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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/socola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/socola.jpg\" alt=\"socola chocolate\" title=\"socola chocolate\" width=\"500\" height=\"265\" class=\"alignnone size-full wp-image-31237\">\u003c/a>\u003c/p>\n\u003cp>You may remember reading about the Oakland sister duo, Wendy and Susan Lieu, the founders of \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a> several years ago on \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/04/socola-chocolatier-delicately-daring-valentines-day/\">Bay Area Bites\u003c/a>.\u003c/p>\n\u003cp>They're still going strong, and Wendy and Susan are celebrating the upcoming launch of their new \u003ca href=\"http://socolachocolatier.foodoro.com/products/sriracha-flying-rooster-chocolate-truffles\">Sriracha Chili Truffles\u003c/a> that are making their debut this fall with a wacky and whimsical online video series. \u003cem>\u003cstrong>For the Love of Chocolate\u003c/strong>\u003c/em> is a \"telenovela about how Miss Artisan Chocolate Bar (\"Yes, I am dressed up as a giant chocolate bar,\" said Susan in her press release) and racy Sir Ra Cha Cha from the Tender Loins of SF find and fail at love in the Foodie World.\" \u003c/p>\n\u003cp>Susan took a break from her comedic Miss Artisan Chocolate Bar duties to answer a few questions about her project.\u003c/p>\n\u003cp>\u003cstrong>What inspired you to create this series?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Socola Chocolatier is a very small artisan chocolate company in San Francisco. We don't have huge marketing budgets. But we do have a lot of creativity, energy, and access to amazing artists in San Francisco. When I went to a Kearny Street Workshop - 18 Reasons show \"\u003ca href=\"http://kearnystreet.org/2011/03/a-sensory-feast-local-flavors/\">A Sensory Feast: Local Flavors\u003c/a>\" featuring Amy Ho's costumes, I knew we had a match in art and humor. Since we were about to launch our Sriracha Chili truffles, I thought this would be a creative way to show how these specific chocolates were \"born\": through a telenovela series! \u003c/p>\n\u003cp>\u003cstrong>What was the best part of working on it?\u003c/strong>\u003c/p>\n\u003cp>The best part was the adventure creating it. We shot all three episodes in 3 days with a Flip Cam and the camera function on a Canon camera. No fancy equipment; just a vision with a storyboard, great costumes by Amy Ho, props by Jessica Sum, and videography by Kelly Robinson (my intern for the summer Harvard Class of 2013, majoring in Neuroscience no less!). The best part was having the storyboard and shooting for the day. During the \"mugging\" scene, we found the actor for the Piñata on the street. If you look closely, there is a man in the background thinking I am actually getting hurt and need help. We ran into Wilfred the Dog (FX) at the Embarcadero and did improv with him. We partnered with local businesses like \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.barberlounge.com/\">Barber Lounge\u003c/a> and even \u003ca href=\"http://www.gondolaservizio.com/\">Gondala Servicio\u003c/a> at Lake Merritt (Episode 2!) to shoot some hilarious scenes. The best part is it's San Francisco -- most people didn't even give us a second glance -- just another day in San Francisco with a giant bar of chocolate running around!!!\u003c/p>\n\u003cp>\u003cstrong>Have you received any real-life invitations for a date?\u003c/strong>\u003c/p>\n\u003cp>3. LOL. I think the dog owner of Wilfred was trying to hit on me to take me out to dinner. And at the screening I got some post Facebook \"hit-ons\" (definitely not a poke though!) which was awkward since I introduced them to my boyfriend. But it's San Francisco -- anything goes!\u003c/p>\n\u003cp>Their three-part series, which launched last week, can be viewed on their \u003ca href=\"http://www.youtube.com/user/socolachocolatier\">YouTube\u003c/a> channel. A new episode will premiere on Tuesday. Don't miss Susan's priceless chocolate meltdown montage that includes a hilarious moment with Claes Oldenburg's \u003ca href=\"http://en.wikipedia.org/wiki/File:Rincon_Park_and_Cupid%27s_Span.jpg\">\"Cupid's Span\" sculpture\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/p-2nZbDmTg8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/matttarello.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/matttarello.jpg\" alt=\"mattarello\" title=\"mattarello\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-31178\">\u003c/a>\u003c/p>\n\u003cp>John Pauley and Anna Li of \u003ca href=\"http://www.mattarellosf.com/Home.html\">Mattarello\u003c/a> are what so many farmers market vendors aspire to be but never quite pull off. They're organized, friendly and smiling in the early morning hours, make an effort to get to know other vendors right away, and maintain fierce standards of quality. They even have pretty awesome matching shirts with their company badge on the sleeve. They've got it together. And although they've only been selling at \u003ca href=\"http://marincountrymart.com/\">The Marin Country Mart\u003c/a> for a few months now, customers can sense this: their booth is getting increasingly busy with last week their best Saturday ever.\u003c/p>\n\u003cp>I had a chance to chat with them about their business, how they got started, what inspires them, and where they eventually want to be. They work at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and spend two days making pasta for Saturday's market, rolling out the pasta with a little pasta machine and hand-cutting it the night before. John also makes incredible sauces; Anna helps streamline the processes and packages the products. Without further ado, meet John and Anna, and hear their story through John's own words. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/cutting-pasta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/cutting-pasta.jpg\" alt=\"cutting pasta\" title=\"cutting pasta\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-31179\">\u003c/a>\u003cbr>\n\u003cem>John hand-cutting pasta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nWe are a small artisanal pasta company with a traditional, hands-on approach to making pasta. As a veteran in the food business, I (John) spent a lot of time in fine-dining and working for other people. This was an opportunity for us to open our own business and run it the way we wanted. Our goal is to stay close to the traditions that inspire our products, so being our own bosses means that we won't compromise on the quality and authenticity. This is also a great opportunity for us to work together for the first time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>2. Why pasta?\u003c/strong>\u003cbr>\nI've been cooking for over twenty years with a focus on French cuisine. During my years of cooking, I've always enjoyed making pasta, but I was mostly self-taught. After my first trip to Italy in November 2005, I became more fascinated with Italian cuisine and culture. In March of 2008, Anna and I visited Bologna and went on a culinary walking tour in the center of the city. There, we met Franco and Grazia Macchiavelli of Salumeria Bruno e Franco who make all of their pasta by hand and are considered one the best pastaficios in Bologna. I returned two months later to apprentice with them for 3 1/2 months in the art of \"la sfoglia,\" which is traditional, hand-made pasta. We return to Italy every year and explore different regions each time so we can expand our knowledge and our experience of the cuisine. Italy and food are our passions, so this company is a perfect expression of those sentiments. Each of our ingredient labels has \"love\" as the last ingredient, and believe it or not, each ball of dough that's rolled into a sheet is infused with love and care. I consider each sauce and each pasta a culmination of my cooking experience and travels.\u003c/p>\n\u003cp>\u003cstrong>3. Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nThe Bay Area has a rich and informed food culture. People here appreciate and seek out food that is made with respect to its heritage and with the best ingredients. In Bolgona, I was accustomed to making and eating pasta that met a certain standard. There, egg yolks are so rich, they are almost red in color. In fact, they actually call the yolk the \"red part\" of the egg. When I returned, I spent years searching for the closest egg I could find to what I had in Italy. That led me to Yenni Ranch in Sonoma which is where we get our eggs. These eggs lend the right texture and color to the pasta. We also use their grass-fed beef, not only because it's delicious, but because we want to know where our products are coming from. In sum, our goal is to put the best possible ingredients into the best tasting products, and the Bay Area consumer has the same mission to find those products. \u003c/p>\n\u003cp>\u003cstrong>4. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\n Opening Mattarello is the pursuit of our dream on our own terms. The satisfaction we get when we have repeat customers who have overwhelmingly positive responses to our products is confirmation that we are on the right track.\u003c/p>\n\u003cp>\u003cstrong>5. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nOur greatest challenge is exposure. It's hard to be a small company just starting out and trying to get our product to consumers. We are confident that once people eat our pasta, the number of Mattarello converts will grow. We have had multiple people come up to us stating that after they've eaten our pasta, they can't go back to eating the \"status quo.\"\u003c/p>\n\u003cp>\u003cstrong>6. What inspires you, day to day?\u003c/strong>\u003cbr>\nAfter many years of working long hours in hot kitchens, the summer I spent in Bologna, I lived like an Italian and everyday I pinched myself, saying, \"Wow, am I really doing this?\" Of all my life experiences, I am the most proud of this. I ate, lived and experienced things that I never thought possible. Through Mattarello, I can share the experience I had in Bologna and tell the stories of the people I met and worked with.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>7. What are the goals for the future?\u003c/strong>\u003cbr>\nWe don't have a specific goal, but we have a broad vision of several possible goals. We could develop into a company that just sells at more farmers markets or at grocery stores, we could become a catering business, we could open our own free-standing shop or restaurant. If we were pinned down, ultimately, we would like to have a small shop where we sell handmade pasta, sauces and ready-made foods which, on the weekends, would turn into a restaurant that would serve a family-style dinner. \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/matttarello.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/matttarello.jpg\" alt=\"mattarello\" title=\"mattarello\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-31178\">\u003c/a>\u003c/p>\n\u003cp>John Pauley and Anna Li of \u003ca href=\"http://www.mattarellosf.com/Home.html\">Mattarello\u003c/a> are what so many farmers market vendors aspire to be but never quite pull off. They're organized, friendly and smiling in the early morning hours, make an effort to get to know other vendors right away, and maintain fierce standards of quality. They even have pretty awesome matching shirts with their company badge on the sleeve. They've got it together. And although they've only been selling at \u003ca href=\"http://marincountrymart.com/\">The Marin Country Mart\u003c/a> for a few months now, customers can sense this: their booth is getting increasingly busy with last week their best Saturday ever.\u003c/p>\n\u003cp>I had a chance to chat with them about their business, how they got started, what inspires them, and where they eventually want to be. They work at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and spend two days making pasta for Saturday's market, rolling out the pasta with a little pasta machine and hand-cutting it the night before. John also makes incredible sauces; Anna helps streamline the processes and packages the products. Without further ado, meet John and Anna, and hear their story through John's own words. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/cutting-pasta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/cutting-pasta.jpg\" alt=\"cutting pasta\" title=\"cutting pasta\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-31179\">\u003c/a>\u003cbr>\n\u003cem>John hand-cutting pasta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nWe are a small artisanal pasta company with a traditional, hands-on approach to making pasta. As a veteran in the food business, I (John) spent a lot of time in fine-dining and working for other people. This was an opportunity for us to open our own business and run it the way we wanted. Our goal is to stay close to the traditions that inspire our products, so being our own bosses means that we won't compromise on the quality and authenticity. This is also a great opportunity for us to work together for the first time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2. Why pasta?\u003c/strong>\u003cbr>\nI've been cooking for over twenty years with a focus on French cuisine. During my years of cooking, I've always enjoyed making pasta, but I was mostly self-taught. After my first trip to Italy in November 2005, I became more fascinated with Italian cuisine and culture. In March of 2008, Anna and I visited Bologna and went on a culinary walking tour in the center of the city. There, we met Franco and Grazia Macchiavelli of Salumeria Bruno e Franco who make all of their pasta by hand and are considered one the best pastaficios in Bologna. I returned two months later to apprentice with them for 3 1/2 months in the art of \"la sfoglia,\" which is traditional, hand-made pasta. We return to Italy every year and explore different regions each time so we can expand our knowledge and our experience of the cuisine. Italy and food are our passions, so this company is a perfect expression of those sentiments. Each of our ingredient labels has \"love\" as the last ingredient, and believe it or not, each ball of dough that's rolled into a sheet is infused with love and care. I consider each sauce and each pasta a culmination of my cooking experience and travels.\u003c/p>\n\u003cp>\u003cstrong>3. Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nThe Bay Area has a rich and informed food culture. People here appreciate and seek out food that is made with respect to its heritage and with the best ingredients. In Bolgona, I was accustomed to making and eating pasta that met a certain standard. There, egg yolks are so rich, they are almost red in color. In fact, they actually call the yolk the \"red part\" of the egg. When I returned, I spent years searching for the closest egg I could find to what I had in Italy. That led me to Yenni Ranch in Sonoma which is where we get our eggs. These eggs lend the right texture and color to the pasta. We also use their grass-fed beef, not only because it's delicious, but because we want to know where our products are coming from. In sum, our goal is to put the best possible ingredients into the best tasting products, and the Bay Area consumer has the same mission to find those products. \u003c/p>\n\u003cp>\u003cstrong>4. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\n Opening Mattarello is the pursuit of our dream on our own terms. The satisfaction we get when we have repeat customers who have overwhelmingly positive responses to our products is confirmation that we are on the right track.\u003c/p>\n\u003cp>\u003cstrong>5. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nOur greatest challenge is exposure. It's hard to be a small company just starting out and trying to get our product to consumers. We are confident that once people eat our pasta, the number of Mattarello converts will grow. We have had multiple people come up to us stating that after they've eaten our pasta, they can't go back to eating the \"status quo.\"\u003c/p>\n\u003cp>\u003cstrong>6. What inspires you, day to day?\u003c/strong>\u003cbr>\nAfter many years of working long hours in hot kitchens, the summer I spent in Bologna, I lived like an Italian and everyday I pinched myself, saying, \"Wow, am I really doing this?\" Of all my life experiences, I am the most proud of this. I ate, lived and experienced things that I never thought possible. Through Mattarello, I can share the experience I had in Bologna and tell the stories of the people I met and worked with.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>7. What are the goals for the future?\u003c/strong>\u003cbr>\nWe don't have a specific goal, but we have a broad vision of several possible goals. We could develop into a company that just sells at more farmers markets or at grocery stores, we could become a catering business, we could open our own free-standing shop or restaurant. If we were pinned down, ultimately, we would like to have a small shop where we sell handmade pasta, sauces and ready-made foods which, on the weekends, would turn into a restaurant that would serve a family-style dinner. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Favorite Food Spots of Bi-Rite's Sam Mogannam",
"title": "Favorite Food Spots of Bi-Rite's Sam Mogannam",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\" alt=\"Sam Mogannam and Family\" title=\"Sam Mogannam and Family\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-31082\">\u003c/a>\u003c/p>\n\u003cp>18th Street has turned into a gourmet outpost in no small part due to the efforts of \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>, and \u003ca href=\"http://18reasons.org/\">18 Reasons'\u003c/a> Sam Mogannam. He grew up in San Francisco and lives here with his wife Anne Walker and daughters Zoe (age 8) and Olive (age 4). Mogannam told BAB that his \u003cem>\u003cstrong>Eat Good Food\u003c/strong>\u003c/em> book (\u003ca href=\"http://biritemarket.com/book/book-order/\">pre-order for $25\u003c/a>) is due out October 18, and \"\u003cstrong>18 Reasons\u003c/strong> should be in our new space end of August/beginning of September. We've expanded our programming to include more youth-focused education and we are rolling out our first summer camp for kids. We also have a \u003ca href=\"http://biritemarket.com/in-the-market/calendar/\">barn dance fundraiser\u003c/a> scheduled for August 13 in Sonoma on \u003ca href=\"http://biritemarket.com/who-we-are/bi-rite-farms/\">our farm\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Mogannam shared his favorite places to eat and drink:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.sonomaecologycenter.org/index.php?option=com_content&view=section&layout=blog&id=4&Itemid=6\">Sonoma Garden Park\u003c/a> on 7th Street is a favorite spot to buy eggs from Nix Chix and veggies grown by Rebecca and her team of students as part of the Sonoma Ecology Center. Great pastured eggs and great veggies. My girls love to chase the chickens and we love to hang out in their 'fig forest'—a magical hide-a-way of tangled figs branches that is just amazing on a hot day. Any farmers market, anywhere, any time of year. \u003c/p>\n\u003cp>Just visited the small farmers market in Peoria, Illinois and got talking to a farmer who taught me about the different tractor implements he uses to be more efficient. I love buying food directly from the person producing or growing it.\u003c/p>\n\u003cp>We love going to \u003ca href=\"http://www.vellacheese.com/\">Vella Cheese\u003c/a> in Sonoma for their Toma—both my daughters love it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonoma-glenellenmkt.com/\">Sonoma Market\u003c/a> and \u003ca href=\"http://wholefoodsmarket.com/stores/sonoma/\">Whole Foods\u003c/a> are spots we often go to when we need something while in Sonoma. Sonoma Market has Della Fattoria bread, the Meyer lemon rosemary is a favorite of ours.\u003c/p>\n\u003cp>\u003cstrong>Off-night food & drink spots?\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> is a favorite for all of us. We always get a few of the small plates and a couple of pizzas. The margherita is a favorite for the girls. Anne and I love any pie with egg on it.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfeltoro.com/\">El Toro Taqueria\u003c/a> is another favorite, mainly because the girls love it. \u003c/li>\n\u003cli>\u003ca href=\"http://www.hoteisf.com/\">Hotei\u003c/a> for noodles \u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> for anything \u003c/li>\n\u003cli>\u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> for calamari and a bowl of spaghetti\u003c/li>\n\u003cli>\u003ca href=\"http://www.santungrestaurant.com/\">San Tung\u003c/a> for Chinese—the wings are awesome\u003c/li>\n\u003cli>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for their cocktails\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe love bar \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, Delfina, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> and order whatever looks most interesting and seasonally inspired. We are not creatures of habit and generally try to taste new things.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family? \u003c/strong>\u003cbr>\nDelfina Pizzeria is the favorite spot to go out to as a family.\u003c/p>\n\u003cp>At home, any meal that my mother cooks when we eat at my parent's house.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nI feel some guilt every time I eat meat now. We have greatly reduced our consumption, but have not eliminated it from our diets completely.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nIn the \u003ca href=\"http://maps.google.com/maps?q=west+portal+san+francisco+map&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&hq=&hnear=0x808f7dea6bc53467:0x77b499b25c58aca0,West+Portal,+San+Francisco,+CA&gl=us&ei=KMM8TuyxKOTfiAKAyY3DBg&sa=X&oi=geocode_result&ct=title&resnum=1&ved=0CBYQ8gEwAA\">West Portal\u003c/a> neighborhood of San Francisco. Five blocks from the house I grew up in, where my parents still live part time.\u003c/p>\n\u003cp>\u003cstrong>How did you and Anne meet?\u003c/strong>\u003cbr>\nWe met in 1990 while working at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in the Rockridge District of Oakland. I worked for the Pasta Shop, she for \u003ca href=\"http://www.gracebaking.com/GRACEBAKING/Default.htm\">Grace Baking\u003c/a>. I would trade her pasta salad for carrot cake. We were friends for 9 years before becoming a couple in 1999.\u003c/p>\n\u003cp>\u003cstrong>What do you your daughters love to eat?\u003c/strong>\u003cbr>\nZoe loves cookies and cream and choc/vanilla soft serve swirl. Olive loves anything chocolate, as well as the cookies and cream. They both love seaweed, Have'a Corn Chips (soy flavored tortilla chips) and cornichons. Zoe loves fruit, whereas Olive won't touch fruit.\u003c/p>\n\u003cp>\u003cstrong>Any fun updates?\u003c/strong>\u003c/p>\n\u003cp>Divis [\u003ca href=\"http://www.haighteration.com/2011/06/bi-rites-divisadero-location-delayed-until-2012.html\">Divisidero\u003c/a>] is under construction and the hope is to open in February. The neighborhood is very excited to get a market and creamery combo. 18 Reasons should be in our new space at the end of August/beginning of September. We’ve expanded our programming to include more youth focused education and are rolling out our first summer camp for kids. We also have a barn dance fundraiser scheduled for August 13 in Sonoma on our farm. Our farm has expanded to 1 1/2 acres and we have started harvesting squash, potatoes and greens already.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary Ladd has worked as a freelance cook and caterer for Bi-Rite.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\" alt=\"Sam Mogannam and Family\" title=\"Sam Mogannam and Family\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-31082\">\u003c/a>\u003c/p>\n\u003cp>18th Street has turned into a gourmet outpost in no small part due to the efforts of \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>, and \u003ca href=\"http://18reasons.org/\">18 Reasons'\u003c/a> Sam Mogannam. He grew up in San Francisco and lives here with his wife Anne Walker and daughters Zoe (age 8) and Olive (age 4). Mogannam told BAB that his \u003cem>\u003cstrong>Eat Good Food\u003c/strong>\u003c/em> book (\u003ca href=\"http://biritemarket.com/book/book-order/\">pre-order for $25\u003c/a>) is due out October 18, and \"\u003cstrong>18 Reasons\u003c/strong> should be in our new space end of August/beginning of September. We've expanded our programming to include more youth-focused education and we are rolling out our first summer camp for kids. We also have a \u003ca href=\"http://biritemarket.com/in-the-market/calendar/\">barn dance fundraiser\u003c/a> scheduled for August 13 in Sonoma on \u003ca href=\"http://biritemarket.com/who-we-are/bi-rite-farms/\">our farm\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Mogannam shared his favorite places to eat and drink:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.sonomaecologycenter.org/index.php?option=com_content&view=section&layout=blog&id=4&Itemid=6\">Sonoma Garden Park\u003c/a> on 7th Street is a favorite spot to buy eggs from Nix Chix and veggies grown by Rebecca and her team of students as part of the Sonoma Ecology Center. Great pastured eggs and great veggies. My girls love to chase the chickens and we love to hang out in their 'fig forest'—a magical hide-a-way of tangled figs branches that is just amazing on a hot day. Any farmers market, anywhere, any time of year. \u003c/p>\n\u003cp>Just visited the small farmers market in Peoria, Illinois and got talking to a farmer who taught me about the different tractor implements he uses to be more efficient. I love buying food directly from the person producing or growing it.\u003c/p>\n\u003cp>We love going to \u003ca href=\"http://www.vellacheese.com/\">Vella Cheese\u003c/a> in Sonoma for their Toma—both my daughters love it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonoma-glenellenmkt.com/\">Sonoma Market\u003c/a> and \u003ca href=\"http://wholefoodsmarket.com/stores/sonoma/\">Whole Foods\u003c/a> are spots we often go to when we need something while in Sonoma. Sonoma Market has Della Fattoria bread, the Meyer lemon rosemary is a favorite of ours.\u003c/p>\n\u003cp>\u003cstrong>Off-night food & drink spots?\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> is a favorite for all of us. We always get a few of the small plates and a couple of pizzas. The margherita is a favorite for the girls. Anne and I love any pie with egg on it.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfeltoro.com/\">El Toro Taqueria\u003c/a> is another favorite, mainly because the girls love it. \u003c/li>\n\u003cli>\u003ca href=\"http://www.hoteisf.com/\">Hotei\u003c/a> for noodles \u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> for anything \u003c/li>\n\u003cli>\u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> for calamari and a bowl of spaghetti\u003c/li>\n\u003cli>\u003ca href=\"http://www.santungrestaurant.com/\">San Tung\u003c/a> for Chinese—the wings are awesome\u003c/li>\n\u003cli>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for their cocktails\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe love bar \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, Delfina, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> and order whatever looks most interesting and seasonally inspired. We are not creatures of habit and generally try to taste new things.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family? \u003c/strong>\u003cbr>\nDelfina Pizzeria is the favorite spot to go out to as a family.\u003c/p>\n\u003cp>At home, any meal that my mother cooks when we eat at my parent's house.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nI feel some guilt every time I eat meat now. We have greatly reduced our consumption, but have not eliminated it from our diets completely.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nIn the \u003ca href=\"http://maps.google.com/maps?q=west+portal+san+francisco+map&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&hq=&hnear=0x808f7dea6bc53467:0x77b499b25c58aca0,West+Portal,+San+Francisco,+CA&gl=us&ei=KMM8TuyxKOTfiAKAyY3DBg&sa=X&oi=geocode_result&ct=title&resnum=1&ved=0CBYQ8gEwAA\">West Portal\u003c/a> neighborhood of San Francisco. Five blocks from the house I grew up in, where my parents still live part time.\u003c/p>\n\u003cp>\u003cstrong>How did you and Anne meet?\u003c/strong>\u003cbr>\nWe met in 1990 while working at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in the Rockridge District of Oakland. I worked for the Pasta Shop, she for \u003ca href=\"http://www.gracebaking.com/GRACEBAKING/Default.htm\">Grace Baking\u003c/a>. I would trade her pasta salad for carrot cake. We were friends for 9 years before becoming a couple in 1999.\u003c/p>\n\u003cp>\u003cstrong>What do you your daughters love to eat?\u003c/strong>\u003cbr>\nZoe loves cookies and cream and choc/vanilla soft serve swirl. Olive loves anything chocolate, as well as the cookies and cream. They both love seaweed, Have'a Corn Chips (soy flavored tortilla chips) and cornichons. Zoe loves fruit, whereas Olive won't touch fruit.\u003c/p>\n\u003cp>\u003cstrong>Any fun updates?\u003c/strong>\u003c/p>\n\u003cp>Divis [\u003ca href=\"http://www.haighteration.com/2011/06/bi-rites-divisadero-location-delayed-until-2012.html\">Divisidero\u003c/a>] is under construction and the hope is to open in February. The neighborhood is very excited to get a market and creamery combo. 18 Reasons should be in our new space at the end of August/beginning of September. We’ve expanded our programming to include more youth focused education and are rolling out our first summer camp for kids. We also have a barn dance fundraiser scheduled for August 13 in Sonoma on our farm. Our farm has expanded to 1 1/2 acres and we have started harvesting squash, potatoes and greens already.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary Ladd has worked as a freelance cook and caterer for Bi-Rite.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sean Timberlake Shares Favorite Summer Food Spots in San Francisco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\" alt=\"Sean Timberlake\" title=\"Sean Timberlake\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-30592\">\u003c/a>\u003c/p>\n\u003cp>This week's culinary tour guide is Sean Timberlake, half of \u003ca href=\"http://hedonia.seantimberlake.com/\" title=\"Hedonia\">Team Hedonia\u003c/a> and the mastermind behind \u003ca href=\"http://www.punkdomestics.com/\" title=\"Punk Domestics\">Punk Domestics\u003c/a>. As a food blogger for five years running, Sean is known around these parts as the go-to guy for food-related advice. Want to pickle some vegetables? Preserve your grandma's strawberries? Find the perfect place to take your beloved for a very special dinner? He's your guy.\u003c/p>\n\u003cp>Non-locals might not think to peruse neighborhoods such as the Castro and Noe Valley when looking for distinctive dining experiences, but Sean, a longtime San Francisco resident, has some awesome tips to share on the part of SF lesser known for their edible offerings. Remember: there's more to San Francisco food than the Mission and North Beach!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003cbr>\nI consider the farmers markets each their own discrete events. The produce is ever-changing, and each market has its own strengths. I love the Castro and Noe Valley farmers markets, but for different reasons. \u003ca href=\"http://singleguychef.blogspot.com/2009/09/get-fresh-produce-at-castro-farmers.html\" title=\"Castro Farmers Market\">Castro's\u003c/a> got great bakeries (oh the irony, considering the carb-phobic demographic) and gorgeous fruit (no comment); \u003ca href=\"http://www.noevalleyfarmersmarket.com/\" title=\"Noe Valley Farmers Market\">Noe Valley\u003c/a> has Prather Ranch every other week, plus kooky musicians to entertain the kids. Just watch yourself around the stroller bank. It can get tight. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003cbr>\nBecause we have relatively few places with outdoor seating in San Francisco, they get busy when the weather is favorable, so I often avoid them. But I can be swayed to hang out at \u003ca href=\"http://www.theramprestaurant.com/\" title=\"The Ramp SF\">The Ramp\u003c/a> over a couple of beers, and I've recently become enamored with the new \u003ca href=\"http://www.bluestembrasserie.com/\" title=\"Bluestem Brasserie\">Bluestem Brasserie\u003c/a> downtown. Their upstairs balcony is a great spot to watch the world go by. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where are your favorite ice cream places in SF? What's your favorite flavor there?\u003c/strong>\u003cbr>\nLike everyone, I love both Bi-Rite Creamery and Humphry Slocombe, but I'm still a \u003ca href=\"http://www.mitchellsicecream.com/\" title=\"Mitchell's Ice Cream\">Mitchell's\u003c/a> loyalist, and there's a spot right in my neighborhood, \u003ca href=\"http://www.yelp.com/biz/subs-san-francisco\" title=\"Subs Ice Cream\">Subs, Inc.\u003c/a> in Noe Valley, that carries it. Mostly I'm a purist. I'm really happiest with simple vanilla, or maybe pistachio. But sometimes I like to get adventurous. At \u003ca href=\"http://www.yelp.com/biz/marco-polo-italian-ice-cream-san-francisco\" title=\"Marco Polo SF\">Marco Polo\u003c/a> out in Parkside, they have some edgier flavors, like black sesame or the infamous durian. I tried the latter once. I've got a broad palate, but even I was not ready to commit to a whole scoop. Yet. \u003c/p>\n\u003cp>\u003cstrong>Is Noe Valley a culinary contender in San Francisco?\u003c/strong>\u003cbr>\nNoe Valley can't compete with the Mission, but we have a few gems. \u003ca href=\"http://www.contigosf.com/\" title=\"Contigo SF\">Contigo\u003c/a>, the Cal-Catalan place on Castro, is our hands-down favorite restaurant in the city, and we are frequent diners at \u003ca href=\"http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/\" title=\"Incanto SF\">Incanto\u003c/a> as well. \u003ca href=\"http://www.fireflyrestaurant.com/\" title=\"Firefly SF\">Firefly\u003c/a> still manages to turn out good food after all these years from its dot-com darling days, and \u003ca href=\"http://www.lezinc.com/\" title=\"Le Zinc SF\">Le Zinc\u003c/a> has a lovely brunch. I get the brik every time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other little-known neighborhoods are up and coming in the food scene?\u003c/strong> \u003cbr>\nHayes Valley has a charming food scene, and the Castro is finally coming into its own culinarily, after years as a virtual dining desert. \u003ca href=\"http://www.frances-sf.com/\" title=\"Frances SF\">Frances\u003c/a> gets all the attention, and it's great, but little \u003ca href=\"http://www.ardoisesf.com/\" title=\"L'Ardoise SF\">L'Ardoise\u003c/a> in Duboce Triangle is unjustly overlooked. \u003ca href=\"http://www.starbellysf.com/\" title=\"Starbelly SF\">Starbelly\u003c/a> is a crowd pleaser. And since \u003ca href=\"http://www.blackbirdbar.com/\" title=\"Blackbird SF\">Blackbird\u003c/a> came on the scene, we even have honest to god cocktails in the 'Stro. We're not in Kansas anymore! \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/24/2011/07/sean.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\" alt=\"Sean Timberlake\" title=\"Sean Timberlake\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-30592\">\u003c/a>\u003c/p>\n\u003cp>This week's culinary tour guide is Sean Timberlake, half of \u003ca href=\"http://hedonia.seantimberlake.com/\" title=\"Hedonia\">Team Hedonia\u003c/a> and the mastermind behind \u003ca href=\"http://www.punkdomestics.com/\" title=\"Punk Domestics\">Punk Domestics\u003c/a>. As a food blogger for five years running, Sean is known around these parts as the go-to guy for food-related advice. Want to pickle some vegetables? Preserve your grandma's strawberries? Find the perfect place to take your beloved for a very special dinner? He's your guy.\u003c/p>\n\u003cp>Non-locals might not think to peruse neighborhoods such as the Castro and Noe Valley when looking for distinctive dining experiences, but Sean, a longtime San Francisco resident, has some awesome tips to share on the part of SF lesser known for their edible offerings. Remember: there's more to San Francisco food than the Mission and North Beach!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003cbr>\nI consider the farmers markets each their own discrete events. The produce is ever-changing, and each market has its own strengths. I love the Castro and Noe Valley farmers markets, but for different reasons. \u003ca href=\"http://singleguychef.blogspot.com/2009/09/get-fresh-produce-at-castro-farmers.html\" title=\"Castro Farmers Market\">Castro's\u003c/a> got great bakeries (oh the irony, considering the carb-phobic demographic) and gorgeous fruit (no comment); \u003ca href=\"http://www.noevalleyfarmersmarket.com/\" title=\"Noe Valley Farmers Market\">Noe Valley\u003c/a> has Prather Ranch every other week, plus kooky musicians to entertain the kids. Just watch yourself around the stroller bank. It can get tight. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003cbr>\nBecause we have relatively few places with outdoor seating in San Francisco, they get busy when the weather is favorable, so I often avoid them. But I can be swayed to hang out at \u003ca href=\"http://www.theramprestaurant.com/\" title=\"The Ramp SF\">The Ramp\u003c/a> over a couple of beers, and I've recently become enamored with the new \u003ca href=\"http://www.bluestembrasserie.com/\" title=\"Bluestem Brasserie\">Bluestem Brasserie\u003c/a> downtown. Their upstairs balcony is a great spot to watch the world go by. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where are your favorite ice cream places in SF? What's your favorite flavor there?\u003c/strong>\u003cbr>\nLike everyone, I love both Bi-Rite Creamery and Humphry Slocombe, but I'm still a \u003ca href=\"http://www.mitchellsicecream.com/\" title=\"Mitchell's Ice Cream\">Mitchell's\u003c/a> loyalist, and there's a spot right in my neighborhood, \u003ca href=\"http://www.yelp.com/biz/subs-san-francisco\" title=\"Subs Ice Cream\">Subs, Inc.\u003c/a> in Noe Valley, that carries it. Mostly I'm a purist. I'm really happiest with simple vanilla, or maybe pistachio. But sometimes I like to get adventurous. At \u003ca href=\"http://www.yelp.com/biz/marco-polo-italian-ice-cream-san-francisco\" title=\"Marco Polo SF\">Marco Polo\u003c/a> out in Parkside, they have some edgier flavors, like black sesame or the infamous durian. I tried the latter once. I've got a broad palate, but even I was not ready to commit to a whole scoop. Yet. \u003c/p>\n\u003cp>\u003cstrong>Is Noe Valley a culinary contender in San Francisco?\u003c/strong>\u003cbr>\nNoe Valley can't compete with the Mission, but we have a few gems. \u003ca href=\"http://www.contigosf.com/\" title=\"Contigo SF\">Contigo\u003c/a>, the Cal-Catalan place on Castro, is our hands-down favorite restaurant in the city, and we are frequent diners at \u003ca href=\"http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/\" title=\"Incanto SF\">Incanto\u003c/a> as well. \u003ca href=\"http://www.fireflyrestaurant.com/\" title=\"Firefly SF\">Firefly\u003c/a> still manages to turn out good food after all these years from its dot-com darling days, and \u003ca href=\"http://www.lezinc.com/\" title=\"Le Zinc SF\">Le Zinc\u003c/a> has a lovely brunch. I get the brik every time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other little-known neighborhoods are up and coming in the food scene?\u003c/strong> \u003cbr>\nHayes Valley has a charming food scene, and the Castro is finally coming into its own culinarily, after years as a virtual dining desert. \u003ca href=\"http://www.frances-sf.com/\" title=\"Frances SF\">Frances\u003c/a> gets all the attention, and it's great, but little \u003ca href=\"http://www.ardoisesf.com/\" title=\"L'Ardoise SF\">L'Ardoise\u003c/a> in Duboce Triangle is unjustly overlooked. \u003ca href=\"http://www.starbellysf.com/\" title=\"Starbelly SF\">Starbelly\u003c/a> is a crowd pleaser. And since \u003ca href=\"http://www.blackbirdbar.com/\" title=\"Blackbird SF\">Blackbird\u003c/a> came on the scene, we even have honest to god cocktails in the 'Stro. We're not in Kansas anymore! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.theperennialplate.com/episodes/2011/08/episode-64-california-gleaning/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gleaning-perennialplate.jpg\" alt=\"Gleaning - Farm to Pantry. Photo: The Perennial Plate\" title=\"Gleaning - Farm to Pantry. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-31032\">\u003c/a>\u003cbr>\n\u003cem>Gleaning with Farm to Pantry. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate:\u003c/a> \u003cstrong>Adventurous and Sustainable Eating - Episode 64: California Gleaning\u003c/strong>\u003cbr>\nNorthern California is a bountiful area. So bountiful that there are often leftovers. This is usually the case with most farms. In order to make way for bad yields, bad weather, and unexpected disasters, (or just to make sure they have enough to satisfy their customers), most farms will end up with more than they can sell. What happens to all that extra produce? In the case of Healdsburg California, an organization called \u003ca href=\"http://www.farmtopantry.org/\">Farm to Pantry\u003c/a> picks it, packs it up and delivers it to various locations \"in need.\" It’s selfless, necessary and wonderful. Watch this video to follow the food from harvest to rehab center.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/27129511?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.theperennialplate.com/episodes/2011/08/episode-64-california-gleaning/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/gleaning-perennialplate.jpg\" alt=\"Gleaning - Farm to Pantry. Photo: The Perennial Plate\" title=\"Gleaning - Farm to Pantry. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-31032\">\u003c/a>\u003cbr>\n\u003cem>Gleaning with Farm to Pantry. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate:\u003c/a> \u003cstrong>Adventurous and Sustainable Eating - Episode 64: California Gleaning\u003c/strong>\u003cbr>\nNorthern California is a bountiful area. So bountiful that there are often leftovers. This is usually the case with most farms. In order to make way for bad yields, bad weather, and unexpected disasters, (or just to make sure they have enough to satisfy their customers), most farms will end up with more than they can sell. What happens to all that extra produce? In the case of Healdsburg California, an organization called \u003ca href=\"http://www.farmtopantry.org/\">Farm to Pantry\u003c/a> picks it, packs it up and delivers it to various locations \"in need.\" It’s selfless, necessary and wonderful. Watch this video to follow the food from harvest to rehab center.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/27129511?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mission Street Food Cookbook Launch Party",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&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%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n",
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"excerpt": "A big crowd gathered last night at the Make-Out Room to celebrate Mission Street Food's forthcoming cookbook, \"Mission Street Food: Recipes and Ideas From An Improbable Restaurant,\" published by McSweeney's new cookbook imprint. Includes a Q&A with authors, Anthony Myint and Karen Leibowitz.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&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%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "People's Community Market Closer to Finding Funding with White House Announcement",
"title": "People's Community Market Closer to Finding Funding with White House Announcement",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"https://www.facebook.com/PeoplesGrocery.org#!/PeoplesGrocery.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/peoplesgrocerystaff500.jpg\" alt=\"The Peoples Grocery Staff. Photo: Asual Aswad\" title=\"The Peoples Grocery Staff. Photo: Asual Aswad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30541\">\u003c/a>\u003cbr>\n\u003cem>The People's Grocery Staff. Photo: Asual Aswad\u003c/em>\u003c/p>\n\u003cp>A full-service grocery store may finally come to the people of West Oakland. It looks like the \u003ca href=\"http://www.peoplescommunitymarket.com/\">People's Community Market\u003c/a>, a long-anticipated mid-size retailer in West Oakland, may be a step closer to raising the capital it needs to break ground with the \u003ca href=\"http://www.whitehouse.gov/the-press-office/2011/07/20/remarks-first-lady-event-access-healthy-affordable-food\">announcement today by First Lady Michelle Obama\u003c/a> about a new food financing initiative designed to increase access to healthy, affordable food in underserved communities in this state.\u003c/p>\n\u003cp>That's the local take away from a White House press conference Wednesday, where FLOTUS announced that \u003ca href=\"http://tcenews.calendow.org/pr/tce/introducing-the-california-freshworks-210802.aspx\">The California FreshWorks Fund\u003c/a>, a $200 million public-private partnership loan fund and a project of \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a>, will help bring healthy grocers to food deserts or areas that lack a grocery store. The endowment, a private statewide health foundation established to expand access to affordable, quality health care for communities in need, has been joined by prominent investors on the project, including NCB FSB, Kaiser Permanente, and JP Morgan Chase.\u003c/p>\n\u003cp>The goal of the fund is to provide loans at or below market rates to encourage new stores in Californian food deserts and it is expected to create or retain some 6000 jobs in the state. \u003ca href=\"http://obamafoodorama.blogspot.com/2011/07/first-lady-to-announce-project-to.html\">The First Lady\u003c/a> also announced commitments from large chain retailers, including Walgreens and Walmart, to open or expand 1,500 stores in food deserts around the country. According to U.S. Department of Agriculture estimates, 23.5 million Americans-- including 6.5 million children--live in low-income neigborhoods that lack stores likely to sell affordable and nutritious foods. \u003c/p>\n\u003cp>\"The FreshWorks funding is so applicable to what we do and it's a real acknowledgement of the work we've done for nine years in the community to be invited to this event,\" said \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> executive director \u003ca href=\"http://civileats.com/2010/04/05/profiling-women-changing-the-way-we-eat-%E2%80%93-nikki-henderson/\">Nikki Henderson\u003c/a>, who was summoned to the White House for the announcement. Since 2002, People's Grocery has provided food education, training, and access to residents of West Oakland, including cooking classes, nutrition programs, urban agriculture instruction, a mobile grocery truck and a CSA delivery dubbed the \"Grub Box.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The loans will be available to food retailers of all sizes and types. That includes independent stores such as People's Community Market, which is in talks with investors to raise $3 million, said \u003ca href=\"http://www.foodandsocietyfellows.org/about/fellow/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, People's Grocery founder and the CEO of the People's Community Market, which was spun off from the group's educational arm last year. Current plans call for a 12,000-square-foot full-service, environmentally-friendly retail space serving low-income residents in an abandoned 1950s-era shopping center at the corner of West Grand and Market Street. West Oakland, which has some 30,000 residents has no full-service grocery. By comparison, the affluent Oakland enclave of Rockridge has one such store for every 4,333 people.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ers.usda.gov/data/fooddesert/fooddesert.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-desert-locator.jpg\" alt=\"Food Desert Locator - Alameda county\" title=\"Food Desert Locator - Alameda county\" width=\"500\" height=\"397\" class=\"alignnone size-full wp-image-30538\">\u003c/a>\u003c/p>\n\u003cp>Henderson and Ahmadi are confident of securing significant assistance from the new initiative.\u003c/p>\n\u003cblockquote>\u003cp> \"FreshWorks is a good fit for our nonprofit, community-based model,\" added Henderson. \"It's not enough to just locate a grocery store in an under-served community -- you have to engage people in a deep way about how to have a healthy community and that's what we do. This kind of funding can go a long way to solving both food access and food insecurity issues, which are not the same thing.\"\u003c/p>\u003c/blockquote>\n\u003cp>The organizations are well known to The California Endowment.\u003c/p>\n\u003cblockquote>\u003cp> \"We're very familiar with their operations and programs and the great work they do in their community,\" said Tina Castro, director of mission related investment for the endowment. \"While they still need to go through the application process like everyone else this is just the kind of creative, innovative business approach we want to support.\" \u003c/p>\u003c/blockquote>\n\u003cp>Castro added that the Bay Area is a hot bed of ideas and activities to address food access issues and that other local organizations are also applying to FreshWorks.\u003c/p>\n\u003cp>Eliminating food deserts from the U.S. landscape in seven years is a major goal of the First Lady's \u003ca href=\"http://www.letsmove.gov/\">Let's Move!\u003c/a> campaign, which began after the \u003ca href=\"http://www.letsmove.gov/white-house-task-force-childhood-obesity-report-president\">White House Task Force on Childhood Obesity\u003c/a> identified improving access to healthy, affordable foods as one of the keys to ending childhood obesity within a generation. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/8My-iWjTBQ8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Mrs. Obama's announcement closely follows widespread \u003ca href=\"http://articles.latimes.com/2011/jul/17/health/la-he-food-deserts-20110712\">coverage of a large study on food deserts\u003c/a> and food access published last week in the \u003cem>\u003ca href=\"http://archinte.ama-assn.org/cgi/content/abstract/171/13/1162\">Archives of Internal Medicine\u003c/a>\u003c/em>. In the study of three cities, including Oakland, researchers collected data on the grocery shopping habits of more than 5,000 people for 15 years and concluded that greater supermarket availability wasn't generally related to the quality of dietary intake or the consumption of fruits and vegetables. \u003c/p>\n\u003cp>But as Henderson, food access and food security advocates, and even the senior author of the study have explained, plopping a supermarket or two in a neighborhood that has long gone without isn't going to change residents' eating habits overnight. Education, encouragement, outreach, and training are all vital to help people raised on a fast food or junk food diet make the switch to more healthful eating, she said.\u003c/p>\n\u003cp>Of course, it's tough to compete with fast-food joints, corner stores, and gas stations that peddle cheap fried food, sodas, and highly-processed sweets and snacks. But Ahmadi points out there's a misperception around demand for healthy food in historically overlooked urban areas. \u003c/p>\n\u003cblockquote>\u003cp>\"People who aren't familiar with West Oakland or its residents assume that people here aren't interested in eating good quality food,\" he said. \"They think these residents just want to eat junk. But what we see and hear is that people do want healthy, affordable food choices like people have in middle-class or suburban communities. Just because there's a lack of fresh food doesn't mean there isn't demand.\"\u003c/p>\u003c/blockquote>\n\u003cp>While small, health-oriented stores are beginning to find homes in West Oakland, including \u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a>, an \u003ca href=\"http://lettuceeatkale.com/2011/james-berk-of-mandela-foods-brings-produce-to-his-people/\">owner-worker grocery\u003c/a>, and the recently opened \u003ca href=\"http://www.yelp.com/biz/produce-pro-oakland\">Produce Pro\u003c/a>, there remains a thirst for more than one mid-size retailer to set up shop in the area before it can shake off its food desert designation. \u003c/p>\n\u003cp>Today's announcement may mean that West Oakland will feel a little less parched in the near future.\u003c/p>\n\u003chr>\n\u003cstrong>Related Story from KQED News:\u003c/strong>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/kqednews/RN201107210805/c\">New Fund to Help Merchants Sell Healthy Food\u003c/a> -- Brahm Ahmadi interviewed\u003c/p>\n\u003cp>\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/RN201107210805c.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/RN201107210805c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/RDnews/2011/07/21/2011-07-21-08-05c-RDnews.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\n",
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"excerpt": "A full-service grocery store may finally come to the people of West Oakland. Learn more about an announcement today by First Lady Michelle Obama on a new food financing initiative designed to increase access to healthy, affordable food in underserved communities in California.",
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"description": "A full-service grocery store may finally come to the people of West Oakland. Learn more about an announcement today by First Lady Michelle Obama on a new food financing initiative designed to increase access to healthy, affordable food in underserved communities in California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.facebook.com/PeoplesGrocery.org#!/PeoplesGrocery.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/peoplesgrocerystaff500.jpg\" alt=\"The Peoples Grocery Staff. Photo: Asual Aswad\" title=\"The Peoples Grocery Staff. Photo: Asual Aswad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30541\">\u003c/a>\u003cbr>\n\u003cem>The People's Grocery Staff. Photo: Asual Aswad\u003c/em>\u003c/p>\n\u003cp>A full-service grocery store may finally come to the people of West Oakland. It looks like the \u003ca href=\"http://www.peoplescommunitymarket.com/\">People's Community Market\u003c/a>, a long-anticipated mid-size retailer in West Oakland, may be a step closer to raising the capital it needs to break ground with the \u003ca href=\"http://www.whitehouse.gov/the-press-office/2011/07/20/remarks-first-lady-event-access-healthy-affordable-food\">announcement today by First Lady Michelle Obama\u003c/a> about a new food financing initiative designed to increase access to healthy, affordable food in underserved communities in this state.\u003c/p>\n\u003cp>That's the local take away from a White House press conference Wednesday, where FLOTUS announced that \u003ca href=\"http://tcenews.calendow.org/pr/tce/introducing-the-california-freshworks-210802.aspx\">The California FreshWorks Fund\u003c/a>, a $200 million public-private partnership loan fund and a project of \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a>, will help bring healthy grocers to food deserts or areas that lack a grocery store. The endowment, a private statewide health foundation established to expand access to affordable, quality health care for communities in need, has been joined by prominent investors on the project, including NCB FSB, Kaiser Permanente, and JP Morgan Chase.\u003c/p>\n\u003cp>The goal of the fund is to provide loans at or below market rates to encourage new stores in Californian food deserts and it is expected to create or retain some 6000 jobs in the state. \u003ca href=\"http://obamafoodorama.blogspot.com/2011/07/first-lady-to-announce-project-to.html\">The First Lady\u003c/a> also announced commitments from large chain retailers, including Walgreens and Walmart, to open or expand 1,500 stores in food deserts around the country. According to U.S. Department of Agriculture estimates, 23.5 million Americans-- including 6.5 million children--live in low-income neigborhoods that lack stores likely to sell affordable and nutritious foods. \u003c/p>\n\u003cp>\"The FreshWorks funding is so applicable to what we do and it's a real acknowledgement of the work we've done for nine years in the community to be invited to this event,\" said \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> executive director \u003ca href=\"http://civileats.com/2010/04/05/profiling-women-changing-the-way-we-eat-%E2%80%93-nikki-henderson/\">Nikki Henderson\u003c/a>, who was summoned to the White House for the announcement. Since 2002, People's Grocery has provided food education, training, and access to residents of West Oakland, including cooking classes, nutrition programs, urban agriculture instruction, a mobile grocery truck and a CSA delivery dubbed the \"Grub Box.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The loans will be available to food retailers of all sizes and types. That includes independent stores such as People's Community Market, which is in talks with investors to raise $3 million, said \u003ca href=\"http://www.foodandsocietyfellows.org/about/fellow/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, People's Grocery founder and the CEO of the People's Community Market, which was spun off from the group's educational arm last year. Current plans call for a 12,000-square-foot full-service, environmentally-friendly retail space serving low-income residents in an abandoned 1950s-era shopping center at the corner of West Grand and Market Street. West Oakland, which has some 30,000 residents has no full-service grocery. By comparison, the affluent Oakland enclave of Rockridge has one such store for every 4,333 people.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ers.usda.gov/data/fooddesert/fooddesert.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-desert-locator.jpg\" alt=\"Food Desert Locator - Alameda county\" title=\"Food Desert Locator - Alameda county\" width=\"500\" height=\"397\" class=\"alignnone size-full wp-image-30538\">\u003c/a>\u003c/p>\n\u003cp>Henderson and Ahmadi are confident of securing significant assistance from the new initiative.\u003c/p>\n\u003cblockquote>\u003cp> \"FreshWorks is a good fit for our nonprofit, community-based model,\" added Henderson. \"It's not enough to just locate a grocery store in an under-served community -- you have to engage people in a deep way about how to have a healthy community and that's what we do. This kind of funding can go a long way to solving both food access and food insecurity issues, which are not the same thing.\"\u003c/p>\u003c/blockquote>\n\u003cp>The organizations are well known to The California Endowment.\u003c/p>\n\u003cblockquote>\u003cp> \"We're very familiar with their operations and programs and the great work they do in their community,\" said Tina Castro, director of mission related investment for the endowment. \"While they still need to go through the application process like everyone else this is just the kind of creative, innovative business approach we want to support.\" \u003c/p>\u003c/blockquote>\n\u003cp>Castro added that the Bay Area is a hot bed of ideas and activities to address food access issues and that other local organizations are also applying to FreshWorks.\u003c/p>\n\u003cp>Eliminating food deserts from the U.S. landscape in seven years is a major goal of the First Lady's \u003ca href=\"http://www.letsmove.gov/\">Let's Move!\u003c/a> campaign, which began after the \u003ca href=\"http://www.letsmove.gov/white-house-task-force-childhood-obesity-report-president\">White House Task Force on Childhood Obesity\u003c/a> identified improving access to healthy, affordable foods as one of the keys to ending childhood obesity within a generation. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/8My-iWjTBQ8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Mrs. Obama's announcement closely follows widespread \u003ca href=\"http://articles.latimes.com/2011/jul/17/health/la-he-food-deserts-20110712\">coverage of a large study on food deserts\u003c/a> and food access published last week in the \u003cem>\u003ca href=\"http://archinte.ama-assn.org/cgi/content/abstract/171/13/1162\">Archives of Internal Medicine\u003c/a>\u003c/em>. In the study of three cities, including Oakland, researchers collected data on the grocery shopping habits of more than 5,000 people for 15 years and concluded that greater supermarket availability wasn't generally related to the quality of dietary intake or the consumption of fruits and vegetables. \u003c/p>\n\u003cp>But as Henderson, food access and food security advocates, and even the senior author of the study have explained, plopping a supermarket or two in a neighborhood that has long gone without isn't going to change residents' eating habits overnight. Education, encouragement, outreach, and training are all vital to help people raised on a fast food or junk food diet make the switch to more healthful eating, she said.\u003c/p>\n\u003cp>Of course, it's tough to compete with fast-food joints, corner stores, and gas stations that peddle cheap fried food, sodas, and highly-processed sweets and snacks. But Ahmadi points out there's a misperception around demand for healthy food in historically overlooked urban areas. \u003c/p>\n\u003cblockquote>\u003cp>\"People who aren't familiar with West Oakland or its residents assume that people here aren't interested in eating good quality food,\" he said. \"They think these residents just want to eat junk. But what we see and hear is that people do want healthy, affordable food choices like people have in middle-class or suburban communities. Just because there's a lack of fresh food doesn't mean there isn't demand.\"\u003c/p>\u003c/blockquote>\n\u003cp>While small, health-oriented stores are beginning to find homes in West Oakland, including \u003ca href=\"http://www.mandelafoods.com/\">Mandela Foods Cooperative\u003c/a>, an \u003ca href=\"http://lettuceeatkale.com/2011/james-berk-of-mandela-foods-brings-produce-to-his-people/\">owner-worker grocery\u003c/a>, and the recently opened \u003ca href=\"http://www.yelp.com/biz/produce-pro-oakland\">Produce Pro\u003c/a>, there remains a thirst for more than one mid-size retailer to set up shop in the area before it can shake off its food desert designation. \u003c/p>\n\u003cp>Today's announcement may mean that West Oakland will feel a little less parched in the near future.\u003c/p>\n\u003chr>\n\u003cstrong>Related Story from KQED News:\u003c/strong>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/kqednews/RN201107210805/c\">New Fund to Help Merchants Sell Healthy Food\u003c/a> -- Brahm Ahmadi interviewed\u003c/p>\n\u003cp>\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/RN201107210805c.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/RN201107210805c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Bloggers Share Inside Tips for Summer Bay Area Food",
"title": "Food Bloggers Share Inside Tips for Summer Bay Area Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Getting Drunk on Swine at Chop Bar's Pig Roast Party",
"title": "Getting Drunk on Swine at Chop Bar's Pig Roast Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5949726598/in/set-72157627096725305\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/prepping-pig.jpg\" alt=\"Prepping the Pig at Chop Bar Roast\" title=\"Prepping the Pig at Chop Bar Roast\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30433\">\u003c/a>\u003c/p>\n\u003cp>There's two kinds of restaurants in this world: the ones that bring instant name recognition (in the case of the East Bay, there's \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>) and the sleeper hits that have great local buzz in the community, but not nationwide acclaim (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Brown Sugar Kitchen\u003c/a>.) \u003c/p>\n\u003cp>The \"household name\" restaurants are burdened with living up to great expectations as their reputations precede them; their merit is often hotly contested on an ongoing basis at \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> and other review sites. The underground sensations just keep quietly doing their own, wonderful thing, with only those in the know appreciating these local gems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>, located near Jack London Square in Oakland, is one of those places that you only tell a select special circle of food aficionado friends about because a) you know they'll appreciate it and b) you want it to be popular, but not so popular that you can't get in and/or it loses its charm. It's the go-to place for me and my husband to get a \u003ca href=\"http://www.yelp.com/biz_photos/Jiz82V_WXIfZf02AuSSvDA?select=rzh6Zds_OjjIjZRnMpkPnQ\">burger\u003c/a>. We'll force ourselves to go on long, arduous bike rides so we feel that we've earned that burger and not feel guilty about the bacon and cheese that's heaped upon it. (I would write sonnets about their burger if I could write decent poetry.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480-225x300.jpg\" alt=\"chop bar pig roast\" title=\"chop bar pig roast\" width=\"225\" height=\"300\" class=\"alignnone size-medium wp-image-30409\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there's their monthly spring/summer all-you-can-eat pig roasts that brings out the carnivores in full force. Using a \u003cem>la caja china\u003c/em>, or \"\u003ca href=\"http://www.lacajachina.com/\">The Chinese Box\u003c/a>,\" the Chop Bar folks host a big pig party on the 3rd Sunday of every month during prime porcine season. The lids of the wooden boxes are filled with charcoal and provide a consistent heat that cook the pigs to perfection.\u003c/p>\n\u003cp>Yesterday was \u003ca href=\"http://www.facebook.com/event.php?eid=226145744075678\">their first big affair\u003c/a> hosted at the \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a> as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd. Check out photos from their fantastic feast. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&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%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=chop+Bar+247+4th+Street+94607&hl=en&sll=37.795375,-122.270636&sspn=0.00574,0.010139&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510.834.2467\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/chopbar\">@ChopBar\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday -Thursday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-100pm\u003c/p>\n\u003cp>Friday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-11pm\u003c/p>\n\u003cp>Saturday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 10pm\u003cbr>\nPig roast third Sunday of every month \u003c/p>\n\n",
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"excerpt": "Yesterday was Chop Bar's first big roast pork party hosted at the Linden Street Brewery as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd.",
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"description": "Yesterday was Chop Bar's first big roast pork party hosted at the Linden Street Brewery as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd.",
"title": "Getting Drunk on Swine at Chop Bar's Pig Roast Party | KQED",
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"headline": "Getting Drunk on Swine at Chop Bar's Pig Roast Party",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5949726598/in/set-72157627096725305\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/prepping-pig.jpg\" alt=\"Prepping the Pig at Chop Bar Roast\" title=\"Prepping the Pig at Chop Bar Roast\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30433\">\u003c/a>\u003c/p>\n\u003cp>There's two kinds of restaurants in this world: the ones that bring instant name recognition (in the case of the East Bay, there's \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>) and the sleeper hits that have great local buzz in the community, but not nationwide acclaim (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Brown Sugar Kitchen\u003c/a>.) \u003c/p>\n\u003cp>The \"household name\" restaurants are burdened with living up to great expectations as their reputations precede them; their merit is often hotly contested on an ongoing basis at \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> and other review sites. The underground sensations just keep quietly doing their own, wonderful thing, with only those in the know appreciating these local gems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>, located near Jack London Square in Oakland, is one of those places that you only tell a select special circle of food aficionado friends about because a) you know they'll appreciate it and b) you want it to be popular, but not so popular that you can't get in and/or it loses its charm. It's the go-to place for me and my husband to get a \u003ca href=\"http://www.yelp.com/biz_photos/Jiz82V_WXIfZf02AuSSvDA?select=rzh6Zds_OjjIjZRnMpkPnQ\">burger\u003c/a>. We'll force ourselves to go on long, arduous bike rides so we feel that we've earned that burger and not feel guilty about the bacon and cheese that's heaped upon it. (I would write sonnets about their burger if I could write decent poetry.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480-225x300.jpg\" alt=\"chop bar pig roast\" title=\"chop bar pig roast\" width=\"225\" height=\"300\" class=\"alignnone size-medium wp-image-30409\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there's their monthly spring/summer all-you-can-eat pig roasts that brings out the carnivores in full force. Using a \u003cem>la caja china\u003c/em>, or \"\u003ca href=\"http://www.lacajachina.com/\">The Chinese Box\u003c/a>,\" the Chop Bar folks host a big pig party on the 3rd Sunday of every month during prime porcine season. The lids of the wooden boxes are filled with charcoal and provide a consistent heat that cook the pigs to perfection.\u003c/p>\n\u003cp>Yesterday was \u003ca href=\"http://www.facebook.com/event.php?eid=226145744075678\">their first big affair\u003c/a> hosted at the \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a> as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd. Check out photos from their fantastic feast. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&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%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=chop+Bar+247+4th+Street+94607&hl=en&sll=37.795375,-122.270636&sspn=0.00574,0.010139&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510.834.2467\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/chopbar\">@ChopBar\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday -Thursday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-100pm\u003c/p>\n\u003cp>Friday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-11pm\u003c/p>\n\u003cp>Saturday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 10pm\u003cbr>\nPig roast third Sunday of every month \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Head to New Taste Marketplace this Saturday for good eats",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/NewTasteFromAbove500px.jpg\" alt=\"\" title=\"New Taste Marketplace, view from above.\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-30325\">\u003cbr>\n\u003cem>Photo courtesy of \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>Amid the pop-ups, underground markets and food truck parties taking place on a daily basis in the Bay Area, New Taste Marketplace stands out with its low-key vibe, terrific vendors and fundraising mission. Held at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory's Church\u003c/a> in Potrero Hill, \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a> takes place once a month and features approximately 30 food vendors selling hot dishes to eat on-the-spot and artisan foods to take home. Community members and families sit on the altar and in spots all over the church listening to music and eating everything from Asian-fusion cupcakes to Thai curries and pierogis. \"Think of it like an overgrown bake sale,\" says Elianna Friedman, Market Director.\u003c/p>\n\u003cp>Customers gain access to New Taste Marketplace by giving a small donation, which goes to \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> and St. Gregory's to support their efforts to provide food to San Francisco's hungry. Since its inception in November 2010, New Taste has raised over $10,000—money that goes toward a food giveaway that takes place each week at St. Gregory's. \"I love that New Taste is held in the exact space as the food pantry on Fridays,\" says Friedman. \"I hope that it adds to the sense of giving and community.\"\u003c/p>\n\u003cp>The vendors that you'll find at New Taste are small and mostly only found at other similar markets around the Bay Area. On a recent visit to New Taste, I took home rabbit pate from \u003ca href=\"http://dehesafoods.com/dehesa.html\">Dehesa Foods\u003c/a>, goat cheese mozzarella from \u003ca href=\"http://www.faeriegoatmother.com/\">Faerie Goatmother\u003c/a>, kimchi from \u003ca href=\"http://monchifoods.com/\">Monchi Foods\u003c/a> and wheat pasta from \u003ca href=\"http://www.baiapasta.com/\">Baia Pasta\u003c/a>.\u003c/p>\n\u003cp>\"The same vendors don't come every time, which creates space for new vendors,\" Friedman commented. \"Some vendors outgrow the market, and they move into something more permanent.\" Markets such as New Taste are serving as incubators for food vendors around the city. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> is a small \"bean-to-bar\" chocolate company based in the Mission that is about two years old. Alice Nystrom of Dandelion enjoys that the Marketplace gives Dandelion's founders a chance to interface directly with the customer. \"We always sell a lot more chocolate when we're able to tell our story,\" she says. \"Customers who come are really curious, they have a lot of questions about our chocolate and our company. They are really eager to see all these small businesses and support them.\"\u003c/p>\n\u003cp>\u003ca href=\"http://cafemereb.com/\">Cafe Mereb\u003c/a> is one of the few brick-and-mortar businesses that participates in New Taste. It's a family-owned Mediterranean and Eritrean resturant in the Richmond that uses New Taste to market to new customers in a different part of the city, and to test new recipes. Cafe Mereb participates in New Taste every 2 months, and offers Eritrean specialties like a lamb stew called \u003cem>tibsi\u003c/em>, a slow-cooked chickpea stew called \u003cem>shurro\u003c/em> take-home items such as \u003cem>berbere\u003c/em> spices and a ghee-like spiced, clarified butter called \u003cem>tesmi\u003c/em>. Elilta Habtetsion participates in the market on behalf of her family's restaurant and sees a lot of value in participating in a market like New Taste. \"It's been very positive, and we've seen a few people stop by our cafe. It's great to talk to people one-on-one, and give our restaurant a little more exposure, and we love the venue.\"\u003c/p>\n\u003cp>For those curious about how New Taste Marketplace is allowed to exist, while the San Francisco Underground Market was \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/going_legit_part_1_with_the_un.php\">shut down last month\u003c/a> by the Health Department, the answer has to do with the fact that the New Taste Marketplace operates under the umbrella of a non-profit organization (The Food Pantry) and is a fundraising event. The \"Craven Allowance,\" the same rule that allows for bake sales, allows New Taste to operate. The Department of Health often drops by New Taste to make sure that vendors are following proper food handling rules.\u003c/p>\n\u003cp>The next New Taste Marketplace is taking place this Saturday, July 16. New Taste generally takes place once a month.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>\u003cbr>\nSaturday, July 16\u003cbr>\nNoon - 5pm\u003cbr>\nSt. Gregory's Church\u003cbr>\n500 De Haro Street (\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&q=new+taste+marketplace&fb=1&gl=us&hq=new+taste+marketplace&hnear=0x80859a6d00690021:0x4a501367f076adff,San+Francisco,+CA&ei=7wgfTvzRGpT6sAOmhYUy&sa=X&oi=local_result&ct=image&ved=0CAQQtgM&cid=0,0,17250989957028088409\">map\u003c/a>)\u003cbr>\n\u003ca href=\"http://twitter.com/#!/newtastemarket\">@NewTasteMarket\u003c/a> on Twitter\u003cbr>\nNew Taste on \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">Facebook\u003c/a>\u003cbr>\nInterested in volunteering? Contact Elianna Friedman via email: NewTasteMarket@gmail.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What others are saying:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The New Taste Marketplace had a nice community feel, like a church bake sale. And it wasn't a massive clusterjam like some other underground markets in the city.\" - \u003ca href=\"http://singleguychef.blogspot.com/2011/05/san-francisco-is-going-crazy-for-pop-up.html\">Single Guy Chef\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I had the best Thai curry of my life in a church. Specifically it was the green Thai curry made by the folks behind Nute's Cupcakes that had me over the moon this weekend.\" - Nicole Grant, \u003ca href=\"http://thebolditalic.com/blog_posts/816-the-new-monthly-taste-marketplace\">The Bold Italic\u003c/a>\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "New Taste Marketplace, a once-a-month food festival in Potrero Hill, will take place this Saturday, July 16 and will feature over thirty vendors selling hot and to-go foods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/NewTasteFromAbove500px.jpg\" alt=\"\" title=\"New Taste Marketplace, view from above.\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-30325\">\u003cbr>\n\u003cem>Photo courtesy of \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>Amid the pop-ups, underground markets and food truck parties taking place on a daily basis in the Bay Area, New Taste Marketplace stands out with its low-key vibe, terrific vendors and fundraising mission. Held at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory's Church\u003c/a> in Potrero Hill, \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a> takes place once a month and features approximately 30 food vendors selling hot dishes to eat on-the-spot and artisan foods to take home. Community members and families sit on the altar and in spots all over the church listening to music and eating everything from Asian-fusion cupcakes to Thai curries and pierogis. \"Think of it like an overgrown bake sale,\" says Elianna Friedman, Market Director.\u003c/p>\n\u003cp>Customers gain access to New Taste Marketplace by giving a small donation, which goes to \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> and St. Gregory's to support their efforts to provide food to San Francisco's hungry. Since its inception in November 2010, New Taste has raised over $10,000—money that goes toward a food giveaway that takes place each week at St. Gregory's. \"I love that New Taste is held in the exact space as the food pantry on Fridays,\" says Friedman. \"I hope that it adds to the sense of giving and community.\"\u003c/p>\n\u003cp>The vendors that you'll find at New Taste are small and mostly only found at other similar markets around the Bay Area. On a recent visit to New Taste, I took home rabbit pate from \u003ca href=\"http://dehesafoods.com/dehesa.html\">Dehesa Foods\u003c/a>, goat cheese mozzarella from \u003ca href=\"http://www.faeriegoatmother.com/\">Faerie Goatmother\u003c/a>, kimchi from \u003ca href=\"http://monchifoods.com/\">Monchi Foods\u003c/a> and wheat pasta from \u003ca href=\"http://www.baiapasta.com/\">Baia Pasta\u003c/a>.\u003c/p>\n\u003cp>\"The same vendors don't come every time, which creates space for new vendors,\" Friedman commented. \"Some vendors outgrow the market, and they move into something more permanent.\" Markets such as New Taste are serving as incubators for food vendors around the city. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> is a small \"bean-to-bar\" chocolate company based in the Mission that is about two years old. Alice Nystrom of Dandelion enjoys that the Marketplace gives Dandelion's founders a chance to interface directly with the customer. \"We always sell a lot more chocolate when we're able to tell our story,\" she says. \"Customers who come are really curious, they have a lot of questions about our chocolate and our company. They are really eager to see all these small businesses and support them.\"\u003c/p>\n\u003cp>\u003ca href=\"http://cafemereb.com/\">Cafe Mereb\u003c/a> is one of the few brick-and-mortar businesses that participates in New Taste. It's a family-owned Mediterranean and Eritrean resturant in the Richmond that uses New Taste to market to new customers in a different part of the city, and to test new recipes. Cafe Mereb participates in New Taste every 2 months, and offers Eritrean specialties like a lamb stew called \u003cem>tibsi\u003c/em>, a slow-cooked chickpea stew called \u003cem>shurro\u003c/em> take-home items such as \u003cem>berbere\u003c/em> spices and a ghee-like spiced, clarified butter called \u003cem>tesmi\u003c/em>. Elilta Habtetsion participates in the market on behalf of her family's restaurant and sees a lot of value in participating in a market like New Taste. \"It's been very positive, and we've seen a few people stop by our cafe. It's great to talk to people one-on-one, and give our restaurant a little more exposure, and we love the venue.\"\u003c/p>\n\u003cp>For those curious about how New Taste Marketplace is allowed to exist, while the San Francisco Underground Market was \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/going_legit_part_1_with_the_un.php\">shut down last month\u003c/a> by the Health Department, the answer has to do with the fact that the New Taste Marketplace operates under the umbrella of a non-profit organization (The Food Pantry) and is a fundraising event. The \"Craven Allowance,\" the same rule that allows for bake sales, allows New Taste to operate. The Department of Health often drops by New Taste to make sure that vendors are following proper food handling rules.\u003c/p>\n\u003cp>The next New Taste Marketplace is taking place this Saturday, July 16. New Taste generally takes place once a month.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>\u003cbr>\nSaturday, July 16\u003cbr>\nNoon - 5pm\u003cbr>\nSt. Gregory's Church\u003cbr>\n500 De Haro Street (\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&q=new+taste+marketplace&fb=1&gl=us&hq=new+taste+marketplace&hnear=0x80859a6d00690021:0x4a501367f076adff,San+Francisco,+CA&ei=7wgfTvzRGpT6sAOmhYUy&sa=X&oi=local_result&ct=image&ved=0CAQQtgM&cid=0,0,17250989957028088409\">map\u003c/a>)\u003cbr>\n\u003ca href=\"http://twitter.com/#!/newtastemarket\">@NewTasteMarket\u003c/a> on Twitter\u003cbr>\nNew Taste on \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">Facebook\u003c/a>\u003cbr>\nInterested in volunteering? Contact Elianna Friedman via email: NewTasteMarket@gmail.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What others are saying:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The New Taste Marketplace had a nice community feel, like a church bake sale. And it wasn't a massive clusterjam like some other underground markets in the city.\" - \u003ca href=\"http://singleguychef.blogspot.com/2011/05/san-francisco-is-going-crazy-for-pop-up.html\">Single Guy Chef\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I had the best Thai curry of my life in a church. Specifically it was the green Thai curry made by the folks behind Nute's Cupcakes that had me over the moon this weekend.\" - Nicole Grant, \u003ca href=\"http://thebolditalic.com/blog_posts/816-the-new-monthly-taste-marketplace\">The Bold Italic\u003c/a>\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Up until a couple of recent events, I'd almost given up consuming seafood in this country, saving my shellfish and finfish feasts for my annual visits back home to Australia, where eating sea creatures seems somehow less loaded and certainly more local.\u003c/p>\n\u003cp>Then in May I was fortunate to attend the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Cooking for Solutions\u003c/a> Sustainable Foods Institute, a media powwow hosted by the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_campaigns/?gclid=CI7B5YOg8qkCFRxrgwodZAM0Xw\">Monterey Bay Aquarium\u003c/a> (creator of the \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood Watch pocket guide\u003c/a>). At the event everyone from fired up media mogul turned bison farmer \u003ca href=\"http://www.montereycountyweekly.com/weblogs/edible-complex/2011/may/26/more-cfs-2011-ted-turner-goes-off-on-bombs-bison-a/\">Ted Turner\u003c/a> and actor-activist \u003ca href=\"http://chefscollaborative.org/2011/05/26/what-does-isabella-rossellini-have-to-do-with-sustainable-seafood/\">Isabelle Rossellini\u003c/a> to chef \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> and author \u003ca href=\"http://www.fourfish.org/authorbio.html\">Paul Greenberg\u003c/a> -- along with \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> scientists and \u003ca href=\"http://www.ilovebluesea.com/\">sustainable fishing advocates\u003c/a> -- schooled me in the latest research and thinking on eating fish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/GoodFish.jpg\" alt=\"good fish\" title=\"good fish\" width=\"240\" height=\"284\" class=\"alignleft size-full wp-image-30197\">\u003c/a>That two-day sustainable seafood cram session was followed by a visit to \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> in June to hear Seattle-based seafood chef-writer \u003ca href=\"http://www.goodfishbook.com/gfb/about.asp\">Becky Selengut\u003c/a> joke about how she caught crabs on assignment for a magazine and, more seriously, dish out advice on how to buy and cook local seafood in her new cookbook, \u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cem>good fish\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>Seafood consumers and home cooks should consider this post a companion piece to my Bay Area Bites colleague \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/17/a-consumers-guide-to-buying-sustainable-fish/\">Denise Santoro Lincoln's sustainable fish primer\u003c/a> from February, which is full of good tips and reliable resources on this very subject. Check that post out and then come back here. I'll wait.\u003c/p>\n\u003cp>Okay, let's get the bad stuff out of the way, shall we? Buying fish is confusing and challenging because you're concerned about species extinction, pollution problems, \u003ca href=\"http://www.theperennialplate.com/blog/2011/06/buy-catch/\">bycatch issues\u003c/a>, and health concerns, right? And you should be. While seafood is an excellent source of lean protein and heart- and brain-friendly omega-3s, it can also be laden with mercury, which can do a nasty number on the brain and nervous systems of vulnerable populations (think nursing women, children, and the unborn). Add to that persistent organic pollutants (also known as POPS) which, despite the cute acronym, are hormone-disrupting neurotoxins that can wreak havoc on humans, and it's a wonder you're not hungry for a slab of farmed salmon or wild tuna cooked quickly on the grill.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, of course, for the ethical environmentalists among us, there's the sad realization that we're coming to the end of the line seafood-species wise. We've done a good job globally of depleting fish stocks to worrisomely low levels, with Atlantic cod and bluefin tuna on a fast track towards extinction. Throw in the real problems with certain farmed fish businesses (think waste-disease-pollution) and the anxiety around \u003ca href=\"http://www.theatlantic.com/life/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/#slide2\"> GMO-salmon\u003c/a> and the dreaded \u003ca href=\"http://www.theatlantic.com/life/archive/2010/06/frankenfish-milk-and-the-return-of-acid-rain/58861/\">Frankenfish\u003c/a>, and it's enough to make a seafood lover switch to some other protein source.\u003c/p>\n\u003cp>Enough with the horror stories from the open seas. There are still ways to get a seafood fix, it just takes a little education, thought and planning. But if you've read this far you're probably willing to go the extra mile for mussels or work a bit harder for halibut. Chances are, you've likely already done that as far as fruit and vegetables are concerned (local, organic, seasonal) and meat (grass-fed, humanely-raised, thoughtfully slaughtered).\u003c/p>\n\u003cp>\u003cem>Some suggestions for making healthier, more sustainable seafood choices, gleaned from the experts above:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Think small:\u003c/strong> Americans are conditioned to thinking bigger is better. Not necessarily so when it comes to fish. \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/08/FDDP1GTD71.DTL\">Sardines\u003c/a> and anchovies, those little, oily bottom feeders of the sea, revered in other parts of the world, are delicious, nutritious, and affordable, and carry a lower risk for toxins than big fish like tuna.\u003c/li>\n\u003cli>\u003cstrong>Buy seasonally and diversify:\u003c/strong> Would you expect to buy great tasting, local, organic tomatoes in January? Apply the same sensibility to your seafood shopping and pick shellfish and finfish during their peak time for freshness, taste, and price. Dungeness crab is harvested in the fall and winter, for instance. When in doubt, ask. Most Americans who eat seafood choose salmon, shrimp, or tuna. Check out Arctic char or Pacific halibut for a change.\u003cstrong> \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Reconsider frozen and farmed fish:\u003c/strong> A properly frozen fish (landed gently, bled, and quickly chilled preferably at sea) can be a high-quality, carbon-foot print friendly option, if handled well, says Selengut. While hook-and-line wild fish is a better bet than seafood caught by dredging or trawling, which can produce a lot of bycatch (accidentally caught species unintentionally killed in the fishing process), farmed fish are a wise choice in some circumstances, adds the cookbook author. Farmed fish may be a more sustainable choice for fish lower on the food chain that are either vegetarian or require only small amounts of fish protein to produce flesh. Find an example of a farmed fish that may be gentler on the environment in a recent \u003ca href=\"http://www.time.com/time/health/article/0,8599,2081796,00.html\">\u003cem>Time\u003c/em> magazine\u003c/a> story on a western Massachusetts-based outfit farming barramundi, a fish much loved in my homeland.\u003c/li>\n\u003cli>\u003cstrong>Find a fishmonger you trust:\u003c/strong> Local picks include the year-old San Francisco-based online sustainable seafood supplier \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>, co-founded by \u003ca href=\"http://dinersjournal.blogs.nytimes.com/tag/i-love-blue-sea/\">Martin Reed\u003c/a>, a panelist at the recent Sustainable Foods Institute. I love blue sea doesn't sell any of Seafood Watch's red-listed fish and ships via FedEx across the country. (Bay Area residents can pick up directly, avoiding the expense and guilt associated with air freight).\n\u003cp>Newcomer \u003ca href=\"http://sirenseasa.com/\">Siren SeaSA\u003c/a> founded by Anna Larsen, offers a CSA-like option for seafood lovers: For six Saturdays starting July 16, subscribers can pick up an assortment of seasonal, sustainable seafood in San Francisco or Petaluma. Catch of the day may include wild king salmon from Bodega Bay, squid from Monterey, wild-caught Pacific sardines, Miyagi oysters from Tomales Bay, and hook-and-line caught black cod. Limited to 100 members for its trial run, a six-week subscription is still available at a cost of $255 for seafood portions calculated to feed four people. Larsen plans to continue the program beyond this initial summer launch.\u003c/p>\n\u003cp>A Community Supported Fishery (CSF) program is also running this summer out of \u003ca href=\"https://sites.google.com/site/hmbfishing/clients\">Half Moon Bay.\u003c/a> And a very new online resource \u003ca href=\"http://www.localcatch.org/\">Local Catch\u003c/a>, promises connections to CSF members via a zip code search function.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Frequent seafood restaurants with a sustainable seafood rap\u003c/strong>: Top picks from \u003cem>San Francisco's\u003c/em> \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"Good Fish, Bad Fish\"\u003c/a> story by Erik Vance this year include \u003ca href=\"http://www.thebasin.com/\">The Basin\u003c/a> in Saratoga, \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea St. Cafe\u003c/a> in Menlo Park, \u003ca href=\"http://www.nettiescrabshack.com/\">Nettie's Crab Shack\u003c/a>, \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>, and \u003ca href=\"http://www.tatakisushibar.com/\">Tataki Sushi and Sake Bar\u003c/a> in San Francisco, \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar & Kitchen\u003c/a> in Berkeley, and\u003ca href=\"http://www.zazurestaurant.com/\"> Zazu\u003c/a> in Santa Rosa. See how\u003ca href=\"http://www.sanfranmag.com/story/scoring-the-top-menus\"> 18 other big name Bay Area restaurants fared on the sustainable seafood\u003c/a> front in the magazine's story.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Learn more about sustainable seafood:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong> \u003ca href=\"http://www.fourfish.org/\">\u003cem>Four Fish: The Future of the Last Wild Food\u003c/em>\u003c/a> by Paul Greenberg, which documents the tenuous outlook for salmon, sea bass, cod, and tuna.\u003c/p>\n\u003cp>\u003cstrong>Follow\u003c/strong> the reporting of sustainable seafood writers such as former \u003cem>Gourmet\u003c/em> scribe Barry Estabrook of \u003ca href=\"http://politicsoftheplate.com/\">Politics of the Plate\u003c/a> and freelance food writer \u003ca href=\"http://www.leschin-hoar.com/clips.htm\">Clare Leschin-Hoar\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch\u003c/strong> Isabelle Rossellini's entertaining, educational, and amusing \u003ca href=\"http://www.sundancechannel.com/greenporno/\">Green Porno\u003c/a> series, which documents the plight of sea creatures and other animals.\u003c/p>\n\u003cp>\u003cstrong>See\u003c/strong> the seafood documentaries \u003ca href=\"https://theendofthelinemovie.com/\">The End of the Line\u003c/a> and \u003ca href=\"http://www.redgoldfilm.com/\">Red Gold\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cook\u003c/strong> Find Mark Bittman's simple recipes for serving white fish fillet a dozen ways in the \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html\">\u003cem>New York Times\u003c/em>\u003c/a>. Check out acclaimed seafood chef and National Geographic Fellow \u003ca href=\"http://www.bartonseaver.org/press\">Barton Seaver's\u003c/a> new cookbook \u003ca href=\"http://www.bartonseaver.org/\">\u003cem>For Cod and Country\u003c/em>\u003c/a> or Selengut's \u003cem>good fish\u003c/em>, which features fifteen types of Pacific Coast sea creatures (including clams, crabs, char, cod, salmon, scallops, squid, and sardines) in 75 recipes. Check out the \u003ca href=\"http://www.goodfishbook.com/gfb/index.asp\">instructional online videos\u003c/a> from the private chef and cooking teacher, who also blogs at \u003ca href=\"http://www.chefreinvented.com/\">chefreinvented\u003c/a>.\u003c/p>\n\u003cp>Got a sustainable seafood resource to share? Add your voice below.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>http://www.youtube.com/embed/D5zdLHWkCXw\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Up until a couple of recent events, I'd almost given up consuming seafood in this country, saving my shellfish and finfish feasts for my annual visits back home to Australia, where eating sea creatures seems somehow less loaded and certainly more local.\u003c/p>\n\u003cp>Then in May I was fortunate to attend the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Cooking for Solutions\u003c/a> Sustainable Foods Institute, a media powwow hosted by the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_campaigns/?gclid=CI7B5YOg8qkCFRxrgwodZAM0Xw\">Monterey Bay Aquarium\u003c/a> (creator of the \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood Watch pocket guide\u003c/a>). At the event everyone from fired up media mogul turned bison farmer \u003ca href=\"http://www.montereycountyweekly.com/weblogs/edible-complex/2011/may/26/more-cfs-2011-ted-turner-goes-off-on-bombs-bison-a/\">Ted Turner\u003c/a> and actor-activist \u003ca href=\"http://chefscollaborative.org/2011/05/26/what-does-isabella-rossellini-have-to-do-with-sustainable-seafood/\">Isabelle Rossellini\u003c/a> to chef \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> and author \u003ca href=\"http://www.fourfish.org/authorbio.html\">Paul Greenberg\u003c/a> -- along with \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> scientists and \u003ca href=\"http://www.ilovebluesea.com/\">sustainable fishing advocates\u003c/a> -- schooled me in the latest research and thinking on eating fish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/GoodFish.jpg\" alt=\"good fish\" title=\"good fish\" width=\"240\" height=\"284\" class=\"alignleft size-full wp-image-30197\">\u003c/a>That two-day sustainable seafood cram session was followed by a visit to \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> in June to hear Seattle-based seafood chef-writer \u003ca href=\"http://www.goodfishbook.com/gfb/about.asp\">Becky Selengut\u003c/a> joke about how she caught crabs on assignment for a magazine and, more seriously, dish out advice on how to buy and cook local seafood in her new cookbook, \u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cem>good fish\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>Seafood consumers and home cooks should consider this post a companion piece to my Bay Area Bites colleague \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/17/a-consumers-guide-to-buying-sustainable-fish/\">Denise Santoro Lincoln's sustainable fish primer\u003c/a> from February, which is full of good tips and reliable resources on this very subject. Check that post out and then come back here. I'll wait.\u003c/p>\n\u003cp>Okay, let's get the bad stuff out of the way, shall we? Buying fish is confusing and challenging because you're concerned about species extinction, pollution problems, \u003ca href=\"http://www.theperennialplate.com/blog/2011/06/buy-catch/\">bycatch issues\u003c/a>, and health concerns, right? And you should be. While seafood is an excellent source of lean protein and heart- and brain-friendly omega-3s, it can also be laden with mercury, which can do a nasty number on the brain and nervous systems of vulnerable populations (think nursing women, children, and the unborn). Add to that persistent organic pollutants (also known as POPS) which, despite the cute acronym, are hormone-disrupting neurotoxins that can wreak havoc on humans, and it's a wonder you're not hungry for a slab of farmed salmon or wild tuna cooked quickly on the grill.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, of course, for the ethical environmentalists among us, there's the sad realization that we're coming to the end of the line seafood-species wise. We've done a good job globally of depleting fish stocks to worrisomely low levels, with Atlantic cod and bluefin tuna on a fast track towards extinction. Throw in the real problems with certain farmed fish businesses (think waste-disease-pollution) and the anxiety around \u003ca href=\"http://www.theatlantic.com/life/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/#slide2\"> GMO-salmon\u003c/a> and the dreaded \u003ca href=\"http://www.theatlantic.com/life/archive/2010/06/frankenfish-milk-and-the-return-of-acid-rain/58861/\">Frankenfish\u003c/a>, and it's enough to make a seafood lover switch to some other protein source.\u003c/p>\n\u003cp>Enough with the horror stories from the open seas. There are still ways to get a seafood fix, it just takes a little education, thought and planning. But if you've read this far you're probably willing to go the extra mile for mussels or work a bit harder for halibut. Chances are, you've likely already done that as far as fruit and vegetables are concerned (local, organic, seasonal) and meat (grass-fed, humanely-raised, thoughtfully slaughtered).\u003c/p>\n\u003cp>\u003cem>Some suggestions for making healthier, more sustainable seafood choices, gleaned from the experts above:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Think small:\u003c/strong> Americans are conditioned to thinking bigger is better. Not necessarily so when it comes to fish. \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/08/FDDP1GTD71.DTL\">Sardines\u003c/a> and anchovies, those little, oily bottom feeders of the sea, revered in other parts of the world, are delicious, nutritious, and affordable, and carry a lower risk for toxins than big fish like tuna.\u003c/li>\n\u003cli>\u003cstrong>Buy seasonally and diversify:\u003c/strong> Would you expect to buy great tasting, local, organic tomatoes in January? Apply the same sensibility to your seafood shopping and pick shellfish and finfish during their peak time for freshness, taste, and price. Dungeness crab is harvested in the fall and winter, for instance. When in doubt, ask. Most Americans who eat seafood choose salmon, shrimp, or tuna. Check out Arctic char or Pacific halibut for a change.\u003cstrong> \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Reconsider frozen and farmed fish:\u003c/strong> A properly frozen fish (landed gently, bled, and quickly chilled preferably at sea) can be a high-quality, carbon-foot print friendly option, if handled well, says Selengut. While hook-and-line wild fish is a better bet than seafood caught by dredging or trawling, which can produce a lot of bycatch (accidentally caught species unintentionally killed in the fishing process), farmed fish are a wise choice in some circumstances, adds the cookbook author. Farmed fish may be a more sustainable choice for fish lower on the food chain that are either vegetarian or require only small amounts of fish protein to produce flesh. Find an example of a farmed fish that may be gentler on the environment in a recent \u003ca href=\"http://www.time.com/time/health/article/0,8599,2081796,00.html\">\u003cem>Time\u003c/em> magazine\u003c/a> story on a western Massachusetts-based outfit farming barramundi, a fish much loved in my homeland.\u003c/li>\n\u003cli>\u003cstrong>Find a fishmonger you trust:\u003c/strong> Local picks include the year-old San Francisco-based online sustainable seafood supplier \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>, co-founded by \u003ca href=\"http://dinersjournal.blogs.nytimes.com/tag/i-love-blue-sea/\">Martin Reed\u003c/a>, a panelist at the recent Sustainable Foods Institute. I love blue sea doesn't sell any of Seafood Watch's red-listed fish and ships via FedEx across the country. (Bay Area residents can pick up directly, avoiding the expense and guilt associated with air freight).\n\u003cp>Newcomer \u003ca href=\"http://sirenseasa.com/\">Siren SeaSA\u003c/a> founded by Anna Larsen, offers a CSA-like option for seafood lovers: For six Saturdays starting July 16, subscribers can pick up an assortment of seasonal, sustainable seafood in San Francisco or Petaluma. Catch of the day may include wild king salmon from Bodega Bay, squid from Monterey, wild-caught Pacific sardines, Miyagi oysters from Tomales Bay, and hook-and-line caught black cod. Limited to 100 members for its trial run, a six-week subscription is still available at a cost of $255 for seafood portions calculated to feed four people. Larsen plans to continue the program beyond this initial summer launch.\u003c/p>\n\u003cp>A Community Supported Fishery (CSF) program is also running this summer out of \u003ca href=\"https://sites.google.com/site/hmbfishing/clients\">Half Moon Bay.\u003c/a> And a very new online resource \u003ca href=\"http://www.localcatch.org/\">Local Catch\u003c/a>, promises connections to CSF members via a zip code search function.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Frequent seafood restaurants with a sustainable seafood rap\u003c/strong>: Top picks from \u003cem>San Francisco's\u003c/em> \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"Good Fish, Bad Fish\"\u003c/a> story by Erik Vance this year include \u003ca href=\"http://www.thebasin.com/\">The Basin\u003c/a> in Saratoga, \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea St. Cafe\u003c/a> in Menlo Park, \u003ca href=\"http://www.nettiescrabshack.com/\">Nettie's Crab Shack\u003c/a>, \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>, and \u003ca href=\"http://www.tatakisushibar.com/\">Tataki Sushi and Sake Bar\u003c/a> in San Francisco, \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar & Kitchen\u003c/a> in Berkeley, and\u003ca href=\"http://www.zazurestaurant.com/\"> Zazu\u003c/a> in Santa Rosa. See how\u003ca href=\"http://www.sanfranmag.com/story/scoring-the-top-menus\"> 18 other big name Bay Area restaurants fared on the sustainable seafood\u003c/a> front in the magazine's story.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Learn more about sustainable seafood:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong> \u003ca href=\"http://www.fourfish.org/\">\u003cem>Four Fish: The Future of the Last Wild Food\u003c/em>\u003c/a> by Paul Greenberg, which documents the tenuous outlook for salmon, sea bass, cod, and tuna.\u003c/p>\n\u003cp>\u003cstrong>Follow\u003c/strong> the reporting of sustainable seafood writers such as former \u003cem>Gourmet\u003c/em> scribe Barry Estabrook of \u003ca href=\"http://politicsoftheplate.com/\">Politics of the Plate\u003c/a> and freelance food writer \u003ca href=\"http://www.leschin-hoar.com/clips.htm\">Clare Leschin-Hoar\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch\u003c/strong> Isabelle Rossellini's entertaining, educational, and amusing \u003ca href=\"http://www.sundancechannel.com/greenporno/\">Green Porno\u003c/a> series, which documents the plight of sea creatures and other animals.\u003c/p>\n\u003cp>\u003cstrong>See\u003c/strong> the seafood documentaries \u003ca href=\"https://theendofthelinemovie.com/\">The End of the Line\u003c/a> and \u003ca href=\"http://www.redgoldfilm.com/\">Red Gold\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cook\u003c/strong> Find Mark Bittman's simple recipes for serving white fish fillet a dozen ways in the \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html\">\u003cem>New York Times\u003c/em>\u003c/a>. Check out acclaimed seafood chef and National Geographic Fellow \u003ca href=\"http://www.bartonseaver.org/press\">Barton Seaver's\u003c/a> new cookbook \u003ca href=\"http://www.bartonseaver.org/\">\u003cem>For Cod and Country\u003c/em>\u003c/a> or Selengut's \u003cem>good fish\u003c/em>, which features fifteen types of Pacific Coast sea creatures (including clams, crabs, char, cod, salmon, scallops, squid, and sardines) in 75 recipes. Check out the \u003ca href=\"http://www.goodfishbook.com/gfb/index.asp\">instructional online videos\u003c/a> from the private chef and cooking teacher, who also blogs at \u003ca href=\"http://www.chefreinvented.com/\">chefreinvented\u003c/a>.\u003c/p>\n\u003cp>Got a sustainable seafood resource to share? Add your voice below.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\" alt=\"SF Pops\" title=\"SF Pops\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29982\">\u003c/a>\u003cbr>\nRebecca Rouas of \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">SF Pops\u003c/a> has a contagious enthusiasm for her business, her product, and just for people in general. It's obvious she's a former educator; kids practically flock to her farmers market booth and it's not just for the popsicles themselves: her warm smile and encouragement to try new, potentially unfamiliar flavors (chocolate avocado!) elicit excitement from customers and vendors alike. On an average afternoon, you'll see Rebecca's chalkboard sign advertising flavors including Strawberry Chocolate, Vanilla Orange, Strawberry Lemonade, Mandarin Beet, and Blood Orange Mint. New additions appear when inspiration hits or when new seasonal fruits hit the stands. \u003c/p>\n\u003cp>On an early Saturday morning full of little sleep and lots of schlepping, Rebecca and husband Sean's warm smile and positive energy are always a welcome sight. And some of this absolutely must be one of the reasons their business has taken off so quickly, so I set out to learn more about the origin of the company, why Rebecca and Sean hang in there even on rainy days at the market, and how she envisions the business growing. \u003c/p>\n\u003cp>\u003cstrong> 1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\n SF POPS makes seasonal fruit ice pops made from locally-sourced produce. Our goal is to provide a sustainable, tasty treat for kids and adults alike. I really enjoy experimenting with innovative flavor combinations like plum honey cardamom, but it is also a pleasure to make the kid pleasers like strawberry lemonade. The idea for SF POPS stems from a recent trip to Oahu where I had an Ono Pop-- a locally sourced fruit pop. I had the Passion-Orange-Guave (POG), and it was incredible. I realized that the abundance of awesome local produce in California would allow me to do something similar in the Bay Area. \u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so? \u003c/strong>\u003cbr>\n Absolutely. Bay Area folks appreciate a healthy, local, sustainable product. Also, the love of food in the Bay Area results in a lot of interest in my product. Finally, and most important to me, I am able to get all of my produce from within a 200 mile radius of the North Bay. \u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far? \u003c/strong>\u003cbr>\nThe social aspect. For me, I am able to interact with people when I work, which beats sitting at a computer any day. I have also become educated about local produce, seasonal availability and varieties, and I also use my business as an opportunity to educate my customers about the same. Finally, I enjoy watching people eat a Meyer Lemon Honey Mint pop so I can watch them pucker at first lick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nMy biggest challenge right now is getting SF POPS from the stall to the grocery store freezer. Although the farmers markets are a wonderful sales outlet, the ice pop season is limited and will be wrapping up at the end of September. Ideally, SF POPS will still be available for purchase without me having to sit out in soggy, cold weather. \u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nMotivated people. When I meet or hear about people who have their acts together I am inspired. It has been exhausting starting a small business, and I often felt like calling it off and taking a seat back on the couch. \u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of SF Pops?\u003c/strong>\u003cbr>\nKeep on selling pops, push to get pops at birthday parties, get pops into small grocery stores, and come back next season with even more incredible ice pops!\u003c/p>\n\u003cp>\u003cstrong>Find SF Pops at the following Farmers Markets\u003c/strong>: Fairfax Market Wednesdays 4-8 p.m., Civic Center San Rafael Market Thursdays 8-1, p.m., Marin Country Mart Saturdays 9-2. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Follow SF pops\u003c/strong> on \u003ca href=\"http://twitter.com/#!/sficepops\">twitter\u003c/a> for new flavors and locations\u003cbr>\n\u003cstrong>Like SF Pops\u003c/strong> on \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">Facebook \u003c/a>to stay in the loop \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/24/2011/07/sfpops1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\" alt=\"SF Pops\" title=\"SF Pops\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29982\">\u003c/a>\u003cbr>\nRebecca Rouas of \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">SF Pops\u003c/a> has a contagious enthusiasm for her business, her product, and just for people in general. It's obvious she's a former educator; kids practically flock to her farmers market booth and it's not just for the popsicles themselves: her warm smile and encouragement to try new, potentially unfamiliar flavors (chocolate avocado!) elicit excitement from customers and vendors alike. On an average afternoon, you'll see Rebecca's chalkboard sign advertising flavors including Strawberry Chocolate, Vanilla Orange, Strawberry Lemonade, Mandarin Beet, and Blood Orange Mint. New additions appear when inspiration hits or when new seasonal fruits hit the stands. \u003c/p>\n\u003cp>On an early Saturday morning full of little sleep and lots of schlepping, Rebecca and husband Sean's warm smile and positive energy are always a welcome sight. And some of this absolutely must be one of the reasons their business has taken off so quickly, so I set out to learn more about the origin of the company, why Rebecca and Sean hang in there even on rainy days at the market, and how she envisions the business growing. \u003c/p>\n\u003cp>\u003cstrong> 1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\n SF POPS makes seasonal fruit ice pops made from locally-sourced produce. Our goal is to provide a sustainable, tasty treat for kids and adults alike. I really enjoy experimenting with innovative flavor combinations like plum honey cardamom, but it is also a pleasure to make the kid pleasers like strawberry lemonade. The idea for SF POPS stems from a recent trip to Oahu where I had an Ono Pop-- a locally sourced fruit pop. I had the Passion-Orange-Guave (POG), and it was incredible. I realized that the abundance of awesome local produce in California would allow me to do something similar in the Bay Area. \u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so? \u003c/strong>\u003cbr>\n Absolutely. Bay Area folks appreciate a healthy, local, sustainable product. Also, the love of food in the Bay Area results in a lot of interest in my product. Finally, and most important to me, I am able to get all of my produce from within a 200 mile radius of the North Bay. \u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far? \u003c/strong>\u003cbr>\nThe social aspect. For me, I am able to interact with people when I work, which beats sitting at a computer any day. I have also become educated about local produce, seasonal availability and varieties, and I also use my business as an opportunity to educate my customers about the same. Finally, I enjoy watching people eat a Meyer Lemon Honey Mint pop so I can watch them pucker at first lick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nMy biggest challenge right now is getting SF POPS from the stall to the grocery store freezer. Although the farmers markets are a wonderful sales outlet, the ice pop season is limited and will be wrapping up at the end of September. Ideally, SF POPS will still be available for purchase without me having to sit out in soggy, cold weather. \u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nMotivated people. When I meet or hear about people who have their acts together I am inspired. It has been exhausting starting a small business, and I often felt like calling it off and taking a seat back on the couch. \u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of SF Pops?\u003c/strong>\u003cbr>\nKeep on selling pops, push to get pops at birthday parties, get pops into small grocery stores, and come back next season with even more incredible ice pops!\u003c/p>\n\u003cp>\u003cstrong>Find SF Pops at the following Farmers Markets\u003c/strong>: Fairfax Market Wednesdays 4-8 p.m., Civic Center San Rafael Market Thursdays 8-1, p.m., Marin Country Mart Saturdays 9-2. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Follow SF pops\u003c/strong> on \u003ca href=\"http://twitter.com/#!/sficepops\">twitter\u003c/a> for new flavors and locations\u003cbr>\n\u003cstrong>Like SF Pops\u003c/strong> on \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">Facebook \u003c/a>to stay in the loop \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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