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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "Bacon's Greasy Grip on the Bay Area Too Sticky to Shake",
"title": "Bacon's Greasy Grip on the Bay Area Too Sticky to Shake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Vegetarians, avert your eyes... Bacon has been \u003ca href=\"http://www.urbandictionary.com/define.php?term=jump%20the%20shark\">jumping the shark\u003c/a> since the early \u003ca href=\"http://www.theotherpages.org/poems/cook02.html\">18\u003csup>th\u003c/sup> century\u003c/a>, when Ebenezer Cook complained about the New World's \"homely fair.\" Even then, it would seem, Americans had a predilection for \"Fat, from Bacon fry'd, Or with\u003cem> Molossus\u003c/em> dulcify'd.\"\u003c/p>\n\u003cfigure id=\"attachment_60865\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bacon-new.jpg\">\u003cimg class=\"size-full wp-image-60865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bacon-new.jpg\" alt=\"Why won't bacon die? Because it tastes so good. Photo: Rachael Myrow\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why won't bacon die? Because it tastes so good. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, pundits keep declaring bacon is boring, and therefore, dead. Over. \u003cem>Done\u003c/em>, already. But bacon’s greasy grip on the American consciousness lives on.\u003c/p>\n\u003cp>As food writer Jason Sheehan of the \u003ca href=\"http://www.seattleweekly.com/voracious/2011/01/bacon_we_have_a_problem_an_inf.php\">Seattle Weekly\u003c/a> put it,\u003c/p>\n\u003cblockquote>\u003cp>\"Bacon has not merely jumped the shark. Bacon has taken all the sharks, stuffed them with cupcakes, ice cream, sausage, lipstick, alarm clocks and mayonnaise, wrapped them in bacon, deep-fried them, then jumped that. Using a ramp made of bacon.\"\u003c/p>\u003c/blockquote>\n\u003cp>In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon, the way Pati Palmer does in Cupertino.\u003c/p>\n\u003cp>It all started a couple of years ago. Driving her two teenagers around one morning, Palmer heard a KQED Forum segment on \u003ca href=\"http://www.kqed.org/a/forum/R201012081000\">Do-It-Yourself projects\u003c/a>, and the guest \u003ca href=\"https://twitter.com/Hedonia\">Sean Timberlake\u003c/a> from \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> piqued her curiosity. Not long after, she was poking around on the group’s web site. “And I just decided ‘I gotta do \u003ca href=\"http://www.punkdomestics.com/category/tags/bacon?page=1\">bacon\u003c/a>.’”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Off she went to \u003ca href=\"http://www.dittmers.com/\">Dittmer's Gourmet Meats & Wurst-Haus\u003c/a> in Los Altos for five pounds of pork belly. The family ate what they could, and froze the rest. Although, really, that shouldn’t have been necessary. Palmer guffaws. “A 14 year-old son? Come on! Bacon doesn’t last.”\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Tasty as it is, Palmer’s not looking to start a new career in bacon. In case you’re thinking about it, bacon is not one of the approved foods under the new \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">California Homemade Food Act\u003c/a>. But...we’re getting ahead of ourselves.\u003c/p>\n\u003cfigure id=\"attachment_60869\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/therawmaterials-new.jpg\">\u003cimg class=\"size-full wp-image-60869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/therawmaterials-new.jpg\" alt=\"The raw material. Photo: Rachael Myrow\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw material, in this case, at Olivier's Butchery in San Francisco. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>First, you should try making bacon, and that involves buying pork belly. \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> butcher Zane Clark says some people do pause looking at a full pork belly. Especially if they don’t have ravenous teenagers living at home. Zane suggests sharing the love -- and the saturated fat -- with others. “You could have a bacon party with it,” he suggests.\u003c/p>\n\u003cp>Or...if you want to get all competitive about it, you could invite your DIY-inclined friends over for a piggy throw-down. “A bacon swap,” Clark says, “Which would be kind of cool.”\u003c/p>\n\u003cp>Clark says he’s seen no perceptible bump in pork belly sales specifically \u003cstrong>for\u003c/strong> bacon-making. Other Bay Area butchers report bacon stampedes, typically set off by a compelling food blog post, or TV show, or dare I suggest it, public radio segment. Once you’ve got the belly in your hot little hands, the next question is dry rub or brine.\u003c/p>\n\u003cfigure id=\"attachment_60868\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ian-Marks-new.jpg\">\u003cimg class=\"size-full wp-image-60868\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ian-Marks-new.jpg\" alt=\"Ian Marks is chef/owner of The Beast and The Hare in San Francisco's Mission District. Photo: Rachael Myrow\" width=\"480\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ian Marks is chef/owner of The Beast and The Hare in San Francisco's Mission District. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Ian Marks of \u003ca href=\"http://www.beastandthehare.com/\">The Beast and the Hare\u003c/a> in San Francisco brines. Downstairs in the restaurant’s basement, buckets of pork belly sit in brining solution for a week before he pulls them out, commenting:\u003c/p>\n\u003cblockquote>\u003cp>“It’s basically a pickled piece of meat.”\u003c/p>\u003c/blockquote>\n\u003cp>Marks is coy about the actual recipe. Still, it's fair to say his recipe works. He moves four slabs of bacon a week. The rest he sells to \u003ca href=\"http://www.drewesbros.com/\">Drewes Brothers\u003c/a> and \u003ca href=\"http://guerrameats.com/default.aspx\">Guerra's Deli & Meats\u003c/a>. In truth, much depends on your personal palate. The ingredients are about as basic as can be: “White sugar, brown sugar, molasses, honey, salt, and a little saltpeter.” That said, he must be doing something right to stand out in a crowded marketplace. San Francisco magazine last year \u003ca href=\"http://www.modernluxury.com/san-francisco/story/taste-test-the-bacon-bar\">declared his bacon the best in the Bay Area\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60866\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/brinedandreadytogo-new.jpg\">\u003cimg class=\"size-full wp-image-60866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/brinedandreadytogo-new.jpg\" alt=\"Out of the bucket and ready for the smoker. Photo: Rachael Myrow\" width=\"480\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Out of the bucket and ready for the smoker. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>From there, it’s on to the smoker, strewn liberally with apple wood chips. To meet the exigencies of the weekend brunch rush, he typically finishes cooking the bacon in the oven. After that, there’s yet another aesthetic decision to make - thin slices? Or thick? Marks slices \u003cem>super\u003c/em> thick -- just eight to ten slices a pound. \"Otherwise, the molasses will start burning.\"\u003c/p>\n\u003cp>Some folks are finicky about choosing locally-raised pork, but some of the best heritage breeds come from parts elsewhere. Marks gets his pork from \u003ca href=\"http://www.colemannatural.com/\">Coleman Farms\u003c/a> in Colorado: raised on pasture; no hormones or antibiotics.\u003c/p>\n\u003cp>“I definitely prefer a red pig, a Duroc pig, over a Berkshire pig,” Marks says. Why? He likes the nuttiness of the Duroc, and the sweetness of the meat. He makes his own charcuterie, too, and that’s also Duroc. That said, there’s something else. “I find Berkshire to be a little more barnyard-y smelling -- and because I’ve noticed it, now I notice it every time.” There are a variety of heritage breeds to choose from, and heritage crossbreeds, too. Ask your favorite butcher where she's sourcing her meat, but it's worth noting she'll also special order if you simply must try, for example, a Tamworth pig, instead of what she has in the case.\u003c/p>\n\u003cp>Where were we? Right, the stove. After Marks fries up a couple slices, we retire to one of the restaurant tables. Journalistic duty requires a taste test, you understand. Sure enough, as Marks promised, the bacon is salty, sweet and nutty. Some say brining makes the bacon taste more hammy, but there’s nothing hammy about this bacon. “Phenomenal,” I exclaim, and he grins with satisfaction.\u003c/p>\n\u003cp>Want to listen to the radio feature on bacon that aired on KQED? Here you go!\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F91416669\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Off You Go To a Butcher Now:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.4505meats.com\">\u003cstrong>4505 Meats\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.avedanos.com\">\u003cstrong>Avedano's\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.belcampomeatco.com\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a>, Larkspur.\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com\">\u003cstrong>Bi-Rite Market\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.boccalone.com\">\u003cstrong>Boccalone\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.dittmers.com\">Dittmer's Gourmet Meats & Wurst-Haus\u003c/a>\u003c/strong>, Los Altos.\u003c/li>\n\u003cli>\u003ca href=\"http://www.drewesbros.com/\">\u003cstrong>Drewes Brothers\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://fattedcalf.com/\">\u003cstrong>Fatted Calf\u003c/strong>\u003c/a>, Napa, SF and Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://guerrameats.com/default.aspx\">\u003cstrong>Guerra's Deli & Meats\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thelocalbutchershop.com\">\u003cstrong>The Local Butcher Shop\u003c/strong>\u003c/a>, Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://marinsunfarms.com\">\u003cstrong>Marin Sun Farms\u003c/strong>\u003c/a>, Point Reyes Station.\u003c/li>\n\u003cli>\u003ca href=\"http://www.oliviersbutchery.com/index.html\">\u003cstrong>Olivier's Butchery\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.primesmoked.com/\">\u003cstrong>Prime Smoked Meats\u003c/strong>\u003c/a>, Oakland.\u003c/li>\n\u003cli>\u003ca href=\"http://www.vicfarmmeats.com\">\u003cstrong>Victorian Farmstead Meat Co.\u003c/strong>\u003c/a>, Sebastopol.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Previous Bay Area Bites bacon coverage:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Makin’ Bacon in the Headlands\u003c/a>\u003c/p>\n\n",
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"excerpt": "In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vegetarians, avert your eyes... Bacon has been \u003ca href=\"http://www.urbandictionary.com/define.php?term=jump%20the%20shark\">jumping the shark\u003c/a> since the early \u003ca href=\"http://www.theotherpages.org/poems/cook02.html\">18\u003csup>th\u003c/sup> century\u003c/a>, when Ebenezer Cook complained about the New World's \"homely fair.\" Even then, it would seem, Americans had a predilection for \"Fat, from Bacon fry'd, Or with\u003cem> Molossus\u003c/em> dulcify'd.\"\u003c/p>\n\u003cfigure id=\"attachment_60865\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bacon-new.jpg\">\u003cimg class=\"size-full wp-image-60865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bacon-new.jpg\" alt=\"Why won't bacon die? Because it tastes so good. Photo: Rachael Myrow\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Why won't bacon die? Because it tastes so good. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, pundits keep declaring bacon is boring, and therefore, dead. Over. \u003cem>Done\u003c/em>, already. But bacon’s greasy grip on the American consciousness lives on.\u003c/p>\n\u003cp>As food writer Jason Sheehan of the \u003ca href=\"http://www.seattleweekly.com/voracious/2011/01/bacon_we_have_a_problem_an_inf.php\">Seattle Weekly\u003c/a> put it,\u003c/p>\n\u003cblockquote>\u003cp>\"Bacon has not merely jumped the shark. Bacon has taken all the sharks, stuffed them with cupcakes, ice cream, sausage, lipstick, alarm clocks and mayonnaise, wrapped them in bacon, deep-fried them, then jumped that. Using a ramp made of bacon.\"\u003c/p>\u003c/blockquote>\n\u003cp>In a time when people are cultivating their own yoghurt and milling their own flour, it’s a wonder everybody isn’t making their own bacon, the way Pati Palmer does in Cupertino.\u003c/p>\n\u003cp>It all started a couple of years ago. Driving her two teenagers around one morning, Palmer heard a KQED Forum segment on \u003ca href=\"http://www.kqed.org/a/forum/R201012081000\">Do-It-Yourself projects\u003c/a>, and the guest \u003ca href=\"https://twitter.com/Hedonia\">Sean Timberlake\u003c/a> from \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> piqued her curiosity. Not long after, she was poking around on the group’s web site. “And I just decided ‘I gotta do \u003ca href=\"http://www.punkdomestics.com/category/tags/bacon?page=1\">bacon\u003c/a>.’”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Off she went to \u003ca href=\"http://www.dittmers.com/\">Dittmer's Gourmet Meats & Wurst-Haus\u003c/a> in Los Altos for five pounds of pork belly. The family ate what they could, and froze the rest. Although, really, that shouldn’t have been necessary. Palmer guffaws. “A 14 year-old son? Come on! Bacon doesn’t last.”\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Tasty as it is, Palmer’s not looking to start a new career in bacon. In case you’re thinking about it, bacon is not one of the approved foods under the new \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">California Homemade Food Act\u003c/a>. But...we’re getting ahead of ourselves.\u003c/p>\n\u003cfigure id=\"attachment_60869\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/therawmaterials-new.jpg\">\u003cimg class=\"size-full wp-image-60869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/therawmaterials-new.jpg\" alt=\"The raw material. Photo: Rachael Myrow\" width=\"640\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw material, in this case, at Olivier's Butchery in San Francisco. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>First, you should try making bacon, and that involves buying pork belly. \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> butcher Zane Clark says some people do pause looking at a full pork belly. Especially if they don’t have ravenous teenagers living at home. Zane suggests sharing the love -- and the saturated fat -- with others. “You could have a bacon party with it,” he suggests.\u003c/p>\n\u003cp>Or...if you want to get all competitive about it, you could invite your DIY-inclined friends over for a piggy throw-down. “A bacon swap,” Clark says, “Which would be kind of cool.”\u003c/p>\n\u003cp>Clark says he’s seen no perceptible bump in pork belly sales specifically \u003cstrong>for\u003c/strong> bacon-making. Other Bay Area butchers report bacon stampedes, typically set off by a compelling food blog post, or TV show, or dare I suggest it, public radio segment. Once you’ve got the belly in your hot little hands, the next question is dry rub or brine.\u003c/p>\n\u003cfigure id=\"attachment_60868\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ian-Marks-new.jpg\">\u003cimg class=\"size-full wp-image-60868\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ian-Marks-new.jpg\" alt=\"Ian Marks is chef/owner of The Beast and The Hare in San Francisco's Mission District. Photo: Rachael Myrow\" width=\"480\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ian Marks is chef/owner of The Beast and The Hare in San Francisco's Mission District. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Ian Marks of \u003ca href=\"http://www.beastandthehare.com/\">The Beast and the Hare\u003c/a> in San Francisco brines. Downstairs in the restaurant’s basement, buckets of pork belly sit in brining solution for a week before he pulls them out, commenting:\u003c/p>\n\u003cblockquote>\u003cp>“It’s basically a pickled piece of meat.”\u003c/p>\u003c/blockquote>\n\u003cp>Marks is coy about the actual recipe. Still, it's fair to say his recipe works. He moves four slabs of bacon a week. The rest he sells to \u003ca href=\"http://www.drewesbros.com/\">Drewes Brothers\u003c/a> and \u003ca href=\"http://guerrameats.com/default.aspx\">Guerra's Deli & Meats\u003c/a>. In truth, much depends on your personal palate. The ingredients are about as basic as can be: “White sugar, brown sugar, molasses, honey, salt, and a little saltpeter.” That said, he must be doing something right to stand out in a crowded marketplace. San Francisco magazine last year \u003ca href=\"http://www.modernluxury.com/san-francisco/story/taste-test-the-bacon-bar\">declared his bacon the best in the Bay Area\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60866\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/brinedandreadytogo-new.jpg\">\u003cimg class=\"size-full wp-image-60866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/brinedandreadytogo-new.jpg\" alt=\"Out of the bucket and ready for the smoker. Photo: Rachael Myrow\" width=\"480\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Out of the bucket and ready for the smoker. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>From there, it’s on to the smoker, strewn liberally with apple wood chips. To meet the exigencies of the weekend brunch rush, he typically finishes cooking the bacon in the oven. After that, there’s yet another aesthetic decision to make - thin slices? Or thick? Marks slices \u003cem>super\u003c/em> thick -- just eight to ten slices a pound. \"Otherwise, the molasses will start burning.\"\u003c/p>\n\u003cp>Some folks are finicky about choosing locally-raised pork, but some of the best heritage breeds come from parts elsewhere. Marks gets his pork from \u003ca href=\"http://www.colemannatural.com/\">Coleman Farms\u003c/a> in Colorado: raised on pasture; no hormones or antibiotics.\u003c/p>\n\u003cp>“I definitely prefer a red pig, a Duroc pig, over a Berkshire pig,” Marks says. Why? He likes the nuttiness of the Duroc, and the sweetness of the meat. He makes his own charcuterie, too, and that’s also Duroc. That said, there’s something else. “I find Berkshire to be a little more barnyard-y smelling -- and because I’ve noticed it, now I notice it every time.” There are a variety of heritage breeds to choose from, and heritage crossbreeds, too. Ask your favorite butcher where she's sourcing her meat, but it's worth noting she'll also special order if you simply must try, for example, a Tamworth pig, instead of what she has in the case.\u003c/p>\n\u003cp>Where were we? Right, the stove. After Marks fries up a couple slices, we retire to one of the restaurant tables. Journalistic duty requires a taste test, you understand. Sure enough, as Marks promised, the bacon is salty, sweet and nutty. Some say brining makes the bacon taste more hammy, but there’s nothing hammy about this bacon. “Phenomenal,” I exclaim, and he grins with satisfaction.\u003c/p>\n\u003cp>Want to listen to the radio feature on bacon that aired on KQED? Here you go!\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F91416669\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Off You Go To a Butcher Now:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.4505meats.com\">\u003cstrong>4505 Meats\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.avedanos.com\">\u003cstrong>Avedano's\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.belcampomeatco.com\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a>, Larkspur.\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com\">\u003cstrong>Bi-Rite Market\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.boccalone.com\">\u003cstrong>Boccalone\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.dittmers.com\">Dittmer's Gourmet Meats & Wurst-Haus\u003c/a>\u003c/strong>, Los Altos.\u003c/li>\n\u003cli>\u003ca href=\"http://www.drewesbros.com/\">\u003cstrong>Drewes Brothers\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://fattedcalf.com/\">\u003cstrong>Fatted Calf\u003c/strong>\u003c/a>, Napa, SF and Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://guerrameats.com/default.aspx\">\u003cstrong>Guerra's Deli & Meats\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thelocalbutchershop.com\">\u003cstrong>The Local Butcher Shop\u003c/strong>\u003c/a>, Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://marinsunfarms.com\">\u003cstrong>Marin Sun Farms\u003c/strong>\u003c/a>, Point Reyes Station.\u003c/li>\n\u003cli>\u003ca href=\"http://www.oliviersbutchery.com/index.html\">\u003cstrong>Olivier's Butchery\u003c/strong>\u003c/a>, SF.\u003c/li>\n\u003cli>\u003ca href=\"http://www.primesmoked.com/\">\u003cstrong>Prime Smoked Meats\u003c/strong>\u003c/a>, Oakland.\u003c/li>\n\u003cli>\u003ca href=\"http://www.vicfarmmeats.com\">\u003cstrong>Victorian Farmstead Meat Co.\u003c/strong>\u003c/a>, Sebastopol.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previous Bay Area Bites bacon coverage:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Makin’ Bacon in the Headlands\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"",
"title": "Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>[vimeo 63069294] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Check, Please! Bay Area reviews: Zaré at Fly Trap, Barrio Fiesta, Flora",
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"content": "\u003cfigure id=\"attachment_60008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp802group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp802group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> second episode of Season 8 airs on Thursday April 18 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8226\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The second episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8271\">Zaré at Fly Trap\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8317\">Barrio Fiesta Restaurant\u003c/a> (Milpitas) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8296\">Flora\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Whiskey:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=A9glQ2CyJJg]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp802group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp802group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> second episode of Season 8 airs on Thursday April 18 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8226\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The second episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8271\">Zaré at Fly Trap\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8317\">Barrio Fiesta Restaurant\u003c/a> (Milpitas) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8296\">Flora\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Whiskey:\u003c/strong>\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/A9glQ2CyJJg'\n title='//www.youtube.com/embed/A9glQ2CyJJg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Science In A Scoop: Making Liquid Nitrogen Ice Cream",
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"content": "\u003cfigure id=\"attachment_60199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream-1024x575.jpg\" alt=\"The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-60199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">The Salt at NPR Food\u003c/a> (4/17/13)\u003c/p>\n\u003cp>Robyn Sue Fisher's ice cream shop, \u003ca href=\"http://smittenicecream.com/home/Home.html\">Smitten\u003c/a>, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product.\u003c/p>\n\u003cp>Nitrogen is \"a natural element,\" she notes. \"It's all around us.\"\u003c/p>\n\u003cp>What makes it essential to Smitten is the ability to make ice cream fresh to order. You walk up and ask for a chocolate, or a blood orange with pistachio. The liquid nitrogen freezes the ingredients together, and your cup or cone is ready about a minute later.\u003c/p>\n\u003cp>Each serving is made from only a few ingredients — including none of the gums, egg yolks or other emulsifiers normally needed to keep ice cream frozen on its months-long journey from manufacturer to distributor to store to your home freezer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The mint chip, for example, contains just organic cream and milk, mint and a dash of salt. The first lick is like biting into a mint leaf.\u003c/p>\n\u003cp>\"This is the best ice cream I ever had,\" says my son, who is only 7 but already an experienced ice cream taster, as he spoons his way through an order of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_60198\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen-217x290.jpg\" alt=\"The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner. Photo: Alan Greenblatt/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-60198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner.\u003cbr>Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He's not alone in his opinion. At the end of a recent Saturday afternoon that was sunny but not particularly warm, there was a steady line of people eager to order at Smitten, which is located in a repurposed shipping container.\u003c/p>\n\u003cp>Smitten charges a buck an ounce, but a small amount of the ice cream is rich enough to satisfy.\u003c/p>\n\u003cp>\"Knowing there are only a few ingredients makes me feel like I can indulge,\" says customer Claire Kensington, the founder of a food, fashion and sex \u003ca href=\"http://www.the3fs.com/\">website\u003c/a>, who'd returned two days after her last serving for some more mint chip.\u003c/p>\n\u003cp>Of course, there's \u003ca href=\"http://www.polsci.wvu.edu/Henry/Icecream/Icecream.html\">nothing new\u003c/a> about making ice cream with liquid nitrogen. In fact, cooking with the stuff has become so trendy lately that \u003cem>Wired \u003c/em>felt inspired to put together this \u003ca href=\"http://www.wired.co.uk/magazine/archive/2012/02/how-to/cook-with-liquid-nitrogen\">how-to guide\u003c/a>. (As we reported last year, sometimes these culinary experiments can go \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">dangerously wrong\u003c/a>.)\u003c/p>\n\u003cp>At New York's \u003ca href=\"http://elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, guests brought back to the kitchen after dinner are treated to an apple-and-brandy cocktail topped with a frozen dome of foam fashioned with liquid nitrogen.\u003c/p>\n\u003cp>\"It gives us the opportunity to do a little performance before the guests that's really easy and quick, and at the same time entertaining,\" says Angela Pinkerton, the restaurant's head pastry chef. \"Liquid nitrogen is fun to watch, and everyone's curious about it. It looks cool.\"\u003c/p>\n\u003cp>It does look (and feel) cool when clouds of vapors come pouring out of the metal containers where the ice cream's stirring at Smitten. Fisher started serving ice cream out of a kid's red wagon back in 2009. She spent years developing a patented machine that keeps her ingredients churning in a safe, controlled environment. She goes into the techie details in this video:\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=e52fXpS9YCY]\u003c/p>\n\u003cp>The stirring, along with the minus 321 F temperature of the liquid nitrogen, keeps ice crystals from forming and is responsible for Smitten's smooth texture, which my son likens to a cross between standard-issue ice cream and whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Because it is a different texture than any other ice cream,\" says Kensington, \"it feels like a new experience, like a new treat.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The days of made-to-order ice cream are far from over in San Francisco. A small shop that operates out of an old shipping container uses liquid nitrogen to freeze ingredients together in about a minute for an ultra-fresh, ultra-smooth treat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream-1024x575.jpg\" alt=\"The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-60199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">The Salt at NPR Food\u003c/a> (4/17/13)\u003c/p>\n\u003cp>Robyn Sue Fisher's ice cream shop, \u003ca href=\"http://smittenicecream.com/home/Home.html\">Smitten\u003c/a>, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product.\u003c/p>\n\u003cp>Nitrogen is \"a natural element,\" she notes. \"It's all around us.\"\u003c/p>\n\u003cp>What makes it essential to Smitten is the ability to make ice cream fresh to order. You walk up and ask for a chocolate, or a blood orange with pistachio. The liquid nitrogen freezes the ingredients together, and your cup or cone is ready about a minute later.\u003c/p>\n\u003cp>Each serving is made from only a few ingredients — including none of the gums, egg yolks or other emulsifiers normally needed to keep ice cream frozen on its months-long journey from manufacturer to distributor to store to your home freezer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mint chip, for example, contains just organic cream and milk, mint and a dash of salt. The first lick is like biting into a mint leaf.\u003c/p>\n\u003cp>\"This is the best ice cream I ever had,\" says my son, who is only 7 but already an experienced ice cream taster, as he spoons his way through an order of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_60198\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen-217x290.jpg\" alt=\"The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner. Photo: Alan Greenblatt/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-60198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner.\u003cbr>Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He's not alone in his opinion. At the end of a recent Saturday afternoon that was sunny but not particularly warm, there was a steady line of people eager to order at Smitten, which is located in a repurposed shipping container.\u003c/p>\n\u003cp>Smitten charges a buck an ounce, but a small amount of the ice cream is rich enough to satisfy.\u003c/p>\n\u003cp>\"Knowing there are only a few ingredients makes me feel like I can indulge,\" says customer Claire Kensington, the founder of a food, fashion and sex \u003ca href=\"http://www.the3fs.com/\">website\u003c/a>, who'd returned two days after her last serving for some more mint chip.\u003c/p>\n\u003cp>Of course, there's \u003ca href=\"http://www.polsci.wvu.edu/Henry/Icecream/Icecream.html\">nothing new\u003c/a> about making ice cream with liquid nitrogen. In fact, cooking with the stuff has become so trendy lately that \u003cem>Wired \u003c/em>felt inspired to put together this \u003ca href=\"http://www.wired.co.uk/magazine/archive/2012/02/how-to/cook-with-liquid-nitrogen\">how-to guide\u003c/a>. (As we reported last year, sometimes these culinary experiments can go \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">dangerously wrong\u003c/a>.)\u003c/p>\n\u003cp>At New York's \u003ca href=\"http://elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, guests brought back to the kitchen after dinner are treated to an apple-and-brandy cocktail topped with a frozen dome of foam fashioned with liquid nitrogen.\u003c/p>\n\u003cp>\"It gives us the opportunity to do a little performance before the guests that's really easy and quick, and at the same time entertaining,\" says Angela Pinkerton, the restaurant's head pastry chef. \"Liquid nitrogen is fun to watch, and everyone's curious about it. It looks cool.\"\u003c/p>\n\u003cp>It does look (and feel) cool when clouds of vapors come pouring out of the metal containers where the ice cream's stirring at Smitten. Fisher started serving ice cream out of a kid's red wagon back in 2009. She spent years developing a patented machine that keeps her ingredients churning in a safe, controlled environment. She goes into the techie details in this video:\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/e52fXpS9YCY'\n title='//www.youtube.com/embed/e52fXpS9YCY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The stirring, along with the minus 321 F temperature of the liquid nitrogen, keeps ice crystals from forming and is responsible for Smitten's smooth texture, which my son likens to a cross between standard-issue ice cream and whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Because it is a different texture than any other ice cream,\" says Kensington, \"it feels like a new experience, like a new treat.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Heard the Buzz on Backyard Beekeeping? ",
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"content": "\u003cfigure id=\"attachment_60030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\" alt=\"honey bee\" width=\"1000\" height=\"972\" class=\"size-full wp-image-60030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">honey bee\u003c/figcaption>\u003c/figure>\n\u003cp>Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? \u003cstrong>Bay Area Bites\u003c/strong> interviewed some East Bay beekeepers and collected a swarm of resources listed at the end of this post. Considering the seasonal cycle of bees, spring is the perfect time to take off on this new adventure.\u003c/p>\n\u003cfigure id=\"attachment_60020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\" alt=\"Nina, Mark and Langstroth hive\" width=\"1000\" height=\"762\" class=\"size-full wp-image-60020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina, Mark and Langstroth hive\u003c/figcaption>\u003c/figure>\n\u003cp>Before they got their bees, Nina Carter’s and Mark Hogenson’s apple tree produced a measly five apples, the next year, after they set up a \u003ca href=\"http://en.wikipedia.org/wiki/Langstroth_hive\">Langstroth hive\u003c/a> in their Oakland garden, their tree showered them with hundreds of apples. (And their neighbor’s plum tree had so many plums they had to help her pick them and make jam).\u003cbr>\n(This brings up a good point in beekeeping etiquette: ask--or at least alert--your neighbors about the new brood that will be moving in.)\u003c/p>\n\u003cp>\u003cstrong>BAB: Did you have a learning curve?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Actually, our first hive failed because we weren’t controlling for Varroa mites. We were following a holistic approach and thought the bees would adapt. They were thriving for six months and then became sickly and after two weeks just disappeared. Bees have this altruistic behavior, when they get infected they fly away to protect the hive.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> It was disappointing, but we got advice from experienced beekeepers on several options to deal with mites. One way is to cover the bees with powdered sugar. Since they are very hygienic, that makes them completely clean themselves and they get rid of the tiny mites they might not have realized were eating a hole in their sides. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There’s a saying in the bee community,” Mark adds with a rueful smile, “If you want to know anything about beekeeping, ask a second year beekeeper.”\u003c/p>\n\u003cp>\u003cstrong>So where did you get your next round of bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> We got one swarm and one “cut–out,” which means that the bees had invaded an interior wall belonging to--we were told--\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>. Actually, those bees weren’t too productive, perhaps due to the change in the environment between Marin and Oakland.\u003c/p>\n\u003cp>\u003cstrong>What is it like to keep bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Fascinating and therapeutic. We’re in love with them. It’s kind of like having a new baby. We work at home as computer consultants and can just watch the bees and appreciate the scents of honey and beeswax.\u003c/p>\n\u003cfigure id=\"attachment_60028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\" alt=\"Langstroth frame\" width=\"1000\" height=\"858\" class=\"size-full wp-image-60028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Langstroth frame\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How much honey do you get?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> Last year, we got 150 pounds of honey from one hive and now we’re thinking about selling some. (We’re talking with local storeowners about carrying this super local product. We call it \u003ca href=\"https://www.facebook.com/RockridgeHoney?fref=ts\">Rockridge Honey\u003c/a>. We also make a salve and lip balm from the beeswax.)\u003c/p>\n\u003cp>\u003cstrong>Any advice for beginning beekeepers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> When you’re just starting, you hear a lot of rumors and contradictory stories about what you should do and it’s hard to know who to believe. We did research for a year before we got our hives and read a lot.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> I would start with two hives so if any problems arise, you can compare them. \u003ca href=\"http://alamedabees.org/\">The Alameda County Beekeepers Association\u003c/a> has a lot of resources and taking a hands-on class helped; in it we also learned about the lifecycle and timing of beehive management. Every few weeks, you have to check and see if the bees have enough room, if not you need to get more boxes (called supers). You use a smoker so you can calm the bees before you approach. You want to get them out of the way before you lift a frame so that you don’t crush any of them.\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> If we can, we are always going to have hives. They help us to be more in harmony with the environment.\u003c/p>\n\u003cfigure id=\"attachment_60021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\" alt=\"Ruby Blume designed and made these stairs \" width=\"1000\" height=\"750\" class=\"size-full wp-image-60021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume designed and made these stairs\u003c/figcaption>\u003c/figure>\n\u003cp>Ruby Blume has kept bees since 1997. It wasn’t a conscious decision on her part; someone dropped off a Top Bar style beehive in her garden, showed her how to manage it and then just disappeared. Now Blume, whose license plate reads BEE GRRL, teaches beginning and advanced beekeeping classes at \u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a>. The classes focus on “how to keep bees naturally” without the use of chemicals or sugar-water and promote \u003ca href=\"http://en.wikipedia.org/wiki/Top-bar_hive\">the Top Bar system\u003c/a> (an alternative to the Langstroth hive) for the small-scale backyard beekeeper. Even Blume’s allergy to bee stings has not prevented her from keeping bees.\u003c/p>\n\u003cfigure id=\"attachment_60022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\" alt=\"Ruby Blume and Top bar hive\" width=\"1000\" height=\"794\" class=\"size-full wp-image-60022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume and Top bar hive\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you raise bees?\u003c/strong>\u003c/p>\n\u003cp>I love bees. I get an incredible sense of joy hanging out with them and feeling their exuberant energy. It’s a privilege to learn from them and through them I am more connected to nature’s cycles and seasons. Bees have such an elegant way of working together and being in concert with nature. They are amazing, highly evolved and, next to humans, the most studied species on earth. It’s easy to get started in beekeeping, yet after 16 years I am still learning!\u003c/p>\n\u003cp>\u003cstrong>How did you decide to use the Top Bar system?\u003c/strong>\u003c/p>\n\u003cp>Partly because it is what I learned on and what I am comfortable with. But also because it allows the bees to build their comb naturally, instead of on pre-imprinted frames, which manipulates the way they build. I trust that bees know what they are doing—after all they have been doing it for millions of years perfectly well without us.\u003c/p>\n\u003cp>\u003cstrong>What are some advantages of the Top Bar System?\u003c/strong>\u003c/p>\n\u003cp>If you let bees build natural combs, with smaller cells, it inhibits mites and then there is no need to treat them with pharmaceuticals. I also find the system to be much easier on my body as a beekeeper [full Langstroth boxes often weigh 50 pounds] and to require much less maintenance. Plus you can build a top bar hive yourself at a fraction of the cost of pre-fabricated boxes.\u003c/p>\n\u003cfigure id=\"attachment_60025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\" alt=\"top bar comb\" width=\"1000\" height=\"750\" class=\"size-full wp-image-60025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">top bar comb\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What else do you do to keep bees naturally?\u003c/strong>\u003c/p>\n\u003cp>I don’t feed my bees sugar water in the winter. Instead I leave them enough of their own honey to survive. Honey is a much healthier food for the bees. It takes one bee her whole life to make 1/12 of a teaspoon of honey. Bees need one pound a day of honey to maintain themselves in the summer, plus in the Bay Area they need to put away about 30 pounds to last them through the winter. \u003c/p>\n\u003cp>A bee colony basically acts as a single organism. The inside of the hive is like a womb with its own flora and fauna—sugar, and chemical treatments like antibiotics upset this harmony. I know this might not be a popular perspective, but I believe that animals need to die off sometimes in order to build resistance in the entire colony. So if you treat for mites with pharmaceuticals, then the mites will become more resistant to them. You need to let those bees with weaker genetics cull themselves. Last winter was especially hard and I lost several colonies but with spring, there was a big boom in population. It was an uplifting spiritual feeling to see their resistance and the upwelling of life.\u003c/p>\n\u003cp>\u003cstrong>There has been a lot in the news about colony collapse disorder. Do beekeepers know what is causing that?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://science.time.com/2012/04/11/whats-the-buzz-study-links-pesticide-with-honeybee-collapse/\">Colony collapse\u003c/a> has been shown to be caused by specific pesticides that interrupt the bees’ ability to navigate. Bees use the sun and landmarks to navigate and then do a “bee dance” to tell other bees where flowers are. When exposed to these pesticides, they can’t find their way home. Of course there are many other factors within industrial apiculture that are impacting the health of our honeybees.\u003c/p>\n\u003cp>\u003cstrong>Are there any myths about bees that you would like to clear up?\u003c/strong>\u003c/p>\n\u003cp>Yes, a swarm of bees is never an “angry” swarm; it’s a reproductive behavior that happens in the spring when the bees sense it will be a good year with plenty of food. The queen leaves the hive with some of the bees to find a new home. The old colony stays and raises a new queen—in this way the bees “reproduce” and make more of themselves. And the male bees neither sting nor collect pollen, only females. Male bees’ main job is to mate with a virgin queen, a task he gives his life to, as he dies in the process of mating.\u003c/p>\n\u003cp>\u003cstrong>Anything else you’d like to share?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For urban beekeepers, two colonies are plenty for one yard; more than that and the bees will be competing for the limited supply of pollen and nectar. If we are to increase the number of urban beekeepers, we need more forage for the bees. If you want to be a friend to bees you don’t have to be a beekeeper, just plant more flowers! They especially like purple, white and yellow flowers; like lavender, poppies and sunflowers.\u003cbr>\nHere’s a \u003ca href=\"http://nature.berkeley.edu/urbanbeegardens/gbt.html\">list of bee friendly flowers\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong> Ruby’s advice for Becoming a Beginning Beekeeper\u003c/strong> \n\u003cli>Educate yourself by reading and taking classes and talking with other beekeepers.\u003c/li>\n\u003cli>Pick a system (Langstroth or Top Bar)\u003c/li>\n\u003cli>Procure bees (Pick one of the two options)\u003c/li>\n\u003c/ol>\u003cul>\n\u003cli>Buy a package with a one queen and few thousand worker bees (may be hard to find right now as most packaged bees are bought up in January)\u003c/li>\n\u003cli>Catch a swarm or take a split from an established beekeeper.\u003c/li>\n\u003c/ul>\n\u003cli>Get some protective gear so you feel comfortable and not afraid of getting stung: hat with veil, suit and gloves.\u003c/li>\n\u003cli>You’ll need a little equipment: a hive tool, a bee brush and a smoker.\u003cbr>\nThen plunge in!\u003c/li>\n\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.citybees.com/resources.htm\">City Bees\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbee.org/\">San Francisco Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeecause.org/\">San Francisco Bee-Cause\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://alamedabees.org/\">Alameda County Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://biofueloasis.com/workshops/\">BioFuel Oasis\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://www.beekind.com/\">Bee Kind\u003c/a> (Sebastopol and San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparkybeegirl.com/sbgframeset2.html\">Ruby Blume’s website\u003c/a> with many more resources\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? Bay Area Bites interviewed some East Bay beekeepers and collected a swarm of resources.",
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"description": "Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? Bay Area Bites interviewed some East Bay beekeepers and collected a swarm of resources.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\" alt=\"honey bee\" width=\"1000\" height=\"972\" class=\"size-full wp-image-60030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">honey bee\u003c/figcaption>\u003c/figure>\n\u003cp>Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? \u003cstrong>Bay Area Bites\u003c/strong> interviewed some East Bay beekeepers and collected a swarm of resources listed at the end of this post. Considering the seasonal cycle of bees, spring is the perfect time to take off on this new adventure.\u003c/p>\n\u003cfigure id=\"attachment_60020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\" alt=\"Nina, Mark and Langstroth hive\" width=\"1000\" height=\"762\" class=\"size-full wp-image-60020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina, Mark and Langstroth hive\u003c/figcaption>\u003c/figure>\n\u003cp>Before they got their bees, Nina Carter’s and Mark Hogenson’s apple tree produced a measly five apples, the next year, after they set up a \u003ca href=\"http://en.wikipedia.org/wiki/Langstroth_hive\">Langstroth hive\u003c/a> in their Oakland garden, their tree showered them with hundreds of apples. (And their neighbor’s plum tree had so many plums they had to help her pick them and make jam).\u003cbr>\n(This brings up a good point in beekeeping etiquette: ask--or at least alert--your neighbors about the new brood that will be moving in.)\u003c/p>\n\u003cp>\u003cstrong>BAB: Did you have a learning curve?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Actually, our first hive failed because we weren’t controlling for Varroa mites. We were following a holistic approach and thought the bees would adapt. They were thriving for six months and then became sickly and after two weeks just disappeared. Bees have this altruistic behavior, when they get infected they fly away to protect the hive.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> It was disappointing, but we got advice from experienced beekeepers on several options to deal with mites. One way is to cover the bees with powdered sugar. Since they are very hygienic, that makes them completely clean themselves and they get rid of the tiny mites they might not have realized were eating a hole in their sides. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There’s a saying in the bee community,” Mark adds with a rueful smile, “If you want to know anything about beekeeping, ask a second year beekeeper.”\u003c/p>\n\u003cp>\u003cstrong>So where did you get your next round of bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> We got one swarm and one “cut–out,” which means that the bees had invaded an interior wall belonging to--we were told--\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>. Actually, those bees weren’t too productive, perhaps due to the change in the environment between Marin and Oakland.\u003c/p>\n\u003cp>\u003cstrong>What is it like to keep bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Fascinating and therapeutic. We’re in love with them. It’s kind of like having a new baby. We work at home as computer consultants and can just watch the bees and appreciate the scents of honey and beeswax.\u003c/p>\n\u003cfigure id=\"attachment_60028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\" alt=\"Langstroth frame\" width=\"1000\" height=\"858\" class=\"size-full wp-image-60028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Langstroth frame\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How much honey do you get?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> Last year, we got 150 pounds of honey from one hive and now we’re thinking about selling some. (We’re talking with local storeowners about carrying this super local product. We call it \u003ca href=\"https://www.facebook.com/RockridgeHoney?fref=ts\">Rockridge Honey\u003c/a>. We also make a salve and lip balm from the beeswax.)\u003c/p>\n\u003cp>\u003cstrong>Any advice for beginning beekeepers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> When you’re just starting, you hear a lot of rumors and contradictory stories about what you should do and it’s hard to know who to believe. We did research for a year before we got our hives and read a lot.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> I would start with two hives so if any problems arise, you can compare them. \u003ca href=\"http://alamedabees.org/\">The Alameda County Beekeepers Association\u003c/a> has a lot of resources and taking a hands-on class helped; in it we also learned about the lifecycle and timing of beehive management. Every few weeks, you have to check and see if the bees have enough room, if not you need to get more boxes (called supers). You use a smoker so you can calm the bees before you approach. You want to get them out of the way before you lift a frame so that you don’t crush any of them.\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> If we can, we are always going to have hives. They help us to be more in harmony with the environment.\u003c/p>\n\u003cfigure id=\"attachment_60021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\" alt=\"Ruby Blume designed and made these stairs \" width=\"1000\" height=\"750\" class=\"size-full wp-image-60021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume designed and made these stairs\u003c/figcaption>\u003c/figure>\n\u003cp>Ruby Blume has kept bees since 1997. It wasn’t a conscious decision on her part; someone dropped off a Top Bar style beehive in her garden, showed her how to manage it and then just disappeared. Now Blume, whose license plate reads BEE GRRL, teaches beginning and advanced beekeeping classes at \u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a>. The classes focus on “how to keep bees naturally” without the use of chemicals or sugar-water and promote \u003ca href=\"http://en.wikipedia.org/wiki/Top-bar_hive\">the Top Bar system\u003c/a> (an alternative to the Langstroth hive) for the small-scale backyard beekeeper. Even Blume’s allergy to bee stings has not prevented her from keeping bees.\u003c/p>\n\u003cfigure id=\"attachment_60022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\" alt=\"Ruby Blume and Top bar hive\" width=\"1000\" height=\"794\" class=\"size-full wp-image-60022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume and Top bar hive\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you raise bees?\u003c/strong>\u003c/p>\n\u003cp>I love bees. I get an incredible sense of joy hanging out with them and feeling their exuberant energy. It’s a privilege to learn from them and through them I am more connected to nature’s cycles and seasons. Bees have such an elegant way of working together and being in concert with nature. They are amazing, highly evolved and, next to humans, the most studied species on earth. It’s easy to get started in beekeeping, yet after 16 years I am still learning!\u003c/p>\n\u003cp>\u003cstrong>How did you decide to use the Top Bar system?\u003c/strong>\u003c/p>\n\u003cp>Partly because it is what I learned on and what I am comfortable with. But also because it allows the bees to build their comb naturally, instead of on pre-imprinted frames, which manipulates the way they build. I trust that bees know what they are doing—after all they have been doing it for millions of years perfectly well without us.\u003c/p>\n\u003cp>\u003cstrong>What are some advantages of the Top Bar System?\u003c/strong>\u003c/p>\n\u003cp>If you let bees build natural combs, with smaller cells, it inhibits mites and then there is no need to treat them with pharmaceuticals. I also find the system to be much easier on my body as a beekeeper [full Langstroth boxes often weigh 50 pounds] and to require much less maintenance. Plus you can build a top bar hive yourself at a fraction of the cost of pre-fabricated boxes.\u003c/p>\n\u003cfigure id=\"attachment_60025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\" alt=\"top bar comb\" width=\"1000\" height=\"750\" class=\"size-full wp-image-60025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">top bar comb\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What else do you do to keep bees naturally?\u003c/strong>\u003c/p>\n\u003cp>I don’t feed my bees sugar water in the winter. Instead I leave them enough of their own honey to survive. Honey is a much healthier food for the bees. It takes one bee her whole life to make 1/12 of a teaspoon of honey. Bees need one pound a day of honey to maintain themselves in the summer, plus in the Bay Area they need to put away about 30 pounds to last them through the winter. \u003c/p>\n\u003cp>A bee colony basically acts as a single organism. The inside of the hive is like a womb with its own flora and fauna—sugar, and chemical treatments like antibiotics upset this harmony. I know this might not be a popular perspective, but I believe that animals need to die off sometimes in order to build resistance in the entire colony. So if you treat for mites with pharmaceuticals, then the mites will become more resistant to them. You need to let those bees with weaker genetics cull themselves. Last winter was especially hard and I lost several colonies but with spring, there was a big boom in population. It was an uplifting spiritual feeling to see their resistance and the upwelling of life.\u003c/p>\n\u003cp>\u003cstrong>There has been a lot in the news about colony collapse disorder. Do beekeepers know what is causing that?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://science.time.com/2012/04/11/whats-the-buzz-study-links-pesticide-with-honeybee-collapse/\">Colony collapse\u003c/a> has been shown to be caused by specific pesticides that interrupt the bees’ ability to navigate. Bees use the sun and landmarks to navigate and then do a “bee dance” to tell other bees where flowers are. When exposed to these pesticides, they can’t find their way home. Of course there are many other factors within industrial apiculture that are impacting the health of our honeybees.\u003c/p>\n\u003cp>\u003cstrong>Are there any myths about bees that you would like to clear up?\u003c/strong>\u003c/p>\n\u003cp>Yes, a swarm of bees is never an “angry” swarm; it’s a reproductive behavior that happens in the spring when the bees sense it will be a good year with plenty of food. The queen leaves the hive with some of the bees to find a new home. The old colony stays and raises a new queen—in this way the bees “reproduce” and make more of themselves. And the male bees neither sting nor collect pollen, only females. Male bees’ main job is to mate with a virgin queen, a task he gives his life to, as he dies in the process of mating.\u003c/p>\n\u003cp>\u003cstrong>Anything else you’d like to share?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For urban beekeepers, two colonies are plenty for one yard; more than that and the bees will be competing for the limited supply of pollen and nectar. If we are to increase the number of urban beekeepers, we need more forage for the bees. If you want to be a friend to bees you don’t have to be a beekeeper, just plant more flowers! They especially like purple, white and yellow flowers; like lavender, poppies and sunflowers.\u003cbr>\nHere’s a \u003ca href=\"http://nature.berkeley.edu/urbanbeegardens/gbt.html\">list of bee friendly flowers\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong> Ruby’s advice for Becoming a Beginning Beekeeper\u003c/strong> \n\u003cli>Educate yourself by reading and taking classes and talking with other beekeepers.\u003c/li>\n\u003cli>Pick a system (Langstroth or Top Bar)\u003c/li>\n\u003cli>Procure bees (Pick one of the two options)\u003c/li>\n\u003c/ol>\u003cul>\n\u003cli>Buy a package with a one queen and few thousand worker bees (may be hard to find right now as most packaged bees are bought up in January)\u003c/li>\n\u003cli>Catch a swarm or take a split from an established beekeeper.\u003c/li>\n\u003c/ul>\n\u003cli>Get some protective gear so you feel comfortable and not afraid of getting stung: hat with veil, suit and gloves.\u003c/li>\n\u003cli>You’ll need a little equipment: a hive tool, a bee brush and a smoker.\u003cbr>\nThen plunge in!\u003c/li>\n\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.citybees.com/resources.htm\">City Bees\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbee.org/\">San Francisco Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeecause.org/\">San Francisco Bee-Cause\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://alamedabees.org/\">Alameda County Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://biofueloasis.com/workshops/\">BioFuel Oasis\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://www.beekind.com/\">Bee Kind\u003c/a> (Sebastopol and San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparkybeegirl.com/sbgframeset2.html\">Ruby Blume’s website\u003c/a> with many more resources\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Good vs. Evil Tour Report: Bourdain and Ripert Make Fun of Each Other",
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"content": "\u003cfigure id=\"attachment_59956\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\" alt=\"Anthony Bourdain and Eric Ripert photo courtesy of Good vs. Evil\" width=\"250\" class=\"size-full wp-image-59956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Eric Ripert.\u003cbr> Photo courtesy of Good vs. Evil\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%E2%80%99s-in-a-zen-like-state/\">Anthony Bourdain\u003c/a> and \u003ca href=\"http://www.aveceric.com/eric-ripert/\">Eric Ripert\u003c/a> took to a San Francisco stage on Friday night, where they made fun of each other and riffed on everything from hipsters to Mission Chinese Food to Paula Deen—some familiar territory with new culinary nuggets tossed in. We spotted the \u003ca href=\"https://twitter.com/thedapperdiner\">Dapper Diner\u003c/a> and Chef \u003ca href=\"http://www.piperade.com/index.php/about\">Gerard Hirigoyen\u003c/a> in attendance, and the Orpheum Theatre appeared to be sold out. La Cocina’s Caleb Zigas was at the backstage VIP after-party, where bites and a cake in the form of a duck press were on offer from \u003ca href=\"http://andapiroshki.com/\">AйDa Piroshki\u003c/a>, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, \u003ca href=\"http://huaracheloco.com/\">El Huarache Loco\u003c/a> and \u003ca href=\"http://www.inticingcreations.com/hello/\">Inticing Creations\u003c/a>. Zigas memorably chatted with Bourdain at Dolores Park for his San Francisco episode of \u003cem>\u003ca href=\"http://sf.eater.com/archives/2012/01/05/bourdain_post.php\">The Layover\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The two rather famous best friends wore similar dark suits and their set looked like the boxing matches from the 1940s and 1950s, with one ominous lamp shining over an uncomfortable chair against a dark backdrop. It was a night that was billed as \u003cem>\u003ca href=\"http://www.goodvseviltour.com/\">Good vs. Evil\u003c/a>\u003c/em>, and started out with Bourdain interrogating Ripert. One of the nicest surprises was how well Ripert was able to dish back to his pal Tony with that rather sexy French accent of his.\u003c/p>\n\u003cfigure id=\"attachment_59953\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\" alt=\"Orpheum Theatre. Photo: Mary Ladd\" width=\"250\" class=\"size-full wp-image-59953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orpheum Theatre. Photo: Mary Ladd\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Bourdain is a \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2006/06/nasty_bits_offa.html\">personal friend\u003c/a> and appeared to take the lead in the two-hour show. He may have had a major hand in writing much of the script—especially telling was the fact that he brought up the question of who would do the actual physical labor if more of our society had access to organic products. This is a refrain we’ve heard before, even when we were filming for his \u003cem>No Reservations\u003c/em> show over dinner at Incanto restaurant in 2009. Bourdain is up front that he is a “total hypocrite” and his own daughter, who he referred to as a “little angel” gets organic food all the time. Bourdain’s wife, \u003ca href=\"https://twitter.com/OttaviaBourdain\">Ottavia\u003c/a>, on the other hand, eats only “mountains of protein and no carbs at all,” because she is a trained fighter. Ottavia is a columnist for \u003ca href=\"http://www.vice.com/read/ottavia-bourdain-my-jiu-jitsu-addiction\">Vice\u003c/a> magazine and accepted an assignment to eat vegetarian for a week to see if and how it would affect her training ability. Bourdain joined her for two nights of no-meat and came away unimpressed by restaurants that seemed stuck in a glut of serving dishes that had vegetables like broccoli and carrots with tamari, garlic and ginger--a flavor combo that he ranked as dated.\u003c/p>\n\u003cp>Bourdain and Ripert were in town for a short amount of time before heading to San Jose for a Saturday night show. Later tweets showed that \u003ca href=\"https://twitter.com/Bourdain\">Tony\u003c/a> planned on hitting up a \u003ca href=\"https://twitter.com/Bourdain/status/323155868357103616\">7-11 store\u003c/a> to find food to feed Ripert in San Jose. As for where to eat in the City, Bourdain said that he loves having a “crab with the crab fat“ at \u003ca href=\"https://plus.google.com/101314656388970105377/about?gl=us&hl=en\">Swan Oyster Depot\u003c/a> and Ripert responded that he wanted to go there with Tony for breakfast [which they apparently did do]. Bourdain also pointed out that the Bay Area has produce that is the envy of the East Coast.\u003c/p>\n\u003cp>When the talk turned to \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Bourdain showed restraint, a gentlemanly move given the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">recent fire at Chez Panisse\u003c/a>. Audience, he’s sure they would get along swimmingly if they met at a party... but do remember, he warned, that Waters chose shark fin soup as her last meal on a panel he did with her and Duff Goldman--a fact that had the audience guffawing. He appeared to have publicly forgiven Waters, as well as other famous food celebs ranging from Rachael Ray to Emeril. Ray sent him a fruit basket, and “how can I not love” someone who made a joke that Mario Batali will loan you a scrunchie if you give him a blow job—-a jab Ray made at a roast for the ponytailed chef.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ripert got flack from Tony for letting Henry Kissinger, Dick Cheney, Donald Rumsfeld, \u003ca href=\"https://twitter.com/ItsTheSituation\">The Situation\u003c/a>, and \u003ca href=\"https://twitter.com/snooki/\">Snooki\u003c/a> take their respective spots at the table at his award winning \u003ca href=\"http://le-bernardin.com/\">Le Bernardin\u003c/a> restaurant. “You gave The Situation and Snooki a kitchen tour, too?” he asked, and Ripert said, “Yes.” \u003c/p>\n\u003cp>When pushed, Ripert said that tennis star John McEnroe is the one star he would not let dine at his restaurant. “He hurt your feelings!” Bourdain said, as Ripert sheepishly nodded under the bright interrogation lamp. Ripert later said that hipsters are allowed at his restaurant and that guests can take photos of the food at Le Bernardin as long as they don’t use a flash. Bourdain posited that hipsters are “people who are younger than us” and that Ripert felt that the founders of Le Bernardin, Gilbert and Maguy le Coze were hipsters of an earlier era. \u003c/p>\n\u003cp>Ripert said that he is anti-corkage fee yet also anti-bring-your own wine. He pointed out that Le Bernardin is after all a business (a fair point for any restaurant), and Bourdain said that he thought Le Bernardin had the best sommelier. Ripert waffled a bit on the bring-your-own-wine bit when he conceded that he \u003cem>would\u003c/em> be open to guests bringing a great bottle of wine in, but only if they please share a glass with him.\u003c/p>\n\u003cp>Paula Deen is the one culinary star Bourdain will not forgive, because he is “genuinely appalled by her acts on the planet” which include hyping Southern cooking “into something it’s not.” \u003c/p>\n\u003cp>Bourdain gave major props to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese Food\u003c/a> and said that it is rare to see a San Francisco restaurant find such big and immediate success in New York. “I am sure they will take over the world,” he said. Bourdain was aware that Mission Chinese Food plans to next open in Paris, and giggled over the fact that Ripert had to run to the bathroom during his first visit to Mission Chinese, because “he couldn’t handle” how spicy the food was. Clearly Bourdain, given his far flung travels and history of eating dishes like calves brain and pig anus on air makes him the more adventurous eater. Yet Ripert aptly pointed out that Bourdain has not been a kitchen chef in fifteen years. Touché, Monsieur.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800-290x217.jpg\" alt=\"A guest greets Bourdain. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59959\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800-290x217.jpg\" alt=\"Bourdain signs an arm. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59957\">\u003c/a>\u003c/p>\n\u003cp>One exclusive that Bourdain and Ripert shared with us at the La Cocina meet and greet: they filmed in the mountains of Peru together for Bourdain’s \u003ca href=\"http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#?SR=SearchCNN_Parts_Unknown\">\u003cem>Parts Unknown\u003c/em>\u003c/a> show on CNN. The series debuted Sunday and viewers can see the friendly pair doing a variety of activities that sound potentially interesting. “We were looking for cacao beans and cooked chicken together, which is a departure for the show,” said Bourdain. “Eric kept telling me, ‘one more mountain’ while I was stumbling around” on their way to find cacao. Bourdain rolled his eyes and laughed as he continued with, “He’s from the Pyrenees, where there’s yodeling and he’s pretty used to all those hills.” Ripert laughed and nodded at this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800-190x190.jpg\" title=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" alt=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59958\">\u003c/a>They showed a comfort and ease with each other that continued through the meet and greet, where they signed everything from books to body parts while digging into a big plate of La Cocina treats. La Cocina Executive Director Caleb Zigas said that the after party event came about when Bourdain’s production company, \u003ca href=\"http://zeropointzero.com/\">Zero Point Zero\u003c/a> contacted him. Proceeds from the meet and greet went to La Cocina and Zigas said the party provided an avenue for the La Cocina businesses who have brick and mortar locations. The two hundred or so guests in the green room gawked and took photos of Bourdain and Ripert, and a line snaked around the room for the chance to get autographs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500-190x190.jpg\" title=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59960\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500-190x190.jpg\" title=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59954\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500-190x190.jpg\" title=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59961\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Inticing Creations baker Kelly Zubal crafted a stunning cake in the shape of a duck press for Bourdain and Ripert. She said that it took her three hours to make and she even brought an edible pen with the hopes of getting a signature on her sweet treat. Zubal confirmed with Bay Area Bites over email that, \"Bourdain couldn't believe I made a duck press and wrote 'best cake ever' on it. It now has a place on my cake display area at my cake studio.\" Sounds like Bourdain was acting more good than evil to us. \u003c/p>\n\n",
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"excerpt": "An exclusive report on Anthony Bourdain and Eric Ripert's live show, Good vs. Evil, at the Orpheum Theatre. The two chef-lebrities are also best friends, and used the show to poke fun at each other and discuss organic food, Alice Waters, Paula Deen + more.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59956\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\" alt=\"Anthony Bourdain and Eric Ripert photo courtesy of Good vs. Evil\" width=\"250\" class=\"size-full wp-image-59956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Eric Ripert.\u003cbr> Photo courtesy of Good vs. Evil\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%E2%80%99s-in-a-zen-like-state/\">Anthony Bourdain\u003c/a> and \u003ca href=\"http://www.aveceric.com/eric-ripert/\">Eric Ripert\u003c/a> took to a San Francisco stage on Friday night, where they made fun of each other and riffed on everything from hipsters to Mission Chinese Food to Paula Deen—some familiar territory with new culinary nuggets tossed in. We spotted the \u003ca href=\"https://twitter.com/thedapperdiner\">Dapper Diner\u003c/a> and Chef \u003ca href=\"http://www.piperade.com/index.php/about\">Gerard Hirigoyen\u003c/a> in attendance, and the Orpheum Theatre appeared to be sold out. La Cocina’s Caleb Zigas was at the backstage VIP after-party, where bites and a cake in the form of a duck press were on offer from \u003ca href=\"http://andapiroshki.com/\">AйDa Piroshki\u003c/a>, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, \u003ca href=\"http://huaracheloco.com/\">El Huarache Loco\u003c/a> and \u003ca href=\"http://www.inticingcreations.com/hello/\">Inticing Creations\u003c/a>. Zigas memorably chatted with Bourdain at Dolores Park for his San Francisco episode of \u003cem>\u003ca href=\"http://sf.eater.com/archives/2012/01/05/bourdain_post.php\">The Layover\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The two rather famous best friends wore similar dark suits and their set looked like the boxing matches from the 1940s and 1950s, with one ominous lamp shining over an uncomfortable chair against a dark backdrop. It was a night that was billed as \u003cem>\u003ca href=\"http://www.goodvseviltour.com/\">Good vs. Evil\u003c/a>\u003c/em>, and started out with Bourdain interrogating Ripert. One of the nicest surprises was how well Ripert was able to dish back to his pal Tony with that rather sexy French accent of his.\u003c/p>\n\u003cfigure id=\"attachment_59953\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\" alt=\"Orpheum Theatre. Photo: Mary Ladd\" width=\"250\" class=\"size-full wp-image-59953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orpheum Theatre. Photo: Mary Ladd\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Bourdain is a \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2006/06/nasty_bits_offa.html\">personal friend\u003c/a> and appeared to take the lead in the two-hour show. He may have had a major hand in writing much of the script—especially telling was the fact that he brought up the question of who would do the actual physical labor if more of our society had access to organic products. This is a refrain we’ve heard before, even when we were filming for his \u003cem>No Reservations\u003c/em> show over dinner at Incanto restaurant in 2009. Bourdain is up front that he is a “total hypocrite” and his own daughter, who he referred to as a “little angel” gets organic food all the time. Bourdain’s wife, \u003ca href=\"https://twitter.com/OttaviaBourdain\">Ottavia\u003c/a>, on the other hand, eats only “mountains of protein and no carbs at all,” because she is a trained fighter. Ottavia is a columnist for \u003ca href=\"http://www.vice.com/read/ottavia-bourdain-my-jiu-jitsu-addiction\">Vice\u003c/a> magazine and accepted an assignment to eat vegetarian for a week to see if and how it would affect her training ability. Bourdain joined her for two nights of no-meat and came away unimpressed by restaurants that seemed stuck in a glut of serving dishes that had vegetables like broccoli and carrots with tamari, garlic and ginger--a flavor combo that he ranked as dated.\u003c/p>\n\u003cp>Bourdain and Ripert were in town for a short amount of time before heading to San Jose for a Saturday night show. Later tweets showed that \u003ca href=\"https://twitter.com/Bourdain\">Tony\u003c/a> planned on hitting up a \u003ca href=\"https://twitter.com/Bourdain/status/323155868357103616\">7-11 store\u003c/a> to find food to feed Ripert in San Jose. As for where to eat in the City, Bourdain said that he loves having a “crab with the crab fat“ at \u003ca href=\"https://plus.google.com/101314656388970105377/about?gl=us&hl=en\">Swan Oyster Depot\u003c/a> and Ripert responded that he wanted to go there with Tony for breakfast [which they apparently did do]. Bourdain also pointed out that the Bay Area has produce that is the envy of the East Coast.\u003c/p>\n\u003cp>When the talk turned to \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Bourdain showed restraint, a gentlemanly move given the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">recent fire at Chez Panisse\u003c/a>. Audience, he’s sure they would get along swimmingly if they met at a party... but do remember, he warned, that Waters chose shark fin soup as her last meal on a panel he did with her and Duff Goldman--a fact that had the audience guffawing. He appeared to have publicly forgiven Waters, as well as other famous food celebs ranging from Rachael Ray to Emeril. Ray sent him a fruit basket, and “how can I not love” someone who made a joke that Mario Batali will loan you a scrunchie if you give him a blow job—-a jab Ray made at a roast for the ponytailed chef.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ripert got flack from Tony for letting Henry Kissinger, Dick Cheney, Donald Rumsfeld, \u003ca href=\"https://twitter.com/ItsTheSituation\">The Situation\u003c/a>, and \u003ca href=\"https://twitter.com/snooki/\">Snooki\u003c/a> take their respective spots at the table at his award winning \u003ca href=\"http://le-bernardin.com/\">Le Bernardin\u003c/a> restaurant. “You gave The Situation and Snooki a kitchen tour, too?” he asked, and Ripert said, “Yes.” \u003c/p>\n\u003cp>When pushed, Ripert said that tennis star John McEnroe is the one star he would not let dine at his restaurant. “He hurt your feelings!” Bourdain said, as Ripert sheepishly nodded under the bright interrogation lamp. Ripert later said that hipsters are allowed at his restaurant and that guests can take photos of the food at Le Bernardin as long as they don’t use a flash. Bourdain posited that hipsters are “people who are younger than us” and that Ripert felt that the founders of Le Bernardin, Gilbert and Maguy le Coze were hipsters of an earlier era. \u003c/p>\n\u003cp>Ripert said that he is anti-corkage fee yet also anti-bring-your own wine. He pointed out that Le Bernardin is after all a business (a fair point for any restaurant), and Bourdain said that he thought Le Bernardin had the best sommelier. Ripert waffled a bit on the bring-your-own-wine bit when he conceded that he \u003cem>would\u003c/em> be open to guests bringing a great bottle of wine in, but only if they please share a glass with him.\u003c/p>\n\u003cp>Paula Deen is the one culinary star Bourdain will not forgive, because he is “genuinely appalled by her acts on the planet” which include hyping Southern cooking “into something it’s not.” \u003c/p>\n\u003cp>Bourdain gave major props to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese Food\u003c/a> and said that it is rare to see a San Francisco restaurant find such big and immediate success in New York. “I am sure they will take over the world,” he said. Bourdain was aware that Mission Chinese Food plans to next open in Paris, and giggled over the fact that Ripert had to run to the bathroom during his first visit to Mission Chinese, because “he couldn’t handle” how spicy the food was. Clearly Bourdain, given his far flung travels and history of eating dishes like calves brain and pig anus on air makes him the more adventurous eater. Yet Ripert aptly pointed out that Bourdain has not been a kitchen chef in fifteen years. Touché, Monsieur.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800-290x217.jpg\" alt=\"A guest greets Bourdain. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59959\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800-290x217.jpg\" alt=\"Bourdain signs an arm. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59957\">\u003c/a>\u003c/p>\n\u003cp>One exclusive that Bourdain and Ripert shared with us at the La Cocina meet and greet: they filmed in the mountains of Peru together for Bourdain’s \u003ca href=\"http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#?SR=SearchCNN_Parts_Unknown\">\u003cem>Parts Unknown\u003c/em>\u003c/a> show on CNN. The series debuted Sunday and viewers can see the friendly pair doing a variety of activities that sound potentially interesting. “We were looking for cacao beans and cooked chicken together, which is a departure for the show,” said Bourdain. “Eric kept telling me, ‘one more mountain’ while I was stumbling around” on their way to find cacao. Bourdain rolled his eyes and laughed as he continued with, “He’s from the Pyrenees, where there’s yodeling and he’s pretty used to all those hills.” Ripert laughed and nodded at this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800-190x190.jpg\" title=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" alt=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59958\">\u003c/a>They showed a comfort and ease with each other that continued through the meet and greet, where they signed everything from books to body parts while digging into a big plate of La Cocina treats. La Cocina Executive Director Caleb Zigas said that the after party event came about when Bourdain’s production company, \u003ca href=\"http://zeropointzero.com/\">Zero Point Zero\u003c/a> contacted him. Proceeds from the meet and greet went to La Cocina and Zigas said the party provided an avenue for the La Cocina businesses who have brick and mortar locations. The two hundred or so guests in the green room gawked and took photos of Bourdain and Ripert, and a line snaked around the room for the chance to get autographs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500-190x190.jpg\" title=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59960\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500-190x190.jpg\" title=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59954\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500-190x190.jpg\" title=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59961\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Inticing Creations baker Kelly Zubal crafted a stunning cake in the shape of a duck press for Bourdain and Ripert. She said that it took her three hours to make and she even brought an edible pen with the hopes of getting a signature on her sweet treat. Zubal confirmed with Bay Area Bites over email that, \"Bourdain couldn't believe I made a duck press and wrote 'best cake ever' on it. It now has a place on my cake display area at my cake studio.\" Sounds like Bourdain was acting more good than evil to us. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "IACP in San Francisco: Conference Highlights and Awards",
"title": "IACP in San Francisco: Conference Highlights and Awards",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shorty Goldstein's: A New Jewish Deli in San Francisco's FiDi",
"title": "Shorty Goldstein's: A New Jewish Deli in San Francisco's FiDi",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Now that you've all broken your week of unleavened, unfermented Passover eating with pizza and beer, it's time to jump back on the pastrami-sandwich bandwagon with a trip to San Francisco's newest Jewish-style deli, \u003ca href=\"http://www.shortygoldsteins.com\">Shorty Goldstein's\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_59581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\" alt=\"Owner of Shorty Goldstein's, Michael Siegel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Siegel, owner of Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>First, the name. Wince-worthy as it seemed on first hearing, owner Michael Siegel came by it honestly: Shorty was the nickname of his great-grandmother, Pauline Goldstein, and no Jewish deli-meister can hope for success without paying hommage to his \u003cem>bubbe.\u003c/em> Born in Tucson, Arizona, Siegel, who worked as a chef de cuisine at Betelnut for 5 years before jumping into restaurant ownership this year, grew up on the Jewish comfort food made by his Philadelphia and New York-bred relatives. Every year, \"Shorty\" would come visit for a month, enlisting the young Michael as her helper in rolling and stuffing the dozens of potato knishes she'd make for the family. Afterwards, Siegel's grandmother would dole them out, one at a time, making them last. \u003c/p>\n\u003cp>Throughout his culinary career, through training in French, Mediterranean, and Asian cuisines, Siegel kept returning, in his mind, to the familiar briskets, latkes, and stuffed cabbages of his youth. And now, here they are, only done with a San Francisco spin, so that the cauliflower and beets are pickled in-house, the chopped chicken livers are packed in jam jars, and the rugulach are filled with apples and cardamom or strawberries and black pepper. (The small, fluffy knishes, however, are true to their originals.) So far, it's working: open for breakfast and lunch weekdays only in the Financial District, Shorty's has been enviably busy since its opening day. \u003c/p>\n\u003cfigure id=\"attachment_59594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\" alt=\"Front counter at Shorty Goldstein's\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Front counter at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>During the first week, the line of suits and skirts-and-heels stretched back past the door by the dozens. Always curious about the next new thing--and never one to turn down the chance of tasty pastrami without the need for a plane ticket to New York or LA--we grabbed a counterside seat next to two nice ladies of a certain age. They were the kind who, in my New Jersey youth, would have been ace \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach/\">rugelach\u003c/a> bakers active in the synagogue sisterhood. Here, they were enjoying a corned beef sandwich and a tongue sandwich (a Thursday-only special), respectively. This being San Francisco, there's just no way to relate their enthusiasm for the tongue sandwich without it sounding irredeemably but unintentionally dirty, so I won't try, but suffice it say, it was a nice tongue sandwich, very much appreciated.\u003c/p>\n\u003cp>Although there's room for tables in the wood-floored, chalkboard-walled room, seats are limited to metal stools ranged along narrow counters clinging to the edges of the exposed brick walls. Despite friendly servers and pleasant amenities--cutlery with a nice heft to it, a tall glass dispenser of spa-like cucumber-mint water--the setup that doesn't encourage lingering, or ordering more than can fit in a single-plate line in front of you. \u003c/p>\n\u003cfigure id=\"attachment_59585\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\" alt=\"Chocolate egg cream and Corned Beef sandwich\" width=\"400\" class=\"size-full wp-image-59585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate egg cream and Corned Beef sandwich\u003c/figcaption>\u003c/figure>\n\u003cp>According to Siegel, their house-cured pastrami is their top seller, outselling even the popular corned beef two to one. And, like the corned beef, it's some good stuff, flavorful and moist, maybe cut a little too thick, not quite as magically spicy/fatty/umami-fantastic as \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons'\u003c/a>, but still an excellent reason to leave your desk. (They'll also double the meat, should you need the full mouth-stretching, Carnegie-Deli experience.) If only the bread were better. This beige, fluffy stuff hardly tastes of rye, and there's not a caraway seed in sight. Why not \u003ca href=\"http://www.semifreddis.com/products\">Semifreddi's Odessa Rye\u003c/a>, or \u003ca href=\"http://acmebread.com/bread/rye\">Acme Bread's New York Rye\u003c/a>? After all, if the kitchen's going to all the trouble to make the Fridays-only tuna salad from super-scratch, using seared fresh albacore bound with house-made mayonnaise loaded with dill, red onions and celery, it should be embraced by bread that's worthy. \u003c/p>\n\u003cfigure id=\"attachment_59596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500-290x217.jpg\" alt=\"Chopped Chicken Liver, Toast and Pickled Baby Fennel\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chopped Chicken Liver, Toast and Pickled Baby Fennel\u003c/figcaption>\u003c/figure>\n\u003cp>The bread is certainly better toasted, when small squares serve as a delivery vehicle for a jar of satisfyingly dense chopped chicken-liver spread, paired with surprisingly elegant wisps of pickled baby fennel. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since the open kitchen at the back of the restaurant has only a small flattop grill, making toasted sandwiches by the hundreds isn't an option; so far, the only hot sandwiches are the daily grilled cheese along with Wednesday's Rachel, which Siegel describes as a sister to the Reuben, made with pastrami, cole slaw, and Swiss. \u003c/p>\n\u003cfigure id=\"attachment_59587\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\" alt=\"Open Kitchen at Shorty Goldstein's \" width=\"1000\" height=\"750\" class=\"size-full wp-image-59587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Open Kitchen at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>There's a very nice looking bowl of chicken soup with matzoh balls, although we were still having too much of a matzoh hangover from the past 8 days of Passover to try it. And while Shorty's is no \u003ca href=\"http://gracias-madre.com/\">Gracias Madre\u003c/a>, there is a daily vegetarian soup (potato-green garlic on a recent visit), the aforementioned grilled cheese and veggie sandwich, a well-stocked farmer's market salad (recently, baby lettuces, artichoke, avocado and \u003ca href=\"http://www.cypressgrovechevre.com/our-cheese/aged-cheeses/midnight-moon.html#.UWElmDcTSx0\">Midnight Moon\u003c/a> gouda, in a raisin-molasses dressing) and a pickle plate (currently, some pleasantly crisp cauliflower, tender asparagus and regrettably mushy, over-vinegared beets). \u003c/p>\n\u003cp>But enough of that. How's the egg cream? An egg cream, I must point out to you kombucha-swilling West Coasters, contains neither eggs nor cream. Essentially, it's an ice cream soda with no ice cream, made with a few fingers of chocolate syrup (purists swear by Brooklyn-born \u003ca href=\"http://www.foxs-syrups.com/\">Fox's U-Bet\u003c/a>) and milk foamed into a frothy, bubbly drink by a powerful jet of seltzer. Seltzer that's released, properly, from a glass siphon bottle, not a soda gun or worse, a screw-top bottle of lazy sparkling water. A real egg cream needs a sting behind it, the bubbles crisp and sharp on your tongue; otherwise, you might as well be drinking \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoo\u003c/a>. So far, no one in the Bay Area gets it right, to my taste--they're always too flat, too rich, too chocolatey-sweet. \u003c/p>\n\u003cfigure id=\"attachment_59589\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream-290x217.jpg\" alt=\"Salted Caramel Egg Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Egg Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Shorty's is getting close, although by my lights, their seltzer, even though it comes correctly out of a siphon, isn't quite powerfully fizzy enough. During opening week, the egg cream was an eyebrow-raising $5, making the comparison to \u003ca href=\"http://www.youtube.com/watch?v=zoJAc_aSM7E\">Pulp Fiction's $5 milkshake\u003c/a> inevitable. (It's since been dropped to $4.) But Siegel makes up for any lack of bubbles by offering seasonal flavors to go with the typical chocolate and vanilla. Right now, there's strawberry, made from a jammy concoction of fresh berries from \u003ca href=\"https://twitter.com/Yerenafarms\">Yerena Farms\u003c/a> sweetened with agave syrup, and the pretty spectacular salted caramel, which is just as good as you'd think. Take that, New York!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SGFIDI\">Shorty Goldstein's\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SGoldsteins\">@SGoldsteins\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/6WlZm\">Map\u003c/a>\u003cbr>\n126 Sutter St\u003cbr>\nSan Francisco, CA 94104\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 986-2676\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Fri 8am-4pm \u003c/p>\n\n",
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"excerpt": "Salted caramel egg creams? Fresh albacore tuna salad? Michael Siegel, formerly a chef at Betelnut, gets back to his roots, San Francisco-style, at his new FiDi deli, Shorty Goldstein's. Stephanie Rosenbaum reports back on a pair of recent visits.",
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"description": "Salted caramel egg creams? Fresh albacore tuna salad? Michael Siegel, formerly a chef at Betelnut, gets back to his roots, San Francisco-style, at his new FiDi deli, Shorty Goldstein's. Stephanie Rosenbaum reports back on a pair of recent visits.",
"title": "Shorty Goldstein's: A New Jewish Deli in San Francisco's FiDi | KQED",
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"headline": "Shorty Goldstein's: A New Jewish Deli in San Francisco's FiDi",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that you've all broken your week of unleavened, unfermented Passover eating with pizza and beer, it's time to jump back on the pastrami-sandwich bandwagon with a trip to San Francisco's newest Jewish-style deli, \u003ca href=\"http://www.shortygoldsteins.com\">Shorty Goldstein's\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_59581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\" alt=\"Owner of Shorty Goldstein's, Michael Siegel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Siegel, owner of Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>First, the name. Wince-worthy as it seemed on first hearing, owner Michael Siegel came by it honestly: Shorty was the nickname of his great-grandmother, Pauline Goldstein, and no Jewish deli-meister can hope for success without paying hommage to his \u003cem>bubbe.\u003c/em> Born in Tucson, Arizona, Siegel, who worked as a chef de cuisine at Betelnut for 5 years before jumping into restaurant ownership this year, grew up on the Jewish comfort food made by his Philadelphia and New York-bred relatives. Every year, \"Shorty\" would come visit for a month, enlisting the young Michael as her helper in rolling and stuffing the dozens of potato knishes she'd make for the family. Afterwards, Siegel's grandmother would dole them out, one at a time, making them last. \u003c/p>\n\u003cp>Throughout his culinary career, through training in French, Mediterranean, and Asian cuisines, Siegel kept returning, in his mind, to the familiar briskets, latkes, and stuffed cabbages of his youth. And now, here they are, only done with a San Francisco spin, so that the cauliflower and beets are pickled in-house, the chopped chicken livers are packed in jam jars, and the rugulach are filled with apples and cardamom or strawberries and black pepper. (The small, fluffy knishes, however, are true to their originals.) So far, it's working: open for breakfast and lunch weekdays only in the Financial District, Shorty's has been enviably busy since its opening day. \u003c/p>\n\u003cfigure id=\"attachment_59594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\" alt=\"Front counter at Shorty Goldstein's\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Front counter at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>During the first week, the line of suits and skirts-and-heels stretched back past the door by the dozens. Always curious about the next new thing--and never one to turn down the chance of tasty pastrami without the need for a plane ticket to New York or LA--we grabbed a counterside seat next to two nice ladies of a certain age. They were the kind who, in my New Jersey youth, would have been ace \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach/\">rugelach\u003c/a> bakers active in the synagogue sisterhood. Here, they were enjoying a corned beef sandwich and a tongue sandwich (a Thursday-only special), respectively. This being San Francisco, there's just no way to relate their enthusiasm for the tongue sandwich without it sounding irredeemably but unintentionally dirty, so I won't try, but suffice it say, it was a nice tongue sandwich, very much appreciated.\u003c/p>\n\u003cp>Although there's room for tables in the wood-floored, chalkboard-walled room, seats are limited to metal stools ranged along narrow counters clinging to the edges of the exposed brick walls. Despite friendly servers and pleasant amenities--cutlery with a nice heft to it, a tall glass dispenser of spa-like cucumber-mint water--the setup that doesn't encourage lingering, or ordering more than can fit in a single-plate line in front of you. \u003c/p>\n\u003cfigure id=\"attachment_59585\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\" alt=\"Chocolate egg cream and Corned Beef sandwich\" width=\"400\" class=\"size-full wp-image-59585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate egg cream and Corned Beef sandwich\u003c/figcaption>\u003c/figure>\n\u003cp>According to Siegel, their house-cured pastrami is their top seller, outselling even the popular corned beef two to one. And, like the corned beef, it's some good stuff, flavorful and moist, maybe cut a little too thick, not quite as magically spicy/fatty/umami-fantastic as \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons'\u003c/a>, but still an excellent reason to leave your desk. (They'll also double the meat, should you need the full mouth-stretching, Carnegie-Deli experience.) If only the bread were better. This beige, fluffy stuff hardly tastes of rye, and there's not a caraway seed in sight. Why not \u003ca href=\"http://www.semifreddis.com/products\">Semifreddi's Odessa Rye\u003c/a>, or \u003ca href=\"http://acmebread.com/bread/rye\">Acme Bread's New York Rye\u003c/a>? After all, if the kitchen's going to all the trouble to make the Fridays-only tuna salad from super-scratch, using seared fresh albacore bound with house-made mayonnaise loaded with dill, red onions and celery, it should be embraced by bread that's worthy. \u003c/p>\n\u003cfigure id=\"attachment_59596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500-290x217.jpg\" alt=\"Chopped Chicken Liver, Toast and Pickled Baby Fennel\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chopped Chicken Liver, Toast and Pickled Baby Fennel\u003c/figcaption>\u003c/figure>\n\u003cp>The bread is certainly better toasted, when small squares serve as a delivery vehicle for a jar of satisfyingly dense chopped chicken-liver spread, paired with surprisingly elegant wisps of pickled baby fennel. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since the open kitchen at the back of the restaurant has only a small flattop grill, making toasted sandwiches by the hundreds isn't an option; so far, the only hot sandwiches are the daily grilled cheese along with Wednesday's Rachel, which Siegel describes as a sister to the Reuben, made with pastrami, cole slaw, and Swiss. \u003c/p>\n\u003cfigure id=\"attachment_59587\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\" alt=\"Open Kitchen at Shorty Goldstein's \" width=\"1000\" height=\"750\" class=\"size-full wp-image-59587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Open Kitchen at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>There's a very nice looking bowl of chicken soup with matzoh balls, although we were still having too much of a matzoh hangover from the past 8 days of Passover to try it. And while Shorty's is no \u003ca href=\"http://gracias-madre.com/\">Gracias Madre\u003c/a>, there is a daily vegetarian soup (potato-green garlic on a recent visit), the aforementioned grilled cheese and veggie sandwich, a well-stocked farmer's market salad (recently, baby lettuces, artichoke, avocado and \u003ca href=\"http://www.cypressgrovechevre.com/our-cheese/aged-cheeses/midnight-moon.html#.UWElmDcTSx0\">Midnight Moon\u003c/a> gouda, in a raisin-molasses dressing) and a pickle plate (currently, some pleasantly crisp cauliflower, tender asparagus and regrettably mushy, over-vinegared beets). \u003c/p>\n\u003cp>But enough of that. How's the egg cream? An egg cream, I must point out to you kombucha-swilling West Coasters, contains neither eggs nor cream. Essentially, it's an ice cream soda with no ice cream, made with a few fingers of chocolate syrup (purists swear by Brooklyn-born \u003ca href=\"http://www.foxs-syrups.com/\">Fox's U-Bet\u003c/a>) and milk foamed into a frothy, bubbly drink by a powerful jet of seltzer. Seltzer that's released, properly, from a glass siphon bottle, not a soda gun or worse, a screw-top bottle of lazy sparkling water. A real egg cream needs a sting behind it, the bubbles crisp and sharp on your tongue; otherwise, you might as well be drinking \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoo\u003c/a>. So far, no one in the Bay Area gets it right, to my taste--they're always too flat, too rich, too chocolatey-sweet. \u003c/p>\n\u003cfigure id=\"attachment_59589\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream-290x217.jpg\" alt=\"Salted Caramel Egg Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Egg Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Shorty's is getting close, although by my lights, their seltzer, even though it comes correctly out of a siphon, isn't quite powerfully fizzy enough. During opening week, the egg cream was an eyebrow-raising $5, making the comparison to \u003ca href=\"http://www.youtube.com/watch?v=zoJAc_aSM7E\">Pulp Fiction's $5 milkshake\u003c/a> inevitable. (It's since been dropped to $4.) But Siegel makes up for any lack of bubbles by offering seasonal flavors to go with the typical chocolate and vanilla. Right now, there's strawberry, made from a jammy concoction of fresh berries from \u003ca href=\"https://twitter.com/Yerenafarms\">Yerena Farms\u003c/a> sweetened with agave syrup, and the pretty spectacular salted caramel, which is just as good as you'd think. Take that, New York!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SGFIDI\">Shorty Goldstein's\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SGoldsteins\">@SGoldsteins\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/6WlZm\">Map\u003c/a>\u003cbr>\n126 Sutter St\u003cbr>\nSan Francisco, CA 94104\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 986-2676\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Fri 8am-4pm \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Culinary Women, In Their Own Words",
"title": "Culinary Women, In Their Own Words",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In cooking school classes a decade ago in San Francisco, the classes were equally split by gender. Our instructors had decades more cooking time than us, and tended to have more men in the top leadership chef positions. More recently, the men often still nab more \u003ca href=\"http://www.jamesbeard.org/awards\">awards\u003c/a> and titles like Executive Chef. The advent of pop-up restaurants and organizations like \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> serve up more opportunities for women who want to work with food. \u003c/p>\n\u003cp>My editor and I wondered what it is like to be a woman in the culinary field \u003cem>right now\u003c/em>. I talked to three Bay Area women: \u003cstrong>Elvia Buendia\u003c/strong> of the newly opened \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>, \u003ca href=\"http://www.prospectsf.com/\">Prospect Restaurant\u003c/a> Chef and Partner \u003cstrong>Pam Mazzola\u003c/strong>, and \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a> Owner \u003cstrong>Fontaine McFadden\u003c/strong>. I asked them about their own personal growth as a woman in the food industry, their experiences being female in the culinary profession, whether or not they have female mentors, the \"state of women\" in culinary arts, and what it is like to work with other women in the food industry. Their comments have been edited for length and clarity. Here are their thoughts, in their own words: \u003c/p>\n\u003cfigure id=\"attachment_59461\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\" alt=\"Elvia Buendia. Photo courtesy of Eric Wolfinger \" width=\"400\" class=\"size-full wp-image-59461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elvia Buendia. Photo courtesy of Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>As a woman, I have received so much support from local organizations like CEO Women, a nonprofit based in Oakland that no longer exists, and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, the incubator program based in San Francisco. Both programs target and assist entrepreneur women, like myself, to succeed in the world of business. Before participating in CEO Women, I had no idea how to do a business plan, in fact I did not even know what that was or its importance! \u003c/p>\n\u003cp>My passion for pastries and baking pushed me to pursue my dream in opening my own cupcake shop despite physical struggles such as English as my second language, finances, and even social discouragement. In fact, many people constantly asked me, \"how are you going to open a business if you don't even speak English?\" And I always told them, \"I'm going to sell my cupcakes, not my English skills.\"\u003c/p>\n\u003cp>Being a woman has been a blessing and has encouraged me to push myself for my own well-being as well as for the well-being of my family. I wanted to inspire my children, now 15 and 21, to reach for their dreams no matter how many struggles they faced to meet their goals. I think so far I'm doing well with constant support from programs such as La Cocina. \u003c/p>\n\u003cp>La Cocina has been a huge help and I admire the women that have given me words of wisdom regarding food and business, among those included are \u003ca href=\"http://www.lacocinasf.org/programsmanager/\">Leticia Landa\u003c/a>, \u003ca href=\"https://twitter.com/carolamulero\">Carola Mulero\u003c/a>, and \u003ca href=\"http://www.lacocinasf.org/development-associate-daniella-sawaya/\">Daniella Sawaya\u003c/a>. Without their help, support, and words of wisdom, I do not know where I would be. \u003c/p>\n\u003cp>Overall, my culinary experience is related to the pleasure I receive when I see people eating and enjoying my cupcakes. I am truly honored to contribute to the culinary and baking world, as I bring a mixture of different flavors from my own cultural background and I look forward to continue my professional development as a baking chef in the field.\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_59462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\" alt=\"Pam Mazzola. Photo courtesy of Jeannie O’Connor\" width=\"1000\" height=\"667\" class=\"size-full wp-image-59462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pam Mazzola. Photo courtesy of Jeannie O’Connor\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>I started my career cooking at the Fairmont Hotel in a male-driven kitchen and quickly realized this was not the direction I wanted my career to go in. My entire cooking career has been at single-owner, female chef-directed restaurants. This has allowed me to be very focused in what I do. Having worked with a great partner and true collaborator (\u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a>) for the past 25 years has allowed me to achieve the success that I have. As in any solid relationship, Nancy and I have always shared in the responsibility of what we do together. We have common goals, a similar sensibility in food, and are like-minded in terms of desires for our careers as well as our lives outside of the restaurant. I raised three children while I was cooking at Boulevard, and I don’t think that would have been possible if I had not been working with someone who was sensitive to my family needs and with whom I shared a deep trust.\u003c/p>\n\u003cp>I’ve seen a marked growth in gender equality in the restaurant field. Female chefs share equal status with male chefs. The difference I see is that there is a natural camaraderie between women in this industry, and a real sense of shared responsibility between women who work together.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59459\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\" alt=\"Fontaine McFadden. Photo courtesy of Fontaine McFadden\" width=\"500\" height=\"500\" class=\"size-full wp-image-59459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden. Photo courtesy of Fontaine McFadden\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>My experience in the culinary world started with my first job out of college working the front of the house at an Italian restaurant on Nantucket Island. I then worked as a florist for years, had a brief and uninspiring job in marketing, dabbled in sustainable building and did some personal organization before finding my way back to food when I enrolled in culinary school. I lucked out with my externship turned job at \u003ca href=\"http://www.handsongourmet.com/\">Hands On Gourmet\u003c/a> where I worked between the kitchen and the office as the Director of Operations for two and a half years. In November of last year I left to start my own business and am now reveling in that best/worst decision ever. I run a prepared Paleo meal service available for pick up out of local Crossfit gyms. It's been crazy and amazing and I have a long way to go, but I'm excited to take on the hard work ahead. \u003c/p>\n\u003cp>To get at the very broad question of what it's like to be a woman in the culinary field I would have to rewind a bit and start with what it was like to grow up with my Dad and big brothers. I have been wholly shaped by them and can't really separate out my experience in the workforce as a woman without first pointing to them. \u003c/p>\n\u003cp>I grew up on an organic farm in Mendocino county and my Dad put me to work, treating me as an equal to my brothers. We all drove tractors, we all did carpentry, we all got up at 5 a.m. and worked in the vineyards until it was too hot to be out in the sun. I built fences, I branded cattle, I installed solar panels and I even did some time in the office. My Dad did an incredible job of instilling a strong work ethic in us all, regardless of the fact they were boys and I was the little girl. And it was the same story with school and sports and social activities; we were all held to an equal standard of excellence. Growing up working, playing and competing with my brothers prepared me to jump into a world dominate by men in charge and taught me how to thrive in that environment. I've been really lucky in that way. My life has not been shaped by discouraging moments or impossible obstacles attributed to my sex alone. I have always seen my abilities and inabilities to be based around who I am as a person and don't believe that something is possible or impossible just because I am a woman. \u003c/p>\n\u003cp>Having said that, I realize that this is not the norm and the fight for equal rights among the sexes is not over (what fight against inequity is truly over?). I have encountered plenty of situations where my own view of gender equality is definitely not shared. In those instances I use that ignorance to fuel my motivation beyond what is inherent in me. Maybe by throwing back dirty kitchen talk, or changing a tire in a dress... whatever it is, I like to mess with gender-based assumptions. And in brandishing this viewpoint I have found that I generally end up working harder than I might otherwise, thus becoming more successful and proving my point all the more. \u003c/p>\n\u003cp>Obviously, there are many avenues to explore within this broad topic of women in the workplace. One of the more interesting and applicable ones for me, is the struggle for balance between masculine and feminine. I believe that chivalry is not dead. I love having doors opened for me, but I also want to be taken seriously in my career and respected as a member of my community. Luckily, these are not mutually exclusive. As I've gotten older I have found a better balance between my more overt tomboy tendencies and my girly-girl attributes (of which there are many). I used to think that it was one or the other but thankfully I am finding ways for those two to coexist. For me, the most important thing is that I act in a way that is indicative of how I want to be treated. That is all I can control and if I do my best in that area then I'm feelin' good.\n\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "What is it like to be a woman in the culinary field today? Mary Ladd interviews Elvia Buendia, Pam Mazzola and Fontaine McFadden. They share their personal stories regarding the role gender has played in their career development.",
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"description": "What is it like to be a woman in the culinary field today? Mary Ladd interviews Elvia Buendia, Pam Mazzola and Fontaine McFadden. They share their personal stories regarding the role gender has played in their career development.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In cooking school classes a decade ago in San Francisco, the classes were equally split by gender. Our instructors had decades more cooking time than us, and tended to have more men in the top leadership chef positions. More recently, the men often still nab more \u003ca href=\"http://www.jamesbeard.org/awards\">awards\u003c/a> and titles like Executive Chef. The advent of pop-up restaurants and organizations like \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> serve up more opportunities for women who want to work with food. \u003c/p>\n\u003cp>My editor and I wondered what it is like to be a woman in the culinary field \u003cem>right now\u003c/em>. I talked to three Bay Area women: \u003cstrong>Elvia Buendia\u003c/strong> of the newly opened \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>, \u003ca href=\"http://www.prospectsf.com/\">Prospect Restaurant\u003c/a> Chef and Partner \u003cstrong>Pam Mazzola\u003c/strong>, and \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a> Owner \u003cstrong>Fontaine McFadden\u003c/strong>. I asked them about their own personal growth as a woman in the food industry, their experiences being female in the culinary profession, whether or not they have female mentors, the \"state of women\" in culinary arts, and what it is like to work with other women in the food industry. Their comments have been edited for length and clarity. Here are their thoughts, in their own words: \u003c/p>\n\u003cfigure id=\"attachment_59461\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\" alt=\"Elvia Buendia. Photo courtesy of Eric Wolfinger \" width=\"400\" class=\"size-full wp-image-59461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elvia Buendia. Photo courtesy of Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>As a woman, I have received so much support from local organizations like CEO Women, a nonprofit based in Oakland that no longer exists, and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, the incubator program based in San Francisco. Both programs target and assist entrepreneur women, like myself, to succeed in the world of business. Before participating in CEO Women, I had no idea how to do a business plan, in fact I did not even know what that was or its importance! \u003c/p>\n\u003cp>My passion for pastries and baking pushed me to pursue my dream in opening my own cupcake shop despite physical struggles such as English as my second language, finances, and even social discouragement. In fact, many people constantly asked me, \"how are you going to open a business if you don't even speak English?\" And I always told them, \"I'm going to sell my cupcakes, not my English skills.\"\u003c/p>\n\u003cp>Being a woman has been a blessing and has encouraged me to push myself for my own well-being as well as for the well-being of my family. I wanted to inspire my children, now 15 and 21, to reach for their dreams no matter how many struggles they faced to meet their goals. I think so far I'm doing well with constant support from programs such as La Cocina. \u003c/p>\n\u003cp>La Cocina has been a huge help and I admire the women that have given me words of wisdom regarding food and business, among those included are \u003ca href=\"http://www.lacocinasf.org/programsmanager/\">Leticia Landa\u003c/a>, \u003ca href=\"https://twitter.com/carolamulero\">Carola Mulero\u003c/a>, and \u003ca href=\"http://www.lacocinasf.org/development-associate-daniella-sawaya/\">Daniella Sawaya\u003c/a>. Without their help, support, and words of wisdom, I do not know where I would be. \u003c/p>\n\u003cp>Overall, my culinary experience is related to the pleasure I receive when I see people eating and enjoying my cupcakes. I am truly honored to contribute to the culinary and baking world, as I bring a mixture of different flavors from my own cultural background and I look forward to continue my professional development as a baking chef in the field.\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_59462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\" alt=\"Pam Mazzola. Photo courtesy of Jeannie O’Connor\" width=\"1000\" height=\"667\" class=\"size-full wp-image-59462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pam Mazzola. Photo courtesy of Jeannie O’Connor\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>I started my career cooking at the Fairmont Hotel in a male-driven kitchen and quickly realized this was not the direction I wanted my career to go in. My entire cooking career has been at single-owner, female chef-directed restaurants. This has allowed me to be very focused in what I do. Having worked with a great partner and true collaborator (\u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a>) for the past 25 years has allowed me to achieve the success that I have. As in any solid relationship, Nancy and I have always shared in the responsibility of what we do together. We have common goals, a similar sensibility in food, and are like-minded in terms of desires for our careers as well as our lives outside of the restaurant. I raised three children while I was cooking at Boulevard, and I don’t think that would have been possible if I had not been working with someone who was sensitive to my family needs and with whom I shared a deep trust.\u003c/p>\n\u003cp>I’ve seen a marked growth in gender equality in the restaurant field. Female chefs share equal status with male chefs. The difference I see is that there is a natural camaraderie between women in this industry, and a real sense of shared responsibility between women who work together.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59459\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\" alt=\"Fontaine McFadden. Photo courtesy of Fontaine McFadden\" width=\"500\" height=\"500\" class=\"size-full wp-image-59459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden. Photo courtesy of Fontaine McFadden\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>My experience in the culinary world started with my first job out of college working the front of the house at an Italian restaurant on Nantucket Island. I then worked as a florist for years, had a brief and uninspiring job in marketing, dabbled in sustainable building and did some personal organization before finding my way back to food when I enrolled in culinary school. I lucked out with my externship turned job at \u003ca href=\"http://www.handsongourmet.com/\">Hands On Gourmet\u003c/a> where I worked between the kitchen and the office as the Director of Operations for two and a half years. In November of last year I left to start my own business and am now reveling in that best/worst decision ever. I run a prepared Paleo meal service available for pick up out of local Crossfit gyms. It's been crazy and amazing and I have a long way to go, but I'm excited to take on the hard work ahead. \u003c/p>\n\u003cp>To get at the very broad question of what it's like to be a woman in the culinary field I would have to rewind a bit and start with what it was like to grow up with my Dad and big brothers. I have been wholly shaped by them and can't really separate out my experience in the workforce as a woman without first pointing to them. \u003c/p>\n\u003cp>I grew up on an organic farm in Mendocino county and my Dad put me to work, treating me as an equal to my brothers. We all drove tractors, we all did carpentry, we all got up at 5 a.m. and worked in the vineyards until it was too hot to be out in the sun. I built fences, I branded cattle, I installed solar panels and I even did some time in the office. My Dad did an incredible job of instilling a strong work ethic in us all, regardless of the fact they were boys and I was the little girl. And it was the same story with school and sports and social activities; we were all held to an equal standard of excellence. Growing up working, playing and competing with my brothers prepared me to jump into a world dominate by men in charge and taught me how to thrive in that environment. I've been really lucky in that way. My life has not been shaped by discouraging moments or impossible obstacles attributed to my sex alone. I have always seen my abilities and inabilities to be based around who I am as a person and don't believe that something is possible or impossible just because I am a woman. \u003c/p>\n\u003cp>Having said that, I realize that this is not the norm and the fight for equal rights among the sexes is not over (what fight against inequity is truly over?). I have encountered plenty of situations where my own view of gender equality is definitely not shared. In those instances I use that ignorance to fuel my motivation beyond what is inherent in me. Maybe by throwing back dirty kitchen talk, or changing a tire in a dress... whatever it is, I like to mess with gender-based assumptions. And in brandishing this viewpoint I have found that I generally end up working harder than I might otherwise, thus becoming more successful and proving my point all the more. \u003c/p>\n\u003cp>Obviously, there are many avenues to explore within this broad topic of women in the workplace. One of the more interesting and applicable ones for me, is the struggle for balance between masculine and feminine. I believe that chivalry is not dead. I love having doors opened for me, but I also want to be taken seriously in my career and respected as a member of my community. Luckily, these are not mutually exclusive. As I've gotten older I have found a better balance between my more overt tomboy tendencies and my girly-girl attributes (of which there are many). I used to think that it was one or the other but thankfully I am finding ways for those two to coexist. For me, the most important thing is that I act in a way that is indicative of how I want to be treated. That is all I can control and if I do my best in that area then I'm feelin' good.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Coming Soon: A Supermarket in West Oakland",
"title": "Coming Soon: A Supermarket in West Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\" alt=\"The proposed People's Community Market is a 12,000 square foot corner supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\" width=\"1000\" height=\"545\" class=\"size-full wp-image-59309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The proposed People's Community Market is a 12,000 square foot supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\u003c/figcaption>\u003c/figure>\n\u003cp>The wait in West Oakland may finally be over: An innovative approach to funding for an ambitious full-service, mid-sized grocery store looks likely to pay off. \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>, slated to anchor a vacant lot at the corner of busy West Grand Avenue and Market Street, will serve a community that is home to more than 50 liquor stores and over a dozen corner shops but lacks a supermarket. (The nearby worker owned-and-operated \u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a> offers some local residents access to \u003ca href=\"http://lettuceeatkale.com/2011/james-berk-of-mandela-foods-brings-produce-to-his-people/\">fresh produce\u003c/a> and natural grocery items but the small store can't meet the needs of the entire West Oakland area.)\u003c/p>\n\u003cp>For many residents, especially the car-less and seniors, who can schlep two hours to get to and from a supermarket by bus, the new grocery store can't come soon enough. If all continues to go well on the fundraising front the market is projected to open in the fall of 2014. It has high-profile supporters such as Oakland cookbook author-chef-advocate \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, who has emceed \u003ca href=\"http://peoplescommunitymarket.com/attend-an-event/\">\"Front Porch\" fundraisers\u003c/a> for the project, and \u003ca href=\"http://www.sfchronicle.com/entertainment/article/Sam-Mogannam-churns-success-at-Bi-Rites-4389210.php\">Sam Mogannam\u003c/a> of San Francisco's wildly successful \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>, and a leadership team that includes \u003ca href=\"http://www.ethicurean.com/2009/06/07/monterey-market/\">Bill Fujimoto\u003c/a>, the beloved former \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> produce whisperer.\u003c/p>\n\u003cp>The project is raising money for the much-needed store in a novel approach. It's selling stock in the supermarket in what's known as a direct public offering, a \u003ca href=\"http://www.dfdpo.com/clientsum10.htm\">fundraising approach\u003c/a> successfully employed by other Bay Area businesses like packaged mac & cheese maker \u003ca href=\"http://www.annies.com/\">Annie's Homegrown\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://foodandcommunityfellows.org/fellow/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, founder and CEO of People's Community Market, checked in with Bay Area Bites about the status of the capital-raising campaign, how it ties into a food financing initiative designed to increase access to healthy, affordable food in underserved communities in California (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">previously reported on BAB\u003c/a>), and the lessons he's learned in his crusade to get good grub into a neighborhood long overlooked by supermarket chains.\u003c/p>\n\u003cfigure id=\"attachment_59310\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\" alt=\"People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\" width=\"400\" class=\"size-full wp-image-59310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why did People's Community Market decide to go the direct public offering route and how is it going?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We launched it at the beginning of November 2012 and have raised $350K so far. We’re shooting to reach $500K by the end of May as that will ignite the next key stages of the project -- securing a loan and a lease. We hope to capitalize on the growing public interest in supporting local economies and thriving communities through investment in local small businesses and mission-driven enterprises.\u003c/p>\n\u003cp>We first tried to raise the equity funding from foundations and private investors. The foundations couldn’t sort out how to make an investment into a for-profit venture. The private investors weren’t interested in the low-margins and timeframes for when they’d get paid back. These investors also preferred fast growth and eventually selling to a larger company -- neither of which fits with our goals of focusing on West Oakland and retaining local ownership. \u003c/p>\n\u003cp>We saw that crowdfunding, as a means of public financial support for small projects, was taking off and that the Occupy protest movement was signaling a public desire for something other than Wall Street. We thought these trends presented new opportunities for raising money from the public. But we wanted People’s Community Market to be a real and sustainable investment and for our backers to become true shareholders. \u003c/p>\n\u003cp>So with the guidance and counsel of \u003ca href=\"http://www.cuttingedgecapital.com/\">Cutting Edge Capital\u003c/a> in Oakland, we launched a direct public stock offering (DPO) that enables California residents of diverse economic backgrounds to buy shares in our venture and earn a modest return while supporting West Oakland families to attain healthier and more socially connected lives.\u003c/p>\n\u003cp>\u003cstrong>Why not try \u003ca href=\"http://www.kickstarter.com/\">Kickstarter\u003c/a>, or similar \u003ca href=\"http://www.indiegogo.com/\">crowdsourcing\u003c/a> options \u003ca href=\"http://grist.org/sustainable-food/put-your-money-where-your-mouth-is-funding-food-on-kickstarter/\">popular with new food enterprises\u003c/a>, instead?\u003c/strong>\u003c/p>\n\u003cp>It’s hard to raise a large amount of money (most projects raise $10K-$100K) through crowdfunding and it’s a very crowded and noisy space and, therefore, pretty hard to stand out. \u003c/p>\n\u003cp>\u003cstrong>Can you explain how the DPO ties into the California Fresh Works Fund? \u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cafreshworks.com/\">California Fresh Works Fund\u003c/a> will proceed with a below-market-rate loan for two-thirds of our financing once we have secured the other one-third as equity. The DPO is how we’re raising the one-third equity we need to leverage the loan opportunity. What this means is that every dollar that someone invests into our project by purchasing shares will be matched by two dollars in debt financing from the California Fresh Works Fund.\u003c/p>\n\u003cfigure id=\"attachment_59313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\" alt=\"People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\" width=\"1000\" height=\"664\" class=\"size-full wp-image-59313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What kind of people have signed up as shareholders and what reasons have they given for investing?\u003c/strong>\u003c/p>\n\u003cp>The vast majority of people who have become founding shareholders are working class and middle class individuals and families. This is a very local- and small-investor based campaign. Unfortunately, most West Oakland residents can’t afford the $1,000 minimum investment. And we can’t afford to lower the minimum investment at this time. We’re planning a secondary offering that will launch in the summer that will enable West Oakland residents to contribute financially at a rate they can afford. \u003c/p>\n\u003cp>The most consistent theme I hear about \u003ca href=\"http://peoplescommunitymarket.com/2013/03/03/success-of-share-match-shows-the-power-of-small-investors/\">why people invest \u003c/a>is that people really care about the problem we’re trying to address – that 25,000 people in West Oakland don’t have access to a full-service grocer and that 48% of them are obese or at unhealthy weights. They’re drawn to the social impact we’re looking to make, as well as the economic impact in terms of job creation, tax revenue generation, etc. It seems like a lot of folks are just tired of the options of either donating to charities or investing in Wall Street. They want to be more locally engaged with their money and to do it in a more financially sustainable way that allows them to have a positive and meaningful impact. \u003c/p>\n\u003cp>\u003cstrong>What's in it for the investor? What level of risk are people taking on?\u003c/strong>\u003c/p>\n\u003cp>Investors will receive a 3% compounded annual interest rate, which is better than a 10-year treasury bill currently offering 2% or less in annual interest. Investors will also receive a 1% annual store credit. Shareholders can choose to redeem their investment beginning at the end of the seventh full year of business.\u003c/p>\n\u003cp>Like all investments that don’t offer guarantees (including all stock investments on Wall Street), there is risk in this investment. If the business fails the investors will lose their money. That’s why this is an equity investment. The risks are covered extensively in our \u003ca href=\"http://peoplescommunitymarket.com/buy-shares/\">offering memorandum\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>This project has taken more than a decade to get up and running, why so long?\u003c/strong>\u003c/p>\n\u003cp>One reason some people think it has taken so long is that our nonprofit sister organization, \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, has been talking about opening a grocery store since we founded the organization back in 2002. The reality is that we didn’t really start working on creating a grocery store until I left People’s Grocery in 2010 and founded People’s Community Market that fall. So it has really only been 2.5 years. Most mid-sized grocery stores and supermarkets take three to four years from planning to launch. So we’re pretty much on target. \u003c/p>\n\u003cp>Between 2002-2010 we built a strong base and social capital in West Oakland, rallying the community together toward a vision for a community food system and getting first hand-experience and knowledge by operating and testing smaller food projects and enterprises. We took this long-term approach because we knew that a strong foundation of relationships and support had to be established in order for a larger business venture to succeed. Social capital and community engagement are key assets in the success of independent grocers.\u003c/p>\n\u003cfigure id=\"attachment_59316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\" alt=\"People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\" width=\"1000\" height=\"669\" class=\"size-full wp-image-59316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How close does it feel to actually happening and how will you measure success? \u003c/strong>\u003c/p>\n\u003cp>I think we’re in the final stretch toward the store becoming a reality. Just opening a store founded on the model and principles we’re backing into it will be a success. Obviously, we’ll be measuring financial performance in terms of both traditional business metrics and local economic impacts like job creation, employee retention/training, contributing to the local economy, etc. We’ll also measure health impacts, dietary change and residents becoming more socially connected and increasing their community networks. \u003c/p>\n\u003cp>\u003cstrong>Are there any lessons learned or advice you'd like to share with others launching a food business?\u003c/strong>\u003c/p>\n\u003cp>The only thing I might have done differently is not talk about the idea of opening a grocery store so early on because, in a culture of short-term thinking, most people can’t understand a long-term vision and plan. My advice to anyone who wants to open a community-based business is to make an honest assessment of the skills, resources and relationships they have in relation to what they need to succeed and then create a way of filling the gap. Give yourself time to hone your skills and networks and build your foundation. Don’t worry about the pressures of society to move at a faster rate than what enables you to optimize your project. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=gDECy0mVMiM]\u003c/p>\n\n",
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"excerpt": "People's Community Market, projected to open in West Oakland in the fall of 2014, is inching closer to full funding. Brahm Ahmadi explains to Sarah Henry why the supermarket has been a long time coming and what local residents can expect.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/store-front1000.jpg\" alt=\"The proposed People's Community Market is a 12,000 square foot corner supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\" width=\"1000\" height=\"545\" class=\"size-full wp-image-59309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The proposed People's Community Market is a 12,000 square foot supermarket about the size of a typical Trader Joe's. Rendering: Lowney Architecture\u003c/figcaption>\u003c/figure>\n\u003cp>The wait in West Oakland may finally be over: An innovative approach to funding for an ambitious full-service, mid-sized grocery store looks likely to pay off. \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>, slated to anchor a vacant lot at the corner of busy West Grand Avenue and Market Street, will serve a community that is home to more than 50 liquor stores and over a dozen corner shops but lacks a supermarket. (The nearby worker owned-and-operated \u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a> offers some local residents access to \u003ca href=\"http://lettuceeatkale.com/2011/james-berk-of-mandela-foods-brings-produce-to-his-people/\">fresh produce\u003c/a> and natural grocery items but the small store can't meet the needs of the entire West Oakland area.)\u003c/p>\n\u003cp>For many residents, especially the car-less and seniors, who can schlep two hours to get to and from a supermarket by bus, the new grocery store can't come soon enough. If all continues to go well on the fundraising front the market is projected to open in the fall of 2014. It has high-profile supporters such as Oakland cookbook author-chef-advocate \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, who has emceed \u003ca href=\"http://peoplescommunitymarket.com/attend-an-event/\">\"Front Porch\" fundraisers\u003c/a> for the project, and \u003ca href=\"http://www.sfchronicle.com/entertainment/article/Sam-Mogannam-churns-success-at-Bi-Rites-4389210.php\">Sam Mogannam\u003c/a> of San Francisco's wildly successful \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>, and a leadership team that includes \u003ca href=\"http://www.ethicurean.com/2009/06/07/monterey-market/\">Bill Fujimoto\u003c/a>, the beloved former \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> produce whisperer.\u003c/p>\n\u003cp>The project is raising money for the much-needed store in a novel approach. It's selling stock in the supermarket in what's known as a direct public offering, a \u003ca href=\"http://www.dfdpo.com/clientsum10.htm\">fundraising approach\u003c/a> successfully employed by other Bay Area businesses like packaged mac & cheese maker \u003ca href=\"http://www.annies.com/\">Annie's Homegrown\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://foodandcommunityfellows.org/fellow/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, founder and CEO of People's Community Market, checked in with Bay Area Bites about the status of the capital-raising campaign, how it ties into a food financing initiative designed to increase access to healthy, affordable food in underserved communities in California (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/20/peoples-community-market-closer-to-finding-funding-with-white-house-announcement/\">previously reported on BAB\u003c/a>), and the lessons he's learned in his crusade to get good grub into a neighborhood long overlooked by supermarket chains.\u003c/p>\n\u003cfigure id=\"attachment_59310\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Brahm_green600.jpg\" alt=\"People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\" width=\"400\" class=\"size-full wp-image-59310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market founder Brahm Ahmadi is confident the West Oakland store will get funded. Photo courtesy of Brahm Ahmadi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why did People's Community Market decide to go the direct public offering route and how is it going?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We launched it at the beginning of November 2012 and have raised $350K so far. We’re shooting to reach $500K by the end of May as that will ignite the next key stages of the project -- securing a loan and a lease. We hope to capitalize on the growing public interest in supporting local economies and thriving communities through investment in local small businesses and mission-driven enterprises.\u003c/p>\n\u003cp>We first tried to raise the equity funding from foundations and private investors. The foundations couldn’t sort out how to make an investment into a for-profit venture. The private investors weren’t interested in the low-margins and timeframes for when they’d get paid back. These investors also preferred fast growth and eventually selling to a larger company -- neither of which fits with our goals of focusing on West Oakland and retaining local ownership. \u003c/p>\n\u003cp>We saw that crowdfunding, as a means of public financial support for small projects, was taking off and that the Occupy protest movement was signaling a public desire for something other than Wall Street. We thought these trends presented new opportunities for raising money from the public. But we wanted People’s Community Market to be a real and sustainable investment and for our backers to become true shareholders. \u003c/p>\n\u003cp>So with the guidance and counsel of \u003ca href=\"http://www.cuttingedgecapital.com/\">Cutting Edge Capital\u003c/a> in Oakland, we launched a direct public stock offering (DPO) that enables California residents of diverse economic backgrounds to buy shares in our venture and earn a modest return while supporting West Oakland families to attain healthier and more socially connected lives.\u003c/p>\n\u003cp>\u003cstrong>Why not try \u003ca href=\"http://www.kickstarter.com/\">Kickstarter\u003c/a>, or similar \u003ca href=\"http://www.indiegogo.com/\">crowdsourcing\u003c/a> options \u003ca href=\"http://grist.org/sustainable-food/put-your-money-where-your-mouth-is-funding-food-on-kickstarter/\">popular with new food enterprises\u003c/a>, instead?\u003c/strong>\u003c/p>\n\u003cp>It’s hard to raise a large amount of money (most projects raise $10K-$100K) through crowdfunding and it’s a very crowded and noisy space and, therefore, pretty hard to stand out. \u003c/p>\n\u003cp>\u003cstrong>Can you explain how the DPO ties into the California Fresh Works Fund? \u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cafreshworks.com/\">California Fresh Works Fund\u003c/a> will proceed with a below-market-rate loan for two-thirds of our financing once we have secured the other one-third as equity. The DPO is how we’re raising the one-third equity we need to leverage the loan opportunity. What this means is that every dollar that someone invests into our project by purchasing shares will be matched by two dollars in debt financing from the California Fresh Works Fund.\u003c/p>\n\u003cfigure id=\"attachment_59313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/produce-stand1000.jpg\" alt=\"People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\" width=\"1000\" height=\"664\" class=\"size-full wp-image-59313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Grocery sponsored a program called the Grub Box as a short-term solution to getting fresh food to folks in a neighborhood with no full-service supermarket. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What kind of people have signed up as shareholders and what reasons have they given for investing?\u003c/strong>\u003c/p>\n\u003cp>The vast majority of people who have become founding shareholders are working class and middle class individuals and families. This is a very local- and small-investor based campaign. Unfortunately, most West Oakland residents can’t afford the $1,000 minimum investment. And we can’t afford to lower the minimum investment at this time. We’re planning a secondary offering that will launch in the summer that will enable West Oakland residents to contribute financially at a rate they can afford. \u003c/p>\n\u003cp>The most consistent theme I hear about \u003ca href=\"http://peoplescommunitymarket.com/2013/03/03/success-of-share-match-shows-the-power-of-small-investors/\">why people invest \u003c/a>is that people really care about the problem we’re trying to address – that 25,000 people in West Oakland don’t have access to a full-service grocer and that 48% of them are obese or at unhealthy weights. They’re drawn to the social impact we’re looking to make, as well as the economic impact in terms of job creation, tax revenue generation, etc. It seems like a lot of folks are just tired of the options of either donating to charities or investing in Wall Street. They want to be more locally engaged with their money and to do it in a more financially sustainable way that allows them to have a positive and meaningful impact. \u003c/p>\n\u003cp>\u003cstrong>What's in it for the investor? What level of risk are people taking on?\u003c/strong>\u003c/p>\n\u003cp>Investors will receive a 3% compounded annual interest rate, which is better than a 10-year treasury bill currently offering 2% or less in annual interest. Investors will also receive a 1% annual store credit. Shareholders can choose to redeem their investment beginning at the end of the seventh full year of business.\u003c/p>\n\u003cp>Like all investments that don’t offer guarantees (including all stock investments on Wall Street), there is risk in this investment. If the business fails the investors will lose their money. That’s why this is an equity investment. The risks are covered extensively in our \u003ca href=\"http://peoplescommunitymarket.com/buy-shares/\">offering memorandum\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>This project has taken more than a decade to get up and running, why so long?\u003c/strong>\u003c/p>\n\u003cp>One reason some people think it has taken so long is that our nonprofit sister organization, \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, has been talking about opening a grocery store since we founded the organization back in 2002. The reality is that we didn’t really start working on creating a grocery store until I left People’s Grocery in 2010 and founded People’s Community Market that fall. So it has really only been 2.5 years. Most mid-sized grocery stores and supermarkets take three to four years from planning to launch. So we’re pretty much on target. \u003c/p>\n\u003cp>Between 2002-2010 we built a strong base and social capital in West Oakland, rallying the community together toward a vision for a community food system and getting first hand-experience and knowledge by operating and testing smaller food projects and enterprises. We took this long-term approach because we knew that a strong foundation of relationships and support had to be established in order for a larger business venture to succeed. Social capital and community engagement are key assets in the success of independent grocers.\u003c/p>\n\u003cfigure id=\"attachment_59316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Braley-Photos1000.jpg\" alt=\"People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\" width=\"1000\" height=\"669\" class=\"size-full wp-image-59316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People's Community Market plans to provide education -- like cooking classes -- at its store. Photo: Scott Braley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How close does it feel to actually happening and how will you measure success? \u003c/strong>\u003c/p>\n\u003cp>I think we’re in the final stretch toward the store becoming a reality. Just opening a store founded on the model and principles we’re backing into it will be a success. Obviously, we’ll be measuring financial performance in terms of both traditional business metrics and local economic impacts like job creation, employee retention/training, contributing to the local economy, etc. We’ll also measure health impacts, dietary change and residents becoming more socially connected and increasing their community networks. \u003c/p>\n\u003cp>\u003cstrong>Are there any lessons learned or advice you'd like to share with others launching a food business?\u003c/strong>\u003c/p>\n\u003cp>The only thing I might have done differently is not talk about the idea of opening a grocery store so early on because, in a culture of short-term thinking, most people can’t understand a long-term vision and plan. My advice to anyone who wants to open a community-based business is to make an honest assessment of the skills, resources and relationships they have in relation to what they need to succeed and then create a way of filling the gap. Give yourself time to hone your skills and networks and build your foundation. Don’t worry about the pressures of society to move at a faster rate than what enables you to optimize your project. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_59100\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\" alt=\"Lisa Murphy just started her own business making a spicy sriracha ketchup\" width=\"250\" class=\"size-full wp-image-59100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Murphy just started her own business making a spicy sriracha ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>What does a T-shirt depicting a bottle of Sriracha holding hands with a bottle of Ketchup have to do with a launch party for a new PBS film? It’s an apt image for a documentary soon to be made by filmmaker \u003ca href=\"http://www.gracelee.net/\">Grace Lee\u003c/a>, with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.\u003c/p>\n\u003cp>Last Saturday, 150 Asian food fans attended KQED’s kick-off party and brainstorming session for the co-production of the \u003ca href=\"http://www.caamedia.org\">Center for Asian American Media\u003c/a> (CAAM) and \u003ca href=\"http://www.kqed.org\">KQED\u003c/a>. After enjoying the crowd-pleasing array of Chinese, Vietnamese, Balinese and Filipino dishes prepared by panelist Tim Lyum of \u003ca href=\"http://atticrestaurant.com/\">Attic Restaurant\u003c/a>, the gathering heard brief remarks from Grace Lee about her new project which has not yet begun filming and is scheduled to air on PBS Prime Time in June 2014.\u003c/p>\n\u003cfigure id=\"attachment_59058\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\">\u003cimg class=\"size-full wp-image-59058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\" alt=\"Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before Saturday’s event, Lee told Bay Area Bites that her films often use an unconventional storytelling approach. \u003c/p>\n\u003cblockquote>\u003cp>“Exploring Asian America through the conduit of food will allow us to examine bigger themes.” Lee hopes to dig deep into communities across the country to find unexpected stories, characters and juxtapositions. She is actively soliciting ideas for people and subjects to include. “We want this to be interactive, because we are trying to do something new. There’s no recipe for this. It’s kind of like Asian America. How do you define that anyway? Part of excitement of the project is using the process to really explore the topic itself.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59061\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\">\u003cimg class=\"size-full wp-image-59061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\" alt=\"Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\" width=\"1000\" height=\"363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\u003c/figcaption>\u003c/figure>\n\u003cp>After remarks from Lee, KQED producer Louise Lo, PBS food blogger \u003ca href=\"http://www.pbs.org/food/chefs/marc-matsumoto/\">Mark Matsumoto\u003c/a> and Chef Lyum, moderator Leslie Sbrocco (of KQED’s \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>), invited members of the audience to come to the microphone and share their stories. Some people honored departed members of the Asian American community who had given generously of their time, food and wisdom. Many younger speakers typified a new energy and dedication.\u003c/p>\n\u003cp>Lisa Murphy, 27, owner of \u003ca href=\"http://sosusauces.com/\">Sosu Sauces\u003c/a> and the person wearing the ketchup/sriracha T-shirt, has started her own business making spicy sauces. She told the crowd how she immigrated from Shanghai to the U.S. when she was nine, speaking only Mandarin. \u003c/p>\n\u003cblockquote>\u003cp>“Learning English in fifth grade was the hardest thing, but everyday after school, when my aunt cooked traditional Chinese food for dinner, I watched and learned. It was a way for me to build confidence. Food was also a way to communicate with my Irish-American step-father who only spoke English.”\u003c/p>\u003c/blockquote>\n\u003cp>Murphy says she did “typical Asian American things,” like attend UC Berkeley and work in banking and finance, but realized that she usually spent her days talking about food with friends. When she told her “very traditional mother” she planned to quit her well-paying high-tech job and do something she loved, her mother was shocked, “A food business?” her mother demanded, “Why are you are going \u003cem>backward\u003c/em>?” Murphy explains that as Asians immigrate to the U.S., their first jobs are commonly cooking or doing deliveries for a restaurant. Now that her expanded line of spicy sauces is carried in stores like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>, however, she reports that her mother is more accepting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Murphy’s story of re-invention might be the perfect narrative for Lee’s film. One thing Lee is quick to admit is not perfect, however, is the film’s working title, “Asian Chops.” She hopes someone will suggest a better one. “PBS held a focus group and 'Asian Chops' was the best they came up with. It beat out other titles like 'Wok Across America' and 'Chop Suey Nation.'\"\u003c/p>\n\u003cfigure id=\"attachment_59090\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\" alt=\"Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\" width=\"200\" class=\"size-full wp-image-59090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\u003c/figcaption>\u003c/figure>\n\u003cp>Another attendee at Saturday’s launch, Eric Ehler, chef at \u003ca href=\"http://www.gunghosf.com/about-gung-ho1.html\">Gung Ho Restaurant\u003c/a>, asked Lee to include stories with regional diversity. “Originally I’m from Iowa and I’m a Korean adoptee. It would be great for this show to connect with other Asian adoptees. We’re still Asian American. As a cook, I feel it’s my duty is to educate and help Korean adoptees understand more about their culture and traditions. When I left culinary school at 18, I went to Italy thinking I wanted to cook Italian and French cuisine. But ultimately I decided I needed to learn to cook Korean, it’s part of my heritage. So two years ago, I took my first trip to Seoul, tried to learn the language, and cooked at a restaurant there. I came back and started a pop-up called Seoul Patch. This show is important; it can inspire people.”\u003c/p>\n\u003cp>Grace Lee definitely wants her film to explore boundaries beyond the big cities of the East and West Coasts. Lee was born and raised in Columbia, Missouri, where she was afraid people thought her Korean American family was “weird and exotic.” “We had two refrigerators (one was for kimchi) and always worried about offending our neighbors.” She plans to include film shoots in the South and Midwest. “I’m excited to embark on this journey,” says Lee, “but I realize the topic is almost limitless. It’s not specifically about cooking, travel or famous chefs, but more about people we’ve never heard of: farmers, suppliers, the guy who introduced sushi to Texas.”\u003cbr>\nProducer Louise Lo told the crowd, “This unique point of view will hopefully come from people like you, who want to submit ideas. This is the first event to find out what you think should be included in the film. For the ideas that don’t make it into the film, we’ll also have web videos, blogs, recipes, photo essays on \u003ca href=\"www.pbs.org/food\">PBS.org/Food\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_59092\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\" alt=\"Indigo Som has strong opinions about Asian-American food\" width=\"200\" class=\"size-full wp-image-59092\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Indigo Som has strong opinions about Asian-American food\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t think you can really talk about Asian food in America without talking about racism and identity,\" commented Indigo Som, a visual artist, who worked on a \u003ca href=\"http://www.well.com/~indigo/crpintro.html\">project photographing Chinese restaurants\u003c/a> in places like Wyoming where there were very few Chinese people.\u003c/p>\n\u003cp>\"One of my pet peeves is the perception that Asian food should be cheap. And it’s supposed to be grungy and dive-y. Then I think, ‘Oh, is that because Chinese people are cheap and dirty?’ And as a foodie,\" Som said, \"it’s very frustrating to me because I want really good ingredients in my Chinese food and it’s hard to find a restaurant that does that because I guess most people won’t support it. For example, at the \u003ca href=\"http://www.ramenshop.com/\">Ramen Shop\u003c/a> in Oakland, most people are like ‘Oh my God, $14 for a bowl of ramen! It’s a crime.’ No it’s not, it’s because the ingredients are so much better.”\u003c/p>\n\u003cfigure id=\"attachment_59091\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\" alt=\"Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\" width=\"200\" class=\"size-full wp-image-59091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\u003c/figcaption>\u003c/figure>\n\u003cp>Hyunjoo Albrecht, came to the U.S. from South Korea 10 years ago. “As the oldest daughter in the family, I did a lot of housework and learned to make my grandmother’s kimchi…but thanks to my grandmother, now \u003ca href=\"http://www.sintogourmet.com/\">I make her kimchi\u003c/a> and sell it at grocery stores and the farmers market.”\u003cbr>\n“I think every Korean child has this experience:\" Albrecht added smiling, \"you eat a lot of galbi or barbeque and your stomach gets upset and your grandmother always brings you a bowl of kimchi juice and makes you drink it and it really calms your stomach. So now besides the kimchi, I have the juice left over and I’m selling this and I named it 'Kimchi Aid.' My grandmother couldn’t read; of course she didn’t know what 'probiotic' was, but she learned from experience it was good for the digestion. Now I have chiropractors and doctors asking me if I have any kimchi juice?\"\u003c/p>\n\u003cp>With one story easily leading to the next, time was for the launch was soon over. “I know this is a huge project for one-hour documentary,\" said Grace Lee, \"But maybe it can be a jumping off point for more. It’s important to go to places that we haven’t been before, even if it’s just down the street.”\u003c/p>\n\u003cp>You can listen to the audio of Saturday’s brain-storming launch party below and participate directly in shaping this exciting project by answering the following questions, which were on a survey distributed at Saturday’s event. Or share YOUR story; you might end up in Grace Lee’s new film.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What’s a great title for this project?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What topics or stories or communities are you interested in seeing in this film?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>If you could only eat one Asian dish for the rest of your life, what would it be?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Suggestions for the best/worst named Asian Restaurant. Where is it?\u003c/strong>\u003c/li>\n\u003c/ol>\n\u003cp>You can leave comments below or share your own story by sending an email to: asianchops@gmail.com\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F84915099\" frameborder=\"no\" scrolling=\"no\" width=\"100%\" height=\"166\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59100\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\" alt=\"Lisa Murphy just started her own business making a spicy sriracha ketchup\" width=\"250\" class=\"size-full wp-image-59100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Murphy just started her own business making a spicy sriracha ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>What does a T-shirt depicting a bottle of Sriracha holding hands with a bottle of Ketchup have to do with a launch party for a new PBS film? It’s an apt image for a documentary soon to be made by filmmaker \u003ca href=\"http://www.gracelee.net/\">Grace Lee\u003c/a>, with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.\u003c/p>\n\u003cp>Last Saturday, 150 Asian food fans attended KQED’s kick-off party and brainstorming session for the co-production of the \u003ca href=\"http://www.caamedia.org\">Center for Asian American Media\u003c/a> (CAAM) and \u003ca href=\"http://www.kqed.org\">KQED\u003c/a>. After enjoying the crowd-pleasing array of Chinese, Vietnamese, Balinese and Filipino dishes prepared by panelist Tim Lyum of \u003ca href=\"http://atticrestaurant.com/\">Attic Restaurant\u003c/a>, the gathering heard brief remarks from Grace Lee about her new project which has not yet begun filming and is scheduled to air on PBS Prime Time in June 2014.\u003c/p>\n\u003cfigure id=\"attachment_59058\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\">\u003cimg class=\"size-full wp-image-59058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\" alt=\"Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before Saturday’s event, Lee told Bay Area Bites that her films often use an unconventional storytelling approach. \u003c/p>\n\u003cblockquote>\u003cp>“Exploring Asian America through the conduit of food will allow us to examine bigger themes.” Lee hopes to dig deep into communities across the country to find unexpected stories, characters and juxtapositions. She is actively soliciting ideas for people and subjects to include. “We want this to be interactive, because we are trying to do something new. There’s no recipe for this. It’s kind of like Asian America. How do you define that anyway? Part of excitement of the project is using the process to really explore the topic itself.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59061\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\">\u003cimg class=\"size-full wp-image-59061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\" alt=\"Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\" width=\"1000\" height=\"363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\u003c/figcaption>\u003c/figure>\n\u003cp>After remarks from Lee, KQED producer Louise Lo, PBS food blogger \u003ca href=\"http://www.pbs.org/food/chefs/marc-matsumoto/\">Mark Matsumoto\u003c/a> and Chef Lyum, moderator Leslie Sbrocco (of KQED’s \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>), invited members of the audience to come to the microphone and share their stories. Some people honored departed members of the Asian American community who had given generously of their time, food and wisdom. Many younger speakers typified a new energy and dedication.\u003c/p>\n\u003cp>Lisa Murphy, 27, owner of \u003ca href=\"http://sosusauces.com/\">Sosu Sauces\u003c/a> and the person wearing the ketchup/sriracha T-shirt, has started her own business making spicy sauces. She told the crowd how she immigrated from Shanghai to the U.S. when she was nine, speaking only Mandarin. \u003c/p>\n\u003cblockquote>\u003cp>“Learning English in fifth grade was the hardest thing, but everyday after school, when my aunt cooked traditional Chinese food for dinner, I watched and learned. It was a way for me to build confidence. Food was also a way to communicate with my Irish-American step-father who only spoke English.”\u003c/p>\u003c/blockquote>\n\u003cp>Murphy says she did “typical Asian American things,” like attend UC Berkeley and work in banking and finance, but realized that she usually spent her days talking about food with friends. When she told her “very traditional mother” she planned to quit her well-paying high-tech job and do something she loved, her mother was shocked, “A food business?” her mother demanded, “Why are you are going \u003cem>backward\u003c/em>?” Murphy explains that as Asians immigrate to the U.S., their first jobs are commonly cooking or doing deliveries for a restaurant. Now that her expanded line of spicy sauces is carried in stores like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>, however, she reports that her mother is more accepting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Murphy’s story of re-invention might be the perfect narrative for Lee’s film. One thing Lee is quick to admit is not perfect, however, is the film’s working title, “Asian Chops.” She hopes someone will suggest a better one. “PBS held a focus group and 'Asian Chops' was the best they came up with. It beat out other titles like 'Wok Across America' and 'Chop Suey Nation.'\"\u003c/p>\n\u003cfigure id=\"attachment_59090\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\" alt=\"Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\" width=\"200\" class=\"size-full wp-image-59090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\u003c/figcaption>\u003c/figure>\n\u003cp>Another attendee at Saturday’s launch, Eric Ehler, chef at \u003ca href=\"http://www.gunghosf.com/about-gung-ho1.html\">Gung Ho Restaurant\u003c/a>, asked Lee to include stories with regional diversity. “Originally I’m from Iowa and I’m a Korean adoptee. It would be great for this show to connect with other Asian adoptees. We’re still Asian American. As a cook, I feel it’s my duty is to educate and help Korean adoptees understand more about their culture and traditions. When I left culinary school at 18, I went to Italy thinking I wanted to cook Italian and French cuisine. But ultimately I decided I needed to learn to cook Korean, it’s part of my heritage. So two years ago, I took my first trip to Seoul, tried to learn the language, and cooked at a restaurant there. I came back and started a pop-up called Seoul Patch. This show is important; it can inspire people.”\u003c/p>\n\u003cp>Grace Lee definitely wants her film to explore boundaries beyond the big cities of the East and West Coasts. Lee was born and raised in Columbia, Missouri, where she was afraid people thought her Korean American family was “weird and exotic.” “We had two refrigerators (one was for kimchi) and always worried about offending our neighbors.” She plans to include film shoots in the South and Midwest. “I’m excited to embark on this journey,” says Lee, “but I realize the topic is almost limitless. It’s not specifically about cooking, travel or famous chefs, but more about people we’ve never heard of: farmers, suppliers, the guy who introduced sushi to Texas.”\u003cbr>\nProducer Louise Lo told the crowd, “This unique point of view will hopefully come from people like you, who want to submit ideas. This is the first event to find out what you think should be included in the film. For the ideas that don’t make it into the film, we’ll also have web videos, blogs, recipes, photo essays on \u003ca href=\"www.pbs.org/food\">PBS.org/Food\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_59092\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\" alt=\"Indigo Som has strong opinions about Asian-American food\" width=\"200\" class=\"size-full wp-image-59092\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Indigo Som has strong opinions about Asian-American food\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t think you can really talk about Asian food in America without talking about racism and identity,\" commented Indigo Som, a visual artist, who worked on a \u003ca href=\"http://www.well.com/~indigo/crpintro.html\">project photographing Chinese restaurants\u003c/a> in places like Wyoming where there were very few Chinese people.\u003c/p>\n\u003cp>\"One of my pet peeves is the perception that Asian food should be cheap. And it’s supposed to be grungy and dive-y. Then I think, ‘Oh, is that because Chinese people are cheap and dirty?’ And as a foodie,\" Som said, \"it’s very frustrating to me because I want really good ingredients in my Chinese food and it’s hard to find a restaurant that does that because I guess most people won’t support it. For example, at the \u003ca href=\"http://www.ramenshop.com/\">Ramen Shop\u003c/a> in Oakland, most people are like ‘Oh my God, $14 for a bowl of ramen! It’s a crime.’ No it’s not, it’s because the ingredients are so much better.”\u003c/p>\n\u003cfigure id=\"attachment_59091\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\" alt=\"Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\" width=\"200\" class=\"size-full wp-image-59091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\u003c/figcaption>\u003c/figure>\n\u003cp>Hyunjoo Albrecht, came to the U.S. from South Korea 10 years ago. “As the oldest daughter in the family, I did a lot of housework and learned to make my grandmother’s kimchi…but thanks to my grandmother, now \u003ca href=\"http://www.sintogourmet.com/\">I make her kimchi\u003c/a> and sell it at grocery stores and the farmers market.”\u003cbr>\n“I think every Korean child has this experience:\" Albrecht added smiling, \"you eat a lot of galbi or barbeque and your stomach gets upset and your grandmother always brings you a bowl of kimchi juice and makes you drink it and it really calms your stomach. So now besides the kimchi, I have the juice left over and I’m selling this and I named it 'Kimchi Aid.' My grandmother couldn’t read; of course she didn’t know what 'probiotic' was, but she learned from experience it was good for the digestion. Now I have chiropractors and doctors asking me if I have any kimchi juice?\"\u003c/p>\n\u003cp>With one story easily leading to the next, time was for the launch was soon over. “I know this is a huge project for one-hour documentary,\" said Grace Lee, \"But maybe it can be a jumping off point for more. It’s important to go to places that we haven’t been before, even if it’s just down the street.”\u003c/p>\n\u003cp>You can listen to the audio of Saturday’s brain-storming launch party below and participate directly in shaping this exciting project by answering the following questions, which were on a survey distributed at Saturday’s event. Or share YOUR story; you might end up in Grace Lee’s new film.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What’s a great title for this project?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What topics or stories or communities are you interested in seeing in this film?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>If you could only eat one Asian dish for the rest of your life, what would it be?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Suggestions for the best/worst named Asian Restaurant. Where is it?\u003c/strong>\u003c/li>\n\u003c/ol>\n\u003cp>You can leave comments below or share your own story by sending an email to: asianchops@gmail.com\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chef Dennis Leary: One New Farm, Two New Restaurants",
"title": "Chef Dennis Leary: One New Farm, Two New Restaurants",
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"content": "\u003cfigure id=\"attachment_58868\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\" alt=\"Dennis Leary with Staff. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juliana Calderon, Dennis Leary and Luis Euan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Great eats alert:\u003c/strong> in the very near future, Dennis Leary will open two new spots--Cafe Terminus and a to-be-named bar at the corner of Geary and Leavenworth in San Francisco. The chef has also added a 40-acre Capay Valley farm to his roster and is the chef-owner of spots that showcase culinary consistency (pulled pork with mustard cabbage sandwich on freshly baked bread, anyone?) with a deeply personal feel: from Canteen, to Golden West, The Sentinel and a bar, plus House of Shields. Leary’s goal of operating seven eateries is getting closer to becoming a reality—the name of his corporation is \u003ca href=\"http://en.wikipedia.org/wiki/Pleiades\">Pleiades\u003c/a>, which means “seven sisters” and is from Greek mythology. Leary presents as a focused and driven chef and is not one to use Twitter or other social media, although he lets his staff post menu updates since they are excited to do so. He appears to be succeeding without being trendy--an example being no TV or clock for a definite old school charm at House of Shields. He is exploring a \"100 Menus Project\" based upon the 1971 tome, \u003cem>\u003ca href=\"http://www.amazon.com/hundred-glories-cooking-Courtine-Translated/dp/B000VZIG3C\">The Hundred Glories of French Cuisine\u003c/a>\u003c/em> by Robert Courtine at Canteen. A \"100 Menus\" dinner costs \"around 50 bucks.\" His office is above the Sentinel and is lined with books and historical images. We caught up in person recently to find out more about his new spots and ideas on hospitality. His comments have been edited for length and clarity. \u003c/p>\n\u003cfigure id=\"attachment_58866\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600-190x190.jpg\" alt=\"Books in Chef Leary's office. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Books in Chef Leary's office\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> A lack of pretentiousness (laughs). Which in its way may be pretentious. I don’t know if a restaurant is a form of art. I have mixed feelings about consumption and it is a big generalization that I have to qualify. I won’t argue for empty storefronts but I’m concerned that bookstores are disappearing. Take public transportation, walk around or go to restaurant and you’ll find that people are on their iPads or phones. I have a restaurant stocked with books from my own collection and no one reads, or they rarely do. One of the great things I love is literature. I think I’m part of a dying species. In my way I want to maintain San Francisco bohemianism that is under threat. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors & how have you grown in this business?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> My business mentors are \u003ca href=\"http://www.sangiacomo-vineyards.com/about/family\">Angelo Sangiacomo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> and \u003ca href=\"http://chipconley.com/\">Chip Conley\u003c/a>. \u003ca href=\"http://www.linkedin.com/in/alainrondelli\">Alain Rondelli\u003c/a> is a great chef. Angelo and his wife called to congratulate me when I was first starting and I admire that he is self-made, 100 percent. After awhile in this industry, it has become just self-taught and self-directed for me. I don’t think my style is derivative. I have a lot of customers who trust what I do and get it. \u003c/p>\n\u003cp>I got a nice letter of congratulations from Thomas Keller. That was such a classy gesture and a cool thing for me to see ‘oh, he’s paying attention.’\u003c/p>\n\u003cp>Publicity upsets the balance. People come in with expectations. I built a restaurant with $50,000 and it’s next to a bathroom and dorm by the Academy of Art. I’m not using fancy china and there aren’t plush seats. Whatever money I make goes back into the restaurants. I’m using the most basic packaging and china, and keeping it as simple as possible. I want people to go in and enjoy themselves with a dining experience that harkens back to maternal child connections. Pretty much every meal we eat, that dynamic is at play and it is always present with just the very act of being served. However, you’re paying for it. That is a relationship that’s attractive to a lot of people and they want a clean transaction. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service industry has exploded and people don’t make their lunch anymore. They go and get it. With my places, we want to provide sustenance and not get in the way. I love talking to people and feel like I have a real connection to my customers. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your new places and farm in Capay Valley. \u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The two San Francisco deals are technically done and we’re applying for our liquor license for the bar. I haven’t spent more than 30 seconds in there but am interested in the bar from a design and hospitality standpoint. It’s a tiny place that will become small and beautiful. We’ll have some great cocktails. The area where the bar is still feels urban and interesting and getting the bar space was one of these six degrees of separation things: there’s a whole network of brokers and listing agents that you talk to all the time. Getting the spot has to do with the fact that basic politeness pays off and we made an offer that is attractive.\u003c/p>\n\u003cp>For Café Terminus, we’re dedicated to simple food and drinks, also with strong hospitality. People want their name remembered—I know I like places where the staff remembers me. There’s more competition in the Financial District now: get a sushi burrito, or visit the grilled cheese chain. But that doesn't matter. I’m more concerned in referencing culinary tradition in a way without being retro and nostalgic. When you’re trying to do old timey SF nostalgic shit, it doesn’t work. \u003c/p>\n\u003cp>I use knives and wooden spoons in my cooking style and don’t use a lot of fancy new techniques although I am certainly familiar with them. I’m just not interested and feel like food should not get in the way. I’m not selling an experience. What I want is a lively dining room with a convivial atmosphere and food to be delicious and well-prepared. It’s a business. I’m not trying to prove that I’m smart and it’s not a monument to myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000-190x190.jpg\" alt=\"Organic Albion strawberries Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000-190x190.jpg\" alt='Heirloom winter squash \"Carnival\" Photo courtesy Gauchito Hill Farm' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400-190x190.jpg\" alt=\"Baby butter lettuce from the 2012 season Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58881\">\u003c/a>\u003c/p>\n\u003cp>I have a 40-acre farm in Capay Valley called Gauchito Hill Farm. There’s a river through it and two farmers, Thea Rittenhouse and Andres Marega own and run their own business and are my tenants. Their business is expanding and this summer I will use some of their produce on my menus. I want to help them out to the extent that I can and not be in the way. They have lettuce and spring mixes, Asian greens, carrots, and herbs. In Capay Valley, there are people who have lived for generations up there. I appreciate that.\u003c/p>\n\u003cp>I will also start taking my restaurant compost up to the farm, and started training my staff on doing that. I’d rather use the compost myself than see it go to Recology.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What factors are at play with your culinary work in a small restaurant space like Canteen?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The economics of the Canteen space demand that the food be very simple. It is a business. No one goes into the restaurant business to make a living. You go into it because you enjoy it. I’m not some East Bay idealist and use organic everything and then fail. My food is dominated by necessity and I have to factor in, “What can I get that people will like?” \u003c/p>\n\u003cp>I’m not there to prove that I’m smart or forage or pickle my own things. Now there’s a whole legion of people doing that and when I did have the time I used to pickle, cure and butcher. Now it comes down to, “What’s a realistic use of my time?” \u003c/p>\n\u003cp>It’s just me and the sous chef working there and we want things to taste right and go out hot or cold, as they are meant to.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your sandwiches are creative and have a popular following downtown. What are the bestseller sandwiches for the Sentinel and Golden West?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> At Golden West, it’s the short rib sandwich. Corned beef is the best seller at the Sentinel. I rarely eat anything when I’m at the Sentinel. I just pick and choose bites of things. Our production kitchen is over at Golden West, so there is a lot of logistics to coordinate there. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000-190x190.jpg\" alt=\"Order window at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58872\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600-190x190.jpg\" alt=\"Dennis Leary wraps up a sandwich at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58869\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_58873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\" alt=\"Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites:\u003cstrong> Where do you like to eat in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> I like \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>, and places in North Beach, where I live. I like \u003ca href=\"http://www.calzonesf.com/\">Calzone’s\u003c/a> look and that it has neon on the front. They’re nice there and it's fun to go there on a Monday night. The places I like have been in San Francisco for years. You don’t have to wait in line. They’re not flooded with people. They’re real. You can’t try to be authentic. You need a little weariness and to have been around for awhile. The whole notion of an instant classic, I don’t buy it. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600-190x190.jpg\" alt=\"Golden West. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600-190x190.jpg\" alt=\"House of Shields. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000-190x190.jpg\" alt=\"The Sentinel. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58876\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcanteen.com/\">Canteen\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=canteen+sf&hl=en&ll=37.785068,-122.415375&spn=0.010616,0.027165&sll=37.7577,-122.4376&sspn=0.093644,0.10643&t=v&hq=canteen&hnear=San+Francisco,+California&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n817 Sutter St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 928-8870\u003c/p>\n\u003cp>\u003ca href=\"http://theauwest.com/\">Golden West\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=golden+west+sf+ca&hl=en&ll=37.804612,-122.403611&spn=0.042452,0.108662&sll=37.785068,-122.415375&sspn=0.010616,0.027165&t=v&hq=golden+west&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n8 Trinity St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thehouseofshields.com/\"> House of Shields\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=House+of+Shields+sf+ca&hl=en&ll=37.791893,-122.401091&spn=0.010615,0.027165&sll=37.804612,-122.403611&sspn=0.042452,0.108662&t=v&hq=House+of+Shields+sf+ca&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n39 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesentinelsf.com/\">The Sentinel\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=the+sentinel+sf+ca&hl=en&ll=37.802694,-122.401391&spn=0.042453,0.108662&sll=37.790087,-122.401234&sspn=0.005308,0.013583&t=v&hq=the+sentinel&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n35 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 284-9960\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gauchitohillfarm.com/\">Gauchito Hill Farm\u003c/a>\u003cbr>\n Brooks CA\u003cbr>\n(530) 796-0704\u003cbr>\nEmail Address: gauchitohillfarm@gmail.com\u003c/p>\n\n",
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"excerpt": "Chef Dennis Leary explains his culinary style and is opening two new spots: a bar and a restaurant in San Francisco. The chef is also working with a Capay Valley farm, and will use produce from Gauchito Hill Farm at his sandwich shops and restaurants this summer.",
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"headline": "Chef Dennis Leary: One New Farm, Two New Restaurants",
"datePublished": "2013-03-27T09:37:24-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58868\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\" alt=\"Dennis Leary with Staff. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juliana Calderon, Dennis Leary and Luis Euan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Great eats alert:\u003c/strong> in the very near future, Dennis Leary will open two new spots--Cafe Terminus and a to-be-named bar at the corner of Geary and Leavenworth in San Francisco. The chef has also added a 40-acre Capay Valley farm to his roster and is the chef-owner of spots that showcase culinary consistency (pulled pork with mustard cabbage sandwich on freshly baked bread, anyone?) with a deeply personal feel: from Canteen, to Golden West, The Sentinel and a bar, plus House of Shields. Leary’s goal of operating seven eateries is getting closer to becoming a reality—the name of his corporation is \u003ca href=\"http://en.wikipedia.org/wiki/Pleiades\">Pleiades\u003c/a>, which means “seven sisters” and is from Greek mythology. Leary presents as a focused and driven chef and is not one to use Twitter or other social media, although he lets his staff post menu updates since they are excited to do so. He appears to be succeeding without being trendy--an example being no TV or clock for a definite old school charm at House of Shields. He is exploring a \"100 Menus Project\" based upon the 1971 tome, \u003cem>\u003ca href=\"http://www.amazon.com/hundred-glories-cooking-Courtine-Translated/dp/B000VZIG3C\">The Hundred Glories of French Cuisine\u003c/a>\u003c/em> by Robert Courtine at Canteen. A \"100 Menus\" dinner costs \"around 50 bucks.\" His office is above the Sentinel and is lined with books and historical images. We caught up in person recently to find out more about his new spots and ideas on hospitality. His comments have been edited for length and clarity. \u003c/p>\n\u003cfigure id=\"attachment_58866\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600-190x190.jpg\" alt=\"Books in Chef Leary's office. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Books in Chef Leary's office\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> A lack of pretentiousness (laughs). Which in its way may be pretentious. I don’t know if a restaurant is a form of art. I have mixed feelings about consumption and it is a big generalization that I have to qualify. I won’t argue for empty storefronts but I’m concerned that bookstores are disappearing. Take public transportation, walk around or go to restaurant and you’ll find that people are on their iPads or phones. I have a restaurant stocked with books from my own collection and no one reads, or they rarely do. One of the great things I love is literature. I think I’m part of a dying species. In my way I want to maintain San Francisco bohemianism that is under threat. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors & how have you grown in this business?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> My business mentors are \u003ca href=\"http://www.sangiacomo-vineyards.com/about/family\">Angelo Sangiacomo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> and \u003ca href=\"http://chipconley.com/\">Chip Conley\u003c/a>. \u003ca href=\"http://www.linkedin.com/in/alainrondelli\">Alain Rondelli\u003c/a> is a great chef. Angelo and his wife called to congratulate me when I was first starting and I admire that he is self-made, 100 percent. After awhile in this industry, it has become just self-taught and self-directed for me. I don’t think my style is derivative. I have a lot of customers who trust what I do and get it. \u003c/p>\n\u003cp>I got a nice letter of congratulations from Thomas Keller. That was such a classy gesture and a cool thing for me to see ‘oh, he’s paying attention.’\u003c/p>\n\u003cp>Publicity upsets the balance. People come in with expectations. I built a restaurant with $50,000 and it’s next to a bathroom and dorm by the Academy of Art. I’m not using fancy china and there aren’t plush seats. Whatever money I make goes back into the restaurants. I’m using the most basic packaging and china, and keeping it as simple as possible. I want people to go in and enjoy themselves with a dining experience that harkens back to maternal child connections. Pretty much every meal we eat, that dynamic is at play and it is always present with just the very act of being served. However, you’re paying for it. That is a relationship that’s attractive to a lot of people and they want a clean transaction. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service industry has exploded and people don’t make their lunch anymore. They go and get it. With my places, we want to provide sustenance and not get in the way. I love talking to people and feel like I have a real connection to my customers. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your new places and farm in Capay Valley. \u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The two San Francisco deals are technically done and we’re applying for our liquor license for the bar. I haven’t spent more than 30 seconds in there but am interested in the bar from a design and hospitality standpoint. It’s a tiny place that will become small and beautiful. We’ll have some great cocktails. The area where the bar is still feels urban and interesting and getting the bar space was one of these six degrees of separation things: there’s a whole network of brokers and listing agents that you talk to all the time. Getting the spot has to do with the fact that basic politeness pays off and we made an offer that is attractive.\u003c/p>\n\u003cp>For Café Terminus, we’re dedicated to simple food and drinks, also with strong hospitality. People want their name remembered—I know I like places where the staff remembers me. There’s more competition in the Financial District now: get a sushi burrito, or visit the grilled cheese chain. But that doesn't matter. I’m more concerned in referencing culinary tradition in a way without being retro and nostalgic. When you’re trying to do old timey SF nostalgic shit, it doesn’t work. \u003c/p>\n\u003cp>I use knives and wooden spoons in my cooking style and don’t use a lot of fancy new techniques although I am certainly familiar with them. I’m just not interested and feel like food should not get in the way. I’m not selling an experience. What I want is a lively dining room with a convivial atmosphere and food to be delicious and well-prepared. It’s a business. I’m not trying to prove that I’m smart and it’s not a monument to myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000-190x190.jpg\" alt=\"Organic Albion strawberries Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000-190x190.jpg\" alt='Heirloom winter squash \"Carnival\" Photo courtesy Gauchito Hill Farm' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400-190x190.jpg\" alt=\"Baby butter lettuce from the 2012 season Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58881\">\u003c/a>\u003c/p>\n\u003cp>I have a 40-acre farm in Capay Valley called Gauchito Hill Farm. There’s a river through it and two farmers, Thea Rittenhouse and Andres Marega own and run their own business and are my tenants. Their business is expanding and this summer I will use some of their produce on my menus. I want to help them out to the extent that I can and not be in the way. They have lettuce and spring mixes, Asian greens, carrots, and herbs. In Capay Valley, there are people who have lived for generations up there. I appreciate that.\u003c/p>\n\u003cp>I will also start taking my restaurant compost up to the farm, and started training my staff on doing that. I’d rather use the compost myself than see it go to Recology.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What factors are at play with your culinary work in a small restaurant space like Canteen?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The economics of the Canteen space demand that the food be very simple. It is a business. No one goes into the restaurant business to make a living. You go into it because you enjoy it. I’m not some East Bay idealist and use organic everything and then fail. My food is dominated by necessity and I have to factor in, “What can I get that people will like?” \u003c/p>\n\u003cp>I’m not there to prove that I’m smart or forage or pickle my own things. Now there’s a whole legion of people doing that and when I did have the time I used to pickle, cure and butcher. Now it comes down to, “What’s a realistic use of my time?” \u003c/p>\n\u003cp>It’s just me and the sous chef working there and we want things to taste right and go out hot or cold, as they are meant to.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your sandwiches are creative and have a popular following downtown. What are the bestseller sandwiches for the Sentinel and Golden West?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> At Golden West, it’s the short rib sandwich. Corned beef is the best seller at the Sentinel. I rarely eat anything when I’m at the Sentinel. I just pick and choose bites of things. Our production kitchen is over at Golden West, so there is a lot of logistics to coordinate there. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000-190x190.jpg\" alt=\"Order window at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58872\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600-190x190.jpg\" alt=\"Dennis Leary wraps up a sandwich at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58869\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_58873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\" alt=\"Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites:\u003cstrong> Where do you like to eat in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> I like \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>, and places in North Beach, where I live. I like \u003ca href=\"http://www.calzonesf.com/\">Calzone’s\u003c/a> look and that it has neon on the front. They’re nice there and it's fun to go there on a Monday night. The places I like have been in San Francisco for years. You don’t have to wait in line. They’re not flooded with people. They’re real. You can’t try to be authentic. You need a little weariness and to have been around for awhile. The whole notion of an instant classic, I don’t buy it. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600-190x190.jpg\" alt=\"Golden West. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600-190x190.jpg\" alt=\"House of Shields. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000-190x190.jpg\" alt=\"The Sentinel. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58876\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcanteen.com/\">Canteen\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=canteen+sf&hl=en&ll=37.785068,-122.415375&spn=0.010616,0.027165&sll=37.7577,-122.4376&sspn=0.093644,0.10643&t=v&hq=canteen&hnear=San+Francisco,+California&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n817 Sutter St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 928-8870\u003c/p>\n\u003cp>\u003ca href=\"http://theauwest.com/\">Golden West\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=golden+west+sf+ca&hl=en&ll=37.804612,-122.403611&spn=0.042452,0.108662&sll=37.785068,-122.415375&sspn=0.010616,0.027165&t=v&hq=golden+west&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n8 Trinity St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thehouseofshields.com/\"> House of Shields\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=House+of+Shields+sf+ca&hl=en&ll=37.791893,-122.401091&spn=0.010615,0.027165&sll=37.804612,-122.403611&sspn=0.042452,0.108662&t=v&hq=House+of+Shields+sf+ca&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n39 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesentinelsf.com/\">The Sentinel\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=the+sentinel+sf+ca&hl=en&ll=37.802694,-122.401391&spn=0.042453,0.108662&sll=37.790087,-122.401234&sspn=0.005308,0.013583&t=v&hq=the+sentinel&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n35 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 284-9960\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gauchitohillfarm.com/\">Gauchito Hill Farm\u003c/a>\u003cbr>\n Brooks CA\u003cbr>\n(530) 796-0704\u003cbr>\nEmail Address: gauchitohillfarm@gmail.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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}
},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"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",
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"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",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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 />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"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",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"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",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"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.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"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.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"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": {
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"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",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"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": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"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",
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"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"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/",
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"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",
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"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": {
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"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",
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