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"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
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"disqusTitle": "Powell's Vintage Candies Hit Sweet Spot for Valentine's Day",
"title": "Powell's Vintage Candies Hit Sweet Spot for Valentine's Day",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\" alt=\"conversation hearts\" title=\"conversation hearts\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-38365\">\u003c/a>\u003c/p>\n\u003cp>Instead of arming Cupid’s bow with an arrow dipped in the latest chocolate-cayenne-goji berry-sea salt-caramel to woo your sweetheart, aim for your honey’s inner child with a retro sugar rush from \u003ca href=\"http://www.powellsss.com/go/\">Powell’s Sweet Shoppe\u003c/a> in Berkeley (or other \u003ca href=\"http://www.powellsss.com/go/index.cfm/locations/\">Bay Area locations\u003c/a>).\u003c/p>\n\u003cp>The Valentine table is carpeted in conversation hearts—speaking dialects from Disney princess to Sponge Bob Square Pants—plus a blanket of red and pink jelly beans and cupid corn, valentine Dots, kiss me mints, chocolate covered marshmallow hearts and XOXO lollipops.\u003c/p>\n\u003cp>It’s easy to get lost in a sugar-coated trip down memory lane browsing the College Avenue shop’s collection of 6000 classic candies in varieties that date from the 20s to the 80s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\" alt=\"Shahrazad Junblat\" title=\"Shahrazad Junblat\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-38374\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The real fun starts with a perusal of the bags and bars on the nostalgia table that run from Abba-Zabba’s to Zotz. “This is where childhood memories are reawakened,” says Shahrazad Junblat, co-owner of the shop with her sister and brother-in-law. “I always hear customers exclaim, ‘Oh my God, I haven’t seen this since I was 5,’ or ‘ Grandma always used to buy me this.’” The vintage treats include: Look!, Big Hunk, Moon Pie, Sugar Babies, pastel button dots on strips of paper, Turkish taffy and Nik-L-Nip wax bottles filled with sweet syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\" alt=\"turkish taffy\" title=\"turkish taffy\" width=\"560\" height=\"327\" class=\"alignnone size-full wp-image-38378\">\u003c/a>\u003c/p>\n\u003cp>For the sweetest history lesson ever, check out the \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9321C6C2-DCD4-411A-F42A8EAB35BBBEB3/showMeta/0/\">Candy by the Decade\u003c/a> chart on Powell’s website. \u003c/p>\n\u003cp>Did you know that Bit-O-Honey, Butterfinger, Charleston Chew and Jujubees go way back to the early 1900s? \u003c/p>\n\u003cp>If you are a 50s Boomer, you’ll remember Fizzies, Pixy Stix, and Hot Tamales. \u003c/p>\n\u003cp>Flower Child of the 60s? Fruit Stripe gum, Twizzlers and Lemonheads should ring a bell.\u003c/p>\n\u003cp>Wore Jordache Jeans in the 70s? Pop Rocks and Ring Pops came out in your decade.\u003c/p>\n\u003cp>Played Pac Man in 80s? Maybe while chomping Runts and Nerds. \u003c/p>\n\u003cp>Junblat left the corporate world after 20+ years to cheerfully preside over “this happy place.” She personally favors the British imports, including Cadbury bars, Rountree’s Fruit Gums and Aero bubble chocolate, aptly housed in a red British phone booth. Additional foreign imports satisfy both world travelers and expats, such as Australian Kookabura licorice and Violet Crumble bars. Famous Dutch licorice is represented by licorice coins, hard licorice buttons, and salty salmiak rocks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\" alt=\"gummi eggs\" title=\"gummi eggs\" width=\"400\" height=\"336\" class=\"alignnone size-full wp-image-38656\">\u003c/a>\u003cbr>\nGummis range from butterflies, penguins and mice to khaki green army guys and even sunnyside up eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\" alt=\"bacon lollipops\" title=\"bacon lollipops\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-38653\">\u003c/a>\u003cbr>\nAsked for the latest trend in candy, Junblat quickly replies, “Bacon is the new black.” And points to a table with bacon flavored floss, toothpaste, chocolate, fizzy drinks and lollipops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\" alt=\"melody pops\" title=\"melody pops\" width=\"400\" height=\"526\" class=\"alignnone size-full wp-image-38651\">\u003c/a>\u003cbr>\nSome sweets perform a double duty, like candy beaded necklaces and Melody pops that play a tune. \u003c/p>\n\u003cp>All manner of jawbreakers sit in jars, from teensy marbles to huge orbs the size of a baby's head. Aaron Lindstrom, shift manager, admits to keeping a gigantic jawbreaker hidden in a paper bag under his bed when he was in the third grade. He secretly worked on it for months until it was gone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\" alt=\"candy collage\" title=\"candy collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-38368\">\u003c/a>\u003c/p>\n\u003cp>Powell’s most helpful website also lists candies for those with dietary restrictions and preferences.\u003c/p>\n\u003cp>It’s nice to know that \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93215568-E744-2537-6522EF778C78E9AC/showMeta/0/\">vegans\u003c/a> can still enjoy Swedish Fish, Chick-O-Sticks, Hot Tamales and Boston Baked Beans.\u003c/p>\n\u003cp>There’s a large number of \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9350E488-DB14-BD70-277E2AA4C58472E6/showMeta/0/\">gluten-free\u003c/a> goodies too.\u003c/p>\n\u003cp>I noticed that the list of candies \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93236E6C-CA1A-2BDC-8474A278F29B1BB7/showMeta/0/\">without high fructose corn syrup\u003c/a> includes Gummi Brains, Banana Heads and Smarties. \u003c/p>\n\u003cp>Does this somehow indicate that people who avoid the stuff are more intelligent?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\" alt=\"breakfast floss\" title=\"breakfast floss\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38371\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Get a retro sugar rush at Powell's Sweet Shoppe. Sugar coated nostalgia in candy you remember from your childhood (from Boomers to Millennials) and even turn of the last century tasty treasures from Abba-Zabba’s to Zotz. ",
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"description": "Get a retro sugar rush at Powell's Sweet Shoppe. Sugar coated nostalgia in candy you remember from your childhood (from Boomers to Millennials) and even turn of the last century tasty treasures from Abba-Zabba’s to Zotz. ",
"title": "Powell's Vintage Candies Hit Sweet Spot for Valentine's Day | KQED",
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"headline": "Powell's Vintage Candies Hit Sweet Spot for Valentine's Day",
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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/conversation-hearts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/conversation-hearts.jpg\" alt=\"conversation hearts\" title=\"conversation hearts\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-38365\">\u003c/a>\u003c/p>\n\u003cp>Instead of arming Cupid’s bow with an arrow dipped in the latest chocolate-cayenne-goji berry-sea salt-caramel to woo your sweetheart, aim for your honey’s inner child with a retro sugar rush from \u003ca href=\"http://www.powellsss.com/go/\">Powell’s Sweet Shoppe\u003c/a> in Berkeley (or other \u003ca href=\"http://www.powellsss.com/go/index.cfm/locations/\">Bay Area locations\u003c/a>).\u003c/p>\n\u003cp>The Valentine table is carpeted in conversation hearts—speaking dialects from Disney princess to Sponge Bob Square Pants—plus a blanket of red and pink jelly beans and cupid corn, valentine Dots, kiss me mints, chocolate covered marshmallow hearts and XOXO lollipops.\u003c/p>\n\u003cp>It’s easy to get lost in a sugar-coated trip down memory lane browsing the College Avenue shop’s collection of 6000 classic candies in varieties that date from the 20s to the 80s. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/shahrazad.jpg\" alt=\"Shahrazad Junblat\" title=\"Shahrazad Junblat\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-38374\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The real fun starts with a perusal of the bags and bars on the nostalgia table that run from Abba-Zabba’s to Zotz. “This is where childhood memories are reawakened,” says Shahrazad Junblat, co-owner of the shop with her sister and brother-in-law. “I always hear customers exclaim, ‘Oh my God, I haven’t seen this since I was 5,’ or ‘ Grandma always used to buy me this.’” The vintage treats include: Look!, Big Hunk, Moon Pie, Sugar Babies, pastel button dots on strips of paper, Turkish taffy and Nik-L-Nip wax bottles filled with sweet syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/turkish-taffy.jpg\" alt=\"turkish taffy\" title=\"turkish taffy\" width=\"560\" height=\"327\" class=\"alignnone size-full wp-image-38378\">\u003c/a>\u003c/p>\n\u003cp>For the sweetest history lesson ever, check out the \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9321C6C2-DCD4-411A-F42A8EAB35BBBEB3/showMeta/0/\">Candy by the Decade\u003c/a> chart on Powell’s website. \u003c/p>\n\u003cp>Did you know that Bit-O-Honey, Butterfinger, Charleston Chew and Jujubees go way back to the early 1900s? \u003c/p>\n\u003cp>If you are a 50s Boomer, you’ll remember Fizzies, Pixy Stix, and Hot Tamales. \u003c/p>\n\u003cp>Flower Child of the 60s? Fruit Stripe gum, Twizzlers and Lemonheads should ring a bell.\u003c/p>\n\u003cp>Wore Jordache Jeans in the 70s? Pop Rocks and Ring Pops came out in your decade.\u003c/p>\n\u003cp>Played Pac Man in 80s? Maybe while chomping Runts and Nerds. \u003c/p>\n\u003cp>Junblat left the corporate world after 20+ years to cheerfully preside over “this happy place.” She personally favors the British imports, including Cadbury bars, Rountree’s Fruit Gums and Aero bubble chocolate, aptly housed in a red British phone booth. Additional foreign imports satisfy both world travelers and expats, such as Australian Kookabura licorice and Violet Crumble bars. Famous Dutch licorice is represented by licorice coins, hard licorice buttons, and salty salmiak rocks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs400.jpg\" alt=\"gummi eggs\" title=\"gummi eggs\" width=\"400\" height=\"336\" class=\"alignnone size-full wp-image-38656\">\u003c/a>\u003cbr>\nGummis range from butterflies, penguins and mice to khaki green army guys and even sunnyside up eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bacon-lollipop400.jpg\" alt=\"bacon lollipops\" title=\"bacon lollipops\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-38653\">\u003c/a>\u003cbr>\nAsked for the latest trend in candy, Junblat quickly replies, “Bacon is the new black.” And points to a table with bacon flavored floss, toothpaste, chocolate, fizzy drinks and lollipops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/melody-pops400.jpg\" alt=\"melody pops\" title=\"melody pops\" width=\"400\" height=\"526\" class=\"alignnone size-full wp-image-38651\">\u003c/a>\u003cbr>\nSome sweets perform a double duty, like candy beaded necklaces and Melody pops that play a tune. \u003c/p>\n\u003cp>All manner of jawbreakers sit in jars, from teensy marbles to huge orbs the size of a baby's head. Aaron Lindstrom, shift manager, admits to keeping a gigantic jawbreaker hidden in a paper bag under his bed when he was in the third grade. He secretly worked on it for months until it was gone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/candy-collage.jpg\" alt=\"candy collage\" title=\"candy collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-38368\">\u003c/a>\u003c/p>\n\u003cp>Powell’s most helpful website also lists candies for those with dietary restrictions and preferences.\u003c/p>\n\u003cp>It’s nice to know that \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93215568-E744-2537-6522EF778C78E9AC/showMeta/0/\">vegans\u003c/a> can still enjoy Swedish Fish, Chick-O-Sticks, Hot Tamales and Boston Baked Beans.\u003c/p>\n\u003cp>There’s a large number of \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/9350E488-DB14-BD70-277E2AA4C58472E6/showMeta/0/\">gluten-free\u003c/a> goodies too.\u003c/p>\n\u003cp>I noticed that the list of candies \u003ca href=\"http://www.powellsss.com/go/index.cfm/linkservid/93236E6C-CA1A-2BDC-8474A278F29B1BB7/showMeta/0/\">without high fructose corn syrup\u003c/a> includes Gummi Brains, Banana Heads and Smarties. \u003c/p>\n\u003cp>Does this somehow indicate that people who avoid the stuff are more intelligent?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/breakfast-floss.jpg\" alt=\"breakfast floss\" title=\"breakfast floss\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38371\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "American Eatery from Prather Ranch Meat Co.",
"title": "American Eatery from Prather Ranch Meat Co.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\" alt=\"American Eatery\" title=\"American Eatery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38343\">\u003c/a>\u003cbr>\n\u003cem>Prather Ranch Meat Co.'s American Eatery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://prmeatco.com/\">Prather Ranch Meat Co.\u003c/a>, well known in the Bay Area for their quality meats humanely-raised on small ranches, has opened their first takeout eatery in the Ferry Building. Located right next to the Prather Ranch Meat Co. retail store, \u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a> features meaty American comfort classics like dry-aged burgers, sausages, chili, ribs, grilled steak sandwiches, even \u003ca href=\"http://www.globalgourmet.com/food/sleuth/0998/scrapple.html#axzz1lG9lWJll\">pork scrapple\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\" alt=\"The Stonebreaker\" title=\"The Stonebreaker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38345\">\u003c/a>\u003cbr>\n\u003cem>The Stonebreaker\u003c/em>\u003c/p>\n\u003cp>The first thing to catch my eye on the menu was \u003cstrong>The Stonebreaker\u003c/strong>. Named after PRMC founder, \u003cstrong>Doug Stonebreaker\u003c/strong>, this ten napkin burger is essentially a \u003cem>poutine\u003c/em> burger, loaded with fries, melted cheese curds, and gravy. When I asked chef \u003cstrong>Erica Holland-Toll\u003c/strong> the inspiration behind the burger, she said: \u003c/p>\n\u003cblockquote>\u003cp>\"When I was hired to open The American Eatery, I knew I wanted to use Doug's last name on a burger or sandwich, but it had to be a big bold sandwich to stand up to a name like Stonebreaker. Doug always says he's a meat and potatoes kind of guy and it was an easy jump from that comment to a burger with french fries on it...the cheese curds and gravy came about as the next logical step, and suddenly The Stonebreaker came to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Well this burger was definitely big and bold. The flavor of the dry-aged beef lived up to Prather Ranch's reputation, although it could have used a heavier hand with the salt. The cheese curds were an interesting touch, lending a mild tang and creamy melt to the burger. The meat gravy made everything deliciously messy. And the pile of fries on top just pushed this burger over the edge into gluttonous beauty. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\" alt=\"Chuck Wagon Chili Cheese Fries\" title=\"Chuck Wagon Chili Cheese Fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38344\">\u003c/a>\u003cbr>\n\u003cem>Chuck Wagon Chili Cheese Fries\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Chuck Wagon Chili Cheese Fries\u003c/strong> also required another ten napkins or so. Smothered in sweet and smoky chili made with hearty Prather Ranch chuck and creamy \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a> heirloom pinquito beans, the handcut fries sported all the fixings -- sharp cheddar, scallions, and sour cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\" alt=\"Hot Dogs\" title=\"Hot Dogs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38348\">\u003c/a>\u003cbr>\n\u003cem>Hot Dogs\u003c/em>\u003c/p>\n\u003cp>The Chuck Wagon Chili is also available on its own, or as a burger topping. I'm sure once the American Eatery gets its organic hot dogs going too, you'll see a Chili Cheese Dog on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\" alt=\"Steak and Egg Sandwich\" title=\"Steak and Egg Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38347\">\u003c/a>\u003cbr>\n\u003cem>Steak & Egg Sandwich\u003c/em>\u003c/p>\n\u003cp>I spied the \u003cstrong>Steak & Egg Sandwich\u003c/strong> on the rotating weekend brunch menu and had to try it. Grilled skirt steak on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> torpedo roll served with an organic fried egg from third generation family-owned and operated \u003ca href=\"http://www.glaumeggranch.com/\">Glaum Ranch\u003c/a>, swiss cheese, roasted \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> mushrooms, and mushroom mayo…this upscale breakfast sandwich was full of gooey, saucy, meaty, hearty lovin'. I thought the steak could have used a bit more salt, but all in all this was a great sandwich full of savory juiciness. American Eatery makes great use of all the fresh produce and quality products from their neighbors, and this sandwich is a shining example. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\" alt=\"Braised Pumpkin and Leeks\" title=\"Braised Pumpkin and Leeks\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38346\">\u003c/a>\u003cbr>\n\u003cem>Braised Pumpkin & Leeks\u003c/em>\u003c/p>\n\u003cp>While this menu is obviously geared towards meat lovers, don't count out the seasonal veggie offerings. The \u003cstrong>Braised Pumpkin & Leeks\u003c/strong> were perfect – buttery, creamy, and sweet, complemented with toppings of sage, pine nuts, dried currants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\" alt=\"The Meat Shop\" title=\"The Meat Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38349\">\u003c/a>\u003cbr>\n\u003cem>The Meat Shop\u003c/em>\u003c/p>\n\u003cp>Prather Ranch's new set up in the Ferry Building has made it infinitely easy to get some good meat into your life. At the meat shop, pick up your raw meat goodies. Around the corner, pick up your cooked meat goodies to eat on the spot, or prepared meals to take home (like a container of meatballs, or pulled pork, or marrow butter pats). \u003c/p>\n\u003cp>For design geeks, you may be interested in learn that most of the wood used in building the new storefront comes from an 1880's barn on Prather's Bella Vista ranch. If you look closely, you can still see holes bored by bullets and woodpeckers from days of the Wild West. Also, the lights fixed above the service counter are clad in genuine, hand-forged \"diamond point\" barbed wire, which was also reclaimed from the ranch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\" alt=\"A different breed\" title=\"A different breed\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38342\">\u003c/a>\u003cbr>\n\u003cem>A different breed\u003c/em>\u003c/p>\n\u003cp>Prather Ranch Meat Co. has long operated on the philosophy of supporting a whole animal sales model. With the opening of American Eatery, it seems they've completed the circle, allowing them to serve their customers along the entire journey from raw ingredient to ready-to-eat home-style meals. While there are a few touches to be ironed out (heavier seasoning of meat, crispier fries), I'm looking forward to seeing the new eatery hit its stride. With its focus on high quality ingredients raised with care, it fits seamlessly into the Ferry Building. The American Eatery represents the final expression of gratitude for all the hard work of the small, sustainable farmers and ranchers who make it all possible. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>We stand for the whole hog – and the entire chicken, the complete steer, and the total lamb. Our goal is to offer high quality, sustainable, humanely raised meats in support of a whole animal sales model. This approach allows us to support small ranches while offering all our customers the peace of mind from knowing where their meat comes from.\u003cbr>\n-- Prather Ranch Meat Co., \"A Different Breed of Meat Shop\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ADDRESS\u003c/strong>\u003cbr>\n\u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a>\u003cbr>\n1 Ferry Building\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 391-0420\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/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\" alt=\"American Eatery\" title=\"American Eatery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38343\">\u003c/a>\u003cbr>\n\u003cem>Prather Ranch Meat Co.'s American Eatery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://prmeatco.com/\">Prather Ranch Meat Co.\u003c/a>, well known in the Bay Area for their quality meats humanely-raised on small ranches, has opened their first takeout eatery in the Ferry Building. Located right next to the Prather Ranch Meat Co. retail store, \u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a> features meaty American comfort classics like dry-aged burgers, sausages, chili, ribs, grilled steak sandwiches, even \u003ca href=\"http://www.globalgourmet.com/food/sleuth/0998/scrapple.html#axzz1lG9lWJll\">pork scrapple\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\" alt=\"The Stonebreaker\" title=\"The Stonebreaker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38345\">\u003c/a>\u003cbr>\n\u003cem>The Stonebreaker\u003c/em>\u003c/p>\n\u003cp>The first thing to catch my eye on the menu was \u003cstrong>The Stonebreaker\u003c/strong>. Named after PRMC founder, \u003cstrong>Doug Stonebreaker\u003c/strong>, this ten napkin burger is essentially a \u003cem>poutine\u003c/em> burger, loaded with fries, melted cheese curds, and gravy. When I asked chef \u003cstrong>Erica Holland-Toll\u003c/strong> the inspiration behind the burger, she said: \u003c/p>\n\u003cblockquote>\u003cp>\"When I was hired to open The American Eatery, I knew I wanted to use Doug's last name on a burger or sandwich, but it had to be a big bold sandwich to stand up to a name like Stonebreaker. Doug always says he's a meat and potatoes kind of guy and it was an easy jump from that comment to a burger with french fries on it...the cheese curds and gravy came about as the next logical step, and suddenly The Stonebreaker came to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Well this burger was definitely big and bold. The flavor of the dry-aged beef lived up to Prather Ranch's reputation, although it could have used a heavier hand with the salt. The cheese curds were an interesting touch, lending a mild tang and creamy melt to the burger. The meat gravy made everything deliciously messy. And the pile of fries on top just pushed this burger over the edge into gluttonous beauty. \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/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\" alt=\"Chuck Wagon Chili Cheese Fries\" title=\"Chuck Wagon Chili Cheese Fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38344\">\u003c/a>\u003cbr>\n\u003cem>Chuck Wagon Chili Cheese Fries\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Chuck Wagon Chili Cheese Fries\u003c/strong> also required another ten napkins or so. Smothered in sweet and smoky chili made with hearty Prather Ranch chuck and creamy \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a> heirloom pinquito beans, the handcut fries sported all the fixings -- sharp cheddar, scallions, and sour cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\" alt=\"Hot Dogs\" title=\"Hot Dogs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38348\">\u003c/a>\u003cbr>\n\u003cem>Hot Dogs\u003c/em>\u003c/p>\n\u003cp>The Chuck Wagon Chili is also available on its own, or as a burger topping. I'm sure once the American Eatery gets its organic hot dogs going too, you'll see a Chili Cheese Dog on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\" alt=\"Steak and Egg Sandwich\" title=\"Steak and Egg Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38347\">\u003c/a>\u003cbr>\n\u003cem>Steak & Egg Sandwich\u003c/em>\u003c/p>\n\u003cp>I spied the \u003cstrong>Steak & Egg Sandwich\u003c/strong> on the rotating weekend brunch menu and had to try it. Grilled skirt steak on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> torpedo roll served with an organic fried egg from third generation family-owned and operated \u003ca href=\"http://www.glaumeggranch.com/\">Glaum Ranch\u003c/a>, swiss cheese, roasted \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> mushrooms, and mushroom mayo…this upscale breakfast sandwich was full of gooey, saucy, meaty, hearty lovin'. I thought the steak could have used a bit more salt, but all in all this was a great sandwich full of savory juiciness. American Eatery makes great use of all the fresh produce and quality products from their neighbors, and this sandwich is a shining example. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\" alt=\"Braised Pumpkin and Leeks\" title=\"Braised Pumpkin and Leeks\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38346\">\u003c/a>\u003cbr>\n\u003cem>Braised Pumpkin & Leeks\u003c/em>\u003c/p>\n\u003cp>While this menu is obviously geared towards meat lovers, don't count out the seasonal veggie offerings. The \u003cstrong>Braised Pumpkin & Leeks\u003c/strong> were perfect – buttery, creamy, and sweet, complemented with toppings of sage, pine nuts, dried currants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\" alt=\"The Meat Shop\" title=\"The Meat Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38349\">\u003c/a>\u003cbr>\n\u003cem>The Meat Shop\u003c/em>\u003c/p>\n\u003cp>Prather Ranch's new set up in the Ferry Building has made it infinitely easy to get some good meat into your life. At the meat shop, pick up your raw meat goodies. Around the corner, pick up your cooked meat goodies to eat on the spot, or prepared meals to take home (like a container of meatballs, or pulled pork, or marrow butter pats). \u003c/p>\n\u003cp>For design geeks, you may be interested in learn that most of the wood used in building the new storefront comes from an 1880's barn on Prather's Bella Vista ranch. If you look closely, you can still see holes bored by bullets and woodpeckers from days of the Wild West. Also, the lights fixed above the service counter are clad in genuine, hand-forged \"diamond point\" barbed wire, which was also reclaimed from the ranch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\" alt=\"A different breed\" title=\"A different breed\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38342\">\u003c/a>\u003cbr>\n\u003cem>A different breed\u003c/em>\u003c/p>\n\u003cp>Prather Ranch Meat Co. has long operated on the philosophy of supporting a whole animal sales model. With the opening of American Eatery, it seems they've completed the circle, allowing them to serve their customers along the entire journey from raw ingredient to ready-to-eat home-style meals. While there are a few touches to be ironed out (heavier seasoning of meat, crispier fries), I'm looking forward to seeing the new eatery hit its stride. With its focus on high quality ingredients raised with care, it fits seamlessly into the Ferry Building. The American Eatery represents the final expression of gratitude for all the hard work of the small, sustainable farmers and ranchers who make it all possible. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>We stand for the whole hog – and the entire chicken, the complete steer, and the total lamb. Our goal is to offer high quality, sustainable, humanely raised meats in support of a whole animal sales model. This approach allows us to support small ranches while offering all our customers the peace of mind from knowing where their meat comes from.\u003cbr>\n-- Prather Ranch Meat Co., \"A Different Breed of Meat Shop\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ADDRESS\u003c/strong>\u003cbr>\n\u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a>\u003cbr>\n1 Ferry Building\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 391-0420\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kitchen on Fire Cooking School: Take Two",
"title": "Kitchen on Fire Cooking School: Take Two",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\" alt=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" title=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-38056\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs MikeC and Olivier Said strike a pose in the kitchen.\u003c/strong> Images courtesy of KoF\u003c/em>\u003c/p>\n\u003cp>Turns out that a financial meltdown can be a good thing for a cooking school -- even one that charges $70 a class and $799 for a 12-week series of instruction.\u003c/p>\n\u003cp>Classes at the Gourmet Ghetto-based \u003ca href=\"http://kitchenonfire.com/\">Kitchen on Fire\u003c/a> in the Epicurious Garden are in such demand that the business now boasts a second, larger facility -- at 2,500 square foot twice the size of the original location -- in West Berkeley. The public can check out the new culinary classroom at its grand opening on Saturday night. \u003c/p>\n\u003cp>Back in 2005, chefs Olivier Said and MikeC teamed up to offer cooking classes both practical and playful. Their mission: To take the mystery out of kitchen techniques and culinary language, make cooking accessible to anyone who wanted to learn how to use a knife, and have fun putting food on a plate. (\u003ca href=\"http://www.berkeleyside.com/2010/01/29/scouting-berkeley-kitchen-on-fire/\">Read a recent review of one class\u003c/a> and what a hundred or so \u003ca href=\"http://www.yelp.com/biz/kitchen-on-fire-berkeley\">Yelpers have to say\u003c/a>.)\u003c/p>\n\u003cp>Like the original location, KoF2 offers a range of classes, including knife-skills, regional and ethnic cuisine, couples cookery, seasonal and farmers' market fare, and specialty food preparation (everything from cocktail party soirees to one-pot family meals for weeknights). All that, plus their signature 12-week basic cooking series taught in a space decked out with state-of-the-art equipment. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(Word to the recession weary: The kitchen is currently not accepting any new culinary assistants, which has proven a popular way for cash-strapped wannabe cooks to hone their skills. In exchange for helping prep before classes and clean up after, culinary assistants attend for free.)\u003c/p>\n\u003cp>In addition to showing off their new digs, serving food, and talking up the school's calendar of classes, MikeC and Said will sign copies of their recent book, \u003ca href=\"http://www.amazon.com/Kitchen-Fire-Mastering-Cooking-Weeks/dp/0738214531\">\u003cem>Kitchen on Fire: Mastering the Art of Cooking in 12 Weeks (or Less)\u003c/em>\u003c/a>, a step-by-step, technique-driven tome designed to offer new skills for the complete novice to the accomplished home cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\" alt=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" title=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-38055\">\u003c/a>\u003cbr>\n\u003cem>Kitchen on Fire plans to offer longer classes at their new satellite site.\u003c/em>\u003c/p>\n\u003cp>BAB checked in with Chef MikeC to find out what's cooking at the new Kitchen on Fire location.\u003c/p>\n\u003cp>\u003cstrong>Why did you decide to open a second Kitchen on Fire site and what drew you to this location?\u003c/strong>\u003c/p>\n\u003cp>Our classes were filling up so quickly (and many had large wait lists) so we needed more space to handle the demand. Our new location offers close access to the freeway, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a> is in walking distance, and it's attached to a restaurant and home chef retail store, \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>. Those three things made it a perfect match for us.\u003c/p>\n\u003cp>\u003cstrong>How has the continuing economic downturn and renewed interest in the D.I.Y. Domestic Arts impacted your business?\u003c/strong>\u003c/p>\n\u003cp>Oddly enough we have thrived through the recession. More people seem to think learning to cook is a great idea right now, whether to save money, eat healthier, change career, or just for the love of food. People want to come into the kitchen and create enticing, delicious, nourishing experiences at home for family and friends. \u003c/p>\n\u003cp>\u003cstrong>How is the new location different from the Gourmet Ghetto site?\u003c/strong>\u003c/p>\n\u003cp>It is a larger facility with two kitchens. It is also a blend of home chef and restaurant cooking equipment, so we can offer classes for both the home and professional chef.\u003c/p>\n\u003cp>\u003cstrong>What can folks look forward to at the new school in terms of classes, instructors, and events?\u003c/strong>\u003c/p>\n\u003cp>We will offer longer (four or more hours compared to our typical three-hour) classes, as well as more series-style classes on both cooking techniques and ethnic cuisines, including Thai, Indian, and French. We're also working with an ever-growing roster of guest chef instructors that are experts in their cuisines. On the event side, we can now hold larger private and corporate parties.\u003c/p>\n\u003cp>\u003cstrong>What's unique about your cooking school?\u003c/strong>\u003c/p>\n\u003cp>We are one of only a few independent (not part of a retail, grocery, cooking appliance) cooking schools in the country that has a focus on teaching home chefs. We have a vibrant atmosphere, with expert instructors who engaging. We explain the inner workings of food and its cookery to help students become confident cooks. \u003c/p>\n\u003cp>We're also involved in community outreach programs with non-profit partners such as \u003ca href=\"http://threesquaremeals.org/\">Three Squares\u003c/a> and \u003ca href=\"http://www.svdp-alameda.org/how-we-help/job-training/kitchen-of-champions.html\">St. Vincent de Paul's Kitchen of Champions\u003c/a>. We help teach people living on welfare how to feed their families healthy meals on limited budgets or learn cooking skills they can use to find work in the food service industry.\u003c/p>\n\u003cp>\u003cstrong>What are the fundamental cooking techniques a novice should learn first? \u003c/strong>\u003c/p>\n\u003cp>Knife skills: If the food isn’t cut to the proper (and uniform) shape and size, it won’t cook evenly. Sautéing and stir frying would be next. Both are quick and easy techniques to make a meal and also the first step for many other techniques, such as making a soup or stew.\u003c/p>\n\u003cp>\u003cstrong>If you had to name three dishes that every home chef should know how to prepare, what would they be?\u003c/strong>\u003c/p>\n\u003cp>A roasted chicken and vegetables, veggie stir fry, and frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\" alt=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" title=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-38057\">\u003c/a>\u003cbr>\n\u003cem>A sneak peek inside the new Kitchen on Fire culinary classroom.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kitchen on Fire West Grand Opening\u003cbr>\nSaturday, January 28, 7 p.m.-9 p.m.\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/cvapa\">Map\u003c/a>\u003cbr>\n(Inside Rocket Restaurant Resource)\u003cbr>\n2940 7th Street, Berkeley (between Potter St. and Anthony St.)\u003cbr>\n510-548-2665\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/24/2012/01/chefs-kof-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\" alt=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" title=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-38056\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs MikeC and Olivier Said strike a pose in the kitchen.\u003c/strong> Images courtesy of KoF\u003c/em>\u003c/p>\n\u003cp>Turns out that a financial meltdown can be a good thing for a cooking school -- even one that charges $70 a class and $799 for a 12-week series of instruction.\u003c/p>\n\u003cp>Classes at the Gourmet Ghetto-based \u003ca href=\"http://kitchenonfire.com/\">Kitchen on Fire\u003c/a> in the Epicurious Garden are in such demand that the business now boasts a second, larger facility -- at 2,500 square foot twice the size of the original location -- in West Berkeley. The public can check out the new culinary classroom at its grand opening on Saturday night. \u003c/p>\n\u003cp>Back in 2005, chefs Olivier Said and MikeC teamed up to offer cooking classes both practical and playful. Their mission: To take the mystery out of kitchen techniques and culinary language, make cooking accessible to anyone who wanted to learn how to use a knife, and have fun putting food on a plate. (\u003ca href=\"http://www.berkeleyside.com/2010/01/29/scouting-berkeley-kitchen-on-fire/\">Read a recent review of one class\u003c/a> and what a hundred or so \u003ca href=\"http://www.yelp.com/biz/kitchen-on-fire-berkeley\">Yelpers have to say\u003c/a>.)\u003c/p>\n\u003cp>Like the original location, KoF2 offers a range of classes, including knife-skills, regional and ethnic cuisine, couples cookery, seasonal and farmers' market fare, and specialty food preparation (everything from cocktail party soirees to one-pot family meals for weeknights). All that, plus their signature 12-week basic cooking series taught in a space decked out with state-of-the-art equipment. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(Word to the recession weary: The kitchen is currently not accepting any new culinary assistants, which has proven a popular way for cash-strapped wannabe cooks to hone their skills. In exchange for helping prep before classes and clean up after, culinary assistants attend for free.)\u003c/p>\n\u003cp>In addition to showing off their new digs, serving food, and talking up the school's calendar of classes, MikeC and Said will sign copies of their recent book, \u003ca href=\"http://www.amazon.com/Kitchen-Fire-Mastering-Cooking-Weeks/dp/0738214531\">\u003cem>Kitchen on Fire: Mastering the Art of Cooking in 12 Weeks (or Less)\u003c/em>\u003c/a>, a step-by-step, technique-driven tome designed to offer new skills for the complete novice to the accomplished home cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\" alt=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" title=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-38055\">\u003c/a>\u003cbr>\n\u003cem>Kitchen on Fire plans to offer longer classes at their new satellite site.\u003c/em>\u003c/p>\n\u003cp>BAB checked in with Chef MikeC to find out what's cooking at the new Kitchen on Fire location.\u003c/p>\n\u003cp>\u003cstrong>Why did you decide to open a second Kitchen on Fire site and what drew you to this location?\u003c/strong>\u003c/p>\n\u003cp>Our classes were filling up so quickly (and many had large wait lists) so we needed more space to handle the demand. Our new location offers close access to the freeway, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a> is in walking distance, and it's attached to a restaurant and home chef retail store, \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>. Those three things made it a perfect match for us.\u003c/p>\n\u003cp>\u003cstrong>How has the continuing economic downturn and renewed interest in the D.I.Y. Domestic Arts impacted your business?\u003c/strong>\u003c/p>\n\u003cp>Oddly enough we have thrived through the recession. More people seem to think learning to cook is a great idea right now, whether to save money, eat healthier, change career, or just for the love of food. People want to come into the kitchen and create enticing, delicious, nourishing experiences at home for family and friends. \u003c/p>\n\u003cp>\u003cstrong>How is the new location different from the Gourmet Ghetto site?\u003c/strong>\u003c/p>\n\u003cp>It is a larger facility with two kitchens. It is also a blend of home chef and restaurant cooking equipment, so we can offer classes for both the home and professional chef.\u003c/p>\n\u003cp>\u003cstrong>What can folks look forward to at the new school in terms of classes, instructors, and events?\u003c/strong>\u003c/p>\n\u003cp>We will offer longer (four or more hours compared to our typical three-hour) classes, as well as more series-style classes on both cooking techniques and ethnic cuisines, including Thai, Indian, and French. We're also working with an ever-growing roster of guest chef instructors that are experts in their cuisines. On the event side, we can now hold larger private and corporate parties.\u003c/p>\n\u003cp>\u003cstrong>What's unique about your cooking school?\u003c/strong>\u003c/p>\n\u003cp>We are one of only a few independent (not part of a retail, grocery, cooking appliance) cooking schools in the country that has a focus on teaching home chefs. We have a vibrant atmosphere, with expert instructors who engaging. We explain the inner workings of food and its cookery to help students become confident cooks. \u003c/p>\n\u003cp>We're also involved in community outreach programs with non-profit partners such as \u003ca href=\"http://threesquaremeals.org/\">Three Squares\u003c/a> and \u003ca href=\"http://www.svdp-alameda.org/how-we-help/job-training/kitchen-of-champions.html\">St. Vincent de Paul's Kitchen of Champions\u003c/a>. We help teach people living on welfare how to feed their families healthy meals on limited budgets or learn cooking skills they can use to find work in the food service industry.\u003c/p>\n\u003cp>\u003cstrong>What are the fundamental cooking techniques a novice should learn first? \u003c/strong>\u003c/p>\n\u003cp>Knife skills: If the food isn’t cut to the proper (and uniform) shape and size, it won’t cook evenly. Sautéing and stir frying would be next. Both are quick and easy techniques to make a meal and also the first step for many other techniques, such as making a soup or stew.\u003c/p>\n\u003cp>\u003cstrong>If you had to name three dishes that every home chef should know how to prepare, what would they be?\u003c/strong>\u003c/p>\n\u003cp>A roasted chicken and vegetables, veggie stir fry, and frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\" alt=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" title=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-38057\">\u003c/a>\u003cbr>\n\u003cem>A sneak peek inside the new Kitchen on Fire culinary classroom.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kitchen on Fire West Grand Opening\u003cbr>\nSaturday, January 28, 7 p.m.-9 p.m.\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/cvapa\">Map\u003c/a>\u003cbr>\n(Inside Rocket Restaurant Resource)\u003cbr>\n2940 7th Street, Berkeley (between Potter St. and Anthony St.)\u003cbr>\n510-548-2665\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\" alt=\"two girls bar and books\" title=\"two girls bar and books\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37925\">\u003c/a>\u003c/p>\n\u003cp>There is a relatively new bar in town. But this isn't just a bar. More accurately: there is a small, unassuming cafe and bar that's successfully blending elements from numerous concepts (small plates, cocktails, draft beer, brunch, book-lending library, book club) with style, comfort and grace. The place is \u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a> and the story goes something like this: two sisters, Mikha Diaz and Mary Elliott decide to travel before settling down into the job market. In graduate school, Mikha studied continental philosophy and Mary studied Russian language and literature; they decided Poland was a good place to start their journey and they quickly stumbled across \u003ca href=\"http://massolit.com/\">Massolit\u003c/a> Books in Krakow and fell in love. After just one week in Krakow, the sisters knew they wanted to recreate a similar place in San Francisco. Mary stayed on in New York City (where the gals went to school) and worked from afar helping curate the books for the space. Mikha set to work with her business partners, her husband and parents, on finding a storefront in a desirable neighborhood in the city -- no easy feat. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\" alt=\"The bar at Two Sisters\" title=\"The bar at Two Sisters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37911\">\u003c/a>\u003cbr>\n\u003cem>The bar at Two Sisters\u003c/em>\u003c/p>\n\u003cp>It took Mikha one year to find the old Marino's space in Hayes Valley; getting it into ship-shape took some elbow grease and dealing with city permits always takes a whole lot of time and patience, but Two Sisters had their soft opening on Oct 12, 2011 and things have been growing and evolving ever since. When I walked in, I saw old volumes of books lining the wall to my left, tables full of folks reading, chatting, eating and drinking to my right and a welcoming bar towards the back. I asked Mikha to tell me more about the space: are they an actual bookstore? Do they do coffee or is it really more of a bar? They serve dinners, too? In talking to folks around the city, there seems to be a little confusion about the identity of the spot, and after visiting, I think that's actually part of its charm. You need to go and visit to really see for yourself. \u003c/p>\n\u003cp>But I did learn that it is a charming bar and restaurant, serving wine and beer, specialty cocktails and fermented sodas, snacks and charcuterie plates. They do a $20 fixed-price brunch on Sundays. The rest of the time they serve a few daily plates, such as pork meatballs and kabocha squash bread pudding. Alex Smith is the kitchen manager at Two Sisters, and she and Mikha describe how the price of the plates really reflects the little-bit smaller portions (right inbetween a tapas plate and an entree). They're all particularly excited about the house-smoked blue cheese they've been doing, and the spring menu that will be unveiled towards the end of February. It seems, all around, there's a lot to be excited about. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\" alt=\"books\" title=\"books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37912\">\u003c/a>\u003cbr>\n\u003cem>Book-lending library at Two Sisters\u003c/em>\u003c/p>\n\u003cp>Before I left, Mikha and I were just casually talking about the neighborhood and what kind of folks Two Sisters is attracting. She beamed and said it's truly becoming a neighborhood spot where locals come when they don't really feel like cooking. It's not as big of a financial commitment as a true sit-down restaurant so you can just dabble with a few snacks and a small plate. It's also a big day-time hangout with the book-lending library and the (genius) \u003ca href=\"http://2sistersbarandbooks.blogspot.com/\">Books and Booze\u003c/a> Reading Club where a monthly book is paired with an appropriate cocktail. \u003c/p>\n\u003cp>Folks can stroll in and pick up a book they're interested in and take it home, replacing it with a book they've decided to leave behind. Mikha described an interesting phenomenon of people wanting to get rid of books but feeling like they were too special to drop off at a nameless donation center, so the lending library has been growing quickly as more and more people want a special home for their books. \u003c/p>\n\u003cp>And it's clear from the crowd on a cold Saturday afternoon that many San Franciscans are claiming the actual space as a home, too. Just what the sisters had envisioned. Each element (good cocktails, books, and seasonal food) have truly come together in perfect harmony. There's a lot to discover here. It's the kind of spot that makes we wish I, too, lived in the neighborhood. For now, I'm eager to come back when I have a little more time to sit, swap a book, and try a nibble. \u003c/p>\n\u003cp>\u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a>\u003cbr>\n579 Hayes Street (between Laguna and Octavia)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 863-3655\u003cbr>\nHours: Tuesday - Thursday 4 pm - 11 pm; Friday 4 pm - 12 am\u003cbr>\nSaturday 1 pm - 12 am; Sunday 11 am - 10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy Hour\u003c/strong>: 4 pm - 6 pm Tuesday - Friday & 1 pm - 4 pm Saturday\u003cbr>\n\u003cstrong>Brunch\u003c/strong>: Sunday 11 am - 4 pm\u003cbr>\nFollow them on \u003ca href=\"http://www.facebook.com/pages/Two-Sisters-Bar-and-Books/154893051238188\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/2sistersbar\">Twitter\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mikha Diaz and Mary Elliott have created a new bar/cafe concept in a landscape of increasingly predictable, similar San Francisco dining/drinking destinations. Megan Gordon heads over to Hayes Valley to check out the bites, cocktails, and books under the Two Sisters Bar and Books roof. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\" alt=\"two girls bar and books\" title=\"two girls bar and books\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37925\">\u003c/a>\u003c/p>\n\u003cp>There is a relatively new bar in town. But this isn't just a bar. More accurately: there is a small, unassuming cafe and bar that's successfully blending elements from numerous concepts (small plates, cocktails, draft beer, brunch, book-lending library, book club) with style, comfort and grace. The place is \u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a> and the story goes something like this: two sisters, Mikha Diaz and Mary Elliott decide to travel before settling down into the job market. In graduate school, Mikha studied continental philosophy and Mary studied Russian language and literature; they decided Poland was a good place to start their journey and they quickly stumbled across \u003ca href=\"http://massolit.com/\">Massolit\u003c/a> Books in Krakow and fell in love. After just one week in Krakow, the sisters knew they wanted to recreate a similar place in San Francisco. Mary stayed on in New York City (where the gals went to school) and worked from afar helping curate the books for the space. Mikha set to work with her business partners, her husband and parents, on finding a storefront in a desirable neighborhood in the city -- no easy feat. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\" alt=\"The bar at Two Sisters\" title=\"The bar at Two Sisters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37911\">\u003c/a>\u003cbr>\n\u003cem>The bar at Two Sisters\u003c/em>\u003c/p>\n\u003cp>It took Mikha one year to find the old Marino's space in Hayes Valley; getting it into ship-shape took some elbow grease and dealing with city permits always takes a whole lot of time and patience, but Two Sisters had their soft opening on Oct 12, 2011 and things have been growing and evolving ever since. When I walked in, I saw old volumes of books lining the wall to my left, tables full of folks reading, chatting, eating and drinking to my right and a welcoming bar towards the back. I asked Mikha to tell me more about the space: are they an actual bookstore? Do they do coffee or is it really more of a bar? They serve dinners, too? In talking to folks around the city, there seems to be a little confusion about the identity of the spot, and after visiting, I think that's actually part of its charm. You need to go and visit to really see for yourself. \u003c/p>\n\u003cp>But I did learn that it is a charming bar and restaurant, serving wine and beer, specialty cocktails and fermented sodas, snacks and charcuterie plates. They do a $20 fixed-price brunch on Sundays. The rest of the time they serve a few daily plates, such as pork meatballs and kabocha squash bread pudding. Alex Smith is the kitchen manager at Two Sisters, and she and Mikha describe how the price of the plates really reflects the little-bit smaller portions (right inbetween a tapas plate and an entree). They're all particularly excited about the house-smoked blue cheese they've been doing, and the spring menu that will be unveiled towards the end of February. It seems, all around, there's a lot to be excited about. \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/24/2012/01/books.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\" alt=\"books\" title=\"books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37912\">\u003c/a>\u003cbr>\n\u003cem>Book-lending library at Two Sisters\u003c/em>\u003c/p>\n\u003cp>Before I left, Mikha and I were just casually talking about the neighborhood and what kind of folks Two Sisters is attracting. She beamed and said it's truly becoming a neighborhood spot where locals come when they don't really feel like cooking. It's not as big of a financial commitment as a true sit-down restaurant so you can just dabble with a few snacks and a small plate. It's also a big day-time hangout with the book-lending library and the (genius) \u003ca href=\"http://2sistersbarandbooks.blogspot.com/\">Books and Booze\u003c/a> Reading Club where a monthly book is paired with an appropriate cocktail. \u003c/p>\n\u003cp>Folks can stroll in and pick up a book they're interested in and take it home, replacing it with a book they've decided to leave behind. Mikha described an interesting phenomenon of people wanting to get rid of books but feeling like they were too special to drop off at a nameless donation center, so the lending library has been growing quickly as more and more people want a special home for their books. \u003c/p>\n\u003cp>And it's clear from the crowd on a cold Saturday afternoon that many San Franciscans are claiming the actual space as a home, too. Just what the sisters had envisioned. Each element (good cocktails, books, and seasonal food) have truly come together in perfect harmony. There's a lot to discover here. It's the kind of spot that makes we wish I, too, lived in the neighborhood. For now, I'm eager to come back when I have a little more time to sit, swap a book, and try a nibble. \u003c/p>\n\u003cp>\u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a>\u003cbr>\n579 Hayes Street (between Laguna and Octavia)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 863-3655\u003cbr>\nHours: Tuesday - Thursday 4 pm - 11 pm; Friday 4 pm - 12 am\u003cbr>\nSaturday 1 pm - 12 am; Sunday 11 am - 10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy Hour\u003c/strong>: 4 pm - 6 pm Tuesday - Friday & 1 pm - 4 pm Saturday\u003cbr>\n\u003cstrong>Brunch\u003c/strong>: Sunday 11 am - 4 pm\u003cbr>\nFollow them on \u003ca href=\"http://www.facebook.com/pages/Two-Sisters-Bar-and-Books/154893051238188\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/2sistersbar\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n",
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"excerpt": "At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\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/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \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/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\" alt=\"Fancy Food Show - Moscone Center\" title=\"Fancy Food Show - Moscone Center\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37740\">\u003c/a>\u003c/p>\n\u003cp>It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods. \u003c/p>\n\u003cp>So, it's not a surprise that while attending this year's massive \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show/\">Fancy Food Show\u003c/a> at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\u003c/p>\n\u003col>\n \u003cstrong>Here are my top six recommendations:\u003c/strong>\n\u003cli>\u003ca href=\"http://bridgebrandschocolate.com/wineloverschocolate.aspx\">Wine Lovers Chocolate\u003c/a> by \u003ca href=\"http://bridgebrandschocolate.com/\">Bridge Brands Chocolate\u003c/a>\u003cbr>\nThe folks at Bridge Brands Chocolate based in San Francisco have taken two great tastes and paired them perfectly together: wine and chocolate. Their tins of various percentages of dark chocolate, milk chocolate or white chocolate claim to pair best with different types of wine. I tasted a few of the varieties and especially liked the ones that paired with Merlot and Syrah. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\" alt=\"Wine Lovers Chocolate\" title=\"Wine Lovers Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37741\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"https://anettes.securesites.com/shop.html?Category=Beer%20Brittles%20plus...&Product_ID=119\">Chili Lime Tequila Tortilla Brittle\u003c/a> by \u003ca href=\"http://www.anettes.com/\">Anette’s Chocolates\u003c/a>\u003cbr>\nThis Napa based brother and sister owned company have made a name for themselves with their Chardonnay, bourbon and beer peanut brittle products that are both salty and sweet. But their newest award-winning brittle is a savory one. It’s a little citrusy, a little spicy, and has a dose of tequila, tortilla chips and roasted pumpkin seeds. It’s a very different snack that’ll surprise you with its great texture and flavors.\u003c/li>\n\u003cli>\u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Spicy Yuba Strips and Five Spice Tofu Nuggets\u003c/a> by \u003ca href=\"http://hodosoy.com/\">Hodo Soy Beanery\u003c/a>\u003cbr>\nLocal foodies and chefs swear by Minh Tsai’s tofu products. Hodo Soy Beanery's artisan produced, organic, non-GMO tofu is higher in protein and fat than most others, resulting in a creamier, some say superior, product. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/12/yuba-city/\">Yuba Strips\u003c/a>, which are the skin that forms on top of steaming soy milk, have the texture of a thin flat noodle, so it makes for a great pasta alternative. Both the Yuba Strips and the Tofu Nuggets make for zesty, full-flavored meat substitutes that have an unexpected kick. Oakland-based Hodo Soy is now selling their products at select Costco stores in California so this superior tofu will be more accessible.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\" alt=\"Hodo Soy Beanery\" title=\"Hodo Soy Beanery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37738\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.threetwinsicecream.com/icecream/flavors/lemon-cookie\">Lemon Cookie Ice Cream\u003c/a> by \u003ca href=\"http://www.threetwinsicecream.com/\">Three Twins Ice Cream\u003c/a>\u003cbr>\nPetaluma produced and Bay Area born, this company’s ice cream is exceptionally creamy, decadent, organic and doesn’t contain things you can’t pronounce. Their Lemon Cookie flavor is their most popular, even beating out the perennial favorite, vanilla. It’s a delicious combination of lemon ice cream and vanilla cream sandwich cookies. I’m drooling just thinking about it. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\" alt=\"Three Twins Ice Cream\" title=\"Three Twins Ice Cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37742\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cypressgrovechevre.com/cheeses/creamline/midnight-moon.html\">Midnight Moon\u003c/a> by \u003ca href=\"http://www.cypressgrovechevre.com/\">Cypress Grove Chevre\u003c/a>\u003cbr>\nThis Arcata-based cheese company produces the finest goat cheese you can find. Though they’re celebrating the 20th anniversary of their most popular cheese, the \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> variety, it’s the Midnight Moon that steals my heart every single time I taste it. It’s a hard cheese that is creamy and has a gouda-like flavor, complete with salty crystals for texture. The salty bite and lack of gamey flavor makes this versatile cheese perfect for snacking alone or in combination with other items like fresh fruit. I’ve continued to declare it one of my favorite cheeses of all time.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\" alt=\"Cypress Grove Chevre - Midnight Moon Cheese\" title=\"Cypress Grove Chevre - Midnight Moon Cheese\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-37739\">\u003c/a>\n\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.republicoftea.com/product.aspx?p=V01076\">20th Anniversary Celebration Tea\u003c/a> by \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>\u003cbr>\nThis Novato-based company has come a long way in 20 years. They now feature hundreds of different varieties of teas and have come out with two new ones to celebrate their 20th birthday. The one that stands out is their Anniversary Celebration variety that boasts black tea, sweet white wine grapes, and is infused with the essence of champagne. It’s a pretty clever and unexpected flavor combination for a tea. After all, what’s a birthday without a little wine and champagne? \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\" alt=\"20th Anniversary Celebration Tea\" title=\"20th Anniversary Celebration Tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37737\">\u003c/a>\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods.\r\n\r\nSo, it's not a surprise that while attending this year's massive Fancy Food Show at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\r\n\r\nHere are my top six recommendations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\" alt=\"Fancy Food Show - Moscone Center\" title=\"Fancy Food Show - Moscone Center\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37740\">\u003c/a>\u003c/p>\n\u003cp>It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods. \u003c/p>\n\u003cp>So, it's not a surprise that while attending this year's massive \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show/\">Fancy Food Show\u003c/a> at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\u003c/p>\n\u003col>\n \u003cstrong>Here are my top six recommendations:\u003c/strong>\n\u003cli>\u003ca href=\"http://bridgebrandschocolate.com/wineloverschocolate.aspx\">Wine Lovers Chocolate\u003c/a> by \u003ca href=\"http://bridgebrandschocolate.com/\">Bridge Brands Chocolate\u003c/a>\u003cbr>\nThe folks at Bridge Brands Chocolate based in San Francisco have taken two great tastes and paired them perfectly together: wine and chocolate. Their tins of various percentages of dark chocolate, milk chocolate or white chocolate claim to pair best with different types of wine. I tasted a few of the varieties and especially liked the ones that paired with Merlot and Syrah. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\" alt=\"Wine Lovers Chocolate\" title=\"Wine Lovers Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37741\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"https://anettes.securesites.com/shop.html?Category=Beer%20Brittles%20plus...&Product_ID=119\">Chili Lime Tequila Tortilla Brittle\u003c/a> by \u003ca href=\"http://www.anettes.com/\">Anette’s Chocolates\u003c/a>\u003cbr>\nThis Napa based brother and sister owned company have made a name for themselves with their Chardonnay, bourbon and beer peanut brittle products that are both salty and sweet. But their newest award-winning brittle is a savory one. It’s a little citrusy, a little spicy, and has a dose of tequila, tortilla chips and roasted pumpkin seeds. It’s a very different snack that’ll surprise you with its great texture and flavors.\u003c/li>\n\u003cli>\u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Spicy Yuba Strips and Five Spice Tofu Nuggets\u003c/a> by \u003ca href=\"http://hodosoy.com/\">Hodo Soy Beanery\u003c/a>\u003cbr>\nLocal foodies and chefs swear by Minh Tsai’s tofu products. Hodo Soy Beanery's artisan produced, organic, non-GMO tofu is higher in protein and fat than most others, resulting in a creamier, some say superior, product. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/12/yuba-city/\">Yuba Strips\u003c/a>, which are the skin that forms on top of steaming soy milk, have the texture of a thin flat noodle, so it makes for a great pasta alternative. Both the Yuba Strips and the Tofu Nuggets make for zesty, full-flavored meat substitutes that have an unexpected kick. Oakland-based Hodo Soy is now selling their products at select Costco stores in California so this superior tofu will be more accessible.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\" alt=\"Hodo Soy Beanery\" title=\"Hodo Soy Beanery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37738\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.threetwinsicecream.com/icecream/flavors/lemon-cookie\">Lemon Cookie Ice Cream\u003c/a> by \u003ca href=\"http://www.threetwinsicecream.com/\">Three Twins Ice Cream\u003c/a>\u003cbr>\nPetaluma produced and Bay Area born, this company’s ice cream is exceptionally creamy, decadent, organic and doesn’t contain things you can’t pronounce. Their Lemon Cookie flavor is their most popular, even beating out the perennial favorite, vanilla. It’s a delicious combination of lemon ice cream and vanilla cream sandwich cookies. I’m drooling just thinking about it. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\" alt=\"Three Twins Ice Cream\" title=\"Three Twins Ice Cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37742\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cypressgrovechevre.com/cheeses/creamline/midnight-moon.html\">Midnight Moon\u003c/a> by \u003ca href=\"http://www.cypressgrovechevre.com/\">Cypress Grove Chevre\u003c/a>\u003cbr>\nThis Arcata-based cheese company produces the finest goat cheese you can find. Though they’re celebrating the 20th anniversary of their most popular cheese, the \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> variety, it’s the Midnight Moon that steals my heart every single time I taste it. It’s a hard cheese that is creamy and has a gouda-like flavor, complete with salty crystals for texture. The salty bite and lack of gamey flavor makes this versatile cheese perfect for snacking alone or in combination with other items like fresh fruit. I’ve continued to declare it one of my favorite cheeses of all time.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\" alt=\"Cypress Grove Chevre - Midnight Moon Cheese\" title=\"Cypress Grove Chevre - Midnight Moon Cheese\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-37739\">\u003c/a>\n\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.republicoftea.com/product.aspx?p=V01076\">20th Anniversary Celebration Tea\u003c/a> by \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>\u003cbr>\nThis Novato-based company has come a long way in 20 years. They now feature hundreds of different varieties of teas and have come out with two new ones to celebrate their 20th birthday. The one that stands out is their Anniversary Celebration variety that boasts black tea, sweet white wine grapes, and is infused with the essence of champagne. It’s a pretty clever and unexpected flavor combination for a tea. After all, what’s a birthday without a little wine and champagne? \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\" alt=\"20th Anniversary Celebration Tea\" title=\"20th Anniversary Celebration Tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37737\">\u003c/a>\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n",
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"excerpt": "Makers from Northern California sweep the 2nd Annual Good Food Awards. Find out who won!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Good Food Awards: An Insider Takes BAB Behind-the-Scenes",
"title": "Good Food Awards: An Insider Takes BAB Behind-the-Scenes",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\" alt=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" title=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37595\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserves and Pickles -- Good Food Awards.\u003c/strong> Photo: James Collier\u003c/em>\u003c/p>\n\u003cp>It's the second year for the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>' \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> -- winners announced tonight at a gala at San Francisco's Ferry Building -- and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">BAB contributor\u003c/a> \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a> gives us an inside peek into the national food contest, which features sustainable foods made with real, authentic ingredients by local producers.\u003c/p>\n\u003cfigure id=\"attachment_37597\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/StacyVentura_KarenSolomonPortrait.jpg\" alt=\"Karen Solomon. Photo: Stacy Ventura\" title=\"Karen Solomon. Photo: Stacy Ventura\" width=\"200\" height=\"301\" class=\"size-full wp-image-37597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Karen Solomon. Photo: Stacy Ventura\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept behind the food competition is to highlight best in show in various edible categories from five regions of the country, this year prizes will go to makers of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, and -- a new area -- spirits. \u003c/p>\n\u003cp>As was the case last year, many Bay Area food makers are in the finalists' circle, including \u003ca href=\"http://www.lagunitas.com/\">Lagunitas Brewing Company\u003c/a> (a lil' sumpin' sumpin'), \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> (duck pate), \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> (carmody and whole milk ricotta), \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> (Ethiopian shakiso), \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles & Jams\u003c/a> (turmeric cauliflower), and \u003ca href=\"http://chezpim.com/\">Chez Pim\u003c/a> (blueberry and golden raspberry jam).\u003c/p>\n\u003cp>Dozens of judges served as blind tasters; there were 926 entries from 46 states. Last year \u003ca href=\"http://www.goodfoodawards.org/winners/\">71 producers\u003c/a> won the honor of adding a Good Food Awards label to their products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We spoke with Solomon, the author of \u003cem>\u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It, Pickle It, Cure It\u003c/a>\u003c/em>, about the awards.\u003c/p>\n\u003cp>\u003cstrong>What's your role with the Good Food Awards and why are you involved?\u003c/strong>\u003c/p>\n\u003cp>This year I was a committee member in the pickles category. We helped figure out the criteria for judging. Last year, the first of the awards, I was involved from the beginning with both the pickles and preserves committees. Additionally, I was a judge in the pickles category and a co-presenter for the awards in that area. For me, anything that spotlights the achievements of conscientious food artisans is a worthy cause. I like to see the little guy win big.\u003c/p>\n\u003cp>\u003cstrong>What kind of criteria are judges looking (and tasting) for in this contest?\u003c/strong>\u003c/p>\n\u003cp>When we judge pickles, we look for balanced, quality products that reflect their excellent ingredients. We want full flavor, but not too biting. We want a welcoming appearance. And for me personally, I want the integrity of the vegetables to be in tact. I hate mushy pickles!\u003c/p>\n\u003cp>\u003cstrong>There are a lot of Bay Area finalists again -- is that a reflection of this region as a mecca for food producers or the simple fact that the awards are based here?\u003c/strong>\u003c/p>\n\u003cp>I think it's a little of both. Since the event happens here, so locally we'll have the most fuel for the fire. And while the awards are spread over numerous divisions across the country, it's undeniable that a lot of great artisan food comes from here. The Bay Area has the right combination of interest, size, a year-round growing season, and affluence to support those undertaking artisan food.\u003c/p>\n\u003cp>\u003cstrong>How does a Good Food Awards winner label help food artisans?\u003c/strong>\u003c/p>\n\u003cp>I think it draws attention to a product on the shelf. It reflects the quality under the cap.\u003c/p>\n\u003cp>\u003cstrong>Slightly off topic question: Have you seen the Portlandia segment \u003ca href=\"http://www.wecanpicklethat.com/\">\"We Can Pickle That!\"\u003c/a> and what do you make of it? Is it a cruel poke at a recently rediscovered Domestic Art, a bit of food-related fun, a sign that pickling is on its way to becoming a mainstream practice again, all of the above, or something else entirely?\u003c/strong>\u003c/p>\n\u003cp>I have mixed feelings about it. Of course it's funny and I'm a total sucker for such great humor. The clip and the website have been all over social media within canning circles, and most of us are laughing. Still, it stings a bit -- no hipster, no matter how aging one may be, wants to think he or she is a tired joke.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=yYey8ntlK_E]\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>GOOD FOOD AWARDS RECEPTION\u003c/p>\n\u003cp>The Good Food Awards ceremony is tonight, Friday, January 13, at San Francisco’s Ferry Building. A limited number of tickets are available for Gilt City members. The catered reception will be hosted by Ruth Reichl.\u003c/p>\n\u003cp>Time: 8:00pm-10:00pm\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nPrice: $100\u003cbr>\nTickets: \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a> or \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>\u003c/p>\n\u003cp>GOOD FOOD AWARDS MARKETPLACE\u003c/p>\n\u003cp>On Saturday, January 14, there's an opportunity to taste the award-winning products by sustainable food producers from around the country, including Colorado cheesemakers, Utah chocolatiers, and Ohio picklers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Time: 8:00am-2:00pm (8:00am-9:00am Exclusive Tasting)\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nTickets: Exclusive Tasting: $12 through \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>, General Admission: $5 at the door, Beer and Spirits Garden: $12 for 5 tastings, or \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\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/24/2012/01/james-collier-preserves560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\" alt=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" title=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37595\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserves and Pickles -- Good Food Awards.\u003c/strong> Photo: James Collier\u003c/em>\u003c/p>\n\u003cp>It's the second year for the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>' \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> -- winners announced tonight at a gala at San Francisco's Ferry Building -- and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">BAB contributor\u003c/a> \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a> gives us an inside peek into the national food contest, which features sustainable foods made with real, authentic ingredients by local producers.\u003c/p>\n\u003cfigure id=\"attachment_37597\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/StacyVentura_KarenSolomonPortrait.jpg\" alt=\"Karen Solomon. Photo: Stacy Ventura\" title=\"Karen Solomon. Photo: Stacy Ventura\" width=\"200\" height=\"301\" class=\"size-full wp-image-37597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Karen Solomon. Photo: Stacy Ventura\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept behind the food competition is to highlight best in show in various edible categories from five regions of the country, this year prizes will go to makers of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, and -- a new area -- spirits. \u003c/p>\n\u003cp>As was the case last year, many Bay Area food makers are in the finalists' circle, including \u003ca href=\"http://www.lagunitas.com/\">Lagunitas Brewing Company\u003c/a> (a lil' sumpin' sumpin'), \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> (duck pate), \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> (carmody and whole milk ricotta), \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> (Ethiopian shakiso), \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles & Jams\u003c/a> (turmeric cauliflower), and \u003ca href=\"http://chezpim.com/\">Chez Pim\u003c/a> (blueberry and golden raspberry jam).\u003c/p>\n\u003cp>Dozens of judges served as blind tasters; there were 926 entries from 46 states. Last year \u003ca href=\"http://www.goodfoodawards.org/winners/\">71 producers\u003c/a> won the honor of adding a Good Food Awards label to their products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We spoke with Solomon, the author of \u003cem>\u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It, Pickle It, Cure It\u003c/a>\u003c/em>, about the awards.\u003c/p>\n\u003cp>\u003cstrong>What's your role with the Good Food Awards and why are you involved?\u003c/strong>\u003c/p>\n\u003cp>This year I was a committee member in the pickles category. We helped figure out the criteria for judging. Last year, the first of the awards, I was involved from the beginning with both the pickles and preserves committees. Additionally, I was a judge in the pickles category and a co-presenter for the awards in that area. For me, anything that spotlights the achievements of conscientious food artisans is a worthy cause. I like to see the little guy win big.\u003c/p>\n\u003cp>\u003cstrong>What kind of criteria are judges looking (and tasting) for in this contest?\u003c/strong>\u003c/p>\n\u003cp>When we judge pickles, we look for balanced, quality products that reflect their excellent ingredients. We want full flavor, but not too biting. We want a welcoming appearance. And for me personally, I want the integrity of the vegetables to be in tact. I hate mushy pickles!\u003c/p>\n\u003cp>\u003cstrong>There are a lot of Bay Area finalists again -- is that a reflection of this region as a mecca for food producers or the simple fact that the awards are based here?\u003c/strong>\u003c/p>\n\u003cp>I think it's a little of both. Since the event happens here, so locally we'll have the most fuel for the fire. And while the awards are spread over numerous divisions across the country, it's undeniable that a lot of great artisan food comes from here. The Bay Area has the right combination of interest, size, a year-round growing season, and affluence to support those undertaking artisan food.\u003c/p>\n\u003cp>\u003cstrong>How does a Good Food Awards winner label help food artisans?\u003c/strong>\u003c/p>\n\u003cp>I think it draws attention to a product on the shelf. It reflects the quality under the cap.\u003c/p>\n\u003cp>\u003cstrong>Slightly off topic question: Have you seen the Portlandia segment \u003ca href=\"http://www.wecanpicklethat.com/\">\"We Can Pickle That!\"\u003c/a> and what do you make of it? Is it a cruel poke at a recently rediscovered Domestic Art, a bit of food-related fun, a sign that pickling is on its way to becoming a mainstream practice again, all of the above, or something else entirely?\u003c/strong>\u003c/p>\n\u003cp>I have mixed feelings about it. Of course it's funny and I'm a total sucker for such great humor. The clip and the website have been all over social media within canning circles, and most of us are laughing. Still, it stings a bit -- no hipster, no matter how aging one may be, wants to think he or she is a tired joke.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yYey8ntlK_E'\n title='//www.youtube.com/embed/yYey8ntlK_E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>GOOD FOOD AWARDS RECEPTION\u003c/p>\n\u003cp>The Good Food Awards ceremony is tonight, Friday, January 13, at San Francisco’s Ferry Building. A limited number of tickets are available for Gilt City members. The catered reception will be hosted by Ruth Reichl.\u003c/p>\n\u003cp>Time: 8:00pm-10:00pm\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nPrice: $100\u003cbr>\nTickets: \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a> or \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>\u003c/p>\n\u003cp>GOOD FOOD AWARDS MARKETPLACE\u003c/p>\n\u003cp>On Saturday, January 14, there's an opportunity to taste the award-winning products by sustainable food producers from around the country, including Colorado cheesemakers, Utah chocolatiers, and Ohio picklers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Time: 8:00am-2:00pm (8:00am-9:00am Exclusive Tasting)\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nTickets: Exclusive Tasting: $12 through \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>, General Admission: $5 at the door, Beer and Spirits Garden: $12 for 5 tastings, or \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tasting Tour Uncovers Japantown’s Tempting Secrets",
"title": "Tasting Tour Uncovers Japantown’s Tempting Secrets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions' Japantown tour\u003c/a> is offered every Friday and the second Saturday of the month, from 11-2:30, for $85. Itinerary may vary. \u003c/p>\n\n",
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"excerpt": " A tasting tour of SF Japantown with Edible Excursions offers a dozen sweet and savory samples of not the usual sushi and tempura. Learn about and nibble mochi, okonomiyaki pancake, taiyaki fish shaped pastries, seaweed salads, onigiri rice balls and sweet potato lattes.",
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"description": " A tasting tour of SF Japantown with Edible Excursions offers a dozen sweet and savory samples of not the usual sushi and tempura. Learn about and nibble mochi, okonomiyaki pancake, taiyaki fish shaped pastries, seaweed salads, onigiri rice balls and sweet potato lattes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\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/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\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.edibleexcursions.net/japantown_tour.htm\">Edible Excursions' Japantown tour\u003c/a> is offered every Friday and the second Saturday of the month, from 11-2:30, for $85. Itinerary may vary. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The New \"Oaktown Spice Shop\" Charms Oakland ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\" alt=\"exterior oaktown spice shop\" title=\"exterior oaktown spice shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37271\">\u003c/a>\u003cbr>\nOftentimes the best, most successful businesses are those born from an understanding of a lack of something in a particular neighborhood. Such was the case with the \u003ca href=\"http://www.facebook.com/oaktownspiceshop\" target=\"_blank\">Oaktown Spice Shop\u003c/a>, John Beaver and Erica Perez's charming new spice shop in the Grand/Lakeshore neighborhood of Oakland. The first thing you'll notice about the space, once a men's clothing and shaving boutique, is the distinctly handsome aesthetic. The fixtures and shelving are all salvaged, and John searched high and low and pulled from his own personal collection to find the vintage scales and spice jars you'll see scattered about. It's the kind of space where each detail has been tended to, and you can sense right away that everything is in its rightful place. In that way, it feels very special. Very well-crafted. Very welcoming. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\" alt=\"interior spice shop\" title=\"interior spice shop\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-37272\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside Oaktown Spice Shop\u003c/em>\u003c/p>\n\u003cp>During my time there, I tasted two different kinds of cinnamon, and smelled the freshest cumin and coriander I've ever come across. I also learned about Tellicherry black peppercorns, which John described as fully ripened with a more refined flavor than traditional black peppercorn. When I told him I wasn't aware there were so many kinds of peppercorns, he likened the difference to varieties of tomatoes and how drastically they can differ in taste. After talking with John for just a moment, you realize you're dealing with a man who \u003cem>really \u003c/em>knows his spices and blends. From the common to the more obscure, you're in good hands here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\" alt=\"ainse and nutmeg\" title=\"anise and nutmeg\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37275\">\u003c/a>\u003cbr>\n\u003cem>Star Anise and Nutmeg\u003cbr>\n\u003c/em>\u003cbr>\nWhen John found out I was a baker, we chatted all about different varieties of cinnamon and vanilla, and I'm so looking forward to trying them out in apple and pear pies. If you're used to buying bulk spices at Whole Foods or other upscale grocery stores you're going to notice two things right away when you walk into Oaktown Spice Shop: first the prices are far better. Second, the spices are far, far fresher. You can open up the jars and take a sniff and it's possible that you won't even recognize some familiar spices you use often. This happened to me pretty quickly. New Year's Resolution #62. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\" alt=\"spice grater and shelf\" title=\"spice grater and shelf\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37276\">\u003c/a>\u003cbr>\n\u003cem>Spice Graters & Rows of Spices\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As far as where they get their high-quality selection, John and Erica don't directly import any spices themselves; they work with distributors they know and trust, and have spices and herbs from all over the world including India, Africa, China, and the Mediterranean. When asked what the most popular spice has been so far, John doesn't hesitate to answer that the smoked paprikas practically sell themselves. Perhaps it's because such ingredients are being listed in more and more recipes these days or maybe because they're smartly displayed right by the register. Regardless, locals are snatching them up. Big time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\" alt=\"paprika\" title=\"paprika\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37273\">\u003c/a>\u003cbr>\n\u003cem>Smoked paprika shelf!\u003c/em>\u003c/p>\n\u003cp>While they hold normal business hours now, they used to just be open on Saturdays while they worked out the kinks and got everything situated just right. Now that they're fully operational, John and Erica are starting to think about ways they can continue to reach out to the community and get people excited about spices. Erica and I talked about the possibility of having a booth at the farmers market, but for now they're taking things one step at a time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\" alt=\"john and erica\" title=\"John and Erica\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37277\">\u003c/a>\u003cbr>\n\u003cem>Owners of the Oaktown Spice Shop helping customers: John Beaver and Erica Perez\u003c/em>\u003c/p>\n\u003cp>When I asked how on earth you fall into the spice business, John mentioned how he used to work at a spice shop back in Milwaukee, where he's from, and couldn't stop thinking about opening a shop here upon moving to Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\" alt=\"spice shop\" title=\"spice shop\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-37274\">\u003c/a>\u003cbr>\n\u003cem>Cinnamon...and even more spices!\u003c/em>\u003c/p>\n\u003cp>The neighborhood was a logical choice as the couple lives close by. But it was also a good business decision. There is strong foot traffic and being so close to the Farmers Market, Whole Foods, and Trader Joe's inserts them into a dynamic food community with interested and eager customers who enjoy cooking, baking, and expanding their horizons. It's a win-win for everyone. And after a brief visit to the Oaktown Spice Shop last week, it's going to be an ongoing win for John and Erika. \u003c/p>\n\u003cp>\u003cstrong>Oaktown Spice Shop\u003c/strong>\u003cbr>\n530 Grand Ave., Oakland, CA 94610\u003cbr>\n(510) 201-5400\u003c/p>\n\u003cp>Hours: Tuesday-Friday: 12pm-7pm\u003cbr>\n Saturday: 10am-5pm\u003cbr>\n Sunday: 12pm-4pm\u003cbr>\n Closed Mondays\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website is still under construction; like them on \u003ca href=\"http://www.facebook.com/oaktownspiceshop\">Facebook\u003c/a> to keep up to date. \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/24/2012/01/exterior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\" alt=\"exterior oaktown spice shop\" title=\"exterior oaktown spice shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37271\">\u003c/a>\u003cbr>\nOftentimes the best, most successful businesses are those born from an understanding of a lack of something in a particular neighborhood. Such was the case with the \u003ca href=\"http://www.facebook.com/oaktownspiceshop\" target=\"_blank\">Oaktown Spice Shop\u003c/a>, John Beaver and Erica Perez's charming new spice shop in the Grand/Lakeshore neighborhood of Oakland. The first thing you'll notice about the space, once a men's clothing and shaving boutique, is the distinctly handsome aesthetic. The fixtures and shelving are all salvaged, and John searched high and low and pulled from his own personal collection to find the vintage scales and spice jars you'll see scattered about. It's the kind of space where each detail has been tended to, and you can sense right away that everything is in its rightful place. In that way, it feels very special. Very well-crafted. Very welcoming. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\" alt=\"interior spice shop\" title=\"interior spice shop\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-37272\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside Oaktown Spice Shop\u003c/em>\u003c/p>\n\u003cp>During my time there, I tasted two different kinds of cinnamon, and smelled the freshest cumin and coriander I've ever come across. I also learned about Tellicherry black peppercorns, which John described as fully ripened with a more refined flavor than traditional black peppercorn. When I told him I wasn't aware there were so many kinds of peppercorns, he likened the difference to varieties of tomatoes and how drastically they can differ in taste. After talking with John for just a moment, you realize you're dealing with a man who \u003cem>really \u003c/em>knows his spices and blends. From the common to the more obscure, you're in good hands here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\" alt=\"ainse and nutmeg\" title=\"anise and nutmeg\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37275\">\u003c/a>\u003cbr>\n\u003cem>Star Anise and Nutmeg\u003cbr>\n\u003c/em>\u003cbr>\nWhen John found out I was a baker, we chatted all about different varieties of cinnamon and vanilla, and I'm so looking forward to trying them out in apple and pear pies. If you're used to buying bulk spices at Whole Foods or other upscale grocery stores you're going to notice two things right away when you walk into Oaktown Spice Shop: first the prices are far better. Second, the spices are far, far fresher. You can open up the jars and take a sniff and it's possible that you won't even recognize some familiar spices you use often. This happened to me pretty quickly. New Year's Resolution #62. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\" alt=\"spice grater and shelf\" title=\"spice grater and shelf\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37276\">\u003c/a>\u003cbr>\n\u003cem>Spice Graters & Rows of Spices\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As far as where they get their high-quality selection, John and Erica don't directly import any spices themselves; they work with distributors they know and trust, and have spices and herbs from all over the world including India, Africa, China, and the Mediterranean. When asked what the most popular spice has been so far, John doesn't hesitate to answer that the smoked paprikas practically sell themselves. Perhaps it's because such ingredients are being listed in more and more recipes these days or maybe because they're smartly displayed right by the register. Regardless, locals are snatching them up. Big time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\" alt=\"paprika\" title=\"paprika\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37273\">\u003c/a>\u003cbr>\n\u003cem>Smoked paprika shelf!\u003c/em>\u003c/p>\n\u003cp>While they hold normal business hours now, they used to just be open on Saturdays while they worked out the kinks and got everything situated just right. Now that they're fully operational, John and Erica are starting to think about ways they can continue to reach out to the community and get people excited about spices. Erica and I talked about the possibility of having a booth at the farmers market, but for now they're taking things one step at a time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\" alt=\"john and erica\" title=\"John and Erica\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37277\">\u003c/a>\u003cbr>\n\u003cem>Owners of the Oaktown Spice Shop helping customers: John Beaver and Erica Perez\u003c/em>\u003c/p>\n\u003cp>When I asked how on earth you fall into the spice business, John mentioned how he used to work at a spice shop back in Milwaukee, where he's from, and couldn't stop thinking about opening a shop here upon moving to Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\" alt=\"spice shop\" title=\"spice shop\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-37274\">\u003c/a>\u003cbr>\n\u003cem>Cinnamon...and even more spices!\u003c/em>\u003c/p>\n\u003cp>The neighborhood was a logical choice as the couple lives close by. But it was also a good business decision. There is strong foot traffic and being so close to the Farmers Market, Whole Foods, and Trader Joe's inserts them into a dynamic food community with interested and eager customers who enjoy cooking, baking, and expanding their horizons. It's a win-win for everyone. And after a brief visit to the Oaktown Spice Shop last week, it's going to be an ongoing win for John and Erika. \u003c/p>\n\u003cp>\u003cstrong>Oaktown Spice Shop\u003c/strong>\u003cbr>\n530 Grand Ave., Oakland, CA 94610\u003cbr>\n(510) 201-5400\u003c/p>\n\u003cp>Hours: Tuesday-Friday: 12pm-7pm\u003cbr>\n Saturday: 10am-5pm\u003cbr>\n Sunday: 12pm-4pm\u003cbr>\n Closed Mondays\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website is still under construction; like them on \u003ca href=\"http://www.facebook.com/oaktownspiceshop\">Facebook\u003c/a> to keep up to date. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Let Them Cook For You: Haven ",
"title": "Let Them Cook For You: Haven ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070-e1326174935170.jpg\" alt=\"haven\" title=\"haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37425\">\u003c/a>\u003c/p>\n\u003cp>Before you make a reservation at \u003ca href=\"http://www.havenoakland.com/\">Haven\u003c/a>, the latest addition to chef / restauranteur \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a>'s growing restaurant group, be sure you are hungry. Very hungry. Once you enter the beautiful wooden door that leads into the dining room, you'll have to put your New Year's fitness resolutions temporarily on hold. Your resolve will most likely waver once you scan Haven's menu and start eyeing the roasted bone marrow and braised lamb. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073-e1326174964457.jpg\" alt=\"exterior haven\" title=\"exterior haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37426\">\u003c/a>\u003c/p>\n\u003cp>Located in Jack London Square opposite \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a> and right next to \u003ca href=\"http://firstandlastchance.com/\">Heinold's First And Last Chance Saloon\u003c/a>, Haven settled into its space in mid-December of last year. In the main dining area, you can take in the view of the waterfront through its large wall of windows, or tuck yourself away in a more intimate corner of the bar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077-e1326174999269.jpg\" alt=\"haven bar\" title=\"haven bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37427\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dark brown linen coasters, miniature tableaus of air plants, candles and ceramic salt cellars along with Heath dinnerware are the small formal touches that enliven the warm, natural decor of the rustic-modern space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081-e1326175109816.jpg\" alt=\"haven coaster\" title=\"haven coaster\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37430\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092-e1326175219954.jpg\" alt=\"air plant\" title=\"air plant\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37434\">\u003c/a>\u003cbr>\n\u003c/p>\n\u003cp>The ample wooden bar extends the length of the dining room and flanks the kitchen. If you enjoy a more theatrical dining experience, aim for a seat that affords you a view of the chef and her staff busy at work. We arrived early on a Monday night and were able to sit directly in front of the kitchen humming along with activity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104-e1326175464885.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37443\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078-e1326175024566.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37428\">\u003c/a>\u003cbr>\n\u003cem>Executive Chef Kim Alter (with the purple head scarf) and her staff at Haven\u003c/em>\u003c/p>\n\u003cp>I mentioned earlier that it's important to be as hungry as possible when dining at Haven. This is absolutely necessary if you choose the \"Let Us Cook For You\" option -- as my husband and I did -- and allow Executive Chef Kim Alter to spoil you with her 4 or 5-course family-style menu that's available for a table of two or more ($55/person for 4-courses, $65/person for 5). We elected to go with the decadent 5-course meal as this would give us a broad survey of Haven's offerings.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080-e1326175060647.jpg\" alt=\"haven menu\" title=\"haven menu\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37429\">\u003c/a>\u003c/p>\n\u003cp>The meal began with a simple and delicious amuse bouche of a white anchovy on a crostini with celery root puree. This was followed by a light, creamy fennel soup made with Meyer lemon preserves and pearl onions. The server poured each portion into our bowls tableside, which had been \"washed with absinthe\" for additional hints of anise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090-e1326175185419.jpg\" alt=\"amuse bouche haven\" title=\"amuse bouche haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37433\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093-e1326175246405.jpg\" alt=\"fennel soup\" title=\"fennel soup\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37435\">\u003c/a>\u003c/p>\n\u003cp>I hope the housemade Parker House rolls that arrived in between the next course remain a staple of the restaurant, as they're probably the best ones you'll ever sink your teeth into. Salty and toasted on the outside, soft and pillowy on the inside, they were the perfect accompaniment to the Little Gem salad tossed in a gorgonzola dressing with celery, jalapeno peppers, and sprinkled with fried chicken skin. A small galvanized bucket filled with deep-fried caramelized Brussels sprouts seasoned with lime, mint and garlic had a delightful sweet and sour tang that reminded us of British \"chips\" with malt vinegar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094-e1326175277879.jpg\" alt=\"parker house rolls\" title=\"parker house rolls\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37436\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095-e1326175301412.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37437\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096-e1326175328930.jpg\" alt=\"brussels sprouts\" title=\"brussels sprouts\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37438\">\u003c/a>\u003c/p>\n\u003cp>Following these three delicious renditions of classic comfort food was a twist on pasta carbonara. Haven's version with housemade fettucine noodles uses a thick-cut bacon that imparts a deep smoky flavor to the sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097-e1326175357737.jpg\" alt=\"carbonara\" title=\"carbonara\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37439\">\u003c/a>\u003c/p>\n\u003cp>Next up was a bowlful of clams with seared turnips and garlic toast, which we used to sop up the rich bacon and bourbon broth. A side of crispy, mildy spicy fingerling potatoes with seaweed, shiro soy, miso -- an unusual combination that worked well -- completed this course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101-e1326175415716.jpg\" alt=\"clams\" title=\"clams\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102-e1326175437570.jpg\" alt=\"potatoes\" title=\"potatoes\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37442\">\u003c/a>\u003c/p>\n\u003cp>Here's where we began to feel quite stuffed, but there was more to come. The best dishes of the evening were served to us personally by Chef Alter: a sous vide and confit-prepared chicken (a mix of breast and leg/wing, respectively) with a generous portion of wheat berries and roasted parsnips and carrots in a sweet Banyuls-foie sauce, along with a whimsical reinvention of shepherd's pie prepared with ground pork, topped with a delicate rutabaga-derived foam and fried fingerling potatoes. And there was a savory baked cauliflower dish (garnished with a few raw florets) made with cheese from Andante Dairy and served in a \u003cem>cazuela\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100-e1326175387310.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37440\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106-e1326175577831.jpg\" alt=\"sous vide chicken\" title=\"sous vide chicken\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37444\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107-e1326174882528.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37445\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108-e1326174842308.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37446\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089-e1326175150718.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37432\">\u003c/a>\u003cbr>\n\u003cem>Chef Kim Alter plotting to fill our stomachs to the limit with dessert \u003c/em>\u003c/p>\n\u003cp>We had barely recovered from our main courses when the magnificent dessert courses arrived. The intermezzo was a grapefruit sherbet atop a tarragon custard, but the show-stopper was the baked California. Swirled with airy fennel meringue, filled with vanilla ice cream that rested on a lemony cookie crust and served with dollops of citrus and avocado, it was a sweet homage to native flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109-e1326174807242.jpg\" alt=\"grapefruit sorbet\" title=\"grapefruit sorbet\" width=\"550\" height=\"313\" class=\"alignnone size-full wp-image-37447\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111-e1326174770870.jpg\" alt=\"baked california\" title=\"baked california\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37448\">\u003c/a>\u003c/p>\n\u003cp>When we finally put our forks down and savored the last bite of baked California, we had that same, blissfully full feeling as if it were Thanksgiving in January. Our hearty 5-course meal would have been plenty for three, so next time we'll sample some small plates or bring back a group to share in the bounty. And hats off to Chef Alter for a fine meal; I'm looking forward to the ongoing evolution of Haven. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Haven\u003c/strong>\u003cbr>\n\u003cstrong>Address: \u003c/strong>\u003ca href=\"http://www.bing.com/maps/default.aspx?v=2&pc=FACEBK&mid=8100&where1=44+Webster+Street%2C+Oakland%2C+CA+94612&FORM=FBKPL0&name=Haven+Restaurant&mkt=en-US\">map\u003c/a>\u003cbr>\n44 Webster Street\u003cbr>\nOakland, California 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 663-4440\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Haven-Oakland/114954621945534\">Haven Oakland \u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/havenjacklondon\">@havenjacklondon\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n5 pm - 10 pm\u003cbr>\nFriday & Saturday\u003cbr>\n5 - 11 pm\u003c/p>\n\n",
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"excerpt": "Before you make a reservation at Haven, the latest addition to chef / restauranteur Daniel Patterson's growing restaurant group, be sure you are hungry. Very hungry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070-e1326174935170.jpg\" alt=\"haven\" title=\"haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37425\">\u003c/a>\u003c/p>\n\u003cp>Before you make a reservation at \u003ca href=\"http://www.havenoakland.com/\">Haven\u003c/a>, the latest addition to chef / restauranteur \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a>'s growing restaurant group, be sure you are hungry. Very hungry. Once you enter the beautiful wooden door that leads into the dining room, you'll have to put your New Year's fitness resolutions temporarily on hold. Your resolve will most likely waver once you scan Haven's menu and start eyeing the roasted bone marrow and braised lamb. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073-e1326174964457.jpg\" alt=\"exterior haven\" title=\"exterior haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37426\">\u003c/a>\u003c/p>\n\u003cp>Located in Jack London Square opposite \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a> and right next to \u003ca href=\"http://firstandlastchance.com/\">Heinold's First And Last Chance Saloon\u003c/a>, Haven settled into its space in mid-December of last year. In the main dining area, you can take in the view of the waterfront through its large wall of windows, or tuck yourself away in a more intimate corner of the bar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077-e1326174999269.jpg\" alt=\"haven bar\" title=\"haven bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37427\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dark brown linen coasters, miniature tableaus of air plants, candles and ceramic salt cellars along with Heath dinnerware are the small formal touches that enliven the warm, natural decor of the rustic-modern space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081-e1326175109816.jpg\" alt=\"haven coaster\" title=\"haven coaster\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37430\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092-e1326175219954.jpg\" alt=\"air plant\" title=\"air plant\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37434\">\u003c/a>\u003cbr>\n\u003c/p>\n\u003cp>The ample wooden bar extends the length of the dining room and flanks the kitchen. If you enjoy a more theatrical dining experience, aim for a seat that affords you a view of the chef and her staff busy at work. We arrived early on a Monday night and were able to sit directly in front of the kitchen humming along with activity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104-e1326175464885.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37443\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078-e1326175024566.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37428\">\u003c/a>\u003cbr>\n\u003cem>Executive Chef Kim Alter (with the purple head scarf) and her staff at Haven\u003c/em>\u003c/p>\n\u003cp>I mentioned earlier that it's important to be as hungry as possible when dining at Haven. This is absolutely necessary if you choose the \"Let Us Cook For You\" option -- as my husband and I did -- and allow Executive Chef Kim Alter to spoil you with her 4 or 5-course family-style menu that's available for a table of two or more ($55/person for 4-courses, $65/person for 5). We elected to go with the decadent 5-course meal as this would give us a broad survey of Haven's offerings.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080-e1326175060647.jpg\" alt=\"haven menu\" title=\"haven menu\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37429\">\u003c/a>\u003c/p>\n\u003cp>The meal began with a simple and delicious amuse bouche of a white anchovy on a crostini with celery root puree. This was followed by a light, creamy fennel soup made with Meyer lemon preserves and pearl onions. The server poured each portion into our bowls tableside, which had been \"washed with absinthe\" for additional hints of anise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090-e1326175185419.jpg\" alt=\"amuse bouche haven\" title=\"amuse bouche haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37433\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093-e1326175246405.jpg\" alt=\"fennel soup\" title=\"fennel soup\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37435\">\u003c/a>\u003c/p>\n\u003cp>I hope the housemade Parker House rolls that arrived in between the next course remain a staple of the restaurant, as they're probably the best ones you'll ever sink your teeth into. Salty and toasted on the outside, soft and pillowy on the inside, they were the perfect accompaniment to the Little Gem salad tossed in a gorgonzola dressing with celery, jalapeno peppers, and sprinkled with fried chicken skin. A small galvanized bucket filled with deep-fried caramelized Brussels sprouts seasoned with lime, mint and garlic had a delightful sweet and sour tang that reminded us of British \"chips\" with malt vinegar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094-e1326175277879.jpg\" alt=\"parker house rolls\" title=\"parker house rolls\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37436\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095-e1326175301412.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37437\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096-e1326175328930.jpg\" alt=\"brussels sprouts\" title=\"brussels sprouts\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37438\">\u003c/a>\u003c/p>\n\u003cp>Following these three delicious renditions of classic comfort food was a twist on pasta carbonara. Haven's version with housemade fettucine noodles uses a thick-cut bacon that imparts a deep smoky flavor to the sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097-e1326175357737.jpg\" alt=\"carbonara\" title=\"carbonara\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37439\">\u003c/a>\u003c/p>\n\u003cp>Next up was a bowlful of clams with seared turnips and garlic toast, which we used to sop up the rich bacon and bourbon broth. A side of crispy, mildy spicy fingerling potatoes with seaweed, shiro soy, miso -- an unusual combination that worked well -- completed this course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101-e1326175415716.jpg\" alt=\"clams\" title=\"clams\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102-e1326175437570.jpg\" alt=\"potatoes\" title=\"potatoes\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37442\">\u003c/a>\u003c/p>\n\u003cp>Here's where we began to feel quite stuffed, but there was more to come. The best dishes of the evening were served to us personally by Chef Alter: a sous vide and confit-prepared chicken (a mix of breast and leg/wing, respectively) with a generous portion of wheat berries and roasted parsnips and carrots in a sweet Banyuls-foie sauce, along with a whimsical reinvention of shepherd's pie prepared with ground pork, topped with a delicate rutabaga-derived foam and fried fingerling potatoes. And there was a savory baked cauliflower dish (garnished with a few raw florets) made with cheese from Andante Dairy and served in a \u003cem>cazuela\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100-e1326175387310.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37440\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106-e1326175577831.jpg\" alt=\"sous vide chicken\" title=\"sous vide chicken\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37444\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107-e1326174882528.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37445\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108-e1326174842308.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37446\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089-e1326175150718.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37432\">\u003c/a>\u003cbr>\n\u003cem>Chef Kim Alter plotting to fill our stomachs to the limit with dessert \u003c/em>\u003c/p>\n\u003cp>We had barely recovered from our main courses when the magnificent dessert courses arrived. The intermezzo was a grapefruit sherbet atop a tarragon custard, but the show-stopper was the baked California. Swirled with airy fennel meringue, filled with vanilla ice cream that rested on a lemony cookie crust and served with dollops of citrus and avocado, it was a sweet homage to native flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109-e1326174807242.jpg\" alt=\"grapefruit sorbet\" title=\"grapefruit sorbet\" width=\"550\" height=\"313\" class=\"alignnone size-full wp-image-37447\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111-e1326174770870.jpg\" alt=\"baked california\" title=\"baked california\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37448\">\u003c/a>\u003c/p>\n\u003cp>When we finally put our forks down and savored the last bite of baked California, we had that same, blissfully full feeling as if it were Thanksgiving in January. Our hearty 5-course meal would have been plenty for three, so next time we'll sample some small plates or bring back a group to share in the bounty. And hats off to Chef Alter for a fine meal; I'm looking forward to the ongoing evolution of Haven. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Haven\u003c/strong>\u003cbr>\n\u003cstrong>Address: \u003c/strong>\u003ca href=\"http://www.bing.com/maps/default.aspx?v=2&pc=FACEBK&mid=8100&where1=44+Webster+Street%2C+Oakland%2C+CA+94612&FORM=FBKPL0&name=Haven+Restaurant&mkt=en-US\">map\u003c/a>\u003cbr>\n44 Webster Street\u003cbr>\nOakland, California 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 663-4440\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Haven-Oakland/114954621945534\">Haven Oakland \u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/havenjacklondon\">@havenjacklondon\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n5 pm - 10 pm\u003cbr>\nFriday & Saturday\u003cbr>\n5 - 11 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\" alt=\"Coffee photo: kennejima on Flickr\" title=\"Coffee photo: kennejima on Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37411\">\u003c/a>The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave\u003c/a>\" coffee movement.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201091000\">Original Broadcast:\u003c/a> Mon, Jan 9, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201091000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201201091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Eileen Hassi, owner of \u003ca href=\"http://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>\u003c/li>\n\u003cli>James Freeman, owner of \u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">Blue Bottle Coffee\u003c/a>\u003c/li>\n\u003cli>Jeremy Tooker, owner of \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related BAB posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">Bay Area Coffee Roasters: Food & Wine This Week\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"third-wave\" coffee movement.",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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