.\" width=\"1200\" height=\"1223\" class=\"size-full wp-image-74540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kathy Wiley. Photo courtesy of Poco Dolce.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for celebrating the holidays? How will you celebrate?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> We’ll be doing a couple of new baskets, with an assortment of gifts, which is fun. For parties, I love the chocolate pumpkin ($12) and turkey ($40). I will one hundred percent have the chocolate turkey on the table. I’m trying to figure out how to get the turkey in my suitcase to bring to Chicago for Thanksgiving. \u003c/p>\n\u003cp>At the end of the holiday meal, I like to have double shot espresso tiles, which are like an instant Irish coffee. We originally made bonbons with Irish cream, whiskey and a stout. Those became so popular, and we were asked to participate in two whiskey shows here in San Francisco. So now we have an assorted whiskey box; we used a smoky whiskey, a peaty one and threw in Bourbon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our sea salt caramels are popular and we’re doing an assorted sea salt box with Himalayan pink salt, rosemary sea salt, balsamic and smoked Serrano sea salt. That last one is really exciting and I love a little heat; there’s something spicy in each of our lines.\u003c/p>\n\u003cp>Foodwise, on Christmas Eve, there will be a seafood celebration. On Christmas Day, I host at my house. I love to cook. \u003c/p>\n\u003cfigure id=\"attachment_74541\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\" alt=\"Poco Dolce caramels. Photo: Albert Moriguchi\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-74541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce caramels. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You have mint hot drinking chocolate. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> Our drinking chocolate is fairly new. We also have holiday-themed mint snowballs, that are like a mint meltaway, made with mint-infused chocolate ganache. Staff member Albert Moriguchi came up with a cranberry pumpkin seed tile when I was out one day, a seasonal treat. Champagne truffles are new, too.\u003c/p>\n\u003cfigure id=\"attachment_74542\" class=\"wp-caption aligncenter\" style=\"max-width: 1503px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\" alt=\"Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\" width=\"1503\" height=\"1047\" class=\"size-full wp-image-74542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>For the novelty items, we have three different businesses to sell them: online, our product shop in San Francisco and our wholesale accounts, which is our bread and butter. It’s fun to have other areas to play around with.\u003c/p>\n\u003cfigure id=\"attachment_74543\" class=\"wp-caption aligncenter\" style=\"max-width: 1521px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\" alt=\"Mint Snowballs. Photo: Sandbox Photography\" width=\"1521\" height=\"1033\" class=\"size-full wp-image-74543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Snowballs. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> The best: chocolate always makes people smile. You can’t ask for more than that. The toughest thing asides from my waistline (laughs)? Chocolate is so effected by temperature. Customers want me to send it to them, and I have to tell them, the truth is if you set that in the sun, chocolate won’t care and it will be ruined. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and drink when you aren’t working?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I’ve had be so frugal to build the business, so I don’t go out to high-end places. I like to go to ethnic restaurants and try something new. I like neighborhood spots: \u003ca href=\"http://www.starbellysf.com/\">Starbelly\u003c/a>, \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>, \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and the Mini Bar for drinks.\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>.\u003c/p>\n\u003cp>You can’t have a bad meal at Nopa. I love the \u003ca href=\"http://www.kingofchinesedumpling.com/\">Kingdom of Dumpling\u003c/a>… that’s where I am most of the time. Also, \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco#query:king%20of%20dumpling\">Shanghai Dumpling King\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I did have someone help me in the beginning. It’s always so interesting being 10 years down the road. I’m a part of NASFT and the Suppliers Council. There is a new mentoring program, and I’m matched up with Dave Hirschkop from \u003ca href=\"http://www.davesgourmet.com/quotes.php\">Dave’s Gourmet\u003c/a>. He’s been around 10 years longer, and has grown his business. \u003c/p>\n\u003cp>I’m also a part of the \u003ca href=\"http://www.countmein.org/\">Count Me In\u003c/a> org, which tries to promote women’s businesses by trying to get them above the one million dollar mark. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I see you every year at the NASFT Fancy Food show here. What’s that show experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I love it. Thankfully I’m not a rookie. Basically we’ve got the show routine down pretty well and have a booth. We’re always learning, and walk the floor to see what we can do better. We do go to the New York show every couple years. It’s huge and almost so much that you don’t get to walk around. For us, the New York show is more of a press show. Here at the San Francisco show, we talk to our current accounts. \u003c/p>\n\u003cfigure id=\"attachment_74544\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\" alt=\"Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi \" width=\"1500\" height=\"996\" class=\"size-full wp-image-74544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://pocodolce.com/\">\u003cstrong>Poco Dolce\u003c/strong>\u003c/a>\u003cbr>\n2419 3rd St, San Francisco, CA 94107\u003cbr>\nPhone: 415.255.1443\u003cbr>\nHours: Mon-Fri, 10am-5pm (closed 11/28-12/1 for Thanksgiving holiday)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PocoDolceSF\">@PocoDolceSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pocodolce\">Poco Dolce\u003c/a>\u003c/p>\n\n",
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"excerpt": "What's it like to start and run an artisan food business? Find out from Poco Dolce's Kathy Wiley, who is celebrating a ten year mark this year. Wiley's chocolate tiles, bars, brittle, toffees and other delights pair with whiskey or on their own.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74539\" class=\"wp-caption aligncenter\" style=\"max-width: 1419px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TurkeyPic.jpg\" alt=\"Poco Dolce Chocolate Turkey for the Thanksgiving. Photo: Albert Moriguchi \" width=\"1419\" height=\"1000\" class=\"size-full wp-image-74539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Chocolate Turkey for Thanksgiving. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>Happy 10th birthday, \u003ca href=\"http://pocodolce.com/\">Poco Dolce\u003c/a>. This artisan chocolate and confection business is the brainchild of San Francisco resident Kathy Wiley, who makes bittersweet chocolate tiles, bars, brittle, toffees and other delights – while definitely living up to the company mission of being on “the savory side of sweet.” Poco Dolce’s product line stands out each year at the ginormous \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">NASFT Fancy Food Show\u003c/a>, and Wiley’s creations are among my favorite things to give or receive. Peter Perez, Associate Marketing Director, Food & Drink / Art Publishing of \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink\">Chronicle Books\u003c/a>, is a friend of Wiley’s and “addicted fanboy of her tiles.” The two met at the Poco Dolce booth at the Fancy Food show in 2006, and realized they are both alums of Williams-Sonoma corporate. Perez, an avowed choco-obsessive (who reportedly has a collection of fine chocolate bar wrappers in his office), ably described the local chocolate scene for me:\u003c/p>\n\u003cblockquote>\u003cp>“What the Bay Area does have at this stage is one of the largest concentrations of bean-to-bar and confection makers of the highest order, so for obsessive groupies like me, it’s a golden age to be in the midst of Poco Dolce, \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a>, \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>, \u003ca href=\"http://kikastreats.com/\">Kika’s Treats\u003c/a>, \u003ca href=\"http://www.cocodelice.com/\">Cocoa Delice\u003c/a>, \u003ca href=\"http://www.neococoa.com/\">NeoCocoa\u003c/a>, along with grandparent \u003ca href=\"http://guittard.com/\">Guittard\u003c/a>.”\u003c/p>\u003c/blockquote>\n\u003cp>Considering Poco Dolce's place in the chocolate scene, I caught up with Wiley to see what business is like, as well as what her holiday faves are. Her comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_74540\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/KathyImage2013.jpg\" alt=\"Kathy Wiley. Photo courtesy of Poco Dolce.\" width=\"1200\" height=\"1223\" class=\"size-full wp-image-74540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kathy Wiley. Photo courtesy of Poco Dolce.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for celebrating the holidays? How will you celebrate?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> We’ll be doing a couple of new baskets, with an assortment of gifts, which is fun. For parties, I love the chocolate pumpkin ($12) and turkey ($40). I will one hundred percent have the chocolate turkey on the table. I’m trying to figure out how to get the turkey in my suitcase to bring to Chicago for Thanksgiving. \u003c/p>\n\u003cp>At the end of the holiday meal, I like to have double shot espresso tiles, which are like an instant Irish coffee. We originally made bonbons with Irish cream, whiskey and a stout. Those became so popular, and we were asked to participate in two whiskey shows here in San Francisco. So now we have an assorted whiskey box; we used a smoky whiskey, a peaty one and threw in Bourbon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our sea salt caramels are popular and we’re doing an assorted sea salt box with Himalayan pink salt, rosemary sea salt, balsamic and smoked Serrano sea salt. That last one is really exciting and I love a little heat; there’s something spicy in each of our lines.\u003c/p>\n\u003cp>Foodwise, on Christmas Eve, there will be a seafood celebration. On Christmas Day, I host at my house. I love to cook. \u003c/p>\n\u003cfigure id=\"attachment_74541\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Caramels.jpg\" alt=\"Poco Dolce caramels. Photo: Albert Moriguchi\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-74541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce caramels. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You have mint hot drinking chocolate. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> Our drinking chocolate is fairly new. We also have holiday-themed mint snowballs, that are like a mint meltaway, made with mint-infused chocolate ganache. Staff member Albert Moriguchi came up with a cranberry pumpkin seed tile when I was out one day, a seasonal treat. Champagne truffles are new, too.\u003c/p>\n\u003cfigure id=\"attachment_74542\" class=\"wp-caption aligncenter\" style=\"max-width: 1503px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_DrinkingChocolate2013.jpg\" alt=\"Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\" width=\"1503\" height=\"1047\" class=\"size-full wp-image-74542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Drinking Chocolate. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>For the novelty items, we have three different businesses to sell them: online, our product shop in San Francisco and our wholesale accounts, which is our bread and butter. It’s fun to have other areas to play around with.\u003c/p>\n\u003cfigure id=\"attachment_74543\" class=\"wp-caption aligncenter\" style=\"max-width: 1521px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_Mint_Snowballs.jpg\" alt=\"Mint Snowballs. Photo: Sandbox Photography\" width=\"1521\" height=\"1033\" class=\"size-full wp-image-74543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Snowballs. Photo: Sandbox Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> The best: chocolate always makes people smile. You can’t ask for more than that. The toughest thing asides from my waistline (laughs)? Chocolate is so effected by temperature. Customers want me to send it to them, and I have to tell them, the truth is if you set that in the sun, chocolate won’t care and it will be ruined. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you eat and drink when you aren’t working?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I’ve had be so frugal to build the business, so I don’t go out to high-end places. I like to go to ethnic restaurants and try something new. I like neighborhood spots: \u003ca href=\"http://www.starbellysf.com/\">Starbelly\u003c/a>, \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>, \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and the Mini Bar for drinks.\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>.\u003c/p>\n\u003cp>You can’t have a bad meal at Nopa. I love the \u003ca href=\"http://www.kingofchinesedumpling.com/\">Kingdom of Dumpling\u003c/a>… that’s where I am most of the time. Also, \u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco#query:king%20of%20dumpling\">Shanghai Dumpling King\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I did have someone help me in the beginning. It’s always so interesting being 10 years down the road. I’m a part of NASFT and the Suppliers Council. There is a new mentoring program, and I’m matched up with Dave Hirschkop from \u003ca href=\"http://www.davesgourmet.com/quotes.php\">Dave’s Gourmet\u003c/a>. He’s been around 10 years longer, and has grown his business. \u003c/p>\n\u003cp>I’m also a part of the \u003ca href=\"http://www.countmein.org/\">Count Me In\u003c/a> org, which tries to promote women’s businesses by trying to get them above the one million dollar mark. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I see you every year at the NASFT Fancy Food show here. What’s that show experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Wiley:\u003c/strong> I love it. Thankfully I’m not a rookie. Basically we’ve got the show routine down pretty well and have a booth. We’re always learning, and walk the floor to see what we can do better. We do go to the New York show every couple years. It’s huge and almost so much that you don’t get to walk around. For us, the New York show is more of a press show. Here at the San Francisco show, we talk to our current accounts. \u003c/p>\n\u003cfigure id=\"attachment_74544\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/PocoDolce_packaging.jpg\" alt=\"Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi \" width=\"1500\" height=\"996\" class=\"size-full wp-image-74544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\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://pocodolce.com/\">\u003cstrong>Poco Dolce\u003c/strong>\u003c/a>\u003cbr>\n2419 3rd St, San Francisco, CA 94107\u003cbr>\nPhone: 415.255.1443\u003cbr>\nHours: Mon-Fri, 10am-5pm (closed 11/28-12/1 for Thanksgiving holiday)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PocoDolceSF\">@PocoDolceSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pocodolce\">Poco Dolce\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie",
"title": "Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\">\u003cimg class=\"size-full wp-image-74286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\" alt=\"Better Than Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Pie-giving is almost here! As a self-appointed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a>, I wish I could be in every one of your kitchens, holding your hands and convincing you that yes, this year, you \u003cem>can\u003c/em> make a delectable pie from scratch, with no need for frozen pre-made crusts or jarred fillings. But where I can't be, technology can, and so to this end, we've created a step-by-step photographic how-to to help you through the pie-making process, starting with what I call \u003cstrong>Better than Pumpkin Pie\u003c/strong>.\u003c/p>\n\u003cp>This is the Thanksgiving classic, what your guests and family think of when they think of pumpkin pie. It's the pie \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppermint-patty-pumpkinpie.jpg\">Peppermint Patty\u003c/a> was longing for when she shouted \"Where's the cranberry sauce, Chuck? Where's the PUMPKIN PIE??\" in the kids' television classic \u003cem>A Charlie Brown Thanksgiving.\u003c/em> It needs only a dollop of (possibly bourbon'd) whipped cream to reach festive perfection.\u003c/p>\n\u003cp>So, how can it be better than what it already is? By skipping the canned pumpkin, for starters, then by not using pumpkin at all, but rather freshly roasted and pureed butternut and kabocha squash. Using fresh squash will give your pie filling a lovely, fluffy texture that's very different from the typical heavy, stodgy wedge made with a can of Libby's.\u003c/p>\n\u003cfigure id=\"attachment_74290\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\">\u003cimg class=\"size-full wp-image-74290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\" alt=\"Butternut and Kobocha squash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut and Kobocha squash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other, less trustworthy people will tell you that those small, melon-sized pumpkins are just what you want for pie. Well, they lie. Out of the vast pantheon of winter squash, pumpkin is among the least interesting in flavor and texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Butternut squash, widely available at this time of year, are firm and meaty and have a sweet, mellow, rounded flavor when roasted. The flame-skinned, drum-shaped sunshine kabocha squash, common at farmers' markets and some specialty shops with good produce sections, is intensely flavorful, with a dense, chestnut-y sweetness. Mixed together, they make a bright, sweet, deliciously velvety puree worth spooning up all on its own.\u003c/p>\n\u003cp>Turning a whole squash into a pie-ready puree takes some time, it's true. But the three steps--roasting, mashing, draining--can be done several days before you need to bake. The puree will last at least four or five days in the refrigerator, and any extra can be used in soup, in pumpkin bread, muffins, or pancakes, or simply salted, peppered, warmed up and eaten as is, or with a dab of butter or trickle of cream.\u003c/p>\n\u003cp>Here's how to make your squash puree. Using a sharp, heavy knife or cleaver, slice off the stem end of your butternut and discard. Slice the rest of the squash lengthwise. Using a spoon, scrape out the seeds and strings. Massage the cut side with a little neutral vegetable oil, like grapeseed or canola. Put the squash halves face down on a baking sheet.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74299,74294,74297,74295,74296,74298\"]\u003c/p>\n\u003cp>Kabocha squash are harder to cut, so don't bother trying to remove the stem. Start just to the side of the stem and hack--carefully!--down to the bottom, splitting the squash in two. Using a spoon, scrape out seeds and strings. Massage the cut sides with a little neutral oil, like grapeseed or canola. Add the kabocha squash halves, face down, to the baking sheet. Roast in a preheated 400ºF oven until squishy and browned in spots, about 45-60 minutes. Remove baking sheet from oven. Flip the squash halves cut sides up, and let cool.\u003c/p>\n\u003cp>Once the squash is cool enough to handle, scrape the flesh out of the skin. Fit the medium-hole disk into a food mill, if you have one, and set it over a deep bowl. Working in batches, scoop the squash in and crank it through the mill. If you don't have a food mill, you can puree the squash in a food processor, or mash it thoroughly with a potato masher. Whichever method you use, spoon the finished puree into a fine-mesh strainer and let it drain over a bowl for at least an hour. Discard the liquid. Pack the squash into a container with a lid and refrigerate until needed.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74309,74308,74306,74303,74305,74304\"]\u003c/p>\n\u003cp>Now, onto the crust. You're going to all the trouble of using fresh squash, make an all-butter crust. Even better, use a high-fat butter, like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a>. Chill your butter in the freezer for an hour or so, until it's very firm but not frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Mix the sugar and salt into the flour.\u003c/p>\n\u003cp>Now, here's the trick: Using the coarse holes on a box grater, grate in the butter. Doing it this way will give you the perfect texture with almost no manipulation on your part. The less you're touching the butter and the dough, the flakier your end result will be.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74348,74346,74345,74342,74343,74338,74339,74337,74336,74334,74355,74354,74353,74352,74350\"]\u003c/p>\n\u003cp>Toss lightly with the flour to cover--this will help keep the butter curls from clumping or sticking together. Pour in about half your ice water (not including the cubes). Using a wooden spoon, gently and quickly mix the water into the flour. Drizzle in remaining water as needed, a tablespoon at a time, stirring gently, just until a handful of dough will hold together when squeezed. A little crumbly is fine; it's better to stop while the dough is still on the crumbly side than to turn it into a big gooey doughball. Scoop the dough into a resealable plastic bag. Flatten into a round, squeezing out any remaining air from the bag, and seal. If you have the time, chill the dough for an hour in the freezer or 2 hours in the refrigerator. Again, the dough can be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take your dough out the freezer or fridge and pat into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're painting sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>Once you've got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Now, the fun part: crimping! There are \u003ca href=\"http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful\">many, many ways to do this\u003c/a>. Personally, I like to fold my extra dough inwards (towards the middle of the pie) to make a ridge, then gently pinch it between the thumb and forefinger of each hand. Up with the left hand, down with the right, moving all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it's just a plain or rolled ridge of dough along the edge, both to keep any excess filling from spilling out and to make the pie look nice and finished.\u003c/p>\n\u003cfigure id=\"attachment_74312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\">\u003cimg class=\"size-full wp-image-74312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\" alt=\"Crimping the pie dough. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crimping the pie dough. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Wrap your empty, crimped shell loosely in plastic wrap or foil and return it to the freezer or fridge while you put together the filling. By now you're probably getting that cold dough=good pie. Keeping the butter solid (rather than soft and melty) as much as possible before baking ensures the flakiest end result.\u003c/p>\n\u003cp>Putting together the filling is easy. Preheat the oven to 350ºF. Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour mixture into pie shell and bake for 45 minutes, until crust is golden brown and filling is mostly set. The pie will continue to cook a bit as it cools, so leave the center a little jiggly. This will prevent giant fault-line cracks from cratering through the custard. Cool on a rack. If you're baking your pie the night before serving, refrigerate it once it's cooled to room temperature.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74320,74319,74318,74317,74315,74328\"]\u003c/p>\n\u003cp>Just before serving, whip cream to soft peaks using a wire whisk or hand-held mixer. Whisk in vanilla or bourbon. Bask in the glory of your Better than Pumpkin Pie.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74324,74323,74325\"]\u003c/p>\n\u003ch3>Recipe: (Better than) Pumpkin Pie\u003c/h3>\n\u003cp>Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with \"pumpkin pie spice,\" usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.\u003c/p>\n\u003cfigure id=\"attachment_74327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\">\u003cimg class=\"size-full wp-image-74327\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\" alt=\"Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 tablespoons sugar\u003c/li>\n\u003cli>4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen\u003c/li>\n\u003cli>4 to 6 tablespoons ice water\u003c/li>\n\u003cli>2 tsp cider vinegar\u003c/li>\n\u003cli>Extra flour for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash\u003c/li>\n\u003cli>1 sunshine kabocha squash\u003c/li>\n\u003cli>2 teaspoons neutral vegetable oil, for roasting the squash\u003c/li>\n\u003cli>2/3 cup light brown sugar, packed\u003c/li>\n\u003cli>3 tbsp molasses, maple syrup, or cane syrup\u003c/li>\n\u003cli>1 tsp ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>1 tbsp bourbon, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Whipped Cream:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream, preferably not ultra-pasteurized\u003c/li>\n\u003cli>1 tsp vanilla extract or 1 tablespoon bourbon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into a round and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2\" bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>\u003cstrong>While your dough is chilling, roast the squash:\u003c/strong>\u003c/p>\n\u003cp>8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.\u003c/p>\n\u003cp>9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.\u003c/p>\n\u003cp>\u003cstrong>Put it all together:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Preheat oven to 350ºF. Measure out 2 cups of squash puree. (Reserve any remaining squash for another purpose.) Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour into pie shell and bake until slightly puffed and set, with the center still a little jiggly, about 45 minutes. Let cool on a rack. Serve with whipped cream.\u003c/p>\n\n",
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"excerpt": "Fight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust. ",
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"description": "Fight your fear of pie-ing! Stephanie Rosenbaum Klassen takes you through a photographic step-by-step to make Better than Pumpkin Pie, the Thanksgiving classic made with fresh roasted squash. Plus, learn her secret shortcut for a no-fail, splendidly flaky all-butter crust. ",
"title": "Thanksgiving Dessert Recipe: (Better than) Pumpkin Pie | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\">\u003cimg class=\"size-full wp-image-74286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin1000.jpg\" alt=\"Better Than Pumpkin Pie. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Pie-giving is almost here! As a self-appointed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a>, I wish I could be in every one of your kitchens, holding your hands and convincing you that yes, this year, you \u003cem>can\u003c/em> make a delectable pie from scratch, with no need for frozen pre-made crusts or jarred fillings. But where I can't be, technology can, and so to this end, we've created a step-by-step photographic how-to to help you through the pie-making process, starting with what I call \u003cstrong>Better than Pumpkin Pie\u003c/strong>.\u003c/p>\n\u003cp>This is the Thanksgiving classic, what your guests and family think of when they think of pumpkin pie. It's the pie \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppermint-patty-pumpkinpie.jpg\">Peppermint Patty\u003c/a> was longing for when she shouted \"Where's the cranberry sauce, Chuck? Where's the PUMPKIN PIE??\" in the kids' television classic \u003cem>A Charlie Brown Thanksgiving.\u003c/em> It needs only a dollop of (possibly bourbon'd) whipped cream to reach festive perfection.\u003c/p>\n\u003cp>So, how can it be better than what it already is? By skipping the canned pumpkin, for starters, then by not using pumpkin at all, but rather freshly roasted and pureed butternut and kabocha squash. Using fresh squash will give your pie filling a lovely, fluffy texture that's very different from the typical heavy, stodgy wedge made with a can of Libby's.\u003c/p>\n\u003cfigure id=\"attachment_74290\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\">\u003cimg class=\"size-full wp-image-74290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/squash1000.jpg\" alt=\"Butternut and Kobocha squash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut and Kobocha squash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Other, less trustworthy people will tell you that those small, melon-sized pumpkins are just what you want for pie. Well, they lie. Out of the vast pantheon of winter squash, pumpkin is among the least interesting in flavor and texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Butternut squash, widely available at this time of year, are firm and meaty and have a sweet, mellow, rounded flavor when roasted. The flame-skinned, drum-shaped sunshine kabocha squash, common at farmers' markets and some specialty shops with good produce sections, is intensely flavorful, with a dense, chestnut-y sweetness. Mixed together, they make a bright, sweet, deliciously velvety puree worth spooning up all on its own.\u003c/p>\n\u003cp>Turning a whole squash into a pie-ready puree takes some time, it's true. But the three steps--roasting, mashing, draining--can be done several days before you need to bake. The puree will last at least four or five days in the refrigerator, and any extra can be used in soup, in pumpkin bread, muffins, or pancakes, or simply salted, peppered, warmed up and eaten as is, or with a dab of butter or trickle of cream.\u003c/p>\n\u003cp>Here's how to make your squash puree. Using a sharp, heavy knife or cleaver, slice off the stem end of your butternut and discard. Slice the rest of the squash lengthwise. Using a spoon, scrape out the seeds and strings. Massage the cut side with a little neutral vegetable oil, like grapeseed or canola. Put the squash halves face down on a baking sheet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kabocha squash are harder to cut, so don't bother trying to remove the stem. Start just to the side of the stem and hack--carefully!--down to the bottom, splitting the squash in two. Using a spoon, scrape out seeds and strings. Massage the cut sides with a little neutral oil, like grapeseed or canola. Add the kabocha squash halves, face down, to the baking sheet. Roast in a preheated 400ºF oven until squishy and browned in spots, about 45-60 minutes. Remove baking sheet from oven. Flip the squash halves cut sides up, and let cool.\u003c/p>\n\u003cp>Once the squash is cool enough to handle, scrape the flesh out of the skin. Fit the medium-hole disk into a food mill, if you have one, and set it over a deep bowl. Working in batches, scoop the squash in and crank it through the mill. If you don't have a food mill, you can puree the squash in a food processor, or mash it thoroughly with a potato masher. Whichever method you use, spoon the finished puree into a fine-mesh strainer and let it drain over a bowl for at least an hour. Discard the liquid. Pack the squash into a container with a lid and refrigerate until needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, onto the crust. You're going to all the trouble of using fresh squash, make an all-butter crust. Even better, use a high-fat butter, like \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-sweet-butter\">Straus Family Creamery European-Style Organic Butter\u003c/a>. Chill your butter in the freezer for an hour or so, until it's very firm but not frozen.\u003c/p>\n\u003cp>Measure the full amount of cold water and vinegar into a glass (or see-through plastic) wet measuring cup. Add a handful of ice cubes. Measure your flour by dipping a dry-measure cup into the flour, then sweeping off the excess with the flat side of a knife. Don't pack it, don't shake it! Mix the sugar and salt into the flour.\u003c/p>\n\u003cp>Now, here's the trick: Using the coarse holes on a box grater, grate in the butter. Doing it this way will give you the perfect texture with almost no manipulation on your part. The less you're touching the butter and the dough, the flakier your end result will be.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Toss lightly with the flour to cover--this will help keep the butter curls from clumping or sticking together. Pour in about half your ice water (not including the cubes). Using a wooden spoon, gently and quickly mix the water into the flour. Drizzle in remaining water as needed, a tablespoon at a time, stirring gently, just until a handful of dough will hold together when squeezed. A little crumbly is fine; it's better to stop while the dough is still on the crumbly side than to turn it into a big gooey doughball. Scoop the dough into a resealable plastic bag. Flatten into a round, squeezing out any remaining air from the bag, and seal. If you have the time, chill the dough for an hour in the freezer or 2 hours in the refrigerator. Again, the dough can be refrigerated for 1-2 days ahead of baking.\u003c/p>\n\u003cp>Lightly sprinkle a large, clean work surface with flour. Rub a light coating of flour on your rolling pin. Take your dough out the freezer or fridge and pat into a roughly symmetrical round. Roll from the middle out to the edges, using the equal amounts of pressure as you go. After every few rolls, pick the dough up from the counter and revolve it a quarter turn. This helps keep the dough from sticking to your work surface. If it seems like it's sticking, loosen with a spatula, then sprinkle a little more flour underneath. Imagine you're painting sun rays all the way around from the center of the dough.\u003c/p>\n\u003cp>Once you've got a nice, more-or-less round of evenly rolled dough, lift it into your pie pan. Press it gently into the pan. You should have about an inch of dough hanging over the edge; trim off any excess. Now, the fun part: crimping! There are \u003ca href=\"http://www.buzzfeed.com/rachelysanders/23-ways-to-make-your-pie-more-beautiful\">many, many ways to do this\u003c/a>. Personally, I like to fold my extra dough inwards (towards the middle of the pie) to make a ridge, then gently pinch it between the thumb and forefinger of each hand. Up with the left hand, down with the right, moving all the way around the pie until the whole thing has been crimped. The main thing is do something, even if it's just a plain or rolled ridge of dough along the edge, both to keep any excess filling from spilling out and to make the pie look nice and finished.\u003c/p>\n\u003cfigure id=\"attachment_74312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\">\u003cimg class=\"size-full wp-image-74312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crimped-dough1000.jpg\" alt=\"Crimping the pie dough. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crimping the pie dough. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Wrap your empty, crimped shell loosely in plastic wrap or foil and return it to the freezer or fridge while you put together the filling. By now you're probably getting that cold dough=good pie. Keeping the butter solid (rather than soft and melty) as much as possible before baking ensures the flakiest end result.\u003c/p>\n\u003cp>Putting together the filling is easy. Preheat the oven to 350ºF. Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour mixture into pie shell and bake for 45 minutes, until crust is golden brown and filling is mostly set. The pie will continue to cook a bit as it cools, so leave the center a little jiggly. This will prevent giant fault-line cracks from cratering through the custard. Cool on a rack. If you're baking your pie the night before serving, refrigerate it once it's cooled to room temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just before serving, whip cream to soft peaks using a wire whisk or hand-held mixer. Whisk in vanilla or bourbon. Bask in the glory of your Better than Pumpkin Pie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Recipe: (Better than) Pumpkin Pie\u003c/h3>\n\u003cp>Because pumpkin pie is almost always served alongside apple pie at this time of year, and apple pie is almost always made with cinnamon, we've left the cinnamon out this pie. But feel free to add in 1/2 teaspoon if desired; you can also replace the ginger and nutmeg with \"pumpkin pie spice,\" usually a mixture of cinnamon, ginger, allspice, cloves, and nutmeg. The fresh squash has a lot of flavor on its own, so keep the spicing light. And think long and hard before you decide to jazz things up with star anise or cardamom. You'll need 2 cups of pumpkin or squash puree for the pie; refrigerate or freeze any extra for other cooking projects.\u003c/p>\n\u003cfigure id=\"attachment_74327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\">\u003cimg class=\"size-full wp-image-74327\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pie-stove-final.jpg\" alt=\"Better than Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Better than) Pumpkin Pie right out of the oven. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups flour\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 tablespoons sugar\u003c/li>\n\u003cli>4 oz (8 tbsp, 1/2 cup) butter, chilled in the freezer until very firm but not frozen\u003c/li>\n\u003cli>4 to 6 tablespoons ice water\u003c/li>\n\u003cli>2 tsp cider vinegar\u003c/li>\n\u003cli>Extra flour for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash\u003c/li>\n\u003cli>1 sunshine kabocha squash\u003c/li>\n\u003cli>2 teaspoons neutral vegetable oil, for roasting the squash\u003c/li>\n\u003cli>2/3 cup light brown sugar, packed\u003c/li>\n\u003cli>3 tbsp molasses, maple syrup, or cane syrup\u003c/li>\n\u003cli>1 tsp ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>1 tbsp bourbon, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Whipped Cream:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream, preferably not ultra-pasteurized\u003c/li>\n\u003cli>1 tsp vanilla extract or 1 tablespoon bourbon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the pie crust, pour water and vinegar into a glass measuring cup. Add a handful of ice cubes, and set aside.\u003c/p>\n\u003cp>2. Mix flour, sugar, and salt in a large bowl. Using the large holes on a box grater, grate the butter into the flour. Toss lightly to coat butter curls with flour.\u003c/p>\n\u003cp>3. Pour half the water (not the cubes) into flour mixture. Stir gently with a wooden spoon to moisten the flour. Drizzle in remaining water (you may not need all of it) a tablespoon at a time, stirring gently, until you can just squeeze together a handful of dough. Stop adding water while dough is still slightly crumbly.\u003c/p>\n\u003cp>4. Flatten dough into a round and seal in a resealable plastic bag. Chill in freezer for 1 hour or in the refrigerator for 2 hours.\u003c/p>\n\u003cp>5. Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. After every 2-3 rolls, pick up the dough and rotate it a quarter turn to keep it from sticking to the counter.\u003c/p>\n\u003cp>6. Once dough is rolled evenly into a round about 2\" bigger than your pie plate, lift it up and drape it over the pie plate. Press gently into the pan.\u003c/p>\n\u003cp>7. Fold excess dough inwards to make an even ridge. Crimp or shape as desired. Wrap loosely in plastic wrap and chill until needed.\u003c/p>\n\u003cp>\u003cstrong>While your dough is chilling, roast the squash:\u003c/strong>\u003c/p>\n\u003cp>8. Preheat oven to 400ºF. Cut squashes lengthwise. Scrape out seeds and strings. Rub cut sides with a little oil. Bake for 45-60 minutes, until squash is very soft when pierced with a knife. Remove from oven, flip cut side up and let cool.\u003c/p>\n\u003cp>9. Scrape flesh out of skins. Crank through the medium disk of a food mill or puree in a food processor. Scoop into a fine-mesh strainer over a bowl and drain for an hour. Discard liquid. Refrigerate squash until needed.\u003c/p>\n\u003cp>\u003cstrong>Put it all together:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>10. Preheat oven to 350ºF. Measure out 2 cups of squash puree. (Reserve any remaining squash for another purpose.) Beat squash, sugar, spices, salt, bourbon (optional) and eggs together. Beat in cream. Pour into pie shell and bake until slightly puffed and set, with the center still a little jiggly, about 45 minutes. Let cool on a rack. Serve with whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste of North Berkeley Benefits Schools' Cooking & Gardening ",
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"content": "\u003cfigure id=\"attachment_73766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie_fehr-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie_fehr-2.jpg\" alt=\"Berkeley schools culinary instructor Carrie Fehr. Photo: Pete Rosos \" width=\"400\" class=\"size-full wp-image-73766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley schools culinary instructor Carrie Fehr. Photo: \u003ca href=\"http://2812photo.photoshelter.com/#!/index\">Pete Rosos\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a sad sign of the times people when a long-time culinary instructor from the \u003ca href=\"http://www.berkeleyschools.net/\">Berkeley Unified School District\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/\">Gardening and Cooking Program\u003c/a> has to start hawking real estate to earn enough to pay her own mortgage because of budget cuts in the classroom.\u003c/p>\n\u003cp>But that's the status quo for \u003ca href=\"http://carriefehr.com/\">Carrie Fehr\u003c/a>, a 14-year veteran of the BUSD's program, once widely touted as a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">model for the nation\u003c/a>. Fehr, a former restaurateur who ran her own joint in the French Alps, has been reassigned to new schools in Berkeley due to the financial crisis, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/\">we reported on here back in May\u003c/a>. Gone is her full-time gig at Washington and Rosa Parks elementary schools, she's now providing part-time instruction at Longfellow Middle School and Jefferson, an elementary school that has not previously offered cooking curriculum. She's operating out of a space barely big enough to swing a cat, let alone teach young children how to use a knife. And yet she still lights up when she talks about explaining to students the significance of the \"\u003ca href=\"http://www.ecoliteracy.org/essays/three-sisters-ancient-garden-trio\">The Three Sisters\u003c/a>\" -- that's corn, beans, and squash -- and their rich cultural and culinary history.\u003c/p>\n\u003cp>Many would find the current work conditions untenable. But Fehr's blessed with a sunny disposition. Where others see obstacles she sees possibilities. And, of course, there are all those eager students who are hungry for nourishing stories and delicious samples. On Tuesday night, the \u003ca href=\"http://www.gourmetghetto.org/\">North Shattuck Association\u003c/a> and the BUSD will co-host \u003ca href=\"https://www.facebook.com/events/165063930360378/?ref=22\">a Taste of North Berkeley\u003c/a> to benefit the struggling program. Trust me, there are worse ways to spend 30 bucks. Plus there's stuff to snack on: curry butternut squash & pear soup from \u003ca href=\"http://www.sooptogo.com/\">SOOP\u003c/a>, a charcuterie plate courtesy of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>, shrimp dumplings thanks to \u003ca href=\"http://kiralaberkeley.com/\">Kirala 2\u003c/a>, frangipane galette from \u003ca href=\"http://www.gregoirerestaurant.com/\">Gregoire\u003c/a>, gelato from \u003ca href=\"http://www.lushgelato.com/\">Lush\u003c/a>, apple cider and (it's Berkeley, folks) a free class pass from \u003ca href=\"http://yogakula.com/\">Yogakula\u003c/a>, and more. \u003c/p>\n\u003cp>Fehr, who helped raise $25,000 for the program through a \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> last spring, filled BAB in on the current state of play at Berkeley schools.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownpapertickets.com/event/493199\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/taste-of-berkeley.jpg\" alt=\"Taste of North Berkeley event flyer\" width=\"400\" class=\"aligncenter size-full wp-image-73771\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What's happened to the BUSD Gardening & Cooking program since we last reported on it?\u003c/strong>\u003c/p>\n\u003cp>With the loss of federal funds, the program downsized from nearly $2 million to $600,000 this year. Many cooking and gardening jobs have been cut, due to the dramatic loss of funds, and the remaining staff is working more hours to achieve similar results, with reduced \u003ca href=\"http://en.wikipedia.org/wiki/Full-time_equivalent\">FTEs\u003c/a>. All cooking instructors have lost the support of their assistants, giving rise to a new set of challenges that truncate the overall classroom experience. As a result, students receive less one-to-one assistance, less instruction for tools/skills, less \"lesson\" content, and their classroom teachers are required to assume responsibilities, such as set up and breakdown, previously managed by assistants. The cooking and gardening staff is admirably working through this new set of challenges, while the impending sense of uncertainty continues.\u003c/p>\n\u003cp>\u003cstrong>What does that mean for you personally?\u003c/strong>\u003c/p>\n\u003cp>It means a longer work day that is filled with new challenges for less money. In addition to working at two new schools, I have accepted a position as a real estate agent. It is an economic necessity and has made sense for me, given my love of design. It's an aesthetic I have brought to the cooking classroom, transforming an ordinary classroom into a vibrant cooking lab in a matter of minutes. Setting the culinary stage is important because it announces the drama of the cooking adventure, and hooks students instantly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/busd.kids_.cover_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/busd.kids_.cover_.jpg\" alt=\"California Teacher Magazine\" width=\"400\" class=\"aligncenter size-full wp-image-73770\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What are kids missing out on with these cuts?\u003c/strong>\u003c/p>\n\u003cp>Learning opportunities: Cooking and gardening classes support all learning modalities, so each child is given every opportunity to succeed and practice application of their academic skills taught in the traditional classroom. It is a level playing ground that serves as a springboard for children to explore real-life opportunities. Students become trusting of new food experiences, proud and confident of their kitchen skills, and discover connections to their academic subjects. Education is key. It is crucial that every child is given access to the tools that will help enable them to lead a healthier life. \u003c/p>\n\u003cp>\u003cstrong>What's the goal for Tuesday's Gourmet Ghetto event?\u003c/strong>\u003c/p>\n\u003cp>To bring together the community, and to help raise awareness and money for our program. To support and show appreciation for the culinary collaboration of the North Berkeley community and to have fun in the process. To stand up for the integrity of food education.\u003c/p>\n\u003cp>\u003cstrong>Despite all the difficulties, why do you keep doing what you do?\u003c/strong>\u003c/p>\n\u003cp>This deep and meaningful work nourishes children on the inside and is a vital link to our educational system, community and health. Across the nation there is currently a lot of momentum behind food education at school--teaching kids about food, where it comes from and its impact on their health. It is important to keep this conversation alive. In a world of fast food and obesity we have a responsibility to help shape a healthier future for our children. It’s an investment that will pay dividends for generations to come.\u003c/p>\n\u003cfigure id=\"attachment_73768\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie.fehr_.squash700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie.fehr_.squash700.jpg\" alt=\"Gardening and cooking curriculum focuses on the local harvest. Photo: Carrie Fehr\" width=\"400\" class=\"size-full wp-image-73768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening and cooking curriculum focuses on the local harvest. Photo: Carrie Fehr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/165063930360378/\">A Taste of North Berkeley\u003c/a>\u003cbr>\nTuesday, November 12\u003cbr>\n5:30 p.m.-8:30 p.m.\u003cbr>\n$30, more than 20 participating restaurants and shops\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/493199\">Tickets available online\u003c/a>\u003cbr>\nOr at ACCI Gallery, 1652 Shattuck Ave. or M. Lowe & Co., 1519 Shattuck Ave.\u003cbr>\nAll proceeds benefit BUSD Cooking and Gardening Program. \u003c/p>\n\n",
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"excerpt": "Berkeley's public schools are dealing with dramatic cuts to its garden and cooking program. Prior to a fundraiser for the program, Sarah Henry talks with a culinary instructor about what that means for students and staff.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie_fehr-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie_fehr-2.jpg\" alt=\"Berkeley schools culinary instructor Carrie Fehr. Photo: Pete Rosos \" width=\"400\" class=\"size-full wp-image-73766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley schools culinary instructor Carrie Fehr. Photo: \u003ca href=\"http://2812photo.photoshelter.com/#!/index\">Pete Rosos\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a sad sign of the times people when a long-time culinary instructor from the \u003ca href=\"http://www.berkeleyschools.net/\">Berkeley Unified School District\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/\">Gardening and Cooking Program\u003c/a> has to start hawking real estate to earn enough to pay her own mortgage because of budget cuts in the classroom.\u003c/p>\n\u003cp>But that's the status quo for \u003ca href=\"http://carriefehr.com/\">Carrie Fehr\u003c/a>, a 14-year veteran of the BUSD's program, once widely touted as a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">model for the nation\u003c/a>. Fehr, a former restaurateur who ran her own joint in the French Alps, has been reassigned to new schools in Berkeley due to the financial crisis, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/07/berkeley-school-cooking-and-gardening-programs-in-jeopardy/\">we reported on here back in May\u003c/a>. Gone is her full-time gig at Washington and Rosa Parks elementary schools, she's now providing part-time instruction at Longfellow Middle School and Jefferson, an elementary school that has not previously offered cooking curriculum. She's operating out of a space barely big enough to swing a cat, let alone teach young children how to use a knife. And yet she still lights up when she talks about explaining to students the significance of the \"\u003ca href=\"http://www.ecoliteracy.org/essays/three-sisters-ancient-garden-trio\">The Three Sisters\u003c/a>\" -- that's corn, beans, and squash -- and their rich cultural and culinary history.\u003c/p>\n\u003cp>Many would find the current work conditions untenable. But Fehr's blessed with a sunny disposition. Where others see obstacles she sees possibilities. And, of course, there are all those eager students who are hungry for nourishing stories and delicious samples. On Tuesday night, the \u003ca href=\"http://www.gourmetghetto.org/\">North Shattuck Association\u003c/a> and the BUSD will co-host \u003ca href=\"https://www.facebook.com/events/165063930360378/?ref=22\">a Taste of North Berkeley\u003c/a> to benefit the struggling program. Trust me, there are worse ways to spend 30 bucks. Plus there's stuff to snack on: curry butternut squash & pear soup from \u003ca href=\"http://www.sooptogo.com/\">SOOP\u003c/a>, a charcuterie plate courtesy of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>, shrimp dumplings thanks to \u003ca href=\"http://kiralaberkeley.com/\">Kirala 2\u003c/a>, frangipane galette from \u003ca href=\"http://www.gregoirerestaurant.com/\">Gregoire\u003c/a>, gelato from \u003ca href=\"http://www.lushgelato.com/\">Lush\u003c/a>, apple cider and (it's Berkeley, folks) a free class pass from \u003ca href=\"http://yogakula.com/\">Yogakula\u003c/a>, and more. \u003c/p>\n\u003cp>Fehr, who helped raise $25,000 for the program through a \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> last spring, filled BAB in on the current state of play at Berkeley schools.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownpapertickets.com/event/493199\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/taste-of-berkeley.jpg\" alt=\"Taste of North Berkeley event flyer\" width=\"400\" class=\"aligncenter size-full wp-image-73771\">\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>What's happened to the BUSD Gardening & Cooking program since we last reported on it?\u003c/strong>\u003c/p>\n\u003cp>With the loss of federal funds, the program downsized from nearly $2 million to $600,000 this year. Many cooking and gardening jobs have been cut, due to the dramatic loss of funds, and the remaining staff is working more hours to achieve similar results, with reduced \u003ca href=\"http://en.wikipedia.org/wiki/Full-time_equivalent\">FTEs\u003c/a>. All cooking instructors have lost the support of their assistants, giving rise to a new set of challenges that truncate the overall classroom experience. As a result, students receive less one-to-one assistance, less instruction for tools/skills, less \"lesson\" content, and their classroom teachers are required to assume responsibilities, such as set up and breakdown, previously managed by assistants. The cooking and gardening staff is admirably working through this new set of challenges, while the impending sense of uncertainty continues.\u003c/p>\n\u003cp>\u003cstrong>What does that mean for you personally?\u003c/strong>\u003c/p>\n\u003cp>It means a longer work day that is filled with new challenges for less money. In addition to working at two new schools, I have accepted a position as a real estate agent. It is an economic necessity and has made sense for me, given my love of design. It's an aesthetic I have brought to the cooking classroom, transforming an ordinary classroom into a vibrant cooking lab in a matter of minutes. Setting the culinary stage is important because it announces the drama of the cooking adventure, and hooks students instantly. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/busd.kids_.cover_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/busd.kids_.cover_.jpg\" alt=\"California Teacher Magazine\" width=\"400\" class=\"aligncenter size-full wp-image-73770\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What are kids missing out on with these cuts?\u003c/strong>\u003c/p>\n\u003cp>Learning opportunities: Cooking and gardening classes support all learning modalities, so each child is given every opportunity to succeed and practice application of their academic skills taught in the traditional classroom. It is a level playing ground that serves as a springboard for children to explore real-life opportunities. Students become trusting of new food experiences, proud and confident of their kitchen skills, and discover connections to their academic subjects. Education is key. It is crucial that every child is given access to the tools that will help enable them to lead a healthier life. \u003c/p>\n\u003cp>\u003cstrong>What's the goal for Tuesday's Gourmet Ghetto event?\u003c/strong>\u003c/p>\n\u003cp>To bring together the community, and to help raise awareness and money for our program. To support and show appreciation for the culinary collaboration of the North Berkeley community and to have fun in the process. To stand up for the integrity of food education.\u003c/p>\n\u003cp>\u003cstrong>Despite all the difficulties, why do you keep doing what you do?\u003c/strong>\u003c/p>\n\u003cp>This deep and meaningful work nourishes children on the inside and is a vital link to our educational system, community and health. Across the nation there is currently a lot of momentum behind food education at school--teaching kids about food, where it comes from and its impact on their health. It is important to keep this conversation alive. In a world of fast food and obesity we have a responsibility to help shape a healthier future for our children. It’s an investment that will pay dividends for generations to come.\u003c/p>\n\u003cfigure id=\"attachment_73768\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie.fehr_.squash700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/carrie.fehr_.squash700.jpg\" alt=\"Gardening and cooking curriculum focuses on the local harvest. Photo: Carrie Fehr\" width=\"400\" class=\"size-full wp-image-73768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening and cooking curriculum focuses on the local harvest. Photo: Carrie Fehr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/165063930360378/\">A Taste of North Berkeley\u003c/a>\u003cbr>\nTuesday, November 12\u003cbr>\n5:30 p.m.-8:30 p.m.\u003cbr>\n$30, more than 20 participating restaurants and shops\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/493199\">Tickets available online\u003c/a>\u003cbr>\nOr at ACCI Gallery, 1652 Shattuck Ave. or M. Lowe & Co., 1519 Shattuck Ave.\u003cbr>\nAll proceeds benefit BUSD Cooking and Gardening Program. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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