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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/online-coupon-sites.jpg\" alt=\"collage of online coupon websites\" title=\"collage of online coupon websites\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-26338\">\u003c/p>\n\u003cp>It’s no secret that online coupons are exploding in popularity, especially for foodies looking to spend less on a great meal. I’ve purchased more than my fair share. And a \u003ca href=\"http://www.blogher.com/2011-social-media-matters-study\">recent study released by BlogHer\u003c/a> even states that 51% of all women online are using coupon sites like \u003ca href=\"http://www.groupon.com/\">Groupon\u003c/a> and \u003ca href=\"http://livingsocial.com/\">LivingSocial\u003c/a>.\u003c/p>\n\u003cp>However, a recent \u003ca href=\"http://www.nytimes.com/2011/04/13/dining/13discounts.html\">New York Times\u003c/a> article discussed whether restaurants actually benefit from the online coupon trend. It seems to be a trade-off with some establishments finding them a positive marketing tool while others claiming the discounts do not boost profits. \u003c/p>\n\u003cp>Let’s breakdown the different types of online coupon sites recently popular with food lovers.\u003c/p>\n\u003cp>Sites like \u003ca href=\"http://www.scoutmob.com/\">Scoutmob\u003c/a> and \u003ca href=\"http://www.blackboardeats.com/\">Blackboard Eats\u003c/a> offer users a discount passcode to various eateries that they can access on their mobile phones and use the next time they frequent that business. There’s no pre-purchasing a certificate or gift card, involved. Blackboard Eats, however, does charge $1 for each passcode you want, or a fee of $20 for unlimited access to their discounts for one year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurant.com/\">Restaurant.com\u003c/a> allows you to purchase gift certificates to a large list of pre-determined restaurants affiliated with the site, at a huge discount. Many times, you can find a discount code online for up to 80% off the listed price, which can bring a $25 gift certificate down to $5. There are many restrictions, though, and they differ with each restaurant, so it pays to read the fine print before you confirm your order.\u003c/p>\n\u003cp>That brings us to sites like \u003ca href=\"http://dealpulp.com/\">DealPulp\u003c/a>, \u003ca href=\"http://townhog.com/\">TownHog\u003c/a>, \u003ca href=\"http://livingsocial.com/\">LivingSocial\u003c/a> and \u003ca href=\"http://www.groupon.com/\">Groupon\u003c/a>, which require you to pre-pay for a largely discounted deal at a variety of different merchants, including eateries. Deals are usually 50% off or more, and have less restrictions than a certificate from Restaurant.com. Deals change daily, so you have a limited amount of time to purchase it.\u003c/p>\n\u003cp>There have been \u003ca href=\"http://posiescafe.com/wp/?p=316\">horror stories\u003c/a> of some merchants being overwhelmed by the popularity of their online coupon or discount, and not being able to handle the response. But the owner of \u003ca href=\"http://www.milkshakewerks.com/\">Milkshake Werks\u003c/a>, Leslie Widmann in Redwood Shores had a great experience working with one of these sites. \u003c/p>\n\u003cblockquote>\u003cp>“Groupon helped us set up a structure that would be good for our business. It was a great experience for us. The result was almost instant increased awareness of our business. Even folks who didn’t purchase the offer came by because they didn’t know about us. Now many of them are regulars.”\u003c/p>\u003c/blockquote>\n\u003cp>But success in the world of online coupons for a merchant doesn’t necessarily translate into dollars. It’s more about marketing.\u003c/p>\n\u003cp>Widmann explains, “You have to look at it in terms of effective advertising and where you’re going to spend your ad and marketing dollars. We’ve done some print ads and the effect was very subtle. The urgency and instant name recognition of a site like Groupon sparks excitement and people feel like they have to take advantage of the deal right away.”\u003c/p>\n\u003cp>Scoutmob’s social media manager, Nicole Jayne, has a similar theory for why online coupon sites are so successful. \u003c/p>\n\u003cblockquote>\u003cp>“In the past, for a local small business, the only advertising options they had were billboards, radio, television and print. There was no real way to measure the success of that type of marketing. Online coupon sites allow these businesses to measure the effectiveness of getting their name out there almost instantly and translate that into traffic and revenue.”\u003c/p>\u003c/blockquote>\n\u003cp>There’s also no doubt the popularity of these sites is due in part to the recession and unstable economy. However, couponing is no flash in the pan trend, says Denise Tanton, the senior community manager at BlogHer. She, herself, recently started writing a popular series of blog posts about \u003ca href=\"http://www.blogher.com/planning-extreme-couponing-shopping-trip\">extreme couponing\u003c/a>. “I started noticing couponing blogs more and thought this was a new trend. But after researching, I realized it wasn’t new, it’s just that the media has caught on because of the recession. And now \u003ca href=\"http://tlc.howstuffworks.com/tv/extreme-couponing\">TLC\u003c/a> has latched on to it with a new show.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She says coupons have been popular since the seventies. Even with the slowly improving economy, coupons will never go away, just evolve.\u003c/p>\n\u003cblockquote>\u003cp>“I think we’re going to see more e-coupons, texted and mobile coupons. As smartphones become more pervasive, we’ll see more companies offering digital and smartphone based coupons. Companies will get more control over their offers that way.”\u003c/p>\u003c/blockquote>\n\u003col>\nAs for the money-saving food lover like me, there are three rules I live by before I hit “purchase”:\n\u003cli>Would I actually go to this eatery, even if I didn’t have this coupon? If I don’t answer yes, I’m out.\u003c/li>\n\u003cli>Did I read the fine print? Some of these places don’t allow you to use your offer on a Friday or Saturday, have restricted times, or have expiration dates that are sooner than you’d like.\u003c/li>\n\u003cli>It’s not a deal, unless you actually use it.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/online-coupon-sites.jpg\" alt=\"collage of online coupon websites\" title=\"collage of online coupon websites\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-26338\">\u003c/p>\n\u003cp>It’s no secret that online coupons are exploding in popularity, especially for foodies looking to spend less on a great meal. I’ve purchased more than my fair share. And a \u003ca href=\"http://www.blogher.com/2011-social-media-matters-study\">recent study released by BlogHer\u003c/a> even states that 51% of all women online are using coupon sites like \u003ca href=\"http://www.groupon.com/\">Groupon\u003c/a> and \u003ca href=\"http://livingsocial.com/\">LivingSocial\u003c/a>.\u003c/p>\n\u003cp>However, a recent \u003ca href=\"http://www.nytimes.com/2011/04/13/dining/13discounts.html\">New York Times\u003c/a> article discussed whether restaurants actually benefit from the online coupon trend. It seems to be a trade-off with some establishments finding them a positive marketing tool while others claiming the discounts do not boost profits. \u003c/p>\n\u003cp>Let’s breakdown the different types of online coupon sites recently popular with food lovers.\u003c/p>\n\u003cp>Sites like \u003ca href=\"http://www.scoutmob.com/\">Scoutmob\u003c/a> and \u003ca href=\"http://www.blackboardeats.com/\">Blackboard Eats\u003c/a> offer users a discount passcode to various eateries that they can access on their mobile phones and use the next time they frequent that business. There’s no pre-purchasing a certificate or gift card, involved. Blackboard Eats, however, does charge $1 for each passcode you want, or a fee of $20 for unlimited access to their discounts for one year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurant.com/\">Restaurant.com\u003c/a> allows you to purchase gift certificates to a large list of pre-determined restaurants affiliated with the site, at a huge discount. Many times, you can find a discount code online for up to 80% off the listed price, which can bring a $25 gift certificate down to $5. There are many restrictions, though, and they differ with each restaurant, so it pays to read the fine print before you confirm your order.\u003c/p>\n\u003cp>That brings us to sites like \u003ca href=\"http://dealpulp.com/\">DealPulp\u003c/a>, \u003ca href=\"http://townhog.com/\">TownHog\u003c/a>, \u003ca href=\"http://livingsocial.com/\">LivingSocial\u003c/a> and \u003ca href=\"http://www.groupon.com/\">Groupon\u003c/a>, which require you to pre-pay for a largely discounted deal at a variety of different merchants, including eateries. Deals are usually 50% off or more, and have less restrictions than a certificate from Restaurant.com. Deals change daily, so you have a limited amount of time to purchase it.\u003c/p>\n\u003cp>There have been \u003ca href=\"http://posiescafe.com/wp/?p=316\">horror stories\u003c/a> of some merchants being overwhelmed by the popularity of their online coupon or discount, and not being able to handle the response. But the owner of \u003ca href=\"http://www.milkshakewerks.com/\">Milkshake Werks\u003c/a>, Leslie Widmann in Redwood Shores had a great experience working with one of these sites. \u003c/p>\n\u003cblockquote>\u003cp>“Groupon helped us set up a structure that would be good for our business. It was a great experience for us. The result was almost instant increased awareness of our business. Even folks who didn’t purchase the offer came by because they didn’t know about us. Now many of them are regulars.”\u003c/p>\u003c/blockquote>\n\u003cp>But success in the world of online coupons for a merchant doesn’t necessarily translate into dollars. It’s more about marketing.\u003c/p>\n\u003cp>Widmann explains, “You have to look at it in terms of effective advertising and where you’re going to spend your ad and marketing dollars. We’ve done some print ads and the effect was very subtle. The urgency and instant name recognition of a site like Groupon sparks excitement and people feel like they have to take advantage of the deal right away.”\u003c/p>\n\u003cp>Scoutmob’s social media manager, Nicole Jayne, has a similar theory for why online coupon sites are so successful. \u003c/p>\n\u003cblockquote>\u003cp>“In the past, for a local small business, the only advertising options they had were billboards, radio, television and print. There was no real way to measure the success of that type of marketing. Online coupon sites allow these businesses to measure the effectiveness of getting their name out there almost instantly and translate that into traffic and revenue.”\u003c/p>\u003c/blockquote>\n\u003cp>There’s also no doubt the popularity of these sites is due in part to the recession and unstable economy. However, couponing is no flash in the pan trend, says Denise Tanton, the senior community manager at BlogHer. She, herself, recently started writing a popular series of blog posts about \u003ca href=\"http://www.blogher.com/planning-extreme-couponing-shopping-trip\">extreme couponing\u003c/a>. “I started noticing couponing blogs more and thought this was a new trend. But after researching, I realized it wasn’t new, it’s just that the media has caught on because of the recession. And now \u003ca href=\"http://tlc.howstuffworks.com/tv/extreme-couponing\">TLC\u003c/a> has latched on to it with a new show.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She says coupons have been popular since the seventies. Even with the slowly improving economy, coupons will never go away, just evolve.\u003c/p>\n\u003cblockquote>\u003cp>“I think we’re going to see more e-coupons, texted and mobile coupons. As smartphones become more pervasive, we’ll see more companies offering digital and smartphone based coupons. Companies will get more control over their offers that way.”\u003c/p>\u003c/blockquote>\n\u003col>\nAs for the money-saving food lover like me, there are three rules I live by before I hit “purchase”:\n\u003cli>Would I actually go to this eatery, even if I didn’t have this coupon? If I don’t answer yes, I’m out.\u003c/li>\n\u003cli>Did I read the fine print? Some of these places don’t allow you to use your offer on a Friday or Saturday, have restricted times, or have expiration dates that are sooner than you’d like.\u003c/li>\n\u003cli>It’s not a deal, unless you actually use it.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Off the Grid is Making Street Food Mainstream",
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"content": "\u003cp>\u003ca href=\"http://offthegridsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/off-the-grid500.jpg\" alt=\"Off the Grid at Fort Mason Center\" title=\"Off the Grid at Fort Mason Center\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26201\">\u003c/a>\u003cbr>\n\u003cem>Off the Grid at Fort Mason Center. Photo courtesy of Off the Grid\u003c/em>\u003c/p>\n\u003cp>Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\u003c/p>\n\u003cp>But with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.\u003c/p>\n\u003cblockquote>\u003cp>“I think of Asia and how prolific street food is and how it’s a part of people’s lives. Will all of them launching right now stay in business? Probably not. But there’s a long way to go before we hit the saturation point. The rest of the world has experience with street food and we were so far behind here in the Bay Area. People had to think of them not as roach coaches, so we just had to catch up.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen fell in love with street food while living in Japan as an English teacher. When he returned to the States, he tried to start his own food truck in 2007. His plans got halted after the recession hit, and he decided to turn his experience with getting a mobile food business started, permits, rules and all, into a food truck consultant business in 2008. Eventually, the idea of Off the Grid got off the ground. \u003c/p>\n\u003cp>“My clients were asking how we could find better locations and how trucks could group together at different locations. There was obviously a need and it was clear that no one truck could handle the task alone. Off the Grid is more of a curation of these food trucks.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are now six Off the Grid (OtG) events throughout the week in San Francisco, and possible OtGs in San Mateo, the South Bay and East Bay expected to be announced within the next six weeks. But is all this street food too much?\u003c/p>\n\u003cblockquote>\u003cp>“What we’ve learned is that the only ‘destination’ OtG is Fort Mason in the city, where people from all over the Bay Area come to visit. Most of the other current locations are driven by locals and their needs in those areas. We like to create and attract community in the places we go, and those spots seem to have a need. And we try to make sure we switch out the trucks so it’s never the same experience every time.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen says they have 30-40 food trucks on their roster right now, but expect that number to DOUBLE by the end of the season! And there’s no threat of too much culinary overlap, either. \u003c/p>\n\u003cp>“No one would argue that we don’t need more fusion taco trucks and cupcake trucks. But there are a number of burger, sandwich, soup, pizza and salad food trucks coming soon.” \u003c/p>\n\u003cp>It’s only been about four years since food carts, trucks and the like hit the Bay Area, but the category has seen a lot of evolution since 2007.\u003c/p>\n\u003cp>“I think we’re sort of entering a third wave with the food truck scene here. There were guerrilla street food carts for a while with the \u003ca href=\"http://twitter.com/#!/magiccurrykart\">Magic Curry\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Crème Brulee\u003c/a> Karts. They brought a lot of attention to the fun and whimsy of eating on the street. Plus, they really knew how to cook.”\u003c/p>\n\u003cp>“Then the second coming was when those guys, along with formal chefs, saw a demand for it but realized you couldn’t make a living with underground street food. It’s not a long term job, it’s a hobby. And experienced restauranteurs liked the simplicity of the truck.”\u003c/p>\n\u003cp>“Now, there’s a third wave happening, where people are taking that blueprint of the mobile food truck and going in all sorts of directions, like\u003ca href=\"http://www.theribwhip.com/\"> Rib Whip\u003c/a> and \u003ca href=\"http://www.eatletruc.com/\">Le Truc\u003c/a>. There’s a ton of new trucks coming out now.”\u003c/p>\n\u003cp>Street food may still seem new to us, but there’s no reason why it can’t be here to stay, much like it is in other parts of the world. Of course, Cohen has a business stake in it all, but he’s attracted to this type of culinary experience for personal reasons too.\u003c/p>\n\u003cp>“I love eating outside! We can all try different foods and sit outside, have a great time, run into friends, and it’s affordable. Your kids can run around, you can bring your dog, and run into people you haven’t seen in a while. It’s a community space.”\u003c/p>\n\u003cp>As for the food truck he bought in 2007, he's still got it, and just recently decided to \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/this_space_for_rent_off_the_gr.php\">start renting it out\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"We actually just started using the truck I bought back in 2007. We’re not serving food off of it, but it's great for demos for chefs who are considering starting their own street food business, or for someone who wants to try it out before considering buying one for themselves. And it's got televisions attached to it so it’s great for broadcasting Giants games.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003cbr>\nVarious locations throughout San Francisco. Check out their \u003ca href=\"http://offthegridsf.com/\">website\u003c/a> for exact days and locations.\u003cbr>\n\u003ca href=\"http://twitter.com/#!/sfcarts\">@sfcarts\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/OffTheGridSF\">facebook.com/offthegridsf\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://offthegridsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/off-the-grid500.jpg\" alt=\"Off the Grid at Fort Mason Center\" title=\"Off the Grid at Fort Mason Center\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26201\">\u003c/a>\u003cbr>\n\u003cem>Off the Grid at Fort Mason Center. Photo courtesy of Off the Grid\u003c/em>\u003c/p>\n\u003cp>Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\u003c/p>\n\u003cp>But with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.\u003c/p>\n\u003cblockquote>\u003cp>“I think of Asia and how prolific street food is and how it’s a part of people’s lives. Will all of them launching right now stay in business? Probably not. But there’s a long way to go before we hit the saturation point. The rest of the world has experience with street food and we were so far behind here in the Bay Area. People had to think of them not as roach coaches, so we just had to catch up.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen fell in love with street food while living in Japan as an English teacher. When he returned to the States, he tried to start his own food truck in 2007. His plans got halted after the recession hit, and he decided to turn his experience with getting a mobile food business started, permits, rules and all, into a food truck consultant business in 2008. Eventually, the idea of Off the Grid got off the ground. \u003c/p>\n\u003cp>“My clients were asking how we could find better locations and how trucks could group together at different locations. There was obviously a need and it was clear that no one truck could handle the task alone. Off the Grid is more of a curation of these food trucks.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are now six Off the Grid (OtG) events throughout the week in San Francisco, and possible OtGs in San Mateo, the South Bay and East Bay expected to be announced within the next six weeks. But is all this street food too much?\u003c/p>\n\u003cblockquote>\u003cp>“What we’ve learned is that the only ‘destination’ OtG is Fort Mason in the city, where people from all over the Bay Area come to visit. Most of the other current locations are driven by locals and their needs in those areas. We like to create and attract community in the places we go, and those spots seem to have a need. And we try to make sure we switch out the trucks so it’s never the same experience every time.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen says they have 30-40 food trucks on their roster right now, but expect that number to DOUBLE by the end of the season! And there’s no threat of too much culinary overlap, either. \u003c/p>\n\u003cp>“No one would argue that we don’t need more fusion taco trucks and cupcake trucks. But there are a number of burger, sandwich, soup, pizza and salad food trucks coming soon.” \u003c/p>\n\u003cp>It’s only been about four years since food carts, trucks and the like hit the Bay Area, but the category has seen a lot of evolution since 2007.\u003c/p>\n\u003cp>“I think we’re sort of entering a third wave with the food truck scene here. There were guerrilla street food carts for a while with the \u003ca href=\"http://twitter.com/#!/magiccurrykart\">Magic Curry\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Crème Brulee\u003c/a> Karts. They brought a lot of attention to the fun and whimsy of eating on the street. Plus, they really knew how to cook.”\u003c/p>\n\u003cp>“Then the second coming was when those guys, along with formal chefs, saw a demand for it but realized you couldn’t make a living with underground street food. It’s not a long term job, it’s a hobby. And experienced restauranteurs liked the simplicity of the truck.”\u003c/p>\n\u003cp>“Now, there’s a third wave happening, where people are taking that blueprint of the mobile food truck and going in all sorts of directions, like\u003ca href=\"http://www.theribwhip.com/\"> Rib Whip\u003c/a> and \u003ca href=\"http://www.eatletruc.com/\">Le Truc\u003c/a>. There’s a ton of new trucks coming out now.”\u003c/p>\n\u003cp>Street food may still seem new to us, but there’s no reason why it can’t be here to stay, much like it is in other parts of the world. Of course, Cohen has a business stake in it all, but he’s attracted to this type of culinary experience for personal reasons too.\u003c/p>\n\u003cp>“I love eating outside! We can all try different foods and sit outside, have a great time, run into friends, and it’s affordable. Your kids can run around, you can bring your dog, and run into people you haven’t seen in a while. It’s a community space.”\u003c/p>\n\u003cp>As for the food truck he bought in 2007, he's still got it, and just recently decided to \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/this_space_for_rent_off_the_gr.php\">start renting it out\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"We actually just started using the truck I bought back in 2007. We’re not serving food off of it, but it's great for demos for chefs who are considering starting their own street food business, or for someone who wants to try it out before considering buying one for themselves. And it's got televisions attached to it so it’s great for broadcasting Giants games.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003cbr>\nVarious locations throughout San Francisco. Check out their \u003ca href=\"http://offthegridsf.com/\">website\u003c/a> for exact days and locations.\u003cbr>\n\u003ca href=\"http://twitter.com/#!/sfcarts\">@sfcarts\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/OffTheGridSF\">facebook.com/offthegridsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Food+Drink Secrets of Chutney Chef Alison McQuade ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/clift-hotel-alison-mcquade500.jpg\" alt=\"Alison McQuade at the Clift Hotel\" title=\"Alison McQuade at the Clift Hotel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26059\">\u003cbr>\n\u003cem>Alison McQuade at the Clift Hotel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.McQuadechutneys.com/\">McQuade’s Celtic Chutneys\u003c/a> are made by the San Francisco-based “Chutney Chef” Alison McQuade. This writer has seen McQuade’s chutneys used for private and catered events, as accoutrements with cheese and meat platters…and more. McQuade hails from Glasgow, Scotland, and has lived in the U.S. for the past thirty years. BAB contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/12/14/take-5-with-alison-McQuade/\">Amy Sherman reported\u003c/a> in 2005 how McQuade got her start: \u003c/p>\n\u003cblockquote>\u003cp>“One year I made chutney to give away as Christmas presents. It was my grandmother's recipe and I went online to make labels and get jars. I gave some to my hairdresser and she asked me to bring some more over for one of her customers--I thought that was a wee bit cheeky! This was a gift after all. But it turned out she had a tasting going on and her customer was one of the owners of Cowgirl Creamery. My first paying customer, she said she wanted 60 of each flavor.”\u003c/p>\u003c/blockquote>\n\u003cp>Consumers can find the chutneys locally at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl\u003c/a>, \u003ca href=\"http://www.irishcastle.com/catalog/\">Irish Castle Gift Shop\u003c/a>, \u003ca href=\"http://www.fallettifoods.com/\">Falletti Foods\u003c/a>, \u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a>, and \u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods SOMA\u003c/a>. This growing chutney business is the winner of a 2006 Independent Food Festival & Awards. McQuade shared with BAB some recent product developments: “I'm currently introducing a new line of jellies -- pomegranate habanero, serrano pepper, pear chocolate jalapeno, zinfandel chocolate and pinot noir.” \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>McQuade:\u003c/strong> “I have lived in ‘Tenderloin Heights’ for years and love this area with its proximity to shops, restaurants and the park at Grace Cathedral … only two blocks away!” She’s hoping “at some point in the very near future to start a little soup kitchen with the help of some local neighbors. There are so many aging and sick people around us here in San Francisco. I'd like to pitch in and help a little more. I work with \u003ca href=\"http://www.ministriesofgrace.org/dinnerwithgrace/\">Dinner With Grace\u003c/a>, [which is] a Grace Cathedral run service where volunteers cook food on Tuesday night twice a month. On the Wednesday, we deliver the food and eat with the residents of nearby SRO hotels.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here are McQuade’s favorite food and drink spots:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>THE FAVORITES: \u003c/strong>\u003cbr>\nI love the Shakshuka from \u003ca href=\"http://www.sfcafezitouna.com/\">Cafe Zitouna\u003c/a> (North African) on Polk Street. It's generally breakfast food, but they serve it all day with lamb sausage and it's just amazing! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahorekarahisanfrancisco.com/\">Lahore Karahi\u003c/a> -- I'm constantly in search for the best mattar paneer. I've found my favorite version yet is here. Unfortunately, they've been closed the past couple of weeks but are about to reopen so I can get my fix.\u003c/p>\n\u003cp>\u003ca href=\"http://farmtablesf.com/\">Farm:Table\u003c/a> does such lovely bites for breakfast. I love their daily boiled eggs served on baguette gussied up with bacon and greens, mushroom, radish and even chutney! They \u003ca href=\"http://twitter.com/#!/farmtable\">tweet\u003c/a> their menu every day and it's always mouthwatering! [\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/farm_table_is_a_small_beautiful.php\">SFoodie noted\u003c/a> McQuade’s curry-gold habanero chutney served with said eggs last year ]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sugarcafesf.com/\">Sugar Café\u003c/a> (soups made from scratch every week day by Ignacio the soup king): I crave his cauliflower cheese soup. \u003c/p>\n\u003cp>\u003ca href=\"http://www.huntingtonhotel.com/\">The Huntington Hotel\u003c/a> for happy hour is one of my favorites. They oftentimes provide appetizers and there’s always something the chef has just whipped up on the spur of the moment.\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003cbr>\n\u003ca href=\"http://zantespizza.com/\">Zante's Indian pizza\u003c/a>: I will often have that delivered on a rainy night (they deliver all over the city). That's all I need … served with a refreshing amber beer!\u003c/p>\n\u003cp>\u003cstrong>WINE TIME\u003c/strong>\u003cbr>\nI have two favorite wine bars -- \u003ca href=\"http://www.thehiddenvine.com/\">Hidden Vine\u003c/a> (which is about to move to the financial area) but I'm one hundred percent certain something interesting is going to take its place.\u003c/p>\n\u003cp>Also, the \u003ca href=\"http://www.rosebowlflorist.com/\">Rosebowl Florist and Wine Bar\u003c/a>, a little hidden gem in opera plaza. Deidra keeps this rather small place stocked with an interesting and well-priced selection of wine. She'll often put out little plates of food to keep the regulars happy. A nice lively selection of people frequent this place almost every evening. \u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nI do like to shop in my neighborhood as well as the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, where I get all my fresh fruit and vegetables. I like to support the mom and pop stores and the one near where I live, \u003ca href=\"http://marketmayflower.com/\">Mayflower Market\u003c/a> is the friendliest and best stocked of all the little markets. They have an incredible range of packaged food, organic, juices, [and a] and sandwich counter. Often times, the Mom will be making some delicious meatball dish with spices from scratch and she always insists everyone has a taste. \u003c/p>\n\u003cp>I also love to shop in Japantown--especially at \u003ca href=\"http://www.nijiya.com/\">Nijiya\u003c/a>, where they have an excellent selection of fresh fish and sashimi. I always leave with some crackers or little cookies individually wrapped. They make for interesting and well-received presents! \u003c/p>\n\u003cp>Need a present for yourself? For readers who don’t live near any of the stores that sell McQuade’s, the products are newly available on \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=mcquade+chutney&x=0&y=0\">Amazon.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website: \u003ca href=\"http://www.McQuadechutneys.com/\">McQuade’s Celtic Chutneys\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/McQuadechutneys\">@mcquadechutneys\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/McQuades-Celtic-Chutney/73670928262?sk=wall\">McQuade's Celtic Chutney\u003c/a>\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/24/2011/04/clift-hotel-alison-mcquade500.jpg\" alt=\"Alison McQuade at the Clift Hotel\" title=\"Alison McQuade at the Clift Hotel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26059\">\u003cbr>\n\u003cem>Alison McQuade at the Clift Hotel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.McQuadechutneys.com/\">McQuade’s Celtic Chutneys\u003c/a> are made by the San Francisco-based “Chutney Chef” Alison McQuade. This writer has seen McQuade’s chutneys used for private and catered events, as accoutrements with cheese and meat platters…and more. McQuade hails from Glasgow, Scotland, and has lived in the U.S. for the past thirty years. BAB contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/12/14/take-5-with-alison-McQuade/\">Amy Sherman reported\u003c/a> in 2005 how McQuade got her start: \u003c/p>\n\u003cblockquote>\u003cp>“One year I made chutney to give away as Christmas presents. It was my grandmother's recipe and I went online to make labels and get jars. I gave some to my hairdresser and she asked me to bring some more over for one of her customers--I thought that was a wee bit cheeky! This was a gift after all. But it turned out she had a tasting going on and her customer was one of the owners of Cowgirl Creamery. My first paying customer, she said she wanted 60 of each flavor.”\u003c/p>\u003c/blockquote>\n\u003cp>Consumers can find the chutneys locally at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl\u003c/a>, \u003ca href=\"http://www.irishcastle.com/catalog/\">Irish Castle Gift Shop\u003c/a>, \u003ca href=\"http://www.fallettifoods.com/\">Falletti Foods\u003c/a>, \u003ca href=\"http://cheeseplus.com/\">Cheese Plus\u003c/a>, and \u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods SOMA\u003c/a>. This growing chutney business is the winner of a 2006 Independent Food Festival & Awards. McQuade shared with BAB some recent product developments: “I'm currently introducing a new line of jellies -- pomegranate habanero, serrano pepper, pear chocolate jalapeno, zinfandel chocolate and pinot noir.” \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>McQuade:\u003c/strong> “I have lived in ‘Tenderloin Heights’ for years and love this area with its proximity to shops, restaurants and the park at Grace Cathedral … only two blocks away!” She’s hoping “at some point in the very near future to start a little soup kitchen with the help of some local neighbors. There are so many aging and sick people around us here in San Francisco. I'd like to pitch in and help a little more. I work with \u003ca href=\"http://www.ministriesofgrace.org/dinnerwithgrace/\">Dinner With Grace\u003c/a>, [which is] a Grace Cathedral run service where volunteers cook food on Tuesday night twice a month. On the Wednesday, we deliver the food and eat with the residents of nearby SRO hotels.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here are McQuade’s favorite food and drink spots:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>THE FAVORITES: \u003c/strong>\u003cbr>\nI love the Shakshuka from \u003ca href=\"http://www.sfcafezitouna.com/\">Cafe Zitouna\u003c/a> (North African) on Polk Street. It's generally breakfast food, but they serve it all day with lamb sausage and it's just amazing! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahorekarahisanfrancisco.com/\">Lahore Karahi\u003c/a> -- I'm constantly in search for the best mattar paneer. I've found my favorite version yet is here. Unfortunately, they've been closed the past couple of weeks but are about to reopen so I can get my fix.\u003c/p>\n\u003cp>\u003ca href=\"http://farmtablesf.com/\">Farm:Table\u003c/a> does such lovely bites for breakfast. I love their daily boiled eggs served on baguette gussied up with bacon and greens, mushroom, radish and even chutney! They \u003ca href=\"http://twitter.com/#!/farmtable\">tweet\u003c/a> their menu every day and it's always mouthwatering! [\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/farm_table_is_a_small_beautiful.php\">SFoodie noted\u003c/a> McQuade’s curry-gold habanero chutney served with said eggs last year ]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sugarcafesf.com/\">Sugar Café\u003c/a> (soups made from scratch every week day by Ignacio the soup king): I crave his cauliflower cheese soup. \u003c/p>\n\u003cp>\u003ca href=\"http://www.huntingtonhotel.com/\">The Huntington Hotel\u003c/a> for happy hour is one of my favorites. They oftentimes provide appetizers and there’s always something the chef has just whipped up on the spur of the moment.\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003cbr>\n\u003ca href=\"http://zantespizza.com/\">Zante's Indian pizza\u003c/a>: I will often have that delivered on a rainy night (they deliver all over the city). That's all I need … served with a refreshing amber beer!\u003c/p>\n\u003cp>\u003cstrong>WINE TIME\u003c/strong>\u003cbr>\nI have two favorite wine bars -- \u003ca href=\"http://www.thehiddenvine.com/\">Hidden Vine\u003c/a> (which is about to move to the financial area) but I'm one hundred percent certain something interesting is going to take its place.\u003c/p>\n\u003cp>Also, the \u003ca href=\"http://www.rosebowlflorist.com/\">Rosebowl Florist and Wine Bar\u003c/a>, a little hidden gem in opera plaza. Deidra keeps this rather small place stocked with an interesting and well-priced selection of wine. She'll often put out little plates of food to keep the regulars happy. A nice lively selection of people frequent this place almost every evening. \u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nI do like to shop in my neighborhood as well as the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>, where I get all my fresh fruit and vegetables. I like to support the mom and pop stores and the one near where I live, \u003ca href=\"http://marketmayflower.com/\">Mayflower Market\u003c/a> is the friendliest and best stocked of all the little markets. They have an incredible range of packaged food, organic, juices, [and a] and sandwich counter. Often times, the Mom will be making some delicious meatball dish with spices from scratch and she always insists everyone has a taste. \u003c/p>\n\u003cp>I also love to shop in Japantown--especially at \u003ca href=\"http://www.nijiya.com/\">Nijiya\u003c/a>, where they have an excellent selection of fresh fish and sashimi. I always leave with some crackers or little cookies individually wrapped. They make for interesting and well-received presents! \u003c/p>\n\u003cp>Need a present for yourself? For readers who don’t live near any of the stores that sell McQuade’s, the products are newly available on \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=mcquade+chutney&x=0&y=0\">Amazon.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website: \u003ca href=\"http://www.McQuadechutneys.com/\">McQuade’s Celtic Chutneys\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/McQuadechutneys\">@mcquadechutneys\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/McQuades-Celtic-Chutney/73670928262?sk=wall\">McQuade's Celtic Chutney\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>QUEST \u003ca href=\"http://www.kqed.org/quest/television/science-on-the-spot-secrets-of-sourdough\">Science on the SPOT\u003c/a> Feature produced by \u003ca href=\"http://www.kqed.org/quest/blog/author/joh/\">Jenny Oh\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/checkbreadtemp500.jpg\" alt=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" title=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-25453\">\u003c/a>\u003cbr>\n\u003cem>Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness. Photo: Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/About.html\">Eduardo Morrell\u003c/a> to learn more about the secret science of sourdough.\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"311\" src=\"http://www.youtube.com/embed/y5xOpss4j5E\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">Producer's Notes: Secrets of Sourdough\u003c/a>\u003cbr>\nLearn more about the history of Morrell's Bread and check out a slideshow of Eduardo Morrell's typical 16-hour workday. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>QUEST \u003ca href=\"http://www.kqed.org/quest/television/science-on-the-spot-secrets-of-sourdough\">Science on the SPOT\u003c/a> Feature produced by \u003ca href=\"http://www.kqed.org/quest/blog/author/joh/\">Jenny Oh\u003c/a>\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/checkbreadtemp500.jpg\" alt=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" title=\"Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-25453\">\u003c/a>\u003cbr>\n\u003cem>Eduardo Morrell monitors the internal temperature of the bread to gauge its readiness. Photo: Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker \u003ca href=\"http://web.me.com/eduardomorell/morellsbread/About.html\">Eduardo Morrell\u003c/a> to learn more about the secret science of sourdough.\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"311\" src=\"http://www.youtube.com/embed/y5xOpss4j5E\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/blog/2011/03/24/science-on-the-spot-secrets-of-sourdough/\">Producer's Notes: Secrets of Sourdough\u003c/a>\u003cbr>\nLearn more about the history of Morrell's Bread and check out a slideshow of Eduardo Morrell's typical 16-hour workday. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>A few months ago I began leading tours for \u003ca href=\"http://edibleexcursions.net/excursion.htm\">Edible Excursions\u003c/a> (run by epicurean concierge \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">Lisa Rogovin\u003c/a>) around North Berkeley's Gourmet Ghetto, which includes visits to the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheeseboard Collective\u003c/a>, photo ops in front of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, and the occasional celebrity sighting (or what counts as celebrity in that town--don't blink but there's \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Lewis_%28author%29\">Michael Lewis\u003c/a> buying pie with one of his kids.)\u003c/p>\n\u003cp>Many participants ask about other tours the company offers, which I don't lead, but I realized pretty quickly I needed to know what was on the menu so I could share the details with potential repeat customers.\u003c/p>\n\u003cp>So I recently shadowed the \u003ca href=\"http://edibleexcursions.net/taste_mission.htm\">Taste the Mission\u003c/a> tour (arguable the real Ghetto Gourmet these days) and what struck me on that food store and restaurant jaunt, as we spent three hours hoofing around the 'hood, was the different business models employed by the people in the kitchens trying to survive--or even thrive--during recessionary times.\u003c/p>\n\u003cp>What I came away with from that afternoon (aside from an impressive food baby after hearty sampling at nine spots) is a bit of a metaphor for life--there's no right way to do it, different strategies work for different people, love what you do, work hard, and the rest will follow. \u003c/p>\n\u003cp>\u003cstrong>Below, a trio of approaches to ride out the recession.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pan.dulce_.la_.victoria500.jpg\" alt=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" title=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25542\">\u003cbr>\n\u003cem>Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Adapt or die:\u003c/strong> The best example of this approach can be found at \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, an anchor institution at 24th and Alabama Streets that's sold \u003cem>conchas \u003c/em>for some sixty years. Fast-talking owner Jamie Maldonado figured out that simply serving Latin pastries wasn't going to cut it in today's culinary climate. These days the cafe features a line of sweet treats from \u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>, which turns out vegan cakes, cookies, and pies. Maldonado rents out kitchen space to Mission fixtures such as \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur/\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a>, and Danny Gabriner of \u003ca href=\"http://www.sourflour.org/\">Sour Flour\u003c/a>, both of whom were at the cafe during our tour. And the cafe now hosts pop-up dinners by popular street-food chefs like \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> and \u003ca href=\"http://soulcocina.com/\">Soul Cocina\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mission.collage500.jpg\" alt=\"mission collage\" title=\"mission collage\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25547\">\u003cbr>\n\u003cem>Top left: Natalie Galatzer of Bike Basket Pies. Photo: Daniel Laing. Top right: Karen Heisler and crew from Mission Pie. Photo: Anne Hamersky.\u003cbr>\nBottom left: Mission Minis sweet treats. Photo: Serena Bartlett. Bottom right: Manny Gimenez of Mr. Pollo. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Start Small:\u003c/strong> This category includes many relatively new arrivals to the Mission District, such as bite-sized cupcakery \u003ca href=\"http://missionminis.com/index.html\">Mission Minis\u003c/a>, seasonal sweet and savory pastries from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>, and the in-demand \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/25/arepas-homemade-flatbreads/\">arepas\u003c/a> from Manny Torres Gimenez of \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>. \u003c/p>\n\u003cp>Consider, too, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which began as a slip of a store serving sweet tarts and took over the space next door when it became available at the busy intersection of Mission and 25th Streets. Store co-owner Karen Heisler says that the organic way the business grew made sense in terms of their overall business plan. \"We wanted to make sure the community wanted us and responded to what we do,\" says Heisler, who sells affordable, sustainable \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/10/bicoastal-pie/\">savory and sweet eats\u003c/a> made from ingredients sourced locally from places like \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, \u003ca href=\"http://bluehouseorganicfarm.com/\">Blue House Farm\u003c/a>, and \u003ca href=\"http://www.goodhumus.com/\">Good Humus Farm\u003c/a>. Heisler says she's not interested in opening Mission Pie 2 or scaling up to sell wholesale, but wants to continue to solidify loyal relationships with consumers and vendors. (Heisler talks about her favorite local places in this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">previous BAB post\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/knead.patisserie300.jpg\" alt=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" title=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-25549\">\u003cbr>\n\u003cem>Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Diversify:\u003c/strong> Yaron Milgrom, owner of \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> envisioned a village gathering place with a food focus. His business at 24th and Folsom Streets is essentially an inexpensive sandwich-soup-salad shop by day and morphs into a high-end restaurant at night. It also acts as a cookbook lending library and offers kitchen classes several times a month. Jake Des Voignes is the chef and his partner in life Shauna Des Voignes runs \u003ca href=\"http://twitter.com/kneadpatisserie\">Knead Patisserie\u003c/a> in the rear of the restaurant. Shauna sets up a cart in the establishment's entryway in the morning, catching commuters on the fly who nab lemon ricotta turnovers or brioche apple rolls on their way to BART.\u003c/p>\n\u003cp>Who makes it in the fickle food biz in the continually evolving Mission District remains to be seen. But the economic models employed here may well be instructive--as these food folks create community around good grub.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What other innovative approaches to selling food have you come across in the Mission or elsewhere in your travels?\u003c/p>\n\n",
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"excerpt": "Who survives the recession in the fickle food biz in the continually evolving Mission District remains to be seen. But some food folks are trying innovative approaches to make money and create community around good grub.",
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"description": "Who survives the recession in the fickle food biz in the continually evolving Mission District remains to be seen. But some food folks are trying innovative approaches to make money and create community around good grub.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few months ago I began leading tours for \u003ca href=\"http://edibleexcursions.net/excursion.htm\">Edible Excursions\u003c/a> (run by epicurean concierge \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">Lisa Rogovin\u003c/a>) around North Berkeley's Gourmet Ghetto, which includes visits to the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheeseboard Collective\u003c/a>, photo ops in front of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, and the occasional celebrity sighting (or what counts as celebrity in that town--don't blink but there's \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Lewis_%28author%29\">Michael Lewis\u003c/a> buying pie with one of his kids.)\u003c/p>\n\u003cp>Many participants ask about other tours the company offers, which I don't lead, but I realized pretty quickly I needed to know what was on the menu so I could share the details with potential repeat customers.\u003c/p>\n\u003cp>So I recently shadowed the \u003ca href=\"http://edibleexcursions.net/taste_mission.htm\">Taste the Mission\u003c/a> tour (arguable the real Ghetto Gourmet these days) and what struck me on that food store and restaurant jaunt, as we spent three hours hoofing around the 'hood, was the different business models employed by the people in the kitchens trying to survive--or even thrive--during recessionary times.\u003c/p>\n\u003cp>What I came away with from that afternoon (aside from an impressive food baby after hearty sampling at nine spots) is a bit of a metaphor for life--there's no right way to do it, different strategies work for different people, love what you do, work hard, and the rest will follow. \u003c/p>\n\u003cp>\u003cstrong>Below, a trio of approaches to ride out the recession.\u003c/strong>\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/24/2011/03/pan.dulce_.la_.victoria500.jpg\" alt=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" title=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25542\">\u003cbr>\n\u003cem>Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Adapt or die:\u003c/strong> The best example of this approach can be found at \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, an anchor institution at 24th and Alabama Streets that's sold \u003cem>conchas \u003c/em>for some sixty years. Fast-talking owner Jamie Maldonado figured out that simply serving Latin pastries wasn't going to cut it in today's culinary climate. These days the cafe features a line of sweet treats from \u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>, which turns out vegan cakes, cookies, and pies. Maldonado rents out kitchen space to Mission fixtures such as \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur/\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a>, and Danny Gabriner of \u003ca href=\"http://www.sourflour.org/\">Sour Flour\u003c/a>, both of whom were at the cafe during our tour. And the cafe now hosts pop-up dinners by popular street-food chefs like \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> and \u003ca href=\"http://soulcocina.com/\">Soul Cocina\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mission.collage500.jpg\" alt=\"mission collage\" title=\"mission collage\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25547\">\u003cbr>\n\u003cem>Top left: Natalie Galatzer of Bike Basket Pies. Photo: Daniel Laing. Top right: Karen Heisler and crew from Mission Pie. Photo: Anne Hamersky.\u003cbr>\nBottom left: Mission Minis sweet treats. Photo: Serena Bartlett. Bottom right: Manny Gimenez of Mr. Pollo. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Start Small:\u003c/strong> This category includes many relatively new arrivals to the Mission District, such as bite-sized cupcakery \u003ca href=\"http://missionminis.com/index.html\">Mission Minis\u003c/a>, seasonal sweet and savory pastries from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>, and the in-demand \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/25/arepas-homemade-flatbreads/\">arepas\u003c/a> from Manny Torres Gimenez of \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>. \u003c/p>\n\u003cp>Consider, too, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which began as a slip of a store serving sweet tarts and took over the space next door when it became available at the busy intersection of Mission and 25th Streets. Store co-owner Karen Heisler says that the organic way the business grew made sense in terms of their overall business plan. \"We wanted to make sure the community wanted us and responded to what we do,\" says Heisler, who sells affordable, sustainable \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/10/bicoastal-pie/\">savory and sweet eats\u003c/a> made from ingredients sourced locally from places like \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, \u003ca href=\"http://bluehouseorganicfarm.com/\">Blue House Farm\u003c/a>, and \u003ca href=\"http://www.goodhumus.com/\">Good Humus Farm\u003c/a>. Heisler says she's not interested in opening Mission Pie 2 or scaling up to sell wholesale, but wants to continue to solidify loyal relationships with consumers and vendors. (Heisler talks about her favorite local places in this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">previous BAB post\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/knead.patisserie300.jpg\" alt=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" title=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-25549\">\u003cbr>\n\u003cem>Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Diversify:\u003c/strong> Yaron Milgrom, owner of \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> envisioned a village gathering place with a food focus. His business at 24th and Folsom Streets is essentially an inexpensive sandwich-soup-salad shop by day and morphs into a high-end restaurant at night. It also acts as a cookbook lending library and offers kitchen classes several times a month. Jake Des Voignes is the chef and his partner in life Shauna Des Voignes runs \u003ca href=\"http://twitter.com/kneadpatisserie\">Knead Patisserie\u003c/a> in the rear of the restaurant. Shauna sets up a cart in the establishment's entryway in the morning, catching commuters on the fly who nab lemon ricotta turnovers or brioche apple rolls on their way to BART.\u003c/p>\n\u003cp>Who makes it in the fickle food biz in the continually evolving Mission District remains to be seen. But the economic models employed here may well be instructive--as these food folks create community around good grub.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What other innovative approaches to selling food have you come across in the Mission or elsewhere in your travels?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Honey Day at the Ferry Plaza Farmers' Market",
"title": "Honey Day at the Ferry Plaza Farmers' Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"description": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"title": "Food Secrets of Chef/Restaurateur Staffan Terje",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Staffan_pic-new.jpg\" alt=\"Staffan Terje. Photo: Frankie Frankeny\" title=\"Staffan Terje. Photo: Frankie Frankeny\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-24661\">\u003cbr>\n\u003cem>Staffan Terje at Perbacco. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>Chef and Restaurateur Staffan Terje likes it fresh at his \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.barbaccosf.com/\">barbacco eno trattoria\u003c/a> \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Meat eaters of a certain breed may swoon to know that Terje has a curing room at Perbacco, used to make various salumi. \u003c/p>\n\u003cp>Perbacco is repeatedly listed as a \u003ca href=\"http://www.sfgate.com/food/top100/\">San Francisco Chronicle Top 100\u003c/a> pick. 7x7 named the Perbacco Salumi on its \"\u003ca href=\"http://www.7x7.com/eat-drink/2009-big-eat-sf-100-things-try-you-die\">100 things to try before you die\u003c/a>\" list in 2009, and Conde Nast Traveler in 2007 gave the restaurant a spot on the \u003ca href=\"http://www.hotelnewsresource.com/article27275Conde_Nast_Traveler_Unveils_its_Annual_Hotels__Restaurants__Spas__and_Clubs_Hot_List.html\">95 Hot Tables list\u003c/a>.\u003c/p>\n\u003cp>Terje grew up on his grandfather's farm in Sweden, and became passionate about food and eating at an early age. He was surrounded by farm fresh produce, and comes from a family that loved to cook and eat. In high school, Terje was required to apprentice. Many of his classmates chose to apprentice as teachers' assistants; he chose a local slaughterhouse instead. \"I was a punk rocker and naturally wanted to shock my classmates.\" The tactic work, and in the process, Terje realized he had a knack for butchering and quickly picked up knife skills that serve him today. Following high school, he enrolled at the Hotel and Restaurant School in Stockholm, and apprenticed at the Michelin starred Gourmet Restaurant.\u003c/p>\n\u003cp>Terje has been cooking in the Bay Area since 1986. Before opening Perbacco and barbacco, he was the chef at \u003ca href=\"http://www.scalasbistro.com/\">Scala’s Bistro\u003c/a> for seven years. He has cooked at the James Beard House. Terje was responsible for new restaurant openings, menu development and training with the \u003ca href=\"http://www.piatti.com/\">Piatti Ristorante\u003c/a> group in Yountville, starting in 1988. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are Terje's favorite Bay Area food spots:\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003c/p>\n\u003cp>My secret neighborhoods and places that I browse for food are Japan town, \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a> for Swedish ingredients (I love that they stock all my favorite foods from my native home), The \u003ca href=\"http://www.spanishtable.com/%20\">Spanish Table\u003c/a> in Berkeley, and Tokyo Fish Market for an amazing selection of fish and Japanese ingredients.\u003c/p>\n\u003cp>\u003cstrong>Favorite local food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>My favorite restaurants in the area are \u003ca href=\"http://www.chottosf.com/\">Chotto\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, and \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>. Each of these places has something unique to offer. At Chotto, I love their yakitori and ramen and the ambience is great. Aziza has amazing couscous, but quite frankly everything on the menu is wonderful, and Incanto makes a delicious spaghetti with tuna heart.\u003c/p>\n\u003cp>\u003cstrong>How about Mom and Pop joints?\u003c/strong>\u003c/p>\n\u003cp>The staff at Perbacco loves the dim sum from \u003ca href=\"http://www.yelp.com/biz/yous-dim-sum-san-francisco-2\">You's\u003c/a>, so we get takeaway on Saturdays and enjoy it together before prepping for the night.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp> Guilty, me? Never. But to be honest I do love \u003ca href=\"http://www.mastbrotherschocolate.com/\">Mast Brothers chocolate\u003c/a> from Brooklyn.\u003c/p>\n\u003cp> \u003cstrong>Where do you live and where are you from?\u003c/strong>\u003c/p>\n\u003cp>I currently live in the South Park area of San Francisco. Not South Beach, South Park proper. I was born and raised in Nykoping, Sweden, which is about 50 miles South of Stockholm. \u003c/p>\n\u003cp>\u003cstrong>Any news on the horizon?\u003c/strong> \u003c/p>\n\u003cp>It looks like mostly travel this year. I am hoping to be in Italy early this summer, then on to Sweden and maybe Japan in the fall. When traveling to each of these locations, I am researching and gathering ideas and methods to bring home with me to uniquely incorporate them into what I do at the restaurant. It’s a time to get inspired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on Terje's restaurants to see how these travels translate for eaters.\u003c/p>\n\n",
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"excerpt": "Chef and Restaurateur Staffan Terje likes it fresh at his Perbacco and barbacco eno trattoria \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Terje shares his favorite Bay Area food spots on BAB.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Staffan_pic-new.jpg\" alt=\"Staffan Terje. Photo: Frankie Frankeny\" title=\"Staffan Terje. Photo: Frankie Frankeny\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-24661\">\u003cbr>\n\u003cem>Staffan Terje at Perbacco. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>Chef and Restaurateur Staffan Terje likes it fresh at his \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.barbaccosf.com/\">barbacco eno trattoria\u003c/a> \"authentic Italian\" restaurants in San Francisco. Why would a Swedish-raised chef choose to craft traditional dishes and recipes from \"la cucina Piemontese?\" Terje explained, \"Italian food is the food that talks to me. You don't choose who you fall in love with. It just happens.\" Meat eaters of a certain breed may swoon to know that Terje has a curing room at Perbacco, used to make various salumi. \u003c/p>\n\u003cp>Perbacco is repeatedly listed as a \u003ca href=\"http://www.sfgate.com/food/top100/\">San Francisco Chronicle Top 100\u003c/a> pick. 7x7 named the Perbacco Salumi on its \"\u003ca href=\"http://www.7x7.com/eat-drink/2009-big-eat-sf-100-things-try-you-die\">100 things to try before you die\u003c/a>\" list in 2009, and Conde Nast Traveler in 2007 gave the restaurant a spot on the \u003ca href=\"http://www.hotelnewsresource.com/article27275Conde_Nast_Traveler_Unveils_its_Annual_Hotels__Restaurants__Spas__and_Clubs_Hot_List.html\">95 Hot Tables list\u003c/a>.\u003c/p>\n\u003cp>Terje grew up on his grandfather's farm in Sweden, and became passionate about food and eating at an early age. He was surrounded by farm fresh produce, and comes from a family that loved to cook and eat. In high school, Terje was required to apprentice. Many of his classmates chose to apprentice as teachers' assistants; he chose a local slaughterhouse instead. \"I was a punk rocker and naturally wanted to shock my classmates.\" The tactic work, and in the process, Terje realized he had a knack for butchering and quickly picked up knife skills that serve him today. Following high school, he enrolled at the Hotel and Restaurant School in Stockholm, and apprenticed at the Michelin starred Gourmet Restaurant.\u003c/p>\n\u003cp>Terje has been cooking in the Bay Area since 1986. Before opening Perbacco and barbacco, he was the chef at \u003ca href=\"http://www.scalasbistro.com/\">Scala’s Bistro\u003c/a> for seven years. He has cooked at the James Beard House. Terje was responsible for new restaurant openings, menu development and training with the \u003ca href=\"http://www.piatti.com/\">Piatti Ristorante\u003c/a> group in Yountville, starting in 1988. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are Terje's favorite Bay Area food spots:\u003c/p>\n\u003cp>\u003cstrong>Where do you like to shop for food?\u003c/strong>\u003c/p>\n\u003cp>My secret neighborhoods and places that I browse for food are Japan town, \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a> for Swedish ingredients (I love that they stock all my favorite foods from my native home), The \u003ca href=\"http://www.spanishtable.com/%20\">Spanish Table\u003c/a> in Berkeley, and Tokyo Fish Market for an amazing selection of fish and Japanese ingredients.\u003c/p>\n\u003cp>\u003cstrong>Favorite local food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>My favorite restaurants in the area are \u003ca href=\"http://www.chottosf.com/\">Chotto\u003c/a>, \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, and \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>. Each of these places has something unique to offer. At Chotto, I love their yakitori and ramen and the ambience is great. Aziza has amazing couscous, but quite frankly everything on the menu is wonderful, and Incanto makes a delicious spaghetti with tuna heart.\u003c/p>\n\u003cp>\u003cstrong>How about Mom and Pop joints?\u003c/strong>\u003c/p>\n\u003cp>The staff at Perbacco loves the dim sum from \u003ca href=\"http://www.yelp.com/biz/yous-dim-sum-san-francisco-2\">You's\u003c/a>, so we get takeaway on Saturdays and enjoy it together before prepping for the night.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp> Guilty, me? Never. But to be honest I do love \u003ca href=\"http://www.mastbrotherschocolate.com/\">Mast Brothers chocolate\u003c/a> from Brooklyn.\u003c/p>\n\u003cp> \u003cstrong>Where do you live and where are you from?\u003c/strong>\u003c/p>\n\u003cp>I currently live in the South Park area of San Francisco. Not South Beach, South Park proper. I was born and raised in Nykoping, Sweden, which is about 50 miles South of Stockholm. \u003c/p>\n\u003cp>\u003cstrong>Any news on the horizon?\u003c/strong> \u003c/p>\n\u003cp>It looks like mostly travel this year. I am hoping to be in Italy early this summer, then on to Sweden and maybe Japan in the fall. When traveling to each of these locations, I am researching and gathering ideas and methods to bring home with me to uniquely incorporate them into what I do at the restaurant. It’s a time to get inspired.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on Terje's restaurants to see how these travels translate for eaters.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Source: Vegetarian + Vegan-friendly Restaurant Opens Today",
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"content": "\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source_heart.jpg\" alt=\"Source vegetarian restaurant\" title=\"Source vegetarian restaurant\" width=\"299\" height=\"150\" class=\"alignleft size-full wp-image-24483\">\u003c/a>Nestled between SoMa, the Mission, and Potrero (\u003ca href=\"http://sfist.com/2010/04/06/somisspo_neighborhood_accepted_on_p.php\">Somisspo\u003c/a>!), \u003ca href=\"http://source-sf.com/\">Source\u003c/a> is a vegetarian (and vegan-friendly) restaurant offering not only a varied organic menu, but also a host of mood-enhancing and body-healing atmospheric elements. \u003c/p>\n\u003cp>The feng shui'ed space will feature a waterfall, custom-designed music, a special lighting system, purified air, and heated patio.\u003c/p>\n\u003cp>The menu will be seasonal and organic offering dishes from a wide range of cuisines. The food menu is about 60% vegan, with the only non-vegan ingredients in the kitchen being honey (used in some drinks) and cheese. Many dishes do include cheese, but they are easily veganizable. And the desserts are ALL vegan! Banana Chocolate Pie anyone?\u003c/p>\n\u003cp>Everything on the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/source-menu.pdf\">(reasonably-priced) food menu\u003c/a> sounds delicious, but these stick out as particularly intriguing: \u003c/p>\n\u003cp>\u003cem>Peking Quack [faux duck] sandwich w/ soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Crisp [dairy and fish-free] Caesar Salad with tamarind caesar dressing and sliced crispy pinole strips\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCountry Shepherds Pie with moo [faux beef], assorted fresh vegetables, caramelized & toasted onion, and mashed potatoes\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\n[raw and gluten-free] Pecan Date Cream Roll\u003c/em>\u003c/p>\n\u003cp>When asked about the reason for choosing onomatopoeias for the faux meat names, owner Andrew Fox replied, \"We are using the animal sounds to name the foods so that no one is offended. [Also], the sounds of the animals are their voices thanking us for saving their lives.\" The faux meats are not made in-house yet, but will be in the future. \u003c/p>\n\u003cp>The extensive menu also offers pizzas, burgers, and dosas and they will offer a whole elixer and smoothie menu, raw options, and filtered ionized water. \u003c/p>\n\u003cp>My hope is that they will venture into offering vegan cheeses for their dishes. While the option to veganize is lovely, it would be nice not to have to subtract ingredients and instead be able to replace them with something equally delicious. I know I tend to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/25/step-right-up-straw-is-open-and-its-vegan-friendly/\">challenge restaurants with this request\u003c/a>, but nut cheeses and creams are a delicious alternative that more and more restaurants are embracing (like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a>, \u003ca href=\"http://www.gracias-madre.com/\">Gracias Madre\u003c/a>, and \u003ca href=\"http://www.cafegratitude.com/\">Gratitude\u003c/a>). They do offer cashew mayo and embrace raw food, so I'm hoping cashew cheese is not far off? And since the intention in their faux meat names is to acknowledge the saving of animals, a move away from dairy would acknowledge the fact that the meat and dairy industry are inherently connected. \u003c/p>\n\u003cp>Source looks to be an exciting addition to the vegetarian family of restaurants in the Bay Area. With it's wide range of culinary options, unique design elements, and welcoming spirit, it's sure to fulfill you mind, belly, and soul.\u003c/p>\n\u003cp>Source opens for dinner today, Wednesday, March 9, at 5pm. Beginning Thursday, March 10, it will be open 11am-3pm for lunch and 5pm-10pm for dinner. They will have a happy hour at 5pm on Thursday, serving elixirs, teas, coffee, dessert and some lunch and dinner fare. They will start serving brunch on Saturdays and Sundays in two weeks. (Always excited for more vegan brunch options in the Bay Area!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\nOpen 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner\u003cbr>\n11 Division Street (at the corner of Division St and De Haro St, between King St and Berry St)\u003cbr>\nSan Francisco, CA\u003cbr>\n415-864-9000\u003cbr>\ninfo@source-sf.com\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source_heart.jpg\" alt=\"Source vegetarian restaurant\" title=\"Source vegetarian restaurant\" width=\"299\" height=\"150\" class=\"alignleft size-full wp-image-24483\">\u003c/a>Nestled between SoMa, the Mission, and Potrero (\u003ca href=\"http://sfist.com/2010/04/06/somisspo_neighborhood_accepted_on_p.php\">Somisspo\u003c/a>!), \u003ca href=\"http://source-sf.com/\">Source\u003c/a> is a vegetarian (and vegan-friendly) restaurant offering not only a varied organic menu, but also a host of mood-enhancing and body-healing atmospheric elements. \u003c/p>\n\u003cp>The feng shui'ed space will feature a waterfall, custom-designed music, a special lighting system, purified air, and heated patio.\u003c/p>\n\u003cp>The menu will be seasonal and organic offering dishes from a wide range of cuisines. The food menu is about 60% vegan, with the only non-vegan ingredients in the kitchen being honey (used in some drinks) and cheese. Many dishes do include cheese, but they are easily veganizable. And the desserts are ALL vegan! Banana Chocolate Pie anyone?\u003c/p>\n\u003cp>Everything on the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/source-menu.pdf\">(reasonably-priced) food menu\u003c/a> sounds delicious, but these stick out as particularly intriguing: \u003c/p>\n\u003cp>\u003cem>Peking Quack [faux duck] sandwich w/ soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce\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>Crisp [dairy and fish-free] Caesar Salad with tamarind caesar dressing and sliced crispy pinole strips\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCountry Shepherds Pie with moo [faux beef], assorted fresh vegetables, caramelized & toasted onion, and mashed potatoes\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\n[raw and gluten-free] Pecan Date Cream Roll\u003c/em>\u003c/p>\n\u003cp>When asked about the reason for choosing onomatopoeias for the faux meat names, owner Andrew Fox replied, \"We are using the animal sounds to name the foods so that no one is offended. [Also], the sounds of the animals are their voices thanking us for saving their lives.\" The faux meats are not made in-house yet, but will be in the future. \u003c/p>\n\u003cp>The extensive menu also offers pizzas, burgers, and dosas and they will offer a whole elixer and smoothie menu, raw options, and filtered ionized water. \u003c/p>\n\u003cp>My hope is that they will venture into offering vegan cheeses for their dishes. While the option to veganize is lovely, it would be nice not to have to subtract ingredients and instead be able to replace them with something equally delicious. I know I tend to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/25/step-right-up-straw-is-open-and-its-vegan-friendly/\">challenge restaurants with this request\u003c/a>, but nut cheeses and creams are a delicious alternative that more and more restaurants are embracing (like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a>, \u003ca href=\"http://www.gracias-madre.com/\">Gracias Madre\u003c/a>, and \u003ca href=\"http://www.cafegratitude.com/\">Gratitude\u003c/a>). They do offer cashew mayo and embrace raw food, so I'm hoping cashew cheese is not far off? And since the intention in their faux meat names is to acknowledge the saving of animals, a move away from dairy would acknowledge the fact that the meat and dairy industry are inherently connected. \u003c/p>\n\u003cp>Source looks to be an exciting addition to the vegetarian family of restaurants in the Bay Area. With it's wide range of culinary options, unique design elements, and welcoming spirit, it's sure to fulfill you mind, belly, and soul.\u003c/p>\n\u003cp>Source opens for dinner today, Wednesday, March 9, at 5pm. Beginning Thursday, March 10, it will be open 11am-3pm for lunch and 5pm-10pm for dinner. They will have a happy hour at 5pm on Thursday, serving elixirs, teas, coffee, dessert and some lunch and dinner fare. They will start serving brunch on Saturdays and Sundays in two weeks. (Always excited for more vegan brunch options in the Bay Area!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\nOpen 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner\u003cbr>\n11 Division Street (at the corner of Division St and De Haro St, between King St and Berry St)\u003cbr>\nSan Francisco, CA\u003cbr>\n415-864-9000\u003cbr>\ninfo@source-sf.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bread, Cheese, and Banter: On Artisan Food, City Arts & Lectures",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24177\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/montage11.jpg\" alt=\"Kim Severson, Chad Robertson, Sue Conley\" title=\"Kim Severson, Chad Robertson, Sue Conley\" width=\"500\" height=\"432\" class=\"size-full wp-image-24177\">\u003cfigcaption class=\"wp-caption-text\">Kim Severson, Chad Robertson, Sue Conley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Somebody get Kim Severson a TV gig stat. \u003c/p>\n\u003cp>Seriously, \u003cem> \u003ca href=\"http://www.nytimes.com/ref/dining/severson-bio.html\">The New York Times\u003c/a>\u003c/em> staff writer, currently the Atlanta bureau chief, is friendly and funny -- she reminds me a little of Ellen DeGeneres -- and a top-notch interviewer to boot. \u003c/p>\n\u003cp>And Severson knows food: She covers the beat for the \u003cem>Times\u003c/em> and before that for the \u003cem>San Francisco Chronicle\u003c/em>. Last year she authored \u003cem>\u003ca href=\"http://kimseverson.com/\">Spoon Fed: How Eight Cooks Saved My Life\u003c/a>\u003c/em>, where she sings the praises of a group of female food icons, including \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> and \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a>, who have played an important role in her personal and professional life. In an increasingly overcrowded genre (food memoir) \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/book-giveaway-spoon-fed-by-kim-severson/\">Spoon Fed\u003c/a> \u003c/em>stands out for both its authenticity and candor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Severson was in conversation last night as part of the \u003ca href=\"http://www.cityarts.net/n.artisanfood.html\">City Arts & Lectures\u003c/a> series with cheese maker \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp\">Sue Conley\u003c/a>, the co-founder of the celebrated \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> in Point Reyes Station, and master baker \u003ca href=\"http://www.tartinebakery.com/about_the_chef.html\">Chad Robertson\u003c/a>, co-owner with wife and pastry chef Elisabeth Prueitt of \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery and Bar Tartine\u003c/a> in the Mission, where long lines can be found for the store's over-the-top baked goods, desserts, and Robertson's coveted rustic bread.\u003c/p>\n\u003cp>The baker's new book, \u003cem>\u003ca href=\"http://www.tartinebread.com/\">Tartine Bread\u003c/a>\u003c/em> (Chronicle Books, $40), is a step-by-step guide to making his signature loaves -- complete with 29-page instructions for his Basic Country Bread. Queuing to buy may not seem as daunting as tackling his trademark crust. (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Read a recent review of \u003cem>Tartine Bread\u003c/em> on BAB by Megan Gordon.)\u003c/a>\u003c/p>\n\u003cp>The topic for the evening? \u003ca href=\"http://www.cityarts.net/n.artisanfood.html\">\"On Artisan Food,\"\u003c/a> which seemed fitting for two food purveyors known for their singular obsessions, turning out small batches of award-winning, high-quality products using premium ingredients. What could be a more fundamental food than bread and cheese? And yet these two craftspeople have elevated their chosen culinary pursuit to cult-like status.\u003c/p>\n\u003cp>Am I alone in thinking the Herbst Theatre -- with its bright lights, high-backed, stiff-looking chairs, Persian rug, and formal backdrop -- is not the warmest or coziest of places to curl up for a chat in front of an audience numbering in the hundreds?\u003c/p>\n\u003cp>Here's where Severson showed her craft. From the get-go she loosened up the crowd and her interview subjects with one well-placed quip after another. There was the nod to the news with a Charlie Sheen reference and the jokey asides; when Conley confessed that her adventures with cheese began when she fell for a Marin County park ranger Severson sighed: \"Ah, that's where it always start.\" She asked the probing questions in a soft-peddled way, with queries like: \"Is there a point in every small producers life where you just want to see your products on the shelves at Costco?\" which played for good-natured laughs.\u003c/p>\n\u003cp>Another thing I admired: Severson didn't use the stage as an opportunity to flack her own book, which is just plain tacky. Trust me, though, I've been to enough of these kinds of evenings to witness such bad behavior. At a recent book event the interviewer in question used his allotted time with the audience to talk up his own tome as often as possible, and while he promised to ask the author sitting next to him about his own work it never happened. Cringe worthy.\u003c/p>\n\u003cp>Severson teased out interesting tidbits that engaged both her fellow stage members and the audience. Who knew Robertson's wife is gluten-intolerant and can't eat wheat? Or that Cowgirl Creamery stopped selling its popular quark (a spreadable, creamy cheese) because it didn't pass muster with a then \u003ca href=\"http://www.strausfamilycreamery.com/?id=21\">80-something taste tester\u003c/a> searching for the soft cheese of his German youth.\u003c/p>\n\u003cp>There was plenty of talk about cheese rinds, bread starts, and what it means to be a food artisan too. Also discussed: Conley's self-described epic fails and Robertson's new-found fascination with ancient whole grains. And there was Severson's running gag about resenting waiting in line for \"100 hours\" for \u003ca href=\"http://www.tartinebakery.com/bread.html\">Robertson's bread\u003c/a> (\"I'm not bitter.\"). The entire program is scheduled for broadcast on \u003ca href=\"http://www.cityarts.net/radio.html\">KQED on Sunday, May 1 at 1 p.m.\u003c/a> Take note: Robertson offers frustrated food lovers a tip about how to avoid the crowds at Tartine too.\u003c/p>\n\u003cp>To see Severson's schtick in person, stop by \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> tonight at 6 p.m., where she'll be reading from and signing copies of \u003cem>Spoon Fed\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo Credits: Chad Robertson (Tartine Bakery), Sue Conley (Cowgirl Creamery), Kim Severson (\u003ca href=\"http://www.kimseverson.com/\">kimseverson.com\u003c/a>)\u003c/p>\n\n",
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"excerpt": "New York Times food scribe Kim Severson talks with Bay Area artisans Sue Conley of Cowgirl Creamery and Chad Robertson of Tartine Bakery about their award-winning bread and cheese -- and their epic culinary failures too. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24177\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/montage11.jpg\" alt=\"Kim Severson, Chad Robertson, Sue Conley\" title=\"Kim Severson, Chad Robertson, Sue Conley\" width=\"500\" height=\"432\" class=\"size-full wp-image-24177\">\u003cfigcaption class=\"wp-caption-text\">Kim Severson, Chad Robertson, Sue Conley\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Somebody get Kim Severson a TV gig stat. \u003c/p>\n\u003cp>Seriously, \u003cem> \u003ca href=\"http://www.nytimes.com/ref/dining/severson-bio.html\">The New York Times\u003c/a>\u003c/em> staff writer, currently the Atlanta bureau chief, is friendly and funny -- she reminds me a little of Ellen DeGeneres -- and a top-notch interviewer to boot. \u003c/p>\n\u003cp>And Severson knows food: She covers the beat for the \u003cem>Times\u003c/em> and before that for the \u003cem>San Francisco Chronicle\u003c/em>. Last year she authored \u003cem>\u003ca href=\"http://kimseverson.com/\">Spoon Fed: How Eight Cooks Saved My Life\u003c/a>\u003c/em>, where she sings the praises of a group of female food icons, including \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> and \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a>, who have played an important role in her personal and professional life. In an increasingly overcrowded genre (food memoir) \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/book-giveaway-spoon-fed-by-kim-severson/\">Spoon Fed\u003c/a> \u003c/em>stands out for both its authenticity and candor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Severson was in conversation last night as part of the \u003ca href=\"http://www.cityarts.net/n.artisanfood.html\">City Arts & Lectures\u003c/a> series with cheese maker \u003ca href=\"http://www.cowgirlcreamery.com/bios.asp\">Sue Conley\u003c/a>, the co-founder of the celebrated \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> in Point Reyes Station, and master baker \u003ca href=\"http://www.tartinebakery.com/about_the_chef.html\">Chad Robertson\u003c/a>, co-owner with wife and pastry chef Elisabeth Prueitt of \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery and Bar Tartine\u003c/a> in the Mission, where long lines can be found for the store's over-the-top baked goods, desserts, and Robertson's coveted rustic bread.\u003c/p>\n\u003cp>The baker's new book, \u003cem>\u003ca href=\"http://www.tartinebread.com/\">Tartine Bread\u003c/a>\u003c/em> (Chronicle Books, $40), is a step-by-step guide to making his signature loaves -- complete with 29-page instructions for his Basic Country Bread. Queuing to buy may not seem as daunting as tackling his trademark crust. (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Read a recent review of \u003cem>Tartine Bread\u003c/em> on BAB by Megan Gordon.)\u003c/a>\u003c/p>\n\u003cp>The topic for the evening? \u003ca href=\"http://www.cityarts.net/n.artisanfood.html\">\"On Artisan Food,\"\u003c/a> which seemed fitting for two food purveyors known for their singular obsessions, turning out small batches of award-winning, high-quality products using premium ingredients. What could be a more fundamental food than bread and cheese? And yet these two craftspeople have elevated their chosen culinary pursuit to cult-like status.\u003c/p>\n\u003cp>Am I alone in thinking the Herbst Theatre -- with its bright lights, high-backed, stiff-looking chairs, Persian rug, and formal backdrop -- is not the warmest or coziest of places to curl up for a chat in front of an audience numbering in the hundreds?\u003c/p>\n\u003cp>Here's where Severson showed her craft. From the get-go she loosened up the crowd and her interview subjects with one well-placed quip after another. There was the nod to the news with a Charlie Sheen reference and the jokey asides; when Conley confessed that her adventures with cheese began when she fell for a Marin County park ranger Severson sighed: \"Ah, that's where it always start.\" She asked the probing questions in a soft-peddled way, with queries like: \"Is there a point in every small producers life where you just want to see your products on the shelves at Costco?\" which played for good-natured laughs.\u003c/p>\n\u003cp>Another thing I admired: Severson didn't use the stage as an opportunity to flack her own book, which is just plain tacky. Trust me, though, I've been to enough of these kinds of evenings to witness such bad behavior. At a recent book event the interviewer in question used his allotted time with the audience to talk up his own tome as often as possible, and while he promised to ask the author sitting next to him about his own work it never happened. Cringe worthy.\u003c/p>\n\u003cp>Severson teased out interesting tidbits that engaged both her fellow stage members and the audience. Who knew Robertson's wife is gluten-intolerant and can't eat wheat? Or that Cowgirl Creamery stopped selling its popular quark (a spreadable, creamy cheese) because it didn't pass muster with a then \u003ca href=\"http://www.strausfamilycreamery.com/?id=21\">80-something taste tester\u003c/a> searching for the soft cheese of his German youth.\u003c/p>\n\u003cp>There was plenty of talk about cheese rinds, bread starts, and what it means to be a food artisan too. Also discussed: Conley's self-described epic fails and Robertson's new-found fascination with ancient whole grains. And there was Severson's running gag about resenting waiting in line for \"100 hours\" for \u003ca href=\"http://www.tartinebakery.com/bread.html\">Robertson's bread\u003c/a> (\"I'm not bitter.\"). The entire program is scheduled for broadcast on \u003ca href=\"http://www.cityarts.net/radio.html\">KQED on Sunday, May 1 at 1 p.m.\u003c/a> Take note: Robertson offers frustrated food lovers a tip about how to avoid the crowds at Tartine too.\u003c/p>\n\u003cp>To see Severson's schtick in person, stop by \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> tonight at 6 p.m., where she'll be reading from and signing copies of \u003cem>Spoon Fed\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photo Credits: Chad Robertson (Tartine Bakery), Sue Conley (Cowgirl Creamery), Kim Severson (\u003ca href=\"http://www.kimseverson.com/\">kimseverson.com\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheese in Temescal: Sacred Wheel and Homeroom",
"title": "Cheese in Temescal: Sacred Wheel and Homeroom",
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"content": "\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n",
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"excerpt": "Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ",
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"description": "Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ",
"title": "Cheese in Temescal: Sacred Wheel and Homeroom | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\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://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Ramen for a Rainy Day",
"title": "Vegan Ramen for a Rainy Day",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen3.jpg\" alt=\"ramen\" title=\"ramen\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23492\">\u003c/p>\n\u003cp>In case you haven't noticed it's pretty dreary out there. While this is a summer vacation compared to the dreaded East Coast winters I've faced in the past, I still love to curl up with blankets and soup on days like these (a warm dog sleeping next to you doesn't hurt either). \u003c/p>\n\u003cp>A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\u003c/p>\n\u003cp>Unfortunately traditional ramen is not vegan; the broth contains fish (\u003ca href=\"http://en.wikipedia.org/wiki/Bonito\">bonito\u003c/a>), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.\u003c/p>\n\u003cp>I use \u003ca href=\"http://www.ohanafood.com/pro_noodles_ohana.html\">O'Hana House noodles\u003c/a> that are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> and Whole Foods in the refrigerated section. The \"chow mein\" variety has a surprisingly similar effect as regular ramen. It may be taboo for me to make this comparison, but it's the closest thing we've got and it works really well. If anyone knows of a better alternative, I'd love to hear about it!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Vegan Shoyu Ramen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 package of O'Hana noodles (each inner packet is good for one bowl)\u003cbr>\n1 clove garlic, finely chopped\u003cbr>\n1 tsp grated ginger (tip: freeze ginger and grate on a Microplane)\u003cbr>\n1 tsp sesame oil\u003cbr>\n3 cups water\u003cbr>\n1 cup \u003ca href=\"http://macrobiotic.about.com/od/brothsoups/r/KombuDashi.htm\">kombu dashi soup stock\u003c/a> (You can also buy instant kombu dashi like \u003ca href=\"http://www.asianfoodgrocer.com/product/riken-dashi-kombu-1-4-oz\">Riken Kombu Instant Dashi\u003c/a> at a Japanese market like \u003ca href=\"http://www.yelp.com/biz/nijiya-market-san-francisco\">Nijiya\u003c/a>.)\u003cbr>\n1 Tbsp sake\u003cbr>\n1/2 tsp salt\u003cbr>\n1 Tbsp sugar\u003cbr>\n3 Tbsp soy sauce\u003c/p>\n\u003cul>\n\u003cstrong>Topping options:\u003c/strong>\n\u003cli>tofu (I used \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery's\u003c/a> braised tofu.)\u003c/li>\n\u003cli>spinach (I like to blanch it, line it up, roll it in a towel to get some moisture out, and then slice it.)\u003c/li>\n\u003cli>sliced green onions\u003c/li>\n\u003cli>nori strips (You can cut your own, or buy a tub of pre-made strips at a Japanese market.)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/shichimi\">shichimi tōgarashi\u003c/a>\n\u003c/li>\n\u003cli>other options: shiitake mushrooms, veggie tempura, seitan, steamed or seared vegetables\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place noodles in a bowl of very hot water to loosen them up. \u003c/li>\n\u003cli>Meanwhile, heat sesame oil. Saute ginger and garlic for a few seconds.\u003c/li>\n\u003cli>Add water and kombu dashi soup stock and bring to a boil. \u003c/li>\n\u003cli>Add sugar, salt, sake, and soy sauce and simmer for a minute.\u003c/li>\n\u003cli>Pour broth through a strainer -- you want a nice clear broth with no bits floating around. \u003c/li>\n\u003c/ol>\n\u003cp>Place noodles into two bowls. Pour broth over noodles and arrange toppings. Make it pretty -- it makes a difference! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\" alt=\"ramen bowl\" title=\"ramen bowl\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23494\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n",
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"excerpt": "A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\r\n\r\nUnfortunately traditional ramen is not vegan; the broth contains fish (bonito), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen3.jpg\" alt=\"ramen\" title=\"ramen\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23492\">\u003c/p>\n\u003cp>In case you haven't noticed it's pretty dreary out there. While this is a summer vacation compared to the dreaded East Coast winters I've faced in the past, I still love to curl up with blankets and soup on days like these (a warm dog sleeping next to you doesn't hurt either). \u003c/p>\n\u003cp>A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\u003c/p>\n\u003cp>Unfortunately traditional ramen is not vegan; the broth contains fish (\u003ca href=\"http://en.wikipedia.org/wiki/Bonito\">bonito\u003c/a>), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.\u003c/p>\n\u003cp>I use \u003ca href=\"http://www.ohanafood.com/pro_noodles_ohana.html\">O'Hana House noodles\u003c/a> that are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> and Whole Foods in the refrigerated section. The \"chow mein\" variety has a surprisingly similar effect as regular ramen. It may be taboo for me to make this comparison, but it's the closest thing we've got and it works really well. If anyone knows of a better alternative, I'd love to hear about it!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Vegan Shoyu Ramen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 package of O'Hana noodles (each inner packet is good for one bowl)\u003cbr>\n1 clove garlic, finely chopped\u003cbr>\n1 tsp grated ginger (tip: freeze ginger and grate on a Microplane)\u003cbr>\n1 tsp sesame oil\u003cbr>\n3 cups water\u003cbr>\n1 cup \u003ca href=\"http://macrobiotic.about.com/od/brothsoups/r/KombuDashi.htm\">kombu dashi soup stock\u003c/a> (You can also buy instant kombu dashi like \u003ca href=\"http://www.asianfoodgrocer.com/product/riken-dashi-kombu-1-4-oz\">Riken Kombu Instant Dashi\u003c/a> at a Japanese market like \u003ca href=\"http://www.yelp.com/biz/nijiya-market-san-francisco\">Nijiya\u003c/a>.)\u003cbr>\n1 Tbsp sake\u003cbr>\n1/2 tsp salt\u003cbr>\n1 Tbsp sugar\u003cbr>\n3 Tbsp soy sauce\u003c/p>\n\u003cul>\n\u003cstrong>Topping options:\u003c/strong>\n\u003cli>tofu (I used \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery's\u003c/a> braised tofu.)\u003c/li>\n\u003cli>spinach (I like to blanch it, line it up, roll it in a towel to get some moisture out, and then slice it.)\u003c/li>\n\u003cli>sliced green onions\u003c/li>\n\u003cli>nori strips (You can cut your own, or buy a tub of pre-made strips at a Japanese market.)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/shichimi\">shichimi tōgarashi\u003c/a>\n\u003c/li>\n\u003cli>other options: shiitake mushrooms, veggie tempura, seitan, steamed or seared vegetables\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place noodles in a bowl of very hot water to loosen them up. \u003c/li>\n\u003cli>Meanwhile, heat sesame oil. Saute ginger and garlic for a few seconds.\u003c/li>\n\u003cli>Add water and kombu dashi soup stock and bring to a boil. \u003c/li>\n\u003cli>Add sugar, salt, sake, and soy sauce and simmer for a minute.\u003c/li>\n\u003cli>Pour broth through a strainer -- you want a nice clear broth with no bits floating around. \u003c/li>\n\u003c/ol>\n\u003cp>Place noodles into two bowls. Pour broth over noodles and arrange toppings. Make it pretty -- it makes a difference! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\" alt=\"ramen bowl\" title=\"ramen bowl\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23494\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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},
"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
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