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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45331\" title=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\" alt=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Azuki & Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\u003c/em>\u003c/p>\n\u003cp>If you've ever had \u003ca href=\"http://simplymochi.com/\">mochi\u003c/a> (or manju), you'll know that you can't eat just one. Its contrast of light yet densely chewy texture and mild sweetness is filled with everything from the traditional red azuki or white lima bean paste, to green tea ice cream.\u003c/p>\n\u003cp>Japanese mochi is a small ping pong ball-sized dessert made from glutinous rice paste, molded into a round ball or cut into squares, and filled with, most traditionally, red or white bean paste. The exterior is dusted with a bit of rice flour to prevent sticking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45332\" title=\"Shuei-Do Manju Shop Goodies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\" alt=\"Shuei-Do Manju Shop Goodies\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Shuei-Do Manju Shop Goodies\u003c/em>\u003c/p>\n\u003cp>One of the only Bay Area Japanese confectionery shops left in the Bay Area, \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a> in San Jose's Japantown has been making these treats the old-fashioned way by hand for over 60 years. You can find many traditional versions, along with some fun flavors like raspberry, coconut, and peanut butter (they're not available everyday, so call to find out what the flavors of the day are). The care and artistry of each piece comes through in every bite. The mochi exterior is soft, chewy, and dense, while the interior red bean filling is thick and sweet.\u003cbr>\nShuei-Do Manju Shop is a San Jose treasure and has earned a devoted cult following. It's an even more popular destination in the summer because of their other specialty: Hawaiian shaved ice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45333\" title=\"Mochicream Display Case of Various Mochi Flavors\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\" alt=\"Mochicream Display Case of Various Mochi Flavors\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Display Case of Various Mochi Flavors\u003c/em>\u003c/p>\n\u003cp>On the other end of the mochi scale is \u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>. This popular Japanese chain calls itself a \"Japanese Sweets Deli.\" They're doing for mochi what Pinkberry did for frozen yogurt, or Sprinkles for cupcakes.\u003c/p>\n\u003cp>Their only Northern California outpost is located inside the Japanese mini-mall, Mitsuwa Marketplace in San Jose. Daring mochi flavors like Caramel Macchiato, Cranberry, Blueberry Yogurt and Orange Cheese fill their immaculately arranged refrigerated glass cases.\u003c/p>\n\u003cp>I was surprised to learn that their sweets are made in Japan and then shipped fresh to the States, weekly. It’s not exactly homemade like Grandma would make.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45334\" title=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\" alt=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\u003c/em>\u003c/p>\n\u003cp>And mochi, when filled with cream, can easily get soggy because of all the moisture. They've combated this problem by surrounding the cream fillings with white bean paste, creating almost a layer of insulation inside each mochi ball. This way, they're able to freeze these confections and ship them all the way out here without extensive damage to its flavor or texture. And they instruct you to let them \"defrost\" for about 15 minutes before diving in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45335\" title=\"Mochicream Apple Pie Filled Mochi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\" alt=\"Mochicream Apple Pie Filled Mochi\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Apple Pie Filled Mochi\u003c/em>\u003c/p>\n\u003cp>The mochi is soft, light and airy, but a bit of sogginess does indeed plague this international treat. But if you’re into mochi or are looking for something sweet that is a bit out of the ordinary, it’s definitely worth a try. The Apple Pie was my far and away favorite, with bits of apple pie filling and little pie crust crumbles to give it some real depth of flavor and surprising texture. My second favorite was the Darjeeling for its nice subtle yet distinct tea flavor that fortunately, wasn’t too sweet.\u003c/p>\n\u003cp>Whether you've tried mochi before or not, both these places offer up some great examples of this classic sweet Japanese treat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 217 E. Jackson Street, San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 294-4148\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Shuei-Do-Manju-Shop/158907897678\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>\u003cbr>\n(Located inside Mitsuwa Marketplace)\u003cbr>\n\u003cstrong>Address:\u003c/strong> 675 Saratoga Ave., San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 725-9263\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\n",
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"excerpt": "Elaine Wu shares two places in San Jose where you can get Japanese mochi -- one makes these treats the old-fashioned way by hand, the other takes a modern approach and the mochi is made in Japan and shipped fresh to the States, weekly. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45331\" title=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Azuki-Lima-Bean560.jpg\" alt=\"Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Azuki & Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose\u003c/em>\u003c/p>\n\u003cp>If you've ever had \u003ca href=\"http://simplymochi.com/\">mochi\u003c/a> (or manju), you'll know that you can't eat just one. Its contrast of light yet densely chewy texture and mild sweetness is filled with everything from the traditional red azuki or white lima bean paste, to green tea ice cream.\u003c/p>\n\u003cp>Japanese mochi is a small ping pong ball-sized dessert made from glutinous rice paste, molded into a round ball or cut into squares, and filled with, most traditionally, red or white bean paste. The exterior is dusted with a bit of rice flour to prevent sticking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45332\" title=\"Shuei-Do Manju Shop Goodies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Shuei-Do-Manju-Shop-Goodies560.jpg\" alt=\"Shuei-Do Manju Shop Goodies\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Shuei-Do Manju Shop Goodies\u003c/em>\u003c/p>\n\u003cp>One of the only Bay Area Japanese confectionery shops left in the Bay Area, \u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a> in San Jose's Japantown has been making these treats the old-fashioned way by hand for over 60 years. You can find many traditional versions, along with some fun flavors like raspberry, coconut, and peanut butter (they're not available everyday, so call to find out what the flavors of the day are). The care and artistry of each piece comes through in every bite. The mochi exterior is soft, chewy, and dense, while the interior red bean filling is thick and sweet.\u003cbr>\nShuei-Do Manju Shop is a San Jose treasure and has earned a devoted cult following. It's an even more popular destination in the summer because of their other specialty: Hawaiian shaved ice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45333\" title=\"Mochicream Display Case of Various Mochi Flavors\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Wideshot560.jpg\" alt=\"Mochicream Display Case of Various Mochi Flavors\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Display Case of Various Mochi Flavors\u003c/em>\u003c/p>\n\u003cp>On the other end of the mochi scale is \u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>. This popular Japanese chain calls itself a \"Japanese Sweets Deli.\" They're doing for mochi what Pinkberry did for frozen yogurt, or Sprinkles for cupcakes.\u003c/p>\n\u003cp>Their only Northern California outpost is located inside the Japanese mini-mall, Mitsuwa Marketplace in San Jose. Daring mochi flavors like Caramel Macchiato, Cranberry, Blueberry Yogurt and Orange Cheese fill their immaculately arranged refrigerated glass cases.\u003c/p>\n\u003cp>I was surprised to learn that their sweets are made in Japan and then shipped fresh to the States, weekly. It’s not exactly homemade like Grandma would make.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45334\" title=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Cranberry-Honey560.jpg\" alt=\"Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Cranberry Cream Mochi With Layer of White Bean Filling\u003c/em>\u003c/p>\n\u003cp>And mochi, when filled with cream, can easily get soggy because of all the moisture. They've combated this problem by surrounding the cream fillings with white bean paste, creating almost a layer of insulation inside each mochi ball. This way, they're able to freeze these confections and ship them all the way out here without extensive damage to its flavor or texture. And they instruct you to let them \"defrost\" for about 15 minutes before diving in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45335\" title=\"Mochicream Apple Pie Filled Mochi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MochiCream-Apple-Pie560.jpg\" alt=\"Mochicream Apple Pie Filled Mochi\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Mochicream Apple Pie Filled Mochi\u003c/em>\u003c/p>\n\u003cp>The mochi is soft, light and airy, but a bit of sogginess does indeed plague this international treat. But if you’re into mochi or are looking for something sweet that is a bit out of the ordinary, it’s definitely worth a try. The Apple Pie was my far and away favorite, with bits of apple pie filling and little pie crust crumbles to give it some real depth of flavor and surprising texture. My second favorite was the Darjeeling for its nice subtle yet distinct tea flavor that fortunately, wasn’t too sweet.\u003c/p>\n\u003cp>Whether you've tried mochi before or not, both these places offer up some great examples of this classic sweet Japanese treat.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japantownsanjose.org/shueidomanjushop.html\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 217 E. Jackson Street, San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 294-4148\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Shuei-Do-Manju-Shop/158907897678\">Shuei-Do Manju Shop\u003c/a>\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mochicream.com/\">Mochicream\u003c/a>\u003cbr>\n(Located inside Mitsuwa Marketplace)\u003cbr>\n\u003cstrong>Address:\u003c/strong> 675 Saratoga Ave., San Jose\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (408) 725-9263\u003cbr>\n\u003cstrong>Prices:\u003c/strong> Between $1 to $3\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dogpatch WineWorks Is Open For Tasting",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0407.jpg\" alt=\"Dogpatch WineWorks open for tasting\" title=\"Dogpatch WineWorks open for tasting\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-45254\">\u003c/p>\n\u003cp>Bay Area folks who like to sip on small production, artisanal wines in gritty urban settings can add another spot to their growing list. \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a> has just opened its doors to a new \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">tasting room\u003c/a> among the hip restaurants and converted warehouses in San Francisco's historic Dogpatch neighborhood. For the past year the winery has been operating a custom crush facility for locals who want to make their own wines. Now, WineWorks is building a list of partner wineries who will also pay to make wine on premises and will have their wines featured at the tasting bar which fronts a 15,000 square foot winery. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks2.jpg\" alt=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" title=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-45193\">\u003cbr>\n\u003cem>Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\u003c/em>\u003c/p>\n\u003cp>The neighborhood's mix of retail and manufacturing appealed to founders Dave Gifford and Kevin Doucet. \"We like it because people still make things here, and that's what we're doing,\" said Gifford who left the restaurant industry to begin working in wine ten years ago. \"I think this is really a new model we are trying here with a tasting room and custom winemaking in San Francisco,\" said co-founder Doucet who worked in the finance world for several years, earned a graduate degree in \u003ca href=\"http://en.wikipedia.org/wiki/Oenology\">oenology\u003c/a> in Australia and has invested in a handful of wine operations. One of those projects was \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/06/custom-winemaker-crushpad-grows-up/\">Crushpad\u003c/a>, in some ways the predecessor to WineWorks. \u003c/p>\n\u003cp>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>, which never had a tasting room at its Dogpatch facility, opened in San Francisco in 2004 as the first urban, custom crush facility. It broadened its clientele to include national and international members and eventually moved to Sonoma. After several years of rapid expansion, \u003ca href=\"http://www.winespectator.com/webfeature/show/id/46950\">the company is unfortunately facing financial troubles\u003c/a>. Gifford, who worked for Crushpad, credits the company for paving the way for WineWorks but he says his company is taking a different direction. \"I like the idea that you can stop by on your way home from work and check on your wine. You don't have to spend a day driving out to the wine country and back.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWOrks4.jpg\" alt=\"Wine Menu at Dogpatch WineWorks\" title=\"Wine Menu at Dogpatch WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45194\">\u003c/p>\n\u003cp>Tasting room visitors enter this former cannery off Third Street and can saddle up to a handsome wine bar made of reclaimed redwood from old wine barrels. Folks can order a 2 oz. taste, 5 oz. pour, a featured flight or a bottle and can drink it visiting at the bar or resting in one of the comfy, worn leather couches. On my recent visit, I didn't have much competition bellying up to the bar since the tasting room had just opened. I tried a Rhone flight from WineWork's first two commercial clients, \u003ca href=\"http://www.jazzcellars.com/\">Jazz Cellars\u003c/a> and \u003ca href=\"http://www.qualiawines.com/storefront/\">Qualia\u003c/a>. I would recommend the Roussanne-Marsanne from Jazz and an estate Syrah from Qualia.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0408.jpg\" alt=\"Rhone flight tasting at WineWorks\" title=\"Rhone flight tasting at WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45251\">\u003c/p>\n\u003cp>Despite the excitement around the new tasting bar, Doucet and Gifford say their priority is to be a production winery. \"We are an incubator to help others realize their dream of making wine,\" says Doucet. And just how do they do that? The way a custom crush facility, or in urban winery parlance, 'collective' works is this -- a person, or group of friends, sign up to make a barrel of wine. They choose a varietal they really like say, Cabernet Sauvignon. The WineWorks staff then sits down with them and talks about the style of wine they like and recommends one of their premium vineyards such as in the red hot, new \u003ca href=\"http://coombsvillenapa.org/\">Coombsville AVA\u003c/a> above Napa. Then a contract is signed and during harvest the grapes are picked and brought for delivery to the loading docks on the back side of the winery's cavernous space. At that point the winemaking process begins. Clients can be involved as little or as much as they like. It can take months or years for the wine to mature, depending on the varietal. \"Some people maybe come once or twice in a year and others show up here in the morning before we even do,\" says Doucet. Clients pay between $6,000 to $10,000 to make a barrel, depending on the grape. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks3.jpg\" alt=\"WineWorks client wine barrels\" title=\"WineWorks client wine barrels\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-45197\">\u003cbr>\n\u003cem>WineWorks' client wine barrels and the \u003ca href=\"http://en.wikipedia.org/wiki/Winemaking\">destemmer\u003c/a> on the right\u003c/em>\u003c/p>\n\u003cp>The timing may be just right for WineWorks' new tasting room as the Dogpatch is not only becoming one of the best, new food neighborhoods in San Francisco but is slowly becoming a destination for local wine lovers. Just a few blocks away, also on busy Third Street, \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> pours organic wines; \u003ca href=\"http://www.digwinesf.com/\">Dig\u003c/a> is a neighborhood wine shop, with tastings, next to the popular restaurant \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>; and a few independent, commercial cellars have also moved into the neighborhood, some with dreams of opening tasting rooms. Also, hardworking winemakers love beer and \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Pub\u003c/a> in the Haight will soon be opening a brewery on Third Street, right across from Dogpatch WineWorks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/H5Lp\">Map\u003c/a>\u003cbr>\n2455 3rd Street, San Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 525-4440\u003cbr>\n\u003cstrong>Hours:\u003c/strong> \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">Tasting Room\u003c/a>\u003cbr>\nThursday: 4pm - 8pm\u003cbr>\nFriday: 4pm - 8pm\u003cbr>\nSaturday: 12pm - 7pm\u003cbr>\nSunday: 12pm - 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/dpwineworks\">@DPWineWorks\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DogpatchWineWorks\">Dogpatch WineWorks\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0407.jpg\" alt=\"Dogpatch WineWorks open for tasting\" title=\"Dogpatch WineWorks open for tasting\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-45254\">\u003c/p>\n\u003cp>Bay Area folks who like to sip on small production, artisanal wines in gritty urban settings can add another spot to their growing list. \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a> has just opened its doors to a new \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">tasting room\u003c/a> among the hip restaurants and converted warehouses in San Francisco's historic Dogpatch neighborhood. For the past year the winery has been operating a custom crush facility for locals who want to make their own wines. Now, WineWorks is building a list of partner wineries who will also pay to make wine on premises and will have their wines featured at the tasting bar which fronts a 15,000 square foot winery. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks2.jpg\" alt=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" title=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-45193\">\u003cbr>\n\u003cem>Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\u003c/em>\u003c/p>\n\u003cp>The neighborhood's mix of retail and manufacturing appealed to founders Dave Gifford and Kevin Doucet. \"We like it because people still make things here, and that's what we're doing,\" said Gifford who left the restaurant industry to begin working in wine ten years ago. \"I think this is really a new model we are trying here with a tasting room and custom winemaking in San Francisco,\" said co-founder Doucet who worked in the finance world for several years, earned a graduate degree in \u003ca href=\"http://en.wikipedia.org/wiki/Oenology\">oenology\u003c/a> in Australia and has invested in a handful of wine operations. One of those projects was \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/06/custom-winemaker-crushpad-grows-up/\">Crushpad\u003c/a>, in some ways the predecessor to WineWorks. \u003c/p>\n\u003cp>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>, which never had a tasting room at its Dogpatch facility, opened in San Francisco in 2004 as the first urban, custom crush facility. It broadened its clientele to include national and international members and eventually moved to Sonoma. After several years of rapid expansion, \u003ca href=\"http://www.winespectator.com/webfeature/show/id/46950\">the company is unfortunately facing financial troubles\u003c/a>. Gifford, who worked for Crushpad, credits the company for paving the way for WineWorks but he says his company is taking a different direction. \"I like the idea that you can stop by on your way home from work and check on your wine. You don't have to spend a day driving out to the wine country and back.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWOrks4.jpg\" alt=\"Wine Menu at Dogpatch WineWorks\" title=\"Wine Menu at Dogpatch WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45194\">\u003c/p>\n\u003cp>Tasting room visitors enter this former cannery off Third Street and can saddle up to a handsome wine bar made of reclaimed redwood from old wine barrels. Folks can order a 2 oz. taste, 5 oz. pour, a featured flight or a bottle and can drink it visiting at the bar or resting in one of the comfy, worn leather couches. On my recent visit, I didn't have much competition bellying up to the bar since the tasting room had just opened. I tried a Rhone flight from WineWork's first two commercial clients, \u003ca href=\"http://www.jazzcellars.com/\">Jazz Cellars\u003c/a> and \u003ca href=\"http://www.qualiawines.com/storefront/\">Qualia\u003c/a>. I would recommend the Roussanne-Marsanne from Jazz and an estate Syrah from Qualia.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0408.jpg\" alt=\"Rhone flight tasting at WineWorks\" title=\"Rhone flight tasting at WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45251\">\u003c/p>\n\u003cp>Despite the excitement around the new tasting bar, Doucet and Gifford say their priority is to be a production winery. \"We are an incubator to help others realize their dream of making wine,\" says Doucet. And just how do they do that? The way a custom crush facility, or in urban winery parlance, 'collective' works is this -- a person, or group of friends, sign up to make a barrel of wine. They choose a varietal they really like say, Cabernet Sauvignon. The WineWorks staff then sits down with them and talks about the style of wine they like and recommends one of their premium vineyards such as in the red hot, new \u003ca href=\"http://coombsvillenapa.org/\">Coombsville AVA\u003c/a> above Napa. Then a contract is signed and during harvest the grapes are picked and brought for delivery to the loading docks on the back side of the winery's cavernous space. At that point the winemaking process begins. Clients can be involved as little or as much as they like. It can take months or years for the wine to mature, depending on the varietal. \"Some people maybe come once or twice in a year and others show up here in the morning before we even do,\" says Doucet. Clients pay between $6,000 to $10,000 to make a barrel, depending on the grape. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks3.jpg\" alt=\"WineWorks client wine barrels\" title=\"WineWorks client wine barrels\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-45197\">\u003cbr>\n\u003cem>WineWorks' client wine barrels and the \u003ca href=\"http://en.wikipedia.org/wiki/Winemaking\">destemmer\u003c/a> on the right\u003c/em>\u003c/p>\n\u003cp>The timing may be just right for WineWorks' new tasting room as the Dogpatch is not only becoming one of the best, new food neighborhoods in San Francisco but is slowly becoming a destination for local wine lovers. Just a few blocks away, also on busy Third Street, \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> pours organic wines; \u003ca href=\"http://www.digwinesf.com/\">Dig\u003c/a> is a neighborhood wine shop, with tastings, next to the popular restaurant \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>; and a few independent, commercial cellars have also moved into the neighborhood, some with dreams of opening tasting rooms. Also, hardworking winemakers love beer and \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Pub\u003c/a> in the Haight will soon be opening a brewery on Third Street, right across from Dogpatch WineWorks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/H5Lp\">Map\u003c/a>\u003cbr>\n2455 3rd Street, San Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 525-4440\u003cbr>\n\u003cstrong>Hours:\u003c/strong> \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">Tasting Room\u003c/a>\u003cbr>\nThursday: 4pm - 8pm\u003cbr>\nFriday: 4pm - 8pm\u003cbr>\nSaturday: 12pm - 7pm\u003cbr>\nSunday: 12pm - 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/dpwineworks\">@DPWineWorks\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DogpatchWineWorks\">Dogpatch WineWorks\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)",
"title": "Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n",
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"excerpt": "Called \"Liquid Pie,\" this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You'll swear it tastes like pie!",
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"description": "Called "Liquid Pie," this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You'll swear it tastes like pie!",
"title": "Liquid Pie: Bourbon and Berry Cocktail (Made with Beer) | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Film \"Soul Food Junkies\" Examines African American Cuisine and Culture",
"title": "Film \"Soul Food Junkies\" Examines African American Cuisine and Culture",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/37075801\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/37075801\">\"Soul Food Junkies\" 2012 Trailer\u003c/a> from \u003ca href=\"http://vimeo.com/byronhurt\">Byron Hurt\u003c/a>.\u003c/p>\n\u003cp>Mac and cheese oozing buttery-goodness, thickly-crusted golden fried chicken, greens swimming in pork fat, chunky ribs slathered in smoky sauce, red velvet cake sporting an inch of icing. Are these a cherished part of African American culture or a recipe for an early death? The answer is both, as last Thursday’s West Coast premiere of \u003ca href=\"http://www.bhurt.com/\">Byron Hurt\u003c/a>’s movie \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> vividly demonstrated. The screening at the \u003ca href=\"http://www.oakarts.org/\">Oakland School for the Arts\u003c/a> was co-sponsored by KQED and \u003ca href=\"http://bayarea.the-hub.net/\">the HUB\u003c/a>. The event closed the \u003ca href=\"http://www.huboakland.net/hub-oakland-kqed-co-sponsor-the-oakland-innovation-film-lab-june-18-21-2012/\">The Oakland Innovation Film Lab\u003c/a> and was followed by a panel discussion with local food activists and a spread of treats from \u003ca href=\"http://www.yelp.com/biz/souley-vegan-oakland\">Souley Vegan Restaurant\u003c/a> in Oakland. All three aspects of the evening were enthusiastically received by the young, artistic-looking, urban, mostly African American crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\" alt=\"Tamearra Dyson\" title=\"Tamearra Dyson\" width=\"400\" height=\"539\" class=\"alignnone size-full wp-image-44995\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Tamearra Dyson and a plate of fried okra\u003c/em>\u003c/p>\n\u003cp>In this documentary film, selected by KQED’s \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8630\">Independent Lens Series\u003c/a> to air in the upcoming 2012-13 season, Hurt uses his own family’s story as a through-line, centering on his father’s unflagging devotion to the artery-clogging classic dishes in the soul food repertoire. Hurt recalls that growing up he wanted to be just like his “Pops” and copied his Sunday breakfast ritual of grits and eggs, smothered with cheese, salt pork and bacon. After college, Hurt, (as well as his sister and mother) altered their diets. But, his father continued to gain weight, refusing to change his eating habits, even in the face of the pancreatic cancer that ultimately took his life at an early age. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hurt's personal story is flanked throughout the film by commentary from a range of historians, scholars, soul food chefs, doctors, and everyday folk who illuminate the cultural complexities in the African American relationship to food. “Soul food is a repository for our history,” says one. \u003c/p>\n\u003cp>Discussions about food in the historical context of slavery and the Jim Crow era help to illuminate the subject. Slavery was an economic institution and slaves had to be fed enough to survive the long voyage. Once here, some were expected to grow their own food and others hunted and fished like they did back in Africa. Also, female slaves were doing the cooking for the people in the big house and taking care of the children. “The hand of the African in the pot transformed Southern cooking,” comments one food expert. “Survival food for slaves became delicacies.”\u003c/p>\n\u003cp>“Slaves did what they needed to do to survive and make it through harsh times,\" explains Hurt. \"Then that way of cooking got passed down from generation to generation. And today there is a reluctance to let go of the vestiges of the way of life of our forefathers and foremothers, even though things have changed: foods are now processed and full of chemicals and we’re not as active as previous generations.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\" alt=\"soul food junkies fried chicken\" title=\"soul food junkies fried chicken\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45002\">\u003c/a>\u003cbr>\n\u003cem>Fried chicken. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>Hurt’s mother describes the reasons she always prepared box lunches for the family to eat on their annual drives from their home in Long Island to Georgia. Because of Jim Crow laws, Black people could not be sure of finding hotels or restaurants that would serve them during road trips and so routinely brought hearty lunches of fried chicken and sides to keep them satisfied until they reached their destination.\u003c/p>\n\u003cp>More recent history shows that there has been a movement for healthy food awareness in African American culture for many years. “The best moments of the black freedom struggle, was with organizations like the \u003ca href=\"http://en.wikipedia.org/wiki/Black_Panther_Party\">Black Panthers\u003c/a>,\" comments a food historian. \"They understood the relationship of developing a Black nation and the necessity of developing a healthy diet.” \u003c/p>\n\u003cp>Others interviewed in the film, however, are still very attached to Soul Food (the term was first coined in the '60s) and find creative rationalizations to keep eating it, such as, “Eve was made out of Adam’s rib, so ribs must be good.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\" alt=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" title=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45004\">\u003c/a>\u003cbr>\n\u003cem>Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>A poignant scene has Hurt stopping by some tailgating partiers at Mississippi's Jackson State University. The affable group of guys shows Hurt their “Junk Pot”--a huge stock pot filled with corn, pigs ears, pig feet and “everything else that’s not good for you.” With classic Southern hospitality, they invite him to have a sample. Hurt, who has stopped eating pork, doesn’t wish to offend these gentlemen, and so delicately extracts a small cob of corn to taste. This ploy does not escape the partiers who insist he take some meat. Hurt finally does sample a dripping turkey neck and reluctantly admits how delicious it is.\u003c/p>\n\u003cp>Educating any cultural group about the unhealthiness of treasured comfort food is a challenge because the concept of “comfort” connects us to foods that mom or grandma made and even fed us with her own hands. This primal, sensory gratification exists on an emotional, pre-verbal level, which does not speak the rational language of blood pressure screenings. In 2010, \u003ca href=\"http://saulsdeli.com/deli/referendum-on-the-deli-menu/\">Saul’s Deli in Berkeley\u003c/a> engaged in a similar debate and dialogue regarding nostalgia for “real” deli food (e.g. mile-high pastrami sandwiches) vs. the wisdom of sustainability. \u003c/p>\n\u003cp>As a woman in \u003cstrong>Soul Food Junkies\u003c/strong> put it simply, “It’s comfort food, you eat it and it makes you feel better.” \u003c/p>\n\u003cp>Yet, in the face of staggering statistics of diabetes, high blood pressure, and certain types of cancer rampant the African American community, food experts in the film comment on the urgent need to increase awareness and make changes now, before it’s too late. \u003c/p>\n\u003cblockquote>\u003cp>“If you want to wipe out an entire generation of people and engage in a 21st century genocide, all you have to do is to continue doing what we’re doing and deprive people of access to healthy food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Food justice, food deserts, lack of access to healthy food and the proliferation of fast food all play a critical role in this discussion. As one food scholar puts it, “In America, there is a class-based apartheid in the food system.” Hurt realizes that traditions, especially those that speak to times of family togetherness and comfort, are resistant to change. Instead of quitting classic soul food dishes cold turkey, some cooks in the film choose to tweak traditional recipes, like making oven-baked, skinless chicken instead of deep-fried. “We have to make it a part of popular culture. We have the power to change and if we don’t, we’ll be sick and die.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> makes clear that hope for the future rests with the children. One of the last shots in the film is a group of African American elementary school children from \u003ca href=\"http://www.stphilipsacademy.org/\">St. Philips Academy\u003c/a> in Newark, New Jersey. The school’s “family-style lunch program, rooftop garden, teaching kitchen and science lab encourage an understanding of sustainability from seed to table.” We see the children yell happily, “Vegetables are Soul Food!”\u003c/p>\n\u003cp>Hurt’s last film, \u003ca href=\"http://www.bhurt.com/beyondBeatsAndRhymes.php\">Hip-Hop: Beyond Beats and Rhymes\u003c/a>, an award-winning documentary, was also selected for Independent Lens. It examines \"masculinity and manhood in rap and hip-hop, where creative genius collides with misogyny, violence and homophobia, exposing the complex intersections of culture and commerce.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\" alt=\"Byron Hurt credit Rebecca Bfresh McDonald\" title=\"Byron Hurt credit Rebecca Bfresh McDonald\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-45014\">\u003c/a>\u003cbr>\n\u003cem> Filmmaker Byron Hurt. Photo: Rebecca Bfresh McDonald\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>INTERVIEW WITH BYRON HURT\u003c/strong>\u003c/p>\n\u003cp>BAB briefly interviewed \u003ca href=\"https://twitter.com/#!/byronhurt\">Byron Hurt\u003c/a> by phone, while he was attending the \u003ca href=\"http://abff.com/festival/\">American Black Film Festival\u003c/a> in Miami where \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> won Best Documentary.\u003c/p>\n\u003cp>\u003cstrong>First you took on hip-hop and now soul food, are you trying to change African American culture?\u003c/strong>\u003cbr>\nI’d say I’m trying to make the culture better and stronger and challenge people to think critically about their culture.\u003c/p>\n\u003cp>\u003cstrong>What is your goal?\u003c/strong>\u003cbr>\nTo challenge and inform people’s thinking. I‘m trying to create tools that inspire and educate so there can be a transformation and evolution to greater self-awareness. I used myself and my family as examples of what happens when you decide to change your diet and when you don’t. There might be many people out there who have been wanting to change, but need a nudge or some inspiration. Or maybe they want to help a family member or co-worker to change.\u003c/p>\n\u003cp>\u003cstrong>Isn’t comfort food hard to be rational about?\u003c/strong>\u003cbr>\nIt is a very hard thing. I may have underestimated how hard it is. I saw with my own eyes that despite all the health challenges, it was still difficult for my father to change the way he ate.\u003c/p>\n\u003cp>\u003cstrong>What inspired you personally to change your diet?\u003c/strong>\u003cbr>\nIt was my sister who set the first example in my family when she changed to a plant-based diet and I saw how healthy she looked. I had started to gain weight in my late 20s and early 30s. I realized that not being involved in athletics anymore [Hurt was a football quarterback in college] I couldn’t continue to eat and eat and eat the same way I had been. So I changed my diet and lost weight and felt better. My mom was more open than my father. She was a nurturer. She changed the way she cooked because she wanted to make us happy.\u003c/p>\n\u003cp>\u003cstrong>LOCAL RESPONSE FROM PANEL\u003c/strong>\u003c/p>\n\u003cp>Closer to home, the panel of food activists after the Oakland screening of \u003cstrong>Soul Food Junkies\u003c/strong> said much to stir up the crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\" alt=\"Aekta Shah of I-SEEED\" title=\"Aekta Shah of I-SEEED\" width=\"300\" height=\"352\" class=\"alignnone size-full wp-image-45017\">\u003c/a>\u003cbr>\n\u003cem>Aekta Shah of I-SEEED at Harvard. Photo courtesy of Aekta Shah\u003c/em>\u003c/p>\n\u003cp>Aekta Shah, who works with \u003ca href=\"http://iseeed.org/\">I-SEEED\u003c/a> -- The Institute for Sustainable Economic, Educational, and Environmental Design, described two exciting projects. In 2011, about 30 high school students from Oakland, Richmond and San Leandro hit the streets to check out the statistics from the Alameda County Department of Public Health report that there were about 100 grocery stores in Oakland. First the students had to come up with their own definition of “grocery store.” Does that mean it carries fresh produce? Skim, 1% and 2% milk, instead of just whole milk? A certain ratio of healthy to junk food? Affordable choices? Then they formed teams and walked through stores in their own neighborhoods, documenting what they found, recording audio testimonials, taking photos of the shelves. The students uploaded their data and photos onto a Google-map-like interface and ultimately shared their findings with representatives of Alameda County Public Health Department to begin a dialogue around community-based solutions to these issues of food access. In a related follow up, \u003ca href=\"https://www.facebook.com/ISEEED\">I-SEEED\u003c/a> is in conversation with \u003ca href=\"http://www.cafreshworks.com/\">California FreshWorks\u003c/a> around partnering to help finance owners of neighborhood liquor stores to transform their stores into grocery stores stocking healthy food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\" alt=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" title=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" width=\"560\" height=\"468\" class=\"alignnone size-full wp-image-44994\">\u003c/a>\u003cbr>\n\u003cem>Eco-chef and author Bryant Terry. Photo: Jennifer Martin\u003c/em>\u003c/p>\n\u003cp>Eco-chef, food activist and author of several \u003ca href=\"http://www.bryant-terry.com/autho/\">vegan soul food cookbooks\u003c/a>, \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> spoke eloquently both as a commenter in Hurt’s film as well as a panelist. The problem, says Terry, is not soul food per se, but the industrialization of our food supply. The industrial food complex spends billions of dollars trying to convince people to eat food that’s the worst for them: highest in fat and sugar.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/bryantterry\">Terry\u003c/a>, who moved to Oakland in 2006 for its natural beauty and calls the Bay Area “my spiritual home,” points out that, “Eating close to the land is not a new invention, African Americas have been green, with aunties and grandmothers who grew their own food for generations. You can still be a “brother of color and eat healthy. You don’t have to be a crunchy-granola, Birkenstock-wearing hippie.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"When people say African American cuisine, they think it’s synonymous with Soul Food, the deep-fried fatty meats like fried chicken and sugary desserts like red velvet cake -- which used to be just for holidays and celebrations. I’m not necessarily trying to discard those completely but get people to recognize these are only a part of our food ways. Things have changed over the past 40-50 years. My grandparents had an urban farm. They grew vegetables, fruits and nuts. Any dietician would tell you we should all be eating more fruit and vegetables. Somehow growing food has taken on the meaning of being backward and just country folk. But it is vital to our society.\"\u003c/p>\n\u003cblockquote>\u003cp>\"We are in a war!,\" declared Terry, \"If people are not aware and do not learn how to grow their own food they will be starving in a few decades. Corporations like Whole Foods are not the answer. What’s important is that people empower themselves to be self-sufficient!\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Soul Food Junkies, a new film by Byron Hurt which will be featured on KQED's Independent Lens series, had its West Coast premiere in Oakland. Soul Food is both a beloved part of African American culture and a leading cause behind the epidemic of diabetes, heart disease and other health issues. The film details the historical and social influences on soul food and efforts by many to change the eating habits of a whole generation.",
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"description": "Soul Food Junkies, a new film by Byron Hurt which will be featured on KQED's Independent Lens series, had its West Coast premiere in Oakland. Soul Food is both a beloved part of African American culture and a leading cause behind the epidemic of diabetes, heart disease and other health issues. The film details the historical and social influences on soul food and efforts by many to change the eating habits of a whole generation.",
"title": "Film \"Soul Food Junkies\" Examines African American Cuisine and Culture | KQED",
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"headline": "Film \"Soul Food Junkies\" Examines African American Cuisine and Culture",
"datePublished": "2012-06-25T14:53:55-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/37075801\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/37075801\">\"Soul Food Junkies\" 2012 Trailer\u003c/a> from \u003ca href=\"http://vimeo.com/byronhurt\">Byron Hurt\u003c/a>.\u003c/p>\n\u003cp>Mac and cheese oozing buttery-goodness, thickly-crusted golden fried chicken, greens swimming in pork fat, chunky ribs slathered in smoky sauce, red velvet cake sporting an inch of icing. Are these a cherished part of African American culture or a recipe for an early death? The answer is both, as last Thursday’s West Coast premiere of \u003ca href=\"http://www.bhurt.com/\">Byron Hurt\u003c/a>’s movie \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> vividly demonstrated. The screening at the \u003ca href=\"http://www.oakarts.org/\">Oakland School for the Arts\u003c/a> was co-sponsored by KQED and \u003ca href=\"http://bayarea.the-hub.net/\">the HUB\u003c/a>. The event closed the \u003ca href=\"http://www.huboakland.net/hub-oakland-kqed-co-sponsor-the-oakland-innovation-film-lab-june-18-21-2012/\">The Oakland Innovation Film Lab\u003c/a> and was followed by a panel discussion with local food activists and a spread of treats from \u003ca href=\"http://www.yelp.com/biz/souley-vegan-oakland\">Souley Vegan Restaurant\u003c/a> in Oakland. All three aspects of the evening were enthusiastically received by the young, artistic-looking, urban, mostly African American crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Tamearra-Dyson.jpg\" alt=\"Tamearra Dyson\" title=\"Tamearra Dyson\" width=\"400\" height=\"539\" class=\"alignnone size-full wp-image-44995\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Tamearra Dyson and a plate of fried okra\u003c/em>\u003c/p>\n\u003cp>In this documentary film, selected by KQED’s \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8630\">Independent Lens Series\u003c/a> to air in the upcoming 2012-13 season, Hurt uses his own family’s story as a through-line, centering on his father’s unflagging devotion to the artery-clogging classic dishes in the soul food repertoire. Hurt recalls that growing up he wanted to be just like his “Pops” and copied his Sunday breakfast ritual of grits and eggs, smothered with cheese, salt pork and bacon. After college, Hurt, (as well as his sister and mother) altered their diets. But, his father continued to gain weight, refusing to change his eating habits, even in the face of the pancreatic cancer that ultimately took his life at an early age. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hurt's personal story is flanked throughout the film by commentary from a range of historians, scholars, soul food chefs, doctors, and everyday folk who illuminate the cultural complexities in the African American relationship to food. “Soul food is a repository for our history,” says one. \u003c/p>\n\u003cp>Discussions about food in the historical context of slavery and the Jim Crow era help to illuminate the subject. Slavery was an economic institution and slaves had to be fed enough to survive the long voyage. Once here, some were expected to grow their own food and others hunted and fished like they did back in Africa. Also, female slaves were doing the cooking for the people in the big house and taking care of the children. “The hand of the African in the pot transformed Southern cooking,” comments one food expert. “Survival food for slaves became delicacies.”\u003c/p>\n\u003cp>“Slaves did what they needed to do to survive and make it through harsh times,\" explains Hurt. \"Then that way of cooking got passed down from generation to generation. And today there is a reluctance to let go of the vestiges of the way of life of our forefathers and foremothers, even though things have changed: foods are now processed and full of chemicals and we’re not as active as previous generations.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj-fried-chicken.jpeg\" alt=\"soul food junkies fried chicken\" title=\"soul food junkies fried chicken\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45002\">\u003c/a>\u003cbr>\n\u003cem>Fried chicken. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>Hurt’s mother describes the reasons she always prepared box lunches for the family to eat on their annual drives from their home in Long Island to Georgia. Because of Jim Crow laws, Black people could not be sure of finding hotels or restaurants that would serve them during road trips and so routinely brought hearty lunches of fried chicken and sides to keep them satisfied until they reached their destination.\u003c/p>\n\u003cp>More recent history shows that there has been a movement for healthy food awareness in African American culture for many years. “The best moments of the black freedom struggle, was with organizations like the \u003ca href=\"http://en.wikipedia.org/wiki/Black_Panther_Party\">Black Panthers\u003c/a>,\" comments a food historian. \"They understood the relationship of developing a Black nation and the necessity of developing a healthy diet.” \u003c/p>\n\u003cp>Others interviewed in the film, however, are still very attached to Soul Food (the term was first coined in the '60s) and find creative rationalizations to keep eating it, such as, “Eve was made out of Adam’s rib, so ribs must be good.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sfj.jpeg\" alt=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" title=\"Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-45004\">\u003c/a>\u003cbr>\n\u003cem>Ribs, cabbage, rice, and potato salad on the side. Photo: Shawn Escoffery\u003c/em>\u003c/p>\n\u003cp>A poignant scene has Hurt stopping by some tailgating partiers at Mississippi's Jackson State University. The affable group of guys shows Hurt their “Junk Pot”--a huge stock pot filled with corn, pigs ears, pig feet and “everything else that’s not good for you.” With classic Southern hospitality, they invite him to have a sample. Hurt, who has stopped eating pork, doesn’t wish to offend these gentlemen, and so delicately extracts a small cob of corn to taste. This ploy does not escape the partiers who insist he take some meat. Hurt finally does sample a dripping turkey neck and reluctantly admits how delicious it is.\u003c/p>\n\u003cp>Educating any cultural group about the unhealthiness of treasured comfort food is a challenge because the concept of “comfort” connects us to foods that mom or grandma made and even fed us with her own hands. This primal, sensory gratification exists on an emotional, pre-verbal level, which does not speak the rational language of blood pressure screenings. In 2010, \u003ca href=\"http://saulsdeli.com/deli/referendum-on-the-deli-menu/\">Saul’s Deli in Berkeley\u003c/a> engaged in a similar debate and dialogue regarding nostalgia for “real” deli food (e.g. mile-high pastrami sandwiches) vs. the wisdom of sustainability. \u003c/p>\n\u003cp>As a woman in \u003cstrong>Soul Food Junkies\u003c/strong> put it simply, “It’s comfort food, you eat it and it makes you feel better.” \u003c/p>\n\u003cp>Yet, in the face of staggering statistics of diabetes, high blood pressure, and certain types of cancer rampant the African American community, food experts in the film comment on the urgent need to increase awareness and make changes now, before it’s too late. \u003c/p>\n\u003cblockquote>\u003cp>“If you want to wipe out an entire generation of people and engage in a 21st century genocide, all you have to do is to continue doing what we’re doing and deprive people of access to healthy food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Food justice, food deserts, lack of access to healthy food and the proliferation of fast food all play a critical role in this discussion. As one food scholar puts it, “In America, there is a class-based apartheid in the food system.” Hurt realizes that traditions, especially those that speak to times of family togetherness and comfort, are resistant to change. Instead of quitting classic soul food dishes cold turkey, some cooks in the film choose to tweak traditional recipes, like making oven-baked, skinless chicken instead of deep-fried. “We have to make it a part of popular culture. We have the power to change and if we don’t, we’ll be sick and die.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> makes clear that hope for the future rests with the children. One of the last shots in the film is a group of African American elementary school children from \u003ca href=\"http://www.stphilipsacademy.org/\">St. Philips Academy\u003c/a> in Newark, New Jersey. The school’s “family-style lunch program, rooftop garden, teaching kitchen and science lab encourage an understanding of sustainability from seed to table.” We see the children yell happily, “Vegetables are Soul Food!”\u003c/p>\n\u003cp>Hurt’s last film, \u003ca href=\"http://www.bhurt.com/beyondBeatsAndRhymes.php\">Hip-Hop: Beyond Beats and Rhymes\u003c/a>, an award-winning documentary, was also selected for Independent Lens. It examines \"masculinity and manhood in rap and hip-hop, where creative genius collides with misogyny, violence and homophobia, exposing the complex intersections of culture and commerce.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/byron-hurt400.jpg\" alt=\"Byron Hurt credit Rebecca Bfresh McDonald\" title=\"Byron Hurt credit Rebecca Bfresh McDonald\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-45014\">\u003c/a>\u003cbr>\n\u003cem> Filmmaker Byron Hurt. Photo: Rebecca Bfresh McDonald\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>INTERVIEW WITH BYRON HURT\u003c/strong>\u003c/p>\n\u003cp>BAB briefly interviewed \u003ca href=\"https://twitter.com/#!/byronhurt\">Byron Hurt\u003c/a> by phone, while he was attending the \u003ca href=\"http://abff.com/festival/\">American Black Film Festival\u003c/a> in Miami where \u003ca href=\"https://www.facebook.com/SoulFoodJunkies\">Soul Food Junkies\u003c/a> won Best Documentary.\u003c/p>\n\u003cp>\u003cstrong>First you took on hip-hop and now soul food, are you trying to change African American culture?\u003c/strong>\u003cbr>\nI’d say I’m trying to make the culture better and stronger and challenge people to think critically about their culture.\u003c/p>\n\u003cp>\u003cstrong>What is your goal?\u003c/strong>\u003cbr>\nTo challenge and inform people’s thinking. I‘m trying to create tools that inspire and educate so there can be a transformation and evolution to greater self-awareness. I used myself and my family as examples of what happens when you decide to change your diet and when you don’t. There might be many people out there who have been wanting to change, but need a nudge or some inspiration. Or maybe they want to help a family member or co-worker to change.\u003c/p>\n\u003cp>\u003cstrong>Isn’t comfort food hard to be rational about?\u003c/strong>\u003cbr>\nIt is a very hard thing. I may have underestimated how hard it is. I saw with my own eyes that despite all the health challenges, it was still difficult for my father to change the way he ate.\u003c/p>\n\u003cp>\u003cstrong>What inspired you personally to change your diet?\u003c/strong>\u003cbr>\nIt was my sister who set the first example in my family when she changed to a plant-based diet and I saw how healthy she looked. I had started to gain weight in my late 20s and early 30s. I realized that not being involved in athletics anymore [Hurt was a football quarterback in college] I couldn’t continue to eat and eat and eat the same way I had been. So I changed my diet and lost weight and felt better. My mom was more open than my father. She was a nurturer. She changed the way she cooked because she wanted to make us happy.\u003c/p>\n\u003cp>\u003cstrong>LOCAL RESPONSE FROM PANEL\u003c/strong>\u003c/p>\n\u003cp>Closer to home, the panel of food activists after the Oakland screening of \u003cstrong>Soul Food Junkies\u003c/strong> said much to stir up the crowd.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Aekta300.jpg\" alt=\"Aekta Shah of I-SEEED\" title=\"Aekta Shah of I-SEEED\" width=\"300\" height=\"352\" class=\"alignnone size-full wp-image-45017\">\u003c/a>\u003cbr>\n\u003cem>Aekta Shah of I-SEEED at Harvard. Photo courtesy of Aekta Shah\u003c/em>\u003c/p>\n\u003cp>Aekta Shah, who works with \u003ca href=\"http://iseeed.org/\">I-SEEED\u003c/a> -- The Institute for Sustainable Economic, Educational, and Environmental Design, described two exciting projects. In 2011, about 30 high school students from Oakland, Richmond and San Leandro hit the streets to check out the statistics from the Alameda County Department of Public Health report that there were about 100 grocery stores in Oakland. First the students had to come up with their own definition of “grocery store.” Does that mean it carries fresh produce? Skim, 1% and 2% milk, instead of just whole milk? A certain ratio of healthy to junk food? Affordable choices? Then they formed teams and walked through stores in their own neighborhoods, documenting what they found, recording audio testimonials, taking photos of the shelves. The students uploaded their data and photos onto a Google-map-like interface and ultimately shared their findings with representatives of Alameda County Public Health Department to begin a dialogue around community-based solutions to these issues of food access. In a related follow up, \u003ca href=\"https://www.facebook.com/ISEEED\">I-SEEED\u003c/a> is in conversation with \u003ca href=\"http://www.cafreshworks.com/\">California FreshWorks\u003c/a> around partnering to help finance owners of neighborhood liquor stores to transform their stores into grocery stores stocking healthy food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Bryant-Terry.credit-jennifer-martine-aspx1.jpeg\" alt=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" title=\"Eco-chef and author Bryant Terry. Photo: Jennifer Martin\" width=\"560\" height=\"468\" class=\"alignnone size-full wp-image-44994\">\u003c/a>\u003cbr>\n\u003cem>Eco-chef and author Bryant Terry. Photo: Jennifer Martin\u003c/em>\u003c/p>\n\u003cp>Eco-chef, food activist and author of several \u003ca href=\"http://www.bryant-terry.com/autho/\">vegan soul food cookbooks\u003c/a>, \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> spoke eloquently both as a commenter in Hurt’s film as well as a panelist. The problem, says Terry, is not soul food per se, but the industrialization of our food supply. The industrial food complex spends billions of dollars trying to convince people to eat food that’s the worst for them: highest in fat and sugar.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/bryantterry\">Terry\u003c/a>, who moved to Oakland in 2006 for its natural beauty and calls the Bay Area “my spiritual home,” points out that, “Eating close to the land is not a new invention, African Americas have been green, with aunties and grandmothers who grew their own food for generations. You can still be a “brother of color and eat healthy. You don’t have to be a crunchy-granola, Birkenstock-wearing hippie.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When people say African American cuisine, they think it’s synonymous with Soul Food, the deep-fried fatty meats like fried chicken and sugary desserts like red velvet cake -- which used to be just for holidays and celebrations. I’m not necessarily trying to discard those completely but get people to recognize these are only a part of our food ways. Things have changed over the past 40-50 years. My grandparents had an urban farm. They grew vegetables, fruits and nuts. Any dietician would tell you we should all be eating more fruit and vegetables. Somehow growing food has taken on the meaning of being backward and just country folk. But it is vital to our society.\"\u003c/p>\n\u003cblockquote>\u003cp>\"We are in a war!,\" declared Terry, \"If people are not aware and do not learn how to grow their own food they will be starving in a few decades. Corporations like Whole Foods are not the answer. What’s important is that people empower themselves to be self-sufficient!\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride Profile: Culinary Artist Yasmin Golan",
"title": "LGBT Pride Profile: Culinary Artist Yasmin Golan",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg\" alt=\"Yasmin Golan photo courtesy of Eli Africa\" title=\"Yasmin Golan photo courtesy of Eli Africa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44977\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan photo courtesy of Eli Africa\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We’ve talked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">Preeti Mistry\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> so far. Next up is a chef and culinary artist named Yasmin Golan, 33. She spends much of her time working for \u003ca href=\"http://calicopiekitchen.wordpress.com/about/\">Calico Pie\u003c/a> where she creates private food events and lessons. Golan is also one of the brains behind the gay pop-up \u003ca href=\"http://queerfoodforlove.blogspot.com/\">Queer Food For Love\u003c/a>. Chez Panisse, Incanto, Boulette’s Larder and Eccolo are among the restaurants where Golan trained and cooked before branching out to other artistic and food related projects. Bay Area Bites interviewed Golan via telephone and email recently.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminFixingPrettyPlatterBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminFixingPrettyPlatterBAB.jpg\" alt=\"Yasmin Fixing Pretty Platter\" title=\"Yasmin Fixing Pretty Platter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44899\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan working and creating with food. Photo courtesy of Yasmin Golan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is your work going? What’s new?\u003c/strong>\u003cbr>\nI am an interdisciplinary culinary artist who creates one of a kind dinners and pop-ups, usually around themes involving some kind of storytelling. Some of my past projects have included Queer Food For Love, a collaborative pop-up restaurant I co-organized in San Francisco for four years with queer cooks and artists; solo projects through my catering business, Calico Pie, exploring issues like food wastes and worm composting, the wars in Iraq and Afghanistan, and biographical dinners that tell personal stories of Diaspora and migration through food. My current project is starting a bike-up grocery in Oakland, called \u003ca href=\"https://www.facebook.com/HumblebeeGrocery\">Humblebee Grocery\u003c/a>, to provide week-round access to fresh produce and artisan foods east of Lake Merritt.\u003c/p>\n\u003cp>\u003cstrong>Where do you live? How did you and your partner meet?\u003c/strong>\u003cbr>\nI currently live with my partner Ami in Oakland. We fell in love over a picnic after I taught a cooking class in their shop. We raise animals, grow food together, worm compost, and keep bees in a multiracial, mixed-class neighborhood that we love. As a couple we are always thinking about how we can get our household more sustainable, by eliminating plastics from our lives or using reclaimed wood, or getting around by bicycle and biodiesel. Ultimately, we strive to create neighborhoods that are sustainable, too, serving local needs and creating jobs with dignity that treat people, plants, and animals with respect.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was based out of San Francisco around the Mission for seven years and I feel like I’m just another casualty of gentrification of the city. I love Oakland but mourn the way the Mission is turning into a suburb of Silicon Valley. Hopefully people like me can bring the community spirit to organizing and queer arts stuff. I definitely feel passionate about Oakland, and I'm involved in and sad about what’s happening. It’s all interconnected. \u003c/p>\n\u003cp>As a queer, a majority of my stuff is in the city. Everyone’s scattering for survival. Queer Food for Love was an intersection between art and love and came out of time that people could whittle away from their day jobs. None of us got paid for that. We could find underground spaces and it required all of us to take time away from our jobs. People from that project had to scatter and look after themselves rather than the community. \u003c/p>\n\u003cp>Ami has lived in Oakland for a few years. I see tons of queer people. There are events here and there but there’s not that sense of running into people to get coffee like in the Mission. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminServingBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminServingBAB.jpg\" alt=\"Yasmin Serving\" title=\"Yasmin Serving\" width=\"500\" height=\"458\" class=\"alignnone size-full wp-image-44900\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan (R) serving food. Photo courtesy of Yasmin Golan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist…what is your perspective and experience with regard to homophobia in the restaurant world?\u003c/strong>\u003cbr>\nVery little gratitude is paid to women and people of color who work in food establishments, including the farm workers, waitresses, cooks, and dishwashers. When more women become self-employed and support each other's businesses; when restaurant workers organize and form unions to resist exploitation; when workers form co-operatives -- I think more women, queer people, and folks of color will share the benefits and profits of growing, preparing, and serving food as a livelihood. Yes, the current food system operates within a framework of globalized racism, sexism, and class exploitation, but queer and feminist folks can help invent the future and create new systems for the production and distribution of food.\u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house vs. the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nI feel like gender presentation does play a role in how people are treated in the workplace. As a femme I found it necessary to butch it up in kitchens to be taken seriously by straight men, and I'm sure a lot of straight women do, too. Does the gender role-playing in the kitchen make the food taste better? No. The more I work for myself, the less harassment I have to deal with, because I can focus on food and community-building instead of ignorance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminsPlatterJune2012BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminsPlatterJune2012BAB.jpg\" alt=\"Yasmins Platter June 2012 \" title=\"Yasmins Platter June 2012 \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44901\">\u003c/a>\u003cbr>\n\u003cem>Where art and food intersect: Yasmin Golan's finished creation. Photo courtesy of Yasmin Golan.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a food professional? Has being an LGBT person affected your career in any particular way?\u003c/strong>\u003cbr>\nAs a self-employed person I can say I am a queer, feminist chef -- and people who would like to see the world made safer for women and queer people can support what I do. Economic empowerment is very important to being able to say who I am and what I believe. Those who resonate with the message can then come out, too. If I say I am a queer person who is concerned about global warming and I want to start a business that reflects that, then I am making the world safer for others who want that, too. Coming out means standing up for what is more important to you than money.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world and in the Bay Area?\u003c/strong>\u003cbr>\nI see women being inspired by each other to start their own businesses, and trans people inspired by other trans people to work for themselves. Empowerment is how queer people are making the world safer for ourselves.\u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nI think more dykes and trans artists in San Francisco probably wrote books and put on performances and organized events and made art on diets of burritos and beer than any other food the city has to offer.\u003c/p>\n\u003cp>But if you really want to go somewhere queer, I recommend you shop at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\nI like to spend Pride weekend picnicking in the park with friends or camping in nature to remember what is really important to me: community, food, nature, love, and chosen family.\u003c/p>\n\n",
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"excerpt": "In celebration of LGBT Pride month, Mary Ladd profiles culinary artist Yasmin Golan, who lives in Oakland and has worked locally in the pop-up scene and restaurant world. Golan’s ideas on cooking and living are based around community and sustainability.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg\" alt=\"Yasmin Golan photo courtesy of Eli Africa\" title=\"Yasmin Golan photo courtesy of Eli Africa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44977\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan photo courtesy of Eli Africa\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We’ve talked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">Preeti Mistry\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> so far. Next up is a chef and culinary artist named Yasmin Golan, 33. She spends much of her time working for \u003ca href=\"http://calicopiekitchen.wordpress.com/about/\">Calico Pie\u003c/a> where she creates private food events and lessons. Golan is also one of the brains behind the gay pop-up \u003ca href=\"http://queerfoodforlove.blogspot.com/\">Queer Food For Love\u003c/a>. Chez Panisse, Incanto, Boulette’s Larder and Eccolo are among the restaurants where Golan trained and cooked before branching out to other artistic and food related projects. Bay Area Bites interviewed Golan via telephone and email recently.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminFixingPrettyPlatterBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminFixingPrettyPlatterBAB.jpg\" alt=\"Yasmin Fixing Pretty Platter\" title=\"Yasmin Fixing Pretty Platter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44899\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan working and creating with food. Photo courtesy of Yasmin Golan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is your work going? What’s new?\u003c/strong>\u003cbr>\nI am an interdisciplinary culinary artist who creates one of a kind dinners and pop-ups, usually around themes involving some kind of storytelling. Some of my past projects have included Queer Food For Love, a collaborative pop-up restaurant I co-organized in San Francisco for four years with queer cooks and artists; solo projects through my catering business, Calico Pie, exploring issues like food wastes and worm composting, the wars in Iraq and Afghanistan, and biographical dinners that tell personal stories of Diaspora and migration through food. My current project is starting a bike-up grocery in Oakland, called \u003ca href=\"https://www.facebook.com/HumblebeeGrocery\">Humblebee Grocery\u003c/a>, to provide week-round access to fresh produce and artisan foods east of Lake Merritt.\u003c/p>\n\u003cp>\u003cstrong>Where do you live? How did you and your partner meet?\u003c/strong>\u003cbr>\nI currently live with my partner Ami in Oakland. We fell in love over a picnic after I taught a cooking class in their shop. We raise animals, grow food together, worm compost, and keep bees in a multiracial, mixed-class neighborhood that we love. As a couple we are always thinking about how we can get our household more sustainable, by eliminating plastics from our lives or using reclaimed wood, or getting around by bicycle and biodiesel. Ultimately, we strive to create neighborhoods that are sustainable, too, serving local needs and creating jobs with dignity that treat people, plants, and animals with respect.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was based out of San Francisco around the Mission for seven years and I feel like I’m just another casualty of gentrification of the city. I love Oakland but mourn the way the Mission is turning into a suburb of Silicon Valley. Hopefully people like me can bring the community spirit to organizing and queer arts stuff. I definitely feel passionate about Oakland, and I'm involved in and sad about what’s happening. It’s all interconnected. \u003c/p>\n\u003cp>As a queer, a majority of my stuff is in the city. Everyone’s scattering for survival. Queer Food for Love was an intersection between art and love and came out of time that people could whittle away from their day jobs. None of us got paid for that. We could find underground spaces and it required all of us to take time away from our jobs. People from that project had to scatter and look after themselves rather than the community. \u003c/p>\n\u003cp>Ami has lived in Oakland for a few years. I see tons of queer people. There are events here and there but there’s not that sense of running into people to get coffee like in the Mission. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminServingBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminServingBAB.jpg\" alt=\"Yasmin Serving\" title=\"Yasmin Serving\" width=\"500\" height=\"458\" class=\"alignnone size-full wp-image-44900\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan (R) serving food. Photo courtesy of Yasmin Golan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist…what is your perspective and experience with regard to homophobia in the restaurant world?\u003c/strong>\u003cbr>\nVery little gratitude is paid to women and people of color who work in food establishments, including the farm workers, waitresses, cooks, and dishwashers. When more women become self-employed and support each other's businesses; when restaurant workers organize and form unions to resist exploitation; when workers form co-operatives -- I think more women, queer people, and folks of color will share the benefits and profits of growing, preparing, and serving food as a livelihood. Yes, the current food system operates within a framework of globalized racism, sexism, and class exploitation, but queer and feminist folks can help invent the future and create new systems for the production and distribution of food.\u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house vs. the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nI feel like gender presentation does play a role in how people are treated in the workplace. As a femme I found it necessary to butch it up in kitchens to be taken seriously by straight men, and I'm sure a lot of straight women do, too. Does the gender role-playing in the kitchen make the food taste better? No. The more I work for myself, the less harassment I have to deal with, because I can focus on food and community-building instead of ignorance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminsPlatterJune2012BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminsPlatterJune2012BAB.jpg\" alt=\"Yasmins Platter June 2012 \" title=\"Yasmins Platter June 2012 \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44901\">\u003c/a>\u003cbr>\n\u003cem>Where art and food intersect: Yasmin Golan's finished creation. Photo courtesy of Yasmin Golan.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a food professional? Has being an LGBT person affected your career in any particular way?\u003c/strong>\u003cbr>\nAs a self-employed person I can say I am a queer, feminist chef -- and people who would like to see the world made safer for women and queer people can support what I do. Economic empowerment is very important to being able to say who I am and what I believe. Those who resonate with the message can then come out, too. If I say I am a queer person who is concerned about global warming and I want to start a business that reflects that, then I am making the world safer for others who want that, too. Coming out means standing up for what is more important to you than money.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world and in the Bay Area?\u003c/strong>\u003cbr>\nI see women being inspired by each other to start their own businesses, and trans people inspired by other trans people to work for themselves. Empowerment is how queer people are making the world safer for ourselves.\u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nI think more dykes and trans artists in San Francisco probably wrote books and put on performances and organized events and made art on diets of burritos and beer than any other food the city has to offer.\u003c/p>\n\u003cp>But if you really want to go somewhere queer, I recommend you shop at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\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>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\nI like to spend Pride weekend picnicking in the park with friends or camping in nature to remember what is really important to me: community, food, nature, love, and chosen family.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream",
"title": "Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/humphry-slocombe-cover.jpg\" alt=\"humphry slocombe ice cream book\" title=\"humphry slocombe ice cream book\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-44895\">\u003c/a>\u003c/p>\n\u003cp>June Gloom may have finally descended like the fog, just in time for summer, but 50-degree weather doesn't stop true San Franciscans from enjoying the summer, or the myriad pleasures of the city's many frozen desserts. While NYC melts, we shiver in hoodies, but ice cream's always worth the wait. \u003c/p>\n\u003cp>Especially if you're waiting in line at \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>, the popular Mission shop whose anything-goes vibe always gets a little more sparkly come \u003ca href=\"http://www.sfpride.org/\">Pride\u003c/a>. What other ice cream shop would celebrate this weekend's festivities with a Rainbow Unicorn Sundae, made of strawberry and sweet-corn ice creams topped with multicolored sprinkles and an upside-down cone? Now, Sean Vahey, owner and operations manager and Jake Godby, chef/owner, reveal their secrets in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>. How they keep the cornflakes crunchy in the Secret Breakfast ice cream, the Elvis: The Fat Years' Bacon Peanut Brittle recipe, even the story (and names!) behind the two-headed calf mounted on the wall: it's all here, fans.\u003c/p>\n\u003cp>Since opening the shop in 2008, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Godby and Vahey\u003c/a> have been happy to swing both high and low, from Boccalone Prosciutto ice cream and, this week, last-chance Foie Gras Ice Cream Sandwiches to Red Hot Banana, banana ice cream studded with \u003ca href=\"http://www.ferrarapan.com/html/redhot.html\">Red Hots\u003c/a> (\"And yes, we use actual Red Hots--why try to duplicate a thing that is already perfect?\") and Open Hand Fluffernutter, \u003ca href=\"http://www.openhand.org/eating-right/project-open-hand-peanut-butter/\">Project Open Hand peanut butter\u003c/a> ice cream swirled with housemade marshmallow topping. As they point out in the book, the shop has served plain strawberry ice cream only once, as a leftover from an all-day party featuring a strawberry/marshmallow/hot fudge/\u003ca href=\"http://en.wikipedia.org/wiki/Trix_%28cereal%29\">Trix\u003c/a> cereal concoction they'd dubbed the Tranny Smackdown Sundae. Only when strawberry ice cream is studded with candied jalapenos or olives (\"If they don't know any better, people won't even figure out that those are specks of olive. But when they do eventually put two and two together, they'll be very proud of themselves for expanding their horizons, to much deliciousness\") does it find a slot in their regular flavor rotation.\u003c/p>\n\u003cp>So, this isn't exactly an ice cream book for the whole family, unless you really want to explain \"tranny smackdown\" to your kids, or why it's \"ghetto style\" to make ice cream without a machine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for grown-ups with a certain San Francisco attitude, the book is a scream. Written by the San Francisco Chronicle's \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/paolo-lucchesi/\">Inside Scoop\u003c/a> columnist Paolo Lucchesi, the book takes the sugar-high, caffeine-crazy voice familiar to \u003ca href=\"https://twitter.com/humphryslocombe/\">@HumphrySlocombe\u003c/a>'s 300,000 Twitter followers—soaked in the pop culture of the moment, always up for a naughty double entendre or a Spice Girls reference—and makes it last from Rosemary's Baby (rosemary and pine nut ice cream) to Hibiscus Beet Sorbet. \u003c/p>\n\u003cp>The headnotes on many of the recipes are longer than the recipes themselves, which, like those in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Sweet Cream and Sugar Cones\u003c/a>, are pretty much all variations on the same basic stovetop-custard theme. The only exceptions are the sorbets, of course, and the chocolate ice creams, which use an interesting caramelized-sugar technique for extra smoothness. \u003c/p>\n\u003cp>Godby's flavors are more elegant, and restrained, than his cone tattoos and wacky-ice-cream-guy reputation might lead you to expect. There's Sweet Summer Corn, an essence of summer made from fresh white corn, milk, sugar, and a touch of sour cream; Honey Thyme; McEvoy Olive Oil with citrus zest; Balsamic Caramel (because \"everyone had already done\" salted caramel); and the intriguing (and delicious) Candy Cap, made from a sweet, maple-y dried mushroom. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/M0BQ8cre--M\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>A few words of advice on the following recipe:\u003c/strong> Don't think you can skip the chicory, even though the recipe only calls for one tablespoon. Without it, the added sweetened condensed milk, along with the sugar in the custard, makes the finished product too sweet. Also, it's called Blue Bottle Vietnamese Coffee for a reason; whether or not you use \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a>, be sure to use freshly roasted, high quality coffee, grind it very finely, and strain the final mixture through a very fine-mesh strainer to avoid a gritty end result.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\" alt=\"Blue Bottle Vietnamese Coffee Ice Cream\" title=\"Blue Bottle Vietnamese Coffee Ice Cream\" width=\"500\" height=\"592\" class=\"alignnone size-full wp-image-44896\">\u003c/a>\u003cbr>\n \u003cem>Blue Bottle Vietnamese Coffee Ice Cream. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Blue Bottle Vietnamese Coffee\u003c/strong>\u003c/p>\n\u003cp>We are both coffee whores—think three macchiatos every morning, followed by mid-afternoon cappuccinos. Please don’t speak to either one of us prior to morning coffee. No—really. \u003c/p>\n\u003cp>Legit ice cream shops must have coffee ice cream. It’s just a fact. Our variation is an interpretation of Vietnamese coffee, and, surprise surprise, it’s not cloyingly sweet like most coffee ice creams and actually tastes like coffee. \u003c/p>\n\u003cp>There was never any doubt that we would use Blue Bottle for our coffee ice cream. For starters, we needed some street cred while we were getting off the ground, and at the point Blue Bottle was one of the only artisan coffee roasters in San Francisco. \u003c/p>\n\u003cp>But even more so, Blue Bottle mastermind James Freeman has been a true friend and a mentor for us. We've had a partnership with Blue Bottle since the beginning and use Giant Steps blend in our ice cream. \u003c/p>\n\u003cp>The secret ingredient is the chicory, which gives it a nice sharp edge and makes it all taste a little more like actual coffee. You can find chicory at natural foods stores.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from the Humphry Slocombe Ice Cream Book by Jake Godby, Sean Vahey, and Paolo Lucchesi, copyright 2012. Published by Chronicle Books. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Yield: \u003c/strong>1 quart \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups heavy cream\u003cbr>\n1 cup whole milk\u003cbr>\n1 tsp salt\u003cbr>\n3 egg yolks\u003cbr>\n1 cup sugar\u003cbr>\n3 tbsp strong ground coffee\u003cbr>\n1 tbsp ground chicory\u003cbr>\n1/2 cup sweetened condensed milk\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\nFill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fill the bowl with a fine-mesh strainer. \u003c/p>\n\u003cp>In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. \u003c/p>\n\u003cp>Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.\u003c/p>\n\u003cp>Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pot, 2 to 3 minutes. \u003c/p>\n\u003cp>Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the coffee, chicory, and condensed milk while it’s hot (you can’t cook condensed milk because it’ll burn). Let cool, stirring occasionally. \u003c/p>\n\u003cp>When the custard is totally cool, cover and let steep and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard pour it through a fine-mesh strainer into an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.\u003c/p>\n\u003cp>\u003cem>Jake Godby and Sean Vahey will be signing the Humphry Slocombe Ice Cream Book on Saturday June 23, 3-4pm, at Omnivore Books, 3885a Cesar Chavez St, San Francisco. For more information, go to \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> or call (415)282-4712.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c/p>\n\n",
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"excerpt": "From Secret Breakfast to Bacon Peanut Brittle, Foie Gras Ice Cream Sandwiches to Hibiscus Beet Sorbet, the Humphry Slocombe Ice Cream Book has all the inside dish (and recipes) a fan could want. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/humphry-slocombe-cover.jpg\" alt=\"humphry slocombe ice cream book\" title=\"humphry slocombe ice cream book\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-44895\">\u003c/a>\u003c/p>\n\u003cp>June Gloom may have finally descended like the fog, just in time for summer, but 50-degree weather doesn't stop true San Franciscans from enjoying the summer, or the myriad pleasures of the city's many frozen desserts. While NYC melts, we shiver in hoodies, but ice cream's always worth the wait. \u003c/p>\n\u003cp>Especially if you're waiting in line at \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>, the popular Mission shop whose anything-goes vibe always gets a little more sparkly come \u003ca href=\"http://www.sfpride.org/\">Pride\u003c/a>. What other ice cream shop would celebrate this weekend's festivities with a Rainbow Unicorn Sundae, made of strawberry and sweet-corn ice creams topped with multicolored sprinkles and an upside-down cone? Now, Sean Vahey, owner and operations manager and Jake Godby, chef/owner, reveal their secrets in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>. How they keep the cornflakes crunchy in the Secret Breakfast ice cream, the Elvis: The Fat Years' Bacon Peanut Brittle recipe, even the story (and names!) behind the two-headed calf mounted on the wall: it's all here, fans.\u003c/p>\n\u003cp>Since opening the shop in 2008, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Godby and Vahey\u003c/a> have been happy to swing both high and low, from Boccalone Prosciutto ice cream and, this week, last-chance Foie Gras Ice Cream Sandwiches to Red Hot Banana, banana ice cream studded with \u003ca href=\"http://www.ferrarapan.com/html/redhot.html\">Red Hots\u003c/a> (\"And yes, we use actual Red Hots--why try to duplicate a thing that is already perfect?\") and Open Hand Fluffernutter, \u003ca href=\"http://www.openhand.org/eating-right/project-open-hand-peanut-butter/\">Project Open Hand peanut butter\u003c/a> ice cream swirled with housemade marshmallow topping. As they point out in the book, the shop has served plain strawberry ice cream only once, as a leftover from an all-day party featuring a strawberry/marshmallow/hot fudge/\u003ca href=\"http://en.wikipedia.org/wiki/Trix_%28cereal%29\">Trix\u003c/a> cereal concoction they'd dubbed the Tranny Smackdown Sundae. Only when strawberry ice cream is studded with candied jalapenos or olives (\"If they don't know any better, people won't even figure out that those are specks of olive. But when they do eventually put two and two together, they'll be very proud of themselves for expanding their horizons, to much deliciousness\") does it find a slot in their regular flavor rotation.\u003c/p>\n\u003cp>So, this isn't exactly an ice cream book for the whole family, unless you really want to explain \"tranny smackdown\" to your kids, or why it's \"ghetto style\" to make ice cream without a machine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for grown-ups with a certain San Francisco attitude, the book is a scream. Written by the San Francisco Chronicle's \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/paolo-lucchesi/\">Inside Scoop\u003c/a> columnist Paolo Lucchesi, the book takes the sugar-high, caffeine-crazy voice familiar to \u003ca href=\"https://twitter.com/humphryslocombe/\">@HumphrySlocombe\u003c/a>'s 300,000 Twitter followers—soaked in the pop culture of the moment, always up for a naughty double entendre or a Spice Girls reference—and makes it last from Rosemary's Baby (rosemary and pine nut ice cream) to Hibiscus Beet Sorbet. \u003c/p>\n\u003cp>The headnotes on many of the recipes are longer than the recipes themselves, which, like those in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Sweet Cream and Sugar Cones\u003c/a>, are pretty much all variations on the same basic stovetop-custard theme. The only exceptions are the sorbets, of course, and the chocolate ice creams, which use an interesting caramelized-sugar technique for extra smoothness. \u003c/p>\n\u003cp>Godby's flavors are more elegant, and restrained, than his cone tattoos and wacky-ice-cream-guy reputation might lead you to expect. There's Sweet Summer Corn, an essence of summer made from fresh white corn, milk, sugar, and a touch of sour cream; Honey Thyme; McEvoy Olive Oil with citrus zest; Balsamic Caramel (because \"everyone had already done\" salted caramel); and the intriguing (and delicious) Candy Cap, made from a sweet, maple-y dried mushroom. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/M0BQ8cre--M\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>A few words of advice on the following recipe:\u003c/strong> Don't think you can skip the chicory, even though the recipe only calls for one tablespoon. Without it, the added sweetened condensed milk, along with the sugar in the custard, makes the finished product too sweet. Also, it's called Blue Bottle Vietnamese Coffee for a reason; whether or not you use \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a>, be sure to use freshly roasted, high quality coffee, grind it very finely, and strain the final mixture through a very fine-mesh strainer to avoid a gritty end result.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\" alt=\"Blue Bottle Vietnamese Coffee Ice Cream\" title=\"Blue Bottle Vietnamese Coffee Ice Cream\" width=\"500\" height=\"592\" class=\"alignnone size-full wp-image-44896\">\u003c/a>\u003cbr>\n \u003cem>Blue Bottle Vietnamese Coffee Ice Cream. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Blue Bottle Vietnamese Coffee\u003c/strong>\u003c/p>\n\u003cp>We are both coffee whores—think three macchiatos every morning, followed by mid-afternoon cappuccinos. Please don’t speak to either one of us prior to morning coffee. No—really. \u003c/p>\n\u003cp>Legit ice cream shops must have coffee ice cream. It’s just a fact. Our variation is an interpretation of Vietnamese coffee, and, surprise surprise, it’s not cloyingly sweet like most coffee ice creams and actually tastes like coffee. \u003c/p>\n\u003cp>There was never any doubt that we would use Blue Bottle for our coffee ice cream. For starters, we needed some street cred while we were getting off the ground, and at the point Blue Bottle was one of the only artisan coffee roasters in San Francisco. \u003c/p>\n\u003cp>But even more so, Blue Bottle mastermind James Freeman has been a true friend and a mentor for us. We've had a partnership with Blue Bottle since the beginning and use Giant Steps blend in our ice cream. \u003c/p>\n\u003cp>The secret ingredient is the chicory, which gives it a nice sharp edge and makes it all taste a little more like actual coffee. You can find chicory at natural foods stores.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from the Humphry Slocombe Ice Cream Book by Jake Godby, Sean Vahey, and Paolo Lucchesi, copyright 2012. Published by Chronicle Books. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Yield: \u003c/strong>1 quart \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups heavy cream\u003cbr>\n1 cup whole milk\u003cbr>\n1 tsp salt\u003cbr>\n3 egg yolks\u003cbr>\n1 cup sugar\u003cbr>\n3 tbsp strong ground coffee\u003cbr>\n1 tbsp ground chicory\u003cbr>\n1/2 cup sweetened condensed milk\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\nFill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fill the bowl with a fine-mesh strainer. \u003c/p>\n\u003cp>In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. \u003c/p>\n\u003cp>Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.\u003c/p>\n\u003cp>Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pot, 2 to 3 minutes. \u003c/p>\n\u003cp>Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the coffee, chicory, and condensed milk while it’s hot (you can’t cook condensed milk because it’ll burn). Let cool, stirring occasionally. \u003c/p>\n\u003cp>When the custard is totally cool, cover and let steep and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard pour it through a fine-mesh strainer into an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.\u003c/p>\n\u003cp>\u003cem>Jake Godby and Sean Vahey will be signing the Humphry Slocombe Ice Cream Book on Saturday June 23, 3-4pm, at Omnivore Books, 3885a Cesar Chavez St, San Francisco. For more information, go to \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> or call (415)282-4712.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "LGBT Pride Profile: Waiter and Writer Michael Procopio",
"title": "LGBT Pride Profile: Waiter and Writer Michael Procopio",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Procopio_DryBABJune2012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Procopio_DryBABJune2012.jpg\" alt=\"Michael Procopio\" title=\"Michael Procopio\" width=\"560\" class=\"alignnone size-full wp-image-44862\">\u003c/a>\u003cbr>\n\u003cem>Michael Procopio photo courtesy of Julie Michelle Photography\u003c/em> \u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs and personalities who keep us sated 365 days of the year. We’ve talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>, and chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">Preeti Mistry\u003c/a> of the upcoming Juhu Beach Club. \u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/procopster\">Michael Procopio\u003c/a> was on the top of our list of folks to talk to because he is funny and smart. Readers may remember his witty writing from his days here as a Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">contributor\u003c/a>. He currently turns out great lines like these at his \u003ca href=\"http://foodforthethoughtless.com/\">Food for the Thoughtless\u003c/a> blog: \u003c/p>\n\u003cblockquote>\u003cp>“If the dough has become too warm at this point (read: if it feels as droopy as a retired wet nurse’s bosom) place the folded dough onto a tray and pop it into the freezer until it is once again pert.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s this one, \u003cem>“Wash hands as thoroughly as if you were about to perform surgery on your own grandmother.”\u003c/em> Procopio lives in North Pacific Heights and attended the California Culinary Academy. He grew up in Anaheim and is a professional waiter who also has experience cooking in restaurants. Procopio was interviewed via telephone recently. \u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to homophobia in the restaurant world?\u003c/strong>\u003cbr>\nMy experience has been very good actually. When I worked in the kitchen, I worked in a small restaurant for a Kiwi woman who was actually wonderful. I never had any problem in a restaurant kitchen. Oddly the only homophobia and discrimination was from someone famous that I’d rather not get into. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Octopus_ProcopioBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Octopus_ProcopioBAB.jpg\" alt=\"\" title=\"560Octopus_ProcopioBAB\" width=\"560\" class=\"alignnone size-full wp-image-44861\">\u003c/a>\u003cbr>\n\u003cem>Michael Procopio photo courtesy of Julie Michelle Photography\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house vs. the kitchen regarding this issue? A difference for men vs. women? \u003c/strong>\u003cbr>\nMost of my career has been spent as a waiter. It’s been 20 years of waiting tables. There’s one woman in the kitchen at the restaurant where I work and she’s openly gay. She sort of straddles the two worlds because she’s on the floor as well. Our pastry chef was joking that gay men are in the pastry department and gay women are on the line, cooking. It seems a bit of a stereotype but at least it’s true in our restaurant. We’ve got a great kitchen staff. I think they’re all really nice people and they kick ass. If you don’t work well, that’s going to be more of an issue than whether you’re a man or woman. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a service professional? Has being an LGBT person affected you career in any particular way?\u003c/strong>\u003cbr>\nI was already out. I’ve lived here for 17 years. I’ve never had an issue. It’s just a part of who I am. It doesn’t define me as a person and a waiter. My sensibilities and humor come through individually. I don't see it as gayness, I see it as Michael-ness and it can be a non-issue. I can’t speak for anybody but we have whatever we consider a normal-to-us life here. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI lived in the Castro for several years and there were concentrations of gay restaurants: Mecca, \u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy’s\u003c/a>, \u003ca href=\"http://castrosausagefactory.com/\">The Sausage Factory\u003c/a>… that’s just because of the neighborhood. Frankly it’s San Francisco for god’s sake. I don’t think people really bat an eye. To me it’s a non-issue.\u003c/p>\n\u003cp>As for a subculture, there’s not one that I’ve witnessed. I have gay friends and straight friends in the restaurant industry. I don't’ see any concentration. At my restaurant, there’s three gay men and one gay woman. I work with one guy who’s very effeminate and stereotypical. He’s an extremely professional waiter and so am I. It’s something I don't try to flaunt or hide. I don’t think there’s a gay union. \u003c/p>\n\u003cp>\u003cstrong>You live near the \u003ca href=\"http://www.yelp.com/biz/red-door-cafe-san-francisco-3\">Red Door Café\u003c/a> and call it one of the gayest spots around. Can you tell us more?\u003c/strong>\u003cbr>\nThe clientele is mixed. The owner, Ahmed, is unapologetically gay. He often dresses in costumes and wigs. Sometimes there’s an hour and a half wait. During the wait, Ahmed makes people hold baby dolls. He’ll say, “If you can’t take care of the doll, you can’t take care of me.”\u003c/p>\n\u003cp>Or he’ll interview people with a mirror, and ask, “Tell me something fabulous about yourself, why I should serve you.” \u003c/p>\n\u003cp>He makes people play along. When you’re in, it’s theater. The food is good. It’s an incredible place: a performance piece, where everyone is participating. It’s really fascinating. He frankly doesn’t give a shit. He only wants people that want to be there. I told him this is what I feared San Francisco is losing... being there made me the happiest boy in the city. It’s awesome. \u003c/p>\n\u003cp>Red Door Café is only open four days a week, Friday through Monday. I rarely go in to eat because it’s so busy. I go get a coffee there and then hang out, chat and watch the action… watch the barista.\u003cbr>\n\u003cstrong>\u003cbr>\nHow do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\nI don’t. It’s personal for me. I don’t like any kind of crowds, gay or straight. If it’s a drunk crowd, it gives me the creeps. I don’t care for parades because I worked in one every evening at Disneyland. I was even Goofy, and it was very hot in the costume. \u003c/p>\n\u003cp>I understand pride and the meaning of it. I have been to the parade. I showed up jaded and said, “Oh the floats suck.” \u003c/p>\n\u003cp>And then I saw people marching from the small towns from outside the city and saw how they were beaming and joyful. I thought, “they couldn’t do this where they live.” The only pride I felt was from that. I’m not proud that I’m a gay man -- it’s not necessarily a thing to be proud of because it’s just who people are. But I was proud of my city because it fosters acceptance. The fact that all these people feel welcome here and can march in the open is really an incredible thing. I think that’s great. If I do go to anything, I go to the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> because it’s fun and unstructured. I wander because I like to keep moving. \u003c/p>\n\u003cp>\u003cstrong>Do you think about your style of humor as particularly gay? Are you aware of it? \u003c/strong>\u003cbr>\nMy humor is a product of my environment. I’ve always had a very gay sensibility. I grew up with an older brother, Doug, who was my primary source of entertainment. He was very funny and he was gay. He loved musicals. He was my primary influence. I owe a lot to him. I just happened to have an older brother who even as a teenager was a middle aged gay man trapped in a teenager’s body. For Anaheim, he had a very worldly outlook. And he was remarkably sophisticated. \u003ca href=\"http://foodforthethoughtless.com/2010/08/death-in-the-afternoon/\">He died of AIDS\u003c/a>. That’s part of the pride celebration that gets me, and it’s not in a bad way. I’m so grateful to see people marching with AIDS. When I do see them marching, it’s sort of a happy-sad time. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I’ve always been surrounded by smart people. Even in school I felt like I was keeping up with them. I kept myself sharp. I’ve been lucky enough to be surrounded with really talented, funny people. \u003c/p>\n\n",
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"excerpt": "In celebration of LGBT Pride month, Mary Ladd profiles Michael Procopio, who is a San Francisco waiter and writer online at Food for the Thoughtless. Procopio shares how his brother Doug, who died of AIDS, influenced his brand of humor, and talks about one of his favorite gay eateries.",
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"description": "In celebration of LGBT Pride month, Mary Ladd profiles Michael Procopio, who is a San Francisco waiter and writer online at Food for the Thoughtless. Procopio shares how his brother Doug, who died of AIDS, influenced his brand of humor, and talks about one of his favorite gay eateries.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Procopio_DryBABJune2012.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Procopio_DryBABJune2012.jpg\" alt=\"Michael Procopio\" title=\"Michael Procopio\" width=\"560\" class=\"alignnone size-full wp-image-44862\">\u003c/a>\u003cbr>\n\u003cem>Michael Procopio photo courtesy of Julie Michelle Photography\u003c/em> \u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs and personalities who keep us sated 365 days of the year. We’ve talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>, and chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">Preeti Mistry\u003c/a> of the upcoming Juhu Beach Club. \u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/procopster\">Michael Procopio\u003c/a> was on the top of our list of folks to talk to because he is funny and smart. Readers may remember his witty writing from his days here as a Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">contributor\u003c/a>. He currently turns out great lines like these at his \u003ca href=\"http://foodforthethoughtless.com/\">Food for the Thoughtless\u003c/a> blog: \u003c/p>\n\u003cblockquote>\u003cp>“If the dough has become too warm at this point (read: if it feels as droopy as a retired wet nurse’s bosom) place the folded dough onto a tray and pop it into the freezer until it is once again pert.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s this one, \u003cem>“Wash hands as thoroughly as if you were about to perform surgery on your own grandmother.”\u003c/em> Procopio lives in North Pacific Heights and attended the California Culinary Academy. He grew up in Anaheim and is a professional waiter who also has experience cooking in restaurants. Procopio was interviewed via telephone recently. \u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to homophobia in the restaurant world?\u003c/strong>\u003cbr>\nMy experience has been very good actually. When I worked in the kitchen, I worked in a small restaurant for a Kiwi woman who was actually wonderful. I never had any problem in a restaurant kitchen. Oddly the only homophobia and discrimination was from someone famous that I’d rather not get into. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Octopus_ProcopioBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560Octopus_ProcopioBAB.jpg\" alt=\"\" title=\"560Octopus_ProcopioBAB\" width=\"560\" class=\"alignnone size-full wp-image-44861\">\u003c/a>\u003cbr>\n\u003cem>Michael Procopio photo courtesy of Julie Michelle Photography\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house vs. the kitchen regarding this issue? A difference for men vs. women? \u003c/strong>\u003cbr>\nMost of my career has been spent as a waiter. It’s been 20 years of waiting tables. There’s one woman in the kitchen at the restaurant where I work and she’s openly gay. She sort of straddles the two worlds because she’s on the floor as well. Our pastry chef was joking that gay men are in the pastry department and gay women are on the line, cooking. It seems a bit of a stereotype but at least it’s true in our restaurant. We’ve got a great kitchen staff. I think they’re all really nice people and they kick ass. If you don’t work well, that’s going to be more of an issue than whether you’re a man or woman. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a service professional? Has being an LGBT person affected you career in any particular way?\u003c/strong>\u003cbr>\nI was already out. I’ve lived here for 17 years. I’ve never had an issue. It’s just a part of who I am. It doesn’t define me as a person and a waiter. My sensibilities and humor come through individually. I don't see it as gayness, I see it as Michael-ness and it can be a non-issue. I can’t speak for anybody but we have whatever we consider a normal-to-us life here. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI lived in the Castro for several years and there were concentrations of gay restaurants: Mecca, \u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy’s\u003c/a>, \u003ca href=\"http://castrosausagefactory.com/\">The Sausage Factory\u003c/a>… that’s just because of the neighborhood. Frankly it’s San Francisco for god’s sake. I don’t think people really bat an eye. To me it’s a non-issue.\u003c/p>\n\u003cp>As for a subculture, there’s not one that I’ve witnessed. I have gay friends and straight friends in the restaurant industry. I don't’ see any concentration. At my restaurant, there’s three gay men and one gay woman. I work with one guy who’s very effeminate and stereotypical. He’s an extremely professional waiter and so am I. It’s something I don't try to flaunt or hide. I don’t think there’s a gay union. \u003c/p>\n\u003cp>\u003cstrong>You live near the \u003ca href=\"http://www.yelp.com/biz/red-door-cafe-san-francisco-3\">Red Door Café\u003c/a> and call it one of the gayest spots around. Can you tell us more?\u003c/strong>\u003cbr>\nThe clientele is mixed. The owner, Ahmed, is unapologetically gay. He often dresses in costumes and wigs. Sometimes there’s an hour and a half wait. During the wait, Ahmed makes people hold baby dolls. He’ll say, “If you can’t take care of the doll, you can’t take care of me.”\u003c/p>\n\u003cp>Or he’ll interview people with a mirror, and ask, “Tell me something fabulous about yourself, why I should serve you.” \u003c/p>\n\u003cp>He makes people play along. When you’re in, it’s theater. The food is good. It’s an incredible place: a performance piece, where everyone is participating. It’s really fascinating. He frankly doesn’t give a shit. He only wants people that want to be there. I told him this is what I feared San Francisco is losing... being there made me the happiest boy in the city. It’s awesome. \u003c/p>\n\u003cp>Red Door Café is only open four days a week, Friday through Monday. I rarely go in to eat because it’s so busy. I go get a coffee there and then hang out, chat and watch the action… watch the barista.\u003cbr>\n\u003cstrong>\u003cbr>\nHow do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\nI don’t. It’s personal for me. I don’t like any kind of crowds, gay or straight. If it’s a drunk crowd, it gives me the creeps. I don’t care for parades because I worked in one every evening at Disneyland. I was even Goofy, and it was very hot in the costume. \u003c/p>\n\u003cp>I understand pride and the meaning of it. I have been to the parade. I showed up jaded and said, “Oh the floats suck.” \u003c/p>\n\u003cp>And then I saw people marching from the small towns from outside the city and saw how they were beaming and joyful. I thought, “they couldn’t do this where they live.” The only pride I felt was from that. I’m not proud that I’m a gay man -- it’s not necessarily a thing to be proud of because it’s just who people are. But I was proud of my city because it fosters acceptance. The fact that all these people feel welcome here and can march in the open is really an incredible thing. I think that’s great. If I do go to anything, I go to the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> because it’s fun and unstructured. I wander because I like to keep moving. \u003c/p>\n\u003cp>\u003cstrong>Do you think about your style of humor as particularly gay? Are you aware of it? \u003c/strong>\u003cbr>\nMy humor is a product of my environment. I’ve always had a very gay sensibility. I grew up with an older brother, Doug, who was my primary source of entertainment. He was very funny and he was gay. He loved musicals. He was my primary influence. I owe a lot to him. I just happened to have an older brother who even as a teenager was a middle aged gay man trapped in a teenager’s body. For Anaheim, he had a very worldly outlook. And he was remarkably sophisticated. \u003ca href=\"http://foodforthethoughtless.com/2010/08/death-in-the-afternoon/\">He died of AIDS\u003c/a>. That’s part of the pride celebration that gets me, and it’s not in a bad way. I’m so grateful to see people marching with AIDS. When I do see them marching, it’s sort of a happy-sad time. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ",
"title": "LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n",
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"excerpt": "In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Father's Day: Beer, Bacon, & Books",
"title": "Father's Day: Beer, Bacon, & Books",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tattooed-dad.jpg\" alt=\"My Tattooed Dad\" title=\"My Tattooed Dad\" width=\"354\" height=\"500\" class=\"alignnone size-full wp-image-44595\">\u003c/a>\u003c/p>\n\u003cp>Happy Father's Day, guys! Nobody gives Dad an ugly tie and an Old Spice gift pack anymore, do they? Not in these days of Hip Dad, Dual Dads, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">Tattooed Dad\u003c/a>, Home-Brewing Dad, and kale-buying, sling-wearing Temescal Farmers' Market Dad. So, what do all these Dads really want, besides an uninterrupted nap on the couch? \u003c/p>\n\u003cp>Bacon, of course! Even Microwave Dad can make bacon (in the microwave, natch). There's no shortage of the good stuff to fry up for Sunday's family breakfast in Dad's honor. You can get a pastured pork belly and a smoker (or smoker attachment for the grill) and encourage Urban Homestead Dad to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">make his own\u003c/a> (hey, it only takes a week to cure and a few hours to smoke) or load up at the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> or \u003ca href=\"http://prmeatco.com/our-meats/products/\">Prather Ranch\u003c/a>, two of our best local sources. Sadly, the rest of this year's whole-hog butchery classes are sold out at Fatted Calf, but there's still room in some of fall's terrines and pates, duck, and offal classes. There are monthly butchery classes at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Meat Market\u003c/a> in Bernal Heights, including curing, cutting and carving, sausage making, and basic and advanced butchery. \u003c/p>\n\u003cp>And what goes with all that meaty goodness like a nice cold brew? Especially one that Dad's brewed himself. \u003ca href=\"http://www.sanfranciscobrewcraft.com/\">San Francisco Brewcraft\u003c/a> has nifty home-brewing kits and free intro classes every Monday night. You could also sign Dad up for a hands-on classes at \u003ca href=\"http://www.workshopsf.org\">Workshop\u003c/a> in San Francisco. Choose from \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1141\">DIY Mixology: Limoncello, Atholl Brose, and Absinthe\u003c/a> on June 27, or \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1110&date=2012-06-30\">Beer Making at Home\u003c/a> on June 30. (Or, if you're Single Dad looking for that special lady, sign up to make \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1134\">Pie in a Jar\u003c/a> instead. I think I can pretty much guarantee you very good odds of being the only guy in the room.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/modernist-cuisine-home300.jpg\" alt=\"Modernist Cuisine at Home\" title=\"Modernist Cuisine at Home\" width=\"300\" height=\"390\" class=\"alignnone size-full wp-image-44597\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It'll take more than the kids' allowance to get Dad a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\"> Modernist Cuisine at Home\u003c/a>, but if he's already dog-eared all the Harold McGee in the house, spring for it. Given the highly scientific, super-professional focus of the 2,438-page original, I'd think this title was an oxymoron, if I didn't know a whole lot of tech-dude home cooks who already own the collected works of Achatz, Adria, Blumenthal, and Keller, and hang out at \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a> like they used to at Amoeba Records. \u003c/p>\n\u003cp>These are gadget guys, and what they want to geek out about are knives--French, Japanese, or custom-made by a \u003ca href=\"http://kramerknives.com/\">guy in Seattle\u003c/a> with a 10-year waiting list. A good place for Heavy Metal Dad to talk shop is \u003ca href=\"http://www.bernalcutlery.com\">Bernal Cutlery\u003c/a>, which offers both Western and Japanese knives, plus knife skills and sharpening classes. \u003ca href=\"http://www.hidatool.com\">Hida Tool\u003c/a> in Berkeley specializes in Japanese knives but also carries an assortment of small, useful, high-quality kitchen tools, including a perfect peeler and sturdy fish-bone tweezers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eat-with-your-hands300.jpg\" alt=\"Eat with Your Hands\" title=\"Eat with Your Hands\" width=\"300\" height=\"378\" class=\"alignnone size-full wp-image-44599\">\u003c/a>\u003c/p>\n\u003cp>But what if Dad's more of a party guy? Try Zakary Pelaccio's messy, exuberant, salty-talking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">Eat with Your Hands\u003c/a>. As the chef of New York City's popular \u003ca href=\"http://www.fattycrew.com\">Fatty Crab and Fatty 'Cue\u003c/a> restaurants, Pelaccio cooks big, full-flavored, turn-up-the-heat dishes, inspired in equal part by his Italian-American heritage and the spicy-sweet, irresistible cooking of Southeast Asia and beyond. (His beef rendang is still on my short list of Best Things I Have Ever Eaten--and happily, the recipe's in the book.) He's a fearless eater and an excitable cook who loves pig's ears, pig jowls, fresh sardine omelets, lardo, tuna belly, rabbit, goat, basically anything with a bone worth gnawing. About Whole Smoked Pig (The Guy), he writes, \u003c/p>\n\u003cblockquote>\u003cp>A whole animal means a party. An animal of this size means a serious party involving serious excess. Divest yourself of inhibition. Have a real good time. Toward that end, serve the pig with some salty Oil-Cured Chiles, Pineapple Red Curry, Chile Sauce, or hell, anything you want. I can't think of one condiment from the condiment chapter that would suck with this. Some boiled and grilled fingerling potatoes and maybe corn too if it's a summer party. As with most of my cooking, nothing is precisely the same each time I make it, but the marinade here is almost always what I use when I smoke up those fatties.\"\u003c/p>\u003c/blockquote>\n\u003cp>He then goes on to give a list of the \"bare necessities\" for the 24-hour cooking adventure, including \"2 cases of beer on ice, cans, not bottles; a couple joints; 2 bottles bourbon; plastic cups; iPod and portable docking station, fully charged; batteries for everything; head lamps; 4 folding chairs; a foldable tarp in case of rain; 40 pieces of hardwood; and 3 friends who like to stay up all night,\" plus, of course, the pig, which gets massaged all over with a killer cilantro/ginger/garlic/lime/coconut/chile marinade. In other words, awesome cooking for Bro Dad, courtesy of a really fun guy who knows his stuff and gives music and booze recommendations for every dish. One trip to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/04/immerse-yourself-in-asian-flavors-at-richmond%E2%80%99s-pacific-east-mall/\">Pacific East Mall\u003c/a> should stock Dad's pantry sufficiently. \u003c/p>\n\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/mission-street-food300.jpg\" alt=\"Mission Street Food\" title=\"Mission Street Food\" width=\"300\" height=\"380\" class=\"alignnone size-full wp-image-44601\">\u003c/a>\u003c/p>\n\u003cp>Still searching? Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> suggests giving the too-predictable booze and barbecue books a miss, and looking at food history, Spanish cuisine (\"manly!\") and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">Mission Street Food\u003c/a> (\"ditto\") instead. Right now, she's recommending last year's excellent, technique-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714860824/kqedorg-20\">Paella\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740052/kqedorg-20\">The River Cottage Fish Book\u003c/a>, and Bill Buford's sweaty, meaty \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/hunt-gather-cook300.jpg\" alt=\"Hunt, Gather, Cook\" title=\"Hunt, Gather, Cook\" width=\"300\" height=\"370\" class=\"alignnone size-full wp-image-44603\">\u003c/a>\u003c/p>\n\u003cp>To which I might add, for Non-Vegan Dad, Hank Shaw's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">Hunt, Gather, Cook\u003c/a>. I had great success last year giving my own Reader/Eater Dad \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">Secret Ingredients: The New Yorker Book of Food and Drink\u003c/a>, which mixes classic pieces by A.J.Liebling and Calvin Trillan with more contemporary essays by Adam Gopnik, Peter Hessler, and Anthony Bourdain. And yes, there are cartoons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/secret-ingredients-newyorker.jpg\" alt=\"Secret Ingredients - The New Yorker \" title=\"Secret Ingredients - The New Yorker \" width=\"296\" height=\"450\" class=\"alignnone size-full wp-image-44604\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "What does Dad really want, besides an uninterrupted nap on the couch? Beer, bacon, and a few really good reads. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tattooed-dad.jpg\" alt=\"My Tattooed Dad\" title=\"My Tattooed Dad\" width=\"354\" height=\"500\" class=\"alignnone size-full wp-image-44595\">\u003c/a>\u003c/p>\n\u003cp>Happy Father's Day, guys! Nobody gives Dad an ugly tie and an Old Spice gift pack anymore, do they? Not in these days of Hip Dad, Dual Dads, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">Tattooed Dad\u003c/a>, Home-Brewing Dad, and kale-buying, sling-wearing Temescal Farmers' Market Dad. So, what do all these Dads really want, besides an uninterrupted nap on the couch? \u003c/p>\n\u003cp>Bacon, of course! Even Microwave Dad can make bacon (in the microwave, natch). There's no shortage of the good stuff to fry up for Sunday's family breakfast in Dad's honor. You can get a pastured pork belly and a smoker (or smoker attachment for the grill) and encourage Urban Homestead Dad to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">make his own\u003c/a> (hey, it only takes a week to cure and a few hours to smoke) or load up at the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> or \u003ca href=\"http://prmeatco.com/our-meats/products/\">Prather Ranch\u003c/a>, two of our best local sources. Sadly, the rest of this year's whole-hog butchery classes are sold out at Fatted Calf, but there's still room in some of fall's terrines and pates, duck, and offal classes. There are monthly butchery classes at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Meat Market\u003c/a> in Bernal Heights, including curing, cutting and carving, sausage making, and basic and advanced butchery. \u003c/p>\n\u003cp>And what goes with all that meaty goodness like a nice cold brew? Especially one that Dad's brewed himself. \u003ca href=\"http://www.sanfranciscobrewcraft.com/\">San Francisco Brewcraft\u003c/a> has nifty home-brewing kits and free intro classes every Monday night. You could also sign Dad up for a hands-on classes at \u003ca href=\"http://www.workshopsf.org\">Workshop\u003c/a> in San Francisco. Choose from \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1141\">DIY Mixology: Limoncello, Atholl Brose, and Absinthe\u003c/a> on June 27, or \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1110&date=2012-06-30\">Beer Making at Home\u003c/a> on June 30. (Or, if you're Single Dad looking for that special lady, sign up to make \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1134\">Pie in a Jar\u003c/a> instead. I think I can pretty much guarantee you very good odds of being the only guy in the room.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/modernist-cuisine-home300.jpg\" alt=\"Modernist Cuisine at Home\" title=\"Modernist Cuisine at Home\" width=\"300\" height=\"390\" class=\"alignnone size-full wp-image-44597\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It'll take more than the kids' allowance to get Dad a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\"> Modernist Cuisine at Home\u003c/a>, but if he's already dog-eared all the Harold McGee in the house, spring for it. Given the highly scientific, super-professional focus of the 2,438-page original, I'd think this title was an oxymoron, if I didn't know a whole lot of tech-dude home cooks who already own the collected works of Achatz, Adria, Blumenthal, and Keller, and hang out at \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a> like they used to at Amoeba Records. \u003c/p>\n\u003cp>These are gadget guys, and what they want to geek out about are knives--French, Japanese, or custom-made by a \u003ca href=\"http://kramerknives.com/\">guy in Seattle\u003c/a> with a 10-year waiting list. A good place for Heavy Metal Dad to talk shop is \u003ca href=\"http://www.bernalcutlery.com\">Bernal Cutlery\u003c/a>, which offers both Western and Japanese knives, plus knife skills and sharpening classes. \u003ca href=\"http://www.hidatool.com\">Hida Tool\u003c/a> in Berkeley specializes in Japanese knives but also carries an assortment of small, useful, high-quality kitchen tools, including a perfect peeler and sturdy fish-bone tweezers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eat-with-your-hands300.jpg\" alt=\"Eat with Your Hands\" title=\"Eat with Your Hands\" width=\"300\" height=\"378\" class=\"alignnone size-full wp-image-44599\">\u003c/a>\u003c/p>\n\u003cp>But what if Dad's more of a party guy? Try Zakary Pelaccio's messy, exuberant, salty-talking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">Eat with Your Hands\u003c/a>. As the chef of New York City's popular \u003ca href=\"http://www.fattycrew.com\">Fatty Crab and Fatty 'Cue\u003c/a> restaurants, Pelaccio cooks big, full-flavored, turn-up-the-heat dishes, inspired in equal part by his Italian-American heritage and the spicy-sweet, irresistible cooking of Southeast Asia and beyond. (His beef rendang is still on my short list of Best Things I Have Ever Eaten--and happily, the recipe's in the book.) He's a fearless eater and an excitable cook who loves pig's ears, pig jowls, fresh sardine omelets, lardo, tuna belly, rabbit, goat, basically anything with a bone worth gnawing. About Whole Smoked Pig (The Guy), he writes, \u003c/p>\n\u003cblockquote>\u003cp>A whole animal means a party. An animal of this size means a serious party involving serious excess. Divest yourself of inhibition. Have a real good time. Toward that end, serve the pig with some salty Oil-Cured Chiles, Pineapple Red Curry, Chile Sauce, or hell, anything you want. I can't think of one condiment from the condiment chapter that would suck with this. Some boiled and grilled fingerling potatoes and maybe corn too if it's a summer party. As with most of my cooking, nothing is precisely the same each time I make it, but the marinade here is almost always what I use when I smoke up those fatties.\"\u003c/p>\u003c/blockquote>\n\u003cp>He then goes on to give a list of the \"bare necessities\" for the 24-hour cooking adventure, including \"2 cases of beer on ice, cans, not bottles; a couple joints; 2 bottles bourbon; plastic cups; iPod and portable docking station, fully charged; batteries for everything; head lamps; 4 folding chairs; a foldable tarp in case of rain; 40 pieces of hardwood; and 3 friends who like to stay up all night,\" plus, of course, the pig, which gets massaged all over with a killer cilantro/ginger/garlic/lime/coconut/chile marinade. In other words, awesome cooking for Bro Dad, courtesy of a really fun guy who knows his stuff and gives music and booze recommendations for every dish. One trip to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/04/immerse-yourself-in-asian-flavors-at-richmond%E2%80%99s-pacific-east-mall/\">Pacific East Mall\u003c/a> should stock Dad's pantry sufficiently. \u003c/p>\n\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/mission-street-food300.jpg\" alt=\"Mission Street Food\" title=\"Mission Street Food\" width=\"300\" height=\"380\" class=\"alignnone size-full wp-image-44601\">\u003c/a>\u003c/p>\n\u003cp>Still searching? Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> suggests giving the too-predictable booze and barbecue books a miss, and looking at food history, Spanish cuisine (\"manly!\") and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">Mission Street Food\u003c/a> (\"ditto\") instead. Right now, she's recommending last year's excellent, technique-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714860824/kqedorg-20\">Paella\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740052/kqedorg-20\">The River Cottage Fish Book\u003c/a>, and Bill Buford's sweaty, meaty \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/hunt-gather-cook300.jpg\" alt=\"Hunt, Gather, Cook\" title=\"Hunt, Gather, Cook\" width=\"300\" height=\"370\" class=\"alignnone size-full wp-image-44603\">\u003c/a>\u003c/p>\n\u003cp>To which I might add, for Non-Vegan Dad, Hank Shaw's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">Hunt, Gather, Cook\u003c/a>. I had great success last year giving my own Reader/Eater Dad \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">Secret Ingredients: The New Yorker Book of Food and Drink\u003c/a>, which mixes classic pieces by A.J.Liebling and Calvin Trillan with more contemporary essays by Adam Gopnik, Peter Hessler, and Anthony Bourdain. And yes, there are cartoons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/secret-ingredients-newyorker.jpg\" alt=\"Secret Ingredients - The New Yorker \" title=\"Secret Ingredients - The New Yorker \" width=\"296\" height=\"450\" class=\"alignnone size-full wp-image-44604\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride Profile: Palomino Chef Adam Jones ",
"title": "LGBT Pride Profile: Palomino Chef Adam Jones ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\" alt=\"Adam Jones\" title=\"Adam Jones\" width=\"347\" height=\"416\" class=\"alignnone size-full wp-image-44497\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones. Photo courtesy of Adam Jones\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is about to get full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. Turns out, cooking and serving food here can be something of a non-issue for some of the LGBT folks we talked with.\u003c/p>\n\u003cp>Up first is Adam Jones, who is the Food and Beverage (“F&B” in industry parlance) Director and Executive Chef at the Embarcadero \u003ca href=\"https://twitter.com/?iid=am-60662501713398025563415687&nid=23+sender&uid=47474320&utm_content=profile#!/PalominoSanFran\">restaurant\u003c/a> \u003ca href=\"http://www.palomino.com/\">Palomino\u003c/a> in San Francisco, where Jones said “forty per cent of our staff are gay.” Jones has spent 26 of his 38 years working in restaurants. The Kansas City native is from \"the Missouri side, where it’s home of the Chiefs, restaurants and industrial stuff.” He has also cooked at the \u003ca href=\"http://www.hotelwhitcomb.com/main/WHITCOMB-Page.asp?p=1\">Hotel Whitcomb\u003c/a>, and \u003ca href=\"http://michaelmina.net/\">Restaurant Michael Mina\u003c/a>. Jones was Executive Chef at the \u003ca href=\"http://www.franciscanrestaurant.com/\">Franciscan Restaurant\u003c/a>, which is known as much for its crab cakes as it is for being one of the only restaurants to ever sponsor a float for the San Francisco Gay Pride parade. \u003c/p>\n\u003cp>Bay Area Bites caught up with Jones via phone interview. His comments have been edited for clarity and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\" alt=\"Adam Jones with Roland Passot\" title=\"Adam Jones with Roland Passot\" width=\"400\" height=\"535\" class=\"alignnone size-full wp-image-44498\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones with Roland Passot at La Folie photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to sexism as well as homophobia in the restaurant world?\u003c/strong>\u003cbr>\nI’ve seen way more women in the kitchen these days. It’s not just a San Francisco thing. I’ve been in kitchens all over: Paris, Venezia, Kansas City, and here. There are way more women now than there were before. I am 38 but 26 of those years have been spent in commercial kitchens. That kind of work is all I know. I have more women working for me now. I should say girls since some of them are quite young. Overall, I think having more women in the kitchen is a positive thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for homophobia, I don’t think I’ve ever experienced it. There weren’t any gay people in kitchens in Kansas City when I got my start that I know of. Being gay on a chef’s resume may be a positive. If you’re a lesbian, then you’re super alpha and strong. And if you’re a gay man, it’s really the same thing. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house versus the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nFront or back of the house, male or female, gay or straight, I don’t think there’s any difference in the experience each individual may have. I tend to find a few less lesbians in the front of the house because they tend to cook and be in the back of the house. Maybe I’m biased and have seen this set up because of me. [Laughs]. I don't know. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\" alt=\"Adam Jones Cooking\" title=\"Adam Jones Cooking\" width=\"560\" height=\"445\" class=\"alignnone size-full wp-image-44499\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones cooking. Photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nI was kind of a late bloomer and moved out to San Francisco with the woman who was my wife. I came upon this discovery of being gay late, when I was around age 24. I was working at the Franciscan and had been there five or six years when I came out. Obviously I had worked with those folks for a long time. I had a wife, and then I had a husband. It was bizarre, funny and strange. I don't regret anything that happened. \u003c/p>\n\u003cp>There were a few professional folks who said to me, ‘You can’t market yourself as gay.’ I don't put being gay as my big selling point and it’s also something that I don’t deny. I’m proud to represent and I’ve done Pride events. Sometimes those things get political and if so then I keep my distance. There are some folks who have TV shows and they kind of go for a profile. In general, the gay community is made up of foodies and they have dollars to spend in restaurants like mine. Foodies in cities like this are gay friendly. I don’t wear being gay on my sleeve, but I’m happy to represent.\u003c/p>\n\u003cp>\u003cstrong>You and your husband Gary have been together for 14 years. What is coupled life like for you?\u003c/strong>\u003cbr>\nWe have a house in Pittsburg in the East Bay and are signing adoption papers the same month of our anniversary this year. We’re doing an open adoption. It’ll be local and we’re stoked about it. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI’ve done a lot of gay events and cooking demos at Macy's. It used to be there was a gay subculture until all my other cohorts went on Top Chef and then fled the area. Ironically most are lesbians. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/25/food-secrets-of-chef-jennifer-biesty/\">Jennifer Biesty\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef/season-9/bio/janine-falvo\">Janine Falvo\u003c/a>, \u003ca href=\"https://twitter.com/#!/ChefJamieLauren\">Jamie Lauren\u003c/a> and \u003ca href=\"https://twitter.com/#!/YigitPura\">Yigit Pura\u003c/a> come to mind. My \u003ca href=\"http://www.nytimes.com/2012/06/03/opinion/sunday/the-science-of-gaydar.html\">gaydar\u003c/a> is horrible but there’s \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>. I have bleached blonde hair and used to get mistaken for Elizabeth all the time. People would come up to me and say, “Elizabeth?!” and start talking. I think her blonde hair is natural. Mine’s not. \u003c/p>\n\u003cp>I don’t hang out with the “big big wigs” like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2004/06/30/FDG587CI201.DTL&o=2&type=printable\">Tracy Hsu\u003c/a> was my mentor at Michael Mina and is my bestest buddy. \u003c/p>\n\u003cp>We chefs only call each other if we need something: “Oh my god, I need clams, I’m out of ‘em.” Or, “I need halibut.” \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nThere are more approachable restaurants here, like \u003ca href=\"http://www.marketstreetgrillsf.com/main/msg-home.asp?p=1\">Market Street Grill\u003c/a>. Everything on my resume fits that bill: Palomino, Michael Mina, and the Franciscan. I’ve always known Gary Danko, Michael Mina and Mecca as spots. \u003c/p>\n\u003cp>There are a few restaurants that cater and market to the gay dollar. The Franciscan was the only restaurant that sponsored a float in the Pride parade for two out of the ten years I was there. One of the Franciscan dining room managers said “put Adam’s name on it.” It was a lot of work, way more work than we thought. But it was fun, too. The Franciscan management was always really cool about that and morally supportive. The owners were two straight men! I was really stoked that they said, “Hey let’s support the parade.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month?\u003c/strong>\u003cbr>\nI’m a horrible person for this question. I'm the one that gets there the week before. I forget every year that it's time for Pride. Gary and I lay low and try to be domesticated. We’ll probably be making stir fry for our dogs and planting tomatoes. I’m not really big into the party scene but I’m cool with it happening. We’ll probably be laying low this year. \u003c/p>\n\n",
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"excerpt": "In celebration of LGBT Pride month, Mary Ladd profiles Palomino Chef Adam Jones, who has spent 26 of his 38 years cooking. Jones shares what it's like to be queer in the restaurant community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\" alt=\"Adam Jones\" title=\"Adam Jones\" width=\"347\" height=\"416\" class=\"alignnone size-full wp-image-44497\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones. Photo courtesy of Adam Jones\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is about to get full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. Turns out, cooking and serving food here can be something of a non-issue for some of the LGBT folks we talked with.\u003c/p>\n\u003cp>Up first is Adam Jones, who is the Food and Beverage (“F&B” in industry parlance) Director and Executive Chef at the Embarcadero \u003ca href=\"https://twitter.com/?iid=am-60662501713398025563415687&nid=23+sender&uid=47474320&utm_content=profile#!/PalominoSanFran\">restaurant\u003c/a> \u003ca href=\"http://www.palomino.com/\">Palomino\u003c/a> in San Francisco, where Jones said “forty per cent of our staff are gay.” Jones has spent 26 of his 38 years working in restaurants. The Kansas City native is from \"the Missouri side, where it’s home of the Chiefs, restaurants and industrial stuff.” He has also cooked at the \u003ca href=\"http://www.hotelwhitcomb.com/main/WHITCOMB-Page.asp?p=1\">Hotel Whitcomb\u003c/a>, and \u003ca href=\"http://michaelmina.net/\">Restaurant Michael Mina\u003c/a>. Jones was Executive Chef at the \u003ca href=\"http://www.franciscanrestaurant.com/\">Franciscan Restaurant\u003c/a>, which is known as much for its crab cakes as it is for being one of the only restaurants to ever sponsor a float for the San Francisco Gay Pride parade. \u003c/p>\n\u003cp>Bay Area Bites caught up with Jones via phone interview. His comments have been edited for clarity and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\" alt=\"Adam Jones with Roland Passot\" title=\"Adam Jones with Roland Passot\" width=\"400\" height=\"535\" class=\"alignnone size-full wp-image-44498\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones with Roland Passot at La Folie photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to sexism as well as homophobia in the restaurant world?\u003c/strong>\u003cbr>\nI’ve seen way more women in the kitchen these days. It’s not just a San Francisco thing. I’ve been in kitchens all over: Paris, Venezia, Kansas City, and here. There are way more women now than there were before. I am 38 but 26 of those years have been spent in commercial kitchens. That kind of work is all I know. I have more women working for me now. I should say girls since some of them are quite young. Overall, I think having more women in the kitchen is a positive thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for homophobia, I don’t think I’ve ever experienced it. There weren’t any gay people in kitchens in Kansas City when I got my start that I know of. Being gay on a chef’s resume may be a positive. If you’re a lesbian, then you’re super alpha and strong. And if you’re a gay man, it’s really the same thing. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house versus the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nFront or back of the house, male or female, gay or straight, I don’t think there’s any difference in the experience each individual may have. I tend to find a few less lesbians in the front of the house because they tend to cook and be in the back of the house. Maybe I’m biased and have seen this set up because of me. [Laughs]. I don't know. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\" alt=\"Adam Jones Cooking\" title=\"Adam Jones Cooking\" width=\"560\" height=\"445\" class=\"alignnone size-full wp-image-44499\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones cooking. Photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nI was kind of a late bloomer and moved out to San Francisco with the woman who was my wife. I came upon this discovery of being gay late, when I was around age 24. I was working at the Franciscan and had been there five or six years when I came out. Obviously I had worked with those folks for a long time. I had a wife, and then I had a husband. It was bizarre, funny and strange. I don't regret anything that happened. \u003c/p>\n\u003cp>There were a few professional folks who said to me, ‘You can’t market yourself as gay.’ I don't put being gay as my big selling point and it’s also something that I don’t deny. I’m proud to represent and I’ve done Pride events. Sometimes those things get political and if so then I keep my distance. There are some folks who have TV shows and they kind of go for a profile. In general, the gay community is made up of foodies and they have dollars to spend in restaurants like mine. Foodies in cities like this are gay friendly. I don’t wear being gay on my sleeve, but I’m happy to represent.\u003c/p>\n\u003cp>\u003cstrong>You and your husband Gary have been together for 14 years. What is coupled life like for you?\u003c/strong>\u003cbr>\nWe have a house in Pittsburg in the East Bay and are signing adoption papers the same month of our anniversary this year. We’re doing an open adoption. It’ll be local and we’re stoked about it. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI’ve done a lot of gay events and cooking demos at Macy's. It used to be there was a gay subculture until all my other cohorts went on Top Chef and then fled the area. Ironically most are lesbians. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/25/food-secrets-of-chef-jennifer-biesty/\">Jennifer Biesty\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef/season-9/bio/janine-falvo\">Janine Falvo\u003c/a>, \u003ca href=\"https://twitter.com/#!/ChefJamieLauren\">Jamie Lauren\u003c/a> and \u003ca href=\"https://twitter.com/#!/YigitPura\">Yigit Pura\u003c/a> come to mind. My \u003ca href=\"http://www.nytimes.com/2012/06/03/opinion/sunday/the-science-of-gaydar.html\">gaydar\u003c/a> is horrible but there’s \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>. I have bleached blonde hair and used to get mistaken for Elizabeth all the time. People would come up to me and say, “Elizabeth?!” and start talking. I think her blonde hair is natural. Mine’s not. \u003c/p>\n\u003cp>I don’t hang out with the “big big wigs” like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2004/06/30/FDG587CI201.DTL&o=2&type=printable\">Tracy Hsu\u003c/a> was my mentor at Michael Mina and is my bestest buddy. \u003c/p>\n\u003cp>We chefs only call each other if we need something: “Oh my god, I need clams, I’m out of ‘em.” Or, “I need halibut.” \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nThere are more approachable restaurants here, like \u003ca href=\"http://www.marketstreetgrillsf.com/main/msg-home.asp?p=1\">Market Street Grill\u003c/a>. Everything on my resume fits that bill: Palomino, Michael Mina, and the Franciscan. I’ve always known Gary Danko, Michael Mina and Mecca as spots. \u003c/p>\n\u003cp>There are a few restaurants that cater and market to the gay dollar. The Franciscan was the only restaurant that sponsored a float in the Pride parade for two out of the ten years I was there. One of the Franciscan dining room managers said “put Adam’s name on it.” It was a lot of work, way more work than we thought. But it was fun, too. The Franciscan management was always really cool about that and morally supportive. The owners were two straight men! I was really stoked that they said, “Hey let’s support the parade.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month?\u003c/strong>\u003cbr>\nI’m a horrible person for this question. I'm the one that gets there the week before. I forget every year that it's time for Pride. Gary and I lay low and try to be domesticated. We’ll probably be making stir fry for our dogs and planting tomatoes. I’m not really big into the party scene but I’m cool with it happening. We’ll probably be laying low this year. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream",
"title": "Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sweetcream-bookcover500.jpg\" alt=\"Sweet Cream and Sugar Cones\" title=\"Sweet Cream and Sugar Cones\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-44437\">\u003c/a>\u003c/p>\n\u003cp>What to do when it's too darn hot? Make ice cream, of course! And just in time for this summer's inland heat wave come Bi-Rite Creamery's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">Sweet Cream and Sugar Cones\u003c/a> and the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>, two much-anticipated recipe books from a couple of our favorite local scoop shops. This week, we'll go to Bi-Rite; check in next week to see how Humphry Slocombe fares. \u003c/p>\n\u003cp>If you ever need proof of San Francisco's food obsession, just stroll by \u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a> on a sunny Saturday afternoon. Or a windy Tuesday, or a foggy Friday...it's a rare hour of the day, no matter what the weather, that this standing-room-only ice cream shop doesn't have a line stretching down the street and around the block. Of course, its prime Dolores Park location would be a draw even if they were selling Otter Pops and Good Humor bars. But as any fan can tell you, the ice cream is consistently delicious, in rotating flavors that offer a good mix of kid-friendly (cookies and cream, mint chip, malted vanilla with peanut brittle and milk chocolate) and foodie-pleasing (salted caramel, balsamic strawberry, honey lavender). If you can't stand the line, there's a take-out window down the street selling soft-serve swirls, plus divine seasonal fruit popsicles, cookies, and ice-cream sandwiches. \u003c/p>\n\u003cp>Bi-Rite Creamery founders Anne Walker and Kris Hoogerhyde got their ice-cream start in 2000, as pastry chefs at the now-closed but well-loved 42 Degrees restaurant. Even though their little shop sold close to half a million scoops last year, they still make their ice cream and ice-cream treats in small batches, using organic Straus dairy from Marin, coffee beans from \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a>, and a lot of organic and/or local produce sourced through their sister business, \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>. (Walker is married to Bi-Rite owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a>.)\u003c/p>\n\u003cp>The book, written by Walker and Hoogerhyde with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%E2%80%99s-manifesto/\">Bi-Rite Market's Eat Good Food\u003c/a> author Dabney Gough, is bright, chatty and friendly, accessible to all skill levels thanks to smart, detailed instructions that don't just rely on cooking times, but give readers visual and textural tip-offs as well. An initial Master Instructions chapter gives thorough step-by-step instructions for making ice-cream base, sorbet, granita, ice cream cakes and pies, in fuller detail than the following recipes. Even if you've never made ice cream before, reading these instructions is like having a helpful chef pal hovering at your elbow, trouble-shooting and encouraging you at every step. Besides the ice creams, there are recipes for all kinds of sundae-bar delights, from chocolate and vanilla cake bases and homemade marshmallows to hot fudge, peanut brittle, brownies, snickerdoodles (for making their signature cinnamony \u003cem>ricanelas\u003c/em> ice cream), lemon curd, gingersnaps, gingerbread, and more. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once you've mastered the vanilla ice cream, you can make any recipe in the book, as every ice cream variation starts with the same basic stovetop-custard base of heavy cream, lowfat milk, sugar, salt, and egg yolks, put together the same way. Perhaps in wanting to appeal to the broadest possible base of home cooks (and families), the authors don't give temperature measurements for their basic custard recipe, relying instead on the traditional direction to cook until it \"coats the back of a spatula.\" In my experience, most home cooks are very jumpy around custard mixtures, and usually undercook them in their hopes of avoiding a scrambled mess. Using an instant-read, digital thermometer to gauge doneness solves this problem and gives the most consistent results; it would have be helpful if the authors had included stage-by-stage temperature readings for their more advanced, gadget-minded cooks, along with the typical visual cues. \u003c/p>\n\u003cp>The chapters are organized by main ingredient, so if you're craving caramel, you can turn to the caramel chapter and find everything brown and sugary, from Brown Sugar Ice Cream with a Ginger-Caramel Swirl to Toffee Chip Cookies, Brown Sugar Graham Crackers, and Caramel Sauce. It can make for some flipping back and forth if you want to make a variety of toppings, however, since the sauces—Vanilla Butterscotch, Hot Fudge, Espresso Fudge, Caramel, Blueberry-Lemon—aren't listed one after the other in a toppings chapter but separated, respectively, into the Vanilla, Chocolate, Coffee and Tea, Caramel, and Berries chapters. I also wish there was a stone-fruit chapter; homemade peach ice cream is a food of the gods, and I'm sure Walker and Hoogerhyde could make an appropriately celestial version. \u003c/p>\n\u003cp>And before a second edition is printed, I hope the copyediting team at Ten Speed Press does another proof-read, since at least two recipes have embarrassing gaps where significant items are mentioned in the ingredient list and then never seen again. In the Caramelized Banana Ice Cream, for example, the bananas are caramelized, pureed, and set aside, with no mention of when or how they should be added to the ice-cream base. Pumpkin puree is listed as an ingredient in Pumpkin Pie Ice Cream, but never mixed in. Small oversights, but having been a cookbook editor, I know that these are the types of mistakes that drive readers crazy. (According to Ten Speed, the authors have since fixed these omissions for future editions, and the corrected instructions are available on the book's \u003ca href=\"http://biritecreamery.com/book/sweet-cream-sugar-cones-frequently-asked-questions\">Frequently Asked Questions\u003c/a> page.) \u003c/p>\n\u003cp>Overall, I'd give this two-and-a-half scoops. The ice cream (and dairy-free fruit popsicle) recipes are fun, tasty, and very of-the-moment, and the numerous side recipes for cakes, cookies, and toppings makes this as much a dessert cookbook as an ice cream one. Plus, buying the book is the only way to find out how to make their madly popular Salted Caramel ice cream, since that's the one recipe that reviewers and bloggers can't get permission to reprint. The secret? Sugar and salt. For the rest of it, you'll have to buy the book. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\" alt=\"Balsamic Strawberry Ice Cream\" title=\"Balsamic Strawberry Ice Cream\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44436\">\u003c/a>\u003cbr>\n\u003cem>Balsamic Strawberry Ice Cream Cake. Photograph: Paige Green\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Balsamic Strawberry Ice Cream\u003c/strong>\u003cbr>\nIn the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give our frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries. We add it in two stages (with the cooking berries and just before churning) for an even more complex flavor. \u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 2 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes, plus 2 to 6 hours' chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Strawberry Puree:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered\u003cbr>\n2 1/2 tablespoons sugar\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Base:\u003c/em>\u003c/strong>\u003cbr>\n5 large egg yolks\u003cbr>\n1/2 cup sugar\u003cbr>\n1 3/4 cups heavy cream\u003cbr>\n3/4 cup 1% or 2% milk\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Cook the Berries\u003c/em>\u003c/strong>\u003cbr>\n1. Combine the berries with the 2 1/2 tablespoons sugar and 2 teaspoons vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they have released has reduced somewhat, 6 to 8 minutes.\u003c/p>\n\u003cp>2. Let cool slightly, then transfer the berries and their juice to a blender or food processor. Puree until smooth and refrigerate until ready to use. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the Base\u003c/em>\u003c/strong>\u003cbr>\n3. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half the sugar (1/4 cup). Set aside. \u003c/p>\n\u003cp>4. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium. \u003c/p>\n\u003cp>5. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the eggs-and-cream mixture from the bowl into the pan. \u003c/p>\n\u003cp>6. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1-2 minutes longer. \u003c/p>\n\u003cp>7. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Freeze the Ice Cream\u003c/em>\u003c/strong>\u003cbr>\n8. Whisk the strawberry puree and the remaining 2 teaspoons vinegar into the chilled base.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away, or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours. \u003c/p>\n\n",
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"excerpt": "What to cook when it's too darn hot? Ice cream, of course! This week, Stephanie Rosenbaum reviews Sweet Cream and Sugar Cones, a how-to guide from San Francisco's Bi-Rite Creamery, with a recipe for Balsamic Strawberry Ice Cream. ",
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"description": "What to cook when it's too darn hot? Ice cream, of course! This week, Stephanie Rosenbaum reviews Sweet Cream and Sugar Cones, a how-to guide from San Francisco's Bi-Rite Creamery, with a recipe for Balsamic Strawberry Ice Cream. ",
"title": "Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream | KQED",
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"headline": "Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sweetcream-bookcover500.jpg\" alt=\"Sweet Cream and Sugar Cones\" title=\"Sweet Cream and Sugar Cones\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-44437\">\u003c/a>\u003c/p>\n\u003cp>What to do when it's too darn hot? Make ice cream, of course! And just in time for this summer's inland heat wave come Bi-Rite Creamery's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">Sweet Cream and Sugar Cones\u003c/a> and the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>, two much-anticipated recipe books from a couple of our favorite local scoop shops. This week, we'll go to Bi-Rite; check in next week to see how Humphry Slocombe fares. \u003c/p>\n\u003cp>If you ever need proof of San Francisco's food obsession, just stroll by \u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a> on a sunny Saturday afternoon. Or a windy Tuesday, or a foggy Friday...it's a rare hour of the day, no matter what the weather, that this standing-room-only ice cream shop doesn't have a line stretching down the street and around the block. Of course, its prime Dolores Park location would be a draw even if they were selling Otter Pops and Good Humor bars. But as any fan can tell you, the ice cream is consistently delicious, in rotating flavors that offer a good mix of kid-friendly (cookies and cream, mint chip, malted vanilla with peanut brittle and milk chocolate) and foodie-pleasing (salted caramel, balsamic strawberry, honey lavender). If you can't stand the line, there's a take-out window down the street selling soft-serve swirls, plus divine seasonal fruit popsicles, cookies, and ice-cream sandwiches. \u003c/p>\n\u003cp>Bi-Rite Creamery founders Anne Walker and Kris Hoogerhyde got their ice-cream start in 2000, as pastry chefs at the now-closed but well-loved 42 Degrees restaurant. Even though their little shop sold close to half a million scoops last year, they still make their ice cream and ice-cream treats in small batches, using organic Straus dairy from Marin, coffee beans from \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a>, and a lot of organic and/or local produce sourced through their sister business, \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>. (Walker is married to Bi-Rite owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a>.)\u003c/p>\n\u003cp>The book, written by Walker and Hoogerhyde with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%E2%80%99s-manifesto/\">Bi-Rite Market's Eat Good Food\u003c/a> author Dabney Gough, is bright, chatty and friendly, accessible to all skill levels thanks to smart, detailed instructions that don't just rely on cooking times, but give readers visual and textural tip-offs as well. An initial Master Instructions chapter gives thorough step-by-step instructions for making ice-cream base, sorbet, granita, ice cream cakes and pies, in fuller detail than the following recipes. Even if you've never made ice cream before, reading these instructions is like having a helpful chef pal hovering at your elbow, trouble-shooting and encouraging you at every step. Besides the ice creams, there are recipes for all kinds of sundae-bar delights, from chocolate and vanilla cake bases and homemade marshmallows to hot fudge, peanut brittle, brownies, snickerdoodles (for making their signature cinnamony \u003cem>ricanelas\u003c/em> ice cream), lemon curd, gingersnaps, gingerbread, and more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once you've mastered the vanilla ice cream, you can make any recipe in the book, as every ice cream variation starts with the same basic stovetop-custard base of heavy cream, lowfat milk, sugar, salt, and egg yolks, put together the same way. Perhaps in wanting to appeal to the broadest possible base of home cooks (and families), the authors don't give temperature measurements for their basic custard recipe, relying instead on the traditional direction to cook until it \"coats the back of a spatula.\" In my experience, most home cooks are very jumpy around custard mixtures, and usually undercook them in their hopes of avoiding a scrambled mess. Using an instant-read, digital thermometer to gauge doneness solves this problem and gives the most consistent results; it would have be helpful if the authors had included stage-by-stage temperature readings for their more advanced, gadget-minded cooks, along with the typical visual cues. \u003c/p>\n\u003cp>The chapters are organized by main ingredient, so if you're craving caramel, you can turn to the caramel chapter and find everything brown and sugary, from Brown Sugar Ice Cream with a Ginger-Caramel Swirl to Toffee Chip Cookies, Brown Sugar Graham Crackers, and Caramel Sauce. It can make for some flipping back and forth if you want to make a variety of toppings, however, since the sauces—Vanilla Butterscotch, Hot Fudge, Espresso Fudge, Caramel, Blueberry-Lemon—aren't listed one after the other in a toppings chapter but separated, respectively, into the Vanilla, Chocolate, Coffee and Tea, Caramel, and Berries chapters. I also wish there was a stone-fruit chapter; homemade peach ice cream is a food of the gods, and I'm sure Walker and Hoogerhyde could make an appropriately celestial version. \u003c/p>\n\u003cp>And before a second edition is printed, I hope the copyediting team at Ten Speed Press does another proof-read, since at least two recipes have embarrassing gaps where significant items are mentioned in the ingredient list and then never seen again. In the Caramelized Banana Ice Cream, for example, the bananas are caramelized, pureed, and set aside, with no mention of when or how they should be added to the ice-cream base. Pumpkin puree is listed as an ingredient in Pumpkin Pie Ice Cream, but never mixed in. Small oversights, but having been a cookbook editor, I know that these are the types of mistakes that drive readers crazy. (According to Ten Speed, the authors have since fixed these omissions for future editions, and the corrected instructions are available on the book's \u003ca href=\"http://biritecreamery.com/book/sweet-cream-sugar-cones-frequently-asked-questions\">Frequently Asked Questions\u003c/a> page.) \u003c/p>\n\u003cp>Overall, I'd give this two-and-a-half scoops. The ice cream (and dairy-free fruit popsicle) recipes are fun, tasty, and very of-the-moment, and the numerous side recipes for cakes, cookies, and toppings makes this as much a dessert cookbook as an ice cream one. Plus, buying the book is the only way to find out how to make their madly popular Salted Caramel ice cream, since that's the one recipe that reviewers and bloggers can't get permission to reprint. The secret? Sugar and salt. For the rest of it, you'll have to buy the book. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\" alt=\"Balsamic Strawberry Ice Cream\" title=\"Balsamic Strawberry Ice Cream\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44436\">\u003c/a>\u003cbr>\n\u003cem>Balsamic Strawberry Ice Cream Cake. Photograph: Paige Green\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Balsamic Strawberry Ice Cream\u003c/strong>\u003cbr>\nIn the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give our frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries. We add it in two stages (with the cooking berries and just before churning) for an even more complex flavor. \u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 2 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes, plus 2 to 6 hours' chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Strawberry Puree:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered\u003cbr>\n2 1/2 tablespoons sugar\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Base:\u003c/em>\u003c/strong>\u003cbr>\n5 large egg yolks\u003cbr>\n1/2 cup sugar\u003cbr>\n1 3/4 cups heavy cream\u003cbr>\n3/4 cup 1% or 2% milk\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Cook the Berries\u003c/em>\u003c/strong>\u003cbr>\n1. Combine the berries with the 2 1/2 tablespoons sugar and 2 teaspoons vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they have released has reduced somewhat, 6 to 8 minutes.\u003c/p>\n\u003cp>2. Let cool slightly, then transfer the berries and their juice to a blender or food processor. Puree until smooth and refrigerate until ready to use. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the Base\u003c/em>\u003c/strong>\u003cbr>\n3. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half the sugar (1/4 cup). Set aside. \u003c/p>\n\u003cp>4. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium. \u003c/p>\n\u003cp>5. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the eggs-and-cream mixture from the bowl into the pan. \u003c/p>\n\u003cp>6. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1-2 minutes longer. \u003c/p>\n\u003cp>7. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Freeze the Ice Cream\u003c/em>\u003c/strong>\u003cbr>\n8. Whisk the strawberry puree and the remaining 2 teaspoons vinegar into the chilled base.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>9. Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away, or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot in the Kitchen with Chef Ben De Vries",
"title": "Hot in the Kitchen with Chef Ben De Vries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BABBenDeVriespeekingatfood1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BABBenDeVriespeekingatfood1.jpg\" alt=\"Ben De Vries peeking at food\" title=\"Ben De Vries peeking at food\" width=\"560\" height=\"373\" class=\"alignnonet size-full wp-image-44259\">\u003c/a>\u003cbr>\n\u003cem>Ben De Vries peeking at food. Photo: Matthew Pinna\u003c/em>\u003c/p>\n\u003cp>Ben De Vries is the chef-owner of \u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>, where he dishes up modern California food. De Vries opened Luella with his wife Rachel Lewis de Vries seven years ago, and the restaurant is celebrating this milestone anniversary with weekly promotions: Tuesday is half price bottles of wine (all bottles, all night) and on Wednesday, Chef De Vries brought back his “seven-year itch” recipes of chicken & ribs with flaky buttermilk biscuits. De Vries and his kitchen crew make their own hot sauce, mayonnaise, mustard, pickles and potato chips, and Luella is launching a takeaway prepared three-course meal that can be picked up curbside—a service that is a potential draw for anyone who has sweated over finding a parking spot anytime in Russian Hill. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDeVries_LuellaExterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDeVries_LuellaExterior.jpg\" alt=\"Luella Exterior \" title=\"Luella Exterior \" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44257\">\u003c/a>\u003cbr>\n\u003cem>Luella Exterior. Photo: Matthew Pinna\u003c/em>\u003c/p>\n\u003cp>De Vries worked locally at \u003ca href=\"http://thirstybear.com/\">Thirsty Bear Brewing Company\u003c/a>, \u003ca href=\"http://www.restaurantlulu.com/\">LuLu\u003c/a>, \u003ca href=\"http://www.scalasbistro.com/\">Scala’s\u003c/a>, Vertigo, mc2 and Andalu before opening Luella with his wife Rachel. In \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/21/DDPO1A4FCD.DTL\">2009\u003c/a>, Michael Bauer awarded Luella two and a half stars, and \u003ca href=\"http://www.7x7.com/eat-drink/sunday-suppers-sf\">7x7\u003c/a> and \u003ca href=\"http://www.gayot.com/restaurants/luella-san-francisco-ca-94109_3sf041114.html\">Gayot\u003c/a> have served up praise throughout the years. Chef De Vries is age 41, which he claims makes him \"age 201 in kitchen years.\" He lives with his family in the Mission Dolores neighborhood. \u003c/p>\n\u003cp>Bay Area Bites interviewed Chef De Vries in person and via email. His responses have been edited for length and clarity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDVbar-and-tables1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDVbar-and-tables1.jpg\" alt=\"Luella interior\" title=\"Luella interior\" width=\"560\" height=\"323\" class=\"alignnone size-full wp-image-44258\">\u003c/a>\u003cbr>\n\u003cem>Luella interior courtesy of Luella\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been very into Americana and southern cooking: everything from a bone marrow hamburger to fried chicken and ribs. I’ve also been working with packaging a lot and am developing sustainable fresh prepared meals. \u003c/p>\n\u003cp>Luella in a bag will be a three-course meal with some extra goodies. We take care of the difficult part, and the food is prepped and ready for the customer. The first meal will be short rib lasagna with salad. The feel of the meal is the quality you get in the restaurant and each dish is made to order. You’ll get the technique of restaurant food to your house. \u003c/p>\n\u003cp>There are a lot of times you don’t feel like going out. I noticed that when my wife was stopping by the restaurant to pick up food for dinner up to three times a week. I thought, “Okay, that’s a good sign.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400BABDeVriesHotSauce1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400BABDeVriesHotSauce1.jpg\" alt=\"DeVries HotSauce\" title=\"DeVries HotSauce\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-44256\">\u003c/a>\u003cbr>\n\u003cem>De Vries Hot Sauce. Photo: Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You make and bottle a hot sauce called \u003cem>La Venganza\u003c/em> but are from the Midwest. How did that come about?\u003c/strong>\u003cbr>\nSpicy heat was definitely not a part of my meals growing up. As a \u003ca href=\"http://en.wikipedia.org/wiki/Gabacho\">\u003cem>gabacho\u003c/em>\u003c/a> in the kitchen, many of the cooks would make fun of me when I’d go to try the salsa they made for staff meal. It made me want to learn to make and eat salsa, and habañero became my go-to pepper. I knew I was onto something when the \u003cem>Yucatán\u003c/em> guys in the kitchen couldn’t even finish or eat my hot sauce. I got to declare: “I win!” with a fist pump and my hands up. \u003c/p>\n\u003cp>I don’t wear a gloves or mask when we make the sauce, but they do. I guess I’m used to the heat by now. We have to finish making the habañero hot sauce before 2 p.m. Otherwise, the chili and heat stay in the air for too long. If we go past 2 p.m., I have to call my partner Leah Lidsky and tell her because she won’t come in until 4:30, to let the air clear out. \u003c/p>\n\u003cp>\u003cstrong>How is producing Luella in a bag similar to cooking at the restaurant?\u003c/strong>\u003cbr>\nOur label says “never touched by a machine,” and our prepared foods are still made by hand. I’m a big believer in the idea that the cook does more than just chop and cook. There’s that kitchen joke we use while cooking, and that’s, “It’s all about the love, baby.” Everything we start with is super fresh. We make it easy for people who have less time to grab something real fast on their way home. The menu will change every week and it’s all made to order. We’re not just setting up 30 orders of mac and cheese in the fridge. \u003c/p>\n\u003cp>As a child in the seventies, I ate a lot of \u003ca href=\"https://www.google.com/search?q=Hungry+Man+meals&hl=en&safe=off&client=firefox-a&hs=2hB&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=l4DXT6qcMaPQ2AXrxLGuDw&ved=0CJQBELAE&biw=1068&bih=1018\">Hungry Man\u003c/a> meals, Kraft mac n’ cheese, \u003ca href=\"http://www.chefboyardee.com/\">Chef Boyardee\u003c/a> and fast food. One of the main reasons I started cooking was because the only way we could eat a fresh meal was to cook it. My mom was working full time and going to school, and the last thing she had time for was cooking. For a long time, I looked down at the ‘prepared foods’ world, and saw it as a short cut that reduced the quality of our food. Then I had a child and my wife eventually went back to work. Let’s just say it changed my perspective. But the quality of prepared and packaged food is for the most part terrible. Frozen food and food off an assembly line just don’t do it! I’m a big believer that the hands of a cook should infuse the food with love. How can that ever happen when human hands have never touched the food?\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Rachel meet?\u003c/strong>\u003cbr>\nMy first day in San Francisco, I flew into town on New Years Day to visit a friend who was the chef at Café Marimba. Within an hour of getting off the plane I had a job offer to cook at LuLu, a place to stay and had met my future wife, who was the manager. We’ve been married for sixteen years and have a nine-year old daughter, Gemma.\u003c/p>\n\u003cp>\u003cstrong>Does Gemma like to cook?\u003c/strong>\u003cbr>\nShe likes to do butchery, and helps me break down pigs, and filet salmon. Her personal favorite is making beurre blanc sauce. She spends a lot of time during the summer in the kitchen peeling potatoes, rolling pasta and everything in between!\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://ppqsf.com/\">PPQ\u003c/a> for pho. I usually do the five-spice chicken. It’s a Monday night tradition with the family and makes the world seem a little better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paulinespizza.com/\">Pauline’s\u003c/a> has the best pizza in town! I’ve been going there since the late 90s. They were doing pizza before it was trendy and it’s a block from my house. I like that they use the freshest ingredients and have the lightest dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> has decent pizza, great appetizers, and sitting outside in Marin feels very sane.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese steaks! It’s incredibly hard to find a good cheese steak out west. But \u003ca href=\"http://www.cheesesteakshop.com/\">the Cheese Steak Shop\u003c/a> does one that’s just greasy enough to feel like you're back east. Double up on the meat and cheese, add hot peppers and I’m pretty close to heaven! I only go after I’ve worked out for two hours… less then that and I feel too guilty.\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Chef Ben De Vries, chef-owner at Luella, a Russian Hill restaurant that is celebrating its “seven year itch” with specials on chicken and ribs and bottles of wine. Chef De Vries dishes on why he makes La Venganza hot sauce, and what he’s up to in the kitchen. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BABBenDeVriespeekingatfood1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BABBenDeVriespeekingatfood1.jpg\" alt=\"Ben De Vries peeking at food\" title=\"Ben De Vries peeking at food\" width=\"560\" height=\"373\" class=\"alignnonet size-full wp-image-44259\">\u003c/a>\u003cbr>\n\u003cem>Ben De Vries peeking at food. Photo: Matthew Pinna\u003c/em>\u003c/p>\n\u003cp>Ben De Vries is the chef-owner of \u003ca href=\"http://www.luellasf.com/\">Luella\u003c/a>, where he dishes up modern California food. De Vries opened Luella with his wife Rachel Lewis de Vries seven years ago, and the restaurant is celebrating this milestone anniversary with weekly promotions: Tuesday is half price bottles of wine (all bottles, all night) and on Wednesday, Chef De Vries brought back his “seven-year itch” recipes of chicken & ribs with flaky buttermilk biscuits. De Vries and his kitchen crew make their own hot sauce, mayonnaise, mustard, pickles and potato chips, and Luella is launching a takeaway prepared three-course meal that can be picked up curbside—a service that is a potential draw for anyone who has sweated over finding a parking spot anytime in Russian Hill. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDeVries_LuellaExterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDeVries_LuellaExterior.jpg\" alt=\"Luella Exterior \" title=\"Luella Exterior \" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44257\">\u003c/a>\u003cbr>\n\u003cem>Luella Exterior. Photo: Matthew Pinna\u003c/em>\u003c/p>\n\u003cp>De Vries worked locally at \u003ca href=\"http://thirstybear.com/\">Thirsty Bear Brewing Company\u003c/a>, \u003ca href=\"http://www.restaurantlulu.com/\">LuLu\u003c/a>, \u003ca href=\"http://www.scalasbistro.com/\">Scala’s\u003c/a>, Vertigo, mc2 and Andalu before opening Luella with his wife Rachel. In \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/21/DDPO1A4FCD.DTL\">2009\u003c/a>, Michael Bauer awarded Luella two and a half stars, and \u003ca href=\"http://www.7x7.com/eat-drink/sunday-suppers-sf\">7x7\u003c/a> and \u003ca href=\"http://www.gayot.com/restaurants/luella-san-francisco-ca-94109_3sf041114.html\">Gayot\u003c/a> have served up praise throughout the years. Chef De Vries is age 41, which he claims makes him \"age 201 in kitchen years.\" He lives with his family in the Mission Dolores neighborhood. \u003c/p>\n\u003cp>Bay Area Bites interviewed Chef De Vries in person and via email. His responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDVbar-and-tables1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_BDVbar-and-tables1.jpg\" alt=\"Luella interior\" title=\"Luella interior\" width=\"560\" height=\"323\" class=\"alignnone size-full wp-image-44258\">\u003c/a>\u003cbr>\n\u003cem>Luella interior courtesy of Luella\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been very into Americana and southern cooking: everything from a bone marrow hamburger to fried chicken and ribs. I’ve also been working with packaging a lot and am developing sustainable fresh prepared meals. \u003c/p>\n\u003cp>Luella in a bag will be a three-course meal with some extra goodies. We take care of the difficult part, and the food is prepped and ready for the customer. The first meal will be short rib lasagna with salad. The feel of the meal is the quality you get in the restaurant and each dish is made to order. You’ll get the technique of restaurant food to your house. \u003c/p>\n\u003cp>There are a lot of times you don’t feel like going out. I noticed that when my wife was stopping by the restaurant to pick up food for dinner up to three times a week. I thought, “Okay, that’s a good sign.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400BABDeVriesHotSauce1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400BABDeVriesHotSauce1.jpg\" alt=\"DeVries HotSauce\" title=\"DeVries HotSauce\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-44256\">\u003c/a>\u003cbr>\n\u003cem>De Vries Hot Sauce. Photo: Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You make and bottle a hot sauce called \u003cem>La Venganza\u003c/em> but are from the Midwest. How did that come about?\u003c/strong>\u003cbr>\nSpicy heat was definitely not a part of my meals growing up. As a \u003ca href=\"http://en.wikipedia.org/wiki/Gabacho\">\u003cem>gabacho\u003c/em>\u003c/a> in the kitchen, many of the cooks would make fun of me when I’d go to try the salsa they made for staff meal. It made me want to learn to make and eat salsa, and habañero became my go-to pepper. I knew I was onto something when the \u003cem>Yucatán\u003c/em> guys in the kitchen couldn’t even finish or eat my hot sauce. I got to declare: “I win!” with a fist pump and my hands up. \u003c/p>\n\u003cp>I don’t wear a gloves or mask when we make the sauce, but they do. I guess I’m used to the heat by now. We have to finish making the habañero hot sauce before 2 p.m. Otherwise, the chili and heat stay in the air for too long. If we go past 2 p.m., I have to call my partner Leah Lidsky and tell her because she won’t come in until 4:30, to let the air clear out. \u003c/p>\n\u003cp>\u003cstrong>How is producing Luella in a bag similar to cooking at the restaurant?\u003c/strong>\u003cbr>\nOur label says “never touched by a machine,” and our prepared foods are still made by hand. I’m a big believer in the idea that the cook does more than just chop and cook. There’s that kitchen joke we use while cooking, and that’s, “It’s all about the love, baby.” Everything we start with is super fresh. We make it easy for people who have less time to grab something real fast on their way home. The menu will change every week and it’s all made to order. We’re not just setting up 30 orders of mac and cheese in the fridge. \u003c/p>\n\u003cp>As a child in the seventies, I ate a lot of \u003ca href=\"https://www.google.com/search?q=Hungry+Man+meals&hl=en&safe=off&client=firefox-a&hs=2hB&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=l4DXT6qcMaPQ2AXrxLGuDw&ved=0CJQBELAE&biw=1068&bih=1018\">Hungry Man\u003c/a> meals, Kraft mac n’ cheese, \u003ca href=\"http://www.chefboyardee.com/\">Chef Boyardee\u003c/a> and fast food. One of the main reasons I started cooking was because the only way we could eat a fresh meal was to cook it. My mom was working full time and going to school, and the last thing she had time for was cooking. For a long time, I looked down at the ‘prepared foods’ world, and saw it as a short cut that reduced the quality of our food. Then I had a child and my wife eventually went back to work. Let’s just say it changed my perspective. But the quality of prepared and packaged food is for the most part terrible. Frozen food and food off an assembly line just don’t do it! I’m a big believer that the hands of a cook should infuse the food with love. How can that ever happen when human hands have never touched the food?\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Rachel meet?\u003c/strong>\u003cbr>\nMy first day in San Francisco, I flew into town on New Years Day to visit a friend who was the chef at Café Marimba. Within an hour of getting off the plane I had a job offer to cook at LuLu, a place to stay and had met my future wife, who was the manager. We’ve been married for sixteen years and have a nine-year old daughter, Gemma.\u003c/p>\n\u003cp>\u003cstrong>Does Gemma like to cook?\u003c/strong>\u003cbr>\nShe likes to do butchery, and helps me break down pigs, and filet salmon. Her personal favorite is making beurre blanc sauce. She spends a lot of time during the summer in the kitchen peeling potatoes, rolling pasta and everything in between!\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://ppqsf.com/\">PPQ\u003c/a> for pho. I usually do the five-spice chicken. It’s a Monday night tradition with the family and makes the world seem a little better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paulinespizza.com/\">Pauline’s\u003c/a> has the best pizza in town! I’ve been going there since the late 90s. They were doing pizza before it was trendy and it’s a block from my house. I like that they use the freshest ingredients and have the lightest dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> has decent pizza, great appetizers, and sitting outside in Marin feels very sane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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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.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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