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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner",
"title": "5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n",
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"excerpt": "The Perennial Plate, the weekly web series documenting a real food road trip around the country, takes a culinary spin through the Bay Area this week. Find out what's cooking here for edible adventurer Daniel Klein.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride: Remembering The Brick Hut Cafe - Part 2",
"title": "LGBT Pride: Remembering The Brick Hut Cafe - Part 2",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "The Brick Hut was a place for us all to create a space in the world \r\nwhere we could be our complete selves.\r\n\r\nThe food was the community, the edible fare was our way of bringing it \r\nall together, with love.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Natalie Galatzer Packing up Bike Basket Pies",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/natalie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/natalie.jpg\" alt=\"bike basket pies\" title=\"bike basket pies\" width=\"500\" height=\"408\" class=\"alignnone size-full wp-image-29075\">\u003c/a>\u003cbr>\n\u003cem>Natalie Galatzer; photo by: Rachel Styer\u003c/em>\u003c/p>\n\u003cp>As a fellow baker and small business owner, my heart dropped last week when I read that \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a> was going to ride off into the sunset at the end of this month. So many folks all over the city have come to know and love Natalie Galatzer's hand-held sweet and savory seasonal creations, and the low-overhead business model inspired many newer businesses who were just starting out. It seemed from her weekly newsletter that Natalie was doing incredibly well, there were always new innovative flavors and fresh energy. So I couldn't help but wonder, why? I wanted to hear from Natalie about what led her to make the big decision to put the business on hold, and what might be in the cards for the future. \u003c/p>\n\u003cp>\u003cstrong>1. Some folks may not familiar with your story: Why pie? Why did you decide to begin a business around pie?\u003c/strong>\u003cbr>\nWhen I was in college, I had this really slow last semester and I convinced a house full of guy friends that I should be their house cook. There were 5 of them, and they all ate for 4-5 people (growing boys and all), so I was struggling to make enough food in their tiny kitchen. One day I was going to make a chicken pot pie but was intimidated by the crust -- my father had always made a home-made puff pastry crust for our pot pies growing up (my father was an amazing home cook -- I swear I'm not biased). I told my friend that I was going to buy a pre-made pie crust and he gave me a kinda dirty look and said \"of all things, I'm sure you can make a pie crust.\" Soooo I pony'd up and made a pie crust. That's the first crust I remember making, although I'm sure I made one or two early on with my dad. And my mom loved, loved, looooved pie.\u003c/p>\n\u003cp>As for the business, after 2 years of AmeriCorps, I was unemployed and looking for something to do with food, and I loved baking and baked pies at least once a week and muffins, cakes, and cupcakes every other day. When the \u003ca href=\"http://www.magiccurrykart.com/\">Magic Curry Kart\u003c/a> and the \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Creme Brulee Cart\u003c/a> started, I got inspired and a friend pushed me to do something myself. So I borrowed his basketed bike and sold pies in the park. The next week I was delivering, and after that I was working on turning my hobby into my (at that point, 4th) job.\u003c/p>\n\u003cp> \u003cstrong> 2. You've spoken on your own \u003ca href=\"http://bikebasketpies.com/moving-on/\">website's FAQ\u003c/a> about some of the reasons for leaving \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>: financial, loss of inspiration etc. Can you tell us a little about the decision-making process itself: did you wake up one morning and know it was over or had it been a long time coming\u003c/strong>\u003cbr>\nIt definitely was a long time coming. This wasn't a light decision. Most of the process was really trying to figure out that maybe this business just wasn't for me -- and that didn't mean it, or I, failed. I gave myself a deadline -- get what I want, in an emotional and inspirational level, out of the business, or move on. So after 6 months, I decided it was time to explore something new and find a new project.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cstrong>3. Can you talk a little about the food community here in the Bay Area? Did you feel nourished and supported by the community, and did you feel it helped further your growth as a small business owner? \u003c/strong>\u003cbr>\nYes -- but I'm not sure I have very good specifics, or a very good answer for this. I mean, I started baking in the restaurant where I was waiting tables, essentially bartering to use the kitchen on the day they were closed and have a little shelf and fridge space. In return, I'd close up shop, run reports, simple stuff to help take some of the burden off the owner/chef. Louis (the owner/chef, my boss) was a huge help to me as I started and continued this business. \u003c/p>\n\u003cp>\u003cstrong>4. For me, when I'm in the kitchen baking and watching other bakers pump out cookies and cupcakes at a rate I could never dream of with pie, there are days I question the slow, slow craft of hand-rolling and crimping seasonal pies. Did you go through doubt in this sense or question what you were actually doing in terms of profitability/ability to keep up with demand?\u003c/strong>\u003cbr>\nI know exactly what you're talking about. Yes, yes and yes. Why did I not start \"bike basket cookies\" or, as a customer recently suggested \"bike basket brownies?\" It rolls right off the tongue, and I could make just as many brownies in probably a quarter of the time that I spent on pies. But, pie is special, pie is so much better than a brownie. You can't eat a brownie every day, maybe even every week. You can eat a different seasonal pie every week, and maybe even every day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> 5. In thinking about the future, you allude to the fact you're open for other projects: anything in the works that you can share? What, in your ideal world, would you be embarking on next? What are you inspired/excited by?\u003c/strong>\u003cbr>\nI'm excited and inspired by sustainable food and environmentalism. Before I was doing Bike Basket Pies, I was working on sustainable fisheries issues and I like working on sustainable food -- but maybe not full time in the kitchen. Or, at least, not at 2 or 3 am. I've been putting some serious thought into what exactly it is about Bike Basket Pies that burned me out so badly, so I'm not ready to rule anything out except the lack of a full day off anywhere in the week and the insanely early morning hours.\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/24/2011/06/natalie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/natalie.jpg\" alt=\"bike basket pies\" title=\"bike basket pies\" width=\"500\" height=\"408\" class=\"alignnone size-full wp-image-29075\">\u003c/a>\u003cbr>\n\u003cem>Natalie Galatzer; photo by: Rachel Styer\u003c/em>\u003c/p>\n\u003cp>As a fellow baker and small business owner, my heart dropped last week when I read that \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a> was going to ride off into the sunset at the end of this month. So many folks all over the city have come to know and love Natalie Galatzer's hand-held sweet and savory seasonal creations, and the low-overhead business model inspired many newer businesses who were just starting out. It seemed from her weekly newsletter that Natalie was doing incredibly well, there were always new innovative flavors and fresh energy. So I couldn't help but wonder, why? I wanted to hear from Natalie about what led her to make the big decision to put the business on hold, and what might be in the cards for the future. \u003c/p>\n\u003cp>\u003cstrong>1. Some folks may not familiar with your story: Why pie? Why did you decide to begin a business around pie?\u003c/strong>\u003cbr>\nWhen I was in college, I had this really slow last semester and I convinced a house full of guy friends that I should be their house cook. There were 5 of them, and they all ate for 4-5 people (growing boys and all), so I was struggling to make enough food in their tiny kitchen. One day I was going to make a chicken pot pie but was intimidated by the crust -- my father had always made a home-made puff pastry crust for our pot pies growing up (my father was an amazing home cook -- I swear I'm not biased). I told my friend that I was going to buy a pre-made pie crust and he gave me a kinda dirty look and said \"of all things, I'm sure you can make a pie crust.\" Soooo I pony'd up and made a pie crust. That's the first crust I remember making, although I'm sure I made one or two early on with my dad. And my mom loved, loved, looooved pie.\u003c/p>\n\u003cp>As for the business, after 2 years of AmeriCorps, I was unemployed and looking for something to do with food, and I loved baking and baked pies at least once a week and muffins, cakes, and cupcakes every other day. When the \u003ca href=\"http://www.magiccurrykart.com/\">Magic Curry Kart\u003c/a> and the \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Creme Brulee Cart\u003c/a> started, I got inspired and a friend pushed me to do something myself. So I borrowed his basketed bike and sold pies in the park. The next week I was delivering, and after that I was working on turning my hobby into my (at that point, 4th) job.\u003c/p>\n\u003cp> \u003cstrong> 2. You've spoken on your own \u003ca href=\"http://bikebasketpies.com/moving-on/\">website's FAQ\u003c/a> about some of the reasons for leaving \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>: financial, loss of inspiration etc. Can you tell us a little about the decision-making process itself: did you wake up one morning and know it was over or had it been a long time coming\u003c/strong>\u003cbr>\nIt definitely was a long time coming. This wasn't a light decision. Most of the process was really trying to figure out that maybe this business just wasn't for me -- and that didn't mean it, or I, failed. I gave myself a deadline -- get what I want, in an emotional and inspirational level, out of the business, or move on. So after 6 months, I decided it was time to explore something new and find a new project.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cstrong>3. Can you talk a little about the food community here in the Bay Area? Did you feel nourished and supported by the community, and did you feel it helped further your growth as a small business owner? \u003c/strong>\u003cbr>\nYes -- but I'm not sure I have very good specifics, or a very good answer for this. I mean, I started baking in the restaurant where I was waiting tables, essentially bartering to use the kitchen on the day they were closed and have a little shelf and fridge space. In return, I'd close up shop, run reports, simple stuff to help take some of the burden off the owner/chef. Louis (the owner/chef, my boss) was a huge help to me as I started and continued this business. \u003c/p>\n\u003cp>\u003cstrong>4. For me, when I'm in the kitchen baking and watching other bakers pump out cookies and cupcakes at a rate I could never dream of with pie, there are days I question the slow, slow craft of hand-rolling and crimping seasonal pies. Did you go through doubt in this sense or question what you were actually doing in terms of profitability/ability to keep up with demand?\u003c/strong>\u003cbr>\nI know exactly what you're talking about. Yes, yes and yes. Why did I not start \"bike basket cookies\" or, as a customer recently suggested \"bike basket brownies?\" It rolls right off the tongue, and I could make just as many brownies in probably a quarter of the time that I spent on pies. But, pie is special, pie is so much better than a brownie. You can't eat a brownie every day, maybe even every week. You can eat a different seasonal pie every week, and maybe even every day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> 5. In thinking about the future, you allude to the fact you're open for other projects: anything in the works that you can share? What, in your ideal world, would you be embarking on next? What are you inspired/excited by?\u003c/strong>\u003cbr>\nI'm excited and inspired by sustainable food and environmentalism. Before I was doing Bike Basket Pies, I was working on sustainable fisheries issues and I like working on sustainable food -- but maybe not full time in the kitchen. Or, at least, not at 2 or 3 am. I've been putting some serious thought into what exactly it is about Bike Basket Pies that burned me out so badly, so I'm not ready to rule anything out except the lack of a full day off anywhere in the week and the insanely early morning hours.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Almanac Beer Company: Local brewers, local ingredients",
"title": "Almanac Beer Company: Local brewers, local ingredients",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n",
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"excerpt": "Almanac Beer Company is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dishcrawl: Real-Life Culinary Social Networking",
"title": "Dishcrawl: Real-Life Culinary Social Networking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\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>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/XOLO-coming-soon.jpg\" alt=\"xolo taqueria\" title=\"xolo taqueria\" width=\"206\" height=\"300\" class=\"alignleft size-full wp-image-13954\">\u003c/p>\n\u003cp>As I'm a big fan of the burgeoning Mexican food empire of Thomas Schnetz and Donna Savitsky (\u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a>, \u003ca href=\"http://tacubaya.net/\">Tacubaya\u003c/a> and \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>), when news that another restaurant had been added to their East Bay family last month--\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>--I was drooling with anticipation just like their \u003ca href=\"http://www.dogbreedinfo.com/xoloitzcuintle.htm\">canine logo\u003c/a>. \u003c/p>\n\u003cp>I invited a group of fellow foodie friends to join me after work one day to check out their latest venture located in Oakland's Uptown District. Xolo offers a simpler and more budget-conscious menu than its sister restaurants (all items are under $10) and includes burritos, tacos, salads and sides, with a special goat stew, or \u003ca href=\"http://en.wikipedia.org/wiki/Birria\">\u003cem>birria\u003c/em>\u003c/a>, served up on weekends. \u003c/p>\n\u003cp>Seating our large group of seven was a bit of a challenge, but we put together two tables in the small outdoor courtyard located in the back of the restaurant. There's plenty of room for smaller parties in the bright blue interior space that has two floors of seating. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tacos.jpg\" alt=\"xolo tacos\" width=\"300\" height=\"225\" class=\"alignright size-full wp-image-13954\">We ordered an array of dishes to sample: \u003cem>camarones\u003c/em> tacos with battered-fried shrimp, arbol aioli, cilantro, cabbage and lime; \u003cem>hongos\u003c/em> tacos with crimini mushrooms, cheese, tomatillo-arbol salsa, pico de gallo, avocado, \u003ca href=\"http://en.wikipedia.org/wiki/Epazote\">epazote\u003c/a>; and a \u003cem>vampiro \u003ca href=\"http://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>\u003c/em> pork taco with salsa ranchera, red onions, serranos, cilantro served up on a fried cheese tortilla for an extra decadent touch. There's also tacos made with grilled achiote-marinated chicken thighs, \u003cem>chile verde\u003c/em> pork, and shredded beef to choose from.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I decided to go big and opted for the \"big ranch\" burrito which was stuffed with \u003cem>al pastor\u003c/em> pork, pintos, cheese, tomatillo arbol chile salsa, pico de gallo, and avocado. The tender pork was cooked to perfection and the ingredients melded together perfectly for a rich, savory dish that, true to its name, was big on flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/dangerdog.jpg\" alt=\"danger dog\" title=\"danger dog\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13954\">After wolfing down our first round of food, we were ready for round two: the \"danger dog,\" a nod to the bacon-wrapped hot dogs sold by street vendors in the Mission. Their bacon-wrapped version was dressed with mayonnaise, mustard, pinto beans, cheese, pickled jalapenos, avocado on a fluffy bolillo roll. As Xolo is open until 11pm on weeknights and midnight on Fridays and Saturdays, I can imagine this being a favorite with late-night crowds. \u003c/p>\n\u003cp>We certainly didn't leave any room in our bellies for dessert. The mini-doughnuts, or \u003cem>churritos\u003c/em>, were definitely a temptation, as well as the Mexican chocolate brownies. And there's a number of other alluring items we didn't get to try, such as the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Posole\">posole\u003c/a>\u003c/em>, or hominy soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Chile_relleno\">chile rellenos\u003c/a>\u003c/em>, or the \u003cem>machaca\u003c/em> burrito made with slow-cooked shredded beef. I suspect round three is not too far off in my future.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Xolo+Taqueria+oakland&aq=&sll=37.0625,-95.677068&sspn=56.462693,69.433594&ie=UTF8&hq=Xolo+Taqueria&hnear=Oakland,+Alameda,+California&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n1916 Telegraph Ave\u003cbr>\n(between 19th & William Streets)\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 986-0151\u003cbr>\nHours: Mon-Thu: 11am-11pm, Fri & Sat: 11am-midnight, closed Sun \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/XOLO-coming-soon.jpg\" alt=\"xolo taqueria\" title=\"xolo taqueria\" width=\"206\" height=\"300\" class=\"alignleft size-full wp-image-13954\">\u003c/p>\n\u003cp>As I'm a big fan of the burgeoning Mexican food empire of Thomas Schnetz and Donna Savitsky (\u003ca href=\"http://floraoakland.com/flashsite/\">Flora\u003c/a>, \u003ca href=\"http://tacubaya.net/\">Tacubaya\u003c/a> and \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>), when news that another restaurant had been added to their East Bay family last month--\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>--I was drooling with anticipation just like their \u003ca href=\"http://www.dogbreedinfo.com/xoloitzcuintle.htm\">canine logo\u003c/a>. \u003c/p>\n\u003cp>I invited a group of fellow foodie friends to join me after work one day to check out their latest venture located in Oakland's Uptown District. Xolo offers a simpler and more budget-conscious menu than its sister restaurants (all items are under $10) and includes burritos, tacos, salads and sides, with a special goat stew, or \u003ca href=\"http://en.wikipedia.org/wiki/Birria\">\u003cem>birria\u003c/em>\u003c/a>, served up on weekends. \u003c/p>\n\u003cp>Seating our large group of seven was a bit of a challenge, but we put together two tables in the small outdoor courtyard located in the back of the restaurant. There's plenty of room for smaller parties in the bright blue interior space that has two floors of seating. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tacos.jpg\" alt=\"xolo tacos\" width=\"300\" height=\"225\" class=\"alignright size-full wp-image-13954\">We ordered an array of dishes to sample: \u003cem>camarones\u003c/em> tacos with battered-fried shrimp, arbol aioli, cilantro, cabbage and lime; \u003cem>hongos\u003c/em> tacos with crimini mushrooms, cheese, tomatillo-arbol salsa, pico de gallo, avocado, \u003ca href=\"http://en.wikipedia.org/wiki/Epazote\">epazote\u003c/a>; and a \u003cem>vampiro \u003ca href=\"http://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>\u003c/em> pork taco with salsa ranchera, red onions, serranos, cilantro served up on a fried cheese tortilla for an extra decadent touch. There's also tacos made with grilled achiote-marinated chicken thighs, \u003cem>chile verde\u003c/em> pork, and shredded beef to choose from.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I decided to go big and opted for the \"big ranch\" burrito which was stuffed with \u003cem>al pastor\u003c/em> pork, pintos, cheese, tomatillo arbol chile salsa, pico de gallo, and avocado. The tender pork was cooked to perfection and the ingredients melded together perfectly for a rich, savory dish that, true to its name, was big on flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/dangerdog.jpg\" alt=\"danger dog\" title=\"danger dog\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13954\">After wolfing down our first round of food, we were ready for round two: the \"danger dog,\" a nod to the bacon-wrapped hot dogs sold by street vendors in the Mission. Their bacon-wrapped version was dressed with mayonnaise, mustard, pinto beans, cheese, pickled jalapenos, avocado on a fluffy bolillo roll. As Xolo is open until 11pm on weeknights and midnight on Fridays and Saturdays, I can imagine this being a favorite with late-night crowds. \u003c/p>\n\u003cp>We certainly didn't leave any room in our bellies for dessert. The mini-doughnuts, or \u003cem>churritos\u003c/em>, were definitely a temptation, as well as the Mexican chocolate brownies. And there's a number of other alluring items we didn't get to try, such as the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Posole\">posole\u003c/a>\u003c/em>, or hominy soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Chile_relleno\">chile rellenos\u003c/a>\u003c/em>, or the \u003cem>machaca\u003c/em> burrito made with slow-cooked shredded beef. I suspect round three is not too far off in my future.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.xolotaqueria.com/\">Xolo Taqueria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Xolo+Taqueria+oakland&aq=&sll=37.0625,-95.677068&sspn=56.462693,69.433594&ie=UTF8&hq=Xolo+Taqueria&hnear=Oakland,+Alameda,+California&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n1916 Telegraph Ave\u003cbr>\n(between 19th & William Streets)\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 986-0151\u003cbr>\nHours: Mon-Thu: 11am-11pm, Fri & Sat: 11am-midnight, closed Sun \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers' Market Profile: Ambatalia",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/molly-headnote.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/molly-headnote.jpg\" alt=\"ambatalia\" title=\"ambatalia\" width=\"500\" height=\"500\" class=\"aligncenter size-full wp-image-27391\">\u003c/a>\u003cbr>\nMolly de Vries has a very special Bay Area company, \u003ca href=\"http://ambataliafabrics.blogspot.com/\">Ambatalia\u003c/a>. The name is actually born from a Trinidad song about empowering women and nurturing the earth and Molly couldn't be a better living and breathing representation of the namesake of her company or her mission for the work she does. I first met Molly at the \u003ca href=\"http://marincountrymart.com/farmers-market\">Marin Country Mart Farmers Market\u003c/a>. She has a booth right next to my \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a> booth and we spend many a Saturday chit-chatting and catching up with each others' lives. But the first time I really began to understand what Molly was aiming to do with Ambatalia was the day she turned down a slice of pie I offered her because it was in a clamshell container. Oh no, I assured her, it's corn-based -- not plastic. That helped. But Molly routinely and deliberately eschews any containers or packaging for a simpler way of carrying and transporting goods -- whether that be a cinnamon roll in the morning or how she brings her goods to the farmers market each morning. She's the real deal. I decided to take some time away from the market to talk to Molly about how she began and what her intentions are for her burgeoning business. I couldn't have been more inspired. \u003c/p>\n\u003cp>\u003cstrong>Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nI had closed my downtown Mill Valley fabric shop in 2004 and Tyler Florence approached me to do a kitchen line for\u003ca href=\"http://foodnetworkaddict.blogspot.com/2008/07/look-inside-tyler-florences-new-kitchen.html\"> his store\u003c/a>. I had always created goods in and around the kitchen and the act of shopping but this really pushed me to focus on my passion for useful, sustainable textiles. After being a hairdresser for twenty years, I wanted to do something meaningful and after a year of focusing on what that would look like, when I turned forty, I started to put together clues from my life and Ambatalia was born. \u003c/p>\n\u003cp>I wanted to do handmade goods with integrity and beauty have a real sense of honor in my work -- the opposite of all the mass-produced plastic stuff floating around. When I walked into Joanne fabrics or other large chains, I'd just see yards and yards of plastic fleece but no wool. This seemed crazy to me. So my goal really became buying fabrics with the most integrity. the closest in distance, and as sustainable as possible. \u003c/p>\n\u003cp>\u003cstrong>Your business is decidedly centered around food: the serving of it, the presentation of it, the transportation of it. How did you come around to food? \u003c/strong>\u003cbr>\nWell, food and textiles have so much in common, at least in my mind. There's an obvious link in the way in which we honor our food with beautiful cloth on our table and in our kitchen, but more importantly, the people making the cloth have a direct impact on us as individuals and families. The people that are making our clothes across the globe have faces and families. So often these days, we don't take a moment to think about them, we just want a good price. And I walk down the aisles of stores and restaurants and see all of the plastic packaging, especially in the food industry, and puzzle over how so many people don't think about where all of that plastic ends up. So now, as a society, we're finally starting to understand the benefits of buying local, organic food and the importance of knowing our farmers. I believe that it's just as important to buy our textiles in the same way. \u003c/p>\n\u003cp>\u003cstrong>Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nI think so and largely because we’re so cosmopolitan and the whole local food movement is thriving here. People are more receptive to paying a little more to benefit the environment or local producers and artisans. The question always remains though: how do I produce as much as I can using materials that originate as close to home as possible? So it costs more. It does. But there's a trade-off. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What have been the highlights of being a small business owner in the Bay Area thus far? \u003c/strong>\u003cbr>\nWell, the highlights are really that I grew up here; I’m native. I’ve always been a small business owner, attracting a community that I love so there has really never been anything else for me. The area itself is a source of creativity and I get the chance to be supported in doing what I love. I love bringing lightness and awareness to something I think is really important. I truly believe in doing the right thing even before making the money. I feel small business can create change where it counts.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>What challenges are you facing right now in terms of growth or vision?\u003cbr>\nMy vision is very clear. Honestly, the biggest challenge is about doing everything myself and figuring out a way to grow and balance within that. It's just about learning and asking for help. And right now one of my bigger challenges is the marketing side of the business-- there's only so many hours in the day!\u003c/p>\n\u003cp>\u003cstrong>What inspires you, day to day?\u003c/strong>\u003cbr>\nNature, the colors of nature around me. My kids. Also, really humble and simple objects whether it be a tool or just a simple object.\u003cbr>\nI get really inspired by watching older people and how they do things. There’s something that we’re lacking in our society today. Something that unites us in a deep way...slowing down and creating something, making something useful. That’s inspiring. \u003c/p>\n\u003cp>\u003cstrong> What are your goals for the future of Ambatalia?\u003c/strong>\u003cbr>\nImmediate goals would be expansion in scope. Right now I do housewares including aprons, furoshiki dish towels, table coverings, and shopping textiles as an alternative to plastic, paper and packaging. I'm looking to broaden my horizons and do linen bath towels, mats, shower curtains. I'm really excited about being a part of our own \u003ca href=\"http://fibershed.wordpress.com/\">fibershed\u003c/a> project even though it's an ancient way of producing, it is a totally new concept these days. In short, it's where goods are grown and sewn close to home. I will be incorporating plant dying into my products done by \u003ca href=\"http://www.rebeccarburgess.com/harvesting-color\">Rebecca Burgess\u003c/a> and locally produced fiber which would include organic cotton grown here in California by \u003ca href=\"http://www.women-inventors.com/Sally-Fox.asp\">Sally Fox\u003c/a> and possibly incorporate some local wool because it is in such abundance here in Marin. In the near future I plan to do a whole collection around the principles of the project. Getting the fibershed stamp of approval would mean the highest level of sustainability to me. That'll really finally bring it completely full-circle. \u003c/p>\n\u003cp>As a certified green business since 2005, I have sewn all of my products myself and I've just begun training men and woman to sew my products rather then going to a factory in the city. I also want to find weavers here where there is a rich community of weavers. I really believe in connection and relationships. Giving power and support rather than getting what you need or want for the very cheapest price. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/apron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/apron.jpg\" alt=\"ambatalia aprons\" title=\"ambatalia aprons\" width=\"500\" height=\"460\" class=\"aligncenter size-full wp-image-27392\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/molly-headnote.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/molly-headnote.jpg\" alt=\"ambatalia\" title=\"ambatalia\" width=\"500\" height=\"500\" class=\"aligncenter size-full wp-image-27391\">\u003c/a>\u003cbr>\nMolly de Vries has a very special Bay Area company, \u003ca href=\"http://ambataliafabrics.blogspot.com/\">Ambatalia\u003c/a>. The name is actually born from a Trinidad song about empowering women and nurturing the earth and Molly couldn't be a better living and breathing representation of the namesake of her company or her mission for the work she does. I first met Molly at the \u003ca href=\"http://marincountrymart.com/farmers-market\">Marin Country Mart Farmers Market\u003c/a>. She has a booth right next to my \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a> booth and we spend many a Saturday chit-chatting and catching up with each others' lives. But the first time I really began to understand what Molly was aiming to do with Ambatalia was the day she turned down a slice of pie I offered her because it was in a clamshell container. Oh no, I assured her, it's corn-based -- not plastic. That helped. But Molly routinely and deliberately eschews any containers or packaging for a simpler way of carrying and transporting goods -- whether that be a cinnamon roll in the morning or how she brings her goods to the farmers market each morning. She's the real deal. I decided to take some time away from the market to talk to Molly about how she began and what her intentions are for her burgeoning business. I couldn't have been more inspired. \u003c/p>\n\u003cp>\u003cstrong>Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nI had closed my downtown Mill Valley fabric shop in 2004 and Tyler Florence approached me to do a kitchen line for\u003ca href=\"http://foodnetworkaddict.blogspot.com/2008/07/look-inside-tyler-florences-new-kitchen.html\"> his store\u003c/a>. I had always created goods in and around the kitchen and the act of shopping but this really pushed me to focus on my passion for useful, sustainable textiles. After being a hairdresser for twenty years, I wanted to do something meaningful and after a year of focusing on what that would look like, when I turned forty, I started to put together clues from my life and Ambatalia was born. \u003c/p>\n\u003cp>I wanted to do handmade goods with integrity and beauty have a real sense of honor in my work -- the opposite of all the mass-produced plastic stuff floating around. When I walked into Joanne fabrics or other large chains, I'd just see yards and yards of plastic fleece but no wool. This seemed crazy to me. So my goal really became buying fabrics with the most integrity. the closest in distance, and as sustainable as possible. \u003c/p>\n\u003cp>\u003cstrong>Your business is decidedly centered around food: the serving of it, the presentation of it, the transportation of it. How did you come around to food? \u003c/strong>\u003cbr>\nWell, food and textiles have so much in common, at least in my mind. There's an obvious link in the way in which we honor our food with beautiful cloth on our table and in our kitchen, but more importantly, the people making the cloth have a direct impact on us as individuals and families. The people that are making our clothes across the globe have faces and families. So often these days, we don't take a moment to think about them, we just want a good price. And I walk down the aisles of stores and restaurants and see all of the plastic packaging, especially in the food industry, and puzzle over how so many people don't think about where all of that plastic ends up. So now, as a society, we're finally starting to understand the benefits of buying local, organic food and the importance of knowing our farmers. I believe that it's just as important to buy our textiles in the same way. \u003c/p>\n\u003cp>\u003cstrong>Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nI think so and largely because we’re so cosmopolitan and the whole local food movement is thriving here. People are more receptive to paying a little more to benefit the environment or local producers and artisans. The question always remains though: how do I produce as much as I can using materials that originate as close to home as possible? So it costs more. It does. But there's a trade-off. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What have been the highlights of being a small business owner in the Bay Area thus far? \u003c/strong>\u003cbr>\nWell, the highlights are really that I grew up here; I’m native. I’ve always been a small business owner, attracting a community that I love so there has really never been anything else for me. The area itself is a source of creativity and I get the chance to be supported in doing what I love. I love bringing lightness and awareness to something I think is really important. I truly believe in doing the right thing even before making the money. I feel small business can create change where it counts.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>What challenges are you facing right now in terms of growth or vision?\u003cbr>\nMy vision is very clear. Honestly, the biggest challenge is about doing everything myself and figuring out a way to grow and balance within that. It's just about learning and asking for help. And right now one of my bigger challenges is the marketing side of the business-- there's only so many hours in the day!\u003c/p>\n\u003cp>\u003cstrong>What inspires you, day to day?\u003c/strong>\u003cbr>\nNature, the colors of nature around me. My kids. Also, really humble and simple objects whether it be a tool or just a simple object.\u003cbr>\nI get really inspired by watching older people and how they do things. There’s something that we’re lacking in our society today. Something that unites us in a deep way...slowing down and creating something, making something useful. That’s inspiring. \u003c/p>\n\u003cp>\u003cstrong> What are your goals for the future of Ambatalia?\u003c/strong>\u003cbr>\nImmediate goals would be expansion in scope. Right now I do housewares including aprons, furoshiki dish towels, table coverings, and shopping textiles as an alternative to plastic, paper and packaging. I'm looking to broaden my horizons and do linen bath towels, mats, shower curtains. I'm really excited about being a part of our own \u003ca href=\"http://fibershed.wordpress.com/\">fibershed\u003c/a> project even though it's an ancient way of producing, it is a totally new concept these days. In short, it's where goods are grown and sewn close to home. I will be incorporating plant dying into my products done by \u003ca href=\"http://www.rebeccarburgess.com/harvesting-color\">Rebecca Burgess\u003c/a> and locally produced fiber which would include organic cotton grown here in California by \u003ca href=\"http://www.women-inventors.com/Sally-Fox.asp\">Sally Fox\u003c/a> and possibly incorporate some local wool because it is in such abundance here in Marin. In the near future I plan to do a whole collection around the principles of the project. Getting the fibershed stamp of approval would mean the highest level of sustainability to me. That'll really finally bring it completely full-circle. \u003c/p>\n\u003cp>As a certified green business since 2005, I have sewn all of my products myself and I've just begun training men and woman to sew my products rather then going to a factory in the city. I also want to find weavers here where there is a rich community of weavers. I really believe in connection and relationships. Giving power and support rather than getting what you need or want for the very cheapest price. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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It comes in more than 2,000 varieties -- hard, soft, fresh and aged -- and it’s been with us for thousands of years. Take a journey to \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese\">\u003cstrong>The Terroir of Cheese\u003c/strong>\u003c/a>\u003cbr>\n\"Terroir\" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to artisan cheese, underscoring the importance of location in the production of award-winning, handmade cheese. Watch this QUEST web extra to learn more about the role of terroir in artisan cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"link_url=http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese&id=2468&source=http://www.kqed.org/.stream/anon/quest/503x_terroir_e.flv&poster=http://www.kqed.org/quest/television/poster_frame_file/291/terroircheese640.jpg&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"link_url=http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese&id=2468&source=http://www.kqed.org/.stream/anon/quest/503x_terroir_e.flv&poster=http://www.kqed.org/quest/television/poster_frame_file/291/terroircheese640.jpg&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>QUEST Producer's Notes: \u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">The Science & Art of Cheese\u003c/a> by Sheraz Sadiq \u003c/p>\n\n",
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"excerpt": "Take a video journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food. You can also watch another video to learn more about the role of terroir in artisan cheese.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27617\" class=\"wp-caption alignnone\" style=\"max-width: 299px\">\u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/CowgirlCreameryShootDay1-114-resized.jpg\" alt=\"Cowgirl Creamery plant in Petaluma\" title=\"Cowgirl Creamery plant in Petaluma\" width=\"299\" height=\"200\" class=\"size-full wp-image-27617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/the-science-of-cheese\">\u003cstrong>The Science & Art of Cheese\u003c/strong>\u003c/a>\u003cbr>\nCheese. It comes in more than 2,000 varieties -- hard, soft, fresh and aged -- and it’s been with us for thousands of years. Take a journey to \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese\">\u003cstrong>The Terroir of Cheese\u003c/strong>\u003c/a>\u003cbr>\n\"Terroir\" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to artisan cheese, underscoring the importance of location in the production of award-winning, handmade cheese. Watch this QUEST web extra to learn more about the role of terroir in artisan cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-front.jpg\" alt=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-27511\">\u003cbr>\n\u003cem>Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As any just-opened food truck can tell you, it's not so hard to get customers (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">and press\u003c/a>) when you're the hot new thing on the block. Pull up to the curb, put the word out on Twitter, start serving your \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Japanese curry\u003c/a>, Korean tacos, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">grilled cheese sandwiches\u003c/a> or escargot-on-a-stick, and for a while at least, novelty will be your cash register's best friend. \u003c/p>\n\u003cp>But how do you stay in business for three decades making smoothies, soup, and sandwiches? How do you keep the same faces happy on both sides of the counter, for decades on end? Swerving from our usual pursuit of the new, we decided to check in with Berkeley's \u003ca href=\"http://thejuicebar.org\">Juice Bar Collective\u003c/a>, still in full swing in its original location, 35 years and counting. Here's what we learned, courtesy of Krissa Schwartz, a four-year collective member and now part-time worker:\u003c/p>\n\u003cp>\u003cstrong>Location, Location, Location\u003c/strong>\u003c/p>\n\u003cp>If you're going to start a small-scale, high-volume food business, plunk it down in a friendly neighborhood with lots of foot traffic and a bunch of compatible businesses. Not that the Juice Bar's founders knew in 1976 that they were setting up shop in what would come to be known as the Gourmet Ghetto. But a few like-minded tastemakers were already in place. \u003ca href=\"http://cheeseboardcollective.coop\">The Cheeseboard\u003c/a> (another collective, started in 1967) was around the corner. Alice Waters had opened \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> nearby in 1971. Alfred Peet was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">roasting coffee beans\u003c/a> and serving espresso in his first cafe just half a block away, at the corner of Walnut and Vine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-collective.jpg\" alt=\"jjuice bar collective members at work. Photo by Wendy Goodfriend\" title=\"juice bar collective members at work. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27510\">\u003cbr>\n\u003cem>Juice Bar Collective members at work. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Keep Your Ideals High, Your Workers Happy...\u003c/strong>\u003c/p>\n\u003cp>The Juice Bar has been a worker-owned collective since its inception. While none of the original founders are still involved, two collective members have been working there for over 25 years, others for 20. Most of the newer members have been remained there anywhere from 3 to 6 years.\u003c/p>\n\u003cp> Job responsibilities rotate, so eventually each member takes a turn doing all the jobs needed to keep the business running, from doing the ordering and payroll to working the cash register and washing dishes. Mandatory monthly meetings are run on a one-member, one-vote system. In return, collective members share an equal hourly wage and receive full health, vision, and dental benefits, plus 4 weeks' paid vacation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/menu-counter.jpg\" alt=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27512\">\u003cbr>\n\u003cem>Juice Bar Collective menu. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>...Your Menu Short\u003c/strong>\u003c/p>\n\u003cp>When the Juice Bar started, it offered just two things: juice and soup. The menu of made-from-scratch dishes has expanded over the years, but fresh-squeezed juices and homemade soup remain, along with a brief roster of smoothies. No room for a freezer means no frozen yogurt or sorbet in the smoothies--meaning these smoothies are pure fruit and juice with a little milk or soymilk added, not sugar-laden milkshakes in health-food disguise. The rest of the menu? A half-dozen sandwich varieties, a few veggie salads, a handful of hot dishes. Almost everything is made from scratch, mostly vegetarian and vegan, although there are tuna and turkey sandwiches, plus a much-loved turkey shepherd's pie served in the fall and winter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/polenta-salsa.jpg\" alt=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" title=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27514\">\u003cbr>\n\u003cem>Black-bean-and-polenta casserole with salsa, soup and a smoothie. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Times Change, and So Should Your Casseroles\u003c/strong>\u003c/p>\n\u003cp>For all their much-vaunted progressiveness, Berkeleyites feel strongly that some good things should stay that way, forever. Regulars still ask, longingly, for the soybean casserole, even though it was dropped from the menu nearly a decade ago in favor of more up-to-date offerings like pizza, lasagna, and a black-bean-and-polenta casserole blanketed in a choice of melted cheese or salsa. In a town of endless potlucks, these hot dishes, sold by the tray, have proved very popular for casual catering. What bring-your-own-dinner wouldn't be improved by a panful of no-fuss, ready-to-heat lasagna or vegan polenta? \u003c/p>\n\u003cp>However, the brown-rice bowl, lavished with peanut sauce and topped with a rotating choice of Asian-inspired salads, remains, and that delicious peanut sauce is now also sold in tubs to go. \u003c/p>\n\u003cp>And soybean lovers can still enjoy chocolate-tofu pie (melted chocolate whipped into silken tofu, poured into a graham-cracker crust) and a baked garlic-and-ginger tofu sandwich. \u003c/p>\n\u003cp>\u003cstrong>Buy (or Barter) Local\u003c/strong>\u003c/p>\n\u003cp>It takes a lot of fruits and vegetables to make all those soups and smoothies. The Juice Bar gets its organic produce from the distributor \u003ca href=\"http://www.veritablevegetable.com\">Veritable Vegetable\u003c/a>, which started in San Francisco in 1974. Asian ingredients come from Yin Hop in Oakland's Chinatown, except for tofu, which is made locally by \u003ca href=\"http://www.hodosoy.com\">Hodo Soy Beanery\u003c/a> and picked up at the Thursday farmers' market on Shattuck Ave. Sonoma's \u003ca href=\"http://www.alvaradostreetbakery.com\">Alvarado Street Bakery\u003c/a>, a worker cooperative started in 1981, makes their sliced sandwich bread, while baguettes from the Cheeseboard are bartered for orange juice. \u003c/p>\n\u003cp>\u003cstrong>And Keep the Neighbors Happy\u003c/strong>\u003c/p>\n\u003cp>Casual trade happens up and down the street between the Juice Bar and other food businesses. Nearby merchants and workers often get a small (and usually reciprocal) courtesy discount. \u003c/p>\n\u003cp>Any other secrets they've learned over 35 years in business? Enthusiasm is great, but experience pays off, especially when you're hiring a crew to work elbow-to-elbow in a tiny space (something every food truck has learned the hard way). Keep your regulars happy, but don't be afraid to mix up the menu a little to keep things fresh. Make your food organic, comforting, and healthy, like what your customers would eat at home, if vegetables chopped themselves. And perfume your kitchen with the smell of melting chocolate and baking muffins whenever possible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blueberry-muffins.jpg\" alt=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" title=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"alignnone size-full wp-image-27519\">\u003cbr>\n\u003cem>Organic Blueberry Muffins. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-front.jpg\" alt=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-27511\">\u003cbr>\n\u003cem>Juice Bar Collective in Berkeley. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As any just-opened food truck can tell you, it's not so hard to get customers (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">and press\u003c/a>) when you're the hot new thing on the block. Pull up to the curb, put the word out on Twitter, start serving your \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Japanese curry\u003c/a>, Korean tacos, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">grilled cheese sandwiches\u003c/a> or escargot-on-a-stick, and for a while at least, novelty will be your cash register's best friend. \u003c/p>\n\u003cp>But how do you stay in business for three decades making smoothies, soup, and sandwiches? How do you keep the same faces happy on both sides of the counter, for decades on end? Swerving from our usual pursuit of the new, we decided to check in with Berkeley's \u003ca href=\"http://thejuicebar.org\">Juice Bar Collective\u003c/a>, still in full swing in its original location, 35 years and counting. Here's what we learned, courtesy of Krissa Schwartz, a four-year collective member and now part-time worker:\u003c/p>\n\u003cp>\u003cstrong>Location, Location, Location\u003c/strong>\u003c/p>\n\u003cp>If you're going to start a small-scale, high-volume food business, plunk it down in a friendly neighborhood with lots of foot traffic and a bunch of compatible businesses. Not that the Juice Bar's founders knew in 1976 that they were setting up shop in what would come to be known as the Gourmet Ghetto. But a few like-minded tastemakers were already in place. \u003ca href=\"http://cheeseboardcollective.coop\">The Cheeseboard\u003c/a> (another collective, started in 1967) was around the corner. Alice Waters had opened \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> nearby in 1971. Alfred Peet was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">roasting coffee beans\u003c/a> and serving espresso in his first cafe just half a block away, at the corner of Walnut and Vine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/juicebar-collective.jpg\" alt=\"jjuice bar collective members at work. Photo by Wendy Goodfriend\" title=\"juice bar collective members at work. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27510\">\u003cbr>\n\u003cem>Juice Bar Collective members at work. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Keep Your Ideals High, Your Workers Happy...\u003c/strong>\u003c/p>\n\u003cp>The Juice Bar has been a worker-owned collective since its inception. While none of the original founders are still involved, two collective members have been working there for over 25 years, others for 20. Most of the newer members have been remained there anywhere from 3 to 6 years.\u003c/p>\n\u003cp> Job responsibilities rotate, so eventually each member takes a turn doing all the jobs needed to keep the business running, from doing the ordering and payroll to working the cash register and washing dishes. Mandatory monthly meetings are run on a one-member, one-vote system. In return, collective members share an equal hourly wage and receive full health, vision, and dental benefits, plus 4 weeks' paid vacation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/menu-counter.jpg\" alt=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" title=\"Juice Bar Collective menu. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27512\">\u003cbr>\n\u003cem>Juice Bar Collective menu. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>...Your Menu Short\u003c/strong>\u003c/p>\n\u003cp>When the Juice Bar started, it offered just two things: juice and soup. The menu of made-from-scratch dishes has expanded over the years, but fresh-squeezed juices and homemade soup remain, along with a brief roster of smoothies. No room for a freezer means no frozen yogurt or sorbet in the smoothies--meaning these smoothies are pure fruit and juice with a little milk or soymilk added, not sugar-laden milkshakes in health-food disguise. The rest of the menu? A half-dozen sandwich varieties, a few veggie salads, a handful of hot dishes. Almost everything is made from scratch, mostly vegetarian and vegan, although there are tuna and turkey sandwiches, plus a much-loved turkey shepherd's pie served in the fall and winter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/polenta-salsa.jpg\" alt=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" title=\"Black-bean-and-polenta casserole with salsa, soup, smoothie. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27514\">\u003cbr>\n\u003cem>Black-bean-and-polenta casserole with salsa, soup and a smoothie. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Times Change, and So Should Your Casseroles\u003c/strong>\u003c/p>\n\u003cp>For all their much-vaunted progressiveness, Berkeleyites feel strongly that some good things should stay that way, forever. Regulars still ask, longingly, for the soybean casserole, even though it was dropped from the menu nearly a decade ago in favor of more up-to-date offerings like pizza, lasagna, and a black-bean-and-polenta casserole blanketed in a choice of melted cheese or salsa. In a town of endless potlucks, these hot dishes, sold by the tray, have proved very popular for casual catering. What bring-your-own-dinner wouldn't be improved by a panful of no-fuss, ready-to-heat lasagna or vegan polenta? \u003c/p>\n\u003cp>However, the brown-rice bowl, lavished with peanut sauce and topped with a rotating choice of Asian-inspired salads, remains, and that delicious peanut sauce is now also sold in tubs to go. \u003c/p>\n\u003cp>And soybean lovers can still enjoy chocolate-tofu pie (melted chocolate whipped into silken tofu, poured into a graham-cracker crust) and a baked garlic-and-ginger tofu sandwich. \u003c/p>\n\u003cp>\u003cstrong>Buy (or Barter) Local\u003c/strong>\u003c/p>\n\u003cp>It takes a lot of fruits and vegetables to make all those soups and smoothies. The Juice Bar gets its organic produce from the distributor \u003ca href=\"http://www.veritablevegetable.com\">Veritable Vegetable\u003c/a>, which started in San Francisco in 1974. Asian ingredients come from Yin Hop in Oakland's Chinatown, except for tofu, which is made locally by \u003ca href=\"http://www.hodosoy.com\">Hodo Soy Beanery\u003c/a> and picked up at the Thursday farmers' market on Shattuck Ave. Sonoma's \u003ca href=\"http://www.alvaradostreetbakery.com\">Alvarado Street Bakery\u003c/a>, a worker cooperative started in 1981, makes their sliced sandwich bread, while baguettes from the Cheeseboard are bartered for orange juice. \u003c/p>\n\u003cp>\u003cstrong>And Keep the Neighbors Happy\u003c/strong>\u003c/p>\n\u003cp>Casual trade happens up and down the street between the Juice Bar and other food businesses. Nearby merchants and workers often get a small (and usually reciprocal) courtesy discount. \u003c/p>\n\u003cp>Any other secrets they've learned over 35 years in business? Enthusiasm is great, but experience pays off, especially when you're hiring a crew to work elbow-to-elbow in a tiny space (something every food truck has learned the hard way). Keep your regulars happy, but don't be afraid to mix up the menu a little to keep things fresh. Make your food organic, comforting, and healthy, like what your customers would eat at home, if vegetables chopped themselves. And perfume your kitchen with the smell of melting chocolate and baking muffins whenever possible. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blueberry-muffins.jpg\" alt=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" title=\"Organic Blueberry Muffins. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"alignnone size-full wp-image-27519\">\u003cbr>\n\u003cem>Organic Blueberry Muffins. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Artisan Kitchen in Richmond: A Cooperative Cooking Space",
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"content": "\u003cp>Nascent Bay Area food producers say one of the biggest hurdles they face in growing their budding businesses is finding a commercial kitchen to work out of that meets their needs.\u003c/p>\n\u003cp>San Francisco has \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>'s incubator kitchen, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">street eats, underground food folk, and pop-up restaurant types\u003c/a> work out of places like \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, while thriving food enterprises such as \u003ca href=\"http://bluechairfruit.com/\">Blue Chair Fruit\u003c/a> have found a home in the kitchen that houses \u003ca href=\"http://www.gracestreetcatering.com/\">Grace Street Catering\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/artisan.cafe_.kitchen.jpg\" alt=\"The Artisan Kitchen. Photo by Sarah Henry\" title=\"The Artisan Kitchen. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27105\">\u003cbr>\n\u003cem>The Artisan Kitchen. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Less well-known is a commercial kitchen work space in Richmond, which gets rave reviews from the emerging and established food companies who work their day and night. \u003ca href=\"http://www.artisankitchen.org/index.html\">The Artisan Kitchen\u003c/a> is currently home to \u003ca href=\"http://lettuceeatkale.com/2009/street-cart-cuisine-think-global-eat-local/\">two food truck businesses\u003c/a>, a few baked goods companies that sell at local farmers' markets and stores, including \u003ca href=\"http://eastbayethniceats.com/2010/11/14/la-fleur-de-lyon-caters-to-the-east-bays-francophilia/\">Guy Birenbaum the French pastry chef\u003c/a> behind \u003ca href=\"http://www.homecook.me/lafleurdelyon\">La Fleur De Lyon\u003c/a>, and a gourmet popcorn producer.\u003c/p>\n\u003cp>Tenants, there are around 12-15 at any one time, say the cooperative kitchen space gets high marks for organization, cleanliness, design, layout, light, and equipment -- as well as a communal vibe conducive to getting the job done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Artisan Kitchen is the brainchild of seasoned chef \u003ca href=\"http://www.baycrossings.com/dispnews.asp?id=2067\">Liane Ingham\u003c/a>, who says she'd worked in her share of substandard kitchens and wanted better for her brethren in the culinary community. \"I love the energy and enthusiasm of start-up artisans who want to produce their own recipes and try something new they're passionate about,\" says Ingham, who opened the kitchen in 2009.\u003c/p>\n\u003cp>Six month after getting the kitchen up and running she opened a cafe out front because she couldn't find anywhere in the surrounding community to buy healthy, fresh food. The cafe sells seasonal salads, sandwiches, and savory and sweet baked goods made from locally-sourced, organic ingredients, along with Peet's Coffee. Early birds can swing by for free range eggs or oatmeal with blueberries for breakfast.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.contracostatimes.com/ci_12985635\">Artisan Cafe\u003c/a> is popular among local business and home-based workers, with its industrial-modern feel, communal tables, and outdoor seating. It's a sunny spot in an otherwise nondescript Marina Bay office park.\u003c/p>\n\u003cp>Ingham runs her own catering company out of the kitchen and says it's been a pleasure to do business in Richmond, with none of the bureaucratic hassles small food companies grumble about in, say, neighboring \u003ca href=\"http://lettuceeatkale.com/2010/street-food-scene-mostly-bypasses-berkeley/\">Berkeley\u003c/a>. She notes that since she set up shop new food businesses, such as \u003ca href=\"http://www.galaxydesserts.com/html/Intro_page.html\">Galaxy Desserts\u003c/a>, have moved in. Her business model (about 60 percent of her income comes from the kitchen, 40 percent from the cafe) has worked so well she's looking to replicated it in Oakland later this year. \u003c/p>\n\u003cp>\"Liane chooses the tenants carefully,\" says Gail Lillian of \u003ca href=\"http://libasf.com/\">Liba\u003c/a>, who roams around the Bay Area in a lime green truck peddling her popular falafel. \"We're all small, boutique-y businesses who work well together and share a sense of integrity in our product.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538171/in/set-72157623172882119/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/liba-falafel.jpg\" alt=\"Gail Lillian in front of her Liba Falafel truck\" title=\"Gail Lillian in front of her Liba Falafel truck\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27008\">\u003c/a>\u003cbr>\n\u003cem>Gail Lillian in front of her Liba Falafel truck. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Some tenants find the location central, if business takes them between the East Bay and Marin, though that's not the case for Lillian, who counts the extra 15 minutes of freeway driving as one of the few downsides of the location. Fellow food trucker Kate McEachern, of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a>, adds that additional permits (since the kitchen is housed in Contra Costa County) is an extra inconvenience and expense, but both agree these are minor quibbles in the grand scheme of running a food business here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ancientorganics.com/\">Ancient Organics\u003c/a>, which makes Ghee, called The Artisan Kitchen home for about three years, before moving to their own kitchen in West Berkeley recently. \"Our company had grown to a size where we simply needed our own space designed for our needs,\" explains Matteo Girard Maxon, who echoes other tenants when he says The Artisan Kitchen stood out when he and his partner were looking for a space. \"But the level of professionalism at The Artisan Kitchen is special. Everyone is focused on building their business. We just outgrew it or we'd still be there.\"\u003c/p>\n\u003cp>For the pair behind \u003ca href=\"http://www.ccmade.com/home\">CC Made\u003c/a>, who sell gourmet caramel popcorn, affordability was also a factor. \"The Artisan Kitchen had a good price structure that was clear and concise,\" says co-owner Cassandra Chen. \"I had been to some kitchens and the pricing at most of these places was confusing and high.\" Ingham charges either an hourly rate for a shared space or a set fee for your own station for producers who book a block of time each week.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/megan-gordon.artisan.kitchen.jpg\" alt=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" title=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27106\">\u003cbr>\n\u003cem>Megan Gordon, owner of Marge Bakery and BAB blogger. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Adds newcomer and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">BAB contributor Megan Gordon\u003c/a> of \u003ca href=\"http://www.margebakery.com/\">Marge Bakery\u003c/a>. \"the other folks are driven, inspiring entrepreneurs who I've already learned a lot from. It's a nice community -- not just a place to come and throw together some dough.\"\u003c/p>\n\u003cp>Cupcake queen McEachern concurs. \"Having other professionals in the kitchen was a huge help when I first started,\" she says. \"More experienced chefs can troubleshoot when things inevitably go wrong. Plus, even professionals need to borrow a cup of sugar from their neighbor occasionally.\"\u003c/p>\n\u003cp>For owner Ingham the benefits go beyond business: \u003c/p>\n\u003cblockquote>\u003cp>\"Even though the economy has been bad it's a great feeling to have a place for artisans so they can create and fulfill their dreams -- and make a good living doing so.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artisankitchen.org/\">The Artisan Kitchen and Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Artisan+Kitchen+and+Cafe+865+Marina+Bay+Parkway+Richmond+CA+94804&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=The+Artisan+Kitchen+and+Cafe&hnear=845-865+Marina+Bay+Pkwy,+Richmond,+California+94804&ll=37.919335,-122.34699&spn=0.009022,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n865 Marina Bay Parkway\u003cbr>\nRichmond CA 94804\u003cbr>\nPhone: 510-235-2323\u003cbr>\nHours: Mon-Fri, 7:30am - 5pm\u003c/p>\n\n",
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"excerpt": "Learn why local food producers give \u003cem>The Artisan Kitchen\u003c/em>, a commercial, cooperative cooking space in Richmond, high marks as a place to build their budding businesses.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nascent Bay Area food producers say one of the biggest hurdles they face in growing their budding businesses is finding a commercial kitchen to work out of that meets their needs.\u003c/p>\n\u003cp>San Francisco has \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>'s incubator kitchen, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">street eats, underground food folk, and pop-up restaurant types\u003c/a> work out of places like \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, while thriving food enterprises such as \u003ca href=\"http://bluechairfruit.com/\">Blue Chair Fruit\u003c/a> have found a home in the kitchen that houses \u003ca href=\"http://www.gracestreetcatering.com/\">Grace Street Catering\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/artisan.cafe_.kitchen.jpg\" alt=\"The Artisan Kitchen. Photo by Sarah Henry\" title=\"The Artisan Kitchen. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27105\">\u003cbr>\n\u003cem>The Artisan Kitchen. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Less well-known is a commercial kitchen work space in Richmond, which gets rave reviews from the emerging and established food companies who work their day and night. \u003ca href=\"http://www.artisankitchen.org/index.html\">The Artisan Kitchen\u003c/a> is currently home to \u003ca href=\"http://lettuceeatkale.com/2009/street-cart-cuisine-think-global-eat-local/\">two food truck businesses\u003c/a>, a few baked goods companies that sell at local farmers' markets and stores, including \u003ca href=\"http://eastbayethniceats.com/2010/11/14/la-fleur-de-lyon-caters-to-the-east-bays-francophilia/\">Guy Birenbaum the French pastry chef\u003c/a> behind \u003ca href=\"http://www.homecook.me/lafleurdelyon\">La Fleur De Lyon\u003c/a>, and a gourmet popcorn producer.\u003c/p>\n\u003cp>Tenants, there are around 12-15 at any one time, say the cooperative kitchen space gets high marks for organization, cleanliness, design, layout, light, and equipment -- as well as a communal vibe conducive to getting the job done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Artisan Kitchen is the brainchild of seasoned chef \u003ca href=\"http://www.baycrossings.com/dispnews.asp?id=2067\">Liane Ingham\u003c/a>, who says she'd worked in her share of substandard kitchens and wanted better for her brethren in the culinary community. \"I love the energy and enthusiasm of start-up artisans who want to produce their own recipes and try something new they're passionate about,\" says Ingham, who opened the kitchen in 2009.\u003c/p>\n\u003cp>Six month after getting the kitchen up and running she opened a cafe out front because she couldn't find anywhere in the surrounding community to buy healthy, fresh food. The cafe sells seasonal salads, sandwiches, and savory and sweet baked goods made from locally-sourced, organic ingredients, along with Peet's Coffee. Early birds can swing by for free range eggs or oatmeal with blueberries for breakfast.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.contracostatimes.com/ci_12985635\">Artisan Cafe\u003c/a> is popular among local business and home-based workers, with its industrial-modern feel, communal tables, and outdoor seating. It's a sunny spot in an otherwise nondescript Marina Bay office park.\u003c/p>\n\u003cp>Ingham runs her own catering company out of the kitchen and says it's been a pleasure to do business in Richmond, with none of the bureaucratic hassles small food companies grumble about in, say, neighboring \u003ca href=\"http://lettuceeatkale.com/2010/street-food-scene-mostly-bypasses-berkeley/\">Berkeley\u003c/a>. She notes that since she set up shop new food businesses, such as \u003ca href=\"http://www.galaxydesserts.com/html/Intro_page.html\">Galaxy Desserts\u003c/a>, have moved in. Her business model (about 60 percent of her income comes from the kitchen, 40 percent from the cafe) has worked so well she's looking to replicated it in Oakland later this year. \u003c/p>\n\u003cp>\"Liane chooses the tenants carefully,\" says Gail Lillian of \u003ca href=\"http://libasf.com/\">Liba\u003c/a>, who roams around the Bay Area in a lime green truck peddling her popular falafel. \"We're all small, boutique-y businesses who work well together and share a sense of integrity in our product.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538171/in/set-72157623172882119/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/liba-falafel.jpg\" alt=\"Gail Lillian in front of her Liba Falafel truck\" title=\"Gail Lillian in front of her Liba Falafel truck\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27008\">\u003c/a>\u003cbr>\n\u003cem>Gail Lillian in front of her Liba Falafel truck. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Some tenants find the location central, if business takes them between the East Bay and Marin, though that's not the case for Lillian, who counts the extra 15 minutes of freeway driving as one of the few downsides of the location. Fellow food trucker Kate McEachern, of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a>, adds that additional permits (since the kitchen is housed in Contra Costa County) is an extra inconvenience and expense, but both agree these are minor quibbles in the grand scheme of running a food business here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ancientorganics.com/\">Ancient Organics\u003c/a>, which makes Ghee, called The Artisan Kitchen home for about three years, before moving to their own kitchen in West Berkeley recently. \"Our company had grown to a size where we simply needed our own space designed for our needs,\" explains Matteo Girard Maxon, who echoes other tenants when he says The Artisan Kitchen stood out when he and his partner were looking for a space. \"But the level of professionalism at The Artisan Kitchen is special. Everyone is focused on building their business. We just outgrew it or we'd still be there.\"\u003c/p>\n\u003cp>For the pair behind \u003ca href=\"http://www.ccmade.com/home\">CC Made\u003c/a>, who sell gourmet caramel popcorn, affordability was also a factor. \"The Artisan Kitchen had a good price structure that was clear and concise,\" says co-owner Cassandra Chen. \"I had been to some kitchens and the pricing at most of these places was confusing and high.\" Ingham charges either an hourly rate for a shared space or a set fee for your own station for producers who book a block of time each week.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/megan-gordon.artisan.kitchen.jpg\" alt=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" title=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27106\">\u003cbr>\n\u003cem>Megan Gordon, owner of Marge Bakery and BAB blogger. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Adds newcomer and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">BAB contributor Megan Gordon\u003c/a> of \u003ca href=\"http://www.margebakery.com/\">Marge Bakery\u003c/a>. \"the other folks are driven, inspiring entrepreneurs who I've already learned a lot from. It's a nice community -- not just a place to come and throw together some dough.\"\u003c/p>\n\u003cp>Cupcake queen McEachern concurs. \"Having other professionals in the kitchen was a huge help when I first started,\" she says. \"More experienced chefs can troubleshoot when things inevitably go wrong. Plus, even professionals need to borrow a cup of sugar from their neighbor occasionally.\"\u003c/p>\n\u003cp>For owner Ingham the benefits go beyond business: \u003c/p>\n\u003cblockquote>\u003cp>\"Even though the economy has been bad it's a great feeling to have a place for artisans so they can create and fulfill their dreams -- and make a good living doing so.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artisankitchen.org/\">The Artisan Kitchen and Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Artisan+Kitchen+and+Cafe+865+Marina+Bay+Parkway+Richmond+CA+94804&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=The+Artisan+Kitchen+and+Cafe&hnear=845-865+Marina+Bay+Pkwy,+Richmond,+California+94804&ll=37.919335,-122.34699&spn=0.009022,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n865 Marina Bay Parkway\u003cbr>\nRichmond CA 94804\u003cbr>\nPhone: 510-235-2323\u003cbr>\nHours: Mon-Fri, 7:30am - 5pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884374110/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/aida2-julie-michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26528\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>Recently named one of the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/the_8_sexiest_women_on_tv_cook.php\">eight sexiest women on TV cooking shows\u003c/a>, Aida Mollenkamp also happens to have a wealth of culinary expertise and knowledge in addition to being a hot TV food personality.\u003c/p>\n\u003cp>The host and co-creator of the television show “\u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/index.html\">FoodCrafters\u003c/a>” and “\u003ca href=\"http://www.foodnetwork.com/ask-aida/index.html\">Ask Aida\u003c/a>” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, \u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012.\u003c/p>\n\u003cp>She recently took some time out of her hectic schedule to tell me about her love of food and the top spots in the Bay Area she'd recommend for food fiends like herself (that aren't restaurants).\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You call yourself a “long-time food fiend.” Where does your love of food come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Oh, that’s a hard one. It’s like asking me why I like to dance (she’s a former classical dancer) -- it’s just the way it is and always has been. My family showed me to respect food and through gardening and shopping with my mom, I also learned where my food came from. But, I guess there was this kismet moment in my teen years where I realized that food was like a cipher to understanding various cultures. From that moment on, I’ve looked at cooking as a means of traveling through my tastebuds.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine\u003c/strong>: Where did the idea for your show “FoodCrafters” come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> My friends would say the show is just an extension of how I naturally live as I’m constantly hunting down new tastes and food stories. The real story is that it is a creative collaboration with a producer I worked with on “Ask Aida.” We shared a passion for good quality food and would constantly trade stories about the latest tastes she hunted down in Brooklyn and those I had found in San Francisco. “FoodCrafters” became this natural fit of a show where my passions could be explored while giving the small guy the spotlight as we uncover foods, flavors, and stories from around the nation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You’ve lived in some of the best food areas in the world: Los Angeles, New York, Florence, Paris, and now \u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/video/index.html?videoId=53584\">San Francisco\u003c/a>. How is the Bay Area different from all of them, food-wise?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Each city I’ve lived in has its own culture, and with it, its own food personality. San Francisco’s food scene is integrated into our daily lives in a way that I’ve only seen in Europe, but it’s also decidedly Californian as we’re simultaneously playful, respectful, and creative.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884504968/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Aida-Julie-Michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26527\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> What are the Top Eleven places in the Bay Area that you'd recommend for food lovers?\u003c/em>\u003c/p>\n\u003col>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Here’s my list:\u003c/p>\u003c/blockquote>\n\u003cli>\u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> -- 1784 Fourth St., Berkeley\u003cbr>\nI don’t remember the first time I went to The Pasta Shop, but I do recall that I liked the selection so much I considered convincing them to let me live there. Everything from \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>' chicarrones to sodas I’ve never seen this side of the Atlantic, they do a marked job curating their food and everyone on the staff is highly knowledgeable.\u003c/li>\n\u003cli>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> -- 2001 Polk St., S.F.\u003cbr>\nWhen I first moved to SF, I lived in Pacific Heights and would walk to work and quickly got in the habit of making a detour to Cheese Plus. As the name suggests, there’s not just cheese and I’ve also discovered instant favorites like crackers from \u003ca href=\"http://www.finecheese.co.uk/\">The Fine Cheese Co.\u003c/a> I’d spend the majority of my meager start-up salary on all the treats in there and have my friends laughing that instead of buying designer shoes, I was splurging on rare cheeses.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> -- 3639-18th St., S.F.\u003cbr>\nIt’s a 5-minute walk from my place to Bi-Rite Market, so I have become a regular there. In fact, I credit my many trips to Bi-Rite -- where I discovered new foods and their backstories -- as the source of my idea for FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.miettecakes.com/\">Miette Confiserie\u003c/a> -- 449 Octavia St., S.F.\u003cbr>\nWith décor right out of the pages of a \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> book, Miette is as aesthetically pleasing as it is tasty. I lived in Hayes Valley when the confiserie opened and was immediately drawn to the carefully selected sweets, including chocolates from all over the world. \u003c/li>\n\u003cli>\u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a> -- 1168 Folsom St., S.F.\u003cbr>\nI arrived in San Francisco a wine drinker, but have been versed in the world of cocktails and beer thanks to knowledgeable places like City Beer Store, where there are always new beers to discover.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.nestsf.com/\">Nest\u003c/a> -- 2300 Fillmore St., S.F.\u003cbr>\nWhen I first moved to the Bay Area, I was over in Pacific Heights and would longingly walk by the eclectic boutique, Nest, everyday. When CHOW went from print to online, I treated myself by buying a set of hobnail glasses that I’ve kept to this day.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.heritageartifacts.com/\">Heritage Culinary Artifacts\u003c/a> -- Oxbow Market, 610 First St., Napa\u003cbr>\nThe Ferry Plaza is unparalleled -- except perhaps by downtown Napa’s Oxbow Market. There’s an antique store there, Heritage Artifacts, that I became addicted to when we filmed in the market for last fall’s FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.heathceramics.com/go/heath/\">Heath Factory Store\u003c/a> -- 400 Gate 5 Rd., Sausalito\u003cbr>\nHeath has a cult following among the food and prop styling crowd, but it’s not all that affordable unless you go to the factory store. When I first found out about it, I headed over in an absurdly large van thinking there was no way I needed all that space. But a few dollars and a couple of hours later, I filled the van to the brim with boxes and boxes of discounted, yet still gorgeous plateware.\u003c/li>\n\u003cli>\u003ca href=\"http://mcevoyranch.com/\">McEvoy Olive Oil Ranch\u003c/a> -- 5935 Red Hill Rd., Petaluma\u003cbr>\nThere’s moments when you travel somewhere and the environment has just as much impact as the food. The McEvoy Olive Oil farm in Sonoma is one of those places. But be warned: by the end of their tour, you may be considering olive oil farming as a new career.\u003c/li>\n\u003cli>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a> -- 19225 California 1, Marshall\u003cbr>\nDefinitely the farthest I’ve ever driven for oysters, The Marshall Store is as out of the way as it comes but is worth the trek. Fresh oysters, tangy BBQ sauce, and cold beer -- need I say more?\u003c/li>\n\u003cli>\u003ca href=\"http://www.touristclubsf.org/\">The Tourist Club\u003c/a> -- 30 Ridge Ave., Mill Valley\u003cbr>\nIt’s the hidden gems of the Bay Area that make it ever more interesting and Tourist Club is one of those very places. A few miles deep into the Muir Woods, the Tourist Club is a century-old German brauhaus that is closed to the public, except for a few hours each weekend. After an exhausting hike of Mt. Tam, there’s nothing better than pitchers of draft beer with friends on the Tourist Club’s sunny deck.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884374110/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/aida2-julie-michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26528\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>Recently named one of the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/the_8_sexiest_women_on_tv_cook.php\">eight sexiest women on TV cooking shows\u003c/a>, Aida Mollenkamp also happens to have a wealth of culinary expertise and knowledge in addition to being a hot TV food personality.\u003c/p>\n\u003cp>The host and co-creator of the television show “\u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/index.html\">FoodCrafters\u003c/a>” and “\u003ca href=\"http://www.foodnetwork.com/ask-aida/index.html\">Ask Aida\u003c/a>” she attended Cornell University and then the esteemed Le Cordon Bleu in Paris where she studied culinary AND pastry arts. She ended up in San Francisco when she became one of the editors of the online food magazine, \u003ca href=\"http://www.chow.com/\">CHOW\u003c/a>. Currently, she’s working on her first cookbook, tentatively titled, “Keys to the Kitchen,” due out in 2012.\u003c/p>\n\u003cp>She recently took some time out of her hectic schedule to tell me about her love of food and the top spots in the Bay Area she'd recommend for food fiends like herself (that aren't restaurants).\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You call yourself a “long-time food fiend.” Where does your love of food come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Oh, that’s a hard one. It’s like asking me why I like to dance (she’s a former classical dancer) -- it’s just the way it is and always has been. My family showed me to respect food and through gardening and shopping with my mom, I also learned where my food came from. But, I guess there was this kismet moment in my teen years where I realized that food was like a cipher to understanding various cultures. From that moment on, I’ve looked at cooking as a means of traveling through my tastebuds.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine\u003c/strong>: Where did the idea for your show “FoodCrafters” come from?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> My friends would say the show is just an extension of how I naturally live as I’m constantly hunting down new tastes and food stories. The real story is that it is a creative collaboration with a producer I worked with on “Ask Aida.” We shared a passion for good quality food and would constantly trade stories about the latest tastes she hunted down in Brooklyn and those I had found in San Francisco. “FoodCrafters” became this natural fit of a show where my passions could be explored while giving the small guy the spotlight as we uncover foods, flavors, and stories from around the nation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> You’ve lived in some of the best food areas in the world: Los Angeles, New York, Florence, Paris, and now \u003ca href=\"http://www.cookingchanneltv.com/foodcrafters/video/index.html?videoId=53584\">San Francisco\u003c/a>. How is the Bay Area different from all of them, food-wise?\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Each city I’ve lived in has its own culture, and with it, its own food personality. San Francisco’s food scene is integrated into our daily lives in a way that I’ve only seen in Europe, but it’s also decidedly Californian as we’re simultaneously playful, respectful, and creative.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/tangobaby2/4884504968/in/set-72157624707298772\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Aida-Julie-Michelle.jpg\" alt=\"Aida Mollenkamp. Photo by Julie Michelle\" title=\"Aida Mollenkamp. Photo by Julie Michelle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26527\">\u003c/a>\u003cbr>\n\u003cem>Aida Mollenkamp. Photo by Julie Michelle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Elaine:\u003c/strong> What are the Top Eleven places in the Bay Area that you'd recommend for food lovers?\u003c/em>\u003c/p>\n\u003col>\n\u003cblockquote>\u003cp>\u003cstrong>Aida:\u003c/strong> Here’s my list:\u003c/p>\u003c/blockquote>\n\u003cli>\u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">The Pasta Shop\u003c/a> -- 1784 Fourth St., Berkeley\u003cbr>\nI don’t remember the first time I went to The Pasta Shop, but I do recall that I liked the selection so much I considered convincing them to let me live there. Everything from \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>' chicarrones to sodas I’ve never seen this side of the Atlantic, they do a marked job curating their food and everyone on the staff is highly knowledgeable.\u003c/li>\n\u003cli>\u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a> -- 2001 Polk St., S.F.\u003cbr>\nWhen I first moved to SF, I lived in Pacific Heights and would walk to work and quickly got in the habit of making a detour to Cheese Plus. As the name suggests, there’s not just cheese and I’ve also discovered instant favorites like crackers from \u003ca href=\"http://www.finecheese.co.uk/\">The Fine Cheese Co.\u003c/a> I’d spend the majority of my meager start-up salary on all the treats in there and have my friends laughing that instead of buying designer shoes, I was splurging on rare cheeses.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> -- 3639-18th St., S.F.\u003cbr>\nIt’s a 5-minute walk from my place to Bi-Rite Market, so I have become a regular there. In fact, I credit my many trips to Bi-Rite -- where I discovered new foods and their backstories -- as the source of my idea for FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.miettecakes.com/\">Miette Confiserie\u003c/a> -- 449 Octavia St., S.F.\u003cbr>\nWith décor right out of the pages of a \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a> book, Miette is as aesthetically pleasing as it is tasty. I lived in Hayes Valley when the confiserie opened and was immediately drawn to the carefully selected sweets, including chocolates from all over the world. \u003c/li>\n\u003cli>\u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a> -- 1168 Folsom St., S.F.\u003cbr>\nI arrived in San Francisco a wine drinker, but have been versed in the world of cocktails and beer thanks to knowledgeable places like City Beer Store, where there are always new beers to discover.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.nestsf.com/\">Nest\u003c/a> -- 2300 Fillmore St., S.F.\u003cbr>\nWhen I first moved to the Bay Area, I was over in Pacific Heights and would longingly walk by the eclectic boutique, Nest, everyday. When CHOW went from print to online, I treated myself by buying a set of hobnail glasses that I’ve kept to this day.\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.heritageartifacts.com/\">Heritage Culinary Artifacts\u003c/a> -- Oxbow Market, 610 First St., Napa\u003cbr>\nThe Ferry Plaza is unparalleled -- except perhaps by downtown Napa’s Oxbow Market. There’s an antique store there, Heritage Artifacts, that I became addicted to when we filmed in the market for last fall’s FoodCrafters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.heathceramics.com/go/heath/\">Heath Factory Store\u003c/a> -- 400 Gate 5 Rd., Sausalito\u003cbr>\nHeath has a cult following among the food and prop styling crowd, but it’s not all that affordable unless you go to the factory store. When I first found out about it, I headed over in an absurdly large van thinking there was no way I needed all that space. But a few dollars and a couple of hours later, I filled the van to the brim with boxes and boxes of discounted, yet still gorgeous plateware.\u003c/li>\n\u003cli>\u003ca href=\"http://mcevoyranch.com/\">McEvoy Olive Oil Ranch\u003c/a> -- 5935 Red Hill Rd., Petaluma\u003cbr>\nThere’s moments when you travel somewhere and the environment has just as much impact as the food. The McEvoy Olive Oil farm in Sonoma is one of those places. But be warned: by the end of their tour, you may be considering olive oil farming as a new career.\u003c/li>\n\u003cli>\u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a> -- 19225 California 1, Marshall\u003cbr>\nDefinitely the farthest I’ve ever driven for oysters, The Marshall Store is as out of the way as it comes but is worth the trek. Fresh oysters, tangy BBQ sauce, and cold beer -- need I say more?\u003c/li>\n\u003cli>\u003ca href=\"http://www.touristclubsf.org/\">The Tourist Club\u003c/a> -- 30 Ridge Ave., Mill Valley\u003cbr>\nIt’s the hidden gems of the Bay Area that make it ever more interesting and Tourist Club is one of those very places. A few miles deep into the Muir Woods, the Tourist Club is a century-old German brauhaus that is closed to the public, except for a few hours each weekend. After an exhausting hike of Mt. Tam, there’s nothing better than pitchers of draft beer with friends on the Tourist Club’s sunny deck.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs.jpg\" alt=\"Eggs from Tara Firma Farms\" title=\"Eggs from Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26978\">\u003cbr>\n\u003cem>Eggs from Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Easter!\u003c/strong> And where better to spend this egg-centric holiday than Petaluma, land of butter & eggs? This pretty Sonoma town is worth a drive anytime, especially now while the surrounding hills are green and the cows contented. \u003c/p>\n\u003cp>Start your Sunday with brunch at \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria Bakery and Cafe\u003c/a>. If you shop at the Ferry Plaza or Marin County farmers' markets, you've probably ogled Della Fattoria's big brown loaves many a time as you try to choose that week's purchase: pumpkin-seed or polenta? Meyer lemon-rosemary (my favorite) or olive? A square Pullman loaf for slicing and toasting, or a crunchy-crusted epi to rip and dunk? \u003c/p>\n\u003cp>At the heart of Della Fattoria's operation is a farm and bakery, where their breads are baked in wood-fired ovens. The farm doubles as a site for outdoor, communal \"ranch dinners\"; there's also a small cottage available for rent by the week or by the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu.jpg\" alt=\"Easter brunch menu at Della Fattoria\" title=\"Easter brunch menu at Della Fattoria\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26958\">\u003cbr>\n\u003cem>Easter brunch menu at Della Fattoria\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In downtown Petaluma, Della Fattoria runs a bakery-cafe that serves breakfast and lunch 7 days a week, plus dinner on Fridays. The menu shifts a little with inspiration and the seasons, but farm eggs, local meats, and bakery products are always front and center. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs-benedict.jpg\" alt=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" title=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26959\">\u003cbr>\n\u003cem>Polenta, asparagus, and egg at Della Fattoria Bakery & Cafe\u003c/em>\u003c/p>\n\u003cp>This Sunday, you'll find eggs bennie (eggs Benedict), of course, made with poached ranch eggs, ham, and spring asparagus under a cloak of hollandaise sauce over husky whole-grain toast. Creamy polenta comes topped 3 ways: with braised artichokes, with Italian-style meatballs, or with asparagus, a poached ranch egg, and some rosettes of proscuitto, a lovely, luxurious way to start the day. Bigger appetites might start with fruit salad bathed in brown sugar and champagne, followed by scalloped potatoes with eggs and black-pig bacon, biscuits in gravy with maple-pecan sausage and poached eggs, or a hot pressed ham-and-Gruyere sandwich. \u003c/p>\n\u003cp>The room is high-ceilinged with walls the color of terra cotta and two long communal tables in the center, plus five smaller tables against the walls. Bouquets of sweet peas and ranunculus add a bright splash of color to each table, where diners share newspapers while kids gnaw on house-baked bagels. At the back is a pastry counter filled with croissants, bear claws, cookies, and tarts, plus a wall of tempting breads. \u003c/p>\n\u003cp>Enjoy yourself, sip that perfect cappuccino, but don't linger too long; it's time to take a scenic five-mile drive out of town, along meandering, bumpy but beautiful I Street, past horses, cows, and California poppy-studded green hills to \u003ca href=\"http://www.tarafirmafarms.com\">Tara Firma Farms\u003c/a>. If you're a farmers'-market shopper, you've probably been handed a flyer advertising their pasture-raised meat CSA program and weekend farm tours. Every weekend, from 10am-3pm, owners Craig and Tara Smith do on-the-hour walks around their property, where they're raising pigs, beef cattle, and chickens for both meat and eggs. (There's also a small market garden, three very friendly pet goats, and Roland, the farm dog.)\u003c/p>\n\u003cp>Craig and Tara started the farm in 2009, raising about 40 head of pasture-raised cattle who move around the farm daily, grazing on three to five acres a day. (Craig still has his day job as the owner of a large long-term-care insurance company; Tara left her job at the same company and now does much of the day-to-day farm management.) They gather about 500 eggs a day from some 700 hens, all of whom spend their days out in the fields, scratching, grazing, pecking, and laying fertile eggs of all sizes and colors. Staunch proponents of the \u003ca href=\"http://www.polyfacefarms.com\">Joel Salatin\u003c/a> method, they practice rotational grazing for all their animals. \"Everything is always on the move,\" said Craig, noting that adopting this system made \"a huge difference\" in revitalizing what had been worn-out, heavily overgrazed land. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicken.jpg\" alt=\"Chicken at Tara Firma Farms\" title=\"Chicken at Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26977\">\u003cbr>\n\u003cem>Chicken at Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>After meeting Olivia the sow and her 12 adorable, two-week-old pink-and-black piglets, we walked up to one of the chicken tractors, a shed on wheels kitted out with nesting boxes and secure predator-proof roosts for nighttime. The chickens are busy earning their keep: every straw-lined nesting box we peered into held a clutch of three or four still-warm eggs. It's prime egg-laying time right now, said Craig, as the days get longer and warmer after winter's molting season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/pigs.jpg\" alt=\"Olivia the sow and her piglets\" title=\"Olivia the sow and her piglets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26979\">\u003cbr>\n\u003cem>Olivia the sow and her piglets\u003c/em>\u003c/p>\n\u003cp>Pointing out the pond stocked with fish (catfish and large-mouthed bass, for catch-and-release fishing) and encouraging everyone to come back for a hike, Craig said, \"We want all our members to feel like this is their farm. We really want to help people understand where their food comes from.\" \u003c/p>\n\u003cp>About 80% of the farm's production is sold through its CSA program, which offers both meat and veggie shares; members can pick up boxes at the farm or through one of its 12 drop points between Santa Rosa and San Francisco. After the tour, visitors can browse through the small farm store, where fresh eggs and a small area of produce is on display, featuring a mixture of farm vegetables and produce from County Line, a nearby organic farm. But those in the know head straight for the freezer, where the farm's beef, chicken, and pork are packaged for sale. \u003c/p>\n\u003cp>As for me, I'm happy to go home with a box of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter\">souffle-ready eggs\u003c/a>, perfect alongside some Della Fattoria toast. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> (The Cafe)\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Fattoria+Downtown+(The+Cafe)+141+Petaluma+Boulevard+North+Petaluma,+CA+&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Della+Fattoria+Downtown+(The+Cafe)&hnear=141+Petaluma+Blvd+N,+Petaluma,+California+94952&ll=38.235349,-122.641025&spn=0.008983,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n141 Petaluma Boulevard North\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 763-0161\u003cbr>\nHours: Mon-Thu & Sat: 6am-3pm, Fri: 6am-9pm, Sun: 9am-3pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/dellafattoria\">@DellaFattoria\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dellafattoria\">Della Fattoria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Terra+firma+farms+3796+I+Street,+Ext+Petaluma,+CA++94952&aq=&sll=38.235349,-122.641025&sspn=0.008983,0.016243&ie=UTF8&hq=Terra+firma+farms+3796+I+Street,+Ext&hnear=Petaluma,+Sonoma,+California&ll=38.194212,-122.634201&spn=0.143816,0.259895&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n3796 I Street, Ext\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPhone: (707) 765-1202\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TaraFirmaFarms\">@TaraFirmaFarms\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TaraFirmaFarms\">Tara Firma Farms\u003c/a>\u003c/p>\n\n",
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"excerpt": "Take an Easter Sunday drive to Petaluma, land of butter and eggs, for brunch at Della Fattoria Bakery and Cafe and a chicken-petting tour of Tara Firma Farms. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs.jpg\" alt=\"Eggs from Tara Firma Farms\" title=\"Eggs from Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26978\">\u003cbr>\n\u003cem>Eggs from Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Easter!\u003c/strong> And where better to spend this egg-centric holiday than Petaluma, land of butter & eggs? This pretty Sonoma town is worth a drive anytime, especially now while the surrounding hills are green and the cows contented. \u003c/p>\n\u003cp>Start your Sunday with brunch at \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria Bakery and Cafe\u003c/a>. If you shop at the Ferry Plaza or Marin County farmers' markets, you've probably ogled Della Fattoria's big brown loaves many a time as you try to choose that week's purchase: pumpkin-seed or polenta? Meyer lemon-rosemary (my favorite) or olive? A square Pullman loaf for slicing and toasting, or a crunchy-crusted epi to rip and dunk? \u003c/p>\n\u003cp>At the heart of Della Fattoria's operation is a farm and bakery, where their breads are baked in wood-fired ovens. The farm doubles as a site for outdoor, communal \"ranch dinners\"; there's also a small cottage available for rent by the week or by the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu.jpg\" alt=\"Easter brunch menu at Della Fattoria\" title=\"Easter brunch menu at Della Fattoria\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26958\">\u003cbr>\n\u003cem>Easter brunch menu at Della Fattoria\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In downtown Petaluma, Della Fattoria runs a bakery-cafe that serves breakfast and lunch 7 days a week, plus dinner on Fridays. The menu shifts a little with inspiration and the seasons, but farm eggs, local meats, and bakery products are always front and center. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs-benedict.jpg\" alt=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" title=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26959\">\u003cbr>\n\u003cem>Polenta, asparagus, and egg at Della Fattoria Bakery & Cafe\u003c/em>\u003c/p>\n\u003cp>This Sunday, you'll find eggs bennie (eggs Benedict), of course, made with poached ranch eggs, ham, and spring asparagus under a cloak of hollandaise sauce over husky whole-grain toast. Creamy polenta comes topped 3 ways: with braised artichokes, with Italian-style meatballs, or with asparagus, a poached ranch egg, and some rosettes of proscuitto, a lovely, luxurious way to start the day. Bigger appetites might start with fruit salad bathed in brown sugar and champagne, followed by scalloped potatoes with eggs and black-pig bacon, biscuits in gravy with maple-pecan sausage and poached eggs, or a hot pressed ham-and-Gruyere sandwich. \u003c/p>\n\u003cp>The room is high-ceilinged with walls the color of terra cotta and two long communal tables in the center, plus five smaller tables against the walls. Bouquets of sweet peas and ranunculus add a bright splash of color to each table, where diners share newspapers while kids gnaw on house-baked bagels. At the back is a pastry counter filled with croissants, bear claws, cookies, and tarts, plus a wall of tempting breads. \u003c/p>\n\u003cp>Enjoy yourself, sip that perfect cappuccino, but don't linger too long; it's time to take a scenic five-mile drive out of town, along meandering, bumpy but beautiful I Street, past horses, cows, and California poppy-studded green hills to \u003ca href=\"http://www.tarafirmafarms.com\">Tara Firma Farms\u003c/a>. If you're a farmers'-market shopper, you've probably been handed a flyer advertising their pasture-raised meat CSA program and weekend farm tours. Every weekend, from 10am-3pm, owners Craig and Tara Smith do on-the-hour walks around their property, where they're raising pigs, beef cattle, and chickens for both meat and eggs. (There's also a small market garden, three very friendly pet goats, and Roland, the farm dog.)\u003c/p>\n\u003cp>Craig and Tara started the farm in 2009, raising about 40 head of pasture-raised cattle who move around the farm daily, grazing on three to five acres a day. (Craig still has his day job as the owner of a large long-term-care insurance company; Tara left her job at the same company and now does much of the day-to-day farm management.) They gather about 500 eggs a day from some 700 hens, all of whom spend their days out in the fields, scratching, grazing, pecking, and laying fertile eggs of all sizes and colors. Staunch proponents of the \u003ca href=\"http://www.polyfacefarms.com\">Joel Salatin\u003c/a> method, they practice rotational grazing for all their animals. \"Everything is always on the move,\" said Craig, noting that adopting this system made \"a huge difference\" in revitalizing what had been worn-out, heavily overgrazed land. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicken.jpg\" alt=\"Chicken at Tara Firma Farms\" title=\"Chicken at Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26977\">\u003cbr>\n\u003cem>Chicken at Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>After meeting Olivia the sow and her 12 adorable, two-week-old pink-and-black piglets, we walked up to one of the chicken tractors, a shed on wheels kitted out with nesting boxes and secure predator-proof roosts for nighttime. The chickens are busy earning their keep: every straw-lined nesting box we peered into held a clutch of three or four still-warm eggs. It's prime egg-laying time right now, said Craig, as the days get longer and warmer after winter's molting season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/pigs.jpg\" alt=\"Olivia the sow and her piglets\" title=\"Olivia the sow and her piglets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26979\">\u003cbr>\n\u003cem>Olivia the sow and her piglets\u003c/em>\u003c/p>\n\u003cp>Pointing out the pond stocked with fish (catfish and large-mouthed bass, for catch-and-release fishing) and encouraging everyone to come back for a hike, Craig said, \"We want all our members to feel like this is their farm. We really want to help people understand where their food comes from.\" \u003c/p>\n\u003cp>About 80% of the farm's production is sold through its CSA program, which offers both meat and veggie shares; members can pick up boxes at the farm or through one of its 12 drop points between Santa Rosa and San Francisco. After the tour, visitors can browse through the small farm store, where fresh eggs and a small area of produce is on display, featuring a mixture of farm vegetables and produce from County Line, a nearby organic farm. But those in the know head straight for the freezer, where the farm's beef, chicken, and pork are packaged for sale. \u003c/p>\n\u003cp>As for me, I'm happy to go home with a box of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter\">souffle-ready eggs\u003c/a>, perfect alongside some Della Fattoria toast. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> (The Cafe)\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Fattoria+Downtown+(The+Cafe)+141+Petaluma+Boulevard+North+Petaluma,+CA+&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Della+Fattoria+Downtown+(The+Cafe)&hnear=141+Petaluma+Blvd+N,+Petaluma,+California+94952&ll=38.235349,-122.641025&spn=0.008983,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n141 Petaluma Boulevard North\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 763-0161\u003cbr>\nHours: Mon-Thu & Sat: 6am-3pm, Fri: 6am-9pm, Sun: 9am-3pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/dellafattoria\">@DellaFattoria\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dellafattoria\">Della Fattoria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Terra+firma+farms+3796+I+Street,+Ext+Petaluma,+CA++94952&aq=&sll=38.235349,-122.641025&sspn=0.008983,0.016243&ie=UTF8&hq=Terra+firma+farms+3796+I+Street,+Ext&hnear=Petaluma,+Sonoma,+California&ll=38.194212,-122.634201&spn=0.143816,0.259895&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n3796 I Street, Ext\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPhone: (707) 765-1202\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TaraFirmaFarms\">@TaraFirmaFarms\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TaraFirmaFarms\">Tara Firma Farms\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
"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
},
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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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"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",
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"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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"order": 1
},
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"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": {
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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",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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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"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": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"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.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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},
"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",
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"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": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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",
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"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",
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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",
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}
},
"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": {
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"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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