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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/hapuku-fish-shop500.jpg\" alt=\"Sean of Hapuku Fish Shop at Market Hall\" title=\"Sean of Hapuku Fish Shop at Market Hall\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23474\">\u003cbr>\n\u003cem>Sean of Hapuku Fish Shop at Market Hall\u003c/em>\u003c/p>\n\u003cp>You wouldn't think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it's something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.\u003c/p>\n\u003cp>As a recent San Francisco Magazine article entitled \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"The New School of Fish\" by Erik Vance\u003c/a> has helped highlight, eating carnivorous fish like tuna is unsustainable. But as a mother, I'm equally (if not more) concerned with mercury levels in the foods I give my family, along with antibiotics founds in many farmed fish stocks. Yes, I want to support sustainable fishery, but I also want to make sure I'm not dousing my children's bodies with poison.\u003c/p>\n\u003cp>Mr. Vance's exploration of fish sustainability and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/05/kqeds-forum-how-sustainable-is-your-fish/\">Forum's latter discussion on the topic\u003c/a> were both incredibly informative and helpful to me as a consumer, yet I'm starting to realize that although I know more now than I did before, I am still woefully uninformed. One of the big discussions on Forum was that although fish markets and restaurants may think they're offering sustainable and healthy choices, they later find out that they were misinformed, and in some cases lied to, by distributors. On Forum, Craig Stoll of Delfina said that he found out only that morning that the Petrole Sole he offered the night before had questionable sustainability issues. If he can't figure it out, how do ordinary consumers stand a chance?\u003c/p>\n\u003cp>Over the years I've struggled to find a solid list of fish that I can give my family, but like a neighborhood built on landfill, what seems solid at one moment can buckle the next. So although a type of fish may seem okay one year, an El Nino season, a hurricane somewhere, an oil spill, or simply new scientific information about fish habitats and levels can change everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is why I now purchase my seafood from a local fish shop that is owned and operated by someone who is passionate about providing sustainable and healthy fish to his customers. As an East Bay resident I go to \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish/hapuku-fish-shop\">Hapuku Fish Shop at Market Hall\u003c/a> in the Rockridge District of Oakland. Going to a market like Hapuku allows me to be a little lazier. The store chooses their selection according to the Monterey Bay Aquarium Seafood Watch list and they make an effort to know where their fish selection comes from and how they were caught. I now also try to avoid all large carnivorous fish because their mercury levels are higher (and, as it turns out, these fish also dominate the overfished and endangered lists).\u003c/p>\n\u003cp>But shopping at Hapuku isn't always realistic for me, and not everyone has access to a fish monger who's passionate about what he sells. When I'm shopping somewhere else, I've come up with a list of resources that help me determine what I should and should not buy. Most of the resources are online, so having a smart phone is pretty helpful when purchasing fish and although I think it's ridiculous that I need to be plugged into the Internet to buy salmon, this is sadly the world we live in now. If you don't have a smart phone, you could easily copy these resources and take them with you when shopping.\u003c/p>\n\u003cp>Here's my list. If you know of other reliable resources, please share them in the comments section.\u003cbr>\n\u003cstrong>\u003cbr>\nConsumer Fish Resource List\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli> The granddaddy of all resources is the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium Seafood Watch List\u003c/a>, which catalogs every imaginable fish and details what is a best choice (taking into account both health issues and sustainability factors) and which fish should be avoided. If you have an iPhone or other smart phone, you can download their free app. If not, you can print their cheat sheets from their site; or you can pick up a nicely printed card from them the next time you go to their wonderful aquarium.\u003c/li>\n\u003cli>Only buy fish that is in season. Sausalito's Fish Restaurant has a fantastic \u003ca href=\"http://twoxsea.com/wp-content/uploads/2011/01/TrulySustainable.gif\">Truly Sustainable Choices cheat sheet\u003c/a> available for this purpose. When you look at it you'll see that fish have seasons, much like peaches and tomatoes, so if want to buy California Sea Bass, get it in the summer.\n\u003c/li>\u003cli>Monterey Fish Market has its own incredibly helpful\u003ca href=\"http://www.montereyfish.com/sustainability/seafoodadvisorylist.htm\"> list of sustainably-fished seafood\u003c/a> on their site that is worth checking out.\u003c/li>\n\u003cli>Erik Vance's San Francisco Magazine article \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">The New School of Fish\u003c/a> provides an in-depth look at fishing and sustainability, but even if you don't have time to read the whole thing, it's worth taking a look at the visuals that go with it. I especially like the alternatives list, where Mr. Vance provides information on good sustainable alternatives (such as substitute California Albacore Tuna for Ahi Tuna). The article also details the difference between various fishing techniques, from rod and reel to long line (and I guarantee you that once you read about long-line fishing you'll never knowingly purchase anything that was caught that way again).\u003c/li>\n\u003cli>Whole Foods shoppers can look for the \u003ca href=\"http://www.wholefoodsmarket.com/values/certified-sustainable.php\">\"Fish Forever\" label\u003c/a>, which lists fish endorsed by the Marine Stewardship Council, although beware that this independent non-profit organization has been \u003ca href=\"http://www.timesonline.co.uk/tol/news/environment/article6908997.ece\">questioned by the Times of London\u003c/a> and that \u003ca href=\"http://www.greenpeace.org/usa/en/campaigns/oceans/seafood/certification/marine-stewardship-council/\">Greenpeace does not endorse it\u003c/a>.\u003c/li>\n\u003cli>Greenpeace has its own \u003ca href=\"http://www.greenpeace.org/international/seafood/red-list-of-species\">International Seafood Red List\u003c/a> which inventories fish to avoid.\u003c/li>\n\u003cli>And of course, there are a variety of wonderful small fish markets in the Bay Area that are run by people who are knowledgeable, so seek those out.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sustainable Fishing Issues in the News this Week\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/kqeds-forum-shark-finning-legislation/\">Should selling and distributing shark fins be illegal?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.californiareport.org/archive/R201102160850/a\">Challenges to the Endangered Species Act to Protect Delta Smelt\u003c/a>\u003c/p>\n\n",
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"excerpt": "You wouldn't think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it's something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is why I now purchase my seafood from a local fish shop that is owned and operated by someone who is passionate about providing sustainable and healthy fish to his customers. As an East Bay resident I go to \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish/hapuku-fish-shop\">Hapuku Fish Shop at Market Hall\u003c/a> in the Rockridge District of Oakland. Going to a market like Hapuku allows me to be a little lazier. The store chooses their selection according to the Monterey Bay Aquarium Seafood Watch list and they make an effort to know where their fish selection comes from and how they were caught. I now also try to avoid all large carnivorous fish because their mercury levels are higher (and, as it turns out, these fish also dominate the overfished and endangered lists).\u003c/p>\n\u003cp>But shopping at Hapuku isn't always realistic for me, and not everyone has access to a fish monger who's passionate about what he sells. When I'm shopping somewhere else, I've come up with a list of resources that help me determine what I should and should not buy. Most of the resources are online, so having a smart phone is pretty helpful when purchasing fish and although I think it's ridiculous that I need to be plugged into the Internet to buy salmon, this is sadly the world we live in now. If you don't have a smart phone, you could easily copy these resources and take them with you when shopping.\u003c/p>\n\u003cp>Here's my list. If you know of other reliable resources, please share them in the comments section.\u003cbr>\n\u003cstrong>\u003cbr>\nConsumer Fish Resource List\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli> The granddaddy of all resources is the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium Seafood Watch List\u003c/a>, which catalogs every imaginable fish and details what is a best choice (taking into account both health issues and sustainability factors) and which fish should be avoided. If you have an iPhone or other smart phone, you can download their free app. If not, you can print their cheat sheets from their site; or you can pick up a nicely printed card from them the next time you go to their wonderful aquarium.\u003c/li>\n\u003cli>Only buy fish that is in season. Sausalito's Fish Restaurant has a fantastic \u003ca href=\"http://twoxsea.com/wp-content/uploads/2011/01/TrulySustainable.gif\">Truly Sustainable Choices cheat sheet\u003c/a> available for this purpose. When you look at it you'll see that fish have seasons, much like peaches and tomatoes, so if want to buy California Sea Bass, get it in the summer.\n\u003c/li>\u003cli>Monterey Fish Market has its own incredibly helpful\u003ca href=\"http://www.montereyfish.com/sustainability/seafoodadvisorylist.htm\"> list of sustainably-fished seafood\u003c/a> on their site that is worth checking out.\u003c/li>\n\u003cli>Erik Vance's San Francisco Magazine article \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">The New School of Fish\u003c/a> provides an in-depth look at fishing and sustainability, but even if you don't have time to read the whole thing, it's worth taking a look at the visuals that go with it. I especially like the alternatives list, where Mr. Vance provides information on good sustainable alternatives (such as substitute California Albacore Tuna for Ahi Tuna). The article also details the difference between various fishing techniques, from rod and reel to long line (and I guarantee you that once you read about long-line fishing you'll never knowingly purchase anything that was caught that way again).\u003c/li>\n\u003cli>Whole Foods shoppers can look for the \u003ca href=\"http://www.wholefoodsmarket.com/values/certified-sustainable.php\">\"Fish Forever\" label\u003c/a>, which lists fish endorsed by the Marine Stewardship Council, although beware that this independent non-profit organization has been \u003ca href=\"http://www.timesonline.co.uk/tol/news/environment/article6908997.ece\">questioned by the Times of London\u003c/a> and that \u003ca href=\"http://www.greenpeace.org/usa/en/campaigns/oceans/seafood/certification/marine-stewardship-council/\">Greenpeace does not endorse it\u003c/a>.\u003c/li>\n\u003cli>Greenpeace has its own \u003ca href=\"http://www.greenpeace.org/international/seafood/red-list-of-species\">International Seafood Red List\u003c/a> which inventories fish to avoid.\u003c/li>\n\u003cli>And of course, there are a variety of wonderful small fish markets in the Bay Area that are run by people who are knowledgeable, so seek those out.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23458\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sharkfin.jpg\" alt=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" title=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" width=\"248\" height=\"140\" class=\"size-full wp-image-23458\">\u003cfigcaption class=\"wp-caption-text\">Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\u003c/figcaption>\u003c/figure>\n\u003cp>A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Adam Keigwin, chief of staff for state Senator Leland Yee\u003c/li>\n\u003cli>John McCosker, senior scientist and chair of the Department of Aquatic Biology at the California Academy of Sciences\u003c/li>\n\u003cli>Paul Fong, assemblyman for California's 22nd District\u003c/li>\n\u003cli>Peter Knights, executive director of Wild Aid -- a non-profit organization committed to stopping the illegal wildlife trade\u003c/li>\n\u003c/ul>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Information:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/quest/television/the-great-white-shark-meet-the-man-in-the-gray-suit\">The Great White Shark: Meet the Man in the Gray Suit\u003c/a> (KQED Quest)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/15/MNLG1HMV3V.DTL\">Calif. shark fin bill would ban Chinese delicacy\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/green/detail?entry_id=83139\">Shark fins: Can we preserve human culture and dwindling species?\u003c/a> (SFGate: The Thin Green Line)\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/02/is_banning_sharks_fin_racist.php\">Is Banning Shark's Fin Racist?\u003c/a> (SFoodie)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture. ",
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"description": "A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23458\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sharkfin.jpg\" alt=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" title=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" width=\"248\" height=\"140\" class=\"size-full wp-image-23458\">\u003cfigcaption class=\"wp-caption-text\">Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\u003c/figcaption>\u003c/figure>\n\u003cp>A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Adam Keigwin, chief of staff for state Senator Leland Yee\u003c/li>\n\u003cli>John McCosker, senior scientist and chair of the Department of Aquatic Biology at the California Academy of Sciences\u003c/li>\n\u003cli>Paul Fong, assemblyman for California's 22nd District\u003c/li>\n\u003cli>Peter Knights, executive director of Wild Aid -- a non-profit organization committed to stopping the illegal wildlife trade\u003c/li>\n\u003c/ul>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Information:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/quest/television/the-great-white-shark-meet-the-man-in-the-gray-suit\">The Great White Shark: Meet the Man in the Gray Suit\u003c/a> (KQED Quest)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/15/MNLG1HMV3V.DTL\">Calif. shark fin bill would ban Chinese delicacy\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/green/detail?entry_id=83139\">Shark fins: Can we preserve human culture and dwindling species?\u003c/a> (SFGate: The Thin Green Line)\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/02/is_banning_sharks_fin_racist.php\">Is Banning Shark's Fin Racist?\u003c/a> (SFoodie)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"title": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n",
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"excerpt": "A look at Oprah's show on veganism plus a comprehensive list of helpful (and some local) resources for those interested in the lifestyle. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/happy.girl_.kitchen.organic.cafe_.1.jpg\" alt=\"Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" title=\"The opening of the Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22738\">\u003cbr>\n\u003cem>The opening of the Happy Girl Kitchen Co.'s cafe in October. Photo: Courtesy of Happy Girl Kitchen\u003c/em>\u003c/p>\n\u003cp>Way back in the dark ages of organic dining -- about 15 or 20 years ago now -- I remember the first time I saw the term \"antibiotic- and hormone-free eggs\" on the menu. It was at a cafe in the Mission District just at the beginning of the explosion of sustainable eats on those streets, I'm thinking Val21, if memory serves me correctly.\u003c/p>\n\u003cp>Such terminology was new to me then, and many others I suspect, and it struck me as kind of funny. Despite the slightly higher cost, who in their right mind, I wondered, would knowingly order the eggs with icky additives given the choice?\u003c/p>\n\u003cp>So I was a little surprised to see a panel on the agenda of the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> about the \u003ca href=\"http://www.eco-farm.org/blogs/farmer/organic_food_cafes_an_emerging_trend/\">emerging organic food cafe trend\u003c/a>. Emerging seems a bit of a stretch, given the plethora of organic eateries out there that have been in business for some time, in certain cases a couple of decades.\u003c/p>\n\u003cp>Still, it is worthwhile to take stock of how far we've come in terms of knowing we have a bevy of chophouse choices on the local, natural, sustainable, free-range, hand-made, organic front.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since serving meat and dairy from contented cows raised in bucolic settings with oceans views, along with greens lovingly grown from heirloom seeds sown tenderly by farmers who have deep, personal relationships with their animals and plants are now made fun of in the local media -- \u003ca href=\"http://www.sfweekly.com/2010-02-24/culture/the-real-americans-dan-hoyle-shows-how-the-other-half-lives/\">Dan Hoyle's The Real Americans\u003c/a> and \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/01/DDVB1HGPB9.DTL\">\u003cem>Chronicle\u003c/em> columnist's Jon Carroll's recent column\u003c/a> come to mind -- it seems pretty clear that this phenomenon has well and truly hit the mainstream in the Bay Area and beyond.\u003c/p>\n\u003cp>Talking up this trend on the panel Saturday was Todd Champagne, one half of the team behind \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen Co.\u003c/a>, the pickling and preserving company that opened an organic cafe in October in its new food preservation center in Pacific Grove, site of a former beloved natural food grocery known as The Grannery.\u003c/p>\n\u003cp>I stopped by the store on my way out of town after the EcoFarm event and the place was buzzing with conference attendees picking up canning supplies and pantry items, including Happy Girl's award-winning Apricot Chili Jam (see \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/14/good-food-awards-showcases-sustainable-food-artisans/\">Bay Area Bites post on the Good Food Awards\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22739\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\" alt=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" title=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" width=\"300\" height=\"240\" class=\"size-full wp-image-22739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>I stayed for a simple yet satisfying lunch and it was immediately clear how the cafe complements the company's business philosophy, which has always aligned itself with local, organic farmers. \u003c/p>\n\u003cp>Also: Super savvy marketing move. What better way to enjoy tea and toast in the morning than slathered with some Strawberry and Lavender Jam (my personal favorite) straight from the kitchen? Likewise, my cheese, pear and salad greens sandwich came with a generous serving of pickled green beans on the side. Smart.\u003c/p>\n\u003cp>Jordan Champagne, who was teaching a cheese-making class on site in the center's certified kitchen, later confirmed my thinking. \"Opening the cafe was such a natural fit for us,\" she says. \"And coming up with a menu was pretty, well, organic, and just flowed from the kinds of products we already make.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\" alt=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" title=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" width=\"500\" height=\"223\" class=\"alignnone size-full wp-image-22737\">\u003c/a>\u003cbr>\n\u003cem>Charlie Hong Kong's is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\u003c/em>\u003c/p>\n\u003cp>Earlier in the day at the panel Caroline Rudolf of \u003ca href=\"http://www.charliehongkong.com/\">Charlie Hong Kong\u003c/a>'s in Santa Cruz explained how she and her husband began, essentially, an affordable fast food joint that just happened to sell healthy, tasty bowls of steaming goodness reminiscent of the street food they ate and loved in their extensive travels. Charlie Hong Kong's is a Santa Cruz institution; the pair opened another store in Marin in December.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22736\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\" alt=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" title=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" width=\"285\" height=\"190\" class=\"size-full wp-image-22736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\u003c/figcaption>\u003c/figure>\n\u003cp>Missing from the mix that day: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a>, the soul food chef behind \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in West Oakland, whose kitchen combines locally-grown, organic, and seasonal produce with menus that reflect her African American heritage and formal culinary training in France.\u003c/p>\n\u003cp>Each of these organic entrepreneurs do something a little different with food. What they all have in common: A proven track-record and kudos from critics and consumers alike. Oh, and they seem to be holding their own during a tough economy, in the food field no less, which is not known for its high profit margins.\u003c/p>\n\u003cp>Other organic cafes and restaurants are sprouting up all over. In Berkeley alone \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a>, and \u003ca href=\"http://www.zatarrestaurant.com/\">Zatar\u003c/a>, which serves up hand-selected organic fruits, herbs, and vegetables, many harvested daily from the owners own impressive produce garden, come immediately to mind.\u003c/p>\n\u003cp>Now it's your turn: I'm curious to hear from readers whether they choose a cafe or restaurant based on where the food comes from and how it was raised. Do you have your own local organic eatery that you frequent? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Share your picks in the comments area.\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/24/2011/02/happy.girl_.kitchen.organic.cafe_.1.jpg\" alt=\"Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" title=\"The opening of the Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22738\">\u003cbr>\n\u003cem>The opening of the Happy Girl Kitchen Co.'s cafe in October. Photo: Courtesy of Happy Girl Kitchen\u003c/em>\u003c/p>\n\u003cp>Way back in the dark ages of organic dining -- about 15 or 20 years ago now -- I remember the first time I saw the term \"antibiotic- and hormone-free eggs\" on the menu. It was at a cafe in the Mission District just at the beginning of the explosion of sustainable eats on those streets, I'm thinking Val21, if memory serves me correctly.\u003c/p>\n\u003cp>Such terminology was new to me then, and many others I suspect, and it struck me as kind of funny. Despite the slightly higher cost, who in their right mind, I wondered, would knowingly order the eggs with icky additives given the choice?\u003c/p>\n\u003cp>So I was a little surprised to see a panel on the agenda of the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> about the \u003ca href=\"http://www.eco-farm.org/blogs/farmer/organic_food_cafes_an_emerging_trend/\">emerging organic food cafe trend\u003c/a>. Emerging seems a bit of a stretch, given the plethora of organic eateries out there that have been in business for some time, in certain cases a couple of decades.\u003c/p>\n\u003cp>Still, it is worthwhile to take stock of how far we've come in terms of knowing we have a bevy of chophouse choices on the local, natural, sustainable, free-range, hand-made, organic front.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since serving meat and dairy from contented cows raised in bucolic settings with oceans views, along with greens lovingly grown from heirloom seeds sown tenderly by farmers who have deep, personal relationships with their animals and plants are now made fun of in the local media -- \u003ca href=\"http://www.sfweekly.com/2010-02-24/culture/the-real-americans-dan-hoyle-shows-how-the-other-half-lives/\">Dan Hoyle's The Real Americans\u003c/a> and \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/01/DDVB1HGPB9.DTL\">\u003cem>Chronicle\u003c/em> columnist's Jon Carroll's recent column\u003c/a> come to mind -- it seems pretty clear that this phenomenon has well and truly hit the mainstream in the Bay Area and beyond.\u003c/p>\n\u003cp>Talking up this trend on the panel Saturday was Todd Champagne, one half of the team behind \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen Co.\u003c/a>, the pickling and preserving company that opened an organic cafe in October in its new food preservation center in Pacific Grove, site of a former beloved natural food grocery known as The Grannery.\u003c/p>\n\u003cp>I stopped by the store on my way out of town after the EcoFarm event and the place was buzzing with conference attendees picking up canning supplies and pantry items, including Happy Girl's award-winning Apricot Chili Jam (see \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/14/good-food-awards-showcases-sustainable-food-artisans/\">Bay Area Bites post on the Good Food Awards\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22739\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\" alt=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" title=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" width=\"300\" height=\"240\" class=\"size-full wp-image-22739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>I stayed for a simple yet satisfying lunch and it was immediately clear how the cafe complements the company's business philosophy, which has always aligned itself with local, organic farmers. \u003c/p>\n\u003cp>Also: Super savvy marketing move. What better way to enjoy tea and toast in the morning than slathered with some Strawberry and Lavender Jam (my personal favorite) straight from the kitchen? Likewise, my cheese, pear and salad greens sandwich came with a generous serving of pickled green beans on the side. Smart.\u003c/p>\n\u003cp>Jordan Champagne, who was teaching a cheese-making class on site in the center's certified kitchen, later confirmed my thinking. \"Opening the cafe was such a natural fit for us,\" she says. \"And coming up with a menu was pretty, well, organic, and just flowed from the kinds of products we already make.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\" alt=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" title=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" width=\"500\" height=\"223\" class=\"alignnone size-full wp-image-22737\">\u003c/a>\u003cbr>\n\u003cem>Charlie Hong Kong's is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\u003c/em>\u003c/p>\n\u003cp>Earlier in the day at the panel Caroline Rudolf of \u003ca href=\"http://www.charliehongkong.com/\">Charlie Hong Kong\u003c/a>'s in Santa Cruz explained how she and her husband began, essentially, an affordable fast food joint that just happened to sell healthy, tasty bowls of steaming goodness reminiscent of the street food they ate and loved in their extensive travels. Charlie Hong Kong's is a Santa Cruz institution; the pair opened another store in Marin in December.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22736\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\" alt=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" title=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" width=\"285\" height=\"190\" class=\"size-full wp-image-22736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\u003c/figcaption>\u003c/figure>\n\u003cp>Missing from the mix that day: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a>, the soul food chef behind \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in West Oakland, whose kitchen combines locally-grown, organic, and seasonal produce with menus that reflect her African American heritage and formal culinary training in France.\u003c/p>\n\u003cp>Each of these organic entrepreneurs do something a little different with food. What they all have in common: A proven track-record and kudos from critics and consumers alike. Oh, and they seem to be holding their own during a tough economy, in the food field no less, which is not known for its high profit margins.\u003c/p>\n\u003cp>Other organic cafes and restaurants are sprouting up all over. In Berkeley alone \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a>, and \u003ca href=\"http://www.zatarrestaurant.com/\">Zatar\u003c/a>, which serves up hand-selected organic fruits, herbs, and vegetables, many harvested daily from the owners own impressive produce garden, come immediately to mind.\u003c/p>\n\u003cp>Now it's your turn: I'm curious to hear from readers whether they choose a cafe or restaurant based on where the food comes from and how it was raised. Do you have your own local organic eatery that you frequent? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Share your picks in the comments area.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
"title": "Breakfast at Show Dogs, with Chefs Gayle Pirie and John Clark",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n",
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"excerpt": "This is the first week of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-22209\" title=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/John-Clark-and-Gayle-Pirie500.jpg\" alt=\"John Clark and Gayle Pirie. Photo: John A. Benson Photography\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>John Clark and Gayle Pirie. Photo: John A. Benson Photography\u003c/em>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/show_dogs_starts_breakfast_int.php\">first week\u003c/a> of weekday breakfast offerings at Show Dogs, the Civic Center sausage emporium serving up meaty numbers of quality from Golden Gate Meats, 4505 Meats, Fatted Calf, and Let's Be Frank. A breakfast at Show Dogs includes dishes and drinks priced from $4 to $12.95, and the food is from one of San Francisco's best cooking couples, Gayle Pirie and John Clark. The couple resides in the East Bay and together have over two and a half decades of cooking experience including working as co-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> and being co-owners and chefs at Foreign Cinema. Their new breakfast menu—with Chef de Cuisine Seth Carter--is inspired by brunch at their ever-popular \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, and from their book, \u003ca href=\"http://www.foreigncinema.com/shop/\">Country Egg, City Egg\u003c/a>.\u003c/p>\n\u003cp>Chef Pirie said via phone interview that when creating Show Dogs, she and Clark tried to “think of the history of Market Street and create a fine food emporium. [We wanted to] make it inclusive of all three meals, and had dinner, lunch and happy hour already.” Offering breakfast service at Show Dogs is “harkening back to the turn of the century, when you had food all day.” Brunch will launch on weekends soon -- view the \u003ca href=\"http://showdogssf.com/menu/\">full menu\u003c/a> at showdogssf.com.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22224\" title=\"Croque Madame. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Croque500.jpg\" alt=\"Croque Madame. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Croque Madame. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>Show Dogs morning fare is sophisticated yet comfortable, with fun twists on the Croque Madame (with succulent pulled pork, Gruyere & béchamel), pancakes (corn cakes with molasses syrup and apricot preserves spiked with Serrano chiles), and \u003cem>Huevos Rancheros\u003c/em> (white beans, bacon, cheddar and tomatillo salsa). Sausage fans can indulge with the Sunrise ShowDog plate of maple bacon on a soft Acme bun, scrambled egg, piperade, arugula and a side of celery root hashers. Chef Pirie said she is “real partial to sausage with eggs,” making the Sunrise ShowDog plate her top pick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The house coffee is from \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Belly up to an eye opener with a \u003ca href=\"http://www.lagunitas.com\">Lagunitas\u003c/a> Espresso Stout, served warm. Other adult beverages include: Bloody Marys, Mimosas, or Bloody Beer. Fire-eaters can up the heat level on their food with hot sauce, provided on each table. Music includes Brazilian sambas and French jazz. The space is sun-filled and tidy, with wide window views of the unfolding morning activity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-22219\" title=\"Sunrise ShowDog. Photo by Mary Ladd\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sausage500.jpg\" alt=\"Sunrise ShowDog. Photo by Mary Ladd\" width=\"500\" height=\"373\">\u003cbr>\n\u003cem>Sunrise ShowDog. Photo by Mary Ladd\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SHOWDOGS SUNRISE SHOWDOG\u003c/strong>\u003cbr>\nChef/Owners Gayle Pirie and John Clark\u003cbr>\nChef de Cuisine Seth Carter\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>Note: made with as many organic ingredients as possible\u003c/em>\u003c/p>\n\u003cp>2 T diced red pepper\u003cbr>\n1 T diced onion\u003cbr>\n4-5 leaves of arugula\u003cbr>\n2 T sharp cheddar\u003cbr>\n1 Egg, scrambled\u003cbr>\n1 T Butter\u003cbr>\nsplash of sherry vinegar\u003cbr>\npinch of cayenne\u003cbr>\nsalt & pepper to taste\u003cbr>\n1 hot dog bun\u003cbr>\n1 pork breakfast sausage\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003cp>1. Cook sausage in a fry pan or preferably, on a grill until browned on both sides and cooked through.\u003cbr>\n2. While sausage is cooking, melt 1 tablespoon butter in a small fry pan.\u003cbr>\n3. When butter is melted, sautee peppers and onions in butter until cooked through.\u003cbr>\n4. Add a splash of sherry vinegar and cook for another minute or so, then add a pinch of cayenne, salt and pepper.\u003cbr>\n5. Add the eggs, arugula and cheddar.\u003cbr>\n6. Continue to mix the scramble egg mixture until egg is mostly cooked but still a touch wet. (egg will continue to cook for a few seconds)\u003cbr>\n7. Place the cooked sausage in the hot dog bun and top with the scrambled egg mix.\u003cbr>\n8. Serve with your favorite hash browns or country potatoes.\u003cbr>\n*For a bit more texture, toast the hot dog bun in a 350 degree oven for 3-4 minutes to crisp the outside.\u003c/p>\n\u003cp>\u003ca href=\"http://showdogssf.com/\">\u003cimg class=\"alignnone size-full wp-image-22235\" title=\"Show Dogs, Fine Sausage logo\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/image001.jpg\" alt=\"Show Dogs, Fine Sausage logo\" width=\"168\" height=\"144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://showdogssf.com/\">Show Dogs, Fine Sausages\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Showdogs,+Market+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=34.122306,57.128906&ie=UTF8&hq=Showdogs,&hnear=Market+St,+San+Francisco,+California&ll=37.784758,-122.410955&spn=0.033238,0.05579&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n1020 Market Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415.558.9560\u003cbr>\nHours: Mon-Thurs: 11am-9pm, Fri-Sat: 11am-12am, Sunday: 12pm-6pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Twitter: \u003ca href=\"http://twitter.com/showdogssf\">@ShowdogsSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ShowDogsSF\">Showdogs\u003c/a>\u003cbr>\nFoursquare: \u003ca href=\"http://foursquare.com/venue/104178\">Show Dogs\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meet Marge: Bay Area Welcomes New Baking Business ",
"title": "Meet Marge: Bay Area Welcomes New Baking Business ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Marge-BAB-1.jpg\" alt=\"Marge\" title=\"Marge \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-20728\">\u003cbr>\nThere's a lot about this post that feels a little self-indulgent largely because \u003cem>I'm\u003c/em> writing it and it's all about my new baking business, Marge. I've been waiting for the right time to announce it here on \u003cem>Bay Area Bite\u003c/em>s, and now seems as good a time as any. Although really this post is more about launching a small business without a storefront in the confusing (and expensive!) world of health permits, legal documents, licenses and occasional slammed doors. So without further ado, meet \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marge-BAB-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marge-BAB-collage.jpg\" alt=\"\" title=\"marge \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-22043\">\u003c/a>\u003c/p>\n\u003cp>The idea for Marge began last spring. I decided I'd open a bakery. I've always loved baking, had signed up to study at \u003ca href=\"http://www.sfbi.com/\">San Francisco Baking Institute\u003c/a> and mentor at \u003ca href=\"http://www.comfortscafe.com/\">Comforts\u003c/a> in Marin. I was already baking for private clients at the time and knew that what I really wanted out of a career was to work for myself. It wasn't important to me to have enough expendable income to fly to Hawaii every Christmas, but being able to support myself selling pie sounded pretty darn good. So begins the fun part. Real estate! Vintage wallpaper! Pretty display cases with distressed wood! And that lasted all of three weeks. Three glorious weeks, but three weeks nonetheless. And then reality hit. Those of you who have built-out a kitchen from scratch (or know someone who has) know how expensive it is. And for those of you who have ever looked for a charming, affordable retail space with a lovely pre-existing kitchen all ready and waiting for you-- you know they're a rare (read: almost never) find. So I regrouped. \u003c/p>\n\u003cp>I decided I needed a business license. It seemed like a good logical step and you basically just fill out a form, write a check, and 'Bam' you've got yourself a business. Perfect. Or so I thought.\u003c/p>\n\u003cp>My visit to City Hall went something like this:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Clerk:\u003c/strong> Ma'am we're confused about the category of your business.\u003cbr>\n\u003cstrong>Me:\u003c/strong> It's a baking business. We'll have a storefront someday, but right now we're going to do pop-ups, deliveries, catering--you know, keep it casual.\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Ma'am, there's really no category for \"casual.\"\u003cbr>\n\u003cstrong>Me:\u003c/strong> Look, I don't know. Call it whatever you want.\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Ma'am you need to choose a category.\u003cbr>\n\u003cstrong>Me\u003c/strong> (flustered, confused, wishing I could coerce him with pie): I understand. I just need a business license in order to get a health permit in order to get my commercial kitchen in order to get my business bank account. Can you just help me out a little here?\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Well we need a physical address.\u003cbr>\n\u003cstrong>Me:\u003c/strong> O.k....\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Why don't you put down the location where your accountant and bookkeeper do the books. \u003c/p>\n\u003cp>I stood there smiling and thinking to myself, \"If you only knew that you're staring right at the accountant \u003cem>and\u003c/em> bookkeeper, the owner \u003cem>and \u003c/em>the baker.\"\u003c/p>\n\u003cp>And so began all the legal/totally unfun stuff. It's all very cart before the horse: you need one document before you can get another but the timing doesn't work and none of the agencies talk to each other and you lose a little sleep. And some nights, a lot of sleep. This was nothing like picking out vintage wallpaper. Instead, it involved health inspections and a lot of bureaucracy. Even for a small business like Marge, inspectors often come to check out your kitchen, where you store your ingredients, and your processes for packaging. It's daunting when you're not quite sure what all your processes are yet. And it all seemed a little odd because I still wasn't quite sure how I was defining the business. I now had all of these forms in place but nowhere to actually sell my product.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/pie-BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/pie-BAB.jpg\" alt=\"Marin Country Mart\" title=\"Marin Country Mart\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-22038\">\u003c/a>\u003c/p>\n\u003cp>Then I decided that I may not have a storefront, but people have got to try what I'm baking at Marge or the word will never get out. I brought around samples to businesses, farmer's markets, and folks in my neighborhood. I got a business cell phone. When it rang two days later, I literally dropped it in the sink and missed the call. Orders started coming in around the holidays despite my temporary website. I did the \u003ca href=\"http://foragesf.com/market/\">SF Underground Farmer's Market\u003c/a> in December -- our first public event-- and it was awesome. The pop-tarts and apple pies sold out, lots of friends came out to support Marge, and I met some great food folks starting their business in a similar fashion. And then I got a call from the new \u003ca href=\"http://www.marincountrymart.com/farmers-market\">Marin Country Mart\u003c/a> farmer's market (a quick ferry ride from the city, by the way) that they'd love to have Marge as a permanent staple on Saturday mornings. I can't tell you how thrilled I am: my weekends are now one big ol' bake sale and I can't imagine anything better. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marge2-BAB1.jpg\" alt=\"marge\" title=\"marge\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-20735\">\u003c/p>\n\u003cp>So my strategy for now: get out there in other farmer's markets throughout the spring and summer and do local events that I'm excited about. Start getting Marge products out in local coffee shops and cafes and spreading the word about old-fashioned pies and nostalgic desserts. Make new friends. Meet new people. Forget all about vintage wallpaper (for now). And see where that takes us. Who knows? Maybe I'll be back here in the fall chatting all about our cute storefront. But for now, it's all good.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To get the latest on Marge, sign up for the \u003ca href=\"http://www.margebakery.com/contact.php\">newsletter\u003c/a> and check out the \u003ca href=\"http://www.margebakery.com/index2.html\">website\u003c/a> for the seasonal menu, contact information, and the full scoop on Marge. You can follow Marge on twitter \u003ca href=\"http://twitter.com/margebakery\">@MargeBakery\u003c/a> and on \u003ca href=\"http://www.facebook.com/photo.php?fbid=131838843542126&set=a.131838770208800.20766.121851241207553#!/pages/Marge/121851241207553\">Facebook\u003c/a> to learn about new events and markets we're doing. Come and visit us at the \u003ca href=\"http://www.marincountrymart.com/farmers-market\">Marin Country Mart Farmer's Market\u003c/a>, and of course, we deliver and cater as well. Pie is good. Having someone make it for you is even better. \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/24/2011/01/Marge-BAB-1.jpg\" alt=\"Marge\" title=\"Marge \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-20728\">\u003cbr>\nThere's a lot about this post that feels a little self-indulgent largely because \u003cem>I'm\u003c/em> writing it and it's all about my new baking business, Marge. I've been waiting for the right time to announce it here on \u003cem>Bay Area Bite\u003c/em>s, and now seems as good a time as any. Although really this post is more about launching a small business without a storefront in the confusing (and expensive!) world of health permits, legal documents, licenses and occasional slammed doors. So without further ado, meet \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marge-BAB-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marge-BAB-collage.jpg\" alt=\"\" title=\"marge \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-22043\">\u003c/a>\u003c/p>\n\u003cp>The idea for Marge began last spring. I decided I'd open a bakery. I've always loved baking, had signed up to study at \u003ca href=\"http://www.sfbi.com/\">San Francisco Baking Institute\u003c/a> and mentor at \u003ca href=\"http://www.comfortscafe.com/\">Comforts\u003c/a> in Marin. I was already baking for private clients at the time and knew that what I really wanted out of a career was to work for myself. It wasn't important to me to have enough expendable income to fly to Hawaii every Christmas, but being able to support myself selling pie sounded pretty darn good. So begins the fun part. Real estate! Vintage wallpaper! Pretty display cases with distressed wood! And that lasted all of three weeks. Three glorious weeks, but three weeks nonetheless. And then reality hit. Those of you who have built-out a kitchen from scratch (or know someone who has) know how expensive it is. And for those of you who have ever looked for a charming, affordable retail space with a lovely pre-existing kitchen all ready and waiting for you-- you know they're a rare (read: almost never) find. So I regrouped. \u003c/p>\n\u003cp>I decided I needed a business license. It seemed like a good logical step and you basically just fill out a form, write a check, and 'Bam' you've got yourself a business. Perfect. Or so I thought.\u003c/p>\n\u003cp>My visit to City Hall went something like this:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Clerk:\u003c/strong> Ma'am we're confused about the category of your business.\u003cbr>\n\u003cstrong>Me:\u003c/strong> It's a baking business. We'll have a storefront someday, but right now we're going to do pop-ups, deliveries, catering--you know, keep it casual.\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Ma'am, there's really no category for \"casual.\"\u003cbr>\n\u003cstrong>Me:\u003c/strong> Look, I don't know. Call it whatever you want.\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Ma'am you need to choose a category.\u003cbr>\n\u003cstrong>Me\u003c/strong> (flustered, confused, wishing I could coerce him with pie): I understand. I just need a business license in order to get a health permit in order to get my commercial kitchen in order to get my business bank account. Can you just help me out a little here?\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Well we need a physical address.\u003cbr>\n\u003cstrong>Me:\u003c/strong> O.k....\u003cbr>\n\u003cstrong>Clerk:\u003c/strong> Why don't you put down the location where your accountant and bookkeeper do the books. \u003c/p>\n\u003cp>I stood there smiling and thinking to myself, \"If you only knew that you're staring right at the accountant \u003cem>and\u003c/em> bookkeeper, the owner \u003cem>and \u003c/em>the baker.\"\u003c/p>\n\u003cp>And so began all the legal/totally unfun stuff. It's all very cart before the horse: you need one document before you can get another but the timing doesn't work and none of the agencies talk to each other and you lose a little sleep. And some nights, a lot of sleep. This was nothing like picking out vintage wallpaper. Instead, it involved health inspections and a lot of bureaucracy. Even for a small business like Marge, inspectors often come to check out your kitchen, where you store your ingredients, and your processes for packaging. It's daunting when you're not quite sure what all your processes are yet. And it all seemed a little odd because I still wasn't quite sure how I was defining the business. I now had all of these forms in place but nowhere to actually sell my product.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/pie-BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/pie-BAB.jpg\" alt=\"Marin Country Mart\" title=\"Marin Country Mart\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-22038\">\u003c/a>\u003c/p>\n\u003cp>Then I decided that I may not have a storefront, but people have got to try what I'm baking at Marge or the word will never get out. I brought around samples to businesses, farmer's markets, and folks in my neighborhood. I got a business cell phone. When it rang two days later, I literally dropped it in the sink and missed the call. Orders started coming in around the holidays despite my temporary website. I did the \u003ca href=\"http://foragesf.com/market/\">SF Underground Farmer's Market\u003c/a> in December -- our first public event-- and it was awesome. The pop-tarts and apple pies sold out, lots of friends came out to support Marge, and I met some great food folks starting their business in a similar fashion. And then I got a call from the new \u003ca href=\"http://www.marincountrymart.com/farmers-market\">Marin Country Mart\u003c/a> farmer's market (a quick ferry ride from the city, by the way) that they'd love to have Marge as a permanent staple on Saturday mornings. I can't tell you how thrilled I am: my weekends are now one big ol' bake sale and I can't imagine anything better. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marge2-BAB1.jpg\" alt=\"marge\" title=\"marge\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-20735\">\u003c/p>\n\u003cp>So my strategy for now: get out there in other farmer's markets throughout the spring and summer and do local events that I'm excited about. Start getting Marge products out in local coffee shops and cafes and spreading the word about old-fashioned pies and nostalgic desserts. Make new friends. Meet new people. Forget all about vintage wallpaper (for now). And see where that takes us. Who knows? Maybe I'll be back here in the fall chatting all about our cute storefront. But for now, it's all good.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To get the latest on Marge, sign up for the \u003ca href=\"http://www.margebakery.com/contact.php\">newsletter\u003c/a> and check out the \u003ca href=\"http://www.margebakery.com/index2.html\">website\u003c/a> for the seasonal menu, contact information, and the full scoop on Marge. You can follow Marge on twitter \u003ca href=\"http://twitter.com/margebakery\">@MargeBakery\u003c/a> and on \u003ca href=\"http://www.facebook.com/photo.php?fbid=131838843542126&set=a.131838770208800.20766.121851241207553#!/pages/Marge/121851241207553\">Facebook\u003c/a> to learn about new events and markets we're doing. Come and visit us at the \u003ca href=\"http://www.marincountrymart.com/farmers-market\">Marin Country Mart Farmer's Market\u003c/a>, and of course, we deliver and cater as well. Pie is good. Having someone make it for you is even better. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "All About Miso Soup",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\" alt=\"Miso Soup\" title=\"Miso Soup\" width=\"283\" height=\"206\" class=\"alignleft size-full wp-image-21710\">\u003c/a>This time of year is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/29/the-ultimate-comfort-soup-congee/\" title=\"Congee Recipe\">all about soup\u003c/a>, what with cold season in full swing. You know how it is... you drag yourself home from work, head full of cement, and all you want is something warm and comforting to eat that will make you feel better. If you're looking for lighter soup that's nourishing and easy to digest -- as opposed to a \u003ca href=\"http://www.wasabimon.com/archive/oxtail-soup-recipe/\" title=\"Oxtail Soup\">thick, rich stew\u003c/a> -- you might consider having a big bowl of miso soup. More interesting that your plain old chicken soup, miso is comfort food with a little international flair. \u003c/p>\n\u003cp>For those uninitiated in the ways of Japanese cuisine, miso is made from fermented soybeans and other grains, which are made into thick paste that is rich in protein and nutrients. While there are many different kinds of miso, the two you're most likely to find at your local grocery store are red miso and white miso. Red miso is saltier, having been fermented longer, and white miso is a little lighter in flavor. For making miso soup, you want to pick up a tub of white miso, also known as \u003cem>shiro miso\u003c/em>. Note: This stuff lasts forever in the fridge. Seriously. I think my tub of miso is over a year old and it still tastes the exact same. Also, a little goes a long way, so don't buy a huge vat of miso unless you plan on willing it to your grandkids.\u003c/p>\n\u003cp>Another important ingredient in miso soup is dashi, or Japanese soup stock. Dashi is the base of many Japanese soups and sauces. While you can just buy dashi mix from the grocery store, I highly recommend \u003ca href=\"http://www.lafujimama.com/2010/01/how-to-make-dashi/\" title=\"How to Make Dashi\">making your own dashi\u003c/a> -- just like chicken stock, it's way better when made from scratch! Dashi isn't vegetarian by default, but you can find veg dashi at Asian grocery stores.\u003c/p>\n\u003cp>Miso soup is a particularly good soup to eat when you're sick, due to its ample protein and high electrolyte content. Plus, fermented foods are easier to digest if your gut is sluggish from the virus du jour at your kid's school, so if you're just generally feeling the ick, a bowl of miso soup might be the one thing that will make you feel better. \u003c/p>\n\u003cp>There are several places in the Bay Area to get an incredible bowl of miso soup:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya Vegetarian Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 981-1213\u003cbr>\n \u003cem>-and-\u003c/em>\u003cbr>\n762 Valencia St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 252-7825\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/okoze-sushi-san-francisco\">Okoze Sushi\u003c/a>\u003c/strong>\u003cbr>\n1207 Union St\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 567-3397\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">Kahoo Ramen\u003c/a>\u003c/strong>\u003cbr>\n4330 Moorpark Ave\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 255-8244\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gombei-japanese-restaurant-san-jose\">Gombei Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n193 Jackson St\u003cbr>\nSan Jose, CA 95112\u003cbr>\n(408) 279-4311\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/norikonoko-japanese-restaurant-berkeley\">Norikonoko Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n2556 Telegraph Ave\u003cbr>\nBerkeley, CA 94704\u003cbr>\n(510) 548-1274\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/o-chame-berkeley\">O Chamé\u003c/a>\u003c/strong>\u003cbr>\n1830 4th St\u003cbr>\nBerkeley, CA 94710\u003cbr>\n(510) 841-8783\u003c/p>\n\u003cp>Some Japanese restaurants still use a packaged dry mix, so if you're going somewhere else, I'd call ahead to make sure you're getting a quality bowl of soup made with fresh ingredients. Pre-fab miso soup is ok, but once you've had the real thing, you'll never go back. \u003c/p>\n\u003cp>Speaking of the real thing, why don't you try making miso soup yourself at home? It's super easy, and will be leagues better than most of the stuff you'll find in restaurants. \u003c/p>\n\u003cp>\u003cstrong>Homemade Miso Soup Recipe\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 bowls of soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 6x6-inch piece of \u003ca href=\"http://www.amazon.com/gp/product/B000LKYTRY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKYTRY\">kombu\u003c/a>, soaked 30-minutes to overnight in 5 cups of water \u003cbr>\n3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B001ELL27O?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL27O\">bonito flakes\u003c/a>\u003cbr>\n 1/2 pound silken tofu, cut into 1/2-inch cubes\u003cbr>\n 3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B0000WKUBM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000WKUBM\">white miso paste\u003c/a> \u003cbr>\n1 spring onion, sliced, for garnish\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. After the kombu has soaked overnight, bring the seaweed and its soak water into a medium-sized pot. Bring to a boil over a medium heat, then allow to simmer for 10 minutes. Add bonito flakes and remove from heat.\u003cbr>\n2. Allow soup to steep for another 10 minutes, then strain the broth into another pot. Bring to boil over a medium-low heat. Add tofu and cook for 1 minute. Remove from heat.\u003cbr>\n3. Ladle out about 1/2 cup of broth into a small bowl and mix in miso paste until it is completely dissolved and there are no lumps. Pour the miso into the rest of the broth and stir well. Place over medium heat just until the soup begins to simmer, then remove from heat and ladle into bowls. Top with sliced onion for garnish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still feeling sluggish? Here are a few other soups that will make you feel better. They're great if you're perfectly healthy, too:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/best-homemade-chicken-soup-recipe/\">Homemade Chicken Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/moms_turkey_soup/\">Mom's Turkey Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/tortilla_soup/\">Tortilla Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html\">Vegetarian Split Pea Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/matzoh-ball-soup/\">Gluten-Free Matzoh Ball Soup\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "If you're looking for lighter soup that's nourishing and easy to digest, you might consider having a big bowl of miso soup. Miso is comfort food with a little international flair. ",
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"description": "If you're looking for lighter soup that's nourishing and easy to digest, you might consider having a big bowl of miso soup. Miso is comfort food with a little international flair. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\" alt=\"Miso Soup\" title=\"Miso Soup\" width=\"283\" height=\"206\" class=\"alignleft size-full wp-image-21710\">\u003c/a>This time of year is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/29/the-ultimate-comfort-soup-congee/\" title=\"Congee Recipe\">all about soup\u003c/a>, what with cold season in full swing. You know how it is... you drag yourself home from work, head full of cement, and all you want is something warm and comforting to eat that will make you feel better. If you're looking for lighter soup that's nourishing and easy to digest -- as opposed to a \u003ca href=\"http://www.wasabimon.com/archive/oxtail-soup-recipe/\" title=\"Oxtail Soup\">thick, rich stew\u003c/a> -- you might consider having a big bowl of miso soup. More interesting that your plain old chicken soup, miso is comfort food with a little international flair. \u003c/p>\n\u003cp>For those uninitiated in the ways of Japanese cuisine, miso is made from fermented soybeans and other grains, which are made into thick paste that is rich in protein and nutrients. While there are many different kinds of miso, the two you're most likely to find at your local grocery store are red miso and white miso. Red miso is saltier, having been fermented longer, and white miso is a little lighter in flavor. For making miso soup, you want to pick up a tub of white miso, also known as \u003cem>shiro miso\u003c/em>. Note: This stuff lasts forever in the fridge. Seriously. I think my tub of miso is over a year old and it still tastes the exact same. Also, a little goes a long way, so don't buy a huge vat of miso unless you plan on willing it to your grandkids.\u003c/p>\n\u003cp>Another important ingredient in miso soup is dashi, or Japanese soup stock. Dashi is the base of many Japanese soups and sauces. While you can just buy dashi mix from the grocery store, I highly recommend \u003ca href=\"http://www.lafujimama.com/2010/01/how-to-make-dashi/\" title=\"How to Make Dashi\">making your own dashi\u003c/a> -- just like chicken stock, it's way better when made from scratch! Dashi isn't vegetarian by default, but you can find veg dashi at Asian grocery stores.\u003c/p>\n\u003cp>Miso soup is a particularly good soup to eat when you're sick, due to its ample protein and high electrolyte content. Plus, fermented foods are easier to digest if your gut is sluggish from the virus du jour at your kid's school, so if you're just generally feeling the ick, a bowl of miso soup might be the one thing that will make you feel better. \u003c/p>\n\u003cp>There are several places in the Bay Area to get an incredible bowl of miso soup:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya Vegetarian Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 981-1213\u003cbr>\n \u003cem>-and-\u003c/em>\u003cbr>\n762 Valencia St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 252-7825\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/okoze-sushi-san-francisco\">Okoze Sushi\u003c/a>\u003c/strong>\u003cbr>\n1207 Union St\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 567-3397\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">Kahoo Ramen\u003c/a>\u003c/strong>\u003cbr>\n4330 Moorpark Ave\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 255-8244\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gombei-japanese-restaurant-san-jose\">Gombei Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n193 Jackson St\u003cbr>\nSan Jose, CA 95112\u003cbr>\n(408) 279-4311\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/norikonoko-japanese-restaurant-berkeley\">Norikonoko Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n2556 Telegraph Ave\u003cbr>\nBerkeley, CA 94704\u003cbr>\n(510) 548-1274\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/o-chame-berkeley\">O Chamé\u003c/a>\u003c/strong>\u003cbr>\n1830 4th St\u003cbr>\nBerkeley, CA 94710\u003cbr>\n(510) 841-8783\u003c/p>\n\u003cp>Some Japanese restaurants still use a packaged dry mix, so if you're going somewhere else, I'd call ahead to make sure you're getting a quality bowl of soup made with fresh ingredients. Pre-fab miso soup is ok, but once you've had the real thing, you'll never go back. \u003c/p>\n\u003cp>Speaking of the real thing, why don't you try making miso soup yourself at home? It's super easy, and will be leagues better than most of the stuff you'll find in restaurants. \u003c/p>\n\u003cp>\u003cstrong>Homemade Miso Soup Recipe\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 bowls of soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 6x6-inch piece of \u003ca href=\"http://www.amazon.com/gp/product/B000LKYTRY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKYTRY\">kombu\u003c/a>, soaked 30-minutes to overnight in 5 cups of water \u003cbr>\n3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B001ELL27O?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL27O\">bonito flakes\u003c/a>\u003cbr>\n 1/2 pound silken tofu, cut into 1/2-inch cubes\u003cbr>\n 3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B0000WKUBM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000WKUBM\">white miso paste\u003c/a> \u003cbr>\n1 spring onion, sliced, for garnish\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. After the kombu has soaked overnight, bring the seaweed and its soak water into a medium-sized pot. Bring to a boil over a medium heat, then allow to simmer for 10 minutes. Add bonito flakes and remove from heat.\u003cbr>\n2. Allow soup to steep for another 10 minutes, then strain the broth into another pot. Bring to boil over a medium-low heat. Add tofu and cook for 1 minute. Remove from heat.\u003cbr>\n3. Ladle out about 1/2 cup of broth into a small bowl and mix in miso paste until it is completely dissolved and there are no lumps. Pour the miso into the rest of the broth and stir well. Place over medium heat just until the soup begins to simmer, then remove from heat and ladle into bowls. Top with sliced onion for garnish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still feeling sluggish? Here are a few other soups that will make you feel better. They're great if you're perfectly healthy, too:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/best-homemade-chicken-soup-recipe/\">Homemade Chicken Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/moms_turkey_soup/\">Mom's Turkey Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/tortilla_soup/\">Tortilla Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html\">Vegetarian Split Pea Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/matzoh-ball-soup/\">Gluten-Free Matzoh Ball Soup\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Good Food Awards Showcases Sustainable Food Artisans",
"title": "Good Food Awards Showcases Sustainable Food Artisans",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21469\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\" alt=\"Canned Peaches. Photo by Aya Brackett \" title=\"Canned Peaches. Photo by Aya Brackett \" width=\"500\" height=\"500\" class=\"size-full wp-image-21469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canned Peaches. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>[Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>. Bay Area businesses in the winners' circle include: \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a>, \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a>, \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig\u003c/a>, \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>, \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, \u003ca href=\"http://site.preservesonoma.com/\">Middleton Farm\u003c/a>, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>, and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>.]\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Isn't it always \u003ca href=\"http://goodfoodmonth.org/\">Good Food Month\u003c/a> in the Bay Area?\u003c/p>\n\u003cp>Do we need another award night honoring food artisans?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The answer to both those questions appears to be yes.\u003c/p>\n\u003cp>Here's why: The \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> recognizes food purveyors who demonstrate high standards in taste \u003cem>and\u003c/em> sustainability and the ceremony tonight kicks off a month-long series of events showcasing artisan food producers in the sustainable food movement, many of whom struggle to make their businesses viable while they endeavor to work in environmentally-responsible and ethical ways.\u003c/p>\n\u003cp>The honors will be given out at a gala at San Francisco's Ferry Building hosted by the reigning queen of the sustainable food movement, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003c/p>\n\u003cp>The ceremony is not open to the public but passionate food folk can find out what all the fuss is about on Saturday when winning producers will be offering samples, talking up their wares, and selling them too, under the arcade at the front of the Ferry Building on the Embarcadero from 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>Almost 800 entries from 41 states were submitted from food makers hoping to earn the best-of-class honors in seven categories: coffee, chocolate, preserves, cheese, pickles, and beer. A panel of 80 judges -- including industry bigwigs like chocolate superstars \u003ca href=\"http://www.recchiuti.com/about_michael.html\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, and \u003ca href=\"http://www.scharffenberger.com/johnscharffenberger.asp\">John Scharffenberger\u003c/a> -- were recruited for blind tastings. A \u003ca href=\"http://www.goodfoodawards.org/the-awards/finalists/\">list of the 130 finalists\u003c/a> can be found on the Good Food site.\u003c/p>\n\u003cp>The Bay Area is well represented. Finalists include several local brewers, among them \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a> from Berkeley for Organic Gingerbread Ale, San Francisco's \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear\u003c/a> for Polar Bear Pils, and \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a> for ESChi.\u003c/p>\n\u003cp>Finalists in the charcuterie category include Berkeley's \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> for Smoked Beef Tongue and Sonoma's \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and The Fig\u003c/a> for both Coppa and Pimenton Salami. A slew of Marin cheese-makers made the cut, notably \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for Red Hawk, \u003ca href=\"http://pointreyescheese.com/\">Point Reyes Farmstead\u003c/a> for its signature blue, and \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a> for Nicasio Square.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21498\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/chocolate-bags300.jpg\" alt=\"Bags of cacao. Photo by Aya Brackett \" title=\"Bags of cacao. Photo by Aya Brackett \" width=\"300\" height=\"302\" class=\"size-full wp-image-21498\">\u003cfigcaption class=\"wp-caption-text\">Bags of cacao. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>Chocolatiers vying for first-place nods include San Francisco's \u003ca href=\"http://www.charleschocolates.com/\">Charles\u003c/a>, \u003ca href=\"http://www.jadechocolates.com/\">Jade\u003c/a>, and \u003ca href=\"http://www.pocodolce.com/\">Poco Dolce\u003c/a>, and Oakland's \u003ca href=\"http://www.vicechocolates.com/\">Vice\u003c/a>. Coffee makers up for top honors: Oakland's \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, San Francisco's \u003ca href=\"http://ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, and Santa Rosa's \u003ca href=\"http://www.eccocaffe.com/store/index.php\">Ecco Caffe\u003c/a>.\u003c/p>\n\u003cp>In the canning and jamming categories, Berkeley's \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a> represents the home team with Spicy Oregano Purple Carrots, while Monterey's \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a> is on the preserves list for Apricot Chili Jam.\u003c/p>\n\u003cp>Good Food director \u003ca href=\"http://www.goodfoodawards.org/team/director/\">Sarah Weiner\u003c/a> of \u003ca href=\"http://seedlingprojects.org/\">The Seedling Projects\u003c/a> says the event grew out of a casual conversation at the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> wrap-up meeting. One of the preserves' organizers, Casey Havre of \u003ca href=\"http://www.loulousgarden.com/StoreFront.bok\">LouLou's Garden\u003c/a>, mentioned how important it was to meet with fellow food artisans from different fields who share similar philosophies to generate ideas, learn about each other's products, and find ways to work together.\u003c/p>\n\u003cp>That idea stayed with Weiner, who spent time living in London, where she fell in love with an independent grocery store/deli that sold products with a little gold seal on them. Further investigation revealed that the seal was a taste award, bestowed by a British newspaper. Items that carried the seal, the proprietor confided, flew off the shelves.\u003c/p>\n\u003cp>Those two moments sowed the seeds for the Good Food Awards. The awards selection criteria sparked some bickering; a bitter brouhaha brewed over whether there even is such a thing as sustainable coffee. For some insights into that debate, visit the coffee news site \u003ca href=\"http://sprudge.com/good-food-awards-what-went-wrong.html\">Sprudge.com\u003c/a> and a response to the criticism over at \u003cem>\u003ca href=\"http://www.freshcup.com/featured-article.php?id=134\">Fresh Cup Magazine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/coffee-cups500.jpg\" alt=\"Glasses of Coffee. Photo by Jenny Hiser\" title=\"Glasses of Coffee. Photo by Jenny Hiser\" width=\"500\" height=\"419\" class=\"size-full wp-image-21470\">\u003cfigcaption class=\"wp-caption-text\">Glasses of Coffee. Photo by Jenny Hiser\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most food artisans, though, are grateful for the opportunity to show off their hard work. And with its national scope, the event can offer encouragement to sustainable food producers -- like the raspberry jam maker (a finalist) and her farmer husband in Ohio who hand-picked bugs off their crops and almost gave up on organic -- in parts of the country where there may not be much support or solutions for the challenges of sustainable production, Weiner explains.\u003c/p>\n\u003cp>Finalist \u003ca href=\"http://lettuceeatkale.com/2010/fermented-food-fans-meet-the-folks-from-cultured/\">Alex Hozven\u003c/a> of Cultured adds that while she runs a food business, she isn't always the best at marketing her own work. The awards, she says, are a way of exposing more people to her unique products and garnering media attention that is likely to have ripple effects over time. Plus, like other fermented food fans, she's curious to see what picklers from other parts of the country are doing.\u003c/p>\n\u003cp>This Saturday marks the beginning of 30 days of sustainable food events, including cooking demonstrations, canning and pickling classes, and culinary and farm tours. Each week has a theme: Jan. 17-23 is devoted to events around coffee and chocolate; Jan. 24-30 features preserves and cheeses; Jan. 31-Feb. 6 charcuterie and pickles; Feb. 7-13 focuses on ethnic food and brewing events will be held in conjunction with the annual \u003ca href=\"http://www.sfbeerweek.org/\">San Francisco Beer Week\u003c/a>, Feb. 11-20.\u003c/p>\n\u003cp>Most events require advance tickets though many are free. For a complete schedule visit \u003ca href=\"http://goodfoodmonth.org/\">goodfoodmonth.org\u003c/a>.\u003c/p>\n\u003cp>Back to the beginning. \"It's good food month every second of every day in the Bay Area,\" agrees Lisa Rogovin, an epicurean concierge whose culinary tours \u003ca href=\"http://inthekitchenwithlisa.com/\">In the Kitchen with Lisa \u003c/a>are featured on the Good Food Month schedule. \u003cem>(Full disclosure: I lead some of these tours.)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"But locals may not frequent some of the stops on, say, our Mission Tour, such as \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>, \u003ca href=\"http://www.lavictoriabakery.com/La_Victoria_Bakery/La_Victoria.html\">La Victoria Bakery\u003c/a>, and \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, or have no idea about these businesses' back stories,\" she explains. \"Personally, what I like about the Good Food program is that it introduces me to noted national brands that live and breath the same local, seasonal, sustainable mantra as do many of the artisans in our backyard.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>.\u003cbr>\n\u003c/strong>\u003c/p>\n\n",
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"excerpt": "The Good Food Awards honor food artisans who demonstrate high standards in taste and sustainability and kicks off a month-long series of events showcasing sustainable food producers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21469\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\" alt=\"Canned Peaches. Photo by Aya Brackett \" title=\"Canned Peaches. Photo by Aya Brackett \" width=\"500\" height=\"500\" class=\"size-full wp-image-21469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canned Peaches. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>[Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>. Bay Area businesses in the winners' circle include: \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a>, \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a>, \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig\u003c/a>, \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>, \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, \u003ca href=\"http://site.preservesonoma.com/\">Middleton Farm\u003c/a>, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>, and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>.]\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Isn't it always \u003ca href=\"http://goodfoodmonth.org/\">Good Food Month\u003c/a> in the Bay Area?\u003c/p>\n\u003cp>Do we need another award night honoring food artisans?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The answer to both those questions appears to be yes.\u003c/p>\n\u003cp>Here's why: The \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> recognizes food purveyors who demonstrate high standards in taste \u003cem>and\u003c/em> sustainability and the ceremony tonight kicks off a month-long series of events showcasing artisan food producers in the sustainable food movement, many of whom struggle to make their businesses viable while they endeavor to work in environmentally-responsible and ethical ways.\u003c/p>\n\u003cp>The honors will be given out at a gala at San Francisco's Ferry Building hosted by the reigning queen of the sustainable food movement, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003c/p>\n\u003cp>The ceremony is not open to the public but passionate food folk can find out what all the fuss is about on Saturday when winning producers will be offering samples, talking up their wares, and selling them too, under the arcade at the front of the Ferry Building on the Embarcadero from 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>Almost 800 entries from 41 states were submitted from food makers hoping to earn the best-of-class honors in seven categories: coffee, chocolate, preserves, cheese, pickles, and beer. A panel of 80 judges -- including industry bigwigs like chocolate superstars \u003ca href=\"http://www.recchiuti.com/about_michael.html\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, and \u003ca href=\"http://www.scharffenberger.com/johnscharffenberger.asp\">John Scharffenberger\u003c/a> -- were recruited for blind tastings. A \u003ca href=\"http://www.goodfoodawards.org/the-awards/finalists/\">list of the 130 finalists\u003c/a> can be found on the Good Food site.\u003c/p>\n\u003cp>The Bay Area is well represented. Finalists include several local brewers, among them \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a> from Berkeley for Organic Gingerbread Ale, San Francisco's \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear\u003c/a> for Polar Bear Pils, and \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a> for ESChi.\u003c/p>\n\u003cp>Finalists in the charcuterie category include Berkeley's \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> for Smoked Beef Tongue and Sonoma's \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and The Fig\u003c/a> for both Coppa and Pimenton Salami. A slew of Marin cheese-makers made the cut, notably \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for Red Hawk, \u003ca href=\"http://pointreyescheese.com/\">Point Reyes Farmstead\u003c/a> for its signature blue, and \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a> for Nicasio Square.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21498\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/chocolate-bags300.jpg\" alt=\"Bags of cacao. Photo by Aya Brackett \" title=\"Bags of cacao. Photo by Aya Brackett \" width=\"300\" height=\"302\" class=\"size-full wp-image-21498\">\u003cfigcaption class=\"wp-caption-text\">Bags of cacao. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>Chocolatiers vying for first-place nods include San Francisco's \u003ca href=\"http://www.charleschocolates.com/\">Charles\u003c/a>, \u003ca href=\"http://www.jadechocolates.com/\">Jade\u003c/a>, and \u003ca href=\"http://www.pocodolce.com/\">Poco Dolce\u003c/a>, and Oakland's \u003ca href=\"http://www.vicechocolates.com/\">Vice\u003c/a>. Coffee makers up for top honors: Oakland's \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, San Francisco's \u003ca href=\"http://ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, and Santa Rosa's \u003ca href=\"http://www.eccocaffe.com/store/index.php\">Ecco Caffe\u003c/a>.\u003c/p>\n\u003cp>In the canning and jamming categories, Berkeley's \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a> represents the home team with Spicy Oregano Purple Carrots, while Monterey's \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a> is on the preserves list for Apricot Chili Jam.\u003c/p>\n\u003cp>Good Food director \u003ca href=\"http://www.goodfoodawards.org/team/director/\">Sarah Weiner\u003c/a> of \u003ca href=\"http://seedlingprojects.org/\">The Seedling Projects\u003c/a> says the event grew out of a casual conversation at the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> wrap-up meeting. One of the preserves' organizers, Casey Havre of \u003ca href=\"http://www.loulousgarden.com/StoreFront.bok\">LouLou's Garden\u003c/a>, mentioned how important it was to meet with fellow food artisans from different fields who share similar philosophies to generate ideas, learn about each other's products, and find ways to work together.\u003c/p>\n\u003cp>That idea stayed with Weiner, who spent time living in London, where she fell in love with an independent grocery store/deli that sold products with a little gold seal on them. Further investigation revealed that the seal was a taste award, bestowed by a British newspaper. Items that carried the seal, the proprietor confided, flew off the shelves.\u003c/p>\n\u003cp>Those two moments sowed the seeds for the Good Food Awards. The awards selection criteria sparked some bickering; a bitter brouhaha brewed over whether there even is such a thing as sustainable coffee. For some insights into that debate, visit the coffee news site \u003ca href=\"http://sprudge.com/good-food-awards-what-went-wrong.html\">Sprudge.com\u003c/a> and a response to the criticism over at \u003cem>\u003ca href=\"http://www.freshcup.com/featured-article.php?id=134\">Fresh Cup Magazine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/coffee-cups500.jpg\" alt=\"Glasses of Coffee. Photo by Jenny Hiser\" title=\"Glasses of Coffee. Photo by Jenny Hiser\" width=\"500\" height=\"419\" class=\"size-full wp-image-21470\">\u003cfigcaption class=\"wp-caption-text\">Glasses of Coffee. Photo by Jenny Hiser\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most food artisans, though, are grateful for the opportunity to show off their hard work. And with its national scope, the event can offer encouragement to sustainable food producers -- like the raspberry jam maker (a finalist) and her farmer husband in Ohio who hand-picked bugs off their crops and almost gave up on organic -- in parts of the country where there may not be much support or solutions for the challenges of sustainable production, Weiner explains.\u003c/p>\n\u003cp>Finalist \u003ca href=\"http://lettuceeatkale.com/2010/fermented-food-fans-meet-the-folks-from-cultured/\">Alex Hozven\u003c/a> of Cultured adds that while she runs a food business, she isn't always the best at marketing her own work. The awards, she says, are a way of exposing more people to her unique products and garnering media attention that is likely to have ripple effects over time. Plus, like other fermented food fans, she's curious to see what picklers from other parts of the country are doing.\u003c/p>\n\u003cp>This Saturday marks the beginning of 30 days of sustainable food events, including cooking demonstrations, canning and pickling classes, and culinary and farm tours. Each week has a theme: Jan. 17-23 is devoted to events around coffee and chocolate; Jan. 24-30 features preserves and cheeses; Jan. 31-Feb. 6 charcuterie and pickles; Feb. 7-13 focuses on ethnic food and brewing events will be held in conjunction with the annual \u003ca href=\"http://www.sfbeerweek.org/\">San Francisco Beer Week\u003c/a>, Feb. 11-20.\u003c/p>\n\u003cp>Most events require advance tickets though many are free. For a complete schedule visit \u003ca href=\"http://goodfoodmonth.org/\">goodfoodmonth.org\u003c/a>.\u003c/p>\n\u003cp>Back to the beginning. \"It's good food month every second of every day in the Bay Area,\" agrees Lisa Rogovin, an epicurean concierge whose culinary tours \u003ca href=\"http://inthekitchenwithlisa.com/\">In the Kitchen with Lisa \u003c/a>are featured on the Good Food Month schedule. \u003cem>(Full disclosure: I lead some of these tours.)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"But locals may not frequent some of the stops on, say, our Mission Tour, such as \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>, \u003ca href=\"http://www.lavictoriabakery.com/La_Victoria_Bakery/La_Victoria.html\">La Victoria Bakery\u003c/a>, and \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, or have no idea about these businesses' back stories,\" she explains. \"Personally, what I like about the Good Food program is that it introduces me to noted national brands that live and breath the same local, seasonal, sustainable mantra as do many of the artisans in our backyard.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>.\u003cbr>\n\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Vegan Bakesale: Eat Cake, Save Animals",
"title": "SF Vegan Bakesale: Eat Cake, Save Animals",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jan2010_sf_vegan_bakesale500.jpg\" alt=\"SF Vegan Baksale poster\" title=\"SF Vegan Baksale poster\" width=\"500\" height=\"647\" class=\"alignnone size-full wp-image-21304\">\u003c/a>\u003cbr>\n\u003cem>Poster designed by Megan of \u003ca href=\"http://sayitsnotsoy.com/\">Say It’s Not Soy\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">The SF Vegan Bakesale\u003c/a>, sponsored by \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a> and \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a>, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.\u003c/p>\n\u003cp>The next one takes place this Saturday, January 15, 11am-3pm, in front of \u003ca href=\"http://www.speesees.com/\">SpeeSees\u003c/a> at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a>, \u003ca href=\"http://twitter.com/#!/scarlettepoppy\">Scarlette Poppy\u003c/a>, \u003ca href=\"http://www.facebook.com/profile.php?id=100001725456577&sk=wall\">Por Vida\u003c/a>, \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a>, and \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a>. Proceeds from this sale are going to \u003ca href=\"http://mickacoo.org/\">MickaCoo Bird Rescue\u003c/a> and \u003ca href=\"http://www.muttville.org/\">Muttville Senior Dog Rescue\u003c/a>. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter \u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">@SFVeganBakeSale\u003c/a>. \u003c/p>\n\u003cp>But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a>. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site \u003ca href=\"http://vegweb.com/\">VegWeb.com\u003c/a>. She is also a columnist for \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a> and has contributed to \u003ca href=\"http://sfist.com/2010/06/09/three_vegan_dishes_worth_creaming_y.php\">SFist\u003c/a>, \u003ca href=\"http://www.huffingtonpost.com/laura-beck\">Huffington Post\u003c/a>, \u003ca href=\"http://thebolditalic.com/\">The Bold Italic\u003c/a>, \u003ca href=\"http://crazysexylife.com/2009/blog-power/\">Crazy Sexy Life\u003c/a>, \u003ca href=\"http://www.sfweekly.com/search/index?collection=blogs&keywords=Laura%20Beck\">SF Weekly\u003c/a>, \u003ca href=\"http://www.sanfranmag.com/story/vegan-upgrade\">San Francisco Magazine\u003c/a>, and \u003ca href=\"http://sf.eater.com/search.php?origin=esf&sites=locale&blogs=7%2C14&query=%22laura+beck%22\">Eater SF\u003c/a>, among others.\u003c/p>\n\u003cp>Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s \u003ca href=\"http://www.humanesociety.org/news/press_releases/2008/11/californians_deliver_decisive_victory_on_prop_2_110508.html\">Prop 2 campaign\u003c/a>, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/laura-karin500.jpg\" alt=\"Laura Beck and Karin Olsson\" title=\"Laura Beck and Karin Olsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21297\">\u003cbr>\n\u003cem>Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips\u003c/em>\u003c/p>\n\u003cp>Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.\u003c/p>\n\u003cp>\u003cstrong>How were the SF Vegan Bakesales started and what do you hope they'll accomplish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We were inspired by the \u003ca href=\"http://www.veganbakesale.org/veganbakesale/index.html\">Worldwide Vegan Bakesale\u003c/a> and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!\u003c/p>\n\u003cp>\u003cstrong>How do you choose the beneficiaries of each bakesale?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please \u003ca href=\"mailto:laura@vegansaurus.com\">let us know\u003c/a>! We're always taking ideas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\" alt=\"bunnies for adoption at previous vegan bakesale\" title=\"bunnies for adoption at previous vegan bakesale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21288\">\u003c/a>\u003cbr>\n\u003cem>Bunnies up for adoption at previous Vegan Bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is the most delicious pastry you’ve had at a bakesale? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Uhhh... that's REALLY hard. Davey from \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a> makes these tremendous cinnamon rolls called \"Weekend Ruiners\" that are mind-blowing. \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a> also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a> makes killer baklava. And \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a> has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pie's\u003c/a> delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course \u003ca href=\"http://www.pepplesdonuts.com/\">Pepples Donuts’\u003c/a> glazed raised donuts, \u003ca href=\"http://www.idlehandsbakingcompany.com/\">Idle Hands Baking Company’s\u003c/a> cookies n’ cream cupcakes, \u003ca href=\"http://philipgelb.blogspot.com/\">In the Mood for Food’s\u003c/a> bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesale-table500.jpg\" alt=\"vegan bakesale table\" title=\"vegan bakesale table\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21291\">\u003cbr>\n\u003cem>Pastries at a previous bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>When did you decide to be vegan and what led you to that decision?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I became vegan after reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0915811812/kqedorg-20\">Diet for a New America\u003c/a> by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading \u003cem>Diet for a New America\u003c/em> really drove home all that's wrong with the way we raise and slaughter \"food animals.\" I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.\u003c/p>\n\u003cp>\u003cstrong>What do you feel is the biggest misconception about a vegan lifestyle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet! \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.\u003c/p>\n\u003cp>\u003cstrong>If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Breakfast: brunch at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland (biscuits and gravy!). Lunch would probably be falafel at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> or a vegan cheesesteak at \u003ca href=\"http://jayscheesesteak.com/\">Jay's Cheesesteak\u003c/a>. Dinner would either be \u003ca href=\"http://www.sahasf.com/\">Saha\u003c/a> or \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>. Only one day? That's hard!\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from \u003ca href=\"http://sunriserestaurantsf.com/Welcome.html\">Sun Rise Restaurant\u003c/a> in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at \u003ca href=\"http://www.saturncafe.com/\">Saturn Café\u003c/a>, followed by lunch at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Cha-Ya [Vegetarian Japanese Restaurant]\u003c/a>. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>What is your favorite vegan dish in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I always crave \u003ca href=\"http://ilikeikesplace.com/\">Ike’s\u003c/a> sandwiches. There are so many amazing \u003ca href=\"http://ilikeikesplace.com/sanfran/vegan/\">vegan options\u003c/a> to choose from, but my standby is the Meatless Mike. Ike’s is now at \u003ca href=\"http://www.lime-sf.com/\">Lime\u003c/a>, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> \u003ca href=\"http://blogs.sfweekly.com/foodie/souley-vegan-toasty.jpeg\">The Toasty Crispy\u003c/a> at Souley Vegan!\u003c/p>\n\u003cp>\u003cstrong>What is the one ingredient you couldn’t live without?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And \u003ca href=\"http://www.gardein.com/\">Gardein\u003c/a> Buffalo wings. Uh, I could go on. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.\u003c/p>\n\u003cp>\u003cstrong>Do you have any companion animals? What are their names/hopes and dreams?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet. \u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I have an adorable pit bull from \u003ca href=\"http://www.rocketdogrescue.org/\">Rocket Dog Rescue\u003c/a>. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.\u003c/p>\n\u003chr>\n\u003cp>So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.\u003c/p>\n\u003cp>To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of \u003ca href=\"http://ieatcupcakes.com/\">ieatcupcakes.com\u003c/a> for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (\u003ca href=\"http://www.yelp.com/biz/ronalds-donuts-las-vegas\">Ronald’s Donuts\u003c/a> in Las Vegas and \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569242739/kqedorg-20\">Vegan Cupcakes Take Over The World\u003c/a>. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/donut-cupcake5001.jpg\" alt=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" title=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" width=\"500\" height=\"356\" class=\"alignnone size-full wp-image-21264\">\u003c/p>\n\u003cp>\u003cstrong>Voodoo Ronald's Donut Cupcakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 22 cupcakes with icing\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cake:\u003c/em>\u003cbr>\n3 c unbleached white flour\u003cbr>\n½ T baking soda\u003cbr>\n½ T baking powder\u003cbr>\n2 T cornstarch\u003cbr>\n½ t salt\u003cbr>\n1 ½ c sugar\u003cbr>\n2/3 c sunflower oil\u003cbr>\n1 ½ c soymilk\u003cbr>\n½ c water\u003cbr>\n1 T vanilla extract\u003cbr>\n1 T apple cider vinegar\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003cbr>\n1 c soymilk\u003cbr>\n1 t agar powder\u003cbr>\n3 T arrowroot powder\u003cbr>\n1 package silken tofu\u003cbr>\n2/3 c powdered sugar\u003cbr>\n1 T vanilla extract\u003c/p>\n\u003cp>\u003cem> Icing:\u003c/em>\u003cbr>\n1 12 oz bag of chocolate chips\u003cbr>\n½ c soymilk\u003cbr>\n3 T agave nectar\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Cake Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.\u003c/li>\n\u003cli>Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt. \u003c/li>\n\u003cli>Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.\u003c/li>\n\u003cli>Fill the baking cups about 2/3 full.\u003c/li>\n\u003cli>Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Filling Preparation:\u003c/strong>\n\u003cli>Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.\u003c/li>\n\u003cli>Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.\u003c/li>\n\u003cli>Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Icing Preparation:\u003c/strong>\n\u003cli>Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.\u003c/li>\n\u003cli>Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The SF Vegan Bakesale takes place this Saturday, January 15, 11am-3pm, at SpeeSees on 1415 Valencia Street. Vegans of the Bay Area band together every few months and hold a sale with all proceeds donated to charities. Organized by Laura Beck and Karin Olsson, these bakesales have been a huge success for the past two years. ",
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"description": "The SF Vegan Bakesale takes place this Saturday, January 15, 11am-3pm, at SpeeSees on 1415 Valencia Street. Vegans of the Bay Area band together every few months and hold a sale with all proceeds donated to charities. Organized by Laura Beck and Karin Olsson, these bakesales have been a huge success for the past two years. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jan2010_sf_vegan_bakesale500.jpg\" alt=\"SF Vegan Baksale poster\" title=\"SF Vegan Baksale poster\" width=\"500\" height=\"647\" class=\"alignnone size-full wp-image-21304\">\u003c/a>\u003cbr>\n\u003cem>Poster designed by Megan of \u003ca href=\"http://sayitsnotsoy.com/\">Say It’s Not Soy\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">The SF Vegan Bakesale\u003c/a>, sponsored by \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a> and \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a>, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.\u003c/p>\n\u003cp>The next one takes place this Saturday, January 15, 11am-3pm, in front of \u003ca href=\"http://www.speesees.com/\">SpeeSees\u003c/a> at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a>, \u003ca href=\"http://twitter.com/#!/scarlettepoppy\">Scarlette Poppy\u003c/a>, \u003ca href=\"http://www.facebook.com/profile.php?id=100001725456577&sk=wall\">Por Vida\u003c/a>, \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a>, and \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a>. Proceeds from this sale are going to \u003ca href=\"http://mickacoo.org/\">MickaCoo Bird Rescue\u003c/a> and \u003ca href=\"http://www.muttville.org/\">Muttville Senior Dog Rescue\u003c/a>. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter \u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">@SFVeganBakeSale\u003c/a>. \u003c/p>\n\u003cp>But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a>. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site \u003ca href=\"http://vegweb.com/\">VegWeb.com\u003c/a>. She is also a columnist for \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a> and has contributed to \u003ca href=\"http://sfist.com/2010/06/09/three_vegan_dishes_worth_creaming_y.php\">SFist\u003c/a>, \u003ca href=\"http://www.huffingtonpost.com/laura-beck\">Huffington Post\u003c/a>, \u003ca href=\"http://thebolditalic.com/\">The Bold Italic\u003c/a>, \u003ca href=\"http://crazysexylife.com/2009/blog-power/\">Crazy Sexy Life\u003c/a>, \u003ca href=\"http://www.sfweekly.com/search/index?collection=blogs&keywords=Laura%20Beck\">SF Weekly\u003c/a>, \u003ca href=\"http://www.sanfranmag.com/story/vegan-upgrade\">San Francisco Magazine\u003c/a>, and \u003ca href=\"http://sf.eater.com/search.php?origin=esf&sites=locale&blogs=7%2C14&query=%22laura+beck%22\">Eater SF\u003c/a>, among others.\u003c/p>\n\u003cp>Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s \u003ca href=\"http://www.humanesociety.org/news/press_releases/2008/11/californians_deliver_decisive_victory_on_prop_2_110508.html\">Prop 2 campaign\u003c/a>, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/laura-karin500.jpg\" alt=\"Laura Beck and Karin Olsson\" title=\"Laura Beck and Karin Olsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21297\">\u003cbr>\n\u003cem>Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips\u003c/em>\u003c/p>\n\u003cp>Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.\u003c/p>\n\u003cp>\u003cstrong>How were the SF Vegan Bakesales started and what do you hope they'll accomplish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We were inspired by the \u003ca href=\"http://www.veganbakesale.org/veganbakesale/index.html\">Worldwide Vegan Bakesale\u003c/a> and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!\u003c/p>\n\u003cp>\u003cstrong>How do you choose the beneficiaries of each bakesale?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please \u003ca href=\"mailto:laura@vegansaurus.com\">let us know\u003c/a>! We're always taking ideas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\" alt=\"bunnies for adoption at previous vegan bakesale\" title=\"bunnies for adoption at previous vegan bakesale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21288\">\u003c/a>\u003cbr>\n\u003cem>Bunnies up for adoption at previous Vegan Bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is the most delicious pastry you’ve had at a bakesale? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Uhhh... that's REALLY hard. Davey from \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a> makes these tremendous cinnamon rolls called \"Weekend Ruiners\" that are mind-blowing. \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a> also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a> makes killer baklava. And \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a> has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pie's\u003c/a> delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course \u003ca href=\"http://www.pepplesdonuts.com/\">Pepples Donuts’\u003c/a> glazed raised donuts, \u003ca href=\"http://www.idlehandsbakingcompany.com/\">Idle Hands Baking Company’s\u003c/a> cookies n’ cream cupcakes, \u003ca href=\"http://philipgelb.blogspot.com/\">In the Mood for Food’s\u003c/a> bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesale-table500.jpg\" alt=\"vegan bakesale table\" title=\"vegan bakesale table\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21291\">\u003cbr>\n\u003cem>Pastries at a previous bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>When did you decide to be vegan and what led you to that decision?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I became vegan after reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0915811812/kqedorg-20\">Diet for a New America\u003c/a> by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading \u003cem>Diet for a New America\u003c/em> really drove home all that's wrong with the way we raise and slaughter \"food animals.\" I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.\u003c/p>\n\u003cp>\u003cstrong>What do you feel is the biggest misconception about a vegan lifestyle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet! \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.\u003c/p>\n\u003cp>\u003cstrong>If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Breakfast: brunch at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland (biscuits and gravy!). Lunch would probably be falafel at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> or a vegan cheesesteak at \u003ca href=\"http://jayscheesesteak.com/\">Jay's Cheesesteak\u003c/a>. Dinner would either be \u003ca href=\"http://www.sahasf.com/\">Saha\u003c/a> or \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>. Only one day? That's hard!\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from \u003ca href=\"http://sunriserestaurantsf.com/Welcome.html\">Sun Rise Restaurant\u003c/a> in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at \u003ca href=\"http://www.saturncafe.com/\">Saturn Café\u003c/a>, followed by lunch at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Cha-Ya [Vegetarian Japanese Restaurant]\u003c/a>. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>What is your favorite vegan dish in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I always crave \u003ca href=\"http://ilikeikesplace.com/\">Ike’s\u003c/a> sandwiches. There are so many amazing \u003ca href=\"http://ilikeikesplace.com/sanfran/vegan/\">vegan options\u003c/a> to choose from, but my standby is the Meatless Mike. Ike’s is now at \u003ca href=\"http://www.lime-sf.com/\">Lime\u003c/a>, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> \u003ca href=\"http://blogs.sfweekly.com/foodie/souley-vegan-toasty.jpeg\">The Toasty Crispy\u003c/a> at Souley Vegan!\u003c/p>\n\u003cp>\u003cstrong>What is the one ingredient you couldn’t live without?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And \u003ca href=\"http://www.gardein.com/\">Gardein\u003c/a> Buffalo wings. Uh, I could go on. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.\u003c/p>\n\u003cp>\u003cstrong>Do you have any companion animals? What are their names/hopes and dreams?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet. \u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I have an adorable pit bull from \u003ca href=\"http://www.rocketdogrescue.org/\">Rocket Dog Rescue\u003c/a>. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.\u003c/p>\n\u003chr>\n\u003cp>So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.\u003c/p>\n\u003cp>To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of \u003ca href=\"http://ieatcupcakes.com/\">ieatcupcakes.com\u003c/a> for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (\u003ca href=\"http://www.yelp.com/biz/ronalds-donuts-las-vegas\">Ronald’s Donuts\u003c/a> in Las Vegas and \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569242739/kqedorg-20\">Vegan Cupcakes Take Over The World\u003c/a>. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/donut-cupcake5001.jpg\" alt=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" title=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" width=\"500\" height=\"356\" class=\"alignnone size-full wp-image-21264\">\u003c/p>\n\u003cp>\u003cstrong>Voodoo Ronald's Donut Cupcakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 22 cupcakes with icing\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cake:\u003c/em>\u003cbr>\n3 c unbleached white flour\u003cbr>\n½ T baking soda\u003cbr>\n½ T baking powder\u003cbr>\n2 T cornstarch\u003cbr>\n½ t salt\u003cbr>\n1 ½ c sugar\u003cbr>\n2/3 c sunflower oil\u003cbr>\n1 ½ c soymilk\u003cbr>\n½ c water\u003cbr>\n1 T vanilla extract\u003cbr>\n1 T apple cider vinegar\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003cbr>\n1 c soymilk\u003cbr>\n1 t agar powder\u003cbr>\n3 T arrowroot powder\u003cbr>\n1 package silken tofu\u003cbr>\n2/3 c powdered sugar\u003cbr>\n1 T vanilla extract\u003c/p>\n\u003cp>\u003cem> Icing:\u003c/em>\u003cbr>\n1 12 oz bag of chocolate chips\u003cbr>\n½ c soymilk\u003cbr>\n3 T agave nectar\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cake Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.\u003c/li>\n\u003cli>Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt. \u003c/li>\n\u003cli>Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.\u003c/li>\n\u003cli>Fill the baking cups about 2/3 full.\u003c/li>\n\u003cli>Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Filling Preparation:\u003c/strong>\n\u003cli>Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.\u003c/li>\n\u003cli>Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.\u003c/li>\n\u003cli>Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Icing Preparation:\u003c/strong>\n\u003cli>Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.\u003c/li>\n\u003cli>Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The American Grilled Cheese Kitchen",
"title": "The American Grilled Cheese Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"344\" height=\"500\" class=\"alignleft size-full wp-image-21219\">\u003c/a>To say that the grilled cheese sandwich is one of my favorite things in the world would be an understatement. And you know what? I'm not alone in that. I come from a generation that grew up on the beloved grilled cheese. The dish I came to love was simple and comforting: a layer of warm, melty American cheese embraced by two fluffy slices of toasted white sandwich bread, so crispy and buttery that it crackled like the top of a creme brulee at every bite. \u003c/p>\n\u003cp>Ok, so maybe I'm romanticizing a bit. I grew up on Kraft singles and Wonder Bread, and if I ate those things today, I doubt they'd taste as good as I remember. I grew up, and dammit, I wanted my \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-panini-sandwich-recipe/\" title=\"Prosciutto, Havarti and Tomato Sandwich Recipe\">beloved grilled cheese sandwich to grow up with me\u003c/a>.\u003c/p>\n\u003cp>After years wandering in a grilled cheese arctic wasteland, someone stepped in to save me: Nate Pollak and Heidi Gibson, the \"Big Cheeses\" at a hot new South Park lunch eatery, the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a>. Nate and Heidi matured the dish, taking it to a level of adult grilled cheese perfection that will completely overshadow any trace memories you have of thin Denny's cheese sammies that linger in your subconscious. Think gourmet cheeses, local produce, and a \u003ca href=\"http://www.wisegeek.com/what-is-levain.htm\" title=\"What Is Levain?\">levain bread\u003c/a> that would make Baby Jesus cry.\u003c/p>\n\u003cp>To give credit where credit is due, I was introduced to this place by my good friend \u003ca href=\"http://itsnotyouitsbrie.com/\" title=\"Best Cheese Blog\">Kirstin Jackson\u003c/a>, the goddess of all things dairy. Whenever Kirstin tells me to jump at a new cheese dish, I listen. Kirstin and I met for lunch at the American Grilled Cheese Kitchen a few weeks ago, and I ordered something called the Butternut Buster. I had no idea what I was ordering, though I knew that I love butternut squash and cheese, so why wouldn't they go together? \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-21216\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few minutes later my lunch showed up, and before me sat a sandwich that must have measured 4-inches thick. Between the thick, moist slices of toasted levain bread were layer upon layer of fresh sage butter, caramelized onions, roasted butternut squash, tender prosciutto, and some of the most gooshy, melty gruyere and fontina cheese I've ever eaten. I dove into the sandwich like a dinosaur eating a caveman, and before long I was covered in cheese, meat, and breadcrumbs. I swear, I don't think I took a breath through the first half of my lunch. For that two minutes, my life was nothing but a \u003ca href=\"http://en.wikipedia.org/wiki/Lambada\" title=\"What is the Lambada?\">lambada\u003c/a> of flavor, texture, and aroma.\u003c/p>\n\u003cp>The menu at the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a> changes frequently, peppered with a series of tantalizing daily specials on top of their hometown heros. Here's a sample of their current lunch offerings:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Piglet\u003c/strong> -- Tillamook sharp cheddar, artisan cured ham, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Mushroom Gruyère\u003c/strong> -- fontina, gruyère, roasted wild mushrooms + gold potatoes, melted leeks, caramelized onions, thyme butter\u003c/li>\n\u003cli>\u003cstrong>Jalapeño Popper\u003c/strong> -- chèvre, monterey jack, applewood-smoked bacon, apricot-jalapeño relish\u003c/li>\n\u003cli>\u003cstrong>Club Turkey\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, Willie Bird smoked turkey, applewood-smoked bacon, Sierra Nevada stout mustard, roasted tomatos, arugula\u003c/li>\n\u003cli>\u003cstrong>Mousetrap\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, monterey jack, on artisan sourdough (extra add-ons: applewood-smoked bacon, artisan cured ham, roasted tomato, and/or bread n'butter pickles)\u003c/li>\n\u003cli>\u003cstrong>Moscone\u003c/strong> -- fresh mozzarella, fontina, roasted tomatoes, basil-lavender pesto, kalamata olive tapenade\u003c/li>\n\u003cli>\u003cstrong>Smoky Tomato Soup\u003c/strong> -- house made with crème fraîche, croutons\u003c/li>\n\u003cli>\u003cstrong>Stella's Cobb Salad\u003c/strong> -- chèvre, organic mixed greens, egg, organic cherry tomatoes, pickled red onions, smoked turkey, applewood-smoked bacon, buttermilk dressing\u003c/li>\n\u003cli>\u003cstrong>Tilly's Veggie Salad\u003c/strong> -- fresh mozzarella, organic mixed greens, egg, organic cherry tomatoes, kalamata olives, capers, croutons, champagne vinaigrette\u003c/li>\n\u003c/ul>\n\u003cp>Nate and Heidi even offer breakfast sandwiches:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Classic Breakfast\u003c/strong> -- sharp cheddar, jack, cage-free egg\n\u003c/li>\n\u003cli>\u003cstrong>Veggie Breakfast\u003c/strong> -- sharp cheddar, jack, egg, roasted tomatoes, caramelized onions, bell peppers \u003c/li>\n\u003cli>\u003cstrong>Breakfast Piglet\u003c/strong> -- sharp cheddar, ham, egg, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Farmer's Breakfast\u003c/strong> -- sharp cheddar, roasted potatoes, applewood-smoked bacon, cage-free egg, chive butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"329\" class=\"alignnone size-full wp-image-21218\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food allergy note:\u003c/strong> Guess what? The American Grilled Cheese Kitchen makes their own gluten-free bread, and \u003cem>all sandwiches on the menu can be served on this amazing bread for only fifty cents more\u003c/em>. They even sell their bread by the loaf, and I guarantee you'll want to pick some up for reconstructing your own grilled cheese dreams at home.\u003c/p>\n\u003cp>What's my overall opinion? Get thee to the American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does mid-day meals right, and I can guarantee that the memory of your perfectly savory, perfectly grown-up grilled cheese sandwich will linger in your mind long after lunch if over. In fact, I wouldn't be surprised if you headed back the next day.\u003c/p>\n\u003cp>\u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a>\u003cbr>\n1 South Park Ave. \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=109759304754988866674.000476e2133794f539b8f&ll=37.78229,-122.392834&spn=0,0&source=embed\">Map\u003c/a>\u003cbr>\nSuite 103A\u003cbr>\nSan Francisco, 94107\u003cbr>\n\u003cem>Hours:\u003c/em>\u003cbr>\nMon-Fri 8am-3pm\u003cbr>\nSat & Sun 9am-4pm\u003c/p>\n\u003cp>You can also follow the American Grilled Cheese Kitchen on \u003ca href=\"http://www.facebook.com/theamericansf\" title=\"Grilled Cheese on Facebook\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/theamericansf\" title=\"Grilled Cheese on Twitter\">Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-21217\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Butternut Buster\u003c/strong>\u003cbr>\n\u003cstrong>Butternut Squash Grilled Cheese Sandwich with Caramelized Onion and Sage Butter\u003c/strong>\u003cbr>\n\u003cem>By Nate Pollak and Heidi Gibson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 sandwich\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons sage butter (see recipe below)\u003cbr>\n2 slices of country bread\u003cbr>\n3 tablespoons caramelized onions (see recipe below)\u003cbr>\n3 tablespoons gruyere cheese\u003cbr>\n6 thin slices prosciutto\u003cbr>\n3 slices of roasted butternut squash (see recipe below)\u003cbr>\n3 tablespoons fontina cheese (preferably a stinky Italian fontina)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Sandwich Assembly and Cooking\u003c/strong>\u003c/em>\u003cbr>\nPreheat oven to 500°.\u003cbr>\n1. Spread a thin layer of sage butter on the outer side of each of the slices of bread. Lay the bread butter-side down on a cookie surface.\u003cbr>\n2. Spread a thin layer of caramelized onions on the inside of one of the slices of bread. Follow with a layer of gruyere, a thin layer of prosciutto, 3 slices of roasted squash slices, and a layer of fontina cheese.\u003cbr>\n3. Place the other piece of buttered bread (butter-side out) on top of the layer of fontina.\u003cbr>\n4. Place the sandwich on a baking sheet and slide into oven. Cook for 1 minute, until top slice of bread is toasted and golden-brown. Remove the sandwich from the oven, flip it over, and bake again until the new top slice of bread is also golden-brown and all cheese is fully melted.\u003cbr>\n5. Remove from oven. Eat and Enjoy!\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Sage Butter\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound salted butter\u003cbr>\n2 large sprigs of fresh sage leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream the salted butter with a stand mixer or electric hand beater.\u003cbr>\n2. Pluck leaves off sage sprigs and chop them coarsely.\u003cbr>\n3. Add chopped leaves to butter and mix until evenly distributed.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Caramelized Onions\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1 white onion, diced\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Coat a skillet with a thin layer of vegetable oil, add the diced onions and salt, and cook on medium heat, stirring regularly, until onions are fully caramelized (dark brown color, sweet smell/taste, no more liquid in the pan).\u003cbr>\n2. Remove onions from heat and set aside.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Roasted Butternut Squash\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 butternut squash\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1/2 teaspoon kosher salt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375°.\u003cbr>\n2. Peel the skin off the squash and slice the squash into thin rounds (so you get thin squash \"disks\").\u003cbr>\n3. Spread the squash slices onto a baking sheet with a \u003ca href=\"http://www.amazon.com/gp/product/B00008T960?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008T960\" title=\"Baking Sheet Liner\">sheet liner\u003c/a> coated in a non-stick cooking spray. Drizzle oil over the squash and sprinkle a few pinches of salt.\u003cbr>\n4. Bake the squash for about 10-15 minutes, rotating the pan half way through. Bake until the slices are soft and darken in color to a rich orange.\u003cbr>\n5. Remove from oven and set aside.\u003c/p>\n\n",
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"excerpt": "Get thee to the great American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does a mid-day grilled cheese sandwich right.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-4.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"344\" height=\"500\" class=\"alignleft size-full wp-image-21219\">\u003c/a>To say that the grilled cheese sandwich is one of my favorite things in the world would be an understatement. And you know what? I'm not alone in that. I come from a generation that grew up on the beloved grilled cheese. The dish I came to love was simple and comforting: a layer of warm, melty American cheese embraced by two fluffy slices of toasted white sandwich bread, so crispy and buttery that it crackled like the top of a creme brulee at every bite. \u003c/p>\n\u003cp>Ok, so maybe I'm romanticizing a bit. I grew up on Kraft singles and Wonder Bread, and if I ate those things today, I doubt they'd taste as good as I remember. I grew up, and dammit, I wanted my \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-panini-sandwich-recipe/\" title=\"Prosciutto, Havarti and Tomato Sandwich Recipe\">beloved grilled cheese sandwich to grow up with me\u003c/a>.\u003c/p>\n\u003cp>After years wandering in a grilled cheese arctic wasteland, someone stepped in to save me: Nate Pollak and Heidi Gibson, the \"Big Cheeses\" at a hot new South Park lunch eatery, the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a>. Nate and Heidi matured the dish, taking it to a level of adult grilled cheese perfection that will completely overshadow any trace memories you have of thin Denny's cheese sammies that linger in your subconscious. Think gourmet cheeses, local produce, and a \u003ca href=\"http://www.wisegeek.com/what-is-levain.htm\" title=\"What Is Levain?\">levain bread\u003c/a> that would make Baby Jesus cry.\u003c/p>\n\u003cp>To give credit where credit is due, I was introduced to this place by my good friend \u003ca href=\"http://itsnotyouitsbrie.com/\" title=\"Best Cheese Blog\">Kirstin Jackson\u003c/a>, the goddess of all things dairy. Whenever Kirstin tells me to jump at a new cheese dish, I listen. Kirstin and I met for lunch at the American Grilled Cheese Kitchen a few weeks ago, and I ordered something called the Butternut Buster. I had no idea what I was ordering, though I knew that I love butternut squash and cheese, so why wouldn't they go together? \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-2.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-21216\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few minutes later my lunch showed up, and before me sat a sandwich that must have measured 4-inches thick. Between the thick, moist slices of toasted levain bread were layer upon layer of fresh sage butter, caramelized onions, roasted butternut squash, tender prosciutto, and some of the most gooshy, melty gruyere and fontina cheese I've ever eaten. I dove into the sandwich like a dinosaur eating a caveman, and before long I was covered in cheese, meat, and breadcrumbs. I swear, I don't think I took a breath through the first half of my lunch. For that two minutes, my life was nothing but a \u003ca href=\"http://en.wikipedia.org/wiki/Lambada\" title=\"What is the Lambada?\">lambada\u003c/a> of flavor, texture, and aroma.\u003c/p>\n\u003cp>The menu at the \u003ca href=\"http://theamericansf.com/\" title=\"American Grilled Cheese Kitchen\">American Grilled Cheese Kitchen\u003c/a> changes frequently, peppered with a series of tantalizing daily specials on top of their hometown heros. Here's a sample of their current lunch offerings:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Piglet\u003c/strong> -- Tillamook sharp cheddar, artisan cured ham, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Mushroom Gruyère\u003c/strong> -- fontina, gruyère, roasted wild mushrooms + gold potatoes, melted leeks, caramelized onions, thyme butter\u003c/li>\n\u003cli>\u003cstrong>Jalapeño Popper\u003c/strong> -- chèvre, monterey jack, applewood-smoked bacon, apricot-jalapeño relish\u003c/li>\n\u003cli>\u003cstrong>Club Turkey\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, Willie Bird smoked turkey, applewood-smoked bacon, Sierra Nevada stout mustard, roasted tomatos, arugula\u003c/li>\n\u003cli>\u003cstrong>Mousetrap\u003c/strong> -- Tillamook sharp cheddar, creamy havarti, monterey jack, on artisan sourdough (extra add-ons: applewood-smoked bacon, artisan cured ham, roasted tomato, and/or bread n'butter pickles)\u003c/li>\n\u003cli>\u003cstrong>Moscone\u003c/strong> -- fresh mozzarella, fontina, roasted tomatoes, basil-lavender pesto, kalamata olive tapenade\u003c/li>\n\u003cli>\u003cstrong>Smoky Tomato Soup\u003c/strong> -- house made with crème fraîche, croutons\u003c/li>\n\u003cli>\u003cstrong>Stella's Cobb Salad\u003c/strong> -- chèvre, organic mixed greens, egg, organic cherry tomatoes, pickled red onions, smoked turkey, applewood-smoked bacon, buttermilk dressing\u003c/li>\n\u003cli>\u003cstrong>Tilly's Veggie Salad\u003c/strong> -- fresh mozzarella, organic mixed greens, egg, organic cherry tomatoes, kalamata olives, capers, croutons, champagne vinaigrette\u003c/li>\n\u003c/ul>\n\u003cp>Nate and Heidi even offer breakfast sandwiches:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Classic Breakfast\u003c/strong> -- sharp cheddar, jack, cage-free egg\n\u003c/li>\n\u003cli>\u003cstrong>Veggie Breakfast\u003c/strong> -- sharp cheddar, jack, egg, roasted tomatoes, caramelized onions, bell peppers \u003c/li>\n\u003cli>\u003cstrong>Breakfast Piglet\u003c/strong> -- sharp cheddar, ham, egg, apple mustard, rosemary butter\u003c/li>\n\u003cli>\u003cstrong>Farmer's Breakfast\u003c/strong> -- sharp cheddar, roasted potatoes, applewood-smoked bacon, cage-free egg, chive butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-3.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"329\" class=\"alignnone size-full wp-image-21218\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Food allergy note:\u003c/strong> Guess what? The American Grilled Cheese Kitchen makes their own gluten-free bread, and \u003cem>all sandwiches on the menu can be served on this amazing bread for only fifty cents more\u003c/em>. They even sell their bread by the loaf, and I guarantee you'll want to pick some up for reconstructing your own grilled cheese dreams at home.\u003c/p>\n\u003cp>What's my overall opinion? Get thee to the American Grilled Cheese Kitchen as soon as possible. Only open for breakfast and lunch, this place does mid-day meals right, and I can guarantee that the memory of your perfectly savory, perfectly grown-up grilled cheese sandwich will linger in your mind long after lunch if over. In fact, I wouldn't be surprised if you headed back the next day.\u003c/p>\n\u003cp>\u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a>\u003cbr>\n1 South Park Ave. \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=109759304754988866674.000476e2133794f539b8f&ll=37.78229,-122.392834&spn=0,0&source=embed\">Map\u003c/a>\u003cbr>\nSuite 103A\u003cbr>\nSan Francisco, 94107\u003cbr>\n\u003cem>Hours:\u003c/em>\u003cbr>\nMon-Fri 8am-3pm\u003cbr>\nSat & Sun 9am-4pm\u003c/p>\n\u003cp>You can also follow the American Grilled Cheese Kitchen on \u003ca href=\"http://www.facebook.com/theamericansf\" title=\"Grilled Cheese on Facebook\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/theamericansf\" title=\"Grilled Cheese on Twitter\">Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/great-american-grilled-cheese-kitchen-1.jpg\" alt=\"American Grilled Cheese Kitchen\" title=\"American Grilled Cheese Kitchen\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-21217\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Butternut Buster\u003c/strong>\u003cbr>\n\u003cstrong>Butternut Squash Grilled Cheese Sandwich with Caramelized Onion and Sage Butter\u003c/strong>\u003cbr>\n\u003cem>By Nate Pollak and Heidi Gibson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 sandwich\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons sage butter (see recipe below)\u003cbr>\n2 slices of country bread\u003cbr>\n3 tablespoons caramelized onions (see recipe below)\u003cbr>\n3 tablespoons gruyere cheese\u003cbr>\n6 thin slices prosciutto\u003cbr>\n3 slices of roasted butternut squash (see recipe below)\u003cbr>\n3 tablespoons fontina cheese (preferably a stinky Italian fontina)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Sandwich Assembly and Cooking\u003c/strong>\u003c/em>\u003cbr>\nPreheat oven to 500°.\u003cbr>\n1. Spread a thin layer of sage butter on the outer side of each of the slices of bread. Lay the bread butter-side down on a cookie surface.\u003cbr>\n2. Spread a thin layer of caramelized onions on the inside of one of the slices of bread. Follow with a layer of gruyere, a thin layer of prosciutto, 3 slices of roasted squash slices, and a layer of fontina cheese.\u003cbr>\n3. Place the other piece of buttered bread (butter-side out) on top of the layer of fontina.\u003cbr>\n4. Place the sandwich on a baking sheet and slide into oven. Cook for 1 minute, until top slice of bread is toasted and golden-brown. Remove the sandwich from the oven, flip it over, and bake again until the new top slice of bread is also golden-brown and all cheese is fully melted.\u003cbr>\n5. Remove from oven. Eat and Enjoy!\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Sage Butter\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound salted butter\u003cbr>\n2 large sprigs of fresh sage leaves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream the salted butter with a stand mixer or electric hand beater.\u003cbr>\n2. Pluck leaves off sage sprigs and chop them coarsely.\u003cbr>\n3. Add chopped leaves to butter and mix until evenly distributed.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Caramelized Onions\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1 white onion, diced\u003cbr>\n1/2 teaspoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Coat a skillet with a thin layer of vegetable oil, add the diced onions and salt, and cook on medium heat, stirring regularly, until onions are fully caramelized (dark brown color, sweet smell/taste, no more liquid in the pan).\u003cbr>\n2. Remove onions from heat and set aside.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>To Make Roasted Butternut Squash\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 butternut squash\u003cbr>\n3 tablespoons vegetable oil\u003cbr>\n1/2 teaspoon kosher salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375°.\u003cbr>\n2. Peel the skin off the squash and slice the squash into thin rounds (so you get thin squash \"disks\").\u003cbr>\n3. Spread the squash slices onto a baking sheet with a \u003ca href=\"http://www.amazon.com/gp/product/B00008T960?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008T960\" title=\"Baking Sheet Liner\">sheet liner\u003c/a> coated in a non-stick cooking spray. Drizzle oil over the squash and sprinkle a few pinches of salt.\u003cbr>\n4. Bake the squash for about 10-15 minutes, rotating the pan half way through. Bake until the slices are soft and darken in color to a rich orange.\u003cbr>\n5. Remove from oven and set aside.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/IMG_6987.jpg\" alt=\"lemon pie\" title=\"lemon pie\" width=\"500\" height=\"342\" class=\"alignnone size-full wp-image-21123\">\u003c/a>\u003cbr>\n\u003cem>Shaker Lemon Pie from \u003ca href=\"http://asweetspoonful.com/2010/12/new-years-day2011.html\">A Sweet Spoonful\u003c/a>\u003c/em>\u003c/p>\n\u003cp>You've probably heard. \u003ca href=\"http://www.nytimes.com/2010/11/17/dining/17pies.html\">The New York Times\u003c/a> and \u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">NPR\u003c/a> are both saying pie is the new \"it\" dessert. In her piece for the New York Times, Julia Moskin writes \"Pie had been lurking below the radar in recent years: taking cover during the ice cream trend, perhaps waiting to see which way the macaron tide would turn.\" Perhaps you disagree. Perhaps you have another vote. Or maybe you're tired of food trend predictions altogether. Maybe, you simply like to poke fun at them as \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a> has done in her witty post, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/01/hottest-food-trends-predictions-for-2011.html\">The Most Superlative Food Trends List Anywhere\u003c/a>. \u003c/p>\n\u003cp>Trends aside, you've got to admit you've been seeing some major pie love lately. For her piece \"\u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">Cupcakes are Dead, Long Live the Pie\u003c/a>,\" Bonnie Wolf writes, \"Texas and New York restaurants offer pie happy hours. Pies are showing up at weddings, and pie shops are opening in a neighborhood near you. Pies come in sweet and savory, maxi and mini, deep dish and deep-fried.\" Reading and musing on pie this past week got me thinking about my two very favorite spots to grab a slice. One is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">here in San Francisco\u003c/a>. The other? Brooklyn, New York. Judging by what these neighborhood shops are baking each day, I'm thinking pie is here to stay. \u003c/p>\n\u003cp>\u003cstrong>Mission Pie: San Francisco, CA\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mission-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mission-pie.jpg\" alt=\"mission pie\" title=\"mission pie\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-21125\">\u003c/a>\u003cbr>\nIf I lived in the Mission, I'd eat a lot of pie thanks to \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>. They have a seasonally rotating menu of pies and source their fruit and produce from \u003ca href=\"http://missionpie.com/the-farms/\">local and organic farmers\u003c/a>. If you are even a distant fan of banana cream pie and haven't had a slice of theirs, your New Years Resolution has been written. I also love their Black Walnut which is not, as is often the case, too, too sweet. And they have a fabulous savory line with everything from pot pies to quiches and galettes. With their buttery walls and big communal table, this is a great spot to enjoy a flaky piece of pie and some peace and quiet right in the heart of the bustling Mission. \u003c/p>\n\u003cp>\u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>\u003cbr>\n2901 Mission St. (at 25th Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 282-1500\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Four & Twenty Blackbirds: Brooklyn, NY\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/4-and-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/4-and-20.jpg\" alt=\"4 and 20 Blackbirds\" title=\"4 and 20 Blackbirds\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-21124\">\u003c/a>\u003cbr>\nFour & Twenty Blackbirds has been getting its fair share of press lately. It seems like everyone from \u003ca href=\"http://www.readymade.com/magazine/article/partners_in_pie\">Ready Made Magazine\u003c/a> to \u003ca href=\"http://www.nytimes.com/2010/04/21/dining/21pies.html\">The New York Times\u003c/a> is chatting about this charming pie shop in Gowanus, Brooklyn run by sisters Emily and Melissa. They're known for their Salted Caramel Apple pie and fruit pies made with aromatics and bitters. When I visited over Thanksgiving, we tried the Maple Custard and that infamous apple. I'm not sure if I was more smitten with the pie or the space itself. Emily and Melissa have done an amazing job of creating a very old-fashioned yet modern and breezy space that you just want to linger in for an entire afternoon. It feels good in there. No one's rushing to get to their next meeting or yammering away on their cell phones (at least when we were there--I'm sure it probably happens). The sisters do savory items as well and make one mean cup of coffee. When in Brooklyn, eat this pie.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://birdsblack.com/\">Four & Twenty Blackbirds\u003c/a>\u003cbr>\n439 3rd Avenue (at 8th Street)\u003cbr>\nBrooklyn, NY 11215\u003cbr>\nPark Slope / Gowanus\u003cbr>\n(718) 499-2917\u003c/p>\n\n",
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"excerpt": "The New York Times and NPR are saying pie is the new \"it\" dessert. Megan Gordon explores her two favorite pie shops--one West coast, one East Coast. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/IMG_6987.jpg\" alt=\"lemon pie\" title=\"lemon pie\" width=\"500\" height=\"342\" class=\"alignnone size-full wp-image-21123\">\u003c/a>\u003cbr>\n\u003cem>Shaker Lemon Pie from \u003ca href=\"http://asweetspoonful.com/2010/12/new-years-day2011.html\">A Sweet Spoonful\u003c/a>\u003c/em>\u003c/p>\n\u003cp>You've probably heard. \u003ca href=\"http://www.nytimes.com/2010/11/17/dining/17pies.html\">The New York Times\u003c/a> and \u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">NPR\u003c/a> are both saying pie is the new \"it\" dessert. In her piece for the New York Times, Julia Moskin writes \"Pie had been lurking below the radar in recent years: taking cover during the ice cream trend, perhaps waiting to see which way the macaron tide would turn.\" Perhaps you disagree. Perhaps you have another vote. Or maybe you're tired of food trend predictions altogether. Maybe, you simply like to poke fun at them as \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a> has done in her witty post, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/01/hottest-food-trends-predictions-for-2011.html\">The Most Superlative Food Trends List Anywhere\u003c/a>. \u003c/p>\n\u003cp>Trends aside, you've got to admit you've been seeing some major pie love lately. For her piece \"\u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">Cupcakes are Dead, Long Live the Pie\u003c/a>,\" Bonnie Wolf writes, \"Texas and New York restaurants offer pie happy hours. Pies are showing up at weddings, and pie shops are opening in a neighborhood near you. Pies come in sweet and savory, maxi and mini, deep dish and deep-fried.\" Reading and musing on pie this past week got me thinking about my two very favorite spots to grab a slice. One is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">here in San Francisco\u003c/a>. The other? Brooklyn, New York. Judging by what these neighborhood shops are baking each day, I'm thinking pie is here to stay. \u003c/p>\n\u003cp>\u003cstrong>Mission Pie: San Francisco, CA\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mission-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mission-pie.jpg\" alt=\"mission pie\" title=\"mission pie\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-21125\">\u003c/a>\u003cbr>\nIf I lived in the Mission, I'd eat a lot of pie thanks to \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>. They have a seasonally rotating menu of pies and source their fruit and produce from \u003ca href=\"http://missionpie.com/the-farms/\">local and organic farmers\u003c/a>. If you are even a distant fan of banana cream pie and haven't had a slice of theirs, your New Years Resolution has been written. I also love their Black Walnut which is not, as is often the case, too, too sweet. And they have a fabulous savory line with everything from pot pies to quiches and galettes. With their buttery walls and big communal table, this is a great spot to enjoy a flaky piece of pie and some peace and quiet right in the heart of the bustling Mission. \u003c/p>\n\u003cp>\u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>\u003cbr>\n2901 Mission St. (at 25th Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 282-1500\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Four & Twenty Blackbirds: Brooklyn, NY\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/4-and-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/4-and-20.jpg\" alt=\"4 and 20 Blackbirds\" title=\"4 and 20 Blackbirds\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-21124\">\u003c/a>\u003cbr>\nFour & Twenty Blackbirds has been getting its fair share of press lately. It seems like everyone from \u003ca href=\"http://www.readymade.com/magazine/article/partners_in_pie\">Ready Made Magazine\u003c/a> to \u003ca href=\"http://www.nytimes.com/2010/04/21/dining/21pies.html\">The New York Times\u003c/a> is chatting about this charming pie shop in Gowanus, Brooklyn run by sisters Emily and Melissa. They're known for their Salted Caramel Apple pie and fruit pies made with aromatics and bitters. When I visited over Thanksgiving, we tried the Maple Custard and that infamous apple. I'm not sure if I was more smitten with the pie or the space itself. Emily and Melissa have done an amazing job of creating a very old-fashioned yet modern and breezy space that you just want to linger in for an entire afternoon. It feels good in there. No one's rushing to get to their next meeting or yammering away on their cell phones (at least when we were there--I'm sure it probably happens). The sisters do savory items as well and make one mean cup of coffee. When in Brooklyn, eat this pie.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://birdsblack.com/\">Four & Twenty Blackbirds\u003c/a>\u003cbr>\n439 3rd Avenue (at 8th Street)\u003cbr>\nBrooklyn, NY 11215\u003cbr>\nPark Slope / Gowanus\u003cbr>\n(718) 499-2917\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Chef/Restaurateur/Writer Daniel Patterson",
"title": "Food Secrets of Chef/Restaurateur/Writer Daniel Patterson",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n",
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"excerpt": "Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.",
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"description": "Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook "at least for a little while" for the Plum lunch debut. Bay Area Bites caught up with Patterson soon after that via phone interview.",
"title": "Food Secrets of Chef/Restaurateur/Writer Daniel Patterson | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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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": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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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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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
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},
"mindshift": {
"id": "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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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"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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"order": 11
},
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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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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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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.",
"airtime": "SUN 3pm-4pm",
"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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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"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
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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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"
},
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