window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_65174": {
"type": "attachments",
"id": "bayareabites_65174",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "65174",
"found": true
},
"parent": 64197,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/doughnuts-cover.jpg",
"width": 500,
"height": 438
}
},
"publishDate": 1373592711,
"modified": 1373592711,
"caption": null,
"description": null,
"title": "doughnuts-cover",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_65265": {
"type": "attachments",
"id": "bayareabites_65265",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "65265",
"found": true
},
"parent": 65250,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/ChefAlexOng-thumb-550x293.jpg",
"width": 550,
"height": 293
}
},
"publishDate": 1373657869,
"modified": 1373657869,
"caption": "Chef Alex Ong. Photo courtesy of Betelnut Restaurant",
"description": null,
"title": "ChefAlexOng-thumb-550x293",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_65216": {
"type": "attachments",
"id": "bayareabites_65216",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "65216",
"found": true
},
"parent": 64978,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/croissants640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1373612283,
"modified": 1373612283,
"caption": null,
"description": null,
"title": "croissants640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_64837": {
"type": "attachments",
"id": "bayareabites_64837",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "64837",
"found": true
},
"parent": 63629,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/curbside640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1373325021,
"modified": 1373325021,
"caption": null,
"description": null,
"title": "curbside640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_64528": {
"type": "attachments",
"id": "bayareabites_64528",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "64528",
"found": true
},
"parent": 64334,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/swanoysterdepot640x360-.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1372831421,
"modified": 1372831421,
"caption": null,
"description": null,
"title": "swanoysterdepot640x360-",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_63717": {
"type": "attachments",
"id": "bayareabites_63717",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "63717",
"found": true
},
"parent": 63592,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/06/family-ponies640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1371605396,
"modified": 1371605396,
"caption": null,
"description": null,
"title": "family-ponies640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_63186": {
"type": "attachments",
"id": "bayareabites_63186",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "63186",
"found": true
},
"parent": 62715,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/06/Yigit640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1370817410,
"modified": 1370817410,
"caption": null,
"description": null,
"title": "Yigit640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_62690": {
"type": "attachments",
"id": "bayareabites_62690",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "62690",
"found": true
},
"parent": 62217,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/davemclean640x360b.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1369781395,
"modified": 1369781395,
"caption": "Dave Mclean at Magnolia Brewery. Photo courtesy of Dave Mclean",
"description": null,
"title": "davemclean640x360b",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_62064": {
"type": "attachments",
"id": "bayareabites_62064",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "62064",
"found": true
},
"parent": 61123,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/alice-waters.jpg",
"width": 1024,
"height": 684
}
},
"publishDate": 1368746112,
"modified": 1368746112,
"caption": "Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA",
"description": null,
"title": "alice-waters",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61798": {
"type": "attachments",
"id": "bayareabites_61798",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61798",
"found": true
},
"parent": 60442,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/door1000.jpg",
"width": 1000,
"height": 750
}
},
"publishDate": 1368488061,
"modified": 1368488061,
"caption": null,
"description": null,
"title": "door1000",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61664": {
"type": "attachments",
"id": "bayareabites_61664",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61664",
"found": true
},
"parent": 60681,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/04/chefdavidlawrence400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1368220510,
"modified": 1368220510,
"caption": null,
"description": null,
"title": "chefdavidlawrence400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61053": {
"type": "attachments",
"id": "bayareabites_61053",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61053",
"found": true
},
"parent": 60550,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/04/hunter.jpg",
"width": 400,
"height": 225
}
},
"publishDate": 1367131209,
"modified": 1367131209,
"caption": null,
"description": null,
"title": "hunter coffee ride",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"ginascialabba": {
"type": "authors",
"id": "2451",
"meta": {
"index": "authors_1716337520",
"id": "2451",
"found": true
},
"name": "Gina Scialabba",
"firstName": "Gina",
"lastName": "Scialabba",
"slug": "ginascialabba",
"email": "ginajournalist@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Gina Scialabba is a journalist and practicing attorney based in San Francisco. She's a regular contributor to KQED Pop and now Bay Area Bites. When she's not reading a novel, newspaper or watching Mad Men, Sons of Anarchy or Anthony Bourdain, she's taking advantage of the richness and diversity of Bay Area culinary life. She also loves to travel. Next Stop: Vietnam, Thailand and Korea.",
"avatar": "https://secure.gravatar.com/avatar/e4df716be95aadc7807274c2405ccac8?s=600&d=blank&r=g",
"twitter": "Journalist_Gina",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "pop",
"roles": [
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Gina Scialabba | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/e4df716be95aadc7807274c2405ccac8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/e4df716be95aadc7807274c2405ccac8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/ginascialabba"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
}
},
"pagesReducer": {
"bayareabites_category_local-food-businesses": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"score": 14.406334
},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"title": "local food businesses",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 40
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=local-food-businesses",
"seeMore": false,
"paginated": true,
"page": 40
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_64197": {
"type": "posts",
"id": "bayareabites_64197",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "64197",
"score": null,
"sort": [
1373924003000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1373924003,
"format": "aside",
"disqusTitle": "Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum",
"title": "Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65175\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\" title=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" alt=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" width=\"500\" height=\"667\" class=\"size-full wp-image-65175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Rosenbaum’s new book covers sugary sweet territory in \u003ca href=\"http://www.amazon.com/dp/0983859590\">World of Doughnuts: More than 50 Doughnut Recipes from Around the Globe\u003c/a> (Egg + Dart Press, $16.95). The Bay Area Bites contributor offers historical backgrounds, recipes and tips on how to mix, bake and fry up the beloved universal staple. I was especially drawn to regional favorites like the apple cider doughnut, pumpkin doughnut and the doughnut muffins from the \u003ca href=\"http://downtownbakery.net/\">Downtown Bakery and Creamery\u003c/a> in Healdsburg, which are a good way to “scratch that doughnut itch without getting out the fryer,” according to Rosenbaum. There is much to learn about doughnuts beyond what looks good in the \u003ca href=\"http://www.yelp.com/biz/bobs-donut-and-pastry-shop-san-francisco-2\">Bob's Donut & Pastry Shop\u003c/a> display case when I’m hungry after midnight in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/dp/0983859590\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/doughnuts-cover.jpg\" title=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" alt=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" width=\"500\" height=\"438\" class=\"aligncenter size-full wp-image-65174\">\u003c/a>\u003c/p>\n\u003cp>Rosenbaum is a longtime Bay Area resident and began writing about food in 1994 as the lead restaurant critic for the San Francisco Bay Guardian. She has been the lead restaurant critic for San Francisco Magazine, the Bay Area restaurants editor for Citysearch, a cookbook editor at Chronicle Books, a project editor for the guidebooks department at Time Out New York, and a writer for CHOW, Vegetarian Times, Time Out New York, Williams-Sonoma, Edible Brooklyn, sf360, Priority, Bay Times, Bay Area Reporter, and Where SF. She has \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=ntt_athr_dp_pel_pop_1\">authored and contributed to many cookbooks\u003c/a> and travel guides & was nominated twice for a James Beard award for her cooking and gardening column, Table Ready. Her book \"World of Doughnuts\" is approachable and induces hunger pangs—a definite great sign.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=ijE4XtieV4Q\">Rosenbaum’s book\u003c/a> has fun factoids on the origins of doughnuts and how they are made in cities and cultures around the world. I may not be able to fly to France for a fabulous beignets souffles just yet, but in the meantime this book lets me sift and sample international fried goods in my own kitchen. She also just turned in the manuscript for a book on cocktails. Many restaurant dessert menus offer cocktails with sweet courses, so I thought it would be fun to ask Rosenbaum her thoughts on the best doughnut and cocktail pairing. With cronuts being all the rage, we chatted about that phenomenon too. \u003c/p>\n\u003cfigure id=\"attachment_65385\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\" alt=\"Beignets from New Orleans. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets from New Orleans. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the book come about?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My friend Leslie Jonath, who I knew from our time together at Chronicle Books, was working with Egg + Dart Press. She told me that they wanted to do a book about doughnuts and asked if I knew anyone who’d be a good fit. I jumped on it and the fun part was that the project was for doughnuts around the world. I didn’t get to travel the world but I did get to do research and found that every culture has a doughnut. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think of the cronut?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> Everyone’s been asking me that! I haven't had the chance to fly to New York and try one of the 200 available each day yet. \u003c/p>\n\u003cp>I think the \u003cem>kouign amann\u003c/em> is so crunchy and delicious, I can’t imagine that frying that dough makes it better. It sounds so over the top, and is not something I want to personally eat. I don’t look at a croissant and say, “Wow, this needs to be deep fried.” I read a piece about how it’s just a matter of time ‘til a big chain makes this version. I feel it’ll be in Trader Joe’s and La Boulange soon. Having a cronut in New York fits: the fact that it’s limited and you get enough buzz on something, New Yorkers go for that. Anything that you can have bragging rights on. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the most interesting thing you learned researching World of Doughnuts?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> That every culture has a version of a doughnut. This book only covers sweet things because if we did savory, it’d be the “encyclopedia of doughnuts” (laughs). It’s interesting to see the variations you can get out of really only three basic doughs: a muffin or quick-bread dough with flour, sugar, eggs and baking powder, a yeasted, enriched bread dough, and a pâte à choux, the cooked, eggy dough that's also used to make eclairs and profiteroles. That’s more or less it. There’s some variation in the Asian doughnuts. \u003c/p>\n\u003cp>The typical ring shape doughnut is very much an American thing. Other cultures don’t do the ring thing. There are a lot more free form things like churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite recipes?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I have become very fond of the strawberry and cream doughnut. You take a round yeast-raised doughnut and slice it three quarters of the way through. Next, fill it with sliced strawberries and whipped cream. You could add blueberries, and make it a Fourth of July thing. These recipes aren’t achingly sweet. The way you make a yeast-raised dough is similar to a white bread dough and is not that different from a challah dough or a brioche dough.\u003c/p>\n\u003cp>One of my favorite American regional recipes is the apple cider doughnut. \u003c/p>\n\u003cfigure id=\"attachment_65384\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\" alt=\"Strawberry and Cream Doughnut. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry and Cream Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your fave spots to get doughnuts in San Francisco and the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My total old school favorite is still \u003ca href=\"http://www.donutalley.com/\">Donut Alley\u003c/a> in Larkspur, across the street from \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a>. A friend of mine who grew up in the 80s in Marin turned me on to that cute, family-run place. They serve old-fashioned doughnuts. Nothing fancy, although they may have fair trade coffee now. They open at 6 or 7 a.m. and then shut around noon when they run out. \u003c/p>\n\u003cp>I’m a straightforward doughnut person and like a cinnamon-sugar cake doughnut, or a chocolate glazed. \u003ca href=\"http://www.doughnutdolly.com/site/page/home\">Doughnut Dolly\u003c/a> in Temescal is good and so is \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a>. I have not had a lot of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>. They are yeast-raised and I know that people really like them.\u003c/p>\n\u003cp>I still miss Tita’s Restaurant, a Hawaiian place in the Castro that made really good malasadas, but that’s going at least 10 years back. It was in the same storefront where Frances is now. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I like to get churros from vendors walking around the Mission, or for a sitdown meal at \u003ca href=\"http://www.cafegibraltar.com/\">Café Gibraltar\u003c/a> in Half Moon Bay. What do you think about the state of churros in Northern California? Will we ever be able to do a walking tour that covers churros?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosenbaum:\u003c/strong> I wish people would latch on to churros as a cool artisanal thing to make. That’s a ripe artisanal area, for hot and fresh churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any advice on what to do with vegetable oil—are there sustainable uses for it that we don’t know about? I don’t have Yuban cans, so get stumped on what to store use oil in at home.\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I had a couple cans of Café Bustelo, which I have nostalgia for from my low rent twenties. I keep a few cans around for when I make \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/02/rainy-day-cooking-boston-brown-bread/\">Boston brown bread\u003c/a>. \u003c/p>\n\u003cp>The big thing is, of course, do not pour oil down your sink. You can cool and funnel oil back into the bottle and then pour it into your green bin over whatever veggies may be there. If you strain it, I find you can use it a couple of times but you really have to get the crumbs and stuff out -- things that could burn.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on now?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I just finished the cocktails book which will be out in the fall. The title is \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a> and it’s a very cute snappy book with great information in it. I figured I could either drink or write but I was on a tight deadline so, sadly, there was less drinking and a lot more reading and writing research.\u003c/p>\n\u003cp> I got to read a lot of really fascinating books and now have a great shelf of cocktail books in my office thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> at Omnivore Books. \u003c/p>\n\u003cp>Now I have a bunch of book ideas percolating, which I am trying to sell. \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: What would you pair with the Coconut Cake Doughnut, based on your new cocktail book?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I would suggest a Ramos Gin Fizz, of course. Invented by New Orleans bar owner Henry Ramos in 1888, this eye-opener is one of the great brunch drinks. Part velvet, part fizz, it's a well-shaken mixture of gin, lemon juice, simple syrup, heavy cream, and egg white, scented with orange flower water and topped with club soda. Perfect with a coconut doughnut on a sultry Southern morning! \u003c/p>\n\u003cfigure id=\"attachment_65173\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\" alt=\"Coconut Cake Doughnut. Photo: Jenifer Altman\" width=\"853\" height=\"761\" class=\"size-full wp-image-65173\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Cake Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Ramos Gin Fizz Recipe\u003c/h2>\n\u003cp>From \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 ounces gin\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lemon juice\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lime juice (optional)\u003c/li>\n\u003cli>1 to 1 1/2 teaspoons simple syrup, to taste\u003c/li>\n\u003cli>2 ounces heavy cream\u003c/li>\n\u003cli>Egg white from 1 small egg, or half the white from 1 large or extra-large egg\u003c/li>\n\u003cli>3 to 4 drops orange flower water\u003c/li>\n\u003cli>Club soda or soda water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Combine gin, lemon and lime juice, simple syrup, cream, egg white, and orange flower water in a shaker with ice. Shake vigorously for several minutes. Strain into a highball or wineglass. Top with soda.\u003c/p>\n\u003ch2>Recipe: Coconut Cake Doughnuts\u003c/h2>\n\u003cp>\u003cem>Makes 12 doughnuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003cem>Topped with feathery wisps of coconut nestled into thick swaths of white icing, coconut layer cakes are a staple at parties and bake sales all across the South. These coconut doughnuts are a tasty hand-held version. Want pretty pastels for an Easter party or bridal shower? Separate the coconut topping into several small bowls and color each one with a drop or two of food coloring.\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 3⁄4 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1⁄2 teaspoon baking soda\u003c/li>\n\u003cli>3⁄4 teaspoon salt\u003c/li>\n\u003cli>2 tablespoons coconut oil 1⁄2 cup sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/3 cup buttermilk\u003c/li>\n\u003cli>1⁄2 teaspoon coconut extract vegetable oil for deep-frying\u003c/li>\n\u003cli>vanilla glaze (see Below)\u003c/li>\n\u003cli>1 cup sweetened shredded coconut\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>Sift the flour, baking powder, baking soda, and salt together into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.\u003c/li>\n\u003cli>Using an electric mixer or the paddle attachment, beat the coconut oil and sugar together on low speed. Beat in the egg. Add the buttermilk and coconut extract and beat until smooth.\u003c/li>\n\u003cli>On low speed, beat in the flour mixture until blended. If the dough seems very sticky, cover and refrigerate for at least 15 minutes or up to 1 hour.\u003c/li>\n\u003cli>Lightly flour a work surface and a baking sheet. Place a grid-patterned wire rice on another baking sheet, or line the pan with two layers of paper towels.\u003c/li>\n\u003cli>Using a rolling pin, roll the dough into a 1⁄2-inch-thick round. Dip a doughnut cutter in flour and cut out doughnuts and holes, dipping the cutter in flour before each cut to keep it from sticking. Arrange the doughnuts and holes on the floured baking sheet. Pour the glaze into a wide, shallow bowl. Spread the coconut in another wide, shallow bowl.\u003c/li>\n\u003cli>In a Dutch oven or other deep, heavy pot, heat 2 or 3 inches of oil over medium-high heat to 365°F on a candy or deep-fat thermometer.\u003c/li>\n\u003cli>Using a slotted spoon or a skimmer, drop the doughnuts and holes into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds on each side, or until golden brown and cooked through.\u003c/li>\n\u003cli>Using slotted spoon or a skimmer, transfer the doughnuts and holes to the wire rack or paper towels to drain.\u003c/li>\n\u003cli>Dip the tops of the warm doughnuts and holes into the glaze. While the glaze is still wet, dip the glazed tops into the coconut, pressing the coconut into the glaze. Let the glaze dry and set before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>For the Vanilla Glaze:\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1⁄4 cups powdered sugar, sifted\u003c/li>\n\u003cli>2 teaspoons honey\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons whole milk, or more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium bowl, combine the glaze ingredients and whisk until smooth, adding additional milk as needed if the glaze seems too thick. Dip the warm doughnuts into the glaze to cover both sides. Using tongs, place on a grid-patterned wire rack set on a baking sheet to let the glaze set for 10 minutes before serving. If desired, gently warm the glaze and give the doughnuts a second dip. Let the second coat set for a few minutes before serving. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sjrosenbaum.com/\">Stephanie Rosenbaum's website\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sjrosenbaum\">@sjrosenbaum\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "64197 http://blogs.kqed.org/bayareabites/?p=64197",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/15/explore-the-world-of-doughnuts-vintage-cocktails-with-bab-contributor-stephanie-rosenbaum/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2206,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1374080990,
"excerpt": "The World of Doughnuts is vast and delicious. Doughnuts may initially seem like an American delight, but each culture around the world has tempting recipes that are included here: gulab jamun and jalebis (India), churros (Mexico), and banana-influenced sweeties from Guam. Mary Ladd learns that making these sweet treats at home can be fresh, easy and filling fun.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The World of Doughnuts is vast and delicious. Doughnuts may initially seem like an American delight, but each culture around the world has tempting recipes that are included here: gulab jamun and jalebis (India), churros (Mexico), and banana-influenced sweeties from Guam. Mary Ladd learns that making these sweet treats at home can be fresh, easy and filling fun.",
"title": "Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Explore the \"World of Doughnuts\" (& Vintage Cocktails) with BAB Contributor Stephanie Rosenbaum",
"datePublished": "2013-07-15T14:33:23-07:00",
"dateModified": "2013-07-17T10:09:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "explore-the-world-of-doughnuts-vintage-cocktails-with-bab-contributor-stephanie-rosenbaum",
"status": "publish",
"path": "/bayareabites/64197/explore-the-world-of-doughnuts-vintage-cocktails-with-bab-contributor-stephanie-rosenbaum",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65175\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/stephdemo500.jpg\" title=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" alt=\"Author Stephanie Rosenbaum. Photo courtesy of Stephanie Rosenbaum\" width=\"500\" height=\"667\" class=\"size-full wp-image-65175\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Rosenbaum’s new book covers sugary sweet territory in \u003ca href=\"http://www.amazon.com/dp/0983859590\">World of Doughnuts: More than 50 Doughnut Recipes from Around the Globe\u003c/a> (Egg + Dart Press, $16.95). The Bay Area Bites contributor offers historical backgrounds, recipes and tips on how to mix, bake and fry up the beloved universal staple. I was especially drawn to regional favorites like the apple cider doughnut, pumpkin doughnut and the doughnut muffins from the \u003ca href=\"http://downtownbakery.net/\">Downtown Bakery and Creamery\u003c/a> in Healdsburg, which are a good way to “scratch that doughnut itch without getting out the fryer,” according to Rosenbaum. There is much to learn about doughnuts beyond what looks good in the \u003ca href=\"http://www.yelp.com/biz/bobs-donut-and-pastry-shop-san-francisco-2\">Bob's Donut & Pastry Shop\u003c/a> display case when I’m hungry after midnight in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/dp/0983859590\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/doughnuts-cover.jpg\" title=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" alt=\"World of Doughnuts by Stephanie Rosenbaum. Photographs by Jenifer Altman\" width=\"500\" height=\"438\" class=\"aligncenter size-full wp-image-65174\">\u003c/a>\u003c/p>\n\u003cp>Rosenbaum is a longtime Bay Area resident and began writing about food in 1994 as the lead restaurant critic for the San Francisco Bay Guardian. She has been the lead restaurant critic for San Francisco Magazine, the Bay Area restaurants editor for Citysearch, a cookbook editor at Chronicle Books, a project editor for the guidebooks department at Time Out New York, and a writer for CHOW, Vegetarian Times, Time Out New York, Williams-Sonoma, Edible Brooklyn, sf360, Priority, Bay Times, Bay Area Reporter, and Where SF. She has \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=ntt_athr_dp_pel_pop_1\">authored and contributed to many cookbooks\u003c/a> and travel guides & was nominated twice for a James Beard award for her cooking and gardening column, Table Ready. Her book \"World of Doughnuts\" is approachable and induces hunger pangs—a definite great sign.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=ijE4XtieV4Q\">Rosenbaum’s book\u003c/a> has fun factoids on the origins of doughnuts and how they are made in cities and cultures around the world. I may not be able to fly to France for a fabulous beignets souffles just yet, but in the meantime this book lets me sift and sample international fried goods in my own kitchen. She also just turned in the manuscript for a book on cocktails. Many restaurant dessert menus offer cocktails with sweet courses, so I thought it would be fun to ask Rosenbaum her thoughts on the best doughnut and cocktail pairing. With cronuts being all the rage, we chatted about that phenomenon too. \u003c/p>\n\u003cfigure id=\"attachment_65385\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bignets.jpg\" alt=\"Beignets from New Orleans. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65385\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets from New Orleans. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the book come about?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My friend Leslie Jonath, who I knew from our time together at Chronicle Books, was working with Egg + Dart Press. She told me that they wanted to do a book about doughnuts and asked if I knew anyone who’d be a good fit. I jumped on it and the fun part was that the project was for doughnuts around the world. I didn’t get to travel the world but I did get to do research and found that every culture has a doughnut. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think of the cronut?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> Everyone’s been asking me that! I haven't had the chance to fly to New York and try one of the 200 available each day yet. \u003c/p>\n\u003cp>I think the \u003cem>kouign amann\u003c/em> is so crunchy and delicious, I can’t imagine that frying that dough makes it better. It sounds so over the top, and is not something I want to personally eat. I don’t look at a croissant and say, “Wow, this needs to be deep fried.” I read a piece about how it’s just a matter of time ‘til a big chain makes this version. I feel it’ll be in Trader Joe’s and La Boulange soon. Having a cronut in New York fits: the fact that it’s limited and you get enough buzz on something, New Yorkers go for that. Anything that you can have bragging rights on. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the most interesting thing you learned researching World of Doughnuts?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> That every culture has a version of a doughnut. This book only covers sweet things because if we did savory, it’d be the “encyclopedia of doughnuts” (laughs). It’s interesting to see the variations you can get out of really only three basic doughs: a muffin or quick-bread dough with flour, sugar, eggs and baking powder, a yeasted, enriched bread dough, and a pâte à choux, the cooked, eggy dough that's also used to make eclairs and profiteroles. That’s more or less it. There’s some variation in the Asian doughnuts. \u003c/p>\n\u003cp>The typical ring shape doughnut is very much an American thing. Other cultures don’t do the ring thing. There are a lot more free form things like churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite recipes?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I have become very fond of the strawberry and cream doughnut. You take a round yeast-raised doughnut and slice it three quarters of the way through. Next, fill it with sliced strawberries and whipped cream. You could add blueberries, and make it a Fourth of July thing. These recipes aren’t achingly sweet. The way you make a yeast-raised dough is similar to a white bread dough and is not that different from a challah dough or a brioche dough.\u003c/p>\n\u003cp>One of my favorite American regional recipes is the apple cider doughnut. \u003c/p>\n\u003cfigure id=\"attachment_65384\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/trawberry-and-cream-doughnut.jpg\" alt=\"Strawberry and Cream Doughnut. Photo: Jenifer Altman\" width=\"500\" class=\"size-full wp-image-65384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry and Cream Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your fave spots to get doughnuts in San Francisco and the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> My total old school favorite is still \u003ca href=\"http://www.donutalley.com/\">Donut Alley\u003c/a> in Larkspur, across the street from \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a>. A friend of mine who grew up in the 80s in Marin turned me on to that cute, family-run place. They serve old-fashioned doughnuts. Nothing fancy, although they may have fair trade coffee now. They open at 6 or 7 a.m. and then shut around noon when they run out. \u003c/p>\n\u003cp>I’m a straightforward doughnut person and like a cinnamon-sugar cake doughnut, or a chocolate glazed. \u003ca href=\"http://www.doughnutdolly.com/site/page/home\">Doughnut Dolly\u003c/a> in Temescal is good and so is \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a>. I have not had a lot of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>. They are yeast-raised and I know that people really like them.\u003c/p>\n\u003cp>I still miss Tita’s Restaurant, a Hawaiian place in the Castro that made really good malasadas, but that’s going at least 10 years back. It was in the same storefront where Frances is now. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I like to get churros from vendors walking around the Mission, or for a sitdown meal at \u003ca href=\"http://www.cafegibraltar.com/\">Café Gibraltar\u003c/a> in Half Moon Bay. What do you think about the state of churros in Northern California? Will we ever be able to do a walking tour that covers churros?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosenbaum:\u003c/strong> I wish people would latch on to churros as a cool artisanal thing to make. That’s a ripe artisanal area, for hot and fresh churros. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any advice on what to do with vegetable oil—are there sustainable uses for it that we don’t know about? I don’t have Yuban cans, so get stumped on what to store use oil in at home.\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I had a couple cans of Café Bustelo, which I have nostalgia for from my low rent twenties. I keep a few cans around for when I make \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/02/rainy-day-cooking-boston-brown-bread/\">Boston brown bread\u003c/a>. \u003c/p>\n\u003cp>The big thing is, of course, do not pour oil down your sink. You can cool and funnel oil back into the bottle and then pour it into your green bin over whatever veggies may be there. If you strain it, I find you can use it a couple of times but you really have to get the crumbs and stuff out -- things that could burn.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on now?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I just finished the cocktails book which will be out in the fall. The title is \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a> and it’s a very cute snappy book with great information in it. I figured I could either drink or write but I was on a tight deadline so, sadly, there was less drinking and a lot more reading and writing research.\u003c/p>\n\u003cp> I got to read a lot of really fascinating books and now have a great shelf of cocktail books in my office thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Celia Sack\u003c/a> at Omnivore Books. \u003c/p>\n\u003cp>Now I have a bunch of book ideas percolating, which I am trying to sell. \u003c/p>\n\u003cp>\u003cstrong> Bay Area Bites: What would you pair with the Coconut Cake Doughnut, based on your new cocktail book?\u003c/strong>\u003cbr>\n\u003cstrong>Rosenbaum:\u003c/strong> I would suggest a Ramos Gin Fizz, of course. Invented by New Orleans bar owner Henry Ramos in 1888, this eye-opener is one of the great brunch drinks. Part velvet, part fizz, it's a well-shaken mixture of gin, lemon juice, simple syrup, heavy cream, and egg white, scented with orange flower water and topped with club soda. Perfect with a coconut doughnut on a sultry Southern morning! \u003c/p>\n\u003cfigure id=\"attachment_65173\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Coconut-Cake-Doughnut.jpg\" alt=\"Coconut Cake Doughnut. Photo: Jenifer Altman\" width=\"853\" height=\"761\" class=\"size-full wp-image-65173\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Cake Doughnut. Photo: Jenifer Altman\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Ramos Gin Fizz Recipe\u003c/h2>\n\u003cp>From \u003ca href=\"http://www.amazon.com/The-Vintage-Cocktails-Stephanie-Rosenbaum/dp/0988773104/ref=sr_1_3?ie=UTF8&qid=1372123357&sr=8-3&keywords=art+of+vintage+cocktails\">The Art of Vintage Cocktails\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 ounces gin\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lemon juice\u003c/li>\n\u003cli>1/2 ounce freshly squeezed lime juice (optional)\u003c/li>\n\u003cli>1 to 1 1/2 teaspoons simple syrup, to taste\u003c/li>\n\u003cli>2 ounces heavy cream\u003c/li>\n\u003cli>Egg white from 1 small egg, or half the white from 1 large or extra-large egg\u003c/li>\n\u003cli>3 to 4 drops orange flower water\u003c/li>\n\u003cli>Club soda or soda water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Combine gin, lemon and lime juice, simple syrup, cream, egg white, and orange flower water in a shaker with ice. Shake vigorously for several minutes. Strain into a highball or wineglass. Top with soda.\u003c/p>\n\u003ch2>Recipe: Coconut Cake Doughnuts\u003c/h2>\n\u003cp>\u003cem>Makes 12 doughnuts and 12 holes\u003c/em>\u003c/p>\n\u003cp>\u003cem>Topped with feathery wisps of coconut nestled into thick swaths of white icing, coconut layer cakes are a staple at parties and bake sales all across the South. These coconut doughnuts are a tasty hand-held version. Want pretty pastels for an Easter party or bridal shower? Separate the coconut topping into several small bowls and color each one with a drop or two of food coloring.\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 3⁄4 cups unbleached all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1⁄2 teaspoon baking soda\u003c/li>\n\u003cli>3⁄4 teaspoon salt\u003c/li>\n\u003cli>2 tablespoons coconut oil 1⁄2 cup sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/3 cup buttermilk\u003c/li>\n\u003cli>1⁄2 teaspoon coconut extract vegetable oil for deep-frying\u003c/li>\n\u003cli>vanilla glaze (see Below)\u003c/li>\n\u003cli>1 cup sweetened shredded coconut\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003col>\nInstructions:\n\u003cli>Sift the flour, baking powder, baking soda, and salt together into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.\u003c/li>\n\u003cli>Using an electric mixer or the paddle attachment, beat the coconut oil and sugar together on low speed. Beat in the egg. Add the buttermilk and coconut extract and beat until smooth.\u003c/li>\n\u003cli>On low speed, beat in the flour mixture until blended. If the dough seems very sticky, cover and refrigerate for at least 15 minutes or up to 1 hour.\u003c/li>\n\u003cli>Lightly flour a work surface and a baking sheet. Place a grid-patterned wire rice on another baking sheet, or line the pan with two layers of paper towels.\u003c/li>\n\u003cli>Using a rolling pin, roll the dough into a 1⁄2-inch-thick round. Dip a doughnut cutter in flour and cut out doughnuts and holes, dipping the cutter in flour before each cut to keep it from sticking. Arrange the doughnuts and holes on the floured baking sheet. Pour the glaze into a wide, shallow bowl. Spread the coconut in another wide, shallow bowl.\u003c/li>\n\u003cli>In a Dutch oven or other deep, heavy pot, heat 2 or 3 inches of oil over medium-high heat to 365°F on a candy or deep-fat thermometer.\u003c/li>\n\u003cli>Using a slotted spoon or a skimmer, drop the doughnuts and holes into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds on each side, or until golden brown and cooked through.\u003c/li>\n\u003cli>Using slotted spoon or a skimmer, transfer the doughnuts and holes to the wire rack or paper towels to drain.\u003c/li>\n\u003cli>Dip the tops of the warm doughnuts and holes into the glaze. While the glaze is still wet, dip the glazed tops into the coconut, pressing the coconut into the glaze. Let the glaze dry and set before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>For the Vanilla Glaze:\u003c/h3>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1⁄4 cups powdered sugar, sifted\u003c/li>\n\u003cli>2 teaspoons honey\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons whole milk, or more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium bowl, combine the glaze ingredients and whisk until smooth, adding additional milk as needed if the glaze seems too thick. Dip the warm doughnuts into the glaze to cover both sides. Using tongs, place on a grid-patterned wire rack set on a baking sheet to let the glaze set for 10 minutes before serving. If desired, gently warm the glaze and give the doughnuts a second dip. Let the second coat set for a few minutes before serving. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sjrosenbaum.com/\">Stephanie Rosenbaum's website\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sjrosenbaum\">@sjrosenbaum\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/64197/explore-the-world-of-doughnuts-vintage-cocktails-with-bab-contributor-stephanie-rosenbaum",
"authors": [
"5092"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_1244",
"bayareabites_588",
"bayareabites_1865",
"bayareabites_4084",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_12",
"bayareabites_90"
],
"tags": [
"bayareabites_2889",
"bayareabites_11909",
"bayareabites_11449",
"bayareabites_11908"
],
"featImg": "bayareabites_65174",
"label": "bayareabites"
},
"bayareabites_65250": {
"type": "posts",
"id": "bayareabites_65250",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "65250",
"score": null,
"sort": [
1373660422000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1373660422,
"format": "aside",
"disqusTitle": "Chef Alex Ong Leaves Betelnut after Twelve Years",
"title": "Chef Alex Ong Leaves Betelnut after Twelve Years",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65265\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ChefAlexOng-thumb-550x293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ChefAlexOng-thumb-550x293.jpg\" alt=\"Chef Alex Ong. Photo courtesy of Betelnut Restaurant\" width=\"550\" height=\"293\" class=\"size-full wp-image-65265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Alex Ong. Photo courtesy of Betelnut Restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Alex Ong, 46, is leaving \u003ca href=\"http://www.betelnutrestaurant.com/\">Betelnut Restaurant\u003c/a> this month. There is already a new chef in place, according to Ong. Betelnut briefly morphed into a more casual spot called Hutong earlier this year. The name and concept overhaul stuck for a little over one month until San Francisco Chronicle restaurant critic \u003ca href=\"http://www.sfchronicle.com/restaurants/diningout/article/Hutong-takes-Betelnut-into-street-food-4468393.php?t=73fbce94d98af67ead\">Michael Bauer panned Hutong\u003c/a> in April. Then Hutong once again \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/04/29/the-hutong-experiment-is-cut-short-betelnut-is-coming-back-this-week/\">became Betelnut\u003c/a>. Ong chatted openly about the reasons why he is leaving Betelnut, and is looking to possibly do some restaurant consulting while remaining open to other possibilities that may or may not include another restaurant in the Bay Area. \u003c/p>\n\u003cp>Ong is an East Bay resident who was born in Malaysia. His food stands out at events like SF Chefs, IACP, and related fundraisers. Cecilia Chiang is one of his mentors and he successfully pulls off adventurous dishes: chicken liver soaked in milk and fried, served with an addictive black pepper sauce; chicken wings with a sambal-tinged dip and the ever popular “recession survival” pig roast feast. In 2001, Ong was hired to head up the kitchen at Betelnut, a popular Cow Hollow restaurant on Union Street. He started his professional career in a giant kitchen operation with 600 cooks at the \u003ca href=\"http://www.shangri-la.com/?mkwid=sJkxvUlu6&pcrid=24483811160&pdv=c&WT.srch=1&utm_source=google&utm_medium=ppc&utm_term=shangri+la+hotels&utm_campaign=Brand+Exact+Terms\">Shangri-La Hotel\u003c/a> and next worked in Bermuda as the chef de partie at the \u003ca href=\"http://www.fairmont.com/southampton-bermuda/\">Fairmont Southampton Princess Hotel\u003c/a>. Ong worked for the Ritz-Carlton Hotel chain in \u003ca href=\"http://www.ritzcarlton.com/en/Properties/Atlanta/Default.htm\">Atlanta\u003c/a> & \u003ca href=\"http://www.ritzcarlton.com/en/Properties/AmeliaIsland/Default.htm\">Amelia Island\u003c/a> & served as chef tournant at \u003ca href=\"http://www.caesars.com/\">Caesar's Tahoe\u003c/a>. Finally settling in the Bay Area, he served as the executive chef for the Orocco East-West Supper Club, and was the senior sous chef for the much loved Stars & opening chef at the French-Vietnamese restaurant \u003ca href=\"http://www.lecolonialsf.com/menus.html\">Le Colonial\u003c/a>. Ong’s comments have been edited for grammar and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why are you leaving Betelnut? What happened?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ong:\u003c/strong> Nothing happened. Contrary to what people say of Hutong, I have been there a long time, twelve years. It’s time for me to try to look for something for myself. I have two boys that are ages eight and six years old at home. I think it’s important for me to look at things: do I want to be in a restaurant slaving away seven days a week? Or be with my family? I am going to take some time off and just relax and be a dad and a husband for awhile. I really want to take my time and think about what I want to do. I’m not a spring chicken anymore. \u003c/p>\n\u003cp>I’m 46. I’m an old hag as we say in the industry. Perhaps I’ll do more consulting work. Whatever I do next, it’s not going to be cooking in a restaurant as much. I will miss the rush of dinner and service. It is what it is. I’ve got to make sure that the family comes first. If there’s an opportunity to do something small and fun and I’m able to put a good team together and run a restaurant, I won’t say no.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am at that age where I am not comfortable with media and attention. I’m more about achieving good food, for people to have fun, and people to come back. At the end of the day, I go home. I am lucky that I have a job that I love and hopefully that I am good at it. I’m continuing to grow and share what I know and I realized there’s a lot of things I don’t know. It’s an unending quest for that knowledge. I went back to Malaysia and was begging my sister, “How did mom cook this?” I was absorbing all of that and it’s who I am. I don’t want to lose that. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you staying in San Francisco then? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ong:\u003c/strong> San Francisco is always a fun place to cook and work but I don’t want to pigeonhole myself. There’s a lot of opportunity out there. I had twelve amazing years at Betelnut. I walked in and thought “holy moly, this place is a monster.” I have nothing but great things to say about the people that I worked with and worked for, nothing but grateful thoughts for them. I learned so much from them. There are people saying, “Hutong failed.” Shit happens, we all move on. The good thing is that I realized I still have the fire in me to work for eleven weeks straight for ten to fifteen hours a day, and come back with a smile on my face and say “I want more.”\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are there any dishes that you will not miss cooking or seeing on the menu?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ong:\u003c/strong> Six months from now, I’ll be craving dishes from Betelut. When you’re away from something for a while, you crave it. You can have a glass of Champagne and one bite of minced chicken in lettuce cups [editor’s note: the lettuce cups are one of Betelnut’s most popular dishes] in your hand. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What will be bubbling on your stove at home?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ong:\u003c/strong> The simple stuff that doesn’t take days of preparation [laughs]. My oldest son will try anything once and is pretty adventurous and my youngest loves prosciutto, pizza, and fries. I come home for my late night snack of cured meats, and it’s gone because he ate it. He loves to go to \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza\u003c/a> but will pick off every single spot of herb on his pizza. \u003c/p>\n\u003cp>The way we cook at home is very simple. For them, they’re still learning and I’ve showed them Malaysia and how I was brought up. It’s not “I’ve got to have a plate of Alice Waters' salad” with them. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you talked to any of your mentors about what’s next?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ong:\u003c/strong> I will let things unfold. When we did Hutong, it was a big who-ha with the press. I wasn’t really comfortable with that. When I open a restaurant, I want to get my ducks in a row. I want to get my feet wet and fine tune recipes. Talking to the media is a bit too much for me, to be honest. I just want to cook and get all our shit together first.\u003c/p>\n\u003cp>The most important thing right now is that people are calling and talking to me. It’s nice to chat and catch up with people and get a conversation going. I don’t want commit to anything right away.\u003c/p>\n\u003cp>I had lunch at \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a> with \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> and she said that sometimes it’s nice to walk away and just recharge your batteries. The amount of time and stress and worry from working at a restaurant adds up. Things like the plumbing is not working, deliveries are not coming in. That eats you up over the years. I just want to be able to say a vendor isn’t calling me at 5 a.m. saying, “the fish for your VIP guests is not showing up.” \u003c/p>\n\u003cp>So I can have fun, go out and eat, be a Dad. My wife has always been the soccer and baseball mom. I’m not there to see my sons make a home run or do a triple play. I feel guilty. I want to take them swimming and have fun.\u003c/p>\n\u003cp>I want to do things like go to \u003ca href=\"http://www.zacharys.com/\">Zachary’s Pizza\u003c/a> and stuff ourselves with pie. We can go hiking or to a movie, for once and not worry about things. This way, I can be there for them and understand who my two boys are since right now they are trying to identify who they are. It’s important for me. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I worry about the little things for them, like the food that they eat at school. They eat too much junk food, and love it. I have my downfalls too and will indulge in that kind of thing. But I am thinking about how can we make things better for them and the future.\u003c/p>\n\n",
"disqusIdentifier": "65250 http://blogs.kqed.org/bayareabites/?p=65250",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/12/chef-alex-ong-leaves-betelnut-after-twelve-years/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1432,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1383234551,
"excerpt": "Chef Alex Ong is leaving Betelnut Restaurant (also briefly known as Hutong) after twelve years of cooking there. The East Bay resident may not be cooking the famed Betelnut shredded chicken lettuce cup dish during his time off (just yet), but says he looks forward to being a dad and relaxing with his family. And yes, pizza is on his mind.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Alex Ong is leaving Betelnut Restaurant (also briefly known as Hutong) after twelve years of cooking there. The East Bay resident may not be cooking the famed Betelnut shredded chicken lettuce cup dish during his time off (just yet), but says he looks forward to being a dad and relaxing with his family. And yes, pizza is on his mind.",
"title": "Chef Alex Ong Leaves Betelnut after Twelve Years | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chef Alex Ong Leaves Betelnut after Twelve Years",
"datePublished": "2013-07-12T13:20:22-07:00",
"dateModified": "2013-10-31T08:49:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chef-alex-ong-leaves-betelnut-after-twelve-years",
"status": "publish",
"path": "/bayareabites/65250/chef-alex-ong-leaves-betelnut-after-twelve-years",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65265\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ChefAlexOng-thumb-550x293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/ChefAlexOng-thumb-550x293.jpg\" alt=\"Chef Alex Ong. Photo courtesy of Betelnut Restaurant\" width=\"550\" height=\"293\" class=\"size-full wp-image-65265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Alex Ong. Photo courtesy of Betelnut Restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Alex Ong, 46, is leaving \u003ca href=\"http://www.betelnutrestaurant.com/\">Betelnut Restaurant\u003c/a> this month. There is already a new chef in place, according to Ong. Betelnut briefly morphed into a more casual spot called Hutong earlier this year. The name and concept overhaul stuck for a little over one month until San Francisco Chronicle restaurant critic \u003ca href=\"http://www.sfchronicle.com/restaurants/diningout/article/Hutong-takes-Betelnut-into-street-food-4468393.php?t=73fbce94d98af67ead\">Michael Bauer panned Hutong\u003c/a> in April. Then Hutong once again \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/04/29/the-hutong-experiment-is-cut-short-betelnut-is-coming-back-this-week/\">became Betelnut\u003c/a>. Ong chatted openly about the reasons why he is leaving Betelnut, and is looking to possibly do some restaurant consulting while remaining open to other possibilities that may or may not include another restaurant in the Bay Area. \u003c/p>\n\u003cp>Ong is an East Bay resident who was born in Malaysia. His food stands out at events like SF Chefs, IACP, and related fundraisers. Cecilia Chiang is one of his mentors and he successfully pulls off adventurous dishes: chicken liver soaked in milk and fried, served with an addictive black pepper sauce; chicken wings with a sambal-tinged dip and the ever popular “recession survival” pig roast feast. In 2001, Ong was hired to head up the kitchen at Betelnut, a popular Cow Hollow restaurant on Union Street. He started his professional career in a giant kitchen operation with 600 cooks at the \u003ca href=\"http://www.shangri-la.com/?mkwid=sJkxvUlu6&pcrid=24483811160&pdv=c&WT.srch=1&utm_source=google&utm_medium=ppc&utm_term=shangri+la+hotels&utm_campaign=Brand+Exact+Terms\">Shangri-La Hotel\u003c/a> and next worked in Bermuda as the chef de partie at the \u003ca href=\"http://www.fairmont.com/southampton-bermuda/\">Fairmont Southampton Princess Hotel\u003c/a>. Ong worked for the Ritz-Carlton Hotel chain in \u003ca href=\"http://www.ritzcarlton.com/en/Properties/Atlanta/Default.htm\">Atlanta\u003c/a> & \u003ca href=\"http://www.ritzcarlton.com/en/Properties/AmeliaIsland/Default.htm\">Amelia Island\u003c/a> & served as chef tournant at \u003ca href=\"http://www.caesars.com/\">Caesar's Tahoe\u003c/a>. Finally settling in the Bay Area, he served as the executive chef for the Orocco East-West Supper Club, and was the senior sous chef for the much loved Stars & opening chef at the French-Vietnamese restaurant \u003ca href=\"http://www.lecolonialsf.com/menus.html\">Le Colonial\u003c/a>. Ong’s comments have been edited for grammar and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why are you leaving Betelnut? What happened?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ong:\u003c/strong> Nothing happened. Contrary to what people say of Hutong, I have been there a long time, twelve years. It’s time for me to try to look for something for myself. I have two boys that are ages eight and six years old at home. I think it’s important for me to look at things: do I want to be in a restaurant slaving away seven days a week? Or be with my family? I am going to take some time off and just relax and be a dad and a husband for awhile. I really want to take my time and think about what I want to do. I’m not a spring chicken anymore. \u003c/p>\n\u003cp>I’m 46. I’m an old hag as we say in the industry. Perhaps I’ll do more consulting work. Whatever I do next, it’s not going to be cooking in a restaurant as much. I will miss the rush of dinner and service. It is what it is. I’ve got to make sure that the family comes first. If there’s an opportunity to do something small and fun and I’m able to put a good team together and run a restaurant, I won’t say no.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am at that age where I am not comfortable with media and attention. I’m more about achieving good food, for people to have fun, and people to come back. At the end of the day, I go home. I am lucky that I have a job that I love and hopefully that I am good at it. I’m continuing to grow and share what I know and I realized there’s a lot of things I don’t know. It’s an unending quest for that knowledge. I went back to Malaysia and was begging my sister, “How did mom cook this?” I was absorbing all of that and it’s who I am. I don’t want to lose that. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you staying in San Francisco then? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ong:\u003c/strong> San Francisco is always a fun place to cook and work but I don’t want to pigeonhole myself. There’s a lot of opportunity out there. I had twelve amazing years at Betelnut. I walked in and thought “holy moly, this place is a monster.” I have nothing but great things to say about the people that I worked with and worked for, nothing but grateful thoughts for them. I learned so much from them. There are people saying, “Hutong failed.” Shit happens, we all move on. The good thing is that I realized I still have the fire in me to work for eleven weeks straight for ten to fifteen hours a day, and come back with a smile on my face and say “I want more.”\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are there any dishes that you will not miss cooking or seeing on the menu?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ong:\u003c/strong> Six months from now, I’ll be craving dishes from Betelut. When you’re away from something for a while, you crave it. You can have a glass of Champagne and one bite of minced chicken in lettuce cups [editor’s note: the lettuce cups are one of Betelnut’s most popular dishes] in your hand. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What will be bubbling on your stove at home?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ong:\u003c/strong> The simple stuff that doesn’t take days of preparation [laughs]. My oldest son will try anything once and is pretty adventurous and my youngest loves prosciutto, pizza, and fries. I come home for my late night snack of cured meats, and it’s gone because he ate it. He loves to go to \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza\u003c/a> but will pick off every single spot of herb on his pizza. \u003c/p>\n\u003cp>The way we cook at home is very simple. For them, they’re still learning and I’ve showed them Malaysia and how I was brought up. It’s not “I’ve got to have a plate of Alice Waters' salad” with them. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you talked to any of your mentors about what’s next?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ong:\u003c/strong> I will let things unfold. When we did Hutong, it was a big who-ha with the press. I wasn’t really comfortable with that. When I open a restaurant, I want to get my ducks in a row. I want to get my feet wet and fine tune recipes. Talking to the media is a bit too much for me, to be honest. I just want to cook and get all our shit together first.\u003c/p>\n\u003cp>The most important thing right now is that people are calling and talking to me. It’s nice to chat and catch up with people and get a conversation going. I don’t want commit to anything right away.\u003c/p>\n\u003cp>I had lunch at \u003ca href=\"http://www.waterbarsf.com/\">Waterbar\u003c/a> with \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> and she said that sometimes it’s nice to walk away and just recharge your batteries. The amount of time and stress and worry from working at a restaurant adds up. Things like the plumbing is not working, deliveries are not coming in. That eats you up over the years. I just want to be able to say a vendor isn’t calling me at 5 a.m. saying, “the fish for your VIP guests is not showing up.” \u003c/p>\n\u003cp>So I can have fun, go out and eat, be a Dad. My wife has always been the soccer and baseball mom. I’m not there to see my sons make a home run or do a triple play. I feel guilty. I want to take them swimming and have fun.\u003c/p>\n\u003cp>I want to do things like go to \u003ca href=\"http://www.zacharys.com/\">Zachary’s Pizza\u003c/a> and stuff ourselves with pie. We can go hiking or to a movie, for once and not worry about things. This way, I can be there for them and understand who my two boys are since right now they are trying to identify who they are. It’s important for me. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I worry about the little things for them, like the food that they eat at school. They eat too much junk food, and love it. I have my downfalls too and will indulge in that kind of thing. But I am thinking about how can we make things better for them and the future.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/65250/chef-alex-ong-leaves-betelnut-after-twelve-years",
"authors": [
"5092"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_1875"
],
"tags": [
"bayareabites_11999",
"bayareabites_11993",
"bayareabites_11995",
"bayareabites_4301",
"bayareabites_11997",
"bayareabites_11996",
"bayareabites_2024",
"bayareabites_12000"
],
"featImg": "bayareabites_65265",
"label": "bayareabites"
},
"bayareabites_64978": {
"type": "posts",
"id": "bayareabites_64978",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "64978",
"score": null,
"sort": [
1373651031000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1373651031,
"format": "aside",
"disqusTitle": "Bonjour, Marina: Le Marais Bakery Opens on Chestnut Street",
"title": "Bonjour, Marina: Le Marais Bakery Opens on Chestnut Street",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/exterior1000-290x217.jpg\" title=\"Exterior of Le Marais Bakery. Photo: Stephanie Rosenbaum\" alt=\"Exterior of Le Marais Bakery. Photo: Stephanie Rosenbaum\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-65210\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/InteriorRoom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/InteriorRoom1000-290x217.jpg\" title=\"Interior of Le Marais Bakery. Photo: Stephanie Rosenbaum\" alt=\"Interior of Le Marais Bakery. Photo: Stephanie Rosenbaum\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-65211\">\u003c/a>\u003c/p>\n\u003cp>Is it ever a bad day to wake up in the Marina?* Those views, that bay, those clean streets, all those shiny happy people running and Frisbee-ing along the green...and now, a charming French bakery, too! \u003cem>Quel bonheur!\u003c/em>\u003c/p>\n\u003cp>Just opened last week on Chestnut near Fillmore, \u003ca href=\"https://www.facebook.com/LeMaraisBakery\">Le Marais Bakery\u003c/a>, named after a particularly lively and well-loved district of Paris, is already becoming a locals' hangout. Fueled by \u003ca href=\"http://stumptowncoffee.com/\">Stumptown coffee\u003c/a>, the bakery features a small but well-selected spread of Paris-worthy pastries, tarts, croissants, and breads. It's the lifetime dream of owner Patrick Ascaso, a native Frenchman who grew up just outside Paris and has lived in San Francisco since 1995. \u003c/p>\n\u003cfigure id=\"attachment_65221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pastrycase1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pastrycase1000.jpg\" alt=\"Pastry case at Le Marais Bakery. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-65221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastry case at Le Marais Bakery. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Working in finance in New York City in the early 1980s, he was appalled at the lack of quality baked goods. \"Frozen croissants!\" he said, remembering how the few bakeries that served croissants back then simply baked off a pre-made, frozen product. Chatting with a friend, Ascaso suggested that maybe they should give up Wall Street and open an authentic French bakery instead. Not surprisingly, the friend declined, and Ascaso put his dream on hold for a few decades.\u003c/p>\n\u003cfigure id=\"attachment_65199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/croissant1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/croissant1000.jpg\" alt=\"Croissant from Le Marais Bakery. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-65199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Croissant from Le Marais Bakery. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now, however, that dream--and its proper, made-from-scratch croissants, which are already as good, if not better, than my previous favorites at Sandbox in Bernal Heights--has come to fruition. Ascaso is the money-and-vision man; the baking he leaves to the professionals, including well-tattooed baker Justin Brown, freshly transplanted from Bien Cuit and Roberta's, both in Brooklyn, and pastry chef Phil Ogiela, recently the pastry chef at the Mission's Dandelion Chocolate, after stints at Aziza, Fifth Floor, and Elisabeth Daniel.\u003c/p>\n\u003cfigure id=\"attachment_65235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/croissants-case1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/croissants-case1000a.jpg\" alt=\"Croissant display at Le Marais Bakery. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-65235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Croissant display at Le Marais Bakery. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Asked about his favorites, Ascaso mentions that while the plain croissants are great and selling \"like hotcakes,\" his particular pride is the bakery's chocolate-banana croissant, something you won't find anywhere else. \u003c/p>\n\u003cblockquote>\u003cp>\"I am partial, because the banana croissant is my childhood dream... As a child, that croissant didn't exist, but bread, banana, and chocolate was what we got at three o'clock. So this has been my dream for the last 30 years: That if I open a bakery, I will do a chocolate banana croissant.\"\u003c/p>\u003c/blockquote>\n\u003cp>Brown, who makes both the breads and \"viennoisserie,\" or yeasted pastries, rose to the challenge and created a banana-added version of his already-lush \u003cem>pain au chocolate.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/painauxraisins1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/painauxraisins1000.jpg\" alt=\"Pain aux raisins. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-65213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pain aux raisins. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Talking to Brown on a recent morning, I put in a vote for my favorite French pastry, the chausson de pomme, a half-moon turnover filled with melting apple. It's in the works for September, he assured me, when apples are in season again. Until then, I'll start the morning with his rich pain aux raisins, a swirl of enriched croissant dough rolled around lots of soft, sweet raisins and a lick of eggy vanilla custard. \u003c/p>\n\u003cfigure id=\"attachment_65207\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/BreadBakerJustinBrown1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/BreadBakerJustinBrown1000.jpg\" alt=\"Bread Baker Justin Brown. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-65207\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread Baker Justin Brown. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Starting around 10AM, the first round loaves of bread--country levain, whole wheat, rye--start to emerge from Brown's oven. They're made from a natural sourdough starter, rising slowly over 24 to 72 hours to develop the flavor of the grain. \u003c/p>\n\u003cfigure id=\"attachment_65212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pastrychefPhilOgiela1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pastrychefPhilOgiela1000.jpg\" alt=\"Pastry Chef Phil Ogiela. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-65212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastry Chef Phil Ogiela. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Later in the day, for the casse-croute crowd, the case fills up again with pastries, the purview of pastry chef Phil Ogiela. In his individual fruit tarts, figs, blueberries, and raspberries are buttressed by overlapping half-moons of peach, translucent and glowing. Rounded, stumpy bouchons, like smaller, more elegant muffins, come in breakfasty flavors--blueberry, banana--in the morning, moving on to carrot cake and a brownie-like chocolate in the afternoon. Gateau Basque (rich shortcrust pastry baked around a filling of pastry cream and apricots, and a longtime favorite of Ascaso's) and pain de genes (a buttery almond cake that's flourless and thus gluten-free) are his signature pastries right now; there's also a delectably light and citrusy lemon pound cake, developed by consulting baker Rosemary Winter.\u003c/p>\n\u003cfigure id=\"attachment_65215\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bouchonslemoncake640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bouchonslemoncake640x360.jpg\" alt=\"Bouchons and Lemon Cake. Photo: Stephanie Rosenbaum\" width=\"640\" height=\"360\" class=\"size-full wp-image-65215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouchons and Lemon Cake. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>During his time working in the kitchen at the Moroccan restaurant Aziza, pastry chef Ogiela discovered the surprising affinity between dark chocolate and the North African spice blend ras el hanoot; he's currently perfecting a chocolate financier (a small, brick- or oval-shaped cake) spiced with ras el hanoot. He dreams of tender, shell-shaped madeleines coming hot out of the oven every hour, brushed with a tart lemon syrup. (While at Dandelion, he perfected a cornflour and lavender madeleine, which \"tasted like the world's best cornbread, to me,\" he said, as well as one flavored with almond and cardamom.) \"I'm thinking of doing some free-form tarts, not necessarily tarts in a tart shell,\" but more rustic and galette-like. \u003c/p>\n\u003cfigure id=\"attachment_65205\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/patries10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/patries10001.jpg\" alt=\"Pastries from Le Marais Bakery. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-65205\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastries from Le Marais Bakery. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps there'll be a souffle program, where locals will know to drop in at a certain time each day for sweet or savory souffles. Since the pastry case isn't refrigerated, the recent heat wave has precluded much in the way of buttercreams and layered cakes, which Ogiela hopes to experiment with in the future. \"I'd like to do dacquoise. I love meringue cakes, layer cakes...I have so many cakes!\" He pulls out his phone and starts scrolling through an album of cakes: a shiny, deep-chocolate mocha cake; financiers in salted caramel and chocolate-orange marmalade; a gluten-free pistachio roulade (a light, rolled spongecake made from nuts, egg whites, and sugar) filled with pistachio mousse and glazed with chocolate-mint ganache.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chocolate-thing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chocolate-thing1000-290x194.jpg\" alt=\"Chocolate pastry from Le Marais Bakery. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-65198\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/carrot-muffin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/carrot-muffin1000-290x194.jpg\" alt=\"Carrot cake from Le Marais Bakery. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-65197\">\u003c/a>\u003c/p>\n\u003cp>It's all evolving, in a narrow but pleasant little storefront, designed by Sean Quigley and his team from \u003ca href=\"http://www.paxtongate.com/design/\">Paxton Gate\u003c/a>, using bundt pans as lighting fixtures, and floors of French limestone, of the kind originally used for millstones. And while the Bay Area's seen no shortage of new bakeries opening this year, so far Le Marais looks like a keeper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/banana-bread1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/banana-bread1000-290x194.jpg\" alt=\"Banana bread from Le Marais Bakery. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-65195\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/plum-tart1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/plum-tart1000a-290x194.jpg\" alt=\"Plum tartlette. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-65194\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2fSvU\">Map\u003c/a>\u003cbr>\n2066 Chestnut St\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 359-9801\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/lemaraisbakery\">Le Marais Bakery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/lemaraisbakery\">@lemaraisbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>*Besides, of course, \u003ca href=\"http://en.wikipedia.org/wiki/1989_Loma_Prieta_earthquake\">Oct 17, 1989\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "64978 http://blogs.kqed.org/bayareabites/?p=64978",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/12/bonjour-marina-le-marais-bakery-opens-on-chestnut-street/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1062,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1383234591,
"excerpt": "The Marina gets a taste of France with the opening of the new Le Marais Bakery. See what Stephanie Rosenbaum thinks about their croissants, and find out the sweet plans that owner Patrick Ascaso, baker Justin Brown, and pastry chef Phil Ogiela have in store. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Marina gets a taste of France with the opening of the new Le Marais Bakery. See what Stephanie Rosenbaum thinks about their croissants, and find out the sweet plans that owner Patrick Ascaso, baker Justin Brown, and pastry chef Phil Ogiela have in store. ",
"title": "Bonjour, Marina: Le Marais Bakery Opens on Chestnut Street | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bonjour, Marina: Le Marais Bakery Opens on Chestnut Street",
"datePublished": "2013-07-12T10:43:51-07:00",
"dateModified": "2013-10-31T08:49:51-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bonjour-marina-le-marais-bakery-opens-on-chestnut-street",
"status": "publish",
"path": "/bayareabites/64978/bonjour-marina-le-marais-bakery-opens-on-chestnut-street",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/exterior1000-290x217.jpg\" title=\"Exterior of Le Marais Bakery. Photo: Stephanie Rosenbaum\" alt=\"Exterior of Le Marais Bakery. Photo: Stephanie Rosenbaum\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-65210\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/InteriorRoom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/InteriorRoom1000-290x217.jpg\" title=\"Interior of Le Marais Bakery. Photo: Stephanie Rosenbaum\" alt=\"Interior of Le Marais Bakery. Photo: Stephanie Rosenbaum\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-65211\">\u003c/a>\u003c/p>\n\u003cp>Is it ever a bad day to wake up in the Marina?* Those views, that bay, those clean streets, all those shiny happy people running and Frisbee-ing along the green...and now, a charming French bakery, too! \u003cem>Quel bonheur!\u003c/em>\u003c/p>\n\u003cp>Just opened last week on Chestnut near Fillmore, \u003ca href=\"https://www.facebook.com/LeMaraisBakery\">Le Marais Bakery\u003c/a>, named after a particularly lively and well-loved district of Paris, is already becoming a locals' hangout. Fueled by \u003ca href=\"http://stumptowncoffee.com/\">Stumptown coffee\u003c/a>, the bakery features a small but well-selected spread of Paris-worthy pastries, tarts, croissants, and breads. It's the lifetime dream of owner Patrick Ascaso, a native Frenchman who grew up just outside Paris and has lived in San Francisco since 1995. \u003c/p>\n\u003cfigure id=\"attachment_65221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pastrycase1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pastrycase1000.jpg\" alt=\"Pastry case at Le Marais Bakery. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-65221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastry case at Le Marais Bakery. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Working in finance in New York City in the early 1980s, he was appalled at the lack of quality baked goods. \"Frozen croissants!\" he said, remembering how the few bakeries that served croissants back then simply baked off a pre-made, frozen product. Chatting with a friend, Ascaso suggested that maybe they should give up Wall Street and open an authentic French bakery instead. Not surprisingly, the friend declined, and Ascaso put his dream on hold for a few decades.\u003c/p>\n\u003cfigure id=\"attachment_65199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/croissant1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/croissant1000.jpg\" alt=\"Croissant from Le Marais Bakery. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-65199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Croissant from Le Marais Bakery. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now, however, that dream--and its proper, made-from-scratch croissants, which are already as good, if not better, than my previous favorites at Sandbox in Bernal Heights--has come to fruition. Ascaso is the money-and-vision man; the baking he leaves to the professionals, including well-tattooed baker Justin Brown, freshly transplanted from Bien Cuit and Roberta's, both in Brooklyn, and pastry chef Phil Ogiela, recently the pastry chef at the Mission's Dandelion Chocolate, after stints at Aziza, Fifth Floor, and Elisabeth Daniel.\u003c/p>\n\u003cfigure id=\"attachment_65235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/croissants-case1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/croissants-case1000a.jpg\" alt=\"Croissant display at Le Marais Bakery. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-65235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Croissant display at Le Marais Bakery. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Asked about his favorites, Ascaso mentions that while the plain croissants are great and selling \"like hotcakes,\" his particular pride is the bakery's chocolate-banana croissant, something you won't find anywhere else. \u003c/p>\n\u003cblockquote>\u003cp>\"I am partial, because the banana croissant is my childhood dream... As a child, that croissant didn't exist, but bread, banana, and chocolate was what we got at three o'clock. So this has been my dream for the last 30 years: That if I open a bakery, I will do a chocolate banana croissant.\"\u003c/p>\u003c/blockquote>\n\u003cp>Brown, who makes both the breads and \"viennoisserie,\" or yeasted pastries, rose to the challenge and created a banana-added version of his already-lush \u003cem>pain au chocolate.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_65213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/painauxraisins1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/painauxraisins1000.jpg\" alt=\"Pain aux raisins. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-65213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pain aux raisins. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Talking to Brown on a recent morning, I put in a vote for my favorite French pastry, the chausson de pomme, a half-moon turnover filled with melting apple. It's in the works for September, he assured me, when apples are in season again. Until then, I'll start the morning with his rich pain aux raisins, a swirl of enriched croissant dough rolled around lots of soft, sweet raisins and a lick of eggy vanilla custard. \u003c/p>\n\u003cfigure id=\"attachment_65207\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/BreadBakerJustinBrown1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/BreadBakerJustinBrown1000.jpg\" alt=\"Bread Baker Justin Brown. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-65207\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread Baker Justin Brown. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Starting around 10AM, the first round loaves of bread--country levain, whole wheat, rye--start to emerge from Brown's oven. They're made from a natural sourdough starter, rising slowly over 24 to 72 hours to develop the flavor of the grain. \u003c/p>\n\u003cfigure id=\"attachment_65212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pastrychefPhilOgiela1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/pastrychefPhilOgiela1000.jpg\" alt=\"Pastry Chef Phil Ogiela. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-65212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastry Chef Phil Ogiela. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Later in the day, for the casse-croute crowd, the case fills up again with pastries, the purview of pastry chef Phil Ogiela. In his individual fruit tarts, figs, blueberries, and raspberries are buttressed by overlapping half-moons of peach, translucent and glowing. Rounded, stumpy bouchons, like smaller, more elegant muffins, come in breakfasty flavors--blueberry, banana--in the morning, moving on to carrot cake and a brownie-like chocolate in the afternoon. Gateau Basque (rich shortcrust pastry baked around a filling of pastry cream and apricots, and a longtime favorite of Ascaso's) and pain de genes (a buttery almond cake that's flourless and thus gluten-free) are his signature pastries right now; there's also a delectably light and citrusy lemon pound cake, developed by consulting baker Rosemary Winter.\u003c/p>\n\u003cfigure id=\"attachment_65215\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bouchonslemoncake640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/bouchonslemoncake640x360.jpg\" alt=\"Bouchons and Lemon Cake. Photo: Stephanie Rosenbaum\" width=\"640\" height=\"360\" class=\"size-full wp-image-65215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouchons and Lemon Cake. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>During his time working in the kitchen at the Moroccan restaurant Aziza, pastry chef Ogiela discovered the surprising affinity between dark chocolate and the North African spice blend ras el hanoot; he's currently perfecting a chocolate financier (a small, brick- or oval-shaped cake) spiced with ras el hanoot. He dreams of tender, shell-shaped madeleines coming hot out of the oven every hour, brushed with a tart lemon syrup. (While at Dandelion, he perfected a cornflour and lavender madeleine, which \"tasted like the world's best cornbread, to me,\" he said, as well as one flavored with almond and cardamom.) \"I'm thinking of doing some free-form tarts, not necessarily tarts in a tart shell,\" but more rustic and galette-like. \u003c/p>\n\u003cfigure id=\"attachment_65205\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/patries10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/patries10001.jpg\" alt=\"Pastries from Le Marais Bakery. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-65205\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pastries from Le Marais Bakery. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps there'll be a souffle program, where locals will know to drop in at a certain time each day for sweet or savory souffles. Since the pastry case isn't refrigerated, the recent heat wave has precluded much in the way of buttercreams and layered cakes, which Ogiela hopes to experiment with in the future. \"I'd like to do dacquoise. I love meringue cakes, layer cakes...I have so many cakes!\" He pulls out his phone and starts scrolling through an album of cakes: a shiny, deep-chocolate mocha cake; financiers in salted caramel and chocolate-orange marmalade; a gluten-free pistachio roulade (a light, rolled spongecake made from nuts, egg whites, and sugar) filled with pistachio mousse and glazed with chocolate-mint ganache.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chocolate-thing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/chocolate-thing1000-290x194.jpg\" alt=\"Chocolate pastry from Le Marais Bakery. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-65198\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/carrot-muffin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/carrot-muffin1000-290x194.jpg\" alt=\"Carrot cake from Le Marais Bakery. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-65197\">\u003c/a>\u003c/p>\n\u003cp>It's all evolving, in a narrow but pleasant little storefront, designed by Sean Quigley and his team from \u003ca href=\"http://www.paxtongate.com/design/\">Paxton Gate\u003c/a>, using bundt pans as lighting fixtures, and floors of French limestone, of the kind originally used for millstones. And while the Bay Area's seen no shortage of new bakeries opening this year, so far Le Marais looks like a keeper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/banana-bread1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/banana-bread1000-290x194.jpg\" alt=\"Banana bread from Le Marais Bakery. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-65195\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/plum-tart1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/plum-tart1000a-290x194.jpg\" alt=\"Plum tartlette. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-65194\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2fSvU\">Map\u003c/a>\u003cbr>\n2066 Chestnut St\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 359-9801\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/lemaraisbakery\">Le Marais Bakery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/lemaraisbakery\">@lemaraisbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>*Besides, of course, \u003ca href=\"http://en.wikipedia.org/wiki/1989_Loma_Prieta_earthquake\">Oct 17, 1989\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/64978/bonjour-marina-le-marais-bakery-opens-on-chestnut-street",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_1875",
"bayareabites_10851",
"bayareabites_90"
],
"tags": [
"bayareabites_11974",
"bayareabites_843",
"bayareabites_11973",
"bayareabites_11972",
"bayareabites_9203",
"bayareabites_11971",
"bayareabites_373"
],
"featImg": "bayareabites_65216",
"label": "bayareabites"
},
"bayareabites_63629": {
"type": "posts",
"id": "bayareabites_63629",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "63629",
"score": null,
"sort": [
1373386572000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1373386572,
"format": "aside",
"disqusTitle": "Curbside Creamery: A New Ice Cream Venture Rolls Into Oakland",
"title": "Curbside Creamery: A New Ice Cream Venture Rolls Into Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside15.jpg\" alt=\"Curbside Creamery\" width=\"1000\" height=\"677\" class=\"size-full wp-image-64795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Tori Wentworth of Curbside Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>There's a promising newcomer entering the East Bay ice cream scene: \u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">Curbside Creamery\u003c/a> plans to start scooping from its new space in Oakland's Temescal Alley this fall. In the meantime, you may spot owner Tori Wentworth rolling through the streets this summer on her unique vending trike making deliveries, popping up at local farmers' markets or serving up her sweet treats at special events. \u003c/p>\n\u003cfigure id=\"attachment_64786\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside06.jpg\" alt=\"Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_64782\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside02.jpg\" alt=\"Curbside Creamery Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Curbside Creamery's offerings\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_64790\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside10.jpg\" alt=\"Curbside Creamery Chocolate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tori uses Guittard and Valrhona chocolate for her chocolate ice cream.\u003c/figcaption>\u003c/figure>\n\u003cp>I met Tori through the Bay Area cycling community, so it's no surprise she's launching her new venture through pedal-powered means. She recently graduated from UC Berkeley two years ago with a degree in philosophy, but eschewed academia and jumped onto the entrepreneurial track right after college.\u003c/p>\n\u003cblockquote>\u003cp>\"I decided somewhere along the way that I wanted to start a business of some kind. It runs in my family--my dad and grandfather were both business owners, as well as a bunch of my extended family. On a trip to NYC, I went with a friend to an all-vegan, cashew-based ice cream place in Manhattan called \u003ca href=\"http://www.lulassweetapothecary.com/\" target=\"_blank\">Lula's Sweet Apothecary\u003c/a>. It was delicious, cool, cute and offered soft serve -- which I loved. I thought the [Bay Area] could really use a shop like that, [which offered] such solid vegan ice cream. So the day after graduating college, I started developing my own cashew milk-based recipes. There wasn't much info out there on the subject at all, so I more or less started from scratch. Later on when my recipes were solid, I decided to venture into dairy as well, which was fun and easy after all the work I'd already put in.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_64792\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside12.jpg\" alt=\"Mint stracciatella\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint stracciatella\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay is already chock-full of delicious ice cream offerings, such as \u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>, \u003ca href=\"http://www.screamsorbet.com/\" target=\"_blank\">Scream Sorbet\u003c/a>, \u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic\u003c/a>, \u003ca href=\"http://tuckersicecream.com/\" target=\"_blank\">Tucker's\u003c/a>, \u003ca href=\"http://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a> and the venerable \u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fenton's\u003c/a> in Piedmont among many others. How will Curbside Creamery stand out?\u003c/p>\n\u003cblockquote>\u003cp>\"I suppose the first big difference is going to be quality and sheer amount of my vegan, dairy-free offerings--I can make all my flavors either way and plan to rotate through a full range in the shop. And it's not sorbet style. It really delivers the flavors and texture like a cream base. Secondly, my goal is to offer the quality level of the new, artisan ice cream shops combined with the experience of a hometown-style shop. I've focused on creating the most amazing versions of classic flavors people love rather than focusing on creating flavors they've never seen before. I want you to feel nostalgic, to get jimmy sprinkles if you want, to bring along the kids or hang out with friends. Ice cream is all about enjoyment and fun, after all. Or at least it should be! The plan is for the front of my shop to be able to open up nearly all the way across, so on warm days it has an airy beach boardwalk feel. I think we were able to capture this in the look of my logo. The font was based off of the sign for an old saltwater taffy shop.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside01.jpg\" alt=\"Curbside Creamery Sign\" width=\"1000\" height=\"650\" class=\"alignnone size-full wp-image-64781\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside14.jpg\" alt=\"Curbside Creamery Sign 2\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-64794\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tori's churning out her ice cream from her home kitchen for now, but she'll be moving production to the \u003ca href=\"https://www.facebook.com/theuptownkitchen\" target=\"_blank\">Uptown Kitchen\u003c/a> in Oakland in the near future. She sources her dairy products from \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus\u003c/a>, and several other ingredients come from local companies. \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a> are two suppliers for her coffee-flavored confections (and she'll probably rotate companies on a regular basis), while her cookies and dough are provided by the \u003ca href=\"http://littleladybugbakeshop.com/\" target=\"_blank\">Little Ladybug Bakery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside11.jpg\" alt=\"Tori of Curbside Creamery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-64791\">\u003c/a>\u003c/p>\n\u003cp>Tori's currently in the most challenging phase of Curbside Creamery's ongoing development: raising funds for equipment and renovating her future space in Temescal Alley. \u003c/p>\n\u003cblockquote>\u003cp>\"The shop is going to take a huge investment of time and money--construction, equipment, permits, inventory, etc. So I'm focusing on securing the money I need, and that means applying for bank loans and \u003ca href=\"http://www.kickstarter.com/projects/curbsidecreamery/curbside-creamerys-pledge-dessert-first-campaign\" target=\"_blank\">[promoting] my Kickstarter campaign\u003c/a>. I'm setting my fundraising goal at $20,000, which is the price of the commercial ice cream maker I need. Since it's the literal and figurative backbone of my business--it will produce every bit of ice cream I sell--I thought it would be a good, clear goal to push for. If all goes well with Kickstarter and with the loan, I hope to start construction within the next two months, and to get the doors open in the fall. Right now the unit in Temescal Alley is a completely gutted space, so it's going to take time to get everything into place. But it's a beautiful little space with a high ceiling, and I couldn't ask for a more awesome spot than the Alley. I'm super excited about it.\"\u003c/p>\u003c/blockquote>\n\u003cdiv class=\"single-video\"> \u003c/div>\n\u003cp>\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>\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>\u003c/p>\n\n",
"disqusIdentifier": "63629 http://blogs.kqed.org/bayareabites/?p=63629",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/09/curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 861,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1490898650,
"excerpt": "There's a promising newcomer entering the East Bay ice cream scene. Curbside Creamery plans to start scooping from its new space in Oakland's Temescal Alley this fall. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There's a promising newcomer entering the East Bay ice cream scene. Curbside Creamery plans to start scooping from its new space in Oakland's Temescal Alley this fall. ",
"title": "Curbside Creamery: A New Ice Cream Venture Rolls Into Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Curbside Creamery: A New Ice Cream Venture Rolls Into Oakland",
"datePublished": "2013-07-09T09:16:12-07:00",
"dateModified": "2017-03-30T11:30:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland",
"status": "publish",
"path": "/bayareabites/63629/curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside15.jpg\" alt=\"Curbside Creamery\" width=\"1000\" height=\"677\" class=\"size-full wp-image-64795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Tori Wentworth of Curbside Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>There's a promising newcomer entering the East Bay ice cream scene: \u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">Curbside Creamery\u003c/a> plans to start scooping from its new space in Oakland's Temescal Alley this fall. In the meantime, you may spot owner Tori Wentworth rolling through the streets this summer on her unique vending trike making deliveries, popping up at local farmers' markets or serving up her sweet treats at special events. \u003c/p>\n\u003cfigure id=\"attachment_64786\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside06.jpg\" alt=\"Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_64782\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside02.jpg\" alt=\"Curbside Creamery Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Curbside Creamery's offerings\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_64790\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside10.jpg\" alt=\"Curbside Creamery Chocolate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tori uses Guittard and Valrhona chocolate for her chocolate ice cream.\u003c/figcaption>\u003c/figure>\n\u003cp>I met Tori through the Bay Area cycling community, so it's no surprise she's launching her new venture through pedal-powered means. She recently graduated from UC Berkeley two years ago with a degree in philosophy, but eschewed academia and jumped onto the entrepreneurial track right after college.\u003c/p>\n\u003cblockquote>\u003cp>\"I decided somewhere along the way that I wanted to start a business of some kind. It runs in my family--my dad and grandfather were both business owners, as well as a bunch of my extended family. On a trip to NYC, I went with a friend to an all-vegan, cashew-based ice cream place in Manhattan called \u003ca href=\"http://www.lulassweetapothecary.com/\" target=\"_blank\">Lula's Sweet Apothecary\u003c/a>. It was delicious, cool, cute and offered soft serve -- which I loved. I thought the [Bay Area] could really use a shop like that, [which offered] such solid vegan ice cream. So the day after graduating college, I started developing my own cashew milk-based recipes. There wasn't much info out there on the subject at all, so I more or less started from scratch. Later on when my recipes were solid, I decided to venture into dairy as well, which was fun and easy after all the work I'd already put in.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_64792\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside12.jpg\" alt=\"Mint stracciatella\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint stracciatella\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay is already chock-full of delicious ice cream offerings, such as \u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>, \u003ca href=\"http://www.screamsorbet.com/\" target=\"_blank\">Scream Sorbet\u003c/a>, \u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic\u003c/a>, \u003ca href=\"http://tuckersicecream.com/\" target=\"_blank\">Tucker's\u003c/a>, \u003ca href=\"http://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a> and the venerable \u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fenton's\u003c/a> in Piedmont among many others. How will Curbside Creamery stand out?\u003c/p>\n\u003cblockquote>\u003cp>\"I suppose the first big difference is going to be quality and sheer amount of my vegan, dairy-free offerings--I can make all my flavors either way and plan to rotate through a full range in the shop. And it's not sorbet style. It really delivers the flavors and texture like a cream base. Secondly, my goal is to offer the quality level of the new, artisan ice cream shops combined with the experience of a hometown-style shop. I've focused on creating the most amazing versions of classic flavors people love rather than focusing on creating flavors they've never seen before. I want you to feel nostalgic, to get jimmy sprinkles if you want, to bring along the kids or hang out with friends. Ice cream is all about enjoyment and fun, after all. Or at least it should be! The plan is for the front of my shop to be able to open up nearly all the way across, so on warm days it has an airy beach boardwalk feel. I think we were able to capture this in the look of my logo. The font was based off of the sign for an old saltwater taffy shop.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside01.jpg\" alt=\"Curbside Creamery Sign\" width=\"1000\" height=\"650\" class=\"alignnone size-full wp-image-64781\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside14.jpg\" alt=\"Curbside Creamery Sign 2\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-64794\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tori's churning out her ice cream from her home kitchen for now, but she'll be moving production to the \u003ca href=\"https://www.facebook.com/theuptownkitchen\" target=\"_blank\">Uptown Kitchen\u003c/a> in Oakland in the near future. She sources her dairy products from \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus\u003c/a>, and several other ingredients come from local companies. \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a> are two suppliers for her coffee-flavored confections (and she'll probably rotate companies on a regular basis), while her cookies and dough are provided by the \u003ca href=\"http://littleladybugbakeshop.com/\" target=\"_blank\">Little Ladybug Bakery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside11.jpg\" alt=\"Tori of Curbside Creamery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-64791\">\u003c/a>\u003c/p>\n\u003cp>Tori's currently in the most challenging phase of Curbside Creamery's ongoing development: raising funds for equipment and renovating her future space in Temescal Alley. \u003c/p>\n\u003cblockquote>\u003cp>\"The shop is going to take a huge investment of time and money--construction, equipment, permits, inventory, etc. So I'm focusing on securing the money I need, and that means applying for bank loans and \u003ca href=\"http://www.kickstarter.com/projects/curbsidecreamery/curbside-creamerys-pledge-dessert-first-campaign\" target=\"_blank\">[promoting] my Kickstarter campaign\u003c/a>. I'm setting my fundraising goal at $20,000, which is the price of the commercial ice cream maker I need. Since it's the literal and figurative backbone of my business--it will produce every bit of ice cream I sell--I thought it would be a good, clear goal to push for. If all goes well with Kickstarter and with the loan, I hope to start construction within the next two months, and to get the doors open in the fall. Right now the unit in Temescal Alley is a completely gutted space, so it's going to take time to get everything into place. But it's a beautiful little space with a high ceiling, and I couldn't ask for a more awesome spot than the Alley. I'm super excited about it.\"\u003c/p>\u003c/blockquote>\n\u003cdiv class=\"single-video\"> \u003c/div>\n\u003cp>\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>\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>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/63629/curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_1653",
"bayareabites_1875",
"bayareabites_181",
"bayareabites_1873"
],
"tags": [
"bayareabites_9687",
"bayareabites_14773",
"bayareabites_11449",
"bayareabites_312",
"bayareabites_14757",
"bayareabites_10965",
"bayareabites_11944",
"bayareabites_1871"
],
"featImg": "bayareabites_64837",
"label": "bayareabites"
},
"bayareabites_64334": {
"type": "posts",
"id": "bayareabites_64334",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "64334",
"score": null,
"sort": [
1372869089000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1372869089,
"format": "aside",
"disqusTitle": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ",
"title": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\" alt=\"The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>This Fourth of July many of us are planning to pull out that checkered tablecloth, fire up the grill and make the perfect all-American meal. It’s a tradition as integral as fireworks. Hot dogs, hamburgers, chicken, ribs and oysters. In the Bay Area, oysters are a great choice to serve to your hungry guests-- one local food that is sure to please. \u003c/p>\n\u003cfigure id=\"attachment_64465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\" alt=\"Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But first, a brief history lesson. \u003ca href=\"http://host.madison.com/lifestyles/food_and_cooking/burgers-on-july-not-for-the-founding-fathers/article_33736a9b-a7fc-5139-bc94-50c0c6360bea.html\">Our founding fathers, think Ben Franklin, Thomas Jefferson and John Adams, probably ate oysters.\u003c/a> The first Independence Day celebration took place at a Philadelphia public house in 1776. Because Philadelphia was a major port city, the meal likely would have included local seafood such as oysters. \u003c/p>\n\u003cfigure id=\"attachment_64340\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\" alt=\"John Trumbull's painting, Declaration of Independence. Photography courtesy of US Capitol.\" width=\"1024\" height=\"678\" class=\"size-full wp-image-64340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Trumbull's painting, Declaration of Independence. \u003ca href=\"http://commons.wikimedia.org/wiki/File:John_Trumbull_-_Declaration_of_Independence_-_WGA23100.jpg\">Photography courtesy of US Capitol\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>I couldn’t think of a better time to talk about these half-shell delights than with some of the foremost experts on the matter: the Sancimino family from \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a> in Nob Hill, an 18-seat counter fish market. It’s always packed with hungry patrons willing to wait hours for a coveted seat. Bon Appétit recently named Swan one of the \"\u003ca href=\"http://www.bonappetit.com/magazine/20-most-important-restaurants-2013/restaurants/swan-oyster-depot\">twenty most important restaurants in the America\u003c/a>.\" \u003ca href=\"http://www.travelchannel.com/video/what-to-do-in-san-francisco\">Anthony Bourdain\u003c/a>, Bing Crosby and Francis Ford Coppola have all been known to frequent the joint at one time or another. \u003c/p>\n\u003cfigure id=\"attachment_64358\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\" alt=\"The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has been around for over 100 years. The Sanciminos have owned it in since 1946 and their expertise is revealed through the quality of the food they serve. They seem to know everything about seafood, especially oysters. \u003c/p>\n\u003cp>\"He was a bold man that first ate an oyster, \"so said Jonathan Swift way back when in ye olde’ days of yesteryear. Indeed, oysters, also known as “bivalve mollusks” have a variety of different tastes. Some are briny, an intense salty flavor, others almost sweet. There are so many different types, Kumamoto, Virginica and Olympia--just to name a few. Trying to choose from a variety of oysters can be an intimidating experience. I decided to seek assistance. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a recent Wednesday morning, I had the chance to catch up with Kevin Sancimino, described by his brothers as “the oyster expert.” Kevin has a venerable wealth of oyster knowledge. He explained there are five main types of oyster species consumed in the United States: Pacific Oyster, Atlantic Oyster, Kumamoto, European Flat and the Olympia. Each has it’s own unique size, shape, taste, and texture.\u003c/p>\n\u003cfigure id=\"attachment_64466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\" alt=\"Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>Swan’s carries a variety of oysters each day. The menu changes based on what’s fresh. Some are local and come directly from \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a>, while others are shipped from the East Coast. The family picks them up at Pier 33 each morning. \u003c/p>\n\u003cfigure id=\"attachment_64345\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\" alt=\"Daily oyster selections. Photo: Gina Scialabba\" width=\"500\" class=\"size-full wp-image-64345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daily oyster selections. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited, he presented me with a platter of oysters on the half shell fit for a queen, or a hungry journalist. \u003c/p>\n\u003cfigure id=\"attachment_64468\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\" alt=\"Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\" width=\"500\" class=\"size-full wp-image-64468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing is certain, everyone has his or her favorite variety of species. Each family members had their own take on what is the most flavorful oyster. \u003c/p>\n\u003cp>“We keep a variety of oysters because there is no ‘best oyster’\" Kevin said. “People like what they like.”\u003c/p>\n\u003cp>I asked Kevin to give me some tips on the right way to barbecue an oyster. To shuck or not to shuck? He told me that most people don’t bother to shuck the oyster. They simply throw it over an open flame and let it naturally separate. Sounds like a time-saving convenience, right? \u003c/p>\n\u003cfigure id=\"attachment_64347\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\" alt=\"Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>While, that might sound like a good idea, Kevin doesn’t recommend it. “The best way is to shuck it. That’s what we do at family events. Separate it. Put it on the barbecue, put some sauce on it, and you wait,” he said. Here's some tips on how to correctly shuck an oyster: \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=6g5_7g9I1gM]\u003c/p>\n\u003cp>But, how long should you cook these delicate sea creatures? Not long. His warning: Don’t let the oyster shrivel up. \u003c/p>\n\u003cblockquote>\u003cp>“Wait until you see a little black dryness start to appear on the shell,” Kevin said. “The oyster will start to shrivel a little bit. That’s when it’s done. The sauce will start to bubble almost like it’s poaching in the shell. To me, that is the best way to barbecue an oyster.”\u003c/p>\u003c/blockquote>\n\u003cp>Kevin told me about three of his favorite oysters. Some are barbecue-worthy, while others aren’t. Check out his picks. Do you agree? What are some of your favorites? \u003c/p>\n\u003ch2>Pacific Oyster/Miyagi\u003c/h2>\n\u003cp> \u003cstrong>Species Name: Crassostrea Gigas\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\" alt=\"Drakes Bay are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a> are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The Pacific oyster is native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. Most farm-raised oysters in the Pacific Northwest are Pacific oysters. They’ve got fluted, pointed shells that are usually rough and jagged. They go by a variety of names: Miyagi, Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay. Some people describe them as creamy or buttery, not overly firm. Others say they are herbaceous, vegetal, or melonly. They can be extremely briny, a fancy way of saying “salty.” Whatever your take on these, the Miyagi is the most commonly grown and consumed oyster on the West Coast. Indeed, Kevin thinks these oysters are the best to barbecue. Whether with hot sauce, barbecue sauce or even a little pesto. \u003c/p>\n\u003cblockquote>\u003cp>“These are by far my favorite oysters to barbecue,” he said. “The sauce cooks on the oysters, so it’s not as overwhelming.”\u003c/p>\u003c/blockquote>\n\u003ch2>The Atlantic Oyster\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Virginica\u003c/strong>\u003cbr>\n \u003cstrong> Examples: Blue Point, Chathams, Beausoleil, Pemaquid, Wellfleet\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\" alt=\"Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>These are Kevin’s second favorite choice to barbecue, especially the Blue Points. If you’ve only had oysters one time in your life, these are most likely what you consumed. They are the “traditional American oyster,” Kevin said. The Virginica oyster is native to the East Coast, Cape Cod and Nova Scotia, and are distinguished by their tear drop shape, smooth shells, and uniform colors: brown, cream, or forest green. They are dense and flavorful. Chathams, for instance, pack the raw slap of the Atlantic, a pure brine wallop. Really, these are as intense as any oysters on the east coast, unbelievably salty and with a kind of concentrated, anchovyesque savoriness. The shells are the color of Chatham–gray shingles, green sea--and they do indeed seem to open easily every time. Wellfleets oysters tend to be long and strong-shelled. Experienced tasters know that they are plump and clean with a distinctively good balance of creamy sweetness and brine. \u003c/p>\n\u003ch2>The Kumamoto\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Sikamea\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Humboldt Kumamoto, Shelton Kumamoto, Royale Kumamoto\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64474\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\" alt=\"Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>The Kumamoto oyster is originally from Japan. Kumamotos are known for their small size, deep cup, creamy texture, and cucumber-melon finish. The tastes can vary depending on where they are farmed: Baja California, Humboldt Bay, or Puget Sound. Kumamotos are worshipped for their amazing sweetness and clean, fruity aromas. Kevin does not recommend barbecuing this variety, but he says many people do. That’s why he included it on the list. He knows plenty of people who swear by barbecuing these little suckers. Just don’t overcook them. \u003c/p>\n\u003cblockquote>\u003cp>“You have to be careful with the Kumamoto. You try barbecuing theses guys and they are going to shrivel and wither down to nothing,” he warns.\u003c/p>\u003c/blockquote>\n\u003cp>His suggestion---Just eat them raw with a little mignonette sauce, a condiment usually made with minced shallots, cracked pepper, and vinegar. \u003c/p>\n\u003cfigure id=\"attachment_64354\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\" alt=\"People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>So, this Fourth of July try something special. Unlock the magic of the ocean. Embrace the American spirit of individualism. Throw out the corn on the cob recipe and start shucking. As Shakespeare said in The Merry Wives of Windsor, “The world's mine oyster...”\u003c/p>\n\u003cp>\u003cstrong>Restaurant Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/NKpsy\">Map\u003c/a>\u003cbr>\n1517 Polk Street (between California Street & Sacramento Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 673-2757\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\tMonday-Saturday: 10:30am-5:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SwanOysterDepot?ref=ts&fref=ts\">Swan Oyster Depot SF\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "64334 http://blogs.kqed.org/bayareabites/?p=64334",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/03/kevin-sancimino-from-swan-oyster-depot-shares-grilling-tips-and-the-best-types-of-oysters-to-bbq/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1577,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1383234840,
"excerpt": "Not sure what to serve this Fourth of July? Think oysters. We talked to resident oyster expert Kevin Sancimino from Swan Oyster Depot. He gave us his picks on the best oysters to barbecue this holiday weekend.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Not sure what to serve this Fourth of July? Think oysters. We talked to resident oyster expert Kevin Sancimino from Swan Oyster Depot. He gave us his picks on the best oysters to barbecue this holiday weekend.",
"title": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ",
"datePublished": "2013-07-03T09:31:29-07:00",
"dateModified": "2013-10-31T08:54:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kevin-sancimino-from-swan-oyster-depot-shares-grilling-tips-and-the-best-types-of-oysters-to-bbq",
"status": "publish",
"path": "/bayareabites/64334/kevin-sancimino-from-swan-oyster-depot-shares-grilling-tips-and-the-best-types-of-oysters-to-bbq",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\" alt=\"The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>This Fourth of July many of us are planning to pull out that checkered tablecloth, fire up the grill and make the perfect all-American meal. It’s a tradition as integral as fireworks. Hot dogs, hamburgers, chicken, ribs and oysters. In the Bay Area, oysters are a great choice to serve to your hungry guests-- one local food that is sure to please. \u003c/p>\n\u003cfigure id=\"attachment_64465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\" alt=\"Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But first, a brief history lesson. \u003ca href=\"http://host.madison.com/lifestyles/food_and_cooking/burgers-on-july-not-for-the-founding-fathers/article_33736a9b-a7fc-5139-bc94-50c0c6360bea.html\">Our founding fathers, think Ben Franklin, Thomas Jefferson and John Adams, probably ate oysters.\u003c/a> The first Independence Day celebration took place at a Philadelphia public house in 1776. Because Philadelphia was a major port city, the meal likely would have included local seafood such as oysters. \u003c/p>\n\u003cfigure id=\"attachment_64340\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\" alt=\"John Trumbull's painting, Declaration of Independence. Photography courtesy of US Capitol.\" width=\"1024\" height=\"678\" class=\"size-full wp-image-64340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Trumbull's painting, Declaration of Independence. \u003ca href=\"http://commons.wikimedia.org/wiki/File:John_Trumbull_-_Declaration_of_Independence_-_WGA23100.jpg\">Photography courtesy of US Capitol\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>I couldn’t think of a better time to talk about these half-shell delights than with some of the foremost experts on the matter: the Sancimino family from \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a> in Nob Hill, an 18-seat counter fish market. It’s always packed with hungry patrons willing to wait hours for a coveted seat. Bon Appétit recently named Swan one of the \"\u003ca href=\"http://www.bonappetit.com/magazine/20-most-important-restaurants-2013/restaurants/swan-oyster-depot\">twenty most important restaurants in the America\u003c/a>.\" \u003ca href=\"http://www.travelchannel.com/video/what-to-do-in-san-francisco\">Anthony Bourdain\u003c/a>, Bing Crosby and Francis Ford Coppola have all been known to frequent the joint at one time or another. \u003c/p>\n\u003cfigure id=\"attachment_64358\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\" alt=\"The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has been around for over 100 years. The Sanciminos have owned it in since 1946 and their expertise is revealed through the quality of the food they serve. They seem to know everything about seafood, especially oysters. \u003c/p>\n\u003cp>\"He was a bold man that first ate an oyster, \"so said Jonathan Swift way back when in ye olde’ days of yesteryear. Indeed, oysters, also known as “bivalve mollusks” have a variety of different tastes. Some are briny, an intense salty flavor, others almost sweet. There are so many different types, Kumamoto, Virginica and Olympia--just to name a few. Trying to choose from a variety of oysters can be an intimidating experience. I decided to seek assistance. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a recent Wednesday morning, I had the chance to catch up with Kevin Sancimino, described by his brothers as “the oyster expert.” Kevin has a venerable wealth of oyster knowledge. He explained there are five main types of oyster species consumed in the United States: Pacific Oyster, Atlantic Oyster, Kumamoto, European Flat and the Olympia. Each has it’s own unique size, shape, taste, and texture.\u003c/p>\n\u003cfigure id=\"attachment_64466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\" alt=\"Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>Swan’s carries a variety of oysters each day. The menu changes based on what’s fresh. Some are local and come directly from \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a>, while others are shipped from the East Coast. The family picks them up at Pier 33 each morning. \u003c/p>\n\u003cfigure id=\"attachment_64345\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\" alt=\"Daily oyster selections. Photo: Gina Scialabba\" width=\"500\" class=\"size-full wp-image-64345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daily oyster selections. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited, he presented me with a platter of oysters on the half shell fit for a queen, or a hungry journalist. \u003c/p>\n\u003cfigure id=\"attachment_64468\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\" alt=\"Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\" width=\"500\" class=\"size-full wp-image-64468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing is certain, everyone has his or her favorite variety of species. Each family members had their own take on what is the most flavorful oyster. \u003c/p>\n\u003cp>“We keep a variety of oysters because there is no ‘best oyster’\" Kevin said. “People like what they like.”\u003c/p>\n\u003cp>I asked Kevin to give me some tips on the right way to barbecue an oyster. To shuck or not to shuck? He told me that most people don’t bother to shuck the oyster. They simply throw it over an open flame and let it naturally separate. Sounds like a time-saving convenience, right? \u003c/p>\n\u003cfigure id=\"attachment_64347\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\" alt=\"Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>While, that might sound like a good idea, Kevin doesn’t recommend it. “The best way is to shuck it. That’s what we do at family events. Separate it. Put it on the barbecue, put some sauce on it, and you wait,” he said. Here's some tips on how to correctly shuck an oyster: \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/6g5_7g9I1gM'\n title='//www.youtube.com/embed/6g5_7g9I1gM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But, how long should you cook these delicate sea creatures? Not long. His warning: Don’t let the oyster shrivel up. \u003c/p>\n\u003cblockquote>\u003cp>“Wait until you see a little black dryness start to appear on the shell,” Kevin said. “The oyster will start to shrivel a little bit. That’s when it’s done. The sauce will start to bubble almost like it’s poaching in the shell. To me, that is the best way to barbecue an oyster.”\u003c/p>\u003c/blockquote>\n\u003cp>Kevin told me about three of his favorite oysters. Some are barbecue-worthy, while others aren’t. Check out his picks. Do you agree? What are some of your favorites? \u003c/p>\n\u003ch2>Pacific Oyster/Miyagi\u003c/h2>\n\u003cp> \u003cstrong>Species Name: Crassostrea Gigas\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\" alt=\"Drakes Bay are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a> are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The Pacific oyster is native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. Most farm-raised oysters in the Pacific Northwest are Pacific oysters. They’ve got fluted, pointed shells that are usually rough and jagged. They go by a variety of names: Miyagi, Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay. Some people describe them as creamy or buttery, not overly firm. Others say they are herbaceous, vegetal, or melonly. They can be extremely briny, a fancy way of saying “salty.” Whatever your take on these, the Miyagi is the most commonly grown and consumed oyster on the West Coast. Indeed, Kevin thinks these oysters are the best to barbecue. Whether with hot sauce, barbecue sauce or even a little pesto. \u003c/p>\n\u003cblockquote>\u003cp>“These are by far my favorite oysters to barbecue,” he said. “The sauce cooks on the oysters, so it’s not as overwhelming.”\u003c/p>\u003c/blockquote>\n\u003ch2>The Atlantic Oyster\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Virginica\u003c/strong>\u003cbr>\n \u003cstrong> Examples: Blue Point, Chathams, Beausoleil, Pemaquid, Wellfleet\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\" alt=\"Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>These are Kevin’s second favorite choice to barbecue, especially the Blue Points. If you’ve only had oysters one time in your life, these are most likely what you consumed. They are the “traditional American oyster,” Kevin said. The Virginica oyster is native to the East Coast, Cape Cod and Nova Scotia, and are distinguished by their tear drop shape, smooth shells, and uniform colors: brown, cream, or forest green. They are dense and flavorful. Chathams, for instance, pack the raw slap of the Atlantic, a pure brine wallop. Really, these are as intense as any oysters on the east coast, unbelievably salty and with a kind of concentrated, anchovyesque savoriness. The shells are the color of Chatham–gray shingles, green sea--and they do indeed seem to open easily every time. Wellfleets oysters tend to be long and strong-shelled. Experienced tasters know that they are plump and clean with a distinctively good balance of creamy sweetness and brine. \u003c/p>\n\u003ch2>The Kumamoto\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Sikamea\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Humboldt Kumamoto, Shelton Kumamoto, Royale Kumamoto\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64474\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\" alt=\"Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>The Kumamoto oyster is originally from Japan. Kumamotos are known for their small size, deep cup, creamy texture, and cucumber-melon finish. The tastes can vary depending on where they are farmed: Baja California, Humboldt Bay, or Puget Sound. Kumamotos are worshipped for their amazing sweetness and clean, fruity aromas. Kevin does not recommend barbecuing this variety, but he says many people do. That’s why he included it on the list. He knows plenty of people who swear by barbecuing these little suckers. Just don’t overcook them. \u003c/p>\n\u003cblockquote>\u003cp>“You have to be careful with the Kumamoto. You try barbecuing theses guys and they are going to shrivel and wither down to nothing,” he warns.\u003c/p>\u003c/blockquote>\n\u003cp>His suggestion---Just eat them raw with a little mignonette sauce, a condiment usually made with minced shallots, cracked pepper, and vinegar. \u003c/p>\n\u003cfigure id=\"attachment_64354\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\" alt=\"People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>So, this Fourth of July try something special. Unlock the magic of the ocean. Embrace the American spirit of individualism. Throw out the corn on the cob recipe and start shucking. As Shakespeare said in The Merry Wives of Windsor, “The world's mine oyster...”\u003c/p>\n\u003cp>\u003cstrong>Restaurant Information:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/NKpsy\">Map\u003c/a>\u003cbr>\n1517 Polk Street (between California Street & Sacramento Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 673-2757\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\tMonday-Saturday: 10:30am-5:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SwanOysterDepot?ref=ts&fref=ts\">Swan Oyster Depot SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/64334/kevin-sancimino-from-swan-oyster-depot-shares-grilling-tips-and-the-best-types-of-oysters-to-bbq",
"authors": [
"2451"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_12",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_2354",
"bayareabites_9903",
"bayareabites_1021",
"bayareabites_11917",
"bayareabites_11916"
],
"featImg": "bayareabites_64528",
"label": "bayareabites"
},
"bayareabites_63592": {
"type": "posts",
"id": "bayareabites_63592",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "63592",
"score": null,
"sort": [
1371660417000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1371660417,
"format": "aside",
"disqusTitle": "LGBT Pride Profile: Jennifer Johnson & Serafina Palandech of Hip Chick Farms",
"title": "LGBT Pride Profile: Jennifer Johnson & Serafina Palandech of Hip Chick Farms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63685\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/480991_479286822126526_1584879025_n.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/480991_479286822126526_1584879025_n.png\" alt=\"Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms\" width=\"480\" height=\"640\" class=\"size-full wp-image-63685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2010/05/26/what-obama-ate-in-san-francisco-at-last-nights-17600-a-plate-dinner/\">Jennifer Johnson\u003c/a> & Serafina Palandech are partners in life and business: the duo co-founded \u003ca href=\"http://hipchickfarms.com/\">Hip Chick Farms\u003c/a>, a small batch company that fills a real need: chicken fingers, meatballs and wings that are quick-frozen minus hormones and fillers. Johnson brings culinary experience to the mix and Palandech's background is in event planning. Anyone who’s ever felt guilty over the “I’m a busy parent, here’s another quesadilla” dinner routine may find relief and surprisingly good—even for adults--flavor in Hip Chick’s products. The company’s Kickstarter campaign says it well: “Our goal is to raise, process, and distribute our chicken products and manage the process from beginning to end. There are no preservatives, hormones, antibiotics, or filler in our products, and by freezing them, we can ensure their quality and purity. With your help, we can fulfill our goal of providing families with products kids will love that are lovingly made -- from the way the chicken is raised to the way we cook them.” \u003c/p>\n\u003cp>Chef Jen Johnson’s current full-time gig is cooking for the Getty family in San Francisco while Palandech manages many of the operational aspects of Hip Chick Farms. While it is a Bay Area start up, the couple are also gearing up for the next round of growth that may likely include funding from investors. \u003c/p>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in California. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Johnson and Palandech about their experiences. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chef Jen recently met President Obama via her work as a private chef in San Francisco. What was that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> President Obama came to a fundraiser at the home Jen cooks at a couple of months ago. Jen was invited to meet the President and have her picture taken with him, and carefully considered what she wanted to say to him. We love the President and his family, and are happy that he supports pro-gay marriage. When she met him, she said “Mr. President, my wife and my daughter and I love you and your family.” She had her photo taken with him, and as she was leaving, he pulled her back in and said “Hey, you tell your wife and daughter, 'hi' from the President.” He got it!\u003c/p>\n\u003cfigure id=\"attachment_63684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/72648_493504560704752_128158937_n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/72648_493504560704752_128158937_n.jpg\" alt=\"President Obama with Chef Jennifer Johnson. Photo courtesy of Hip Chick Farms\" width=\"400\" height=\"600\" class=\"size-full wp-image-63684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama with Chef Jennifer Johnson. Photo courtesy of Hip Chick Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> Jen and I met at a fundraiser in San Francisco over five years ago. Three months prior to our meeting, my best friend came over to my house, and told me all about this amazing woman she had met the night before at the Lexington Club. My friend was convinced that this women was “the One” for me. At the time, I was in a relationship and was unwilling to hear anymore about it. A few months later, this same friend and I went to a fundraiser and met Jen. Jen and I immediately connected in an intense way. At the end of the night, my friend remembered where she had met Jen before -- and we realized that Jen was “the One” she had met months ago. My friend was right -- she was the One for me. I went home from that night, broke up with the person I was with, and we were engaged three months later.\u003c/p>\n\u003cp>We have been married for four years and had our daughter, Rubyrose, almost three years ago. After we moved from San Francisco to our lovely little farm in Sebastopol, we started \u003ca href=\"http://hipchickfarms.com/\">Hip Chick Farms\u003c/a>. We wanted to live our beliefs about sustainable food systems and make a line of products from Jen’s amazing recipes made with impeccable ingredients. We love working together. It is intense and amazing and really hard work. But we are really proud of what we have built together in the past year and a half.\u003c/p>\n\u003cfigure id=\"attachment_63715\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/family-ponies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/family-ponies.jpg\" alt=\"Serafina Palandech, Jennifer Johnson and their daughter Rubyrose at Hip Chick Farms. Photo courtesy of Hip Chick Farms.\" width=\"900\" height=\"600\" class=\"size-full wp-image-63715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serafina Palandech, Jennifer Johnson and their daughter Rubyrose at Hip Chick Farms. Photo courtesy of Hip Chick Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other at home and in life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> Gosh, I’m Jen’s biggest fan. I just think that she’s amazing and such a creative talented person and she works so hard. We have this shared vision of what we want our lives to be like and we’re taking this big risk together. It’s really stressful and we just try to support each other through this -- she’s commuting and working a full-time job while we have Hip Chick Farms. We try to take care of each others’ strengths and weaknesses. When I get stressed out, she calms me down and I do the same for her. Our ultimate goal is that we’re all together. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You two are building a business together and recently traveled to tradeshows. What is it like to market and promote yourselves and your product?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> We really believe in transparency with our business. It’s important to us for people to know that we are a family business. It’s not like it’s a priority to be a \"gay business\" but it’s the truth that that’s what we are. \u003c/p>\n\u003cp>We’ve gotten really positive feedback. With Jen’s amazing background people are impressed. It’s important for them to know where the product is sourced. Having Hip Chick Farms has really been positive experience. For us, that’s been wonderful. \u003c/p>\n\u003cp>We went to the \u003ca href=\"https://www.unfi.com/Pages/default.aspx\">UNFI\u003c/a> tradeshow in Portland for a major natural food distributor. People love it and get what we’re about there. The other show was for \u003ca href=\"http://www.tonysfinefoods.com/\">Tony’s Fine Foods\u003c/a>, which was different and more mainstream, and interesting. People like that Hip Chick Farms has a natural product and seem to respond really well to the fact that there’s real people behind it. We haven’t really gotten anything negative around it -- and we’re promoting it as a family business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a typical week like for you with Hip Chick Farms?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> I work from home and for a typical week, I am managing the manufacturing and work really closely with the factory as well as the people providing the ingredients. There’s a lot of selling in my job: talking to stores, and doing product demos, which are a very important part of our business right now. We have to meet and educate our consumers and tell people our story. I’m doing sales calls, and on the manufacturing side, I’m working with our distributors. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You two have a young daughter and are still building a business. What’s that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> I have a lot of meetings while I’m holding her in my lap. I’ve had potential investors come in since we’re trying to raise capital. As a startup, we’ve bootstrapped our financing to date so now we’re trying to generate investors. We place so much value on being together as a family. I think it’s hard to do it all and it’s really important to me for our daughter to be a part of this as much as possible. My mom was just here for a week visiting from up North. For the Tony show, my Mom stayed with Rubyrose, our biggest fan. \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>\u003c/p>\n\u003cp>\u003cstrong>Johnson:\u003c/strong> I basically came out when I started working at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> in 1991 at age 24. As you can imagine, I was met with open, loving arms at work. At home, coming out to my family was definitely more challenging and terrifying. I think working in the Bay Area and working with people who really believe in sustainable cooking and living -- they tend to be a lot more open-minded then maybe other restaurant cooks that are less about the food and more about the show...in more macho kitchens is where I saw a lot more homophobia. So, I basically knew in my gut to stay far away from those kitchens and restaurants. I truly feel that when chefs are connected to their food and where it was raised or grown they just naturally tend to be more open-minded and welcoming -- \"family table,\" come one, come all. Since 1991, the changes have been mind-blowing and yet there still needs to be more change, more awareness, and more tolerance! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Johnson:\u003c/strong> We live In such a glorious bubble that I feel like most or all restaurants are very open and welcoming of all clientele. I tend to eat at the same places (which is not often): \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>, Chez Panisse, \u003ca href=\"http://www.toscacafesf.com/\">Tosca\u003c/a> for drinks, and \u003ca href=\"http://tommasos.com/\">Tomasso's\u003c/a>. I also seek out hole-in-the-wall dive bars and am always trying to find the best pho and spring rolls in town! \u003c/p>\n\u003cp>My gorgeous wife and our adorable three-year-old daughter just celebrated Pride in Guerneville by walking in the parade with a bunch of queer families. I had to laugh and reminisce that prior to being a “wusband” and parent, gay Pride weekend was always a blast and ended with a pretty good hangover! I love my life and I love how I've been able to celebrate my life in so many different wonderful crazy ways. Professionally, me being present and being my authentic self is my way of celebrating my gay Pride every day!\u003c/p>\n\u003ch2>Here’s The Story of Hip Chick Farms\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=UisqXbqXjRI]\u003c/p>\n\n",
"disqusIdentifier": "63592 http://blogs.kqed.org/bayareabites/?p=63592",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/06/19/lgbt-pride-profile-jennifer-johnson-serafina-palandech-of-hip-chick-farms/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1796,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1403899514,
"excerpt": "One lesbian couple is learning what it's like first hand to start a food business in Sonoma County while raising a young child. Chef Jennifer Johnson is the \"wusband\" to Serafina Palandech. The two run Hip Chick Farms and fell in love at the Lexington Club in San Francisco. They work together to provide a product without preservatives, hormones, antibiotics or fillers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "One lesbian couple is learning what it's like first hand to start a food business in Sonoma County while raising a young child. Chef Jennifer Johnson is the "wusband" to Serafina Palandech. The two run Hip Chick Farms and fell in love at the Lexington Club in San Francisco. They work together to provide a product without preservatives, hormones, antibiotics or fillers.",
"title": "LGBT Pride Profile: Jennifer Johnson & Serafina Palandech of Hip Chick Farms | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "LGBT Pride Profile: Jennifer Johnson & Serafina Palandech of Hip Chick Farms",
"datePublished": "2013-06-19T09:46:57-07:00",
"dateModified": "2014-06-27T13:05:14-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "lgbt-pride-profile-jennifer-johnson-serafina-palandech-of-hip-chick-farms",
"status": "publish",
"path": "/bayareabites/63592/lgbt-pride-profile-jennifer-johnson-serafina-palandech-of-hip-chick-farms",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63685\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/480991_479286822126526_1584879025_n.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/480991_479286822126526_1584879025_n.png\" alt=\"Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms\" width=\"480\" height=\"640\" class=\"size-full wp-image-63685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2010/05/26/what-obama-ate-in-san-francisco-at-last-nights-17600-a-plate-dinner/\">Jennifer Johnson\u003c/a> & Serafina Palandech are partners in life and business: the duo co-founded \u003ca href=\"http://hipchickfarms.com/\">Hip Chick Farms\u003c/a>, a small batch company that fills a real need: chicken fingers, meatballs and wings that are quick-frozen minus hormones and fillers. Johnson brings culinary experience to the mix and Palandech's background is in event planning. Anyone who’s ever felt guilty over the “I’m a busy parent, here’s another quesadilla” dinner routine may find relief and surprisingly good—even for adults--flavor in Hip Chick’s products. The company’s Kickstarter campaign says it well: “Our goal is to raise, process, and distribute our chicken products and manage the process from beginning to end. There are no preservatives, hormones, antibiotics, or filler in our products, and by freezing them, we can ensure their quality and purity. With your help, we can fulfill our goal of providing families with products kids will love that are lovingly made -- from the way the chicken is raised to the way we cook them.” \u003c/p>\n\u003cp>Chef Jen Johnson’s current full-time gig is cooking for the Getty family in San Francisco while Palandech manages many of the operational aspects of Hip Chick Farms. While it is a Bay Area start up, the couple are also gearing up for the next round of growth that may likely include funding from investors. \u003c/p>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in California. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Johnson and Palandech about their experiences. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chef Jen recently met President Obama via her work as a private chef in San Francisco. What was that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> President Obama came to a fundraiser at the home Jen cooks at a couple of months ago. Jen was invited to meet the President and have her picture taken with him, and carefully considered what she wanted to say to him. We love the President and his family, and are happy that he supports pro-gay marriage. When she met him, she said “Mr. President, my wife and my daughter and I love you and your family.” She had her photo taken with him, and as she was leaving, he pulled her back in and said “Hey, you tell your wife and daughter, 'hi' from the President.” He got it!\u003c/p>\n\u003cfigure id=\"attachment_63684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/72648_493504560704752_128158937_n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/72648_493504560704752_128158937_n.jpg\" alt=\"President Obama with Chef Jennifer Johnson. Photo courtesy of Hip Chick Farms\" width=\"400\" height=\"600\" class=\"size-full wp-image-63684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama with Chef Jennifer Johnson. Photo courtesy of Hip Chick Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> Jen and I met at a fundraiser in San Francisco over five years ago. Three months prior to our meeting, my best friend came over to my house, and told me all about this amazing woman she had met the night before at the Lexington Club. My friend was convinced that this women was “the One” for me. At the time, I was in a relationship and was unwilling to hear anymore about it. A few months later, this same friend and I went to a fundraiser and met Jen. Jen and I immediately connected in an intense way. At the end of the night, my friend remembered where she had met Jen before -- and we realized that Jen was “the One” she had met months ago. My friend was right -- she was the One for me. I went home from that night, broke up with the person I was with, and we were engaged three months later.\u003c/p>\n\u003cp>We have been married for four years and had our daughter, Rubyrose, almost three years ago. After we moved from San Francisco to our lovely little farm in Sebastopol, we started \u003ca href=\"http://hipchickfarms.com/\">Hip Chick Farms\u003c/a>. We wanted to live our beliefs about sustainable food systems and make a line of products from Jen’s amazing recipes made with impeccable ingredients. We love working together. It is intense and amazing and really hard work. But we are really proud of what we have built together in the past year and a half.\u003c/p>\n\u003cfigure id=\"attachment_63715\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/family-ponies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/family-ponies.jpg\" alt=\"Serafina Palandech, Jennifer Johnson and their daughter Rubyrose at Hip Chick Farms. Photo courtesy of Hip Chick Farms.\" width=\"900\" height=\"600\" class=\"size-full wp-image-63715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serafina Palandech, Jennifer Johnson and their daughter Rubyrose at Hip Chick Farms. Photo courtesy of Hip Chick Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other at home and in life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> Gosh, I’m Jen’s biggest fan. I just think that she’s amazing and such a creative talented person and she works so hard. We have this shared vision of what we want our lives to be like and we’re taking this big risk together. It’s really stressful and we just try to support each other through this -- she’s commuting and working a full-time job while we have Hip Chick Farms. We try to take care of each others’ strengths and weaknesses. When I get stressed out, she calms me down and I do the same for her. Our ultimate goal is that we’re all together. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You two are building a business together and recently traveled to tradeshows. What is it like to market and promote yourselves and your product?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> We really believe in transparency with our business. It’s important to us for people to know that we are a family business. It’s not like it’s a priority to be a \"gay business\" but it’s the truth that that’s what we are. \u003c/p>\n\u003cp>We’ve gotten really positive feedback. With Jen’s amazing background people are impressed. It’s important for them to know where the product is sourced. Having Hip Chick Farms has really been positive experience. For us, that’s been wonderful. \u003c/p>\n\u003cp>We went to the \u003ca href=\"https://www.unfi.com/Pages/default.aspx\">UNFI\u003c/a> tradeshow in Portland for a major natural food distributor. People love it and get what we’re about there. The other show was for \u003ca href=\"http://www.tonysfinefoods.com/\">Tony’s Fine Foods\u003c/a>, which was different and more mainstream, and interesting. People like that Hip Chick Farms has a natural product and seem to respond really well to the fact that there’s real people behind it. We haven’t really gotten anything negative around it -- and we’re promoting it as a family business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a typical week like for you with Hip Chick Farms?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> I work from home and for a typical week, I am managing the manufacturing and work really closely with the factory as well as the people providing the ingredients. There’s a lot of selling in my job: talking to stores, and doing product demos, which are a very important part of our business right now. We have to meet and educate our consumers and tell people our story. I’m doing sales calls, and on the manufacturing side, I’m working with our distributors. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You two have a young daughter and are still building a business. What’s that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> I have a lot of meetings while I’m holding her in my lap. I’ve had potential investors come in since we’re trying to raise capital. As a startup, we’ve bootstrapped our financing to date so now we’re trying to generate investors. We place so much value on being together as a family. I think it’s hard to do it all and it’s really important to me for our daughter to be a part of this as much as possible. My mom was just here for a week visiting from up North. For the Tony show, my Mom stayed with Rubyrose, our biggest fan. \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>\u003c/p>\n\u003cp>\u003cstrong>Johnson:\u003c/strong> I basically came out when I started working at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> in 1991 at age 24. As you can imagine, I was met with open, loving arms at work. At home, coming out to my family was definitely more challenging and terrifying. I think working in the Bay Area and working with people who really believe in sustainable cooking and living -- they tend to be a lot more open-minded then maybe other restaurant cooks that are less about the food and more about the show...in more macho kitchens is where I saw a lot more homophobia. So, I basically knew in my gut to stay far away from those kitchens and restaurants. I truly feel that when chefs are connected to their food and where it was raised or grown they just naturally tend to be more open-minded and welcoming -- \"family table,\" come one, come all. Since 1991, the changes have been mind-blowing and yet there still needs to be more change, more awareness, and more tolerance! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Johnson:\u003c/strong> We live In such a glorious bubble that I feel like most or all restaurants are very open and welcoming of all clientele. I tend to eat at the same places (which is not often): \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>, Chez Panisse, \u003ca href=\"http://www.toscacafesf.com/\">Tosca\u003c/a> for drinks, and \u003ca href=\"http://tommasos.com/\">Tomasso's\u003c/a>. I also seek out hole-in-the-wall dive bars and am always trying to find the best pho and spring rolls in town! \u003c/p>\n\u003cp>My gorgeous wife and our adorable three-year-old daughter just celebrated Pride in Guerneville by walking in the parade with a bunch of queer families. I had to laugh and reminisce that prior to being a “wusband” and parent, gay Pride weekend was always a blast and ended with a pretty good hangover! I love my life and I love how I've been able to celebrate my life in so many different wonderful crazy ways. Professionally, me being present and being my authentic self is my way of celebrating my gay Pride every day!\u003c/p>\n\u003ch2>Here’s The Story of Hip Chick Farms\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\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/UisqXbqXjRI'\n title='//www.youtube.com/embed/UisqXbqXjRI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/63592/lgbt-pride-profile-jennifer-johnson-serafina-palandech-of-hip-chick-farms",
"authors": [
"5092"
],
"categories": [
"bayareabites_1874",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_1875"
],
"tags": [
"bayareabites_11852",
"bayareabites_11449",
"bayareabites_11849",
"bayareabites_2329",
"bayareabites_9445"
],
"featImg": "bayareabites_63717",
"label": "bayareabites"
},
"bayareabites_62715": {
"type": "posts",
"id": "bayareabites_62715",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "62715",
"score": null,
"sort": [
1370822025000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1370822025,
"format": "aside",
"disqusTitle": "Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe ",
"title": "Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63185\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Rolling through Redwood City on a slow-crawling weekend Caltrain, you can't help but notice the archway proclaiming \"\u003ca href=\"http://www.redwoodcity.org/about/local_history/exhibits/climate_best/climate_best.html\">Climate Best by Government Test\u003c/a>,\" a slogan dating back to the 1920s, when the U.S. government determined that the Peninsula was at the epicenter of one of the world's three best year-round climates. While San Francisco is shuddering in fog, the suburban towns strung along the southern end of San Francisco Bay--shielded from the marine chill by the high-shrugged spine of the Santa Cruz mountains--bask in humidity-free sunshine, day after day. So it seems only fitting that \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> would have built its \"Laboratory for Western Living\" in Menlo Park, its climate just as perfect as its bragging neighbor just a few whistle-stops to the north. \u003c/p>\n\u003cp>Sunset's spacious ranch-style digs--and its extensive surrounding gardens--really are a laboratory, where everything gets field-tested: new tomato varieties, outdoor kitchen designs, tasty taco recipes, and a whole lot of cacti and lavender. Plants are planted to see how they fare in a prototypical (if ideal) Western climate; garden layouts are arranged; and the test kitchen is always cooking. While the campus looks like more like a spa-hotel than an office, it's a workplace nonetheless, and the public gets to wander in and around it only once a year, during its annual \u003ca href=\"http://www.sunset.com/marketplace/sunset-events-00400000036178/\">Sunset's Celebration Weekend\u003c/a>, held this year on June 1-2. It's a two-day festival of cooking, gardening, and outdoor living demonstrations, with seminars and tastings of local wines and beers, tours of the test kitchen, brand promotions, talks with travel writers and professionals, and lots of how-to by local chefs and TV cooking-show celebrities, along with cookbook authors and Sunset editors.\u003c/p>\n\u003cfigure id=\"attachment_63181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\" alt=\"Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\" alt=\"Food trucks at Sunset Celebration\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-63189\">\u003c/a>\u003c/p>\n\u003cp>And since you can't talk about food all day long without wanting to eat some, and this being the Bay Area in 2013, much of the food for sale came from a long double row of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> trucks, with many popular local mobile (and sit-down) eateries representing.\u003c/p>\n\u003cfigure id=\"attachment_63184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\" alt=\"John Fink and The Whole Beast\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Fink and The Whole Beast\u003c/figcaption>\u003c/figure>\n\u003cp> John Fink of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">The Whole Beast\u003c/a> was on hand, selling massive, fabulous-looking barbecued ribs, potato salad and slaw, while the staff of Marianne Despres's \u003ca href=\"http://www.elsursf.com\">El Sur\u003c/a> dished out empanadas from her signature Citroen van.\u003c/p>\n\u003cfigure id=\"attachment_63182\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\" alt=\"El Sur Food Truck\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Sur Food Truck\u003c/figcaption>\u003c/figure>\n\u003cp>After \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> ran out of gorditas and chips, they turned into a popsicle stand, selling strawberry, lime sherbet, and dark chocolate-cinnamon pops, while the roving bartenders at \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a> stirred up some cooling Pimm's Cups. Despres, who grew up in Menlo Park, was particularly excited to be on the roster of chef-demonstrators in the outdoor kitchen, showing off the technique behind her popular Parisien empanada, made with proscuitto, ham, scallions, and a mixture of cheeses. \u003c/p>\n\u003cfigure id=\"attachment_63183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\" alt=\"The menu at Nopalito's booth\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu at Nopalito's booth\u003c/figcaption>\u003c/figure>\n\u003cp>But back to that test kitchen: As a city renter who's written four cookbooks plus countless food columns, I've gotten used to doing my recipe development and testing in studio-apartment kitchens the size of a tissue box--or in shared kitchens already crammed full of other people's cereal boxes and leftover pad Thai. And while my experiences may be more scrappy than most, your typical cookbook author can only dream of having have a workspace like the Sunset test kitchen. This is no industrial, fluorescent-lit restaurant kitchen, all roaring burners, stainless-steel tables and cavernous sinks; instead, with its wood-paneled cabinets and comfortable counters, it's most like an extremely well-organized and well-stocked home kitchen, if your kitchen at home was twice the size of your living room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(It's an interesting open secret in the industry that magazine recipes--at least at the handful of magazines that still maintain in-house, professionally staffed test kitchens, as Sunset does--are often much more rigorously tested than recipes published in cookbooks. For books, the author assumes the responsibility of recipe-testing. Maybe they're incredibly diligent about it; maybe they're not. An equally diligent editor (or editorial assistant) might spot-test a handful of recipes, but certainly no one at a publishing house is being paid to cook every recipe in an entire book, as they are at a food-focused magazine.) \u003c/p>\n\u003cp>While Sunset spends at least as many of its pages devoted to travel, home design, and gardening as it does to food, the recipes and entertaining spreads are a crucial part of its appeal. In our local edition, the recipes invariably capture our particular kind of breeziness at the table (or at least the no-fuss, casually elegant breeziness to which we've learned to aspire). On Sunday, I caught \u003ca href=\"https://twitter.com/yigitpura\">Yigit Pura\u003c/a>, of San Francisco's \u003ca href=\"http://www.toutsweetsf.com\">Tout Sweet Patisserie\u003c/a>, schooling a rapt audience in the ways of a Thai food-inspired coconut tapioca pudding. \u003c/p>\n\u003cfigure id=\"attachment_63180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Running a bakery, Pura tells us, means he works 16 hour days and never cooks real food. When he's not eating sweets, he lives on takeout from the Thai Food Express near his apartment. The citrusy bite of crushed lemongrass, coconut, and fresh kaffir lime leaves (used like \"the Asian version of bay leaf\") in a recent order of tom kha gai soup found their way, via a gentle infusion in warmed milk, into the dessert course. As he made the pudding, he interspersed his snappy patter with useful hints: infusions should always be covered while steeping, to prevent the flavor-packed essential oils from evaporating; things like tea, coffee, and citrus rinds shouldn't stay in an infusion for more than 7 or 8 minutes, lest they reveal their overly tannic, astringent qualities; smashing lemongrass with a mallet is the best way to release the juices and fragrant oils (not to mention tension); and it's stupid to buy spices in a supermarket (the massive Safeway branding on display at the event notwithstanding) when you can get better, fresher, and much cheaper spices in bulk at places like Rainbow Grocery and the \u003ca href=\"http://www.sfherb.com/\">San Francisco Herb Co\u003c/a>.\u003c/p>\n\u003cp>Most important, he stressed, was soaking your tapioca pearls in very cold water overnight, and gently stirring them throughout the cooking process, all to avoid their clinging together into gummy sludge, something that's definitely \"not sexy!\", his biggest put-down for bad desserts (or bad behavior). The Turkish-born Pura, who calls Hawaii his most favorite place on the planet (his dog is named Maui), suggests topping the finished coconut pudding (well, almost finished--just as he started to spoon it into the tall glass display dish, he realized he'd left out the sugar--\"Awkward!\") with a mixture of diced mango, papaya and roasted coconut shards. Cool, sweet, easy, with a hint of down-home nostalgia dressed with contemporary Pacific Rim touches--it's a perfect dish for Sunset-style summer living here in California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Coconut Tapioca Pudding with Papaya and Mango\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Yigit Pura. Used by permission. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup tapioca pearls\u003c/li>\n\u003cli>2 1/2 cups plus 1/2 cup milk\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 stalk lemongrass\u003c/li>\n\u003cli>Fresh ginger root, about a 3-inch piece\u003c/li>\n\u003cli>1/2 cup plus 1 tablespoon sugar\u003c/li>\n\u003cli>One 14-ounce can coconut milk\u003c/li>\n\u003cul>\n\u003cstrong>Fruit For Garnish:\u003c/strong>\n\u003cli>1/8 cup ripe mango cubes\u003c/li>\n\u003cli>1/8 cup ripe papaya cubes\u003c/li>\n\u003cli>Toasted large-flaked coconut\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Cover small tapioca pearls with 4 cups cold water and soak overnight. Don't stir or disturb.\u003c/li>\n\u003cli>Bring the 2 1/2 cups milk to a boil. Meanwhile, scrape the vanilla seeds from the pod. Crush the lemongrass stalk to release the natural flavors. Peel the fresh ginger and cut into 2 tablespoons of rings. Place all of this into the hot milk and leave covered for half hour to steep, off the heat.\u003c/li>\n\u003cli>Strain the milk infusion, discarding solids, and add the remaining 1/2 cup of milk. Add the sugar and bring back to a boil.\u003c/li>\n\u003cli>Strain the tapioca pearls, discarding water. Gently place pearls into the hot milk. Gently stir with a rubber spatula and cook on medium heat for 3 to 5 minutes, stirring occasionally to avoid lumps. The tapioca is cooked once it looks translucent.\u003c/li>\n\u003cli>Gently warm up the coconut milk separately and stir in at the end of cooking. Transfer to a container, place plastic on the top to prevent a skin forming and refrigerate until cool, ideally overnight.\u003c/li>\n\u003cli>Once the pudding is cooled it will naturally set, thanks to the tapioca starch. Spoon into serving bowls and garnish with the fruits and the toasted coconut.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "62715 http://blogs.kqed.org/bayareabites/?p=62715",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/06/09/sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1475,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1370965134,
"excerpt": "Stephanie Rosenbaum shares some highlights from Sunset's Celebration Weekend -- including a recipe for \u003cem>Coconut Tapioca Pudding with Papaya and Mango\u003c/em> from Yigit Pura of Tout Sweet Patisserie.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Stephanie Rosenbaum shares some highlights from Sunset's Celebration Weekend -- including a recipe for Coconut Tapioca Pudding with Papaya and Mango from Yigit Pura of Tout Sweet Patisserie.",
"title": "Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe ",
"datePublished": "2013-06-09T16:53:45-07:00",
"dateModified": "2013-06-11T08:38:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe",
"status": "publish",
"path": "/bayareabites/62715/sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63185\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Rolling through Redwood City on a slow-crawling weekend Caltrain, you can't help but notice the archway proclaiming \"\u003ca href=\"http://www.redwoodcity.org/about/local_history/exhibits/climate_best/climate_best.html\">Climate Best by Government Test\u003c/a>,\" a slogan dating back to the 1920s, when the U.S. government determined that the Peninsula was at the epicenter of one of the world's three best year-round climates. While San Francisco is shuddering in fog, the suburban towns strung along the southern end of San Francisco Bay--shielded from the marine chill by the high-shrugged spine of the Santa Cruz mountains--bask in humidity-free sunshine, day after day. So it seems only fitting that \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> would have built its \"Laboratory for Western Living\" in Menlo Park, its climate just as perfect as its bragging neighbor just a few whistle-stops to the north. \u003c/p>\n\u003cp>Sunset's spacious ranch-style digs--and its extensive surrounding gardens--really are a laboratory, where everything gets field-tested: new tomato varieties, outdoor kitchen designs, tasty taco recipes, and a whole lot of cacti and lavender. Plants are planted to see how they fare in a prototypical (if ideal) Western climate; garden layouts are arranged; and the test kitchen is always cooking. While the campus looks like more like a spa-hotel than an office, it's a workplace nonetheless, and the public gets to wander in and around it only once a year, during its annual \u003ca href=\"http://www.sunset.com/marketplace/sunset-events-00400000036178/\">Sunset's Celebration Weekend\u003c/a>, held this year on June 1-2. It's a two-day festival of cooking, gardening, and outdoor living demonstrations, with seminars and tastings of local wines and beers, tours of the test kitchen, brand promotions, talks with travel writers and professionals, and lots of how-to by local chefs and TV cooking-show celebrities, along with cookbook authors and Sunset editors.\u003c/p>\n\u003cfigure id=\"attachment_63181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\" alt=\"Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\" alt=\"Food trucks at Sunset Celebration\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-63189\">\u003c/a>\u003c/p>\n\u003cp>And since you can't talk about food all day long without wanting to eat some, and this being the Bay Area in 2013, much of the food for sale came from a long double row of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> trucks, with many popular local mobile (and sit-down) eateries representing.\u003c/p>\n\u003cfigure id=\"attachment_63184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\" alt=\"John Fink and The Whole Beast\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Fink and The Whole Beast\u003c/figcaption>\u003c/figure>\n\u003cp> John Fink of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">The Whole Beast\u003c/a> was on hand, selling massive, fabulous-looking barbecued ribs, potato salad and slaw, while the staff of Marianne Despres's \u003ca href=\"http://www.elsursf.com\">El Sur\u003c/a> dished out empanadas from her signature Citroen van.\u003c/p>\n\u003cfigure id=\"attachment_63182\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\" alt=\"El Sur Food Truck\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Sur Food Truck\u003c/figcaption>\u003c/figure>\n\u003cp>After \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> ran out of gorditas and chips, they turned into a popsicle stand, selling strawberry, lime sherbet, and dark chocolate-cinnamon pops, while the roving bartenders at \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a> stirred up some cooling Pimm's Cups. Despres, who grew up in Menlo Park, was particularly excited to be on the roster of chef-demonstrators in the outdoor kitchen, showing off the technique behind her popular Parisien empanada, made with proscuitto, ham, scallions, and a mixture of cheeses. \u003c/p>\n\u003cfigure id=\"attachment_63183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\" alt=\"The menu at Nopalito's booth\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu at Nopalito's booth\u003c/figcaption>\u003c/figure>\n\u003cp>But back to that test kitchen: As a city renter who's written four cookbooks plus countless food columns, I've gotten used to doing my recipe development and testing in studio-apartment kitchens the size of a tissue box--or in shared kitchens already crammed full of other people's cereal boxes and leftover pad Thai. And while my experiences may be more scrappy than most, your typical cookbook author can only dream of having have a workspace like the Sunset test kitchen. This is no industrial, fluorescent-lit restaurant kitchen, all roaring burners, stainless-steel tables and cavernous sinks; instead, with its wood-paneled cabinets and comfortable counters, it's most like an extremely well-organized and well-stocked home kitchen, if your kitchen at home was twice the size of your living room. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(It's an interesting open secret in the industry that magazine recipes--at least at the handful of magazines that still maintain in-house, professionally staffed test kitchens, as Sunset does--are often much more rigorously tested than recipes published in cookbooks. For books, the author assumes the responsibility of recipe-testing. Maybe they're incredibly diligent about it; maybe they're not. An equally diligent editor (or editorial assistant) might spot-test a handful of recipes, but certainly no one at a publishing house is being paid to cook every recipe in an entire book, as they are at a food-focused magazine.) \u003c/p>\n\u003cp>While Sunset spends at least as many of its pages devoted to travel, home design, and gardening as it does to food, the recipes and entertaining spreads are a crucial part of its appeal. In our local edition, the recipes invariably capture our particular kind of breeziness at the table (or at least the no-fuss, casually elegant breeziness to which we've learned to aspire). On Sunday, I caught \u003ca href=\"https://twitter.com/yigitpura\">Yigit Pura\u003c/a>, of San Francisco's \u003ca href=\"http://www.toutsweetsf.com\">Tout Sweet Patisserie\u003c/a>, schooling a rapt audience in the ways of a Thai food-inspired coconut tapioca pudding. \u003c/p>\n\u003cfigure id=\"attachment_63180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Running a bakery, Pura tells us, means he works 16 hour days and never cooks real food. When he's not eating sweets, he lives on takeout from the Thai Food Express near his apartment. The citrusy bite of crushed lemongrass, coconut, and fresh kaffir lime leaves (used like \"the Asian version of bay leaf\") in a recent order of tom kha gai soup found their way, via a gentle infusion in warmed milk, into the dessert course. As he made the pudding, he interspersed his snappy patter with useful hints: infusions should always be covered while steeping, to prevent the flavor-packed essential oils from evaporating; things like tea, coffee, and citrus rinds shouldn't stay in an infusion for more than 7 or 8 minutes, lest they reveal their overly tannic, astringent qualities; smashing lemongrass with a mallet is the best way to release the juices and fragrant oils (not to mention tension); and it's stupid to buy spices in a supermarket (the massive Safeway branding on display at the event notwithstanding) when you can get better, fresher, and much cheaper spices in bulk at places like Rainbow Grocery and the \u003ca href=\"http://www.sfherb.com/\">San Francisco Herb Co\u003c/a>.\u003c/p>\n\u003cp>Most important, he stressed, was soaking your tapioca pearls in very cold water overnight, and gently stirring them throughout the cooking process, all to avoid their clinging together into gummy sludge, something that's definitely \"not sexy!\", his biggest put-down for bad desserts (or bad behavior). The Turkish-born Pura, who calls Hawaii his most favorite place on the planet (his dog is named Maui), suggests topping the finished coconut pudding (well, almost finished--just as he started to spoon it into the tall glass display dish, he realized he'd left out the sugar--\"Awkward!\") with a mixture of diced mango, papaya and roasted coconut shards. Cool, sweet, easy, with a hint of down-home nostalgia dressed with contemporary Pacific Rim touches--it's a perfect dish for Sunset-style summer living here in California. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Coconut Tapioca Pudding with Papaya and Mango\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Yigit Pura. Used by permission. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup tapioca pearls\u003c/li>\n\u003cli>2 1/2 cups plus 1/2 cup milk\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 stalk lemongrass\u003c/li>\n\u003cli>Fresh ginger root, about a 3-inch piece\u003c/li>\n\u003cli>1/2 cup plus 1 tablespoon sugar\u003c/li>\n\u003cli>One 14-ounce can coconut milk\u003c/li>\n\u003cul>\n\u003cstrong>Fruit For Garnish:\u003c/strong>\n\u003cli>1/8 cup ripe mango cubes\u003c/li>\n\u003cli>1/8 cup ripe papaya cubes\u003c/li>\n\u003cli>Toasted large-flaked coconut\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Cover small tapioca pearls with 4 cups cold water and soak overnight. Don't stir or disturb.\u003c/li>\n\u003cli>Bring the 2 1/2 cups milk to a boil. Meanwhile, scrape the vanilla seeds from the pod. Crush the lemongrass stalk to release the natural flavors. Peel the fresh ginger and cut into 2 tablespoons of rings. Place all of this into the hot milk and leave covered for half hour to steep, off the heat.\u003c/li>\n\u003cli>Strain the milk infusion, discarding solids, and add the remaining 1/2 cup of milk. Add the sugar and bring back to a boil.\u003c/li>\n\u003cli>Strain the tapioca pearls, discarding water. Gently place pearls into the hot milk. Gently stir with a rubber spatula and cook on medium heat for 3 to 5 minutes, stirring occasionally to avoid lumps. The tapioca is cooked once it looks translucent.\u003c/li>\n\u003cli>Gently warm up the coconut milk separately and stir in at the end of cooking. Transfer to a container, place plastic on the top to prevent a skin forming and refrigerate until cool, ideally overnight.\u003c/li>\n\u003cli>Once the pudding is cooled it will naturally set, thanks to the tapioca starch. Spoon into serving bowls and garnish with the fruits and the toasted coconut.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/62715/sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_1653",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_12"
],
"tags": [
"bayareabites_11449",
"bayareabites_2252",
"bayareabites_8515",
"bayareabites_4303"
],
"featImg": "bayareabites_63186",
"label": "bayareabites"
},
"bayareabites_62217": {
"type": "posts",
"id": "bayareabites_62217",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "62217",
"score": null,
"sort": [
1369781607000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1369781607,
"format": "aside",
"disqusTitle": "Into the Cellar with Dave McLean: Brews & Dogpatch News",
"title": "Into the Cellar with Dave McLean: Brews & Dogpatch News",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62492\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\" alt=\"Magnolia Pub & Brewery on Haight Street\" width=\"500\" class=\"size-full wp-image-62492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Pub & Brewery on Haight Street\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62498\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\" alt=\"Dave McLean in the Magnolia Brewery basement\" width=\"250\" class=\"size-full wp-image-62498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave McLean in the Magnolia Brewery basement\u003c/figcaption>\u003c/figure>\n\u003cp>While the craft beer movement continues to rake in more fans willing to spend their hard-earned green on the finer beers in life, San Francisco-based Brewmaster Dave McLean remains a key figure to watch. Ever since he opened \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a> in the Haight in 1997, the spot has increasingly been a draw for those seeking Kalifornia Kolsch and Big Cypress Brown and cask-conditioned beer (Blue Bell Bitter, Spud's Boy IPA). There's also food with a local bent that covers favorites like Scotch eggs and a decadent Prather Ranch burger. McLean, who is on the Board of Directors for the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>, told us that even today, people are still shocked that the restaurant also houses a working brewery in the basement. He is close to opening a bigger, better, new \u003ca href=\"http://magnoliapub.com/dogpatch.html\">brewery\u003c/a> with BBQ offerings from the folks from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>... across town, in the morphing Dogpatch neighborhood. McClean also owns \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, which dishes up craft cocktails and bites right down the lane from Magnolia. We caught up in person recently to find out more about the new Dogpatch space and McLean's career. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62501\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\" alt=\"Quail Scotch eggs\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quail Scotch eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the new Magnolia Dogpatch brewery.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The whole move to go over there was basically driven by us not having enough beer production capacity here. We were already maxed out with continually growing the business and have a nice wholesale draft business. We were looking at the whole place craft beer has gotten to and it makes sense to grow in a more robust way. \u003c/p>\n\u003cp>We built Magnolia Brewery 15 years ago and it’s really a finite space—we can’t add another tank or vessel downstairs. We created a way to grow our business as well as grow our packaging and bottling. To give the amount of energy and attention needed to do this, I have broken things up into phase one and phase two.\u003c/p>\n\u003cp>We will open in the Dogpatch in very late June or early July. There are a lot of moving parts because we are also building a full service restaurant over there. With expanding, there’s always the fear of losing the thing you do well that makes you special. We want to focus on a few initial steps that are logical and get the brewery up and running and get the beer to taste the way we want it, which is no small task. For us, bigger and better things means doing packaged beer outside of the Bay Area and bigger distribution.\u003c/p>\n\u003cfigure id=\"attachment_62500\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\" alt=\" Magnolia’s Prather Ranch cheeseburger\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s Prather Ranch cheeseburger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you decide to work with the Namu Gaji folks, who will do the restaurant portion of the brewery?\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I think that honestly evolved organically out of mutual admiration. I’ve long been a huge fan of what they do since the Namu in Balboa opened. I love going there. They have amazing sake and I drink the beer we make there. They’ve been semi-regulars to Magnolia and Alembic, too. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will the Dogpatch brewery be similar and different to your other places? \u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_62499\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\" alt=\"Magnolia’s kegs\" width=\"250\" class=\"size-full wp-image-62499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s kegs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Nobody sees the brewery here because it’s tucked in the basement. Fifteen years later people still express shock that there is a brewery down there. With the new spot, people may think, “Hey, there’s a relatively large brewery here.” We’re not putting the brewery behind glass because that style doesn’t really appeal to me. Customers will certainly be exposed to this idea that you’re in a beer production facility. \u003c/p>\n\u003cp>In terms of the restaurant itself, the extended Magnolia family has grown and evolved. The everyday customer is most familiar with the relationships we have: Prather Ranch and Arnold Sutton. That’s what you taste when you eat and drink here. I think people understand who our extended family is. \u003c/p>\n\u003cp>There’s also the family of craftsman and artisans who have been creating with us. At the new place that will make for a similar look and feel. If it’s similar, it’s because we have some of the same people and we can almost finish each others sentences. The flip side of that is it’s an industrial space in a very different neighborhood across town. We’re very sensitive to not produce the “Haight Alembic Magnolia experience.” The only truly identical thread is the beer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s it like working with the City on the Dogpatch build out?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Everyone likes to complain about the city and I feel like I could. The most enthusiastic people we’ve seen are the Dogpatch residents and businesses. The neighborhood association was very welcoming and there’s already a sense of community there. It’s great to feel welcome and it really wasn’t an easy process to go through. Small artisan manufacturing is the kind of business the city wants to cultivate on the 3rd Street corridor. Some people in planning and the Mayor’s office of economic development are focused on the health of the neighborhood and that was kind of great. The planning and building department process can be convoluted and it definitely added a lot of time and cost to the project. No one can just make that go away.\u003c/p>\n\u003cp>[vimeo 59381997]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What beer are you brewing now that is more experimental? Where do your ideas come from?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I’m currently working on a potential family of beers from the same starting point using wooden barrels. The beer is blended with an unaged version of itself. Since I’ve got elements of time and space, I can stack in the new space and let the beers sit and do their thing. \u003c/p>\n\u003cp>We work with a farmer in England. Each year we started out trying one ton of malt which sounds like a lot but it got us through four or five batches of beer. This year since we had the space we can get malt and have it at Dogpatch and then bring it over here and use as needed. We have room to play around with it. \u003c/p>\n\u003cp>Inspiration comes from everywhere. There’s a general receptivity about ideas that strike you at time--in conversations with colleagues. Collaboration is the nature of our industry. We talk a lot online and in person. That fosters an environment. An idea can come from any time if you’re being open to it. Research is not the norm anymore, but it was at the beginning of my career.\u003c/p>\n\u003cfigure id=\"attachment_62502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\" alt=\"Magnolia Lunch scene\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Lunch scene\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think we are with craft beer production and appreciation in the Bay Area and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> In both cases it’s at an all time high. I don’t know if my peers 15-20 years ago were setting out to change the American beer industry. The American beer culture has changed. The share of the market that is craft beer is higher than people ever thought possible. \u003c/p>\n\u003cp>Just like the food movement, people are showing that they prefer to identify with things made in their back yard by people they know. Those same hallmarks are showing up in the craft beer world. Not that long ago that you had to go to a craft beer pub but now you can’t open a restaurant without a decent craft beer component. I would expect it for the Bay Area because this is the cradle of the craft beer movement. One could argue that only recently the Bay Area is realizing its potential for the craft beer community. \u003c/p>\n\u003cp>The rest of the country is definitely catching up. There are more interesting statistics --a vast majority of Americans live within ten miles of a craft brewery. That was a surprise.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your career and goals.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The nature of this craft beer movement at magnolia is that what’s possible continues to expand and that bucket gets bigger. It allows for this constant assessment and reformulation of vision.\u003c/p>\n\u003cp>In the beginning I was a 26 year-old home brewer. At that point the goal was surviving and not going out of business. The industry grew and we started making more beer. I got involved in events and had a history with people, which is important to add that to my vision. \u003c/p>\n\u003cp>This next growth spurt is a new level of visioning of what to do with the beer. I don't want to characterize things as doing it by the seat of our pants because there is strategic thinking involved. Yet some of the charm of what makes it fun to come to work is figuring out, “Where are we going with this?” \u003c/p>\n\u003cp>It’s not all been a super easy or rosy path to get here and I have made dumb mistakes. Thinking as a brewer that it is easy to run a restaurant was almost catastrophic mistake Number One. I hired friends, and we spent a lot of time nearly failing. Now I’d like to pivot off the trial and error period that’s lasted ten to fifteen years and make something that’s built to last.\u003c/p>\n\u003cp>Now that I’m in my forties, I think about the fact that there are breweries that outlive their founders. So it’s coming up with a succession plan. We’re going to grow the business and grow the brand. I’d like it to be such a great place to work that we keep folks for a long time. There’s a natural maturation when you manage and operate something that leaves a good mark. Being a bit bigger gives you more freedom and flexibility to create a better work place that’s more sustainable in all ways, not just in ingredient sourcing. I try to live up to that. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints for beer and food?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We have such a community of people approaching their craft in the same way. When you go out, it’s “who do you want to check in on and see what they’re up to?” I subconsciously landed myself at the nexus of cocktails, craft beer and food.\u003c/p>\n\u003cp>I love the Ferry Building. My wife and I love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and our whole family loves the quesadilla roja con chicharon at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. I admire and look to Nopa and Nopalito to see how they do it – the folks there are kindred spirits. \u003c/p>\n\u003cp>Similarly, running into Bi-Rite Market’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> at events always feels like I’m with a long lost cousin or brother.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> is a familiar comfort spot. At the off peak times, it’s better and feels like an awesome San Francisco thing. That inspires me. I love that you can be hungry at three in the afternoon and find a place that’s doing killer drinks and food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr's\u003c/a> burger at his 4505 Meats stand is always amazing. It’s an addiction.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xzGuo\">Map\u003c/a>\u003cbr>\n1398 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 864-7468\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Magnolia-Gastropub-Brewery/62902472652\">Magnolia Gastropub & Brewery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/magnoliapub\">@magnoliapub\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/JX1hR\">Map\u003c/a>\u003cbr>\n1725 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 666-0822\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Alembic/57162567265?fref=ts&rf=135646313172083\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/alembicbar\">@alembicbar\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "62217 http://blogs.kqed.org/bayareabites/?p=62217",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1978,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 39
},
"modified": 1383235208,
"excerpt": "Brewmaster Dave McLean dishes about his new Dogpatch brewery, set to open soon. McLean is the owner of the Magnolia Gastropub & Brewery and Alembic hotspots and shares about the state of craft beer (hint: we're in such a sweet spot for suds lovers). ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Brewmaster Dave McLean dishes about his new Dogpatch brewery, set to open soon. McLean is the owner of the Magnolia Gastropub & Brewery and Alembic hotspots and shares about the state of craft beer (hint: we're in such a sweet spot for suds lovers). ",
"title": "Into the Cellar with Dave McLean: Brews & Dogpatch News | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Into the Cellar with Dave McLean: Brews & Dogpatch News",
"datePublished": "2013-05-28T15:53:27-07:00",
"dateModified": "2013-10-31T09:00:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "into-the-cellar-with-dave-mclean-brews-dogpatch-news",
"status": "publish",
"path": "/bayareabites/62217/into-the-cellar-with-dave-mclean-brews-dogpatch-news",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62492\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\" alt=\"Magnolia Pub & Brewery on Haight Street\" width=\"500\" class=\"size-full wp-image-62492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Pub & Brewery on Haight Street\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62498\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\" alt=\"Dave McLean in the Magnolia Brewery basement\" width=\"250\" class=\"size-full wp-image-62498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave McLean in the Magnolia Brewery basement\u003c/figcaption>\u003c/figure>\n\u003cp>While the craft beer movement continues to rake in more fans willing to spend their hard-earned green on the finer beers in life, San Francisco-based Brewmaster Dave McLean remains a key figure to watch. Ever since he opened \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a> in the Haight in 1997, the spot has increasingly been a draw for those seeking Kalifornia Kolsch and Big Cypress Brown and cask-conditioned beer (Blue Bell Bitter, Spud's Boy IPA). There's also food with a local bent that covers favorites like Scotch eggs and a decadent Prather Ranch burger. McLean, who is on the Board of Directors for the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>, told us that even today, people are still shocked that the restaurant also houses a working brewery in the basement. He is close to opening a bigger, better, new \u003ca href=\"http://magnoliapub.com/dogpatch.html\">brewery\u003c/a> with BBQ offerings from the folks from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>... across town, in the morphing Dogpatch neighborhood. McClean also owns \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, which dishes up craft cocktails and bites right down the lane from Magnolia. We caught up in person recently to find out more about the new Dogpatch space and McLean's career. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62501\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\" alt=\"Quail Scotch eggs\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quail Scotch eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the new Magnolia Dogpatch brewery.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The whole move to go over there was basically driven by us not having enough beer production capacity here. We were already maxed out with continually growing the business and have a nice wholesale draft business. We were looking at the whole place craft beer has gotten to and it makes sense to grow in a more robust way. \u003c/p>\n\u003cp>We built Magnolia Brewery 15 years ago and it’s really a finite space—we can’t add another tank or vessel downstairs. We created a way to grow our business as well as grow our packaging and bottling. To give the amount of energy and attention needed to do this, I have broken things up into phase one and phase two.\u003c/p>\n\u003cp>We will open in the Dogpatch in very late June or early July. There are a lot of moving parts because we are also building a full service restaurant over there. With expanding, there’s always the fear of losing the thing you do well that makes you special. We want to focus on a few initial steps that are logical and get the brewery up and running and get the beer to taste the way we want it, which is no small task. For us, bigger and better things means doing packaged beer outside of the Bay Area and bigger distribution.\u003c/p>\n\u003cfigure id=\"attachment_62500\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\" alt=\" Magnolia’s Prather Ranch cheeseburger\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s Prather Ranch cheeseburger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you decide to work with the Namu Gaji folks, who will do the restaurant portion of the brewery?\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I think that honestly evolved organically out of mutual admiration. I’ve long been a huge fan of what they do since the Namu in Balboa opened. I love going there. They have amazing sake and I drink the beer we make there. They’ve been semi-regulars to Magnolia and Alembic, too. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will the Dogpatch brewery be similar and different to your other places? \u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_62499\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\" alt=\"Magnolia’s kegs\" width=\"250\" class=\"size-full wp-image-62499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s kegs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Nobody sees the brewery here because it’s tucked in the basement. Fifteen years later people still express shock that there is a brewery down there. With the new spot, people may think, “Hey, there’s a relatively large brewery here.” We’re not putting the brewery behind glass because that style doesn’t really appeal to me. Customers will certainly be exposed to this idea that you’re in a beer production facility. \u003c/p>\n\u003cp>In terms of the restaurant itself, the extended Magnolia family has grown and evolved. The everyday customer is most familiar with the relationships we have: Prather Ranch and Arnold Sutton. That’s what you taste when you eat and drink here. I think people understand who our extended family is. \u003c/p>\n\u003cp>There’s also the family of craftsman and artisans who have been creating with us. At the new place that will make for a similar look and feel. If it’s similar, it’s because we have some of the same people and we can almost finish each others sentences. The flip side of that is it’s an industrial space in a very different neighborhood across town. We’re very sensitive to not produce the “Haight Alembic Magnolia experience.” The only truly identical thread is the beer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s it like working with the City on the Dogpatch build out?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Everyone likes to complain about the city and I feel like I could. The most enthusiastic people we’ve seen are the Dogpatch residents and businesses. The neighborhood association was very welcoming and there’s already a sense of community there. It’s great to feel welcome and it really wasn’t an easy process to go through. Small artisan manufacturing is the kind of business the city wants to cultivate on the 3rd Street corridor. Some people in planning and the Mayor’s office of economic development are focused on the health of the neighborhood and that was kind of great. The planning and building department process can be convoluted and it definitely added a lot of time and cost to the project. No one can just make that go away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeo",
"attributes": {
"named": {
"label": "59381997"
},
"numeric": [
"59381997"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What beer are you brewing now that is more experimental? Where do your ideas come from?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I’m currently working on a potential family of beers from the same starting point using wooden barrels. The beer is blended with an unaged version of itself. Since I’ve got elements of time and space, I can stack in the new space and let the beers sit and do their thing. \u003c/p>\n\u003cp>We work with a farmer in England. Each year we started out trying one ton of malt which sounds like a lot but it got us through four or five batches of beer. This year since we had the space we can get malt and have it at Dogpatch and then bring it over here and use as needed. We have room to play around with it. \u003c/p>\n\u003cp>Inspiration comes from everywhere. There’s a general receptivity about ideas that strike you at time--in conversations with colleagues. Collaboration is the nature of our industry. We talk a lot online and in person. That fosters an environment. An idea can come from any time if you’re being open to it. Research is not the norm anymore, but it was at the beginning of my career.\u003c/p>\n\u003cfigure id=\"attachment_62502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\" alt=\"Magnolia Lunch scene\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Lunch scene\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think we are with craft beer production and appreciation in the Bay Area and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> In both cases it’s at an all time high. I don’t know if my peers 15-20 years ago were setting out to change the American beer industry. The American beer culture has changed. The share of the market that is craft beer is higher than people ever thought possible. \u003c/p>\n\u003cp>Just like the food movement, people are showing that they prefer to identify with things made in their back yard by people they know. Those same hallmarks are showing up in the craft beer world. Not that long ago that you had to go to a craft beer pub but now you can’t open a restaurant without a decent craft beer component. I would expect it for the Bay Area because this is the cradle of the craft beer movement. One could argue that only recently the Bay Area is realizing its potential for the craft beer community. \u003c/p>\n\u003cp>The rest of the country is definitely catching up. There are more interesting statistics --a vast majority of Americans live within ten miles of a craft brewery. That was a surprise.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your career and goals.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The nature of this craft beer movement at magnolia is that what’s possible continues to expand and that bucket gets bigger. It allows for this constant assessment and reformulation of vision.\u003c/p>\n\u003cp>In the beginning I was a 26 year-old home brewer. At that point the goal was surviving and not going out of business. The industry grew and we started making more beer. I got involved in events and had a history with people, which is important to add that to my vision. \u003c/p>\n\u003cp>This next growth spurt is a new level of visioning of what to do with the beer. I don't want to characterize things as doing it by the seat of our pants because there is strategic thinking involved. Yet some of the charm of what makes it fun to come to work is figuring out, “Where are we going with this?” \u003c/p>\n\u003cp>It’s not all been a super easy or rosy path to get here and I have made dumb mistakes. Thinking as a brewer that it is easy to run a restaurant was almost catastrophic mistake Number One. I hired friends, and we spent a lot of time nearly failing. Now I’d like to pivot off the trial and error period that’s lasted ten to fifteen years and make something that’s built to last.\u003c/p>\n\u003cp>Now that I’m in my forties, I think about the fact that there are breweries that outlive their founders. So it’s coming up with a succession plan. We’re going to grow the business and grow the brand. I’d like it to be such a great place to work that we keep folks for a long time. There’s a natural maturation when you manage and operate something that leaves a good mark. Being a bit bigger gives you more freedom and flexibility to create a better work place that’s more sustainable in all ways, not just in ingredient sourcing. I try to live up to that. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints for beer and food?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We have such a community of people approaching their craft in the same way. When you go out, it’s “who do you want to check in on and see what they’re up to?” I subconsciously landed myself at the nexus of cocktails, craft beer and food.\u003c/p>\n\u003cp>I love the Ferry Building. My wife and I love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and our whole family loves the quesadilla roja con chicharon at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. I admire and look to Nopa and Nopalito to see how they do it – the folks there are kindred spirits. \u003c/p>\n\u003cp>Similarly, running into Bi-Rite Market’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> at events always feels like I’m with a long lost cousin or brother.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> is a familiar comfort spot. At the off peak times, it’s better and feels like an awesome San Francisco thing. That inspires me. I love that you can be hungry at three in the afternoon and find a place that’s doing killer drinks and food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr's\u003c/a> burger at his 4505 Meats stand is always amazing. It’s an addiction.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xzGuo\">Map\u003c/a>\u003cbr>\n1398 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 864-7468\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Magnolia-Gastropub-Brewery/62902472652\">Magnolia Gastropub & Brewery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/magnoliapub\">@magnoliapub\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/JX1hR\">Map\u003c/a>\u003cbr>\n1725 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 666-0822\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Alembic/57162567265?fref=ts&rf=135646313172083\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/alembicbar\">@alembicbar\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/62217/into-the-cellar-with-dave-mclean-brews-dogpatch-news",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_4084",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_499",
"bayareabites_11737",
"bayareabites_2804",
"bayareabites_11384",
"bayareabites_11666",
"bayareabites_11738",
"bayareabites_1532"
],
"featImg": "bayareabites_62690",
"label": "bayareabites"
},
"bayareabites_61123": {
"type": "posts",
"id": "bayareabites_61123",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61123",
"score": null,
"sort": [
1368832434000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368832434,
"format": "aside",
"disqusTitle": "Celebrate the Ferry Plaza Farmers' Market 20th Birthday Bash with CUESA",
"title": "Celebrate the Ferry Plaza Farmers' Market 20th Birthday Bash with CUESA",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62064\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\" alt=\" Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62064\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>On May 18, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> will be celebrating the \u003ca href=\"http://www.cuesa.org/events/2013/ferry-plaza-farmers-market-20th-birthday-bash\">20th Birthday Bash\u003c/a> of the Ferry Plaza Farmers' Market, with special events throughout the Saturday morning market. \u003c/p>\n\u003cp>For $20 a ticket ($10 for children 10 and under), market goers can create their own seasonal fruit shortcakes at stations \"curated\" with market ingredients prepared by four top local pastry chefs: William Werner of \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>, Francis Ang of \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>, Jen Musty of \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, and Luis Villavelazquez of \u003ca href=\"http://www.cuesa.org/artisan/les-elements-patisserie\">Les Elements Patisserie\u003c/a>. There will also be coffee, tea, and a juice and mimosa bar filled with fresh-squeezed juices, fresh fruit and vegetable purees (don't miss the surprisingly refreshing fennel-frond puree), sparkling water and Champagne. The market's founders will do a presentation at 11am.\u003c/p>\n\u003cfigure id=\"attachment_62137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\" alt=\"Preview of the mimosa bar\" width=\"400\" class=\"size-full wp-image-62137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preview of the mimosa bar\u003c/figcaption>\u003c/figure>\n\u003cp>The first regular weekly markets, held in front of the Ferry Building, happened in 1993. Do you remember 1993? I do. The scars of 1989's 6.8 Loma Prieta quake still criss-crossed the city. A post-earthquake, post-financial crash, pre-tech boom recession meant jobs were scarce but rents were cheap. But change was coming, mostly notably along the waterfront. Since 1958, the Embaracadero Freeway had sliced across the northeastern edge of the city, throwing the piers from the Bay Bridge northwards into concrete-shadowed gloom. Ferries still left from the Ferry Building, but to get to them, you scuttled as fast as possible through the building's dimly lit, grubby passages, no more inviting than a New York City subway tunnel. Then, in 1991, the earthquake-damaged freeway was finally removed, and the City realized it had a civic jewel--the greatly underutilized Ferry Building, suddenly revealed in all its Market Street-anchoring glory--on its hands. It would take another seven years before renovations would begin that would return the Ferry Building to a modernized, food-glorying version of its original 1898 self--but in the bare stretches of concrete out front (remember, those pretty, palm-dotted, skateboard-ready plazas are still at least a decade away), a culinary revolution was getting underway, one head of oak-leaf lettuce at a time. \u003c/p>\n\u003cfigure id=\"attachment_62066\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\" alt=\"Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\" width=\"1024\" height=\"695\" class=\"size-full wp-image-62066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>In 1992, a small group of San Franciscans including Sibella Kraus, then a forager and produce-finder for Alice Waters at Chez Panisse, writer, restaurant critic and Hayes Street Grill chef/owner Patricia Unterman, and local developer Tom Sargeant organized themselves into the San Francisco Public Market Collaborative, with the idea of reclaiming the waterfront for a public market that would connect farmers directly with chefs and home cooks--in fact, with any curious city eaters. After endless meetings with representatives from the City and the Port, they got grudging approval for a one-time-only open-air market in Ferry Plaza parking lot on Sept. 12, 1992. At the time, the Alemany Market, located near the freeways at the base of Bernal Heights, was the city's only regular farmers' market. If you were a chef, you relied on distributors and vendors from the wholesale produce market near Bayview. If you needed speciality items, you could swing through Chinatown, the Richmond, or the Mission, if you had time, but mostly, you talked to your delivery guys on the phone, and hoped they'd show up with something close to what you'd asked for. \u003c/p>\n\u003cp>The success of the one-day market took even the optimists of the collaborative by surprise. The group immediately began pressuring the city to give permission for a regular market, bringing farmers and urbanites together on a weekly basis. By 1993, there was already a few months of precedent: the Heart of the City Farmers' Market had set up in Civic Center in early spring. Starting in May, the market slowly gained momentum, and word spread between interested cooks and farmers alike. Here was the place to come to get stuff fresh, straight from the ground. Farmers were learning, too, that these new customers were curious. They didn't just want as many bunches for a dollar as they could get; they wanted to sniff and taste and know what it was they were seeing. By the time the summer was over, the farmers didn't want to leave. They'd found a new outlet for their produce, one that required a lot of more hands-on time, but also could command a better price that wholesaling. And there were relationships forming, between up-at-3-am farmers from Watsonville and Guinda and city customers who were entranced at the idea of farm-fresh corn and just-picked melons showing up just down the hills from their Telegraph Hill doorsteps once a week. After yet more negotiating with the city, and the market became a year-round event. \u003c/p>\n\u003cfigure id=\"attachment_62143\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\" alt=\"Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\" width=\"1024\" height=\"678\" class=\"size-full wp-image-62143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\u003c/figcaption>\u003c/figure>\n\u003cp>And from the beginning, the chefs came, too. In those first years, as I was learning my way around the city's food scene as the weekly restaurant critic for the San Francisco Bay Guardian, every trip to the market was punctuated by running into a half-dozen other food writers, editors, cookbook authors, and chefs. It was a pretty small world, and for a few hours every Saturday morning, it really was a village. (Look, there's Alice, sniffing the peaches!) The original core group of founders had reorganized into \u003ca href=\"http://www.cuesa.org\">CUESA, the Center for Urban Education about Sustainable Agriculture\u003c/a>--none of which were the food-world buzzwords that they are today. From the beginning, the market's organizers had a larger vision: to educate minds as well as palates, and to change the way people, both home cooks and chefs, thought about the process of getting food to their tables. Meeting farmers every week, hearing how the weather or gas prices or labor issues were affecting their crops, seeing how their produce was shaped not season by season but week by week, was a living education for everyone shopping at the market. And farmers learned, too: about what they could sell, what flew off the table and what, like puntarelle, minaret-shaped romesco broccoli, padron peppers, or fuzzy-sheathed green almonds, needed a little more nudging to get piled into the chefs' carts and make it onto menus across the city. \u003c/p>\n\u003cfigure id=\"attachment_62067\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\" alt=\"David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\" width=\"1024\" height=\"674\" class=\"size-full wp-image-62067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>As the renovations of the waterfront and the Ferry Building got underway, the market moved to accommodate the construction, from various parking lots around the building, then north to another parking lot off Green Street near the Embarcadero. It remained for several years, then moved back, now to wrap around the Ferry Building, filling the back parking lot and wrapping around the building. I can still remember one blustery December 31, a vendor calling out, \"Free rutabaga with every purchase!\" and the delicious rutabaga-potato mash I made on New Year's Day. Or the blissfully sunny February days, the market stalls glowing with sunshine-colored citrus, everyone outside eating oysters, when I'd come back to visit from self-imposed exile in gray, slushy, freezing New York City and wonder why I'd ever left. (Three years away from San Francisco was all I could stand.)\u003c/p>\n\u003cfigure id=\"attachment_62152\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\" alt=\"Autumn market sign. Photo: Courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn market sign. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>There was a brief, unsuccessful attempt at a Sunday morning market; much more popular were the two lunchtime markets for downtown workers and weekday visitors on Tuesdays and Thursdays. Innovations at the market--from the Waste Wise initiative, which brought large-scale composting and recycling to the market, to the ban on plastic shopping bags, later adopted by the city as a whole, has made a small but significant change for the better in the way we shop and eat. Hundreds of schoolchildren come through the market every year, learning where their food comes from, and how it gets from dirt to plate. \u003c/p>\n\u003cfigure id=\"attachment_62147\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\" alt=\"Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\" width=\"1024\" height=\"677\" class=\"size-full wp-image-62147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, says executive director David Stockdale, he talks with people from all over the world who are interested in learning from the market. Many of the vendors with brick-and-mortar shops inside the Ferry Building--\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/14/qa-with-michael-recchiuti-about-chocolate-lab-and-the-holidays/\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/24/behind-the-legend-of-frog-hollow-farm/\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/03/american-eatery-from-prather-ranch-meat-co/\">Prather Ranch\u003c/a>, and soon \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/26/rancho-gordos-ferry-building-store-is-coming-soon-qa-with-steve-sando/\">Rancho Gordo\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphrey Slocombe\u003c/a>--started out as vendors in one of the three weekly markets. It's become not just a market but an educational tool, a visitors' destination, a fun place to go for breakfast or lunch, and a showcase for some of Northern and Central California's best produce, week in and week out. Happy birthday, CUESA, and thank you for all you've done. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Do you have memories of the early days of the Ferry Plaza Farmers Market? Please share in the comments section, below. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "61123 http://blogs.kqed.org/bayareabites/?p=61123",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/17/celebrate-the-ferry-plaza-farmers-market-20th-birthday-bash-with-cuesa/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1504,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1546993524,
"excerpt": "In honor of its 20th anniversary, Bay Area Bites looks back on how the Ferry Plaza Farmers' Market has become a San Francisco institution for chefs, home cooks, and curious eaters from around the world. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In honor of its 20th anniversary, Bay Area Bites looks back on how the Ferry Plaza Farmers' Market has become a San Francisco institution for chefs, home cooks, and curious eaters from around the world. ",
"title": "Celebrate the Ferry Plaza Farmers' Market 20th Birthday Bash with CUESA | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Celebrate the Ferry Plaza Farmers' Market 20th Birthday Bash with CUESA",
"datePublished": "2013-05-17T16:13:54-07:00",
"dateModified": "2019-01-08T16:25:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "celebrate-the-ferry-plaza-farmers-market-20th-birthday-bash-with-cuesa",
"status": "publish",
"path": "/bayareabites/61123/celebrate-the-ferry-plaza-farmers-market-20th-birthday-bash-with-cuesa",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62064\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/alice-waters.jpg\" alt=\" Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62064\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Archival photo of Alice Waters at the Ferry Plaza Farmers Market. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>On May 18, \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> will be celebrating the \u003ca href=\"http://www.cuesa.org/events/2013/ferry-plaza-farmers-market-20th-birthday-bash\">20th Birthday Bash\u003c/a> of the Ferry Plaza Farmers' Market, with special events throughout the Saturday morning market. \u003c/p>\n\u003cp>For $20 a ticket ($10 for children 10 and under), market goers can create their own seasonal fruit shortcakes at stations \"curated\" with market ingredients prepared by four top local pastry chefs: William Werner of \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>, Francis Ang of \u003ca href=\"http://www.fifthfloorrestaurant.com/\">Fifth Floor\u003c/a>, Jen Musty of \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, and Luis Villavelazquez of \u003ca href=\"http://www.cuesa.org/artisan/les-elements-patisserie\">Les Elements Patisserie\u003c/a>. There will also be coffee, tea, and a juice and mimosa bar filled with fresh-squeezed juices, fresh fruit and vegetable purees (don't miss the surprisingly refreshing fennel-frond puree), sparkling water and Champagne. The market's founders will do a presentation at 11am.\u003c/p>\n\u003cfigure id=\"attachment_62137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/mimosa600.jpg\" alt=\"Preview of the mimosa bar\" width=\"400\" class=\"size-full wp-image-62137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preview of the mimosa bar\u003c/figcaption>\u003c/figure>\n\u003cp>The first regular weekly markets, held in front of the Ferry Building, happened in 1993. Do you remember 1993? I do. The scars of 1989's 6.8 Loma Prieta quake still criss-crossed the city. A post-earthquake, post-financial crash, pre-tech boom recession meant jobs were scarce but rents were cheap. But change was coming, mostly notably along the waterfront. Since 1958, the Embaracadero Freeway had sliced across the northeastern edge of the city, throwing the piers from the Bay Bridge northwards into concrete-shadowed gloom. Ferries still left from the Ferry Building, but to get to them, you scuttled as fast as possible through the building's dimly lit, grubby passages, no more inviting than a New York City subway tunnel. Then, in 1991, the earthquake-damaged freeway was finally removed, and the City realized it had a civic jewel--the greatly underutilized Ferry Building, suddenly revealed in all its Market Street-anchoring glory--on its hands. It would take another seven years before renovations would begin that would return the Ferry Building to a modernized, food-glorying version of its original 1898 self--but in the bare stretches of concrete out front (remember, those pretty, palm-dotted, skateboard-ready plazas are still at least a decade away), a culinary revolution was getting underway, one head of oak-leaf lettuce at a time. \u003c/p>\n\u003cfigure id=\"attachment_62066\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ferry-building.jpg\" alt=\"Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\" width=\"1024\" height=\"695\" class=\"size-full wp-image-62066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aerial view of an early Ferry Plaza Farmers' Market across from the Ferry Building. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>In 1992, a small group of San Franciscans including Sibella Kraus, then a forager and produce-finder for Alice Waters at Chez Panisse, writer, restaurant critic and Hayes Street Grill chef/owner Patricia Unterman, and local developer Tom Sargeant organized themselves into the San Francisco Public Market Collaborative, with the idea of reclaiming the waterfront for a public market that would connect farmers directly with chefs and home cooks--in fact, with any curious city eaters. After endless meetings with representatives from the City and the Port, they got grudging approval for a one-time-only open-air market in Ferry Plaza parking lot on Sept. 12, 1992. At the time, the Alemany Market, located near the freeways at the base of Bernal Heights, was the city's only regular farmers' market. If you were a chef, you relied on distributors and vendors from the wholesale produce market near Bayview. If you needed speciality items, you could swing through Chinatown, the Richmond, or the Mission, if you had time, but mostly, you talked to your delivery guys on the phone, and hoped they'd show up with something close to what you'd asked for. \u003c/p>\n\u003cp>The success of the one-day market took even the optimists of the collaborative by surprise. The group immediately began pressuring the city to give permission for a regular market, bringing farmers and urbanites together on a weekly basis. By 1993, there was already a few months of precedent: the Heart of the City Farmers' Market had set up in Civic Center in early spring. Starting in May, the market slowly gained momentum, and word spread between interested cooks and farmers alike. Here was the place to come to get stuff fresh, straight from the ground. Farmers were learning, too, that these new customers were curious. They didn't just want as many bunches for a dollar as they could get; they wanted to sniff and taste and know what it was they were seeing. By the time the summer was over, the farmers didn't want to leave. They'd found a new outlet for their produce, one that required a lot of more hands-on time, but also could command a better price that wholesaling. And there were relationships forming, between up-at-3-am farmers from Watsonville and Guinda and city customers who were entranced at the idea of farm-fresh corn and just-picked melons showing up just down the hills from their Telegraph Hill doorsteps once a week. After yet more negotiating with the city, and the market became a year-round event. \u003c/p>\n\u003cfigure id=\"attachment_62143\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/eatwell.jpg\" alt=\"Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\" width=\"1024\" height=\"678\" class=\"size-full wp-image-62143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm stand in the early years--no crowds! Photo: Courtesy of Eatwell Farms\u003c/figcaption>\u003c/figure>\n\u003cp>And from the beginning, the chefs came, too. In those first years, as I was learning my way around the city's food scene as the weekly restaurant critic for the San Francisco Bay Guardian, every trip to the market was punctuated by running into a half-dozen other food writers, editors, cookbook authors, and chefs. It was a pretty small world, and for a few hours every Saturday morning, it really was a village. (Look, there's Alice, sniffing the peaches!) The original core group of founders had reorganized into \u003ca href=\"http://www.cuesa.org\">CUESA, the Center for Urban Education about Sustainable Agriculture\u003c/a>--none of which were the food-world buzzwords that they are today. From the beginning, the market's organizers had a larger vision: to educate minds as well as palates, and to change the way people, both home cooks and chefs, thought about the process of getting food to their tables. Meeting farmers every week, hearing how the weather or gas prices or labor issues were affecting their crops, seeing how their produce was shaped not season by season but week by week, was a living education for everyone shopping at the market. And farmers learned, too: about what they could sell, what flew off the table and what, like puntarelle, minaret-shaped romesco broccoli, padron peppers, or fuzzy-sheathed green almonds, needed a little more nudging to get piled into the chefs' carts and make it onto menus across the city. \u003c/p>\n\u003cfigure id=\"attachment_62067\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/quail-farms.jpg\" alt=\"David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\" width=\"1024\" height=\"674\" class=\"size-full wp-image-62067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Winsburg of Happy Quail Farms, who helped create the craze for padron peppers. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>As the renovations of the waterfront and the Ferry Building got underway, the market moved to accommodate the construction, from various parking lots around the building, then north to another parking lot off Green Street near the Embarcadero. It remained for several years, then moved back, now to wrap around the Ferry Building, filling the back parking lot and wrapping around the building. I can still remember one blustery December 31, a vendor calling out, \"Free rutabaga with every purchase!\" and the delicious rutabaga-potato mash I made on New Year's Day. Or the blissfully sunny February days, the market stalls glowing with sunshine-colored citrus, everyone outside eating oysters, when I'd come back to visit from self-imposed exile in gray, slushy, freezing New York City and wonder why I'd ever left. (Three years away from San Francisco was all I could stand.)\u003c/p>\n\u003cfigure id=\"attachment_62152\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sunday-market.jpg\" alt=\"Autumn market sign. Photo: Courtesy of CUESA\" width=\"1024\" height=\"684\" class=\"size-full wp-image-62152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Autumn market sign. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>There was a brief, unsuccessful attempt at a Sunday morning market; much more popular were the two lunchtime markets for downtown workers and weekday visitors on Tuesdays and Thursdays. Innovations at the market--from the Waste Wise initiative, which brought large-scale composting and recycling to the market, to the ban on plastic shopping bags, later adopted by the city as a whole, has made a small but significant change for the better in the way we shop and eat. Hundreds of schoolchildren come through the market every year, learning where their food comes from, and how it gets from dirt to plate. \u003c/p>\n\u003cfigure id=\"attachment_62147\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cuesa-info.jpg\" alt=\"Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\" width=\"1024\" height=\"677\" class=\"size-full wp-image-62147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Info Booth at Ferry Plaza Farmers Market. Photo: Courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, says executive director David Stockdale, he talks with people from all over the world who are interested in learning from the market. Many of the vendors with brick-and-mortar shops inside the Ferry Building--\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/14/qa-with-michael-recchiuti-about-chocolate-lab-and-the-holidays/\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/24/behind-the-legend-of-frog-hollow-farm/\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/03/american-eatery-from-prather-ranch-meat-co/\">Prather Ranch\u003c/a>, and soon \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/26/rancho-gordos-ferry-building-store-is-coming-soon-qa-with-steve-sando/\">Rancho Gordo\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphrey Slocombe\u003c/a>--started out as vendors in one of the three weekly markets. It's become not just a market but an educational tool, a visitors' destination, a fun place to go for breakfast or lunch, and a showcase for some of Northern and Central California's best produce, week in and week out. Happy birthday, CUESA, and thank you for all you've done. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Do you have memories of the early days of the Ferry Plaza Farmers Market? Please share in the comments section, below. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/61123/celebrate-the-ferry-plaza-farmers-market-20th-birthday-bash-with-cuesa",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_2090",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_14453",
"bayareabites_836",
"bayareabites_237",
"bayareabites_1121",
"bayareabites_14742"
],
"featImg": "bayareabites_62064",
"label": "bayareabites"
},
"bayareabites_60442": {
"type": "posts",
"id": "bayareabites_60442",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "60442",
"score": null,
"sort": [
1368568532000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368568532,
"format": "aside",
"disqusTitle": "First Impression: Healdsburg SHED",
"title": "First Impression: Healdsburg SHED",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "60442 http://blogs.kqed.org/bayareabites/?p=60442",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/14/first-impression-healdsburg-shed/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1631,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1368726981,
"excerpt": "What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What would a wine country locavore's paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg's new SHED, a 21st-century grange, store, and sustainable-living center. \r\n",
"title": "First Impression: Healdsburg SHED | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Impression: Healdsburg SHED",
"datePublished": "2013-05-14T14:55:32-07:00",
"dateModified": "2013-05-16T10:56:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-impression-healdsburg-shed",
"status": "publish",
"path": "/bayareabites/60442/first-impression-healdsburg-shed",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61794\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000-full.jpg\" alt=\"SHED exterior facade\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED exterior facade\u003c/figcaption>\u003c/figure>\n\u003cp>What would a locavore's paradise in wine country look like? For a certain type of well-heeled agrarian, a whole lot like \u003ca href=\"http://www.healdsburgshed.com\">SHED\u003c/a>, Healdsburg's 21st-century grange, grocery, farm store, cafe, bar and event space.\u003c/p>\n\u003cfigure id=\"attachment_61795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exterior1000.jpg\" alt=\"Healdsburg SHED exterior\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Healdsburg SHED exterior\u003c/figcaption>\u003c/figure>\n\u003cp>At first glance, it looks like the prettiest airplane hanger you've ever been in, with its huge, boxy shape and garage-style doors, all metal and glass. Grab the handle of that spade doubling as a door handle, step inside, and the enormous space resolves itself into a luxuriously uncrowded farm-to-table playground.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/door1000-290x217.jpg\" alt=\"The Shed front door\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61798\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/coffeebar1000a-290x217.jpg\" alt=\"The Shed - Coffee Bar\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61803\">\u003c/a>\u003c/p>\n\u003cp>But first, grab a cappuccino from the coffee bar front and center, because everything looks rosier with a foam heart in hand. Admire the spotless white marble counters, the equally pristine bunches of frilly lettuce, the baskets of fresh-from-the-farm eggs, ecru to aqua.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/HomeFarm-Eggs1000-290x217.jpg\" alt=\"HomeFarm Eggs\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61808\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/veggies1000-290x217.jpg\" alt=\"Veggies at SHED\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61853\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tall, pale wooden shelves display crayon-bright Japanese coffee pots and Spanish earthenware casseroles. On a wide slab of salvaged sycamore dubbed the \"story table,\" massive flower arrangements worthy of a \u003ca href=\"http://www.metmuseum.org/toah/works-of-art/71.6\">Dutch still life\u003c/a> spill their blossoms over an educational display of German-made alternative beehives. \u003c/p>\n\u003cfigure id=\"attachment_61847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Bee-Table1000.jpg\" alt=\"Bee Table at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bee Table at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon sunshine lights up the Dutch and English gardening tools hanging on the walls, glowing across the copper jam pots and hand-carved wooden tortilla presses. It all feels like a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/\">Kinfolk\u003c/a> magazine spread come to life and tastefully available for purchase. That soft-as-ricotta, brown-as-molasses yarn? Spun from gentle black sheep. The house-fermented cider vinegar? Tap it from the barrel, if you've remembered to bring your own bottle. Nothing is made of plastic; nothing has a plug.\u003c/p>\n\u003cfigure id=\"attachment_61824\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Vinegar-Barrels1000.jpg\" alt=\"Vinegar barrels at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinegar barrels at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>This is not make-do, duct-tape DIY; everything here, from the beakers of fruit shrubs (sweet-tart, vinegar-based drinks, infused with fresh fruit and fizzed with soda water) and bright-magenta beet kvass at the fermentation bar to the galvanized buckets of peonies and the baskets loaded with chocolate-brown loaves of bread the size of watermelons has been curated with an eye for beauty, taste, and usefulness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Flowers1000-290x217.jpg\" alt=\"Flowers from HomeFarm\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Breads1000-290x217.jpg\" alt=\"M.H. Bread and Butter's loaves\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-61807\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Dairy-Case1000.jpg\" alt=\"Dairy case at SHED\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-61850\">\u003c/a>\u003c/p>\n\u003cp>Take butter, for example, so necessary with those huge loaves from \u003ca href=\"http://www.facebook.com/MHBreadAndButter\">M.H. Bread and Butter\u003c/a>. (Baker Nathan Yanko used to work with bread star Chad Robertson at \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> in the Mission, so his loaves are as close as the wine country gets to Robertson's cult-status levains.) Some half-dozen types of butter--cow, goat, sea salted and packed into ceramic crocks--reside in the dairy case. But is that too easy for you? Then pick up a bottle of organic cream, a hand-cranked German butter-making jar, and a couple of wooden butter paddles for shaping the result into decorative pats. What else could you have to do? \u003c/p>\n\u003cp>Duck into the cleaning nook nearby and you'll find all the necessaries for fulfilling those downstairs \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/06/downton-abbey-season-three-are-you-ready-to-tea-party/\">Downton Abbey\u003c/a> fantasies: plumy ostrich-feather dusters with 40-inch handles, perfect for polishing chandeliers; crooked hand-carved broomsticks, possibly too witchy to pass muster with Mrs. Hughes but absolutely \u003ca href=\"http://harrypotter.wikia.com/wiki/Quidditch\">Quidditch\u003c/a>-ready; wooden scrub brushes of which even Mr. Carson would approve, with nary an electric toaster in sight. \u003c/p>\n\u003cfigure id=\"attachment_61821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Shed-Co-Owner-Cindy-Daniel1000.jpg\" alt=\"SHED co-owner Cindy Daniel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SHED co-owner Cindy Daniel\u003c/figcaption>\u003c/figure>\n\u003cp>SHED is the vision of owners Doug and Cindy Daniel, who created it as a celebration of Sonoma's agricultural heritage, as a place where all kinds of crops are grown and products made, not just the wine that puts in on the map. The Daniels provide much of the vegetables, flowers, fruit, and eggs on display from their own 16 acres in the Dry Creek Valley, which they've dubbed \u003ca href=\"http://healdsburgshed.com/2012/05/21/216/\">HomeFarm\u003c/a>, where 11 acres are under mixed organic and biodynamic cultivation, and the other 5 as native riparian habitat. They have Rhone-varietal grapes growing for wine, French olive trees for oil, chickens, sheep, bees, heirloom-variety orchards, including curiosities like medlars, jujubes, and pineapple guavas, plus a market garden for vegetables and cut flowers. \"It's a patchwork of things that are all related,\" says Cindy, much like the store she and her husband have created. \u003c/p>\n\u003cfigure id=\"attachment_61859\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Mill1000.jpg\" alt=\"Mill at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mill at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>She's particularly proud of the milling room, where small batches of locally grown, mostly heirloom strains of wheat and other grains are ground into flour every few days. (Most of the flour is sold in the shop; a portion of it goes to M.H. Butter for use in their breads.) The shop is also a pick-up point for grainshare subscribers to the \u003ca href=\"http://mendocinograin.net/\">Mendocino Grain Project\u003c/a>, a CSA for locally grown grains, including wheat, oats, rye, and barley. Inspired by Native Seeds' week-long \u003ca href=\"http://nativeseeds.org/events/seed-school\">Seed School\u003c/a> workshop, Cindy found herself ever more interested in promoting Sonoma's foodshed and encouraging self-sufficiency in the face of evolving climate change and energy crises. \"There used to be a grain mill in Healdsburg,\" she notes, glad to be reviving one of the area's agricultural traditions, even if just on a home cook's scale.\u003c/p>\n\u003cfigure id=\"attachment_61864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Larder-Cheese-Aging-Room1000.jpg\" alt=\"Larder at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larder at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Nearby, the cool larder is \"a room that talks about process,\" as Cindy says, where customers can peer through the glass wall at wooden shelves filled with pickles and krauts fermenting, and cheeses and cured meats aging. \u003c/p>\n\u003cfigure id=\"attachment_61852\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/hearth1000.jpg\" alt=\"Hearth at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearth at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>It could hardly be a true 21st-century kitchen without a live fire burning somewhere, and so, of course, flames flicker in the hearth behind the open kitchen where chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/12/chez-panisse-alum-cook-up-culinary-performance-art-evening/\">Niki Ford\u003c/a> oversees a daily-changing menu of eclectic breakfast and lunch fare. The heavy lifting of the kitchen gets done upstairs, in an additional production space off the main event room. The designer of \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in the Ferry Building consulted, and it shows: the spacious, pristine kitchen is lavished with All-Clad saucepans hanging from racks above the counters, while tall woven baskets bristle with whisks as long as shinbones and massive stock pots steam on the stove.\u003c/p>\n\u003cfigure id=\"attachment_61857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Production-Kitchen1000.jpg\" alt=\"Production Kitchen at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Production Kitchen at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>In the morning, locals and visitors alike can perch at one of the blond-wood tables in the open cafe area, waiting for bowls of fiber-rich hot porridge slow-cooked overnight to reach a texture described by Ford as \"between gruel and chewy grains,\" lavished with butter, sea salt, and damson plum jam. Those that haven't yet foresworn gluten can treat themselves to a \"toast service\" of thick slabs of Yanko's bread, toasted with butter, jam by local \"jamstress\" \u003ca href=\"http://healdsburgshed.com/2012/11/12/elissa-rubin-mahon/\">Elissa Rubin-Mahon\u003c/a>, and housemade chocolate-hazelnut spread, or dig into \"Doug's poached eggs\" over toast with oregano, sea salt, and a drizzle of HomeFarm balsamic vinegar and olive oil. A Persian breakfast, inspired by the cooking of an Iranian friend of Ford's, is a mix-and-match assortment of feta cheese, walnuts, sour cherry jam, herbs, and more of that great bread. \u003c/p>\n\u003cfigure id=\"attachment_61862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fermentationbar1000.jpg\" alt=\"Fermentation Bar at SHED\" width=\"1000\" height=\"750\" class=\"size-full wp-image-61862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fermentation Bar at SHED\u003c/figcaption>\u003c/figure>\n\u003cp>Coming in at the civilized, city-brunch hour of 1pm, we're sorry to have missed the 11am cutoff for Ford's heirloom-grain waffles with quince jam and maple syrup. Instead, glasses of blueberry shrub in hand, we plunge straight into the savory side, with a briny bowl of clams bathed in cilantro and cream. A previous menu offered flatbread topped with nettles, cardoons, preserved lemon and local \u003ca href=\"http://www.valleyfordcheeseco.com/ourcheese.html\">Highway 1 cheese\u003c/a>, but today's offering is as straightforward as any 5 year old could desire: a pizza with tomato sauce and cheese, on a pleasantly puffy-chewy crust. At the fermentation bar--which pours not only both wine and beer on tap but kefir, kombucha, kvass, and cider--we catch up with Ellen Cavalli and Scott Heath of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks\u003c/a>, who are lunching with their young son. The bar serves their ciders, and also ferments some of it into cider vinegar, using it as a base for the shrubs and offering it in bulk from a barrel on the other side of the store.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/clams600.jpg\" alt=\"Clam from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61816\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pizza600.jpg\" alt=\"Pizza from SHED\" width=\"400\" class=\"aligncenter size-full wp-image-61818\">\u003c/a>\u003c/p>\n\u003cp>Ford, who shares a \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> pedigree (and friendship) with Suzanne Drexhange of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, also shares a fondness for hand-carved boards laid out with savory deliciousness. Around us, many diners are nibbling the ploughman's lunch, generous slabs of \u003ca href=\"http://fiscalinicheese.com/\">Fiscalini cheddar\u003c/a> from Modesto, rye bread, apples, pickled onions, and chutney, or munching their way through the salads on the mezze plate, served with housemade crackers, feta, and olives. Nettle soup is greener than grass, bold as fresh money. \"We want to make a lot of room for grains, legumes, vegetables, roots,\" says Ford. \"There's a lot of sophistication in making vegetables.\" It's all part of an appreciation for \"what we have in our hands, being thoughtful about the ingredients,\" an attitude that Ford hopes the cooks will learn to share even during busy moments on the line, all deepened by the relationships they're building with the farmers and gardeners supplying the kitchen. \u003c/p>\n\u003cp>The Daniels have plans for frequent \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">events\u003c/a> upstairs; already, they've hosted Deborah Madison in conversation with local food writer and author Michele Anna Jordan about Madison's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741911/kqedorg-20\">Vegetable Literacy\u003c/a>; sponsored a showing of Queen of the Sun, a documentary about the global bee crisis; and hosted a three-course, family-style Sunday Supper featuring the produce and farmers from \u003ca href=\"http://bernierfarms.com/\">Bernier Farms\u003c/a>. On May 18, bring your knives and brush up on your \u003ca href=\"http://healdsburgshed.com/gather/grange-events/\">Knife Skills with Rian Rinn\u003c/a>. On May 26, there will be an all-American family-style \u003ca href=\"http://www.brownpapertickets.com/event/389049\">Sunday Supper\u003c/a> out on the patio with live music. And on June 8, butcher Rinn will be hosting \u003ca href=\"http://www.brownpapertickets.com/event/389060\">Hog It Up\u003c/a>, a hog butchery demo & pop-up dinner with chefs Ian Mullen and Jason Smith of \u003ca href=\"http://www.mullenandsmith.com/\">Mullen & Smith\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.healdsburgshed.com\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ghr8N\">Map\u003c/a>\u003cbr>\n25 North St\u003cbr>\nHealdsburg, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 431-7433\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 7am-7pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Healdsburg-SHED/224704807579176\">Healdsburg SHED\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/healdsburgshed\">@healdsburgshed\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/60442/first-impression-healdsburg-shed",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_188",
"bayareabites_64",
"bayareabites_2638",
"bayareabites_2554",
"bayareabites_1875",
"bayareabites_10851",
"bayareabites_10",
"bayareabites_119"
],
"tags": [
"bayareabites_1876",
"bayareabites_14753",
"bayareabites_583",
"bayareabites_14760",
"bayareabites_11706",
"bayareabites_11510",
"bayareabites_10146",
"bayareabites_1585",
"bayareabites_552",
"bayareabites_396",
"bayareabites_11705",
"bayareabites_11704",
"bayareabites_11638",
"bayareabites_356",
"bayareabites_11639",
"bayareabites_10888",
"bayareabites_3788"
],
"featImg": "bayareabites_61798",
"label": "bayareabites"
},
"bayareabites_60681": {
"type": "posts",
"id": "bayareabites_60681",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "60681",
"score": null,
"sort": [
1368239534000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368239534,
"format": "aside",
"disqusTitle": "Grits, Fried Chicken and Gospel Brunch - Chef David Lawrence Discusses Life at \"1300 on Fillmore\"",
"title": "Grits, Fried Chicken and Gospel Brunch - Chef David Lawrence Discusses Life at \"1300 on Fillmore\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\" alt=\"Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\u003c/figcaption>\u003c/figure>\n\u003cp>At events like \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/03/a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods/\">SF Chefs\u003c/a>, we've noticed again and again that chef David Lawrence has culinary offerings that stand out. His \"Soulful American\" bites with roots in England and Jamaica include such dishes as shrimp grits and white grits with pesto, and organic skillet fried chicken, with an upscale twist. Lawrence's plates tend to demonstrate how the deep South can cozy up with fresh California produce, using classic French technique.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore-290x192.jpg\" title=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" alt=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" width=\"290\" height=\"192\" class=\"alignnone size-medium wp-image-61673\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000-290x193.jpg\" title=\"Ribeye. Photo courtesy of 1300 on Fillmore\" alt=\"Ribeye. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61694\">\u003c/a>\u003c/p>\n\u003cp>Since opening in 2007, Lawrence’s restaurant, \u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>, remains a draw for Sunday gospel brunch crowds, as well as those looking for a group dinner or bar snack--the fried chicken or skillet catfish; meaty ribeye; variety of grits and even warm chocolate beignets with coffee soda are almost begging to be shared. Lawrence, a London native, is 1300 on Fillmore’s executive chef and managing partner. He has cooked for royalty and was formally trained in the culinary arts at Westminster College. In 1982, Lawrence joined England's most celebrated and honored culinarians, Albert and Michel Roux, who were definitely considered \"celeb chefs\" there and were the chef-proprietors of the world-renowned \u003ca href=\"https://www.facebook.com/pages/Le-Gavroche/112349592115580?ref=ts&fref=ts\">Le Gavroche\u003c/a> and the \u003ca href=\"http://www.waterside-inn.co.uk/\">Waterside Inn\u003c/a> (at that time, both three-star Michelin restaurants). Lawrence cooked his way through five of their famous restaurants and became a sous chef, in four short years. In 1986, Lawrence became chef de cuisine at Interlude Restaurant in London, which gave him the sweet chance to make meals for none other than the Prince and Princess of Wales; Princess Margaret, Countess of Snowdon; and Prime Minister Margaret Thatcher.\u003c/p>\n\u003cp>He left for the U.S. in 1988 in a kismet vacation moment that led to chef de cuisine work with a former Le Gavroche chef named Kurt Graising who was opening \u003ca href=\"http://www.231ellsworth.com/\">231 Ellsworth Restaurant\u003c/a> in San Mateo. Lawrence next landed at the (ornate and beautiful) \u003ca href=\"http://www.yelp.com/biz/carnelian-room-san-francisco\">Carnelian Room\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cityscape-bar-and-restaurant-san-francisco\">Cityscape\u003c/a> restaurants in San Francisco, respectively. While at Cityscape, he created the Chefs for Kids program, which raised thousands of dollars for the Tenderloin After School program. Lawrence is also generous with his time for various local charity events. We caught up in person recently to find out more about his culinary style and career. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000-290x193.jpg\" title=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" alt=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61693\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000-290x193.jpg\" title=\"Snapper. Photo courtesy of 1300 on Fillmore\" alt=\"Snapper. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61692\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you tell us about your successes & goals?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> The restaurant just celebrated five years of business last October. When we opened the restaurant, it was all fanfare and then the economy crashed. We survived but had to cut back and there was no sous chef, and no general manager. My wife \u003ca href=\"http://newfillmore.com/fillmore-classics/magic-at-1300-fillmore/\">Monetta White\u003c/a> and I did all that. We we’re able to do so with the support of the city and the people who came in. I’m proud of what we’ve achieved. Now I’m looking at expanding. \u003c/p>\n\u003cp>Our gospel brunch is on Sunday. For Easter, we decided to try something different, and keep our hours to the daytime and not open at night. I saw hordes of people walking back up to Pacific Heights as they left brunch. Then when I went to Safeway, I saw a line of people, and there were families and kids walking down here. I remember when we first came here and Monetta lived at Bush and Fillmore. Back then, no one went below Bush Street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\" title=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61689\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000-290x193.jpg\" title=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61690\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000-290x193.jpg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61691\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your best selling menu items...and your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> For the best seller, it’s always the fried chicken. When I walk around and go out, people say that fried chicken is the bestseller. It is so funny because I come from Europe and have worked with Michelin-starred chefs. I have no complaints but my claim to fame is chicken. I just turned 50 in February, and it’s, “Wow, I’m 50 and known for fried chicken.” \u003c/p>\n\u003cp>I am the most proud of dishes like shrimp and grits and fried chicken. The shrimp and grits dishes really got me to look at this cuisine and what we do. Monetta is from Mississippi and we’ve been together for 19 years. We have a similar thing in England where I am from that is cornmeal porridge: sugar, nutmeg, and spice to make it nice and creamy. I cooked the grits more or less the same way and decided to do it without the sugar. Slowly but surely, people became interested and back then, no one was doing this. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> It’s a fine line doing both. I’ve seen many amazing chefs open restaurants and crash. I’ve seen many mediocre chefs succeed because of their business acumen. As a chef, you have to cook what your customers want instead of what your ego wants. It’s about getting that balance. With the restaurant’s earlier days, I had foie gras, lamb, and rabbit and it was great for me but I couldn’t sell it. I never wanted a hamburger but I put one on the menu because people want it. It’s about finding the fine line between your own ego and what makes sense and sells. That way, you can hopefully still enjoy what you do.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> My thing is chocolate \u003ca href=\"http://en.wikipedia.org/wiki/HobNob\">HobNobs\u003c/a>. You call them cookies, and I call them biscuits. I don’t buy them because I can’t eat just one. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> We live right above the restaurant. The commute is awesome. I love it. If I get five minutes for myself, I can go upstairs. It gives me just enough time to recharge my batteries. I can pop down if someone is here and wants to say hello, which is the least I can do if they have come all this way to eat at my restaurant. 1300 is my love and will be my love for the rest of my life. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/vTGMT\">Map\u003c/a>\u003cbr>\n1300 Fillmore St.\u003cbr>\nSan Francisco CA 94115\u003cbr>\n(415) 771-7100\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/1300Fillmore\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2012/09/19/1300-on-fillmore-restaurant-info/\">\u003cstrong>1300 on Fillmore\u003c/strong> was featured on KQED's Check, Please! Bay Area\u003c/a> in 2012.\u003cbr>\nWatch the restaurant segment from the show:\u003cbr>\n[youtube http://www.youtube.com/watch?v=gRgtpPcvnS0]\u003c/p>\n\n",
"disqusIdentifier": "60681 http://blogs.kqed.org/bayareabites/?p=60681",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/10/grits-fried-chicken-and-gospel-brunch-chef-david-lawrence-discusses-life-at-1300-on-fillmore/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1088,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1546976051,
"excerpt": "Mary Ladd interviews Chef David Lawrence about his restaurant \"1300 on Fillmore\" which is known for fabulous grits, fried chicken and a lively Sunday Gospel brunch. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Chef David Lawrence about his restaurant "1300 on Fillmore" which is known for fabulous grits, fried chicken and a lively Sunday Gospel brunch. ",
"title": "Grits, Fried Chicken and Gospel Brunch - Chef David Lawrence Discusses Life at \"1300 on Fillmore\" | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Grits, Fried Chicken and Gospel Brunch - Chef David Lawrence Discusses Life at \"1300 on Fillmore\"",
"datePublished": "2013-05-10T19:32:14-07:00",
"dateModified": "2019-01-08T11:34:11-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "grits-fried-chicken-and-gospel-brunch-chef-david-lawrence-discusses-life-at-1300-on-fillmore",
"status": "publish",
"path": "/bayareabites/60681/grits-fried-chicken-and-gospel-brunch-chef-david-lawrence-discusses-life-at-1300-on-fillmore",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\" alt=\"Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\u003c/figcaption>\u003c/figure>\n\u003cp>At events like \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/03/a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods/\">SF Chefs\u003c/a>, we've noticed again and again that chef David Lawrence has culinary offerings that stand out. His \"Soulful American\" bites with roots in England and Jamaica include such dishes as shrimp grits and white grits with pesto, and organic skillet fried chicken, with an upscale twist. Lawrence's plates tend to demonstrate how the deep South can cozy up with fresh California produce, using classic French technique.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore-290x192.jpg\" title=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" alt=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" width=\"290\" height=\"192\" class=\"alignnone size-medium wp-image-61673\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000-290x193.jpg\" title=\"Ribeye. Photo courtesy of 1300 on Fillmore\" alt=\"Ribeye. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61694\">\u003c/a>\u003c/p>\n\u003cp>Since opening in 2007, Lawrence’s restaurant, \u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>, remains a draw for Sunday gospel brunch crowds, as well as those looking for a group dinner or bar snack--the fried chicken or skillet catfish; meaty ribeye; variety of grits and even warm chocolate beignets with coffee soda are almost begging to be shared. Lawrence, a London native, is 1300 on Fillmore’s executive chef and managing partner. He has cooked for royalty and was formally trained in the culinary arts at Westminster College. In 1982, Lawrence joined England's most celebrated and honored culinarians, Albert and Michel Roux, who were definitely considered \"celeb chefs\" there and were the chef-proprietors of the world-renowned \u003ca href=\"https://www.facebook.com/pages/Le-Gavroche/112349592115580?ref=ts&fref=ts\">Le Gavroche\u003c/a> and the \u003ca href=\"http://www.waterside-inn.co.uk/\">Waterside Inn\u003c/a> (at that time, both three-star Michelin restaurants). Lawrence cooked his way through five of their famous restaurants and became a sous chef, in four short years. In 1986, Lawrence became chef de cuisine at Interlude Restaurant in London, which gave him the sweet chance to make meals for none other than the Prince and Princess of Wales; Princess Margaret, Countess of Snowdon; and Prime Minister Margaret Thatcher.\u003c/p>\n\u003cp>He left for the U.S. in 1988 in a kismet vacation moment that led to chef de cuisine work with a former Le Gavroche chef named Kurt Graising who was opening \u003ca href=\"http://www.231ellsworth.com/\">231 Ellsworth Restaurant\u003c/a> in San Mateo. Lawrence next landed at the (ornate and beautiful) \u003ca href=\"http://www.yelp.com/biz/carnelian-room-san-francisco\">Carnelian Room\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cityscape-bar-and-restaurant-san-francisco\">Cityscape\u003c/a> restaurants in San Francisco, respectively. While at Cityscape, he created the Chefs for Kids program, which raised thousands of dollars for the Tenderloin After School program. Lawrence is also generous with his time for various local charity events. We caught up in person recently to find out more about his culinary style and career. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000-290x193.jpg\" title=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" alt=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61693\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000-290x193.jpg\" title=\"Snapper. Photo courtesy of 1300 on Fillmore\" alt=\"Snapper. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61692\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you tell us about your successes & goals?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> The restaurant just celebrated five years of business last October. When we opened the restaurant, it was all fanfare and then the economy crashed. We survived but had to cut back and there was no sous chef, and no general manager. My wife \u003ca href=\"http://newfillmore.com/fillmore-classics/magic-at-1300-fillmore/\">Monetta White\u003c/a> and I did all that. We we’re able to do so with the support of the city and the people who came in. I’m proud of what we’ve achieved. Now I’m looking at expanding. \u003c/p>\n\u003cp>Our gospel brunch is on Sunday. For Easter, we decided to try something different, and keep our hours to the daytime and not open at night. I saw hordes of people walking back up to Pacific Heights as they left brunch. Then when I went to Safeway, I saw a line of people, and there were families and kids walking down here. I remember when we first came here and Monetta lived at Bush and Fillmore. Back then, no one went below Bush Street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\" title=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61689\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000-290x193.jpg\" title=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61690\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000-290x193.jpg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61691\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your best selling menu items...and your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> For the best seller, it’s always the fried chicken. When I walk around and go out, people say that fried chicken is the bestseller. It is so funny because I come from Europe and have worked with Michelin-starred chefs. I have no complaints but my claim to fame is chicken. I just turned 50 in February, and it’s, “Wow, I’m 50 and known for fried chicken.” \u003c/p>\n\u003cp>I am the most proud of dishes like shrimp and grits and fried chicken. The shrimp and grits dishes really got me to look at this cuisine and what we do. Monetta is from Mississippi and we’ve been together for 19 years. We have a similar thing in England where I am from that is cornmeal porridge: sugar, nutmeg, and spice to make it nice and creamy. I cooked the grits more or less the same way and decided to do it without the sugar. Slowly but surely, people became interested and back then, no one was doing this. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> It’s a fine line doing both. I’ve seen many amazing chefs open restaurants and crash. I’ve seen many mediocre chefs succeed because of their business acumen. As a chef, you have to cook what your customers want instead of what your ego wants. It’s about getting that balance. With the restaurant’s earlier days, I had foie gras, lamb, and rabbit and it was great for me but I couldn’t sell it. I never wanted a hamburger but I put one on the menu because people want it. It’s about finding the fine line between your own ego and what makes sense and sells. That way, you can hopefully still enjoy what you do.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> My thing is chocolate \u003ca href=\"http://en.wikipedia.org/wiki/HobNob\">HobNobs\u003c/a>. You call them cookies, and I call them biscuits. I don’t buy them because I can’t eat just one. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> We live right above the restaurant. The commute is awesome. I love it. If I get five minutes for myself, I can go upstairs. It gives me just enough time to recharge my batteries. I can pop down if someone is here and wants to say hello, which is the least I can do if they have come all this way to eat at my restaurant. 1300 is my love and will be my love for the rest of my life. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/vTGMT\">Map\u003c/a>\u003cbr>\n1300 Fillmore St.\u003cbr>\nSan Francisco CA 94115\u003cbr>\n(415) 771-7100\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/1300Fillmore\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2012/09/19/1300-on-fillmore-restaurant-info/\">\u003cstrong>1300 on Fillmore\u003c/strong> was featured on KQED's Check, Please! Bay Area\u003c/a> in 2012.\u003cbr>\nWatch the restaurant segment from the show:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gRgtpPcvnS0'\n title='//www.youtube.com/embed/gRgtpPcvnS0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/60681/grits-fried-chicken-and-gospel-brunch-chef-david-lawrence-discusses-life-at-1300-on-fillmore",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_1962",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_16244",
"bayareabites_14453",
"bayareabites_763",
"bayareabites_14744",
"bayareabites_422"
],
"featImg": "bayareabites_61664",
"label": "bayareabites"
},
"bayareabites_60550": {
"type": "posts",
"id": "bayareabites_60550",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "60550",
"score": null,
"sort": [
1367161232000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1367161232,
"format": "aside",
"disqusTitle": "Cruising For Caffeine: The 3rd Annual Coffee Ride",
"title": "Cruising For Caffeine: The 3rd Annual Coffee Ride",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60551\" class=\"wp-caption alignleft\" style=\"max-width: 204px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb-204x290.jpg\" alt=\"The Third Annual Coffee Ride\" width=\"204\" height=\"290\" class=\"size-medium wp-image-60551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Third Annual Coffee Ride\u003c/figcaption>\u003c/figure>\n\u003cp>It's officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>, our first stop in the Mission. \u003c/p>\n\u003cp>Everyone filled up their coffee mugs and fueled up with pastries to jumpstart their 30-mile jaunt around the city. By adding more miles and hill climbs, we had designed a more challenging route for this year's group -- including a scenic mid-ride stop on Twin Peaks. \u003c/p>\n\u003cp>I'd be visiting all of the spots on our schedule for the first time, so I was really excited about exploring these latest additions to the city's ever-evolving coffee community. And several folks mentioned that they'd be biking in areas or checking out cafes they hadn't heard of before; it's always a pleasure to introduce our fellow cyclists to new destinations as well. \u003c/p>\n\u003cfigure id=\"attachment_60978\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\" alt=\"pamela palma\" width=\"1000\" height=\"561\" class=\"size-full wp-image-60978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-organizer Pamela Palma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\" alt=\"stanza coffee logo\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\" alt=\"cyclists at stanza\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60977\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\" alt=\"stanza menu\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60970\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\" alt=\"marc\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60979\">\u003c/a>\u003c/p>\n\u003cp>Stanza serves up an eclectic selection of coffees from around the world as well as some unique domestic offerings such as Blacksmith Espresso from \u003ca href=\"http://quillscoffee.com/\" target=\"_blank\">Quills Coffee\u003c/a> in Louisville, KY. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\" alt=\"black smith espresso\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\" alt=\"stanza coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60972\">\u003c/a>\u003c/p>\n\u003cp>Along with their sidewalk seating and tables in the main cafe, they also have a lovely patio out back for their patrons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\" alt=\"stanza patio\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60976\">\u003c/a>\u003c/p>\n\u003cp>At about 11AM, we headed east towards the Bayview / Hunters Point neighborhood. Tucked away on Yosemite Avenue off of 3rd, \u003ca href=\"http://www.troublecoffee.com/content\" target=\"_blank\">Trouble Coffee\u003c/a> now has a second outpost in another remote locale. It radiates the same quaint charm and vintage decor as its Outer Sunset predecessor and most of its popular menu items: thick-sliced buttery toast topped with peanut butter, cinnamon or Nutella and and fresh baby coconuts. Giulietta Carrelli, Trouble's irrepressible owner, was manning her cozy coffee nook solo. She greeted our large, thirsty crowd by solemnly announcing she'd be 'making no lattes' as she'd survived a rough mountain bike crash just the night before. \"Just drip coffees for all of you -- and tons of toast!\" she said with a mischievous grin. But as her shop's motto is, \"We serve guts and honor,\" she graciously prepared one of her delicious lattes upon request. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\" alt=\"Giulette Carelli, Trouble Coffee's rock star owner\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\" alt=\"trouble coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60982\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\" alt=\"trouble coffee sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\" alt=\"toast\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\" alt=\"latte\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60985\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\" alt=\"cyclists at trouble\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60984\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\" alt=\"trouble coffee exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60986\">\u003c/a>\u003c/p>\n\u003cp>Energized with Trouble, it was now Twin Peaks time. We wound our way through the various neighborhoods of Crocker Amazon, Balboa Park, Monterey Heights and St. Francis Wood to reach the top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\" alt=\"riding to twin peaks\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60987\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\" alt=\"hamilton\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60988\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\" alt=\"sutro tower\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60989\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\" alt=\"thirdcoffeeride064\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60990\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\" alt=\"thirdcoffeeride067\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60991\">\u003c/a>\u003c/p>\n\u003cp>After taking in the gorgeous views of San Francisco from the summit of Twin Peaks, we headed west towards the Pacific Ocean. Situated just above the Sutro Baths and the Cliff House, \u003ca href=\"http://www.cliffhouse.com/home/Cafe.html\" target=\"_blank\">Lands End Lookout Cafe\u003c/a> is nestled inside the relatively new visitor center that opened last spring. While the Peerless Coffee they brewed didn't earn glowing reviews from our finicky group, the sandwiches, soups, salads and warm cookies consumed during our lunch stop received plenty of compliments.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\" alt=\"thirdcoffeeride074\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60992\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\" alt=\"thirdcoffeeride076\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60993\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\" alt=\"thirdcoffeeride077\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60994\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\" alt=\"lands end\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60995\">\u003c/a>\u003c/p>\n\u003cp>Eager to leave the chilly seaside fog and return to some sunshine, we were luckily welcomed back into the warm weather in the Marina when we arrived at \u003ca href=\"http://www.dynamodonut.com/\" target=\"_blank\">Dynamo Donuts'\u003c/a> cute little kiosk on the eastern edge of Crissy Field. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\" alt=\"dynamo sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60997\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\" alt=\"dynamo coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60998\">\u003c/a>\u003c/p>\n\u003cp>Unfortunately, by the time our group showed up, they were all out of donuts. So Pamela and I made an executive decision to skip the last two cafes in North Beach -- \u003ca href=\"http://www.beacon-sf.com/\" target=\"_blank\">Beacon\u003c/a> and \u003ca href=\"http://www.reveillecoffee.com/\" target=\"_blank\">Reveille\u003c/a> -- and get our sugar fix at Stella's Pastry and Cafe for tiramisu and other Italian delights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\" alt=\"stella pastry exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61000\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\" alt=\"stella pastry\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60999\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\" alt=\"stella pastry interior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61001\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\" alt=\"stella pastries\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61002\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\" alt=\"stella pastries table\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61003\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\" alt=\"cappuccino\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61004\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\" alt=\"stella cafe\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61005\">\u003c/a>\u003c/p>\n\u003cp>Relaxing in North Beach with cappuccino and an assortment of desserts was a fine way to end our long day of caffeinated adventures. We'll be back in the East Bay next spring for ride number four!\u003c/p>\n\u003cp>\u003cem>You can see additional photos from the ride \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157633368558164/\" target=\"_blank\">in my Flickr set\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"600\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&source=embed\">3rd Annual Coffee Ride! \u003c/a> in a larger map\u003c/p>\n\n",
"disqusIdentifier": "60550 http://blogs.kqed.org/bayareabites/?p=60550",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/04/28/cruising-for-caffeine-the-3rd-annual-coffee-ride/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 634,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"https://maps.google.com/maps/ms"
],
"paragraphCount": 47
},
"modified": 1367165698,
"excerpt": "It’s officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at Stanza Coffee Bar, our first stop in the Mission. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It’s officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at Stanza Coffee Bar, our first stop in the Mission. ",
"title": "Cruising For Caffeine: The 3rd Annual Coffee Ride | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cruising For Caffeine: The 3rd Annual Coffee Ride",
"datePublished": "2013-04-28T08:00:32-07:00",
"dateModified": "2013-04-28T09:14:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cruising-for-caffeine-the-3rd-annual-coffee-ride",
"status": "publish",
"path": "/bayareabites/60550/cruising-for-caffeine-the-3rd-annual-coffee-ride",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60551\" class=\"wp-caption alignleft\" style=\"max-width: 204px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb-204x290.jpg\" alt=\"The Third Annual Coffee Ride\" width=\"204\" height=\"290\" class=\"size-medium wp-image-60551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Third Annual Coffee Ride\u003c/figcaption>\u003c/figure>\n\u003cp>It's officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>, our first stop in the Mission. \u003c/p>\n\u003cp>Everyone filled up their coffee mugs and fueled up with pastries to jumpstart their 30-mile jaunt around the city. By adding more miles and hill climbs, we had designed a more challenging route for this year's group -- including a scenic mid-ride stop on Twin Peaks. \u003c/p>\n\u003cp>I'd be visiting all of the spots on our schedule for the first time, so I was really excited about exploring these latest additions to the city's ever-evolving coffee community. And several folks mentioned that they'd be biking in areas or checking out cafes they hadn't heard of before; it's always a pleasure to introduce our fellow cyclists to new destinations as well. \u003c/p>\n\u003cfigure id=\"attachment_60978\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\" alt=\"pamela palma\" width=\"1000\" height=\"561\" class=\"size-full wp-image-60978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-organizer Pamela Palma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\" alt=\"stanza coffee logo\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\" alt=\"cyclists at stanza\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60977\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\" alt=\"stanza menu\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60970\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\" alt=\"marc\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60979\">\u003c/a>\u003c/p>\n\u003cp>Stanza serves up an eclectic selection of coffees from around the world as well as some unique domestic offerings such as Blacksmith Espresso from \u003ca href=\"http://quillscoffee.com/\" target=\"_blank\">Quills Coffee\u003c/a> in Louisville, KY. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\" alt=\"black smith espresso\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\" alt=\"stanza coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60972\">\u003c/a>\u003c/p>\n\u003cp>Along with their sidewalk seating and tables in the main cafe, they also have a lovely patio out back for their patrons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\" alt=\"stanza patio\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60976\">\u003c/a>\u003c/p>\n\u003cp>At about 11AM, we headed east towards the Bayview / Hunters Point neighborhood. Tucked away on Yosemite Avenue off of 3rd, \u003ca href=\"http://www.troublecoffee.com/content\" target=\"_blank\">Trouble Coffee\u003c/a> now has a second outpost in another remote locale. It radiates the same quaint charm and vintage decor as its Outer Sunset predecessor and most of its popular menu items: thick-sliced buttery toast topped with peanut butter, cinnamon or Nutella and and fresh baby coconuts. Giulietta Carrelli, Trouble's irrepressible owner, was manning her cozy coffee nook solo. She greeted our large, thirsty crowd by solemnly announcing she'd be 'making no lattes' as she'd survived a rough mountain bike crash just the night before. \"Just drip coffees for all of you -- and tons of toast!\" she said with a mischievous grin. But as her shop's motto is, \"We serve guts and honor,\" she graciously prepared one of her delicious lattes upon request. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\" alt=\"Giulette Carelli, Trouble Coffee's rock star owner\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\" alt=\"trouble coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60982\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\" alt=\"trouble coffee sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\" alt=\"toast\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\" alt=\"latte\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60985\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\" alt=\"cyclists at trouble\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60984\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\" alt=\"trouble coffee exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60986\">\u003c/a>\u003c/p>\n\u003cp>Energized with Trouble, it was now Twin Peaks time. We wound our way through the various neighborhoods of Crocker Amazon, Balboa Park, Monterey Heights and St. Francis Wood to reach the top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\" alt=\"riding to twin peaks\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60987\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\" alt=\"hamilton\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60988\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\" alt=\"sutro tower\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60989\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\" alt=\"thirdcoffeeride064\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60990\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\" alt=\"thirdcoffeeride067\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60991\">\u003c/a>\u003c/p>\n\u003cp>After taking in the gorgeous views of San Francisco from the summit of Twin Peaks, we headed west towards the Pacific Ocean. Situated just above the Sutro Baths and the Cliff House, \u003ca href=\"http://www.cliffhouse.com/home/Cafe.html\" target=\"_blank\">Lands End Lookout Cafe\u003c/a> is nestled inside the relatively new visitor center that opened last spring. While the Peerless Coffee they brewed didn't earn glowing reviews from our finicky group, the sandwiches, soups, salads and warm cookies consumed during our lunch stop received plenty of compliments.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\" alt=\"thirdcoffeeride074\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60992\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\" alt=\"thirdcoffeeride076\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60993\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\" alt=\"thirdcoffeeride077\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60994\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\" alt=\"lands end\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60995\">\u003c/a>\u003c/p>\n\u003cp>Eager to leave the chilly seaside fog and return to some sunshine, we were luckily welcomed back into the warm weather in the Marina when we arrived at \u003ca href=\"http://www.dynamodonut.com/\" target=\"_blank\">Dynamo Donuts'\u003c/a> cute little kiosk on the eastern edge of Crissy Field. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\" alt=\"dynamo sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60997\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\" alt=\"dynamo coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60998\">\u003c/a>\u003c/p>\n\u003cp>Unfortunately, by the time our group showed up, they were all out of donuts. So Pamela and I made an executive decision to skip the last two cafes in North Beach -- \u003ca href=\"http://www.beacon-sf.com/\" target=\"_blank\">Beacon\u003c/a> and \u003ca href=\"http://www.reveillecoffee.com/\" target=\"_blank\">Reveille\u003c/a> -- and get our sugar fix at Stella's Pastry and Cafe for tiramisu and other Italian delights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\" alt=\"stella pastry exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61000\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\" alt=\"stella pastry\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60999\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\" alt=\"stella pastry interior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61001\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\" alt=\"stella pastries\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61002\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\" alt=\"stella pastries table\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61003\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\" alt=\"cappuccino\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61004\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\" alt=\"stella cafe\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61005\">\u003c/a>\u003c/p>\n\u003cp>Relaxing in North Beach with cappuccino and an assortment of desserts was a fine way to end our long day of caffeinated adventures. We'll be back in the East Bay next spring for ride number four!\u003c/p>\n\u003cp>\u003cem>You can see additional photos from the ride \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157633368558164/\" target=\"_blank\">in my Flickr set\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"600\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&source=embed\">3rd Annual Coffee Ride! \u003c/a> in a larger map\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/60550/cruising-for-caffeine-the-3rd-annual-coffee-ride",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_10851",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_1248"
],
"tags": [
"bayareabites_11601",
"bayareabites_9218",
"bayareabites_125",
"bayareabites_11604",
"bayareabites_11600",
"bayareabites_11603",
"bayareabites_14745",
"bayareabites_11602",
"bayareabites_9216"
],
"featImg": "bayareabites_61053",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGeneralEl2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=local-food-businesses": {
"isFetching": false,
"latestQuery": {
"from": 468,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 808,
"relation": "eq"
},
"items": [
"bayareabites_64197",
"bayareabites_65250",
"bayareabites_64978",
"bayareabites_63629",
"bayareabites_64334",
"bayareabites_63592",
"bayareabites_62715",
"bayareabites_62217",
"bayareabites_61123",
"bayareabites_60442",
"bayareabites_60681",
"bayareabites_60550"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_local-food-businesses": {
"isLoading": true
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_2889": {
"type": "terms",
"id": "bayareabites_2889",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2889",
"found": true
},
"relationships": {},
"featImg": null,
"name": "donuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "donuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2017,
"slug": "donuts",
"isLoading": false,
"link": "/bayareabites/tag/donuts"
},
"bayareabites_11909": {
"type": "terms",
"id": "bayareabites_11909",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11909",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dynamo donuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dynamo donuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6371,
"slug": "dynamo-donuts",
"isLoading": false,
"link": "/bayareabites/tag/dynamo-donuts"
},
"bayareabites_11449": {
"type": "terms",
"id": "bayareabites_11449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "full-image",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "full-image Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5909,
"slug": "full-image",
"isLoading": false,
"link": "/bayareabites/tag/full-image"
},
"bayareabites_11908": {
"type": "terms",
"id": "bayareabites_11908",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11908",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stephanie rosenbaum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stephanie rosenbaum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6370,
"slug": "stephanie-rosenbaum",
"isLoading": false,
"link": "/bayareabites/tag/stephanie-rosenbaum"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_11999": {
"type": "terms",
"id": "bayareabites_11999",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11999",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Alex Ong",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Alex Ong Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6461,
"slug": "alex-ong",
"isLoading": false,
"link": "/bayareabites/tag/alex-ong"
},
"bayareabites_11993": {
"type": "terms",
"id": "bayareabites_11993",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11993",
"found": true
},
"relationships": {},
"featImg": null,
"name": "betelnut",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "betelnut Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6455,
"slug": "betelnut",
"isLoading": false,
"link": "/bayareabites/tag/betelnut"
},
"bayareabites_11995": {
"type": "terms",
"id": "bayareabites_11995",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11995",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cow hollow",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cow hollow Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6457,
"slug": "cow-hollow",
"isLoading": false,
"link": "/bayareabites/tag/cow-hollow"
},
"bayareabites_4301": {
"type": "terms",
"id": "bayareabites_4301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "emily luchetti",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "emily luchetti Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2678,
"slug": "emily-luchetti",
"isLoading": false,
"link": "/bayareabites/tag/emily-luchetti"
},
"bayareabites_11997": {
"type": "terms",
"id": "bayareabites_11997",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11997",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hutong restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hutong restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6459,
"slug": "hutong-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/hutong-restaurant"
},
"bayareabites_11996": {
"type": "terms",
"id": "bayareabites_11996",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11996",
"found": true
},
"relationships": {},
"featImg": null,
"name": "malaysian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "malaysian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6458,
"slug": "malaysian-food",
"isLoading": false,
"link": "/bayareabites/tag/malaysian-food"
},
"bayareabites_2024": {
"type": "terms",
"id": "bayareabites_2024",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2024",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael bauer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael bauer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1528,
"slug": "michael-bauer",
"isLoading": false,
"link": "/bayareabites/tag/michael-bauer"
},
"bayareabites_12000": {
"type": "terms",
"id": "bayareabites_12000",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12000",
"found": true
},
"relationships": {},
"featImg": null,
"name": "real restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "real restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6462,
"slug": "real-restaurants",
"isLoading": false,
"link": "/bayareabites/tag/real-restaurants"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_11974": {
"type": "terms",
"id": "bayareabites_11974",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11974",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baguette",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baguette Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6436,
"slug": "baguette",
"isLoading": false,
"link": "/bayareabites/tag/baguette"
},
"bayareabites_843": {
"type": "terms",
"id": "bayareabites_843",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "843",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 841,
"slug": "bakery",
"isLoading": false,
"link": "/bayareabites/tag/bakery"
},
"bayareabites_11973": {
"type": "terms",
"id": "bayareabites_11973",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11973",
"found": true
},
"relationships": {},
"featImg": null,
"name": "croissants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "croissants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6435,
"slug": "croissants",
"isLoading": false,
"link": "/bayareabites/tag/croissants"
},
"bayareabites_11972": {
"type": "terms",
"id": "bayareabites_11972",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11972",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6434,
"slug": "french-bread",
"isLoading": false,
"link": "/bayareabites/tag/french-bread"
},
"bayareabites_9203": {
"type": "terms",
"id": "bayareabites_9203",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9203",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french pastry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french pastry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3657,
"slug": "french-pastry",
"isLoading": false,
"link": "/bayareabites/tag/french-pastry"
},
"bayareabites_11971": {
"type": "terms",
"id": "bayareabites_11971",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11971",
"found": true
},
"relationships": {},
"featImg": null,
"name": "le marais bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "le marais bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6433,
"slug": "le-marais-bakery",
"isLoading": false,
"link": "/bayareabites/tag/le-marais-bakery"
},
"bayareabites_373": {
"type": "terms",
"id": "bayareabites_373",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "373",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 338,
"slug": "marina",
"isLoading": false,
"link": "/bayareabites/tag/marina"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_9687": {
"type": "terms",
"id": "bayareabites_9687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cycling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cycling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4141,
"slug": "cycling",
"isLoading": false,
"link": "/bayareabites/tag/cycling"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_312": {
"type": "terms",
"id": "bayareabites_312",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "312",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 277,
"slug": "ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/ice-cream"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_10965": {
"type": "terms",
"id": "bayareabites_10965",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10965",
"found": true
},
"relationships": {},
"featImg": null,
"name": "temescal alley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "temescal alley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5424,
"slug": "temescal-alley",
"isLoading": false,
"link": "/bayareabites/tag/temescal-alley"
},
"bayareabites_11944": {
"type": "terms",
"id": "bayareabites_11944",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11944",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tori wentworth",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tori wentworth Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6406,
"slug": "tori-wentworth",
"isLoading": false,
"link": "/bayareabites/tag/tori-wentworth"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_2354": {
"type": "terms",
"id": "bayareabites_2354",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2354",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fourth of july",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fourth of july Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1750,
"slug": "fourth-of-july",
"isLoading": false,
"link": "/bayareabites/tag/fourth-of-july"
},
"bayareabites_9903": {
"type": "terms",
"id": "bayareabites_9903",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9903",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nob hill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nob hill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4357,
"slug": "nob-hill",
"isLoading": false,
"link": "/bayareabites/tag/nob-hill"
},
"bayareabites_1021": {
"type": "terms",
"id": "bayareabites_1021",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1021",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oysters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oysters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 929,
"slug": "oysters",
"isLoading": false,
"link": "/bayareabites/tag/oysters"
},
"bayareabites_11917": {
"type": "terms",
"id": "bayareabites_11917",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11917",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sancimino brothers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sancimino brothers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6379,
"slug": "sancimino-brothers",
"isLoading": false,
"link": "/bayareabites/tag/sancimino-brothers"
},
"bayareabites_11916": {
"type": "terms",
"id": "bayareabites_11916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Swam Oyster Depot",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Swam Oyster Depot Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6378,
"slug": "swam-oyster-depot",
"isLoading": false,
"link": "/bayareabites/tag/swam-oyster-depot"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_11852": {
"type": "terms",
"id": "bayareabites_11852",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11852",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chef jennifer johnson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chef jennifer johnson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6314,
"slug": "chef-jennifer-johnson",
"isLoading": false,
"link": "/bayareabites/tag/chef-jennifer-johnson"
},
"bayareabites_11849": {
"type": "terms",
"id": "bayareabites_11849",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11849",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hip chick farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hip chick farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6311,
"slug": "hip-chick-farms",
"isLoading": false,
"link": "/bayareabites/tag/hip-chick-farms"
},
"bayareabites_2329": {
"type": "terms",
"id": "bayareabites_2329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lgbt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lgbt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1733,
"slug": "lgbt",
"isLoading": false,
"link": "/bayareabites/tag/lgbt"
},
"bayareabites_9445": {
"type": "terms",
"id": "bayareabites_9445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LGBT Pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LGBT Pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3899,
"slug": "lgbt-pride",
"isLoading": false,
"link": "/bayareabites/tag/lgbt-pride"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_2252": {
"type": "terms",
"id": "bayareabites_2252",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2252",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sunset",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sunset Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1675,
"slug": "sunset",
"isLoading": false,
"link": "/bayareabites/tag/sunset"
},
"bayareabites_8515": {
"type": "terms",
"id": "bayareabites_8515",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8515",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sunset magazine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sunset magazine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2968,
"slug": "sunset-magazine",
"isLoading": false,
"link": "/bayareabites/tag/sunset-magazine"
},
"bayareabites_4303": {
"type": "terms",
"id": "bayareabites_4303",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4303",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yigit pura",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yigit pura Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2680,
"slug": "yigit-pura",
"isLoading": false,
"link": "/bayareabites/tag/yigit-pura"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_499": {
"type": "terms",
"id": "bayareabites_499",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "499",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alembic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alembic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 464,
"slug": "alembic",
"isLoading": false,
"link": "/bayareabites/tag/alembic"
},
"bayareabites_11737": {
"type": "terms",
"id": "bayareabites_11737",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11737",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dave mclean",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dave mclean Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6199,
"slug": "dave-mclean",
"isLoading": false,
"link": "/bayareabites/tag/dave-mclean"
},
"bayareabites_2804": {
"type": "terms",
"id": "bayareabites_2804",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2804",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dogpatch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dogpatch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1970,
"slug": "dogpatch",
"isLoading": false,
"link": "/bayareabites/tag/dogpatch"
},
"bayareabites_11384": {
"type": "terms",
"id": "bayareabites_11384",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11384",
"found": true
},
"relationships": {},
"featImg": null,
"name": "haight",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "haight Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5844,
"slug": "haight",
"isLoading": false,
"link": "/bayareabites/tag/haight"
},
"bayareabites_11666": {
"type": "terms",
"id": "bayareabites_11666",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11666",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Magnolia Gastropub and Brewery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Magnolia Gastropub and Brewery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6128,
"slug": "magnolia-gastropub-and-brewery",
"isLoading": false,
"link": "/bayareabites/tag/magnolia-gastropub-and-brewery"
},
"bayareabites_11738": {
"type": "terms",
"id": "bayareabites_11738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "namu gaji",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "namu gaji Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6200,
"slug": "namu-gaji",
"isLoading": false,
"link": "/bayareabites/tag/namu-gaji"
},
"bayareabites_1532": {
"type": "terms",
"id": "bayareabites_1532",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1532",
"found": true
},
"relationships": {},
"featImg": null,
"name": "prather ranch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "prather ranch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1260,
"slug": "prather-ranch",
"isLoading": false,
"link": "/bayareabites/tag/prather-ranch"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_14453": {
"type": "terms",
"id": "bayareabites_14453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98829,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/tag/bay-area"
},
"bayareabites_836": {
"type": "terms",
"id": "bayareabites_836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 834,
"slug": "climate-change",
"isLoading": false,
"link": "/bayareabites/tag/climate-change"
},
"bayareabites_237": {
"type": "terms",
"id": "bayareabites_237",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "237",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuesa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuesa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 202,
"slug": "cuesa",
"isLoading": false,
"link": "/bayareabites/tag/cuesa"
},
"bayareabites_1121": {
"type": "terms",
"id": "bayareabites_1121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "event",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "event Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1000,
"slug": "event",
"isLoading": false,
"link": "/bayareabites/tag/event"
},
"bayareabites_14742": {
"type": "terms",
"id": "bayareabites_14742",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 818,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/tag/sustainability"
},
"bayareabites_188": {
"type": "terms",
"id": "bayareabites_188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5989,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/category/cheese"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_1876": {
"type": "terms",
"id": "bayareabites_1876",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1876",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beekeeping",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beekeeping Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1454,
"slug": "beekeeping",
"isLoading": false,
"link": "/bayareabites/tag/beekeeping"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_583": {
"type": "terms",
"id": "bayareabites_583",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "583",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chez panisse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chez panisse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 548,
"slug": "chez-panisse",
"isLoading": false,
"link": "/bayareabites/tag/chez-panisse"
},
"bayareabites_14760": {
"type": "terms",
"id": "bayareabites_14760",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14760",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cider",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cider Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1166,
"slug": "cider",
"isLoading": false,
"link": "/bayareabites/tag/cider"
},
"bayareabites_11706": {
"type": "terms",
"id": "bayareabites_11706",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11706",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cindy Daniel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cindy Daniel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6168,
"slug": "cindy-daniel",
"isLoading": false,
"link": "/bayareabites/tag/cindy-daniel"
},
"bayareabites_11510": {
"type": "terms",
"id": "bayareabites_11510",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11510",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fermentation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fermentation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5971,
"slug": "fermentation",
"isLoading": false,
"link": "/bayareabites/tag/fermentation"
},
"bayareabites_10146": {
"type": "terms",
"id": "bayareabites_10146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Healdsburg",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Healdsburg Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4600,
"slug": "healdsburg",
"isLoading": false,
"link": "/bayareabites/tag/healdsburg"
},
"bayareabites_1585": {
"type": "terms",
"id": "bayareabites_1585",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1585",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kombucha",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kombucha Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1287,
"slug": "kombucha",
"isLoading": false,
"link": "/bayareabites/tag/kombucha"
},
"bayareabites_552": {
"type": "terms",
"id": "bayareabites_552",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "552",
"found": true
},
"relationships": {},
"featImg": null,
"name": "locavore",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "locavore Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 517,
"slug": "locavore",
"isLoading": false,
"link": "/bayareabites/tag/locavore"
},
"bayareabites_396": {
"type": "terms",
"id": "bayareabites_396",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "396",
"found": true
},
"relationships": {},
"featImg": null,
"name": "locavores",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "locavores Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 361,
"slug": "locavores",
"isLoading": false,
"link": "/bayareabites/tag/locavores"
},
"bayareabites_11705": {
"type": "terms",
"id": "bayareabites_11705",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11705",
"found": true
},
"relationships": {},
"featImg": null,
"name": "M.H. Bread and Butter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "M.H. Bread and Butter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6167,
"slug": "m-h-bread-and-butter",
"isLoading": false,
"link": "/bayareabites/tag/m-h-bread-and-butter"
},
"bayareabites_11704": {
"type": "terms",
"id": "bayareabites_11704",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11704",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NikiBartavelle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NikiBartavelle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6166,
"slug": "nikibartavelle",
"isLoading": false,
"link": "/bayareabites/tag/nikibartavelle"
},
"bayareabites_11638": {
"type": "terms",
"id": "bayareabites_11638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shed",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shed Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6100,
"slug": "shed",
"isLoading": false,
"link": "/bayareabites/tag/shed"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_11639": {
"type": "terms",
"id": "bayareabites_11639",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11639",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tilted shed",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tilted shed Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6101,
"slug": "tilted-shed",
"isLoading": false,
"link": "/bayareabites/tag/tilted-shed"
},
"bayareabites_10888": {
"type": "terms",
"id": "bayareabites_10888",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10888",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tilted Shed Ciderworks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tilted Shed Ciderworks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5346,
"slug": "tilted-shed-ciderworks",
"isLoading": false,
"link": "/bayareabites/tag/tilted-shed-ciderworks"
},
"bayareabites_3788": {
"type": "terms",
"id": "bayareabites_3788",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3788",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine country",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine country Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2468,
"slug": "wine-country",
"isLoading": false,
"link": "/bayareabites/tag/wine-country"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_16244": {
"type": "terms",
"id": "bayareabites_16244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100574,
"slug": "american-food",
"isLoading": false,
"link": "/bayareabites/tag/american-food"
},
"bayareabites_763": {
"type": "terms",
"id": "bayareabites_763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2241,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/check-please-bay-area"
},
"bayareabites_14744": {
"type": "terms",
"id": "bayareabites_14744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1676,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/tag/chefs"
},
"bayareabites_422": {
"type": "terms",
"id": "bayareabites_422",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "422",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Southern food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Southern food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 387,
"slug": "southern-food",
"isLoading": false,
"link": "/bayareabites/tag/southern-food"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_11601": {
"type": "terms",
"id": "bayareabites_11601",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11601",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6063,
"slug": "beacon",
"isLoading": false,
"link": "/bayareabites/tag/beacon"
},
"bayareabites_9218": {
"type": "terms",
"id": "bayareabites_9218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bicycle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bicycle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3672,
"slug": "bicycle",
"isLoading": false,
"link": "/bayareabites/tag/bicycle"
},
"bayareabites_125": {
"type": "terms",
"id": "bayareabites_125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 89,
"slug": "coffee",
"isLoading": false,
"link": "/bayareabites/tag/coffee"
},
"bayareabites_11604": {
"type": "terms",
"id": "bayareabites_11604",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11604",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dynamo doughnuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dynamo doughnuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6066,
"slug": "dynamo-doughnuts",
"isLoading": false,
"link": "/bayareabites/tag/dynamo-doughnuts"
},
"bayareabites_11600": {
"type": "terms",
"id": "bayareabites_11600",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11600",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lands end lookout cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lands end lookout cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6062,
"slug": "lands-end-lookout-cafe",
"isLoading": false,
"link": "/bayareabites/tag/lands-end-lookout-cafe"
},
"bayareabites_11603": {
"type": "terms",
"id": "bayareabites_11603",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11603",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reveille",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reveille Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6065,
"slug": "reveille",
"isLoading": false,
"link": "/bayareabites/tag/reveille"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_11602": {
"type": "terms",
"id": "bayareabites_11602",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11602",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stanza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stanza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6064,
"slug": "stanza",
"isLoading": false,
"link": "/bayareabites/tag/stanza"
},
"bayareabites_9216": {
"type": "terms",
"id": "bayareabites_9216",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9216",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trouble",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trouble Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3670,
"slug": "trouble",
"isLoading": false,
"link": "/bayareabites/tag/trouble"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}
