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"content": "\u003cfigure id=\"attachment_33164\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://www.thecornerdocumentary.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/YousefElhaj-new1.jpg\" alt=\"Yousef Elhaj in his shop. Courtesy: TheCornerDocumentary.org\" title=\"Yousef Elhaj in his shop. Courtesy: TheCornerDocumentary.org\" width=\"248\" height=\"140\" class=\"size-full wp-image-33164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Yousef Elhaj in his shop. Courtesy: TheCornerDocumentary.org\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many corner stores, Yousef Elhaj's San Francisco shop is the nucleus of the neighborhood. The documentary \"Corner Store\" -- produced and directed by one of Elhaj's customers -- follows the Palestinian immigrant's efforts to make a success of his small business as he tries to reunite with his wife and children. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201109201000\">Original Broadcast:\u003c/a> Tue, Sep 20, 2011 -- 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/R201109201000.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/R201109201000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/10874355\">Corner Store: Offical Trailer - 2010\u003c/a> from \u003ca href=\"http://vimeo.com/cornerstoredoc\">CornerStoreDoc\u003c/a>.\u003cbr>\n\u003ciframe src=\"http://player.vimeo.com/video/10874355?title=0&byline=0&portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli> Yousef Elhaj, shop owner and subject of \"Corner Store\"\u003c/li>\n\u003cli> Katherine Bruens, director of \"Corner Store\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp> About \"Corner Store\": \u003ca href=\"http://www.thecornerdocumentary.org/\">TheCornerDocumentary.org\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "18 Reasons Gets a New Home",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/18reasons-newspace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/18reasons-newspace.jpg\" alt=\"18 Reasons - new space\" title=\"18 Reasons - new space\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33099\">\u003c/a>\u003cbr>\n\u003cem>The new 18 Reasons space\u003c/em>\u003c/p>\n\u003cp>It’s Saturday night, warm for San Francisco, and the line at \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> stretches around the corner onto Dolores Street. Just a few doors down at the Creamery’s soft-serve window, the swirl of the day is balsamic strawberry and vanilla. Under a neon glow, flowers and pumpkins, melons and apples are piled up in front of the brightly lit windows of \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> across the street, where savvily curated, compulsively purchasable groceries lure dinner-party goers and dinner-party throwers alike. \u003c/p>\n\u003cp>And tonight, another Bi-Rite business is in full swing: the bigger, newer, cooler home of \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>, where a long communal table is packed with friends and neighbors listening to a twangy banjo band, sharing $5 bowls of cannellini-bean soup and $3 bottles of Trumer Pils as part of its monthly \u003ca href=\"https://www.facebook.com/event.php?eid=258575450831393\">Soup for Supper\u003c/a> program, this time in conjunction with \u003ca href=\"https://secure3.convio.net/sfusa/site/SPageServer?pagename=5Challenge_Home\">Slow Food's $5 Challenge\u003c/a>. Behind the public room, splashy with bright murals by local artist \u003ca href=\"http://twitter.com/#!/zoltron\">Zoltron\u003c/a>, is the company's new stainless steel commissary kitchen, where Bi-Rite workers prep salads for tomorrow's deli case. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen-stainless.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen-stainless.jpg\" alt=\"18 Reasons kitchen\" title=\"18 Reasons kitchen\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33100\">\u003c/a>\u003cbr>\n\u003cem>The commissary kitchen\u003c/em>\u003c/p>\n\u003cp>Face it: on this block, it's Bi-Rite's world. Which, it seems, given the company's success, and its lively involvement in the local community (and economy), is just how we like it. Think about it: here are a lot more jobs on this block than there used to be, back when it had a single bad hippie restaurant, a tiny barber shop and a couple of junky secondhand stores. A lot more small farmers, cheesemakers, winemakers, jam-makers, and tiny sea-salt caramel businesses are getting paid, thanks to getting their products on these shelves. Now, with the opening of its bigger space, 18 Reasons can reach out to more people with its mandate of community food education and engagement. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Olivia Maki, 18 Reasons' events coordinator, is excited about this. \"We hated turning people away,\" she said, when they wanted to come to popular events. \"Now, we have a lot more space,\" she noted, as well as, in the evenings, the use of the spacious commercial kitchen for dinner events and cooking classes. The old Guerrero Street space, a cramped storefront with a miniscule galley kitchen, was a challenge for an organization doing frequent sit-down dinners and food-based events. How did they manage it? \"We spent a lot of time pushing metro racks full of half-prepared food down the street,\" she laughed.\u003c/p>\n\u003cp>What's \u003ca href=\"http://www.18reasons.org/calendar.php\">coming up\u003c/a>, now that they've got both marble counters and elbow room?\u003c/p>\n\u003cblockquote>\u003cp> \"Rosie Gill, 18 Reason's program director and I are particularly excited about all the children's programming we've got coming up. That's really going to be our focus for the next year. Food education, working with kids, that's a big part of our mission.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/maggie-spicer-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/maggie-spicer-soup.jpg\" alt=\"Maggie Spicer serving soup on Saturday night \" title=\"Maggie Spicer serving soup on Saturday night \" width=\"560\" height=\"474\" class=\"alignnone size-full wp-image-33109\">\u003c/a>\u003cbr>\n\u003cem>Maggie Spicer serving soup on Saturday night \u003c/em>\u003c/p>\n\u003cp>As is bringing people together to eat, talk, schmooze, and think. Maggie Spicer, a volunteer and co-curator, with Tia Paneet, of the rotating art installations, was also tonight's soup-maker, using a Tuscan-style sage-and-bean soup recipe from Bi-Rite’s upcoming cookbook/shopping guide/manifesto, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008303X/kqedorg-20\">Eat Good Food\u003c/a>, out next month from Ten Speed Press. The bigger space allows for bigger art, in this case enormous \u003ca href=\"http://18reasons.org/engage_gallery.php\">murals inspired by Ronald McDonald\u003c/a>, weeping for his sins, and the Japanese tsunami, envisioned as an ominously grinning, skull-faced girl, Sue Nami. The murals began as street art on the plywood panels shielding the windows during construction. Graffiti, and commentary, followed, and the paintings became collaborations between Zoltron and local artists Bodhi Freedom and Hollis Rhodes, among others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-residency1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-residency1.jpg\" alt=\"Bathroom Residency\" title=\"Bathroom Residency\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33101\">\u003c/a>\u003cbr>\n\u003cem>Eucalyptus \"constellations\" by Julie Kahn, part of The Bathroom Residency installation\u003c/em>\u003c/p>\n\u003cp>Even the bathroom is its own mini-gallery, thanks to \u003cem>\u003ca href=\"http://www.18reasons.org/engage_gallery.php#br\">The Bathroom Residency\u003c/a>,\u003c/em> part of \u003cem>The Residencies,\u003c/em> a long-term project by artist Julie Kahn. Each quarter, Kahn plans to create a new nature-inspired installation, passing the job onto another artist after a year. Twigs of eucalyptus poke out of the walls in the shapes of two autumn constellations, Scorpius and Sagittarius, while a box of scrolls, helpfully labeled “Bathroom Reading,” explain the concepts behind both the project and its current installation. White and bright, the room still manages to be serene, at least until the unsettlingly aggressive Dyson hand dryer roars into action, a MiG jet attacking the dastardly enemy of freshly rinsed hands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-reading.jpg\" alt=\"Bathroom Residency Reading\" title=\"Bathroom Residency Reading\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33102\">\u003c/a>\u003cbr>\n\u003cem>Bathroom reading explaining the installation\u003c/em>\u003c/p>\n\u003cp>Outside, the ice-cream line persists, fed by the post-pie crowds from \u003ca href=\"http://www.pizzeriadelfina.com\">Pizzeria Delfina\u003c/a> across the street. Appetites, it seems, know no bounds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/w3js8\">3674 18th Street\u003c/a>\u003cbr>\n San Francisco, CA 94110\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/18reasons\">@18reasons\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/18reasons\">18 Reasons\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "33070 http://blogs.kqed.org/bayareabites/?p=33070",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/18reasons-newspace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/18reasons-newspace.jpg\" alt=\"18 Reasons - new space\" title=\"18 Reasons - new space\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33099\">\u003c/a>\u003cbr>\n\u003cem>The new 18 Reasons space\u003c/em>\u003c/p>\n\u003cp>It’s Saturday night, warm for San Francisco, and the line at \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> stretches around the corner onto Dolores Street. Just a few doors down at the Creamery’s soft-serve window, the swirl of the day is balsamic strawberry and vanilla. Under a neon glow, flowers and pumpkins, melons and apples are piled up in front of the brightly lit windows of \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> across the street, where savvily curated, compulsively purchasable groceries lure dinner-party goers and dinner-party throwers alike. \u003c/p>\n\u003cp>And tonight, another Bi-Rite business is in full swing: the bigger, newer, cooler home of \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>, where a long communal table is packed with friends and neighbors listening to a twangy banjo band, sharing $5 bowls of cannellini-bean soup and $3 bottles of Trumer Pils as part of its monthly \u003ca href=\"https://www.facebook.com/event.php?eid=258575450831393\">Soup for Supper\u003c/a> program, this time in conjunction with \u003ca href=\"https://secure3.convio.net/sfusa/site/SPageServer?pagename=5Challenge_Home\">Slow Food's $5 Challenge\u003c/a>. Behind the public room, splashy with bright murals by local artist \u003ca href=\"http://twitter.com/#!/zoltron\">Zoltron\u003c/a>, is the company's new stainless steel commissary kitchen, where Bi-Rite workers prep salads for tomorrow's deli case. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen-stainless.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/kitchen-stainless.jpg\" alt=\"18 Reasons kitchen\" title=\"18 Reasons kitchen\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33100\">\u003c/a>\u003cbr>\n\u003cem>The commissary kitchen\u003c/em>\u003c/p>\n\u003cp>Face it: on this block, it's Bi-Rite's world. Which, it seems, given the company's success, and its lively involvement in the local community (and economy), is just how we like it. Think about it: here are a lot more jobs on this block than there used to be, back when it had a single bad hippie restaurant, a tiny barber shop and a couple of junky secondhand stores. A lot more small farmers, cheesemakers, winemakers, jam-makers, and tiny sea-salt caramel businesses are getting paid, thanks to getting their products on these shelves. Now, with the opening of its bigger space, 18 Reasons can reach out to more people with its mandate of community food education and engagement. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Olivia Maki, 18 Reasons' events coordinator, is excited about this. \"We hated turning people away,\" she said, when they wanted to come to popular events. \"Now, we have a lot more space,\" she noted, as well as, in the evenings, the use of the spacious commercial kitchen for dinner events and cooking classes. The old Guerrero Street space, a cramped storefront with a miniscule galley kitchen, was a challenge for an organization doing frequent sit-down dinners and food-based events. How did they manage it? \"We spent a lot of time pushing metro racks full of half-prepared food down the street,\" she laughed.\u003c/p>\n\u003cp>What's \u003ca href=\"http://www.18reasons.org/calendar.php\">coming up\u003c/a>, now that they've got both marble counters and elbow room?\u003c/p>\n\u003cblockquote>\u003cp> \"Rosie Gill, 18 Reason's program director and I are particularly excited about all the children's programming we've got coming up. That's really going to be our focus for the next year. Food education, working with kids, that's a big part of our mission.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/maggie-spicer-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/maggie-spicer-soup.jpg\" alt=\"Maggie Spicer serving soup on Saturday night \" title=\"Maggie Spicer serving soup on Saturday night \" width=\"560\" height=\"474\" class=\"alignnone size-full wp-image-33109\">\u003c/a>\u003cbr>\n\u003cem>Maggie Spicer serving soup on Saturday night \u003c/em>\u003c/p>\n\u003cp>As is bringing people together to eat, talk, schmooze, and think. Maggie Spicer, a volunteer and co-curator, with Tia Paneet, of the rotating art installations, was also tonight's soup-maker, using a Tuscan-style sage-and-bean soup recipe from Bi-Rite’s upcoming cookbook/shopping guide/manifesto, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008303X/kqedorg-20\">Eat Good Food\u003c/a>, out next month from Ten Speed Press. The bigger space allows for bigger art, in this case enormous \u003ca href=\"http://18reasons.org/engage_gallery.php\">murals inspired by Ronald McDonald\u003c/a>, weeping for his sins, and the Japanese tsunami, envisioned as an ominously grinning, skull-faced girl, Sue Nami. The murals began as street art on the plywood panels shielding the windows during construction. Graffiti, and commentary, followed, and the paintings became collaborations between Zoltron and local artists Bodhi Freedom and Hollis Rhodes, among others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-residency1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-residency1.jpg\" alt=\"Bathroom Residency\" title=\"Bathroom Residency\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33101\">\u003c/a>\u003cbr>\n\u003cem>Eucalyptus \"constellations\" by Julie Kahn, part of The Bathroom Residency installation\u003c/em>\u003c/p>\n\u003cp>Even the bathroom is its own mini-gallery, thanks to \u003cem>\u003ca href=\"http://www.18reasons.org/engage_gallery.php#br\">The Bathroom Residency\u003c/a>,\u003c/em> part of \u003cem>The Residencies,\u003c/em> a long-term project by artist Julie Kahn. Each quarter, Kahn plans to create a new nature-inspired installation, passing the job onto another artist after a year. Twigs of eucalyptus poke out of the walls in the shapes of two autumn constellations, Scorpius and Sagittarius, while a box of scrolls, helpfully labeled “Bathroom Reading,” explain the concepts behind both the project and its current installation. White and bright, the room still manages to be serene, at least until the unsettlingly aggressive Dyson hand dryer roars into action, a MiG jet attacking the dastardly enemy of freshly rinsed hands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/bathroom-reading.jpg\" alt=\"Bathroom Residency Reading\" title=\"Bathroom Residency Reading\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33102\">\u003c/a>\u003cbr>\n\u003cem>Bathroom reading explaining the installation\u003c/em>\u003c/p>\n\u003cp>Outside, the ice-cream line persists, fed by the post-pie crowds from \u003ca href=\"http://www.pizzeriadelfina.com\">Pizzeria Delfina\u003c/a> across the street. Appetites, it seems, know no bounds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/w3js8\">3674 18th Street\u003c/a>\u003cbr>\n San Francisco, CA 94110\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/18reasons\">@18reasons\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/18reasons\">18 Reasons\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Pie? A Day With Three Babes Bakeshop",
"title": "Why Pie? A Day With Three Babes Bakeshop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_8025.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_8025.jpg\" alt=\"pie\" title=\"pie\" width=\"500\" height=\"327\" class=\"alignnone size-full wp-image-32901\">\u003c/a>\u003cbr>\nWhen you spend time at the \u003ca href=\"http://threebabesbakeshop.com/\">Three Babes\u003c/a> kitchen in South San Francisco, you'll inevitably see a lot of pie. An employee is shaping dough, the mixers are whirring, a friend is making streusel, family members are slicing fruit, rap is playing from the ipod, and there's a certain controlled chaos that makes it feel like one big ol' pie party rather than an obligatory baking production. I went to interview the Three Babes to find out how the business started, how they got such a kick-start so early on, where they find inspiration, and what keeps them going as new business owners in an expensive and competitive city. What I found out: they're driven by late nights, a strong friendship and admiration for each other, close and supportive families, and heart. Lots of heart. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/babes-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/babes-ingredients.jpg\" alt=\"ingredients\" title=\" ingredients\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-32429\">\u003c/a>\u003cbr>\n\u003cem>Ingredient Prep at the Three Babes Kitchen\u003c/em>\u003c/p>\n\u003cp>Anna Derivi-Castellanos, Lenore Estrada and Katrina Svoboda are the gals behind the booming pie business that specializes in a pie subscription service, deliveries, and fantastic pop-up cafe on Saturdays and Sunday as \u003ca href=\"http://stablecafe.com/\">Stable Cafe\u003c/a>. You'll also find them soon at the \u003ca href=\"http://www.hocfarmersmarket.org/\">Civic Center Farmers' Market\u003c/a> on Wednesdays and Sundays. They're a busy bunch. Most strikingly, they're a busy bunch that just started the business in March of this year. March! They're gaining new pie customers and fans each day, and are making anywhere from 65-85 pies each week. That's a lot of pie for a company that's barely six months old. \u003c/p>\n\u003cp>When I visited the kitchen on a Thursday evening in August, the babes were in full pie-baking mode. Lenore's family was having a big reunion that weekend, so her brother was in the kitchen helping along with a few friends. Lenore was whipping up a chocolate custard, stopping frequently to ask for taste-testers: \"Okay, what does this need? What does this need?\" She and Anna debated about whether to add honey or a little more sugar. This was all happening as Anna was preparing a simple staff meal of sausages on wheat rolls with sauerkraut. She cut them in half and laid them out for everyone, and in unspoken agreement, the kitchen stopped and everyone shared a bite to eat. Rolling pins down, knives down, mixers stopped. Anna said at first she was a little nervous about how to feed the kitchen, but now it's almost natural. She had to buy sausages for the week's savory pie as it was, so she just folded it in to the kitchen meal. It was important. They work together, they eat together, they tell stories and share jokes together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/In-the-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/In-the-kitchen.jpg\" alt=\"in the kitchen\" title=\"In the kitchen\" width=\"500\" height=\"168\" class=\"alignnone size-full wp-image-32430\">\u003c/a>\u003cbr>\n\u003cem>Lenore, Anna, and Lenore and husband Cesar\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This teamwork and reliance on one another is really how the business began in the first place. Anna and Lenore have been friends since grade school in Stockton, CA, and Katrina and Lenore attended college together and went on to work at the same company. After a few years of struggling to feel at home in a career and feel truly happy with what she was doing, Lenore started thinking about pie. Anna had finished pastry school and had helped open a restaurant and Katrina had always been an avid baker and was blogging about food on the side. It seemed like good timing. The rest is history. Lenore decided to move from Boston to the Bay Area and begin working with the gals full-stride to help make the pie business a reality. Now, they just needed a name. \u003c/p>\n\u003cp>The girls decided on the name \"Three Babes Bakeshop\" over the phone. It had been quite a long process that involved three families, numerous friends, and one growing Google Doc. And a lot of head scratching. Finally, one day we just laid it all out and started fresh: \"What do we all have in common?\" we asked ourselves. To get the ideas rolling, the conversation started out with: \"Well, we're three babes who...\" That was it. A name had been cemented. If fit perfectly. \u003c/p>\n\u003cp>The three women knew that they could make some mean pie, but they obviously needed somewhere to sell it. They pounded the pavement looking for a spot with good foot traffic that would allow them to sell their wares in some mutually beneficial arrangement. When they approached \u003ca href=\"http://stablecafe.com/\">Stable Cafe\u003c/a>, the timing was just right: they made arrangements to essentially lease out the shipping container in the garden/courtyard each weekend. Customers come and buy a slice of pie from The Babes, a cup of coffee at Stable, and everyone is happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabesmenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabesmenu.jpg\" alt=\"three babes menu\" title=\"three babes menu\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-32433\">\u003c/a>\u003cbr>\n\u003cem>Lenore with the Sunday menu\u003c/em>\u003c/p>\n\u003cp>When I asked the gals why they chose pie, they mentioned how they grew up in Stockton constantly surrounded by fresh, seasonal fruit. \"We always knew we wanted to do something homey--something all-American. We thought for awhile about doing biscuits, but Anna's always been known for her pies and growing up we always had birthday pie instead of cake,\" Lenore said. Pie was just the obvious choice. Anna's great-grandfather was a pastry chef and Anna and her mom frequently bake pies together. Lenore's mom bakes as well, and Lenore began playing around in the kitchen when she was five.\u003c/p>\n\u003cp>So do they wish they had started with something easier and more cost effective like cupcakes? \"No way,\" Lenore answers. Looking around the kitchen at all of the beautiful figs that Lenore's dad had just picked that morning and her brother and husband were so carefully chopping -- you could see why. With their pies, they're paying homage to the seasons, to their families and where they came from, and to the one dessert that truly nourishes in a way that others just can't. What really struck me was the variety of pies and the fact that, with a few exceptions, they're all new flavors each week. This takes a great deal of planning, creativity, and innovation. When you're in the midst of building a business from the ground up, this isn't easy.\u003c/p>\n\u003cp>So the rest is pie making history, then? Not really. Anna and Katrina both work full-time jobs, so Lenore and her younger sister do a lot of the daily errands, farmers' market runs and deliveries throughout the week. Anna tests and plans out the week's recipes in her (not so) free time and puts in long days Thursdays and Fridays transitioning from her day job into Babe baker at night. I asked Lenore and Anna how they keep each other going and if they ever look around and ask themselves, \"what are we doing?\" Do they ever have doubts?\u003c/p>\n\u003cp>In my own business, \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, I've definitely had days, particularly after a difficult, rainy week without earning a profit, when I wonder why I'm not working a traditional job with great health benefits and reliable pay. Anna says she thinks about this issue frequently and there are moments when she suffers from a significant lack of sleep and wonders, \"Is this what I really want?\" But the answer always comes up with a resounding \"Yes.\" \"The cool thing is, it's up to you. I wouldn't have it any other way,\" she says. Anna's doing what she loves, working for herself, and getting to spend more time with Lenore in the kitchen. The two women haven't had the opportunity to really spend time together as adults in this way and their friendship just continues to grow and strengthen as they rely on each other not just as childhood friends but as adults, confidants, and business partners. Lenore agrees, noting \"The finances scare me, sure. But I actually don't have those 'what am I doing' moments. Even when we were staying up all night; I'm still so excited!\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabestable.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabestable.jpg\" alt=\"three babes at stable\" title=\"three babes at stable\" width=\"540\" height=\"540\" class=\"alignnone size-full wp-image-32434\">\u003c/a>\u003cbr>\n\u003cem>Anna serving up pie at Stable Cafe\u003c/em>\u003c/p>\n\u003cp>So what's up next? The gals are interested in having a storefront at some point and know that they can't live at Stable forever. They're constantly inspired by local bakers like Gillian from \u003ca href=\"http://www.blackjetbakingco.com/\">Black Jet Baking Company\u003c/a> who just secured a sweet kiosk in The Ferry Building. They find inspiration for pies from old Southern cookbooks and their mom's stash of family recipes. The week I visited, they were featuring a new Pink Lemonade Pie that was one of Lenore's mom's favorites. As written it was made with a can of pink lemonade and cool whip, so they knew that wasn't going to fly. They reworked the recipe to include mascarpone cream, fresh raspberries and plum pulp. It sold like crazy. On a sleepy Sunday morning, I tried the Lemon Lavender Custard with Green Figs and their signature Salty Walnut. The custard pie is perhaps the most perfect late summer pie: the figs were sweet and tender and the custard was oh-so-lightly scented with lavender and lemon. The Salty Walnut was heartier with plenty of chopped local walnuts and little-bit-gooey filling. Not too sweet like so many nut pies with the perfect amount of salt. I can see why there were so many regulars. The couple sitting next to me in the Stable courtyard recounted some of their favorites this past summer. So far, the winner was the Red, White, and Blue Pie the gals did for the Fourth of July although to come to this conclusion, there was some major debate: \"No remember that Berry Crumble one they did? Oh, wait what about that Lemony Custard?\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For these women the weeks start to run together. Weeks that are filled with slices of pie--a feeling the Three Babes can obviously relate to. But for The Babes, the pie flavors and the weeks don't so much run together as create a very full picture of a successful spring and summer that they're ready to grow from and build upon. As their production numbers keep rising and they question what their next move will be, they continue to make deliberate decisions in the kitchen not to grow too quickly. When I asked about saving time and using a sheeter instead of hand-rolling each pie, Lenore told me that just wasn't an option. It resulted in an inferior crust--something they're not willing to sacrifice for speed or greater production numbers. While they're looking ahead towards future opportunities, it's always with one foot firmly planted in place to remind them of the families that support them, the town that they came from, the farmers that supply their fruit, and the city the call now call home. From an outsider's point of view, regardless of the direction, it's looking bright and sunny for these women every which way. \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/24/2011/09/IMG_8025.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/IMG_8025.jpg\" alt=\"pie\" title=\"pie\" width=\"500\" height=\"327\" class=\"alignnone size-full wp-image-32901\">\u003c/a>\u003cbr>\nWhen you spend time at the \u003ca href=\"http://threebabesbakeshop.com/\">Three Babes\u003c/a> kitchen in South San Francisco, you'll inevitably see a lot of pie. An employee is shaping dough, the mixers are whirring, a friend is making streusel, family members are slicing fruit, rap is playing from the ipod, and there's a certain controlled chaos that makes it feel like one big ol' pie party rather than an obligatory baking production. I went to interview the Three Babes to find out how the business started, how they got such a kick-start so early on, where they find inspiration, and what keeps them going as new business owners in an expensive and competitive city. What I found out: they're driven by late nights, a strong friendship and admiration for each other, close and supportive families, and heart. Lots of heart. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/babes-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/babes-ingredients.jpg\" alt=\"ingredients\" title=\" ingredients\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-32429\">\u003c/a>\u003cbr>\n\u003cem>Ingredient Prep at the Three Babes Kitchen\u003c/em>\u003c/p>\n\u003cp>Anna Derivi-Castellanos, Lenore Estrada and Katrina Svoboda are the gals behind the booming pie business that specializes in a pie subscription service, deliveries, and fantastic pop-up cafe on Saturdays and Sunday as \u003ca href=\"http://stablecafe.com/\">Stable Cafe\u003c/a>. You'll also find them soon at the \u003ca href=\"http://www.hocfarmersmarket.org/\">Civic Center Farmers' Market\u003c/a> on Wednesdays and Sundays. They're a busy bunch. Most strikingly, they're a busy bunch that just started the business in March of this year. March! They're gaining new pie customers and fans each day, and are making anywhere from 65-85 pies each week. That's a lot of pie for a company that's barely six months old. \u003c/p>\n\u003cp>When I visited the kitchen on a Thursday evening in August, the babes were in full pie-baking mode. Lenore's family was having a big reunion that weekend, so her brother was in the kitchen helping along with a few friends. Lenore was whipping up a chocolate custard, stopping frequently to ask for taste-testers: \"Okay, what does this need? What does this need?\" She and Anna debated about whether to add honey or a little more sugar. This was all happening as Anna was preparing a simple staff meal of sausages on wheat rolls with sauerkraut. She cut them in half and laid them out for everyone, and in unspoken agreement, the kitchen stopped and everyone shared a bite to eat. Rolling pins down, knives down, mixers stopped. Anna said at first she was a little nervous about how to feed the kitchen, but now it's almost natural. She had to buy sausages for the week's savory pie as it was, so she just folded it in to the kitchen meal. It was important. They work together, they eat together, they tell stories and share jokes together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/In-the-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/In-the-kitchen.jpg\" alt=\"in the kitchen\" title=\"In the kitchen\" width=\"500\" height=\"168\" class=\"alignnone size-full wp-image-32430\">\u003c/a>\u003cbr>\n\u003cem>Lenore, Anna, and Lenore and husband Cesar\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This teamwork and reliance on one another is really how the business began in the first place. Anna and Lenore have been friends since grade school in Stockton, CA, and Katrina and Lenore attended college together and went on to work at the same company. After a few years of struggling to feel at home in a career and feel truly happy with what she was doing, Lenore started thinking about pie. Anna had finished pastry school and had helped open a restaurant and Katrina had always been an avid baker and was blogging about food on the side. It seemed like good timing. The rest is history. Lenore decided to move from Boston to the Bay Area and begin working with the gals full-stride to help make the pie business a reality. Now, they just needed a name. \u003c/p>\n\u003cp>The girls decided on the name \"Three Babes Bakeshop\" over the phone. It had been quite a long process that involved three families, numerous friends, and one growing Google Doc. And a lot of head scratching. Finally, one day we just laid it all out and started fresh: \"What do we all have in common?\" we asked ourselves. To get the ideas rolling, the conversation started out with: \"Well, we're three babes who...\" That was it. A name had been cemented. If fit perfectly. \u003c/p>\n\u003cp>The three women knew that they could make some mean pie, but they obviously needed somewhere to sell it. They pounded the pavement looking for a spot with good foot traffic that would allow them to sell their wares in some mutually beneficial arrangement. When they approached \u003ca href=\"http://stablecafe.com/\">Stable Cafe\u003c/a>, the timing was just right: they made arrangements to essentially lease out the shipping container in the garden/courtyard each weekend. Customers come and buy a slice of pie from The Babes, a cup of coffee at Stable, and everyone is happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabesmenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabesmenu.jpg\" alt=\"three babes menu\" title=\"three babes menu\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-32433\">\u003c/a>\u003cbr>\n\u003cem>Lenore with the Sunday menu\u003c/em>\u003c/p>\n\u003cp>When I asked the gals why they chose pie, they mentioned how they grew up in Stockton constantly surrounded by fresh, seasonal fruit. \"We always knew we wanted to do something homey--something all-American. We thought for awhile about doing biscuits, but Anna's always been known for her pies and growing up we always had birthday pie instead of cake,\" Lenore said. Pie was just the obvious choice. Anna's great-grandfather was a pastry chef and Anna and her mom frequently bake pies together. Lenore's mom bakes as well, and Lenore began playing around in the kitchen when she was five.\u003c/p>\n\u003cp>So do they wish they had started with something easier and more cost effective like cupcakes? \"No way,\" Lenore answers. Looking around the kitchen at all of the beautiful figs that Lenore's dad had just picked that morning and her brother and husband were so carefully chopping -- you could see why. With their pies, they're paying homage to the seasons, to their families and where they came from, and to the one dessert that truly nourishes in a way that others just can't. What really struck me was the variety of pies and the fact that, with a few exceptions, they're all new flavors each week. This takes a great deal of planning, creativity, and innovation. When you're in the midst of building a business from the ground up, this isn't easy.\u003c/p>\n\u003cp>So the rest is pie making history, then? Not really. Anna and Katrina both work full-time jobs, so Lenore and her younger sister do a lot of the daily errands, farmers' market runs and deliveries throughout the week. Anna tests and plans out the week's recipes in her (not so) free time and puts in long days Thursdays and Fridays transitioning from her day job into Babe baker at night. I asked Lenore and Anna how they keep each other going and if they ever look around and ask themselves, \"what are we doing?\" Do they ever have doubts?\u003c/p>\n\u003cp>In my own business, \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, I've definitely had days, particularly after a difficult, rainy week without earning a profit, when I wonder why I'm not working a traditional job with great health benefits and reliable pay. Anna says she thinks about this issue frequently and there are moments when she suffers from a significant lack of sleep and wonders, \"Is this what I really want?\" But the answer always comes up with a resounding \"Yes.\" \"The cool thing is, it's up to you. I wouldn't have it any other way,\" she says. Anna's doing what she loves, working for herself, and getting to spend more time with Lenore in the kitchen. The two women haven't had the opportunity to really spend time together as adults in this way and their friendship just continues to grow and strengthen as they rely on each other not just as childhood friends but as adults, confidants, and business partners. Lenore agrees, noting \"The finances scare me, sure. But I actually don't have those 'what am I doing' moments. Even when we were staying up all night; I'm still so excited!\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabestable.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/threebabestable.jpg\" alt=\"three babes at stable\" title=\"three babes at stable\" width=\"540\" height=\"540\" class=\"alignnone size-full wp-image-32434\">\u003c/a>\u003cbr>\n\u003cem>Anna serving up pie at Stable Cafe\u003c/em>\u003c/p>\n\u003cp>So what's up next? The gals are interested in having a storefront at some point and know that they can't live at Stable forever. They're constantly inspired by local bakers like Gillian from \u003ca href=\"http://www.blackjetbakingco.com/\">Black Jet Baking Company\u003c/a> who just secured a sweet kiosk in The Ferry Building. They find inspiration for pies from old Southern cookbooks and their mom's stash of family recipes. The week I visited, they were featuring a new Pink Lemonade Pie that was one of Lenore's mom's favorites. As written it was made with a can of pink lemonade and cool whip, so they knew that wasn't going to fly. They reworked the recipe to include mascarpone cream, fresh raspberries and plum pulp. It sold like crazy. On a sleepy Sunday morning, I tried the Lemon Lavender Custard with Green Figs and their signature Salty Walnut. The custard pie is perhaps the most perfect late summer pie: the figs were sweet and tender and the custard was oh-so-lightly scented with lavender and lemon. The Salty Walnut was heartier with plenty of chopped local walnuts and little-bit-gooey filling. Not too sweet like so many nut pies with the perfect amount of salt. I can see why there were so many regulars. The couple sitting next to me in the Stable courtyard recounted some of their favorites this past summer. So far, the winner was the Red, White, and Blue Pie the gals did for the Fourth of July although to come to this conclusion, there was some major debate: \"No remember that Berry Crumble one they did? Oh, wait what about that Lemony Custard?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For these women the weeks start to run together. Weeks that are filled with slices of pie--a feeling the Three Babes can obviously relate to. But for The Babes, the pie flavors and the weeks don't so much run together as create a very full picture of a successful spring and summer that they're ready to grow from and build upon. As their production numbers keep rising and they question what their next move will be, they continue to make deliberate decisions in the kitchen not to grow too quickly. When I asked about saving time and using a sheeter instead of hand-rolling each pie, Lenore told me that just wasn't an option. It resulted in an inferior crust--something they're not willing to sacrifice for speed or greater production numbers. While they're looking ahead towards future opportunities, it's always with one foot firmly planted in place to remind them of the families that support them, the town that they came from, the farmers that supply their fruit, and the city the call now call home. From an outsider's point of view, regardless of the direction, it's looking bright and sunny for these women every which way. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oyster-culture-cover.jpg\" alt=\"Oyster Culture book cover\" title=\"Oyster Culture book cover\" width=\"300\" height=\"391\" class=\"alignleft size-full wp-image-32736\">\u003c/a>What's on your locavore's barbecue this Labor Day weekend? A slab of beef tri-tip, our favorite regional cut, sliced and nestled up to a stack of red torpedo onions and dry-farmed Early Girl tomatoes sounds mighty tasty. If you prefer fish, try a side of grilled sockeye or king salmon topped with this easy \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/\">corn relish\u003c/a>. And to start, what captures the taste of our unique coastal landscape than a a platter of oysters plucked from the salt-sweet estuaries of Tomales Bay or Point Reyes? \u003c/p>\n\u003cp>You can shuck and serve them raw, with nothing more than a squirt of lemon and a shake of hot sauce, or get a little more fancy with a saucer of mignonette sauce. Mignonette may sound lah-di-dah, but it's nothing more than a tart dunk of minced shallot, black pepper, and champagne vinegar. At its popular restaurant and oyster bar in the Ferry Building, the \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> has California-ized this French classic into a \"Hog Wash\" of shallot, minced jalapeno, cilantro, and both seasoned and plain rice vinegar. Or you can raise a toast to a particularly local tradition and barbecue them right on the grill. No shucking required; just place oysters, flat side up, on a hot grill until the shells pop open. Off the heat, remove the top shell, loosen the oyster within with a quick swipe of an oyster knife, and top with your favorite barbecue sauce. You can return the oysters to the grill for a minute or two to heat the sauce through. Whatever you do, the oysters will be sexy and succulent, with a clean ocean taste like the first fresh slap of a wave against your face. \u003c/p>\n\u003cp>Once your appetite is whetted, you might want to know more about these intriguing little bivalves, so rich in history and lore. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">Oyster Culture\u003c/a> by Gwendolyn Meyer and Doreen Schmid, is a great place to start. Illustrated with Meyer's beautiful, evocative black-and-white and color photographs as well as historical documents and pictures, the book, published by Petaluma's Cameron Press, delves into the history and ecology of the local oyster industry. How did the book happen? Via email, Meyer told us, \u003c/p>\n\u003cblockquote>\u003cp>\"The book evolved from a photo essay on how oysters are farmed on one farm into the bigger story of oyster farming out here in West Marin. I started shooting grainy black and white film images back in 2001 out on the water and the gritty grainy look captured the hard working farmers on the bay on its foggy overcast cold windy days. The Tomales Bay is a special and unique place, one of the few clean estuariane systems left in California. The water-based farms fascinated me, and being out on the bay was captivating. Getting to know some of the people involved with oysters here and the history of the east shore-- I realized that there was a story that hadn't been told. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Photos from Oyster Culture copyright Gwendolyn Meyer\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>People in California have been eating oysters for centuries. Archaeological digs at Coast Miwok campsites have revealed piles of oyster, mussel, and clam shells. The native oyster of California's indigenous peoples and first settlers was the small, coppery-tasting Olympia oyster, Ostreo lurida. It has since been replaced, first by Atlantic varieties shipped in from the East Coast, then, since the 1930s, by Japanese Pacific varieties like the Miyagi and the Kumamoto. At first, commercial oyster farming was concentrated in San Francisco Bay, but as silt and pollution threatened the beds, the oyster companies looked north, to the more pristine estuaries of Tomales Bay and the Point Reyes peninsula. Oysters thrive in flat tidal estuaries where the river meets the sea, as part of a very particular coastal ecology. Once railways were established, linking the once-remote hamlets of West Marin to San Francisco and the surrounding towns, local aquaculture took off. As \u003cem>Oyster Culture\u003c/em> notes, \"For a brief moment in the 1950s, Tomales Bay was the largest oyster producer in California. Today, it is the state's smallest production area, but home of its oldest oyster farm and last oyster-canning factory, at Drakes Bay Estero.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using an attractive and inviting layout, \u003cem>Oyster Culture\u003c/em> explores both the natural and cultural histories of oysters, oyster farming, and oyster-eating around the Bay Area. At an early age, left to its own devices, an oyster attaches itself permanently to whatever solid surface it can find. Raising oysters is more like farming, or raising livestock, than fishing, since the oysters stay where they're planted. Marin's oyster companies, including Hog Island, \u003ca href=\"http://tomalesbayoysters.com/\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://www.pointreyesoyster.com\">Point Reyes Oyster Company\u003c/a>, Cove Mussel Company, the Marin Oyster Company, and \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a> (formerly Johnson's Oyster Farm), have evolved their own systems for raising and growing their oysters, each producing slightly different results. Along with ranching and farming, the oyster industry makes up a significant part of Marin's agricultural history and current agricultural and aquaculture-based economy. As Meyer told us,\u003c/p>\n\u003cblockquote>\u003cp>\"What was striking to me was how involved and familiar with every aspect of oysters everyone who works with them is, from the oyster bar shuckers to the farmers. There is a wealth of information about the oyster, and people who work with oysters know so much. Everyone in the industry has a particular philosophy about how they grow. Their understanding of the bay and the water and the environment they work in is impressive. I think a memorable story comes from Jorge out at Drakes Bay. Jorge has worked on the water for 30-plus years at Drakes Bay, for the Lunny family and the Johnsons before them. One early morning, he and Kevin Lunny got disoriented in the fog out on the estero. The fog blanketed out any recognizable features and they got didn’t know which way was home. They mistook the light on shore for that of a boat and headed away from it towards the ocean, which could have been disastrous. Fortunately, they managed to figure it out and didn’t head out to sea. \u003c/p>\n\u003cp>The story reminded me how even experienced [oyster] farmers with years of working on the same body of water are at the mercy of changing conditions. It may look calm and protected out there on the bay and estero, but it’s a landscape very much affected by many influences, both natural and man-made. I think the environment keeps farmers constantly on their toes.\n\u003c/p>\u003c/blockquote>\n\u003cp>Eat a local oyster, and you're supporting local jobs, something that makes putting oysters on the menu particularly appropriate for Labor Day. It's cold, wet work, tending to the rough-shelled babies out in the Bay, scrubbing and shucking, but it's an industry with deep roots, one that both provides jobs and presents a model for how for-profit agricultural businesses can work within protected parklands. \"Because Tomales Bay is part of the Gulf of the Farallones National Marine Sanctuary, the farm [Hog Island], like all those within this sanctuary, works with over twenty agencies that manage land use and water quality in and around the Bay,\" the authors write. Says Hog Island co-owner Terry Sawyer, \"None of this would be here without the Point Reyes National Seashore--we all owe a huge debt to its creation.\"\u003c/p>\n\u003cp>Now that she's an oyster expert, what oyster does Meyer prefer? \u003c/p>\n\u003cblockquote>\u003cp>\"Lately I’m particularly fond of the Tomales Bay Oyster Company's golden nuggets. They are beautiful oysters that are tumbled, not grown on the bottom, and because of this their shells are really pretty. The oyster itself is a deep-cupped, plump, rich tasting and perfect-looking oyster -- really a delicacy. I believe TBOC is the only farm doing tumbled bags on the bays. I prefer them freshly shucked, on the half shell with a squeeze of lemon. I like their briny taste of the ocean and want the full flavor of that, especially as we come into the winter months when they are at their prime. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Oysters with Chorizo Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This recipe, adapted from the book \u003cstrong>Oyster Culture \u003c/strong>by Gwendolyn Marks and Doreen Schmid, comes from the kitchen of The Marshall Store, a popular seafood restaurant on the eastern side of Tomales Bay. \u003c/em>\u003c/p>\n\u003cp>\u003cem>From the Marshall Store\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\" alt=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" title=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32730\">\u003c/a>\u003cbr>\n\u003cem>Oysters with Chorizo Sauce. Photo copyright Gwendolyn Meyer\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 24 oysters, serves 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> \u003c/p>\n\u003cp>1/4 lb fresh Mexican-style chorizo sausage, removed from casing\u003cbr>\n1 cup (8 oz) unsalted butter, softened\u003cbr>\n2 tbsp finely chopped parsley\u003cbr>\n24 oysters \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Soften butter at room temperature. Saute chorizo until thoroughly cooked, then crumble. Place in refrigerator to cool. \u003c/p>\n\u003cp>2. Place butter in a small bowl and break up with a wooden spoon. Add cooled chorizo and mix thoroughly. Add parsley. Place the mixture in the middle of a sheet of waxed paper. Roll into a 2-inch wide log, twist ends shut, and chill in the refrigerator until firm. \u003c/p>\n\u003cp>3. Prepare a gas or charcoal grill. While grill is heating, shuck oysters and leave in shells. When grill is hot, top each opened oyster with a thin slice of butter cut from roll. Cover and cook just until the butter starts to bubble. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Note: If you don't have an outdoor grill, these oysters can also be cooked under the broiler. To broil, cover an ovenproof plate or platter with a layer of slightly moistened rock salt about 1 inch deep. Set oysters, in shells, on the rock salt, making sure they are level. Top each oyster with a thin slice of chorizo butter. Broil just until the butter starts to bubble. \u003c/p>\n\n",
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"excerpt": "Put some barbecued oysters on your locavore grill this weekend. Oyster Culture, a new book by Gwendolyn Meyer and Doreen Schmid, explores the natural and cultural history of oyster farming around the Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oyster-culture-cover.jpg\" alt=\"Oyster Culture book cover\" title=\"Oyster Culture book cover\" width=\"300\" height=\"391\" class=\"alignleft size-full wp-image-32736\">\u003c/a>What's on your locavore's barbecue this Labor Day weekend? A slab of beef tri-tip, our favorite regional cut, sliced and nestled up to a stack of red torpedo onions and dry-farmed Early Girl tomatoes sounds mighty tasty. If you prefer fish, try a side of grilled sockeye or king salmon topped with this easy \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/\">corn relish\u003c/a>. And to start, what captures the taste of our unique coastal landscape than a a platter of oysters plucked from the salt-sweet estuaries of Tomales Bay or Point Reyes? \u003c/p>\n\u003cp>You can shuck and serve them raw, with nothing more than a squirt of lemon and a shake of hot sauce, or get a little more fancy with a saucer of mignonette sauce. Mignonette may sound lah-di-dah, but it's nothing more than a tart dunk of minced shallot, black pepper, and champagne vinegar. At its popular restaurant and oyster bar in the Ferry Building, the \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> has California-ized this French classic into a \"Hog Wash\" of shallot, minced jalapeno, cilantro, and both seasoned and plain rice vinegar. Or you can raise a toast to a particularly local tradition and barbecue them right on the grill. No shucking required; just place oysters, flat side up, on a hot grill until the shells pop open. Off the heat, remove the top shell, loosen the oyster within with a quick swipe of an oyster knife, and top with your favorite barbecue sauce. You can return the oysters to the grill for a minute or two to heat the sauce through. Whatever you do, the oysters will be sexy and succulent, with a clean ocean taste like the first fresh slap of a wave against your face. \u003c/p>\n\u003cp>Once your appetite is whetted, you might want to know more about these intriguing little bivalves, so rich in history and lore. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">Oyster Culture\u003c/a> by Gwendolyn Meyer and Doreen Schmid, is a great place to start. Illustrated with Meyer's beautiful, evocative black-and-white and color photographs as well as historical documents and pictures, the book, published by Petaluma's Cameron Press, delves into the history and ecology of the local oyster industry. How did the book happen? Via email, Meyer told us, \u003c/p>\n\u003cblockquote>\u003cp>\"The book evolved from a photo essay on how oysters are farmed on one farm into the bigger story of oyster farming out here in West Marin. I started shooting grainy black and white film images back in 2001 out on the water and the gritty grainy look captured the hard working farmers on the bay on its foggy overcast cold windy days. The Tomales Bay is a special and unique place, one of the few clean estuariane systems left in California. The water-based farms fascinated me, and being out on the bay was captivating. Getting to know some of the people involved with oysters here and the history of the east shore-- I realized that there was a story that hadn't been told. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Photos from Oyster Culture copyright Gwendolyn Meyer\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>People in California have been eating oysters for centuries. Archaeological digs at Coast Miwok campsites have revealed piles of oyster, mussel, and clam shells. The native oyster of California's indigenous peoples and first settlers was the small, coppery-tasting Olympia oyster, Ostreo lurida. It has since been replaced, first by Atlantic varieties shipped in from the East Coast, then, since the 1930s, by Japanese Pacific varieties like the Miyagi and the Kumamoto. At first, commercial oyster farming was concentrated in San Francisco Bay, but as silt and pollution threatened the beds, the oyster companies looked north, to the more pristine estuaries of Tomales Bay and the Point Reyes peninsula. Oysters thrive in flat tidal estuaries where the river meets the sea, as part of a very particular coastal ecology. Once railways were established, linking the once-remote hamlets of West Marin to San Francisco and the surrounding towns, local aquaculture took off. As \u003cem>Oyster Culture\u003c/em> notes, \"For a brief moment in the 1950s, Tomales Bay was the largest oyster producer in California. Today, it is the state's smallest production area, but home of its oldest oyster farm and last oyster-canning factory, at Drakes Bay Estero.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using an attractive and inviting layout, \u003cem>Oyster Culture\u003c/em> explores both the natural and cultural histories of oysters, oyster farming, and oyster-eating around the Bay Area. At an early age, left to its own devices, an oyster attaches itself permanently to whatever solid surface it can find. Raising oysters is more like farming, or raising livestock, than fishing, since the oysters stay where they're planted. Marin's oyster companies, including Hog Island, \u003ca href=\"http://tomalesbayoysters.com/\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://www.pointreyesoyster.com\">Point Reyes Oyster Company\u003c/a>, Cove Mussel Company, the Marin Oyster Company, and \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a> (formerly Johnson's Oyster Farm), have evolved their own systems for raising and growing their oysters, each producing slightly different results. Along with ranching and farming, the oyster industry makes up a significant part of Marin's agricultural history and current agricultural and aquaculture-based economy. As Meyer told us,\u003c/p>\n\u003cblockquote>\u003cp>\"What was striking to me was how involved and familiar with every aspect of oysters everyone who works with them is, from the oyster bar shuckers to the farmers. There is a wealth of information about the oyster, and people who work with oysters know so much. Everyone in the industry has a particular philosophy about how they grow. Their understanding of the bay and the water and the environment they work in is impressive. I think a memorable story comes from Jorge out at Drakes Bay. Jorge has worked on the water for 30-plus years at Drakes Bay, for the Lunny family and the Johnsons before them. One early morning, he and Kevin Lunny got disoriented in the fog out on the estero. The fog blanketed out any recognizable features and they got didn’t know which way was home. They mistook the light on shore for that of a boat and headed away from it towards the ocean, which could have been disastrous. Fortunately, they managed to figure it out and didn’t head out to sea. \u003c/p>\n\u003cp>The story reminded me how even experienced [oyster] farmers with years of working on the same body of water are at the mercy of changing conditions. It may look calm and protected out there on the bay and estero, but it’s a landscape very much affected by many influences, both natural and man-made. I think the environment keeps farmers constantly on their toes.\n\u003c/p>\u003c/blockquote>\n\u003cp>Eat a local oyster, and you're supporting local jobs, something that makes putting oysters on the menu particularly appropriate for Labor Day. It's cold, wet work, tending to the rough-shelled babies out in the Bay, scrubbing and shucking, but it's an industry with deep roots, one that both provides jobs and presents a model for how for-profit agricultural businesses can work within protected parklands. \"Because Tomales Bay is part of the Gulf of the Farallones National Marine Sanctuary, the farm [Hog Island], like all those within this sanctuary, works with over twenty agencies that manage land use and water quality in and around the Bay,\" the authors write. Says Hog Island co-owner Terry Sawyer, \"None of this would be here without the Point Reyes National Seashore--we all owe a huge debt to its creation.\"\u003c/p>\n\u003cp>Now that she's an oyster expert, what oyster does Meyer prefer? \u003c/p>\n\u003cblockquote>\u003cp>\"Lately I’m particularly fond of the Tomales Bay Oyster Company's golden nuggets. They are beautiful oysters that are tumbled, not grown on the bottom, and because of this their shells are really pretty. The oyster itself is a deep-cupped, plump, rich tasting and perfect-looking oyster -- really a delicacy. I believe TBOC is the only farm doing tumbled bags on the bays. I prefer them freshly shucked, on the half shell with a squeeze of lemon. I like their briny taste of the ocean and want the full flavor of that, especially as we come into the winter months when they are at their prime. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Oysters with Chorizo Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This recipe, adapted from the book \u003cstrong>Oyster Culture \u003c/strong>by Gwendolyn Marks and Doreen Schmid, comes from the kitchen of The Marshall Store, a popular seafood restaurant on the eastern side of Tomales Bay. \u003c/em>\u003c/p>\n\u003cp>\u003cem>From the Marshall Store\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\" alt=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" title=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32730\">\u003c/a>\u003cbr>\n\u003cem>Oysters with Chorizo Sauce. Photo copyright Gwendolyn Meyer\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 24 oysters, serves 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> \u003c/p>\n\u003cp>1/4 lb fresh Mexican-style chorizo sausage, removed from casing\u003cbr>\n1 cup (8 oz) unsalted butter, softened\u003cbr>\n2 tbsp finely chopped parsley\u003cbr>\n24 oysters \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Soften butter at room temperature. Saute chorizo until thoroughly cooked, then crumble. Place in refrigerator to cool. \u003c/p>\n\u003cp>2. Place butter in a small bowl and break up with a wooden spoon. Add cooled chorizo and mix thoroughly. Add parsley. Place the mixture in the middle of a sheet of waxed paper. Roll into a 2-inch wide log, twist ends shut, and chill in the refrigerator until firm. \u003c/p>\n\u003cp>3. Prepare a gas or charcoal grill. While grill is heating, shuck oysters and leave in shells. When grill is hot, top each opened oyster with a thin slice of butter cut from roll. Cover and cook just until the butter starts to bubble. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Note: If you don't have an outdoor grill, these oysters can also be cooked under the broiler. To broil, cover an ovenproof plate or platter with a layer of slightly moistened rock salt about 1 inch deep. Set oysters, in shells, on the rock salt, making sure they are level. Top each oyster with a thin slice of chorizo butter. Broil just until the butter starts to bubble. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Cyclist Chef: A Look Inside Spencer's Pantry",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\" alt=\"scott spencer\" title=\"scott spencer\" width=\"500\" height=\"375\" class=\"size-full wp-image-32568\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chef Scott Spencer, owner of Spencer's Pantry.\u003c/strong> Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>If you know any cyclists, chances are they're \"food-passionate\" (This sounds less pejorative than food-obsessed.) They range from serious athletes who religiously count calories and eat specific nutrients to stay fit for races, or those like me: folks who pedal hundreds of miles so we can eat delicious meals guilt-free. \u003c/p>\n\u003cp>Chef Scott Spencer is a fellow cycling-food enthusiast who I met through the Bay Area cycling community. To borrow some racing classification terms from the world of cycling, Scott is a cooking \"Pro,\" whereas I'm merely a mid-range \"\u003ca href=\"http://www.sfbike.org/?racing#16\">Category 3\u003c/a>.\" As the owner of Oakland-based \u003ca href=\"http://www.spencerspantry.com\">Spencer's Pantry\u003c/a>, he'll prepare an \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Food.html\">exquisite 6-course meal\u003c/a> for you and your guests using fresh, local seasonal ingredients -- often from \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Garden.html\">his garden\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\" alt=\"short rib\" title=\"short rib\" width=\"500\" height=\"375\" class=\"size-full wp-image-32599\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>48-hour short rib, 12-hour pork belly, brown butter potatoes, baby carrots, onions and beurre rouge.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\" alt=\"Preserved meyer lemon ricotta stuffed squash blossom\" title=\"Preserved meyer lemon ricotta \" width=\"500\" height=\"375\" class=\"size-full wp-image-32600\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserved Meyer lemon ricotta-stuffed squash blossom, rock shrimp, basil and fresh pea puree.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\" alt=\"Diver scallop\" title=\"Diver scallop, caviar lentils, farro, uni cream and tarragon\" width=\"500\" height=\"386\" class=\"size-full wp-image-32601\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Diver scallop, caviar lentils, farro, uni cream and tarragon.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>His culinary interests began over ten years ago while cooking on a casual basis for friends. Scott's hobby soon evolved into the pursuit of a professional culinary career, and he attended the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in 2002. Upon graduating, Scott held diverse group of jobs: he learned about desserts at \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a>, worked the wood oven at \u003ca href=\"http://www.boakland.com/\">B Restaurant\u003c/a> and oversaw the raw bar at the now-defunct Pearl Oyster Bar & Restaurant in Oakland.\u003c/p>\n\u003cp>Then he landed at \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> in San Francisco, \"a restaurant that I had really dreamed about working in since I started cooking. But I was still on the line, busting my butt every night and I hit a spot in my life that made me question where I was going to be when I was 30.\"\u003c/p>\n\u003cp>\"My friend was working for \u003ca href=\"http://thrillist.com/\">Thrillist.com\u003c/a> and approached me about an article. He knew I did some catering on the side to supplement my cook's income. I just said, 'Write that I will come over and cook a meal like I do for my friends and family. Very intimate, more along the lines of having a dinner party with a friend who is a chef.' I got 63 emails that morning, left Boulevard and was off to the races. It's been nothing but great for the last 2 years.\"\u003c/p>\n\u003cp>Scott says there are many benefits to owning his own business. \"I can close up shop and travel when I would like. I make a lot more money than I ever have. I don't have any employees, so I have total quality control. I am a bit of a perfectionist when it comes to my cooking. The only con has been the time involved doing it all myself. I ride my bicycle around the Bay Area to gather ingredients, so the prep time turns into a 14-18 hour workday before a dinner.\" \u003c/p>\n\u003cp>If you'd like to have Scott pedal over and cook for you in your home, visit his \u003ca href=\"http://spencerspantry.blogspot.com/\">blog\u003c/a> and website to learn more about \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/Welcome.html\">Spencer's Pantry\u003c/a>. You can also check out his reviews on \u003ca href=\"http://www.yelp.com/biz/spencers-pantry-oakland\">Yelp\u003c/a> and find him on \u003ca href=\"http://www.facebook.com/pages/Spencers-Pantry/275980579371\">Facebook\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/barcodebmx/sets/72157605768454469/\">Flickr\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\" alt=\"heirloom tomato soup\" title=\"heirloom tomato soup\" width=\"500\" height=\"343\" class=\"size-full wp-image-32579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Heirloom tomato gazpacho.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>As it's prime tomato season, here's one of Scott's stellar recipes for a vegan Heirloom Tomato Gazpacho. It's also gluten-free as it eschews the usual addition of bread.\u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato Gazpacho \u003c/strong>\u003cbr>\nMakes 6 Cups\u003c/p>\n\u003cp>1 ½ lbs. very ripe heirloom tomatoes cored and roughly chopped\u003cbr>\n1 large yellow onion thinly sliced\u003cbr>\n1 English cucumber peeled and roughly chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon salt\u003cbr>\n1/4 tablespoon cayenne pepper\u003cbr>\n2 tablespoons rice wine vinegar\u003c/p>\n\u003cp>Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent, about 15 minutes. Take the pot off the heat and add the rest of the ingredients. Stir and add in small batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If needed, season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar. The soup should be chilled and served cold.\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/24/2011/08/2814406679_cbac160b20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\" alt=\"scott spencer\" title=\"scott spencer\" width=\"500\" height=\"375\" class=\"size-full wp-image-32568\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chef Scott Spencer, owner of Spencer's Pantry.\u003c/strong> Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>If you know any cyclists, chances are they're \"food-passionate\" (This sounds less pejorative than food-obsessed.) They range from serious athletes who religiously count calories and eat specific nutrients to stay fit for races, or those like me: folks who pedal hundreds of miles so we can eat delicious meals guilt-free. \u003c/p>\n\u003cp>Chef Scott Spencer is a fellow cycling-food enthusiast who I met through the Bay Area cycling community. To borrow some racing classification terms from the world of cycling, Scott is a cooking \"Pro,\" whereas I'm merely a mid-range \"\u003ca href=\"http://www.sfbike.org/?racing#16\">Category 3\u003c/a>.\" As the owner of Oakland-based \u003ca href=\"http://www.spencerspantry.com\">Spencer's Pantry\u003c/a>, he'll prepare an \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Food.html\">exquisite 6-course meal\u003c/a> for you and your guests using fresh, local seasonal ingredients -- often from \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Garden.html\">his garden\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\" alt=\"short rib\" title=\"short rib\" width=\"500\" height=\"375\" class=\"size-full wp-image-32599\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>48-hour short rib, 12-hour pork belly, brown butter potatoes, baby carrots, onions and beurre rouge.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\" alt=\"Preserved meyer lemon ricotta stuffed squash blossom\" title=\"Preserved meyer lemon ricotta \" width=\"500\" height=\"375\" class=\"size-full wp-image-32600\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserved Meyer lemon ricotta-stuffed squash blossom, rock shrimp, basil and fresh pea puree.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\" alt=\"Diver scallop\" title=\"Diver scallop, caviar lentils, farro, uni cream and tarragon\" width=\"500\" height=\"386\" class=\"size-full wp-image-32601\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Diver scallop, caviar lentils, farro, uni cream and tarragon.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>His culinary interests began over ten years ago while cooking on a casual basis for friends. Scott's hobby soon evolved into the pursuit of a professional culinary career, and he attended the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in 2002. Upon graduating, Scott held diverse group of jobs: he learned about desserts at \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a>, worked the wood oven at \u003ca href=\"http://www.boakland.com/\">B Restaurant\u003c/a> and oversaw the raw bar at the now-defunct Pearl Oyster Bar & Restaurant in Oakland.\u003c/p>\n\u003cp>Then he landed at \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> in San Francisco, \"a restaurant that I had really dreamed about working in since I started cooking. But I was still on the line, busting my butt every night and I hit a spot in my life that made me question where I was going to be when I was 30.\"\u003c/p>\n\u003cp>\"My friend was working for \u003ca href=\"http://thrillist.com/\">Thrillist.com\u003c/a> and approached me about an article. He knew I did some catering on the side to supplement my cook's income. I just said, 'Write that I will come over and cook a meal like I do for my friends and family. Very intimate, more along the lines of having a dinner party with a friend who is a chef.' I got 63 emails that morning, left Boulevard and was off to the races. It's been nothing but great for the last 2 years.\"\u003c/p>\n\u003cp>Scott says there are many benefits to owning his own business. \"I can close up shop and travel when I would like. I make a lot more money than I ever have. I don't have any employees, so I have total quality control. I am a bit of a perfectionist when it comes to my cooking. The only con has been the time involved doing it all myself. I ride my bicycle around the Bay Area to gather ingredients, so the prep time turns into a 14-18 hour workday before a dinner.\" \u003c/p>\n\u003cp>If you'd like to have Scott pedal over and cook for you in your home, visit his \u003ca href=\"http://spencerspantry.blogspot.com/\">blog\u003c/a> and website to learn more about \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/Welcome.html\">Spencer's Pantry\u003c/a>. You can also check out his reviews on \u003ca href=\"http://www.yelp.com/biz/spencers-pantry-oakland\">Yelp\u003c/a> and find him on \u003ca href=\"http://www.facebook.com/pages/Spencers-Pantry/275980579371\">Facebook\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/barcodebmx/sets/72157605768454469/\">Flickr\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\" alt=\"heirloom tomato soup\" title=\"heirloom tomato soup\" width=\"500\" height=\"343\" class=\"size-full wp-image-32579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Heirloom tomato gazpacho.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>As it's prime tomato season, here's one of Scott's stellar recipes for a vegan Heirloom Tomato Gazpacho. It's also gluten-free as it eschews the usual addition of bread.\u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato Gazpacho \u003c/strong>\u003cbr>\nMakes 6 Cups\u003c/p>\n\u003cp>1 ½ lbs. very ripe heirloom tomatoes cored and roughly chopped\u003cbr>\n1 large yellow onion thinly sliced\u003cbr>\n1 English cucumber peeled and roughly chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon salt\u003cbr>\n1/4 tablespoon cayenne pepper\u003cbr>\n2 tablespoons rice wine vinegar\u003c/p>\n\u003cp>Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent, about 15 minutes. Take the pot off the heat and add the rest of the ingredients. Stir and add in small batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If needed, season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar. The soup should be chilled and served cold.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "5th Annual Mission Pie Contest",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\" alt=\"Mission Pie signage\" title=\"Mission Pie signage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32455\">\u003c/a>\u003c/p>\n\u003cp>In the late summer, a baker’s fancy turns to thoughts of pie. Everywhere you look in the markets, you’re confronted with gorgeous fruit in season. \u003c/p>\n\u003cp>Naturally, this is the time of year to hold pie contests. The \u003ca href=\"http://missionpie.com/?p=657\">5th Annual Mission Pie Contest\u003c/a> pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\" alt=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" title=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32465\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie co-owner Krystin Rubin preps the contenders. Can you tell which one will win Best in Show? Hint: it’s staring you right in the face!\u003c/em>\u003c/p>\n\u003cp>After the judges got an eyeful of the complete pie (appearance was a key judging factor), Mission Pie co-owner Krystin Rubin cut them open. You’d think, as a professional, she’d cast a jaundiced eye over some of the sloppier entrants, but no. “Each one is just a delight to encounter. The amount of care that’s gone into each one of these... Really, it’s touching to me, how seriously all the contestants are taking this.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the judges tasted and took notes in the kitchen, the contenders and their supporters dove into the rest of the pies laid out in the front room.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\" alt=\"Checking out the competition while the judges deliberate back in the kitchen.\" title=\"Checking out the competition while the judges deliberate back in the kitchen.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32449\">\u003c/a>\u003cbr>\n\u003cem>Checking out the competition while the judges deliberate back in the kitchen.\u003c/em>\u003c/p>\n\u003cp>Callie Arnold, a pre-school teacher currently from West Marin, made a chocolate cherry pie. She acknowledged preemptively that the recipe makes for a pie that’s “a little soupy,” but that’s exactly why she thinks it works. Arnold loves how the cherry juices run out and mix with the chocolate. Years of practice have made her confident of this pie’s charms, but she harbored doubts when I talked to her, right after she tasted the Shaker Lemon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\" alt=\"The Shaker Lemon\" title=\"The Shaker Lemon\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32446\">\u003c/a>\u003cbr>\n\u003cem>The Shaker Lemon.\u003c/em>\u003c/p>\n\u003cp>Clothing designer Michelle Tannenbaum of San Francisco was also worried about the Shaker Lemon. She made a galette with plums, pluots, and Mission, Adriatic and Kadota figs. The filling came courtesy of \u003ca href=\"http://www.knollorganics.com/\">Knoll Farms\u003c/a>, the famous fig producer from Brentwood. OK, so I’m biased, because I did a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106217930\">story on them\u003c/a> two years ago for NPR and I was blown away by their fruit. Tannenbaum was more than blown away. After years of arriving at the open of the Ferry Building Farmers' Market to get first crack at their fruit, she finally began selling for the Knolls at their stand. The habit is cheaper that way.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\" alt=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" title=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32450\">\u003c/a>\u003cbr>\n\u003cem>With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\u003c/em>\u003c/p>\n\u003cp>Back in the kitchen, the judging continued. Filmmaker Kyle Garrett recently started \u003ca href=\"http://www.indiegogo.com/The7SquaredProject\">The 7 Squared Project\u003c/a>, a documentary series highlighting non-profit and otherwise “purposeful” businesses in San Francisco. \u003ca href=\"http://missionpie.com/?page_id=10\">Mission Pie\u003c/a>, with its mission driven approach to community building, is one of his subjects. Of course, I had to ask him about the Shaker Lemon. Garrett thought it “pretty spectacular,” even though he’s not a huge lemon fan. “It was kind of crisp and chewy at the same time. The flavor was not overpowering.“\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\" alt=\"Judge Kyle Garrett clears his palette with a sip of water.\" title=\"Judge Kyle Garrett clears his palette with a sip of water.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32447\">\u003c/a>\u003cbr>\n\u003cem>Judge Kyle Garrett clears his palette with a sip of water.\u003c/em>\u003c/p>\n\u003cp>While there were professional bakers on the judging panel, (Michelle Pusateri of \u003ca href=\"http://www.nanajoes.com/\">Nana Joe's Granola\u003c/a> and Mission Pie’s Sharon Litzky) Mission Pie’s co-owners \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Krystin Rubin and Karen Heisler\u003c/a> like to make sure non-professionals are well represented, too. Each year, the previous year’s winner is invited to judge. Patricia Hewitt won the contest last year with a honey pie, made with honey from her own bee hive. “A honey mousse pie, really. With a very flaky crust.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\" alt=\"The Emperor Norton\" title=\"The Emperor Norton\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32448\">\u003c/a>\u003cbr>\n\u003cem>The Emperor Norton\u003c/em>\u003c/p>\n\u003cp>Hewitt was immediately taken with the concept of the Emperor Norton, a chocolate nut concoction. “It’s incredibly sweet and nutty, and \u003ca href=\"http://en.wikipedia.org/wiki/Emperor_Norton\">Emperor Norton\u003c/a> probably was sweet and nutty, too. I’m really thrilled to see someone incorporating the history of San Francisco into a San Franciscan pie contest.”\u003c/p>\n\u003cp>There must be some way to find the metaphoric significance in the toughness of the crust as it relates to the character of the \u003ca href=\"http://www.voanews.com/learningenglish/home/The-Man-Who-Declared-Himself-Emperor-of-the-US-128561083.html\">famous 19th century oddball\u003c/a>, but I can’t think of it off-hand. Somebody had to hold the plate down, so Hewitt could make off with a bite of the Emperor Norton using her compostable fork. Still, she was smitten.\u003c/p>\n\u003cp>After 90 minutes, with the crowd in the front room buzzed with restless energy. They’d already fixed on their pick for People’s Choice. But the judges in the kitchen took their time, deliberating earnestly.\u003c/p>\n\u003cp>Everybody loved the flaky crust on the Shaker lemon, but only on top. The bottom was gummy, and in a pie contest, anything less than a dynamite crust will take you out of the running. The judges waxed lyrical about the crust on a lime blackberry Italian meringue that “revealed itself in layers.” Best Crust by a unanimous vote.\u003c/p>\n\u003cp>Emperor Norton walked away with Most Creative. But the crown for Best in Show went to something entirely different, an unassuming pie with none of the visual flash or dazzle of its competitors. It was, one judge said later, “a sleeper.”\u003c/p>\n\u003cp>When the group got to the Coffee Break Pie, they all murmured the word “love” in unison. Even though one judge worried the taste was so “classic,” there was a good chance this pie came straight from an old recipe book. As if that would be a problem. Executing a pie recipe properly is no small feat.\u003c/p>\n\u003cp>The judge needn’t have worried. Coffee Break Pie did not exist before Sunday. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\" alt=\"Sarah Jones takes the crown to thunderous applause.\" title=\"Sarah Jones takes the crown to thunderous applause.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32452\">\u003c/a>\u003cbr>\n\u003cem>Sarah Jones takes the crown to thunderous applause.\u003c/em>\u003c/p>\n\u003cp>For the past two weeks, Sarah Jones of Dallas (and more recently Palo Alto) has been baking “non-stop.” She baked every night, and ate pie for breakfast, searching for the perfect recipe. Her colleagues in accounting at Apple have also been gamely gaining weight in support of her bid.\u003c/p>\n\u003cp>Jones found something close in \u003ca href=\"http://www.bonappetit.com/\">Bon Appetit\u003c/a>: a recipe for caramel coffee creme brulee. And then she found another, for a salty honey pie. \u003c/p>\n\u003cp>“So I basically took a salty honey recipe, substituted caramel that was infused with coffee for the honey and then did a \u003ca href=\"http://www.biscoff.com/DirectionsWEB/webcart_itemBuy.php?itemid=0814\">Biscoff cream\u003c/a> (creamed cookies, people!) and sea salt.\" She had been looking for Nutella in the market and came across the Biscoff instead... \u003c/p>\n\u003cp>“At the last minute, I decided to lighten it up with the Biscoff cream, and I think that helped cut the sweetness a little bit.”\u003c/p>\n\u003cp>“I was so afraid,” Jones said, “because everybody had fruit, and I was going to go fruit. And I just decided, you know, I’m going to go really rich.” \u003c/p>\n\u003cp>She must have been gauging the tenor of the room, because the People’s Choice was indeed fruity to the max: Ru Cymrot-Wu’s \u003ca href=\"http://ruspieclub.wordpress.com/2011/08/17/some-thoughts-on-olallieberries/\">Olallieberry\u003c/a> and Peach. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\" alt=\"Ru Cymrot-Wu wins the People’s Choice award\" title=\"Ru Cymrot-Wu wins the People’s Choice award\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32453\">\u003c/a>\u003cbr>\n\u003cem>Ru Cymrot-Wu wins the People’s Choice award\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Two awards for summer fruit. Two for rich and creamy. In all honesty, they were all of them poetry on a plate. In this kind of a contest, everybody wins. \u003c/p>\n\n",
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"excerpt": "Naturally, this is the time of year to hold pie contests. The 5th Annual Mission Pie Contest pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/mission-pie560.jpg\" alt=\"Mission Pie signage\" title=\"Mission Pie signage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32455\">\u003c/a>\u003c/p>\n\u003cp>In the late summer, a baker’s fancy turns to thoughts of pie. Everywhere you look in the markets, you’re confronted with gorgeous fruit in season. \u003c/p>\n\u003cp>Naturally, this is the time of year to hold pie contests. The \u003ca href=\"http://missionpie.com/?p=657\">5th Annual Mission Pie Contest\u003c/a> pulled in 20 hopefuls on Sunday, and the people who showed up were as varied as the pies they brought to the competition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1411.jpg\" alt=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" title=\"Mission Pie co-owner Krystin Rubin preps the contenders.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32465\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie co-owner Krystin Rubin preps the contenders. Can you tell which one will win Best in Show? Hint: it’s staring you right in the face!\u003c/em>\u003c/p>\n\u003cp>After the judges got an eyeful of the complete pie (appearance was a key judging factor), Mission Pie co-owner Krystin Rubin cut them open. You’d think, as a professional, she’d cast a jaundiced eye over some of the sloppier entrants, but no. “Each one is just a delight to encounter. The amount of care that’s gone into each one of these... Really, it’s touching to me, how seriously all the contestants are taking this.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the judges tasted and took notes in the kitchen, the contenders and their supporters dove into the rest of the pies laid out in the front room.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1436-final.jpg\" alt=\"Checking out the competition while the judges deliberate back in the kitchen.\" title=\"Checking out the competition while the judges deliberate back in the kitchen.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32449\">\u003c/a>\u003cbr>\n\u003cem>Checking out the competition while the judges deliberate back in the kitchen.\u003c/em>\u003c/p>\n\u003cp>Callie Arnold, a pre-school teacher currently from West Marin, made a chocolate cherry pie. She acknowledged preemptively that the recipe makes for a pie that’s “a little soupy,” but that’s exactly why she thinks it works. Arnold loves how the cherry juices run out and mix with the chocolate. Years of practice have made her confident of this pie’s charms, but she harbored doubts when I talked to her, right after she tasted the Shaker Lemon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1424-final.jpg\" alt=\"The Shaker Lemon\" title=\"The Shaker Lemon\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32446\">\u003c/a>\u003cbr>\n\u003cem>The Shaker Lemon.\u003c/em>\u003c/p>\n\u003cp>Clothing designer Michelle Tannenbaum of San Francisco was also worried about the Shaker Lemon. She made a galette with plums, pluots, and Mission, Adriatic and Kadota figs. The filling came courtesy of \u003ca href=\"http://www.knollorganics.com/\">Knoll Farms\u003c/a>, the famous fig producer from Brentwood. OK, so I’m biased, because I did a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=106217930\">story on them\u003c/a> two years ago for NPR and I was blown away by their fruit. Tannenbaum was more than blown away. After years of arriving at the open of the Ferry Building Farmers' Market to get first crack at their fruit, she finally began selling for the Knolls at their stand. The habit is cheaper that way.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1440-final.jpg\" alt=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" title=\"With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32450\">\u003c/a>\u003cbr>\n\u003cem>With 20 pies on the table, Judge Patricia Hewitt has got to take careful notes.\u003c/em>\u003c/p>\n\u003cp>Back in the kitchen, the judging continued. Filmmaker Kyle Garrett recently started \u003ca href=\"http://www.indiegogo.com/The7SquaredProject\">The 7 Squared Project\u003c/a>, a documentary series highlighting non-profit and otherwise “purposeful” businesses in San Francisco. \u003ca href=\"http://missionpie.com/?page_id=10\">Mission Pie\u003c/a>, with its mission driven approach to community building, is one of his subjects. Of course, I had to ask him about the Shaker Lemon. Garrett thought it “pretty spectacular,” even though he’s not a huge lemon fan. “It was kind of crisp and chewy at the same time. The flavor was not overpowering.“\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1425-final.jpg\" alt=\"Judge Kyle Garrett clears his palette with a sip of water.\" title=\"Judge Kyle Garrett clears his palette with a sip of water.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32447\">\u003c/a>\u003cbr>\n\u003cem>Judge Kyle Garrett clears his palette with a sip of water.\u003c/em>\u003c/p>\n\u003cp>While there were professional bakers on the judging panel, (Michelle Pusateri of \u003ca href=\"http://www.nanajoes.com/\">Nana Joe's Granola\u003c/a> and Mission Pie’s Sharon Litzky) Mission Pie’s co-owners \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Krystin Rubin and Karen Heisler\u003c/a> like to make sure non-professionals are well represented, too. Each year, the previous year’s winner is invited to judge. Patricia Hewitt won the contest last year with a honey pie, made with honey from her own bee hive. “A honey mousse pie, really. With a very flaky crust.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1431-final.jpg\" alt=\"The Emperor Norton\" title=\"The Emperor Norton\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-32448\">\u003c/a>\u003cbr>\n\u003cem>The Emperor Norton\u003c/em>\u003c/p>\n\u003cp>Hewitt was immediately taken with the concept of the Emperor Norton, a chocolate nut concoction. “It’s incredibly sweet and nutty, and \u003ca href=\"http://en.wikipedia.org/wiki/Emperor_Norton\">Emperor Norton\u003c/a> probably was sweet and nutty, too. I’m really thrilled to see someone incorporating the history of San Francisco into a San Franciscan pie contest.”\u003c/p>\n\u003cp>There must be some way to find the metaphoric significance in the toughness of the crust as it relates to the character of the \u003ca href=\"http://www.voanews.com/learningenglish/home/The-Man-Who-Declared-Himself-Emperor-of-the-US-128561083.html\">famous 19th century oddball\u003c/a>, but I can’t think of it off-hand. Somebody had to hold the plate down, so Hewitt could make off with a bite of the Emperor Norton using her compostable fork. Still, she was smitten.\u003c/p>\n\u003cp>After 90 minutes, with the crowd in the front room buzzed with restless energy. They’d already fixed on their pick for People’s Choice. But the judges in the kitchen took their time, deliberating earnestly.\u003c/p>\n\u003cp>Everybody loved the flaky crust on the Shaker lemon, but only on top. The bottom was gummy, and in a pie contest, anything less than a dynamite crust will take you out of the running. The judges waxed lyrical about the crust on a lime blackberry Italian meringue that “revealed itself in layers.” Best Crust by a unanimous vote.\u003c/p>\n\u003cp>Emperor Norton walked away with Most Creative. But the crown for Best in Show went to something entirely different, an unassuming pie with none of the visual flash or dazzle of its competitors. It was, one judge said later, “a sleeper.”\u003c/p>\n\u003cp>When the group got to the Coffee Break Pie, they all murmured the word “love” in unison. Even though one judge worried the taste was so “classic,” there was a good chance this pie came straight from an old recipe book. As if that would be a problem. Executing a pie recipe properly is no small feat.\u003c/p>\n\u003cp>The judge needn’t have worried. Coffee Break Pie did not exist before Sunday. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1453-final.jpg\" alt=\"Sarah Jones takes the crown to thunderous applause.\" title=\"Sarah Jones takes the crown to thunderous applause.\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32452\">\u003c/a>\u003cbr>\n\u003cem>Sarah Jones takes the crown to thunderous applause.\u003c/em>\u003c/p>\n\u003cp>For the past two weeks, Sarah Jones of Dallas (and more recently Palo Alto) has been baking “non-stop.” She baked every night, and ate pie for breakfast, searching for the perfect recipe. Her colleagues in accounting at Apple have also been gamely gaining weight in support of her bid.\u003c/p>\n\u003cp>Jones found something close in \u003ca href=\"http://www.bonappetit.com/\">Bon Appetit\u003c/a>: a recipe for caramel coffee creme brulee. And then she found another, for a salty honey pie. \u003c/p>\n\u003cp>“So I basically took a salty honey recipe, substituted caramel that was infused with coffee for the honey and then did a \u003ca href=\"http://www.biscoff.com/DirectionsWEB/webcart_itemBuy.php?itemid=0814\">Biscoff cream\u003c/a> (creamed cookies, people!) and sea salt.\" She had been looking for Nutella in the market and came across the Biscoff instead... \u003c/p>\n\u003cp>“At the last minute, I decided to lighten it up with the Biscoff cream, and I think that helped cut the sweetness a little bit.”\u003c/p>\n\u003cp>“I was so afraid,” Jones said, “because everybody had fruit, and I was going to go fruit. And I just decided, you know, I’m going to go really rich.” \u003c/p>\n\u003cp>She must have been gauging the tenor of the room, because the People’s Choice was indeed fruity to the max: Ru Cymrot-Wu’s \u003ca href=\"http://ruspieclub.wordpress.com/2011/08/17/some-thoughts-on-olallieberries/\">Olallieberry\u003c/a> and Peach. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/1455-final.jpg\" alt=\"Ru Cymrot-Wu wins the People’s Choice award\" title=\"Ru Cymrot-Wu wins the People’s Choice award\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-32453\">\u003c/a>\u003cbr>\n\u003cem>Ru Cymrot-Wu wins the People’s Choice award\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two awards for summer fruit. Two for rich and creamy. In all honesty, they were all of them poetry on a plate. In this kind of a contest, everybody wins. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito",
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"content": "\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Time for a last summer fling. Head north to find the doughnut shop of your dreams, a small-town farmers' market with grilled cheese and barbecued oysters, and the best bench-and-pizza combo by the Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \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/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific",
"title": "San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\" alt=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32047\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>A sea of humanity at the San Francisco Street Food Festival.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This writer can report that the weather was beautiful and balmy, the crowds came out in force and the cooks -- heck, let's give 'em credit where credit is due and call 'em chefs -- worked their asses off to turn out mobile food for the masses in the Mission last Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>.\u003c/p>\n\u003cp>More than 70 trucks, carts and purveyors served up street eats with a smile at the event organized by the nonprofit neighborhood fixture \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Booze stations for those over 21 (separated from the main attractions by ugly chain-link fencing) also saw steady traffic at the fundraising event that spanned a strip of Folsom Street between 22nd and 26th Streets, which was closed to cars for the eight-hour-long festivities. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\" alt=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" title=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32039\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The 21+ crowd kicking back spirits separate from the rest of the festival goers. \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>But you could have predicted all that, right? What's impressive about La Cocina, the little incubator kitchen that could, is that in six short years the program, sponsored by Wells Fargo and others, has worked with more than 60 budding food businesses, most started by low-income immigrant women of color. Around 30 have gone through the group's incubator program, 10 have graduated and sell their products in markets, stores and online, and coming this fall one will open its very own brick-and-mortar joint. Not too shabby, hey?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\" alt=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" title=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32057\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Chaac Mool crew making tortillas for the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>And that folks is what this street food celebration is really all about, as far as La Cocina executive director \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is concerned. \"For many of the people we work with, serving street food is the only avenue afforded them to make a living,\" said Zigas, who led a pre-event press tour of vendors on Saturday. \"It's a gateway to running a brick-and-mortar business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\" alt=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" title=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32037\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Francis Lam listens up during Caleb Zigas' media tour at the festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/Francis_Lam\">Food writer Francis Lam\u003c/a> agreed. Lam is in town from New York to talk mobile food matters at the \u003ca href=\"http://www.lacocinasf.org/workshops/nationalstreetfoodconferenc/\">National Street Food Conference\u003c/a>, which ends today at Fort Mason Center. He attended Saturday's festivities to get his fill of SF curbside chow like everyone else. (The man is seriously in love with local fruit too. He showed up at the media walk-through clutching a baggie holding two perfect plums. Breakfast.) \u003c/p>\n\u003cp>For consumers, street eats can signal an exotic outing, an edible adventure, or a search for authentic food, noted Lam, an editor at \u003ca href=\"http://www.gilttaste.com/stories\">Gilt Taste\u003c/a>, who has covered the mobile food phenomenon in previous gigs with \u003ca href=\"http://www.salon.com/author/francis_lam/index.html\">Salon\u003c/a> and \u003cem>\u003ca href=\"http://www.gourmet.com/profiles/francis_lam/search?contributorName=Francis%20Lam\">Gourmet\u003c/a>\u003c/em>. But for the vendors, selling street food may not be something they've dreamed of doing all their life, it may be the only work they can do to survive, he said. \u003c/p>\n\u003cp>Part of the appeal of street food, Lam added, is that it's really home cooking --not fancy-pants restaurant cuisine or food served up as entertainment -- taken out of the intimacy of the home setting into the public sphere, where consumers can interact directly with the people who make it (not to mention folks in line to order.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\" alt=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32049\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Azalina's Curry Bomb Buns proved popular at the street food festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Case in point: Fifth generation street eats seller \u003ca href=\"http://www.azalinas.com/\">Azalina Eusope\u003c/a>. From Penang, Malaysia, Eusope knew mobile food was a tough way to make money and longed to be a lawyer but couldn't afford to go to law school. The legal profession's loss is the culinary world's gain: Eusope won a scholarship to attend cooking school at Raffles Hotel in Singapore, before finding her way to San Francisco, where her spicy street eats and sweet end notes earn rave reviews.\u003c/p>\n\u003cp>Cookbook author and \u003cem>\u003ca href=\"http://www.saveur.com/\">Saveur\u003c/a>\u003c/em> contributor \u003ca href=\"http://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> summed up street eats in 5 Cs at Sunday's \u003ca href=\"http://www.sfstreetfoodfest.com/conference.php\">conference panel on writing about street food\u003c/a>. Think cuisine, culture, craftsmanship, community and conversation -- to which I would add cash (for vendors) and cheap (for consumers). An aside: People will turn out in the thousands to nosh on curbside chow for under 8 dollars. But when asked to plunk down 50 bucks to hear experts weigh in on the subject on a Sunday afternoon there were far fewer takers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\" alt=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" title=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32064\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>An under-the-social-media-radar street food vendor.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>There was talk at the conference too (suspect more today on this matter) about the growing tension between old-time roving food vendors, often immigrants with no access to social media networks, being displaced by the D.I.Y., Twitter-savvy, younger generation of food hawkers, who enter into the nomadic food world with business plans, financial backing and role models.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\" alt=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" title=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32038\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> The Twitterific crowd include purveyors like the Three Twins Ice Cream guys.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>As for the festival itself: For those grumbling about the presence of brick-and-mortar businesses like \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>, Zigas was quick to note that all came from modest, start-up backgrounds and were included in the mix because they represent success stories newcomers can aspire to, whether it's Charlie Phan's family-run restaurant empire, which includes Out the Door, or the sisters who started the growing Osha chain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\" alt=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" title=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32043\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Osha Thai Restaurant crew ready to serve the masses on Saturday.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>The downside of the day: Can this reporter state for the record that she doesn't believe in standing in long queues in hot sun waiting to sample global grub on the go, no matter how transformative and tasty these morsels may be? She may well be in the minority on that matter, given the snaking lines for \u003ca href=\"http://pinxcatering.com/\">sweet potato waffles at Pinx\u003c/a>. Impressive lines formed for \u003cem>arepas\u003c/em>, a kind of corn pancake, from \u003ca href=\"http://www.nytimes.com/2004/09/22/dining/22VEND.html\">The Arepa Lady\u003c/a>, a former Colombian judge named Maria Piedad Cano who is something of a street eats legend in New York. Ditto at many, many other food booths.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\" alt=\"The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" title=\"The The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32040\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Arepa Lady - Maria Piedad Cano of New York City - one of six visiting vendors on the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Still, this writer would much rather roll up to a truck's regular spot or stumble upon a cart somewhere new and find something satisfying to eat without having to queue like some half-starved Soviet in a bread line. Just saying.\u003c/p>\n\u003cp>A long line, too, to secure pre-ordered passports: What's with that? In the Internet age folks should be able to show up with tix in hand, not wait on the day, surely. But I'd been warned and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/san-francisco-street-food-festival-veg-friendly-eats/\">warned readers too\u003c/a> about the need to queue for food and folks who attended the previous two festivals (deemed a bit messy even by Zigas) agreed that things ran more smoothly last Saturday. Still, the area got so congested by mid-afternoon (crowd estimates around the 50,000 mark for the day's event) that organizers are toying with a Mission Bay location for future events, \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/street_food_festival_might_lea.php#more\">SFoodie reports today\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\" alt=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32055\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The crowds kept coming all day long. Did we mention the throng? \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>On occasions like these I'm grateful that media get a chance to sample early and first; methinks the same courtesy might be offered to neighborhood residents within a block or two of the event. Friends who live in spitting distance have never actually eaten at the festival; they've gotten too impatient and hungry to hang around. \u003c/p>\n\u003cp>The same was true around lunchtime on Saturday when a ravenous gang decided to ditch the moveable feast fare in favor of a regular restaurant on Valencia Street where good grub could be had without a wait. On the way some of us, saturated with salt early in the day and feeling thirsty, snagged \u003cem>agua frescas\u003c/em> from savvy store owners and the unTwitterific street food vendors who set up modest tables or stands to catch the overflow crowd. \u003c/p>\n\u003cp>Talk about entrepreneurial spirit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Somehow I think Zigas and the rest of the La Cocina crew would approve.\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/22/2011-san-francisco-street-food-festival-slideshow/\">2011 San Francisco Street Food Festival Slideshow\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/08/25/at-san-francisco-street-food-conference-entrepeneurs-talk-about-the-biz/\">At San Francisco Street Food Conference, Attendees Talk Food Trucks\u003c/a> (KQED's News Fix)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\" alt=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32047\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>A sea of humanity at the San Francisco Street Food Festival.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This writer can report that the weather was beautiful and balmy, the crowds came out in force and the cooks -- heck, let's give 'em credit where credit is due and call 'em chefs -- worked their asses off to turn out mobile food for the masses in the Mission last Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>.\u003c/p>\n\u003cp>More than 70 trucks, carts and purveyors served up street eats with a smile at the event organized by the nonprofit neighborhood fixture \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Booze stations for those over 21 (separated from the main attractions by ugly chain-link fencing) also saw steady traffic at the fundraising event that spanned a strip of Folsom Street between 22nd and 26th Streets, which was closed to cars for the eight-hour-long festivities. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\" alt=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" title=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32039\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The 21+ crowd kicking back spirits separate from the rest of the festival goers. \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>But you could have predicted all that, right? What's impressive about La Cocina, the little incubator kitchen that could, is that in six short years the program, sponsored by Wells Fargo and others, has worked with more than 60 budding food businesses, most started by low-income immigrant women of color. Around 30 have gone through the group's incubator program, 10 have graduated and sell their products in markets, stores and online, and coming this fall one will open its very own brick-and-mortar joint. Not too shabby, hey?\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/24/2011/08/chaac-mool-yucatecan560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\" alt=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" title=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32057\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Chaac Mool crew making tortillas for the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>And that folks is what this street food celebration is really all about, as far as La Cocina executive director \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is concerned. \"For many of the people we work with, serving street food is the only avenue afforded them to make a living,\" said Zigas, who led a pre-event press tour of vendors on Saturday. \"It's a gateway to running a brick-and-mortar business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\" alt=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" title=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32037\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Francis Lam listens up during Caleb Zigas' media tour at the festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/Francis_Lam\">Food writer Francis Lam\u003c/a> agreed. Lam is in town from New York to talk mobile food matters at the \u003ca href=\"http://www.lacocinasf.org/workshops/nationalstreetfoodconferenc/\">National Street Food Conference\u003c/a>, which ends today at Fort Mason Center. He attended Saturday's festivities to get his fill of SF curbside chow like everyone else. (The man is seriously in love with local fruit too. He showed up at the media walk-through clutching a baggie holding two perfect plums. Breakfast.) \u003c/p>\n\u003cp>For consumers, street eats can signal an exotic outing, an edible adventure, or a search for authentic food, noted Lam, an editor at \u003ca href=\"http://www.gilttaste.com/stories\">Gilt Taste\u003c/a>, who has covered the mobile food phenomenon in previous gigs with \u003ca href=\"http://www.salon.com/author/francis_lam/index.html\">Salon\u003c/a> and \u003cem>\u003ca href=\"http://www.gourmet.com/profiles/francis_lam/search?contributorName=Francis%20Lam\">Gourmet\u003c/a>\u003c/em>. But for the vendors, selling street food may not be something they've dreamed of doing all their life, it may be the only work they can do to survive, he said. \u003c/p>\n\u003cp>Part of the appeal of street food, Lam added, is that it's really home cooking --not fancy-pants restaurant cuisine or food served up as entertainment -- taken out of the intimacy of the home setting into the public sphere, where consumers can interact directly with the people who make it (not to mention folks in line to order.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\" alt=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32049\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Azalina's Curry Bomb Buns proved popular at the street food festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Case in point: Fifth generation street eats seller \u003ca href=\"http://www.azalinas.com/\">Azalina Eusope\u003c/a>. From Penang, Malaysia, Eusope knew mobile food was a tough way to make money and longed to be a lawyer but couldn't afford to go to law school. The legal profession's loss is the culinary world's gain: Eusope won a scholarship to attend cooking school at Raffles Hotel in Singapore, before finding her way to San Francisco, where her spicy street eats and sweet end notes earn rave reviews.\u003c/p>\n\u003cp>Cookbook author and \u003cem>\u003ca href=\"http://www.saveur.com/\">Saveur\u003c/a>\u003c/em> contributor \u003ca href=\"http://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> summed up street eats in 5 Cs at Sunday's \u003ca href=\"http://www.sfstreetfoodfest.com/conference.php\">conference panel on writing about street food\u003c/a>. Think cuisine, culture, craftsmanship, community and conversation -- to which I would add cash (for vendors) and cheap (for consumers). An aside: People will turn out in the thousands to nosh on curbside chow for under 8 dollars. But when asked to plunk down 50 bucks to hear experts weigh in on the subject on a Sunday afternoon there were far fewer takers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\" alt=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" title=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32064\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>An under-the-social-media-radar street food vendor.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>There was talk at the conference too (suspect more today on this matter) about the growing tension between old-time roving food vendors, often immigrants with no access to social media networks, being displaced by the D.I.Y., Twitter-savvy, younger generation of food hawkers, who enter into the nomadic food world with business plans, financial backing and role models.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\" alt=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" title=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32038\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> The Twitterific crowd include purveyors like the Three Twins Ice Cream guys.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>As for the festival itself: For those grumbling about the presence of brick-and-mortar businesses like \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>, Zigas was quick to note that all came from modest, start-up backgrounds and were included in the mix because they represent success stories newcomers can aspire to, whether it's Charlie Phan's family-run restaurant empire, which includes Out the Door, or the sisters who started the growing Osha chain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\" alt=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" title=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32043\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Osha Thai Restaurant crew ready to serve the masses on Saturday.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>The downside of the day: Can this reporter state for the record that she doesn't believe in standing in long queues in hot sun waiting to sample global grub on the go, no matter how transformative and tasty these morsels may be? She may well be in the minority on that matter, given the snaking lines for \u003ca href=\"http://pinxcatering.com/\">sweet potato waffles at Pinx\u003c/a>. Impressive lines formed for \u003cem>arepas\u003c/em>, a kind of corn pancake, from \u003ca href=\"http://www.nytimes.com/2004/09/22/dining/22VEND.html\">The Arepa Lady\u003c/a>, a former Colombian judge named Maria Piedad Cano who is something of a street eats legend in New York. Ditto at many, many other food booths.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\" alt=\"The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" title=\"The The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32040\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Arepa Lady - Maria Piedad Cano of New York City - one of six visiting vendors on the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Still, this writer would much rather roll up to a truck's regular spot or stumble upon a cart somewhere new and find something satisfying to eat without having to queue like some half-starved Soviet in a bread line. Just saying.\u003c/p>\n\u003cp>A long line, too, to secure pre-ordered passports: What's with that? In the Internet age folks should be able to show up with tix in hand, not wait on the day, surely. But I'd been warned and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/san-francisco-street-food-festival-veg-friendly-eats/\">warned readers too\u003c/a> about the need to queue for food and folks who attended the previous two festivals (deemed a bit messy even by Zigas) agreed that things ran more smoothly last Saturday. Still, the area got so congested by mid-afternoon (crowd estimates around the 50,000 mark for the day's event) that organizers are toying with a Mission Bay location for future events, \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/street_food_festival_might_lea.php#more\">SFoodie reports today\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\" alt=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32055\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The crowds kept coming all day long. Did we mention the throng? \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>On occasions like these I'm grateful that media get a chance to sample early and first; methinks the same courtesy might be offered to neighborhood residents within a block or two of the event. Friends who live in spitting distance have never actually eaten at the festival; they've gotten too impatient and hungry to hang around. \u003c/p>\n\u003cp>The same was true around lunchtime on Saturday when a ravenous gang decided to ditch the moveable feast fare in favor of a regular restaurant on Valencia Street where good grub could be had without a wait. On the way some of us, saturated with salt early in the day and feeling thirsty, snagged \u003cem>agua frescas\u003c/em> from savvy store owners and the unTwitterific street food vendors who set up modest tables or stands to catch the overflow crowd. \u003c/p>\n\u003cp>Talk about entrepreneurial spirit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Somehow I think Zigas and the rest of the La Cocina crew would approve.\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/22/2011-san-francisco-street-food-festival-slideshow/\">2011 San Francisco Street Food Festival Slideshow\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/08/25/at-san-francisco-street-food-conference-entrepeneurs-talk-about-the-biz/\">At San Francisco Street Food Conference, Attendees Talk Food Trucks\u003c/a> (KQED's News Fix)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Whole Foods Parking Lot: Remixed and Revisited",
"title": "Whole Foods Parking Lot: Remixed and Revisited",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/djdave-wholefoods-parkinglot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/djdave-wholefoods-parkinglot.jpg\" alt=\"DJDave in Whole Foods Parking Lot\" title=\"DJDave in Whole Foods Parking Lot\" width=\"560\" height=\"281\" class=\"alignnone size-full wp-image-31643\">\u003c/a>\u003c/p>\n\u003cp>Two months ago \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/its-gettin-real-in-the-whole-foods-parking-lot/\">Bay Area Bites introduced readers\u003c/a> to a bit of fun created by (and starring) DJDave called \u003ca href=\"http://www.youtube.com/watch?v=2UFc1pr2yUU\">Whole Foods Parking Lot\u003c/a>. \u003c/p>\n\u003cp>Anyone else still got that supermarket song produced by the artist collective \u003ca href=\"http://www.fogandsmog.com/\">Fog and Smog\u003c/a> stuck in their head? \u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"349\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/2UFc1pr2yUU?version=3&hl=en_US&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/2UFc1pr2yUU?version=3&hl=en_US&rel=0\" type=\"application/x-shockwave-flash\" width=\"560\" height=\"349\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Readers may recall the mock rage rap chronicles the story of a hipster in a Clipper hat, cruising through the parking lot of Whole Foods in Venice, California in his Prius, trying to find a parking space so he can stock up on overpriced Kombucha, kale, quinoa, and Pinot Noir at \u003cdel datetime=\"2011-08-14T21:27:25+00:00\">Whole Pay Check\u003c/del>, Whole Foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since then, some 2.6 million people have watched the YouTube video, DJDave's sung his song live, and it's spawned several remixes, some with their own memorable lines. \u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"349\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/idG_Odfk9fI?version=3&hl=en_US&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/idG_Odfk9fI?version=3&hl=en_US&rel=0\" type=\"application/x-shockwave-flash\" width=\"560\" height=\"349\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003cbr>\nA personal favorite of this reporter's: from Delia Brown's \u003ca href=\"http://www.youtube.com/watch?v=idG_Odfk9fI\">Revenge of the Black Prius\u003c/a>:\u003c/p>\n\u003cp>\u003cem>You're gangsta 'cause your shirt is made of hemp, hey?\u003cbr>\nI'm wearing a tampon made of tempeh.\u003c/em>\u003c/p>\n\u003cp>The phenomenon has been covered by food bloggers, music critics, and major media, including \u003cem>\u003ca href=\"http://blogs.wsj.com/speakeasy/2011/06/18/whole-foods-parking-lot-video-gives-supermarket-a-hip-hop-beat/\">The Wall Street Journal\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.hollywoodreporter.com/news/foods-parking-lot-qa-supermarket-203893\">The Hollywood Reporter\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://bites.today.com/_news/2011/06/15/6867034-even-whole-foods-loves-whole-foods-parking-lot\">Whole Foods has gone on record\u003c/a> as loving the rough ride, no doubt subscribing to that old adage, bad publicity is better than no publicity.\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"349\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/GG568Q7-tkE?version=3&hl=en_US&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/GG568Q7-tkE?version=3&hl=en_US&rel=0\" type=\"application/x-shockwave-flash\" width=\"560\" height=\"349\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>There's even some local intrigue: The singer-composer behind the catchy tune has copped a bit of good-natured flak from fellow rapper and homeboy LaeCharles Lawrence for not being \"Berkeley enough.\" LaeCharles, a former Whole Foods employee, has made his own \u003ca href=\"http://www.youtube.com/watch?v=GG568Q7-tkE\">Berkeley-centric remix\u003c/a>. \u003c/p>\n\u003cp>Natch, the two duel it out in a follow-up rap with plenty of insider references to keep the locals happy (\u003ca href=\"http://www.edibleschoolyard.org/\">Edible Schoolyard\u003c/a>, \u003ca href=\"http://www.themenupage.com/cancun.html\">Cancun\u003c/a>, and the recently shuttered \u003ca href=\"http://www.marioslafiesta.com/\">Mario's La Fiesta\u003c/a>) in a hip hop number called, not surprisingly, \u003ca href=\"http://www.fogandsmog.com/dj-dave-u-not-berkley-enough-feat-laecharles/\">U not Berkeley enough\u003c/a>, with lyrics like: \u003cem>What do you mean dude? I still eat organic food\u003c/em>.\u003c/p>\n\u003cp>\u003cobject height=\"81\" width=\"100%\">\u003cparam name=\"movie\" value=\"http://player.soundcloud.com/player.swf?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F20512675\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed allowscriptaccess=\"always\" height=\"81\" src=\"http://player.soundcloud.com/player.swf?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F20512675\" type=\"application/x-shockwave-flash\" width=\"100%\">\u003c/embed>\u003c/object> \u003cspan>\u003ca href=\"http://soundcloud.com/djdavewittman/djdave-u-not-berkeley-enough\">DJDave, U not BERKELEY Enough... Feat. LaeCharles\u003c/a> by \u003ca href=\"http://soundcloud.com/djdavewittman\">djdavewittman\u003c/a>\u003c/span> \u003c/p>\n\u003cp>Bay Area Bites caught up with \u003ca href=\"http://www.davidwittman.com/\">David Wittman\u003c/a> (aka DJDave) this week to get the scoop on the past few weeks and his more than 15 minutes of fame during a break filming an American Airlines commercial, which he scored the music for and appears in as a percussionist.\u003c/p>\n\u003cp>\u003cstrong>When we first spoke some 300,000 people had tuned in to listen to your Whole Foods blues. Now you're well on your way to 3 million viewers. Are you surprised?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>The numbers are creeping up but we thought it was funny and people would click on it and enjoy it. What's surprised us is the media attention it has generated--the \u003ca href=\"http://www.huffingtonpost.com/2011/06/14/whole-foods-parking-lot-youtube-rap_n_876782.html\">Huffington Post\u003c/a> picked it up, \u003ca href=\"http://ryanseacrest.com/2011/06/14/guy-raps-about-the-impossible-task-of-parking-at-whole-foods-video/\">Ryan Seacrest\u003c/a> tweeted it, a bunch of celebrities have come out saying they like it. What I like best is the number of kids who love it. We've fielded comments like \"thumbs up if your mom played this for you.\" And people send us videos of little children, 4- or 5 year-olds, singing along to the chorus. I guess their parents play it and the kids pick up on the cadence and melodic hook.\u003c/p>\n\u003cp>\u003cstrong>Have you heard from Whole Foods?\u003c/strong>\u003c/p>\n\u003cp>They contacted me early on. I thought it was going to be a cease and desist kind of thing but they just wanted permission to put it on their site. Most people there thought it was funny, though I think some people still cringe at the \u003cem>80 bucks for 6 things\u003c/em> line. They've embraced it. And why shouldn't they? It's been good for their brand.\u003c/p>\n\u003cp>\u003cstrong>How many remixes has the rap song spawned and can you point us to a favorite?\u003c/strong>\u003c/p>\n\u003cp>There have been about 15 or 20 house remixes and a \u003ca href=\"http://www.youtube.com/watch?v=5SuO7BzaArQ&feature=youtu.be&a\">video remix\u003c/a> with some pretty cool color manipulation and reconstructed mash up of Dr. Dre beats.\u003c/p>\n\u003cp>My favorite remix is by LaeCharles, whom I met last weekend while I was up in Berkeley deejaying at a friend's wedding at the Lawrence Hall of Science. He had this little dig at me about my Berkeley credentials in his version, which was the impetus for my follow-up song. But he's a big-hearted, creative, cool guy. We shot some footage together and we're talking about doing something with it.\u003c/p>\n\u003cp>\u003cstrong>Any personal highlights for you over the past couple of months as result of this rap?\u003cbr>\n\u003c/strong>\u003cbr>\nIt doesn't get any better than \u003ca href=\"http://www.clubzone.com/events/380169/los-angeles/eden/too-short-whole-foods-parking-lot\">opening for Too $hort\u003c/a>, a hometown legend whom I've listened to since I was 12, at a club called Eden in L.A.\u003c/p>\n\u003cp>\u003cstrong>Some people don't get what the fuss is about or even think your video is funny. And about 600 have disliked your song on the YouTube site. Your thoughts?\u003cbr>\n\u003c/strong>\u003cbr>\nSometimes I'm surprised by just how many people laugh at it because it's a particular humor with a lot of personal references about a specific environment, stage of life, and kinds of products. It's not for everyone, and that doesn't bother me, you can't win them all. What I don't like is when people accuse me of ripping someone else off or appropriating another culture. I'm just trying to have a bit of fun doing something original with the musical influences I grew up with.\u003c/p>\n\u003cp>\u003cstrong>Can you even set foot in a Whole Foods store without people approaching you or parroting your lines back at you?\u003c/strong>\u003c/p>\n\u003cp>Funny you should ask that. My girl and I thought it might be a little crazy the first time we went back to the Whole Foods where we shot this video. I can report that it was underwhelming, basically zero response, which was reassuring in its own way.\u003c/p>\n\u003cp>\u003cstrong>You're a professional composer. Have companies hit up the collective to help them create a catchy tune for their products?\u003c/strong>\u003c/p>\n\u003cp>We've been approached by companies who sell yoga stuff, skateboards, wine, and a health and wellness center. We're considering everything but we want to wait for the right opportunity with the right musical fit and sensibility for us. We also have ideas as a collective for things we want to do on our own, this was supposed to be a creative outlet from our day jobs, not a money maker.\u003c/p>\n\u003cp>\u003cstrong>What's the most out there offer that's come your way since this clip hit the Internet?\u003c/strong>\u003c/p>\n\u003cp>I've been approached by casting directors from each of the major networks about the potential for a series. I'm not an actor. But I'm talking to agents and keeping my options open. That said, I'm not some wide-eyed kid. I've got a good job, a fiancee, and a rhythm and flow to my life. I'm staying grounded and honest. \u003c/p>\n\u003cp>\u003cstrong>Have any perks come your way as a result of this creative endeavor?\u003c/strong>\u003c/p>\n\u003cp>I got sent some Humboldt fog cheese, Kombucha, and a case of wine, mostly Pinot Noirs for under $20. Whole Foods sent a small gift certificate. These are just nice nods. We didn't do this video expecting any kind of financial compensation. But these things are like cash to me 'cause they're on my shopping list anyway.\u003c/p>\n\u003cp>\u003cstrong>What have you most enjoyed from this experience?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It's been a fun ride. The best part has been getting emails from people that say stuff like \"Thanks for making me laugh, that was fresh.\" I dig it and I write back to everyone.\u003c/p>\n\n",
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"excerpt": "DJDave, the creator of the smash hit Whole Foods Parking Lot, on the unexpected success, remixes, and riffs on his little rap video that went viral.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/djdave-wholefoods-parkinglot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/djdave-wholefoods-parkinglot.jpg\" alt=\"DJDave in Whole Foods Parking Lot\" title=\"DJDave in Whole Foods Parking Lot\" width=\"560\" height=\"281\" class=\"alignnone size-full wp-image-31643\">\u003c/a>\u003c/p>\n\u003cp>Two months ago \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/its-gettin-real-in-the-whole-foods-parking-lot/\">Bay Area Bites introduced readers\u003c/a> to a bit of fun created by (and starring) DJDave called \u003ca href=\"http://www.youtube.com/watch?v=2UFc1pr2yUU\">Whole Foods Parking Lot\u003c/a>. \u003c/p>\n\u003cp>Anyone else still got that supermarket song produced by the artist collective \u003ca href=\"http://www.fogandsmog.com/\">Fog and Smog\u003c/a> stuck in their head? \u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"349\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/2UFc1pr2yUU?version=3&hl=en_US&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/2UFc1pr2yUU?version=3&hl=en_US&rel=0\" type=\"application/x-shockwave-flash\" width=\"560\" height=\"349\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Readers may recall the mock rage rap chronicles the story of a hipster in a Clipper hat, cruising through the parking lot of Whole Foods in Venice, California in his Prius, trying to find a parking space so he can stock up on overpriced Kombucha, kale, quinoa, and Pinot Noir at \u003cdel datetime=\"2011-08-14T21:27:25+00:00\">Whole Pay Check\u003c/del>, Whole Foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since then, some 2.6 million people have watched the YouTube video, DJDave's sung his song live, and it's spawned several remixes, some with their own memorable lines. \u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"349\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/idG_Odfk9fI?version=3&hl=en_US&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/idG_Odfk9fI?version=3&hl=en_US&rel=0\" type=\"application/x-shockwave-flash\" width=\"560\" height=\"349\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003cbr>\nA personal favorite of this reporter's: from Delia Brown's \u003ca href=\"http://www.youtube.com/watch?v=idG_Odfk9fI\">Revenge of the Black Prius\u003c/a>:\u003c/p>\n\u003cp>\u003cem>You're gangsta 'cause your shirt is made of hemp, hey?\u003cbr>\nI'm wearing a tampon made of tempeh.\u003c/em>\u003c/p>\n\u003cp>The phenomenon has been covered by food bloggers, music critics, and major media, including \u003cem>\u003ca href=\"http://blogs.wsj.com/speakeasy/2011/06/18/whole-foods-parking-lot-video-gives-supermarket-a-hip-hop-beat/\">The Wall Street Journal\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.hollywoodreporter.com/news/foods-parking-lot-qa-supermarket-203893\">The Hollywood Reporter\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://bites.today.com/_news/2011/06/15/6867034-even-whole-foods-loves-whole-foods-parking-lot\">Whole Foods has gone on record\u003c/a> as loving the rough ride, no doubt subscribing to that old adage, bad publicity is better than no publicity.\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"349\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/GG568Q7-tkE?version=3&hl=en_US&rel=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/GG568Q7-tkE?version=3&hl=en_US&rel=0\" type=\"application/x-shockwave-flash\" width=\"560\" height=\"349\" allowscriptaccess=\"always\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>There's even some local intrigue: The singer-composer behind the catchy tune has copped a bit of good-natured flak from fellow rapper and homeboy LaeCharles Lawrence for not being \"Berkeley enough.\" LaeCharles, a former Whole Foods employee, has made his own \u003ca href=\"http://www.youtube.com/watch?v=GG568Q7-tkE\">Berkeley-centric remix\u003c/a>. \u003c/p>\n\u003cp>Natch, the two duel it out in a follow-up rap with plenty of insider references to keep the locals happy (\u003ca href=\"http://www.edibleschoolyard.org/\">Edible Schoolyard\u003c/a>, \u003ca href=\"http://www.themenupage.com/cancun.html\">Cancun\u003c/a>, and the recently shuttered \u003ca href=\"http://www.marioslafiesta.com/\">Mario's La Fiesta\u003c/a>) in a hip hop number called, not surprisingly, \u003ca href=\"http://www.fogandsmog.com/dj-dave-u-not-berkley-enough-feat-laecharles/\">U not Berkeley enough\u003c/a>, with lyrics like: \u003cem>What do you mean dude? I still eat organic food\u003c/em>.\u003c/p>\n\u003cp>\u003cobject height=\"81\" width=\"100%\">\u003cparam name=\"movie\" value=\"http://player.soundcloud.com/player.swf?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F20512675\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed allowscriptaccess=\"always\" height=\"81\" src=\"http://player.soundcloud.com/player.swf?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F20512675\" type=\"application/x-shockwave-flash\" width=\"100%\">\u003c/embed>\u003c/object> \u003cspan>\u003ca href=\"http://soundcloud.com/djdavewittman/djdave-u-not-berkeley-enough\">DJDave, U not BERKELEY Enough... Feat. LaeCharles\u003c/a> by \u003ca href=\"http://soundcloud.com/djdavewittman\">djdavewittman\u003c/a>\u003c/span> \u003c/p>\n\u003cp>Bay Area Bites caught up with \u003ca href=\"http://www.davidwittman.com/\">David Wittman\u003c/a> (aka DJDave) this week to get the scoop on the past few weeks and his more than 15 minutes of fame during a break filming an American Airlines commercial, which he scored the music for and appears in as a percussionist.\u003c/p>\n\u003cp>\u003cstrong>When we first spoke some 300,000 people had tuned in to listen to your Whole Foods blues. Now you're well on your way to 3 million viewers. Are you surprised?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>The numbers are creeping up but we thought it was funny and people would click on it and enjoy it. What's surprised us is the media attention it has generated--the \u003ca href=\"http://www.huffingtonpost.com/2011/06/14/whole-foods-parking-lot-youtube-rap_n_876782.html\">Huffington Post\u003c/a> picked it up, \u003ca href=\"http://ryanseacrest.com/2011/06/14/guy-raps-about-the-impossible-task-of-parking-at-whole-foods-video/\">Ryan Seacrest\u003c/a> tweeted it, a bunch of celebrities have come out saying they like it. What I like best is the number of kids who love it. We've fielded comments like \"thumbs up if your mom played this for you.\" And people send us videos of little children, 4- or 5 year-olds, singing along to the chorus. I guess their parents play it and the kids pick up on the cadence and melodic hook.\u003c/p>\n\u003cp>\u003cstrong>Have you heard from Whole Foods?\u003c/strong>\u003c/p>\n\u003cp>They contacted me early on. I thought it was going to be a cease and desist kind of thing but they just wanted permission to put it on their site. Most people there thought it was funny, though I think some people still cringe at the \u003cem>80 bucks for 6 things\u003c/em> line. They've embraced it. And why shouldn't they? It's been good for their brand.\u003c/p>\n\u003cp>\u003cstrong>How many remixes has the rap song spawned and can you point us to a favorite?\u003c/strong>\u003c/p>\n\u003cp>There have been about 15 or 20 house remixes and a \u003ca href=\"http://www.youtube.com/watch?v=5SuO7BzaArQ&feature=youtu.be&a\">video remix\u003c/a> with some pretty cool color manipulation and reconstructed mash up of Dr. Dre beats.\u003c/p>\n\u003cp>My favorite remix is by LaeCharles, whom I met last weekend while I was up in Berkeley deejaying at a friend's wedding at the Lawrence Hall of Science. He had this little dig at me about my Berkeley credentials in his version, which was the impetus for my follow-up song. But he's a big-hearted, creative, cool guy. We shot some footage together and we're talking about doing something with it.\u003c/p>\n\u003cp>\u003cstrong>Any personal highlights for you over the past couple of months as result of this rap?\u003cbr>\n\u003c/strong>\u003cbr>\nIt doesn't get any better than \u003ca href=\"http://www.clubzone.com/events/380169/los-angeles/eden/too-short-whole-foods-parking-lot\">opening for Too $hort\u003c/a>, a hometown legend whom I've listened to since I was 12, at a club called Eden in L.A.\u003c/p>\n\u003cp>\u003cstrong>Some people don't get what the fuss is about or even think your video is funny. And about 600 have disliked your song on the YouTube site. Your thoughts?\u003cbr>\n\u003c/strong>\u003cbr>\nSometimes I'm surprised by just how many people laugh at it because it's a particular humor with a lot of personal references about a specific environment, stage of life, and kinds of products. It's not for everyone, and that doesn't bother me, you can't win them all. What I don't like is when people accuse me of ripping someone else off or appropriating another culture. I'm just trying to have a bit of fun doing something original with the musical influences I grew up with.\u003c/p>\n\u003cp>\u003cstrong>Can you even set foot in a Whole Foods store without people approaching you or parroting your lines back at you?\u003c/strong>\u003c/p>\n\u003cp>Funny you should ask that. My girl and I thought it might be a little crazy the first time we went back to the Whole Foods where we shot this video. I can report that it was underwhelming, basically zero response, which was reassuring in its own way.\u003c/p>\n\u003cp>\u003cstrong>You're a professional composer. Have companies hit up the collective to help them create a catchy tune for their products?\u003c/strong>\u003c/p>\n\u003cp>We've been approached by companies who sell yoga stuff, skateboards, wine, and a health and wellness center. We're considering everything but we want to wait for the right opportunity with the right musical fit and sensibility for us. We also have ideas as a collective for things we want to do on our own, this was supposed to be a creative outlet from our day jobs, not a money maker.\u003c/p>\n\u003cp>\u003cstrong>What's the most out there offer that's come your way since this clip hit the Internet?\u003c/strong>\u003c/p>\n\u003cp>I've been approached by casting directors from each of the major networks about the potential for a series. I'm not an actor. But I'm talking to agents and keeping my options open. That said, I'm not some wide-eyed kid. I've got a good job, a fiancee, and a rhythm and flow to my life. I'm staying grounded and honest. \u003c/p>\n\u003cp>\u003cstrong>Have any perks come your way as a result of this creative endeavor?\u003c/strong>\u003c/p>\n\u003cp>I got sent some Humboldt fog cheese, Kombucha, and a case of wine, mostly Pinot Noirs for under $20. Whole Foods sent a small gift certificate. These are just nice nods. We didn't do this video expecting any kind of financial compensation. But these things are like cash to me 'cause they're on my shopping list anyway.\u003c/p>\n\u003cp>\u003cstrong>What have you most enjoyed from this experience?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival",
"title": "Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\" alt=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" title=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31655\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Outside Lands Windmill -- recycle, compost, trash.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a>, now in it's fourth year, drew nearly 180,000 visitors this past weekend. I was one of them. On Saturday morning, as I walked along a dirt path through Lindley Meadow into a eucalyptus grove with parachutes and rope swings dangling from the trees, I thought of how this seemed a cross between \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> and the board game \u003ca href=\"http://www.hasbro.com/games/en_US/candyland/\">Candy Land\u003c/a>. Ok, Outside Lands was fifty degrees cooler than Burning Man and it's in the middle of Golden Gate Park, rather than the desert. Still, the music festival has this collective feel where everyone comes together to appreciate artistic expression, be it music, food, wine or other artistic endeavors. Then, everyone leaves the land no worse for wear, hopefully. In fact, this was the most organized compost and recycling program I have ever seen at a big outdoor event. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\" alt=\"Wind Chime Swing. Photo by Wendy Goodfriend\" title=\"Wind Chime Swing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31659\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Chime Swing.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31658\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Choco Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands also has this feeling that everything happening on the periphery is just as interesting as the bigger events, whether they are major rock bands or pyrotechnic shows. And just like Candy Land, curvy dirt paths take you from one fun land to the next. Instead of Candy Cane Forest and Gum Drop Mountain you have Food Truck Forest, Choco Lands, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> and Eco Lands. Wander down a dirt path away from the polo fields, which hosted the likes of \u003ca href=\"http://www.sfoutsidelands.com/lineup/phish/\">Phish\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/lineup/arcade-fire/\">Arcade Fire,\u003c/a> and you might end up, as I did, amidst cypress and eucalyptus trees watching \u003ca href=\"http://www.juxtapoz.com/Current/juxtapoz-outside-lands-2011-mike-shines-art-opera-and-installation\">a tiny carny opera\u003c/a> with mime faced performers dressed in kilts playing Appalachian ballads and doing their own version of the River Dance. Before the opera I visited \u003ca href=\"http://www.sfoutsidelands.com/ecolands/\">Eco Lands,\u003c/a> which honors San Francisco's commitment to sustainability, with all sorts of educational booths, valet bike parking and emerging artists performing on a solar powered stage. This year introduced urban agriculture to Outside Lands with yet another land to discover, Farm Lands. Here you could play games like \"Veggie Twister,\" take an urban gardening class and munch on organic watermelon slices from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farms\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\" alt=\"Arcade Fire. Photo by Wendy Goodfriend\" title=\"Arcade Fire. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31662\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Arcade Fire.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\" alt=\"Wonder World Opera. Photo by Wendy Goodfriend\" title=\"Wonder World Opera. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31663\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flotsam's Wonder World Opera.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\" alt=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" title=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31674\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Full Belly Farms Farmers Market.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With my appetite whetted by healthy produce, I set out to explore the higher caloric choices at Outside Lands. There are more than fifty local restaurants and food trucks at this event. For a little hog in the fog action, one could try\u003ca href=\"http://www.flourandwater.com/\"> Flour + Water's\u003c/a> porchetta sandwiches. Head Chef Thomas McNaughton said, because they only work with small farms, it took six months to prepare for the concert. Eleven acres of arugula had to be planted and, to be honest, I couldn't listen when he explained how many pigs from near Nicassio were slaughtered, let's just say it was enough to make 7,000 sandwiches over the weekend. McNaughton said the idea was also to create a little buzz for Flour + Water's two new projects, also in the Mission, \u003ca href=\"http://sf.eater.com/archives/2010/04/16/emeryville_trader_vics_sent.php\">Salumeria and Central Kitchen\u003c/a>. Maybe I just knew too much about the porchetta sandwiches but I ended up trying a different meal with pork, Korean tacos from \u003ca href=\"http://www.namusf.com/html/namu.html\">Namu\u003c/a>. They were not really tacos at all but rather pork or chicken wrapped in seaweed with a delicious kim chee remoulade. I also had a taste of a veggie samosa from \u003ca href=\"http://www.newganges.com/\">New Ganges Indian Food\u003c/a> and a grilled cheese sandwich, with peppers, from \u003ca href=\"http://theamericansf.com/\">The American Grilled Cheese Kitchen\u003c/a>. They were both good but not as interesting as the \"tacos.\" You can also read about my time at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> where i discovered some very delicious small lot wineries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\" alt=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" title=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" width=\"560\" height=\"684\" class=\"alignnone size-full wp-image-31670\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Thomas McNaughton and porchetta sandwich assembly line.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\" alt=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" title=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31672\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The American Grilled Cheese Kitchen.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I am thinking Outside Lands might be worth another visit next year. I mean, what other festival can you listen to the arena-rock jams of English Band \u003ca href=\"http://muse.mu/\">Muse\u003c/a> while sipping a spicy Pinot Noir preceded by a worm composting workshop?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\" alt=\"MUSE. Photo by Wendy Goodfriend\" title=\"MUSE. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31666\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Muse.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\" alt=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" title=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31655\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Outside Lands Windmill -- recycle, compost, trash.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a>, now in it's fourth year, drew nearly 180,000 visitors this past weekend. I was one of them. On Saturday morning, as I walked along a dirt path through Lindley Meadow into a eucalyptus grove with parachutes and rope swings dangling from the trees, I thought of how this seemed a cross between \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> and the board game \u003ca href=\"http://www.hasbro.com/games/en_US/candyland/\">Candy Land\u003c/a>. Ok, Outside Lands was fifty degrees cooler than Burning Man and it's in the middle of Golden Gate Park, rather than the desert. Still, the music festival has this collective feel where everyone comes together to appreciate artistic expression, be it music, food, wine or other artistic endeavors. Then, everyone leaves the land no worse for wear, hopefully. In fact, this was the most organized compost and recycling program I have ever seen at a big outdoor event. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\" alt=\"Wind Chime Swing. Photo by Wendy Goodfriend\" title=\"Wind Chime Swing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31659\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Chime Swing.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31658\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Choco Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands also has this feeling that everything happening on the periphery is just as interesting as the bigger events, whether they are major rock bands or pyrotechnic shows. And just like Candy Land, curvy dirt paths take you from one fun land to the next. Instead of Candy Cane Forest and Gum Drop Mountain you have Food Truck Forest, Choco Lands, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> and Eco Lands. Wander down a dirt path away from the polo fields, which hosted the likes of \u003ca href=\"http://www.sfoutsidelands.com/lineup/phish/\">Phish\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/lineup/arcade-fire/\">Arcade Fire,\u003c/a> and you might end up, as I did, amidst cypress and eucalyptus trees watching \u003ca href=\"http://www.juxtapoz.com/Current/juxtapoz-outside-lands-2011-mike-shines-art-opera-and-installation\">a tiny carny opera\u003c/a> with mime faced performers dressed in kilts playing Appalachian ballads and doing their own version of the River Dance. Before the opera I visited \u003ca href=\"http://www.sfoutsidelands.com/ecolands/\">Eco Lands,\u003c/a> which honors San Francisco's commitment to sustainability, with all sorts of educational booths, valet bike parking and emerging artists performing on a solar powered stage. This year introduced urban agriculture to Outside Lands with yet another land to discover, Farm Lands. Here you could play games like \"Veggie Twister,\" take an urban gardening class and munch on organic watermelon slices from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farms\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\" alt=\"Arcade Fire. Photo by Wendy Goodfriend\" title=\"Arcade Fire. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31662\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Arcade Fire.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\" alt=\"Wonder World Opera. Photo by Wendy Goodfriend\" title=\"Wonder World Opera. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31663\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flotsam's Wonder World Opera.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\" alt=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" title=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31674\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Full Belly Farms Farmers Market.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With my appetite whetted by healthy produce, I set out to explore the higher caloric choices at Outside Lands. There are more than fifty local restaurants and food trucks at this event. For a little hog in the fog action, one could try\u003ca href=\"http://www.flourandwater.com/\"> Flour + Water's\u003c/a> porchetta sandwiches. Head Chef Thomas McNaughton said, because they only work with small farms, it took six months to prepare for the concert. Eleven acres of arugula had to be planted and, to be honest, I couldn't listen when he explained how many pigs from near Nicassio were slaughtered, let's just say it was enough to make 7,000 sandwiches over the weekend. McNaughton said the idea was also to create a little buzz for Flour + Water's two new projects, also in the Mission, \u003ca href=\"http://sf.eater.com/archives/2010/04/16/emeryville_trader_vics_sent.php\">Salumeria and Central Kitchen\u003c/a>. Maybe I just knew too much about the porchetta sandwiches but I ended up trying a different meal with pork, Korean tacos from \u003ca href=\"http://www.namusf.com/html/namu.html\">Namu\u003c/a>. They were not really tacos at all but rather pork or chicken wrapped in seaweed with a delicious kim chee remoulade. I also had a taste of a veggie samosa from \u003ca href=\"http://www.newganges.com/\">New Ganges Indian Food\u003c/a> and a grilled cheese sandwich, with peppers, from \u003ca href=\"http://theamericansf.com/\">The American Grilled Cheese Kitchen\u003c/a>. They were both good but not as interesting as the \"tacos.\" You can also read about my time at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> where i discovered some very delicious small lot wineries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\" alt=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" title=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" width=\"560\" height=\"684\" class=\"alignnone size-full wp-image-31670\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Thomas McNaughton and porchetta sandwich assembly line.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\" alt=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" title=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31672\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The American Grilled Cheese Kitchen.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I am thinking Outside Lands might be worth another visit next year. I mean, what other festival can you listen to the arena-rock jams of English Band \u003ca href=\"http://muse.mu/\">Muse\u003c/a> while sipping a spicy Pinot Noir preceded by a worm composting workshop?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\" alt=\"MUSE. Photo by Wendy Goodfriend\" title=\"MUSE. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31666\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Muse.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
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