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"disqusTitle": "Barinaga Ranch: Cheesemaking tradition from Basque Country to West Marin",
"title": "Barinaga Ranch: Cheesemaking tradition from Basque Country to West Marin",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/1baserri560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/1baserri560.jpg\" alt=\"Marcia Barinaga with Baserri\" title=\"Marcia Barinaga with Baserri\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40023\">\u003c/a>\u003cbr>\n\u003cem>Marcia Barinaga with her Basque-style sheep's milk cheese, Baserri.\u003c/em>\u003c/p>\n\u003cp>On a steep hill above Marshall, CA a gorgeous rolling sheep ranch sits on 800 acres of land. Its owner Marcia \u003ca href=\"http://barinagaranch.com/\">Barinaga\u003c/a>, a third-generation American Basque, bought it with her husband when she decided to “take a break” from her career as a science journalist and retire on the land they had grown to love since purchasing a shore house in Marshall in 1993. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2ewes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2ewes560.jpg\" alt=\"Ewes on the ranch\" title=\"Ewes on the ranch\" width=\"560\" height=\"547\" class=\"alignnone size-full wp-image-40026\">\u003c/a>\u003cbr>\n\u003cem>Pregnant ewes resting at Barinaga Ranch. Photo: Liza Shaw\u003c/em>\u003c/p>\n\u003cp>While Barinaga’s original intention was to retire, she is not a woman who sits still easily. The compact, well-spoken cheesemaker with a doctorate in molecular biology was not sure what she wanted to do with the land. But her Basque roots run deep and slowly the idea of making sheep’s milk cheese took hold of her. “When we bought the ranch I had never even touched a sheep and there were no buildings here,” she laughs. But Barinaga is a quick learner and within a few years she had traveled to Basque country to learn shepherding and cheesemaking from her distant relatives; built a milking parlor and a small creamery; and by 2008 began producing two types of distinctly Basque cheeses. \u003c/p>\n\u003cp>On a recent tour of Barinaga Ranch and creamery, Marcia was asked by a visitor, \"What kind of cheese did they have in your father's Idaho sheep camp?\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She laughed and responded, \"Big blocks of orange American cheese. They never thought to make cheese with their sheep's milk!”\u003c/p>\n\u003cp>Barinaga’s grandparents arrived from \u003ca href=\"http://en.wikipedia.org/wiki/Markina-Xemein\">Markina\u003c/a> and \u003ca href=\"http://www.chinci.com/travel/pax/e/3130017/Angiozar/ES/Spain/0/\">Angoziar\u003c/a> in the Basque country to Mountain Home, Idaho in the early 1900s. Her father grew up on a ranch with 5,000 sheep where the main products were lamb and wool. At that time cheesemaking from a herd of ranch sheep was unheard of in Idaho though it was a common practice in the Basque country. \u003c/p>\n\u003cp>Barinaga’s father eventually left the ranch to become a mechanical engineer in upstate New York where Marcia was raised. “He was unique because he worked for General Electric and he spoke fluent Basque,” she explained. “My father traveled on business to Bilbao for his entire working life, and business trips to Europe in the 1960s lasted at least a month. He got to know all of his Basque family,” unlike his siblings that still worked on the Idaho ranch and were only able to travel to the Basque country once in their lifetime. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sheep-collateral560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sheep-collateral560.jpg\" alt=\"Baserri label\" title=\"Baserri label\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40028\">\u003c/a>\u003cbr>\n\u003cem>Barinaga shows the label for her Baserri cheese.\u003c/em>\u003c/p>\n\u003cp>Barinaga herself traveled to the Basque country for the first time at age 12, and has since returned five times. “My family there doesn’t speak English, and I don't speak Basque, so we communicate in Spanish--which they speak well, and I speak poorly,\" she says. \"There's a limit to the degree we know each other, but there's love and a great affection.” \u003c/p>\n\u003cp>And so it was these shepherding cousins that Barinaga turned to when she decided to try her hand at cheesemaking. Shepherding is synonymous with cheesemaking in the Basque country--it would be unheard of to have sheep there and not make cheese from their milk. \u003c/p>\n\u003cp>When she contacted a cousin to ask for advice on how to begin her new career path, Barinaga says, “He wrote me this email in Spanish, saying:\u003c/p>\n\u003cblockquote>\u003cp>‘I am so happy you have chosen the life of the baserri. It is not a wealthy life, but it is a rich life.’\"\u003c/p>\u003c/blockquote>\n\u003cp>Baserri, in Basque, means both “farmhouse” and can refer to the 'farming life.' Barinaga named her first cheese, a pressed, raw-milk cheese “Baserri.” It’s made in the same manner that \u003ca href=\"http://www.artisanalcheese.com/cheeses/Idiazabal\">Idiazabal\u003c/a>, the traditional Basque cheese that has its own \u003ca href=\"http://en.wikipedia.org/wiki/Denominaci%C3%B3n_de_Origen\">DOC\u003c/a> (Denomination de Origen, like a wine appellation) is made on both sides of the Pyrenees. On the French side, it's called \u003ca href=\"http://en.wikipedia.org/wiki/Ossau-Iraty\">Ossau-Iraty\u003c/a>. A newer addition to the Barinaga cheese lineup is the “Txiki,” (meaning “small”) a miniature version of the Baserri. Both cheeses have a pleasantly nutty taste, a firm texture, and lend themselves well to being eaten on their own in triangles with an accompaniment of figs or chutney, or to being melted into a decadent sandwich.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/8baserri-txiki560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/8baserri-txiki560.jpg\" alt=\"Both Barinaga Cheeses\" title=\"Both Barinaga Cheeses\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40030\">\u003c/a>\u003cbr>\n\u003cem>Both of Barinaga's sheep's milk cheeses.\u003c/em>\u003c/p>\n\u003cp>Barinaga also learned aspects of cheesemaking on the French side of the Pyrenees from Luxi and Arno Oxandabarats who taught renowned Vermont cheesemakers Cindy and David Major the tricks to making their acclaimed \u003ca href=\"http://www.vermontshepherd.com/\">Vermont Shepherd Cheese\u003c/a>. Also in Vermont, Barinaga did an internship of sorts at \u003ca href=\"http://www.eatwellguide.org/listing/detail/25743\">Hope Farm Sheep Cheese\u003c/a>. “I went for a week to learn how to milk sheep,” she explains, “and I learned so much there. So many of my key ideas came from the wonderful generosity and creativity of Harvey and Barb Levin,” she attributes. Among them, a one-of-a-kind cheese press that Harvey Levin designed for her, slanted at a slight angle to provide optimum pressure on the rounds of curds, so that the whey drains evenly from the forms. \u003c/p>\n\u003cblockquote>\u003cp>“I’m trying to use my PhD in as many ways as I can before I die,” she says of her scientific approach to making cheese.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/6cheese-press400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/6cheese-press400.jpg\" alt=\"Cheese Press\" title=\"Cheese Press\" width=\"400\" height=\"533\" class=\"size-full wp-image-40037\">\u003c/a>\u003cbr>\n\u003cem>The scientifically-designed cheese press.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/3creamery-container560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/3creamery-container560.jpg\" alt=\"The Creamery\" title=\"The Creamery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40033\">\u003c/a>\u003cbr>\n\u003cem>Barinaga Ranch's Creamery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/4creamery-inside560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/4creamery-inside560.jpg\" alt=\"Creamery interior\" title=\"Creamery interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40034\">\u003c/a>\u003cbr>\n\u003cem>The creamery's interior\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/5drying-rags560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/5drying-rags560.jpg\" alt=\"Window Rags\" title=\"Window Rags\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40035\">\u003c/a>\u003cbr>\n\u003cem>Everything is squeaky clean in the creamery.\u003c/em>\u003c/p>\n\u003cp>Barinaga Ranch’s creamery is made of several shipping containers, a cool modern use of space. It’s clear that Barinaga has great love and respect for her animals. All of the sheep featured on the marketing collateral are actually from her flock. She recognizes and has given many of the 86 ewes names and ensures they are humanely slaughtered once their lambing days are over. Locally made sausage is available for purchase when you tour Barinaga Ranch and you can expect to see Barinaga Ranch charceuterie on a few select San Francisco restaurant menus in the coming year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/9sausages560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/9sausages560.jpg\" alt=\"Fresh Sausage\" title=\"Fresh Sausage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40036\">\u003c/a>\u003cbr>\n\u003cem>Freshly-made Barinaga Ranch sausage.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“I’ll never send my ewes off to a slaughterhouse to be made into dog food,” she avers. “They have served me faithfully and they deserve better than that.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Barinaga Ranch cheeses are made from April through early October when the ewes are in their prime milking season, though Saturday tours of the ranch and the creamery are available year-round. On a tour, which can accommodate up to 15 people, visitors can meet the ewes, view a milking session, and perhaps even pet a lamb. \u003ca href=\"http://barinagaranch.com/app/tours\">Tours\u003c/a> are $20 per person, and include a tasting of both Barinaga Ranch cheeses. Should a visitor choose to purchase a wheel of cheese, the price of the tour will be deducted from the price of the cheese. The cheese is available to the consumer once it has aged at least 60 days. From June through December, the 'young' cheese is available, aged 2-3 months. From October through March or April, Barinaga's 'extra-aged' cheese is available, aged 6-9 months.\u003c/p>\n\u003cp>As for her future plans? Barinaga says, “I would like to rest a little more...but a sheep dairy is certainly not a retirement occupation!”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/10group-tour560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/10group-tour560.jpg\" alt=\"Tour Group\" title=\"Tour Group\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40040\">\u003c/a>\u003cbr>\n\u003cem>SF chefs, sommeliers, wine importers, and cheesemongers at a tour of Barinaga Ranch.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://barinagaranch.com/\">Barinaga Ranch\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/3x5hj\">Map\u003c/a>\u003cbr>\n9059 Marshall Petaluma Road, Marshall, CA 94940\u003cbr>\nPhone: 415-663-8638\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Barinaga-Ranch/214103988646213?ref=ts&sk=wall\">Barinaga Ranch\u003c/a>\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/24/2012/03/1baserri560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/1baserri560.jpg\" alt=\"Marcia Barinaga with Baserri\" title=\"Marcia Barinaga with Baserri\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40023\">\u003c/a>\u003cbr>\n\u003cem>Marcia Barinaga with her Basque-style sheep's milk cheese, Baserri.\u003c/em>\u003c/p>\n\u003cp>On a steep hill above Marshall, CA a gorgeous rolling sheep ranch sits on 800 acres of land. Its owner Marcia \u003ca href=\"http://barinagaranch.com/\">Barinaga\u003c/a>, a third-generation American Basque, bought it with her husband when she decided to “take a break” from her career as a science journalist and retire on the land they had grown to love since purchasing a shore house in Marshall in 1993. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2ewes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2ewes560.jpg\" alt=\"Ewes on the ranch\" title=\"Ewes on the ranch\" width=\"560\" height=\"547\" class=\"alignnone size-full wp-image-40026\">\u003c/a>\u003cbr>\n\u003cem>Pregnant ewes resting at Barinaga Ranch. Photo: Liza Shaw\u003c/em>\u003c/p>\n\u003cp>While Barinaga’s original intention was to retire, she is not a woman who sits still easily. The compact, well-spoken cheesemaker with a doctorate in molecular biology was not sure what she wanted to do with the land. But her Basque roots run deep and slowly the idea of making sheep’s milk cheese took hold of her. “When we bought the ranch I had never even touched a sheep and there were no buildings here,” she laughs. But Barinaga is a quick learner and within a few years she had traveled to Basque country to learn shepherding and cheesemaking from her distant relatives; built a milking parlor and a small creamery; and by 2008 began producing two types of distinctly Basque cheeses. \u003c/p>\n\u003cp>On a recent tour of Barinaga Ranch and creamery, Marcia was asked by a visitor, \"What kind of cheese did they have in your father's Idaho sheep camp?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She laughed and responded, \"Big blocks of orange American cheese. They never thought to make cheese with their sheep's milk!”\u003c/p>\n\u003cp>Barinaga’s grandparents arrived from \u003ca href=\"http://en.wikipedia.org/wiki/Markina-Xemein\">Markina\u003c/a> and \u003ca href=\"http://www.chinci.com/travel/pax/e/3130017/Angiozar/ES/Spain/0/\">Angoziar\u003c/a> in the Basque country to Mountain Home, Idaho in the early 1900s. Her father grew up on a ranch with 5,000 sheep where the main products were lamb and wool. At that time cheesemaking from a herd of ranch sheep was unheard of in Idaho though it was a common practice in the Basque country. \u003c/p>\n\u003cp>Barinaga’s father eventually left the ranch to become a mechanical engineer in upstate New York where Marcia was raised. “He was unique because he worked for General Electric and he spoke fluent Basque,” she explained. “My father traveled on business to Bilbao for his entire working life, and business trips to Europe in the 1960s lasted at least a month. He got to know all of his Basque family,” unlike his siblings that still worked on the Idaho ranch and were only able to travel to the Basque country once in their lifetime. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sheep-collateral560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sheep-collateral560.jpg\" alt=\"Baserri label\" title=\"Baserri label\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40028\">\u003c/a>\u003cbr>\n\u003cem>Barinaga shows the label for her Baserri cheese.\u003c/em>\u003c/p>\n\u003cp>Barinaga herself traveled to the Basque country for the first time at age 12, and has since returned five times. “My family there doesn’t speak English, and I don't speak Basque, so we communicate in Spanish--which they speak well, and I speak poorly,\" she says. \"There's a limit to the degree we know each other, but there's love and a great affection.” \u003c/p>\n\u003cp>And so it was these shepherding cousins that Barinaga turned to when she decided to try her hand at cheesemaking. Shepherding is synonymous with cheesemaking in the Basque country--it would be unheard of to have sheep there and not make cheese from their milk. \u003c/p>\n\u003cp>When she contacted a cousin to ask for advice on how to begin her new career path, Barinaga says, “He wrote me this email in Spanish, saying:\u003c/p>\n\u003cblockquote>\u003cp>‘I am so happy you have chosen the life of the baserri. It is not a wealthy life, but it is a rich life.’\"\u003c/p>\u003c/blockquote>\n\u003cp>Baserri, in Basque, means both “farmhouse” and can refer to the 'farming life.' Barinaga named her first cheese, a pressed, raw-milk cheese “Baserri.” It’s made in the same manner that \u003ca href=\"http://www.artisanalcheese.com/cheeses/Idiazabal\">Idiazabal\u003c/a>, the traditional Basque cheese that has its own \u003ca href=\"http://en.wikipedia.org/wiki/Denominaci%C3%B3n_de_Origen\">DOC\u003c/a> (Denomination de Origen, like a wine appellation) is made on both sides of the Pyrenees. On the French side, it's called \u003ca href=\"http://en.wikipedia.org/wiki/Ossau-Iraty\">Ossau-Iraty\u003c/a>. A newer addition to the Barinaga cheese lineup is the “Txiki,” (meaning “small”) a miniature version of the Baserri. Both cheeses have a pleasantly nutty taste, a firm texture, and lend themselves well to being eaten on their own in triangles with an accompaniment of figs or chutney, or to being melted into a decadent sandwich.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/8baserri-txiki560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/8baserri-txiki560.jpg\" alt=\"Both Barinaga Cheeses\" title=\"Both Barinaga Cheeses\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40030\">\u003c/a>\u003cbr>\n\u003cem>Both of Barinaga's sheep's milk cheeses.\u003c/em>\u003c/p>\n\u003cp>Barinaga also learned aspects of cheesemaking on the French side of the Pyrenees from Luxi and Arno Oxandabarats who taught renowned Vermont cheesemakers Cindy and David Major the tricks to making their acclaimed \u003ca href=\"http://www.vermontshepherd.com/\">Vermont Shepherd Cheese\u003c/a>. Also in Vermont, Barinaga did an internship of sorts at \u003ca href=\"http://www.eatwellguide.org/listing/detail/25743\">Hope Farm Sheep Cheese\u003c/a>. “I went for a week to learn how to milk sheep,” she explains, “and I learned so much there. So many of my key ideas came from the wonderful generosity and creativity of Harvey and Barb Levin,” she attributes. Among them, a one-of-a-kind cheese press that Harvey Levin designed for her, slanted at a slight angle to provide optimum pressure on the rounds of curds, so that the whey drains evenly from the forms. \u003c/p>\n\u003cblockquote>\u003cp>“I’m trying to use my PhD in as many ways as I can before I die,” she says of her scientific approach to making cheese.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/6cheese-press400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/6cheese-press400.jpg\" alt=\"Cheese Press\" title=\"Cheese Press\" width=\"400\" height=\"533\" class=\"size-full wp-image-40037\">\u003c/a>\u003cbr>\n\u003cem>The scientifically-designed cheese press.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/3creamery-container560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/3creamery-container560.jpg\" alt=\"The Creamery\" title=\"The Creamery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40033\">\u003c/a>\u003cbr>\n\u003cem>Barinaga Ranch's Creamery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/4creamery-inside560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/4creamery-inside560.jpg\" alt=\"Creamery interior\" title=\"Creamery interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40034\">\u003c/a>\u003cbr>\n\u003cem>The creamery's interior\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/5drying-rags560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/5drying-rags560.jpg\" alt=\"Window Rags\" title=\"Window Rags\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40035\">\u003c/a>\u003cbr>\n\u003cem>Everything is squeaky clean in the creamery.\u003c/em>\u003c/p>\n\u003cp>Barinaga Ranch’s creamery is made of several shipping containers, a cool modern use of space. It’s clear that Barinaga has great love and respect for her animals. All of the sheep featured on the marketing collateral are actually from her flock. She recognizes and has given many of the 86 ewes names and ensures they are humanely slaughtered once their lambing days are over. Locally made sausage is available for purchase when you tour Barinaga Ranch and you can expect to see Barinaga Ranch charceuterie on a few select San Francisco restaurant menus in the coming year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/9sausages560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/9sausages560.jpg\" alt=\"Fresh Sausage\" title=\"Fresh Sausage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40036\">\u003c/a>\u003cbr>\n\u003cem>Freshly-made Barinaga Ranch sausage.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“I’ll never send my ewes off to a slaughterhouse to be made into dog food,” she avers. “They have served me faithfully and they deserve better than that.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Barinaga Ranch cheeses are made from April through early October when the ewes are in their prime milking season, though Saturday tours of the ranch and the creamery are available year-round. On a tour, which can accommodate up to 15 people, visitors can meet the ewes, view a milking session, and perhaps even pet a lamb. \u003ca href=\"http://barinagaranch.com/app/tours\">Tours\u003c/a> are $20 per person, and include a tasting of both Barinaga Ranch cheeses. Should a visitor choose to purchase a wheel of cheese, the price of the tour will be deducted from the price of the cheese. The cheese is available to the consumer once it has aged at least 60 days. From June through December, the 'young' cheese is available, aged 2-3 months. From October through March or April, Barinaga's 'extra-aged' cheese is available, aged 6-9 months.\u003c/p>\n\u003cp>As for her future plans? Barinaga says, “I would like to rest a little more...but a sheep dairy is certainly not a retirement occupation!”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/10group-tour560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/10group-tour560.jpg\" alt=\"Tour Group\" title=\"Tour Group\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40040\">\u003c/a>\u003cbr>\n\u003cem>SF chefs, sommeliers, wine importers, and cheesemongers at a tour of Barinaga Ranch.\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://barinagaranch.com/\">Barinaga Ranch\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/3x5hj\">Map\u003c/a>\u003cbr>\n9059 Marshall Petaluma Road, Marshall, CA 94940\u003cbr>\nPhone: 415-663-8638\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Barinaga-Ranch/214103988646213?ref=ts&sk=wall\">Barinaga Ranch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Persian New Year Welcomes Spring with Symbolic Traditions and Treats",
"title": "Persian New Year Welcomes Spring with Symbolic Traditions and Treats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\">\u003cimg class=\"alignnone size-full wp-image-40120\" title=\"Monier Attar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\" alt=\"Monier Attar\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>This post was updated March 18, 2018.\u003c/em>\u003c/p>\n\u003cp>Why do customers travel from as far away as Sacramento and Eureka to a little shop on Albany’s Solano Avenue every March and leave with bags full of crushed sumac, sprouted wheat, and flower-shaped chickpea cookies? To celebrate \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\">Norooz\u003c/a>\u003c/em> (also spelled Nowruz) or Persian New Year, a secular holiday, observed in thousands of homes around the world on the first day of Spring.\u003cbr>\n[aside postID=\"bayareabites_94115\" label=\"The Seven Edible ‘S’ Foods of the Persian New Year\"]\u003cbr>\nOn a recent foray to \u003ca href=\"http://www.zandpastry.com/\">Zands\u003c/a>, my neighborhood Middle Eastern store, I spotted an intriguing assortment of items artfully arranged on a table. I asked the owner, Monier Attar, about the meaning of the arrangement and she graciously described the symbols and traditions associated with this ancient holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://cmes.hmdc.harvard.edu/files/NowruzCurriculumText.pdf\">Norooz, a pre-Islamic festival\u003c/a> dating back at least 3000 years, is rooted in rituals from the \u003ca href=\"http://www.religionfacts.com/zoroastrianism/index.htm\">Zoroastrian religion\u003c/a>. This celebration of the first day of Spring originated in the geographical area then called Persia, but is now observed in many lands, including Iran, India, Iraq, Afghanistan, Central Asia, Canada and the U.S. It crosses religious and national boundaries and is celebrated by Persian Jews, Christians, Baha’is and Muslims.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\">\u003cimg class=\"alignnone size-full wp-image-40119\" title=\"haft-sin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\" alt=\"haft-sin\" width=\"400\" height=\"536\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am no stranger to symbolic foods (the Jewish \u003ca href=\"http://en.wikipedia.org/wiki/Passover_Seder_Plate\">Passover Seder plate\u003c/a> includes horseradish for the bitterness of slavery and a \u003ca href=\"http://en.wikipedia.org/wiki/Charoset\">fruit and nut mixture\u003c/a> representing the mortar used by slaves for building structures in Egypt). But next to the food, I noticed several other items on the table-- goldfish in a bowl, a mirror, a dish full of what looks like grass, coins in a cup of reddish spice-- that pique my interest.\u003c/p>\n\u003cp>Attar explained that the most essential tradition of Norooz is for every family to prepare the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Haft-Sin\">Haft Sin\u003c/a>\u003c/em> or 7 symbolic items that start with the letter S (in Farsi):\u003c/p>\n\u003cp>\u003cem>Sabzeh\u003c/em>, sprouted wheat or other grain growing in a dish, to symbolize rebirth.\u003cbr>\n\u003cem>Samanu\u003c/em>, a sweet pudding made from sprouted wheat that represents fertility and the sweetness of life.\u003cbr>\n\u003cem>Seeb\u003c/em>, apples, for health and beauty.\u003cbr>\n\u003cem>Senjed\u003c/em>, the sweet, dried fruit of the Lotus tree, for love.\u003cbr>\n\u003cem>Sir\u003c/em>, garlic, for medicine and good health.\u003cbr>\n\u003cem>Somaq\u003c/em>, crushed sumac berries, to reflect the color of the sunrise.\u003cbr>\n\u003cem>Serkeh\u003c/em>, vinegar, to symbolize patience and age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\">\u003cimg class=\"alignnone size-full wp-image-40126\" title=\"senjed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\" alt=\"senjed\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Senjed, one of the 7 foods that begin with S\u003c/em>\u003c/p>\n\u003cp>Preparations must commence days before the actual day of the vernal equinox and include a thorough housecleaning, sprouting the grain and buying new clothes for everyone in the family.\u003c/p>\n\u003cp>The equinox is calculated to occur the moment that the Sun crosses the celestial equator and equalizes night and day, which happens at different times across the globe (\u003ca href=\"http://www.farsinet.com/noruz/sal_tahvils.html\">see chart\u003c/a>). This year, the West Coast will celebrate it Thursday, March 21st.\u003c/p>\n\u003cblockquote>\u003cp>“It’s important that at the exact moment of the equinox, the family is sitting around the table, because you want the family to be together for the rest of the year,” says Attar. “We pray and hold hands and then the countdown on radio or TV announces the exact moment and we all kiss and hug. I’m getting goose bumps just talking about it,” says Attar, tearing up, “It’s emotional for me because I think of my parents.”\u003c/p>\u003c/blockquote>\n\u003cp>Attar grew up in Iran, but left in 1984, at age 35 with her 2 young children.\u003c/p>\n\u003cblockquote>\u003cp>“I sacrificed my parents to make a new life for my children. My mom is still in Iran. When I was a child, New Years was the most exciting time. Every year it comes at a different hour. When it was at 4am, my mother woke us up an hour before to take a shower and put on new clothes. But the best part is that for the next 13 days the young people in the family go visit the older people who give them money, crisp new bills.”\u003c/p>\u003c/blockquote>\n\u003cp>This tradition is similar to the \u003ca href=\"http://en.wikipedia.org/wiki/Red_envelope\">Chinese New Year tradition\u003c/a>, where New Year’s bills are placed in red envelopes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\">\u003cimg class=\"alignnone size-full wp-image-40111\" title=\"norooz samanu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\" alt=\"norooz samanu\" width=\"560\" height=\"283\">\u003c/a>\u003c/p>\n\u003cp>Of all the dishes on the Haft Sin, the hardest one to procure is the \u003cem>Samanu\u003c/em>. It takes days to prepare a sweet creamy pudding made from sprouted wheat that is cooked for many hours. The wheat must be sprouted for 5 days until white roots and sprouts appear, then it is crushed and the mash repeatedly “milked” and cooked on the stove for at least 5 hours. It is finally finished overnight in a low oven to give it that burnished brown hue.\u003cbr>\n[aside postID=\"food_1332170\" label=\"Taste This: Kuku, The Persian Frittata\"]\u003cbr>\nAttar offered me a taste. It was so sweet and nutty, it’s hard to believe it’s only made from sprouted wheat and flour. Many Persian families put a tiny symbolic dish of the stuff on their table but Attar cooks pots of it for her customers and says, “Once people taste how delicious it is, they actually want enough for their guests to eat.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40122\" title=\"norooz wheat\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\" alt=\"norooz wheat\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>Whole wheat and its early sprouts\u003c/em>\u003c/p>\n\u003cp>Another tradition is on the 13th day of the New Year, the family takes the Sabzeh (the sprouts growing in a dish) from their place on the table and after a picnic in the park, throws them into running water, to rid the house of sickness and sadness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40116\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Additional items on the table may include: golden coins representing prosperity and wealth, a basket of painted eggs for fertility, live goldfish in a bowl of water for life, a flowering hyacinth for its lovely smell, lit candles for enlightenment and happiness, a mirror to represent truth or reflection and a platter of special pastries. Every year, Attar makes thousands of cookies from chickpea flour or rice flour with nuts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\">\u003cimg class=\"alignnone size-full wp-image-40134\" title=\"norooz cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\" alt=\"norooz cookies\" width=\"560\" height=\"240\">\u003c/a>\u003cbr>\n\u003cem>Cookie platter. Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>The customary meal for New Year's Day is \u003cem>Sabzi Polo Mahi\u003c/em>, rice with green herbs served with fish. Attar says this is the Persian equivalent of having turkey for Thanksgiving. She carries fresh whitefish and the traditional herbs for the rice: parsley, coriander, chives, dill and fenugreek.\u003c/p>\n\u003cp>Norooz also has special meaning to Zohal Nassrollahi, Berkeley City College student and first generation American. “When I was a child, the event seemed very magical. I’ve always loved certain things on the Haft Sin table: the glowing gold coins, the maroon colored sumac,” says Nassrollahi, who studies art and design.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\">\u003cimg class=\"alignnone size-full wp-image-40125\" title=\"sumac\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\" alt=\"sumac\" width=\"400\" height=\"533\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I plan to keep celebrating Norooz, even when I have children. It’s a way to stay connected to my culture, even though I have never been to Iran. But it’s kind of bittersweet, because the holiday is a lot about spending time with the family and we have such a small one, just my parents and me. I also love the tradition of \u003ca href=\"http://en.wikipedia.org/wiki/Chaharshanbe_Suri\">Chahar Shanbeh Suri \u003c/a>(or fire-jumping).”\u003c/p>\u003c/blockquote>\n\u003cp>This ritual traces back to Zoroastrianism, as a rite of purification. Bonfires are lit in the streets on the last Tuesday evening of the year and people leap over them while chanting. The translation, “Give me your beautiful red color, and take back my sickly pallor,” demonstrates the fire’s ability to cleanse.\u003c/p>\n\u003cblockquote>\u003cp>“Fire is a powerful symbol,” says Nassrollahi, “When you hop over the fires, it takes away the negativities from the past year and helps you focus on the future.”\u003c/p>\u003c/blockquote>\n\u003cp>Berkeley’s \u003ca href=\"http://www.persiancenter.org/\">Persian Center\u003c/a> holds its annual \u003ca href=\"https://www.facebook.com/events/2169816293080399/\">bonfire-jumping event\u003c/a> Tuesday evening March 19 on the 2000 block of Durant -- and invites both adults and children, Persians and non-Persians to join in the fire-jumping festivities with music and food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\">\u003cimg class=\"alignnone size-full wp-image-40109\" title=\"Ajile\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\" alt=\"Ajile\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Attar carries the traditional snack of dried fruit and nuts to eat on Chahar Shanbeh Suri plus everything else one would need to fully celebrate the holiday. As she served me a cup of tea and some of her cookies, she told me Norooz (whose literal meaning is “new day”), is the perfect time to let go of grudges, apologize, hug and make-up and start over again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\">\u003cimg class=\"alignnone size-full wp-image-40110\" title=\"happy norooz\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\" alt=\"happy norooz\" width=\"560\" height=\"305\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Norooz is included on UNESCO’s \u003ca href=\"http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#Proclaimed_masterpieces\">List of Intangible Cultural Heritage\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with \"S\" in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies.",
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"description": "Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with "S" in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies.",
"title": "Persian New Year Welcomes Spring with Symbolic Traditions and Treats | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\">\u003cimg class=\"alignnone size-full wp-image-40120\" title=\"Monier Attar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\" alt=\"Monier Attar\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>This post was updated March 18, 2018.\u003c/em>\u003c/p>\n\u003cp>Why do customers travel from as far away as Sacramento and Eureka to a little shop on Albany’s Solano Avenue every March and leave with bags full of crushed sumac, sprouted wheat, and flower-shaped chickpea cookies? To celebrate \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\">Norooz\u003c/a>\u003c/em> (also spelled Nowruz) or Persian New Year, a secular holiday, observed in thousands of homes around the world on the first day of Spring.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOn a recent foray to \u003ca href=\"http://www.zandpastry.com/\">Zands\u003c/a>, my neighborhood Middle Eastern store, I spotted an intriguing assortment of items artfully arranged on a table. I asked the owner, Monier Attar, about the meaning of the arrangement and she graciously described the symbols and traditions associated with this ancient holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://cmes.hmdc.harvard.edu/files/NowruzCurriculumText.pdf\">Norooz, a pre-Islamic festival\u003c/a> dating back at least 3000 years, is rooted in rituals from the \u003ca href=\"http://www.religionfacts.com/zoroastrianism/index.htm\">Zoroastrian religion\u003c/a>. This celebration of the first day of Spring originated in the geographical area then called Persia, but is now observed in many lands, including Iran, India, Iraq, Afghanistan, Central Asia, Canada and the U.S. It crosses religious and national boundaries and is celebrated by Persian Jews, Christians, Baha’is and Muslims.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\">\u003cimg class=\"alignnone size-full wp-image-40119\" title=\"haft-sin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\" alt=\"haft-sin\" width=\"400\" height=\"536\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Monier Attar\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 am no stranger to symbolic foods (the Jewish \u003ca href=\"http://en.wikipedia.org/wiki/Passover_Seder_Plate\">Passover Seder plate\u003c/a> includes horseradish for the bitterness of slavery and a \u003ca href=\"http://en.wikipedia.org/wiki/Charoset\">fruit and nut mixture\u003c/a> representing the mortar used by slaves for building structures in Egypt). But next to the food, I noticed several other items on the table-- goldfish in a bowl, a mirror, a dish full of what looks like grass, coins in a cup of reddish spice-- that pique my interest.\u003c/p>\n\u003cp>Attar explained that the most essential tradition of Norooz is for every family to prepare the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Haft-Sin\">Haft Sin\u003c/a>\u003c/em> or 7 symbolic items that start with the letter S (in Farsi):\u003c/p>\n\u003cp>\u003cem>Sabzeh\u003c/em>, sprouted wheat or other grain growing in a dish, to symbolize rebirth.\u003cbr>\n\u003cem>Samanu\u003c/em>, a sweet pudding made from sprouted wheat that represents fertility and the sweetness of life.\u003cbr>\n\u003cem>Seeb\u003c/em>, apples, for health and beauty.\u003cbr>\n\u003cem>Senjed\u003c/em>, the sweet, dried fruit of the Lotus tree, for love.\u003cbr>\n\u003cem>Sir\u003c/em>, garlic, for medicine and good health.\u003cbr>\n\u003cem>Somaq\u003c/em>, crushed sumac berries, to reflect the color of the sunrise.\u003cbr>\n\u003cem>Serkeh\u003c/em>, vinegar, to symbolize patience and age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\">\u003cimg class=\"alignnone size-full wp-image-40126\" title=\"senjed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\" alt=\"senjed\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Senjed, one of the 7 foods that begin with S\u003c/em>\u003c/p>\n\u003cp>Preparations must commence days before the actual day of the vernal equinox and include a thorough housecleaning, sprouting the grain and buying new clothes for everyone in the family.\u003c/p>\n\u003cp>The equinox is calculated to occur the moment that the Sun crosses the celestial equator and equalizes night and day, which happens at different times across the globe (\u003ca href=\"http://www.farsinet.com/noruz/sal_tahvils.html\">see chart\u003c/a>). This year, the West Coast will celebrate it Thursday, March 21st.\u003c/p>\n\u003cblockquote>\u003cp>“It’s important that at the exact moment of the equinox, the family is sitting around the table, because you want the family to be together for the rest of the year,” says Attar. “We pray and hold hands and then the countdown on radio or TV announces the exact moment and we all kiss and hug. I’m getting goose bumps just talking about it,” says Attar, tearing up, “It’s emotional for me because I think of my parents.”\u003c/p>\u003c/blockquote>\n\u003cp>Attar grew up in Iran, but left in 1984, at age 35 with her 2 young children.\u003c/p>\n\u003cblockquote>\u003cp>“I sacrificed my parents to make a new life for my children. My mom is still in Iran. When I was a child, New Years was the most exciting time. Every year it comes at a different hour. When it was at 4am, my mother woke us up an hour before to take a shower and put on new clothes. But the best part is that for the next 13 days the young people in the family go visit the older people who give them money, crisp new bills.”\u003c/p>\u003c/blockquote>\n\u003cp>This tradition is similar to the \u003ca href=\"http://en.wikipedia.org/wiki/Red_envelope\">Chinese New Year tradition\u003c/a>, where New Year’s bills are placed in red envelopes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\">\u003cimg class=\"alignnone size-full wp-image-40111\" title=\"norooz samanu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\" alt=\"norooz samanu\" width=\"560\" height=\"283\">\u003c/a>\u003c/p>\n\u003cp>Of all the dishes on the Haft Sin, the hardest one to procure is the \u003cem>Samanu\u003c/em>. It takes days to prepare a sweet creamy pudding made from sprouted wheat that is cooked for many hours. The wheat must be sprouted for 5 days until white roots and sprouts appear, then it is crushed and the mash repeatedly “milked” and cooked on the stove for at least 5 hours. It is finally finished overnight in a low oven to give it that burnished brown hue.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAttar offered me a taste. It was so sweet and nutty, it’s hard to believe it’s only made from sprouted wheat and flour. Many Persian families put a tiny symbolic dish of the stuff on their table but Attar cooks pots of it for her customers and says, “Once people taste how delicious it is, they actually want enough for their guests to eat.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40122\" title=\"norooz wheat\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\" alt=\"norooz wheat\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>Whole wheat and its early sprouts\u003c/em>\u003c/p>\n\u003cp>Another tradition is on the 13th day of the New Year, the family takes the Sabzeh (the sprouts growing in a dish) from their place on the table and after a picnic in the park, throws them into running water, to rid the house of sickness and sadness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40116\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Additional items on the table may include: golden coins representing prosperity and wealth, a basket of painted eggs for fertility, live goldfish in a bowl of water for life, a flowering hyacinth for its lovely smell, lit candles for enlightenment and happiness, a mirror to represent truth or reflection and a platter of special pastries. Every year, Attar makes thousands of cookies from chickpea flour or rice flour with nuts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\">\u003cimg class=\"alignnone size-full wp-image-40134\" title=\"norooz cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\" alt=\"norooz cookies\" width=\"560\" height=\"240\">\u003c/a>\u003cbr>\n\u003cem>Cookie platter. Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>The customary meal for New Year's Day is \u003cem>Sabzi Polo Mahi\u003c/em>, rice with green herbs served with fish. Attar says this is the Persian equivalent of having turkey for Thanksgiving. She carries fresh whitefish and the traditional herbs for the rice: parsley, coriander, chives, dill and fenugreek.\u003c/p>\n\u003cp>Norooz also has special meaning to Zohal Nassrollahi, Berkeley City College student and first generation American. “When I was a child, the event seemed very magical. I’ve always loved certain things on the Haft Sin table: the glowing gold coins, the maroon colored sumac,” says Nassrollahi, who studies art and design.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\">\u003cimg class=\"alignnone size-full wp-image-40125\" title=\"sumac\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\" alt=\"sumac\" width=\"400\" height=\"533\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I plan to keep celebrating Norooz, even when I have children. It’s a way to stay connected to my culture, even though I have never been to Iran. But it’s kind of bittersweet, because the holiday is a lot about spending time with the family and we have such a small one, just my parents and me. I also love the tradition of \u003ca href=\"http://en.wikipedia.org/wiki/Chaharshanbe_Suri\">Chahar Shanbeh Suri \u003c/a>(or fire-jumping).”\u003c/p>\u003c/blockquote>\n\u003cp>This ritual traces back to Zoroastrianism, as a rite of purification. Bonfires are lit in the streets on the last Tuesday evening of the year and people leap over them while chanting. The translation, “Give me your beautiful red color, and take back my sickly pallor,” demonstrates the fire’s ability to cleanse.\u003c/p>\n\u003cblockquote>\u003cp>“Fire is a powerful symbol,” says Nassrollahi, “When you hop over the fires, it takes away the negativities from the past year and helps you focus on the future.”\u003c/p>\u003c/blockquote>\n\u003cp>Berkeley’s \u003ca href=\"http://www.persiancenter.org/\">Persian Center\u003c/a> holds its annual \u003ca href=\"https://www.facebook.com/events/2169816293080399/\">bonfire-jumping event\u003c/a> Tuesday evening March 19 on the 2000 block of Durant -- and invites both adults and children, Persians and non-Persians to join in the fire-jumping festivities with music and food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\">\u003cimg class=\"alignnone size-full wp-image-40109\" title=\"Ajile\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\" alt=\"Ajile\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Attar carries the traditional snack of dried fruit and nuts to eat on Chahar Shanbeh Suri plus everything else one would need to fully celebrate the holiday. As she served me a cup of tea and some of her cookies, she told me Norooz (whose literal meaning is “new day”), is the perfect time to let go of grudges, apologize, hug and make-up and start over again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\">\u003cimg class=\"alignnone size-full wp-image-40110\" title=\"happy norooz\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\" alt=\"happy norooz\" width=\"560\" height=\"305\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Norooz is included on UNESCO’s \u003ca href=\"http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#Proclaimed_masterpieces\">List of Intangible Cultural Heritage\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Burger on the Block: Flipside ",
"title": "New Burger on the Block: Flipside ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\" alt=\"flipside exterior\" title=\"flipside exterior\" width=\"412\" height=\"550\" class=\"alignnone size-full wp-image-39946\">\u003c/a>\u003c/p>\n\u003cp>Right now, somewhere in the Bay Area, there's a group of food fanatics engaged in a heated debate about where to get the best burrito. Or where to find the best latte. And while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/\">artisanal coffee\u003c/a> and taquerias often spark contentious conversations among residents about who's at the top of the list, burgers are another topic that gets folks all fired up. \u003c/p>\n\u003cp>In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like \u003ca href=\"http://kwikwayoakland.com/\">Kwik-Way\u003c/a>, \u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a> and now \u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>. \u003c/p>\n\u003cp>Housed in the now-shuttered Adam's Burger, Flipside serves up a wide variety of burgers, fries and shakes in a bright, colorful space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\" alt=\"flipside\" title=\"flipside\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39948\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the other recent additions to the neighborhood, Flipside emphasizes its premium ingredients. Their menu promises that they use \"100% all-natural certified Angus beef that is ground fresh daily. And is never frozen. Our beef is brought up with strict husbandry principles and never treated w/ hormones or antibiotics.\" They also offer vegetarian options with veggie burgers and salads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331096599274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331095793219.jpg\" alt=\"flipside menu\" title=\"flipside menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39947\">\u003c/a>\u003c/p>\n\u003cp>At first glance, the large menu stocks the usual standards although there are a few unusual combinations like the \"Hangover\" (fried egg, yellow American cheese, applewood smoked bacon, French fries and Tabasco mayo, $10.50) and the \"Islander\" (grilled pineapple, Swiss cheese, grilled onions and teriyaki glaze, $9.50). \u003c/p>\n\u003cp>My husband and I went for the first two listed on the menu: the \"Classic\" (lettuce, tomato, red onion, lettuce and their housemade 'Flip' sauce -- their version of Thousand Island sauce) and \"California Sensation\" (avocado, Swiss cheese, sprouts and 'Flip' sauce, $9.50). All the burgers include fries or salad, and I upgraded my order to \"frings\" which is half fries, half onion rings. They've also got sweet potato, garlic and curly fries if you want something else besides the regular fried spuds. And you can also get your burgers on Texas Toast or a 9-grain bun. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\" alt=\"classic burger\" title=\"classic burger\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39950\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\" alt=\"california sensation\" title=\"california sensation\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39949\">\u003c/a>\u003c/p>\n\u003cp>There's a sign on the counter that says that as each 1/2 lb. burger is made to order, wait times can vary between 12-25 minutes depending on how busy they are. We settled in at our table, although we wished they toned down the music and widescreen TV a notch, which we found distracting since they were both blaring loudly at the same time.\u003c/p>\n\u003cp>Despite the promising provenance of the ingredients, when we took our first bites of our burgers, we found that they had been grilled well beyond medium. Needless to say, the \"California Sensation\" was less than sensational. The meat was on the dry side and even with the buttery \"signature classic\" buns slathered with Flip sauce, the burgers were below average. Their burgers are quite large as well, almost big enough for two -- and when they're overcooked, the portions are rather overwhelming. The thin-cut fries and onion rings were perfectly crisp, not too greasy and tasty, although the side salad of romaine lettuce, carrots, cucumber and tomato was undressed and elicited a ho-hum reaction from my husband. \u003c/p>\n\u003cp>So while we were disappointed with our first visit, Flipside's only had their doors open for several weeks. There's plenty of room for improvement, and of course there's many items we haven't tried yet like their \"fountain-style\" shakes and malts. In any event, the Flipside is the latest player in the busy burger battle that's unfolding in Oakland, and they're worth watching to see how they evolve over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>\u003cbr>\n3401 Lakeshore Ave\u003cbr>\n(between Longridge Rd & Trestle Glen Rd)\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 879-7195\u003cbr>\nHours:\u003cbr>\nMon-Sun 11 am - 9 pm\u003c/p>\n\n",
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"excerpt": "In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like Kwik-Way, Trueburger and now Flipside. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\" alt=\"flipside exterior\" title=\"flipside exterior\" width=\"412\" height=\"550\" class=\"alignnone size-full wp-image-39946\">\u003c/a>\u003c/p>\n\u003cp>Right now, somewhere in the Bay Area, there's a group of food fanatics engaged in a heated debate about where to get the best burrito. Or where to find the best latte. And while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/\">artisanal coffee\u003c/a> and taquerias often spark contentious conversations among residents about who's at the top of the list, burgers are another topic that gets folks all fired up. \u003c/p>\n\u003cp>In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like \u003ca href=\"http://kwikwayoakland.com/\">Kwik-Way\u003c/a>, \u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a> and now \u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>. \u003c/p>\n\u003cp>Housed in the now-shuttered Adam's Burger, Flipside serves up a wide variety of burgers, fries and shakes in a bright, colorful space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\" alt=\"flipside\" title=\"flipside\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the other recent additions to the neighborhood, Flipside emphasizes its premium ingredients. Their menu promises that they use \"100% all-natural certified Angus beef that is ground fresh daily. And is never frozen. Our beef is brought up with strict husbandry principles and never treated w/ hormones or antibiotics.\" They also offer vegetarian options with veggie burgers and salads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331096599274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331095793219.jpg\" alt=\"flipside menu\" title=\"flipside menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39947\">\u003c/a>\u003c/p>\n\u003cp>At first glance, the large menu stocks the usual standards although there are a few unusual combinations like the \"Hangover\" (fried egg, yellow American cheese, applewood smoked bacon, French fries and Tabasco mayo, $10.50) and the \"Islander\" (grilled pineapple, Swiss cheese, grilled onions and teriyaki glaze, $9.50). \u003c/p>\n\u003cp>My husband and I went for the first two listed on the menu: the \"Classic\" (lettuce, tomato, red onion, lettuce and their housemade 'Flip' sauce -- their version of Thousand Island sauce) and \"California Sensation\" (avocado, Swiss cheese, sprouts and 'Flip' sauce, $9.50). All the burgers include fries or salad, and I upgraded my order to \"frings\" which is half fries, half onion rings. They've also got sweet potato, garlic and curly fries if you want something else besides the regular fried spuds. And you can also get your burgers on Texas Toast or a 9-grain bun. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\" alt=\"classic burger\" title=\"classic burger\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39950\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\" alt=\"california sensation\" title=\"california sensation\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39949\">\u003c/a>\u003c/p>\n\u003cp>There's a sign on the counter that says that as each 1/2 lb. burger is made to order, wait times can vary between 12-25 minutes depending on how busy they are. We settled in at our table, although we wished they toned down the music and widescreen TV a notch, which we found distracting since they were both blaring loudly at the same time.\u003c/p>\n\u003cp>Despite the promising provenance of the ingredients, when we took our first bites of our burgers, we found that they had been grilled well beyond medium. Needless to say, the \"California Sensation\" was less than sensational. The meat was on the dry side and even with the buttery \"signature classic\" buns slathered with Flip sauce, the burgers were below average. Their burgers are quite large as well, almost big enough for two -- and when they're overcooked, the portions are rather overwhelming. The thin-cut fries and onion rings were perfectly crisp, not too greasy and tasty, although the side salad of romaine lettuce, carrots, cucumber and tomato was undressed and elicited a ho-hum reaction from my husband. \u003c/p>\n\u003cp>So while we were disappointed with our first visit, Flipside's only had their doors open for several weeks. There's plenty of room for improvement, and of course there's many items we haven't tried yet like their \"fountain-style\" shakes and malts. In any event, the Flipside is the latest player in the busy burger battle that's unfolding in Oakland, and they're worth watching to see how they evolve over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>\u003cbr>\n3401 Lakeshore Ave\u003cbr>\n(between Longridge Rd & Trestle Glen Rd)\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 879-7195\u003cbr>\nHours:\u003cbr>\nMon-Sun 11 am - 9 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The new Caffe 817 in Old Oakland",
"title": "The new Caffe 817 in Old Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/owners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/owners.jpg\" alt=\"Owners Emily and Scott Goldenberg\" title=\"Owners Emily and Scott Goldenberg\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39655\">\u003c/a>\u003cbr>\n\u003cem>Owners Emily and Scott Goldenberg\u003c/em> \u003c/p>\n\u003cp>Have you been to \u003ca href=\"http://caffe817.com/\">Caffe 817\u003c/a> lately? Opened in 1993, this sunny hangout in Old Oakland changed hands last year. While the name and the Italian inspiration remains the name, new owners Scott and Emily Goldenberg have made the place their own. The couple, who met while both were working as sous-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>, are dedicated to bringing their love for local flavors and housemade products to downtown Oakland. At a recent breakfast for food writers and bloggers hosted by \u003ca href=\"http://www.oaklandlocal.com\">Oakland Local\u003c/a>, Scott and Emily showcased a few of their favorite brunch items and talked about what they're trying to do.\u003c/p>\n\u003cp>But first, what's that alluring, elusive flavor--not cinnamon--in that bowl of crunchy, not-too-sweet organic granola? It's cardamom, a legacy of Emily's Norwegian heritage. (Throughout Scandanavia, cardamom is a commonly addition to sweet breads and morning pastries.) Nutmeg's in there, and an herby-citrusy burst of coriander, too, tossed into a hearty mix of organic nuts, seeds, and grains. \u003c/p>\n\u003cp>Granola may not be Italian, but the coffee certainly is, or at least as Italian as you can get without leaving the West Coast. The Goldenbergs stock \u003ca href=\"http://www.mrespresso.com\">Mr. Espresso\u003c/a> beans, which Emily describes as \"as local as local can be,\" since their beans are roasted over oak just a few blocks away on 3rd Street close to Jack London Square. The family-run business was founded by the Italian-born Carlo Di Ruocco, who got his start as an importer of espresso machines. The Di Ruocco family \"come in for coffee all the time,\" Emily notes, while praising the \"real Italian profile\" of their beans. The Di Ruoccos were one of the first roasters in the area to source organic and certified fair-trade beans. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/jams.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/jams.jpg\" alt=\"jams\" title=\"jams\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39659\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Scott works the poached-egg maker--which he describes, with pride, as \"an old-school piece of Italian gadgetry,\" Emily urges us to dress up our levain toast with a spoonful of one of her housemade winter preserves, including spiced apple butter, mandarin orange marmalade, and kiwi jam.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggpoacher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggpoacher.jpg\" alt=\"egg poacher\" title=\"egg poacher\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39656\">\u003c/a>\u003c/p>\n\u003cp>But I can't resist ducking behind the counter to get a closer look at that egg poacher. It's a tall, streamlined metal box, with hot water in the base topped by a perforated metal insert. \"It's an old thing that doesn't break,\" marvels Scott as he cracks eggs into individual ceramic cups, then lowers them into the insert. Once the lid is shut, the eggs cook fast but gently, bain-marie style, in the circulating steam. A quick scoop around with a rubber spatula, and a perfectly shaped, consistently tender egg pops out, ready to be perched atop a slice of olivada-smeared levain toast or nestled into a dish of chunky, satisfying corned-beef hash. The corned beef starts with grass-fed brisket (sourced, depending on the season, from local \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a> or South Dakota's \u003ca href=\"http://preferredmeats.com/PMranch_stormhill2.htm\">Storm Hill Beef Cooperative\u003c/a>) that's brined for five days, then slow-cooked overnight to get \"uberdelicious,\" as Emily calls it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hash.jpg\" alt=\"corned beef hash\" title=\"corned beef hash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39658\">\u003c/a>\u003c/p>\n\u003cp>We also get to try the Italian toast, a slim pressed hot sandwich of Italian proscuitto cotto (cooked ham) with rosemary paired with a domestic Gruyere (made by Wisconsin-based Roth Kase) and a tangy slather of mostarda, made with dried figs, cherries, and raisins poached with spices and wine and then pureed into jam, a untraditional touch that turns it from chunky condiment into versatile spread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hamtoast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hamtoast.jpg\" alt=\"Italian toast - proscuitto and Gruyere\" title=\"Italian toast - proscuitto and Gruyere\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39657\">\u003c/a>\u003c/p>\n\u003cp>So far, the neighborhood's response to their freshened-up, seasonal menu has been strong. But since the name remains the same, Scott and Emily realize that many people, even formerly regular diners, may not yet know that the place is, in fact, new. It's just one of many challenges; the Goldenbergs also welcomed the arrival of their first child recently. A new restaurant, a new baby, and they still find time to make their own jam and cure their own brisket! If that's not a labor of love, what is? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caffe817.com/\">Caffe 817\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/82sz2\">Map\u003c/a>\u003cbr>\n817 Washington St., Oakland, CA 94607\u003cbr>\nPhone: 510.271.7965\u003cbr>\nHours: Mon - Fri: 7:30am - 3pm, Sat: 8:30am - 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caffe817\">Caffe 817\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/caffe817\">@caffe817\u003c/a>\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/24/2012/03/owners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/owners.jpg\" alt=\"Owners Emily and Scott Goldenberg\" title=\"Owners Emily and Scott Goldenberg\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39655\">\u003c/a>\u003cbr>\n\u003cem>Owners Emily and Scott Goldenberg\u003c/em> \u003c/p>\n\u003cp>Have you been to \u003ca href=\"http://caffe817.com/\">Caffe 817\u003c/a> lately? Opened in 1993, this sunny hangout in Old Oakland changed hands last year. While the name and the Italian inspiration remains the name, new owners Scott and Emily Goldenberg have made the place their own. The couple, who met while both were working as sous-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>, are dedicated to bringing their love for local flavors and housemade products to downtown Oakland. At a recent breakfast for food writers and bloggers hosted by \u003ca href=\"http://www.oaklandlocal.com\">Oakland Local\u003c/a>, Scott and Emily showcased a few of their favorite brunch items and talked about what they're trying to do.\u003c/p>\n\u003cp>But first, what's that alluring, elusive flavor--not cinnamon--in that bowl of crunchy, not-too-sweet organic granola? It's cardamom, a legacy of Emily's Norwegian heritage. (Throughout Scandanavia, cardamom is a commonly addition to sweet breads and morning pastries.) Nutmeg's in there, and an herby-citrusy burst of coriander, too, tossed into a hearty mix of organic nuts, seeds, and grains. \u003c/p>\n\u003cp>Granola may not be Italian, but the coffee certainly is, or at least as Italian as you can get without leaving the West Coast. The Goldenbergs stock \u003ca href=\"http://www.mrespresso.com\">Mr. Espresso\u003c/a> beans, which Emily describes as \"as local as local can be,\" since their beans are roasted over oak just a few blocks away on 3rd Street close to Jack London Square. The family-run business was founded by the Italian-born Carlo Di Ruocco, who got his start as an importer of espresso machines. The Di Ruocco family \"come in for coffee all the time,\" Emily notes, while praising the \"real Italian profile\" of their beans. The Di Ruoccos were one of the first roasters in the area to source organic and certified fair-trade beans. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/jams.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/jams.jpg\" alt=\"jams\" title=\"jams\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39659\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Scott works the poached-egg maker--which he describes, with pride, as \"an old-school piece of Italian gadgetry,\" Emily urges us to dress up our levain toast with a spoonful of one of her housemade winter preserves, including spiced apple butter, mandarin orange marmalade, and kiwi jam.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggpoacher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggpoacher.jpg\" alt=\"egg poacher\" title=\"egg poacher\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39656\">\u003c/a>\u003c/p>\n\u003cp>But I can't resist ducking behind the counter to get a closer look at that egg poacher. It's a tall, streamlined metal box, with hot water in the base topped by a perforated metal insert. \"It's an old thing that doesn't break,\" marvels Scott as he cracks eggs into individual ceramic cups, then lowers them into the insert. Once the lid is shut, the eggs cook fast but gently, bain-marie style, in the circulating steam. A quick scoop around with a rubber spatula, and a perfectly shaped, consistently tender egg pops out, ready to be perched atop a slice of olivada-smeared levain toast or nestled into a dish of chunky, satisfying corned-beef hash. The corned beef starts with grass-fed brisket (sourced, depending on the season, from local \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a> or South Dakota's \u003ca href=\"http://preferredmeats.com/PMranch_stormhill2.htm\">Storm Hill Beef Cooperative\u003c/a>) that's brined for five days, then slow-cooked overnight to get \"uberdelicious,\" as Emily calls it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hash.jpg\" alt=\"corned beef hash\" title=\"corned beef hash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39658\">\u003c/a>\u003c/p>\n\u003cp>We also get to try the Italian toast, a slim pressed hot sandwich of Italian proscuitto cotto (cooked ham) with rosemary paired with a domestic Gruyere (made by Wisconsin-based Roth Kase) and a tangy slather of mostarda, made with dried figs, cherries, and raisins poached with spices and wine and then pureed into jam, a untraditional touch that turns it from chunky condiment into versatile spread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hamtoast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hamtoast.jpg\" alt=\"Italian toast - proscuitto and Gruyere\" title=\"Italian toast - proscuitto and Gruyere\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39657\">\u003c/a>\u003c/p>\n\u003cp>So far, the neighborhood's response to their freshened-up, seasonal menu has been strong. But since the name remains the same, Scott and Emily realize that many people, even formerly regular diners, may not yet know that the place is, in fact, new. It's just one of many challenges; the Goldenbergs also welcomed the arrival of their first child recently. A new restaurant, a new baby, and they still find time to make their own jam and cure their own brisket! If that's not a labor of love, what is? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caffe817.com/\">Caffe 817\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/82sz2\">Map\u003c/a>\u003cbr>\n817 Washington St., Oakland, CA 94607\u003cbr>\nPhone: 510.271.7965\u003cbr>\nHours: Mon - Fri: 7:30am - 3pm, Sat: 8:30am - 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caffe817\">Caffe 817\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/caffe817\">@caffe817\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club",
"title": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_39445\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ravkoa300.jpg\" alt=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" title=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" width=\"300\" height=\"402\" class=\"size-full wp-image-39445\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chef Ravi Kapur and his son, Makoa. Photo: LLYC\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a>, formerly of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> and \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, brings his homegrown version of \u003cem>ohana\u003c/em> (Hawaiian for 'family') to a pop-up restaurant he is calling \u003ca href=\"https://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>. The pop-up is happening at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a> in San Francisco for a total of four Monday nights. I attended the second dinner and there are two more scheduled with a possibility for additional ones in the future. The menu pulls from dishes that Kapur created with his friends in mind: the idea being to bring people together, eat family style, and enjoy each others company—without having to be an 'over-the-top-foodie experience.'\u003c/p>\n\u003cp>“In Hawaii, everyone seems to cook. It's a function of survival. Cooking isn't intimidating.” Kapur brings the easiness of his native Oahu to his menu, with dishes like tender \u003ca href=\"http://www.hawaiimagazine.com/blogs/hawaii_today/2010/2/11/Hawaii_style_pulehu_steak_recipe\">pulehu\u003c/a> beef tongue and smoked tako (octopus) easily shared between friends. Discussing the idea behind the pop-up, Kapur says, “I'm cooking with flavors I grew up with and not having to fit my inspiration into a fine-dining context.”\u003c/p>\n\u003cp>Though the food intentionally steers away from being 'fine dining,' the decade that Kapur spent as chef de cuisine at Boulevard and then executive chef at Prospect is evident in the dishes' execution: they look simple, but each of them has multiple ingredients that have been lovingly prepared for days before the pop-up: kimchi to accompany the main courses fermenting in the kitchen, three kinds of radishes pickling before being sliced onto appetizers, sugar caramelizing for the short-rib glaze.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new-150x150.jpg\" alt=\"LLYC menu\" title=\"LLYC menu\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-39574\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\" rel=\"lightbox\">Liholiho Yacht Club’s menu\u003c/a> is fixed price, with no substitutions, set at $65 per person which includes tax and tip. The price tag might seem hefty, but considering that both the appetizer and the entrée courses include five dishes per person, there are two desserts, and all of the ingredients are high quality, your full belly will thank you after you 'grind'(Hawaiian slang for 'eats').\u003c/p>\n\u003cp>Sitting down at a cozy table at Citizen's Band, the first noticeable feature is the relaxed atmosphere. Even the servers have warm Hawaiian smiles and \u003ca href=\"http://www.myspace.com/maunaloa88\">Mauna Loa\u003c/a> music plays through the speakers. Tables are filled with groups of friends \"talking story.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&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%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cblockquote>\u003cp>\"When I was just on Maui, I was talking story, I mean 'hanging out' (he quickly corrects himself for my Californian ears) with my Uncle George,\" Kapur said. \"He was telling me about how when he was younger, and racing \u003ca href=\"http://www.hobiecat.com/sailing/\">Hobie Cats\u003c/a>, he and his friends would throw parties to pay for their supplies. They would go down to the beach and throw a party--fire up the grill, ice down the beer, and get a band to play,\" reminisces Kapur. \"They would charge a modest price--the intention was to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and he lived on Liholiho street so decided to name it Liholiho Yacht Club. I loved the name \u003cem>and\u003c/em> the idea: to throw a party to allow you to keep doing what you love.\"\u003c/p>\u003c/blockquote>\n\u003cp>About the future of the pop-up, Kapur says there is \"no grand plan, no long term goal,\" though he expresses admiration for Citizen's Band owner Chris Beerman for \"taking care of his neighborhood first,\" and says one day he hopes to be able to do the same in the neighborhood he's lived in for 15 years: the Mission.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/12diners_560.jpg\" alt=\"Ravi Kapur hanging with a table of diners at LLYC\" title=\"Ravi Kapur hanging with a table of diners at LLYC\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39427\">\u003cbr>\n\u003cem>Ravi Kapur hanging with a table of diners at LLYC.\u003c/em>\u003c/p>\n\u003cp>I’d recommend dining at Liholiho with a few friends. Portions are adjusted for smaller parties, but there’s something so inviting about the platters of Asian-influenced Hawaiian soul food. The Korean-style fried quail with a red Fresno chile barbecue sauce is especially noteworthy. The idea of digging into platefuls of soy-date glazed shortribs, fermented-miso sauced Brussels sprouts, and thin, tenderly-grilled beef tongue is even more appealing when you’re with a few friends, washing it all down with several communal bottles of \u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Brewery\">Sapporo\u003c/a> or \u003ca href=\"http://www.asahibeer.com/\">Asahi\u003c/a> beer.\u003c/p>\n\u003cp>The dishes for each course arrived all together, the five dishes took up most of the room on the table. The appetizer course dishes consisted of: small bites of potatoes in a white-miso vinaigrette, finished with steelhead roe and crispy potato skins; cold roasted sunchokes with large, dried nori flakes on a stripe of seaweed \"ranch\"; spicy clams in a red Thai curry sauce peppered with crispy strips of pig ears and larger chunks of the ear meat floating in the broth; and pungent house-smoked tako, cut nicely by spicy pickled radishes, sesame oil, and plenty of sesame seeds to give the dish a nice crunch that offsets the soft tako.\u003c/p>\n\u003cp>Don't eat a late lunch before dining at Liholiho Yacht Club, you'll want to save plenty of room for the deep-fried half-quail and the sweetly salty pork ribs. The vegetable sides accompanying the dishes have a fermented tang to them, and everything is self-served over a bed of sticky shiitake rice that's been steamed in a lotus leaf, Chinese-style.\u003c/p>\n\u003cblockquote>\u003cp>“The food I'm cooking is very personal and influenced strongly by my childhood,” says Kapur on a Sunday afternoon as he brines pig ears that will eventually get thin-sliced and deep-fried to accompany a steaming bowl of clams during the appetizer course. “There's a lot of nostalgia on the menu. Eating smoked tako is one of my earliest food memories. \u003ca href=\"http://en.wikipedia.org/wiki/Malasada\">Malasadas\u003c/a>...they're everywhere. The ones I looked forward to the most were at the \u003ca href=\"http://en.wikipedia.org/wiki/Punahou_School\">Punahou School\u003c/a> carnival... that's the school Obama went to!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/18donuts-2_560.jpg\" alt=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" title=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39435\">\u003cbr>\n\u003cem>Liholiho Yacht Club: Malasadas, cinnamon sugar.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>\u003cbr>\nMake your reservation here, at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a>\u003cbr>\n1198 Folsom Street (at 8th)\u003cbr>\nMondays March 5 and March 12, 5:30-10pm.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Liholihoclub\">@Liholihoclub\u003c/a> \u003c/p>\n\n",
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"excerpt": "Chef Ravi Kapur, formerly of Boulevard and Prospect, has set aside his fine dining ways in favor of cooking the soul food he loves for his friends. He tests those waters at a new pop-up restaurant, Liholiho Yacht Club. Bay Area Bites attended the second in the series of four dinners: here's what we ate.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_39445\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ravkoa300.jpg\" alt=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" title=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" width=\"300\" height=\"402\" class=\"size-full wp-image-39445\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chef Ravi Kapur and his son, Makoa. Photo: LLYC\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a>, formerly of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> and \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, brings his homegrown version of \u003cem>ohana\u003c/em> (Hawaiian for 'family') to a pop-up restaurant he is calling \u003ca href=\"https://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>. The pop-up is happening at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a> in San Francisco for a total of four Monday nights. I attended the second dinner and there are two more scheduled with a possibility for additional ones in the future. The menu pulls from dishes that Kapur created with his friends in mind: the idea being to bring people together, eat family style, and enjoy each others company—without having to be an 'over-the-top-foodie experience.'\u003c/p>\n\u003cp>“In Hawaii, everyone seems to cook. It's a function of survival. Cooking isn't intimidating.” Kapur brings the easiness of his native Oahu to his menu, with dishes like tender \u003ca href=\"http://www.hawaiimagazine.com/blogs/hawaii_today/2010/2/11/Hawaii_style_pulehu_steak_recipe\">pulehu\u003c/a> beef tongue and smoked tako (octopus) easily shared between friends. Discussing the idea behind the pop-up, Kapur says, “I'm cooking with flavors I grew up with and not having to fit my inspiration into a fine-dining context.”\u003c/p>\n\u003cp>Though the food intentionally steers away from being 'fine dining,' the decade that Kapur spent as chef de cuisine at Boulevard and then executive chef at Prospect is evident in the dishes' execution: they look simple, but each of them has multiple ingredients that have been lovingly prepared for days before the pop-up: kimchi to accompany the main courses fermenting in the kitchen, three kinds of radishes pickling before being sliced onto appetizers, sugar caramelizing for the short-rib glaze.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new-150x150.jpg\" alt=\"LLYC menu\" title=\"LLYC menu\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-39574\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\" rel=\"lightbox\">Liholiho Yacht Club’s menu\u003c/a> is fixed price, with no substitutions, set at $65 per person which includes tax and tip. The price tag might seem hefty, but considering that both the appetizer and the entrée courses include five dishes per person, there are two desserts, and all of the ingredients are high quality, your full belly will thank you after you 'grind'(Hawaiian slang for 'eats').\u003c/p>\n\u003cp>Sitting down at a cozy table at Citizen's Band, the first noticeable feature is the relaxed atmosphere. Even the servers have warm Hawaiian smiles and \u003ca href=\"http://www.myspace.com/maunaloa88\">Mauna Loa\u003c/a> music plays through the speakers. Tables are filled with groups of friends \"talking story.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&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%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cblockquote>\u003cp>\"When I was just on Maui, I was talking story, I mean 'hanging out' (he quickly corrects himself for my Californian ears) with my Uncle George,\" Kapur said. \"He was telling me about how when he was younger, and racing \u003ca href=\"http://www.hobiecat.com/sailing/\">Hobie Cats\u003c/a>, he and his friends would throw parties to pay for their supplies. They would go down to the beach and throw a party--fire up the grill, ice down the beer, and get a band to play,\" reminisces Kapur. \"They would charge a modest price--the intention was to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and he lived on Liholiho street so decided to name it Liholiho Yacht Club. I loved the name \u003cem>and\u003c/em> the idea: to throw a party to allow you to keep doing what you love.\"\u003c/p>\u003c/blockquote>\n\u003cp>About the future of the pop-up, Kapur says there is \"no grand plan, no long term goal,\" though he expresses admiration for Citizen's Band owner Chris Beerman for \"taking care of his neighborhood first,\" and says one day he hopes to be able to do the same in the neighborhood he's lived in for 15 years: the Mission.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/12diners_560.jpg\" alt=\"Ravi Kapur hanging with a table of diners at LLYC\" title=\"Ravi Kapur hanging with a table of diners at LLYC\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39427\">\u003cbr>\n\u003cem>Ravi Kapur hanging with a table of diners at LLYC.\u003c/em>\u003c/p>\n\u003cp>I’d recommend dining at Liholiho with a few friends. Portions are adjusted for smaller parties, but there’s something so inviting about the platters of Asian-influenced Hawaiian soul food. The Korean-style fried quail with a red Fresno chile barbecue sauce is especially noteworthy. The idea of digging into platefuls of soy-date glazed shortribs, fermented-miso sauced Brussels sprouts, and thin, tenderly-grilled beef tongue is even more appealing when you’re with a few friends, washing it all down with several communal bottles of \u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Brewery\">Sapporo\u003c/a> or \u003ca href=\"http://www.asahibeer.com/\">Asahi\u003c/a> beer.\u003c/p>\n\u003cp>The dishes for each course arrived all together, the five dishes took up most of the room on the table. The appetizer course dishes consisted of: small bites of potatoes in a white-miso vinaigrette, finished with steelhead roe and crispy potato skins; cold roasted sunchokes with large, dried nori flakes on a stripe of seaweed \"ranch\"; spicy clams in a red Thai curry sauce peppered with crispy strips of pig ears and larger chunks of the ear meat floating in the broth; and pungent house-smoked tako, cut nicely by spicy pickled radishes, sesame oil, and plenty of sesame seeds to give the dish a nice crunch that offsets the soft tako.\u003c/p>\n\u003cp>Don't eat a late lunch before dining at Liholiho Yacht Club, you'll want to save plenty of room for the deep-fried half-quail and the sweetly salty pork ribs. The vegetable sides accompanying the dishes have a fermented tang to them, and everything is self-served over a bed of sticky shiitake rice that's been steamed in a lotus leaf, Chinese-style.\u003c/p>\n\u003cblockquote>\u003cp>“The food I'm cooking is very personal and influenced strongly by my childhood,” says Kapur on a Sunday afternoon as he brines pig ears that will eventually get thin-sliced and deep-fried to accompany a steaming bowl of clams during the appetizer course. “There's a lot of nostalgia on the menu. Eating smoked tako is one of my earliest food memories. \u003ca href=\"http://en.wikipedia.org/wiki/Malasada\">Malasadas\u003c/a>...they're everywhere. The ones I looked forward to the most were at the \u003ca href=\"http://en.wikipedia.org/wiki/Punahou_School\">Punahou School\u003c/a> carnival... that's the school Obama went to!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/18donuts-2_560.jpg\" alt=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" title=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39435\">\u003cbr>\n\u003cem>Liholiho Yacht Club: Malasadas, cinnamon sugar.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>\u003cbr>\nMake your reservation here, at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a>\u003cbr>\n1198 Folsom Street (at 8th)\u003cbr>\nMondays March 5 and March 12, 5:30-10pm.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Liholihoclub\">@Liholihoclub\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Comstock Saloon Keeper Jonny Raglin",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\" alt=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" title=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" width=\"525\" height=\"394\" class=\"alignnone size-full wp-image-39310\">\u003c/a>\u003cbr>\n\u003cem>Jonny Raglin. Photo: courtesy of FoodGPS.com\u003c/em>\u003c/p>\n\u003cp>Jonny Raglin and fellow Saloon Keeper Jeff Hollinger partnered with Bill Russell-Shapiro’s The Absinthe Group to open \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> on the ever-busy corner of Pacific and Columbus Avenues in North Beach in 2009. Raglin and Hollinger created the bar program, and chef Carlo Espinas handles the classic menu: Hangtown toast, beef shank & bone marrow pot pie, and house made Cheddar crackers with pepper jelly. Comstock’s design, menus and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Raglin is from Harrah, Oklahoma and got his start at the Cajun restaurant \u003ca href=\"http://funfresh.com/\">Pearl's Oyster Bar\u003c/a> while attending the University of Central Oklahoma. After graduating, he traveled to Europe and worked in Irish pubs. In 2001, he began working at Stars, where he learned from Dan McCracken “how to make proper cocktails with fresh juices and seasonal ingredients.” After Stars closed in 2003, he joined \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and worked with Chef \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. The next year, Raglin joined \u003ca href=\"http://www.absinthe.com/\">Absinthe Brasserie & Bar’s\u003c/a> bar team, and began working with Hollinger to develop culinary-like cocktails inspired by the classics. From 2005 to 2009, he oversaw Absinthe’s bar program as Bar Manager. He designed cocktail menus for \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, \u003ca href=\"http://dosasf.com/\">DOSA\u003c/a> and \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>, through his own company, \u003ca href=\"http://www.properpotion.com/\">Proper Potion Consulting\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\" alt=\"Comstock exterior. Photo: Mary Ladd\" title=\"Comstock exterior. Photo: Mary Ladd\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-39307\">\u003c/a>\u003c/p>\n\u003cp>Raglin is a member of the United States Bartender’s Guild association. In 2007, he was selected as a StarChefs “\u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_raglin.shtml\">Rising Star Bar Chef\u003c/a>.” He lives in Bernal Heights with his wife Sara Spearin of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a> fame, and their two sons, Henry and Arlo. Raglin met Spearin at Stars, where she was the pastry chef and they have been married for six years. On a recent visit, Raglin crafted a Bamboo cocktail (recipe below) on a Free Lunch Friday at Comstock, which was paired with a Scotch egg salad. The free lunch promotion means anyone who buys two adult beverages can try Chef Espina’s lunch plate for free; other recent offerings in the rotation were fried chicken with mashed potatoes and chicken and dumplings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What was it like having Anthony Bourdain visit Comstock for his TV show, \u003ca href=\"http://www.travelchannel.com/tv-shows/the-layover/episodes/sanfrancisco\">The Layover\u003c/a>\u003c/strong>?\u003cbr>\nWe’ve been very busy ever since and we were already busy. Right after the show aired we had to hold the door on weekends. The Layover is one of the better shows because it’s for tourists who specifically travel to eat and drink. \u003c/p>\n\u003cp>\u003cstrong>What do you think about the mixologist label?\u003c/strong>\u003cbr>\nIt’s a really old term. I don’t call myself that. I don't think it’s a bad word. I’ve bartended for 16 years now and always considered myself a bartender. Why would I change that? Everyone wants to talk about the esoteric ingredients in their drink rather than talk about life. \u003c/p>\n\u003cp>\u003cstrong>How do you divide Comstock’s Twitter duties \u003ca href=\"https://twitter.com/#!/ComstockSaloon\">@ComstockSaloon\u003c/a>?\u003c/strong>\u003cbr>\nIt goes to whoever’s on duty. We do twitter throughout the week, mainly to say what the free lunch item is [for Friday]. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating spots?\u003c/strong>\u003cbr>\nSara and I work very opposite hours. It’s a lot of handoff. Our son is in preschool now, so there’s not a lot of date night going on. We manage our time and bank account these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and fish from \u003ca href=\"http://www.yelp.com/biz/mission-market-fish-and-poultry-san-francisco\">Mission Market\u003c/a>. We supplement most everything with biweekly trips to \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>. There are some things that Trader Joe’s does well and ultimately it’s the price that wins out. When we lived on Capp Street before moving to Bernal, we lived at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> for their discount days, and we used those Rainbow phone book coupons. Living in Bernal, you’ve got to get in a car. \u003c/p>\n\u003cp>\u003cstrong>What’s new with Proper Potion Consulting?\u003c/strong>\u003cbr>\nEver since Jeff and I opened up Comstock, I haven’t had much time. When I do some consultation, it’s kind of cool because I get to know about places before they open. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI’m not guilty but bacon is probably my biggest one. I’m not the type that wants bacon on everything, but I do want three bacon strips a day. And Bourbon Whisky. That is a pleasure I should definitely feel guilty about. \u003c/p>\n\u003cp>\u003cstrong>Any news for 2012?\u003c/strong>\u003cbr>\n This year we’ll travel to Maine, near the Canadian border. We own a portion of a family cabin and have been doing a remodel. It will be Arlo’s first time. We didn’t take a vacation last year. \u003c/p>\n\u003cp>We’re anticipating having an even busier year because there will be a Dynamo kiosk at Crissy field. [Mayor] Ed Lee is our landlord, so as soon as we get the papers signed, it should happen. We thought we’d be running by spring. There will be two deliveries a day, and production will still be in the Mission.\u003c/p>\n\u003cp>\u003cstrong>What is it like running Comstock?\u003c/strong>\u003cbr>\nJeff and I had thoughts on what the space would be: a classic spot where you can dress up and have fun. We continue to come back to the end commodity, which is fun. I would never recommend to anyone to open a restaurant, kids or not. The risks involved here in the city are great. Maybe in another city. It’s a lot cheaper to do business in the East Bay. Here, it’s high rents, high utilities and health insurance. If you saw what our water bill was here, it’s crazy. A lot of doing business here is about labor and healthcare. As a company, we just offer full health benefits via Kaiser. I think it’s great to offer healthcare. \u003c/p>\n\u003cp>For the future, we’ve talked about eventually opening something more foodcentric, like a café. \u003c/p>\n\u003cp>\u003cstrong>Which places do you watch and visit?\u003c/strong>\u003cbr>\nI see so much more comfort cuisine in San Francisco. New York has these amazing fine dining restaurants and fine pizza slices with very few mid-range places. San Francisco has embodied more variety for a long time. There is \u003ca href=\"http://benusf.com/\">Benu\u003c/a>, which is very successful. Then you have Ron Siegel at \u003ca href=\"http://parallel37sf.com/chef/\">Parallel 37\u003c/a> now doing something much more approachable. \u003c/p>\n\u003cp>The really cool one who was able to diversify is \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>. Valencia Street blows me away. We ate at \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a> and it’s awesome. All that tequila? That makes me happy. Their fried fish taco was so good. No one’s really trying that here. In Southern California, they do fried tacos well, but here?\u003c/p>\n\u003cp>I go to \u003ca href=\"http://mrbings.com/\">Mr. Bing’s\u003c/a> because it’s right across the street from Comstock. \u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is my go-to for a cocktail bar.\u003c/p>\n\u003cp>I like what they’ve done at \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\" alt=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" title=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39309\">\u003c/a>\u003cbr>\n\u003cem>Family photo -- biking at Ocean Beach. Courtesy of Jonny Raglin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMost often, we cook at home. Our culinary extravagances have definitely toned down. Last night, I took chicken roulade home from here [Comstock], which was awesome. Carlo’s food is not delicate so it travels well. It still tasted great. My youngest will eat about anything. The older one has food allergies and is very picky, but he’ll eat the bacon donut [from Dynamo Donuts.] I raised the boys on bacon because I do the mornings with them. Honestly, before Sara, I wasn’t that great around the stove. Now I feel confident with my skills. All it takes is \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf\u003c/a> bacon to make us happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\" alt=\"Comstock Saloon Bamboo cocktail\" title=\"Comstock Saloon Bamboo cocktail\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-39308\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bamboo Cocktail:\u003c/strong>\u003cbr>\n\u003cem>courtesy of Liza Gershman\u003c/em>\u003c/p>\n\u003cp>1.5 oz. medium dry Amontillado sherry (we use Pemartin)\u003cbr>\n1.5 oz. dry vermouth (we use \u003ca href=\"http://www.suttoncellars.com/Welcome.html\">Sutton Cellars\u003c/a>)\u003cbr>\n1 dash \u003ca href=\"http://angosturabitters.com/\">Angostura bitters\u003c/a>\u003cbr>\ngarnish with a twist of lemon.\u003c/p>\n\u003cp>Combine all ingredients in a mixing glass with ice and stir for about 30 seconds. Strain into a chilled cocktail glass and garnish. Serve.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>P.S. Keep your sherry and vermouth refrigerated for optimum freshness.\u003c/p>\n\n",
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"excerpt": "Jonny Raglin is a San Francisco resident, bartender, and founding partner at Comstock Saloon in North Beach. Raglin shares his favorite foods and restaurant spots, and tells what it's like to have a family with his wife Sara Spearin, who runs a popular food business: Dynamo Donuts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\" alt=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" title=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" width=\"525\" height=\"394\" class=\"alignnone size-full wp-image-39310\">\u003c/a>\u003cbr>\n\u003cem>Jonny Raglin. Photo: courtesy of FoodGPS.com\u003c/em>\u003c/p>\n\u003cp>Jonny Raglin and fellow Saloon Keeper Jeff Hollinger partnered with Bill Russell-Shapiro’s The Absinthe Group to open \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> on the ever-busy corner of Pacific and Columbus Avenues in North Beach in 2009. Raglin and Hollinger created the bar program, and chef Carlo Espinas handles the classic menu: Hangtown toast, beef shank & bone marrow pot pie, and house made Cheddar crackers with pepper jelly. Comstock’s design, menus and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Raglin is from Harrah, Oklahoma and got his start at the Cajun restaurant \u003ca href=\"http://funfresh.com/\">Pearl's Oyster Bar\u003c/a> while attending the University of Central Oklahoma. After graduating, he traveled to Europe and worked in Irish pubs. In 2001, he began working at Stars, where he learned from Dan McCracken “how to make proper cocktails with fresh juices and seasonal ingredients.” After Stars closed in 2003, he joined \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and worked with Chef \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. The next year, Raglin joined \u003ca href=\"http://www.absinthe.com/\">Absinthe Brasserie & Bar’s\u003c/a> bar team, and began working with Hollinger to develop culinary-like cocktails inspired by the classics. From 2005 to 2009, he oversaw Absinthe’s bar program as Bar Manager. He designed cocktail menus for \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, \u003ca href=\"http://dosasf.com/\">DOSA\u003c/a> and \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>, through his own company, \u003ca href=\"http://www.properpotion.com/\">Proper Potion Consulting\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\" alt=\"Comstock exterior. Photo: Mary Ladd\" title=\"Comstock exterior. Photo: Mary Ladd\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-39307\">\u003c/a>\u003c/p>\n\u003cp>Raglin is a member of the United States Bartender’s Guild association. In 2007, he was selected as a StarChefs “\u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_raglin.shtml\">Rising Star Bar Chef\u003c/a>.” He lives in Bernal Heights with his wife Sara Spearin of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a> fame, and their two sons, Henry and Arlo. Raglin met Spearin at Stars, where she was the pastry chef and they have been married for six years. On a recent visit, Raglin crafted a Bamboo cocktail (recipe below) on a Free Lunch Friday at Comstock, which was paired with a Scotch egg salad. The free lunch promotion means anyone who buys two adult beverages can try Chef Espina’s lunch plate for free; other recent offerings in the rotation were fried chicken with mashed potatoes and chicken and dumplings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What was it like having Anthony Bourdain visit Comstock for his TV show, \u003ca href=\"http://www.travelchannel.com/tv-shows/the-layover/episodes/sanfrancisco\">The Layover\u003c/a>\u003c/strong>?\u003cbr>\nWe’ve been very busy ever since and we were already busy. Right after the show aired we had to hold the door on weekends. The Layover is one of the better shows because it’s for tourists who specifically travel to eat and drink. \u003c/p>\n\u003cp>\u003cstrong>What do you think about the mixologist label?\u003c/strong>\u003cbr>\nIt’s a really old term. I don’t call myself that. I don't think it’s a bad word. I’ve bartended for 16 years now and always considered myself a bartender. Why would I change that? Everyone wants to talk about the esoteric ingredients in their drink rather than talk about life. \u003c/p>\n\u003cp>\u003cstrong>How do you divide Comstock’s Twitter duties \u003ca href=\"https://twitter.com/#!/ComstockSaloon\">@ComstockSaloon\u003c/a>?\u003c/strong>\u003cbr>\nIt goes to whoever’s on duty. We do twitter throughout the week, mainly to say what the free lunch item is [for Friday]. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating spots?\u003c/strong>\u003cbr>\nSara and I work very opposite hours. It’s a lot of handoff. Our son is in preschool now, so there’s not a lot of date night going on. We manage our time and bank account these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and fish from \u003ca href=\"http://www.yelp.com/biz/mission-market-fish-and-poultry-san-francisco\">Mission Market\u003c/a>. We supplement most everything with biweekly trips to \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>. There are some things that Trader Joe’s does well and ultimately it’s the price that wins out. When we lived on Capp Street before moving to Bernal, we lived at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> for their discount days, and we used those Rainbow phone book coupons. Living in Bernal, you’ve got to get in a car. \u003c/p>\n\u003cp>\u003cstrong>What’s new with Proper Potion Consulting?\u003c/strong>\u003cbr>\nEver since Jeff and I opened up Comstock, I haven’t had much time. When I do some consultation, it’s kind of cool because I get to know about places before they open. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI’m not guilty but bacon is probably my biggest one. I’m not the type that wants bacon on everything, but I do want three bacon strips a day. And Bourbon Whisky. That is a pleasure I should definitely feel guilty about. \u003c/p>\n\u003cp>\u003cstrong>Any news for 2012?\u003c/strong>\u003cbr>\n This year we’ll travel to Maine, near the Canadian border. We own a portion of a family cabin and have been doing a remodel. It will be Arlo’s first time. We didn’t take a vacation last year. \u003c/p>\n\u003cp>We’re anticipating having an even busier year because there will be a Dynamo kiosk at Crissy field. [Mayor] Ed Lee is our landlord, so as soon as we get the papers signed, it should happen. We thought we’d be running by spring. There will be two deliveries a day, and production will still be in the Mission.\u003c/p>\n\u003cp>\u003cstrong>What is it like running Comstock?\u003c/strong>\u003cbr>\nJeff and I had thoughts on what the space would be: a classic spot where you can dress up and have fun. We continue to come back to the end commodity, which is fun. I would never recommend to anyone to open a restaurant, kids or not. The risks involved here in the city are great. Maybe in another city. It’s a lot cheaper to do business in the East Bay. Here, it’s high rents, high utilities and health insurance. If you saw what our water bill was here, it’s crazy. A lot of doing business here is about labor and healthcare. As a company, we just offer full health benefits via Kaiser. I think it’s great to offer healthcare. \u003c/p>\n\u003cp>For the future, we’ve talked about eventually opening something more foodcentric, like a café. \u003c/p>\n\u003cp>\u003cstrong>Which places do you watch and visit?\u003c/strong>\u003cbr>\nI see so much more comfort cuisine in San Francisco. New York has these amazing fine dining restaurants and fine pizza slices with very few mid-range places. San Francisco has embodied more variety for a long time. There is \u003ca href=\"http://benusf.com/\">Benu\u003c/a>, which is very successful. Then you have Ron Siegel at \u003ca href=\"http://parallel37sf.com/chef/\">Parallel 37\u003c/a> now doing something much more approachable. \u003c/p>\n\u003cp>The really cool one who was able to diversify is \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>. Valencia Street blows me away. We ate at \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a> and it’s awesome. All that tequila? That makes me happy. Their fried fish taco was so good. No one’s really trying that here. In Southern California, they do fried tacos well, but here?\u003c/p>\n\u003cp>I go to \u003ca href=\"http://mrbings.com/\">Mr. Bing’s\u003c/a> because it’s right across the street from Comstock. \u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is my go-to for a cocktail bar.\u003c/p>\n\u003cp>I like what they’ve done at \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\" alt=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" title=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39309\">\u003c/a>\u003cbr>\n\u003cem>Family photo -- biking at Ocean Beach. Courtesy of Jonny Raglin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMost often, we cook at home. Our culinary extravagances have definitely toned down. Last night, I took chicken roulade home from here [Comstock], which was awesome. Carlo’s food is not delicate so it travels well. It still tasted great. My youngest will eat about anything. The older one has food allergies and is very picky, but he’ll eat the bacon donut [from Dynamo Donuts.] I raised the boys on bacon because I do the mornings with them. Honestly, before Sara, I wasn’t that great around the stove. Now I feel confident with my skills. All it takes is \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf\u003c/a> bacon to make us happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\" alt=\"Comstock Saloon Bamboo cocktail\" title=\"Comstock Saloon Bamboo cocktail\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-39308\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bamboo Cocktail:\u003c/strong>\u003cbr>\n\u003cem>courtesy of Liza Gershman\u003c/em>\u003c/p>\n\u003cp>1.5 oz. medium dry Amontillado sherry (we use Pemartin)\u003cbr>\n1.5 oz. dry vermouth (we use \u003ca href=\"http://www.suttoncellars.com/Welcome.html\">Sutton Cellars\u003c/a>)\u003cbr>\n1 dash \u003ca href=\"http://angosturabitters.com/\">Angostura bitters\u003c/a>\u003cbr>\ngarnish with a twist of lemon.\u003c/p>\n\u003cp>Combine all ingredients in a mixing glass with ice and stir for about 30 seconds. Strain into a chilled cocktail glass and garnish. Serve.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>P.S. Keep your sherry and vermouth refrigerated for optimum freshness.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Once upon a time, two childhood friends drove a Volkswagen bus across the country to Berkeley. \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp#susan\">Sue Conley\u003c/a> opened \u003ca href=\"http://www.bettesdiner.com/\">Bette's Ocean Diner\u003c/a> in Berkeley and worked at Betty's and \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp#peggy\">Peggy Smith\u003c/a> cooked at \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> for 17 years. \u003c/p>\n\u003cp>After some decades of culinary success, the two were ready for a new challenge. Their concept was essentially a marketing vehicle for local organic farms like \u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> which was the first organic dairy farm west of the Mississippi. One of them fell in love with the Point Reyes National Park, and the other fell in love with a park ranger. \u003ca href=\"http://www.cowgirlcreamery.com/wholesale.asp\">Tomales Bay Foods\u003c/a> was founded in 1993.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tomales-Bay-Foods_560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tomales-Bay-Foods_560.jpg\" alt=\"Tomales Bay Foods\" title=\"Tomales Bay Foods\" width=\"560\" height=\"420\" class=\"size-full wp-image-39332\">\u003c/a>\u003cbr>\n\u003cem>Tomales Bay Foods\u003c/em>\u003c/p>\n\u003cp>The vision for Tomales Bay Foods was a place where people could come and buy and eat local products grown and made in West Marin. Sue dreamt of a European-style cheese counter, something that didn't quite exist even in the food-forward Bay Area at that time. Four years later an old hay barn was renovated into the market that we know today, housing the cheesemaking facility, an organic produce stand, a natural-fabric clothing shop, an artisan cheese counter and a deli. Eventually, Sue and Peggy tried their hands at making some \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">simple fresh cheeses\u003c/a>--all of which I was lucky enough to taste on \u003ca href=\"http://www.cowgirlcreamery.com/tours.asp\">a tour\u003c/a> with some chef and wine industry friends at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/creme-fraiche560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/creme-fraiche560.jpg\" alt=\"creme fraiche\" title=\"creme fraiche\" width=\"560\" height=\"420\" class=\"size-full wp-image-39334\">\u003c/a>\u003cbr>\n\u003cem>Crème fraîche\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The first tasting was crème fraîche:\u003c/strong>\u003cbr>\nCrème fraîche is made from a simple heavy cream with a little bifidus culture added to make it tangy. The cheese is made exclusively from Straus milk obtained from the original herd, something that is pretty hard to come by these days. The team at Cowgirl lovingly refers to it as their \"estate-bottled milk.\" What I didn't know about crème fraîche is that the older it gets, the better it is! Although a film may form on the top of the cheese, it can be removed and thrown out, and the crème fraîche underneath is improved by ageing. The budding novice cheesemaker can purchase their own heavy cream, add a little crème fraîche, and use it as a \"mother\" to create their own. At Cowgirl, the crème fraîche is the building block for all of their other fresh cheeses. I'd never thought of cheese as a \"live food before,\" but it's true: the lacto bifidus in many cheeses creates an ever-changing product that only improves with some age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fromage-blanc5602.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fromage-blanc5602.jpg\" alt=\"Fromage Blanc\" title=\"Fromage Blanc\" width=\"560\" height=\"420\" class=\"size-full wp-image-39341\">\u003c/a>\u003cbr>\n\u003cem>Fromage Blanc\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Next on the tasting menu was fromage blanc:\u003c/strong>\u003cbr>\nThe second-to-simplest cheese made at Cowgirl, fromage blanc is made by heating milk, adding the culture (lactus bifidus) to create acids and coagulate the milk, and hanging the resulting cheesecloth overnight to drain out the whey. The resulting cream cheese is a crisp, clear, clean cream cheese without any cloying xanthan gum. It tastes absolutely unlike anything I've ever had on a bagel and I know I'll never be able to eat \u003ca href=\"http://www.kraftbrands.com/philly/Pages/default.aspx\">Philadelphia\u003c/a> again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/clabbered-cottage400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/clabbered-cottage400.jpg\" alt=\"Cheesemonger cottage\" title=\"Cheesemonger cottage\" width=\"400\" height=\"533\" class=\"size-full wp-image-39343\">\u003c/a>\u003cbr>\n\u003cem>Manager Michael Zilber discusses clabbered cottage cheese\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Then, it was time to try the clabbered cottage cheese:\u003c/strong>\u003cbr>\nThis cheese is the first one that Sue ever made, and we hear it's the one she's still most proud of. Traditionally, cottage cheese is made from the nonfat milk that's left over from the day's butter-making. The milk is turned into whey and mixed with fresh cream from the morning's milking, which is why cottage cheese is traditionally a breakfast cheese. This cheese has great acidity and texture, and we're told it can be substituted for ricotta in almost any recipe. This cheese won a blue ribbon from the American Cheese Society in 2005, making it ostensibly the best cottage cheese in the USA. \"What it comes down to is highlighting the high-quality milk,\" says our guide, cheesemonger/manager Michael Zilber, modestly. \u003c/p>\n\u003cp>\u003cstrong>AGED CHEESES\u003c/strong>\u003cbr>\nAfter a year of making fresh cheeses, Sue decides to try her hand at making some aged cheeses. At the time, a Dutch dairy scientist was interning at Cowgirl. With his input, the creamery as it is today was designed, and Cowgirl made its first soft aged cheese: basically a creamy Gouda. Many tests-and-repeats later, Cowgirl is probably known best for its famous Mount Tam cheese.\u003c/p>\n\u003cp>\u003cstrong>Mount Tam:\u003c/strong>\u003cbr>\nWe learned that cheese ripens from the outside in, which can be noticed in the three different textures of the triangle of Mount Tam we were given to examine, sniff, and taste. The rind, which is made from candida mold that has broken down the milk and made a seal, is white and fluffy. Just inside the rind there's a ribbon of ripe cheese, and inside of that, the center of the cheese is a firm, bright white. \"To really dork out on soft cheeses,\" says our guide, \"first taste the center, and taste the ripe part of the cheese second. For the third nibble, taste the two parts together.\" All three bites had their own distinct flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mount-tam5602.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mount-tam5602.jpg\" alt=\"Mount Tam\" title=\"Mount Tam\" width=\"560\" height=\"420\" class=\"size-full wp-image-39351\">\u003c/a>\u003cbr>\n\u003cem>Three stages of ripeness in one slice of Mount Tam\u003c/em>\u003c/p>\n\u003cp>Also, says Zilber, \"anyone who says they are lactose-intolerant should be able to eat aged, soft cheeses.\" Why? \"The cultures added to the cheese eat all of the lactose after a few days of aging and turn it into lactic acid.\" Hence, the slightly acidic, citrusy tang we taste in a newer cheese. The mold feeds on that acid, sweetening the cheese. \"So a cheese's rind not only seals but sweetens the cheese.\"\u003c/p>\n\u003cp>\u003cstrong>Red Hawk:\u003c/strong>\u003cbr>\nThe next cheese we tasted was the Red Hawk, which is made similarly to the Mount Tam. After two weeks of aging, the fluffy candida mold is scrubbed off of the cheese and it's washed with salt water. (Some cheesemakers will wash the rinds with beer or wine at this stage of cheesemaking.) The saline prevents more white fluffy mold from growing and then nature takes over. \u003ca href=\"http://www.cheesemaking.com/store/p/134-Bacteria-Linens-Red-1-pack.html\">B. Linens\u003c/a> mold from the air grows on the cheeses giving them their nuttiness and a slight funk. B. Linens mold is a naturally-occurring mold in the air--it's what makes stinky cheeses like Limberger stinky. Red Hawk represents the terroir of West Marin--it cannot be made in Petaluma, because the air doesn't have the mold. It is a true American original: the only known washed-rind, triple-cream soft cheese in the world. Pair it with a true Sauternes or a hoppy IPA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/red-hawk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/red-hawk560.jpg\" alt=\"Red Hawk\" title=\"Red Hawk\" width=\"560\" height=\"420\" class=\"size-full wp-image-39353\">\u003c/a>\u003cbr>\n\u003cem>Individual slices of the washed rind, triple-cream Red Hawk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Devil's Gulch:\u003c/strong>\u003cbr>\nThis seasonal cheese is soft and aged, with a sweet and spicy pepper rind. Cowgirl's seasonal cheese is the same cheese year-round, with different herbs to finish the rind. The cheese itself is a washed rind, similar to the Red Hawk but the milk is from a Jersey cow farm. There is no cream added to the cheese because the fat content in Jersey cow milk is higher than that of Holstein cows, which is where the \"estate-bottled\" Straus milk comes from. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/devils-gulch560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/devils-gulch560.jpg\" alt=\"Devils Gulch\" title=\"Devils Gulch\" width=\"560\" height=\"474\" class=\"size-full wp-image-39355\">\u003c/a>\u003cbr>\n\u003cem>Homegrown dried pepper rind on Devil's Gulch cheese\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wagon Wheel:\u003c/strong>\u003cbr>\nAfter years of making fresh cheeses and soft aged cheeses, Cowgirl's cheesemakers wanted an \"everyday cheese that they could cook with,\" says Zilber. Wagon Wheel is their first hard-aged cheese. The process is the same as with an asiago, says Zilber. He's right that Wagon Wheel is a great melting cheese: we bought out Tomales Bay Foods' stock of \u003ca href=\"http://www.barbeclette.com/\">Barbaclette\u003c/a> and spent the rest of the afternoon melting it over the barbecues at the \u003ca href=\"http://www.hogislandoysters.com/farm/location\">Hog Island Oyster Company\u003c/a> for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wagon-wheel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wagon-wheel560.jpg\" alt=\"Wagon Wheel\" title=\"Wagon Wheel\" width=\"560\" height=\"420\" class=\"size-full wp-image-39357\">\u003c/a>\u003cbr>\n\u003cem>Cowgirl's first hard cheese awaits a melting\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/barbaclette560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/barbaclette560.jpg\" alt=\"Barbaclette\" title=\"Barbaclette\" width=\"560\" height=\"262\" class=\"size-full wp-image-39359\">\u003c/a>\u003cbr>\n\u003cem>Cowgirl's Wagon Wheel melts on the grill\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/index.html\">Cowgirl Creamery\u003c/a>\u003cbr>\nCowgirl Creamery \u003ca href=\"http://www.cowgirlcreamery.com/tours.asp\">Tours\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CowgirlCreamery?ref=ts&sk=wall\">Cowgirl Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/cowgirlcreamery\">@cowgirlcreamery\u003c/a>\u003c/p>\n\n",
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"excerpt": "Cowgirl Creamery, a forerunner of the artisanal foods movement in the Bay Area, has been producing organic cheese in West Marin for 15 years. Here is a recap of a tasting tour, some history of the creamery and information about many of the Cowgirl cheeses.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once upon a time, two childhood friends drove a Volkswagen bus across the country to Berkeley. \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp#susan\">Sue Conley\u003c/a> opened \u003ca href=\"http://www.bettesdiner.com/\">Bette's Ocean Diner\u003c/a> in Berkeley and worked at Betty's and \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp#peggy\">Peggy Smith\u003c/a> cooked at \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> for 17 years. \u003c/p>\n\u003cp>After some decades of culinary success, the two were ready for a new challenge. Their concept was essentially a marketing vehicle for local organic farms like \u003ca href=\"http://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> which was the first organic dairy farm west of the Mississippi. One of them fell in love with the Point Reyes National Park, and the other fell in love with a park ranger. \u003ca href=\"http://www.cowgirlcreamery.com/wholesale.asp\">Tomales Bay Foods\u003c/a> was founded in 1993.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tomales-Bay-Foods_560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tomales-Bay-Foods_560.jpg\" alt=\"Tomales Bay Foods\" title=\"Tomales Bay Foods\" width=\"560\" height=\"420\" class=\"size-full wp-image-39332\">\u003c/a>\u003cbr>\n\u003cem>Tomales Bay Foods\u003c/em>\u003c/p>\n\u003cp>The vision for Tomales Bay Foods was a place where people could come and buy and eat local products grown and made in West Marin. Sue dreamt of a European-style cheese counter, something that didn't quite exist even in the food-forward Bay Area at that time. Four years later an old hay barn was renovated into the market that we know today, housing the cheesemaking facility, an organic produce stand, a natural-fabric clothing shop, an artisan cheese counter and a deli. Eventually, Sue and Peggy tried their hands at making some \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">simple fresh cheeses\u003c/a>--all of which I was lucky enough to taste on \u003ca href=\"http://www.cowgirlcreamery.com/tours.asp\">a tour\u003c/a> with some chef and wine industry friends at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/creme-fraiche560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/creme-fraiche560.jpg\" alt=\"creme fraiche\" title=\"creme fraiche\" width=\"560\" height=\"420\" class=\"size-full wp-image-39334\">\u003c/a>\u003cbr>\n\u003cem>Crème fraîche\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>The first tasting was crème fraîche:\u003c/strong>\u003cbr>\nCrème fraîche is made from a simple heavy cream with a little bifidus culture added to make it tangy. The cheese is made exclusively from Straus milk obtained from the original herd, something that is pretty hard to come by these days. The team at Cowgirl lovingly refers to it as their \"estate-bottled milk.\" What I didn't know about crème fraîche is that the older it gets, the better it is! Although a film may form on the top of the cheese, it can be removed and thrown out, and the crème fraîche underneath is improved by ageing. The budding novice cheesemaker can purchase their own heavy cream, add a little crème fraîche, and use it as a \"mother\" to create their own. At Cowgirl, the crème fraîche is the building block for all of their other fresh cheeses. I'd never thought of cheese as a \"live food before,\" but it's true: the lacto bifidus in many cheeses creates an ever-changing product that only improves with some age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fromage-blanc5602.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fromage-blanc5602.jpg\" alt=\"Fromage Blanc\" title=\"Fromage Blanc\" width=\"560\" height=\"420\" class=\"size-full wp-image-39341\">\u003c/a>\u003cbr>\n\u003cem>Fromage Blanc\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Next on the tasting menu was fromage blanc:\u003c/strong>\u003cbr>\nThe second-to-simplest cheese made at Cowgirl, fromage blanc is made by heating milk, adding the culture (lactus bifidus) to create acids and coagulate the milk, and hanging the resulting cheesecloth overnight to drain out the whey. The resulting cream cheese is a crisp, clear, clean cream cheese without any cloying xanthan gum. It tastes absolutely unlike anything I've ever had on a bagel and I know I'll never be able to eat \u003ca href=\"http://www.kraftbrands.com/philly/Pages/default.aspx\">Philadelphia\u003c/a> again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/clabbered-cottage400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/clabbered-cottage400.jpg\" alt=\"Cheesemonger cottage\" title=\"Cheesemonger cottage\" width=\"400\" height=\"533\" class=\"size-full wp-image-39343\">\u003c/a>\u003cbr>\n\u003cem>Manager Michael Zilber discusses clabbered cottage cheese\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Then, it was time to try the clabbered cottage cheese:\u003c/strong>\u003cbr>\nThis cheese is the first one that Sue ever made, and we hear it's the one she's still most proud of. Traditionally, cottage cheese is made from the nonfat milk that's left over from the day's butter-making. The milk is turned into whey and mixed with fresh cream from the morning's milking, which is why cottage cheese is traditionally a breakfast cheese. This cheese has great acidity and texture, and we're told it can be substituted for ricotta in almost any recipe. This cheese won a blue ribbon from the American Cheese Society in 2005, making it ostensibly the best cottage cheese in the USA. \"What it comes down to is highlighting the high-quality milk,\" says our guide, cheesemonger/manager Michael Zilber, modestly. \u003c/p>\n\u003cp>\u003cstrong>AGED CHEESES\u003c/strong>\u003cbr>\nAfter a year of making fresh cheeses, Sue decides to try her hand at making some aged cheeses. At the time, a Dutch dairy scientist was interning at Cowgirl. With his input, the creamery as it is today was designed, and Cowgirl made its first soft aged cheese: basically a creamy Gouda. Many tests-and-repeats later, Cowgirl is probably known best for its famous Mount Tam cheese.\u003c/p>\n\u003cp>\u003cstrong>Mount Tam:\u003c/strong>\u003cbr>\nWe learned that cheese ripens from the outside in, which can be noticed in the three different textures of the triangle of Mount Tam we were given to examine, sniff, and taste. The rind, which is made from candida mold that has broken down the milk and made a seal, is white and fluffy. Just inside the rind there's a ribbon of ripe cheese, and inside of that, the center of the cheese is a firm, bright white. \"To really dork out on soft cheeses,\" says our guide, \"first taste the center, and taste the ripe part of the cheese second. For the third nibble, taste the two parts together.\" All three bites had their own distinct flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mount-tam5602.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mount-tam5602.jpg\" alt=\"Mount Tam\" title=\"Mount Tam\" width=\"560\" height=\"420\" class=\"size-full wp-image-39351\">\u003c/a>\u003cbr>\n\u003cem>Three stages of ripeness in one slice of Mount Tam\u003c/em>\u003c/p>\n\u003cp>Also, says Zilber, \"anyone who says they are lactose-intolerant should be able to eat aged, soft cheeses.\" Why? \"The cultures added to the cheese eat all of the lactose after a few days of aging and turn it into lactic acid.\" Hence, the slightly acidic, citrusy tang we taste in a newer cheese. The mold feeds on that acid, sweetening the cheese. \"So a cheese's rind not only seals but sweetens the cheese.\"\u003c/p>\n\u003cp>\u003cstrong>Red Hawk:\u003c/strong>\u003cbr>\nThe next cheese we tasted was the Red Hawk, which is made similarly to the Mount Tam. After two weeks of aging, the fluffy candida mold is scrubbed off of the cheese and it's washed with salt water. (Some cheesemakers will wash the rinds with beer or wine at this stage of cheesemaking.) The saline prevents more white fluffy mold from growing and then nature takes over. \u003ca href=\"http://www.cheesemaking.com/store/p/134-Bacteria-Linens-Red-1-pack.html\">B. Linens\u003c/a> mold from the air grows on the cheeses giving them their nuttiness and a slight funk. B. Linens mold is a naturally-occurring mold in the air--it's what makes stinky cheeses like Limberger stinky. Red Hawk represents the terroir of West Marin--it cannot be made in Petaluma, because the air doesn't have the mold. It is a true American original: the only known washed-rind, triple-cream soft cheese in the world. Pair it with a true Sauternes or a hoppy IPA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/red-hawk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/red-hawk560.jpg\" alt=\"Red Hawk\" title=\"Red Hawk\" width=\"560\" height=\"420\" class=\"size-full wp-image-39353\">\u003c/a>\u003cbr>\n\u003cem>Individual slices of the washed rind, triple-cream Red Hawk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Devil's Gulch:\u003c/strong>\u003cbr>\nThis seasonal cheese is soft and aged, with a sweet and spicy pepper rind. Cowgirl's seasonal cheese is the same cheese year-round, with different herbs to finish the rind. The cheese itself is a washed rind, similar to the Red Hawk but the milk is from a Jersey cow farm. There is no cream added to the cheese because the fat content in Jersey cow milk is higher than that of Holstein cows, which is where the \"estate-bottled\" Straus milk comes from. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/devils-gulch560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/devils-gulch560.jpg\" alt=\"Devils Gulch\" title=\"Devils Gulch\" width=\"560\" height=\"474\" class=\"size-full wp-image-39355\">\u003c/a>\u003cbr>\n\u003cem>Homegrown dried pepper rind on Devil's Gulch cheese\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wagon Wheel:\u003c/strong>\u003cbr>\nAfter years of making fresh cheeses and soft aged cheeses, Cowgirl's cheesemakers wanted an \"everyday cheese that they could cook with,\" says Zilber. Wagon Wheel is their first hard-aged cheese. The process is the same as with an asiago, says Zilber. He's right that Wagon Wheel is a great melting cheese: we bought out Tomales Bay Foods' stock of \u003ca href=\"http://www.barbeclette.com/\">Barbaclette\u003c/a> and spent the rest of the afternoon melting it over the barbecues at the \u003ca href=\"http://www.hogislandoysters.com/farm/location\">Hog Island Oyster Company\u003c/a> for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wagon-wheel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wagon-wheel560.jpg\" alt=\"Wagon Wheel\" title=\"Wagon Wheel\" width=\"560\" height=\"420\" class=\"size-full wp-image-39357\">\u003c/a>\u003cbr>\n\u003cem>Cowgirl's first hard cheese awaits a melting\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/barbaclette560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/barbaclette560.jpg\" alt=\"Barbaclette\" title=\"Barbaclette\" width=\"560\" height=\"262\" class=\"size-full wp-image-39359\">\u003c/a>\u003cbr>\n\u003cem>Cowgirl's Wagon Wheel melts on the grill\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://www.cowgirlcreamery.com/index.html\">Cowgirl Creamery\u003c/a>\u003cbr>\nCowgirl Creamery \u003ca href=\"http://www.cowgirlcreamery.com/tours.asp\">Tours\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CowgirlCreamery?ref=ts&sk=wall\">Cowgirl Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/cowgirlcreamery\">@cowgirlcreamery\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On the Plate with Wise Sons Jewish Deli",
"title": "On the Plate with Wise Sons Jewish Deli",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\">\u003cimg class=\"alignleft size-full wp-image-39285\" title=\"Wise Sons Jewish Deli\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\" alt=\"Wise Sons Jewish Deli\" width=\"300\" height=\"224\">\u003c/a>Much ado has been made of the new permanent home of \u003ca title=\"Wise Sons\" href=\"http://www.wisesonsdeli.com/\">Wise Sons\u003c/a> -- the first Jewish deli in the Mission and, arguably, the only Jewish deli in San Francisco worth eating. The powerful but petite eatery’s proprietors, Evan Bloom and Leo Beckerman, have become \u003ca title=\"Wise Sons on Inside Scoop\" href=\"http://insidescoopsf.sfgate.com/blog/2012/02/17/wise-sons-jewish-delicatessen-is-now-open-in-the-mission/\">local media darlings\u003c/a>, featured everywhere from a \u003ca title=\"Beckerman on Eater SF\" href=\"http://sf.eater.com/archives/2012/02/14/hottest_chef_round_2.php\">fiery hot chef competition\u003c/a>, to \u003ca title=\"Wise Sons on Grub Street\" href=\"http://sanfrancisco.grubstreet.com/2012/02/step_inside_wise_sons_jewish_d.html\">blogs\u003c/a>, \u003ca title=\"Wise Sons in J Weekly\" href=\"http://www.jweekly.com/article/full/64326/wise-sons-owners-new-deli-will-open-by-months-end/\">newspapers\u003c/a>, and upcoming in \u003ca title=\"Sunset Magazine\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.sunset.com%2F&ei=UQtHT6CqGuiYiAKJyondDQ&usg=AFQjCNFJsO0Hsulmw8L7Vlb6TUO1v9LZsA\">Sunset\u003c/a> magazine and perhaps on local TV show \u003ca title=\"Dine and Dish\" href=\"http://www.kron.com/Reporters/DineandDish.aspx\">Dine and Dish\u003c/a>. I myself, giddy after finding the long-craved \u003ca title=\"2nd Avenue Deli\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCoQFjAA&url=http%3A%2F%2Fwww.2ndavedeli.com%2F&ei=WBdHT-G5JOHViAKS8vXaDQ&usg=AFQjCNH2Bsbv7nUgpuxwKPW-dozvcavc-g\">2nd Avenue Deli\u003c/a>-quality eats of my people, gushed about them in this \u003ca title=\"SFoodie on Wise Sons\" href=\"http://blogs.sfweekly.com/foodie/2011/12/karen_solomons_2011_find_prope.php\">public love letter\u003c/a> earlier this year.\u003c/p>\n\u003cp>But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education -- keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” -- brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so -- “this is truly slow food. That’s what people deserve.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\">\u003cimg class=\"alignnone size-full wp-image-39292\" title=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\" alt=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Wise Sons interior. Photo by Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Bloom and Beckerman grew dissatisfied with their careers in construction management (Bloom) and non-profit medical development (Beckerman), and came together because of their love for food. Through kitchen experimentation and recipe development, the menu is a continuing work in progress. Its influences come from a number of sources -- the glossy cookbooks of \u003ca title=\"Joan Nathan\" href=\"http://joannathan.com/\">Joan Nathan\u003c/a> and \u003ca title=\"Secrets of a Jewish Baker\" href=\"http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449/ref=sr_1_1?s=books&ie=UTF8&qid=1330059437&sr=1-1\">Secrets of a Jewish Baker\u003c/a>, as well as spiral-bound DIY cookbooks from synagogues, Jewish community centers, temple sisterhoods and the like, “each featuring six different recipes for Matzo Ball Soup, all slightly different, as well as Mrs. Schmendrick’s Husband’s Favorite Soup,” says Beckerman.\u003c/p>\n\u003cp>The Wise Sons \u003ca title=\"Wise Sons menu\" href=\"http://sanfrancisco.grubstreet.com/wisesons_menu_feb17.jpg\">menu\u003c/a> also owes a huge debt to Oliver, a family friend who was monumental in developing the house recipe for bialys (“Ollie’s Bialys,” quips Beckerman), as well as hand-written recipes on 3x5 index cards from Beckerman’s grandmother’s recipe file. “I went through that box with her before she passed away and asked her if I could take the ones I wanted. That was a nice passing on of recipes.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\" 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=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"src\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"420\" type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Nothing served, however, is verbatim of any written formula, family-derived or otherwise. The challah is on the sweet side, and even though Wise Sons is not a kosher eatery, they opt out of butter in the recipe to keep it \u003ca title=\"Definition of Parve\" href=\"http://www.epicurious.com/tools/fooddictionary/entry/?id=3809\">parve\u003c/a>. And because it’s 2012, it’s topped with flaked sea salt just to make it awesome. And while Beckerman, who oversees most of the baking while Bloom takes on the meat and the savories, wanted to make his grandmother’s babke with nuts, raisins, and meringue, they opted for chocolate instead. “We ended up going in a different direction,” says Beckerman. “As soon as you put in nuts and raisins, it narrows down the audience. People have allergies.” Right. This is, after all, San Francisco and not the 1947 Lower East Side.\u003c/p>\n\u003cp>The brisket for the pastrami and corned beef is cut to Wise Sons’ specifications by \u003ca title=\"Creekstone Farms\" href=\"http://www.creekstonefarms.com/\">Creekstone Farms\u003c/a> in Kansas. But why not use what’s local and grass fed? Beckerman unapologetically explains, “The truth is that we found out that grass fed animals are much smaller and too lean, and the pastrami doesn’t come out as nice. There aren’t enough cows in the Bay Area to do what we do,” -- which, on an average Tuesday at their Ferry Building kiosk, can easily mean 150-200 lbs. of beef and still a lengthy line-up of customers craving Reubens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\" alt=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" title=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39295\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Beckerman and Bloom’s brand loyalty for ingredients is unbending. The chicken soup starts with \u003ca href=\"http://www.maryschickens.com/\">Mary’s\u003c/a> or \u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>. The matzo and matzo meal is \u003ca href=\"http://www.streitsmatzos.com/\">Streits\u003c/a>. The flour is \u003ca href=\"http://giustos.com/\">Giusto’s\u003c/a>. And, true story: I wanted to buy a whole babke to send to my mother for Chanukah last December, but I was out of luck because the particular \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> chocolate used in the recipe -- E. Guittard 72 percent cacao -- wasn’t available. And rather than settle for a chocolate substitute, Beckerman told me, there just wasn’t going to be any. This is the same reason you’ll only find bagels on Saturdays -- when \u003ca href=\"https://www.facebook.com/beautysbagelshop\">Beauty's\u003c/a> can deliver them. “I’d rather serve no bagels than crappy bagels,” he says. “Do you want twice as much of something half as good?” Wise words, indeed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Wise Sons Deli\" href=\"http://www.wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003cbr>\n3150 24th St\u003cbr>\n(415)787-DELI\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Wednesday through Sunday, 9am to 3pm. Closed Monday. Serving Tuesdays at the Ferry Building 10am to 2pm.\u003cbr>\nTwitter: \u003ca title=\"Wise Sons on Twitter\" href=\"http://twitter.com/WiseSonsDeli\">@WiseSonsDeli\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Wise Sons on Facebook\" href=\"http://www.facebook.com/pages/Wise-Sons-Jewish-Delicatessen/165956736780396\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\n",
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"excerpt": "Much ado has been made of the new permanent home of Wise Sons -- the only Jewish deli in San Francisco worth eating. But while the excitement of the experience has tongues wagging what has not been fully explored is the uncompromising heritage and quality of the food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\">\u003cimg class=\"alignleft size-full wp-image-39285\" title=\"Wise Sons Jewish Deli\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/wise-sons-store-front-new.jpg\" alt=\"Wise Sons Jewish Deli\" width=\"300\" height=\"224\">\u003c/a>Much ado has been made of the new permanent home of \u003ca title=\"Wise Sons\" href=\"http://www.wisesonsdeli.com/\">Wise Sons\u003c/a> -- the first Jewish deli in the Mission and, arguably, the only Jewish deli in San Francisco worth eating. The powerful but petite eatery’s proprietors, Evan Bloom and Leo Beckerman, have become \u003ca title=\"Wise Sons on Inside Scoop\" href=\"http://insidescoopsf.sfgate.com/blog/2012/02/17/wise-sons-jewish-delicatessen-is-now-open-in-the-mission/\">local media darlings\u003c/a>, featured everywhere from a \u003ca title=\"Beckerman on Eater SF\" href=\"http://sf.eater.com/archives/2012/02/14/hottest_chef_round_2.php\">fiery hot chef competition\u003c/a>, to \u003ca title=\"Wise Sons on Grub Street\" href=\"http://sanfrancisco.grubstreet.com/2012/02/step_inside_wise_sons_jewish_d.html\">blogs\u003c/a>, \u003ca title=\"Wise Sons in J Weekly\" href=\"http://www.jweekly.com/article/full/64326/wise-sons-owners-new-deli-will-open-by-months-end/\">newspapers\u003c/a>, and upcoming in \u003ca title=\"Sunset Magazine\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.sunset.com%2F&ei=UQtHT6CqGuiYiAKJyondDQ&usg=AFQjCNFJsO0Hsulmw8L7Vlb6TUO1v9LZsA\">Sunset\u003c/a> magazine and perhaps on local TV show \u003ca title=\"Dine and Dish\" href=\"http://www.kron.com/Reporters/DineandDish.aspx\">Dine and Dish\u003c/a>. I myself, giddy after finding the long-craved \u003ca title=\"2nd Avenue Deli\" href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CCoQFjAA&url=http%3A%2F%2Fwww.2ndavedeli.com%2F&ei=WBdHT-G5JOHViAKS8vXaDQ&usg=AFQjCNH2Bsbv7nUgpuxwKPW-dozvcavc-g\">2nd Avenue Deli\u003c/a>-quality eats of my people, gushed about them in this \u003ca title=\"SFoodie on Wise Sons\" href=\"http://blogs.sfweekly.com/foodie/2011/12/karen_solomons_2011_find_prope.php\">public love letter\u003c/a> earlier this year.\u003c/p>\n\u003cp>But while the excitement of the experience has tongues wagging (mmmm…could we get some tongue on the menu, please?) what has not been fully explored is the uncompromising heritage and quality of the food. “We’re not a factory,” explains Beckerman. “We’re all about education -- keeping this food and this culture alive and sharing it. The level of attention and detail we put into our work,” -- brining and smoking the meat, baking the rye, preserving the pickles and jams, and making every single thing in-house from scratch or buying from top-quality local purveyors who do so -- “this is truly slow food. That’s what people deserve.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\">\u003cimg class=\"alignnone size-full wp-image-39292\" title=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-wise-sons560.jpg\" alt=\"Wise Sons interior. Photo by Stephanie Rosenbaum\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Wise Sons interior. Photo by Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Bloom and Beckerman grew dissatisfied with their careers in construction management (Bloom) and non-profit medical development (Beckerman), and came together because of their love for food. Through kitchen experimentation and recipe development, the menu is a continuing work in progress. Its influences come from a number of sources -- the glossy cookbooks of \u003ca title=\"Joan Nathan\" href=\"http://joannathan.com/\">Joan Nathan\u003c/a> and \u003ca title=\"Secrets of a Jewish Baker\" href=\"http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449/ref=sr_1_1?s=books&ie=UTF8&qid=1330059437&sr=1-1\">Secrets of a Jewish Baker\u003c/a>, as well as spiral-bound DIY cookbooks from synagogues, Jewish community centers, temple sisterhoods and the like, “each featuring six different recipes for Matzo Ball Soup, all slightly different, as well as Mrs. Schmendrick’s Husband’s Favorite Soup,” says Beckerman.\u003c/p>\n\u003cp>The Wise Sons \u003ca title=\"Wise Sons menu\" href=\"http://sanfrancisco.grubstreet.com/wisesons_menu_feb17.jpg\">menu\u003c/a> also owes a huge debt to Oliver, a family friend who was monumental in developing the house recipe for bialys (“Ollie’s Bialys,” quips Beckerman), as well as hand-written recipes on 3x5 index cards from Beckerman’s grandmother’s recipe file. “I went through that box with her before she passed away and asked her if I could take the ones I wanted. That was a nice passing on of recipes.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\" 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=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"src\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cembed width=\"560\" height=\"420\" type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629076046350%2F&set_id=72157629076046350&jump_to=\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Nothing served, however, is verbatim of any written formula, family-derived or otherwise. The challah is on the sweet side, and even though Wise Sons is not a kosher eatery, they opt out of butter in the recipe to keep it \u003ca title=\"Definition of Parve\" href=\"http://www.epicurious.com/tools/fooddictionary/entry/?id=3809\">parve\u003c/a>. And because it’s 2012, it’s topped with flaked sea salt just to make it awesome. And while Beckerman, who oversees most of the baking while Bloom takes on the meat and the savories, wanted to make his grandmother’s babke with nuts, raisins, and meringue, they opted for chocolate instead. “We ended up going in a different direction,” says Beckerman. “As soon as you put in nuts and raisins, it narrows down the audience. People have allergies.” Right. This is, after all, San Francisco and not the 1947 Lower East Side.\u003c/p>\n\u003cp>The brisket for the pastrami and corned beef is cut to Wise Sons’ specifications by \u003ca title=\"Creekstone Farms\" href=\"http://www.creekstonefarms.com/\">Creekstone Farms\u003c/a> in Kansas. But why not use what’s local and grass fed? Beckerman unapologetically explains, “The truth is that we found out that grass fed animals are much smaller and too lean, and the pastrami doesn’t come out as nice. There aren’t enough cows in the Bay Area to do what we do,” -- which, on an average Tuesday at their Ferry Building kiosk, can easily mean 150-200 lbs. of beef and still a lengthy line-up of customers craving Reubens.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/door-quote-560.jpg\" alt=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" title=\"In America You Can Eat Challah Everyday. Photo: Stephanie Rosenbaum\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39295\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>Beckerman and Bloom’s brand loyalty for ingredients is unbending. The chicken soup starts with \u003ca href=\"http://www.maryschickens.com/\">Mary’s\u003c/a> or \u003ca href=\"http://www.fultonvalley.com/\">Fulton Valley\u003c/a>. The matzo and matzo meal is \u003ca href=\"http://www.streitsmatzos.com/\">Streits\u003c/a>. The flour is \u003ca href=\"http://giustos.com/\">Giusto’s\u003c/a>. And, true story: I wanted to buy a whole babke to send to my mother for Chanukah last December, but I was out of luck because the particular \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> chocolate used in the recipe -- E. Guittard 72 percent cacao -- wasn’t available. And rather than settle for a chocolate substitute, Beckerman told me, there just wasn’t going to be any. This is the same reason you’ll only find bagels on Saturdays -- when \u003ca href=\"https://www.facebook.com/beautysbagelshop\">Beauty's\u003c/a> can deliver them. “I’d rather serve no bagels than crappy bagels,” he says. “Do you want twice as much of something half as good?” Wise words, indeed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"Wise Sons Deli\" href=\"http://www.wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003cbr>\n3150 24th St\u003cbr>\n(415)787-DELI\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Wednesday through Sunday, 9am to 3pm. Closed Monday. Serving Tuesdays at the Ferry Building 10am to 2pm.\u003cbr>\nTwitter: \u003ca title=\"Wise Sons on Twitter\" href=\"http://twitter.com/WiseSonsDeli\">@WiseSonsDeli\u003c/a>\u003cbr>\nFacebook: \u003ca title=\"Wise Sons on Facebook\" href=\"http://www.facebook.com/pages/Wise-Sons-Jewish-Delicatessen/165956736780396\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eat with Your Hands for a Sensuous, Intimate, Mindful Meal",
"title": "Eat with Your Hands for a Sensuous, Intimate, Mindful Meal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Video filmed and Edited by Kim Aronson\u003c/em>\u003c/p>\n\u003cp>Cultural misunderstandings always grab my attention—especially when food is involved. So I was hooked the moment I read this recent headline:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ndtv.com/article/india/norway-authorities-take-away-indian-couple-s-kids-say-feeding-with-hands-wrong-167660\">Norway authorities take away Indian couple's kids, say feeding with hands wrong\u003c/a>\u003c/p>\n\u003cp>Although the details of this ongoing story have yet to be fully revealed, it spotlights cultural stereotypes often associated with dining etiquette. While North Americans and Northern Europeans deem that transferring edibles to the mouth with a metal-pronged stick is somehow more refined than using the utensils we were born with, members of the many cultures who have been eating with their hands for thousands of years beg to differ.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\" alt=\"Tajik Kurutob - by Zlerman - wikimedia commons\" title=\"Tajik Kurutob - by Zlerman - wikimedia commons\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39183\">\u003c/a>\u003cbr>\n\u003cem>Tajik Kurutob-photo courtesy Zlerman-Wikimedia Commons\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Africans, Arabs and Indians (to name only a few) describe in rhapsodic terms the advantages of eating with their fingers: the sensuous connection to the food, the feeling of sharing and community, practicality (in that it’s easier to pluck that last bit of meat off the bones) avoiding waste, even a lingering aroma on the fingers to sustain the memory of a marvelous meal.\u003c/p>\n\u003cp>After reading scores of impassioned comments that the above mentioned article garnered, I felt compelled to conduct my own interviews to get a first-hand perspective on this cultural divide, followed by a hands-on lesson (see video clip below.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\" alt=\"Vijitha - spicesnaroma\" title=\"Vijitha - spicesnaroma\" width=\"560\" height=\"365\" class=\"alignnone size-full wp-image-39180\">\u003c/a>\u003cbr>\n\u003cem>photos courtesy of Vijitha Shyam of Indian food blog \u003ca href=\"http://spicesnaroma.blogspot.com/\">Spices and Aroma\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://culinarysmart.wordpress.com/about/\">Vinita Chopra Jacinto\u003c/a> grew up in Northern India and is now a chef instructor at the California Culinary Academy in San Francisco. She feels strongly that Indian food tastes best when eaten with one’s fingers. She tells me that Indians eat with their hands because they believe that food is, “more than just protein, carbs and fat it nourishes the mind, intellect and spirit. Eating should be sensual and mindful, employing all the senses: sight, smell, sound, taste and touch. Using your hands gives you a tactile connection with your food.”\u003c/p>\n\u003cp>Jacinto clarifies some regional differences, “In the North, where breads are commonly consumed, you tear a piece of bread and wrap it around your food. While, in the South, rice is combined with curries, and each mouthful offers a unique blend of flavors. Traditionally in Southern India, plates are made of disposable, recyclable, banana leaves. Using a knife and fork on a banana leaf would shred your plate.”\u003c/p>\n\u003cp>Significantly, all cultures that shun silverware maintain a set of rules for eating with the hands. Before the meal, the hands must be washed, wiped or even rubbed with sand, as desert Arabs do. But the foremost rule is that only the right hand is employed for eating.\u003c/p>\n\u003cp>“The left hand is never used for that,” Jacinto says, “It is considered unclean.” In principle, at least, this is because the left hand is saved for bodily cleaning. Another taboo Jacinto cautions against is \u003cem>jutha\u003c/em>, or double dipping your bread into a communal dish of food.\u003c/p>\n\u003cp>“The secret to gracefully eating with your fingers,” Jacinto advises, “is to use your thumb. For example, a small amount of rice is formed into a little pile on your plate, blended with one or more bits of curried lentils, vegetables, meat or fish, and then picked up with a twist of the wrist, held onto by the fingers and maneuvered right up to your mouth. But don’t put your fingers into your mouth.” she instructs, “Just use your thumb to push the food inside.”\u003c/p>\n\u003cp>Fharzana Elankumaran, founder of \u003ca href=\"http://iheartcurry.com/\">I Heart Curry\u003c/a>, where she teaches Indian cooking classes, also grew up eating with her hands in Bangladesh. “I appreciate this way of eating because you have more control over your food,“ she says. “For example, if you’re eating fish or chicken, you don’t have to worry about cutting with a knife around the bones. When you use your fingers, you can get every last bit of meat and so waste less. It’s an expression of the great respect we have for the food.”\u003c/p>\n\u003cp>In her Indian cooking classes, Elankumaran encourages students to eat with their hands, but finds that it may be a challenge for first-timers. “ Sometimes my students tell me their hands get tired, because they are using a whole new set of muscles.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\">\u003cimg class=\"size-full wp-image-39140\" title=\"rassam sharif\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\" alt=\"rassam sharif\" width=\"560\" height=\"501\">\u003c/a>\u003cbr>\n\u003cem>Yemeni dish at Oasis Market and Restaurant\u003c/em>\u003c/p>\n\u003cp>On a shopping trip to Oakland’s \u003ca href=\"http://www.yelp.com/biz/oasis-food-market-oakland\">Oasis Market and Restaurant\u003c/a>, I spy manager Rassam Sharif eating his lunch by hand. It’s a Yemeni specialty, \u003cem>fahsa\u003c/em> (cooked boneless beef topped with whipped fenugreek, with a salsa-like sauce). Sharif kindly demonstrates his technique: he tears off a bit of tandoori bread, dips it into the meat and salsa, and brings it to his mouth with 3 fingers. Sharif prefers eating by hand because, he says, “You have more connection to your food. With a spoon, it’s just like shoveling something into your mouth to get full. In Islam, we are taught that the Prophet said to eat from your own side of the dish, slowly, with the right hand, just until you are not hungry. It makes you take your time and be mindful of what you’re eating.”\u003c/p>\n\u003cp>Enough talk, I decide, it’s time for me to get some hands-on tutoring.\u003c/p>\n\u003cp>Luckily, my request for cross-cultural dining instruction interests Mostafa Raiss El Fenni, owner of Berkeley’s \u003ca href=\"http://www.saharaimport.com/\">Sahara Home Décor\u003c/a>. He invites me to stay for lunch and we sit on intricately carved and painted chairs amid his stunning collection of Moroccan carpets, ottomans, embroidered textiles, brass lanterns, conical clay pots and delicate tea glasses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\">\u003cimg class=\"size-full wp-image-39141\" title=\"mostafa and hand\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\" alt=\"mostafa and hand\" width=\"560\" height=\"334\">\u003c/a>\u003cbr>\n\u003cem>Mostafa Raiss El Fenni -- Moroccan food\u003c/em>\u003c/p>\n\u003cp>Raiss El Fenni, a former Cal student and chemist, whose shop promotes the works of artists from his homeland, tells me, “Eating with your hands is about sharing,” and as the youngest in a family of 12 children, he got a lot of practice doing that. There is an intimacy formed when you all eat from the same dish dipping in small pieces of bread, he explains. “ And if you find a piece of meat close to you that’s especially good, you can share it with your neighbor.”\u003c/p>\n\u003cp>“Does each person take the piece of meat and bread onto their own plate?” I ask.\u003c/p>\n\u003cp>“We don’t have individual plates. We are a very collective society. But if we invite guests over who are not familiar with this way of eating, we show them how it’s done.”\u003c/p>\n\u003cp>Watch my lesson in eating with the hands, Moroccan style:\u003c/p>\n\u003cp>In the college dorm, it was a bit of culture shock for Raiss El Fenni that each student ate his own sandwich. “I couldn’t get used to eating by myself. So, I just waited with my food until they were done, and then said, “Hey, want to share? Eventually they got the idea and would offer to share some of their sandwiches with me too.”\u003c/p>\n\u003cp>Raiss-El-Fenni also hosts Moroccan parties in colorful Berber tents set up outside his shop. Parties range from mint tea and pastries to an all-out catered feast with live music and belly dancers. And of course, he will encourage your guests to eat with their hands for the true Moroccan experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\">\u003cimg class=\"size-full wp-image-39136\" title=\"Tanjia \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\" alt=\"Tanjia\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Tanjia Moroccan Restaurant\u003c/em>\u003cbr>\n \u003c/p>\n\u003cp>After my tasty lesson, I invite my husband out for a Moroccan meal and tell him I’ll show him how to eat with his hands, so we head over to \u003ca href=\"http://tanjiaoakland.com/\">Tanjia\u003c/a>, an Oakland Moroccan restaurant we haven’t yet tried.\u003c/p>\n\u003cp>We enter the lovely blue and red interior with low couches that let you sit close to your dining companion. But I am disappointed to see the tables set with forks and knives. When I tell the server we hoped to eat in Moroccan fashion, she gladly takes away the silverware and returns with a pot of water and washes our hands.\u003c/p>\n\u003cp>The first course is an assortment of delicately spiced salads: carrots, eggplant, cucumbers, tomato and bell pepper. Easy to scoop up with chunks of home baked bread. But with the arrival of the lamb and eggplant and chicken with honey and prunes, which are so meltingly tender you can tell they have cooked slowly for hours, my husband chickens-out of the hands-on approach and, to keep him company, I ask for two forks. It’s not so easy to change a lifetimes's eating habits.\u003c/p>\n\u003cp>Owner Jamal Zahid recently took over the restaurant from his brother, Said who started Tanjia in 2000. It has always been a “silverware optional restaurant” but seeing the reaction of a younger generation of customers not used to the traditional Moroccan way of dining sans utensils, Zahid decided-- as an act of hospitality to his guests-- to set the table with forks and knives, a reversal of his brother’s default setting. Personally, Zahid favors eating with the hands as a way to feel connected to the food and savor the meal slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\">\u003cimg class=\"size-full wp-image-39137\" title=\"ethiopian dish - Cafe Colucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\" alt=\"ethiopian dish - Cafe Colucci\" width=\"560\" height=\"350\">\u003c/a>\u003cbr>\n\u003cem>Ethiopian platter and injera - Cafe Colucci\u003c/em>\u003c/p>\n\u003cp>At Oakland’s \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci Ethiopian restaurant\u003c/a>, by contrast, forks are nowhere in sight. Injera, the spongy, slightly sour, crepe-like bread made from the teff grain, functions as tablecloth, plate and utensil and the food is served family style, atop a large injera circle. “Eating is almost a sacred ritual,” says owner Fetlework Tefferi, whose award-winning restaurant just celebrated its 20th year. Besides the rules of hand washing and right hand only, she adds another from her native Ethiopia, “Once the tray of food is laid on the table, no one rises until all are done and the tray removed. We chew slowly, with closed mouths and a calm dignity. The food is sacred. It’s not polite to rush through your meal.”\u003c/p>\n\u003cp>Again, eating with the hand is more than just a mechanism to get sustenance into the mouth. “On certain occasions,” explains Tefferi, “we feed each other by hand, it’s called \u003cem>goorsha\u003c/em> and it’s a loving act, an endearment. You might feed a child who is not eating enough or a guest you are entertaining. But if I were to make a bite for a man, “she chuckles,” I need to make sure it’s a big, well-packed roll of injera. I guess it’s a macho thing.” She adds, “We usually don’t eat alone. If you are in a restaurant in Ethiopia, for example, and the people at the next table get served first, they will probably ask you to join them or at least take a few bites with them. That kind of sharing is what holds us together.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-39138\" title=\"Fetlework Tefferi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\" alt=\"Fetlework Tefferi\" width=\"560\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>Tefferi demonstrates how to tear off a small square from the rolls of injera in the basket. She describes the technique as “wrap and roll.” You lay your piece of injera over some food and use all your fingers to gather up the filling and twist it into a little packed pouch, which you may dip into several different dishes on the tray. Our platter today has collard greens seasoned with black cumin, cabbage with carrots, potatoes with ginger, garlic and turmeric, lentils in red \u003cem>berbere\u003c/em> sauce, yellow split peas in turmeric sauce, Ethiopian cheese and kitfo, a highly seasoned raw meat dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\">\u003cimg class=\"alignnone size-full wp-image-39139\" title=\"close-up injera\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\" alt=\"close-up injera\" width=\"400\" height=\"377\">\u003c/a>\u003c/p>\n\u003cp>“Children are taught to make a bite of food that’s just big enough to fit in their mouth all at once, without stuffing their cheeks and to eat only with their right hands.” Tefferi remembers her mother training her left-handed brother by having him sit with his left hand behind his back.\u003c/p>\n\u003cp>“In the restaurant, we get 97% American diners. If they ask for silverware, I tell them it will be $10 extra,” teases Tefferi, with a twinkle in her eye, “ I just want them to try eating with their hands.” This gracious cultural ambassador wants to encourage more people to appreciate the 3000-year old cuisine of her homeland. “We need to revisit the way people used to eat; how much they cared and believed that whatever they put into their mouths was sacred,” says Tefferi. “The aroma is important too. Even after you wash up at the end of the meal, the scent of the food remains on your hand. Later, you might hold up your hand to someone else and say “Smell my hand, see how good the food was!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(It was and I did.)\u003c/p>\n\u003chr>\n\u003cblockquote>\u003cp> \"Eating with a fork and knife is like making love through an interpreter”\u003cbr>\n -- attributed variously to Prime Minister Nehru and the Shah of Iran\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>Related links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/08/146583049/skip-the-spoon-babies-may-eat-better-when-they-feed-themselves?ft=1&f=1053\">A recent study\u003c/a> says babies may eat better when they feed themselves with their fingers\u003c/li>\n\u003cli>Chad Ward’s pointed history of the fork on \u003ca href=\"http://leitesculinaria.com/1157/writings-the-uncommon-origins-of-the-common-fork.html\">Leite’s Culinaria\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://researcharchive.calacademy.org/research/anthropology/utensil/index.html\">History of Eating Utensils\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Eating with the hands is more than just a way to maneuver food to the mouth. It embodies cultural values including, a sensuous connection to the food, the feeling of sharing and community, practicality avoiding waste, even prolonging a delicious meal by enjoying the lingering aroma of it on the fingers. Many cultures, such as Indian, Arab and African have dined this way for thousands of years. In a video-clip, the writer receives a hands-on lesson in eating with the hands -- Moroccan style.\r\n",
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"description": "Eating with the hands is more than just a way to maneuver food to the mouth. It embodies cultural values including, a sensuous connection to the food, the feeling of sharing and community, practicality avoiding waste, even prolonging a delicious meal by enjoying the lingering aroma of it on the fingers. Many cultures, such as Indian, Arab and African have dined this way for thousands of years. In a video-clip, the writer receives a hands-on lesson in eating with the hands -- Moroccan style.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Video filmed and Edited by Kim Aronson\u003c/em>\u003c/p>\n\u003cp>Cultural misunderstandings always grab my attention—especially when food is involved. So I was hooked the moment I read this recent headline:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ndtv.com/article/india/norway-authorities-take-away-indian-couple-s-kids-say-feeding-with-hands-wrong-167660\">Norway authorities take away Indian couple's kids, say feeding with hands wrong\u003c/a>\u003c/p>\n\u003cp>Although the details of this ongoing story have yet to be fully revealed, it spotlights cultural stereotypes often associated with dining etiquette. While North Americans and Northern Europeans deem that transferring edibles to the mouth with a metal-pronged stick is somehow more refined than using the utensils we were born with, members of the many cultures who have been eating with their hands for thousands of years beg to differ.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tajik-Kurutob-by-Zlerman-wikimedia-commons.jpg\" alt=\"Tajik Kurutob - by Zlerman - wikimedia commons\" title=\"Tajik Kurutob - by Zlerman - wikimedia commons\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39183\">\u003c/a>\u003cbr>\n\u003cem>Tajik Kurutob-photo courtesy Zlerman-Wikimedia Commons\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Africans, Arabs and Indians (to name only a few) describe in rhapsodic terms the advantages of eating with their fingers: the sensuous connection to the food, the feeling of sharing and community, practicality (in that it’s easier to pluck that last bit of meat off the bones) avoiding waste, even a lingering aroma on the fingers to sustain the memory of a marvelous meal.\u003c/p>\n\u003cp>After reading scores of impassioned comments that the above mentioned article garnered, I felt compelled to conduct my own interviews to get a first-hand perspective on this cultural divide, followed by a hands-on lesson (see video clip below.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Vijitha-spicesnaroma.jpg\" alt=\"Vijitha - spicesnaroma\" title=\"Vijitha - spicesnaroma\" width=\"560\" height=\"365\" class=\"alignnone size-full wp-image-39180\">\u003c/a>\u003cbr>\n\u003cem>photos courtesy of Vijitha Shyam of Indian food blog \u003ca href=\"http://spicesnaroma.blogspot.com/\">Spices and Aroma\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://culinarysmart.wordpress.com/about/\">Vinita Chopra Jacinto\u003c/a> grew up in Northern India and is now a chef instructor at the California Culinary Academy in San Francisco. She feels strongly that Indian food tastes best when eaten with one’s fingers. She tells me that Indians eat with their hands because they believe that food is, “more than just protein, carbs and fat it nourishes the mind, intellect and spirit. Eating should be sensual and mindful, employing all the senses: sight, smell, sound, taste and touch. Using your hands gives you a tactile connection with your food.”\u003c/p>\n\u003cp>Jacinto clarifies some regional differences, “In the North, where breads are commonly consumed, you tear a piece of bread and wrap it around your food. While, in the South, rice is combined with curries, and each mouthful offers a unique blend of flavors. Traditionally in Southern India, plates are made of disposable, recyclable, banana leaves. Using a knife and fork on a banana leaf would shred your plate.”\u003c/p>\n\u003cp>Significantly, all cultures that shun silverware maintain a set of rules for eating with the hands. Before the meal, the hands must be washed, wiped or even rubbed with sand, as desert Arabs do. But the foremost rule is that only the right hand is employed for eating.\u003c/p>\n\u003cp>“The left hand is never used for that,” Jacinto says, “It is considered unclean.” In principle, at least, this is because the left hand is saved for bodily cleaning. Another taboo Jacinto cautions against is \u003cem>jutha\u003c/em>, or double dipping your bread into a communal dish of food.\u003c/p>\n\u003cp>“The secret to gracefully eating with your fingers,” Jacinto advises, “is to use your thumb. For example, a small amount of rice is formed into a little pile on your plate, blended with one or more bits of curried lentils, vegetables, meat or fish, and then picked up with a twist of the wrist, held onto by the fingers and maneuvered right up to your mouth. But don’t put your fingers into your mouth.” she instructs, “Just use your thumb to push the food inside.”\u003c/p>\n\u003cp>Fharzana Elankumaran, founder of \u003ca href=\"http://iheartcurry.com/\">I Heart Curry\u003c/a>, where she teaches Indian cooking classes, also grew up eating with her hands in Bangladesh. “I appreciate this way of eating because you have more control over your food,“ she says. “For example, if you’re eating fish or chicken, you don’t have to worry about cutting with a knife around the bones. When you use your fingers, you can get every last bit of meat and so waste less. It’s an expression of the great respect we have for the food.”\u003c/p>\n\u003cp>In her Indian cooking classes, Elankumaran encourages students to eat with their hands, but finds that it may be a challenge for first-timers. “ Sometimes my students tell me their hands get tired, because they are using a whole new set of muscles.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\">\u003cimg class=\"size-full wp-image-39140\" title=\"rassam sharif\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rassam.jpg\" alt=\"rassam sharif\" width=\"560\" height=\"501\">\u003c/a>\u003cbr>\n\u003cem>Yemeni dish at Oasis Market and Restaurant\u003c/em>\u003c/p>\n\u003cp>On a shopping trip to Oakland’s \u003ca href=\"http://www.yelp.com/biz/oasis-food-market-oakland\">Oasis Market and Restaurant\u003c/a>, I spy manager Rassam Sharif eating his lunch by hand. It’s a Yemeni specialty, \u003cem>fahsa\u003c/em> (cooked boneless beef topped with whipped fenugreek, with a salsa-like sauce). Sharif kindly demonstrates his technique: he tears off a bit of tandoori bread, dips it into the meat and salsa, and brings it to his mouth with 3 fingers. Sharif prefers eating by hand because, he says, “You have more connection to your food. With a spoon, it’s just like shoveling something into your mouth to get full. In Islam, we are taught that the Prophet said to eat from your own side of the dish, slowly, with the right hand, just until you are not hungry. It makes you take your time and be mindful of what you’re eating.”\u003c/p>\n\u003cp>Enough talk, I decide, it’s time for me to get some hands-on tutoring.\u003c/p>\n\u003cp>Luckily, my request for cross-cultural dining instruction interests Mostafa Raiss El Fenni, owner of Berkeley’s \u003ca href=\"http://www.saharaimport.com/\">Sahara Home Décor\u003c/a>. He invites me to stay for lunch and we sit on intricately carved and painted chairs amid his stunning collection of Moroccan carpets, ottomans, embroidered textiles, brass lanterns, conical clay pots and delicate tea glasses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\">\u003cimg class=\"size-full wp-image-39141\" title=\"mostafa and hand\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mostafa-and-hand.jpg\" alt=\"mostafa and hand\" width=\"560\" height=\"334\">\u003c/a>\u003cbr>\n\u003cem>Mostafa Raiss El Fenni -- Moroccan food\u003c/em>\u003c/p>\n\u003cp>Raiss El Fenni, a former Cal student and chemist, whose shop promotes the works of artists from his homeland, tells me, “Eating with your hands is about sharing,” and as the youngest in a family of 12 children, he got a lot of practice doing that. There is an intimacy formed when you all eat from the same dish dipping in small pieces of bread, he explains. “ And if you find a piece of meat close to you that’s especially good, you can share it with your neighbor.”\u003c/p>\n\u003cp>“Does each person take the piece of meat and bread onto their own plate?” I ask.\u003c/p>\n\u003cp>“We don’t have individual plates. We are a very collective society. But if we invite guests over who are not familiar with this way of eating, we show them how it’s done.”\u003c/p>\n\u003cp>Watch my lesson in eating with the hands, Moroccan style:\u003c/p>\n\u003cp>In the college dorm, it was a bit of culture shock for Raiss El Fenni that each student ate his own sandwich. “I couldn’t get used to eating by myself. So, I just waited with my food until they were done, and then said, “Hey, want to share? Eventually they got the idea and would offer to share some of their sandwiches with me too.”\u003c/p>\n\u003cp>Raiss-El-Fenni also hosts Moroccan parties in colorful Berber tents set up outside his shop. Parties range from mint tea and pastries to an all-out catered feast with live music and belly dancers. And of course, he will encourage your guests to eat with their hands for the true Moroccan experience.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\">\u003cimg class=\"size-full wp-image-39136\" title=\"Tanjia \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Tanjia-collage.jpg\" alt=\"Tanjia\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Tanjia Moroccan Restaurant\u003c/em>\u003cbr>\n \u003c/p>\n\u003cp>After my tasty lesson, I invite my husband out for a Moroccan meal and tell him I’ll show him how to eat with his hands, so we head over to \u003ca href=\"http://tanjiaoakland.com/\">Tanjia\u003c/a>, an Oakland Moroccan restaurant we haven’t yet tried.\u003c/p>\n\u003cp>We enter the lovely blue and red interior with low couches that let you sit close to your dining companion. But I am disappointed to see the tables set with forks and knives. When I tell the server we hoped to eat in Moroccan fashion, she gladly takes away the silverware and returns with a pot of water and washes our hands.\u003c/p>\n\u003cp>The first course is an assortment of delicately spiced salads: carrots, eggplant, cucumbers, tomato and bell pepper. Easy to scoop up with chunks of home baked bread. But with the arrival of the lamb and eggplant and chicken with honey and prunes, which are so meltingly tender you can tell they have cooked slowly for hours, my husband chickens-out of the hands-on approach and, to keep him company, I ask for two forks. It’s not so easy to change a lifetimes's eating habits.\u003c/p>\n\u003cp>Owner Jamal Zahid recently took over the restaurant from his brother, Said who started Tanjia in 2000. It has always been a “silverware optional restaurant” but seeing the reaction of a younger generation of customers not used to the traditional Moroccan way of dining sans utensils, Zahid decided-- as an act of hospitality to his guests-- to set the table with forks and knives, a reversal of his brother’s default setting. Personally, Zahid favors eating with the hands as a way to feel connected to the food and savor the meal slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\">\u003cimg class=\"size-full wp-image-39137\" title=\"ethiopian dish - Cafe Colucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ethiopian-dish.jpg\" alt=\"ethiopian dish - Cafe Colucci\" width=\"560\" height=\"350\">\u003c/a>\u003cbr>\n\u003cem>Ethiopian platter and injera - Cafe Colucci\u003c/em>\u003c/p>\n\u003cp>At Oakland’s \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci Ethiopian restaurant\u003c/a>, by contrast, forks are nowhere in sight. Injera, the spongy, slightly sour, crepe-like bread made from the teff grain, functions as tablecloth, plate and utensil and the food is served family style, atop a large injera circle. “Eating is almost a sacred ritual,” says owner Fetlework Tefferi, whose award-winning restaurant just celebrated its 20th year. Besides the rules of hand washing and right hand only, she adds another from her native Ethiopia, “Once the tray of food is laid on the table, no one rises until all are done and the tray removed. We chew slowly, with closed mouths and a calm dignity. The food is sacred. It’s not polite to rush through your meal.”\u003c/p>\n\u003cp>Again, eating with the hand is more than just a mechanism to get sustenance into the mouth. “On certain occasions,” explains Tefferi, “we feed each other by hand, it’s called \u003cem>goorsha\u003c/em> and it’s a loving act, an endearment. You might feed a child who is not eating enough or a guest you are entertaining. But if I were to make a bite for a man, “she chuckles,” I need to make sure it’s a big, well-packed roll of injera. I guess it’s a macho thing.” She adds, “We usually don’t eat alone. If you are in a restaurant in Ethiopia, for example, and the people at the next table get served first, they will probably ask you to join them or at least take a few bites with them. That kind of sharing is what holds us together.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-39138\" title=\"Fetlework Tefferi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Fetlework-collage.jpg\" alt=\"Fetlework Tefferi\" width=\"560\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>Tefferi demonstrates how to tear off a small square from the rolls of injera in the basket. She describes the technique as “wrap and roll.” You lay your piece of injera over some food and use all your fingers to gather up the filling and twist it into a little packed pouch, which you may dip into several different dishes on the tray. Our platter today has collard greens seasoned with black cumin, cabbage with carrots, potatoes with ginger, garlic and turmeric, lentils in red \u003cem>berbere\u003c/em> sauce, yellow split peas in turmeric sauce, Ethiopian cheese and kitfo, a highly seasoned raw meat dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\">\u003cimg class=\"alignnone size-full wp-image-39139\" title=\"close-up injera\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/close-up-bite.jpg\" alt=\"close-up injera\" width=\"400\" height=\"377\">\u003c/a>\u003c/p>\n\u003cp>“Children are taught to make a bite of food that’s just big enough to fit in their mouth all at once, without stuffing their cheeks and to eat only with their right hands.” Tefferi remembers her mother training her left-handed brother by having him sit with his left hand behind his back.\u003c/p>\n\u003cp>“In the restaurant, we get 97% American diners. If they ask for silverware, I tell them it will be $10 extra,” teases Tefferi, with a twinkle in her eye, “ I just want them to try eating with their hands.” This gracious cultural ambassador wants to encourage more people to appreciate the 3000-year old cuisine of her homeland. “We need to revisit the way people used to eat; how much they cared and believed that whatever they put into their mouths was sacred,” says Tefferi. “The aroma is important too. Even after you wash up at the end of the meal, the scent of the food remains on your hand. Later, you might hold up your hand to someone else and say “Smell my hand, see how good the food was!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(It was and I did.)\u003c/p>\n\u003chr>\n\u003cblockquote>\u003cp> \"Eating with a fork and knife is like making love through an interpreter”\u003cbr>\n -- attributed variously to Prime Minister Nehru and the Shah of Iran\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>Related links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/08/146583049/skip-the-spoon-babies-may-eat-better-when-they-feed-themselves?ft=1&f=1053\">A recent study\u003c/a> says babies may eat better when they feed themselves with their fingers\u003c/li>\n\u003cli>Chad Ward’s pointed history of the fork on \u003ca href=\"http://leitesculinaria.com/1157/writings-the-uncommon-origins-of-the-common-fork.html\">Leite’s Culinaria\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://researcharchive.calacademy.org/research/anthropology/utensil/index.html\">History of Eating Utensils\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Healdsburg gets a dash of the Mediterranean with Bergamot Alley",
"title": "Healdsburg gets a dash of the Mediterranean with Bergamot Alley",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/inside560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/inside560.jpg\" alt=\"Bergamot Alley interior. Photo: Kena Frank\" title=\"Bergamot Alley interior. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38939\">\u003c/a>\u003cbr>\n\u003cem>Bergamot Alley interior. Photo: Kena Frank\u003c/em>\u003c/p>\n\u003cp>Stepping through the doors of Bergamot Alley, the newest addition to Healdsburg’s food and wine scene, I’m greeted with a warm hug from the hostess. A long hug. Let me backtrack. I’m from Healdsburg, a fifth-generation rarity who moved to San Francisco almost 10 years ago and only travels back home sporadically. Every time I do, though, I find that another friend, or pair of friends, or group of friends, has opened up or is planning on opening up a cool new spot in my hometown. Bergamot Alley is one of them.\u003c/p>\n\u003cp>The brainchild of Kevin Wardell, formerly a sommelier at \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and his partner Sarah Johnson, Bergamot Alley looks like it was born of a machine shop and an artistic city-slicker. The lofty space on Healdsburg Avenue was formerly a jumbled antiques mall filled with woodstoves and tractor parts, and the original brick walls have been carefully exposed. The 17-foot ceilings are finished in their original tin from 1896. Because the building is one of Healdsburg’s oldest, Wardell says, it has a certain landmark status that inspired the décor. In the walls: a wooden brick here, a tin patch there, small iron bars jutting out at random angles. The “wallscape” somehow works together, with a collection of air gardens climbing the bricks and vending-machine bouncing balls shoved onto the ends of the iron bars to turn them into functional coat and purse racks. A plaster wall that divides Bergamot Alley from its next-door-neighbor sports decals by Telluride, CO-based artist Nathan Frerichs, the whimsical squid and octopus looking as at home here in the Dry Creek Valley as they would on a T-shirt sold on Haight Street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/owners560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/owners560.jpg\" alt=\"owners: Sarah Johnson and Kevin Wardell. Photo: Kena Frank\" title=\"owners: Sarah Johnson and Kevin Wardell. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38943\">\u003c/a>\u003cbr>\n\u003cem>Bergamot Alley owners Sarah Johnson and Kevin Wardell. Photo: Kena Frank\u003c/em>\u003c/p>\n\u003cp>Bergamot Alley is intended to be a “bar without a bar,” says Wardell. “There’s no division between the customer and the people who work here,” he says. \u003c/p>\n\u003cblockquote>\u003cp>“We wanted to have a space that really felt like a community room, where the flow of the people and the energy is uninterrupted by a bar.”\u003c/p>\u003c/blockquote>\n\u003cp>Large, community-style tables that can fit up to 10 people are hand-welded with kick-plates made from WWII-era hot-dog bun baking trays. The chairs are from elementary schools, with taller legs welded to them to elevate the drinker to barstool height. The vibe: all-encompassing and welcoming. Whether you’re a local, a tourist, or a “new local” with a chateau out in the valley and perfectly mucked designer Wellingtons, you’ll feel at home here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We wanted to avoid the ‘me versus you’ of the typical bar,” says Wardell.\u003c/p>\n\u003cp>“That works great for tasting rooms, but we’re inviting a community-based dynamic here.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beer-fridge300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beer-fridge300.jpg\" alt=\"Bergamot Alley beer fridge. Photo: Ella Lawrence\" title=\"Bergamot Alley beer fridge. Photo: Ella Lawrence\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-38941\">\u003c/a>\u003c/p>\n\u003cp>In Healdsburg, it's rare for a wine bar to serve non-local wine; to not serve \u003cem>any\u003c/em> Californian wine at all is practically sacrilege. Yet that's what Bergamot Alley does! But because of Wardell and Johnson's deep respect for, and involvement in, the local community, their decision to focus on interesting foreign wines is a welcome breath of fresh air through the old-growth Zinfandel vines--not an affront. Aside from an entirely Mediterranean wine list that offers a large selection by the glass, there's a wide selection of microbrewed beers, the Alley's concession to keeping the locavores happy. All draft beers are local, and a medical refrigerator full of eclectic American 750’s and Bombers like \u003ca href=\"http://www.allagash.com/beer/year-round/curieux\">Allagash Curieux\u003c/a> (Portland, ME), \u003ca href=\"http://northcoastbrewing.com/beer-brotherThelonious.htm\">Brother Thelonious\u003c/a> (Fort Bragg, CA), and \u003ca href=\"http://www.lagunitas.com/beers/\">Lagunitas\u003c/a>’ Cappuccino Stout (Petaluma, CA) is designed to be self-serve. \u003c/p>\n\u003cp>Customers are encouraged to grab their own beers as servers bring around stacks of glasses, contributing to the general picnicking atmosphere. Completing the picnic vibe will be a snacking menu, due to debut on March 1.\u003c/p>\n\u003cp>Some of the best chefs in town, all friends of Wardell, will be contributing to Bergamot Alley’s menu. Expect offerings from the owners of \u003ca href=\"http://zazurestaurant.com/\">Zazu\u003c/a>, \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a>, and \u003ca href=\"http://www.diavolapizzeria.com/\">Diavola\u003c/a> on the “jars and tins,” menu, which will feature items easily shared amongst friends at one of the Alley’s long tables or taken to go with a bottle of semi-sparkling Provenza “Turbiano” Rosato Groppello and enjoyed outdoors at one of the many surrounding wineries’ picnic areas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/porndoor300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/porndoor300.jpg\" alt=\"Porn Door. Photo: Kena Frank\" title=\"Porn Door. Photo: Kena Frank\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-38950\">\u003c/a>The menu will include handmade pickles, pates, rillettes, cheeses, local flatbread crackers, and sweets, as well as imported Mediterranean items like olives and boquerones. The grab-and-go (or grab-and-stay!) menu is designed to be paired with the wines, all of which can be purchased by the bottle and taken with you. Bottles are stacked up eight feet tall on repurposed fitting shelves salvaged from a local machine shop. Wardell's impressive wine list reflects his years of experience as one of San Francisco’s top Italian-wine sommeliers, showcasing wines from all over Italy, France, and “any country that touches the Mediterranean Sea.”\u003c/p>\n\u003cp>In the “porn room,” (the staff’s affectionate name for the rare & exotic wine room) the rules are not so strict. A repurposed barn door is counterweighted to slide upward on pulleys, leading the oenophile into a naturally-insulated space made from vintage sliding-glass doors. Ninety percent of the wines are sold at a relatively low cost (between $65-$120), a screaming deal for a wine geek who’s looking for an interesting bottle like a 1982 Casetta \"Vigna Ausario\" Barbaresco with some bottle age on it. \u003c/p>\n\u003cp>The proprietors’ enthusiasm for community, groovy art, and eclectic wines is expressed in every aspect of Bergamot Alley, from the collaborative efforts put into the funky interior design, the menu offering tastings from their well-known chef friends, and the hugs at the door from a local hostess who seems to know everyone who walks through the door—or will by the time you leave. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pornroom560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pornroom560.jpg\" alt=\"Porn Room. Photo: Kena Frank\" title=\"Porn Room. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38948\">\u003c/a>\u003cbr>\n\u003cem>Peeking into the \"Porn Room.\" Photos: Kena Frank\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Ella Lawrence worked with Kevin Wardell at A16 restaurant and considers him a close friend.\u003c/em>\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/24/2012/02/inside560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/inside560.jpg\" alt=\"Bergamot Alley interior. Photo: Kena Frank\" title=\"Bergamot Alley interior. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38939\">\u003c/a>\u003cbr>\n\u003cem>Bergamot Alley interior. Photo: Kena Frank\u003c/em>\u003c/p>\n\u003cp>Stepping through the doors of Bergamot Alley, the newest addition to Healdsburg’s food and wine scene, I’m greeted with a warm hug from the hostess. A long hug. Let me backtrack. I’m from Healdsburg, a fifth-generation rarity who moved to San Francisco almost 10 years ago and only travels back home sporadically. Every time I do, though, I find that another friend, or pair of friends, or group of friends, has opened up or is planning on opening up a cool new spot in my hometown. Bergamot Alley is one of them.\u003c/p>\n\u003cp>The brainchild of Kevin Wardell, formerly a sommelier at \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and his partner Sarah Johnson, Bergamot Alley looks like it was born of a machine shop and an artistic city-slicker. The lofty space on Healdsburg Avenue was formerly a jumbled antiques mall filled with woodstoves and tractor parts, and the original brick walls have been carefully exposed. The 17-foot ceilings are finished in their original tin from 1896. Because the building is one of Healdsburg’s oldest, Wardell says, it has a certain landmark status that inspired the décor. In the walls: a wooden brick here, a tin patch there, small iron bars jutting out at random angles. The “wallscape” somehow works together, with a collection of air gardens climbing the bricks and vending-machine bouncing balls shoved onto the ends of the iron bars to turn them into functional coat and purse racks. A plaster wall that divides Bergamot Alley from its next-door-neighbor sports decals by Telluride, CO-based artist Nathan Frerichs, the whimsical squid and octopus looking as at home here in the Dry Creek Valley as they would on a T-shirt sold on Haight Street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/owners560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/owners560.jpg\" alt=\"owners: Sarah Johnson and Kevin Wardell. Photo: Kena Frank\" title=\"owners: Sarah Johnson and Kevin Wardell. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38943\">\u003c/a>\u003cbr>\n\u003cem>Bergamot Alley owners Sarah Johnson and Kevin Wardell. Photo: Kena Frank\u003c/em>\u003c/p>\n\u003cp>Bergamot Alley is intended to be a “bar without a bar,” says Wardell. “There’s no division between the customer and the people who work here,” he says. \u003c/p>\n\u003cblockquote>\u003cp>“We wanted to have a space that really felt like a community room, where the flow of the people and the energy is uninterrupted by a bar.”\u003c/p>\u003c/blockquote>\n\u003cp>Large, community-style tables that can fit up to 10 people are hand-welded with kick-plates made from WWII-era hot-dog bun baking trays. The chairs are from elementary schools, with taller legs welded to them to elevate the drinker to barstool height. The vibe: all-encompassing and welcoming. Whether you’re a local, a tourist, or a “new local” with a chateau out in the valley and perfectly mucked designer Wellingtons, you’ll feel at home here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We wanted to avoid the ‘me versus you’ of the typical bar,” says Wardell.\u003c/p>\n\u003cp>“That works great for tasting rooms, but we’re inviting a community-based dynamic here.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beer-fridge300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beer-fridge300.jpg\" alt=\"Bergamot Alley beer fridge. Photo: Ella Lawrence\" title=\"Bergamot Alley beer fridge. Photo: Ella Lawrence\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-38941\">\u003c/a>\u003c/p>\n\u003cp>In Healdsburg, it's rare for a wine bar to serve non-local wine; to not serve \u003cem>any\u003c/em> Californian wine at all is practically sacrilege. Yet that's what Bergamot Alley does! But because of Wardell and Johnson's deep respect for, and involvement in, the local community, their decision to focus on interesting foreign wines is a welcome breath of fresh air through the old-growth Zinfandel vines--not an affront. Aside from an entirely Mediterranean wine list that offers a large selection by the glass, there's a wide selection of microbrewed beers, the Alley's concession to keeping the locavores happy. All draft beers are local, and a medical refrigerator full of eclectic American 750’s and Bombers like \u003ca href=\"http://www.allagash.com/beer/year-round/curieux\">Allagash Curieux\u003c/a> (Portland, ME), \u003ca href=\"http://northcoastbrewing.com/beer-brotherThelonious.htm\">Brother Thelonious\u003c/a> (Fort Bragg, CA), and \u003ca href=\"http://www.lagunitas.com/beers/\">Lagunitas\u003c/a>’ Cappuccino Stout (Petaluma, CA) is designed to be self-serve. \u003c/p>\n\u003cp>Customers are encouraged to grab their own beers as servers bring around stacks of glasses, contributing to the general picnicking atmosphere. Completing the picnic vibe will be a snacking menu, due to debut on March 1.\u003c/p>\n\u003cp>Some of the best chefs in town, all friends of Wardell, will be contributing to Bergamot Alley’s menu. Expect offerings from the owners of \u003ca href=\"http://zazurestaurant.com/\">Zazu\u003c/a>, \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a>, and \u003ca href=\"http://www.diavolapizzeria.com/\">Diavola\u003c/a> on the “jars and tins,” menu, which will feature items easily shared amongst friends at one of the Alley’s long tables or taken to go with a bottle of semi-sparkling Provenza “Turbiano” Rosato Groppello and enjoyed outdoors at one of the many surrounding wineries’ picnic areas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/porndoor300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/porndoor300.jpg\" alt=\"Porn Door. Photo: Kena Frank\" title=\"Porn Door. Photo: Kena Frank\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-38950\">\u003c/a>The menu will include handmade pickles, pates, rillettes, cheeses, local flatbread crackers, and sweets, as well as imported Mediterranean items like olives and boquerones. The grab-and-go (or grab-and-stay!) menu is designed to be paired with the wines, all of which can be purchased by the bottle and taken with you. Bottles are stacked up eight feet tall on repurposed fitting shelves salvaged from a local machine shop. Wardell's impressive wine list reflects his years of experience as one of San Francisco’s top Italian-wine sommeliers, showcasing wines from all over Italy, France, and “any country that touches the Mediterranean Sea.”\u003c/p>\n\u003cp>In the “porn room,” (the staff’s affectionate name for the rare & exotic wine room) the rules are not so strict. A repurposed barn door is counterweighted to slide upward on pulleys, leading the oenophile into a naturally-insulated space made from vintage sliding-glass doors. Ninety percent of the wines are sold at a relatively low cost (between $65-$120), a screaming deal for a wine geek who’s looking for an interesting bottle like a 1982 Casetta \"Vigna Ausario\" Barbaresco with some bottle age on it. \u003c/p>\n\u003cp>The proprietors’ enthusiasm for community, groovy art, and eclectic wines is expressed in every aspect of Bergamot Alley, from the collaborative efforts put into the funky interior design, the menu offering tastings from their well-known chef friends, and the hugs at the door from a local hostess who seems to know everyone who walks through the door—or will by the time you leave. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pornroom560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pornroom560.jpg\" alt=\"Porn Room. Photo: Kena Frank\" title=\"Porn Room. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38948\">\u003c/a>\u003cbr>\n\u003cem>Peeking into the \"Porn Room.\" Photos: Kena Frank\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Ella Lawrence worked with Kevin Wardell at A16 restaurant and considers him a close friend.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen",
"title": "KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're reading this blog post, it means that KQED's \u003ca href=\"http://blogs.kqed.org/pressroom/interactive/\">Interactive team\u003c/a> is doing its job. We oversee \u003ca href=\"http://www.kqed.org/\">KQED.org\u003c/a> and ensure all of its content is up 24-7, which is no easy feat. There's the technical folks (engineers and developers) who manage the nuts-and-bolts of our site, and then there's producers like myself who create the original stories, videos, news reports and other features that are showcased online. \u003c/p>\n\u003cp>Since we're behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that (in my biased opinion) than with a gathering that's centered around food. \u003c/p>\n\u003cp>On a recent afternoon, we headed to the Dogpatch (a lovely 20-minute walk from the station) to \u003ca href=\"http://handsongourmet.com/\">Hands On Gourmet\u003c/a> for a a collaborative cooking session. (One of the co-founders, \u003ca href=\"http://handsongourmet.com/about-us/about-the-team/stephen-gibbs/\">Stephen Gibbs\u003c/a>, had a brief stint \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephengibbs/\">blogging\u003c/a> for Bay Area Bites.) When we arrived at Hands On Gourmet's spacious, sunny loft space, we indulged in a sampler of cheese and wine as we took in lovely views of the city. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group560.jpg\" alt=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" title=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38865\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As much as we would have been happy spending the entire day chatting over wine and cheese, it was time to start cooking. Chef Dan introduced himself and his fellow chefs to us -- Joshua and Christine -- who were going to help us prepare an \u003ca href=\"http://handsongourmet.com/the-menus/india-2/\">Indian feast\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\" alt=\"dan\" title=\"dan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38696\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine560.jpg\" alt=\"Hands on Gourmet loft - Christine\" title=\"Hands on Gourmet loft - Christine\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38870\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>It was a full menu with fried vegetable fritters (pakoras), naan, eggplant stew (bengan bharta), cucumber and mint salad, and keema gobi, a lamb-and-vegetable curry (which we also made a vegetarian version of with squash). We tied on our aprons, divided into groups and headed to our stations which were already stocked with our ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38695\">\u003c/a>\u003c/p>\n\u003cp>Chef Joshua managed our table, which was in charge of the keema gobi and cucumber mint salad. \u003ca href=\"http://www.kqed.org/about/seniorofficers/tim-olson.jsp\">Tim Olson\u003c/a>, \u003ca href=\"http://mindshift.kqed.org/author/tbarseghian/\">Tina Barseghian\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/author/craig-rosa/\">Craig Rosa\u003c/a> and AJ Alfieri-Crispin (Media Systems Admin) prepped the food for the curry, while I worked on the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\" alt=\"joshua, craig, tina, tim\" title=\"joshua, craig, tina, tim\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\" alt=\"cukes ingredients\" title=\"cukes ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38697\">\u003c/a>\u003c/p>\n\u003cp>Joshua gave a lesson to Tim about how to quickly chop up an onion, then gave a brief tutorial to AJ on mincing ginger: first peel the root, then slice it into thin planks, then thin matchsticks, and finish up with mincing them cross-wise. Tina and Craig got the squash ready for the veggie version of the curry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\" alt=\"justin\" title=\"justin\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38698\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\" alt=\"aj\" title=\"aj\" width=\"360\" height=\"640\" class=\"alignnone size-full wp-image-38701\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina360.jpg\" alt=\"Tina prepping squash\" title=\"Tina prepping squash\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38853\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the pakoras were well underway in the capable hands of Amanda Stupi (Interactive Producer, News), Carol C. and \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=20082\">Emmanuel Hapsis\u003c/a>, who were happily deep-frying a huge batch of chickpea-floured vegetables. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers360.jpg\" alt=\"making the pakoras\" title=\"making the pakoras\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38855\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Colleen Wilson (Director, Interactive) passed them out with a fantastic sweet-and-sour \u003ca href=\"http://handsongourmet.com/2011/12/pakoras-with-sweet-onion-achar-chutney/\">achar chutney\u003c/a> that their team had also prepared. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38704\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38705\">\u003c/a>\u003c/p>\n\u003cp>I had put in a healthy dose of cayenne into my cucumber salad, but luckily it didn't make it too spicy. Justin gave it a thumbs up after I added a bit more lemon zest and juice and second bunch of mint to mix in. (We served the cilantro on the side as not everyone on our team was a fan of the herb.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny360.jpg\" alt=\"Jenny prepping salad. Photo: Wendy Goodfriend\" title=\"Jenny prepping salad. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38860\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>My other colleagues were busy working at their stations on raita, naan and dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\" alt=\"making raita with chef Dan. Photo: Wendy Goodfriend\" title=\"making raita with chef Dan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38874\">\u003c/a>\u003cbr>\n\u003cem>Chef Dan instructs Lisa and Marie how to make raita. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\" alt=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" title=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38881\">\u003c/a>\u003cbr>\n\u003cem>Mark and Lisa making naan. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake360.jpg\" alt=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" title=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38877\">\u003c/a>\u003cbr>\n\u003cem>Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>After about two hours of working away in the kitchen, it was time to savor the fruits of our labor. But of course, as media employees of KQED, we had to thoroughly document our meal beforehand prior to sitting down for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\" alt=\"kqed photos\" title=\"kqed photos\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38715\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\" alt=\"naan\" title=\"naan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38719\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\" alt=\"keema gobi\" title=\"keema gobi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38716\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\" alt=\"eggplant and rice\" title=\"eggplant and rice\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38713\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\" alt=\"cilantro chutney\" title=\"cilantro chutney\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38717\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\" alt=\"cucumber salad\" title=\"cucumber salad\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38718\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\" alt=\"indian meal\" title=\"indian meal\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38721\">\u003c/a>\u003c/p>\n\u003cp>As we dived into our food, we debated which team's dish came out the best. I personally think the cucumber mint salad stole the show, although those highly addictive pakoras were pretty tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\" alt=\"interactive team\" title=\"interactive team\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38720\">\u003c/a>\u003c/p>\n\u003cp>Somehow, after polishing off our huge plates of food, we still had room for dessert: a date walnut cake with a brandy-caramel sauce. We loosened the strings on our aprons and dug in -- I mean, how could you resist this? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake560.jpg\" alt=\"Date Walnut Cake. Photo: Wendy Goodfriend\" title=\"Date Walnut Cake. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38850\">\u003c/a>\u003cbr>\n\u003cem>Date Walnut Cake. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Afterwards, we thanked the chefs for a fun and delicious day. They were great to work with and I think we all walked away with a little bit more culinary savvy under our belts. \u003c/p>\n\u003cp>We slowly roused ourselves from the table and as we had some extra time, thought about where to venture next. One of our discussions over lunch had turned to the subject of our favorite ice cream spots, and as \u003ca href=\"http://www.yelp.com/biz/mr-and-mrs-miscellaneous-san-francisco\">Mr. and Mrs. Miscellaneous\u003c/a> was a mere block away, we magically found an appetite for more dessert. Coffee soon followed at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, and then it was onto \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> for one last round of drinks. Fortunately, there were no technical difficulties back at the station in our absence. I don't know if they would have been able to rouse us from our food comas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\" alt=\"whisks\" title=\"whisks\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38709\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Since the KQED Interactive team is behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that than with a gathering that's centered around food. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're reading this blog post, it means that KQED's \u003ca href=\"http://blogs.kqed.org/pressroom/interactive/\">Interactive team\u003c/a> is doing its job. We oversee \u003ca href=\"http://www.kqed.org/\">KQED.org\u003c/a> and ensure all of its content is up 24-7, which is no easy feat. There's the technical folks (engineers and developers) who manage the nuts-and-bolts of our site, and then there's producers like myself who create the original stories, videos, news reports and other features that are showcased online. \u003c/p>\n\u003cp>Since we're behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that (in my biased opinion) than with a gathering that's centered around food. \u003c/p>\n\u003cp>On a recent afternoon, we headed to the Dogpatch (a lovely 20-minute walk from the station) to \u003ca href=\"http://handsongourmet.com/\">Hands On Gourmet\u003c/a> for a a collaborative cooking session. (One of the co-founders, \u003ca href=\"http://handsongourmet.com/about-us/about-the-team/stephen-gibbs/\">Stephen Gibbs\u003c/a>, had a brief stint \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephengibbs/\">blogging\u003c/a> for Bay Area Bites.) When we arrived at Hands On Gourmet's spacious, sunny loft space, we indulged in a sampler of cheese and wine as we took in lovely views of the city. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group560.jpg\" alt=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" title=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38865\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As much as we would have been happy spending the entire day chatting over wine and cheese, it was time to start cooking. Chef Dan introduced himself and his fellow chefs to us -- Joshua and Christine -- who were going to help us prepare an \u003ca href=\"http://handsongourmet.com/the-menus/india-2/\">Indian feast\u003c/a>. \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/24/2012/02/IMG_0522.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\" alt=\"dan\" title=\"dan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38696\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine560.jpg\" alt=\"Hands on Gourmet loft - Christine\" title=\"Hands on Gourmet loft - Christine\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38870\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>It was a full menu with fried vegetable fritters (pakoras), naan, eggplant stew (bengan bharta), cucumber and mint salad, and keema gobi, a lamb-and-vegetable curry (which we also made a vegetarian version of with squash). We tied on our aprons, divided into groups and headed to our stations which were already stocked with our ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38695\">\u003c/a>\u003c/p>\n\u003cp>Chef Joshua managed our table, which was in charge of the keema gobi and cucumber mint salad. \u003ca href=\"http://www.kqed.org/about/seniorofficers/tim-olson.jsp\">Tim Olson\u003c/a>, \u003ca href=\"http://mindshift.kqed.org/author/tbarseghian/\">Tina Barseghian\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/author/craig-rosa/\">Craig Rosa\u003c/a> and AJ Alfieri-Crispin (Media Systems Admin) prepped the food for the curry, while I worked on the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\" alt=\"joshua, craig, tina, tim\" title=\"joshua, craig, tina, tim\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\" alt=\"cukes ingredients\" title=\"cukes ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38697\">\u003c/a>\u003c/p>\n\u003cp>Joshua gave a lesson to Tim about how to quickly chop up an onion, then gave a brief tutorial to AJ on mincing ginger: first peel the root, then slice it into thin planks, then thin matchsticks, and finish up with mincing them cross-wise. Tina and Craig got the squash ready for the veggie version of the curry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\" alt=\"justin\" title=\"justin\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38698\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\" alt=\"aj\" title=\"aj\" width=\"360\" height=\"640\" class=\"alignnone size-full wp-image-38701\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina360.jpg\" alt=\"Tina prepping squash\" title=\"Tina prepping squash\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38853\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the pakoras were well underway in the capable hands of Amanda Stupi (Interactive Producer, News), Carol C. and \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=20082\">Emmanuel Hapsis\u003c/a>, who were happily deep-frying a huge batch of chickpea-floured vegetables. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers360.jpg\" alt=\"making the pakoras\" title=\"making the pakoras\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38855\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Colleen Wilson (Director, Interactive) passed them out with a fantastic sweet-and-sour \u003ca href=\"http://handsongourmet.com/2011/12/pakoras-with-sweet-onion-achar-chutney/\">achar chutney\u003c/a> that their team had also prepared. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38704\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38705\">\u003c/a>\u003c/p>\n\u003cp>I had put in a healthy dose of cayenne into my cucumber salad, but luckily it didn't make it too spicy. Justin gave it a thumbs up after I added a bit more lemon zest and juice and second bunch of mint to mix in. (We served the cilantro on the side as not everyone on our team was a fan of the herb.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny360.jpg\" alt=\"Jenny prepping salad. Photo: Wendy Goodfriend\" title=\"Jenny prepping salad. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38860\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>My other colleagues were busy working at their stations on raita, naan and dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\" alt=\"making raita with chef Dan. Photo: Wendy Goodfriend\" title=\"making raita with chef Dan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38874\">\u003c/a>\u003cbr>\n\u003cem>Chef Dan instructs Lisa and Marie how to make raita. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\" alt=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" title=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38881\">\u003c/a>\u003cbr>\n\u003cem>Mark and Lisa making naan. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake360.jpg\" alt=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" title=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38877\">\u003c/a>\u003cbr>\n\u003cem>Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>After about two hours of working away in the kitchen, it was time to savor the fruits of our labor. But of course, as media employees of KQED, we had to thoroughly document our meal beforehand prior to sitting down for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\" alt=\"kqed photos\" title=\"kqed photos\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38715\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\" alt=\"naan\" title=\"naan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38719\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\" alt=\"keema gobi\" title=\"keema gobi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38716\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\" alt=\"eggplant and rice\" title=\"eggplant and rice\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38713\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\" alt=\"cilantro chutney\" title=\"cilantro chutney\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38717\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\" alt=\"cucumber salad\" title=\"cucumber salad\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38718\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\" alt=\"indian meal\" title=\"indian meal\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38721\">\u003c/a>\u003c/p>\n\u003cp>As we dived into our food, we debated which team's dish came out the best. I personally think the cucumber mint salad stole the show, although those highly addictive pakoras were pretty tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\" alt=\"interactive team\" title=\"interactive team\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38720\">\u003c/a>\u003c/p>\n\u003cp>Somehow, after polishing off our huge plates of food, we still had room for dessert: a date walnut cake with a brandy-caramel sauce. We loosened the strings on our aprons and dug in -- I mean, how could you resist this? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake560.jpg\" alt=\"Date Walnut Cake. Photo: Wendy Goodfriend\" title=\"Date Walnut Cake. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38850\">\u003c/a>\u003cbr>\n\u003cem>Date Walnut Cake. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Afterwards, we thanked the chefs for a fun and delicious day. They were great to work with and I think we all walked away with a little bit more culinary savvy under our belts. \u003c/p>\n\u003cp>We slowly roused ourselves from the table and as we had some extra time, thought about where to venture next. One of our discussions over lunch had turned to the subject of our favorite ice cream spots, and as \u003ca href=\"http://www.yelp.com/biz/mr-and-mrs-miscellaneous-san-francisco\">Mr. and Mrs. Miscellaneous\u003c/a> was a mere block away, we magically found an appetite for more dessert. Coffee soon followed at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, and then it was onto \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> for one last round of drinks. Fortunately, there were no technical difficulties back at the station in our absence. I don't know if they would have been able to rouse us from our food comas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\" alt=\"whisks\" title=\"whisks\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38709\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dandelion Chocolate Raises the Bar",
"title": "Dandelion Chocolate Raises the Bar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While some of your lovers may be appeased with heart-shaped boxes of mediocre creams and gels during this chocolate season, those trying to win the passions of true food nerds had better reach for a higher bar. A chocolate bar, of course, now in the Dogpatch and soon to be situated on Valencia Street, that asks and answers a panoply of questions far beyond just “milk or dark?”.\u003c/p>\n\u003cp>For the chocolate lover who thinks, local burgeoning flower \u003ca title=\"Dandelion Chocolate\" href=\"http://www.dandelionchocolate.com\">Dandelion Chocolate\u003c/a> is a smart, artisan bar as only SF can temper it: fueled by passion and dot-com dollars, hand-crafted in small batches on hacked or self-constructed machinery, featuring beans bought directly from small farms in the far flung cacao growing regions of the globe, flavored with nothing but roasted cacao and sugar. No dairy, cocoa butter, vanilla, or \u003ca title=\"Lecithin\" href=\"http://www.fitsugar.com/Whats-Soy-Lecithin-Doing-My-Chocolate-1074334\">lecithin\u003c/a> get in the way of the fact that it tastes really, really freakin’ excellent. “We get amazingly good beans, minimally process them, and give them a very, very light roast. We get the best flavor we can from each bag of beans,” says entrepreneur and chocolate maker Todd Masonis. Mission accomplished.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/24.jpg\" alt=\"Dandelion Chocolate\" title=\"Dandelion Chocolate\" width=\"480\" height=\"640\" class=\"alignnone size-full wp-image-38788\">\u003c/a>\u003cbr>\n\u003cem>photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>Shoppers of the \u003ca title=\"Mission Community Market\" href=\"http://www.missioncommunitymarket.org/\">Mission Community Market\u003c/a> and \u003ca title=\"Noe Valley Farmer's Market\" href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmer's Market\u003c/a> are quite familiar with Masonis, Cam Ring, and Alice Nystrom, the young trio who stand at their stall, bowls of teasing tastes in hand, asking passers by to appreciate the flavor profile differentiations of real chocolate bars made from beans from Venezuela, Costa Rica, Bolivia, and the like. Each batch of bars-- about a thousand from 30 kilos of cacao -- regardless of how popular or in demand it may be, is a unique snowflake of the beans, the roast, the process, and the flavor. And once the supply is gone, it’s gone.\u003c/p>\n\u003cp>Recent relationship-building visits to farms in Mexico, \u003ca title=\"Madagascar Trip\" href=\"http://www.dandelionchocolate.com/2012/01/19/back-to-madagascar/\">Madagascar,\u003c/a> and elsewhere give these chocolate enthusiasts more to talk about with their growing audience of artisan food appreciators -- as well as access to the farmers’ best beans. “Our plan is to try to educate our customer and hope they stick with and learn something,” adds Masonis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beans.jpg\" alt=\"beans - Dandelion chocolate\" title=\"beans - Dandelion chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38790\">\u003c/a>\u003cbr>\n\u003cem>photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>But education is not only for the consumer. Learning how to make chocolate, building the business, and now scaling the business has been a learning curve for the chocolate trio as well. Masonis and Ring sold their dot-com \u003ca title=\"Plaxo\" href=\"http://www.plaxo.com/\">Plaxo\u003c/a> in 2008, allowing them “free time enough to follow our passions.” According to their website, “Our friends often said that given enough time, it seemed inevitable that [we] would open a chocolate factory. They watched as we experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate our way through the many of the chocolate shops of the world.” Their passions fueled a garage hobby, often powered by machinery to roast, crack, winnow, grind, conch and temper the chocolate that they rigged together themselves. Nystrom heard of their unusual venture through friends -- there are only about 15 bean-to-bar chocolate makers in the US, about half of whom have sprung up in just the last few years, according to Masonis -- and she jumped at the chance to align herself with the team.\u003c/p>\n\u003cp>After making chocolate for family and friends, Dandelion launched at the now-defunct \u003ca title=\"Underground Market\" href=\"http://foragesf.com/market/\">Underground Market\u003c/a> before moving on to the farmers markets and other storefronts like \u003ca title=\"Bi-Rite Market\" href=\"http://www.biritemarket.com\">Bi-Rite\u003c/a>, \u003ca title=\"Chocolate Covered\" href=\"http://www.chocolatecoveredsf.com/\">Chocolate Covered\u003c/a>, and \u003ca title=\"Fog City News\" href=\"http://www.fogcitynews.com/\">Fog City News\u003c/a>. Glitches with City permits have slowed the construction of the 740 Valencia Street operation, now under construction, which Masonis is hopeful will open in a matter of months.\u003c/p>\n\u003cblockquote>\u003cp>“The vision is that there is a small factory and a little storefront where people can buy a hot chocolate and a brownie. Hundreds of years ago, they used to have coffee houses and chocolate houses. We’d like to make a chocolate house happen once again.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/factorycafe560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/factorycafe560.jpg\" alt=\"factory cafe - Dandelion Chocolate\" title=\"factory cafe - Dandelion Chocolate\" width=\"560\" height=\"354\" class=\"alignnone size-full wp-image-38791\">\u003c/a>\u003cbr>\n\u003cem>Factory Cafe. photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Dandelion Chocolate will be participating in a Valentine’s-themed sale, \u003ca title=\"A Love Surpreme\" href=\"http://loveandluxesf.com/events/\">A Love Supreme\u003c/a>, at \u003ca title=\"Love & Luxe\" href=\"http://loveandluxesf.com/\">Love & Luxe\u003c/a> from 5 – 10 PM on Saturday, February 11th.\u003c/em>\u003c/p>\n\n",
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"excerpt": "For the chocolate lover who thinks, local burgeoning flower Dandelion Chocolate is a smart, artisan bar as only SF can temper it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While some of your lovers may be appeased with heart-shaped boxes of mediocre creams and gels during this chocolate season, those trying to win the passions of true food nerds had better reach for a higher bar. A chocolate bar, of course, now in the Dogpatch and soon to be situated on Valencia Street, that asks and answers a panoply of questions far beyond just “milk or dark?”.\u003c/p>\n\u003cp>For the chocolate lover who thinks, local burgeoning flower \u003ca title=\"Dandelion Chocolate\" href=\"http://www.dandelionchocolate.com\">Dandelion Chocolate\u003c/a> is a smart, artisan bar as only SF can temper it: fueled by passion and dot-com dollars, hand-crafted in small batches on hacked or self-constructed machinery, featuring beans bought directly from small farms in the far flung cacao growing regions of the globe, flavored with nothing but roasted cacao and sugar. No dairy, cocoa butter, vanilla, or \u003ca title=\"Lecithin\" href=\"http://www.fitsugar.com/Whats-Soy-Lecithin-Doing-My-Chocolate-1074334\">lecithin\u003c/a> get in the way of the fact that it tastes really, really freakin’ excellent. “We get amazingly good beans, minimally process them, and give them a very, very light roast. We get the best flavor we can from each bag of beans,” says entrepreneur and chocolate maker Todd Masonis. Mission accomplished.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/24.jpg\" alt=\"Dandelion Chocolate\" title=\"Dandelion Chocolate\" width=\"480\" height=\"640\" class=\"alignnone size-full wp-image-38788\">\u003c/a>\u003cbr>\n\u003cem>photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>Shoppers of the \u003ca title=\"Mission Community Market\" href=\"http://www.missioncommunitymarket.org/\">Mission Community Market\u003c/a> and \u003ca title=\"Noe Valley Farmer's Market\" href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmer's Market\u003c/a> are quite familiar with Masonis, Cam Ring, and Alice Nystrom, the young trio who stand at their stall, bowls of teasing tastes in hand, asking passers by to appreciate the flavor profile differentiations of real chocolate bars made from beans from Venezuela, Costa Rica, Bolivia, and the like. Each batch of bars-- about a thousand from 30 kilos of cacao -- regardless of how popular or in demand it may be, is a unique snowflake of the beans, the roast, the process, and the flavor. And once the supply is gone, it’s gone.\u003c/p>\n\u003cp>Recent relationship-building visits to farms in Mexico, \u003ca title=\"Madagascar Trip\" href=\"http://www.dandelionchocolate.com/2012/01/19/back-to-madagascar/\">Madagascar,\u003c/a> and elsewhere give these chocolate enthusiasts more to talk about with their growing audience of artisan food appreciators -- as well as access to the farmers’ best beans. “Our plan is to try to educate our customer and hope they stick with and learn something,” adds Masonis.\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/24/2012/02/beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beans.jpg\" alt=\"beans - Dandelion chocolate\" title=\"beans - Dandelion chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38790\">\u003c/a>\u003cbr>\n\u003cem>photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>But education is not only for the consumer. Learning how to make chocolate, building the business, and now scaling the business has been a learning curve for the chocolate trio as well. Masonis and Ring sold their dot-com \u003ca title=\"Plaxo\" href=\"http://www.plaxo.com/\">Plaxo\u003c/a> in 2008, allowing them “free time enough to follow our passions.” According to their website, “Our friends often said that given enough time, it seemed inevitable that [we] would open a chocolate factory. They watched as we experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate our way through the many of the chocolate shops of the world.” Their passions fueled a garage hobby, often powered by machinery to roast, crack, winnow, grind, conch and temper the chocolate that they rigged together themselves. Nystrom heard of their unusual venture through friends -- there are only about 15 bean-to-bar chocolate makers in the US, about half of whom have sprung up in just the last few years, according to Masonis -- and she jumped at the chance to align herself with the team.\u003c/p>\n\u003cp>After making chocolate for family and friends, Dandelion launched at the now-defunct \u003ca title=\"Underground Market\" href=\"http://foragesf.com/market/\">Underground Market\u003c/a> before moving on to the farmers markets and other storefronts like \u003ca title=\"Bi-Rite Market\" href=\"http://www.biritemarket.com\">Bi-Rite\u003c/a>, \u003ca title=\"Chocolate Covered\" href=\"http://www.chocolatecoveredsf.com/\">Chocolate Covered\u003c/a>, and \u003ca title=\"Fog City News\" href=\"http://www.fogcitynews.com/\">Fog City News\u003c/a>. Glitches with City permits have slowed the construction of the 740 Valencia Street operation, now under construction, which Masonis is hopeful will open in a matter of months.\u003c/p>\n\u003cblockquote>\u003cp>“The vision is that there is a small factory and a little storefront where people can buy a hot chocolate and a brownie. Hundreds of years ago, they used to have coffee houses and chocolate houses. We’d like to make a chocolate house happen once again.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/factorycafe560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/factorycafe560.jpg\" alt=\"factory cafe - Dandelion Chocolate\" title=\"factory cafe - Dandelion Chocolate\" width=\"560\" height=\"354\" class=\"alignnone size-full wp-image-38791\">\u003c/a>\u003cbr>\n\u003cem>Factory Cafe. photo: courtesy of Dandelion Chocolate\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Dandelion Chocolate will be participating in a Valentine’s-themed sale, \u003ca title=\"A Love Surpreme\" href=\"http://loveandluxesf.com/events/\">A Love Supreme\u003c/a>, at \u003ca title=\"Love & Luxe\" href=\"http://loveandluxesf.com/\">Love & Luxe\u003c/a> from 5 – 10 PM on Saturday, February 11th.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"mindshift": {
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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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"order": 12
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"onourwatch": {
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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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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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