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"disqusTitle": "Oakland Social: Five comfort food date nights in Oakland",
"title": "Oakland Social: Five comfort food date nights in Oakland",
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"content": "\u003cfigure id=\"attachment_69729\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom_2-659x406.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom_2-659x406.jpg\" alt=\"Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant on 40th Street in Oakland, Calif. Homeroom, whose menu features ten varieties of mac 'n cheese made with local artisanal cheeses, opened on Valentine's Day to a sold-out crowd. Photo: Bonnie Chan\" width=\"659\" height=\"406\" class=\"size-full wp-image-69729\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant Oakland. Homeroom's menu features ten varieties of mac 'n cheese made with local artisanal cheeses. Photo: Bonnie Chan\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/bonnafied/\">Bonnie Chan\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/oakland-social-five-comfort-food-date-nights-in-oakland/\">Oakland Local\u003c/a> (9/6/13)\u003c/p>\n\u003cp>As we come into the last days of summer and as the shadows grow long earlier in the day, I find myself craving the nostalgic heartiness of mac and cheese, pulled pork and creamy polenta — all of the things one might generally define as comfort food — as though getting ready to hibernate for the winter.\u003c/p>\n\u003cp>And as people throughout the ages have found, both comfort food and hibernation are usually better as shared activities.\u003c/p>\n\u003cp>Hence, we’ve compiled five suggestions for hearty, food-centric date nights, emphasizing the kinds of comforting fare that might, even on a first or second date, encourage culinary come-to-Jesus moments and “Oh man, you have to try this” familiarity.\u003c/p>\n\u003cp>Note that the following date suggestions follow a very specific date night formula, i.e., good cheap to mid-priced food followed by cultural diversion (Oakland is happily awash in movie theaters, live music and museum exhibits) followed by dessert and/or a nightcap, because why mess with a good formula? That said, by all means take advantage of all that Oakland’s commercial neighborhoods have to offer by way of shops, hot beverages, unusual make-out spots and the kind of spontaneous synchronous moments that might emerge when good food meets flying sparks.\u003c/p>\n\u003ch3>1. JACK LONDON SQUARE: SOUL FOOD AND JAZZ\u003c/h3>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> (301 Broadway, Oakland) offers, hands down, some of the most ecstatic-tasting food around, and its vegan-friendliness is an added bonus. From savory Southern fried tofu to vegan mac and cheese, the main difficulty here might lie in choosing just a handful of things off of the menu. Alternatively, if you or your date are more interested in a carnivorous meal, \u003ca href=\"http://www.eandjbbq.com/\">Everett and Jones\u003c/a> (126 Broadway, Oakland) offers hearty piles of succulent barbecued meat unsullied by greens or grains. Afterward, you can fight off a pleasant food coma with a jazz show at \u003ca href=\"http://www.yoshis.com/oakland\">Yoshi’s Oakland\u003c/a> (510 Embarcadero West, Oakland) or a movie at \u003ca href=\"http://www.regmovies.com/Theatres/Theatre-Folder/Regal-Jack-London-Stadium-9-2569\">Regal Jack London\u003c/a> (100 Washington St., Oakland), where Tuesday showings at just $5. Yoshi’s is also a great casual-but-classy destination for cocktails and dessert.\u003c/p>\n\u003cfigure id=\"attachment_69733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/souley_vegan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/souley_vegan.jpg\" alt=\"Southern fried tofu sandwich at Souley Vegan (Photo courtesy Souley Vegan)\" width=\"1024\" height=\"680\" class=\"size-full wp-image-69733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Southern fried tofu sandwich at Souley Vegan (Photo courtesy Souley Vegan)\u003c/figcaption>\u003c/figure>\n\u003ch3>2. UPTOWN OAKLAND: SO MANY OPTIONS, SO FEW BELLIES\u003c/h3>\n\u003cp>If you’re catching a show at the Fox Theater, Uptown Nightclub, Paramount or another venue in Uptown Oakland, there are any number of comfort food options to choose from. On the pricier side, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> (2295 Broadway, Oakland) dishes up Southern cuisine that has garnered a devoted following and rave reviews. James Syhabout’s \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> (2300 Webster St., Oakland) offers crispy fried chicken, fatty pork belly and creamy rice pudding in an upscale take on Asian street food. Our recommendations if you’re going for a more casual vibe: \u003ca href=\"http://sd.222.to/index.php\">Shan Dong\u003c/a> (328 10th St., Oakland) in Oakland Chinatown, a bustling hole-in-the-wall that will win your belly over with chewy hand-pulled noodles and savory dumplings; or \u003ca href=\"http://iamrudy.com/\">Rudy’s Can’t Fail Cafe\u003c/a> (1805 Telegraph Ave., Oakland) for diner-style staples and breakfast for dinner. As an added bonus, throw a pebble in Uptown Oakland these days and you’ll hit a date-night-worthy bar.\u003c/p>\n\u003cfigure id=\"attachment_69731\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rudys_cant_fail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rudys_cant_fail.jpg\" alt=\"As Rudy’s Can’t Fail says, “Never too early or late to eat a burger.” (Photo courtesy Rudy’s Can’t Fail Cafe)\" width=\"960\" height=\"639\" class=\"size-full wp-image-69731\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">As Rudy’s Can’t Fail says, “Never too early or late to eat a burger.” (Photo courtesy Rudy’s Can’t Fail Cafe)\u003c/figcaption>\u003c/figure>\n\u003ch3>3. TEMESCAL/PIEDMONT AVENUE: A WHOLESOME BACK-TO-SCHOOL NIGHT\u003c/h3>\n\u003cp>By now, \u003ca href=\"http://homeroom510.com/\">Homeroom\u003c/a> (400 40th St., Oakland) has made a name for itself as the place to go in Oakland when you want some good ol’ fashioned mac and cheese. With its friendly, classroom-themed ambiance (including a big chalkboard wall and menus printed on binder paper), dinner at Homeroom is a fine way to dig into the mac and cheese you recall from — or wish you’d had in — your childhood: melty, piping hot, made from scratch using local ingredients and artisanal cheeses, without even a hint of broccoli if you don’t want any. But unlike in your childhood, you can wash this dinner down with a jar of beer. Then walk less than a mile up 40th Street to Piedmont Avenue to a gross-out comedy at \u003ca href=\"http://www.landmarktheatres.com/market/SanFranciscoEastBay/PiedmontTheatre.htm\">Piedmont Theatre\u003c/a> (4186 Piedmont Ave., Oakland) and a scoop of legendary \u003ca href=\"http://www.fentonscreamery.com/\">Fentons\u003c/a> ice cream (4226 Piedmont Ave., Oakland) to share.\u003c/p>\n\u003cfigure id=\"attachment_69730\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom.jpg\" alt=\"Homeroom mac and cheese (Photo courtesy Homeroom)\" width=\"960\" height=\"639\" class=\"size-full wp-image-69730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom mac and cheese (Photo courtesy Homeroom)\u003c/figcaption>\u003c/figure>\n\u003ch3>4. LAKE MERRITT: FRIDAY NIGHT CORNUCOPIA\u003c/h3>\n\u003cp>There’s nothing like an Off the Grid food truck party to tantalize your taste buds with a cornucopia of comfort food options. Head ye to \u003ca href=\"http://www.museumca.org/friday-nights-omca\">Friday Nights @OMCA\u003c/a> (1000 Oak St., Oakland), where all manner of pocket foods line 10th Street awaiting you and your date: Kati Rolls and samosas from Kasa Indian Truck, Filipino fusion burritos from Senor Sisig and Peruvian wraps from Sanguchon, to name just a few. After dinner, you have the convenience of half-price admission to the OMCA and its world-class exhibits, which stay open ’til 9 p.m. every Friday. And then \u003ca href=\"http://www.thelakechalet.com/\">Lake Chalet\u003c/a> (1520 Lakeside Dr., Oakland), with its full bar and romantic nighttime view of Lake Merritt, is just a few blocks away.\u003c/p>\n\u003cfigure id=\"attachment_69728\" class=\"wp-caption aligncenter\" style=\"max-width: 1537px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/friday_OMCA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/friday_OMCA.jpg\" alt=\"Friday Nights @ OMCA (Photo courtesy OMCA)\" width=\"1537\" height=\"1023\" class=\"size-full wp-image-69728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Friday Nights @ OMCA (Photo courtesy OMCA)\u003c/figcaption>\u003c/figure>\n\u003ch3>5. GRAND LAKE: TRENDY + CLASSIC + ROCK N’ ROLL\u003c/h3>\n\u003cp>Indulge in a serving of melt-in-your-mouth polenta, wine-sauce-drenched mussels, hearty pork n’ beans, goat cheese soufflé, or arguably one of the best burgers in town at \u003ca href=\"http://sidebar-oaktown.com/sidebar-oaktown.com/home.html\">Sidebar\u003c/a> (542 Grand Ave., Oakland), followed by a leisurely stroll to an only-in-Oakland movie night at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theatre\u003c/a> (3200 Grand Ave., Oakland). Then, to balance out the stiff Bulleit-based cocktail that may or may not have accompanied your dinner at Sidebar, grab a post-movie beer at \u003ca href=\"http://www.heartanddaggersaloon.com/\">Heart and Dagger Saloon\u003c/a> (504 Lake Park Ave., Oakland), where maybe you can impress your date with your skills at the pool table or the pinball machine.\u003c/p>\n\u003cfigure id=\"attachment_69751\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/sidebar1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/sidebar1.jpg\" alt=\"Sidebar’s goat cheese souffle (Photo courtesy Sidebar)\" width=\"960\" height=\"720\" class=\"size-full wp-image-69751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sidebar’s goat cheese souffle (Photo courtesy Sidebar)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://oaklandlocal.com/tags/oakland-social/\">Oakland Social\u003c/a> is a weekly arts and culture column from \u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a> devoted to upcoming events, new places, and narratives about going out in Oakland.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69729\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom_2-659x406.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom_2-659x406.jpg\" alt=\"Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant on 40th Street in Oakland, Calif. Homeroom, whose menu features ten varieties of mac 'n cheese made with local artisanal cheeses, opened on Valentine's Day to a sold-out crowd. Photo: Bonnie Chan\" width=\"659\" height=\"406\" class=\"size-full wp-image-69729\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Erin Wade, center, is the co-owner of Homeroom, a new American cuisine restaurant Oakland. Homeroom's menu features ten varieties of mac 'n cheese made with local artisanal cheeses. Photo: Bonnie Chan\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/bonnafied/\">Bonnie Chan\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/oakland-social-five-comfort-food-date-nights-in-oakland/\">Oakland Local\u003c/a> (9/6/13)\u003c/p>\n\u003cp>As we come into the last days of summer and as the shadows grow long earlier in the day, I find myself craving the nostalgic heartiness of mac and cheese, pulled pork and creamy polenta — all of the things one might generally define as comfort food — as though getting ready to hibernate for the winter.\u003c/p>\n\u003cp>And as people throughout the ages have found, both comfort food and hibernation are usually better as shared activities.\u003c/p>\n\u003cp>Hence, we’ve compiled five suggestions for hearty, food-centric date nights, emphasizing the kinds of comforting fare that might, even on a first or second date, encourage culinary come-to-Jesus moments and “Oh man, you have to try this” familiarity.\u003c/p>\n\u003cp>Note that the following date suggestions follow a very specific date night formula, i.e., good cheap to mid-priced food followed by cultural diversion (Oakland is happily awash in movie theaters, live music and museum exhibits) followed by dessert and/or a nightcap, because why mess with a good formula? That said, by all means take advantage of all that Oakland’s commercial neighborhoods have to offer by way of shops, hot beverages, unusual make-out spots and the kind of spontaneous synchronous moments that might emerge when good food meets flying sparks.\u003c/p>\n\u003ch3>1. JACK LONDON SQUARE: SOUL FOOD AND JAZZ\u003c/h3>\n\u003cp>\u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> (301 Broadway, Oakland) offers, hands down, some of the most ecstatic-tasting food around, and its vegan-friendliness is an added bonus. From savory Southern fried tofu to vegan mac and cheese, the main difficulty here might lie in choosing just a handful of things off of the menu. Alternatively, if you or your date are more interested in a carnivorous meal, \u003ca href=\"http://www.eandjbbq.com/\">Everett and Jones\u003c/a> (126 Broadway, Oakland) offers hearty piles of succulent barbecued meat unsullied by greens or grains. Afterward, you can fight off a pleasant food coma with a jazz show at \u003ca href=\"http://www.yoshis.com/oakland\">Yoshi’s Oakland\u003c/a> (510 Embarcadero West, Oakland) or a movie at \u003ca href=\"http://www.regmovies.com/Theatres/Theatre-Folder/Regal-Jack-London-Stadium-9-2569\">Regal Jack London\u003c/a> (100 Washington St., Oakland), where Tuesday showings at just $5. Yoshi’s is also a great casual-but-classy destination for cocktails and dessert.\u003c/p>\n\u003cfigure id=\"attachment_69733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/souley_vegan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/souley_vegan.jpg\" alt=\"Southern fried tofu sandwich at Souley Vegan (Photo courtesy Souley Vegan)\" width=\"1024\" height=\"680\" class=\"size-full wp-image-69733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Southern fried tofu sandwich at Souley Vegan (Photo courtesy Souley Vegan)\u003c/figcaption>\u003c/figure>\n\u003ch3>2. UPTOWN OAKLAND: SO MANY OPTIONS, SO FEW BELLIES\u003c/h3>\n\u003cp>If you’re catching a show at the Fox Theater, Uptown Nightclub, Paramount or another venue in Uptown Oakland, there are any number of comfort food options to choose from. On the pricier side, \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a> (2295 Broadway, Oakland) dishes up Southern cuisine that has garnered a devoted following and rave reviews. James Syhabout’s \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> (2300 Webster St., Oakland) offers crispy fried chicken, fatty pork belly and creamy rice pudding in an upscale take on Asian street food. Our recommendations if you’re going for a more casual vibe: \u003ca href=\"http://sd.222.to/index.php\">Shan Dong\u003c/a> (328 10th St., Oakland) in Oakland Chinatown, a bustling hole-in-the-wall that will win your belly over with chewy hand-pulled noodles and savory dumplings; or \u003ca href=\"http://iamrudy.com/\">Rudy’s Can’t Fail Cafe\u003c/a> (1805 Telegraph Ave., Oakland) for diner-style staples and breakfast for dinner. As an added bonus, throw a pebble in Uptown Oakland these days and you’ll hit a date-night-worthy bar.\u003c/p>\n\u003cfigure id=\"attachment_69731\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rudys_cant_fail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rudys_cant_fail.jpg\" alt=\"As Rudy’s Can’t Fail says, “Never too early or late to eat a burger.” (Photo courtesy Rudy’s Can’t Fail Cafe)\" width=\"960\" height=\"639\" class=\"size-full wp-image-69731\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">As Rudy’s Can’t Fail says, “Never too early or late to eat a burger.” (Photo courtesy Rudy’s Can’t Fail Cafe)\u003c/figcaption>\u003c/figure>\n\u003ch3>3. TEMESCAL/PIEDMONT AVENUE: A WHOLESOME BACK-TO-SCHOOL NIGHT\u003c/h3>\n\u003cp>By now, \u003ca href=\"http://homeroom510.com/\">Homeroom\u003c/a> (400 40th St., Oakland) has made a name for itself as the place to go in Oakland when you want some good ol’ fashioned mac and cheese. With its friendly, classroom-themed ambiance (including a big chalkboard wall and menus printed on binder paper), dinner at Homeroom is a fine way to dig into the mac and cheese you recall from — or wish you’d had in — your childhood: melty, piping hot, made from scratch using local ingredients and artisanal cheeses, without even a hint of broccoli if you don’t want any. But unlike in your childhood, you can wash this dinner down with a jar of beer. Then walk less than a mile up 40th Street to Piedmont Avenue to a gross-out comedy at \u003ca href=\"http://www.landmarktheatres.com/market/SanFranciscoEastBay/PiedmontTheatre.htm\">Piedmont Theatre\u003c/a> (4186 Piedmont Ave., Oakland) and a scoop of legendary \u003ca href=\"http://www.fentonscreamery.com/\">Fentons\u003c/a> ice cream (4226 Piedmont Ave., Oakland) to share.\u003c/p>\n\u003cfigure id=\"attachment_69730\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/homeroom.jpg\" alt=\"Homeroom mac and cheese (Photo courtesy Homeroom)\" width=\"960\" height=\"639\" class=\"size-full wp-image-69730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom mac and cheese (Photo courtesy Homeroom)\u003c/figcaption>\u003c/figure>\n\u003ch3>4. LAKE MERRITT: FRIDAY NIGHT CORNUCOPIA\u003c/h3>\n\u003cp>There’s nothing like an Off the Grid food truck party to tantalize your taste buds with a cornucopia of comfort food options. Head ye to \u003ca href=\"http://www.museumca.org/friday-nights-omca\">Friday Nights @OMCA\u003c/a> (1000 Oak St., Oakland), where all manner of pocket foods line 10th Street awaiting you and your date: Kati Rolls and samosas from Kasa Indian Truck, Filipino fusion burritos from Senor Sisig and Peruvian wraps from Sanguchon, to name just a few. After dinner, you have the convenience of half-price admission to the OMCA and its world-class exhibits, which stay open ’til 9 p.m. every Friday. And then \u003ca href=\"http://www.thelakechalet.com/\">Lake Chalet\u003c/a> (1520 Lakeside Dr., Oakland), with its full bar and romantic nighttime view of Lake Merritt, is just a few blocks away.\u003c/p>\n\u003cfigure id=\"attachment_69728\" class=\"wp-caption aligncenter\" style=\"max-width: 1537px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/friday_OMCA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/friday_OMCA.jpg\" alt=\"Friday Nights @ OMCA (Photo courtesy OMCA)\" width=\"1537\" height=\"1023\" class=\"size-full wp-image-69728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Friday Nights @ OMCA (Photo courtesy OMCA)\u003c/figcaption>\u003c/figure>\n\u003ch3>5. GRAND LAKE: TRENDY + CLASSIC + ROCK N’ ROLL\u003c/h3>\n\u003cp>Indulge in a serving of melt-in-your-mouth polenta, wine-sauce-drenched mussels, hearty pork n’ beans, goat cheese soufflé, or arguably one of the best burgers in town at \u003ca href=\"http://sidebar-oaktown.com/sidebar-oaktown.com/home.html\">Sidebar\u003c/a> (542 Grand Ave., Oakland), followed by a leisurely stroll to an only-in-Oakland movie night at the \u003ca href=\"http://www.renaissancerialto.com/\">Grand Lake Theatre\u003c/a> (3200 Grand Ave., Oakland). Then, to balance out the stiff Bulleit-based cocktail that may or may not have accompanied your dinner at Sidebar, grab a post-movie beer at \u003ca href=\"http://www.heartanddaggersaloon.com/\">Heart and Dagger Saloon\u003c/a> (504 Lake Park Ave., Oakland), where maybe you can impress your date with your skills at the pool table or the pinball machine.\u003c/p>\n\u003cfigure id=\"attachment_69751\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/sidebar1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/sidebar1.jpg\" alt=\"Sidebar’s goat cheese souffle (Photo courtesy Sidebar)\" width=\"960\" height=\"720\" class=\"size-full wp-image-69751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sidebar’s goat cheese souffle (Photo courtesy Sidebar)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://oaklandlocal.com/tags/oakland-social/\">Oakland Social\u003c/a> is a weekly arts and culture column from \u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a> devoted to upcoming events, new places, and narratives about going out in Oakland.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops",
"title": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n",
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"description": "Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites.\r\n",
"title": "International Cuisine: 5 Favorite Bay Area Specialty Food Shops | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The Bay Area is a multicultural \u003ca href=\"http://en.wikipedia.org/wiki/Salad_bowl_%28cultural_idea%29\">salad bowl\u003c/a>. People from all over the world flock here for the culture, the weather, the thriving tech job market, and of course, the food. With so many different ethnic groups calling this region \"home\" it's no wonder there's such a diversity of food choices available. In addition to a wealth of restaurants serving a variety of international cuisines and neighborhoods organized around specific cultural groups (Chinatown, Japantown, The Mission, etc.) there are also many markets that feature foods specific to particular regional cuisines.\u003c/p>\n\u003cp>Here are five favorite specialty shops selling food and culinary goods imported from Spain, Japan, Russia, Germany and Italy. If you are curious to explore products from these countries or are nostalgic for the food and culture from any of these regions be sure to visit these shops. And, of course, there are so many more of these specialty stores in the Bay Area so please share your favorites in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1814 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 548-1383\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Spanish-Table/109303127090\">The Spanish Table\u003c/a>\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 10:00am-6:00pm, Sun 11:00am-5:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> How about a paella pan made to serve 200 people? \u003c/p>\n\u003cfigure id=\"attachment_69106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-26.jpg\" alt=\"Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tagines are popular in North Africa and are primarily used for stews. There’s a lot of Moorish influence in Spanish cooking. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-28-290x217.jpg\" alt=\"The Spanish Table sells a variety of canned and preserved specialty foods from the Iberian Peninsula. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69107\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-31-290x217.jpg\" alt=\"Squid ink is used for coloring and flavor in Spanish cooking. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69108\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Looking for food from the Iberian Coast? Come to Berkeley's International Marketplace, home of \u003ca href=\"http://www.spanishtable.com/\">The Spanish Table 2\u003c/a> which opened in 2001. Here you will find foods from Portugal, Spain, Andorra, Gibraltar and, most recently, North Africa. The store sells wine, groceries, cookware, ceramics and cookbooks, and there is an \u003ca href=\"http://www.spanishtablewines.com/\">online wine shop\u003c/a> dedicated to selling wine from these regions. Store Manager, Caty Salas explained the main reason people shop here is the depth of product selection. “No one else has this focus. It’s a specialized niche,” she said. Salas said that while Cost Plus World Market may have some things, they certainly don’t have the range of products that Spanish Table imports. And, that’s what keeps customers coming back. \u003c/p>\n\u003cblockquote>\u003cp>“We have people from all over the world shopping here,” Salas said. “People come in here and say, ‘Oh my god. I haven’t seen these since I lived in Spain.”\u003c/p>\u003c/blockquote>\n\u003cp>Indeed, you can find a wealth of Spanish imports here—paella pans, tapas, North African tagines to make stews, and even a pickled partridge preserved in a jar. Not their best seller, Salas said, but certainly unique. They also carry a delectable selection of Manchego, jamon iberico, lomo, almonds, olives angulas, bacalao, piquillos and padrones. \u003c/p>\n\u003cp>They also have an impressive selection of Sherry and Madeira wine, as well as Spanish beer and wine.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-32-290x217.jpg\" alt=\"The “porron” (prounced: po’ rohn) is used to drink wine without a fuss but it might take some practice to master the technique without spilling. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69109\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-33-290x217.jpg\" alt=\"Whole quail and partridges are preserved confit-style. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69110\">\u003c/a>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_ST-51-290x217.jpg\" alt=\"A Spanish vintage from 1935 will cost you hundreds of dollars. The Spanish Table carries a large selection of Madeira wines, Port and Sherry. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69081\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/paella-pans-glasses-290x216.jpg\" alt=\"Various sizes of Paella pans line the back wall with wine goblets in the foreground. Photo: Sara Bloomberg\" width=\"290\" height=\"216\" class=\"alignnone size-medium wp-image-69212\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1220 San Pablo Ave\u003cbr>\nBerkeley, CA 94706\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-7243\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> A shelf of sushi roe that comes in all colors of the rainbow.\u003c/p>\n\u003cfigure id=\"attachment_69082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-69.jpg\" alt=\"The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tokyo Fish Market in Berkeley has two main parts: the gift shop is in the original brick storefront, and the fish market and grocery store are in the building right behind it. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-75-290x217.jpg\" alt=\"Gourmet mochi is just begging to be eaten. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69083\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-89-290x217.jpg\" alt=\"Colorful packages of roe and sushi will tempt you to taste the rainbow. These definitely aren't Skittles. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69084\">\u003c/a>\u003c/p>\n\u003cp>Tokyo Fish Market is not just a fish market. It’s an institution that’s been around since 1963. You will certainly find plenty of fresh seafood, some even imported directly from Japan. The market is frequently packed with patrons who come to purchase items such as sake, Japanese rice, mochi candies, Japanese vegetables and live crabs. They carry over 100 types of fish and seafood products ranging from local rock cod and squid to smelt, tuna, halibut, octopus and soft-shell crabs. They also have a separate gift shop with Japanese food-related specialty items. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-93-290x217.jpg\" alt=\"Rock cod, squid and smelt are among the seafood options available at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-98-290x217.jpg\" alt=\"Fresh octopus and other specialty seafood selections—including eel and crab—are offered at Tokyo Fish Market in Berkeley. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69086\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Fish-104-290x217.jpg\" alt=\"Lychee fruit is native to China and popular in Southeast Asia. It contains potassium, phosphorus, magnesium, calcium and other trace minerals and vitamins. Photo by Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69087\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tokyofishmarket-290x217.jpg\" alt=\"Japanese rice, sake and other products line the shelves at Tokyo Fish Market. Photo: Sara Bloomberg\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-69213\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/royal-market-and-bakery-san-francisco\">Royal Market\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n5335 Geary Blvd (Between 17th Ave & 18th Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Inner Richmond\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 221-5550\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Every day 9:00am-9:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> They have chocolate \"babushka\" dolls. \u003c/p>\n\u003cfigure id=\"attachment_69210\" class=\"wp-caption aligncenter\" style=\"max-width: 998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarketbabushka.jpg\" alt='Chocolate \"babushka\" dolls. Photo: Sara Bloomberg' width=\"998\" height=\"665\" class=\"size-full wp-image-69210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate \"babushka\" dolls. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-02-290x193.jpg\" alt=\"Cherry and cranberry cakes are delivered from Los Angeles. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-05-290x193.jpg\" alt=\"Vodka is a popular item at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69101\">\u003c/a>\u003c/p>\n\u003cp>Looking for a little Eastern European flavor to spice up your weekly menu? The Royal Market & Bakery is your one-stop shop. Located in the Inner Richmond district, Armenian store owner Vardges Kazaryan said vodka is definitely one of their best sellers. \u003c/p>\n\u003cblockquote>\u003cp>“We carry vodka. Lots of vodka,” he said. “Whatever you want, we have.”\u003c/p>\u003c/blockquote>\n\u003cp>They sell a mix of traditional Russian foods, as well as some Armenian, Georgian, and Middle Eastern fare. Their selection of fresh, Russian-inspired homemade products is quite impressive: Armenian bread, sweet cakes, savory kebabs, potatoes with sauce, pork, vegetables, chicken, beef tongues and caviar. \u003c/p>\n\u003cp>You can also find pierogies, sausages, cheddars, fresh fish and meat and housemade pickles of all kinds. The bakery is stellar, too, and offers Russian-style cranberry and cherry cakes from Los Angeles as well as other housemade desserts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-09-290x193.jpg\" alt=\"Shish kabobs are made fresh and can be either chicken, beef or lamb. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-10-290x193.jpg\" alt=\"Beet salad is one of the many fresh deli items available at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69103\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-11-290x193.jpg\" alt=\"Blintzes are traditionally made with either shredded beef or cottage cheese. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_SpecialtyStores_RoyalMarket-14-290x193.jpg\" alt=\"Sturgeon is a popular fish at Royal Market and Bakery. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69105\">\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.yelp.com/biz/lehrs-german-specialties-san-francisco\">Lehr's German Specialties\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1581 Church Street\u003cbr>\nSan Francisco, CA 94131\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> Noe Valley\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 282-6803\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Everyday 10:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Rows and rows of German candies, lots of sauerkraut and curry ketchup. \u003c/p>\n\u003cfigure id=\"attachment_69089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-11.jpg\" alt=\"Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry and other flavored ketchups are popular items. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-03-290x193.jpg\" alt=\"Bloodwurst is one of several traditional German sausages available at Lehr’s. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69088\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-18-290x193.jpg\" alt=\"Not only is there a large selection of sauerkraut, you can also buy sauerkraut juice. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69092\">\u003c/a>\u003c/p>\n\u003cp>Walking into Lehr’s German Specialties is like walking into Germany. And store owner Bridgette Lehr is there to guide you. She’s a sweet German woman who will tell you everything you need to know about Germany, German food and why they can’t carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Kinder_Surprise\">Kinder Surprise Eggs\u003c/a>, anymore. (A chocolate egg containing a small toy. Apparently, there was a lawsuit and the company is \u003ca href=\"http://www.independent.co.uk/life-style/food-and-drink/news/us-ban-of-kinder-eggs-cracked-at-last-8539723.html\">prohibited\u003c/a> from selling them in the U.S.). \u003c/p>\n\u003cp>This is one of the last German-owned businesses in San Francisco that sells regional specialties including German food and drinks, books, and decorations. It’s been in San Francisco’s Noe Valley neighborhood for about 40 years and has a loyal following.\u003c/p>\n\u003cp>They carry a wide range of German products: large blocks of marzipan, teas to help cure insomnia, bloodwurst sausages, head cheese, pickled herring, handkäse (a type of cheese) and even sauerkraut juice to help with digestion. \u003c/p>\n\u003cp>A large portion of the store is also dedicated to German magazines, CDs and cassette tapes, cookware, imported toiletry items and costumes for Oktoberfest.\u003c/p>\n\u003cfigure id=\"attachment_69090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lehrs-15.jpg\" alt=\"Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lehr’s German Specialties in San Francisco has been offering German and European specialty foods for nearly four decades. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-16-290x193.jpg\" alt=\"Chocolate covered marzipan and liquor-filled chocolates come in many varieties. Photo by Sara Bloomberg/\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_lehrs-20-290x193.jpg\" alt=\"Pickled herring can be used for appetizers and even sandwiches. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69093\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69231\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/weiners.jpg\" alt=\"Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\" width=\"800\" height=\"534\" class=\"size-full wp-image-69231\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meica Pork Weiners, Weisswurst and Bock-wurst adorn the shelves at Lehr’s. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.luccaravioli.com/\">Lucca Ravioli Company\u003c/a>\u003c/h2>\n\u003cp>\u003cstrong>Address:\u003c/strong>\u003cbr>\n1100 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Neighborhood:\u003c/strong> The Mission\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 647–5581\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9:00am-6:00pm\u003c/p>\n\u003cp>\u003cstrong>Why we love it?\u003c/strong> Ravioli made on site with an old-school ravioli roller. Stop by in the morning to see the men hard at work. \u003c/p>\n\u003cfigure id=\"attachment_69094\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-01.jpg\" alt=\"Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucca Ravioli gets busy right before dinner time. It’s only open from 9 a.m.-6 p.m. Monday through Saturday. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-09-290x193.jpg\" alt=\"Christopher Lane tries some cheese at Lucca. He’s been a loyal customer for about 40 years. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-10-290x193.jpg\" alt=\"An employee slices cheese by hand for a customer at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69096\">\u003c/a>\u003c/p>\n\u003cp>Looking for fresh housemade Italian ravioli? Need gourmet Italian salami for that dinner party tonight? Go to Lucca Ravioli Company in San Francisco’s Mission district. From the moment you enter the always-crowded market you are treated like family. The experience is almost surreal. Men in white aprons greeting customers like they’re guests in their home. Store manager Martin Ricker seems to know every customer on a first-name basis. \u003c/p>\n\u003cp>The friendly service keeps people coming back for more, especially around the holidays when patrons line up down the block for specialty turkey and pumpkin ravioli. 54 pillows of this delightful dough will only cost you $7 a box. Don’t even think about trying to call in an order ahead of time. First come, first-served. That’s been the rule since the store opened in 1925. \u003c/p>\n\u003cp>They also carry other fresh pastas made on site such as fettuccine, tagliarini, linguini, lasagna and spinach-flavored; a huge array of dry meats, blocks of cheese, their ever-popular homemade pizza dough, wine and \u003cem>Fernet Branca\u003c/em>—that bitter and aromatic Italian \u003cem>digestif\u003c/em>— one of their best selling items and a San Francisco favorite for \u003ca href=\"http://www.sfweekly.com/2005-12-07/restaurants/the-myth-of-fernet/full/\">hangover prevention\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_69097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-14_revised.jpg\" alt=\"Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-69097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Staniotes refreshes the ravioli and charcuterie case at Lucca Ravioli. Photo by Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-16-290x193.jpg\" alt=\"Fresh ravioli keeps customers coming back to Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69098\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/5Bites_specialtystores_Lucca-17-290x193.jpg\" alt=\"Fresh pizza dough is one of the many house-made specialties offered at Lucca Ravioli in San Francisco. Photo by Sara Bloomberg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-69099\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_69211\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/fernet-branca.jpg\" alt=\"Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\" width=\"800\" height=\"535\" class=\"size-full wp-image-69211\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Branca Menta and Fernet-Branca at Lucca Ravioli Company. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "To Grow Sweeter Produce, California Farmers Turn Off The Water",
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"content": "\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214884366/to-grow-sweeter-produce-california-farmers-turn-off-the-water\">The Salt at NPR Food\u003c/a> (8/28/13)\u003c/p>\n\u003cfigure id=\"attachment_69003\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\" alt=\"At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\" width=\"1120\" height=\"840\" class=\"size-full wp-image-69003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\u003c/figcaption>\u003c/figure>\n\u003cp>A week without water can easily kill the average person.\u003c/p>\n\u003cp>But a garden that goes unwatered for months may produce sweeter, more flavorful fruits than anything available in most mainstream supermarkets--even in the scorching heat of a California summer. Commercial growers call it \"dry farming,\" and throughout the state, this unconventional technique seems to be catching on among small producers of tomatoes, apples, grapes, melons, and potatoes.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.happyboyfarms.com/\">Happy Boy Farms\u003c/a>, near Santa Cruz, sales director Jen Lynne believes dry farming could be an important agricultural practice in the future, when water will likely be a less abundant resource.\u003c/p>\n\u003cp>But the taste of her dry-farmed Early Girl tomatoes is the main reason chefs, wholesalers and individuals around the country are increasingly calling to place orders. She notes that many calls come from places where rains falls through the summer, making dry farming impossible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Once you taste a dry-farmed tomato, you'll never want anything else,\" she says, adding that she could be selling hundreds of 14-pound cases per day if her 10-acre tomato field could meet the demand.\u003c/p>\n\u003cp>At Whole Foods Market in Sebastopol, about 50 miles north of San Francisco, dry-farmed tomatoes have become a shopper attraction, according to produce buyer Allan Timpe.\u003c/p>\n\u003cp>\"People definitely come here to get them,\" he says. \"Once someone tastes a dry-farmed tomato, you've got a customer for life.\"\u003c/p>\n\u003cp>Timpe also carries locally grown, dry-farmed potatoes, which he says \"are dense and really flavorful.\"\u003c/p>\n\u003cp>The idea behind dry farming is that by restricting a plant's water intake, its fruits wind up with less water content and a greater density of sugar and other flavor compounds. But the practice isn't as simple as just cutting off the water.\u003cstrong> \u003c/strong>First, dry farming in sandy soil, through which water drains easily, doesn't work. Just as importantly, the plants, or trees, must be dry-farmed from the time they're planted.\u003c/p>\n\u003cp>\"We get the plants going with a little water, then cut it off after a few weeks,\" says Kevin McEnnis, who dry farms Early Girl tomatoes at \u003ca href=\"http://www.quetzalfarm.com/practices.htm\">Quetzal Farm\u003c/a> in Santa Rosa.\u003c/p>\n\u003cp>Then, he explains, as the young but quickly growing vines become thirsty, they send their roots deeper underground than they otherwise would to find moisture, which can remain in the soil all year.\u003c/p>\n\u003cp>A technique that also helps dry farmers lock water underground is frequently tilling the top foot of soil into a fluffy dust layer. Underground moisture that creeps upward through the earth cannot break through this layer, and it remains below the surface.\u003c/p>\n\u003cp>But farming without irrigation has a major drawback: dramatically reduced yields.\u003c/p>\n\u003cp>Stan Devoto, a farmer in Northern California, says his dry-farmed trees produce 12 to 15 tons of apples per acre per year. Irrigated trees, on the other hand, may bear 40 or 50 tons. And McEnnis says he harvests about four tons of tomatoes off his acre of vines each summer and fall, whereas conventional growers may reap 40 tons per acre.\u003c/p>\n\u003cp>Indeed, in most areas of conventional agriculture, dry farming is unprofitable and unusual. Exceptions include most European wine grapes — which local winemaking laws actually require be grown without irrigation — and much of America's grain production.\u003c/p>\n\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2365\">Paul Vossen\u003c/a>, a University of California farm adviser in Sonoma County, says many people who dry farm do so only because they have no water with which to irrigate their land. \"They do it because they have to, and so they'll make it part of their marketing strategy,\" he says.\u003c/p>\n\u003cp>But winemaker Will Bucklin, of \u003ca href=\"http://www.buckzin.com/\">Old Hill Ranch\u003c/a> in the Sonoma Valley, has an underground water supply. Still, he dry farms 15 acres of old-vine Syrah, Zinfandel and other varieties — one of just a few California winemakers currently dry farming. His grapes are smaller, and yields at harvest time slightly lower, than on irrigated vineyards.\u003c/p>\n\u003cp>\"But the small size of the berries means there is a lower juice-to-skin ratio,\" Bucklin says.\u003c/p>\n\u003cp>Since grape skins contain flavor-making tannins and polyphenols, dry farming can — at least in theory — produce richer, more intense wines. Bucklin concedes that he isn't certain that a novice taster, or even an expert one, could tell a dry-farmed wine from a conventional one in a blind tasting.\u003c/p>\n\u003cp>But in a highly populated state where water tables are dropping and rivers dwindling to trickles, Bucklin is confident, at least, of one thing:\u003c/p>\n\u003cp>\"I'm using a lot less water than my neighbor.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/214884366/to-grow-sweeter-produce-california-farmers-turn-off-the-water\">The Salt at NPR Food\u003c/a> (8/28/13)\u003c/p>\n\u003cfigure id=\"attachment_69003\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/happyboy-tomato.jpg\" alt=\"At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\" width=\"1120\" height=\"840\" class=\"size-full wp-image-69003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Happy Boy Farms near Santa Cruz, Calif., Early Girl tomatoes are grown using dry farming methods. The tomatoes have become increasingly popular with chefs and wholesalers. Photo: Courtesy Jen Lynne/Happy Boy Farms\u003c/figcaption>\u003c/figure>\n\u003cp>A week without water can easily kill the average person.\u003c/p>\n\u003cp>But a garden that goes unwatered for months may produce sweeter, more flavorful fruits than anything available in most mainstream supermarkets--even in the scorching heat of a California summer. Commercial growers call it \"dry farming,\" and throughout the state, this unconventional technique seems to be catching on among small producers of tomatoes, apples, grapes, melons, and potatoes.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.happyboyfarms.com/\">Happy Boy Farms\u003c/a>, near Santa Cruz, sales director Jen Lynne believes dry farming could be an important agricultural practice in the future, when water will likely be a less abundant resource.\u003c/p>\n\u003cp>But the taste of her dry-farmed Early Girl tomatoes is the main reason chefs, wholesalers and individuals around the country are increasingly calling to place orders. She notes that many calls come from places where rains falls through the summer, making dry farming impossible.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Once you taste a dry-farmed tomato, you'll never want anything else,\" she says, adding that she could be selling hundreds of 14-pound cases per day if her 10-acre tomato field could meet the demand.\u003c/p>\n\u003cp>At Whole Foods Market in Sebastopol, about 50 miles north of San Francisco, dry-farmed tomatoes have become a shopper attraction, according to produce buyer Allan Timpe.\u003c/p>\n\u003cp>\"People definitely come here to get them,\" he says. \"Once someone tastes a dry-farmed tomato, you've got a customer for life.\"\u003c/p>\n\u003cp>Timpe also carries locally grown, dry-farmed potatoes, which he says \"are dense and really flavorful.\"\u003c/p>\n\u003cp>The idea behind dry farming is that by restricting a plant's water intake, its fruits wind up with less water content and a greater density of sugar and other flavor compounds. But the practice isn't as simple as just cutting off the water.\u003cstrong> \u003c/strong>First, dry farming in sandy soil, through which water drains easily, doesn't work. Just as importantly, the plants, or trees, must be dry-farmed from the time they're planted.\u003c/p>\n\u003cp>\"We get the plants going with a little water, then cut it off after a few weeks,\" says Kevin McEnnis, who dry farms Early Girl tomatoes at \u003ca href=\"http://www.quetzalfarm.com/practices.htm\">Quetzal Farm\u003c/a> in Santa Rosa.\u003c/p>\n\u003cp>Then, he explains, as the young but quickly growing vines become thirsty, they send their roots deeper underground than they otherwise would to find moisture, which can remain in the soil all year.\u003c/p>\n\u003cp>A technique that also helps dry farmers lock water underground is frequently tilling the top foot of soil into a fluffy dust layer. Underground moisture that creeps upward through the earth cannot break through this layer, and it remains below the surface.\u003c/p>\n\u003cp>But farming without irrigation has a major drawback: dramatically reduced yields.\u003c/p>\n\u003cp>Stan Devoto, a farmer in Northern California, says his dry-farmed trees produce 12 to 15 tons of apples per acre per year. Irrigated trees, on the other hand, may bear 40 or 50 tons. And McEnnis says he harvests about four tons of tomatoes off his acre of vines each summer and fall, whereas conventional growers may reap 40 tons per acre.\u003c/p>\n\u003cp>Indeed, in most areas of conventional agriculture, dry farming is unprofitable and unusual. Exceptions include most European wine grapes — which local winemaking laws actually require be grown without irrigation — and much of America's grain production.\u003c/p>\n\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2365\">Paul Vossen\u003c/a>, a University of California farm adviser in Sonoma County, says many people who dry farm do so only because they have no water with which to irrigate their land. \"They do it because they have to, and so they'll make it part of their marketing strategy,\" he says.\u003c/p>\n\u003cp>But winemaker Will Bucklin, of \u003ca href=\"http://www.buckzin.com/\">Old Hill Ranch\u003c/a> in the Sonoma Valley, has an underground water supply. Still, he dry farms 15 acres of old-vine Syrah, Zinfandel and other varieties — one of just a few California winemakers currently dry farming. His grapes are smaller, and yields at harvest time slightly lower, than on irrigated vineyards.\u003c/p>\n\u003cp>\"But the small size of the berries means there is a lower juice-to-skin ratio,\" Bucklin says.\u003c/p>\n\u003cp>Since grape skins contain flavor-making tannins and polyphenols, dry farming can — at least in theory — produce richer, more intense wines. Bucklin concedes that he isn't certain that a novice taster, or even an expert one, could tell a dry-farmed wine from a conventional one in a blind tasting.\u003c/p>\n\u003cp>But in a highly populated state where water tables are dropping and rivers dwindling to trickles, Bucklin is confident, at least, of one thing:\u003c/p>\n\u003cp>\"I'm using a lot less water than my neighbor.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It's Tomato Time: Pick Your Own Produce at Smith Family Farm",
"title": "It's Tomato Time: Pick Your Own Produce at Smith Family Farm",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood12.jpg\" alt=\"Tomatoes galore\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-68778\">\u003c/a>\u003c/p>\n\u003cp>August is the month when my addiction to fresh tomatoes kicks into high gear, and I start having fantasies about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\" target=\"_blank\">hoarding them for the winter\u003c/a>. So I rounded up several friends for a 40-mile round trip bike expedition so we could \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/07/pick-your-own-family-friendly-u-pick-orchards-and-farms/\" target=\"_blank\">pick our own\u003c/a> at the Smith Family Farm. There's \u003ca href=\"http://harvest4you.com/\" target=\"_blank\">tons of other farms\u003c/a> located in the Brentwood area, which is nestled in the northeast corner of the East Bay near the rich agricultural region of the delta. \u003c/p>\n\u003cp>We rolled out from the Pittsburg Bay BART station to the \u003ca href=\"http://www.ebparks.org/parks/trails/delta_deanza\" target=\"_blank\">Delta de Anza Regional Trail\u003c/a>, then veered onto the \u003ca href=\"http://mc2ct.org/\" target=\"_blank\">Mokelumne Coast to Crest Trail\u003c/a>. Along the way, we spotted some grape vines, pomegranate and fig trees that were overflowing with fruit, so we filled our panniers (and bellies) with delicious foraged treasure. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68767,68768,68769,68797,68770,68771\" width=\"1000\"]\u003c/p>\n\u003cp>Once we arrived at the Smith Family Farm, we got right to work picking (and snacking on) different varieties of tomatoes; right now there's Black Russian, Brandywine, Roma, Beefsteak and San Marzano. And what a bargain -- only $1/pound, plus they have plastic buckets or boxes you can use to gather up your produce. There's still peaches, plums and even some nectarines on the trees if you're in the mood for stone fruit. Asian pears are available, too, but be sure to call or check their \u003ca href=\"https://www.facebook.com/smithfamilyfarms/\" target=\"_blank\">Facebook page\u003c/a> for the most recent updates on what you can pick. An hour later, after sorting through the fragrant fields in search of ripe tomatoes, my husband and I loaded up our bags with 35 pounds. We also made a quick pit stop at their farmstand to buy some other vegetables and relax in the shade with cool drinks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68772,68773,68774,68775,68776,68778\" width=\"1000\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/babbrentwood11.jpg\" alt=\"Tomatoes galore\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-68777\">\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68779,68780,68782,68783,68784,68786\" width=\"1000\"]\u003c/p>\n\u003cp>After a tasty Vietnamese lunch at \u003ca href=\"http://www.yelp.com/biz/pho-vietnam-brentwood-2\" target=\"_blank\">Pho Vietnam\u003c/a> in downtown Brentwood, we pedaled our way through fierce headwinds and arrived back at Pittsburg Bay BART by sunset. Now it's time to make salsa, soups and sauces!\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"68799,68800,68801\" width=\"1000\"]\u003c/p>\n\u003cp>\u003ca href=\"http://jkdevera2.wix.com/smithfamilyfarm#!\" target=\"_blank\">\u003cstrong>Smith Family Farm\u003c/strong>\u003c/a>\u003cbr>\n4430 Sellers Avenue, Brentwood [\u003ca href=\"http://goo.gl/usTqLd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone:(925) 625-5966\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smithfamilyfarms/\" target=\"_blank\">Smith Family Farms\u003c/a>\u003cbr>\nHours: 8:00 am - 6:00 pm\u003cbr>\nPick-Your-Own Hours: 9:00am-4:30pm / Cash only\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Smith Family Farm also has a big tomato festival coming up on September 7th, with live music, arts and crafts, cooking demos, hay rides and more. You can \u003ca href=\"https://www.facebook.com/events/192796987562012/\" target=\"_blank\">RSVP and get more info\u003c/a> on Facebook.\u003c/strong>\u003c/em>\u003c/p>\n\n",
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"description": "August is the month when my addiction to fresh tomatoes kicks into high gear, and I start having fantasies about hoarding them for the winter. So I rounded up several friends for a 40-mile round trip bike expedition so we could pick our own at the Smith Family Farm in Brentwood.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once we arrived at the Smith Family Farm, we got right to work picking (and snacking on) different varieties of tomatoes; right now there's Black Russian, Brandywine, Roma, Beefsteak and San Marzano. And what a bargain -- only $1/pound, plus they have plastic buckets or boxes you can use to gather up your produce. There's still peaches, plums and even some nectarines on the trees if you're in the mood for stone fruit. Asian pears are available, too, but be sure to call or check their \u003ca href=\"https://www.facebook.com/smithfamilyfarms/\" target=\"_blank\">Facebook page\u003c/a> for the most recent updates on what you can pick. An hour later, after sorting through the fragrant fields in search of ripe tomatoes, my husband and I loaded up our bags with 35 pounds. We also made a quick pit stop at their farmstand to buy some other vegetables and relax in the shade with cool drinks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After a tasty Vietnamese lunch at \u003ca href=\"http://www.yelp.com/biz/pho-vietnam-brentwood-2\" target=\"_blank\">Pho Vietnam\u003c/a> in downtown Brentwood, we pedaled our way through fierce headwinds and arrived back at Pittsburg Bay BART by sunset. Now it's time to make salsa, soups and sauces!\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://jkdevera2.wix.com/smithfamilyfarm#!\" target=\"_blank\">\u003cstrong>Smith Family Farm\u003c/strong>\u003c/a>\u003cbr>\n4430 Sellers Avenue, Brentwood [\u003ca href=\"http://goo.gl/usTqLd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone:(925) 625-5966\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smithfamilyfarms/\" target=\"_blank\">Smith Family Farms\u003c/a>\u003cbr>\nHours: 8:00 am - 6:00 pm\u003cbr>\nPick-Your-Own Hours: 9:00am-4:30pm / Cash only\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Smith Family Farm also has a big tomato festival coming up on September 7th, with live music, arts and crafts, cooking demos, hay rides and more. You can \u003ca href=\"https://www.facebook.com/events/192796987562012/\" target=\"_blank\">RSVP and get more info\u003c/a> on Facebook.\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Former Tartine Baker Opens His Own Doors -- With a Whole Lot of Help -- in San Anselmo",
"title": "Former Tartine Baker Opens His Own Doors -- With a Whole Lot of Help -- in San Anselmo",
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"content": "\u003cfigure id=\"attachment_68699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\" alt=\"Nathan and Devon bake loaves every day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan and Devon bake loaves every day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>After nine years of baking -- eight of which were at the popular \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a>, under Chad Robertson's tutelage -- Nathan Yanko was ready to make his own bread. \u003c/p>\n\u003cp>\"It was just time to do my own thing,\" said Nathan.\u003c/p>\n\u003cp>Fortunately, his wife, Devon Yanko (formerly Crosby-Helms), ran her own personal chef business, Fast Foodie.And, he gave her plenty of warning for the two to spend months planning to dive into their project head-first -- even when it means getting up at 1 or 2 a.m. every day for weeks and weeks. \u003c/p>\n\u003cp>On Memorial Day, they opened the doors -- sort of -- to \u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">M.H. Bread and Butter\u003c/a> in San Anselmo, named after Nathan's great-grandfather, Maximillian Hirtreiter, a baker and patisserie owner. Memorial Day also happened to be the day a popular 10K running race passes right in front of the door to the bakery. They'd done no marketing, they had no dishwasher, and they had to make tarts to order for the line of people out the door. But, they had been baking for wholesale clients, like \u003ca href=\"http://www.farmshopla.com/\">Farmshop \u003c/a>in Larkspur, \u003ca href=\"http://healdsburgshed.com/\">Shed \u003c/a>in Healdsburg, and Petaluma Market.\u003c/p>\n\u003cp>\"We basically just opened our doors and handed out baguettes,\" said Nathan. \u003c/p>\n\u003cfigure id=\"attachment_68702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\" alt=\"Bread is MHBB's specialty. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread is MHBB's specialty. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>San Anselmo was not the pair's first choice. And, even after they settled on San Anselmo, the location they're in -- on the south end of the main downtown strip -- was \"Plan B,\" said Devon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We had a list of places all over the country that were theoretical,\" she said. They even developed a whole business plan for a large bakery in Healdsburg. But, she said, they realized all their friends and family were in the city and the Bay Area -- and, as runners, they spent a lot of time in Marin County on the trails. So, they moved to San Anselmo and planned to open a small \"mom and pop\" bakery on the other end of town.\u003c/p>\n\u003cp>That was the plan until the bakery that had been in the location they're in now shut down. Sweetlife Bakery and Cafe closed in February and the owner called Devon, asking if she wanted to purchase a used bread slicer. Instead, they decided to move into the spot -- a significantly larger spot, with a full kitchen for a chef to make food, drinks to be served, and tables for people to sit and enjoy their meals and, most importantly, their bread.\u003c/p>\n\u003cfigure id=\"attachment_68697\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\" alt=\"Nathan Yanko makes bread. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan Yanko makes bread. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Because, the thing is, it really is all about the bread. To fill out the bigger place, the pair brought in friends and hired a 25-person staff, including chef Arielle Segal, who most recently was sous-chef at Mill Valley Beerworks. Segal makes a range of sandwiches, salads, soups primarily from local ingredients. (They all go to the Marin Farmers' Market every week.) But, the menu really focuses on featuring Nathan's specialty: bread.\u003c/p>\n\u003cfigure id=\"attachment_68696\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\" alt=\"The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\" width=\"1000\" height=\"562\" class=\"size-full wp-image-68696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Nathan learned how to make bread at Tartine, but now he's trying to find his own unique take on it. That means the bread on any given day isn't exactly the same -- though he acknowledges the changes are small things that 95% of the population won't notice. He tries different shapes, different grains, different buttering in the pans. \u003c/p>\n\u003cfigure id=\"attachment_68698\" class=\"wp-caption alignleft\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3-192x290.jpg\" alt=\"Loaves at MHBB. Photo: Yez Alayan\" width=\"192\" height=\"290\" class=\"size-medium wp-image-68698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Loaves at MHBB. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Devon specializes in the croissants and cinnamon-nut rolls (sold out by the time I got there mid-morning). She also spent six weeks under Nathan's tutelage baking wholesale before they opened the bakery. She jokes that she thought she'd just be sweeping floors, but Nathan was so used to teaching people, since lots of bakers come to Tartine to learn, that within weeks she was making bread too.\u003c/p>\n\u003cp>Now, the two of them make all the bread every day for the bakery and for all their wholesalers. It's a big job. And, it's a job that means the two of them spend nearly every hour working together every day, all the time -- with very little sleep.\u003c/p>\n\u003cp>\"Under 12 hours is a good day,\" said Nathan.\u003c/p>\n\u003cp>But, the good days, they said, are really good. \u003c/p>\n\u003cp>\"His passion for bread is why we're doing it,\" said Devon -- and he is definitely passionate about what bread can mean for a community, about building a community here in his own small town, and about feeding the community and those neighbors, many of whom helped get the bakery up and running.\u003c/p>\n\u003cp>The pair are also very good runners and relied, in large part, on their athletic friends and networks to help \u003ca href=\"http://www.kickstarter.com/projects/735493502/mh-bread-and-butter-cafe-and-bakery\">raise $33,000 via Kickstarter\u003c/a> to start the bakery.\u003c/p>\n\u003cp>By good runners, I mean: really good. Devon set a new course record when she won the Oakland Marathon in March (before the bakery opened) and Nathan's earned podium finishes in prestigious ultra-marathons like the HURT 100-miler.\u003c/p>\n\u003cp>Of course, since opening the bakery three months ago, it's been a little harder to train for 100-mile races. Devon runs at 2:30 a.m. before coming into the bakery. Both of them wake up around that hour to start the bread-baking process. The starter for the bread has to be managed nearly around the clock, meaning they add to it around 8 p.m. and again at 1 a.m. Do the math: that's not very many hours of sleep in between.\u003c/p>\n\u003cp>\"It's like having a newborn,\" said Devon, who just had her first day off since they opened. But, soon, the newborn will grow up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>M.H. Bread and Butter\u003c/strong>\u003cbr>\n\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">www.mhbreadandbutter.com\u003c/a>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\nMonday: 7 a.m. to 3 p.m.\u003cbr>\nWednesday and Thursday: 7 a.m. to 8 p.m.\u003cbr>\nFriday and Saturday: 7 a.m. to 9 p.m.\u003cbr>\nSunday: 8 a.m. to 3 p.m.\u003c/p>\n\u003cfigure id=\"attachment_68701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\" alt=\"Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\" alt=\"Nathan and Devon bake loaves every day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan and Devon bake loaves every day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>After nine years of baking -- eight of which were at the popular \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a>, under Chad Robertson's tutelage -- Nathan Yanko was ready to make his own bread. \u003c/p>\n\u003cp>\"It was just time to do my own thing,\" said Nathan.\u003c/p>\n\u003cp>Fortunately, his wife, Devon Yanko (formerly Crosby-Helms), ran her own personal chef business, Fast Foodie.And, he gave her plenty of warning for the two to spend months planning to dive into their project head-first -- even when it means getting up at 1 or 2 a.m. every day for weeks and weeks. \u003c/p>\n\u003cp>On Memorial Day, they opened the doors -- sort of -- to \u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">M.H. Bread and Butter\u003c/a> in San Anselmo, named after Nathan's great-grandfather, Maximillian Hirtreiter, a baker and patisserie owner. Memorial Day also happened to be the day a popular 10K running race passes right in front of the door to the bakery. They'd done no marketing, they had no dishwasher, and they had to make tarts to order for the line of people out the door. But, they had been baking for wholesale clients, like \u003ca href=\"http://www.farmshopla.com/\">Farmshop \u003c/a>in Larkspur, \u003ca href=\"http://healdsburgshed.com/\">Shed \u003c/a>in Healdsburg, and Petaluma Market.\u003c/p>\n\u003cp>\"We basically just opened our doors and handed out baguettes,\" said Nathan. \u003c/p>\n\u003cfigure id=\"attachment_68702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\" alt=\"Bread is MHBB's specialty. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread is MHBB's specialty. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>San Anselmo was not the pair's first choice. And, even after they settled on San Anselmo, the location they're in -- on the south end of the main downtown strip -- was \"Plan B,\" said Devon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We had a list of places all over the country that were theoretical,\" she said. They even developed a whole business plan for a large bakery in Healdsburg. But, she said, they realized all their friends and family were in the city and the Bay Area -- and, as runners, they spent a lot of time in Marin County on the trails. So, they moved to San Anselmo and planned to open a small \"mom and pop\" bakery on the other end of town.\u003c/p>\n\u003cp>That was the plan until the bakery that had been in the location they're in now shut down. Sweetlife Bakery and Cafe closed in February and the owner called Devon, asking if she wanted to purchase a used bread slicer. Instead, they decided to move into the spot -- a significantly larger spot, with a full kitchen for a chef to make food, drinks to be served, and tables for people to sit and enjoy their meals and, most importantly, their bread.\u003c/p>\n\u003cfigure id=\"attachment_68697\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\" alt=\"Nathan Yanko makes bread. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan Yanko makes bread. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Because, the thing is, it really is all about the bread. To fill out the bigger place, the pair brought in friends and hired a 25-person staff, including chef Arielle Segal, who most recently was sous-chef at Mill Valley Beerworks. Segal makes a range of sandwiches, salads, soups primarily from local ingredients. (They all go to the Marin Farmers' Market every week.) But, the menu really focuses on featuring Nathan's specialty: bread.\u003c/p>\n\u003cfigure id=\"attachment_68696\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\" alt=\"The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\" width=\"1000\" height=\"562\" class=\"size-full wp-image-68696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Nathan learned how to make bread at Tartine, but now he's trying to find his own unique take on it. That means the bread on any given day isn't exactly the same -- though he acknowledges the changes are small things that 95% of the population won't notice. He tries different shapes, different grains, different buttering in the pans. \u003c/p>\n\u003cfigure id=\"attachment_68698\" class=\"wp-caption alignleft\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3-192x290.jpg\" alt=\"Loaves at MHBB. Photo: Yez Alayan\" width=\"192\" height=\"290\" class=\"size-medium wp-image-68698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Loaves at MHBB. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Devon specializes in the croissants and cinnamon-nut rolls (sold out by the time I got there mid-morning). She also spent six weeks under Nathan's tutelage baking wholesale before they opened the bakery. She jokes that she thought she'd just be sweeping floors, but Nathan was so used to teaching people, since lots of bakers come to Tartine to learn, that within weeks she was making bread too.\u003c/p>\n\u003cp>Now, the two of them make all the bread every day for the bakery and for all their wholesalers. It's a big job. And, it's a job that means the two of them spend nearly every hour working together every day, all the time -- with very little sleep.\u003c/p>\n\u003cp>\"Under 12 hours is a good day,\" said Nathan.\u003c/p>\n\u003cp>But, the good days, they said, are really good. \u003c/p>\n\u003cp>\"His passion for bread is why we're doing it,\" said Devon -- and he is definitely passionate about what bread can mean for a community, about building a community here in his own small town, and about feeding the community and those neighbors, many of whom helped get the bakery up and running.\u003c/p>\n\u003cp>The pair are also very good runners and relied, in large part, on their athletic friends and networks to help \u003ca href=\"http://www.kickstarter.com/projects/735493502/mh-bread-and-butter-cafe-and-bakery\">raise $33,000 via Kickstarter\u003c/a> to start the bakery.\u003c/p>\n\u003cp>By good runners, I mean: really good. Devon set a new course record when she won the Oakland Marathon in March (before the bakery opened) and Nathan's earned podium finishes in prestigious ultra-marathons like the HURT 100-miler.\u003c/p>\n\u003cp>Of course, since opening the bakery three months ago, it's been a little harder to train for 100-mile races. Devon runs at 2:30 a.m. before coming into the bakery. Both of them wake up around that hour to start the bread-baking process. The starter for the bread has to be managed nearly around the clock, meaning they add to it around 8 p.m. and again at 1 a.m. Do the math: that's not very many hours of sleep in between.\u003c/p>\n\u003cp>\"It's like having a newborn,\" said Devon, who just had her first day off since they opened. But, soon, the newborn will grow up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>M.H. Bread and Butter\u003c/strong>\u003cbr>\n\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">www.mhbreadandbutter.com\u003c/a>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\nMonday: 7 a.m. to 3 p.m.\u003cbr>\nWednesday and Thursday: 7 a.m. to 8 p.m.\u003cbr>\nFriday and Saturday: 7 a.m. to 9 p.m.\u003cbr>\nSunday: 8 a.m. to 3 p.m.\u003c/p>\n\u003cfigure id=\"attachment_68701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\" alt=\"Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Headlands Brewing Co. Brews Beer Without a Home",
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"content": "\u003cfigure id=\"attachment_68650\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands2.jpg\" alt=\"Phil Cutti, Patrick Horn and Inna Volynskaya of Headlands Brewing Co. Photo: Courtesy of Headlands\" width=\"800\" height=\"533\" class=\"size-full wp-image-68650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phil Cutti, Patrick Horn and Inna Volynskaya of Headlands Brewing Co. Photo: Courtesy of Headlands\u003c/figcaption>\u003c/figure>\n\u003cp>How do you start a brewing company without a brewery?\u003c/p>\n\u003cp>You do it quickly. Phil Cutti, Patrick Horn and Inna Volynskaya launched \u003ca href=\"http://www.headlandsbrewing.com/\" target=\"_blank\">Headlands Brewing Company\u003c/a> in mid-July after just four months of preparation. The only catch is: they don't exactly have a brewery space.\u003c/p>\n\u003cp>\"We're a gypsy brewery,\" said Horn, who co-founded and then sold \u003ca href=\"http://www.pacbrewlab.com/\" target=\"_blank\">Pacific Brewing Laboratory\u003c/a> (also a gypsy brewery) before launching Headlands.\u003c/p>\n\u003cp>Instead, the trio -- who all come with extensive beer backgrounds -- roam (hence the term \"gypsy brewery\") from place to place, renting space to make batches of beer.\u003c/p>\n\u003cp>There are challenges to this approach, but also benefits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It allows us to have a very quick entry into the market, which is very competitive,\" said Cutti, giving them the ability to build up their name and prove their model to their investors. The cost of launching is also far less than what's needed for an actual facility.\u003c/p>\n\u003cfigure id=\"attachment_68651\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands3-290x290.jpg\" alt=\"Headlands Brewing Co.\" width=\"290\" height=\"290\" class=\"size-medium wp-image-68651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Headlands Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>But, it means they have to be at the mercy of other breweries' schedules and ship ingredients all over. And, legally, once they rent the brewing space, they can't actually touch the equipment, but have to give their recipes to the brewers and be on-hand to oversee the process.\u003c/p>\n\u003cp>\"We're not physically able to do the brewing process, but we're there with them when they do it,\" said Cutti.\u003c/p>\n\u003cp>Eventually, they plan to find their own home. But, in the meantime, they're already getting their beer out there and gaining drinking fans -- hopefully, making it easier when they're ready to go.\u003c/p>\n\u003cp>\"When we open our doors, we're already on the ground running,\" said Horn.\u003c/p>\n\u003cp>Cutti and Horn teamed up with the idea for a brewery after Cutti decided to \"put up or shut up,\" he said. Although Cutti now also works as the head brewer at \u003ca href=\"http://www.southpawbbqsf.com/\" target=\"_blank\">SouthPaw BBQ\u003c/a>, until very recently he had another job, a serious, science-y job as an exercise physiologist running the Human Performance Lab at Stanford. \u003c/p>\n\u003cp>But, he quit his steady position at Stanford last year -- something that certainly raised some concerns from his wife -- in order to pursue brewing. He had long been a home-brewer, honing his skills and meeting other brewers to learn from them. In fact, that was how Horn and Cutti met, then bonding over swimming and athletic pursuits. Eventually, Cutti decided it was time to go all in on this hobby he'd been working on for nearly ten years. That was when the two of them teamed up.\u003c/p>\n\u003cp>\"We both had kind of a common vision,\" said Horn. \u003c/p>\n\u003cp>Volynskaya joined up with the other two after meeting them at San Francisco Beer Week. Volynskaya came out of \u003ca href=\"http://lagunitas.com/\" target=\"_blank\">Lagunitas Brewing Co\u003c/a>. to go to grad school at Presidio, but then opted to come to Headlands after finishing school.\u003c/p>\n\u003cp>\"I felt like I had a lot more room to build something and be creative here,\" said Volynskaya.\u003c/p>\n\u003cp>At a small start-up, everyone has to do everything, but Cutti is primarily the brewer, Horn the marketing and salesperson, and Volynskaya the operations manager.\u003c/p>\n\u003cp>\"We started off with three beers in July,\" said Horn -- Pt. Bonita Rustic Lager, Groupe G Belgian RyePA, and Hill 88 West Coast IPA. Because they have to brew on the schedule of other breweries, those three were made in large bulk and then poured and handed out and sampled and sold. \u003c/p>\n\u003cp>This time around, when they brewed new batches, they made those three again and two new beers: the Bay Trip (a Belgian triple with coconut sugar) and Live or Let Die (an imperial smoked black IPA).\u003c/p>\n\u003cfigure id=\"attachment_68649\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands.jpg\" alt=\"The Headlands Brewing Co. beers at a launch event. Photo: Courtesy of Headlands\" width=\"800\" height=\"533\" class=\"size-full wp-image-68649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Headlands Brewing Co. beers at a launch event. Photo: Courtesy of Headlands\u003c/figcaption>\u003c/figure>\n\u003cp>But to find one of the signature beers, you'll have to move fast. They do pour at festivals, including the \u003ca href=\"http://www.fortmason.org/events/events-details?id=2659\" target=\"_blank\">Bay Area Brew Fest\u003c/a> at Fort Mason on Aug. 24, and have sold wholesale to different restaurants and bars, such as \u003ca href=\"http://millvalleybeerworks.com/\" target=\"_blank\">Beerworks\u003c/a> in Mill Valley. But, mostly, they announce their events and beers on \u003ca href=\"https://twitter.com/headlandsbrew\" target=\"_blank\">twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/headlandsbrewing\" target=\"_blank\">facebook\u003c/a>. Think of it as pop-up brewing. \u003c/p>\n\u003cp>\"We've had a great reception in the first 30 days of the company,\" said Horn. \"We've had beer travel all the way to Fresno and all the way up to Eureka [via wholesale contracts].\"\u003c/p>\n\u003cp>The brewery space in the Bay Area is crowded, though. So, what makes their beer different? How are they going to stand out from all the other new, hot breweries?\u003c/p>\n\u003cfigure id=\"attachment_68652\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Screen-shot-2013-08-21-at-10.18.11-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Screen-shot-2013-08-21-at-10.18.11-AM-290x290.png\" alt=\"Beer floats at SoMa Streat Food Park in July. Photo: Courtesy of Headlands\" width=\"290\" height=\"290\" class=\"size-medium wp-image-68652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer floats at SoMa Streat Food Park in July. Photo: Courtesy of Headlands\u003c/figcaption>\u003c/figure>\n\u003cp>\"First, you have to make great beer. We did that. I think we did that. People think we did that,\" said Horn.\u003c/p>\n\u003cp>Secondly, the trio believes, they have to engage with their customers and communities. The gypsy brewing strategy certainly emphasizes the need for them to connect with their drinkers. If people can't find them, then they won't be able to drink the beer.\u003c/p>\n\u003cp>Besides Meet the Brewer nights, though, they're also focusing on what they know and what brought them together: the outdoors, sports, recreation. The name Headlands Brewing Company even emphasizes that.\u003c/p>\n\u003cp>\"The headlands is a great playground for a lot of that stuff,\" said Horn.\u003c/p>\n\u003cp>That means they'll be putting on events like runs or races or trail clean-ups that end with everyone drinking Headlands beer. They're also working with the \u003ca href=\"http://www.sfbike.org/\" target=\"_blank\">San Francisco Bicycle Coalition\u003c/a>, sponsoring the \u003ca href=\"http://baykeeper.org/swimforthebay\" target=\"_blank\">Baykeeper fundraiser swim on Oct. 20\u003c/a> -- a swim that goes from the bridge to the Berkeley marina (and a swim Cutti will do), and serving their beer at \u003ca href=\"http://theblindcafe.com/san-francisco-blind-cafe/\">the Blind Cafe Dinner\u003c/a>, which raises money for guide dogs for the blind on Oct. 24.\u003c/p>\n\u003cp>\"We also want to give back a lot,\" said Volynskaya.\u003c/p>\n\u003cp>The next big thing on the horizon is the \u003ca href=\"http://www.greatamericanbeerfestival.com/\" target=\"_blank\">Great American Beer Festival\u003c/a> in Denver Oct. 10-12. And, then, the first competition they'll be entering is the World Beer Cup, said Cutti. But, if you can find a glass now, you'll be able to say you drank it first. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Headlands Brewing Company\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.headlandsbrewing.com\" target=\"_blank\">www.headlandsbrewing.com\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/headlandsbrew\" target=\"_blank\">@headlandsbrew\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/headlandsbrew\" target=\"_blank\">facebook.com/headlandsbrewing\u003c/a>\u003c/p>\n\n",
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"excerpt": "Phil Cutti, Patrick Horn and Inna Volynskaya -- all from other well-known breweries in the Bay Area -- launched Headlands Brewing Company in July. They're making five signature beers right now, attracting fans and gearing up for the Great American Festival. The only problem? They don't actually have a brewery.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68650\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands2.jpg\" alt=\"Phil Cutti, Patrick Horn and Inna Volynskaya of Headlands Brewing Co. Photo: Courtesy of Headlands\" width=\"800\" height=\"533\" class=\"size-full wp-image-68650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phil Cutti, Patrick Horn and Inna Volynskaya of Headlands Brewing Co. Photo: Courtesy of Headlands\u003c/figcaption>\u003c/figure>\n\u003cp>How do you start a brewing company without a brewery?\u003c/p>\n\u003cp>You do it quickly. Phil Cutti, Patrick Horn and Inna Volynskaya launched \u003ca href=\"http://www.headlandsbrewing.com/\" target=\"_blank\">Headlands Brewing Company\u003c/a> in mid-July after just four months of preparation. The only catch is: they don't exactly have a brewery space.\u003c/p>\n\u003cp>\"We're a gypsy brewery,\" said Horn, who co-founded and then sold \u003ca href=\"http://www.pacbrewlab.com/\" target=\"_blank\">Pacific Brewing Laboratory\u003c/a> (also a gypsy brewery) before launching Headlands.\u003c/p>\n\u003cp>Instead, the trio -- who all come with extensive beer backgrounds -- roam (hence the term \"gypsy brewery\") from place to place, renting space to make batches of beer.\u003c/p>\n\u003cp>There are challenges to this approach, but also benefits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It allows us to have a very quick entry into the market, which is very competitive,\" said Cutti, giving them the ability to build up their name and prove their model to their investors. The cost of launching is also far less than what's needed for an actual facility.\u003c/p>\n\u003cfigure id=\"attachment_68651\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands3-290x290.jpg\" alt=\"Headlands Brewing Co.\" width=\"290\" height=\"290\" class=\"size-medium wp-image-68651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Headlands Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>But, it means they have to be at the mercy of other breweries' schedules and ship ingredients all over. And, legally, once they rent the brewing space, they can't actually touch the equipment, but have to give their recipes to the brewers and be on-hand to oversee the process.\u003c/p>\n\u003cp>\"We're not physically able to do the brewing process, but we're there with them when they do it,\" said Cutti.\u003c/p>\n\u003cp>Eventually, they plan to find their own home. But, in the meantime, they're already getting their beer out there and gaining drinking fans -- hopefully, making it easier when they're ready to go.\u003c/p>\n\u003cp>\"When we open our doors, we're already on the ground running,\" said Horn.\u003c/p>\n\u003cp>Cutti and Horn teamed up with the idea for a brewery after Cutti decided to \"put up or shut up,\" he said. Although Cutti now also works as the head brewer at \u003ca href=\"http://www.southpawbbqsf.com/\" target=\"_blank\">SouthPaw BBQ\u003c/a>, until very recently he had another job, a serious, science-y job as an exercise physiologist running the Human Performance Lab at Stanford. \u003c/p>\n\u003cp>But, he quit his steady position at Stanford last year -- something that certainly raised some concerns from his wife -- in order to pursue brewing. He had long been a home-brewer, honing his skills and meeting other brewers to learn from them. In fact, that was how Horn and Cutti met, then bonding over swimming and athletic pursuits. Eventually, Cutti decided it was time to go all in on this hobby he'd been working on for nearly ten years. That was when the two of them teamed up.\u003c/p>\n\u003cp>\"We both had kind of a common vision,\" said Horn. \u003c/p>\n\u003cp>Volynskaya joined up with the other two after meeting them at San Francisco Beer Week. Volynskaya came out of \u003ca href=\"http://lagunitas.com/\" target=\"_blank\">Lagunitas Brewing Co\u003c/a>. to go to grad school at Presidio, but then opted to come to Headlands after finishing school.\u003c/p>\n\u003cp>\"I felt like I had a lot more room to build something and be creative here,\" said Volynskaya.\u003c/p>\n\u003cp>At a small start-up, everyone has to do everything, but Cutti is primarily the brewer, Horn the marketing and salesperson, and Volynskaya the operations manager.\u003c/p>\n\u003cp>\"We started off with three beers in July,\" said Horn -- Pt. Bonita Rustic Lager, Groupe G Belgian RyePA, and Hill 88 West Coast IPA. Because they have to brew on the schedule of other breweries, those three were made in large bulk and then poured and handed out and sampled and sold. \u003c/p>\n\u003cp>This time around, when they brewed new batches, they made those three again and two new beers: the Bay Trip (a Belgian triple with coconut sugar) and Live or Let Die (an imperial smoked black IPA).\u003c/p>\n\u003cfigure id=\"attachment_68649\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands.jpg\" alt=\"The Headlands Brewing Co. beers at a launch event. Photo: Courtesy of Headlands\" width=\"800\" height=\"533\" class=\"size-full wp-image-68649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Headlands Brewing Co. beers at a launch event. Photo: Courtesy of Headlands\u003c/figcaption>\u003c/figure>\n\u003cp>But to find one of the signature beers, you'll have to move fast. They do pour at festivals, including the \u003ca href=\"http://www.fortmason.org/events/events-details?id=2659\" target=\"_blank\">Bay Area Brew Fest\u003c/a> at Fort Mason on Aug. 24, and have sold wholesale to different restaurants and bars, such as \u003ca href=\"http://millvalleybeerworks.com/\" target=\"_blank\">Beerworks\u003c/a> in Mill Valley. But, mostly, they announce their events and beers on \u003ca href=\"https://twitter.com/headlandsbrew\" target=\"_blank\">twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/headlandsbrewing\" target=\"_blank\">facebook\u003c/a>. Think of it as pop-up brewing. \u003c/p>\n\u003cp>\"We've had a great reception in the first 30 days of the company,\" said Horn. \"We've had beer travel all the way to Fresno and all the way up to Eureka [via wholesale contracts].\"\u003c/p>\n\u003cp>The brewery space in the Bay Area is crowded, though. So, what makes their beer different? How are they going to stand out from all the other new, hot breweries?\u003c/p>\n\u003cfigure id=\"attachment_68652\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Screen-shot-2013-08-21-at-10.18.11-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Screen-shot-2013-08-21-at-10.18.11-AM-290x290.png\" alt=\"Beer floats at SoMa Streat Food Park in July. Photo: Courtesy of Headlands\" width=\"290\" height=\"290\" class=\"size-medium wp-image-68652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer floats at SoMa Streat Food Park in July. Photo: Courtesy of Headlands\u003c/figcaption>\u003c/figure>\n\u003cp>\"First, you have to make great beer. We did that. I think we did that. People think we did that,\" said Horn.\u003c/p>\n\u003cp>Secondly, the trio believes, they have to engage with their customers and communities. The gypsy brewing strategy certainly emphasizes the need for them to connect with their drinkers. If people can't find them, then they won't be able to drink the beer.\u003c/p>\n\u003cp>Besides Meet the Brewer nights, though, they're also focusing on what they know and what brought them together: the outdoors, sports, recreation. The name Headlands Brewing Company even emphasizes that.\u003c/p>\n\u003cp>\"The headlands is a great playground for a lot of that stuff,\" said Horn.\u003c/p>\n\u003cp>That means they'll be putting on events like runs or races or trail clean-ups that end with everyone drinking Headlands beer. They're also working with the \u003ca href=\"http://www.sfbike.org/\" target=\"_blank\">San Francisco Bicycle Coalition\u003c/a>, sponsoring the \u003ca href=\"http://baykeeper.org/swimforthebay\" target=\"_blank\">Baykeeper fundraiser swim on Oct. 20\u003c/a> -- a swim that goes from the bridge to the Berkeley marina (and a swim Cutti will do), and serving their beer at \u003ca href=\"http://theblindcafe.com/san-francisco-blind-cafe/\">the Blind Cafe Dinner\u003c/a>, which raises money for guide dogs for the blind on Oct. 24.\u003c/p>\n\u003cp>\"We also want to give back a lot,\" said Volynskaya.\u003c/p>\n\u003cp>The next big thing on the horizon is the \u003ca href=\"http://www.greatamericanbeerfestival.com/\" target=\"_blank\">Great American Beer Festival\u003c/a> in Denver Oct. 10-12. And, then, the first competition they'll be entering is the World Beer Cup, said Cutti. But, if you can find a glass now, you'll be able to say you drank it first. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Headlands Brewing Company\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.headlandsbrewing.com\" target=\"_blank\">www.headlandsbrewing.com\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/headlandsbrew\" target=\"_blank\">@headlandsbrew\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/headlandsbrew\" target=\"_blank\">facebook.com/headlandsbrewing\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look: Desco’s Regional Italian Arrives in Old Oakland",
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"content": "\u003cfigure id=\"attachment_68539\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\" alt=\"Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\" width=\"659\" height=\"370\" class=\"size-full wp-image-68539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\" target=\"_blank\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/desco_oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>We have a deep sentimental attachment to the restaurant space at 499 9th Street that housed B Restaurant for many years. B was one of the very first places we enjoyed fresh and delicious California food. The room was inviting, the food delicious, and the staff were thoughtful and fun.\u003c/p>\n\u003cp>Chef Donato Scotti’s Desco continues those traits while bringing regional Italian cuisine to the corner of Jefferson and 9th Streets. \u003ca href=\"http://www.old-oakland.com/old-oakland-history\" target=\"_blank\">Old Oakland\u003c/a> is a great place for food and Desco will be right at home in the historic neighborhood with neighbors like District, Ratto’s, Cosecha, Miss Ollie’s, Tamarindo, The Trappist, La Boriqueña and Rosamunde Sausage Grill.\u003c/p>\n\u003cp>Desco is beautiful inside and out. Two walls of floor-to-ceiling windows flood the room with light during the day and offer views of Old Oakland nightlife in the evening. It’s heartwarming to see that Desco is maintaining the light-filled airy atmosphere with the smart addition of banquettes on one wall. The room has interesting touches like artist-made light fixtures and a beautiful copper bar, all creating a welcoming, relaxed look.\u003c/p>\n\u003cp>Here’s a look at what we had on our first trip to Desco to learn more about the \u003ca href=\"http://www.descooakland.com/menu/Desco_Dinner_Menu.pdf\" target=\"_blank\">menu\u003c/a> and the new vision for the space that was most recently home to Borga Italia:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Antipasti\u003c/strong>\u003c/p>\n\u003cp>The antipasti menu includes a few each of cold and warm selections. We started with the Piatto Della Casa, thin slices of smoked duck, rabbit terrine, and lamb prosciutto. The flavors were built beautifully across the board. The strong smoky flavor of the duck, the balanced saltiness of the lamb prosciutto, and the mellowness of the terrine were accompanied by a touch of fig preserves and a reduced balsamic vinegar. I probably could have eaten another round or three of the lamb prosciutto, which was delightful on Desco’s freshly-made ciabatta.\u003c/p>\n\u003cfigure id=\"attachment_68540\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\" alt=\"Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>On the warm side of the antipasti menu, we had the baccala. A hot ramekin arrived straight out of the wood oven, filled with layers of salt cod, kalamata olives, and vibrant red and yellow heirloom tomatoes. Also served with the house-made ciabatta, this is a warm, hearty take on the dish.\u003c/p>\n\u003cfigure id=\"attachment_68541\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\" alt=\"Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>Casonsei is a dish from Chef Scotti’s hometown of Bergamo in the Lombardy region of Northern Italy. I suspect, like other parts of the menu, Casonsei might be new to some readers. At Desco, the dish is a tender ravioli filled with pork and amaretti crumbs that is cooked in brown butter with a very crisp, thick guanciale (cured pork cheek).\u003c/p>\n\u003cp>The kitchen has a deft hand with texture. The ravioli has a wonderful bite and chewiness and the play of salty and sweet in the dish is memorably good. Additional pasta offerings included a robiola (cheese) ravioli, a lamb sugo pappardelle, and a chittarine (squared spaghetti) pasta with olives and calamari.\u003c/p>\n\u003cfigure id=\"attachment_68542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\" alt=\"Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-68542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza and Schiacciata\u003c/strong>\u003c/p>\n\u003cp>We’ve enjoyed many pizzas in the space that is now Desco with family, friends, co-workers, and even strangers. Desco’s pizza crust is an absolute winner. It arrived with just the right amount of blister (“I came from the wood oven, but I wasn’t living there too long.”) and an even better chew. Our version came lightly sauced with kalamata olives, calamari, capers, and garlic. The sauce was slightly sweet and a bit quiet, but that made some room for the briny capers and olives. Additional offerings include a margherita, one with house made salsiccia, and a mushroom herb pizza with tomatoes and fontina.\u003c/p>\n\u003cp>We admittedly had to ask about the “schiacciata” that came in three varieties on the night we dined. Our very knowledgeable server explained that \u003ca href=\"http://www.nonnalinaskitchen.com/tools/glossary.htm\" target=\"_blank\">schiacciata\u003c/a> is a stretched Tuscan flatbread often served with various items inside (olives, grapes, cheese, onions). We’ll be back to try the tomato and crescenza, mozzarella and pesto, or the most intriguing, the smoked prosciutto, sweet onion, and gorgonzola. There were other parts of the menu that were new to me. Most dishes are well explained, but we were happy to have a little help from the staff.\u003c/p>\n\u003cfigure id=\"attachment_68543\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\" alt=\"Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>We both watch our sugar. We can go weeks without indulging, and only sometimes miss having sugary treats. But Desco has desserts worth a look. We split the almond apricot cake, which was a true standout dessert, one of our favorite menu items so far. The apricot is folded into an almond meal mixture to create a moist center surrounded by a crumbly vanilla cake. It was served with a surprisingly light scoop of hazelnut ice cream. We both loved the pairing of the two different nut flavors and, again, the expert attention to the role texture can play in creating a memorable dish.\u003c/p>\n\u003cfigure id=\"attachment_68544\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\" alt=\"Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>The chocolate cake was solid. The surprising espresso sauce has such a light touch it seemed perfectly aimed for those who like a little coffee taste but don’t want triple espresso poured over their dessert. Where we expected something along the lines of a dark chocolate ganache, we got a something along the lines of an espresso creme anglaise.\u003c/p>\n\u003cfigure id=\"attachment_68545\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\" alt=\"Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\" width=\"800\" height=\"452\" class=\"size-full wp-image-68545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t have room to try many dishes that sounded interesting on Desco’s menu, including any of the three entrees, which included a roasted chicken in a white wine reduction, an Angus loin, and crustaceans and tomatoes cooked in a pouch (cartoccio).\u003c/p>\n\u003cp>Though we were media guests of the restaurant, a minor communication glitch meant the staff working that day didn’t know until the end of the meal. The warm, friendly service throughout the meal and visit from the chef was clearly part of the experience of neighboring tables as well. The bar team was especially engaging as we selected an amaro to enjoy with dessert, and though a good number of servers were training, the floor was never crowded.\u003c/p>\n\u003cp>Desco is a welcome addition to the beautiful neighborhood of Old Oakland. Its emphasis on regional Italian food may be new to many, like us, but with knowledgeable servers and an inviting atmosphere, navigating a delicious meal should be simple. We’re looking forward to a return visit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Desco\u003c/strong>\u003cbr>\n499 9th Street\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 663-9000\u003cbr>\n\u003ca href=\"http://www.descooakland.com/\" target=\"_blank\">www.descooakland.com\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68539\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal11.jpg\" alt=\"Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\" width=\"659\" height=\"370\" class=\"size-full wp-image-68539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Desco offers Italian food in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\" target=\"_blank\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/desco_oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/14/2013)\u003c/p>\n\u003cp>We have a deep sentimental attachment to the restaurant space at 499 9th Street that housed B Restaurant for many years. B was one of the very first places we enjoyed fresh and delicious California food. The room was inviting, the food delicious, and the staff were thoughtful and fun.\u003c/p>\n\u003cp>Chef Donato Scotti’s Desco continues those traits while bringing regional Italian cuisine to the corner of Jefferson and 9th Streets. \u003ca href=\"http://www.old-oakland.com/old-oakland-history\" target=\"_blank\">Old Oakland\u003c/a> is a great place for food and Desco will be right at home in the historic neighborhood with neighbors like District, Ratto’s, Cosecha, Miss Ollie’s, Tamarindo, The Trappist, La Boriqueña and Rosamunde Sausage Grill.\u003c/p>\n\u003cp>Desco is beautiful inside and out. Two walls of floor-to-ceiling windows flood the room with light during the day and offer views of Old Oakland nightlife in the evening. It’s heartwarming to see that Desco is maintaining the light-filled airy atmosphere with the smart addition of banquettes on one wall. The room has interesting touches like artist-made light fixtures and a beautiful copper bar, all creating a welcoming, relaxed look.\u003c/p>\n\u003cp>Here’s a look at what we had on our first trip to Desco to learn more about the \u003ca href=\"http://www.descooakland.com/menu/Desco_Dinner_Menu.pdf\" target=\"_blank\">menu\u003c/a> and the new vision for the space that was most recently home to Borga Italia:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Antipasti\u003c/strong>\u003c/p>\n\u003cp>The antipasti menu includes a few each of cold and warm selections. We started with the Piatto Della Casa, thin slices of smoked duck, rabbit terrine, and lamb prosciutto. The flavors were built beautifully across the board. The strong smoky flavor of the duck, the balanced saltiness of the lamb prosciutto, and the mellowness of the terrine were accompanied by a touch of fig preserves and a reduced balsamic vinegar. I probably could have eaten another round or three of the lamb prosciutto, which was delightful on Desco’s freshly-made ciabatta.\u003c/p>\n\u003cfigure id=\"attachment_68540\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal21.jpg\" alt=\"Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piatto Della Casa. House-made salumi with fig preserves, balsamic reduction, and more. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>On the warm side of the antipasti menu, we had the baccala. A hot ramekin arrived straight out of the wood oven, filled with layers of salt cod, kalamata olives, and vibrant red and yellow heirloom tomatoes. Also served with the house-made ciabatta, this is a warm, hearty take on the dish.\u003c/p>\n\u003cfigure id=\"attachment_68541\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal31.jpg\" alt=\"Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baccala – salt cod, olives, and heirloom tomatoes. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta\u003c/strong>\u003c/p>\n\u003cp>Casonsei is a dish from Chef Scotti’s hometown of Bergamo in the Lombardy region of Northern Italy. I suspect, like other parts of the menu, Casonsei might be new to some readers. At Desco, the dish is a tender ravioli filled with pork and amaretti crumbs that is cooked in brown butter with a very crisp, thick guanciale (cured pork cheek).\u003c/p>\n\u003cp>The kitchen has a deft hand with texture. The ravioli has a wonderful bite and chewiness and the play of salty and sweet in the dish is memorably good. Additional pasta offerings included a robiola (cheese) ravioli, a lamb sugo pappardelle, and a chittarine (squared spaghetti) pasta with olives and calamari.\u003c/p>\n\u003cfigure id=\"attachment_68542\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal4.jpg\" alt=\"Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\" width=\"800\" height=\"450\" class=\"size-full wp-image-68542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casonsei at Desco in Old Oakland. Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza and Schiacciata\u003c/strong>\u003c/p>\n\u003cp>We’ve enjoyed many pizzas in the space that is now Desco with family, friends, co-workers, and even strangers. Desco’s pizza crust is an absolute winner. It arrived with just the right amount of blister (“I came from the wood oven, but I wasn’t living there too long.”) and an even better chew. Our version came lightly sauced with kalamata olives, calamari, capers, and garlic. The sauce was slightly sweet and a bit quiet, but that made some room for the briny capers and olives. Additional offerings include a margherita, one with house made salsiccia, and a mushroom herb pizza with tomatoes and fontina.\u003c/p>\n\u003cp>We admittedly had to ask about the “schiacciata” that came in three varieties on the night we dined. Our very knowledgeable server explained that \u003ca href=\"http://www.nonnalinaskitchen.com/tools/glossary.htm\" target=\"_blank\">schiacciata\u003c/a> is a stretched Tuscan flatbread often served with various items inside (olives, grapes, cheese, onions). We’ll be back to try the tomato and crescenza, mozzarella and pesto, or the most intriguing, the smoked prosciutto, sweet onion, and gorgonzola. There were other parts of the menu that were new to me. Most dishes are well explained, but we were happy to have a little help from the staff.\u003c/p>\n\u003cfigure id=\"attachment_68543\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal5.jpg\" alt=\"Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza with calamari, olives, capers and garlic. Photo Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>We both watch our sugar. We can go weeks without indulging, and only sometimes miss having sugary treats. But Desco has desserts worth a look. We split the almond apricot cake, which was a true standout dessert, one of our favorite menu items so far. The apricot is folded into an almond meal mixture to create a moist center surrounded by a crumbly vanilla cake. It was served with a surprisingly light scoop of hazelnut ice cream. We both loved the pairing of the two different nut flavors and, again, the expert attention to the role texture can play in creating a memorable dish.\u003c/p>\n\u003cfigure id=\"attachment_68544\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal6.jpg\" alt=\"Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\" width=\"800\" height=\"451\" class=\"size-full wp-image-68544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Torta di Madorla e Albococche. (Apricot and almond torte with Vin Santo and hazelnut gelato.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>The chocolate cake was solid. The surprising espresso sauce has such a light touch it seemed perfectly aimed for those who like a little coffee taste but don’t want triple espresso poured over their dessert. Where we expected something along the lines of a dark chocolate ganache, we got a something along the lines of an espresso creme anglaise.\u003c/p>\n\u003cfigure id=\"attachment_68545\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/oaklandlocal7.jpg\" alt=\"Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\" width=\"800\" height=\"452\" class=\"size-full wp-image-68545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tortino di Cioccolato, salsa caffé. (Warm chocolate cake with coffee sauce.) Photo: Jonathan Darr\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t have room to try many dishes that sounded interesting on Desco’s menu, including any of the three entrees, which included a roasted chicken in a white wine reduction, an Angus loin, and crustaceans and tomatoes cooked in a pouch (cartoccio).\u003c/p>\n\u003cp>Though we were media guests of the restaurant, a minor communication glitch meant the staff working that day didn’t know until the end of the meal. The warm, friendly service throughout the meal and visit from the chef was clearly part of the experience of neighboring tables as well. The bar team was especially engaging as we selected an amaro to enjoy with dessert, and though a good number of servers were training, the floor was never crowded.\u003c/p>\n\u003cp>Desco is a welcome addition to the beautiful neighborhood of Old Oakland. Its emphasis on regional Italian food may be new to many, like us, but with knowledgeable servers and an inviting atmosphere, navigating a delicious meal should be simple. We’re looking forward to a return visit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Desco\u003c/strong>\u003cbr>\n499 9th Street\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 663-9000\u003cbr>\n\u003ca href=\"http://www.descooakland.com/\" target=\"_blank\">www.descooakland.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Whole Grain Revolution: What Does 100% Whole Wheat Mean?",
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"content": "\u003cfigure id=\"attachment_68298\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\">\u003cimg class=\"size-full wp-image-68298\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\" alt=\"Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Craig Ponsford remembers the day, four years ago, when he stopped using white flour.\u003c/p>\n\u003cp>For the Gold Medal-winning baker from the U.S. national team -- yes, there are gold medals awarded in world championship baking competitions and national teams, teams that Ponsford now coaches -- it was a long journey. White flour was his bread and butter. He is known around the country for his French-style baking and as Ponsford likes to joke, \"French whole wheat bread is really 98% white flour.\" That meant that since Ponsford started baking 23 years ago, he always used white flour.\u003c/p>\n\u003cp>But, now, that's all changed. At his three-year old bakery, \u003ca href=\"http://www.ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html\">Ponsford's Place\u003c/a>, in San Rafael, Ponsford uses exclusively stone-milled 100% whole wheat. And, while it happened, in part, by accident, Ponsford believes he's just part of a larger change getting ready to sweep the Bay Area food scene.\u003c/p>\n\u003cp>That's because what he learned -- and what he thinks the food community needs to know too -- was this: what we think of as whole wheat might not really be whole wheat.\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 class=\"size-full wp-image-68303\" 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\">\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>For Ponsford, the whole grain revolution started without him even knowing it. Back in the late 1990s as part of the U.S. baking team, he began using the flour from a Northern California miller, \u003ca href=\"http://certifiedfoods.com/jbflours.htm\">Joe Vanderliet\u003c/a>, based in Woodland. Ponsford didn't know much about why the flour tasted better, but he knew it worked better for his breads.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, four years ago, after Ponsford was forced to leave Artisan Bakers, which he co-founded in Sonoma, he went to work for Vanderliet developing products. At first, Ponsford kept bringing in white flour to mix with the rye flour and the whole wheat flour -- because that's what he knew -- until one day Vanderliet asked him why he was doing that, why wasn't he just using Vanderliet's flour.\u003c/p>\n\u003cp>Vanderliet was the boss, so Ponsford did what he said. He stopped using white flour and started using just Vanderliet's stone milled whole wheat flours. (Vanderliet actually makes a number of flours ranging from pumpernickel to brown rice.) It was then -- almost entirely by accident -- that Ponsford realized all his conceptions about why whole wheat couldn't be as good were wrong.\u003c/p>\n\u003cp>\"[Vanderliet]'d been telling me all this stuff all the time, but I didn't understand or listen,\" said Ponsford.\u003c/p>\n\u003cfigure id=\"attachment_68302\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5.jpg\">\u003cimg class=\"size-medium wp-image-68302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5-235x290.jpg\" alt=\"The goods on display at Ponsford's Place. Photo: Kelly O'Mara\" width=\"235\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goods on display at Ponsford's Place. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>To understand the issues with what is and isn't whole wheat and why bakers have, traditionally, been loathe to use the flour, it's necessary to go back to almost nearly the very beginning.\u003c/p>\n\u003cp>Before 1880, all grain was milled in small mills that used stones to mash the seeds whole, with the bran, germ and endosperm all together. The benefit was that you got fresh flour from nearby. The bad part was that it often was not finely milled, creating those images of thick, pulpy bread. It also went bad quickly, because once the germ is cracked open it becomes unstable and starts to go stale.\u003c/p>\n\u003cp>Then, came the invention of the roller mill as part of the industrialization of food -- well, the industrialization of many things in the late 1800s.\u003c/p>\n\u003cp>The roller mill, which is what is currently widely used by large-scale commercial milling operations, separates the bran, germ and endosperm, then mills the pieces. When you buy white flour, you're buying just the milled endosperm. (The germ is sold for Omega-3 fatty acids and the bran is added back into other things.) When you buy whole wheat flour, the milled parts are put back together and sold.\u003c/p>\n\u003cp>That has some people concerned.\u003c/p>\n\u003cp>\"There's a lot of information that says if you take it apart, you can't put it back together again,\" said Bob Klein, the owner of Oliveto in Oakland and the founder of Community Grains.\u003c/p>\n\u003cp>Klein started \u003ca href=\"http://communitygrains.com/\">Community Grains\u003c/a> when he began looking into what was in his grain and flour and found out he just didn't really know.\u003c/p>\n\u003cp>\"The grain industry is completely walled off,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_68301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\">\u003cimg class=\"size-full wp-image-68301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\" alt=\"Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Both Klein and Ponsford can get upset talking about how little we really know about what's in our grains. While many people assume that putting the pieces back together to make whole wheat flour, per FDA regulations, means putting them back together in the same quantities, that isn't necessarily true. Some regulations seem to suggest the three parts just have to be there period -- in any quantity. Other regulations appear to lay out minimums, like 10%, for each. Often that can mean that only a small amount of germ is returned to the flour, because germ can make it go bad. Sometimes, it seems to mean different kinds of bran -- not from grain -- are added in. Typically, gluten is added to make the bread light and fluffy. And, all the stuff in between the germ and bran and endosperm, such as the aleurone layer, are entirely lost.\u003c/p>\n\u003cp>What exactly the aleurone layer does is unclear, though it seems that when it's included it has some health benefits. But, that's the point, said Klein: we don't know. There's a lot we don't know.\u003c/p>\n\u003cp>Even studies that have measured different health effects of whole wheat have used different definitions of whole wheat, different compositions, making it hard to know what any of it really means.\u003c/p>\n\u003cp>Starting Community Grains, Klein sampled stone-milled whole wheat flour and picked seeds from Italy and tried to understand what it is that really defines whole wheat. An international Whole Grain Summit basically decided there was no clear definition, said Ponsford, who was in attendance. And, Klein, too, eventually found his way to Vanderliet, who now supplies the flour for Community Grains products.\u003c/p>\n\u003cfigure id=\"attachment_68300\" class=\"wp-caption alignleft\" style=\"max-width: 164px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4.jpg\">\u003cimg class=\"size-medium wp-image-68300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4-164x290.jpg\" alt=\"When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\" width=\"164\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>While being stone-milled is distinctly one of the differences from roller-milled flour, there are also differences in how grains are stone-milled. Vanderliet's method, which he guards closely, keeps the flour from going bad and maintains a light consistency that works for high-end pastries and breads. (It has to do with temperature and water added to the seed to sprout it and the quality of the grain, said Ponsford.)\u003c/p>\n\u003cp>Oh, and there's not a lot of regulation about what calls itself stone-milled either, according to Ponsford. Some things that say they are, simply aren't.\u003c/p>\n\u003cp>That's part of the challenge of what Community Grains and these grain advocates want to do. It's not just a matter of finding the farmers and the millers and building the infrastructure, but also educating the consumers and creating a consistent understanding of where our grain comes from.\u003c/p>\n\u003cp>Klein's attracted a wide mix of people to his cause. Ponsford works with Community Grains, as does scientist Harold McGee, Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, distiller Lance Winters of \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>, former Spago pastry chef Sherry Yard, and Nancy Silverton of Mozza. An ad hoc Science Committee includes \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Mark Sigenana, a scientist with the Oakland Children's Hospital.\u003c/p>\n\u003cp>\"This is huge,\" promises Ponsford of the whole grain movement.\u003c/p>\n\u003cp>Once upon a time, people didn't think about what kind of tomatoes they were eating, but then came the tomato revolution -- starting in Northern California. Klein, too, believes whole wheat is the next big food issue people will start to pay attention to.\u003c/p>\n\u003cp>The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it's sure to attract fans.\u003c/p>\n\u003cp>With more and more people avoiding gluten, it seems like an odd time to be pushing a grain-based education campaign. But, when the grain is milled whole the entire way and keeps all its parts -- and no extra gluten is added -- it seems to have a beneficial impact. Of course, that too isn't entirely clear.\u003c/p>\n\u003cp>\"People will tell me they can eat my pasta and they can't eat white pasta,\" said Klein, but it's merely anecdotal. Ponsford said he also has some customers who are gluten-intolerant, but eat his products and buy all their breads at his shop. And, they love the cheese and fig pastry puffs (or maybe that was just me).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All that means whole wheat doesn't just have to be good for you. It can also taste really good too.\u003c/p>\n\u003cfigure id=\"attachment_68304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\">\u003cimg class=\"size-full wp-image-68304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\" alt=\"Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68298\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\">\u003cimg class=\"size-full wp-image-68298\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\" alt=\"Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Craig Ponsford remembers the day, four years ago, when he stopped using white flour.\u003c/p>\n\u003cp>For the Gold Medal-winning baker from the U.S. national team -- yes, there are gold medals awarded in world championship baking competitions and national teams, teams that Ponsford now coaches -- it was a long journey. White flour was his bread and butter. He is known around the country for his French-style baking and as Ponsford likes to joke, \"French whole wheat bread is really 98% white flour.\" That meant that since Ponsford started baking 23 years ago, he always used white flour.\u003c/p>\n\u003cp>But, now, that's all changed. At his three-year old bakery, \u003ca href=\"http://www.ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html\">Ponsford's Place\u003c/a>, in San Rafael, Ponsford uses exclusively stone-milled 100% whole wheat. And, while it happened, in part, by accident, Ponsford believes he's just part of a larger change getting ready to sweep the Bay Area food scene.\u003c/p>\n\u003cp>That's because what he learned -- and what he thinks the food community needs to know too -- was this: what we think of as whole wheat might not really be whole wheat.\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 class=\"size-full wp-image-68303\" 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\">\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>For Ponsford, the whole grain revolution started without him even knowing it. Back in the late 1990s as part of the U.S. baking team, he began using the flour from a Northern California miller, \u003ca href=\"http://certifiedfoods.com/jbflours.htm\">Joe Vanderliet\u003c/a>, based in Woodland. Ponsford didn't know much about why the flour tasted better, but he knew it worked better for his breads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, four years ago, after Ponsford was forced to leave Artisan Bakers, which he co-founded in Sonoma, he went to work for Vanderliet developing products. At first, Ponsford kept bringing in white flour to mix with the rye flour and the whole wheat flour -- because that's what he knew -- until one day Vanderliet asked him why he was doing that, why wasn't he just using Vanderliet's flour.\u003c/p>\n\u003cp>Vanderliet was the boss, so Ponsford did what he said. He stopped using white flour and started using just Vanderliet's stone milled whole wheat flours. (Vanderliet actually makes a number of flours ranging from pumpernickel to brown rice.) It was then -- almost entirely by accident -- that Ponsford realized all his conceptions about why whole wheat couldn't be as good were wrong.\u003c/p>\n\u003cp>\"[Vanderliet]'d been telling me all this stuff all the time, but I didn't understand or listen,\" said Ponsford.\u003c/p>\n\u003cfigure id=\"attachment_68302\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5.jpg\">\u003cimg class=\"size-medium wp-image-68302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5-235x290.jpg\" alt=\"The goods on display at Ponsford's Place. Photo: Kelly O'Mara\" width=\"235\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goods on display at Ponsford's Place. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>To understand the issues with what is and isn't whole wheat and why bakers have, traditionally, been loathe to use the flour, it's necessary to go back to almost nearly the very beginning.\u003c/p>\n\u003cp>Before 1880, all grain was milled in small mills that used stones to mash the seeds whole, with the bran, germ and endosperm all together. The benefit was that you got fresh flour from nearby. The bad part was that it often was not finely milled, creating those images of thick, pulpy bread. It also went bad quickly, because once the germ is cracked open it becomes unstable and starts to go stale.\u003c/p>\n\u003cp>Then, came the invention of the roller mill as part of the industrialization of food -- well, the industrialization of many things in the late 1800s.\u003c/p>\n\u003cp>The roller mill, which is what is currently widely used by large-scale commercial milling operations, separates the bran, germ and endosperm, then mills the pieces. When you buy white flour, you're buying just the milled endosperm. (The germ is sold for Omega-3 fatty acids and the bran is added back into other things.) When you buy whole wheat flour, the milled parts are put back together and sold.\u003c/p>\n\u003cp>That has some people concerned.\u003c/p>\n\u003cp>\"There's a lot of information that says if you take it apart, you can't put it back together again,\" said Bob Klein, the owner of Oliveto in Oakland and the founder of Community Grains.\u003c/p>\n\u003cp>Klein started \u003ca href=\"http://communitygrains.com/\">Community Grains\u003c/a> when he began looking into what was in his grain and flour and found out he just didn't really know.\u003c/p>\n\u003cp>\"The grain industry is completely walled off,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_68301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\">\u003cimg class=\"size-full wp-image-68301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\" alt=\"Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Both Klein and Ponsford can get upset talking about how little we really know about what's in our grains. While many people assume that putting the pieces back together to make whole wheat flour, per FDA regulations, means putting them back together in the same quantities, that isn't necessarily true. Some regulations seem to suggest the three parts just have to be there period -- in any quantity. Other regulations appear to lay out minimums, like 10%, for each. Often that can mean that only a small amount of germ is returned to the flour, because germ can make it go bad. Sometimes, it seems to mean different kinds of bran -- not from grain -- are added in. Typically, gluten is added to make the bread light and fluffy. And, all the stuff in between the germ and bran and endosperm, such as the aleurone layer, are entirely lost.\u003c/p>\n\u003cp>What exactly the aleurone layer does is unclear, though it seems that when it's included it has some health benefits. But, that's the point, said Klein: we don't know. There's a lot we don't know.\u003c/p>\n\u003cp>Even studies that have measured different health effects of whole wheat have used different definitions of whole wheat, different compositions, making it hard to know what any of it really means.\u003c/p>\n\u003cp>Starting Community Grains, Klein sampled stone-milled whole wheat flour and picked seeds from Italy and tried to understand what it is that really defines whole wheat. An international Whole Grain Summit basically decided there was no clear definition, said Ponsford, who was in attendance. And, Klein, too, eventually found his way to Vanderliet, who now supplies the flour for Community Grains products.\u003c/p>\n\u003cfigure id=\"attachment_68300\" class=\"wp-caption alignleft\" style=\"max-width: 164px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4.jpg\">\u003cimg class=\"size-medium wp-image-68300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4-164x290.jpg\" alt=\"When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\" width=\"164\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>While being stone-milled is distinctly one of the differences from roller-milled flour, there are also differences in how grains are stone-milled. Vanderliet's method, which he guards closely, keeps the flour from going bad and maintains a light consistency that works for high-end pastries and breads. (It has to do with temperature and water added to the seed to sprout it and the quality of the grain, said Ponsford.)\u003c/p>\n\u003cp>Oh, and there's not a lot of regulation about what calls itself stone-milled either, according to Ponsford. Some things that say they are, simply aren't.\u003c/p>\n\u003cp>That's part of the challenge of what Community Grains and these grain advocates want to do. It's not just a matter of finding the farmers and the millers and building the infrastructure, but also educating the consumers and creating a consistent understanding of where our grain comes from.\u003c/p>\n\u003cp>Klein's attracted a wide mix of people to his cause. Ponsford works with Community Grains, as does scientist Harold McGee, Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, distiller Lance Winters of \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>, former Spago pastry chef Sherry Yard, and Nancy Silverton of Mozza. An ad hoc Science Committee includes \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Mark Sigenana, a scientist with the Oakland Children's Hospital.\u003c/p>\n\u003cp>\"This is huge,\" promises Ponsford of the whole grain movement.\u003c/p>\n\u003cp>Once upon a time, people didn't think about what kind of tomatoes they were eating, but then came the tomato revolution -- starting in Northern California. Klein, too, believes whole wheat is the next big food issue people will start to pay attention to.\u003c/p>\n\u003cp>The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it's sure to attract fans.\u003c/p>\n\u003cp>With more and more people avoiding gluten, it seems like an odd time to be pushing a grain-based education campaign. But, when the grain is milled whole the entire way and keeps all its parts -- and no extra gluten is added -- it seems to have a beneficial impact. Of course, that too isn't entirely clear.\u003c/p>\n\u003cp>\"People will tell me they can eat my pasta and they can't eat white pasta,\" said Klein, but it's merely anecdotal. Ponsford said he also has some customers who are gluten-intolerant, but eat his products and buy all their breads at his shop. And, they love the cheese and fig pastry puffs (or maybe that was just me).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All that means whole wheat doesn't just have to be good for you. It can also taste really good too.\u003c/p>\n\u003cfigure id=\"attachment_68304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\">\u003cimg class=\"size-full wp-image-68304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\" alt=\"Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland",
"title": "Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland",
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"content": "\u003cfigure id=\"attachment_68333\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\" alt=\"Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\" width=\"659\" height=\"370\" class=\"size-full wp-image-68333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/shakewelloaklandkickstarter/\">Oakland Local\u003c/a> (8/15/2013)\u003c/p>\n\u003cp>When I first arrived in the Bay Area to run an arts organization, I took each member of my small team to the restaurant of their choice to get to hear their vision for our work together. My first trip was to COCO500, at the time, the restaurant where recent Top Chef contestant Jennifer Biesty was the chef. The food was delicious and memorable even years later. Duck confit and fried green beans with a set of delicious small plates were all fantastic.\u003c/p>\n\u003cp>I was excited to see that Chef Jen and Chef Tim Nugent (also a former Top Chef contestant) are working on opening \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Shakewell Bar and Kitchen\u003c/a> right here on Lakeshore Avenue in Oakland. The pair, who have been working together at San Francisco’s Scala’s Bistro and friends for fifteen years, launched a \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Kickstarter \u003c/a>campaign and have just about a week to go. As of this writing, they’ve raised $53,790 from 280 backers.\u003c/p>\n\u003cp>The rewards for contributing include jars of stone fruit preserves, dark chocolate truffles prepared by Chef Tim, and several levels of dining gift certificates, including appetizers with pairings at the bar, lunches and dinners at the restaurant, all the way up to an in-home five-course dinner for eight. Having just completed a Kickstarter campaign with my work team, I jumped at the chance to check in and learn more about their new venture and the role crowdfunding would play in bringing Shakewell to life.\u003c/p>\n\u003cfigure id=\"attachment_68334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\" alt=\"Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\" width=\"800\" height=\"450\" class=\"size-full wp-image-68334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>I checked in with Chef Tim who will be heading up the dessert and pastry program at the new bar and restaurant along with serving as co-owner with Chef Jen. He took the time to answer some of the questions I had about both Kickstarter funding and the new venture:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>JD: Why Kickstarter? A lot of fundraising happens on other platforms that are less strict about meeting the goal.\u003c/strong>\u003c/p>\n\u003cp>CT: It was new to both of us, as we watched other videos it made sense to give it a try. It’s funny how begging for money is cool on this site. The deadline worked for us because we have sort of a deadline with the seller.\u003c/p>\n\u003cp>\u003cstrong>JD: Is this a welcome to Oakland? It looks like you and Chef Jen have a long history working in San Francisco. What’s on this side of the bridge? \u003c/strong>\u003c/p>\n\u003cp>CT: I’ve lived in Oakland for 10 years now. I love Oakland, it is a sure “welcome to the area,” for us professionally. The food scene has gone crazy over here, \u003ca href=\"http://www.a16rockridge.com/\">A16\u003c/a> opening on College, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.hutchoakland.com/\">Hutch\u003c/a>, \u003ca href=\"http://plumbaroakland.com/\">Plum Bar\u003c/a>. Not to mention the bar scene. Lakeshore Avenue doesn’t have a real foodie spot or really a bar like what we are hoping to bring. The street is always busy.\u003c/p>\n\u003cp>\u003cstrong>JD: Tell me about sourcing. The Kickstarter video says it’s important for both of you. Do you plan to work with any specific farms or farmers?\u003c/strong>\u003c/p>\n\u003cp>CT: Sourcing is our favorite. Not only do we want to walk to the Grand Lake Farmers Market on Saturday, we have at least a dozen small farms we have worked with in all our years. To us, supporting a local farmer is the way it’s done and the product speaks for itself.\u003c/p>\n\u003cp>\u003cstrong>JD: What are you and Chef Jen like as culinary partners?\u003c/strong>\u003c/p>\n\u003cp>CT: We are very much on the same page with the same backgrounds in the food world. Rustic, simple, seasonal. I am a pastry chef as well so we cover all grounds. Jen and I have a passion for this, this is what we do, it has taken many years to find that perfect partner and agree in our guts on the perfect space.\u003c/p>\n\u003cp>\u003cstrong>JD: Last, where are you eating in Oakland these days?\u003c/strong>\u003c/p>\n\u003cp>CT: I love \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe\u003c/a>, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>, \u003ca href=\"http://www.plumoakland.com/\">Plum \u003c/a>and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Shakewell Bar and Kitchen will offer a Mediterranean brunch, lunch and dinner, presenting an eclectic approach to seasonal, local ingredients. Chefs Jen and Tim are planning a robust bar and cocktail program and dessert selections rooted in Chef Tim’s well-regarded pastry creations.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Former Top Chef contestants Jennifer Biesty and Tim Nugent have turned to Kickstarter to fund their new project: Shakewell Bar and Kitchen -- a restaurant that will offer Mediterranean brunch, lunch and dinner with a focus on seasonal and local ingredients.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68333\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell.png\" alt=\"Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\" width=\"659\" height=\"370\" class=\"size-full wp-image-68333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jennifer Biesty and Tim Nugent are looking to open a kitchen and bar in Oakland. Photo: Courtesy of Biesty and Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/jondarr/\">Jonathan Darr\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/shakewelloaklandkickstarter/\">Oakland Local\u003c/a> (8/15/2013)\u003c/p>\n\u003cp>When I first arrived in the Bay Area to run an arts organization, I took each member of my small team to the restaurant of their choice to get to hear their vision for our work together. My first trip was to COCO500, at the time, the restaurant where recent Top Chef contestant Jennifer Biesty was the chef. The food was delicious and memorable even years later. Duck confit and fried green beans with a set of delicious small plates were all fantastic.\u003c/p>\n\u003cp>I was excited to see that Chef Jen and Chef Tim Nugent (also a former Top Chef contestant) are working on opening \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Shakewell Bar and Kitchen\u003c/a> right here on Lakeshore Avenue in Oakland. The pair, who have been working together at San Francisco’s Scala’s Bistro and friends for fifteen years, launched a \u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\">Kickstarter \u003c/a>campaign and have just about a week to go. As of this writing, they’ve raised $53,790 from 280 backers.\u003c/p>\n\u003cp>The rewards for contributing include jars of stone fruit preserves, dark chocolate truffles prepared by Chef Tim, and several levels of dining gift certificates, including appetizers with pairings at the bar, lunches and dinners at the restaurant, all the way up to an in-home five-course dinner for eight. Having just completed a Kickstarter campaign with my work team, I jumped at the chance to check in and learn more about their new venture and the role crowdfunding would play in bringing Shakewell to life.\u003c/p>\n\u003cfigure id=\"attachment_68334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/shakewell2.png\" alt=\"Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\" width=\"800\" height=\"450\" class=\"size-full wp-image-68334\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakewell Bar and Kitchen’s Kickstarter hopes to raise $100,000 by noon on Aug. 22.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>I checked in with Chef Tim who will be heading up the dessert and pastry program at the new bar and restaurant along with serving as co-owner with Chef Jen. He took the time to answer some of the questions I had about both Kickstarter funding and the new venture:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>JD: Why Kickstarter? A lot of fundraising happens on other platforms that are less strict about meeting the goal.\u003c/strong>\u003c/p>\n\u003cp>CT: It was new to both of us, as we watched other videos it made sense to give it a try. It’s funny how begging for money is cool on this site. The deadline worked for us because we have sort of a deadline with the seller.\u003c/p>\n\u003cp>\u003cstrong>JD: Is this a welcome to Oakland? It looks like you and Chef Jen have a long history working in San Francisco. What’s on this side of the bridge? \u003c/strong>\u003c/p>\n\u003cp>CT: I’ve lived in Oakland for 10 years now. I love Oakland, it is a sure “welcome to the area,” for us professionally. The food scene has gone crazy over here, \u003ca href=\"http://www.a16rockridge.com/\">A16\u003c/a> opening on College, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.hutchoakland.com/\">Hutch\u003c/a>, \u003ca href=\"http://plumbaroakland.com/\">Plum Bar\u003c/a>. Not to mention the bar scene. Lakeshore Avenue doesn’t have a real foodie spot or really a bar like what we are hoping to bring. The street is always busy.\u003c/p>\n\u003cp>\u003cstrong>JD: Tell me about sourcing. The Kickstarter video says it’s important for both of you. Do you plan to work with any specific farms or farmers?\u003c/strong>\u003c/p>\n\u003cp>CT: Sourcing is our favorite. Not only do we want to walk to the Grand Lake Farmers Market on Saturday, we have at least a dozen small farms we have worked with in all our years. To us, supporting a local farmer is the way it’s done and the product speaks for itself.\u003c/p>\n\u003cp>\u003cstrong>JD: What are you and Chef Jen like as culinary partners?\u003c/strong>\u003c/p>\n\u003cp>CT: We are very much on the same page with the same backgrounds in the food world. Rustic, simple, seasonal. I am a pastry chef as well so we cover all grounds. Jen and I have a passion for this, this is what we do, it has taken many years to find that perfect partner and agree in our guts on the perfect space.\u003c/p>\n\u003cp>\u003cstrong>JD: Last, where are you eating in Oakland these days?\u003c/strong>\u003c/p>\n\u003cp>CT: I love \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe\u003c/a>, \u003ca href=\"http://hopscotchoakland.com/\">Hopscotch\u003c/a>, \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>, \u003ca href=\"http://www.plumoakland.com/\">Plum \u003c/a>and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Shakewell Bar and Kitchen will offer a Mediterranean brunch, lunch and dinner, presenting an eclectic approach to seasonal, local ingredients. Chefs Jen and Tim are planning a robust bar and cocktail program and dessert selections rooted in Chef Tim’s well-regarded pastry creations.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pig + Woman + Knife: Butchery with Bailie at Fatted Calf ",
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"content": "\u003cfigure id=\"attachment_67288\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\" alt=\"Bailie (R) and guests. Photo: Ryan Harri\" width=\"720\" height=\"479\" class=\"size-full wp-image-67288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) and guests. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>Heather Bailie—widely known as Bailie—is a Bay Area charcuterie and meat expert via her work as a butcher, operations manager and partner for Fatted Calf, the meat emporium with shops in Napa and San Francisco. \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> sells meat from smaller family farms, alongside handcrafted (and delectable) pates, beef jerky, terrines, sausage, bacon and salumi (pancetta \u003cem>tesa\u003c/em>, salame Toscano, and a personal favorite: an herby roll of cured pork belly). \u003c/p>\n\u003cp>Bailie currently lives in Napa and has a meaty side project called \u003ca href=\"http://pigwomanknife.com/\">Pig + Woman + Knife\u003c/a>, which has two components. The Pig + Woman + Knife blog demystifies meat buying and butchery, and has photos and tips. She also takes the Pig + Woman + Knife meat knowledge directly to people by giving butchery classes and hands-on demonstrations for smaller groups. Yes, women can take her classes, but she also teaches groups with both genders. Baile told Bay Area Bites that she helps at “Pig Parties” for her friends, and will bring her hacksaw and knives to break down a pig and, say, help the group make sausage.\u003c/p>\n\u003cp>\u003cstrong> Her reasons for creating Pig + Woman + Knife:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“Stemmed from my experience working with the \"fathers\" of the Bay Area butchery and charcuterie scene. During my culinary upbringing, I was fortunate to work alongside some very talented meat masters, all of whom inspired me to keep a knife in my hand. This interest in butchery, paired with a background in animal right's activism, a degree in Women's Studies and a strong urge to do something creative, led me to create Pig + Woman + Knife.\"\u003c/p>\n\u003cp>\"What started as a simple blog to share knowledge with other women cooks and build community through cutting meat, eventually evolved into an educational site to reach a much broader audience—from home butchers to professionals alike. This website is devoted to showing people how buying whole animals (or rather large pieces of one) and learning a few skills will save money and time and can be a fun hobby! Going whole animal also supports local family farms and small businesses. I hope viewing this site helps to take the intimidation and confusion out of buying meat, clearly demonstrates what to do with it and inspires you to learn some traditional preparations and cooking techniques.”\u003c/p>\u003c/blockquote>\n\u003cp> [youtube //www.youtube.com/watch?v=sa1otNuqVlE]\u003c/p>\n\u003cp>Baile has a degree from the California Culinary Academy and did restaurant work at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and Ubuntu before “stalking” Taylor Boetticher and Toponia Miller, the husband and wife team behind Fatted Calf. Bailie has an animal activist background and was a “card carrying PETA member and vegetarian.” Her gateway meat to break her vegetarian diet did eventually come: a late night drive-thru meal of a Jack in the Box hamburger caused her to indulge a strong meat craving with a friend. Bailie now eats slices of mortadella for breakfast daily and samples meat freely for work and pleasure. Bay Area Bites caught up with Bailie recently while she butchered at the \u003ca href=\"http://www.fattedcalf.com/classes/\">Fatted Calf Butcher's Happy Hour\u003c/a> on a Wednesday night with Ren Rossini in San Francisco. We first talked in Napa at the Oxbow Market. Her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the biggest challenge in your work at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> In my position, I’m dealing with people, products and things changing all the time. Examples: a pig that I ordered two weeks ago will arrive thirty pounds smaller. Or a lamb I need is one day late. Or someone forgets to communicate a special order. There’s also business stuff and situations like staff turnover to handle. I try to deal with things, be a leader, not get pissed off and act with a level of coolness. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve taught classes for Fatted Calf and CUESA, work the Fatted Calf Butcher’s Happy Hour and do butchery demos at both locations. Did Pig + Woman + Knife grow out of those experiences?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It is a passion of mine teaching women. There are a lot of women in the industry who will come to me and say things like, “The guys don’t let me break down lamb.” So I will show them how. As much as I can, I give back. There are women who taught me all that stuff and it’s fun. \u003c/p>\n\u003cfigure id=\"attachment_67291\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\" alt=\"Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\" width=\"720\" height=\"479\" class=\"size-full wp-image-67291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The Fatted Calf has a cookbook coming out in September. What’s that like? \u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It’s been a good ride. There will be a book tour in the East Bay, in California and New York. We’re all really excited about that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have mentors that have helped you. Teaching classes for others, have you become a mentor yourself?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>It’s been fun and I’ve mentored Ren. I don’t just help females, I’ll help any employee or person who may not have known they have a flair for knives and butchery. When that shows up, it means they’ve got a knack for breaking things down. \u003c/p>\n\u003cp>It can be the opposite, too—when people are not good behind the knife, we find something else for them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Like what?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Usually it means they are good at talking with the customers and describing the product, or passionate about farms and sustainability. It could be that they can be the person who wraps the beef jerky (laughs). Or that sign you’re looking at, that details the specials, I could never do that. But someone who is an art major is good at that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find that someone who is good with butchery has a certain strength, or maybe height? Or some sort of personality skill set?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> You’ll see they have a natural intuition and an understanding of how to look at muscles and seams. Ren was really good at watching what we did. People like that do well because they are perceptive. We can train and show them. When people come here from somewhere else, they may have training, so we’ll need to show them our way of doing things. That transition is fairly easy. \u003c/p>\n\u003cfigure id=\"attachment_67292\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\" alt=\"Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\" width=\"400\" class=\"size-full wp-image-67292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to make salumi at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>A lot of the salumi has been here two to six months. The small guys in the middle usually cure in two months. The larger ones usually take anywhere from three to four months. It all depends on temperature and humidity. When it’s hotter, we notice a fluctuation. The process is monitored day by day. I come in here and I spray and move things around and feel it. If it’s too dry, I’ll spray with water to get moisture. Or if it’s too moist in here, I’ll open the door. We do have it regulated with a machine but sometimes I like to be in here and know what’s going on -- feel it, taste it, know what’s going on. \u003c/p>\n\u003cp>There has to be quality control and mold has a distinct flavor. You can sometimes smell if there’s something ‘not awesome’ going on -- a bad mold or ammonia smell, something like that. You want to stop that when it happens. You have to smell it, taste it and see it and use your olfactory senses to keep everything going. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role can Fatted Calf play in the consumer marketplace?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Compared to other meat markets in the Bay Area, we’re really on the lower end of things, price-wise. That’s because we can get away with a high-quality product and not gouge people. We maintain our inventory and our costs. Ideally, I don’t want Fatted Calf to be seen as the place to go for a special occasion purchase. I want the market to be an alternative to shopping at Safeway and buying a pork loin for $1.99. Instead the customer is going to get something really nice from Fatted Calf and they will spend a little bit more but they will know that they're supporting a different system and going against the grain. There’s just more awareness about knowing where your meat comes from these days. Eating a little bit less meat while being more conscientious—knowing where you spend your dollar—that right there, is a political act. I’ve definitely seen a change.\u003c/p>\n\n",
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"excerpt": "Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67288\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\" alt=\"Bailie (R) and guests. Photo: Ryan Harri\" width=\"720\" height=\"479\" class=\"size-full wp-image-67288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) and guests. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>Heather Bailie—widely known as Bailie—is a Bay Area charcuterie and meat expert via her work as a butcher, operations manager and partner for Fatted Calf, the meat emporium with shops in Napa and San Francisco. \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> sells meat from smaller family farms, alongside handcrafted (and delectable) pates, beef jerky, terrines, sausage, bacon and salumi (pancetta \u003cem>tesa\u003c/em>, salame Toscano, and a personal favorite: an herby roll of cured pork belly). \u003c/p>\n\u003cp>Bailie currently lives in Napa and has a meaty side project called \u003ca href=\"http://pigwomanknife.com/\">Pig + Woman + Knife\u003c/a>, which has two components. The Pig + Woman + Knife blog demystifies meat buying and butchery, and has photos and tips. She also takes the Pig + Woman + Knife meat knowledge directly to people by giving butchery classes and hands-on demonstrations for smaller groups. Yes, women can take her classes, but she also teaches groups with both genders. Baile told Bay Area Bites that she helps at “Pig Parties” for her friends, and will bring her hacksaw and knives to break down a pig and, say, help the group make sausage.\u003c/p>\n\u003cp>\u003cstrong> Her reasons for creating Pig + Woman + Knife:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“Stemmed from my experience working with the \"fathers\" of the Bay Area butchery and charcuterie scene. During my culinary upbringing, I was fortunate to work alongside some very talented meat masters, all of whom inspired me to keep a knife in my hand. This interest in butchery, paired with a background in animal right's activism, a degree in Women's Studies and a strong urge to do something creative, led me to create Pig + Woman + Knife.\"\u003c/p>\n\u003cp>\"What started as a simple blog to share knowledge with other women cooks and build community through cutting meat, eventually evolved into an educational site to reach a much broader audience—from home butchers to professionals alike. This website is devoted to showing people how buying whole animals (or rather large pieces of one) and learning a few skills will save money and time and can be a fun hobby! Going whole animal also supports local family farms and small businesses. I hope viewing this site helps to take the intimidation and confusion out of buying meat, clearly demonstrates what to do with it and inspires you to learn some traditional preparations and cooking techniques.”\u003c/p>\u003c/blockquote>\n\u003cp> \u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/sa1otNuqVlE'\n title='//www.youtube.com/embed/sa1otNuqVlE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Baile has a degree from the California Culinary Academy and did restaurant work at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and Ubuntu before “stalking” Taylor Boetticher and Toponia Miller, the husband and wife team behind Fatted Calf. Bailie has an animal activist background and was a “card carrying PETA member and vegetarian.” Her gateway meat to break her vegetarian diet did eventually come: a late night drive-thru meal of a Jack in the Box hamburger caused her to indulge a strong meat craving with a friend. Bailie now eats slices of mortadella for breakfast daily and samples meat freely for work and pleasure. Bay Area Bites caught up with Bailie recently while she butchered at the \u003ca href=\"http://www.fattedcalf.com/classes/\">Fatted Calf Butcher's Happy Hour\u003c/a> on a Wednesday night with Ren Rossini in San Francisco. We first talked in Napa at the Oxbow Market. Her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the biggest challenge in your work at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> In my position, I’m dealing with people, products and things changing all the time. Examples: a pig that I ordered two weeks ago will arrive thirty pounds smaller. Or a lamb I need is one day late. Or someone forgets to communicate a special order. There’s also business stuff and situations like staff turnover to handle. I try to deal with things, be a leader, not get pissed off and act with a level of coolness. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve taught classes for Fatted Calf and CUESA, work the Fatted Calf Butcher’s Happy Hour and do butchery demos at both locations. Did Pig + Woman + Knife grow out of those experiences?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It is a passion of mine teaching women. There are a lot of women in the industry who will come to me and say things like, “The guys don’t let me break down lamb.” So I will show them how. As much as I can, I give back. There are women who taught me all that stuff and it’s fun. \u003c/p>\n\u003cfigure id=\"attachment_67291\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\" alt=\"Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\" width=\"720\" height=\"479\" class=\"size-full wp-image-67291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The Fatted Calf has a cookbook coming out in September. What’s that like? \u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It’s been a good ride. There will be a book tour in the East Bay, in California and New York. We’re all really excited about that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have mentors that have helped you. Teaching classes for others, have you become a mentor yourself?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>It’s been fun and I’ve mentored Ren. I don’t just help females, I’ll help any employee or person who may not have known they have a flair for knives and butchery. When that shows up, it means they’ve got a knack for breaking things down. \u003c/p>\n\u003cp>It can be the opposite, too—when people are not good behind the knife, we find something else for them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Like what?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Usually it means they are good at talking with the customers and describing the product, or passionate about farms and sustainability. It could be that they can be the person who wraps the beef jerky (laughs). Or that sign you’re looking at, that details the specials, I could never do that. But someone who is an art major is good at that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find that someone who is good with butchery has a certain strength, or maybe height? Or some sort of personality skill set?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> You’ll see they have a natural intuition and an understanding of how to look at muscles and seams. Ren was really good at watching what we did. People like that do well because they are perceptive. We can train and show them. When people come here from somewhere else, they may have training, so we’ll need to show them our way of doing things. That transition is fairly easy. \u003c/p>\n\u003cfigure id=\"attachment_67292\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\" alt=\"Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\" width=\"400\" class=\"size-full wp-image-67292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to make salumi at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>A lot of the salumi has been here two to six months. The small guys in the middle usually cure in two months. The larger ones usually take anywhere from three to four months. It all depends on temperature and humidity. When it’s hotter, we notice a fluctuation. The process is monitored day by day. I come in here and I spray and move things around and feel it. If it’s too dry, I’ll spray with water to get moisture. Or if it’s too moist in here, I’ll open the door. We do have it regulated with a machine but sometimes I like to be in here and know what’s going on -- feel it, taste it, know what’s going on. \u003c/p>\n\u003cp>There has to be quality control and mold has a distinct flavor. You can sometimes smell if there’s something ‘not awesome’ going on -- a bad mold or ammonia smell, something like that. You want to stop that when it happens. You have to smell it, taste it and see it and use your olfactory senses to keep everything going. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role can Fatted Calf play in the consumer marketplace?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Compared to other meat markets in the Bay Area, we’re really on the lower end of things, price-wise. That’s because we can get away with a high-quality product and not gouge people. We maintain our inventory and our costs. Ideally, I don’t want Fatted Calf to be seen as the place to go for a special occasion purchase. I want the market to be an alternative to shopping at Safeway and buying a pork loin for $1.99. Instead the customer is going to get something really nice from Fatted Calf and they will spend a little bit more but they will know that they're supporting a different system and going against the grain. There’s just more awareness about knowing where your meat comes from these days. Eating a little bit less meat while being more conscientious—knowing where you spend your dollar—that right there, is a political act. I’ve definitely seen a change.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Get The Scoop On East Bay Ice Cream",
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"content": "\u003cp>\u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fentons\u003c/a>, \u003ca href=\"http://www.loards.com/\" target=\"_blank\">Loard's\u003c/a> and \u003ca href=\"http://tuckersicecream.com/\" target=\"_blank\">Tucker's\u003c/a> are the esteemed trifecta of traditional ice cream parlors in the East Bay. But if you're looking to branch out from these beloved institutions, we've updated our list of five ice cream spots that draw upon organic, seasonal and sustainable ingredients. And let us know where you go to satisfy your sweet tooth in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66192,66191,66193\" width=\"1000\"]\u003c/p>\n\u003cp>If you're lucky, you'll arrive before a long line has formed in front of Ici that snakes down the sidewalk to the next block. But it's definitely worth the wait, and servers usually bring samples to patient patrons to enjoy while they're biding their time. Locals and tourists alike flock to this popular Elmwood spot for Mary Canales' delightful confections. Choose from the rotating menu of ice creams, sherbets and sorbets posted on the blackboard menu hanging from their storefront tree. One of the Chez Panisse alum's ingenious creations is the chocolate-tipped cones that are perfect for preventing ice cream from leaking out the bottom. They also prepare their own housemade sauces -- bittersweet hot fudge, dark caramel and dulce de leche -- in case you want to kick up your sugar intake a notch. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>\u003c/strong>\u003cbr>\n2948 College Ave. [\u003ca href=\"http://goo.gl/maps/jfN17\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh:(510) 665-6054\u003cbr>\nHours: Mon-Thu 12-9:30pm; Fri 12-10pm; Sat-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iciicecream?fref=ts\" target=\"_blank\">Ici Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/IciIceCream\" target=\"_blank\">IciIceCream\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66971,66972,66973\" width=\"1000\"]\u003c/p>\n\u003cp>Exotic flavors abound at Tara Esperanza's ice cream shops in Temescal, Berkeley and Pleasanton. Perhaps you want to try \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/lucuma\" target=\"_blank\">lucuma\u003c/a>, \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/baobab\" target=\"_blank\">baobab\u003c/a> or \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/pandan\" target=\"_blank\">pandan\u003c/a>? Maybe sprinkle some Himalayan pink salt on top, drizzle it with olive oil and scoop it into a sesame cone? You can also get a gluten-free option with their \u003ca href=\"http://www.mariposabaking.com/\" target=\"_blank\">Mariposa Baking Company\u003c/a> brownie sandwiches. Check out their daily offerings \u003ca href=\"https://www.facebook.com/TarasOrganicIceCream\" target=\"_blank\">online\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic\u003c/a>\u003c/strong>\u003cbr>\n4731 Telegraph Ave. [\u003ca href=\"http://goo.gl/maps/I9UjS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 923-1567\u003cbr>\nHours: Mon-Sun 1-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TarasOrganicIceCream\" target=\"_blank\">Tara's Organic Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tarasorganic\" target=\"_blank\">@tarasorganic\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66975,66976,66974\" width=\"1000\"] \u003c/p>\n\u003cp>Tucked away in the \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a>, a foodie marketplace in Berkeley's Gourmet Ghetto, Lush Gelato specializes in Italian-style ice cream and sorbets. Denser, creamier and with a lower butterfat, gelato has a richer feel than its American cousin. Lush's small batch artisans obtain key ingredients from local purveyors to produce a range of Northern California-inspired flavors, such as \u003ca href=\"http://www.cowgirlcreamery.com/\" target=\"_blank\">Cowgirl Creamery\u003c/a> Fromage Blanc, Black & Tan (made with \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden St. Brewery\u003c/a> Black Lager, waffle cones and dulce de leche) and \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch\u003c/a> olive oil. Their second location is just down the street from Fenton's on Piedmont Avenue in Oakland. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lushgelato.com/\" target=\"_blank\">Lush Gelato\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/T2LLw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 666-0644\u003cbr>\nHours: Mon-Sat 12-9pm, Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lushgelato\" target=\"_blank\">lushgelato\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lushgelato\" target=\"_blank\">@lushgelato\u003c/a>\u003cbr>\n[gallery type=\"slideshow\" link=\"file\" ids=\"66807,66808,66809\" width=\"1000\"]\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>While Albany's iScream doesn't veer off into experimental directions with flavors -- they have a fairly standard selection in their case -- it's all wonderfully creamy and delicious. Their plate glass window proclaims that all of their ice cream and sorbets are homemade, seasonal and organic. And, they offer sundaes, fountain drinks and hot drinks, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.iscreamberkeley.com/\" target=\"_blank\">iScream\u003c/a>\u003c/strong>\u003cbr>\n1819 Solano Ave. [\u003ca href=\"http://goo.gl/7IiABW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 527-4787\u003cbr>\nHours: Mon-Thu, Sun 12-9pm, Fri-Sat 12-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64781,64782,64790,64786,64795,100197\" width=\"1000\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">Curbside Creamery\u003c/a> scoops traditional and vegan ice cream on housemade cones, cups or tucked within ice cream sandwiches (made with \u003ca href=\"http://littleladybugbakeshop.com/\" target=\"_blank\">Little Ladybug Bakery cookies\u003c/a>). There's also seasonal sorbets, soft serve and other refreshments served in their sparkling 50's-style space in Oakland's Temescal Alley. Owner Tori Wentworth founded her business through a successful \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland/\" target=\"_blank\">Kickstarter campaign\u003c/a> and by hawking her treats from her unique ice cream tricycle, which you can still hire for special events or spot at local farmers' markets.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.curbsideoakland.com/%E2%80%8E\" target=\"_blank\">Curbside Creamery\u003c/a>\u003c/strong>\u003cbr>\n482 49th St., Oakland, CA [\u003ca href=\"http://goo.gl/wnb6m\">map\u003c/a>]\u003cbr>\nPh: (206) 819-4849\u003cbr>\nHours: Mon-Sun 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curbside-Creamery/150544291776037\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 8, 2015. Sketch Ice Cream, which was previously included in the list, is now closed.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fentons\u003c/a>, \u003ca href=\"http://www.loards.com/\" target=\"_blank\">Loard's\u003c/a> and \u003ca href=\"http://tuckersicecream.com/\" target=\"_blank\">Tucker's\u003c/a> are the esteemed trifecta of traditional ice cream parlors in the East Bay. But if you're looking to branch out from these beloved institutions, we've updated our list of five ice cream spots that draw upon organic, seasonal and sustainable ingredients. And let us know where you go to satisfy your sweet tooth in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're lucky, you'll arrive before a long line has formed in front of Ici that snakes down the sidewalk to the next block. But it's definitely worth the wait, and servers usually bring samples to patient patrons to enjoy while they're biding their time. Locals and tourists alike flock to this popular Elmwood spot for Mary Canales' delightful confections. Choose from the rotating menu of ice creams, sherbets and sorbets posted on the blackboard menu hanging from their storefront tree. One of the Chez Panisse alum's ingenious creations is the chocolate-tipped cones that are perfect for preventing ice cream from leaking out the bottom. They also prepare their own housemade sauces -- bittersweet hot fudge, dark caramel and dulce de leche -- in case you want to kick up your sugar intake a notch. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>\u003c/strong>\u003cbr>\n2948 College Ave. [\u003ca href=\"http://goo.gl/maps/jfN17\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh:(510) 665-6054\u003cbr>\nHours: Mon-Thu 12-9:30pm; Fri 12-10pm; Sat-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iciicecream?fref=ts\" target=\"_blank\">Ici Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/IciIceCream\" target=\"_blank\">IciIceCream\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Exotic flavors abound at Tara Esperanza's ice cream shops in Temescal, Berkeley and Pleasanton. Perhaps you want to try \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/lucuma\" target=\"_blank\">lucuma\u003c/a>, \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/baobab\" target=\"_blank\">baobab\u003c/a> or \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/pandan\" target=\"_blank\">pandan\u003c/a>? Maybe sprinkle some Himalayan pink salt on top, drizzle it with olive oil and scoop it into a sesame cone? You can also get a gluten-free option with their \u003ca href=\"http://www.mariposabaking.com/\" target=\"_blank\">Mariposa Baking Company\u003c/a> brownie sandwiches. Check out their daily offerings \u003ca href=\"https://www.facebook.com/TarasOrganicIceCream\" target=\"_blank\">online\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Tucked away in the \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a>, a foodie marketplace in Berkeley's Gourmet Ghetto, Lush Gelato specializes in Italian-style ice cream and sorbets. Denser, creamier and with a lower butterfat, gelato has a richer feel than its American cousin. Lush's small batch artisans obtain key ingredients from local purveyors to produce a range of Northern California-inspired flavors, such as \u003ca href=\"http://www.cowgirlcreamery.com/\" target=\"_blank\">Cowgirl Creamery\u003c/a> Fromage Blanc, Black & Tan (made with \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden St. Brewery\u003c/a> Black Lager, waffle cones and dulce de leche) and \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch\u003c/a> olive oil. Their second location is just down the street from Fenton's on Piedmont Avenue in Oakland. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lushgelato.com/\" target=\"_blank\">Lush Gelato\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/T2LLw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 666-0644\u003cbr>\nHours: Mon-Sat 12-9pm, Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lushgelato\" target=\"_blank\">lushgelato\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lushgelato\" target=\"_blank\">@lushgelato\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>While Albany's iScream doesn't veer off into experimental directions with flavors -- they have a fairly standard selection in their case -- it's all wonderfully creamy and delicious. Their plate glass window proclaims that all of their ice cream and sorbets are homemade, seasonal and organic. And, they offer sundaes, fountain drinks and hot drinks, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.iscreamberkeley.com/\" target=\"_blank\">iScream\u003c/a>\u003c/strong>\u003cbr>\n1819 Solano Ave. [\u003ca href=\"http://goo.gl/7IiABW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 527-4787\u003cbr>\nHours: Mon-Thu, Sun 12-9pm, Fri-Sat 12-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\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.curbsideoakland.com\" target=\"_blank\">Curbside Creamery\u003c/a> scoops traditional and vegan ice cream on housemade cones, cups or tucked within ice cream sandwiches (made with \u003ca href=\"http://littleladybugbakeshop.com/\" target=\"_blank\">Little Ladybug Bakery cookies\u003c/a>). There's also seasonal sorbets, soft serve and other refreshments served in their sparkling 50's-style space in Oakland's Temescal Alley. Owner Tori Wentworth founded her business through a successful \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland/\" target=\"_blank\">Kickstarter campaign\u003c/a> and by hawking her treats from her unique ice cream tricycle, which you can still hire for special events or spot at local farmers' markets.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.curbsideoakland.com/%E2%80%8E\" target=\"_blank\">Curbside Creamery\u003c/a>\u003c/strong>\u003cbr>\n482 49th St., Oakland, CA [\u003ca href=\"http://goo.gl/wnb6m\">map\u003c/a>]\u003cbr>\nPh: (206) 819-4849\u003cbr>\nHours: Mon-Sun 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curbside-Creamery/150544291776037\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 8, 2015. Sketch Ice Cream, which was previously included in the list, is now closed.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview",
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"content": "\u003cfigure id=\"attachment_66952\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\">\u003cimg class=\"size-full wp-image-66952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\" alt=\"Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Bayview District residents Kristin Jenkins and Barclay Nicholson are domestic partners growing not one but two food businesses that both have \"SF\" in the name: \u003ca href=\"http://noshsf.com/\">Nosh SF\u003c/a> and \u003ca href=\"http://sfprivatechef.com/contact.html\">SF Private Chef\u003c/a>. The two have been together for over thirteen years and were introduced by a mutual friend. They live and work in Bayview and have done so for the last two years and this fascinating tale has a twist of kismet. The morning they were about to move out of their Bernal Heights home, their landlord called to let them know a fire had burned down the home they were moving into. On very short notice, they were able to find \"the perfect space\" in which they now live and have an office. Green thumbs, take note: there is also a garden space that the two are actively cultivating--more details on that in a bit.\u003c/p>\n\u003cfigure id=\"attachment_67491\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\">\u003cimg class=\"size-full wp-image-67491\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\" alt=\"Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Nosh SF is a boutique catering company sporting a roster of local events that include a fundraiser for President Obama last year. SF Private Chef is a healthy meal delivery service and Jenkins has been working on the company since she founded it over ten years ago. Before these ventures, Nicholson was working in venture capital. Jenkins was pursuing golf in a somewhat serious fashion when she first started SF Private Chef. Bay Area Bites caught up with Jenkins and Nicholson recently. Their comments have been edited for grammar and clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: You’ve lived and worked in the Bayview District for the past two years. What is your work and life routine like?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Our life has been focused on growing Nosh and SF Private Chef. Without much exaggeration, we have lived and breathed work for the last three years. To answer your question about our routine, it’s very routine. I get up, bring Kristin a coffee in bed while she watches a housewives show...No, seriously. We wake up, feed our two dogs and two cats. Make coffee and slide open the doors that separate our living quarters from our work quarters. I cross the threshold and head up the stairs to our office.\u003c/p>\n\u003cp>Kristin walks out the front door to the commercial kitchen (which we built out in record time at the end of last year), which is two doors down. The close proximity of the kitchen and our office helps us keep things very efficient. During the day we communicate often. (I would like to have an intercom system in the kitchen so I can page Kristin; Kristin has vetoed the idea.) Our ability to transition from work to events is very easy. We are able to pack out and pack back in and return home very seamlessly. Having our own kitchen has been invaluable.\u003c/p>\n\u003cfigure id=\"attachment_67488\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\">\u003cimg class=\"size-full wp-image-67488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\" alt=\"Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other for your work and in your personal life?\u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I have spent the last 20-plus years in the industry, in one form or another. I am a creative person. One of Barclay’s strengths is that she is great at helping translate my vision to words.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nicholson:\u003c/strong> I transitioned to this industry about three years ago. I had spent the prior 16 years in the venture capital industry. Kristin has been incredibly supportive in helping me learn the industry and understanding while I have transitioned to this new lifestyle. Among the many challenges, the physical aspects of my new career has been the most difficult.\u003c/p>\n\u003cp>We come from similar backgrounds and we have the same values. We are able to help keep other centered and on track. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many staff do you have?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Both companies are small. Our employees have been cross-trained and are able to work in whichever capacity is necessary given work flow. Each company is headed up by its own head chef and sous chef. Kristin, as executive chef, leads the team.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have the start of a community garden going. How did that come about? What are you growing? And what future plans do you have for the garden?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Kristin’s parents have a ranch outside of Santa Barbara. Since the two of us got together, we dreamed of having a large garden through which inner city kids could get exposure to growing produce and then learning to cook using the edibles. We also wanted to have goats so we could make cheese and milk. Given our current situation we feel we have an opportunity to realize at least part of our vision. There are some pre-existing apple, plum, fig, rosemary, bay leaf, wild fennel, wild roses, and more. We have added various types of tomatoes, various herbs and micro greens. We dream of making our dream happen.\u003c/p>\n\u003cfigure id=\"attachment_67485\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\">\u003cimg class=\"size-full wp-image-67485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\" alt=\"Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about how Nosh SF works as a business. Who are your typical customers? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I started the business about nine years ago cooking for two private families on the Peninsula. Since then, we have expanded both businesses by word of mouth. Most of our clients reside in and around Pacific Heights, as well as on the Peninsula. They are very busy with work and family and want to make sure they eat well, in spite of their schedules.\u003c/p>\n\u003cfigure id=\"attachment_67489\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\">\u003cimg class=\"size-full wp-image-67489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\" alt=\"Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson: \u003c/strong>We are lucky that we live and work in the Bay Area, where people are generally educated.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> When I first started my career I worked in Switzerland and South Africa at a time when women weren’t well-accepted in the kitchen on the hot line. I experienced quite a bit of hazing but stuck it out. It was not about my sexuality.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> I was about 26 and had just joined the venture capital firm on the Peninsula (from which I left after 16 years to join Kristin). The VC industry is very conservative and I was concerned about coming out. However, the firm I joined was led by two really great guys who turned out to be incredibly supportive and accepting. It was a great relief to be able to be out at work.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> I was also about 26 and moving from South Africa to Ecuador. While there is a gay population in Ecuador it was very underground when I moved there. I came out to my family at this time but not professionally. I came out professionally when I relocated to Las Vegas, about one and a half years later. I worked for large restaurants; management didn’t want to know and, while the chefs I worked for weren’t thrilled, they weren’t really phased by it. Since moving to San Francisco my sexuality isn’t an issue.\u003c/p>\n\u003cp>Of our clients who are aware of our sexuality and relationship, it is a non-issue. It’s not something we think about. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I do catering and see hiccups at each event. Someone forgot to pack something that is at the shop (kitchen), miles away, one hour before the guests arrive. Do you have any blunder type stories you can share\u003c/strong>?\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>There are so many details and moving parts, as you know. In some ways, restaurants are so much easier.\u003c/p>\n\u003cp>I was doing a lunch event at Stanford. A fire alarm in a nearby building was set off. It caused our production to be stopped and the kitchen was evacuated for over an hour. When we were permitted to return to the kitchen, we had 30 minutes to unpack, start huge BBQs, cook food, set up and serve. It was totally out of our control, but our client was not sympathetic. It was the worst work feeling, to this day.\u003c/p>\n\u003cfigure id=\"attachment_67490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\">\u003cimg class=\"size-full wp-image-67490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\" alt=\"House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What Bay Area places do you like for food? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>Of course, the farmers’ markets. Seeing and touching what’s in season helps inspire me. Speaking with farmers is always wonderful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is great for bulk items, organics and breads.\u003c/p>\n\u003cp>I like underground markets like \u003ca href=\"http://foragesf.com/market/\">Forage SF\u003c/a> and am looking forward to checking out \u003ca href=\"http://batchmadesf.com/us/\">Batch Made Market\u003c/a>.\u003c/p>\n\u003cp>Sushi is our mutual favorite. When working around food all day, it’s the perfect food to end with.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you booked any same sex weddings? Or done menu proposals? What are people ordering? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> Yes! Actually, we had a joint reception a few weekends ago for two couples who were married at City Hall on June 29. They wanted a very casual, fun, friends and family-oriented celebration. They have a beautiful house in the hills. We did something a little different for us; we made a BBQ with all the fixings. It felt like the right menu for these two couples. The cake had two men and two women.\u003c/p>\n\u003cfigure id=\"attachment_67492\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\">\u003cimg class=\"size-full wp-image-67492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\" alt=\"Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Bayview District residents Kristin Jenkins and Barclay Nicholson have lives that entwine the personal and professional. The domestic partners operate two growing food businesses that both have \"SF\" in the name: Nosh SF and SF Private Chef. They also have a dream to create a community garden to help kids learn about where food comes from.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66952\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\">\u003cimg class=\"size-full wp-image-66952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\" alt=\"Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Bayview District residents Kristin Jenkins and Barclay Nicholson are domestic partners growing not one but two food businesses that both have \"SF\" in the name: \u003ca href=\"http://noshsf.com/\">Nosh SF\u003c/a> and \u003ca href=\"http://sfprivatechef.com/contact.html\">SF Private Chef\u003c/a>. The two have been together for over thirteen years and were introduced by a mutual friend. They live and work in Bayview and have done so for the last two years and this fascinating tale has a twist of kismet. The morning they were about to move out of their Bernal Heights home, their landlord called to let them know a fire had burned down the home they were moving into. On very short notice, they were able to find \"the perfect space\" in which they now live and have an office. Green thumbs, take note: there is also a garden space that the two are actively cultivating--more details on that in a bit.\u003c/p>\n\u003cfigure id=\"attachment_67491\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\">\u003cimg class=\"size-full wp-image-67491\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\" alt=\"Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Nosh SF is a boutique catering company sporting a roster of local events that include a fundraiser for President Obama last year. SF Private Chef is a healthy meal delivery service and Jenkins has been working on the company since she founded it over ten years ago. Before these ventures, Nicholson was working in venture capital. Jenkins was pursuing golf in a somewhat serious fashion when she first started SF Private Chef. Bay Area Bites caught up with Jenkins and Nicholson recently. Their comments have been edited for grammar and clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: You’ve lived and worked in the Bayview District for the past two years. What is your work and life routine like?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Our life has been focused on growing Nosh and SF Private Chef. Without much exaggeration, we have lived and breathed work for the last three years. To answer your question about our routine, it’s very routine. I get up, bring Kristin a coffee in bed while she watches a housewives show...No, seriously. We wake up, feed our two dogs and two cats. Make coffee and slide open the doors that separate our living quarters from our work quarters. I cross the threshold and head up the stairs to our office.\u003c/p>\n\u003cp>Kristin walks out the front door to the commercial kitchen (which we built out in record time at the end of last year), which is two doors down. The close proximity of the kitchen and our office helps us keep things very efficient. During the day we communicate often. (I would like to have an intercom system in the kitchen so I can page Kristin; Kristin has vetoed the idea.) Our ability to transition from work to events is very easy. We are able to pack out and pack back in and return home very seamlessly. Having our own kitchen has been invaluable.\u003c/p>\n\u003cfigure id=\"attachment_67488\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\">\u003cimg class=\"size-full wp-image-67488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\" alt=\"Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other for your work and in your personal life?\u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I have spent the last 20-plus years in the industry, in one form or another. I am a creative person. One of Barclay’s strengths is that she is great at helping translate my vision to words.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nicholson:\u003c/strong> I transitioned to this industry about three years ago. I had spent the prior 16 years in the venture capital industry. Kristin has been incredibly supportive in helping me learn the industry and understanding while I have transitioned to this new lifestyle. Among the many challenges, the physical aspects of my new career has been the most difficult.\u003c/p>\n\u003cp>We come from similar backgrounds and we have the same values. We are able to help keep other centered and on track. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many staff do you have?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Both companies are small. Our employees have been cross-trained and are able to work in whichever capacity is necessary given work flow. Each company is headed up by its own head chef and sous chef. Kristin, as executive chef, leads the team.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have the start of a community garden going. How did that come about? What are you growing? And what future plans do you have for the garden?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Kristin’s parents have a ranch outside of Santa Barbara. Since the two of us got together, we dreamed of having a large garden through which inner city kids could get exposure to growing produce and then learning to cook using the edibles. We also wanted to have goats so we could make cheese and milk. Given our current situation we feel we have an opportunity to realize at least part of our vision. There are some pre-existing apple, plum, fig, rosemary, bay leaf, wild fennel, wild roses, and more. We have added various types of tomatoes, various herbs and micro greens. We dream of making our dream happen.\u003c/p>\n\u003cfigure id=\"attachment_67485\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\">\u003cimg class=\"size-full wp-image-67485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\" alt=\"Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about how Nosh SF works as a business. Who are your typical customers? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I started the business about nine years ago cooking for two private families on the Peninsula. Since then, we have expanded both businesses by word of mouth. Most of our clients reside in and around Pacific Heights, as well as on the Peninsula. They are very busy with work and family and want to make sure they eat well, in spite of their schedules.\u003c/p>\n\u003cfigure id=\"attachment_67489\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\">\u003cimg class=\"size-full wp-image-67489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\" alt=\"Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson: \u003c/strong>We are lucky that we live and work in the Bay Area, where people are generally educated.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> When I first started my career I worked in Switzerland and South Africa at a time when women weren’t well-accepted in the kitchen on the hot line. I experienced quite a bit of hazing but stuck it out. It was not about my sexuality.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> I was about 26 and had just joined the venture capital firm on the Peninsula (from which I left after 16 years to join Kristin). The VC industry is very conservative and I was concerned about coming out. However, the firm I joined was led by two really great guys who turned out to be incredibly supportive and accepting. It was a great relief to be able to be out at work.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> I was also about 26 and moving from South Africa to Ecuador. While there is a gay population in Ecuador it was very underground when I moved there. I came out to my family at this time but not professionally. I came out professionally when I relocated to Las Vegas, about one and a half years later. I worked for large restaurants; management didn’t want to know and, while the chefs I worked for weren’t thrilled, they weren’t really phased by it. Since moving to San Francisco my sexuality isn’t an issue.\u003c/p>\n\u003cp>Of our clients who are aware of our sexuality and relationship, it is a non-issue. It’s not something we think about. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I do catering and see hiccups at each event. Someone forgot to pack something that is at the shop (kitchen), miles away, one hour before the guests arrive. Do you have any blunder type stories you can share\u003c/strong>?\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>There are so many details and moving parts, as you know. In some ways, restaurants are so much easier.\u003c/p>\n\u003cp>I was doing a lunch event at Stanford. A fire alarm in a nearby building was set off. It caused our production to be stopped and the kitchen was evacuated for over an hour. When we were permitted to return to the kitchen, we had 30 minutes to unpack, start huge BBQs, cook food, set up and serve. It was totally out of our control, but our client was not sympathetic. It was the worst work feeling, to this day.\u003c/p>\n\u003cfigure id=\"attachment_67490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\">\u003cimg class=\"size-full wp-image-67490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\" alt=\"House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What Bay Area places do you like for food? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>Of course, the farmers’ markets. Seeing and touching what’s in season helps inspire me. Speaking with farmers is always wonderful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is great for bulk items, organics and breads.\u003c/p>\n\u003cp>I like underground markets like \u003ca href=\"http://foragesf.com/market/\">Forage SF\u003c/a> and am looking forward to checking out \u003ca href=\"http://batchmadesf.com/us/\">Batch Made Market\u003c/a>.\u003c/p>\n\u003cp>Sushi is our mutual favorite. When working around food all day, it’s the perfect food to end with.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you booked any same sex weddings? Or done menu proposals? What are people ordering? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> Yes! Actually, we had a joint reception a few weekends ago for two couples who were married at City Hall on June 29. They wanted a very casual, fun, friends and family-oriented celebration. They have a beautiful house in the hills. We did something a little different for us; we made a BBQ with all the fixings. It felt like the right menu for these two couples. The cake had two men and two women.\u003c/p>\n\u003cfigure id=\"attachment_67492\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\">\u003cimg class=\"size-full wp-image-67492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\" alt=\"Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"id": "commonwealth-club",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
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"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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},
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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