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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/green-tea-kit-kat.jpg\">\u003cimg class=\"alignnone size-full wp-image-43741\" title=\"green tea kit kat \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/green-tea-kit-kat.jpg\" alt=\"green tea kit kat \" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem> green tea flavored Kit Kat from Japan\u003c/em>\u003c/p>\n\u003cp>I often wish I could be magically transported to the middle of a bustling street market in a far-off land, surrounded by unfamiliar sights, enticing aromas and tempting tastes. When this impulse hits, lacking a plane ticket and a couple of weeks off, I head to Richmond’s Pacific East Mall, where a short voyage plunks me down in the midst of –-no, not a street market, but maybe the next best thing -- an emporium of Chinese, Taiwanese, Vietnamese, Korean, Filipino, Japanese and Indonesian restaurants and foodstuffs. I lose myself for hours, sampling exotic--to me--dishes and perusing products that have made their own journeys across the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/boba-drinks.jpg\">\u003cimg class=\"alignnone size-full wp-image-43742\" title=\"boba drinks\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/boba-drinks.jpg\" alt=\"boba drinks\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>mango tea with jellies and taro bubble tea\u003c/em>\u003c/p>\n\u003cp>A good start for a Pacific East Mall outing is a tall cup of \u003cem>boba\u003c/em> (the popular \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\">bubble tea\u003c/a> beverage that originated in Taiwan) from \u003ca href=\"http://www.yelp.com/biz/j-and-s-coffee-and-tea-house-richmond\">J & S Coffee Tea House\u003c/a>, whose menu lists over 100 drinks made with combinations of milk, tea and fruit or other flavors. I have it on very good authority (teenage daughter) that their taro milk tea with tapioca is “the best” and besides tapioca balls, they offer a dozen different colorful jelly bits--including mango, lychee and passion-fruit flavors--to add some chewy confetti to your drink.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Sheg-kee-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-43743\" title=\"Sheg kee bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Sheg-kee-bakery.jpg\" alt=\"Sheg kee bakery\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>from top left: red bean toast, sesame engagement pastry, date-filled mini-mooncake, taro twist\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next stop is the \u003ca href=\"http://www.shengkee.com/\">Sheng Kee Bakery\u003c/a> with a wide array of traditional Chinese and western-inspired baked goods. I like to try one or two of their buns, rolls, croissants or tall fluffy breads on each visit. Recently, I was drawn to the individually wrapped quarter circles labelled “engagement pastry” in sesame, red bean, pineapple or date flavors. When I asked, the cashier told me these represent a gift given to the family to celebrate an engagement. The sesame pastry provided a friendly, nutty, cookie-like crunch. I have previously taken home their tall taro and red bean breads and date moon cakes. I'm always on the lookout for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">new taro treat\u003c/a> and was happy to discover their taro twist, filled with lavender, almond paste-infused taro.\u003c/p>\n\u003cp>When it’s time for a real meal, the mall offers many options for casual, well-traveled spots, including: Thai take-out, Vietnamese Pho, a Noodle house, as well as Japanese, Chinese and Korean eateries. One popular Hong Kong-style restaurant, \u003ca href=\"http://asianpearl.yolasite.com/\">Asian Pearl\u003c/a>, is known for their dim sum (no carts wheeled around here–-so you need to order from the menu, but there are some helpful \u003ca href=\"http://asianpearl.yolasite.com/dim-sum-picture.php\">pictures\u003c/a> or you can always glance over at what diners at the next table are having.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bibimbap1.jpg\">\u003cimg class=\"alignnone size-full wp-image-43948\" title=\"bibimbap\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bibimbap1.jpg\" alt=\"bibimbap\" width=\"400\" height=\"513\">\u003c/a>\u003cbr>\n\u003cem>hot stone bibimbap and banchan\u003c/em>\u003c/p>\n\u003cp>During my most recent visit, I had dinner at the spacious, wood-paneled \u003ca href=\"http://www.yelp.com/biz/koreana-kitchen-ii-richmond\">Koreana Kitchen II\u003c/a> and enjoyed the hot stone \u003cem>bibimbap\u003c/em>, a bowl of rice, topped with mushrooms, spinach, carrots, bean sprouts, seaweed and a choice of protein. The best part was the 10 little dishes of \u003cem>banchan\u003c/em> that accompany all meals, such as kim chi daikon and cabbage, crispy sweet potato, crunchy seaweed, slippery yam noodles, sweet-ish fish cake and more.\u003c/p>\n\u003cp>Sustained by a full tummy, I am ready to tackle the fascinating wares at the queen of the mall, \u003ca href=\"http://www.yelp.com/biz/99-ranch-market-richmond-2\">99 Ranch Market\u003c/a>, a one-stop shop for adventurous (or homesick) cooks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-at-99-ranch.jpg\">\u003cimg class=\"alignnone size-full wp-image-43744\" title=\" blue crabs and fish at 99 ranch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-at-99-ranch.jpg\" alt=\" blue crabs and fish at 99 ranch\" width=\"560\" height=\"520\">\u003c/a>\u003c/p>\n\u003cp>An ocean of fresh fish and seafood lines the back wall, including tanks of live catfish and mussels and clams in ponds of bubbling water. The produce section is home to hard-to-find fruits and vegetables, such as banana flower buds, gobo, lotus root, wood-ear mushrooms and galangal. One market aisle is devoted to a rainbow of rice, (black, white, brown and red) in large to huge sacks. Another features tangled knots of noodles made out of everything from mung beans to sweet potatoes. The snack aisle displays crunchy treats in unusual flavor combinations, such as green onion cookies, durian mochi and strawberry flavored beef jerky. If you are cooking an Asian dish, 99 Ranch is sure to have whatever ingredients you need.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/walnut-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-43745\" title=\"walnut soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/walnut-soup.jpg\" alt=\"walnut soup\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>The last time I availed myself of 99 Ranch’s worldly repertoire, I was planning to make the comforting Walnut Soup from \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>’s first cookbook, \u003ca href=\"http://www.amazon.com/The-Wisdom-Chinese-Kitchen-Celebration/dp/0684847396\">The Wisdom of the Chinese Kitchen\u003c/a>. The creamy soup, which according to Young is considered a tonic in Chinese culture, has only 3 ingredients. I could manage the oven-roasted walnuts on my own, but knew I needed some help with the other two. So I asked a cashier where to find the rice flour (non-glutinous, specifies Young) and \u003cem>peen tong\u003c/em>, a kind of brown sugar that comes in chunky bars. The cashier’s face brightened at the mention of \u003cem>peen tong\u003c/em> and she directed me to the appropriate aisles. I picked up a couple of other items that I usually get at 99 Ranch (like huge packages of individual servings of crispy Korean seaweed) and headed back to the same cashier I originally asked for help. She seemed genuinely thrilled that I was going to make something with the golden ingots of sugar.\u003c/p>\n\u003cp>Speaking of sugar, another mall shop that is sure to please any sweet-tooth is the \u003ca href=\"http://www.yelp.com/biz/candy-box-richmond\">Candy Box\u003c/a>. A tiny space, crammed floor to ceiling with sugary and salty imported treats from Japan, Taiwan and Hawaii. Day-glo sour fruit, hot, spicy squid and gummy everything plus a sweet, chatty owner who provides generous samples. On my recent visit, she was putting up a sign in the crowded window featuring her latest shipment of Green Tea Flavored Kit Kat bars from Japan. “These are so popular,” she told me, “they will be sold out in a couple of days.” “Why?” I asked? “Don’t know, they’re from Japan, hard to find and people think green tea is healthy.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-21.jpg\">\u003cimg class=\"alignnone size-full wp-image-43956\" title=\"gummy chicken feet\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-21.jpg\" alt=\"gummy chicken feet\" width=\"560\" height=\"406\">\u003c/a>\u003c/p>\n\u003cp>Don’t worry if you missed your chance to shout “gimme a break” in Japanese, or didn’t get enough dim sum at Asian Pearl. You can always take home some gummy chicken feet.\u003c/p>\n\u003cp>\u003cem>(Be forewarned: finding parking can be a nightmare here, especially on the weekends and many shops only accept cash.)\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://goo.gl/maps/jTVe\">Pacific East Mall\u003c/a>\u003cbr>\n3288 Pierce St.\u003cbr>\nRichmond, CA 94804\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/green-tea-kit-kat.jpg\">\u003cimg class=\"alignnone size-full wp-image-43741\" title=\"green tea kit kat \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/green-tea-kit-kat.jpg\" alt=\"green tea kit kat \" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem> green tea flavored Kit Kat from Japan\u003c/em>\u003c/p>\n\u003cp>I often wish I could be magically transported to the middle of a bustling street market in a far-off land, surrounded by unfamiliar sights, enticing aromas and tempting tastes. When this impulse hits, lacking a plane ticket and a couple of weeks off, I head to Richmond’s Pacific East Mall, where a short voyage plunks me down in the midst of –-no, not a street market, but maybe the next best thing -- an emporium of Chinese, Taiwanese, Vietnamese, Korean, Filipino, Japanese and Indonesian restaurants and foodstuffs. I lose myself for hours, sampling exotic--to me--dishes and perusing products that have made their own journeys across the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/boba-drinks.jpg\">\u003cimg class=\"alignnone size-full wp-image-43742\" title=\"boba drinks\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/boba-drinks.jpg\" alt=\"boba drinks\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>mango tea with jellies and taro bubble tea\u003c/em>\u003c/p>\n\u003cp>A good start for a Pacific East Mall outing is a tall cup of \u003cem>boba\u003c/em> (the popular \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\">bubble tea\u003c/a> beverage that originated in Taiwan) from \u003ca href=\"http://www.yelp.com/biz/j-and-s-coffee-and-tea-house-richmond\">J & S Coffee Tea House\u003c/a>, whose menu lists over 100 drinks made with combinations of milk, tea and fruit or other flavors. I have it on very good authority (teenage daughter) that their taro milk tea with tapioca is “the best” and besides tapioca balls, they offer a dozen different colorful jelly bits--including mango, lychee and passion-fruit flavors--to add some chewy confetti to your drink.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Sheg-kee-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-43743\" title=\"Sheg kee bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Sheg-kee-bakery.jpg\" alt=\"Sheg kee bakery\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>from top left: red bean toast, sesame engagement pastry, date-filled mini-mooncake, taro twist\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next stop is the \u003ca href=\"http://www.shengkee.com/\">Sheng Kee Bakery\u003c/a> with a wide array of traditional Chinese and western-inspired baked goods. I like to try one or two of their buns, rolls, croissants or tall fluffy breads on each visit. Recently, I was drawn to the individually wrapped quarter circles labelled “engagement pastry” in sesame, red bean, pineapple or date flavors. When I asked, the cashier told me these represent a gift given to the family to celebrate an engagement. The sesame pastry provided a friendly, nutty, cookie-like crunch. I have previously taken home their tall taro and red bean breads and date moon cakes. I'm always on the lookout for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">new taro treat\u003c/a> and was happy to discover their taro twist, filled with lavender, almond paste-infused taro.\u003c/p>\n\u003cp>When it’s time for a real meal, the mall offers many options for casual, well-traveled spots, including: Thai take-out, Vietnamese Pho, a Noodle house, as well as Japanese, Chinese and Korean eateries. One popular Hong Kong-style restaurant, \u003ca href=\"http://asianpearl.yolasite.com/\">Asian Pearl\u003c/a>, is known for their dim sum (no carts wheeled around here–-so you need to order from the menu, but there are some helpful \u003ca href=\"http://asianpearl.yolasite.com/dim-sum-picture.php\">pictures\u003c/a> or you can always glance over at what diners at the next table are having.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bibimbap1.jpg\">\u003cimg class=\"alignnone size-full wp-image-43948\" title=\"bibimbap\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bibimbap1.jpg\" alt=\"bibimbap\" width=\"400\" height=\"513\">\u003c/a>\u003cbr>\n\u003cem>hot stone bibimbap and banchan\u003c/em>\u003c/p>\n\u003cp>During my most recent visit, I had dinner at the spacious, wood-paneled \u003ca href=\"http://www.yelp.com/biz/koreana-kitchen-ii-richmond\">Koreana Kitchen II\u003c/a> and enjoyed the hot stone \u003cem>bibimbap\u003c/em>, a bowl of rice, topped with mushrooms, spinach, carrots, bean sprouts, seaweed and a choice of protein. The best part was the 10 little dishes of \u003cem>banchan\u003c/em> that accompany all meals, such as kim chi daikon and cabbage, crispy sweet potato, crunchy seaweed, slippery yam noodles, sweet-ish fish cake and more.\u003c/p>\n\u003cp>Sustained by a full tummy, I am ready to tackle the fascinating wares at the queen of the mall, \u003ca href=\"http://www.yelp.com/biz/99-ranch-market-richmond-2\">99 Ranch Market\u003c/a>, a one-stop shop for adventurous (or homesick) cooks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-at-99-ranch.jpg\">\u003cimg class=\"alignnone size-full wp-image-43744\" title=\" blue crabs and fish at 99 ranch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-at-99-ranch.jpg\" alt=\" blue crabs and fish at 99 ranch\" width=\"560\" height=\"520\">\u003c/a>\u003c/p>\n\u003cp>An ocean of fresh fish and seafood lines the back wall, including tanks of live catfish and mussels and clams in ponds of bubbling water. The produce section is home to hard-to-find fruits and vegetables, such as banana flower buds, gobo, lotus root, wood-ear mushrooms and galangal. One market aisle is devoted to a rainbow of rice, (black, white, brown and red) in large to huge sacks. Another features tangled knots of noodles made out of everything from mung beans to sweet potatoes. The snack aisle displays crunchy treats in unusual flavor combinations, such as green onion cookies, durian mochi and strawberry flavored beef jerky. If you are cooking an Asian dish, 99 Ranch is sure to have whatever ingredients you need.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/walnut-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-43745\" title=\"walnut soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/walnut-soup.jpg\" alt=\"walnut soup\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>The last time I availed myself of 99 Ranch’s worldly repertoire, I was planning to make the comforting Walnut Soup from \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>’s first cookbook, \u003ca href=\"http://www.amazon.com/The-Wisdom-Chinese-Kitchen-Celebration/dp/0684847396\">The Wisdom of the Chinese Kitchen\u003c/a>. The creamy soup, which according to Young is considered a tonic in Chinese culture, has only 3 ingredients. I could manage the oven-roasted walnuts on my own, but knew I needed some help with the other two. So I asked a cashier where to find the rice flour (non-glutinous, specifies Young) and \u003cem>peen tong\u003c/em>, a kind of brown sugar that comes in chunky bars. The cashier’s face brightened at the mention of \u003cem>peen tong\u003c/em> and she directed me to the appropriate aisles. I picked up a couple of other items that I usually get at 99 Ranch (like huge packages of individual servings of crispy Korean seaweed) and headed back to the same cashier I originally asked for help. She seemed genuinely thrilled that I was going to make something with the golden ingots of sugar.\u003c/p>\n\u003cp>Speaking of sugar, another mall shop that is sure to please any sweet-tooth is the \u003ca href=\"http://www.yelp.com/biz/candy-box-richmond\">Candy Box\u003c/a>. A tiny space, crammed floor to ceiling with sugary and salty imported treats from Japan, Taiwan and Hawaii. Day-glo sour fruit, hot, spicy squid and gummy everything plus a sweet, chatty owner who provides generous samples. On my recent visit, she was putting up a sign in the crowded window featuring her latest shipment of Green Tea Flavored Kit Kat bars from Japan. “These are so popular,” she told me, “they will be sold out in a couple of days.” “Why?” I asked? “Don’t know, they’re from Japan, hard to find and people think green tea is healthy.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-21.jpg\">\u003cimg class=\"alignnone size-full wp-image-43956\" title=\"gummy chicken feet\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-21.jpg\" alt=\"gummy chicken feet\" width=\"560\" height=\"406\">\u003c/a>\u003c/p>\n\u003cp>Don’t worry if you missed your chance to shout “gimme a break” in Japanese, or didn’t get enough dim sum at Asian Pearl. You can always take home some gummy chicken feet.\u003c/p>\n\u003cp>\u003cem>(Be forewarned: finding parking can be a nightmare here, especially on the weekends and many shops only accept cash.)\u003c/em>\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://goo.gl/maps/jTVe\">Pacific East Mall\u003c/a>\u003cbr>\n3288 Pierce St.\u003cbr>\nRichmond, CA 94804\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Preview of SoMa StrEat Food Park ",
"title": "A Preview of SoMa StrEat Food Park ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come and six trucks were serving a steady stream of customers: \u003ca href=\"https://www.facebook.com/mrnicesf\">Mr. Nice SF\u003c/a>, \u003ca href=\"http://www.smokinwarehouse.com/\">Smokin' Warehouse BBQ\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"http://www.brassknucklesf.com/home.html\">Brass Knuckle\u003c/a>, \u003ca href=\"https://twitter.com/#!/LaPastrami\">La Pastrami\u003c/a> and \u003ca href=\"http://www.goldenwaffle.net/\">Golden Waffle\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\" alt=\"menu\" title=\"menu\" width=\"280\" height=\"500\" class=\"alignnone size-full wp-image-44053\">\u003c/a>\u003c/p>\n\u003cp>\"The inspiration to form a permanent street food pod came from both the lack of opportunities and infinite barriers the current street food vendors in San Francisco are faced with and from the existing permanent pods other states have been comfortably enjoying throughout the last decade,\" said founder Carlos Muela via email. \u003c/p>\n\u003cp>\"We love the SoMa neighborhood and there is a lot of opportunity here. It is easy to get to and centrally located. As of now, there are not that many food options in the neighborhood, but we hope that will begin to change with the addition of the park.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44056\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\" alt=\"food truck\" title=\"food truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44055\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\" alt=\"brass knucke\" title=\"brass knucke\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624.jpg\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44060\">\u003c/a>\u003c/p>\n\u003cp>He's successfully transformed the abandoned U-Haul parking lot into a food oasis, as there's lots of potted plants scattered throughout the park and ample places to sit or stand while eating. Carlos remarked, \"It was a complete eyesore for the neighborhood.\" But once you're within the food park itself, it's easy to forget you're right near the 101 overpass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624-e1338501448492.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44062\">\u003c/p>\n\u003cp>There's also handicap-accessible bathrooms and plenty of bicycle parking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\" alt=\"bathrooms\" title=\"bathrooms\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44057\">\u003c/a>\u003c/p>\n\u003cp>And there's a large seating area with a roof, in case you're not inclined to dine in the sun. It's pet-friendly, too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\" alt=\"covered space\" title=\"covered space\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44061\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\" alt=\"dog\" title=\"dog\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44066\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\" alt=\"falafel\" title=\"falafel\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44065\">\u003c/a>\u003c/p>\n\u003cp>Carlos says that food trucks will rotate in and out on a weekly and monthly basis, following the formal opening next week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003cstrong>\u003ca href=\"https://maps.google.com/maps?q=428+11th+street,+san+francisco,+ca&hl=en&ll=37.77102,-122.412028&spn=0.00904,0.017853&hnear=428+11th+St,+San+Francisco,+California&gl=us&t=m&z=16&iwloc=A\">map\u003c/a>\u003c/strong>\u003cbr>\n428 11th Street @ Harrison\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SoMaStrEatFoodPark\">SoMaStrEatFoodPark\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/SoMaStrEatFood\">SoMaStrEatFood\u003c/a>\u003c/p>\n\n",
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"excerpt": "SoMa StrEat Food Park, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come and six trucks were serving a steady stream of customers: \u003ca href=\"https://www.facebook.com/mrnicesf\">Mr. Nice SF\u003c/a>, \u003ca href=\"http://www.smokinwarehouse.com/\">Smokin' Warehouse BBQ\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"http://www.brassknucklesf.com/home.html\">Brass Knuckle\u003c/a>, \u003ca href=\"https://twitter.com/#!/LaPastrami\">La Pastrami\u003c/a> and \u003ca href=\"http://www.goldenwaffle.net/\">Golden Waffle\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\" alt=\"menu\" title=\"menu\" width=\"280\" height=\"500\" class=\"alignnone size-full wp-image-44053\">\u003c/a>\u003c/p>\n\u003cp>\"The inspiration to form a permanent street food pod came from both the lack of opportunities and infinite barriers the current street food vendors in San Francisco are faced with and from the existing permanent pods other states have been comfortably enjoying throughout the last decade,\" said founder Carlos Muela via email. \u003c/p>\n\u003cp>\"We love the SoMa neighborhood and there is a lot of opportunity here. It is easy to get to and centrally located. As of now, there are not that many food options in the neighborhood, but we hope that will begin to change with the addition of the park.\"\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/24/2012/05/IMG_3620-e1338500992905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44056\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\" alt=\"food truck\" title=\"food truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44055\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\" alt=\"brass knucke\" title=\"brass knucke\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624.jpg\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44060\">\u003c/a>\u003c/p>\n\u003cp>He's successfully transformed the abandoned U-Haul parking lot into a food oasis, as there's lots of potted plants scattered throughout the park and ample places to sit or stand while eating. Carlos remarked, \"It was a complete eyesore for the neighborhood.\" But once you're within the food park itself, it's easy to forget you're right near the 101 overpass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624-e1338501448492.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44062\">\u003c/p>\n\u003cp>There's also handicap-accessible bathrooms and plenty of bicycle parking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\" alt=\"bathrooms\" title=\"bathrooms\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44057\">\u003c/a>\u003c/p>\n\u003cp>And there's a large seating area with a roof, in case you're not inclined to dine in the sun. It's pet-friendly, too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\" alt=\"covered space\" title=\"covered space\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44061\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\" alt=\"dog\" title=\"dog\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44066\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\" alt=\"falafel\" title=\"falafel\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44065\">\u003c/a>\u003c/p>\n\u003cp>Carlos says that food trucks will rotate in and out on a weekly and monthly basis, following the formal opening next week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003cstrong>\u003ca href=\"https://maps.google.com/maps?q=428+11th+street,+san+francisco,+ca&hl=en&ll=37.77102,-122.412028&spn=0.00904,0.017853&hnear=428+11th+St,+San+Francisco,+California&gl=us&t=m&z=16&iwloc=A\">map\u003c/a>\u003c/strong>\u003cbr>\n428 11th Street @ Harrison\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SoMaStrEatFoodPark\">SoMaStrEatFoodPark\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/SoMaStrEatFood\">SoMaStrEatFood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
"title": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ",
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"description": "Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ",
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"headline": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \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/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\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/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton",
"title": "The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's in a name? For over three years, husband-and-wife team Douglas Gayeton and Laura Howard-Gayeton have been exploring this question with their multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\">The Lexicon of Sustainability\u003c/a>.\" When you see the words \"cage-free,\" \"organic\" and \"pasture-raised\" on a carton of eggs, what does it really mean? Can these labels change a consumer's perception of quality and impact their decision-making? Can language influence the way food is produced and purchased today?\u003c/p>\n\u003cp>They've interviewed 200 individuals from across the country involved in all aspects of food -- from farming, animal husbandry, foraging, production -- to answer these and other related questions. They've spoken with \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> on edible schoolyards, \u003ca href=\"http://www.landinstitute.org/vnews/display.v/ART/2012/01/27/4f1da5631eb6c\">Wes Jackson\u003c/a> on reinventing wheat farming, \u003ca href=\"http://www.polyfacefarms.com/speaking-protocol/joels-bio/\">Joel Salatin\u003c/a> on ethical farming practices, mycologist \u003ca href=\"http://www.fungi.com/front/stamets/index.html\">Paul Stamets\u003c/a>, urban farmer \u003ca href=\"http://www.growingpower.org/about_us.htm\">Will Allen\u003c/a>, \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a> and many more.\u003c/p>\n\u003cp>[vimeo 17829122]\u003c/p>\n\u003cp>In addition to their interactive website, there's photographs featured in traveling \"pop-up shows\" and \u003ca href=\"http://video.pbs.org/program/lexicon-sustainability/\">three short films\u003c/a> about these industry leaders that are being co-presented by \u003ca href=\"http://www.pbs.org/food/shows/the-lexicon-of-sustainability/\">PBS Food\u003c/a> and \u003ca href=\"http://www.itvs.org/\">ITVS\u003c/a> online. Douglas Gayeton corresponded with me via email to answer several questions about their ambitious initiative. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\" alt=\"douglas gayeton\" title=\"douglas gayeton\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42676\">\u003c/a>\u003cbr>\n\u003cem>Douglas Gayeton. Image Credit: The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You've had a long and varied artistic career thus far as a filmmaker, photographer, writer and producer. What was the initial inspiration for creating this new multimedia series, \"The Lexicon of Sustainability\"?\u003c/strong>\u003c/p>\n\u003cp>I spent nearly ten years living in Pistoia, a Tuscan town set between Lucca and Florence. When I arrived my Italian was poor and I didn’t know many people. Then a comedic sequence of events led to my working in the kitchen of a trendy hillside restaurant. I say “comedic” because I didn’t really cook before that experience, nor did I have much interest in food. What I learned there became my introduction to Slow Food, even if I didn’t know what the term meant. That accidental awakening started me on a journey to document the people of my town, how they lived, and the role food played as a fundamental part of their lives. My work began as a film, then a series of essays which culminated in the information artworks that eventually were published in a book called \"\u003ca href=\"http://www.randomhouse.com/book/58794/slow-life-in-a-tuscan-town-by-douglas-gayeton\">SLOW: Life in a Tuscan Town\u003c/a>.\" \u003c/p>\n\u003cp>As I traveled around the USA with \"Slow,\" I was struck by how little the principles of the Slow Food movement, borne from over 2000 years of Italian cultural evolution, made sense in America. Our experience in this country, our historic relationship with food, and primarily the broken state of our food system require us to look at food in a much different way.\u003c/p>\n\u003cp>Since World War II, we have raced to centralize our food system, to consolidate manufacturing and eliminate local distribution hubs. We have become dependent on inefficient and inequitable farm subsidies and addicted to chemical solutions to maintain agricultural production at artificial levels, with no care for the environmental consequences. In doing so we have turned food into a commodity utterly stripped of its most precious cultural aspects.\u003c/p>\n\u003cp>The solution? We need a Marshall Plan to fix our food system, one that rebuilds the infrastructure necessary for healthy local food hubs in each community. We do this first by living more sustainably. Our project is an attempt to identify the most authentic voices in this movement and illuminate the terms and principles that define their innovative work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\" alt=\"chicken and man\" title=\"chicken and man\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-42698\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lexiconofsustainability.com/\">\"The Lexicon of Sustainability\"\u003c/a> is therefore based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the \"Lexicon of Sustainability\" can help people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.\u003c/p>\n\u003cp>\u003cstrong>The visuals for \"Lexicon\" are stunning, particularly the mosaic-like compositions that marry photographs, text, animation and video interview in a truly unique way. How did you develop this unique aesthetic? \u003c/strong>\u003c/p>\n\u003cp>The Italian images in my book “SLOW” began as a happy accident. I quickly learned that a single image was not enough. Not only were my images too small, but they also lacked the ability to convey the concept of “time,” of the beginning, middle and end of things. The idea of capturing hundreds of images, at times over long periods of time, then creating mosaics seemed like the only solution.\u003c/p>\n\u003cp>The decision to overlay these images with text came at about the same time. I wanted to convey what these people said to me as I worked. I wanted to share their insights, their observations. And I also wanted to solve another problem I had with photographs, namely that they often left so much unanswered. I wanted to provide as much information as possible within an image, to create what someone once called a “flat film,” a single image that actually uses time, that tells a story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\" alt=\"fifty percent live in cities\" title=\"fifty percent live in cities\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-42689\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Regarding my typographic process: after completing a photo collage, my staff assembles a list of every possible question a viewer might ask, ranging from “What’s that strange thing in the corner of the picture?” to “How does that machine work?” to “What is that person thinking?” After our subjects answer these questions their words are meticulously applied to the image. The process is lengthy. One image with noted farmer/photographer Michael Ableman -- from taking the initial photographs to building the photo collage with text -- took over a year to complete. The result is a handmade and hopefully authentic artifact that explains a fundamental principle of sustainability in highly personal terms.\u003c/p>\n\u003cp>\u003cstrong>How did you find the individuals to feature in \"\u003ca href=\"http://www.lexiconofsustainability.com/pop-up-art-shows/pastured/\">The Story of An Egg,\u003c/a>\" and why were you drawn to them?\u003c/strong>\u003c/p>\n\u003cp>“Pasture Management” and “Pasture-Raised vs. Cage-Free” were among the first images I created for the project, so they will always be special, but also because the two individuals I profiled are such admiral folks. David Evans, featured in “Pasture Management,” is a renegade. He created \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, which has pioneered a number of sustainable agricultural practices in the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\" alt=\"pasture management\" title=\"pasture management\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42677\">\u003cbr>\n\u003c/a>\u003cem>David Evans, Marin Sun Farms. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003c/em>\u003c/p>\n\u003cp>The second image features Alexis Koefoed from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a>. She has a deep knowledge base on the poultry industry and is extremely eloquent. A real deep thinker. Way back in 2008, she told me that the terms “cage-free” and “free-range” were meaningless and that we needed to focus on a poultry practice called “pasture-raised.” Her convictions let me to make a short film called “The Story of An Egg.\" I find it very rewarding that four years after that image was created, supermarkets have started to carry “pastured” eggs. Some farmers markets (the Ferry Building in San Francisco being a notable example) have even decreed that “pastured” eggs and poultry are the only type available for sale. This shows, I think, that language is important. Consumer can make informed decisions -- and vote with their wallets -- if they know what the terms which define sustainability mean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\" alt=\"soul food farm\" title=\"soul food farm\" width=\"550\" height=\"673\" class=\"alignnone size-full wp-image-42674\">\u003cbr>\n\u003c/a>\u003cem>Alexis Koefoed, Soul Food Farm. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4) Can you give us an update on the current status of the project? \u003c/strong>\u003c/p>\n\u003cp>We have created almost 200 information artworks to explain how we can fix our food system. A selection of these are available as a \"\u003ca href=\"http://us2.campaign-archive2.com/?u=32cf26a978e6a47a222bc0a33&id=e5d7e5b349\">pop-up show\u003c/a>.\" Anyone in the USA can apply to be a curator, unless they are actually curator. Farmers, students, teachers, librarians, activists and even government officials can go to our website to apply. They need to show how they will put on five shows in their community, involve their local food system, then serve as a “lending library” so that other schools and organization can use the show for their events. It’s a radical form of crowdsourcing, one taken from the web and applied to the real world. We anticipate over 500 shows in the USA in 2012.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\" alt=\"pop up photo show\" title=\"pop up photo show\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-42678\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\" alt=\"pop up photo show\" title=\"popup\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42680\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>In addition to the pop-up shows, we are making short films with ITVS and PBS, as well as a social network of ideas which we hope to launch later this year. And a book that sums everything up will become available next spring, while we turn our team’s attention to the next tasks at hand, namely taking on sustainability in water, energy and climate change.\u003c/p>\n\u003cp>\u003cstrong>Watch \"The Story of an EGG\" from the \"Lexicon of Sustainability\" series.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Can learning the meaning of a single term actually help change the food system? David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage-free, “free-range” and “pasture-raised” so that consumers can make informed decisions when they go to their local supermarket\u003c/em>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=v2vyU-hilrY]\u003c/p>\n\u003cp>CREDITS\u003c/p>\n\u003cp>Produced by Laura Howard\u003cbr>\nDirected, Photographed and Written by Douglas Gayeton\u003cbr>\nEdited and Animated by Pier Giorgio Provenzano\u003cbr>\nMusic by Rumplefarm and Kevin MacLeod (incompetech.com)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And learn more about Douglas Gayeton and his artistic process with this video \u003ca href=\"http://vimeo.com/38752392\">\"Douglas Gayeton At Work.\"\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's in a name? For over three years, husband-and-wife team Douglas Gayeton and Laura Howard-Gayeton have been exploring this question with their multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\">The Lexicon of Sustainability\u003c/a>.\" When you see the words \"cage-free,\" \"organic\" and \"pasture-raised\" on a carton of eggs, what does it really mean? Can these labels change a consumer's perception of quality and impact their decision-making? Can language influence the way food is produced and purchased today?\u003c/p>\n\u003cp>They've interviewed 200 individuals from across the country involved in all aspects of food -- from farming, animal husbandry, foraging, production -- to answer these and other related questions. They've spoken with \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> on edible schoolyards, \u003ca href=\"http://www.landinstitute.org/vnews/display.v/ART/2012/01/27/4f1da5631eb6c\">Wes Jackson\u003c/a> on reinventing wheat farming, \u003ca href=\"http://www.polyfacefarms.com/speaking-protocol/joels-bio/\">Joel Salatin\u003c/a> on ethical farming practices, mycologist \u003ca href=\"http://www.fungi.com/front/stamets/index.html\">Paul Stamets\u003c/a>, urban farmer \u003ca href=\"http://www.growingpower.org/about_us.htm\">Will Allen\u003c/a>, \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a> and many more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to their interactive website, there's photographs featured in traveling \"pop-up shows\" and \u003ca href=\"http://video.pbs.org/program/lexicon-sustainability/\">three short films\u003c/a> about these industry leaders that are being co-presented by \u003ca href=\"http://www.pbs.org/food/shows/the-lexicon-of-sustainability/\">PBS Food\u003c/a> and \u003ca href=\"http://www.itvs.org/\">ITVS\u003c/a> online. Douglas Gayeton corresponded with me via email to answer several questions about their ambitious initiative. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\" alt=\"douglas gayeton\" title=\"douglas gayeton\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42676\">\u003c/a>\u003cbr>\n\u003cem>Douglas Gayeton. Image Credit: The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You've had a long and varied artistic career thus far as a filmmaker, photographer, writer and producer. What was the initial inspiration for creating this new multimedia series, \"The Lexicon of Sustainability\"?\u003c/strong>\u003c/p>\n\u003cp>I spent nearly ten years living in Pistoia, a Tuscan town set between Lucca and Florence. When I arrived my Italian was poor and I didn’t know many people. Then a comedic sequence of events led to my working in the kitchen of a trendy hillside restaurant. I say “comedic” because I didn’t really cook before that experience, nor did I have much interest in food. What I learned there became my introduction to Slow Food, even if I didn’t know what the term meant. That accidental awakening started me on a journey to document the people of my town, how they lived, and the role food played as a fundamental part of their lives. My work began as a film, then a series of essays which culminated in the information artworks that eventually were published in a book called \"\u003ca href=\"http://www.randomhouse.com/book/58794/slow-life-in-a-tuscan-town-by-douglas-gayeton\">SLOW: Life in a Tuscan Town\u003c/a>.\" \u003c/p>\n\u003cp>As I traveled around the USA with \"Slow,\" I was struck by how little the principles of the Slow Food movement, borne from over 2000 years of Italian cultural evolution, made sense in America. Our experience in this country, our historic relationship with food, and primarily the broken state of our food system require us to look at food in a much different way.\u003c/p>\n\u003cp>Since World War II, we have raced to centralize our food system, to consolidate manufacturing and eliminate local distribution hubs. We have become dependent on inefficient and inequitable farm subsidies and addicted to chemical solutions to maintain agricultural production at artificial levels, with no care for the environmental consequences. In doing so we have turned food into a commodity utterly stripped of its most precious cultural aspects.\u003c/p>\n\u003cp>The solution? We need a Marshall Plan to fix our food system, one that rebuilds the infrastructure necessary for healthy local food hubs in each community. We do this first by living more sustainably. Our project is an attempt to identify the most authentic voices in this movement and illuminate the terms and principles that define their innovative work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\" alt=\"chicken and man\" title=\"chicken and man\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-42698\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lexiconofsustainability.com/\">\"The Lexicon of Sustainability\"\u003c/a> is therefore based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the \"Lexicon of Sustainability\" can help people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.\u003c/p>\n\u003cp>\u003cstrong>The visuals for \"Lexicon\" are stunning, particularly the mosaic-like compositions that marry photographs, text, animation and video interview in a truly unique way. How did you develop this unique aesthetic? \u003c/strong>\u003c/p>\n\u003cp>The Italian images in my book “SLOW” began as a happy accident. I quickly learned that a single image was not enough. Not only were my images too small, but they also lacked the ability to convey the concept of “time,” of the beginning, middle and end of things. The idea of capturing hundreds of images, at times over long periods of time, then creating mosaics seemed like the only solution.\u003c/p>\n\u003cp>The decision to overlay these images with text came at about the same time. I wanted to convey what these people said to me as I worked. I wanted to share their insights, their observations. And I also wanted to solve another problem I had with photographs, namely that they often left so much unanswered. I wanted to provide as much information as possible within an image, to create what someone once called a “flat film,” a single image that actually uses time, that tells a story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\" alt=\"fifty percent live in cities\" title=\"fifty percent live in cities\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-42689\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Regarding my typographic process: after completing a photo collage, my staff assembles a list of every possible question a viewer might ask, ranging from “What’s that strange thing in the corner of the picture?” to “How does that machine work?” to “What is that person thinking?” After our subjects answer these questions their words are meticulously applied to the image. The process is lengthy. One image with noted farmer/photographer Michael Ableman -- from taking the initial photographs to building the photo collage with text -- took over a year to complete. The result is a handmade and hopefully authentic artifact that explains a fundamental principle of sustainability in highly personal terms.\u003c/p>\n\u003cp>\u003cstrong>How did you find the individuals to feature in \"\u003ca href=\"http://www.lexiconofsustainability.com/pop-up-art-shows/pastured/\">The Story of An Egg,\u003c/a>\" and why were you drawn to them?\u003c/strong>\u003c/p>\n\u003cp>“Pasture Management” and “Pasture-Raised vs. Cage-Free” were among the first images I created for the project, so they will always be special, but also because the two individuals I profiled are such admiral folks. David Evans, featured in “Pasture Management,” is a renegade. He created \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, which has pioneered a number of sustainable agricultural practices in the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\" alt=\"pasture management\" title=\"pasture management\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42677\">\u003cbr>\n\u003c/a>\u003cem>David Evans, Marin Sun Farms. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003c/em>\u003c/p>\n\u003cp>The second image features Alexis Koefoed from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a>. She has a deep knowledge base on the poultry industry and is extremely eloquent. A real deep thinker. Way back in 2008, she told me that the terms “cage-free” and “free-range” were meaningless and that we needed to focus on a poultry practice called “pasture-raised.” Her convictions let me to make a short film called “The Story of An Egg.\" I find it very rewarding that four years after that image was created, supermarkets have started to carry “pastured” eggs. Some farmers markets (the Ferry Building in San Francisco being a notable example) have even decreed that “pastured” eggs and poultry are the only type available for sale. This shows, I think, that language is important. Consumer can make informed decisions -- and vote with their wallets -- if they know what the terms which define sustainability mean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\" alt=\"soul food farm\" title=\"soul food farm\" width=\"550\" height=\"673\" class=\"alignnone size-full wp-image-42674\">\u003cbr>\n\u003c/a>\u003cem>Alexis Koefoed, Soul Food Farm. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4) Can you give us an update on the current status of the project? \u003c/strong>\u003c/p>\n\u003cp>We have created almost 200 information artworks to explain how we can fix our food system. A selection of these are available as a \"\u003ca href=\"http://us2.campaign-archive2.com/?u=32cf26a978e6a47a222bc0a33&id=e5d7e5b349\">pop-up show\u003c/a>.\" Anyone in the USA can apply to be a curator, unless they are actually curator. Farmers, students, teachers, librarians, activists and even government officials can go to our website to apply. They need to show how they will put on five shows in their community, involve their local food system, then serve as a “lending library” so that other schools and organization can use the show for their events. It’s a radical form of crowdsourcing, one taken from the web and applied to the real world. We anticipate over 500 shows in the USA in 2012.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\" alt=\"pop up photo show\" title=\"pop up photo show\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-42678\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\" alt=\"pop up photo show\" title=\"popup\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42680\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>In addition to the pop-up shows, we are making short films with ITVS and PBS, as well as a social network of ideas which we hope to launch later this year. And a book that sums everything up will become available next spring, while we turn our team’s attention to the next tasks at hand, namely taking on sustainability in water, energy and climate change.\u003c/p>\n\u003cp>\u003cstrong>Watch \"The Story of an EGG\" from the \"Lexicon of Sustainability\" series.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Can learning the meaning of a single term actually help change the food system? David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage-free, “free-range” and “pasture-raised” so that consumers can make informed decisions when they go to their local supermarket\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/v2vyU-hilrY'\n title='//www.youtube.com/embed/v2vyU-hilrY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>CREDITS\u003c/p>\n\u003cp>Produced by Laura Howard\u003cbr>\nDirected, Photographed and Written by Douglas Gayeton\u003cbr>\nEdited and Animated by Pier Giorgio Provenzano\u003cbr>\nMusic by Rumplefarm and Kevin MacLeod (incompetech.com)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And learn more about Douglas Gayeton and his artistic process with this video \u003ca href=\"http://vimeo.com/38752392\">\"Douglas Gayeton At Work.\"\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cervecería de MateVeza brings Argentina and caffeinated beer to 18th and Church",
"title": "Cervecería de MateVeza brings Argentina and caffeinated beer to 18th and Church",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\" alt=\"Jim and Matt\" title=\"Jim and Matt\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43233\">\u003c/a>\u003cbr>\n\u003cem>The owners of Mission Dolores's new beer cafe.\u003c/em>\u003c/p>\n\u003cp>Matt Coelho and Jim Woods have opened \u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a> on the corner of 18th and Church. The little beer shop is as authentically Argentinean as anything I've experienced since moving away from Buenos Aires at the end of 2008. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\" alt=\"corner entrance\" title=\"corner entrance\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43239\">\u003c/a>\u003cbr>\n\u003cem>Tucked away behind Dolores Park.\u003c/em>\u003c/p>\n\u003cp>In addition to bottled beers and beers on tap, Cervecería de MateVeza serves empanadas, small savory pastry pockets similar to Italian calzones. The empanadas are made by the Argentine-run company \u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a>, and are \u003cem>muy auténticas\u003c/em>. Cervecería de MateVeza serves savory and sweet empanadas that pair well with the beers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\" alt=\"empanada and beers\" title=\"empanada and beers\" width=\"560\" height=\"420\" class=\"size-full wp-image-43237\">\u003c/a>\u003cbr>\n\u003cem>An empanada and draught beers.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\" alt=\"sweet treats\" title=\"sweet treats\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43251\">\u003c/a>\u003cbr>\n\u003cem>Sweet empanadas and alfajores.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The three MateVeza beers on tap are:\u003c/strong>\u003c/p>\n\u003cp>1) IPA. Floral, Citrusy, not bitter or hoppy-tasting like a traditional IPA. It's lighter-bodied than I'd expected and absolutely delicious. Recommended pairing: Fuggazzetta empanada, with aged cheddar cheese, organic onions, and oregano.\u003c/p>\n\u003cp>2) Morpho Herbal Ale. \"This is the most unique thing we do,\" explains Woods of the collaboration beer he created with the brewmeister of \u003ca href=\"http://millvalleybeerworks.com/\">Mill Valley Beerworks\u003c/a>. \"In beer, the sweetness of malt is usually balanced by the bitterness of hops, but in this case we decided to use bay leaves and mate for the bitter component,\" says Woods. \"After the first batch, it was still lacking in something, so we added hibiscus to give it a little tartness, with the ascorbic acid--Vitamin C naturally found in hibiscus flowers.\" The hibiscus also gives the brew a pretty, light ruby color. The essence of the bay leaves is one of the dominant flavors, and this beer would be great for the adventurous drinker. Luckily, the \"beertenders\" will pour a small flight gratis for any customer unsure of what they'd like to order. Recommended pairing: Pollo empanada, with Fulton Valley chicken, chicken chorizo, raisins, and olives.\u003c/p>\n\u003cp>3) My unabashed favorite of the three beers Cervecería de MateVeza has on tap was the Black Lager. It's a dark, black beer, with ingredients similar to a porter or a stout, but it's light bodied because it's brewed with yeast normally reserved for lagers, making the taste crisp and easily drinkable, and belying the rich, dark color of the beer and its foam. Recommended pairing: Champiñones empanada, which contains fresh, seasonal, local, organic mushrooms by \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, shallots, Parmesan cheese, and crème fraîche.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\" alt=\"bottled mateveza\" title=\"bottled mateveza\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43241\">\u003c/a>\u003cbr>\n\u003cem>The draught beers also come in bottles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_43244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\" alt=\"Jim Mate\" title=\"Jim Mate\" width=\"300\" height=\"400\" class=\"size-full wp-image-43244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Woods enjoying a yerba mate.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The loose-leaf \"tea,\" which is actually the leaves of a tree in the holly family, goes into the mixture during the mash, which is then gently warmed to about 150 degrees Fahrenheit. \"It's like steeping the tea by mashing and warming the grain,\" explains Coelho. \"Then, you're basically boiling this [naturally] sugary tea water, which is used as a bittering agent before fermentation.\" Unlike many traditional beermaking processes, the hops gets added in at the end of the fermentation cycle, purely for aromatics.\u003c/p>\n\u003cp>In addition to a changing selection of the MateVeza beers that are brewed at the \u003ca href=\"http://www.mendobrew.com/\">Mendocino Brewing Company\u003c/a> on tap, there is a carefully curated selection of bottled beers from Europe and the US, which ranges from the hard-to-find like \"\u003ca href=\"http://beeradvocate.com/beer/profile/1141/15760\">Rigor Mortis\u003c/a>\" to more \"sessionable\" beers, which is brewmaster speak for beers with lighter body and less alcohol that can be drunk with...less moderation. Think \u003ca href=\"http://www.northcoastbrewing.com/beer-scrimshaw.htm\">Scrimshaw\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"We will typically have three MateVeza beers on tap, two beers brewed in house on our 20-gallon system which will change weekly, and two or three rotating guest beers,\" says Woods.\u003c/p>\u003c/blockquote>\n\u003cp>Regarding the brewing process, Woods says, \"I provide the recipe, the ingredients, and the packaging materials. We also have a very detailed process for each beer. I go up on most brew days. The system is pretty much automated and Mendocino's brewers are overseeing the whole process.\"\u003c/p>\n\u003cp>What Woods and Coelho are doing are ultimately trying to raise awareness for their own brand, \u003ca href=\"http://www.mateveza.com/\">MateVeza\u003c/a>, but \"I don't drink it all day,\" says \u003ca href=\"https://twitter.com/#!/MateVeza\">Woods\u003c/a>. \"I drink it only every other beer,\" he laughs. The slim Woods, who says he drinks about 4-5 beers a day on average (and Coelho admits to 2 or 3 beers daily), says \"I've lost a lot of weight since we started. Hauling all of this beer around and being on our feet all day keeps us fit!\"\u003c/p>\n\u003cp>\"I started my morning with Bikram yoga,\" says Coelho. \u003c/p>\n\u003cblockquote>\u003cp>\"And we're like those monks, the ones that substituted beer for their bread. I eat smaller meals now because a lot of my carbs come from beer.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Inside the cozy space, a \"curiosity cabinet,\" made of four salvaged windows, houses an extensive selection of \u003ca href=\"http://www.yerbamateteagourd.com/\">mate gourds\u003c/a>. Woods says that should a customer care to partake of \u003ca href=\"http://www.youtube.com/watch?v=r4nJUrn4Qgo\">yerba mate\u003c/a>, the service costs $5. The \"draft board,\" or the list of beers available, is made from a vintage card game, Parker Brother's \"\u003ca href=\"http://www.amazon.com/Probe-Parker-Brothers-Words-Edition/dp/B000N3LQ7U\">Probe\u003c/a>,\" which the duo describe as an odd, \"Scrabble-like\" game from the 1960's. \"I scored five sets on eBay,\" says Woods proudly. \u003c/p>\n\u003cp>On the wall above a custom-made wrought-iron chandelier hang not one, but two giant velvet portraits of Elvis Presley. \"When my girlfriend and I started dating three years ago,\" says Woods, \"we discovered straightaway that we both owned a 'Velvis'.\" Clearly, some pairings: like velvet and Elvis, and yerba mate and beer--were meant to be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\" alt=\"the rules\" title=\"the rules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43248\">\u003c/a>\u003cbr>\n\u003cem>The rules are pretty simple at Cervecería.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/vfgn9\">Map\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPhone: (415) 273-9295\u003cbr>\nHours: Tue-Sat: 12:00 pm-10:00 pm; Sun: 12:00 pm-6:00 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cerveceriasf\">Cervecería de MateVeza\u003c/a>\u003c/p>\n\n",
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"excerpt": "Local beermaker Jim Woods and his partner Matt Coelho are now serving MateVeza on tap at an Argentine-style beer cafe on the corner of 18th and Church.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\" alt=\"Jim and Matt\" title=\"Jim and Matt\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43233\">\u003c/a>\u003cbr>\n\u003cem>The owners of Mission Dolores's new beer cafe.\u003c/em>\u003c/p>\n\u003cp>Matt Coelho and Jim Woods have opened \u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a> on the corner of 18th and Church. The little beer shop is as authentically Argentinean as anything I've experienced since moving away from Buenos Aires at the end of 2008. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\" alt=\"corner entrance\" title=\"corner entrance\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43239\">\u003c/a>\u003cbr>\n\u003cem>Tucked away behind Dolores Park.\u003c/em>\u003c/p>\n\u003cp>In addition to bottled beers and beers on tap, Cervecería de MateVeza serves empanadas, small savory pastry pockets similar to Italian calzones. The empanadas are made by the Argentine-run company \u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a>, and are \u003cem>muy auténticas\u003c/em>. Cervecería de MateVeza serves savory and sweet empanadas that pair well with the beers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\" alt=\"empanada and beers\" title=\"empanada and beers\" width=\"560\" height=\"420\" class=\"size-full wp-image-43237\">\u003c/a>\u003cbr>\n\u003cem>An empanada and draught beers.\u003c/em>\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/24/2012/05/11alfajores560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\" alt=\"sweet treats\" title=\"sweet treats\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43251\">\u003c/a>\u003cbr>\n\u003cem>Sweet empanadas and alfajores.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The three MateVeza beers on tap are:\u003c/strong>\u003c/p>\n\u003cp>1) IPA. Floral, Citrusy, not bitter or hoppy-tasting like a traditional IPA. It's lighter-bodied than I'd expected and absolutely delicious. Recommended pairing: Fuggazzetta empanada, with aged cheddar cheese, organic onions, and oregano.\u003c/p>\n\u003cp>2) Morpho Herbal Ale. \"This is the most unique thing we do,\" explains Woods of the collaboration beer he created with the brewmeister of \u003ca href=\"http://millvalleybeerworks.com/\">Mill Valley Beerworks\u003c/a>. \"In beer, the sweetness of malt is usually balanced by the bitterness of hops, but in this case we decided to use bay leaves and mate for the bitter component,\" says Woods. \"After the first batch, it was still lacking in something, so we added hibiscus to give it a little tartness, with the ascorbic acid--Vitamin C naturally found in hibiscus flowers.\" The hibiscus also gives the brew a pretty, light ruby color. The essence of the bay leaves is one of the dominant flavors, and this beer would be great for the adventurous drinker. Luckily, the \"beertenders\" will pour a small flight gratis for any customer unsure of what they'd like to order. Recommended pairing: Pollo empanada, with Fulton Valley chicken, chicken chorizo, raisins, and olives.\u003c/p>\n\u003cp>3) My unabashed favorite of the three beers Cervecería de MateVeza has on tap was the Black Lager. It's a dark, black beer, with ingredients similar to a porter or a stout, but it's light bodied because it's brewed with yeast normally reserved for lagers, making the taste crisp and easily drinkable, and belying the rich, dark color of the beer and its foam. Recommended pairing: Champiñones empanada, which contains fresh, seasonal, local, organic mushrooms by \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, shallots, Parmesan cheese, and crème fraîche.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\" alt=\"bottled mateveza\" title=\"bottled mateveza\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43241\">\u003c/a>\u003cbr>\n\u003cem>The draught beers also come in bottles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_43244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\" alt=\"Jim Mate\" title=\"Jim Mate\" width=\"300\" height=\"400\" class=\"size-full wp-image-43244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Woods enjoying a yerba mate.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The loose-leaf \"tea,\" which is actually the leaves of a tree in the holly family, goes into the mixture during the mash, which is then gently warmed to about 150 degrees Fahrenheit. \"It's like steeping the tea by mashing and warming the grain,\" explains Coelho. \"Then, you're basically boiling this [naturally] sugary tea water, which is used as a bittering agent before fermentation.\" Unlike many traditional beermaking processes, the hops gets added in at the end of the fermentation cycle, purely for aromatics.\u003c/p>\n\u003cp>In addition to a changing selection of the MateVeza beers that are brewed at the \u003ca href=\"http://www.mendobrew.com/\">Mendocino Brewing Company\u003c/a> on tap, there is a carefully curated selection of bottled beers from Europe and the US, which ranges from the hard-to-find like \"\u003ca href=\"http://beeradvocate.com/beer/profile/1141/15760\">Rigor Mortis\u003c/a>\" to more \"sessionable\" beers, which is brewmaster speak for beers with lighter body and less alcohol that can be drunk with...less moderation. Think \u003ca href=\"http://www.northcoastbrewing.com/beer-scrimshaw.htm\">Scrimshaw\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"We will typically have three MateVeza beers on tap, two beers brewed in house on our 20-gallon system which will change weekly, and two or three rotating guest beers,\" says Woods.\u003c/p>\u003c/blockquote>\n\u003cp>Regarding the brewing process, Woods says, \"I provide the recipe, the ingredients, and the packaging materials. We also have a very detailed process for each beer. I go up on most brew days. The system is pretty much automated and Mendocino's brewers are overseeing the whole process.\"\u003c/p>\n\u003cp>What Woods and Coelho are doing are ultimately trying to raise awareness for their own brand, \u003ca href=\"http://www.mateveza.com/\">MateVeza\u003c/a>, but \"I don't drink it all day,\" says \u003ca href=\"https://twitter.com/#!/MateVeza\">Woods\u003c/a>. \"I drink it only every other beer,\" he laughs. The slim Woods, who says he drinks about 4-5 beers a day on average (and Coelho admits to 2 or 3 beers daily), says \"I've lost a lot of weight since we started. Hauling all of this beer around and being on our feet all day keeps us fit!\"\u003c/p>\n\u003cp>\"I started my morning with Bikram yoga,\" says Coelho. \u003c/p>\n\u003cblockquote>\u003cp>\"And we're like those monks, the ones that substituted beer for their bread. I eat smaller meals now because a lot of my carbs come from beer.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Inside the cozy space, a \"curiosity cabinet,\" made of four salvaged windows, houses an extensive selection of \u003ca href=\"http://www.yerbamateteagourd.com/\">mate gourds\u003c/a>. Woods says that should a customer care to partake of \u003ca href=\"http://www.youtube.com/watch?v=r4nJUrn4Qgo\">yerba mate\u003c/a>, the service costs $5. The \"draft board,\" or the list of beers available, is made from a vintage card game, Parker Brother's \"\u003ca href=\"http://www.amazon.com/Probe-Parker-Brothers-Words-Edition/dp/B000N3LQ7U\">Probe\u003c/a>,\" which the duo describe as an odd, \"Scrabble-like\" game from the 1960's. \"I scored five sets on eBay,\" says Woods proudly. \u003c/p>\n\u003cp>On the wall above a custom-made wrought-iron chandelier hang not one, but two giant velvet portraits of Elvis Presley. \"When my girlfriend and I started dating three years ago,\" says Woods, \"we discovered straightaway that we both owned a 'Velvis'.\" Clearly, some pairings: like velvet and Elvis, and yerba mate and beer--were meant to be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\" alt=\"the rules\" title=\"the rules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43248\">\u003c/a>\u003cbr>\n\u003cem>The rules are pretty simple at Cervecería.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/vfgn9\">Map\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPhone: (415) 273-9295\u003cbr>\nHours: Tue-Sat: 12:00 pm-10:00 pm; Sun: 12:00 pm-6:00 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cerveceriasf\">Cervecería de MateVeza\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Last Hurrah for Foie Gras",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\">\u003cimg class=\"alignnone size-full wp-image-43130\" title=\"Foie Gras salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\" alt=\"Foie Gras salad\" width=\"560\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Asparagus and artichoke salad, with mizuna, toasted oats and foie gras.\u003c/em>\u003c/p>\n\u003cp>Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1.\u003cstrong> \u003c/strong>A 2004 \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">state bill\u003c/a> enacted the ban, championed by then state Senate President Pro Tem John Burton, who told \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/03/kqeds-forum-foie-gras-to-ban-or-not-to-ban/\">KQED's Forum\u003c/a> he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"\u003c/p>\n\u003cp>The legislation gave California’s sole producer, \u003ca href=\"http://www.artisanfoiegras.com/\">Sonoma Foie Gras\u003c/a>, seven and a half years lead time to develop an alternative method of production considered humane. Founder/owner Guillermo Gonzalez tells KQED “Our last flock of ducks will be out of the farm by mid-June.”\u003c/p>\n\u003cp>In large part because of the lead time, many of California’s high end chefs say they were caught off guard. In an 11\u003csup>th\u003c/sup> hour protest, more than 100 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/04/29/MN5A1OA7U6.DTL\">signed a petition\u003c/a> on behalf of the Coalition for Humane and Ethical Farming Standards (aka CHEFS) and sent it to Sacramento. It’s unclear how effective they can be politically, even though many have spent the last half year throwing foie gras themed dinners/fundraisers for the cause.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\">\u003cimg class=\"alignleft size-full wp-image-43116\" title=\"Russell Jackson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\" alt=\"Russell Jackson\" width=\"200\" height=\"245\">\u003c/a>Like Food Gal \u003ca href=\"http://www.foodgal.com/2012/03/fighting-for-foie-gras/\">Carolyn Jung\u003c/a>, I attended the last “FU Fois Gras rEvolution” held by Russell Jackson, the chef/owner of the now closed Lafitte Restaurant. He still sells t-shirts that say \"I've got your foie gras right here, \u003ca href=\"http://lafittesf.com/swag.html\">m!@#$%f^&*er\u003c/a>.\" (Did I mention this is a heated debate?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What really gets in Jackson’s craw about SB 1520 is language he feels opens the door for California regulators to shut down most, if not all, poultry production in California.\u003c/p>\n\u003cp>“How big was your turkey at Thanksgiving this year?” he asks. “Read the law. It's there, in black and white.” He actually read part of the law to diners at Lafitte before they tucked into a six course meal starring foie gras.\u003c/p>\n\u003cp>\u003cstrong>Section of SB 1520\u003c/strong>\u003cbr>\n\u003cem>25980.\u003c/em>\u003cbr>\n\u003cem>For purposes of this section, the following terms have the following meanings:\u003c/em>\u003c/p>\n\u003cp>\u003cem>(a) A bird includes, but is not limited to, a duck or goose.\u003c/em>\u003c/p>\n\u003cp>\u003cem>(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.\u003c/em>\u003c/p>\n\u003cp>I put Jackson’s charge to Bryan Pease, Co-founder and Board Chair of the \u003ca href=\"http://www.APRL.org\">Animal Protection and Rescue League\u003c/a> in San Diego. He replied “The law focuses narrowly on the cruel practice of force feeding ducks or geese to enlarge their livers beyond normal size. It would not affect any practices related to chickens, turkeys, or ordinary duck or geese farming, in which the birds can eat as much as they want but are not FORCED to eat (in this case with a long metal pipe) more than they would voluntarily.”\u003c/p>\n\u003cp>How you “read” the videos that depict the process of gavage (force feeding) depends on which videos you watch. If you take \u003ca href=\"http://www.youtube.com/watch?v=ABeWlY0KFv8\">Anthony Bourdain\u003c/a>'s word for it, “a few angry, twisted people” are misreading a process less objectionable than what you see people do to each other for a “pay per view film on the hotel channel.” If you take \u003ca href=\"http://www.youtube.com/watch?v=Ojvu7qHWqoM\">Kate Winslett\u003c/a>'s word for it, ducks and geese suffer a “terrifying and painful process” before being killed “for their diseased and bloated livers.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43114\" title=\"Diners at FU Fois Gras rEvolution\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\" alt=\"Diners at FU Fois Gras rEvolution\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Butcher paper blocks the diners' view of United for Animals protestors, but not their signs.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> told Bay Area Bites he feels the activists \"have no idea what they are talking about. And the worst is that they are righteous.\" Wolfgang Puck was one of the \u003ca href=\"http://sfist.com/2012/03/01/wolfgang_puck_sends_letter_to_resta.php\">famously righteous\u003c/a> chefs on the anti-foie gras side, until he was discovered \u003ca href=\"http://foodarts.com/news/features/16359/foie-and-its-discontents\">serving it at private events\u003c/a>, upon request.\u003c/p>\n\u003cp>Some predict a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">black market will develop\u003c/a>, with the illicit goods smuggled in from places like New York, France and China. As Adrienne Hill reported for \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=13872710\">NPR\u003c/a>, Chicago chefs and diners found a way around a foie gras ban there. That said, it's much easier to circumvent a city-wide ban than a statewide ban.\u003c/p>\n\u003cp>As I reported for The California Report and NPR, animal rights activists estimate some 300 restaurants around California still serve foie gras. The protestors are mobilized to meet the chefs and diners wherever they meet to eat it. Dana Portnoy told me outside Lafitte that groups like United for Animals and the Animal Protection and Rescue League have such a strong sense of urgency “because the ducks are being tortured on a daily basis until the ban takes effect.”\u003c/p>\n\u003cp>Here's the California Report story that aired May 9.\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43115\" title=\"Julie Gillen of United for Animals\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\" alt=\"Julie Gillen of United for Animals\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Julie Gillen of United for Animals ran around to a back window as Lafitte diners ate six courses of foie gras, from appetizers to dessert.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here’s a handy (but hardly comprehensive) list for foie gras fans and protesters alike. As you can see, the heavy concentrations are in LA, SF and Wine Country:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alexanderssteakhouse.com/sf_site/san_francisco_information.html\">Alexander’s Steakhouse\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://amerestaurant.com/\">Ame\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://animalrestaurant.com/\">Animal\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://brassicanapavalley.com/\">Brassica\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bouchonbistro.com/\">Bouchon Bistro\u003c/a> (Yountville & Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.charliepalmer.com/Properties/DryCreekKitchen\">Charlie Palmer’s Dry Kitchen\u003c/a> (Healdsburg)\u003cstrong>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.theeveleigh.com/\">Eveleigh\u003c/a> (West Hollywood)\u003c/li>\n\u003cli>\u003ca href=\"http://www.havengastropub.com/\">Haven Gastropub+Brewery\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://mvink.com/food/\">INK\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.jirafferestaurant.com/\">Jiraffe\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kj.com/\">Kendall Jackson\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.laseinebg.com/\">La Seine\u003c/a> (Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bardessono.com/restaurant_bar/\">Lucy at Bardessono\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.ludolefebvre.com/ludobites\">LudoBites\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.martinswestgp.com/\">Martins West\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"http://melisse.com/\">Mélisse\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.michaelsonnaples.com/\">Michaels on Naples\u003c/a> (Long Beach)\u003c/li>\n\u003cli>\u003ca href=\"http://morimotonapa.com/\">Morimoto Napa\u003c/a> (Napa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.onemarket.com/\">One Market\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.patinagroup.com/\">Patina Group\u003c/a> (statewide)\u003c/li>\n\u003cli>\u003ca href=\"http://www.plumedhorse.com/\">Plumed Horse\u003c/a> (Saratoga)\u003c/li>\n\u003cli>\u003ca href=\"http://www.providencela.com/\">Providence\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/eat/public-kitchen-and-bar\">Public Bar and Kitchen\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thescdsf.com/SubCulture_Dining/Avenger_Series.html\">SubCulture Dining\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.therestaurantatmeadowood.com/\">The Restaurant at Meadowood\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.roycela.com/\">The Royce at The Langham\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.waterlooandcity.com/\">Waterloo & City\u003c/a> (Culver City)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1. A 2004 state bill enacted the ban, championed by then state Senate President Pro Tem John Burton, who told KQED's Forum he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"",
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"description": "Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1. A 2004 state bill enacted the ban, championed by then state Senate President Pro Tem John Burton, who told KQED's Forum he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. "I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it."",
"title": "Last Hurrah for Foie Gras | KQED",
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"headline": "Last Hurrah for Foie Gras",
"datePublished": "2012-05-09T05:00:11-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\">\u003cimg class=\"alignnone size-full wp-image-43130\" title=\"Foie Gras salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\" alt=\"Foie Gras salad\" width=\"560\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Asparagus and artichoke salad, with mizuna, toasted oats and foie gras.\u003c/em>\u003c/p>\n\u003cp>Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1.\u003cstrong> \u003c/strong>A 2004 \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">state bill\u003c/a> enacted the ban, championed by then state Senate President Pro Tem John Burton, who told \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/03/kqeds-forum-foie-gras-to-ban-or-not-to-ban/\">KQED's Forum\u003c/a> he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"\u003c/p>\n\u003cp>The legislation gave California’s sole producer, \u003ca href=\"http://www.artisanfoiegras.com/\">Sonoma Foie Gras\u003c/a>, seven and a half years lead time to develop an alternative method of production considered humane. Founder/owner Guillermo Gonzalez tells KQED “Our last flock of ducks will be out of the farm by mid-June.”\u003c/p>\n\u003cp>In large part because of the lead time, many of California’s high end chefs say they were caught off guard. In an 11\u003csup>th\u003c/sup> hour protest, more than 100 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/04/29/MN5A1OA7U6.DTL\">signed a petition\u003c/a> on behalf of the Coalition for Humane and Ethical Farming Standards (aka CHEFS) and sent it to Sacramento. It’s unclear how effective they can be politically, even though many have spent the last half year throwing foie gras themed dinners/fundraisers for the cause.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\">\u003cimg class=\"alignleft size-full wp-image-43116\" title=\"Russell Jackson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\" alt=\"Russell Jackson\" width=\"200\" height=\"245\">\u003c/a>Like Food Gal \u003ca href=\"http://www.foodgal.com/2012/03/fighting-for-foie-gras/\">Carolyn Jung\u003c/a>, I attended the last “FU Fois Gras rEvolution” held by Russell Jackson, the chef/owner of the now closed Lafitte Restaurant. He still sells t-shirts that say \"I've got your foie gras right here, \u003ca href=\"http://lafittesf.com/swag.html\">m!@#$%f^&*er\u003c/a>.\" (Did I mention this is a heated debate?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What really gets in Jackson’s craw about SB 1520 is language he feels opens the door for California regulators to shut down most, if not all, poultry production in California.\u003c/p>\n\u003cp>“How big was your turkey at Thanksgiving this year?” he asks. “Read the law. It's there, in black and white.” He actually read part of the law to diners at Lafitte before they tucked into a six course meal starring foie gras.\u003c/p>\n\u003cp>\u003cstrong>Section of SB 1520\u003c/strong>\u003cbr>\n\u003cem>25980.\u003c/em>\u003cbr>\n\u003cem>For purposes of this section, the following terms have the following meanings:\u003c/em>\u003c/p>\n\u003cp>\u003cem>(a) A bird includes, but is not limited to, a duck or goose.\u003c/em>\u003c/p>\n\u003cp>\u003cem>(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.\u003c/em>\u003c/p>\n\u003cp>I put Jackson’s charge to Bryan Pease, Co-founder and Board Chair of the \u003ca href=\"http://www.APRL.org\">Animal Protection and Rescue League\u003c/a> in San Diego. He replied “The law focuses narrowly on the cruel practice of force feeding ducks or geese to enlarge their livers beyond normal size. It would not affect any practices related to chickens, turkeys, or ordinary duck or geese farming, in which the birds can eat as much as they want but are not FORCED to eat (in this case with a long metal pipe) more than they would voluntarily.”\u003c/p>\n\u003cp>How you “read” the videos that depict the process of gavage (force feeding) depends on which videos you watch. If you take \u003ca href=\"http://www.youtube.com/watch?v=ABeWlY0KFv8\">Anthony Bourdain\u003c/a>'s word for it, “a few angry, twisted people” are misreading a process less objectionable than what you see people do to each other for a “pay per view film on the hotel channel.” If you take \u003ca href=\"http://www.youtube.com/watch?v=Ojvu7qHWqoM\">Kate Winslett\u003c/a>'s word for it, ducks and geese suffer a “terrifying and painful process” before being killed “for their diseased and bloated livers.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43114\" title=\"Diners at FU Fois Gras rEvolution\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\" alt=\"Diners at FU Fois Gras rEvolution\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Butcher paper blocks the diners' view of United for Animals protestors, but not their signs.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> told Bay Area Bites he feels the activists \"have no idea what they are talking about. And the worst is that they are righteous.\" Wolfgang Puck was one of the \u003ca href=\"http://sfist.com/2012/03/01/wolfgang_puck_sends_letter_to_resta.php\">famously righteous\u003c/a> chefs on the anti-foie gras side, until he was discovered \u003ca href=\"http://foodarts.com/news/features/16359/foie-and-its-discontents\">serving it at private events\u003c/a>, upon request.\u003c/p>\n\u003cp>Some predict a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">black market will develop\u003c/a>, with the illicit goods smuggled in from places like New York, France and China. As Adrienne Hill reported for \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=13872710\">NPR\u003c/a>, Chicago chefs and diners found a way around a foie gras ban there. That said, it's much easier to circumvent a city-wide ban than a statewide ban.\u003c/p>\n\u003cp>As I reported for The California Report and NPR, animal rights activists estimate some 300 restaurants around California still serve foie gras. The protestors are mobilized to meet the chefs and diners wherever they meet to eat it. Dana Portnoy told me outside Lafitte that groups like United for Animals and the Animal Protection and Rescue League have such a strong sense of urgency “because the ducks are being tortured on a daily basis until the ban takes effect.”\u003c/p>\n\u003cp>Here's the California Report story that aired May 9.\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43115\" title=\"Julie Gillen of United for Animals\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\" alt=\"Julie Gillen of United for Animals\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Julie Gillen of United for Animals ran around to a back window as Lafitte diners ate six courses of foie gras, from appetizers to dessert.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here’s a handy (but hardly comprehensive) list for foie gras fans and protesters alike. As you can see, the heavy concentrations are in LA, SF and Wine Country:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alexanderssteakhouse.com/sf_site/san_francisco_information.html\">Alexander’s Steakhouse\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://amerestaurant.com/\">Ame\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://animalrestaurant.com/\">Animal\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://brassicanapavalley.com/\">Brassica\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bouchonbistro.com/\">Bouchon Bistro\u003c/a> (Yountville & Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.charliepalmer.com/Properties/DryCreekKitchen\">Charlie Palmer’s Dry Kitchen\u003c/a> (Healdsburg)\u003cstrong>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.theeveleigh.com/\">Eveleigh\u003c/a> (West Hollywood)\u003c/li>\n\u003cli>\u003ca href=\"http://www.havengastropub.com/\">Haven Gastropub+Brewery\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://mvink.com/food/\">INK\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.jirafferestaurant.com/\">Jiraffe\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kj.com/\">Kendall Jackson\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.laseinebg.com/\">La Seine\u003c/a> (Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bardessono.com/restaurant_bar/\">Lucy at Bardessono\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.ludolefebvre.com/ludobites\">LudoBites\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.martinswestgp.com/\">Martins West\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"http://melisse.com/\">Mélisse\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.michaelsonnaples.com/\">Michaels on Naples\u003c/a> (Long Beach)\u003c/li>\n\u003cli>\u003ca href=\"http://morimotonapa.com/\">Morimoto Napa\u003c/a> (Napa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.onemarket.com/\">One Market\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.patinagroup.com/\">Patina Group\u003c/a> (statewide)\u003c/li>\n\u003cli>\u003ca href=\"http://www.plumedhorse.com/\">Plumed Horse\u003c/a> (Saratoga)\u003c/li>\n\u003cli>\u003ca href=\"http://www.providencela.com/\">Providence\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/eat/public-kitchen-and-bar\">Public Bar and Kitchen\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thescdsf.com/SubCulture_Dining/Avenger_Series.html\">SubCulture Dining\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.therestaurantatmeadowood.com/\">The Restaurant at Meadowood\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.roycela.com/\">The Royce at The Langham\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.waterlooandcity.com/\">Waterloo & City\u003c/a> (Culver City)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mission Dispatch Street Food Pod Launches in San Francisco",
"title": "Mission Dispatch Street Food Pod Launches in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign560.jpg\" alt=\"Mission Dispatch\" title=\"Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43073\">\u003c/a>\u003c/p>\n\u003cp>Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at \u003ca href=\"https://www.facebook.com/events/302807076461872/\">The Mission Dispatch Launch Party\u003c/a>. \u003c/p>\n\u003cp>Trucks on site for the grand opening were \u003ca href=\"https://twitter.com/#!/BaconBaconSF\">Bacon Bacon\u003c/a>, \u003ca href=\"https://twitter.com/#!/PacificPuffs\">Pacific Puffs\u003c/a> and \u003ca href=\"https://twitter.com/#!/seoulonwheels\">Seoul on Wheels\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch560a.jpg\" alt=\"Mission Dispatch trucks\" title=\"Mission Dispatch trucks\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43077\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000-150x150.jpg\" alt=\"Bacon Bacon truck\" title=\"Bacon Bacon truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000-150x150.jpg\" alt=\"Pacific Puffs truck\" title=\"Pacific Puffs truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43080\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000-150x150.jpg\" alt=\"Seoul on Wheels\" title=\"Seoul on Wheels\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43082\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia560.jpg\" alt=\"Bob Wilms speaking to friend at Mission Dispatch\" title=\"Bob Wilms speaking to friend at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43092\">\u003c/a>\u003cbr>\n\u003cem>Bob Wilms speaking to a friend at the Mission Dispatch Launch Party\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had the opportunity to meet Bob Wilms, Development Director of The New Black and Mission Dispatch at the event and he shared the story behind the new cool lunch spot. \u003c/p>\n\u003cp>\u003cstrong>Can you please share the story behind Mission Dispatch -- what is your new business about and how did this food truck pod become part of the venture?\u003c/strong>\u003c/p>\n\u003cp>The NWBLK (New Black) is an applied arts and contemporary furniture gallery that gives meaning to the objects of the 21st Century through engaging the public in the narrative of process, materiality and production. Think \u003ca href=\"http://en.wikipedia.org/wiki/Donald_Judd\">Donald Judd\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Marfa,_Texas\">Marfa, Texas\u003c/a> as a reference point.\u003c/p>\n\u003cp>It's also a beast of an endeavor, a 9,500 sq ft space (at the 1999 Bryant Street building, the Old City Sign Shop) and we have Steven Miller Design Studio's offices, Figure Plant Fabrication, and an architect or two... desks, people designing and working, and this refined, and carefully edited gallery with work from people like Joe Ducet, Council, Matthias Pliessnig, that is slated to open in mid-September.\u003c/p>\n\u003cp>Origins of Dispatch:\u003cbr>\nThe Mission Dispatch was born out of a good deal of trial and error in finding the right tenor of businesses that we wanted to populate our parking lot and the long building that shares the wall with KQED. \u003c/p>\n\u003cp>We hope to put a bakery and coffee take-out thing in the front, and from there we started to look at some makers, jewelers, craftsmen, and furniture designers to produce, distribute, and sell the work from the space. Eventually, we started seeing a cultural nexus that would serve as a confluence of ideas and innovation, all the while building community.\u003c/p>\n\u003cp>Matt Cohen from \u003ca href=\"http://offthegridsf.com/\">OTG\u003c/a> was an early supporter of our project, and saw the potential for food trucks to work well in the space. He eventually got too busy, and I got anxious and decided to corral the trucks and circle the wagons myself.\u003c/p>\n\u003cp>Jim Angelus from Bacon Bacon was an early supporter of food truck service, and helped rally a bunch of trucks. I got some help from friends, and of course, my business partners, Steven Miller, David Fredrickson, and our staff were instrumental in pushing it off the ledge.\u003c/p>\n\u003cp>\u003cstrong>Can you talk about what your plans are for this space?\u003c/strong>\u003cbr>\nThe plan is to build the lunch service over the next three weeks, and roll out some special events like Friday evening after work beer and wine, and Saturday pop up brunches etc.\u003c/p>\n\u003cp>We have two different trucks daily Mon-Fri 11am-2pm... \u003ca href=\"https://www.facebook.com/ChairmanBao?ref=ts\">Chairman\u003c/a> is in tomorrow and on Thursday we're launching the \u003ca href=\"https://twitter.com/#!/oldworldtruck\">Old World Food Truck\u003c/a> which I expect to be awesome. People can follow us on Twitter \u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>, and they'll get schedule updates as I sit at the edge of my bed in the morning wondering how I got there and where I'm going to go.\u003c/p>\n\u003cp>\u003cstrong>What will your new business contribute to the surrounding community?\u003c/strong>\u003cbr>\nOur ambitions with the space are pretty modest, and very much focused in creating a space to nourish people with food, fun, the outdoors, and a chance to hang out and connect.\u003c/p>\n\u003cp>Based on the first day, I'm happy with where it's going. As far as the culinary options in the neighborhood, I'd like to see the envelope pushed, and all the great restaurants in the area continue to innovate.\u003c/p>\n\u003cp>\u003cstrong>What plans do you have for collaborating with Off the Grid?\u003c/strong>\u003cbr>\nThere are no plans with Off the Grid at the moment, but Matt's the bomb, a real genuine dude, so if we're lucky something good will happen with them...Saturdays are calling.\u003c/p>\n\u003cp>\u003cstrong>How did you enlist the various food trucks that will be featured at Mission Dispatch?\u003c/strong>\u003cbr>\nI went on websites and blew a bunch of email smoke up truck drivers vents, and lucky for us, they are all very nice people, and were enthusiastic to give us a shot.\u003c/p>\n\u003cp>\u003cstrong>What is your personal relationship to food and the food community?\u003c/strong>\u003cbr>\nMy gramps and his three Greek \"cousins\" had 17 bars in San Francisco between 1945 when the war ended and the late 60s, mostly near where the Moscone Center is now. They eventually migrated to the South Bay after \u003ca href=\"http://en.wikipedia.org/wiki/George_Christopher\">George Christopher\u003c/a> booted them out, and opened restaurants down there. I grew up in restaurants, and it was always my favorite place to be. My career and interests diverged into design, but I enjoy playing host to people...nothing better.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-560.jpg\" alt=\"Food on communal table at Mission Dispatch\" title=\"Food on communal table at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43090\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://g.co/maps/crqey\">Map\u003c/a>\u003cbr>\n1975 Bryant Street San Francisco CA 94110\u003cbr>\nHours: Mon - Fri: 11am-2pm\u003cbr>\n\u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003c/p>\n\n",
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"excerpt": "Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at The Mission Dispatch Launch Party. Bob Wilms, Development Director of The New Black and Mission Dispatch shared the story behind the new cool lunch spot.",
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"description": "Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at The Mission Dispatch Launch Party. Bob Wilms, Development Director of The New Black and Mission Dispatch shared the story behind the new cool lunch spot.",
"title": "Mission Dispatch Street Food Pod Launches in San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign560.jpg\" alt=\"Mission Dispatch\" title=\"Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43073\">\u003c/a>\u003c/p>\n\u003cp>Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at \u003ca href=\"https://www.facebook.com/events/302807076461872/\">The Mission Dispatch Launch Party\u003c/a>. \u003c/p>\n\u003cp>Trucks on site for the grand opening were \u003ca href=\"https://twitter.com/#!/BaconBaconSF\">Bacon Bacon\u003c/a>, \u003ca href=\"https://twitter.com/#!/PacificPuffs\">Pacific Puffs\u003c/a> and \u003ca href=\"https://twitter.com/#!/seoulonwheels\">Seoul on Wheels\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch560a.jpg\" alt=\"Mission Dispatch trucks\" title=\"Mission Dispatch trucks\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43077\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000-150x150.jpg\" alt=\"Bacon Bacon truck\" title=\"Bacon Bacon truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000-150x150.jpg\" alt=\"Pacific Puffs truck\" title=\"Pacific Puffs truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43080\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000-150x150.jpg\" alt=\"Seoul on Wheels\" title=\"Seoul on Wheels\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43082\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia560.jpg\" alt=\"Bob Wilms speaking to friend at Mission Dispatch\" title=\"Bob Wilms speaking to friend at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43092\">\u003c/a>\u003cbr>\n\u003cem>Bob Wilms speaking to a friend at the Mission Dispatch Launch Party\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had the opportunity to meet Bob Wilms, Development Director of The New Black and Mission Dispatch at the event and he shared the story behind the new cool lunch spot. \u003c/p>\n\u003cp>\u003cstrong>Can you please share the story behind Mission Dispatch -- what is your new business about and how did this food truck pod become part of the venture?\u003c/strong>\u003c/p>\n\u003cp>The NWBLK (New Black) is an applied arts and contemporary furniture gallery that gives meaning to the objects of the 21st Century through engaging the public in the narrative of process, materiality and production. Think \u003ca href=\"http://en.wikipedia.org/wiki/Donald_Judd\">Donald Judd\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Marfa,_Texas\">Marfa, Texas\u003c/a> as a reference point.\u003c/p>\n\u003cp>It's also a beast of an endeavor, a 9,500 sq ft space (at the 1999 Bryant Street building, the Old City Sign Shop) and we have Steven Miller Design Studio's offices, Figure Plant Fabrication, and an architect or two... desks, people designing and working, and this refined, and carefully edited gallery with work from people like Joe Ducet, Council, Matthias Pliessnig, that is slated to open in mid-September.\u003c/p>\n\u003cp>Origins of Dispatch:\u003cbr>\nThe Mission Dispatch was born out of a good deal of trial and error in finding the right tenor of businesses that we wanted to populate our parking lot and the long building that shares the wall with KQED. \u003c/p>\n\u003cp>We hope to put a bakery and coffee take-out thing in the front, and from there we started to look at some makers, jewelers, craftsmen, and furniture designers to produce, distribute, and sell the work from the space. Eventually, we started seeing a cultural nexus that would serve as a confluence of ideas and innovation, all the while building community.\u003c/p>\n\u003cp>Matt Cohen from \u003ca href=\"http://offthegridsf.com/\">OTG\u003c/a> was an early supporter of our project, and saw the potential for food trucks to work well in the space. He eventually got too busy, and I got anxious and decided to corral the trucks and circle the wagons myself.\u003c/p>\n\u003cp>Jim Angelus from Bacon Bacon was an early supporter of food truck service, and helped rally a bunch of trucks. I got some help from friends, and of course, my business partners, Steven Miller, David Fredrickson, and our staff were instrumental in pushing it off the ledge.\u003c/p>\n\u003cp>\u003cstrong>Can you talk about what your plans are for this space?\u003c/strong>\u003cbr>\nThe plan is to build the lunch service over the next three weeks, and roll out some special events like Friday evening after work beer and wine, and Saturday pop up brunches etc.\u003c/p>\n\u003cp>We have two different trucks daily Mon-Fri 11am-2pm... \u003ca href=\"https://www.facebook.com/ChairmanBao?ref=ts\">Chairman\u003c/a> is in tomorrow and on Thursday we're launching the \u003ca href=\"https://twitter.com/#!/oldworldtruck\">Old World Food Truck\u003c/a> which I expect to be awesome. People can follow us on Twitter \u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>, and they'll get schedule updates as I sit at the edge of my bed in the morning wondering how I got there and where I'm going to go.\u003c/p>\n\u003cp>\u003cstrong>What will your new business contribute to the surrounding community?\u003c/strong>\u003cbr>\nOur ambitions with the space are pretty modest, and very much focused in creating a space to nourish people with food, fun, the outdoors, and a chance to hang out and connect.\u003c/p>\n\u003cp>Based on the first day, I'm happy with where it's going. As far as the culinary options in the neighborhood, I'd like to see the envelope pushed, and all the great restaurants in the area continue to innovate.\u003c/p>\n\u003cp>\u003cstrong>What plans do you have for collaborating with Off the Grid?\u003c/strong>\u003cbr>\nThere are no plans with Off the Grid at the moment, but Matt's the bomb, a real genuine dude, so if we're lucky something good will happen with them...Saturdays are calling.\u003c/p>\n\u003cp>\u003cstrong>How did you enlist the various food trucks that will be featured at Mission Dispatch?\u003c/strong>\u003cbr>\nI went on websites and blew a bunch of email smoke up truck drivers vents, and lucky for us, they are all very nice people, and were enthusiastic to give us a shot.\u003c/p>\n\u003cp>\u003cstrong>What is your personal relationship to food and the food community?\u003c/strong>\u003cbr>\nMy gramps and his three Greek \"cousins\" had 17 bars in San Francisco between 1945 when the war ended and the late 60s, mostly near where the Moscone Center is now. They eventually migrated to the South Bay after \u003ca href=\"http://en.wikipedia.org/wiki/George_Christopher\">George Christopher\u003c/a> booted them out, and opened restaurants down there. I grew up in restaurants, and it was always my favorite place to be. My career and interests diverged into design, but I enjoy playing host to people...nothing better.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-560.jpg\" alt=\"Food on communal table at Mission Dispatch\" title=\"Food on communal table at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43090\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://g.co/maps/crqey\">Map\u003c/a>\u003cbr>\n1975 Bryant Street San Francisco CA 94110\u003cbr>\nHours: Mon - Fri: 11am-2pm\u003cbr>\n\u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors",
"title": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Mary Ladd profiles Absinthe chef Adam Keough, who shares his spicy rabbit meatball recipe and talks about cooking, food and his culinary mentors.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\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://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cruising for Caffeine - The East Bay Edition",
"title": "Cruising for Caffeine - The East Bay Edition",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\" alt=\"coffee ride flyer\" title=\"coffee ride flyer\" width=\"304\" height=\"400\" class=\"alignnone size-full wp-image-42136\">\u003c/a>\u003c/p>\n\u003cp>Last spring, my friend \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157629870901831/\">Pamela Palma\u003c/a> and I organized a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\">big group bicycle ride\u003c/a> that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\" alt=\"pamela palma\" title=\"pamela palma\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42151\">\u003c/a>\u003cbr>\n\u003cem>East Bay Coffee ride co-organizer Pamela Palma (riding along in the blue dress)\u003c/em>\u003c/p>\n\u003cp>It was a beautiful, brilliantly sunny Saturday morning when we congregated at the West Oakland BART station at 10AM. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\" alt=\"west oakland bart\" title=\"west oakland bart\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42121\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our numbers doubled this year, and over 60 cycling coffee fiends were ready to sample the East Bay’s fine caffeinated offerings and check out its diverse neighborhoods on our 18-mile tour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200-e1335156175333.jpg\" alt=\"heading to blue bottle\" title=\"heading to blue bottle\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42122\">\u003c/a>\u003c/p>\n\u003cp>Our first stop, \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">Blue Bottle Coffee\u003c/a>, is located right near Jack London Square in downtown Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\" alt=\"blue bottle\" title=\"blue bottle\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42123\">\u003c/a>\u003c/p>\n\u003cp>This location is home to their roastery as well as their Oakland shop and cafe. It's always busy, especially on a weekend, but the employees didn’t mind our bicycle flash mob descending upon them and efficiently divided us up into two lines: one queue for their famous New Orleans-style iced coffee, the other for their drip coffee. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\" alt=\"blue bottle interior\" title=\"blue bottle interior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42124\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\" alt=\"blue bottle iced coffee\" title=\"blue bottle iced coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42125\">\u003c/a>\u003c/p>\n\u003cp>We then decamped for \u003ca href=\"http://www.farleyscoffee.com/oakland.html\">Farley’s East\u003c/a> on Grand Avenue, but took a longer, more leisurely scenic route that circumnavigated Lake Merritt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\" alt=\"lake merritt\" title=\"lake merritt\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42126\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\" alt=\"laura + may\" title=\"laura + may\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42127\">\u003c/a>\u003c/p>\n\u003cp>After we improvised some bike parking out front, the Farley’s folks expertly served up our thirsty bunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\" alt=\"farley's\" title=\"farley's\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42129\">\u003c/a>\u003c/p>\n\u003cp>Then we headed off to the popular Temescal neighborhood that’s filled with many great restaurants -– Bakesale Betty’s, Pizzaiolo, Dona Tomas and Burma Superstar to name a few –- and is also home to Oakland’s Koreatown. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\" alt=\"oakland\" title=\"oakland\" width=\"550\" height=\"292\" class=\"alignnone size-full wp-image-42131\">\u003c/a>\u003c/p>\n\u003cp>After breezing past \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a> on 40th Street, another quaint cafe located next to \u003ca href=\"http://wearemanifesto.com/\">Manifesto Bicycles\u003c/a>, we stopped at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\">Arbor Cafe\u003c/a>. It’s a relatively new establishment that serves the locally-roasted \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a>, has indoor parking for cyclists and is neighbors to another wonderful cafe, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\" alt=\"arbor cafe\" title=\"arbor cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42132\">\u003c/a>\u003c/p>\n\u003cp>Cruising past \u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>, which is located near the Rockridge BART, we rolled on over to our fourth stop, \u003ca href=\"http://www.colecoffee.com/\">Cole Coffee\u003c/a>. It’s been open on the corner of College and Alcatraz Avenues for many years, including its previous incarnation as \u003ca href=\"http://www.amoeba.com/blog/2011/02/jamoeblog/the-town-pt-vi-oakland-s-cole-coffee-where-conversation-is-celebrated-music-is-appreciated.html\">Royal Coffee\u003c/a>. Many rides begin and end at this beloved cafe which has ample sidewalk seating and has two storefronts –- one for food and drinks, while the other also sells beans for you to brew at home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\" alt=\"cole coffee\" title=\"cole coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42133\">\u003c/a>\u003c/p>\n\u003cp>Winding through the lush, tree-lined streets of Berkeley, we then made our way to \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a> at San Pablo near University Avenue. This coffeehouse has a spacious patio out back that’s a relaxing oasis on warm days. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\" alt=\"local 123 patio\" title=\"local 123 patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42134\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://actualcafe.com/\">Actual Cafe\u003c/a> on Alcatraz and San Pablo was our last and final stop. It’s another bike-friendly business with ample indoor bike parking and also hosts \"\u003ca href=\"http://actualcafe.com/events/bicycle-bingo/\">Bicycle Bingo\u003c/a>\" on Thursday nights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\" alt=\"actual cafe\" title=\"actual cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42135\">\u003c/a>\u003c/p>\n\u003cp>By the late afternoon, our group had dwindled down to a small, stalwart crew who were ready to eat and unwind after a full day of java. With sandwiches and beer in our bellies, our afternoon came to an end as we looped back towards the West Oakland BART station to send home our San Francisco contingent. We hope to lead another adventure next year -- perhaps in Marin or the South Bay!\u003c/p>\n\u003cp>\u003ciframe width=\"550\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&source=embed\">East Bay Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"550\" height=\"413\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\" width=\"550\" height=\"413\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "Last spring, my friend Pamela Palma and I organized a big group bicycle ride that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. ",
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"description": "Last spring, my friend Pamela Palma and I organized a big group bicycle ride that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\" alt=\"coffee ride flyer\" title=\"coffee ride flyer\" width=\"304\" height=\"400\" class=\"alignnone size-full wp-image-42136\">\u003c/a>\u003c/p>\n\u003cp>Last spring, my friend \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157629870901831/\">Pamela Palma\u003c/a> and I organized a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\">big group bicycle ride\u003c/a> that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\" alt=\"pamela palma\" title=\"pamela palma\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42151\">\u003c/a>\u003cbr>\n\u003cem>East Bay Coffee ride co-organizer Pamela Palma (riding along in the blue dress)\u003c/em>\u003c/p>\n\u003cp>It was a beautiful, brilliantly sunny Saturday morning when we congregated at the West Oakland BART station at 10AM. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\" alt=\"west oakland bart\" title=\"west oakland bart\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42121\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our numbers doubled this year, and over 60 cycling coffee fiends were ready to sample the East Bay’s fine caffeinated offerings and check out its diverse neighborhoods on our 18-mile tour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200-e1335156175333.jpg\" alt=\"heading to blue bottle\" title=\"heading to blue bottle\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42122\">\u003c/a>\u003c/p>\n\u003cp>Our first stop, \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">Blue Bottle Coffee\u003c/a>, is located right near Jack London Square in downtown Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\" alt=\"blue bottle\" title=\"blue bottle\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42123\">\u003c/a>\u003c/p>\n\u003cp>This location is home to their roastery as well as their Oakland shop and cafe. It's always busy, especially on a weekend, but the employees didn’t mind our bicycle flash mob descending upon them and efficiently divided us up into two lines: one queue for their famous New Orleans-style iced coffee, the other for their drip coffee. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\" alt=\"blue bottle interior\" title=\"blue bottle interior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42124\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\" alt=\"blue bottle iced coffee\" title=\"blue bottle iced coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42125\">\u003c/a>\u003c/p>\n\u003cp>We then decamped for \u003ca href=\"http://www.farleyscoffee.com/oakland.html\">Farley’s East\u003c/a> on Grand Avenue, but took a longer, more leisurely scenic route that circumnavigated Lake Merritt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\" alt=\"lake merritt\" title=\"lake merritt\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42126\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\" alt=\"laura + may\" title=\"laura + may\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42127\">\u003c/a>\u003c/p>\n\u003cp>After we improvised some bike parking out front, the Farley’s folks expertly served up our thirsty bunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\" alt=\"farley's\" title=\"farley's\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42129\">\u003c/a>\u003c/p>\n\u003cp>Then we headed off to the popular Temescal neighborhood that’s filled with many great restaurants -– Bakesale Betty’s, Pizzaiolo, Dona Tomas and Burma Superstar to name a few –- and is also home to Oakland’s Koreatown. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\" alt=\"oakland\" title=\"oakland\" width=\"550\" height=\"292\" class=\"alignnone size-full wp-image-42131\">\u003c/a>\u003c/p>\n\u003cp>After breezing past \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a> on 40th Street, another quaint cafe located next to \u003ca href=\"http://wearemanifesto.com/\">Manifesto Bicycles\u003c/a>, we stopped at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\">Arbor Cafe\u003c/a>. It’s a relatively new establishment that serves the locally-roasted \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a>, has indoor parking for cyclists and is neighbors to another wonderful cafe, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\" alt=\"arbor cafe\" title=\"arbor cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42132\">\u003c/a>\u003c/p>\n\u003cp>Cruising past \u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>, which is located near the Rockridge BART, we rolled on over to our fourth stop, \u003ca href=\"http://www.colecoffee.com/\">Cole Coffee\u003c/a>. It’s been open on the corner of College and Alcatraz Avenues for many years, including its previous incarnation as \u003ca href=\"http://www.amoeba.com/blog/2011/02/jamoeblog/the-town-pt-vi-oakland-s-cole-coffee-where-conversation-is-celebrated-music-is-appreciated.html\">Royal Coffee\u003c/a>. Many rides begin and end at this beloved cafe which has ample sidewalk seating and has two storefronts –- one for food and drinks, while the other also sells beans for you to brew at home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\" alt=\"cole coffee\" title=\"cole coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42133\">\u003c/a>\u003c/p>\n\u003cp>Winding through the lush, tree-lined streets of Berkeley, we then made our way to \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a> at San Pablo near University Avenue. This coffeehouse has a spacious patio out back that’s a relaxing oasis on warm days. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\" alt=\"local 123 patio\" title=\"local 123 patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42134\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://actualcafe.com/\">Actual Cafe\u003c/a> on Alcatraz and San Pablo was our last and final stop. It’s another bike-friendly business with ample indoor bike parking and also hosts \"\u003ca href=\"http://actualcafe.com/events/bicycle-bingo/\">Bicycle Bingo\u003c/a>\" on Thursday nights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\" alt=\"actual cafe\" title=\"actual cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42135\">\u003c/a>\u003c/p>\n\u003cp>By the late afternoon, our group had dwindled down to a small, stalwart crew who were ready to eat and unwind after a full day of java. With sandwiches and beer in our bellies, our afternoon came to an end as we looped back towards the West Oakland BART station to send home our San Francisco contingent. We hope to lead another adventure next year -- perhaps in Marin or the South Bay!\u003c/p>\n\u003cp>\u003ciframe width=\"550\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&source=embed\">East Bay Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"550\" height=\"413\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\" width=\"550\" height=\"413\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brunch at Heirloom Cafe with Kinfolk Magazine",
"title": "Brunch at Heirloom Cafe with Kinfolk Magazine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway560.jpg\" alt=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" title=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42579\">\u003c/a>\u003c/p>\n\u003cp>The flowers were everywhere. Fat nodding peonies, burgundy lilacs, roses the shade of eggshells and buttermilk, silvery dusty miller and scented geraniums, all spilling over makeshift wooden carts and shelves inside and out of San Francisco’s \u003ca href=\"http://www.heirloom-sf.com\">Heirloom Café\u003c/a> at the corner of Folsom and 21st Streets last Saturday morning. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart560.jpg\" alt=\"flower cart\" title=\"flower cart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42581\">\u003c/a>\u003c/p>\n\u003cp>The occasion was a brunch for contributors and friends of \u003ca href=\"http://www.kinfolkmag.com\">Kinfolk\u003c/a> magazine, now on its third quarterly issue. The magazine, perfect bound and printed on thick matte stock by local custom-publishing company Weldon Owen, is serene and bookish, heavy on the white space, filled with one- or two-page personal essays about food, family, and entertaining, lavishly illustrated with photographs and watercolors. It’s a chunky \u003ca href=\"http://www.heathceramics.com\">Heath\u003c/a> plate of a thing, utterly unconcerned with the flash, cash, and trash-talk of a trend-driven, chef-written magazine like the equally new \u003ca href=\"http://www.mcsweeneys.net/luckypeach\">Lucky Peach\u003c/a>, put out by McSweeney's. It’s the hobby/brainchild of Portland-based, economist-turned-editor Nathan Williams, who’s created a venue for a loosely knit, like-minded crew of photographers, writers, and stylists to revitalize (and capture) the art of casual entertaining between family and friends. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\" alt=\"Kinfolk Magazine and flowers\" title=\"Kinfolk Magazine and flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42584\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whether you find it worth the $18 sticker price may depend on your affinity for lyrical essays about spoons, crocheting, and gathering “the hen’s orbed offerings” (that’s eggs to you, buddy) next to soft-focus pictures of cheese boards, jam pots, flowering branches, and bike-riding guys in glasses awkwardly hugging their bandana-wearing dogs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate560.jpg\" alt=\"Kinfolk brunch menu on plate at Heirloom Cafe\" title=\"Kinfolk brunch menu on plate at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42588\">\u003c/a>\u003c/p>\n\u003cp>But, back to brunch. Heirloom stopped serving brunch in 2009 after its first few months in business, so this was a rare chance to enjoy the spacious, airy room with bright spring sunshine pouring through the huge front windows. The brunch was created by Heirloom Café chef-owner Matt Straus and his crew, rounded out with generous donations from local makers. On the tables were wooden boards of \u003ca href=\"http://www.redwoodhill.com\">Redwood Hill\u003c/a> goat cheeses paired with candied peels and fruit cheeses from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>, followed by sweet and savory scones from Polk Street’s \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, run by self-taught baker Jen Musty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese560.jpg\" alt=\"Cheese with flowers\" title=\"Cheese with flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42608\">\u003c/a>\u003c/p>\n\u003cp>To my left, much-loved chef/author/blogger Heidi Swanson of \u003ca href=\"http://www.101cookbooks.com\">101 Cookbooks\u003c/a> was taking snapshots of the food and company with her vintage Polaroid camera while lifestyle and design blogger Erin of \u003ca href=\"http://www.apartment34.com/\">Apartment 34\u003c/a> sipped coral-colored carrot-citrus juice from \u003ca href=\"http://www.livinggreenssf.com/\">Living Greens Juice\u003c/a> and rhapsodized about the joys of the \u003ca href=\"http://instagr.am\">Instagram\u003c/a> app on her iPhone. There were bloggers galore, editors from Chronicle Books and Williams-Sonoma, photographers and stylists, all with Charlotte Gainsbourg bangs and high-waisted belts over puffed-sleeve pastel dresses. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax560.jpg\" alt=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42591\">\u003c/a>\u003c/p>\n\u003cp>The next course, silky housemade gravlax, cured with brown sugar, fennel, and dill over Acme rye bread and served with neon-yellow pickled onions, cauliflower, and cukes, was a dish to be envied by all those waiting on line for bagels and lox at \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a> a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche560.jpg\" alt=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42594\">\u003c/a>\u003c/p>\n\u003cp>Next came a platter of quiche squares, flavored with the classic French fines herbes combo (chervil, parsley, chives, and tarragon) and served with roasted asparagus spears, followed by slices of \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>’s country bread drenched like escargots in pungent green garlic butter made by \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nosrat\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\" alt=\"Green Garlic Bread by Samin Nosrat \" title=\"Green Garlic Bread by Samin Nosrat \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42597\">\u003c/a>\u003c/p>\n\u003cp>After the eggs, the salmon, the toast, affogati of Breyer’s vanilla drowned in \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a> espresso, then organic \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> strawberries pillowed in fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\" alt=\"Swanton Berry Farm strawberries and cream\" title=\"Swanton Berry Farm strawberries and cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42600\">\u003c/a>\u003c/p>\n\u003cp>For the past few months, Nate and features editor/events coordinator Julie Pointer have been hitting the road for one weekend a month to spread the good word through a shared Kinfolk meal. Each event is unique; said Julie, “For the the last one, we were setting up a table in a field in Texas,” all on their own on a sweltering day. But each one brings together local producers and restauranteurs, introducing people face-to-face after months of communication through nothing but digital words and pictures. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie560.jpg\" alt=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" title=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42605\">\u003c/a>\u003cbr>\n\u003cem>Nate Williams and Julie Pointer at Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/heirloomcafe640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Room560.jpg\" alt=\"crowd at Heirloom Cafe for Kinfolk brunch\" title=\"crowd at Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42607\">\u003c/a>\u003c/p>\n\u003cp>So, brunch: quite lovely, and Heirloom should do sun-drenched, family-style daytime events like this more often. But what kind of read is Kinfolk’s actual magazine? \u003c/p>\n\u003cp>In volume three, the spring issue, Kinfolk’s contributors welcome readers to their white, white world, a world of tall white walls and soaring ceilings, of creamy white cheese flaked over gold-white baguette slices and white china stacked on white shelves, of moon-glowing light fixtures and baskets of eggs, of a child’s cupped hands caked in flour and, yes, people so uniformly pale and wand-like as to appear incandescent, like waving glow sticks. The men wear geek-chic plaid; the ladies, plaid trenchcoats (for feeding the chickens, natch), creamy sweaters, crocheted lace, bare legs and stubby boots. It’s a rigorously styled life, a \u003ca href=\"http://hipstamatic.com/\">Hipstamic-ready\u003c/a>, matte-finish world of rustic lake cabins and elegant Danish apartments, of family breakfasts that start with steamed milk (jolted, for Mom and Dad, with double espresso shots pulled by the nine-year-old in the house) followed by backyard chicken eggs and bacon over hunks of buttery, pan-crisped peasant bread. Clutter, ketchup, placemats, Jimmy Dean sausage: they may exist, but not in these pages. \u003c/p>\n\u003cp>Every contributor has a story to tell about their efforts to create a homemade life, striving to build friendship and community, enriching their family life, balancing work and home, and trying to make vivid sensory awareness part of even the most mundane morning. Clearly, for their writers, these first-person narratives were important to share: how a lunch led to marriage (and a tradition of recreating that first date on every anniversary); how a Marine wife and her husband reconnected after his tour of duty in Iraq by refurbishing a vintage Scamp trailer for a cross-country road trip. \u003c/p>\n\u003cp>The writing is pretty, occasionally adept, but I would bet that many of these contributors’ writing experience comes from personal blogging, not professional work as novelists, poets, critics, or journalists. (The photography, however, seems undeniably professional and beautiful.) They share their stories earnestly, too earnestly, maybe, as if their need for occasional switched-off solitude, for fresh eggs from their own hens, for leaving it all behind and starting a 2500€-a-week \u003ca href=\"http://www.thecooksatelier.com/Site/The_Cooks_Atelier.html\">cooking school\u003c/a> in Burgundy were the most important thing in the world, not just to themselves but to their readers, too. \u003c/p>\n\u003cp>And yet, anyone aspiring to write for a larger, slower-reading audience must be reminded that no one loves you in print like you can love yourself online. By all means, write about yourself, your dreams, your shoes and breakfasts, but remember that, stripped of links, recipes, and photos in the text, such things are rarely interesting to readers unless you work hard to make them so, by drawing some parallel between your experience and the wider world. (Or by being really, really funny—see Sedaris, David and Amy--but even then, insight and/or poignancy is still the salt in the soup.)\u003c/p>\n\u003cp>I’m hoping Kinfolk has enough self-awareness to have planned its final photo spread, \u003cem>The Manly Host,\u003c/em> as a spoof of a particular type of (mostly masculine) foodie hipster. Here, lovingly photographed, is \u003cem>The Whittling Party,\u003c/em> fueled by saltines, sardines from a can, bourbon and antlers. It’s followed by \u003cem>The Midday Roast,\u003c/em> not of prime rib or a brace of ducks but s’mores, deconstructed into a waxed-paper sleeve of graham crackers, a cup of square, chunky marshmallows, a single perfect birch log, an antler-handled knife (more antlers! When is this, \u003ca href=\"http://www.nytimes.com/2006/09/20/dining/reviews/20rest.html?pagewanted=all\">2004?\u003c/a>) and cult-status, hand-crafted bars of Brooklyn’s \u003ca href=\"http://www.mastbrothers.com\">Mast Brothers\u003c/a> chocolate, at eight bucks a bar. Funny, or “Funny, that’s just what we did last night!”? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait560.jpg\" alt=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" title=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42603\">\u003c/a>\u003cbr>\n\u003cem>Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\n",
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"excerpt": "San Francisco's Heirloom Cafe throws a rare daytime event, a flower-decked brunch for friends and contributors to Kinfolk magazine. Stephanie Rosenbaum gets a view of the scene and weighs in on the contents of the new quarterly publication. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway560.jpg\" alt=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" title=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42579\">\u003c/a>\u003c/p>\n\u003cp>The flowers were everywhere. Fat nodding peonies, burgundy lilacs, roses the shade of eggshells and buttermilk, silvery dusty miller and scented geraniums, all spilling over makeshift wooden carts and shelves inside and out of San Francisco’s \u003ca href=\"http://www.heirloom-sf.com\">Heirloom Café\u003c/a> at the corner of Folsom and 21st Streets last Saturday morning. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart560.jpg\" alt=\"flower cart\" title=\"flower cart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42581\">\u003c/a>\u003c/p>\n\u003cp>The occasion was a brunch for contributors and friends of \u003ca href=\"http://www.kinfolkmag.com\">Kinfolk\u003c/a> magazine, now on its third quarterly issue. The magazine, perfect bound and printed on thick matte stock by local custom-publishing company Weldon Owen, is serene and bookish, heavy on the white space, filled with one- or two-page personal essays about food, family, and entertaining, lavishly illustrated with photographs and watercolors. It’s a chunky \u003ca href=\"http://www.heathceramics.com\">Heath\u003c/a> plate of a thing, utterly unconcerned with the flash, cash, and trash-talk of a trend-driven, chef-written magazine like the equally new \u003ca href=\"http://www.mcsweeneys.net/luckypeach\">Lucky Peach\u003c/a>, put out by McSweeney's. It’s the hobby/brainchild of Portland-based, economist-turned-editor Nathan Williams, who’s created a venue for a loosely knit, like-minded crew of photographers, writers, and stylists to revitalize (and capture) the art of casual entertaining between family and friends. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\" alt=\"Kinfolk Magazine and flowers\" title=\"Kinfolk Magazine and flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42584\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whether you find it worth the $18 sticker price may depend on your affinity for lyrical essays about spoons, crocheting, and gathering “the hen’s orbed offerings” (that’s eggs to you, buddy) next to soft-focus pictures of cheese boards, jam pots, flowering branches, and bike-riding guys in glasses awkwardly hugging their bandana-wearing dogs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate560.jpg\" alt=\"Kinfolk brunch menu on plate at Heirloom Cafe\" title=\"Kinfolk brunch menu on plate at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42588\">\u003c/a>\u003c/p>\n\u003cp>But, back to brunch. Heirloom stopped serving brunch in 2009 after its first few months in business, so this was a rare chance to enjoy the spacious, airy room with bright spring sunshine pouring through the huge front windows. The brunch was created by Heirloom Café chef-owner Matt Straus and his crew, rounded out with generous donations from local makers. On the tables were wooden boards of \u003ca href=\"http://www.redwoodhill.com\">Redwood Hill\u003c/a> goat cheeses paired with candied peels and fruit cheeses from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>, followed by sweet and savory scones from Polk Street’s \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, run by self-taught baker Jen Musty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese560.jpg\" alt=\"Cheese with flowers\" title=\"Cheese with flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42608\">\u003c/a>\u003c/p>\n\u003cp>To my left, much-loved chef/author/blogger Heidi Swanson of \u003ca href=\"http://www.101cookbooks.com\">101 Cookbooks\u003c/a> was taking snapshots of the food and company with her vintage Polaroid camera while lifestyle and design blogger Erin of \u003ca href=\"http://www.apartment34.com/\">Apartment 34\u003c/a> sipped coral-colored carrot-citrus juice from \u003ca href=\"http://www.livinggreenssf.com/\">Living Greens Juice\u003c/a> and rhapsodized about the joys of the \u003ca href=\"http://instagr.am\">Instagram\u003c/a> app on her iPhone. There were bloggers galore, editors from Chronicle Books and Williams-Sonoma, photographers and stylists, all with Charlotte Gainsbourg bangs and high-waisted belts over puffed-sleeve pastel dresses. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax560.jpg\" alt=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42591\">\u003c/a>\u003c/p>\n\u003cp>The next course, silky housemade gravlax, cured with brown sugar, fennel, and dill over Acme rye bread and served with neon-yellow pickled onions, cauliflower, and cukes, was a dish to be envied by all those waiting on line for bagels and lox at \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a> a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche560.jpg\" alt=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42594\">\u003c/a>\u003c/p>\n\u003cp>Next came a platter of quiche squares, flavored with the classic French fines herbes combo (chervil, parsley, chives, and tarragon) and served with roasted asparagus spears, followed by slices of \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>’s country bread drenched like escargots in pungent green garlic butter made by \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nosrat\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\" alt=\"Green Garlic Bread by Samin Nosrat \" title=\"Green Garlic Bread by Samin Nosrat \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42597\">\u003c/a>\u003c/p>\n\u003cp>After the eggs, the salmon, the toast, affogati of Breyer’s vanilla drowned in \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a> espresso, then organic \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> strawberries pillowed in fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\" alt=\"Swanton Berry Farm strawberries and cream\" title=\"Swanton Berry Farm strawberries and cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42600\">\u003c/a>\u003c/p>\n\u003cp>For the past few months, Nate and features editor/events coordinator Julie Pointer have been hitting the road for one weekend a month to spread the good word through a shared Kinfolk meal. Each event is unique; said Julie, “For the the last one, we were setting up a table in a field in Texas,” all on their own on a sweltering day. But each one brings together local producers and restauranteurs, introducing people face-to-face after months of communication through nothing but digital words and pictures. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie560.jpg\" alt=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" title=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42605\">\u003c/a>\u003cbr>\n\u003cem>Nate Williams and Julie Pointer at Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/heirloomcafe640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Room560.jpg\" alt=\"crowd at Heirloom Cafe for Kinfolk brunch\" title=\"crowd at Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42607\">\u003c/a>\u003c/p>\n\u003cp>So, brunch: quite lovely, and Heirloom should do sun-drenched, family-style daytime events like this more often. But what kind of read is Kinfolk’s actual magazine? \u003c/p>\n\u003cp>In volume three, the spring issue, Kinfolk’s contributors welcome readers to their white, white world, a world of tall white walls and soaring ceilings, of creamy white cheese flaked over gold-white baguette slices and white china stacked on white shelves, of moon-glowing light fixtures and baskets of eggs, of a child’s cupped hands caked in flour and, yes, people so uniformly pale and wand-like as to appear incandescent, like waving glow sticks. The men wear geek-chic plaid; the ladies, plaid trenchcoats (for feeding the chickens, natch), creamy sweaters, crocheted lace, bare legs and stubby boots. It’s a rigorously styled life, a \u003ca href=\"http://hipstamatic.com/\">Hipstamic-ready\u003c/a>, matte-finish world of rustic lake cabins and elegant Danish apartments, of family breakfasts that start with steamed milk (jolted, for Mom and Dad, with double espresso shots pulled by the nine-year-old in the house) followed by backyard chicken eggs and bacon over hunks of buttery, pan-crisped peasant bread. Clutter, ketchup, placemats, Jimmy Dean sausage: they may exist, but not in these pages. \u003c/p>\n\u003cp>Every contributor has a story to tell about their efforts to create a homemade life, striving to build friendship and community, enriching their family life, balancing work and home, and trying to make vivid sensory awareness part of even the most mundane morning. Clearly, for their writers, these first-person narratives were important to share: how a lunch led to marriage (and a tradition of recreating that first date on every anniversary); how a Marine wife and her husband reconnected after his tour of duty in Iraq by refurbishing a vintage Scamp trailer for a cross-country road trip. \u003c/p>\n\u003cp>The writing is pretty, occasionally adept, but I would bet that many of these contributors’ writing experience comes from personal blogging, not professional work as novelists, poets, critics, or journalists. (The photography, however, seems undeniably professional and beautiful.) They share their stories earnestly, too earnestly, maybe, as if their need for occasional switched-off solitude, for fresh eggs from their own hens, for leaving it all behind and starting a 2500€-a-week \u003ca href=\"http://www.thecooksatelier.com/Site/The_Cooks_Atelier.html\">cooking school\u003c/a> in Burgundy were the most important thing in the world, not just to themselves but to their readers, too. \u003c/p>\n\u003cp>And yet, anyone aspiring to write for a larger, slower-reading audience must be reminded that no one loves you in print like you can love yourself online. By all means, write about yourself, your dreams, your shoes and breakfasts, but remember that, stripped of links, recipes, and photos in the text, such things are rarely interesting to readers unless you work hard to make them so, by drawing some parallel between your experience and the wider world. (Or by being really, really funny—see Sedaris, David and Amy--but even then, insight and/or poignancy is still the salt in the soup.)\u003c/p>\n\u003cp>I’m hoping Kinfolk has enough self-awareness to have planned its final photo spread, \u003cem>The Manly Host,\u003c/em> as a spoof of a particular type of (mostly masculine) foodie hipster. Here, lovingly photographed, is \u003cem>The Whittling Party,\u003c/em> fueled by saltines, sardines from a can, bourbon and antlers. It’s followed by \u003cem>The Midday Roast,\u003c/em> not of prime rib or a brace of ducks but s’mores, deconstructed into a waxed-paper sleeve of graham crackers, a cup of square, chunky marshmallows, a single perfect birch log, an antler-handled knife (more antlers! When is this, \u003ca href=\"http://www.nytimes.com/2006/09/20/dining/reviews/20rest.html?pagewanted=all\">2004?\u003c/a>) and cult-status, hand-crafted bars of Brooklyn’s \u003ca href=\"http://www.mastbrothers.com\">Mast Brothers\u003c/a> chocolate, at eight bucks a bar. Funny, or “Funny, that’s just what we did last night!”? \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/24/2012/04/Julie-and-Nate-Portrait640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait560.jpg\" alt=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" title=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42603\">\u003c/a>\u003cbr>\n\u003cem>Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "QUEST: Edible Insects - Finger Lickin' Grub ",
"title": "QUEST: Edible Insects - Finger Lickin' Grub ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Watch \u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/hgqZe8Gn9Oc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "QUEST launched its sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"Edible Insects: Finger Lickin' Grub,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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