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"disqusTitle": "Fancy Food Show Trends and Slideshow",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\" title=\"Chris Cosentino doing a demo at Fermin's booth\" alt=\"Chris Cosentino doing a demo at Fermin's booth\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54931\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> hit Moscone on Sunday for its annual massive three-day schmooze fest of specialty and gourmet goods. With 80,000 products shown from 35+ countries and regions, it is the largest marketplace devoted exclusively to specialty foods and beverages on the West Coast. \u003c/p>\n\u003cp>Strategically avoiding the crowds that formed around every booth with a TV tuned in to the Niners game, we were able to taste an impressive amount of samples from this year’s exhibitors. Here are some trends we picked up on:\u003c/p>\n\u003cp>\u003cstrong>1. Superfood Mania \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Raw Superfruit Mix from Extreme Health USA\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54950\">\u003c/a>\u003c/p>\n\u003cp>We saw proclaimed superfoods like goji, quinoa, and chia seeds in everything from snack mixes to breakfast cereals, pastas, and energy drinks. Despite some unfortunate branding for a few of these products (I’m looking at you, \u003ca href=\"http://holycrap.com/\">Holy Crap Breakfast Cereal\u003c/a>), most of it tasted surprisingly good. In particular, we were fans of the \u003cstrong>Raw Superfruit Mix\u003c/strong> from \u003ca href=\"http://www.extremehealthusa.com/\">Extreme Health USA\u003c/a>. It was a hefty, chewy mix of organic goji berries, mulberries, golden berries, and blueberries. The golden berries were a first for me. Also called Incan Berry, they have a sweet, tart, grapefruit-like flavor that play well with their other super friends in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>2. Coconut Everything\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Dang Coconut Chips\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54952\">\u003c/a> \u003c/p>\n\u003cp>It was virtually impossible to go a few steps without running into a coconut something or other. There were coconut oils, coconut beverages, coconut ice cream, coconut chips, even coconut cheese. The most addictive iteration of these coconutty goods was \u003ca href=\"http://www.dangfoods.com/\">Dang Coconut Chips\u003c/a>. Before the branding police raises an eyebrow, let it be known that Dang is named after the company founder’s mother. The chips are made from ripe coconut meat, toasted with a touch of sugar and salt until the intense, golden coconut flavor is baked in. Mixed with granola, sprinkled over yogurt, a salad, or eaten by the handful, it would be easy to demolish an entire bag of these coconut chips. \u003c/p>\n\u003cp>\u003cstrong>3. The Anti-Potato Chip\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Brad's Raw Leafy Kale\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54951\">\u003c/a> \u003c/p>\n\u003cp>The whole healthy snacks thing was really prominent this year. Between all the kale chips, and lentil chips, and fruit chips, and seaweed snacks I saw, I was beginning to wonder what a girl had to do to get an old-fashioned potato chip around here. Before I had time to mourn the spud for long, the “Kale is Kool” Kids had me surrounded. I was powerless against their enthusiasm and vitamin-charged perkiness. \u003ca href=\"http://www.bradsrawchips.com/products/vampire-killer\">Brad’s Raw Leafy Kale\u003c/a> in the \u003cstrong>Vampire Killer\u003c/strong> flavor (a savory, garlicky delight) had me chanting “Kale is Kool” for a good minute or two. \u003c/p>\n\u003cp>\u003cstrong>4. Gluten-Free Goods\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\" alt=\"Béquet Caramel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54953\">\u003c/a> \u003c/p>\n\u003cp>Gluten-free friends were not short-changed at the Fancy Food Show. Pretzels and shortbread cookies from \u003ca href=\"http://gratifyfoods.com/\">Gratify Foods\u003c/a> could have fooled me. \u003ca href=\"http://bixbyco.com/\">Bixby & Co\u003c/a>’s \u003cstrong>To The Nines\u003c/strong> white chocolate bar was fragrant with cardamom and had crunch factor from pistachios, almonds, and puffed rice. And if it is decadence you’re looking for, turn to \u003ca href=\"http://www.bequetconfections.com/\">Béquet Caramel\u003c/a>. Hand crafted in small batches in Montana, these soft buttery caramels are sinfully rich and utterly delicious. All their flavors were fantastic (I did my due diligence and tried about six of them…see how committed I am to you), but the sleeper hit was the \u003cstrong>Cinnamon Swirl\u003c/strong>. The cinnamon flavor was deep, with an almost baked-in flavor to it, perfectly complementing the buttery vanilla caramel. For gluten-free folks, if you’ve ever craved a hot cinnamon roll, this may just do the trick. \u003cstrong>Béquet’s Cinnamon Swirl Caramel\u003c/strong> has captured the essence of warm cinnamon roll indulgence. \u003c/p>\n\u003cp>\u003cstrong>5. Untraditional Sodas\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\" alt=\"The Fizzary Craft and Vintage Sodas\" width=\"1000\" height=\"916\" class=\"alignnone size-full wp-image-54954\">\u003c/a>\u003c/p>\n\u003cp>Fizzy drinks had a comeback this year with a large selection of interestingly flavored carbonated beverages. \u003ca href=\"http://www.winecountrysoda.com/home.html\">Vignette\u003c/a> cornered the wine soda market, with flavors deriving from varietal wine grapes. \u003ca href=\"http://www.qdrinks.com/\">Q Drinks\u003c/a> has expanded from their hallmark tonic to ginger ale and kola. And \u003ca href=\"http://www.joialife.com/\">Joia\u003c/a> uses creative combinations of fruit, herbs, and spices (think Grapefruit Chamomile & Cardamom) to bring life to their lightly carbonated drinks. If you’re a soda aficionado in SF, check out \u003ca href=\"http://thefizzary.com/\">The Fizzary\u003c/a>, experts in acquiring and distributing craft and vintage sodas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86-150x150.jpg\" alt=\"Iberico ham from Fermin\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54932\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89-150x150.jpg\" alt=\"Petite Sweets\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54933\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128-150x150.jpg\" alt=\"Hudson Valley Foie Gras\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95-150x150.jpg\" alt=\"Black Truffles \" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54934\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69-150x150.jpg\" alt=\"Why yes, that is a goat cheese sculpture (Redwood Hill Farm)\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54968\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54-150x150.jpg\" alt=\"PSY now hawking instant ramen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54930\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125-150x150.jpg\" alt=\"Fra'Mani Salumi\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54940\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121-150x150.jpg\" alt=\"Afghan Saffron\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54939\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114.jpg\">\u003cimg 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alt=\"USA Water Polo Women's Team, Olympic gold medalists fueled by American pistachios\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54929\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105-150x150.jpg\" alt=\"Woodland Foods Spice Display\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54936\">\u003c/a> \u003c/p>\n\n",
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"excerpt": "Highlights, trends and fun photos from the 2013 Fancy Food Show. Superfood Mania, Coconut Everything, The Anti-Potato Chip, Gluten-Free Goods, Untraditional Sodas, Foie Gras, Black Truffles!",
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"headline": "Fancy Food Show Trends and Slideshow",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\" title=\"Chris Cosentino doing a demo at Fermin's booth\" alt=\"Chris Cosentino doing a demo at Fermin's booth\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54931\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> hit Moscone on Sunday for its annual massive three-day schmooze fest of specialty and gourmet goods. With 80,000 products shown from 35+ countries and regions, it is the largest marketplace devoted exclusively to specialty foods and beverages on the West Coast. \u003c/p>\n\u003cp>Strategically avoiding the crowds that formed around every booth with a TV tuned in to the Niners game, we were able to taste an impressive amount of samples from this year’s exhibitors. Here are some trends we picked up on:\u003c/p>\n\u003cp>\u003cstrong>1. Superfood Mania \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Raw Superfruit Mix from Extreme Health USA\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54950\">\u003c/a>\u003c/p>\n\u003cp>We saw proclaimed superfoods like goji, quinoa, and chia seeds in everything from snack mixes to breakfast cereals, pastas, and energy drinks. Despite some unfortunate branding for a few of these products (I’m looking at you, \u003ca href=\"http://holycrap.com/\">Holy Crap Breakfast Cereal\u003c/a>), most of it tasted surprisingly good. In particular, we were fans of the \u003cstrong>Raw Superfruit Mix\u003c/strong> from \u003ca href=\"http://www.extremehealthusa.com/\">Extreme Health USA\u003c/a>. It was a hefty, chewy mix of organic goji berries, mulberries, golden berries, and blueberries. The golden berries were a first for me. Also called Incan Berry, they have a sweet, tart, grapefruit-like flavor that play well with their other super friends in the mix. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2. Coconut Everything\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Dang Coconut Chips\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54952\">\u003c/a> \u003c/p>\n\u003cp>It was virtually impossible to go a few steps without running into a coconut something or other. There were coconut oils, coconut beverages, coconut ice cream, coconut chips, even coconut cheese. The most addictive iteration of these coconutty goods was \u003ca href=\"http://www.dangfoods.com/\">Dang Coconut Chips\u003c/a>. Before the branding police raises an eyebrow, let it be known that Dang is named after the company founder’s mother. The chips are made from ripe coconut meat, toasted with a touch of sugar and salt until the intense, golden coconut flavor is baked in. Mixed with granola, sprinkled over yogurt, a salad, or eaten by the handful, it would be easy to demolish an entire bag of these coconut chips. \u003c/p>\n\u003cp>\u003cstrong>3. The Anti-Potato Chip\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Brad's Raw Leafy Kale\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54951\">\u003c/a> \u003c/p>\n\u003cp>The whole healthy snacks thing was really prominent this year. Between all the kale chips, and lentil chips, and fruit chips, and seaweed snacks I saw, I was beginning to wonder what a girl had to do to get an old-fashioned potato chip around here. Before I had time to mourn the spud for long, the “Kale is Kool” Kids had me surrounded. I was powerless against their enthusiasm and vitamin-charged perkiness. \u003ca href=\"http://www.bradsrawchips.com/products/vampire-killer\">Brad’s Raw Leafy Kale\u003c/a> in the \u003cstrong>Vampire Killer\u003c/strong> flavor (a savory, garlicky delight) had me chanting “Kale is Kool” for a good minute or two. \u003c/p>\n\u003cp>\u003cstrong>4. Gluten-Free Goods\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\" alt=\"Béquet Caramel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54953\">\u003c/a> \u003c/p>\n\u003cp>Gluten-free friends were not short-changed at the Fancy Food Show. Pretzels and shortbread cookies from \u003ca href=\"http://gratifyfoods.com/\">Gratify Foods\u003c/a> could have fooled me. \u003ca href=\"http://bixbyco.com/\">Bixby & Co\u003c/a>’s \u003cstrong>To The Nines\u003c/strong> white chocolate bar was fragrant with cardamom and had crunch factor from pistachios, almonds, and puffed rice. And if it is decadence you’re looking for, turn to \u003ca href=\"http://www.bequetconfections.com/\">Béquet Caramel\u003c/a>. Hand crafted in small batches in Montana, these soft buttery caramels are sinfully rich and utterly delicious. All their flavors were fantastic (I did my due diligence and tried about six of them…see how committed I am to you), but the sleeper hit was the \u003cstrong>Cinnamon Swirl\u003c/strong>. The cinnamon flavor was deep, with an almost baked-in flavor to it, perfectly complementing the buttery vanilla caramel. For gluten-free folks, if you’ve ever craved a hot cinnamon roll, this may just do the trick. \u003cstrong>Béquet’s Cinnamon Swirl Caramel\u003c/strong> has captured the essence of warm cinnamon roll indulgence. \u003c/p>\n\u003cp>\u003cstrong>5. Untraditional Sodas\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\" alt=\"The Fizzary Craft and Vintage Sodas\" width=\"1000\" height=\"916\" class=\"alignnone size-full wp-image-54954\">\u003c/a>\u003c/p>\n\u003cp>Fizzy drinks had a comeback this year with a large selection of interestingly flavored carbonated beverages. \u003ca href=\"http://www.winecountrysoda.com/home.html\">Vignette\u003c/a> cornered the wine soda market, with flavors deriving from varietal wine grapes. \u003ca href=\"http://www.qdrinks.com/\">Q Drinks\u003c/a> has expanded from their hallmark tonic to ginger ale and kola. And \u003ca href=\"http://www.joialife.com/\">Joia\u003c/a> uses creative combinations of fruit, herbs, and spices (think Grapefruit Chamomile & Cardamom) to bring life to their lightly carbonated drinks. If you’re a soda aficionado in SF, check out \u003ca href=\"http://thefizzary.com/\">The Fizzary\u003c/a>, experts in acquiring and distributing craft and vintage sodas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86-150x150.jpg\" alt=\"Iberico ham from Fermin\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54932\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89-150x150.jpg\" alt=\"Petite Sweets\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54933\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128-150x150.jpg\" alt=\"Hudson Valley Foie Gras\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95-150x150.jpg\" alt=\"Black Truffles \" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54934\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69-150x150.jpg\" alt=\"Why yes, that is a goat cheese sculpture (Redwood Hill Farm)\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54968\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54-150x150.jpg\" alt=\"PSY now hawking instant ramen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54930\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125-150x150.jpg\" alt=\"Fra'Mani Salumi\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54940\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121-150x150.jpg\" alt=\"Afghan Saffron\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54939\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114-150x150.jpg\" alt=\"Plaza de Caviar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54938\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113-150x150.jpg\" alt=\"Pecorino Filiano DOP\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54937\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52-150x150.jpg\" alt=\"USA Water Polo Women's Team, Olympic gold medalists fueled by American pistachios\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54929\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105-150x150.jpg\" alt=\"Woodland Foods Spice Display\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54936\">\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"title": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/57463461\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\n",
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"excerpt": "Mary Ladd visits Dandelion Chocolate's new cafe, where a team of passionate chocolate makers use beans that are sourced directly from quality small farms to make chocolate bars, smoothies, tea and iced chocolate drinks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Whole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'",
"title": "Whole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54635\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/wholefoods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/wholefoods.jpg\" alt=\"Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\" title=\"Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\" width=\"560\" class=\"size-full wp-image-54635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/140874239/april-fulton\">April Fulton\u003c/a>. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169413848/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism\">The Salt at NPR Food\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Listen to Part 1 of the story from NPR's Morning Edition (1/16/13):\u003c/strong>\u003cbr>\nWhole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130116_me_13.mp3\"] \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> has played a key role in propelling organic foods into the mainstream. The specialty supermarket chain has more than 300 stores and plans to continue expanding. But outspoken founder and co-CEO John Mackey is not the crunchy granola liberal one might conjure while perusing aisles of earnestly labeled blue corn chips and gently misted red peppers.\u003c/p>\n\u003cp>In fact, he's a self-styled libertarian: a vegan who sells sustainably raised meat, a man who compares the government's health care overhaul to \"fascism\" but wants to improve American diets.\u003c/p>\n\u003cp>And he thinks big businesses have an obligation to change customers' perception that big corporations are \"primarily selfish and greedy.\" (Not that he's opposed to profits. In fact, Whole Foods posted a \u003ca href=\"http://www.marketwatch.com/story/whole-foods-profit-up-49-raises-dividend-2012-11-07\">49 percent boost in quarterly earnings\u003c/a> in November.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mackey sat down with \u003cem>Morning Edition\u003c/em> host Steve Inskeep to discuss his philosophy and the \u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208\">new book\u003c/a> he co-authored, \u003cem>Conscious Capitalism\u003c/em>. Part 1 airs Wednesday, Part 2 on Thursday.\u003c/p>\n\u003cp>\u003cstrong>Listen to Part 2 of the story from NPR's Morning Edition (1/17/13):\u003c/strong>\u003cbr>\nWhole Foods CEO Expects Health Care Costs To Rise\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130117_me_14.mp3\"] \u003c/p>\n\u003cp>Mackey tells Inskeep that companies must have a higher purpose than just making money.\u003c/p>\n\u003cfigure id=\"attachment_54636\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey-224x300.jpg\" alt=\"John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\" title=\"John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\" width=\"224\" height=\"300\" class=\"size-medium wp-image-54636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\u003c/figcaption>\u003c/figure>\n\u003cp>For example, when Whole Foods decided it wanted to stop selling overfished species of cod and octopus at its seafood counters, it didn't just abruptly cut off its suppliers. Instead, the company gave its suppliers three years to come up with a better way of fishing; during that time, the seafood stayed for sale — but with a label of \"unsustainable.\"\u003c/p>\n\u003cp>In the end, Whole Foods, working with the \u003ca href=\"http://www.msc.org/\">Marine Stewardship Council\u003c/a> (we'll have much more on them later), was able to find one supplier of sustainable cod.\u003c/p>\n\u003cp>\"You take a risk when you do that because some of your customers ... who don't care about sustainability, they're going to go shop at your competitor's store who has the fish, so you lose some business that way,\" Mackey says. \"But it was the right thing to do.\"\u003c/p>\n\u003cp>What he doesn't think is right is President Obama's health overhaul and the new costs that coverage requirements will place on businesses.\u003c/p>\n\u003cp>When Inskeep asks him if he still thinks the health law is a form of socialism, as he's \u003ca href=\"http://online.wsj.com/article/SB10001424052970204251404574342170072865070.html\">said before\u003c/a>, Mackey responds:\u003c/p>\n\u003cp>\"Technically speaking, it's more like fascism. Socialism is where the government owns the means of production. In fascism, the government doesn't own the means of production, but they do control it — and that's what's happening with our health care programs and these reforms.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/169411919/conscious-capitalism-liberating-the-heroic-spirit-of-business\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/conscious-capitalism-199x300.jpg\" alt=\"Conscious Capitalism by John Mackey and Raj Sisodia\" title=\"Conscious Capitalism by John Mackey and Raj Sisodia\" width=\"199\" height=\"300\" class=\"alignright size-medium wp-image-54637\">\u003c/a>Still, Mackey sees room to cooperate with the administration on another front: efforts to reform the American diet, a pet project of first lady Michelle Obama.\u003c/p>\n\u003cp>\"People in America are addicted to sugar, and to fat and to salt,\" he says, and as a nation, it's holding us back. \"Food is intensely pleasurable, and people are afraid that if they change the way they eat, they'll stop having pleasure.\"\u003c/p>\n\u003cp>Still, he acknowledges how hard it can be to stick to a health-conscious diet. Restaurant meals, he says, rarely meet his personal dietary rules — not just no meat, but also no oil or refined flour. Luckily, Mackey jokes, there's a Whole Foods to be found wherever he travels.\u003c/p>\n\u003cp>So our question to you, dear readers, is this: How big a role does a business leader's personal philosophy play in your decision to buy products from his or her company? Tell us in the comments section below. \u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>TRANSCRIPT FROM MORNING EDITION PROGRAM (Part 1):\u003c/strong>\u003c/p>\n\u003cp>STEVE INSKEEP, HOST: \u003c/p>\n\u003cp>When you start your own company, it becomes an extension of yourself, an expression of your habits, your beliefs, your quirks. When John Mackey started a health food grocery store decades ago, he hoped to make it an extension of his values. Now that John Mackey's Whole Foods market is a nationwide chain with countless customers, stockholders and suppliers to please, that is hard work. Yet Mackey still tries to do it.\u003c/p>\n\u003cp>And in a new book, he defends the virtues of capitalism, even if capitalism's vices have been exposed in recent years.\u003c/p>\n\u003cp>JOHN MACKEY: Even if its goal is to maximize profits, it's not as if business can just do whatever the hell it wants to do, because people exchange with it voluntarily, and that acts to discipline some of the selfishness and greed that a corporation might have.\u003c/p>\n\u003cp>INSKEEP: John Mackey is co-author of a new book called \"Conscious Capitalism.\" It's sort of a new-age capitalist credo about how companies can become enlightened, and along the way improve the public's image of big corporations.\u003c/p>\n\u003cp>How did large corporations fall into such public disfavor?\u003c/p>\n\u003cp>MACKEY: The biggest reason is people have a tendency to distrust what is large and powerful. But then I think mostly, it's the philosophy of why business exists in the first place. That philosophy of maximizing profits and shareholder value means that many people see corporations as primarily selfish and greedy, that they're out there just to make as much money as possible, and they don't apparently care about anybody else.\u003c/p>\n\u003cp>I think that's a caricature. I don't think it's completely accurate. But business has not done enough to disavow that. It has not been able to embrace a more comprehensive, positive philosophy, which is what our book tries to do.\u003c/p>\n\u003cp>INSKEEP: Aren't there a lot of corporations that do focus primarily on maximizing shareholder value and, in fact, they think that the whole legal framework of the United States requires them to be that way?\u003c/p>\n\u003cp>MACKEY: Many corporations do think that way. But because business is inherently connected through stakeholders and to interdependent systems, you can't maximize profits unless you are creating value for your customers. The art of good conscious business leadership is to look for the win-win-win-win strategies so that all the stakeholders can simultaneously be winning.\u003c/p>\n\u003cp>INSKEEP: You said another thing there: conscious business. What do you mean by a conscious business?\u003c/p>\n\u003cp>MACKEY: A conscious business is one who understands, one, that it has a higher purpose besides just making money, and number two, it understands how these stakeholders are connected together in a larger business system.\u003c/p>\n\u003cp>INSKEEP: Can you think of a moment in the last couple of decades where you felt that you faced a decision point, a choice - you know, I could make more money this way, but I would become the evil company I don't ever want to be?\u003c/p>\n\u003cp>MACKEY: I think you face those choices on a regular basis. Seldom in the decisions that you make in business is it clearly black-and-white, good-versus-evil. Mostly, it's kind of on the fringe, on the periphery. But our company made a decision to get rid of what we call unsustainable seafood, red-rated seafood species that Monterey Bay Aquarium and Blue Ocean Institute - two organizations we work with - had labeled these species as unsustainable.\u003c/p>\n\u003cp>INSKEEP: They're being overfished.\u003c/p>\n\u003cp>MACKEY: They're being overfished. Exactly. So we labeled it unsustainable, and we made a decision that we would phase them out. I think it was over a three-year period.\u003c/p>\n\u003cp>INSKEEP: What were some of the fish that I would have found at a Whole Foods seafood counter that were labeled this way?\u003c/p>\n\u003cp>MACKEY: Octopus, cod, Atlantic cod, which used to be the most abundant fish in the Western Hemisphere. In pre-Columbian times, it was the basis of the whole New England fishing industry, and 95 percent of the stocks are down from what they were a couple hundred years ago. So those are a couple of examples. And we actually are very proud of the fact that we discontinued selling those species.\u003c/p>\n\u003cp>Some people were very happy about that, but then again you take a risk when you do that, because some of your customers are going to go shop - who don't care about sustainability - they're going to go shop at your competitor's store who has the fish. So you lose some business that way.\u003c/p>\n\u003cp>INSKEEP: Every phase of that decision must have been complicated. You said that you decided to phase it out, which meant that for a while, you were labeling these products and selling them, anyway.\u003c/p>\n\u003cp>MACKEY: And being criticized for doing so.\u003c/p>\n\u003cp>INSKEEP: For being a gradualist, basically.\u003c/p>\n\u003cp>MACKEY: Well, the advantage of doing it that way is it's a compromise. You have your internal argument, your internal discussion, where the seafood people might be saying we can't afford to lose those sales, and the other people saying we can't afford to continue to sell fish that's not sustainable. So the compromise is, is OK, we're going to get rid of it, but we'll give you three years to find a sustainable alternative to it - a substitute, so to speak.\u003c/p>\n\u003cp>And, in fact, in the case of cod, for example, we found the Marine Stewardship Council, which is a sustainability certifying agency, international, that Whole Foods has worked with for years, actually was able to certify one fishery of cod as sustainable. So we were able to still sell cod from this sustainable fishery. That was a good example of by giving it a little bit of time, our buyers were able to find an alternative.\u003c/p>\n\u003cp>INSKEEP: Because, in the end, you're in a marketplace, and you need to make a profit, whatever your values might be.\u003c/p>\n\u003cp>MACKEY: No. You've, once again, gone back to the tradeoff thinking, that there must be conflict. There must be a tradeoff that has to happen here, whereas I've just given you the opposite. I've given you an example where we were able to do the win-win, where we were able to maintain sustainability at the same time that we were able to meet our customers' desire to have this seafood.\u003c/p>\n\u003cp>INSKEEP: Well, it was a compromise, as you said, to use your word.\u003c/p>\n\u003cp>MACKEY: It was a compromise internally while we sought the win-win. Sometimes there are tradeoffs, but that's just a failure of creativity, a failure of imagination. In this example, there was no failure. We were able to find the win-win.\u003c/p>\n\u003cp>INSKEEP: And I'm just thinking in terms of trying to do business while keeping a higher purpose in mind. Everybody knows about the effect that activist stockholders have had on corporations that do have to look over their shoulders and think about shareholder value and make difficult decisions with that in mind. Since you've been public for a couple of decades, I'm curious how, if at all, you've been able to dodge the occasional investor who says: Look, you're wasting a lot of money on these idealistic schemes. I want a better dividend.\u003c/p>\n\u003cp>MACKEY: We haven't necessarily dodged it. The investors, of course, do want us to make more money, and they do want higher dividends and they want the stock price to go up. But I will say on balance that the investor-stakeholder is the easiest stakeholder to get along with. The stakeholder that complains the most, of course, are our customers. We have a lot more customers than we have investors in our company, and they have lots of alternatives in the marketplace they can shop at. So they're not shy to tell us what they don't like when we're doing things.\u003c/p>\n\u003cp>INSKEEP: Why aren't you selling this product? Why are you charging that price?\u003c/p>\n\u003cp>MACKEY: Yes. Or why are you selling that product? Like, even in this conversation today, when I said, well, we're going phase out the red-rated species over a three-year period, customers want lower prices and higher quality. Employees want higher wages and better benefits and better working conditions. Suppliers want to give fewer discounts and want you to pick up more of their products. Communities want more donations. Governments want higher taxes. Investors want higher dividends and higher stock price. Every one of the stakeholders wants more. They always want more.\u003c/p>\n\u003cp>(SOUNDBITE OF MUSIC)\u003c/p>\n\u003cp>INSKEEP: John Mackey is co-CEO of Whole Foods Market. As we've heard, he speaks his mind, and a few years ago, Mackey famously warned against President Obama's healthcare plan, writing an article that included the word socialism. When we spoke with Mackey, he'd moved on to another word for the health law: fascism.\u003c/p>\n\u003cp>MACKEY: In fascism, the government doesn't own the means of production, but they do control it. And that's what's happening with these reforms.\u003c/p>\n\u003cp>INSKEEP: And we'll hear that argument from John Mackey tomorrow, as we continue our conversation right here on MORNING EDITION, from NPR News.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\n\u003cem>Transcript provided by NPR, Copyright National Public Radio.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The outspoken Whole Foods founder tells us why he hates \"Obamacare\" and why we have trouble cutting the sugar, fat and salt out of our diets. What would you like to tell him? Let us know.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54635\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/wholefoods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/wholefoods.jpg\" alt=\"Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\" title=\"Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\" width=\"560\" class=\"size-full wp-image-54635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/140874239/april-fulton\">April Fulton\u003c/a>. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169413848/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism\">The Salt at NPR Food\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Listen to Part 1 of the story from NPR's Morning Edition (1/16/13):\u003c/strong>\u003cbr>\nWhole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> has played a key role in propelling organic foods into the mainstream. The specialty supermarket chain has more than 300 stores and plans to continue expanding. But outspoken founder and co-CEO John Mackey is not the crunchy granola liberal one might conjure while perusing aisles of earnestly labeled blue corn chips and gently misted red peppers.\u003c/p>\n\u003cp>In fact, he's a self-styled libertarian: a vegan who sells sustainably raised meat, a man who compares the government's health care overhaul to \"fascism\" but wants to improve American diets.\u003c/p>\n\u003cp>And he thinks big businesses have an obligation to change customers' perception that big corporations are \"primarily selfish and greedy.\" (Not that he's opposed to profits. In fact, Whole Foods posted a \u003ca href=\"http://www.marketwatch.com/story/whole-foods-profit-up-49-raises-dividend-2012-11-07\">49 percent boost in quarterly earnings\u003c/a> in November.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mackey sat down with \u003cem>Morning Edition\u003c/em> host Steve Inskeep to discuss his philosophy and the \u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208\">new book\u003c/a> he co-authored, \u003cem>Conscious Capitalism\u003c/em>. Part 1 airs Wednesday, Part 2 on Thursday.\u003c/p>\n\u003cp>\u003cstrong>Listen to Part 2 of the story from NPR's Morning Edition (1/17/13):\u003c/strong>\u003cbr>\nWhole Foods CEO Expects Health Care Costs To Rise\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Mackey tells Inskeep that companies must have a higher purpose than just making money.\u003c/p>\n\u003cfigure id=\"attachment_54636\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey-224x300.jpg\" alt=\"John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\" title=\"John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\" width=\"224\" height=\"300\" class=\"size-medium wp-image-54636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\u003c/figcaption>\u003c/figure>\n\u003cp>For example, when Whole Foods decided it wanted to stop selling overfished species of cod and octopus at its seafood counters, it didn't just abruptly cut off its suppliers. Instead, the company gave its suppliers three years to come up with a better way of fishing; during that time, the seafood stayed for sale — but with a label of \"unsustainable.\"\u003c/p>\n\u003cp>In the end, Whole Foods, working with the \u003ca href=\"http://www.msc.org/\">Marine Stewardship Council\u003c/a> (we'll have much more on them later), was able to find one supplier of sustainable cod.\u003c/p>\n\u003cp>\"You take a risk when you do that because some of your customers ... who don't care about sustainability, they're going to go shop at your competitor's store who has the fish, so you lose some business that way,\" Mackey says. \"But it was the right thing to do.\"\u003c/p>\n\u003cp>What he doesn't think is right is President Obama's health overhaul and the new costs that coverage requirements will place on businesses.\u003c/p>\n\u003cp>When Inskeep asks him if he still thinks the health law is a form of socialism, as he's \u003ca href=\"http://online.wsj.com/article/SB10001424052970204251404574342170072865070.html\">said before\u003c/a>, Mackey responds:\u003c/p>\n\u003cp>\"Technically speaking, it's more like fascism. Socialism is where the government owns the means of production. In fascism, the government doesn't own the means of production, but they do control it — and that's what's happening with our health care programs and these reforms.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/169411919/conscious-capitalism-liberating-the-heroic-spirit-of-business\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/conscious-capitalism-199x300.jpg\" alt=\"Conscious Capitalism by John Mackey and Raj Sisodia\" title=\"Conscious Capitalism by John Mackey and Raj Sisodia\" width=\"199\" height=\"300\" class=\"alignright size-medium wp-image-54637\">\u003c/a>Still, Mackey sees room to cooperate with the administration on another front: efforts to reform the American diet, a pet project of first lady Michelle Obama.\u003c/p>\n\u003cp>\"People in America are addicted to sugar, and to fat and to salt,\" he says, and as a nation, it's holding us back. \"Food is intensely pleasurable, and people are afraid that if they change the way they eat, they'll stop having pleasure.\"\u003c/p>\n\u003cp>Still, he acknowledges how hard it can be to stick to a health-conscious diet. Restaurant meals, he says, rarely meet his personal dietary rules — not just no meat, but also no oil or refined flour. Luckily, Mackey jokes, there's a Whole Foods to be found wherever he travels.\u003c/p>\n\u003cp>So our question to you, dear readers, is this: How big a role does a business leader's personal philosophy play in your decision to buy products from his or her company? Tell us in the comments section below. \u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>TRANSCRIPT FROM MORNING EDITION PROGRAM (Part 1):\u003c/strong>\u003c/p>\n\u003cp>STEVE INSKEEP, HOST: \u003c/p>\n\u003cp>When you start your own company, it becomes an extension of yourself, an expression of your habits, your beliefs, your quirks. When John Mackey started a health food grocery store decades ago, he hoped to make it an extension of his values. Now that John Mackey's Whole Foods market is a nationwide chain with countless customers, stockholders and suppliers to please, that is hard work. Yet Mackey still tries to do it.\u003c/p>\n\u003cp>And in a new book, he defends the virtues of capitalism, even if capitalism's vices have been exposed in recent years.\u003c/p>\n\u003cp>JOHN MACKEY: Even if its goal is to maximize profits, it's not as if business can just do whatever the hell it wants to do, because people exchange with it voluntarily, and that acts to discipline some of the selfishness and greed that a corporation might have.\u003c/p>\n\u003cp>INSKEEP: John Mackey is co-author of a new book called \"Conscious Capitalism.\" It's sort of a new-age capitalist credo about how companies can become enlightened, and along the way improve the public's image of big corporations.\u003c/p>\n\u003cp>How did large corporations fall into such public disfavor?\u003c/p>\n\u003cp>MACKEY: The biggest reason is people have a tendency to distrust what is large and powerful. But then I think mostly, it's the philosophy of why business exists in the first place. That philosophy of maximizing profits and shareholder value means that many people see corporations as primarily selfish and greedy, that they're out there just to make as much money as possible, and they don't apparently care about anybody else.\u003c/p>\n\u003cp>I think that's a caricature. I don't think it's completely accurate. But business has not done enough to disavow that. It has not been able to embrace a more comprehensive, positive philosophy, which is what our book tries to do.\u003c/p>\n\u003cp>INSKEEP: Aren't there a lot of corporations that do focus primarily on maximizing shareholder value and, in fact, they think that the whole legal framework of the United States requires them to be that way?\u003c/p>\n\u003cp>MACKEY: Many corporations do think that way. But because business is inherently connected through stakeholders and to interdependent systems, you can't maximize profits unless you are creating value for your customers. The art of good conscious business leadership is to look for the win-win-win-win strategies so that all the stakeholders can simultaneously be winning.\u003c/p>\n\u003cp>INSKEEP: You said another thing there: conscious business. What do you mean by a conscious business?\u003c/p>\n\u003cp>MACKEY: A conscious business is one who understands, one, that it has a higher purpose besides just making money, and number two, it understands how these stakeholders are connected together in a larger business system.\u003c/p>\n\u003cp>INSKEEP: Can you think of a moment in the last couple of decades where you felt that you faced a decision point, a choice - you know, I could make more money this way, but I would become the evil company I don't ever want to be?\u003c/p>\n\u003cp>MACKEY: I think you face those choices on a regular basis. Seldom in the decisions that you make in business is it clearly black-and-white, good-versus-evil. Mostly, it's kind of on the fringe, on the periphery. But our company made a decision to get rid of what we call unsustainable seafood, red-rated seafood species that Monterey Bay Aquarium and Blue Ocean Institute - two organizations we work with - had labeled these species as unsustainable.\u003c/p>\n\u003cp>INSKEEP: They're being overfished.\u003c/p>\n\u003cp>MACKEY: They're being overfished. Exactly. So we labeled it unsustainable, and we made a decision that we would phase them out. I think it was over a three-year period.\u003c/p>\n\u003cp>INSKEEP: What were some of the fish that I would have found at a Whole Foods seafood counter that were labeled this way?\u003c/p>\n\u003cp>MACKEY: Octopus, cod, Atlantic cod, which used to be the most abundant fish in the Western Hemisphere. In pre-Columbian times, it was the basis of the whole New England fishing industry, and 95 percent of the stocks are down from what they were a couple hundred years ago. So those are a couple of examples. And we actually are very proud of the fact that we discontinued selling those species.\u003c/p>\n\u003cp>Some people were very happy about that, but then again you take a risk when you do that, because some of your customers are going to go shop - who don't care about sustainability - they're going to go shop at your competitor's store who has the fish. So you lose some business that way.\u003c/p>\n\u003cp>INSKEEP: Every phase of that decision must have been complicated. You said that you decided to phase it out, which meant that for a while, you were labeling these products and selling them, anyway.\u003c/p>\n\u003cp>MACKEY: And being criticized for doing so.\u003c/p>\n\u003cp>INSKEEP: For being a gradualist, basically.\u003c/p>\n\u003cp>MACKEY: Well, the advantage of doing it that way is it's a compromise. You have your internal argument, your internal discussion, where the seafood people might be saying we can't afford to lose those sales, and the other people saying we can't afford to continue to sell fish that's not sustainable. So the compromise is, is OK, we're going to get rid of it, but we'll give you three years to find a sustainable alternative to it - a substitute, so to speak.\u003c/p>\n\u003cp>And, in fact, in the case of cod, for example, we found the Marine Stewardship Council, which is a sustainability certifying agency, international, that Whole Foods has worked with for years, actually was able to certify one fishery of cod as sustainable. So we were able to still sell cod from this sustainable fishery. That was a good example of by giving it a little bit of time, our buyers were able to find an alternative.\u003c/p>\n\u003cp>INSKEEP: Because, in the end, you're in a marketplace, and you need to make a profit, whatever your values might be.\u003c/p>\n\u003cp>MACKEY: No. You've, once again, gone back to the tradeoff thinking, that there must be conflict. There must be a tradeoff that has to happen here, whereas I've just given you the opposite. I've given you an example where we were able to do the win-win, where we were able to maintain sustainability at the same time that we were able to meet our customers' desire to have this seafood.\u003c/p>\n\u003cp>INSKEEP: Well, it was a compromise, as you said, to use your word.\u003c/p>\n\u003cp>MACKEY: It was a compromise internally while we sought the win-win. Sometimes there are tradeoffs, but that's just a failure of creativity, a failure of imagination. In this example, there was no failure. We were able to find the win-win.\u003c/p>\n\u003cp>INSKEEP: And I'm just thinking in terms of trying to do business while keeping a higher purpose in mind. Everybody knows about the effect that activist stockholders have had on corporations that do have to look over their shoulders and think about shareholder value and make difficult decisions with that in mind. Since you've been public for a couple of decades, I'm curious how, if at all, you've been able to dodge the occasional investor who says: Look, you're wasting a lot of money on these idealistic schemes. I want a better dividend.\u003c/p>\n\u003cp>MACKEY: We haven't necessarily dodged it. The investors, of course, do want us to make more money, and they do want higher dividends and they want the stock price to go up. But I will say on balance that the investor-stakeholder is the easiest stakeholder to get along with. The stakeholder that complains the most, of course, are our customers. We have a lot more customers than we have investors in our company, and they have lots of alternatives in the marketplace they can shop at. So they're not shy to tell us what they don't like when we're doing things.\u003c/p>\n\u003cp>INSKEEP: Why aren't you selling this product? Why are you charging that price?\u003c/p>\n\u003cp>MACKEY: Yes. Or why are you selling that product? Like, even in this conversation today, when I said, well, we're going phase out the red-rated species over a three-year period, customers want lower prices and higher quality. Employees want higher wages and better benefits and better working conditions. Suppliers want to give fewer discounts and want you to pick up more of their products. Communities want more donations. Governments want higher taxes. Investors want higher dividends and higher stock price. Every one of the stakeholders wants more. They always want more.\u003c/p>\n\u003cp>(SOUNDBITE OF MUSIC)\u003c/p>\n\u003cp>INSKEEP: John Mackey is co-CEO of Whole Foods Market. As we've heard, he speaks his mind, and a few years ago, Mackey famously warned against President Obama's healthcare plan, writing an article that included the word socialism. When we spoke with Mackey, he'd moved on to another word for the health law: fascism.\u003c/p>\n\u003cp>MACKEY: In fascism, the government doesn't own the means of production, but they do control it. And that's what's happening with these reforms.\u003c/p>\n\u003cp>INSKEEP: And we'll hear that argument from John Mackey tomorrow, as we continue our conversation right here on MORNING EDITION, from NPR News.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author",
"title": "Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54527\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\">\u003cimg class=\"size-full wp-image-54527\" title=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\" alt=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Lindgren. Photo credit: Frankie Frankeny\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/shelleylindgren\">Shelley Lindgren\u003c/a> is a Bay Area success story: owner of the vastly popular \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> restaurants, sommelier, wine director and cookbook author. A second A16 will open in Rockridge this year and Lindgren and owner Victoria Libin had this to share about the upcoming new outpost:\u003c/p>\n\u003cblockquote>\u003cp>\"We are very excited to announce the opening of A16 Rockridge, slated for early 2013 in the former Hudson restaurant space at 5356 College Avenue. We’d also like to officially welcome Rocky Maselli as the new A16 Rockridge Executive Chef... we are looking forward to seeing Rocky’s own interpretations of this cuisine, focusing on his family roots in Puglia, a coastal region of Italy. Guests can expect to see a menu with an emphasis on seafood as well as some southern Italian favorites including burrata, meatballs, and pizza. Shelley Lindgren’s role will include the creation of a Southern Italian-inspired wine program as well as collaboration on the launch of a cocktail program. The new cocktail menu will feature carefully crafted Italian aperitivos, amaros, and digestivos specially brought from Italy, including Rucolino -- a wild arugula amaro from Campania’s Island Ischia. The new space will feature an open kitchen with counter seating, bar seating as well as a private dining area. A16 Rockridge will work with San Francisco’s \u003ca href=\"http://ccs-architecture.com/eat/\">Cass Calder Smith\u003c/a> of CCS Architecture to bring the vision for the location to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lindgren grew up in the North Bay and champions interesting and lesser known “soulful” Southern Italian wines. She has worked as a wine educator and restaurant consultant and is married to Greg Lindgren, who is the co-owner of Rye, Rosewood, 15 Romolo, and \u003ca href=\"http://www.ryeontheroad.com/\">Rye On the Road\u003c/a> cocktail catering service in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">\u003cimg class=\"alignleft size-medium wp-image-54530\" title=\"SPQR book cover\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/SPQR-1000-262x300.jpg\" alt=\"SPQR book cover\" width=\"262\" height=\"300\">\u003c/a>Lindgren’s list of accomplishments is deep: a 2009 Gourmet magazine Educator Sommelier Award and the \u003ca href=\"http://chefmagazineblog.blogspot.com/2009/11/wcr-women-in-inspire-awards-winners.html\">Golden Goblet by Women Chefs & Restaurateurs\u003c/a> in the same year. She was voted the Best Wine Director by San Francisco Magazine, Best New Sommelier from Wine & Spirits, and made the cut for the Top Ten Sommeliers by Bloomberg Markets. Her first cookbook, \u003ca href=\"http://modernmealmaker.com/cookbooks/\">A16 Food + Wine\u003c/a> (Ten Speed Press, 2008) earned two IACP Cookbook Awards: Cookbook of the Year and The Julia Child Award. In 2010, Lindgren was awarded StarChefs.com's San Francisco Bay Area Rising Star Restaurateur award. Bay Area Bites asked Lindgren about her her working life, accomplishments, latest \u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">SPQR: Modern Italian Food and Wine\u003c/a> cookbook, and got the dish on her favorite wines and places to eat.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the SPQR book project come about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> After collaborating on the A16 Food & Wine book together, Kate Leahy and I had been in touch with Ten Speed Press about tackling a companion project for SPQR. We landed on the conceit of Roman roads as a structural foundation and selected the main arteries of these ancient routes through central and northern Italy and organized the dishes and wines around them. In Italy, wine and food fits hand to glove and Chef Matthew Accarrino brought incredible knowledge on Italy, cooking, family heritage and a willingness to jump into research trips from the start. Soon we had a terrific way to tell the wonderful stories behind the food and wine of these regions. We just all wanted to do our best to not only translate our experience but also do justice to their greatness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any good stories from the book tour?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> When Matthew and I have been together at book signings, often he’ll tell a story about a winery or winemaker we visited or I’ll remind him about a time we ate a particular dish or visited an artisan maker for prosciutto, cheese, vinegar, etc. Even though we had our own role in the book, they work complementary, very much how SPQR functions. It’s exciting to find wines that pair with his food and, between the book project and visiting winemakers, our entire team at SPQR has a plethora of stories and recommendations every night. We all have fun geeking out. And actually, just being there and spending so much time with the artisans was a remarkable experience for all of us. When you think about the traditions and the spirit of the people, not to mention the spectacular settings, the whole thing was magical. And the graciousness of our hosts all over the country, letting us into their homes and businesses to see their everyday lives and how they value and use these cherished traditions -- well, I’ll remember it forever. It also inspires me to come back and continue to raise our standards of hospitality.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are some of your favorite wines from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I love to champion the lesser-known grapes because Italy is ripe with more than one can imagine. I love to hear things like a classic pairing for a particular Lambrusco is pumpkin, or to see wineries aging white wines for decades that still taste fresh. The focus on quality over quantity of Italian winemaking has elevated Italian wine so much in recent years and there is amazing pride in maintaining local tradition, which I admire. Italians don't need much to live a very rich lifestyle. Drinking wine and having complementary meals is really a backbone of Italian living.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you most passionate about for wine and food these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> These days a lot of natural wines are increasingly blowing my mind. There’s Cantine Giardino, 'Paski,' Coda di Volpe that goes with a range of sweet and salty salads like chicory lettuce, roasted pear butter, almond, goat cheddar and pink pepper vinaigrette, or puntarelle lettuce, marinated anchovy, radish, egg and fried pork skin. It’s also great with many of Matthew's pastas. One of the more classic pairings is an orange wine like the Rusticum with Matthew's signature smoked fettuccine, sea urchin, smoked bacon, and soft quail egg. Grapes like pelaverga, tezzelenghe, gewürztraminer, cesanese, and pigato are usually the kind of wines we'll pair with dishes by the glass at SPQR. It's a whole lot of fun.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your culinary and restaurant mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Having spent the last 25 years in the Bay Area working in restaurants, I feel lucky to be inspired by so many people. Hubert Keller and the late Maurice Rouas took me under their wings at Fleur De Lys for most of the nineties. During that time, I honed my sommelier skills and realized I would be a restaurant professional as a career (I was about 25 when this decision was cemented). Then, Debbie Zachareas let me be a sommelier at Bacar and I learned a lot about managing as well, which proved invaluable as I kept studying wine, especially with my love of Italian wine. I was a real blank slate when starting to taste the wines of southern Italy and, fortunately, our timing with the opening A16 in 2004 was perfect when more and more gems from the \u003ca href=\"http://en.wikipedia.org/wiki/Southern_Italy\">Mezzogiorno\u003c/a> were becoming available and in better quality. The south of Italy is paradise. Well actually, Italy is paradise.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best things about being a sommelier and restaurateur?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> First of all, I love service. I love making people happy. But beyond that, I always envisioned a place where wine and food were in ideal balance with each other. Coming from fine dining, I really wanted to have elements of fine dining like the correct wine glass, the optimal temperature of wine, and friendly service that was professional yet fun, and I think we’ve achieved that. Whenever I walk into A16 or SPQR, I am excited to get to work and love seeing great teamwork and everyone’s true enthusiasm for food and wine. We are so lucky to work in the restaurant business in the Bay Area. There is always a process of evolution and adjustments to be made, which keeps us on our toes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>And the worst?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Tough question because there’s plenty of ‘grosser than gross’ things to deal with whether it’s the plumbing needing to be fixed, etc... but, that’s part of the package deal. Restaurant work is not for the faint of heart. There is no resting on laurels. Every day we hit the restart button, and you need to work harder than the day before. Every person has their strength and weaknesses. When we first opened, I was definitely wearing too many hats and that was not sustainable. We learn as we grow and keep our chins up, even when there are difficult decisions to make sometimes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> You grow a really thick skin in the restaurant business and learn how to prioritize and let a lot of things roll off your back. I have learned that if you work hard, love what you do, and keep forging ahead, you’ll succeed. Pretty soon it will be nine years since opening A16's doors. That seems impossible.\u003c/p>\n\u003cp>It's also important to understand that restaurants are a business and that there have to be checks and balances for the control of costs. Having a business partner like Victoria Libin and an amazing management team has been key. We’re able to focus on what we individually do best. One person cannot run a restaurant alone.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any favorite Bay Area food/drink spots and if so what do you like to order when you go there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I recently had a great meal at \u003ca href=\"https://plus.google.com/110532351510508800438/about?gl=us&hl=en\">Kiss\u003c/a> sushi. The junmai sake I had with the sashimi plate was heaven. Recently I had a great Campari drink at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a>. I always have fun going to the classics, like \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> for chicken and oysters, \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for crab with cellophane noodles, and a good Veltliner from Prager or Jamek. I spend less time in bars now that I'm a mom but, being married to Greg, who is a partner in Rye, Rosewood, and 15 Romolo, I’m in on all the great innovations on that side of the business. I get to sneak into \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Nopa\u003c/a> or \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>, among others, every once in a while to say hello to friends and unwind with a glass of something.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your wine recommendations for Valentine’s Day?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I like to think pink with bubbles offering a couple sparkling rose's by the glass. Being still chilly this time of year, decadent, velvety reds like Mourvèdre from producers like Pignol from the Bandol area of Southern France, classic chocolate-covered cherry flavored often found in Sicily's great Nero D'Avola grape such as Feudo Montoni's Vrucara express a wonderful depth of fruit and less astringent tannins from the sun's natural ripeness and withstanding the heat of the Mediterranean summers.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>, \u003ca href=\"https://twitter.com/mattaccarrino\">@mattaccarrino\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7pu8n\">Map\u003c/a>\u003cbr>\n2355 Chestnut Street\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-2216\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/A16sf\">A16\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QBYgy\">Map\u003c/a>\u003cbr>\n1911 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-7779\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/spqrfillmore\">@SPQRfillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco?ref=share\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spaghetti with Shrimp and Tomato Passatina\u003c/strong>\u003cbr>\nFrom SPQR by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press, October 2012)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\">\u003cimg class=\"alignnone size-full wp-image-54529\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\u003cp>serves 4 to 6\u003c/p>\n\u003cp>extra virgin olive oil\u003cbr>\n150 grams • 1/2 yellow onion, finely diced\u003cbr>\n12 grams • 3 garlic cloves, minced\u003cbr>\n150 grams • 1 carrot, cut into 1/4-inch pieces\u003cbr>\n454 grams • 1 pound shell-on raw baby shrimp\u003cbr>\nkosher salt and black pepper\u003cbr>\na pinch of dried red pepper flakes\u003cbr>\n115 grams • 1/2 cup white wine\u003cbr>\n240 grams • 11/2 cups canned tomatoes\u003cbr>\n50 grams • 4 breadsticks, like grissini, broken up\u003cbr>\n2 grams • 2 teaspoons chopped parsley\u003cbr>\n340 grams • 12 ounces fresh spaghetti or dried\u003c/p>\n\u003cp>Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003c/p>\n\u003cp>Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003c/p>\n\u003cp>Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003c/p>\n\u003cp>Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.\u003c/p>\n\u003cp>Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\">\u003cimg class=\"alignnone size-full wp-image-54528\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Shelley Lindgren, who is a Bay Area success story: owner of the vastly popular A16 and SPQR restaurants, sommelier, wine director and cookbook author. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54527\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\">\u003cimg class=\"size-full wp-image-54527\" title=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\" alt=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Lindgren. Photo credit: Frankie Frankeny\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/shelleylindgren\">Shelley Lindgren\u003c/a> is a Bay Area success story: owner of the vastly popular \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> restaurants, sommelier, wine director and cookbook author. A second A16 will open in Rockridge this year and Lindgren and owner Victoria Libin had this to share about the upcoming new outpost:\u003c/p>\n\u003cblockquote>\u003cp>\"We are very excited to announce the opening of A16 Rockridge, slated for early 2013 in the former Hudson restaurant space at 5356 College Avenue. We’d also like to officially welcome Rocky Maselli as the new A16 Rockridge Executive Chef... we are looking forward to seeing Rocky’s own interpretations of this cuisine, focusing on his family roots in Puglia, a coastal region of Italy. Guests can expect to see a menu with an emphasis on seafood as well as some southern Italian favorites including burrata, meatballs, and pizza. Shelley Lindgren’s role will include the creation of a Southern Italian-inspired wine program as well as collaboration on the launch of a cocktail program. The new cocktail menu will feature carefully crafted Italian aperitivos, amaros, and digestivos specially brought from Italy, including Rucolino -- a wild arugula amaro from Campania’s Island Ischia. The new space will feature an open kitchen with counter seating, bar seating as well as a private dining area. A16 Rockridge will work with San Francisco’s \u003ca href=\"http://ccs-architecture.com/eat/\">Cass Calder Smith\u003c/a> of CCS Architecture to bring the vision for the location to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lindgren grew up in the North Bay and champions interesting and lesser known “soulful” Southern Italian wines. She has worked as a wine educator and restaurant consultant and is married to Greg Lindgren, who is the co-owner of Rye, Rosewood, 15 Romolo, and \u003ca href=\"http://www.ryeontheroad.com/\">Rye On the Road\u003c/a> cocktail catering service in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">\u003cimg class=\"alignleft size-medium wp-image-54530\" title=\"SPQR book cover\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/SPQR-1000-262x300.jpg\" alt=\"SPQR book cover\" width=\"262\" height=\"300\">\u003c/a>Lindgren’s list of accomplishments is deep: a 2009 Gourmet magazine Educator Sommelier Award and the \u003ca href=\"http://chefmagazineblog.blogspot.com/2009/11/wcr-women-in-inspire-awards-winners.html\">Golden Goblet by Women Chefs & Restaurateurs\u003c/a> in the same year. She was voted the Best Wine Director by San Francisco Magazine, Best New Sommelier from Wine & Spirits, and made the cut for the Top Ten Sommeliers by Bloomberg Markets. Her first cookbook, \u003ca href=\"http://modernmealmaker.com/cookbooks/\">A16 Food + Wine\u003c/a> (Ten Speed Press, 2008) earned two IACP Cookbook Awards: Cookbook of the Year and The Julia Child Award. In 2010, Lindgren was awarded StarChefs.com's San Francisco Bay Area Rising Star Restaurateur award. Bay Area Bites asked Lindgren about her her working life, accomplishments, latest \u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">SPQR: Modern Italian Food and Wine\u003c/a> cookbook, and got the dish on her favorite wines and places to eat.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the SPQR book project come about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> After collaborating on the A16 Food & Wine book together, Kate Leahy and I had been in touch with Ten Speed Press about tackling a companion project for SPQR. We landed on the conceit of Roman roads as a structural foundation and selected the main arteries of these ancient routes through central and northern Italy and organized the dishes and wines around them. In Italy, wine and food fits hand to glove and Chef Matthew Accarrino brought incredible knowledge on Italy, cooking, family heritage and a willingness to jump into research trips from the start. Soon we had a terrific way to tell the wonderful stories behind the food and wine of these regions. We just all wanted to do our best to not only translate our experience but also do justice to their greatness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any good stories from the book tour?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> When Matthew and I have been together at book signings, often he’ll tell a story about a winery or winemaker we visited or I’ll remind him about a time we ate a particular dish or visited an artisan maker for prosciutto, cheese, vinegar, etc. Even though we had our own role in the book, they work complementary, very much how SPQR functions. It’s exciting to find wines that pair with his food and, between the book project and visiting winemakers, our entire team at SPQR has a plethora of stories and recommendations every night. We all have fun geeking out. And actually, just being there and spending so much time with the artisans was a remarkable experience for all of us. When you think about the traditions and the spirit of the people, not to mention the spectacular settings, the whole thing was magical. And the graciousness of our hosts all over the country, letting us into their homes and businesses to see their everyday lives and how they value and use these cherished traditions -- well, I’ll remember it forever. It also inspires me to come back and continue to raise our standards of hospitality.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are some of your favorite wines from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I love to champion the lesser-known grapes because Italy is ripe with more than one can imagine. I love to hear things like a classic pairing for a particular Lambrusco is pumpkin, or to see wineries aging white wines for decades that still taste fresh. The focus on quality over quantity of Italian winemaking has elevated Italian wine so much in recent years and there is amazing pride in maintaining local tradition, which I admire. Italians don't need much to live a very rich lifestyle. Drinking wine and having complementary meals is really a backbone of Italian living.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you most passionate about for wine and food these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> These days a lot of natural wines are increasingly blowing my mind. There’s Cantine Giardino, 'Paski,' Coda di Volpe that goes with a range of sweet and salty salads like chicory lettuce, roasted pear butter, almond, goat cheddar and pink pepper vinaigrette, or puntarelle lettuce, marinated anchovy, radish, egg and fried pork skin. It’s also great with many of Matthew's pastas. One of the more classic pairings is an orange wine like the Rusticum with Matthew's signature smoked fettuccine, sea urchin, smoked bacon, and soft quail egg. Grapes like pelaverga, tezzelenghe, gewürztraminer, cesanese, and pigato are usually the kind of wines we'll pair with dishes by the glass at SPQR. It's a whole lot of fun.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your culinary and restaurant mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Having spent the last 25 years in the Bay Area working in restaurants, I feel lucky to be inspired by so many people. Hubert Keller and the late Maurice Rouas took me under their wings at Fleur De Lys for most of the nineties. During that time, I honed my sommelier skills and realized I would be a restaurant professional as a career (I was about 25 when this decision was cemented). Then, Debbie Zachareas let me be a sommelier at Bacar and I learned a lot about managing as well, which proved invaluable as I kept studying wine, especially with my love of Italian wine. I was a real blank slate when starting to taste the wines of southern Italy and, fortunately, our timing with the opening A16 in 2004 was perfect when more and more gems from the \u003ca href=\"http://en.wikipedia.org/wiki/Southern_Italy\">Mezzogiorno\u003c/a> were becoming available and in better quality. The south of Italy is paradise. Well actually, Italy is paradise.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best things about being a sommelier and restaurateur?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> First of all, I love service. I love making people happy. But beyond that, I always envisioned a place where wine and food were in ideal balance with each other. Coming from fine dining, I really wanted to have elements of fine dining like the correct wine glass, the optimal temperature of wine, and friendly service that was professional yet fun, and I think we’ve achieved that. Whenever I walk into A16 or SPQR, I am excited to get to work and love seeing great teamwork and everyone’s true enthusiasm for food and wine. We are so lucky to work in the restaurant business in the Bay Area. There is always a process of evolution and adjustments to be made, which keeps us on our toes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>And the worst?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Tough question because there’s plenty of ‘grosser than gross’ things to deal with whether it’s the plumbing needing to be fixed, etc... but, that’s part of the package deal. Restaurant work is not for the faint of heart. There is no resting on laurels. Every day we hit the restart button, and you need to work harder than the day before. Every person has their strength and weaknesses. When we first opened, I was definitely wearing too many hats and that was not sustainable. We learn as we grow and keep our chins up, even when there are difficult decisions to make sometimes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> You grow a really thick skin in the restaurant business and learn how to prioritize and let a lot of things roll off your back. I have learned that if you work hard, love what you do, and keep forging ahead, you’ll succeed. Pretty soon it will be nine years since opening A16's doors. That seems impossible.\u003c/p>\n\u003cp>It's also important to understand that restaurants are a business and that there have to be checks and balances for the control of costs. Having a business partner like Victoria Libin and an amazing management team has been key. We’re able to focus on what we individually do best. One person cannot run a restaurant alone.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any favorite Bay Area food/drink spots and if so what do you like to order when you go there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I recently had a great meal at \u003ca href=\"https://plus.google.com/110532351510508800438/about?gl=us&hl=en\">Kiss\u003c/a> sushi. The junmai sake I had with the sashimi plate was heaven. Recently I had a great Campari drink at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a>. I always have fun going to the classics, like \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> for chicken and oysters, \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for crab with cellophane noodles, and a good Veltliner from Prager or Jamek. I spend less time in bars now that I'm a mom but, being married to Greg, who is a partner in Rye, Rosewood, and 15 Romolo, I’m in on all the great innovations on that side of the business. I get to sneak into \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Nopa\u003c/a> or \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>, among others, every once in a while to say hello to friends and unwind with a glass of something.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your wine recommendations for Valentine’s Day?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I like to think pink with bubbles offering a couple sparkling rose's by the glass. Being still chilly this time of year, decadent, velvety reds like Mourvèdre from producers like Pignol from the Bandol area of Southern France, classic chocolate-covered cherry flavored often found in Sicily's great Nero D'Avola grape such as Feudo Montoni's Vrucara express a wonderful depth of fruit and less astringent tannins from the sun's natural ripeness and withstanding the heat of the Mediterranean summers.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>, \u003ca href=\"https://twitter.com/mattaccarrino\">@mattaccarrino\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7pu8n\">Map\u003c/a>\u003cbr>\n2355 Chestnut Street\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-2216\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/A16sf\">A16\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QBYgy\">Map\u003c/a>\u003cbr>\n1911 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-7779\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/spqrfillmore\">@SPQRfillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco?ref=share\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spaghetti with Shrimp and Tomato Passatina\u003c/strong>\u003cbr>\nFrom SPQR by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press, October 2012)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\">\u003cimg class=\"alignnone size-full wp-image-54529\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\u003cp>serves 4 to 6\u003c/p>\n\u003cp>extra virgin olive oil\u003cbr>\n150 grams • 1/2 yellow onion, finely diced\u003cbr>\n12 grams • 3 garlic cloves, minced\u003cbr>\n150 grams • 1 carrot, cut into 1/4-inch pieces\u003cbr>\n454 grams • 1 pound shell-on raw baby shrimp\u003cbr>\nkosher salt and black pepper\u003cbr>\na pinch of dried red pepper flakes\u003cbr>\n115 grams • 1/2 cup white wine\u003cbr>\n240 grams • 11/2 cups canned tomatoes\u003cbr>\n50 grams • 4 breadsticks, like grissini, broken up\u003cbr>\n2 grams • 2 teaspoons chopped parsley\u003cbr>\n340 grams • 12 ounces fresh spaghetti or dried\u003c/p>\n\u003cp>Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003c/p>\n\u003cp>Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003c/p>\n\u003cp>Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003c/p>\n\u003cp>Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.\u003c/p>\n\u003cp>Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
"title": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Chefs, entrepreneurs and non-profits want to help you get dinner on the table with a growing number of meal kits aimed at the home cook.",
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"title": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Bar Bakery: Sweets and Savories for Uptown Oakland",
"title": "Sweet Bar Bakery: Sweets and Savories for Uptown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54479\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler560.jpg\" alt='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' title='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' width=\"560\" height=\"420\" class=\"size-full wp-image-54479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a neighborhood bakery? The sugary-buttery-birthday cake-y smells wafting out, the coffee-buzzed camaraderie between neighbors picking up muffins for the office or cupcakes for a birthday party, the chance of scoring a loaf of bread hot from the oven: no matter how many boxed-up cakes are stacked up near the entrance to Whole Foods or Safeway, nothing replaces a real bakery as part of the pleasure of a neighborhood. \u003c/p>\n\u003cp>Uptown Oakland, for all its monthly \u003ca href=\"http://www.kqed.org/a/forum/R201211011030\">First Friday Art-Murmur buzz\u003c/a> and recent restaurant openings, isn't exactly the cozy-quaint setting that you might think a scone-driven, latte-fueled business like the new \u003ca href=\"http://www.sweetbarbakery.com\">Sweet Bar Bakery\u003c/a> would require. This ain't no Elmwood, after all; this ain't no Rockridge. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\" alt=\"Cafe interior of Sweet Bar Bakery\" title=\"Cafe interior of Sweet Bar Bakery\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54474\">\u003c/a>\u003c/p>\n\u003cp>Any would-be bakery owner, looking to sign a lease, has to ask himself if there's enough locals ready to swing by every morning for a bacon-gorgonzola scone and a cup of authentically Punjabi-style chai, or prepared to linger at lunchtime over a portobello-and-tofu sandwich, a ginger-miso chicken salad, and a couple of gluten-free chocolate-peanut butter cupcakes. To longtime professional baker, food-industry professional, and cookbook author Mani Niall, the answer was a definite yes: the 2200-square-foot space he'd found at the corner of Broadway and 24th St had everything his new cafe and bakery would need. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\" alt=\"Sweet Bar Bakery counter\" title=\"Sweet Bar Bakery counter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54475\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Huge, wrap-around glass walls and a corner location would let light pour in, adding to the sense of visible street life. Hot restaurants and bars--Ozumo, Pican, Plum, Plum Bar--were growing the dining-and-nightlife reputation of this stretch of Broadway. The chic high-rise condos that now-Governor Jerry Brown pushed for during his time as Oakland's mayor were now built, sold, and fully occupied--with no other cafe nearby offering house-baked, all-day sweet and savory items on the menu from early morning to early evening. A busy \u003ca href=\"http://oakland.ymcaeastbay.org/\">YMCA gym\u003c/a> nearby would even help cookie-lovers stay svelte. There might not be, as Niall put it, \"throngs of New York-style pedestrians,\" but there were definitely enough people living and working nearby to support--and deserve--a good neighborhood bakery and cafe. \u003c/p>\n\u003cblockquote>\u003cp>\"I remember when I read, or heard, about how during the Iraq war, the insurgents, in order to show that the Americans were doing a poor job, they shut down garbage pickup and bakeries. Because if people couldn't get bread, they were stranded. So what does that say? The reverse way to look at it is that bakeries are a heart and soul [business]. They're a daily touchstone.\"\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\" alt=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" title=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" width=\"560\" class=\"size-full wp-image-54525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mani Niall at Sweet Bar Bakery. Photo: Denise Wakemen\u003c/figcaption>\u003c/figure>\n\u003cp>To get Sweet Bar up and running by November of 2012, Niall drew on his twenty-plus years of experience as both baker and businessman. In Los Angeles, after years working as a private chef in the film and entertainment industry (his most famous client being Michael Jackson), he opened Mani's in 1990, specializing in healthy baked goods, often featuring whole grains and alternative sweeteners like maple and agave syrups. (Creating low-fat sweets was the big challenge then; now, it's making them vegan or gluten-free.) The bakery thrived until he eventually sold out to his business partner in 1998. He moved north to the Bay Area in 1999, and the bakery continued, without its namesake, until 2008. He became the executive chef for Just Desserts, worked as a consultant and recipe developer for the National Honey Board and Clabber Girl baking powder, wrote cookbooks, and did commercial product development for restaurants and food manufacturers. He was busy, professionally fulfilled, but he knew that he would be a boss again, with another business to run. \u003c/p>\n\u003cp>Having signed the lease for the space, Niall started a \u003ca href=\"http://www.kickstarter.com/projects/sweetbar/sweet-bar-bakery\">Kickstarter campaign\u003c/a> to raise both awareness of the upcoming business and a portion of the needed funds. The crowds swarming into the neighborhood for \u003ca href=\"http://oaklandartmurmur.org/\">First Fridays Art Murmur\u003c/a> offered a great chance for market research and community brand-building, all in one sugar-dusted, cardamom-scented package. Starting in July of last year, said Niall, \"I brought this little portable bar from home, set it up in the doorway there, popped the doors open, made cookies and cupcakes, bacon scones, and was blown away. It's just grown from there: wonderful support, diverse clientele, great neighborhood. It's very exciting.\" \u003c/p>\n\u003cp>For a person who's spent his life around buttercream, Niall manages a cheerful balance between his dedication to healthier, whole-foods eating and his love for and professional familiarity with all-American sweets. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\" alt=\"Dark Chocolate Raspberry Cupcake\" title=\"Dark Chocolate Raspberry Cupcake\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54476\">\u003c/a>\u003c/p>\n\u003cp>The sleekly designed labels on each item are his way of expressing that balance. Divided into \"grain,\" \"sweetener,\" \"butter/oil,\" and \"dairy/eggs\" sections, the labels offer ingredient details and their provenances to those concerned, letting customers know that the eggs are from pastured hens, for example, or that the crust on the lemon tart is made from whole-wheat flour, without getting too preachy (or \u003ca href=\"http://www.youtube.com/watch?v=l2LBICPEK6w\">Portlandian\u003c/a>) about it. There are also small, stamped letters--O for organic, V for vegan, GF for gluten-free--that alert those who are looking, and can be ignored by those who aren't. Niall has also developed vegan and/or gluten-free versions of many of his popular baked goods for special order. Recently, he cheered up several Thanksgiving tables with vegan pumpkin-sweet potato pies, while vegan guests at a Christmas party enjoyed a lavish raspberry chocolate fortress cake, topped with a rich almond-based chocolate ganache. \u003c/p>\n\u003cp>There's no roped-off section for the vegan or gluten-free sweets; as Niall told me, most of the customers seduced by his chocolate-dipped, peanut butter-frosted chocolate cupcake don't even notice that it's gluten-free. Instead, they fall for it because it hits the sweet spot where a Reese's Peanut Butter Cup, a chocolate cupcake, and a \u003ca href=\"http://www.fostersfreeze.com/soft-serve_cones.html\">chocolate-dipped Foster's Freeze cone\u003c/a> all converge. Same for the chocolate raspberry cupcake: delicious first, vegan second. (Because the bakery isn't exclusively gluten-free--there's a lot of wheat flour flying around that kitchen--the bakery's gluten-free treats may be geared more towards those who are gluten-free by choice, rather than those with severe gluten allergies or intolerances.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\" alt=\"The Sweet Bar \" title=\"The Sweet Bar \" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54477\">\u003c/a>\u003c/p>\n\u003cp>Right now, my favorite is the bakery's signature Sweet Bar, a densely crunchy, almond-rich tablet of shortbread dipped in dark Guittard chocolate. It goes perfectly with Niall's favorite afternoon pick-me-up, a Buenos Aires-inspired \u003cem>cortado\u003c/em> made with a shot of espresso, lightly sweetened with a spoonful of turbinado sugar, topped with steamed milk (almond milk, in Niall's case) and served in a small, flared glass. \u003c/p>\n\u003cp>This being Oakland, where diversity is the norm, the popularity contest for best-selling breakfast pastry is almost always a neck-and-neck tie between the doughnut-like \"fauxnuts\" (vegan, whole-wheat banana muffins baked in doughnut-shaped mini Bundt pans, dipped in warm agave syrup, and rolled in cinnamon-cardamom sugar) and the funky, savory, buttery bacon-gorgonzola scones. Close behind are pumpkin-cranberry muffins and the fruit-topped cornmeal upside-down cakes, crowned with blueberries, apricots, or peaches, depending on the season. \u003c/p>\n\u003cp>Niall plans to add more savory breakfast items soon, including frittatas and egg sandwiches on house-baked foccacia. There are already sandwiches, salads, flatbreads, and soup on the all-day menu, but he's testing out pizzas, mostly for the First Friday crowds, who throng the place for beer, wine, pizza, and sweets. \u003c/p>\n\u003cp>More yeasted breads are \"on the front burner\" of projects he'd like to see on the menu; as the bakery catches on with the neighborhood, he'd like to start staying open later in the evening, catching the restaurant-hopping and post-Fox and Paramount Theater crowds for dessert, wine, and coffee, not to mention serving the brownie cravings of the pizza-and-a-movie crowd strolling to and from the \u003ca href=\"http://www.thenewparkway.com/\">New Parkway\u003c/a> down the block. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetbarbakery.com\" title=\"Sweet Bar Bakery\">\u003cstrong>Sweet Bar Bakery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/msfbG\">Map\u003c/a>\u003cbr>\n2355 Broadway\u003cbr>\nOakland, CA\u003cbr>\nPhone: 510-788-4997\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon – Fri: 7am to 7pm\u003cbr>\nSat: 8am to 7pm\u003cbr>\nSun: 9am to 5pm\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SweetBarBakery\">Sweet Bar Bakery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sweetbarbakery\">@sweetbarbakery\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bay Area Flash Mob performs Thriller at the Grand Opening of Sweet Bar Bakery in Oakland on Jan. 13, 2013.\u003cbr>\n[youtube http://www.youtube.com/watch?v=b9moMyyoe3k]\u003c/p>\n\n",
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"excerpt": "Sweet Bar Bakery brings all-day sweets and savories to Uptown Oakland, offering everything from bacon-gorgonzola scones to gluten-free cupcakes and vegan \"fauxnuts.\" Stephanie Rosenbaum talks with baker-owner Mani Niall. ",
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"description": "Sweet Bar Bakery brings all-day sweets and savories to Uptown Oakland, offering everything from bacon-gorgonzola scones to gluten-free cupcakes and vegan "fauxnuts." Stephanie Rosenbaum talks with baker-owner Mani Niall. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54479\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler560.jpg\" alt='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' title='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' width=\"560\" height=\"420\" class=\"size-full wp-image-54479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a neighborhood bakery? The sugary-buttery-birthday cake-y smells wafting out, the coffee-buzzed camaraderie between neighbors picking up muffins for the office or cupcakes for a birthday party, the chance of scoring a loaf of bread hot from the oven: no matter how many boxed-up cakes are stacked up near the entrance to Whole Foods or Safeway, nothing replaces a real bakery as part of the pleasure of a neighborhood. \u003c/p>\n\u003cp>Uptown Oakland, for all its monthly \u003ca href=\"http://www.kqed.org/a/forum/R201211011030\">First Friday Art-Murmur buzz\u003c/a> and recent restaurant openings, isn't exactly the cozy-quaint setting that you might think a scone-driven, latte-fueled business like the new \u003ca href=\"http://www.sweetbarbakery.com\">Sweet Bar Bakery\u003c/a> would require. This ain't no Elmwood, after all; this ain't no Rockridge. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\" alt=\"Cafe interior of Sweet Bar Bakery\" title=\"Cafe interior of Sweet Bar Bakery\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54474\">\u003c/a>\u003c/p>\n\u003cp>Any would-be bakery owner, looking to sign a lease, has to ask himself if there's enough locals ready to swing by every morning for a bacon-gorgonzola scone and a cup of authentically Punjabi-style chai, or prepared to linger at lunchtime over a portobello-and-tofu sandwich, a ginger-miso chicken salad, and a couple of gluten-free chocolate-peanut butter cupcakes. To longtime professional baker, food-industry professional, and cookbook author Mani Niall, the answer was a definite yes: the 2200-square-foot space he'd found at the corner of Broadway and 24th St had everything his new cafe and bakery would need. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\" alt=\"Sweet Bar Bakery counter\" title=\"Sweet Bar Bakery counter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54475\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Huge, wrap-around glass walls and a corner location would let light pour in, adding to the sense of visible street life. Hot restaurants and bars--Ozumo, Pican, Plum, Plum Bar--were growing the dining-and-nightlife reputation of this stretch of Broadway. The chic high-rise condos that now-Governor Jerry Brown pushed for during his time as Oakland's mayor were now built, sold, and fully occupied--with no other cafe nearby offering house-baked, all-day sweet and savory items on the menu from early morning to early evening. A busy \u003ca href=\"http://oakland.ymcaeastbay.org/\">YMCA gym\u003c/a> nearby would even help cookie-lovers stay svelte. There might not be, as Niall put it, \"throngs of New York-style pedestrians,\" but there were definitely enough people living and working nearby to support--and deserve--a good neighborhood bakery and cafe. \u003c/p>\n\u003cblockquote>\u003cp>\"I remember when I read, or heard, about how during the Iraq war, the insurgents, in order to show that the Americans were doing a poor job, they shut down garbage pickup and bakeries. Because if people couldn't get bread, they were stranded. So what does that say? The reverse way to look at it is that bakeries are a heart and soul [business]. They're a daily touchstone.\"\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\" alt=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" title=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" width=\"560\" class=\"size-full wp-image-54525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mani Niall at Sweet Bar Bakery. Photo: Denise Wakemen\u003c/figcaption>\u003c/figure>\n\u003cp>To get Sweet Bar up and running by November of 2012, Niall drew on his twenty-plus years of experience as both baker and businessman. In Los Angeles, after years working as a private chef in the film and entertainment industry (his most famous client being Michael Jackson), he opened Mani's in 1990, specializing in healthy baked goods, often featuring whole grains and alternative sweeteners like maple and agave syrups. (Creating low-fat sweets was the big challenge then; now, it's making them vegan or gluten-free.) The bakery thrived until he eventually sold out to his business partner in 1998. He moved north to the Bay Area in 1999, and the bakery continued, without its namesake, until 2008. He became the executive chef for Just Desserts, worked as a consultant and recipe developer for the National Honey Board and Clabber Girl baking powder, wrote cookbooks, and did commercial product development for restaurants and food manufacturers. He was busy, professionally fulfilled, but he knew that he would be a boss again, with another business to run. \u003c/p>\n\u003cp>Having signed the lease for the space, Niall started a \u003ca href=\"http://www.kickstarter.com/projects/sweetbar/sweet-bar-bakery\">Kickstarter campaign\u003c/a> to raise both awareness of the upcoming business and a portion of the needed funds. The crowds swarming into the neighborhood for \u003ca href=\"http://oaklandartmurmur.org/\">First Fridays Art Murmur\u003c/a> offered a great chance for market research and community brand-building, all in one sugar-dusted, cardamom-scented package. Starting in July of last year, said Niall, \"I brought this little portable bar from home, set it up in the doorway there, popped the doors open, made cookies and cupcakes, bacon scones, and was blown away. It's just grown from there: wonderful support, diverse clientele, great neighborhood. It's very exciting.\" \u003c/p>\n\u003cp>For a person who's spent his life around buttercream, Niall manages a cheerful balance between his dedication to healthier, whole-foods eating and his love for and professional familiarity with all-American sweets. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\" alt=\"Dark Chocolate Raspberry Cupcake\" title=\"Dark Chocolate Raspberry Cupcake\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54476\">\u003c/a>\u003c/p>\n\u003cp>The sleekly designed labels on each item are his way of expressing that balance. Divided into \"grain,\" \"sweetener,\" \"butter/oil,\" and \"dairy/eggs\" sections, the labels offer ingredient details and their provenances to those concerned, letting customers know that the eggs are from pastured hens, for example, or that the crust on the lemon tart is made from whole-wheat flour, without getting too preachy (or \u003ca href=\"http://www.youtube.com/watch?v=l2LBICPEK6w\">Portlandian\u003c/a>) about it. There are also small, stamped letters--O for organic, V for vegan, GF for gluten-free--that alert those who are looking, and can be ignored by those who aren't. Niall has also developed vegan and/or gluten-free versions of many of his popular baked goods for special order. Recently, he cheered up several Thanksgiving tables with vegan pumpkin-sweet potato pies, while vegan guests at a Christmas party enjoyed a lavish raspberry chocolate fortress cake, topped with a rich almond-based chocolate ganache. \u003c/p>\n\u003cp>There's no roped-off section for the vegan or gluten-free sweets; as Niall told me, most of the customers seduced by his chocolate-dipped, peanut butter-frosted chocolate cupcake don't even notice that it's gluten-free. Instead, they fall for it because it hits the sweet spot where a Reese's Peanut Butter Cup, a chocolate cupcake, and a \u003ca href=\"http://www.fostersfreeze.com/soft-serve_cones.html\">chocolate-dipped Foster's Freeze cone\u003c/a> all converge. Same for the chocolate raspberry cupcake: delicious first, vegan second. (Because the bakery isn't exclusively gluten-free--there's a lot of wheat flour flying around that kitchen--the bakery's gluten-free treats may be geared more towards those who are gluten-free by choice, rather than those with severe gluten allergies or intolerances.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\" alt=\"The Sweet Bar \" title=\"The Sweet Bar \" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54477\">\u003c/a>\u003c/p>\n\u003cp>Right now, my favorite is the bakery's signature Sweet Bar, a densely crunchy, almond-rich tablet of shortbread dipped in dark Guittard chocolate. It goes perfectly with Niall's favorite afternoon pick-me-up, a Buenos Aires-inspired \u003cem>cortado\u003c/em> made with a shot of espresso, lightly sweetened with a spoonful of turbinado sugar, topped with steamed milk (almond milk, in Niall's case) and served in a small, flared glass. \u003c/p>\n\u003cp>This being Oakland, where diversity is the norm, the popularity contest for best-selling breakfast pastry is almost always a neck-and-neck tie between the doughnut-like \"fauxnuts\" (vegan, whole-wheat banana muffins baked in doughnut-shaped mini Bundt pans, dipped in warm agave syrup, and rolled in cinnamon-cardamom sugar) and the funky, savory, buttery bacon-gorgonzola scones. Close behind are pumpkin-cranberry muffins and the fruit-topped cornmeal upside-down cakes, crowned with blueberries, apricots, or peaches, depending on the season. \u003c/p>\n\u003cp>Niall plans to add more savory breakfast items soon, including frittatas and egg sandwiches on house-baked foccacia. There are already sandwiches, salads, flatbreads, and soup on the all-day menu, but he's testing out pizzas, mostly for the First Friday crowds, who throng the place for beer, wine, pizza, and sweets. \u003c/p>\n\u003cp>More yeasted breads are \"on the front burner\" of projects he'd like to see on the menu; as the bakery catches on with the neighborhood, he'd like to start staying open later in the evening, catching the restaurant-hopping and post-Fox and Paramount Theater crowds for dessert, wine, and coffee, not to mention serving the brownie cravings of the pizza-and-a-movie crowd strolling to and from the \u003ca href=\"http://www.thenewparkway.com/\">New Parkway\u003c/a> down the block. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetbarbakery.com\" title=\"Sweet Bar Bakery\">\u003cstrong>Sweet Bar Bakery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/msfbG\">Map\u003c/a>\u003cbr>\n2355 Broadway\u003cbr>\nOakland, CA\u003cbr>\nPhone: 510-788-4997\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon – Fri: 7am to 7pm\u003cbr>\nSat: 8am to 7pm\u003cbr>\nSun: 9am to 5pm\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SweetBarBakery\">Sweet Bar Bakery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sweetbarbakery\">@sweetbarbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Flash Mob performs Thriller at the Grand Opening of Sweet Bar Bakery in Oakland on Jan. 13, 2013.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/b9moMyyoe3k'\n title='//www.youtube.com/embed/b9moMyyoe3k'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rosamunde Sausage Grill Crosses the Bay to Oakland",
"title": "Rosamunde Sausage Grill Crosses the Bay to Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\">\u003cimg class=\"size-full wp-image-54286\" title=\"Rosamunde Downtown Oakland Sausage Grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\" alt=\"Rosamunde Downtown Oakland Sausage Grill\">\u003c/a>Save your BART fare, East Bay residents: following the recent trend of popular San Francisco-based restaurants such as \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/12/burma-superstar-reviews/\" target=\"_blank\">Burma Superstar\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/05/ikes-lair-opens-in-uptown-oaklands-franklin-square/\" target=\"_blank\">Ike's Lair\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/2006/11/16/little-star-pizza-reviews/\" target=\"_blank\">Little Star Pizza\u003c/a> that have opened up sister spots across the bay, \u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a> debuted its latest location last night in downtown's Old Oakland neighborhood.\u003c/p>\n\u003cp>[gallery include=\"54279, 54304, 54289\" size=\"medium\"]\u003c/p>\n\u003cp>Rosamunde is conveniently located right next to \u003ca href=\"http://www.yelp.com/biz/taylors-sausage-oakland\" target=\"_blank\">Taylor's Sausage\u003c/a> in Swan's Marketplace, a venerable 20-year-old institution that will be supplying some of its delicious meats to its new neighbor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\">\u003cimg class=\"size-full wp-image-54294\" title=\"Will wait for sausages\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\" alt=\"Will wait for sausages\">\u003c/a>The opening night menu only featured Taylor's turkey sausage and spicy Louisiana hot links, but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%E2%80%99s-josh-margolis/\" target=\"_blank\">co-owner Jennifer Tucci\u003c/a> (who also recently opened Lake Merritt's \u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">Portal\u003c/a>) said, \"We'll be running other specials from Taylor's. And if you want to get a sausage from there, you can bring it over here and we'll cook it for you anytime.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\">\u003cimg class=\"size-full wp-image-54275\" title=\"Co-owner Jennifer Tucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\" alt=\"Co-owner Jennifer Tucci\">\u003c/a>As the main room was packed to maximum capacity, Tucci said the opening night crowd was \"pretty overwhelming. I knew it was going to be a good crowd, but this is excellent!\" The main reason she opened up this new venue was that \"a lot of people wanted us to. And I love Oakland and think it's a booming, upcoming city. A lot of my friends have moved over here; it's the place to be. I still live in the city, but I'm thinking about moving here!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery include=\"54281, 54280, 54285\" size=\"medium\"]\u003c/p>\n\u003cp>$1 dollar beers from West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a> were highlighted as the grand opening special -- Urban Peoples Common Lager and Burning Oak Black Lager -- but they also have 16 craft beers on tap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\">\u003cimg class=\"size-full wp-image-54290\" title=\"Taylor's turkey and Lousiana hot link sausage plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\" alt=\"Taylor's turkey and Lousiana hot link sausage plate\">\u003c/a>[gallery include=\"54284, 54285, 54287, 54292, 54293, 54291, 54288, 54277, 54273, 54278, 54276, 54282 \" size=\"medium\"]The sausages were just as delicious on this side of the bay, and Rosamunde Downtown Oakland will certainly remain just as busy as its crowded counterparts in the Lower Haight and Mission.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/MXJba\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>Swan's Marketplace\u003cbr>\n911 Washington Street\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-338-3108\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\nSun - Wed 11am to 10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\">Rosamunde SausageGrill SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\">@rosamundesf\u003c/a>\u003c/p>\n\n",
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"excerpt": "Following the recent trend of popular San Francisco-based restaurants that have opened up sister spots across the bay, Rosamunde Sausage Grill debuted its latest location last night in downtown’s Old Oakland neighborhood. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\">\u003cimg class=\"size-full wp-image-54286\" title=\"Rosamunde Downtown Oakland Sausage Grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\" alt=\"Rosamunde Downtown Oakland Sausage Grill\">\u003c/a>Save your BART fare, East Bay residents: following the recent trend of popular San Francisco-based restaurants such as \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/12/burma-superstar-reviews/\" target=\"_blank\">Burma Superstar\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/05/ikes-lair-opens-in-uptown-oaklands-franklin-square/\" target=\"_blank\">Ike's Lair\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/2006/11/16/little-star-pizza-reviews/\" target=\"_blank\">Little Star Pizza\u003c/a> that have opened up sister spots across the bay, \u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a> debuted its latest location last night in downtown's Old Oakland neighborhood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rosamunde is conveniently located right next to \u003ca href=\"http://www.yelp.com/biz/taylors-sausage-oakland\" target=\"_blank\">Taylor's Sausage\u003c/a> in Swan's Marketplace, a venerable 20-year-old institution that will be supplying some of its delicious meats to its new neighbor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\">\u003cimg class=\"size-full wp-image-54294\" title=\"Will wait for sausages\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\" alt=\"Will wait for sausages\">\u003c/a>The opening night menu only featured Taylor's turkey sausage and spicy Louisiana hot links, but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%E2%80%99s-josh-margolis/\" target=\"_blank\">co-owner Jennifer Tucci\u003c/a> (who also recently opened Lake Merritt's \u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">Portal\u003c/a>) said, \"We'll be running other specials from Taylor's. And if you want to get a sausage from there, you can bring it over here and we'll cook it for you anytime.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\">\u003cimg class=\"size-full wp-image-54275\" title=\"Co-owner Jennifer Tucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\" alt=\"Co-owner Jennifer Tucci\">\u003c/a>As the main room was packed to maximum capacity, Tucci said the opening night crowd was \"pretty overwhelming. I knew it was going to be a good crowd, but this is excellent!\" The main reason she opened up this new venue was that \"a lot of people wanted us to. And I love Oakland and think it's a booming, upcoming city. A lot of my friends have moved over here; it's the place to be. I still live in the city, but I'm thinking about moving here!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>$1 dollar beers from West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a> were highlighted as the grand opening special -- Urban Peoples Common Lager and Burning Oak Black Lager -- but they also have 16 craft beers on tap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\">\u003cimg class=\"size-full wp-image-54290\" title=\"Taylor's turkey and Lousiana hot link sausage plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\" alt=\"Taylor's turkey and Lousiana hot link sausage plate\">\u003c/a>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The sausages were just as delicious on this side of the bay, and Rosamunde Downtown Oakland will certainly remain just as busy as its crowded counterparts in the Lower Haight and Mission.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/MXJba\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>Swan's Marketplace\u003cbr>\n911 Washington Street\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-338-3108\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\nSun - Wed 11am to 10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\">Rosamunde SausageGrill SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\">@rosamundesf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Impressions: Rockridge's Ramen Shop",
"title": "First Impressions: Rockridge's Ramen Shop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ramen is one of those dishes that evokes obsessive tendencies with its fans. As seen in the Japanese cult classic film \u003ca href=\"http://en.wikipedia.org/wiki/Tampopo\" target=\"_blank\">\u003cem>Tampopo\u003c/em>\u003c/a>, you don't just love ramen -- you are fanatically in love with ramen. And while there's plenty of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\" target=\"_blank\">ramen to go around\u003c/a> in the Bay Area, \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> may be the first venture that will inspire ramen mania in the East Bay. \u003ca href=\"http://www.sfgate.com/food/insidescoop/article/Chez-Panisse-alumni-to-open-Ramen-Shop-3841856.php\" target=\"_blank\">After months of planning\u003c/a>, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of their new restaurant in Rockridge tonight. \u003c/p>\n\u003cfigure id=\"attachment_53937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Ramen-Shop.jpg\" alt=\"Ramen Shop\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53937\">\u003cfigcaption class=\"wp-caption-text\">Ramen Shop \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its plate glass windows shrouded in brown paper, Ramen Shop still seemed to be operating in soft launch mode. Perhaps they wanted to remain somewhat incognito to keep the crowds at a minimum, although by 5 o'clock we were told there was already an hour and a half wait for a table. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53934, 53928, 53938\"]\u003c/p>\n\u003cp>We didn't mind waiting in the roomy lounge, which was furnished with old schooldesks and fixtures reminiscent of dimly lit ramen shops in Japan. \u003c/p>\n\u003cp>But luckily our wait time was cut in half as several large groups cleared out within 45 minutes, and I and my two dinner companions were able to snag three seats at the beautiful long wooden counter -- crafted from \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">Oregon Douglas fir\u003c/a> -- that faced the kitchen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Apparently the magic at Ramen Shop happens in threes, just like the trio of owners. Each course -- appetizers, ramen and dessert -- listed only three items, so we decided to be decadent diners and order the entire menu. We began with a plate of pickled vegetables that included an assortment of foraged wild matsutake mushrooms, broccoli stems, carrots and watermelon radishes ($5). This starter was followed by a delicious little gems lettuce and grapefruit salad tossed with green goddess dressing and brightened by hints of fish sauce, mint and cilantro ($10). The wild nettle fried rice with Monterey Bay squid and chili paste ($9) was my personal favorite with its mildly spicy and savory flavors. \u003c/p>\n\u003cfigure id=\"attachment_53916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Assorted-pickles-matsutake-mushrooms-broccoli-stems-carrots-and-watermelon-radishes.jpg\" alt=\"Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53916\">\u003cfigcaption class=\"wp-caption-text\">Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Little-gems-lettuce-salad-with-green-goddess-dressing-fish-sauce-and-cilantro.jpg\" alt=\"Little gems lettuce salad with green goddess dressing, fish sauce and cilantro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53918\">\u003cfigcaption class=\"wp-caption-text\">Little gems lettuce salad with green goddess dressing, fish sauce and cilantro \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Wild-nettle-fried-rice-with-Monterey-Bay-squid-and-chili-paste.jpg\" alt=\"Wild nettle fried rice with Monterey Bay squid and chili paste\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53942\">\u003cfigcaption class=\"wp-caption-text\">Wild nettle fried rice with Monterey Bay squid and chili paste \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Onto the signature dish: the ramen, which arrived in deep, \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">handmade ceramic bowls\u003c/a>. The evening specials featured a vegetarian miso ramen with matsusake mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic ($13); Meyer lemon ramen with salt-cured egg, spit-roasted \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a> \u003c/em> and mizuna ($15); \u003cem>Tonkotsu\u003c/em> (pork bone) ramen with soy-marinated egg, spit-roasted \u003cem>chashu\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Garland_chrysanthemum\" target=\"_blank\">shungiku\u003c/a>\u003c/em> and black garlic oil ($16). \u003c/p>\n\u003cp>The chefs' Californian sensibility was most evident with the Meyer lemon ramen. Despite its unusual citrusy notes, I found the broth to be too understated in its flavors -- especially in comparison to the other ramen dishes. The Tonkotsu's soup was smoky and truly imparted the salty, rich taste of pork, while the miso ramen's broth was densely packed with complex flavors. There was definitely much care and preparation in the noodles -- due to the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/09/06/ramen-shop-guys-talk-epic-bowls-japan-experiences-and-local-ramen/\" target=\"_blank\">tutelage the chefs received overseas\u003c/a> -- which were perfectly light and springy. The eggs and vegetable garnishes were fine accompaniments, although we were admittedly disappointed by the serving of only one slice of the pork with the non-vegetarian ramen.\u003c/p>\n\u003cfigure id=\"attachment_53941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Veggie-miso-ramen.jpg\" alt=\"Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53941\">\u003cfigcaption class=\"wp-caption-text\">Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Tonkotsu-ramen.jpg\" alt=\"Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53940\">\u003cfigcaption class=\"wp-caption-text\">Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Meyer-lemon-ramen.jpg\" alt=\"Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53919\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a trio of ice cream sandwiches, all were $5 each and presented with a side of Meyer lemon gelée: black sesame ice cream with a brown sugar cookie; amarena cherry ice cream with a chocolate cookie; pineapple lime ice cream with a vanilla cookie. The pineapple confection was far too sweet and piña colada-esque for our taste, but the other two were among the highlights of our meal. \u003c/p>\n\u003cfigure id=\"attachment_53917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Black-sesame-ice-cream-with-brown-sugar-cookie.jpg\" alt=\"Black sesame ice cream with brown sugar cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53917\">\u003cfigcaption class=\"wp-caption-text\">Black sesame ice cream with brown sugar cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Amarena-cherry-ice-cream-with-chocolate-cookie.jpg\" alt=\"Amarena cherry ice cream with chocolate cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53915\">\u003cfigcaption class=\"wp-caption-text\">Amarena cherry ice cream with chocolate cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Pineapple-lime-ice-cream-with-vanilla-cookie.jpg\" alt=\"Pineapple lime ice cream with vanilla cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53920\">\u003cfigcaption class=\"wp-caption-text\">Pineapple lime ice cream with vanilla cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we finished up our dinner, we noticed the lounge had filled up to capacity with patrons eagerly waiting for an empty table. I'm sure Ramen Shop's locally-sourced, seasonally-driven take on these beloved noodles will become a neighborhood staple, just like the perennially popular Zachary's Pizza located right across the street. Maybe even some South Bay folks will travel northward to see how it compares to their own nearby favorites. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/i4DP7\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>5812 College Avenue\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-788-6370\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\n4PM to midnight, except Tuesdays\u003cbr>\nNo reservations\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ramenoakland\">@ramenoakland\u003c/a>\u003c/p>\n\n",
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"excerpt": "After months of planning, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of Ramen Shop in Rockridge tonight. ",
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"description": "After months of planning, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of Ramen Shop in Rockridge tonight. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ramen is one of those dishes that evokes obsessive tendencies with its fans. As seen in the Japanese cult classic film \u003ca href=\"http://en.wikipedia.org/wiki/Tampopo\" target=\"_blank\">\u003cem>Tampopo\u003c/em>\u003c/a>, you don't just love ramen -- you are fanatically in love with ramen. And while there's plenty of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\" target=\"_blank\">ramen to go around\u003c/a> in the Bay Area, \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> may be the first venture that will inspire ramen mania in the East Bay. \u003ca href=\"http://www.sfgate.com/food/insidescoop/article/Chez-Panisse-alumni-to-open-Ramen-Shop-3841856.php\" target=\"_blank\">After months of planning\u003c/a>, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of their new restaurant in Rockridge tonight. \u003c/p>\n\u003cfigure id=\"attachment_53937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Ramen-Shop.jpg\" alt=\"Ramen Shop\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53937\">\u003cfigcaption class=\"wp-caption-text\">Ramen Shop \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its plate glass windows shrouded in brown paper, Ramen Shop still seemed to be operating in soft launch mode. Perhaps they wanted to remain somewhat incognito to keep the crowds at a minimum, although by 5 o'clock we were told there was already an hour and a half wait for a table. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We didn't mind waiting in the roomy lounge, which was furnished with old schooldesks and fixtures reminiscent of dimly lit ramen shops in Japan. \u003c/p>\n\u003cp>But luckily our wait time was cut in half as several large groups cleared out within 45 minutes, and I and my two dinner companions were able to snag three seats at the beautiful long wooden counter -- crafted from \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">Oregon Douglas fir\u003c/a> -- that faced the kitchen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Apparently the magic at Ramen Shop happens in threes, just like the trio of owners. Each course -- appetizers, ramen and dessert -- listed only three items, so we decided to be decadent diners and order the entire menu. We began with a plate of pickled vegetables that included an assortment of foraged wild matsutake mushrooms, broccoli stems, carrots and watermelon radishes ($5). This starter was followed by a delicious little gems lettuce and grapefruit salad tossed with green goddess dressing and brightened by hints of fish sauce, mint and cilantro ($10). The wild nettle fried rice with Monterey Bay squid and chili paste ($9) was my personal favorite with its mildly spicy and savory flavors. \u003c/p>\n\u003cfigure id=\"attachment_53916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Assorted-pickles-matsutake-mushrooms-broccoli-stems-carrots-and-watermelon-radishes.jpg\" alt=\"Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53916\">\u003cfigcaption class=\"wp-caption-text\">Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Little-gems-lettuce-salad-with-green-goddess-dressing-fish-sauce-and-cilantro.jpg\" alt=\"Little gems lettuce salad with green goddess dressing, fish sauce and cilantro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53918\">\u003cfigcaption class=\"wp-caption-text\">Little gems lettuce salad with green goddess dressing, fish sauce and cilantro \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Wild-nettle-fried-rice-with-Monterey-Bay-squid-and-chili-paste.jpg\" alt=\"Wild nettle fried rice with Monterey Bay squid and chili paste\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53942\">\u003cfigcaption class=\"wp-caption-text\">Wild nettle fried rice with Monterey Bay squid and chili paste \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Onto the signature dish: the ramen, which arrived in deep, \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">handmade ceramic bowls\u003c/a>. The evening specials featured a vegetarian miso ramen with matsusake mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic ($13); Meyer lemon ramen with salt-cured egg, spit-roasted \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a> \u003c/em> and mizuna ($15); \u003cem>Tonkotsu\u003c/em> (pork bone) ramen with soy-marinated egg, spit-roasted \u003cem>chashu\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Garland_chrysanthemum\" target=\"_blank\">shungiku\u003c/a>\u003c/em> and black garlic oil ($16). \u003c/p>\n\u003cp>The chefs' Californian sensibility was most evident with the Meyer lemon ramen. Despite its unusual citrusy notes, I found the broth to be too understated in its flavors -- especially in comparison to the other ramen dishes. The Tonkotsu's soup was smoky and truly imparted the salty, rich taste of pork, while the miso ramen's broth was densely packed with complex flavors. There was definitely much care and preparation in the noodles -- due to the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/09/06/ramen-shop-guys-talk-epic-bowls-japan-experiences-and-local-ramen/\" target=\"_blank\">tutelage the chefs received overseas\u003c/a> -- which were perfectly light and springy. The eggs and vegetable garnishes were fine accompaniments, although we were admittedly disappointed by the serving of only one slice of the pork with the non-vegetarian ramen.\u003c/p>\n\u003cfigure id=\"attachment_53941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Veggie-miso-ramen.jpg\" alt=\"Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53941\">\u003cfigcaption class=\"wp-caption-text\">Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Tonkotsu-ramen.jpg\" alt=\"Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53940\">\u003cfigcaption class=\"wp-caption-text\">Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Meyer-lemon-ramen.jpg\" alt=\"Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53919\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a trio of ice cream sandwiches, all were $5 each and presented with a side of Meyer lemon gelée: black sesame ice cream with a brown sugar cookie; amarena cherry ice cream with a chocolate cookie; pineapple lime ice cream with a vanilla cookie. The pineapple confection was far too sweet and piña colada-esque for our taste, but the other two were among the highlights of our meal. \u003c/p>\n\u003cfigure id=\"attachment_53917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Black-sesame-ice-cream-with-brown-sugar-cookie.jpg\" alt=\"Black sesame ice cream with brown sugar cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53917\">\u003cfigcaption class=\"wp-caption-text\">Black sesame ice cream with brown sugar cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Amarena-cherry-ice-cream-with-chocolate-cookie.jpg\" alt=\"Amarena cherry ice cream with chocolate cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53915\">\u003cfigcaption class=\"wp-caption-text\">Amarena cherry ice cream with chocolate cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Pineapple-lime-ice-cream-with-vanilla-cookie.jpg\" alt=\"Pineapple lime ice cream with vanilla cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53920\">\u003cfigcaption class=\"wp-caption-text\">Pineapple lime ice cream with vanilla cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we finished up our dinner, we noticed the lounge had filled up to capacity with patrons eagerly waiting for an empty table. I'm sure Ramen Shop's locally-sourced, seasonally-driven take on these beloved noodles will become a neighborhood staple, just like the perennially popular Zachary's Pizza located right across the street. Maybe even some South Bay folks will travel northward to see how it compares to their own nearby favorites. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/i4DP7\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>5812 College Avenue\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-788-6370\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\n4PM to midnight, except Tuesdays\u003cbr>\nNo reservations\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ramenoakland\">@ramenoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The American Grilled Cheese Kitchen Brings Its Melted Goodness To The Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53845\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\" alt=\"The American Grilled Cheese Mousetrap\" title=\"The American Grilled Cheese Mousetrap\" width=\"560\" class=\"size-full wp-image-53845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Mousetrap\u003c/figcaption>\u003c/figure>\n\u003cp>My colleagues and I at KQED are starting to get spoiled by all of the new tasty food offerings that have been steadily popping up in our neighborhood. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/08/mission-dispatch-street-food-pod-launches-in-san-francisco/\" target=\"_blank\">Mission Dispatch\u003c/a>, \u003ca href=\"http://www.salumeriasf.com/\" target=\"_blank\">Salumeria\u003c/a>, \u003ca href=\"http://missionbowlingclub.com/info\" target=\"_blank\">Mission Bowling Club\u003c/a> and the \u003ca href=\"http://www.bluebottlecoffee.com/locations/heath/\" target=\"_blank\">Blue Bottle location\u003c/a> at Heath and have all cropped up in the past year. \u003c/p>\n\u003cfigure id=\"attachment_53836\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\" alt=\"The American Grilled Cheese Kitchen blackboard\" title=\"The American Grilled Cheese Kitchen blackboard\" width=\"560\" class=\"size-full wp-image-53836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Kitchen blackboard\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen sign\" title=\"The American Grilled Cheese Kitchen sign\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen mini blackboard\" title=\"The American Grilled Cheese Kitchen mini blackboard\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen menu\" title=\"The American Grilled Cheese Kitchen menu\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53843\">\u003c/a>\u003c/div>\n\n\u003cp>Now \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">The American Grilled Cheese Kitchen\u003c/a> has moved in at 20th and Harrison across the street from \u003ca href=\"http://www.flourandwater.com/\" target=\"_blank\">flour + water\u003c/a>. Their cheesy creations are the polar opposite of their predecessors, the vegan / raw food restaurant \u003ca href=\"http://cafegratitude.com/\" target=\"_blank\">Cafe Gratitude\u003c/a>, the former occupants of the space. \u003c/p>\n\u003cfigure id=\"attachment_53846\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\" alt=\"Co-Owner Nate Pollak\" title=\"Co-Owner Nate Pollak\" width=\"560\" class=\"size-full wp-image-53846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-Owner Nate Pollak\u003c/figcaption>\u003c/figure>\n\u003cp>Several of us stopped in this afternoon for their soft launch opening. Co-owner Nate Pollak was busy attending to the lunch rush, but stopped to briefly chat with us about his excitement over his new location. Their menu will continue to evolve and expand over the coming weeks, and they'll have longer hours and dinner service as well. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2-150x150.jpg\" alt=\"The counter at The American Grilled Cheese Kitchen\" title=\"The counter at The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53855\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53848\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting-150x150.jpg\" alt=\"Zebra Rooster painting\" title=\"Zebra Rooster painting\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53847\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade-150x150.jpg\" alt=\"Pomegranate Lemonade\" title=\"Pomegranate Lemonade\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53849\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1-150x150.jpg\" alt=\"Baked Goods\" title=\"Baked Goods\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones-150x150.jpg\" alt=\"Bacon-Jalapeno Biscuits\" title=\"Bacon-Jalapeno Biscuits\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese-150x150.jpg\" alt=\"Delicious American Cheese\" title=\"Delicious American Cheese\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter-150x150.jpg\" alt=\"The actual kitchen for The American Grilled Cheese Kitchen\" title=\"The actual kitchen for The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53837\">\u003c/a>\u003c/div>\n\n\u003cfigure id=\"attachment_53853\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\" alt=\"Smoky Tomato Soup\" title=\"Smoky Tomato Soup\" width=\"560\" class=\"size-full wp-image-53853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoky Tomato Soup\u003c/figcaption>\u003c/figure>\n\u003cp>My co-workers and I ordered their Smoky Tomato Soup ($4.50), served with garlicky croutons, a perfect complement to their grilled cheese sandwiches. Two of us ordered the Mousetrap (Tillamook sharp cheddar, havarti and Monterey jack cheese on sourdough -- $6), while the rest of us tried the Mushroom Gruyère (fontina, gruyère, roasted wild mushrooms, roasted potatoes, melted leeks, caramelized onions, thyme butter on levain -- $9). All were served on \u003ca href=\"http://pinkiesbakerysf.com/\" target=\"_blank\">Pinkie's Bakery\u003c/a> bread, the fine foundation of their grilled delights. And a side of fresh seasonal fruit -- in this case, juicy tangerines -- accompanied our meals.\u003c/p>\n\u003cfigure id=\"attachment_53841\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\" alt=\"Mushroom Gruyère\" title=\"Mushroom Gruyère\" width=\"560\" class=\"size-full wp-image-53841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mushroom Gruyère\u003c/figcaption>\u003c/figure>\n\u003cp>Unfortunately, we didn't have time for dessert -- although we did try one of their \u003ca href=\"http://www.delapazcoffee.com/\" target=\"_blank\">De La Paz\u003c/a> lattes -- but we'll be back to sample their baked goods, breakfast fare and other items in the near future. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://theamericansf.com/mission/lunch/\" target=\"_blank\">The American Grilled Cheese Kitchen (The Mission)\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/D4gC5\" target=\"_blank\">Map\u003c/a>\u003cbr>\n2400 Harrison St.\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003cstrong>Opening Month(s) Schedule:\u003c/strong>\u003cbr>\nW-F 8AM-6PM\u003cbr>\nSat. & Sun. 10AM-6PM\u003cbr>\nClosed Mon. & Tues. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theamericansf\">@TheAmericanSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theamericansf\">The American Grilled Cheese Kitchen\u003c/a>\u003c/p>\n\n",
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"excerpt": "The American Grilled Cheese Kitchen has moved into the Mission at 20th and Harrison across the street from flour + water. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53845\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\" alt=\"The American Grilled Cheese Mousetrap\" title=\"The American Grilled Cheese Mousetrap\" width=\"560\" class=\"size-full wp-image-53845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Mousetrap\u003c/figcaption>\u003c/figure>\n\u003cp>My colleagues and I at KQED are starting to get spoiled by all of the new tasty food offerings that have been steadily popping up in our neighborhood. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/08/mission-dispatch-street-food-pod-launches-in-san-francisco/\" target=\"_blank\">Mission Dispatch\u003c/a>, \u003ca href=\"http://www.salumeriasf.com/\" target=\"_blank\">Salumeria\u003c/a>, \u003ca href=\"http://missionbowlingclub.com/info\" target=\"_blank\">Mission Bowling Club\u003c/a> and the \u003ca href=\"http://www.bluebottlecoffee.com/locations/heath/\" target=\"_blank\">Blue Bottle location\u003c/a> at Heath and have all cropped up in the past year. \u003c/p>\n\u003cfigure id=\"attachment_53836\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\" alt=\"The American Grilled Cheese Kitchen blackboard\" title=\"The American Grilled Cheese Kitchen blackboard\" width=\"560\" class=\"size-full wp-image-53836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Kitchen blackboard\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen sign\" title=\"The American Grilled Cheese Kitchen sign\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen mini blackboard\" title=\"The American Grilled Cheese Kitchen mini blackboard\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen menu\" title=\"The American Grilled Cheese Kitchen menu\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53843\">\u003c/a>\u003c/div>\n\n\u003cp>Now \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">The American Grilled Cheese Kitchen\u003c/a> has moved in at 20th and Harrison across the street from \u003ca href=\"http://www.flourandwater.com/\" target=\"_blank\">flour + water\u003c/a>. Their cheesy creations are the polar opposite of their predecessors, the vegan / raw food restaurant \u003ca href=\"http://cafegratitude.com/\" target=\"_blank\">Cafe Gratitude\u003c/a>, the former occupants of the space. \u003c/p>\n\u003cfigure id=\"attachment_53846\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\" alt=\"Co-Owner Nate Pollak\" title=\"Co-Owner Nate Pollak\" width=\"560\" class=\"size-full wp-image-53846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-Owner Nate Pollak\u003c/figcaption>\u003c/figure>\n\u003cp>Several of us stopped in this afternoon for their soft launch opening. Co-owner Nate Pollak was busy attending to the lunch rush, but stopped to briefly chat with us about his excitement over his new location. Their menu will continue to evolve and expand over the coming weeks, and they'll have longer hours and dinner service as well. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2-150x150.jpg\" alt=\"The counter at The American Grilled Cheese Kitchen\" title=\"The counter at The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53855\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53848\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting-150x150.jpg\" alt=\"Zebra Rooster painting\" title=\"Zebra Rooster painting\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53847\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade-150x150.jpg\" alt=\"Pomegranate Lemonade\" title=\"Pomegranate Lemonade\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53849\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1-150x150.jpg\" alt=\"Baked Goods\" title=\"Baked Goods\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones-150x150.jpg\" alt=\"Bacon-Jalapeno Biscuits\" title=\"Bacon-Jalapeno Biscuits\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese-150x150.jpg\" alt=\"Delicious American Cheese\" title=\"Delicious American Cheese\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter-150x150.jpg\" alt=\"The actual kitchen for The American Grilled Cheese Kitchen\" title=\"The actual kitchen for The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53837\">\u003c/a>\u003c/div>\n\n\u003cfigure id=\"attachment_53853\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\" alt=\"Smoky Tomato Soup\" title=\"Smoky Tomato Soup\" width=\"560\" class=\"size-full wp-image-53853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoky Tomato Soup\u003c/figcaption>\u003c/figure>\n\u003cp>My co-workers and I ordered their Smoky Tomato Soup ($4.50), served with garlicky croutons, a perfect complement to their grilled cheese sandwiches. Two of us ordered the Mousetrap (Tillamook sharp cheddar, havarti and Monterey jack cheese on sourdough -- $6), while the rest of us tried the Mushroom Gruyère (fontina, gruyère, roasted wild mushrooms, roasted potatoes, melted leeks, caramelized onions, thyme butter on levain -- $9). All were served on \u003ca href=\"http://pinkiesbakerysf.com/\" target=\"_blank\">Pinkie's Bakery\u003c/a> bread, the fine foundation of their grilled delights. And a side of fresh seasonal fruit -- in this case, juicy tangerines -- accompanied our meals.\u003c/p>\n\u003cfigure id=\"attachment_53841\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\" alt=\"Mushroom Gruyère\" title=\"Mushroom Gruyère\" width=\"560\" class=\"size-full wp-image-53841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mushroom Gruyère\u003c/figcaption>\u003c/figure>\n\u003cp>Unfortunately, we didn't have time for dessert -- although we did try one of their \u003ca href=\"http://www.delapazcoffee.com/\" target=\"_blank\">De La Paz\u003c/a> lattes -- but we'll be back to sample their baked goods, breakfast fare and other items in the near future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://theamericansf.com/mission/lunch/\" target=\"_blank\">The American Grilled Cheese Kitchen (The Mission)\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/D4gC5\" target=\"_blank\">Map\u003c/a>\u003cbr>\n2400 Harrison St.\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003cstrong>Opening Month(s) Schedule:\u003c/strong>\u003cbr>\nW-F 8AM-6PM\u003cbr>\nSat. & Sun. 10AM-6PM\u003cbr>\nClosed Mon. & Tues. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theamericansf\">@TheAmericanSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theamericansf\">The American Grilled Cheese Kitchen\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_53789\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Image courtesy of Eric Wolfinger.\" title=\"Charles Phan. Image courtesy of Eric Wolfinger.\" width=\"200\" class=\"size-full wp-image-53789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Image courtesy of Eric Wolfinger.\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Phan fled Vietnam with his family during the fall of Saigon when he was just a boy. But he didn't leave behind his love of Vietnamese cuisine. The award-winning chef and owner of \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> restaurant joins KQED's Forum to talk about his new book, \"\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 3, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130103bforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Thuy Vu\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Charles Phan, executive chef and owner of The Slanted Door Group, which now includes \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a>, Heaven's Dog and the \u003ca href=\"http://wohinggeneralstore.com/\">Wo Hing General Store\u003c/a>, and winner of the James Beard Award for Best Chef in California in 2004\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_53789\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Image courtesy of Eric Wolfinger.\" title=\"Charles Phan. Image courtesy of Eric Wolfinger.\" width=\"200\" class=\"size-full wp-image-53789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Image courtesy of Eric Wolfinger.\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Phan fled Vietnam with his family during the fall of Saigon when he was just a boy. But he didn't leave behind his love of Vietnamese cuisine. The award-winning chef and owner of \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> restaurant joins KQED's Forum to talk about his new book, \"\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 3, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
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"disqusTitle": "Top Food Stories and Trends of 2012",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n",
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"excerpt": "Plastic bags, foie gras, soda taxes, backyard chickens, sustainable seafood: they all made it to the headlines this year. See the best and worst of 2012's food news and trends as we head into the new year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Cozy Coffee Spot in Oakland's Temescal Alley: The CRO Cafe",
"title": "A Cozy Coffee Spot in Oakland's Temescal Alley: The CRO Cafe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\" alt=\"luigi doorway\" title=\"luigi doorway\" width=\"560\" class=\"alignnone size-full wp-image-53341\">\u003c/a>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is north Oakland's newest coffee shop, \u003ca href=\"http://luigioldani.org/\" target=\"_blank\">The CRO Cafe\u003c/a>. Owner Luigi Oldani named his business after his daughter, Camille Rosemary, and officially opened its doors on a First Friday art walk this past November. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" class=\"alignnone size-full wp-image-53331\">\u003c/a>\u003c/p>\n\u003cp>Prior to having a permanent brick-and-mortar location, Oldani held pop-ups at the now-defunct Cafe Fanny in Berkeley (currently the home of \u003ca href=\"https://www.facebook.com/BartavelleCoffeeWine\" target=\"_blank\">Bartavelle\u003c/a>). While they were remodeling, Oldani rolled in with his coffee cart everyday for three months during the summer. \u003c/p>\n\u003cp>He'd also host open houses with espresso at his metal fabrication shop, Oldani Art Studio, where he runs his other full-time enterprise creating custom furnishings for local businesses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The shop is a spot where we make anything and everything,\" he says. \"Mostly the big jobs have been build-outs for cafes and restaurants. We opened up three La Boulange restaurants right before they sold out to Starbucks. We did a whole bunch of tables, counters, bars, handrails, stairways -- lots of architectural details. Our showpiece space is the work that we did at \u003ca href=\"http://sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a>, which was collaborative. We didn't do all of the metalwork over there, but we did some.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\" alt=\"Joseph Luigi\" title=\"Joseph Luigi\" width=\"560\" class=\"alignnone size-full wp-image-53384\">\u003c/a>\u003c/p>\n\u003cp>Oldani is a former mechanical engineer, so he enjoys the process of coming up with solutions for spaces -- especially for his own tiny cafe. \u003c/p>\n\u003cp>\"It's 170-square-feet, so there's not a lot of electricity or amenities. It was a challenge to figure out how to get in and operate.\" He and the group of friends he regularly works with at his studio designed everything for the interior just a few weeks before opening. Oldani says there's still lots of items on his to-do list, including adding more shelving for retail products, finishing up planter boxes for vines that will snake up towards the counter, an awning, producing a copper-clad storefront using scraps from his dad's art studio, and most importantly, \"get a sign so that people can see that there's a little hole-in-the-wall spot to get coffee.\" \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53301,53299,53302,53307,53309,53324,53332, 53333,53340,53303\"]\u003c/p>\n\u003cp>\"I wanted to do a coffee business long before I knew what good coffee was,\" Oldani chuckles. Disenchanted with his engineering job, he started to look for a different outlet. Oldani got the idea that, \"running a coffee shop would get me a better work-life balance where I'd get to interact with people on a more personal level and hand my work product directly over to the person who was going to be consuming it. And to really be able to do that in a much shorter cycle than I was able to do as an engineer.\" \u003c/p>\n\u003cp>Oldani's former job did help inform his next career path. \"With coffee, there's a bit of an idealization of the machinery. Coffee people tend to take their gear and their preparation really seriously. Coffee in itself is a volatile and tricky product to prepare well. And so the disciplined process and art of production and equipment appealed to me.\" \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53300,53336,53316,53329,53337,53306,53317\"]\u003c/p>\n\u003cp>His work at \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> helped inspire him to transition out of his engineering job and pursue coffee as one of his next ventures. It was through his interactions with its proprietors that Oldani became serious about how he tasted and brewed coffee. He attended their training sessions to supplement his own independent study efforts and practiced brewing coffee at his art studio for two years. Oldani slowly acquired his equipment over time, including a vintage La San Marco espresso coffee machine that was formerly used at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\" target=\"_blank\">Oliveto\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\" alt=\"luigi pour milk\" title=\"luigi pour milk\" width=\"560\" class=\"alignnone size-full wp-image-53318\">\u003c/a>\u003c/p>\n\u003cp>\"I have an affinity for the lever mechanism. A lot of the new machines are trying to duplicate what the old machines inherently do with the lever. There's a quick, ramping up of pressure at the beginning of the shot which tapers off to a lower pressure at the end. And the newer machines try to do it by controlling pumps and a lot of electronics, whereas this machine is almost all mechanism. And it does a really beautiful job of the exact same thing mechanically, which also happens to make it a really great machine for doing portable business as it requires less electricity and is more of a workhorse.\"\u003c/p>\n\u003cp>In addition to its coffee drinks, CRO Cafe also serves up a delicious hot chocolate. Oldani's fiancee and business partner, Sacha Badme, honed her culinary skills by taking a chocolate class at \u003ca href=\"http://tantemarie.com/\" target=\"_blank\">Tante Marie's cooking school\u003c/a>. She uses unsweetened TCHO chocolate as the base and creates her own custom blend that imparts a rich sweetness to their warm confection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\" alt=\"hot chocolate overhead\" title=\"hot chocolate overhead\" width=\"560\" class=\"alignnone size-full wp-image-53311\">\u003c/a>\u003c/p>\n\u003cp>Looking ahead to the future, Oldani is currently converting an antique milk truck into a mobile espresso truck and hopes to roll it out in the East Bay in the near future. He's also building food service tricycles for the Exploratorium and hopes the experience will spur his ability to finish the truck soon. While he has no plans to roast his own coffee -- \"although I could totally see a time when that would be really compelling and could see myself becoming obsessed with it\" -- Oldani plans to keep a limited menu at CRO Cafe to keep the focus on serving great espresso drinks. \u003c/p>\n\u003cp>\"The thing that is compelling to me is that there's so much mediocre coffee available and maybe it's a better business model. But there's a growing interest in fanatical preparation and sourcing the highest quality ingredients. It feels like we're serving people who are only interested in that, although that's a much smaller segment of the market. The larger roasteries and multiple cafe outlets really control the cost of a cup of coffee and have the advantage of bigger vertical integration in that they source, roast and distribute on a larger scale so their margins are better than ours. But if you spend a lot of time and money trying to make the best coffee, people do appreciate it. I'm hoping that this market will increase, and I'm really excited to see that growth and be a part of that.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\" alt=\"red espresso blue mug\" title=\"red espresso blue mug\" width=\"560\" class=\"alignnone size-full wp-image-53385\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\" alt=\"rainy day customers\" title=\"rainy day customers\" width=\"560\" class=\"alignnone size-full wp-image-53323\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is north Oakland's newest coffee shop, The CRO Cafe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-doorway.jpg\" alt=\"luigi doorway\" title=\"luigi doorway\" width=\"560\" class=\"alignnone size-full wp-image-53341\">\u003c/a>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is north Oakland's newest coffee shop, \u003ca href=\"http://luigioldani.org/\" target=\"_blank\">The CRO Cafe\u003c/a>. Owner Luigi Oldani named his business after his daughter, Camille Rosemary, and officially opened its doors on a First Friday art walk this past November. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" class=\"alignnone size-full wp-image-53331\">\u003c/a>\u003c/p>\n\u003cp>Prior to having a permanent brick-and-mortar location, Oldani held pop-ups at the now-defunct Cafe Fanny in Berkeley (currently the home of \u003ca href=\"https://www.facebook.com/BartavelleCoffeeWine\" target=\"_blank\">Bartavelle\u003c/a>). While they were remodeling, Oldani rolled in with his coffee cart everyday for three months during the summer. \u003c/p>\n\u003cp>He'd also host open houses with espresso at his metal fabrication shop, Oldani Art Studio, where he runs his other full-time enterprise creating custom furnishings for local businesses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The shop is a spot where we make anything and everything,\" he says. \"Mostly the big jobs have been build-outs for cafes and restaurants. We opened up three La Boulange restaurants right before they sold out to Starbucks. We did a whole bunch of tables, counters, bars, handrails, stairways -- lots of architectural details. Our showpiece space is the work that we did at \u003ca href=\"http://sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a>, which was collaborative. We didn't do all of the metalwork over there, but we did some.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/joseph-luigi.jpg\" alt=\"Joseph Luigi\" title=\"Joseph Luigi\" width=\"560\" class=\"alignnone size-full wp-image-53384\">\u003c/a>\u003c/p>\n\u003cp>Oldani is a former mechanical engineer, so he enjoys the process of coming up with solutions for spaces -- especially for his own tiny cafe. \u003c/p>\n\u003cp>\"It's 170-square-feet, so there's not a lot of electricity or amenities. It was a challenge to figure out how to get in and operate.\" He and the group of friends he regularly works with at his studio designed everything for the interior just a few weeks before opening. Oldani says there's still lots of items on his to-do list, including adding more shelving for retail products, finishing up planter boxes for vines that will snake up towards the counter, an awning, producing a copper-clad storefront using scraps from his dad's art studio, and most importantly, \"get a sign so that people can see that there's a little hole-in-the-wall spot to get coffee.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I wanted to do a coffee business long before I knew what good coffee was,\" Oldani chuckles. Disenchanted with his engineering job, he started to look for a different outlet. Oldani got the idea that, \"running a coffee shop would get me a better work-life balance where I'd get to interact with people on a more personal level and hand my work product directly over to the person who was going to be consuming it. And to really be able to do that in a much shorter cycle than I was able to do as an engineer.\" \u003c/p>\n\u003cp>Oldani's former job did help inform his next career path. \"With coffee, there's a bit of an idealization of the machinery. Coffee people tend to take their gear and their preparation really seriously. Coffee in itself is a volatile and tricky product to prepare well. And so the disciplined process and art of production and equipment appealed to me.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>His work at \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> helped inspire him to transition out of his engineering job and pursue coffee as one of his next ventures. It was through his interactions with its proprietors that Oldani became serious about how he tasted and brewed coffee. He attended their training sessions to supplement his own independent study efforts and practiced brewing coffee at his art studio for two years. Oldani slowly acquired his equipment over time, including a vintage La San Marco espresso coffee machine that was formerly used at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\" target=\"_blank\">Oliveto\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/luigi-pour-milk.jpg\" alt=\"luigi pour milk\" title=\"luigi pour milk\" width=\"560\" class=\"alignnone size-full wp-image-53318\">\u003c/a>\u003c/p>\n\u003cp>\"I have an affinity for the lever mechanism. A lot of the new machines are trying to duplicate what the old machines inherently do with the lever. There's a quick, ramping up of pressure at the beginning of the shot which tapers off to a lower pressure at the end. And the newer machines try to do it by controlling pumps and a lot of electronics, whereas this machine is almost all mechanism. And it does a really beautiful job of the exact same thing mechanically, which also happens to make it a really great machine for doing portable business as it requires less electricity and is more of a workhorse.\"\u003c/p>\n\u003cp>In addition to its coffee drinks, CRO Cafe also serves up a delicious hot chocolate. Oldani's fiancee and business partner, Sacha Badme, honed her culinary skills by taking a chocolate class at \u003ca href=\"http://tantemarie.com/\" target=\"_blank\">Tante Marie's cooking school\u003c/a>. She uses unsweetened TCHO chocolate as the base and creates her own custom blend that imparts a rich sweetness to their warm confection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/hot-chocolate-overhead.jpg\" alt=\"hot chocolate overhead\" title=\"hot chocolate overhead\" width=\"560\" class=\"alignnone size-full wp-image-53311\">\u003c/a>\u003c/p>\n\u003cp>Looking ahead to the future, Oldani is currently converting an antique milk truck into a mobile espresso truck and hopes to roll it out in the East Bay in the near future. He's also building food service tricycles for the Exploratorium and hopes the experience will spur his ability to finish the truck soon. While he has no plans to roast his own coffee -- \"although I could totally see a time when that would be really compelling and could see myself becoming obsessed with it\" -- Oldani plans to keep a limited menu at CRO Cafe to keep the focus on serving great espresso drinks. \u003c/p>\n\u003cp>\"The thing that is compelling to me is that there's so much mediocre coffee available and maybe it's a better business model. But there's a growing interest in fanatical preparation and sourcing the highest quality ingredients. It feels like we're serving people who are only interested in that, although that's a much smaller segment of the market. The larger roasteries and multiple cafe outlets really control the cost of a cup of coffee and have the advantage of bigger vertical integration in that they source, roast and distribute on a larger scale so their margins are better than ours. But if you spend a lot of time and money trying to make the best coffee, people do appreciate it. I'm hoping that this market will increase, and I'm really excited to see that growth and be a part of that.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/red-espresso-blue-mug.jpg\" alt=\"red espresso blue mug\" title=\"red espresso blue mug\" width=\"560\" class=\"alignnone size-full wp-image-53385\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/rainy-day-customers.jpg\" alt=\"rainy day customers\" title=\"rainy day customers\" width=\"560\" class=\"alignnone size-full wp-image-53323\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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},
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"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.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"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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"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.",
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"source": "Commonwealth Club of California"
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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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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"hidden-brain": {
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"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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"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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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. ",
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},
"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. ",
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"order": 18
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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/",
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"link": "/radio/program/latino-usa",
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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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},
"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"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",
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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",
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