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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/38517_414125598821_583143821_4670971_447448_n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/38517_414125598821_583143821_4670971_447448_n.jpg\" alt=\"Stephen Elliot\" title=\"Stephen Elliot\" width=\"431\" height=\"582\" class=\"alignnone size-full wp-image-17852\">\u003c/a>\u003c/p>\n\u003cp>If you keep your eyes peeled at Mission cafes, you may spot writer Stephen Elliott. He rides his bike or walks everywhere (no car), and is a Mission resident who is all over the news for selling the rights to his \u003ca href=\"http://www.stephenelliott.com/\">Adderall Diaries memoir\u003c/a> to James Franco. Elliott is also making waves for organizing against the possibility of a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/anti-american_apparel_campaign.php#comment-11508134\">Blue Bottle cart in Dolores Park\u003c/a>. \u003c/p>\n\u003cp>Elliott was at first hesitant to talk about his favorite food spots, citing the fact that “I’m not into food. I’m really not.” He doesn’t ‘do’ food writing and is more of the food is fuel camp. He seems to be a creature of habit, and says he does not like variety. “I don’t try out new restaurants.” \u003c/p>\n\u003cp>He revealed via phone interview that he considers the meat loaf dish at \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a> to be his version of fancy eating. “It’s not fancy for everyone, but it is to me.” He gives Blue Plate’s version of the comfort food staple high praise, saying that it is “definitely the best in the world. No way you’re going to find a better meat loaf than that.” Although he hasn’t gone out to celebrate selling the Adderall book rights to Franco, he says he may go to Blue Plate “when the check arrives.” \u003c/p>\n\u003cp>For a dinner alone, he heads to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> for the soup. “It’s totally healthy, and costs five or six bucks.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Elliott often works from the downtown \u003ca href=\"http://www.sfgrotto.org/\">Writer’s Grotto\u003c/a>, and takes a lunch break with fellow writers \u003ca href=\"http://www.sfgrotto.org/inhabitants.html#pob\">Po Bronson\u003c/a>, \u003ca href=\"http://therumpus.net/author/isaac/\">Isaac Fitzgerald\u003c/a>, and \u003ca href=\"http://www.sfgrotto.org/inhabitants.html#ethanw\">Ethan Watters\u003c/a>. The four head over to the nearest location of a \u003ca href=\"http://www.leesdeli.com/\">Lee’s Deli\u003c/a>, for sandwiches. “I eat at Lee’s Deli a lot,” Elliott confesses. For other hearty cravings, Elliott goes to \u003ca href=\"http://www.papalote-sf.com/\">Papalote\u003c/a>, which has the “best salsa.” It’s where he satisfies a Mexican food craving. “I get the super steak burrito with refried black beans. They make a steak, and chop it up….”\u003c/p>\n\u003cp>Elliott doesn’t drink alcohol, but will go to a bar to watch football. At the \u003ca href=\"http://www.phoenixirishbar.com/\">Phoenix Irish Bar\u003c/a> in the Mission, he “might have the Irish Benedict breakfast,” or burger. However, he feels \u003ca href=\"http://burgerjointsf.com/\">Burger Joint\u003c/a> next door serves “the best hamburger anywhere. It’s amazing.” For Indian-Pakistani food, you can find Elliott at \u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a> on 16th Street.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although this writer has spotted him at \u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, he “really likes” \u003ca href=\"http://www.rodgerscoffee.com/\">Rodger’s Coffee\u003c/a>, on 20th Street, between Valencia and Mission Streets. “But, it’s overpriced,” he protested, saying, “I buy a normal drip coffee there (and) it’s super good.” \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a> is “unbelievable” when it comes to sweets on the go.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/38517_414125598821_583143821_4670971_447448_n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/38517_414125598821_583143821_4670971_447448_n.jpg\" alt=\"Stephen Elliot\" title=\"Stephen Elliot\" width=\"431\" height=\"582\" class=\"alignnone size-full wp-image-17852\">\u003c/a>\u003c/p>\n\u003cp>If you keep your eyes peeled at Mission cafes, you may spot writer Stephen Elliott. He rides his bike or walks everywhere (no car), and is a Mission resident who is all over the news for selling the rights to his \u003ca href=\"http://www.stephenelliott.com/\">Adderall Diaries memoir\u003c/a> to James Franco. Elliott is also making waves for organizing against the possibility of a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/anti-american_apparel_campaign.php#comment-11508134\">Blue Bottle cart in Dolores Park\u003c/a>. \u003c/p>\n\u003cp>Elliott was at first hesitant to talk about his favorite food spots, citing the fact that “I’m not into food. I’m really not.” He doesn’t ‘do’ food writing and is more of the food is fuel camp. He seems to be a creature of habit, and says he does not like variety. “I don’t try out new restaurants.” \u003c/p>\n\u003cp>He revealed via phone interview that he considers the meat loaf dish at \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a> to be his version of fancy eating. “It’s not fancy for everyone, but it is to me.” He gives Blue Plate’s version of the comfort food staple high praise, saying that it is “definitely the best in the world. No way you’re going to find a better meat loaf than that.” Although he hasn’t gone out to celebrate selling the Adderall book rights to Franco, he says he may go to Blue Plate “when the check arrives.” \u003c/p>\n\u003cp>For a dinner alone, he heads to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> for the soup. “It’s totally healthy, and costs five or six bucks.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Elliott often works from the downtown \u003ca href=\"http://www.sfgrotto.org/\">Writer’s Grotto\u003c/a>, and takes a lunch break with fellow writers \u003ca href=\"http://www.sfgrotto.org/inhabitants.html#pob\">Po Bronson\u003c/a>, \u003ca href=\"http://therumpus.net/author/isaac/\">Isaac Fitzgerald\u003c/a>, and \u003ca href=\"http://www.sfgrotto.org/inhabitants.html#ethanw\">Ethan Watters\u003c/a>. The four head over to the nearest location of a \u003ca href=\"http://www.leesdeli.com/\">Lee’s Deli\u003c/a>, for sandwiches. “I eat at Lee’s Deli a lot,” Elliott confesses. For other hearty cravings, Elliott goes to \u003ca href=\"http://www.papalote-sf.com/\">Papalote\u003c/a>, which has the “best salsa.” It’s where he satisfies a Mexican food craving. “I get the super steak burrito with refried black beans. They make a steak, and chop it up….”\u003c/p>\n\u003cp>Elliott doesn’t drink alcohol, but will go to a bar to watch football. At the \u003ca href=\"http://www.phoenixirishbar.com/\">Phoenix Irish Bar\u003c/a> in the Mission, he “might have the Irish Benedict breakfast,” or burger. However, he feels \u003ca href=\"http://burgerjointsf.com/\">Burger Joint\u003c/a> next door serves “the best hamburger anywhere. It’s amazing.” For Indian-Pakistani food, you can find Elliott at \u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a> on 16th Street.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although this writer has spotted him at \u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, he “really likes” \u003ca href=\"http://www.rodgerscoffee.com/\">Rodger’s Coffee\u003c/a>, on 20th Street, between Valencia and Mission Streets. “But, it’s overpriced,” he protested, saying, “I buy a normal drip coffee there (and) it’s super good.” \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a> is “unbelievable” when it comes to sweets on the go.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: Tartine Bread",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\" alt=\"Tartine Bread\" title=\"Tartine Bread\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-17258\">\u003c/a>\u003cbr>\n\u003cem>Tartine Bread Cookbook\u003c/em>\u003c/p>\n\u003cp>Living in San Francisco, you're bound to have a love/hate relationship with \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. Love for all of the obvious reasons: most amazing morning bun, fabulous fruit tarts, and decadent chocolate desserts. Anything lemon. Almond croissants to rival Parisian patisseries. Strong coffee. So what's to hate? Weekend crowds and tourists--the fact that it's tough to squeeze in for that morning bun on a Sunday in any kind of sane manner.\u003c/p>\n\u003cp>Thankfully then, for weekend mornings when you can't muster the energy to elbow your way through the lines, we have the Tartine cookbooks (the first of which is aptly named \u003ca href=\"http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508\">Tartine\u003c/a>). Now I very rarely write to publishers directly asking for a review copy of a book, but I did for Tartine's newest cookbook, \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a>. I'd been awaiting its arrival ever since I heard that co-owner and bread master, Chad Robertson, was working on it. Chronicle Books was kind enough to send over a copy, and I stayed up and read it from cover to cover that evening. It's absolutely lovely. It's informative, it's inspiring, it's visually stunning. Chad gives you step-by-step instructions, guiding you (in pedestrian terminology) through the process of making his Basic Country Bread and \u003ca href=\"http://ericwolfinger.com/food/index.html\">Eric Wolfinger\u003c/a> (who used to bake bread at the bakery) walks you through each step with his almost tactile, moving photos. It is as I knew it would be: a very special book. \u003c/p>\n\u003cp>From the get-go, Chad knew that the photos would be a critical part of the book because \"traditional, intuitive bread making does not lend itself naturally to a written recipe.\" In addition to written instructions, someone needed to \u003cem>show \u003c/em>readers how to make the bread--Eric Wolfinger has succeeded ten times over. Of the visual nature of the book, Chad notes, \"Learning a craft is as much about copying as it is about understanding, as much visual as it is intellectual.\" From a quick glance at the cover of the book, you're already in Eric's world and as you flip to the first page, Chad takes your hand. You're now ready to bake bread. \u003c/p>\n\u003cp>The first 87 pages are devoted to a brief history of the bakery, the evolution of making and selling bread, and the detailed recipe for Chad's Basic Country Bread. In broad terms, he notes that \"the goal of making bread with a satisfying depth of flavor, a good crust, and a moist, supple crumb is a constant.\" In more specific terms, the recipe for the Country Bread begins with a natural yeast starter, often called sourdough, although Chad promotes using a \"younger\" leaven which gives the bread much more of a subtle flavor. He explains that the concept dates back to before the 1930's when French bakers would use natural leaven in their baked goods--before the days of commercial yeast. Now if you tend to be one of those bakers who feel yeasted breads are a big enough leap and can't imagine making your own leaven, heed Chad's words: \"The substantial gains in savor, keeping qualities, and versatile uses with the natural leaven justify the time it takes to build and care for one.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And he should know. Chad spent over two decades apprenticing with artisan bakers in France and in the United States, and experimented with his own ovens out in West Marin and in Mill Valley. In 2002, he moved to San Francisco with his wife (and other half at Tartine Bakery), Elizabeth Pruitt, to create the legend that is now Tartine Bakery. The rest is history. And readers get a glimpse into that history with each page of Tartine Bread. After Chad's basic bread recipe, the book branches off into interesting variations (olive bread, walnut bread, pizzas). And the last half delves into other recipes mainly using day-old breads such as French Onion Soup, Meatball Sandwiches, and Tartine's Baked French Toast. While I haven't yet had time to make Chad's Basic Country Bread, I wanted to dive right in, so I made the Panade using rustic bread I had lying around the house. \u003c/p>\n\u003cp>If you're not familiar with Panade, the headnotes for the recipe explain that it's a basic french preparation similar to the Spanish sopa seca, or \"dry soup.\" Or if you're familiar with the Italian ribollita--same thing. The foundation is always dry bread moistened with water or stock and any combination of vegetables, greens, and cheese you have on hand. While it sounds a lot like bread pudding, the recipe doesn't call for any eggs so it's actually best after setting and retaining its shape two or even three days after it's made. You slice it in wedges to serve and reheat it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\" alt=\"Making Panade\" title=\"Making Panade\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17257\">\u003c/a>\u003cbr>\n\u003cem>Making Panade from Tartine Bread\u003c/em>\u003c/p>\n\u003cp>The Panade recipe is straightforward and relatively quick to put together. I've reprinted it here with permission from Chad Robertson and the folks at Chronicle Books. At the end of the recipe, you'll find a few personal notes and words of advice for a successful panade. Next time I want to make it with Chad's bread--that is, if there are any day-old slices remaining. Which, somehow, I doubt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\" alt=\"Slice of Panade\" title=\"Slice of Panade\" width=\"500\" height=\"351\" class=\"alignnone size-full wp-image-17259\">\u003c/a>\u003cbr>\n\u003cem>Slice of Panade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Panade\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n2 leeks, white parts only, finely chopped\u003cbr>\n6 cups whole milk\u003cbr>\nsalt\u003cbr>\n4 slices day-old Basic Country Bread, cut about 1-inch thick\u003cbr>\n1 small butternut squash (about 1 pound), peeled, seeded, and cut into slices 1/4 inch thick\u003cbr>\n1 bunch black kale, stems removed\u003cbr>\n1 head cauliflower (about 1 1/2 pounds), trimmed and cut into 1/2 inch slices\u003cbr>\n1/2 pound fontina cheese, thinly slices\u003cbr>\nHeavy Cream (for reheating), optional\u003c/p>\n\u003cp>\u003cem>Method\u003c/em>\u003cbr>\nPreheat the oven to 375 F. Melt 1 tablespoon of the butter in a saucepan over medium heat. Add the leeks and saute until softened, about 5 minutes. Add 2 cups of the milk, the remaining 5 tablespoons butter, and 2 teaspoons salt. Bring to a boil and them remove from the heat. \u003c/p>\n\u003cp>Cover the bottom of a deep, heavy, 5-quart pot with 2 or more slices of the bread. Arrange the squash slices in an even layer on top of the bread and pour in 2 cups of the hot milk mixture. Top with remaining 2 bread slices and then with the kale. Arrange the cauliflower slices over the kale. Press the ingredients down to compact them if they don't quite fit in the pot.\u003c/p>\n\u003cp>Pour the remaining 4 cups milk mixture over the vegetables and bread. Stop adding the milk when the level is almost to the rim. Season with salt. Cover the pot with the lid or aluminum foil. Bake for 30 minutes. Uncover and arrange the cheese over the top. Cover, return to the oven, and bake until the liquid is absorbed and reduced, and the cheese has melted and browned, about 20 minutes. When the panade has cooled, it should appear dry. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve immediately or let cool and refrigerate for up to 3 days. To reheat, cut the panade into wedges and put on individual ovenproof plates. Pour 1/4 cup cream over the top of each wedge and bake for 15 to 20 minutes in an oven preheated to 375 F.\u003cbr>\n\u003cem>\u003cbr>\nServes 4-6\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nMy notes: I used a bit more bread than the recipe called for just to cover the width of my pan. I also found that the panade needed an extra 15 minutes in the oven and I ended up taking off the lid for the last 30 minutes. I found this helped the top crisp up nicely.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/tartine.jpg\" alt=\"Tartine Bread\" title=\"Tartine Bread\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-17258\">\u003c/a>\u003cbr>\n\u003cem>Tartine Bread Cookbook\u003c/em>\u003c/p>\n\u003cp>Living in San Francisco, you're bound to have a love/hate relationship with \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. Love for all of the obvious reasons: most amazing morning bun, fabulous fruit tarts, and decadent chocolate desserts. Anything lemon. Almond croissants to rival Parisian patisseries. Strong coffee. So what's to hate? Weekend crowds and tourists--the fact that it's tough to squeeze in for that morning bun on a Sunday in any kind of sane manner.\u003c/p>\n\u003cp>Thankfully then, for weekend mornings when you can't muster the energy to elbow your way through the lines, we have the Tartine cookbooks (the first of which is aptly named \u003ca href=\"http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508\">Tartine\u003c/a>). Now I very rarely write to publishers directly asking for a review copy of a book, but I did for Tartine's newest cookbook, \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a>. I'd been awaiting its arrival ever since I heard that co-owner and bread master, Chad Robertson, was working on it. Chronicle Books was kind enough to send over a copy, and I stayed up and read it from cover to cover that evening. It's absolutely lovely. It's informative, it's inspiring, it's visually stunning. Chad gives you step-by-step instructions, guiding you (in pedestrian terminology) through the process of making his Basic Country Bread and \u003ca href=\"http://ericwolfinger.com/food/index.html\">Eric Wolfinger\u003c/a> (who used to bake bread at the bakery) walks you through each step with his almost tactile, moving photos. It is as I knew it would be: a very special book. \u003c/p>\n\u003cp>From the get-go, Chad knew that the photos would be a critical part of the book because \"traditional, intuitive bread making does not lend itself naturally to a written recipe.\" In addition to written instructions, someone needed to \u003cem>show \u003c/em>readers how to make the bread--Eric Wolfinger has succeeded ten times over. Of the visual nature of the book, Chad notes, \"Learning a craft is as much about copying as it is about understanding, as much visual as it is intellectual.\" From a quick glance at the cover of the book, you're already in Eric's world and as you flip to the first page, Chad takes your hand. You're now ready to bake bread. \u003c/p>\n\u003cp>The first 87 pages are devoted to a brief history of the bakery, the evolution of making and selling bread, and the detailed recipe for Chad's Basic Country Bread. In broad terms, he notes that \"the goal of making bread with a satisfying depth of flavor, a good crust, and a moist, supple crumb is a constant.\" In more specific terms, the recipe for the Country Bread begins with a natural yeast starter, often called sourdough, although Chad promotes using a \"younger\" leaven which gives the bread much more of a subtle flavor. He explains that the concept dates back to before the 1930's when French bakers would use natural leaven in their baked goods--before the days of commercial yeast. Now if you tend to be one of those bakers who feel yeasted breads are a big enough leap and can't imagine making your own leaven, heed Chad's words: \"The substantial gains in savor, keeping qualities, and versatile uses with the natural leaven justify the time it takes to build and care for one.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And he should know. Chad spent over two decades apprenticing with artisan bakers in France and in the United States, and experimented with his own ovens out in West Marin and in Mill Valley. In 2002, he moved to San Francisco with his wife (and other half at Tartine Bakery), Elizabeth Pruitt, to create the legend that is now Tartine Bakery. The rest is history. And readers get a glimpse into that history with each page of Tartine Bread. After Chad's basic bread recipe, the book branches off into interesting variations (olive bread, walnut bread, pizzas). And the last half delves into other recipes mainly using day-old breads such as French Onion Soup, Meatball Sandwiches, and Tartine's Baked French Toast. While I haven't yet had time to make Chad's Basic Country Bread, I wanted to dive right in, so I made the Panade using rustic bread I had lying around the house. \u003c/p>\n\u003cp>If you're not familiar with Panade, the headnotes for the recipe explain that it's a basic french preparation similar to the Spanish sopa seca, or \"dry soup.\" Or if you're familiar with the Italian ribollita--same thing. The foundation is always dry bread moistened with water or stock and any combination of vegetables, greens, and cheese you have on hand. While it sounds a lot like bread pudding, the recipe doesn't call for any eggs so it's actually best after setting and retaining its shape two or even three days after it's made. You slice it in wedges to serve and reheat it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Making-Panade.jpg\" alt=\"Making Panade\" title=\"Making Panade\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17257\">\u003c/a>\u003cbr>\n\u003cem>Making Panade from Tartine Bread\u003c/em>\u003c/p>\n\u003cp>The Panade recipe is straightforward and relatively quick to put together. I've reprinted it here with permission from Chad Robertson and the folks at Chronicle Books. At the end of the recipe, you'll find a few personal notes and words of advice for a successful panade. Next time I want to make it with Chad's bread--that is, if there are any day-old slices remaining. Which, somehow, I doubt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_6039.jpg\" alt=\"Slice of Panade\" title=\"Slice of Panade\" width=\"500\" height=\"351\" class=\"alignnone size-full wp-image-17259\">\u003c/a>\u003cbr>\n\u003cem>Slice of Panade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Panade\u003c/strong>\u003cbr>\n\u003cem>Ingredients:\u003c/em>\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n2 leeks, white parts only, finely chopped\u003cbr>\n6 cups whole milk\u003cbr>\nsalt\u003cbr>\n4 slices day-old Basic Country Bread, cut about 1-inch thick\u003cbr>\n1 small butternut squash (about 1 pound), peeled, seeded, and cut into slices 1/4 inch thick\u003cbr>\n1 bunch black kale, stems removed\u003cbr>\n1 head cauliflower (about 1 1/2 pounds), trimmed and cut into 1/2 inch slices\u003cbr>\n1/2 pound fontina cheese, thinly slices\u003cbr>\nHeavy Cream (for reheating), optional\u003c/p>\n\u003cp>\u003cem>Method\u003c/em>\u003cbr>\nPreheat the oven to 375 F. Melt 1 tablespoon of the butter in a saucepan over medium heat. Add the leeks and saute until softened, about 5 minutes. Add 2 cups of the milk, the remaining 5 tablespoons butter, and 2 teaspoons salt. Bring to a boil and them remove from the heat. \u003c/p>\n\u003cp>Cover the bottom of a deep, heavy, 5-quart pot with 2 or more slices of the bread. Arrange the squash slices in an even layer on top of the bread and pour in 2 cups of the hot milk mixture. Top with remaining 2 bread slices and then with the kale. Arrange the cauliflower slices over the kale. Press the ingredients down to compact them if they don't quite fit in the pot.\u003c/p>\n\u003cp>Pour the remaining 4 cups milk mixture over the vegetables and bread. Stop adding the milk when the level is almost to the rim. Season with salt. Cover the pot with the lid or aluminum foil. Bake for 30 minutes. Uncover and arrange the cheese over the top. Cover, return to the oven, and bake until the liquid is absorbed and reduced, and the cheese has melted and browned, about 20 minutes. When the panade has cooled, it should appear dry. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve immediately or let cool and refrigerate for up to 3 days. To reheat, cut the panade into wedges and put on individual ovenproof plates. Pour 1/4 cup cream over the top of each wedge and bake for 15 to 20 minutes in an oven preheated to 375 F.\u003cbr>\n\u003cem>\u003cbr>\nServes 4-6\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nMy notes: I used a bit more bread than the recipe called for just to cover the width of my pan. I also found that the panade needed an extra 15 minutes in the oven and I ended up taking off the lid for the last 30 minutes. I found this helped the top crisp up nicely.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets from La Cocina's Caleb Zigas",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/caleb500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/caleb500.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17292\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Barry Zigas\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is the Acting Executive Director of \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and lives nearby on a block that he says \"used to be called the Mission. Now it's Noe Valley.\" He organizes the programming for the business incubator, and is often called upon for media interviews. Among Zigas' favorite foods are chicken soup, steamed pork buns, \u003ca href=\"http://en.wikipedia.org/wiki/Mollete\">molletes\u003c/a> (a bread roll popular in both Mexico and the Andalusia region of Spain) and nearly anything with miso. Zigas has been working in the food industry since a starter job at his all time favorite spot, Ruppert's Restaurant in his native town of Washington DC. He is fully fluent in Spanish, which was strengthened by a brief \"nightmare\" vegan macrobiotic cooking job in Costa Rica. Other culinary stints have included weekend work as a butcher, as well as waiting tables and managing the front of the house. Zigas answered questions about his favorite eating spots from Bay Area Bites via email and phone interview. \u003c/p>\n\u003cp>The thirty-year old Zigas likes \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>, but \"only after 9 PM. I like to go with a good friend, or a couple, and start with a half-bottle of white wine and some oysters. Next, go with a full bottle of red and either a burger or the chicken. It's quintessential San Francisco. Right in the middle of the city, big glass windows looking on sincere urban space, a beautiful open kitchen, and a couple of real steals on the \u003ca href=\"http://www.zunicafe.com/wine.html\">wine list\u003c/a>. And the food's always just what it's supposed to be.\" \u003c/p>\n\u003cp>Also on the list is \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>: \"It's in different hands now, but they're still holding it down. I've been going there since I moved here and worked for \u003ca href=\"http://www.isarestaurant.com/\">Isa Restaurant\u003c/a> and Luke (Sung) would take us there for staff meals. It's open late, and the food is always great. And the North Beach scene adds some sincere color. I don't miss the salt and pepper shrimp (eat the heads) and the calamari is some of the best in town. Otherwise, I always let the staff order, they know it much better than I do.\" \u003c/p>\n\u003cp>For Mexican/Salvadoran dishes, Zigas heads to \u003ca href=\"http://www.yelp.com/biz/el-zocalo-san-francisco\">El Zocalo\u003c/a>, on Mission Street. \"It's 2 blocks from my house, which helps, but they're an institution. Burn-your-mouth fresh pupusas for those kind of nights, bowls of caldo de pollo or res for when it's cold and foggy. And cold beer too. I like the post-Rocapulco crowd and the old-school service. I always get the plantains too, just because it's awesome that Salvadoran plantains come with cream and beans too.\" As a back-up, or alternative, \u003ca href=\"http://www.yelp.com/biz/el-gran-taco-loco-san-francisco\">El Gran Taco Loco\u003c/a> up the street \"is probably my favorite taqueria; open until 2, brightly lit with some real Mexican dishes hidden in the menu and great carnitas.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For shopping options, Zigas confesses that: \"I'm going to cheat, but do it honestly to start.” (Several La Cocina vendors sell products there.) He likes to go to \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Market\u003c/a>, because \"it's the most sincere Farmers' Market I've ever been to. A great mix of organic and non-organic, of all kinds of farmers and then people making a living selling food. I love the Italian farmers in the back where you can get cardoon when it's in season, the oysters and Dungeness crab vendors and the produce is just so varied. It feels like what we all talk about farmers’ markets feeling like; a community space, a real space, and a space where people make a living. The folks selling the Afghani dips are the best salespeople in the city. Though it's probably worth revealing that the following are all La Cocina program participants, it's also easy to say that we pushed to get into Alemany because we believe in it, and not the other way around. \u003ca href=\"http://www.lacocinasf.org/el-huarache-loco/\">El Huarache Loco\u003c/a> does some of the best Mexican in town, and she's always got handmade mole. \u003ca href=\"http://www.saborsur.com/about-us.html\">Sabores del Sur's\u003c/a> alfajores are ridiculous with coffee to start and if you can make \u003ca href=\"http://www.lacocinasf.org/estrellitas-snacks/\">Estrellita's Snacks\u003c/a> smile, you can probably consider it an awesome day. I like Good Foods Barbecue too, so don't miss it there.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a> on 24th Street is another culinary find on Zigas list. He says, \"It's the real deal. It's in San Francisco. They're making masa. What more can you want out of a place? Legitimately delicious tortillas, fast service and now they've got seating outside? Done.\" Another store with ethnic treasures of a different vein is \u003ca href=\"http://www.yelp.com/biz/semiramis-imports-san-francisco\">Semirami's Imports\u003c/a> on Mission St. \"The hookah display in the window is what got me there the first time, but it was the olives, the spices and the service that has me coming back. The man knows everything about food, he's kind and the olives are off the hook. Best place in the city for pine nuts too.\" \u003c/p>\n\u003cp>Going to Dennis Leary's \u003ca href=\"http://www.thesentinelsf.com/\">Sentinel\u003c/a> is a family affair for Zigas. \"My grandpa, after 30 years in SF, has decided two things: 1) if people walked like they walked in NY, everything here would be better. 2) \u003ca href=\"http://www.boudinbakery.com/\">Boudin's\u003c/a> has the best lunch deal in town. The only way I can get him to change his mind is if I buy him lunch at Sentinel. Every time he tells Dennis about the deal at Boudin's and every time Dennis smiles. It's awesome. I love what he can do out of such a small space, It's inspirational.\" \u003c/p>\n\u003cp>His favorite 3rd date night spot is Noe Valley's \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>. \"It's probably not a first-date spot, maybe more like 3rd. But it's got that right mix of nice, but not overdoing it, you can stay forever, or just share a quick meal. I'm a sharer on a date, so I like to move through all of the courses. Probably the octopus to start, unless there's something else ridiculously delicious looking on the menu, and moving on from there. I'm a notorious over-orderer, but I always seem to make it through. I let them (Lorena or the servers, not my date) pick the wine for me, and they always do an awesome job of it. And I can walk home. That's important on a good date. :)\" For a first date spot, Zigas likes to try out \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya Ramen\u003c/a>, because, \"You have to love the Ramen.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a> is where Zigas goes for an ice cream fix. He says, \"I only feel guilty because of how much/ how often I go there. And even then it's more of a gym-related guilt than my normal Jewish-mother induced guilt. I just can't believe what an awesome mix of San Francisco that place is. Taking a number and standing outside on a cold foggy night goes against everything East Coast in me, but I do it at least once a week. I'm into the Chocolate Caramel Crackle. If you can put it in a waffle cone and chocolate dip it, well, do. Otherwise, have the ice cream sandwich.\" A runner-up guilty pleasure for Zigas is the bacon-wrapped hot dogs, found throughout the Mission. \"But only do I feel guilty when I order two at once.\" He also loves \u003ca href=\"http://www.henryshunanrestaurant.com/\">Henry's Hunan\u003c/a> on Church Street because, \"It's always good.\" \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/caleb500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/caleb500.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17292\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Barry Zigas\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is the Acting Executive Director of \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and lives nearby on a block that he says \"used to be called the Mission. Now it's Noe Valley.\" He organizes the programming for the business incubator, and is often called upon for media interviews. Among Zigas' favorite foods are chicken soup, steamed pork buns, \u003ca href=\"http://en.wikipedia.org/wiki/Mollete\">molletes\u003c/a> (a bread roll popular in both Mexico and the Andalusia region of Spain) and nearly anything with miso. Zigas has been working in the food industry since a starter job at his all time favorite spot, Ruppert's Restaurant in his native town of Washington DC. He is fully fluent in Spanish, which was strengthened by a brief \"nightmare\" vegan macrobiotic cooking job in Costa Rica. Other culinary stints have included weekend work as a butcher, as well as waiting tables and managing the front of the house. Zigas answered questions about his favorite eating spots from Bay Area Bites via email and phone interview. \u003c/p>\n\u003cp>The thirty-year old Zigas likes \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>, but \"only after 9 PM. I like to go with a good friend, or a couple, and start with a half-bottle of white wine and some oysters. Next, go with a full bottle of red and either a burger or the chicken. It's quintessential San Francisco. Right in the middle of the city, big glass windows looking on sincere urban space, a beautiful open kitchen, and a couple of real steals on the \u003ca href=\"http://www.zunicafe.com/wine.html\">wine list\u003c/a>. And the food's always just what it's supposed to be.\" \u003c/p>\n\u003cp>Also on the list is \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>: \"It's in different hands now, but they're still holding it down. I've been going there since I moved here and worked for \u003ca href=\"http://www.isarestaurant.com/\">Isa Restaurant\u003c/a> and Luke (Sung) would take us there for staff meals. It's open late, and the food is always great. And the North Beach scene adds some sincere color. I don't miss the salt and pepper shrimp (eat the heads) and the calamari is some of the best in town. Otherwise, I always let the staff order, they know it much better than I do.\" \u003c/p>\n\u003cp>For Mexican/Salvadoran dishes, Zigas heads to \u003ca href=\"http://www.yelp.com/biz/el-zocalo-san-francisco\">El Zocalo\u003c/a>, on Mission Street. \"It's 2 blocks from my house, which helps, but they're an institution. Burn-your-mouth fresh pupusas for those kind of nights, bowls of caldo de pollo or res for when it's cold and foggy. And cold beer too. I like the post-Rocapulco crowd and the old-school service. I always get the plantains too, just because it's awesome that Salvadoran plantains come with cream and beans too.\" As a back-up, or alternative, \u003ca href=\"http://www.yelp.com/biz/el-gran-taco-loco-san-francisco\">El Gran Taco Loco\u003c/a> up the street \"is probably my favorite taqueria; open until 2, brightly lit with some real Mexican dishes hidden in the menu and great carnitas.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For shopping options, Zigas confesses that: \"I'm going to cheat, but do it honestly to start.” (Several La Cocina vendors sell products there.) He likes to go to \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Market\u003c/a>, because \"it's the most sincere Farmers' Market I've ever been to. A great mix of organic and non-organic, of all kinds of farmers and then people making a living selling food. I love the Italian farmers in the back where you can get cardoon when it's in season, the oysters and Dungeness crab vendors and the produce is just so varied. It feels like what we all talk about farmers’ markets feeling like; a community space, a real space, and a space where people make a living. The folks selling the Afghani dips are the best salespeople in the city. Though it's probably worth revealing that the following are all La Cocina program participants, it's also easy to say that we pushed to get into Alemany because we believe in it, and not the other way around. \u003ca href=\"http://www.lacocinasf.org/el-huarache-loco/\">El Huarache Loco\u003c/a> does some of the best Mexican in town, and she's always got handmade mole. \u003ca href=\"http://www.saborsur.com/about-us.html\">Sabores del Sur's\u003c/a> alfajores are ridiculous with coffee to start and if you can make \u003ca href=\"http://www.lacocinasf.org/estrellitas-snacks/\">Estrellita's Snacks\u003c/a> smile, you can probably consider it an awesome day. I like Good Foods Barbecue too, so don't miss it there.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a> on 24th Street is another culinary find on Zigas list. He says, \"It's the real deal. It's in San Francisco. They're making masa. What more can you want out of a place? Legitimately delicious tortillas, fast service and now they've got seating outside? Done.\" Another store with ethnic treasures of a different vein is \u003ca href=\"http://www.yelp.com/biz/semiramis-imports-san-francisco\">Semirami's Imports\u003c/a> on Mission St. \"The hookah display in the window is what got me there the first time, but it was the olives, the spices and the service that has me coming back. The man knows everything about food, he's kind and the olives are off the hook. Best place in the city for pine nuts too.\" \u003c/p>\n\u003cp>Going to Dennis Leary's \u003ca href=\"http://www.thesentinelsf.com/\">Sentinel\u003c/a> is a family affair for Zigas. \"My grandpa, after 30 years in SF, has decided two things: 1) if people walked like they walked in NY, everything here would be better. 2) \u003ca href=\"http://www.boudinbakery.com/\">Boudin's\u003c/a> has the best lunch deal in town. The only way I can get him to change his mind is if I buy him lunch at Sentinel. Every time he tells Dennis about the deal at Boudin's and every time Dennis smiles. It's awesome. I love what he can do out of such a small space, It's inspirational.\" \u003c/p>\n\u003cp>His favorite 3rd date night spot is Noe Valley's \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>. \"It's probably not a first-date spot, maybe more like 3rd. But it's got that right mix of nice, but not overdoing it, you can stay forever, or just share a quick meal. I'm a sharer on a date, so I like to move through all of the courses. Probably the octopus to start, unless there's something else ridiculously delicious looking on the menu, and moving on from there. I'm a notorious over-orderer, but I always seem to make it through. I let them (Lorena or the servers, not my date) pick the wine for me, and they always do an awesome job of it. And I can walk home. That's important on a good date. :)\" For a first date spot, Zigas likes to try out \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya Ramen\u003c/a>, because, \"You have to love the Ramen.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a> is where Zigas goes for an ice cream fix. He says, \"I only feel guilty because of how much/ how often I go there. And even then it's more of a gym-related guilt than my normal Jewish-mother induced guilt. I just can't believe what an awesome mix of San Francisco that place is. Taking a number and standing outside on a cold foggy night goes against everything East Coast in me, but I do it at least once a week. I'm into the Chocolate Caramel Crackle. If you can put it in a waffle cone and chocolate dip it, well, do. Otherwise, have the ice cream sandwich.\" A runner-up guilty pleasure for Zigas is the bacon-wrapped hot dogs, found throughout the Mission. \"But only do I feel guilty when I order two at once.\" He also loves \u003ca href=\"http://www.henryshunanrestaurant.com/\">Henry's Hunan\u003c/a> on Church Street because, \"It's always good.\" \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Lunch at Big Sur Bakery",
"title": "Eating Lunch at Big Sur Bakery",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5874.jpg\" alt=\"Big Sur Bakery\" title=\"Big Sur Bakery\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-16949\">\u003c/a>\u003c/p>\n\u003cp>It's been well over two years now since the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/17/the-big-sur-bakery-and-restaurant/\">hungry writers\u003c/a> at Bay Area Bites mentioned Big Sur Bakery. I figured it was time. Now, I can't quite pin down the exact moment I became obsessed with \u003ca href=\"http://www.bigsurbakery.com/#/home\">Big Sur Bakery\u003c/a>. It was well before the recent \u003ca href=\"http://www.bonappetit.com/magazine/2010/02/top_10_best_new_getaway_spots\">Bon Appetit mention\u003c/a> and even before the stunning \u003ca href=\"http://www.amazon.com/My-Nepenthe-Bohemian-Tales-Family/dp/0740779141\">My Nepenthe\u003c/a> cookbook came out. I feel like it's always been this legend-like place that I've been trying to get past relationships, friends, and family to tag along and try. But most folks always have the same reaction: \u003c/p>\n\u003cp>\u003cem>You want to drive 5 hours round-trip to go to a bakery? In one day?\u003c/em>\u003cbr>\nAnd I usually reply something like this: \u003cem>No, no.\u003c/em> Clearly these people are missing something. \u003cem>It's not just a bakery--it's a cafe as well. With real food, too.\u003c/em>\u003cbr>\n\u003cem>Oh, sorry. Let me get this straight: So you want to drive over five hours to go to a cafe?\u003c/em>\u003c/p>\n\u003cp>And then I met my friend Danielle. She and her husband drove down Highway 1 on July 4th and had a chance to join in the Big Sur Bakery's special festivities (Danielle swears she's never enjoyed baked beans until she'd tried theirs). Oh and did I mention \u003cem>they \u003c/em>did it in one day just for the heck of it? Reason #1 why I like Danielle. Reason #2 came to light when she mentioned how \u003cem>we\u003c/em> should drive down and eat lunch there someday because she hadn't had a chance to try the normal, non-holiday menu. I didn't need much convincing. I'd found the best mini road-tripping, foccaccia-loving, landscape-gawking, jelly-donut eating companion ever. Our friend Janet had a chance to join us last minute, and we all set off on a recent cloudy Wednesday morning eager to see what all the buzz was about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5871.jpg\" alt=\"Big Sur Bakery customers\" title=\"Big Sur Bakery customers\" width=\"500\" height=\"448\" class=\"alignnone size-full wp-image-16950\">\u003c/a>\u003cbr>\n\u003cem>Decisions, Decisions at Big Sur Bakery \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was initially surprised at how small The Big Sur Bakery is from the inside. There are probably about ten tables and a nice wrap-around deck outside. The folks having lunch were a mix of tourists (donning hiking boots and cameras) and locals swinging in for a quick treat to take with them as they continued down the road. It has the kind of slow pace that makes you want to order a little something else when you're finished with your meal just so you can sit and languish away the afternoon. If you go for lunch as we did, do know that it's counter service only and the menu is much more limited than it is during dinner. Limited, but darn good. They display the lunch specials of the day in the bakery case right when you walk in, so you simply order and pay and they'll bring it on out to your table. \u003c/p>\n\u003cp>My two dining companions each ordered the seasonal corn soup and a slice of foccaccia: one with local tomatoes and caramelized onions and the other with leeks and goat cheese. Big Sur Bakery makes all of their breads and foccaccias on site in their wood-fired oven and it's apparent from the first bite. The crust is pleasantly soft yet chewy, and the toppings are thoughtful and would've been utterly delicious all on their own. That's the thing about the folks at The Big Sur Bakery: they're adamant about using local eggs and produce whenever possible, and you can taste this decision in the final product. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/big-sur-bakery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/big-sur-bakery-2.jpg\" alt=\"big sur bakery lunch\" title=\"big sur bakery lunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16951\">\u003c/a>\u003cbr>\n\u003cem>Foccaccias and Seasonal Corn Soup\u003c/em>\u003c/p>\n\u003cp>For my own lunch, I decided to try the potato frittata and a side of house greens. The frittata was perfectly seasoned with a mix of herbs and a little salt and pepper. And the greens with shallots, roasted carrots and a lemon poppyseed dressing were quite memorable. A perfect compliment to the more substantial frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5883.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5883.jpg\" alt=\"Potato Frittata and House Salad\" title=\"Potato Frittata and House Salad\" width=\"500\" height=\"510\" class=\"alignnone size-full wp-image-16954\">\u003c/a>\u003cbr>\n\u003cem>Potato Fritatta and House Salad\u003c/em>\u003c/p>\n\u003cp>Danielle was smart enough to take home a Citrus Morning Bun for the next day and reported back that it was a little pillow of heaven (yes, those were close to her exact words). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5862.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5862.jpg\" alt=\"breakfast pastries at Big Sur Bakery\" title=\"breakfast pastries at Big Sur Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16953\">\u003c/a>\u003cbr>\n\u003cem>Breakfast Pastries at Big Sur Bakery\u003c/em>\u003c/p>\n\u003cp>And my friend Janet made the wise decision to buy a jelly donut on our way out. They just looked too good to pass up. We had every intention of waiting until later that afternoon to try it, but we barely made it out the front door. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5892.jpg\" alt=\"strawberry jelly donut\" title=\"strawberry jelly donut\" width=\"500\" height=\"505\" class=\"alignnone size-full wp-image-16952\">\u003c/a>\u003cbr>\n\u003cem>Strawberry Jelly Donut at Big Sur Bakery\u003c/em>\u003c/p>\n\u003cp>This is, quite possibly, the best jelly donut I've ever had. We puzzled over what made it so extraordinary and decided it had to be the heaps of homemade strawberry jam, the fact that it seemed like the jam was actually baked right into the donut, the light airy dough, and the gentle and completely perfect dusting of sugar. If I lived close to Big Sur, I could be in a whole lot of trouble if this is a standard breakfast item. \u003c/p>\n\u003cp>I've been thinking about how to sum up our few hours at Big Sur Bakery. It's a special place-- that you can gather through recommendations from friends, numerous media reviews, and their very lovely cookbook. But I think the reason it remains so special is because there's a sense still --somehow-- that \u003cem>you've\u003c/em> stumbled upon it. You leave feeling like it's your little place, and you can't wait to tell the friends back home who you know would appreciate it. I'll tell you this: I couldn't imagine any other place I would've wanted to be at 1 p.m. that Wednesday afternoon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigsurbakery.com/\">Big Sur Bakery\u003c/a>\u003cbr>\nHighway 1\u003cbr>\nBig Sur, CA 93920\u003cbr>\n(831) 667-0520\u003cbr>\nHours: Mon 8am-3pm; Tue-Sat 8am-8:30pm; Sun 8am-2:30pm\u003c/p>\n\n",
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"excerpt": "It's been well over two years now since the hungry writers at Bay Area Bites mentioned Big Sur Bakery. I figured it was time. Now, I can't quite pin down the exact moment I became obsessed with Big Sur Bakery. It was well before the recent Bon Appetit mention and even before the stunning My Nepenthe cookbook came out. I feel like it's always been this legend-like place that I've been trying to get past relationships, friends, and family to tag along and try. But most folks always have the same reaction:\r\n\r\nYou want to drive 5 hours round-trip to go to a bakery? In one day?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5874.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5874.jpg\" alt=\"Big Sur Bakery\" title=\"Big Sur Bakery\" width=\"500\" height=\"368\" class=\"alignnone size-full wp-image-16949\">\u003c/a>\u003c/p>\n\u003cp>It's been well over two years now since the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/17/the-big-sur-bakery-and-restaurant/\">hungry writers\u003c/a> at Bay Area Bites mentioned Big Sur Bakery. I figured it was time. Now, I can't quite pin down the exact moment I became obsessed with \u003ca href=\"http://www.bigsurbakery.com/#/home\">Big Sur Bakery\u003c/a>. It was well before the recent \u003ca href=\"http://www.bonappetit.com/magazine/2010/02/top_10_best_new_getaway_spots\">Bon Appetit mention\u003c/a> and even before the stunning \u003ca href=\"http://www.amazon.com/My-Nepenthe-Bohemian-Tales-Family/dp/0740779141\">My Nepenthe\u003c/a> cookbook came out. I feel like it's always been this legend-like place that I've been trying to get past relationships, friends, and family to tag along and try. But most folks always have the same reaction: \u003c/p>\n\u003cp>\u003cem>You want to drive 5 hours round-trip to go to a bakery? In one day?\u003c/em>\u003cbr>\nAnd I usually reply something like this: \u003cem>No, no.\u003c/em> Clearly these people are missing something. \u003cem>It's not just a bakery--it's a cafe as well. With real food, too.\u003c/em>\u003cbr>\n\u003cem>Oh, sorry. Let me get this straight: So you want to drive over five hours to go to a cafe?\u003c/em>\u003c/p>\n\u003cp>And then I met my friend Danielle. She and her husband drove down Highway 1 on July 4th and had a chance to join in the Big Sur Bakery's special festivities (Danielle swears she's never enjoyed baked beans until she'd tried theirs). Oh and did I mention \u003cem>they \u003c/em>did it in one day just for the heck of it? Reason #1 why I like Danielle. Reason #2 came to light when she mentioned how \u003cem>we\u003c/em> should drive down and eat lunch there someday because she hadn't had a chance to try the normal, non-holiday menu. I didn't need much convincing. I'd found the best mini road-tripping, foccaccia-loving, landscape-gawking, jelly-donut eating companion ever. Our friend Janet had a chance to join us last minute, and we all set off on a recent cloudy Wednesday morning eager to see what all the buzz was about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5871.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5871.jpg\" alt=\"Big Sur Bakery customers\" title=\"Big Sur Bakery customers\" width=\"500\" height=\"448\" class=\"alignnone size-full wp-image-16950\">\u003c/a>\u003cbr>\n\u003cem>Decisions, Decisions at Big Sur Bakery \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was initially surprised at how small The Big Sur Bakery is from the inside. There are probably about ten tables and a nice wrap-around deck outside. The folks having lunch were a mix of tourists (donning hiking boots and cameras) and locals swinging in for a quick treat to take with them as they continued down the road. It has the kind of slow pace that makes you want to order a little something else when you're finished with your meal just so you can sit and languish away the afternoon. If you go for lunch as we did, do know that it's counter service only and the menu is much more limited than it is during dinner. Limited, but darn good. They display the lunch specials of the day in the bakery case right when you walk in, so you simply order and pay and they'll bring it on out to your table. \u003c/p>\n\u003cp>My two dining companions each ordered the seasonal corn soup and a slice of foccaccia: one with local tomatoes and caramelized onions and the other with leeks and goat cheese. Big Sur Bakery makes all of their breads and foccaccias on site in their wood-fired oven and it's apparent from the first bite. The crust is pleasantly soft yet chewy, and the toppings are thoughtful and would've been utterly delicious all on their own. That's the thing about the folks at The Big Sur Bakery: they're adamant about using local eggs and produce whenever possible, and you can taste this decision in the final product. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/big-sur-bakery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/big-sur-bakery-2.jpg\" alt=\"big sur bakery lunch\" title=\"big sur bakery lunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16951\">\u003c/a>\u003cbr>\n\u003cem>Foccaccias and Seasonal Corn Soup\u003c/em>\u003c/p>\n\u003cp>For my own lunch, I decided to try the potato frittata and a side of house greens. The frittata was perfectly seasoned with a mix of herbs and a little salt and pepper. And the greens with shallots, roasted carrots and a lemon poppyseed dressing were quite memorable. A perfect compliment to the more substantial frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5883.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5883.jpg\" alt=\"Potato Frittata and House Salad\" title=\"Potato Frittata and House Salad\" width=\"500\" height=\"510\" class=\"alignnone size-full wp-image-16954\">\u003c/a>\u003cbr>\n\u003cem>Potato Fritatta and House Salad\u003c/em>\u003c/p>\n\u003cp>Danielle was smart enough to take home a Citrus Morning Bun for the next day and reported back that it was a little pillow of heaven (yes, those were close to her exact words). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5862.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5862.jpg\" alt=\"breakfast pastries at Big Sur Bakery\" title=\"breakfast pastries at Big Sur Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16953\">\u003c/a>\u003cbr>\n\u003cem>Breakfast Pastries at Big Sur Bakery\u003c/em>\u003c/p>\n\u003cp>And my friend Janet made the wise decision to buy a jelly donut on our way out. They just looked too good to pass up. We had every intention of waiting until later that afternoon to try it, but we barely made it out the front door. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_5892.jpg\" alt=\"strawberry jelly donut\" title=\"strawberry jelly donut\" width=\"500\" height=\"505\" class=\"alignnone size-full wp-image-16952\">\u003c/a>\u003cbr>\n\u003cem>Strawberry Jelly Donut at Big Sur Bakery\u003c/em>\u003c/p>\n\u003cp>This is, quite possibly, the best jelly donut I've ever had. We puzzled over what made it so extraordinary and decided it had to be the heaps of homemade strawberry jam, the fact that it seemed like the jam was actually baked right into the donut, the light airy dough, and the gentle and completely perfect dusting of sugar. If I lived close to Big Sur, I could be in a whole lot of trouble if this is a standard breakfast item. \u003c/p>\n\u003cp>I've been thinking about how to sum up our few hours at Big Sur Bakery. It's a special place-- that you can gather through recommendations from friends, numerous media reviews, and their very lovely cookbook. But I think the reason it remains so special is because there's a sense still --somehow-- that \u003cem>you've\u003c/em> stumbled upon it. You leave feeling like it's your little place, and you can't wait to tell the friends back home who you know would appreciate it. I'll tell you this: I couldn't imagine any other place I would've wanted to be at 1 p.m. that Wednesday afternoon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigsurbakery.com/\">Big Sur Bakery\u003c/a>\u003cbr>\nHighway 1\u003cbr>\nBig Sur, CA 93920\u003cbr>\n(831) 667-0520\u003cbr>\nHours: Mon 8am-3pm; Tue-Sat 8am-8:30pm; Sun 8am-2:30pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scouting Alice Waters' Bay Area Eats",
"title": "Scouting Alice Waters' Bay Area Eats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, \"What is your favorite junk food?\" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from Chez Panisse, for over 40 years.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Marin Sun Farms Tour",
"title": "Marin Sun Farms Tour",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/davechix500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/davechix500.jpg\" alt=\"Dave Evans and chickens\" title=\"Dave Evans and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15629\">\u003c/a>\u003c/p>\n\u003cp>\"Look at that dung pile!\" said \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> owner Dave Evans enthusiastically, crouching next to a scratched-over cow pat criss-crossed with chicken tracks. What was a freshly deposited pile of manure yesterday is now almost indistinguishable from the trampled-down grasses around it. \u003c/p>\n\u003cp>And that's exactly Evans' point. It's a sharp contrast with a week-old manure pile we'd seen just a few minutes before, on a section of pasture not yet visited by the farm's mobile chicken trailers. That pile was stiffened and dry, peppered with tiny holes where fly eggs had hatched. But over here, the chickens had done their work, pecking the protein-rich fly larvae out of the heap of digested grasses and scratching the high-nitrogen waste into the soil to feed the grass that will feed the cows that will eventually become the burgers sold at the butcher shop down the road from the ranch. \u003c/p>\n\u003cp>It's a closed-circle grass-farming and ranching system, much like the one espoused by Joel Salatin, the farmer made famous by Michael Pollan's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143038583/kqedorg-20\">The Omnivore's Dilemma\u003c/a>. Pollan's book, of course, was the one which pulled locavore living off the blogs and onto the bestseller list. \u003c/p>\n\u003cp>On a cool, foggy morning in July, a group of about 15 of us had gathered in a gravel-scattered parking lot in front of the farm buildings for a combination talk and walk across the rolling acres that form the center of Marin Sun's network of sustainably-managed, pasture-raised livestock operations. The free tours are held once a month, usually from mid-spring through mid-fall, before the winter rains begin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Introducing himself, owner Dave Evans launched into a freewheeling oral history of the land where we're standing. It's a topic he knows well: his family has been working this land as dairy and cattle farmers for four generations, since his great-grandfather, once a dairy farmer in Switzerland, moved to California and began raising cattle in West Marin. \u003c/p>\n\u003cp>Damp, chilly, and fogbound much of the year, the rolling hills of the Point Reyes peninsula weren't worth much as farmland. But they were perfect for growing lush, green grass that stayed green for a lot longer than in the hot inland valleys. Cows raised on Point Reyes grass produced particularly good milk--and thanks to steamships that chugged from Drakes' Estero and Tomales Bay down into San Francisco (later replaced by refrigerated trucks), butter stamped \"PR\" quickly developed a reputation for superior freshness and quality. \u003c/p>\n\u003cp>Evans' family, like many others on the area's historic lettered system of dairy farms, continued as a dairy farmers until the mid-70s. Then, as milk prices dropped and the dairy industry began to consolidate, Evans' parents switched to beef cattle. Evans was born in 1972, on the original \"H\" ranch owned by his grandfather. \u003c/p>\n\u003cp>Now, the land is owned by the National Park Service, as part of the Point Reyes National Seashore established by President Kennedy in 1962. As an acknowledgment of the area's living history, a special pastoral zone was created as part of the federal mandate, allowing descendants of the area's original ranching families to continue to raise livestock. Evans and his relatives lease their land from the Park Service, abiding by an often-complex set of park rules.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cows500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cows500.jpg\" alt=\"cows\" title=\"cows\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15631\">\u003c/a>\u003c/p>\n\u003cp>The end result? A herd of cows living on perhaps the most scenic pastureland in California, munching their way year-round through an assortment of native and perennial grasses and plants. They're followed by two different sets of chicken trailers: high, tarp-covered nesting boxes for the layers, and low, fenced-in hutches for the meat birds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chickens500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chickens500.jpg\" alt=\"chickens\" title=\"chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15633\">\u003c/a>\u003c/p>\n\u003cp>The layers--a mixture of Barred Rocks, Ameraucanas, Brown and Gold Sexlinks, and Rhode Island Reds--are rovers. Watched over by one of the farm's brawny, blase guard dogs, the chickens wander freely in front of their mobile homes, gossiping, pecking, scratching, and wallowing, like a feathered bunch of middle schoolers during recess. The eggs they lay are collected daily. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-500.jpg\" alt=\"chickens\" title=\"chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15635\">\u003c/a>\u003c/p>\n\u003cp>At dusk, the chickens retreat into the houses to roost, and the doors are locked against predators. The next day, the houses, perched on heavy wooden runners, are hooked up to a truck and moved to a fresh section of pasture. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/meatbirds500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/meatbirds500.jpg\" alt=\"meatbirds\" title=\"meatbirds\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15637\">\u003c/a>\u003c/p>\n\u003cp>The meat birds, by contrast, don't have as much interest in the outside world. They prefer to clump together, eating a naturally omnivorous diet of grass, bugs, and grain and yes, fattening up remarkably fast. In just a few months, the birds go from downy yellow chicks peeping under the heat lamps of the brood houses to fully-grown white-feathered birds, ready for the table. \u003c/p>\n\u003cp>Running a successful livestock operation on the land where he was born and bred is a particular source of satisfaction for Evans. Graduating from Cal Poly with an agricultural business degree, he was already convinced that he knew the best place to work, and it wasn't going to be one of the huge CAFOs in Iowa that came recruiting at the school's job fairs. Instead, he went back to his family's land, working on his father's ranch, then branching out into a fencing company of his own. \u003c/p>\n\u003cp>Marin Sun started with a few dozen cows grazing on leased property in Nicasio. His initial goal? To market maybe 5 animals a year, exclusively grass-fed. Then Michael Pollan's New York Times Magazine article \"Power Steer\" happened, and millions of people were suddenly shocked by the brutal realities of life and death in the feedlot. \"We'd bought a $5 ad on \u003ca href=\"http://www.eatwild.com\">Eatwild\u003c/a>, the only marketing we were doing at the time. Pollan's article told people to go to Eatwild to find grass-fed beef, and that day our phone rang off the hook.\" The ensuing years, Evans admits, were a blur as the company and the cows grew.\u003c/p>\n\u003cp>Now, some 11 years later, Evans is raising his cattle and chickens back on the land where he grew up. Marin Sun cuts, ages, packages, and distributes all its own meat around the Bay Area, to restaurants, grocery stores, two of its own butcher shops (the company recently took over the butcher shop in the Rockridge Market Hall), and a 200+member meat CSA. Everything but the slaughtering (done at a facility in Petaluma) is done in-house, either in space rented at a warehouse along the waterfront in San Francisco or in a warren of small, white-walled rooms hidden behind the butcher shop and cafe in Point Reyes Station. Here, four men stand at a waist-high counter, breaking down primal cuts into retail-ready parts. \u003c/p>\n\u003cp>Walking into the refrigerated storage room, I was struck not just by the visceral reality of the meat--shelves labeled (and stocked) with goat heads, lamb legs, beef tongues--but by the clean, healthy look and smell of it all. Yes, the room smelled like meat, but it was a pleasing smell. These were animals that had had a healthy life, and it showed. You may not agree with raising or eating animals for food, but if it's going to be done, it should be done right, and here, it is. \u003c/p>\n\u003cp>Not all of Marin Sun's meat comes from Evans' own ranch. The realities of pasture-raising means that his own animals reach their finished weight only during a particular three-month window each year. \"No restaurant, no supermarket wants to deal with a producer who only has product 3 months out of the year,\" noted Evans.\u003c/p>\n\u003cp>The answer? Establishing a network of co-producers, ranchers working in a variety of local micro-climates who would raise their livestock on pasture according to Marin Sun protocols. The goats, for example, are raised by Evans' sister, so close by that his own guard dogs often trot over to do a little goat herding, just for fun. Other ranchers raise lamb and sheep, pigs, and cows. More meat raised by Marin Sun protocols means more humane ranching, and more ranchers able to make a living working sustainably. \u003c/p>\n\u003cp>All well and good, of course, but the proof rests with the plate. Just a few months ago, Marin Sun started serving lunches again at their butcher shop in Point Reyes Station. The menu is brief: three burgers, a couple of salads, and fries, plus beer, wine, and Blue Bottle coffee. You order off a chalkboard at the counter, pay, and then sit at one of the tables covered with (what else?) brown butcher paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/burgers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/burgers500.jpg\" alt=\"burgers and fries\" title=\"burgers and fries\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15627\">\u003c/a>\u003c/p>\n\u003cp>The day I visited, the options were a lamb burger topped with Pt Reyes Blue cheese, a beef burger with raw-milk cheddar and house-smoked bacon, and a goat burger topped with caramelized onions and goat cheese. We tried the lamb and the goat, and they were, quite simply, fantastic: juicy and pink inside, full of rich and meaty flavor and served with a fat half-pickle and a fluff of mixed greens. French fries, crisped in pork fat, are for serious meat-lovers only; while the texture is great (crisp outside, fluffed inside), the pork fat makes these some seriously heavyweight fries.\u003c/p>\n\u003cp>Perusing the meat cases after lunch, I picked out a plump half chicken breast. I felt that now I could read the life story of the chicken in my hand, from its arrival at the farm through its time in the brood houses, its life out in the pastures and then onto the table. I took it home, roasting it simply with lemon and garlic to juicy, brown-skinned perfection and a truly local taste. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The next Marin Sun Farms tours are scheduled for September 1st and September 22nd at 10 AM. To register and get more information, go to \u003ca href=\"http://www.marinsunfarms.com/about/farm_tours.html\">Marin Sun Farms\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "On a cool, foggy morning in July, a group of about 15 of us gathered in a gravel-scattered parking lot in front of the farm buildings for a combination talk and walk across the rolling acres that form the center of Marin Sun's network of sustainably-managed, pasture-raised livestock operations. The free tours are held once a month, usually from mid-spring through mid-fall, before the winter rains begin. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/davechix500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/davechix500.jpg\" alt=\"Dave Evans and chickens\" title=\"Dave Evans and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15629\">\u003c/a>\u003c/p>\n\u003cp>\"Look at that dung pile!\" said \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> owner Dave Evans enthusiastically, crouching next to a scratched-over cow pat criss-crossed with chicken tracks. What was a freshly deposited pile of manure yesterday is now almost indistinguishable from the trampled-down grasses around it. \u003c/p>\n\u003cp>And that's exactly Evans' point. It's a sharp contrast with a week-old manure pile we'd seen just a few minutes before, on a section of pasture not yet visited by the farm's mobile chicken trailers. That pile was stiffened and dry, peppered with tiny holes where fly eggs had hatched. But over here, the chickens had done their work, pecking the protein-rich fly larvae out of the heap of digested grasses and scratching the high-nitrogen waste into the soil to feed the grass that will feed the cows that will eventually become the burgers sold at the butcher shop down the road from the ranch. \u003c/p>\n\u003cp>It's a closed-circle grass-farming and ranching system, much like the one espoused by Joel Salatin, the farmer made famous by Michael Pollan's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143038583/kqedorg-20\">The Omnivore's Dilemma\u003c/a>. Pollan's book, of course, was the one which pulled locavore living off the blogs and onto the bestseller list. \u003c/p>\n\u003cp>On a cool, foggy morning in July, a group of about 15 of us had gathered in a gravel-scattered parking lot in front of the farm buildings for a combination talk and walk across the rolling acres that form the center of Marin Sun's network of sustainably-managed, pasture-raised livestock operations. The free tours are held once a month, usually from mid-spring through mid-fall, before the winter rains begin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Introducing himself, owner Dave Evans launched into a freewheeling oral history of the land where we're standing. It's a topic he knows well: his family has been working this land as dairy and cattle farmers for four generations, since his great-grandfather, once a dairy farmer in Switzerland, moved to California and began raising cattle in West Marin. \u003c/p>\n\u003cp>Damp, chilly, and fogbound much of the year, the rolling hills of the Point Reyes peninsula weren't worth much as farmland. But they were perfect for growing lush, green grass that stayed green for a lot longer than in the hot inland valleys. Cows raised on Point Reyes grass produced particularly good milk--and thanks to steamships that chugged from Drakes' Estero and Tomales Bay down into San Francisco (later replaced by refrigerated trucks), butter stamped \"PR\" quickly developed a reputation for superior freshness and quality. \u003c/p>\n\u003cp>Evans' family, like many others on the area's historic lettered system of dairy farms, continued as a dairy farmers until the mid-70s. Then, as milk prices dropped and the dairy industry began to consolidate, Evans' parents switched to beef cattle. Evans was born in 1972, on the original \"H\" ranch owned by his grandfather. \u003c/p>\n\u003cp>Now, the land is owned by the National Park Service, as part of the Point Reyes National Seashore established by President Kennedy in 1962. As an acknowledgment of the area's living history, a special pastoral zone was created as part of the federal mandate, allowing descendants of the area's original ranching families to continue to raise livestock. Evans and his relatives lease their land from the Park Service, abiding by an often-complex set of park rules.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cows500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cows500.jpg\" alt=\"cows\" title=\"cows\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15631\">\u003c/a>\u003c/p>\n\u003cp>The end result? A herd of cows living on perhaps the most scenic pastureland in California, munching their way year-round through an assortment of native and perennial grasses and plants. They're followed by two different sets of chicken trailers: high, tarp-covered nesting boxes for the layers, and low, fenced-in hutches for the meat birds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chickens500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chickens500.jpg\" alt=\"chickens\" title=\"chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15633\">\u003c/a>\u003c/p>\n\u003cp>The layers--a mixture of Barred Rocks, Ameraucanas, Brown and Gold Sexlinks, and Rhode Island Reds--are rovers. Watched over by one of the farm's brawny, blase guard dogs, the chickens wander freely in front of their mobile homes, gossiping, pecking, scratching, and wallowing, like a feathered bunch of middle schoolers during recess. The eggs they lay are collected daily. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-500.jpg\" alt=\"chickens\" title=\"chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15635\">\u003c/a>\u003c/p>\n\u003cp>At dusk, the chickens retreat into the houses to roost, and the doors are locked against predators. The next day, the houses, perched on heavy wooden runners, are hooked up to a truck and moved to a fresh section of pasture. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/meatbirds500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/meatbirds500.jpg\" alt=\"meatbirds\" title=\"meatbirds\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15637\">\u003c/a>\u003c/p>\n\u003cp>The meat birds, by contrast, don't have as much interest in the outside world. They prefer to clump together, eating a naturally omnivorous diet of grass, bugs, and grain and yes, fattening up remarkably fast. In just a few months, the birds go from downy yellow chicks peeping under the heat lamps of the brood houses to fully-grown white-feathered birds, ready for the table. \u003c/p>\n\u003cp>Running a successful livestock operation on the land where he was born and bred is a particular source of satisfaction for Evans. Graduating from Cal Poly with an agricultural business degree, he was already convinced that he knew the best place to work, and it wasn't going to be one of the huge CAFOs in Iowa that came recruiting at the school's job fairs. Instead, he went back to his family's land, working on his father's ranch, then branching out into a fencing company of his own. \u003c/p>\n\u003cp>Marin Sun started with a few dozen cows grazing on leased property in Nicasio. His initial goal? To market maybe 5 animals a year, exclusively grass-fed. Then Michael Pollan's New York Times Magazine article \"Power Steer\" happened, and millions of people were suddenly shocked by the brutal realities of life and death in the feedlot. \"We'd bought a $5 ad on \u003ca href=\"http://www.eatwild.com\">Eatwild\u003c/a>, the only marketing we were doing at the time. Pollan's article told people to go to Eatwild to find grass-fed beef, and that day our phone rang off the hook.\" The ensuing years, Evans admits, were a blur as the company and the cows grew.\u003c/p>\n\u003cp>Now, some 11 years later, Evans is raising his cattle and chickens back on the land where he grew up. Marin Sun cuts, ages, packages, and distributes all its own meat around the Bay Area, to restaurants, grocery stores, two of its own butcher shops (the company recently took over the butcher shop in the Rockridge Market Hall), and a 200+member meat CSA. Everything but the slaughtering (done at a facility in Petaluma) is done in-house, either in space rented at a warehouse along the waterfront in San Francisco or in a warren of small, white-walled rooms hidden behind the butcher shop and cafe in Point Reyes Station. Here, four men stand at a waist-high counter, breaking down primal cuts into retail-ready parts. \u003c/p>\n\u003cp>Walking into the refrigerated storage room, I was struck not just by the visceral reality of the meat--shelves labeled (and stocked) with goat heads, lamb legs, beef tongues--but by the clean, healthy look and smell of it all. Yes, the room smelled like meat, but it was a pleasing smell. These were animals that had had a healthy life, and it showed. You may not agree with raising or eating animals for food, but if it's going to be done, it should be done right, and here, it is. \u003c/p>\n\u003cp>Not all of Marin Sun's meat comes from Evans' own ranch. The realities of pasture-raising means that his own animals reach their finished weight only during a particular three-month window each year. \"No restaurant, no supermarket wants to deal with a producer who only has product 3 months out of the year,\" noted Evans.\u003c/p>\n\u003cp>The answer? Establishing a network of co-producers, ranchers working in a variety of local micro-climates who would raise their livestock on pasture according to Marin Sun protocols. The goats, for example, are raised by Evans' sister, so close by that his own guard dogs often trot over to do a little goat herding, just for fun. Other ranchers raise lamb and sheep, pigs, and cows. More meat raised by Marin Sun protocols means more humane ranching, and more ranchers able to make a living working sustainably. \u003c/p>\n\u003cp>All well and good, of course, but the proof rests with the plate. Just a few months ago, Marin Sun started serving lunches again at their butcher shop in Point Reyes Station. The menu is brief: three burgers, a couple of salads, and fries, plus beer, wine, and Blue Bottle coffee. You order off a chalkboard at the counter, pay, and then sit at one of the tables covered with (what else?) brown butcher paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/burgers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/burgers500.jpg\" alt=\"burgers and fries\" title=\"burgers and fries\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15627\">\u003c/a>\u003c/p>\n\u003cp>The day I visited, the options were a lamb burger topped with Pt Reyes Blue cheese, a beef burger with raw-milk cheddar and house-smoked bacon, and a goat burger topped with caramelized onions and goat cheese. We tried the lamb and the goat, and they were, quite simply, fantastic: juicy and pink inside, full of rich and meaty flavor and served with a fat half-pickle and a fluff of mixed greens. French fries, crisped in pork fat, are for serious meat-lovers only; while the texture is great (crisp outside, fluffed inside), the pork fat makes these some seriously heavyweight fries.\u003c/p>\n\u003cp>Perusing the meat cases after lunch, I picked out a plump half chicken breast. I felt that now I could read the life story of the chicken in my hand, from its arrival at the farm through its time in the brood houses, its life out in the pastures and then onto the table. I took it home, roasting it simply with lemon and garlic to juicy, brown-skinned perfection and a truly local taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The next Marin Sun Farms tours are scheduled for September 1st and September 22nd at 10 AM. To register and get more information, go to \u003ca href=\"http://www.marinsunfarms.com/about/farm_tours.html\">Marin Sun Farms\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Coffee Roasters: Food & Wine This Week",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/coffee-thisweek500.jpg\" alt=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" title=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15588\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">Food & Wine This Week\u003c/a>\u003cbr>\nSan Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast's online survey. This week, Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters.\u003cbr>\n\u003cem>\u003cstrong>Program airs on KQED 9HD on July 30 at 8pm. The segment will be available online July 31.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/author/denise-lincoln/\">Denise Santoro Lincoln\u003c/a>, Bay Area Bites blogger\u003cbr>\n\u003cstrong>James Freeman\u003c/strong>, owner of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Local Bay Area Coffee Roasters: Peet's and Blue Bottle Coffee\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Touring the Peets Coffee & Tea Roastery\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/15/five-top-coffee-roasters-delivering-to-your-doorstep/\">Five Top Coffee Roasters Delivering to Your Doorstep\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/coffee-thisweek500.jpg\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "San Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast's online survey. This week, Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters. Guests: James Freeman, owner of Blue Bottle Coffee and Denise Santoro Lincoln, Bay Area Bites blogger.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/coffee-thisweek500.jpg\" alt=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" title=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15588\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">Food & Wine This Week\u003c/a>\u003cbr>\nSan Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast's online survey. This week, Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters.\u003cbr>\n\u003cem>\u003cstrong>Program airs on KQED 9HD on July 30 at 8pm. The segment will be available online July 31.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/author/denise-lincoln/\">Denise Santoro Lincoln\u003c/a>, Bay Area Bites blogger\u003cbr>\n\u003cstrong>James Freeman\u003c/strong>, owner of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Local Bay Area Coffee Roasters: Peet's and Blue Bottle Coffee\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Touring the Peets Coffee & Tea Roastery\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/15/five-top-coffee-roasters-delivering-to-your-doorstep/\">Five Top Coffee Roasters Delivering to Your Doorstep\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/coffee-thisweek500.jpg\">\u003c/a>\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/24/2010/07/old-mandarin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/old-mandarin500.jpg\" alt=\"Old Mandarin\" title=\"Old Mandarin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15435\">\u003c/a>\u003c/p>\n\u003cp>A few months ago, as we waited in vain for a table at Flour + Water, my uncle described something he'd eaten for lunch: the \"extremely hot pepper\" (#28) at \u003ca href=\"http://blogs.kqed.org/checkplease/2006/03/23/old-mandarin-islamic-restaurant-info/\">Old Mandarin Islamic Restaurant\u003c/a>, essentially, he said, a massive jumble of dried chili peppers with, in a little protein-flavoring agent role-reversal, a small quantity of chicken mixed in as well. Although my uncle is a demonstrative lover of hot food who grows big swaths of peppers in his Fairfield backyard, he reported (with a grin) that he’d managed only a few bites of the dish. He'd packed it up though, he said, envisioning, perhaps dangerously, that he might keep the capsaicin-logged concoction in the fridge indefinitely, and occasionally pluck out spoonfuls to add to his weekly stir-fries. \u003c/p>\n\u003cp>He told me all this because he knows I like hot food too. My tendencies border on the anti-social. I tell servers I want dishes advertised as spicy to be \"hot, for real,\" and enjoy powering through the molten reality with which I'm soon confronted -- even if my dining companions are put off by my sweaty face and pained countenance. At \u003ca href=\"http://www.yelp.com/biz/el-metate-san-francisco\">El Metate\u003c/a>, I'll ask the owner for a cup of the habanero salsa he often keeps in the back. At \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientiane Cafe\u003c/a> in East Oakland, I’ll take a nibble from one of the whole Thai chilis interspersed throughout a pile of rare beef larb -- just to see if it’s hot. Of course, it’s hot, I find out five seconds later. The larb itself was delicious and just hot enough. Shouldn’t that be enough to know and savor? No, I need to taste the heating agent, to put my hand on the burner. That moment invigorates me, and I revisit it when I can: paring off a half-centimeter-length sliver of pepper, downing it, and waiting gleefully for lightning to strike my tongue, chest, and gut. There’s an element of daredevilry at play, which is an odd impulse for someone normally quite adverse to risk-taking -- afraid of heights, wary of germs, and, when possible, disinclined to drive on busy highways. \u003c/p>\n\u003cp>As I flipped through the restaurant’s menu on Sunday though, the “extremely hot pepper” didn’t call out to me -- perhaps because I’d breakfasted on thick \u003ca href=\"http://www.casasanchez.com/\">Casa Sanchez\u003c/a> chips, homemade guacamole, and sriracha sauce. If I were handy, I’d affix a bottle to a sprinkler set-up and have red ribbons spitting around the breakfast table every morning, but after the wake-up call I’d given myself, I needed a balanced lunch, not a saucer of lava. Entranced by the promise of authentic, Halal-ified \u003ca href=\"http://www.china.org.cn/english/imperial/26125.htm\">Beijing cuisine\u003c/a>, we ordered too much food -- a customary decision given our habit of picking at leftovers before bed-time -- sipped some tea, and surveyed the surroundings. \u003c/p>\n\u003cp>The restaurant has some quirks. Water comes in plastic cups of varying sizes and hues. Mine was green and translucent, but I saw several customers sipping from flimsy red “keg party” numbers and tall, clear, non-disposable ones too. The store-front outside seems scarcely wider than my outstretched arms. A mirrored wall inside makes the room look twice its size, but it really boils down to eight tables or so, a tiny counter, a clean-looking kitchen you can peer into, and a bathroom located beyond the kitchen. When we arrived towards the end of Sunday’s lunch service, the place was full of adorable children, and for the entirety of our meal, they scampered past our table, to and from the bathroom in the back, which didn’t bother us at all. The owner was gregarious. Initially, he stopped by our table every few minutes. He hovered, asking questions, and then stepped back briefly, before leaning in to hover some more. He was nice though, not nosy, and once the dishes started landing on the table like chili oil-dosed bombs, they were all we could focus on.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/soup500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/soup500.jpg\" alt=\"warm pot with sour green sliced fish\" title=\"warm pot with sour green sliced fish\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15437\">\u003c/a>\u003c/p>\n\u003cp>The \"warm pot with sour green sliced fish\" (#54) began with frills of Napa cabbage nestled in a clear, sparkling broth. Perfumed with sprigs of cilantro, the liquid had a slightly sour, vegetal flavor; it recalled fresh pickles, specifically a sauerkraut that had been just briefly brined. Logs of soft, lovely tofu and boneless sections of flaky white fish poked out from under the cabbage, and cellophane noodles squirmed at the bottom of the bowl. A few drops of chili oil added a gentle, burning undercurrent, balancing out the sourness whenever it began to build. As we hadn’t guessed the \"sour green\" in the first dish meant cabbage, more followed -- hot and sour-style (#40). Cloaked in a smoky, sweet sauce studded with dried chili segments and ginger, each thick, slippery band of cabbage was soft and yielding, melting in the middle, yet just firm enough on the outside to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bread500.jpg\" alt=\"beef pancake\" title=\"beef pancake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15438\">\u003c/a>\u003c/p>\n\u003cp>The beef pancake (#62) arrived, a misshapen satchel of bubbly, brown-blistered dough wrapped around thin, salty beef pounded or pressed into sheets. Green onions wafted from each rough-cut slice. It was surprisingly hard to eat neatly. The layers of pastry and meat fell apart with a little prodding, and grease gushed out. The flaps of dough were quickly slick and chopstick-resistant. Looks weren’t the point though, and fingers worked just fine. The lamb dumplings (#63) looked like pale pot-stickers awaiting a dip in hot oil. The skin was thick and chewy, but not doughy, a jewel of juicy, chives-scented lamb lurking within each tidy sack. They were fantastic with chili oil and a touch of black vinegar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> It was a rare journey to the edge of the city, a drive down Portola, then Sloat, and its rows of cookie-cutter houses, a flat, spare, washed-out landscape so unlike the one I usually wander. The Mission wasn’t warm by the Mission’s standards that afternoon, but when I emerged from the car on Sunday afternoon, stepped past the intersection of 43rd and Vicente, and felt a cool mist speckle my face, I inhabited a different world. At that moment, I felt blessed by San Francisco, its ridiculous micro-climates. It was the edge of the city, it was the edge of August, the time when tomatoes just a few miles inland start to pucker and weigh down their vines, and I was going to eat a \"warm pot\" -- not because someone on Yelp recommended I do so, but because it just felt right.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/old-mandarin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/old-mandarin500.jpg\" alt=\"Old Mandarin\" title=\"Old Mandarin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15435\">\u003c/a>\u003c/p>\n\u003cp>A few months ago, as we waited in vain for a table at Flour + Water, my uncle described something he'd eaten for lunch: the \"extremely hot pepper\" (#28) at \u003ca href=\"http://blogs.kqed.org/checkplease/2006/03/23/old-mandarin-islamic-restaurant-info/\">Old Mandarin Islamic Restaurant\u003c/a>, essentially, he said, a massive jumble of dried chili peppers with, in a little protein-flavoring agent role-reversal, a small quantity of chicken mixed in as well. Although my uncle is a demonstrative lover of hot food who grows big swaths of peppers in his Fairfield backyard, he reported (with a grin) that he’d managed only a few bites of the dish. He'd packed it up though, he said, envisioning, perhaps dangerously, that he might keep the capsaicin-logged concoction in the fridge indefinitely, and occasionally pluck out spoonfuls to add to his weekly stir-fries. \u003c/p>\n\u003cp>He told me all this because he knows I like hot food too. My tendencies border on the anti-social. I tell servers I want dishes advertised as spicy to be \"hot, for real,\" and enjoy powering through the molten reality with which I'm soon confronted -- even if my dining companions are put off by my sweaty face and pained countenance. At \u003ca href=\"http://www.yelp.com/biz/el-metate-san-francisco\">El Metate\u003c/a>, I'll ask the owner for a cup of the habanero salsa he often keeps in the back. At \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientiane Cafe\u003c/a> in East Oakland, I’ll take a nibble from one of the whole Thai chilis interspersed throughout a pile of rare beef larb -- just to see if it’s hot. Of course, it’s hot, I find out five seconds later. The larb itself was delicious and just hot enough. Shouldn’t that be enough to know and savor? No, I need to taste the heating agent, to put my hand on the burner. That moment invigorates me, and I revisit it when I can: paring off a half-centimeter-length sliver of pepper, downing it, and waiting gleefully for lightning to strike my tongue, chest, and gut. There’s an element of daredevilry at play, which is an odd impulse for someone normally quite adverse to risk-taking -- afraid of heights, wary of germs, and, when possible, disinclined to drive on busy highways. \u003c/p>\n\u003cp>As I flipped through the restaurant’s menu on Sunday though, the “extremely hot pepper” didn’t call out to me -- perhaps because I’d breakfasted on thick \u003ca href=\"http://www.casasanchez.com/\">Casa Sanchez\u003c/a> chips, homemade guacamole, and sriracha sauce. If I were handy, I’d affix a bottle to a sprinkler set-up and have red ribbons spitting around the breakfast table every morning, but after the wake-up call I’d given myself, I needed a balanced lunch, not a saucer of lava. Entranced by the promise of authentic, Halal-ified \u003ca href=\"http://www.china.org.cn/english/imperial/26125.htm\">Beijing cuisine\u003c/a>, we ordered too much food -- a customary decision given our habit of picking at leftovers before bed-time -- sipped some tea, and surveyed the surroundings. \u003c/p>\n\u003cp>The restaurant has some quirks. Water comes in plastic cups of varying sizes and hues. Mine was green and translucent, but I saw several customers sipping from flimsy red “keg party” numbers and tall, clear, non-disposable ones too. The store-front outside seems scarcely wider than my outstretched arms. A mirrored wall inside makes the room look twice its size, but it really boils down to eight tables or so, a tiny counter, a clean-looking kitchen you can peer into, and a bathroom located beyond the kitchen. When we arrived towards the end of Sunday’s lunch service, the place was full of adorable children, and for the entirety of our meal, they scampered past our table, to and from the bathroom in the back, which didn’t bother us at all. The owner was gregarious. Initially, he stopped by our table every few minutes. He hovered, asking questions, and then stepped back briefly, before leaning in to hover some more. He was nice though, not nosy, and once the dishes started landing on the table like chili oil-dosed bombs, they were all we could focus on.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/soup500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/soup500.jpg\" alt=\"warm pot with sour green sliced fish\" title=\"warm pot with sour green sliced fish\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15437\">\u003c/a>\u003c/p>\n\u003cp>The \"warm pot with sour green sliced fish\" (#54) began with frills of Napa cabbage nestled in a clear, sparkling broth. Perfumed with sprigs of cilantro, the liquid had a slightly sour, vegetal flavor; it recalled fresh pickles, specifically a sauerkraut that had been just briefly brined. Logs of soft, lovely tofu and boneless sections of flaky white fish poked out from under the cabbage, and cellophane noodles squirmed at the bottom of the bowl. A few drops of chili oil added a gentle, burning undercurrent, balancing out the sourness whenever it began to build. As we hadn’t guessed the \"sour green\" in the first dish meant cabbage, more followed -- hot and sour-style (#40). Cloaked in a smoky, sweet sauce studded with dried chili segments and ginger, each thick, slippery band of cabbage was soft and yielding, melting in the middle, yet just firm enough on the outside to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bread500.jpg\" alt=\"beef pancake\" title=\"beef pancake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15438\">\u003c/a>\u003c/p>\n\u003cp>The beef pancake (#62) arrived, a misshapen satchel of bubbly, brown-blistered dough wrapped around thin, salty beef pounded or pressed into sheets. Green onions wafted from each rough-cut slice. It was surprisingly hard to eat neatly. The layers of pastry and meat fell apart with a little prodding, and grease gushed out. The flaps of dough were quickly slick and chopstick-resistant. Looks weren’t the point though, and fingers worked just fine. The lamb dumplings (#63) looked like pale pot-stickers awaiting a dip in hot oil. The skin was thick and chewy, but not doughy, a jewel of juicy, chives-scented lamb lurking within each tidy sack. They were fantastic with chili oil and a touch of black vinegar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Dinfast at Yuet Lee",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\" alt=\"Chinese Food Toon\" title=\"Chinese Food Toon\" width=\"500\" height=\"384\" class=\"alignnone size-full wp-image-15286\">\u003c/a>\u003c/p>\n\u003cp>Done alone, a night of drinking is considered sad, unhealthy, even pathetic. Pretty fun too, if you ask me, but I once had a therapist who told me otherwise. An adventure in the company of friends, on the other hand, promises shared experience, a way to fortify and express friendship. In either case, setting means a lot. Draining a few beers on a weekday evening at a dive three blocks from my house is a pleasant, if fairly pedestrian activity. I pair it with a game I want to watch, or someone I'd like to see. It's technically going out, but too close to home to feel very exciting. If I’m making a night of it, I prefer to leave my neighborhood and go somewhere far from the places I do laundry, buy groceries, and wait for buses, a setting where I won't see anyone I don't want to see, or suffer the irritating, familiar personalities populating the Mission on weekend nights. I also like going somewhere where good eats await in the early morning hours. When I can, I go to Chinatown.\u003c/p>\n\u003cp>I'm aware white people have been pursuing \"exotic\" vice on Grant St. for a century-and-a-half. I don't feel part of this tradition. At least, I’d hate to be some obnoxious urban explorer strolling jauntily down narrow stone streets, ducking red lanterns, hoping to catch a whiff of opium sliding out from under a door as I head to \u003ca href=\"http://www.yelp.com/biz/li-po-cocktail-lounge-san-francisco\">Li Po Lounge\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/buddha-lounge-san-francisco\">Buddha Bar\u003c/a> to sip the same drinks I can order anywhere else. I don't fantasize about gambling dens teeming with shady characters. I've read up on the salacious criminal history of the place and seen a few movies, but the allure has little to do with Chinatown's past, and a lot more to do with its present.\u003c/p>\n\u003cp>At around 7:30 on Friday night, I crossed the intersection of Grant and Bush, and walked up the hill, under the Dragon Gate. As I walked north, past a parade of seafood restaurants with their dedicated hawkers trumpeting specials outside and drab shops selling cheap baubles and katana blades, a procession of tourists headed in the other direction, back toward their Union Square hotels. Families with sulking teens dragging behind, elderly couples in hiking boots and bad hats -- they were finishing up their visits to the hallowed strip. They had snapped their pictures, scarfed their expensive dim sum lunches, and purchased a few curiosities to haul home. Dusk was settling down. They were exiting the premises, relinquishing it to the locals and anyone else coming through. It felt like a reverse commute. By 8:30, the streets were nearly empty, and I was at the Buddha Bar with a friend, my hand wrapped around an extremely cold bottle of Budweiser. \u003c/p>\n\u003cp>Save for us and the bartender, the bar was empty too. A few hours and several drinks later, other actors had entered the scene: a strange, lurching man with gigantic headphones covering his ears and an inability to stay upright on his stool for more than a few minutes, a tall, talkative blond lady, and a waitress in a red dress from the restaurant next door. The waitress was talking shit to the bartender, singing badly and loudly along with \u003ca href=\"http://earbuds.popdose.com/dunphy/RighteousBrothers.jpg\">The Righteous Brothers\u003c/a> emanating from the petrified jukebox.\u003c/p>\n\u003cblockquote>\u003cp>You lost that lovin’ feeling\u003cbr>\nWhoa, that lovin’ feeling.\u003c/p>\u003c/blockquote>\n\u003cp>By 11 p.m., the blond lady was playing \u003ca href=\"http://en.wikipedia.org/wiki/Liar's_dice\">Liar's Dice\u003c/a> with the bartender. If she lost, he said, she would remove some clothing. If he lost, she said, he'd pour ten free drinks. She won and passed the cherry-topped cocktails out like grocery store samples. The lurching man was gone. The waitress left and came back again. She knew the blond lady; they had cigarette after cigarette outside, cackling. The blond lady had just returned from Vegas, where she'd ditched a wealthy boyfriend only after running up a monstrous tab on their luxury suite. She was drowning out the wheezy jukebox chattering on about the boyfriend and others she'd had. The bar was her stage, the customers her captive audience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Buddha, the bathroom is down a flight of stairs, past stacks of empty boxes. The bartender dutifully buzzes open the lock for each costumer requiring relief, a task he repeats over a hundred times nightly. More people were streaming in now -- a weary, beach-scorched couple having a nightcap, a bunch of noisy bros who'd cabbed over from a Polk Street meat market -- and suddenly the skinny little bar packed with bodies. Every three seconds, the Liar's Dice cup slammed down on the bar and someone screamed in horror or joy above the din. The weird, jerky rhythmic pattern of buzzer and cup was coming at me in stereo---the former honking in one ear, the latter banging away in the other. An hour before closing, we moved onto the more spacious Li Po Lounge across the street, where the mixed drinks taste like rubbing alcohol and the booths in the back are covered in sleazy vinyl the color of fingernail paint. As we squeaked and slid around a table in the back, I flashed on a flickering memory of a night in 2003 when some friends visited from New York and danced from table-top to table-top, hopping like frogs. I wasn’t sure if the memory was real, but it was in my head all the same.\u003c/p>\n\u003cp>At 2:30 a.m., my friend and I finally had what we hadn’t realized we’d been waiting for: a hearty “dinfast,” that blurry, yet satisfying repast enjoyed between closing time and dawn by witless forgot-to-eat-before-I-drank party people and late-shift toilers alike. My friend had been to \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a> (1300 Stockton at Broadway) on a few prior occasions. In spite of my eight years in the city and occasional forays into Chinatown, I was a newbie, making a discovery I probably should have soaked up half a decade earlier.\u003c/p>\n\u003cp>Yuet Lee has a Coca-Cola sign above the door. In what seemed like one minute, I went from leaning against a pole outside of Li Po to sitting on a chair at a brown Formica table inside a bright spare dining room, craning back my neck and twisting my head in order to see the specials board without my glasses. I opened the fat menu and gazed at the dish descriptions. The letters, numbers, and characters started to undulate across the pages. My friend reached over and quickly closed it. The specials were the thing, it seemed, and that was fine by me. At that point, anything hot and greasy was fine by me. In the center of the room, a table of uniformed cops bellied up to a spread of brown-sauced noodles on white plates. Several beleaguered couples in party attire languished in the corner, chewing on spareribs. The restaurant was really bright, seemingly brighter every second, as if the lights were being turned up as the clock ticked along. I suppose that is typical of late-night establishments. Harsh florescents keep the drunks from falling asleep.\u003c/p>\n\u003cp>Our food arrived almost immediately after we placed our order. A glistening, pale nest of rings, tentacles, and assorted indeterminable bits, the peppery fried squid had a lovely crunch. The lip-stinging saltiness was oddly refreshing after the evening’s liquid diet. I recall a heap of noodles less vividly. They were very thin and yellowish, coated in a dry sauce redolent of curry. Slices of barbecued pork poked out from the tangles, along with half-circles of soft onion. I could have eaten buckets of this, in part because sucking up the clumps of noodles required such little effort. Though tastier, the mango chicken was harder to finish. In my state, I had a hard time getting my grease-slicked chopsticks to hold on to each slippery chunk of mango. Eating at the breakneck speed my liquor-logged stomach demanded was impossible under the circumstances, and at times, the constant tumbling of food from stick to table or napkin-shrouded lap was so maddening I couldn’t focus on the flavors. After it fell for the third time, I picked one errant morsel right off the table with my fingers. Whenever I managed to get mango and chicken in the same bite though, the pay-off -- sweet, half-melted fruit and tender thigh meat -- made up for the ordeal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Chinatown is both physically and psychologically distant from my usual digs, stuck in the center of the busiest part of the city, yet remote at the same time. It’s on a different time-table. Overrun by tourists during the day, Grant Street is comparatively serene at night, unlike my neighborhood, which, apart from folks taking photos of the murals along 24th St., draws larger crowds when the sun drops down. As a general rule, I prefer going in when most people are going out, and for that, there’s no place like Chinatown after 9 p.m. I’ll never head across town for a burrito, even if it’s amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place’s proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.\u003c/p>\n\n",
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"excerpt": "As a general rule, I prefer going in when most people are going out, and for that, there's no place like Chinatown after 9 p.m. I'll never head across town for a burrito, even if it's amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place's proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\" alt=\"Chinese Food Toon\" title=\"Chinese Food Toon\" width=\"500\" height=\"384\" class=\"alignnone size-full wp-image-15286\">\u003c/a>\u003c/p>\n\u003cp>Done alone, a night of drinking is considered sad, unhealthy, even pathetic. Pretty fun too, if you ask me, but I once had a therapist who told me otherwise. An adventure in the company of friends, on the other hand, promises shared experience, a way to fortify and express friendship. In either case, setting means a lot. Draining a few beers on a weekday evening at a dive three blocks from my house is a pleasant, if fairly pedestrian activity. I pair it with a game I want to watch, or someone I'd like to see. It's technically going out, but too close to home to feel very exciting. If I’m making a night of it, I prefer to leave my neighborhood and go somewhere far from the places I do laundry, buy groceries, and wait for buses, a setting where I won't see anyone I don't want to see, or suffer the irritating, familiar personalities populating the Mission on weekend nights. I also like going somewhere where good eats await in the early morning hours. When I can, I go to Chinatown.\u003c/p>\n\u003cp>I'm aware white people have been pursuing \"exotic\" vice on Grant St. for a century-and-a-half. I don't feel part of this tradition. At least, I’d hate to be some obnoxious urban explorer strolling jauntily down narrow stone streets, ducking red lanterns, hoping to catch a whiff of opium sliding out from under a door as I head to \u003ca href=\"http://www.yelp.com/biz/li-po-cocktail-lounge-san-francisco\">Li Po Lounge\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/buddha-lounge-san-francisco\">Buddha Bar\u003c/a> to sip the same drinks I can order anywhere else. I don't fantasize about gambling dens teeming with shady characters. I've read up on the salacious criminal history of the place and seen a few movies, but the allure has little to do with Chinatown's past, and a lot more to do with its present.\u003c/p>\n\u003cp>At around 7:30 on Friday night, I crossed the intersection of Grant and Bush, and walked up the hill, under the Dragon Gate. As I walked north, past a parade of seafood restaurants with their dedicated hawkers trumpeting specials outside and drab shops selling cheap baubles and katana blades, a procession of tourists headed in the other direction, back toward their Union Square hotels. Families with sulking teens dragging behind, elderly couples in hiking boots and bad hats -- they were finishing up their visits to the hallowed strip. They had snapped their pictures, scarfed their expensive dim sum lunches, and purchased a few curiosities to haul home. Dusk was settling down. They were exiting the premises, relinquishing it to the locals and anyone else coming through. It felt like a reverse commute. By 8:30, the streets were nearly empty, and I was at the Buddha Bar with a friend, my hand wrapped around an extremely cold bottle of Budweiser. \u003c/p>\n\u003cp>Save for us and the bartender, the bar was empty too. A few hours and several drinks later, other actors had entered the scene: a strange, lurching man with gigantic headphones covering his ears and an inability to stay upright on his stool for more than a few minutes, a tall, talkative blond lady, and a waitress in a red dress from the restaurant next door. The waitress was talking shit to the bartender, singing badly and loudly along with \u003ca href=\"http://earbuds.popdose.com/dunphy/RighteousBrothers.jpg\">The Righteous Brothers\u003c/a> emanating from the petrified jukebox.\u003c/p>\n\u003cblockquote>\u003cp>You lost that lovin’ feeling\u003cbr>\nWhoa, that lovin’ feeling.\u003c/p>\u003c/blockquote>\n\u003cp>By 11 p.m., the blond lady was playing \u003ca href=\"http://en.wikipedia.org/wiki/Liar's_dice\">Liar's Dice\u003c/a> with the bartender. If she lost, he said, she would remove some clothing. If he lost, she said, he'd pour ten free drinks. She won and passed the cherry-topped cocktails out like grocery store samples. The lurching man was gone. The waitress left and came back again. She knew the blond lady; they had cigarette after cigarette outside, cackling. The blond lady had just returned from Vegas, where she'd ditched a wealthy boyfriend only after running up a monstrous tab on their luxury suite. She was drowning out the wheezy jukebox chattering on about the boyfriend and others she'd had. The bar was her stage, the customers her captive audience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Buddha, the bathroom is down a flight of stairs, past stacks of empty boxes. The bartender dutifully buzzes open the lock for each costumer requiring relief, a task he repeats over a hundred times nightly. More people were streaming in now -- a weary, beach-scorched couple having a nightcap, a bunch of noisy bros who'd cabbed over from a Polk Street meat market -- and suddenly the skinny little bar packed with bodies. Every three seconds, the Liar's Dice cup slammed down on the bar and someone screamed in horror or joy above the din. The weird, jerky rhythmic pattern of buzzer and cup was coming at me in stereo---the former honking in one ear, the latter banging away in the other. An hour before closing, we moved onto the more spacious Li Po Lounge across the street, where the mixed drinks taste like rubbing alcohol and the booths in the back are covered in sleazy vinyl the color of fingernail paint. As we squeaked and slid around a table in the back, I flashed on a flickering memory of a night in 2003 when some friends visited from New York and danced from table-top to table-top, hopping like frogs. I wasn’t sure if the memory was real, but it was in my head all the same.\u003c/p>\n\u003cp>At 2:30 a.m., my friend and I finally had what we hadn’t realized we’d been waiting for: a hearty “dinfast,” that blurry, yet satisfying repast enjoyed between closing time and dawn by witless forgot-to-eat-before-I-drank party people and late-shift toilers alike. My friend had been to \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a> (1300 Stockton at Broadway) on a few prior occasions. In spite of my eight years in the city and occasional forays into Chinatown, I was a newbie, making a discovery I probably should have soaked up half a decade earlier.\u003c/p>\n\u003cp>Yuet Lee has a Coca-Cola sign above the door. In what seemed like one minute, I went from leaning against a pole outside of Li Po to sitting on a chair at a brown Formica table inside a bright spare dining room, craning back my neck and twisting my head in order to see the specials board without my glasses. I opened the fat menu and gazed at the dish descriptions. The letters, numbers, and characters started to undulate across the pages. My friend reached over and quickly closed it. The specials were the thing, it seemed, and that was fine by me. At that point, anything hot and greasy was fine by me. In the center of the room, a table of uniformed cops bellied up to a spread of brown-sauced noodles on white plates. Several beleaguered couples in party attire languished in the corner, chewing on spareribs. The restaurant was really bright, seemingly brighter every second, as if the lights were being turned up as the clock ticked along. I suppose that is typical of late-night establishments. Harsh florescents keep the drunks from falling asleep.\u003c/p>\n\u003cp>Our food arrived almost immediately after we placed our order. A glistening, pale nest of rings, tentacles, and assorted indeterminable bits, the peppery fried squid had a lovely crunch. The lip-stinging saltiness was oddly refreshing after the evening’s liquid diet. I recall a heap of noodles less vividly. They were very thin and yellowish, coated in a dry sauce redolent of curry. Slices of barbecued pork poked out from the tangles, along with half-circles of soft onion. I could have eaten buckets of this, in part because sucking up the clumps of noodles required such little effort. Though tastier, the mango chicken was harder to finish. In my state, I had a hard time getting my grease-slicked chopsticks to hold on to each slippery chunk of mango. Eating at the breakneck speed my liquor-logged stomach demanded was impossible under the circumstances, and at times, the constant tumbling of food from stick to table or napkin-shrouded lap was so maddening I couldn’t focus on the flavors. After it fell for the third time, I picked one errant morsel right off the table with my fingers. Whenever I managed to get mango and chicken in the same bite though, the pay-off -- sweet, half-melted fruit and tender thigh meat -- made up for the ordeal. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chinatown is both physically and psychologically distant from my usual digs, stuck in the center of the busiest part of the city, yet remote at the same time. It’s on a different time-table. Overrun by tourists during the day, Grant Street is comparatively serene at night, unlike my neighborhood, which, apart from folks taking photos of the murals along 24th St., draws larger crowds when the sun drops down. As a general rule, I prefer going in when most people are going out, and for that, there’s no place like Chinatown after 9 p.m. I’ll never head across town for a burrito, even if it’s amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place’s proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spilling my Soup: A Recipe",
"title": "Spilling my Soup: A Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_15135\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\">\u003cimg class=\"size-full wp-image-15135\" title=\"kyoko serves up green garbanzo soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\" alt=\"kyoko serves up green garbanzo soup\" width=\"300\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>photo by Aimee Shapiro\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Dear readers, for the first time ever, I am writing a recipe. The dish is green garbanzo soup, a real seasonal palate-stunner. I invented it last weekend, when my girlfriend and I elected to have some friends over for dinner. Since we both were going to be busy during the day preceding the occasion, we shopped and did much of the cooking the night before. After drinking a few beers at the \u003ca href=\"http://www.yelp.com/biz/500-club-san-francisco\">500 Club\u003c/a> and watching the wurst (Germany) come up short against the hams (Spain), I strolled down to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> to rustle up ingredients: for the soup, a huge bag of garbanzos in their fuzzy green shells, a quart of chicken stock, a head of garlic, a leek, and way more hazelnuts than I needed. I had butter and good olive oil at home. I’d also stumbled across a few threads of tired-looking saffron tucked away in a cupboard.\u003c/p>\n\u003cp>I was all set. We had lots of dishes to prepare, of course, but the night before I was focused on crafting an enticing, verdant elixir with which to prime the appetites of our guests -- prior to the impending assault of assorted cheeses, breads, olives, pickled peppers, octopus and tomato salad, roasted corn relish, watermelon with salt, and two bastardized briks -- one with ancho-and-roasted tomato-stewed heritage pork, currants, and cilantro, and the other with morels, thyme, feta, beet greens, chard, and kale.\u003c/p>\n\u003cp>From green garlic shoots, to slender asparagus, to sweet early-season cherry tomatoes, I have, with regard to the realm of edible vegetation, a tendency to prize fresh young things. When I saw the green garbanzos nestled like weird little grubs in a big basket in the Bi-Rite produce case, I was consumed by the desire to harness their youth, pea-like flavor, and agreeably grassy pallor, and express them fully and vigorously in a simple yet well-calibrated dish. To work such magic, I began by chopping the leek and letting it slowly fall apart in a pot glazed over with a half-stick of butter. Meanwhile, I roasted four unpeeled cloves of garlic on a hot, dry cast-iron skillet, just the way \u003ca href=\"http://en.wikipedia.org/wiki/Rick_Bayless\">Rick Bayless\u003c/a> taught me. When the peels were flaking off, the exterior blackened in places, and the cloves delectably squishy to the touch, I turned off the burner, let them cool, peeled them, and stirred them into the pot with the creamy, cooked-down leeks. I added the stock, about a quart of water, and the saffron. Then, I realized I had forgotten to separate the beans from their pods. Cursing, I turned off the other burner, grabbed the bag of beans, and got to work.\u003c/p>\n\u003cp>About an hour, two beers, and two-and-a-half episodes of \u003ca href=\"http://www.youtube.com/watch?v=bgDaVLCaBzQ\">Eastbound and Down\u003c/a> later, I shelled the last bean and headed back to the kitchen. When I heated up the pot again, I realized I’d severely misjudged the amount of beans I’d need. Each relatively large pod contains just one or two tiny pellets. I would have required a wheelbarrow to haul the quantity of beans I truly needed, and an entire television series to make shelling so many bearable. Cursing, I flung open the fridge. I would have to improvise. I spied half a head of cauliflower. The beans would, I thought, dance prettily with such fair white curds as a partner. I hacked the cauliflower up rather brutally and tossed it in the pot with the beans for a steamy dip. Fifteen minutes later, after a nice simmer, everything was tender. I turned off the heat and added salt and pepper.\u003c/p>\n\u003cp>That’s when I started -- as \u003ca href=\"http://en.wikipedia.org/wiki/Dave_Chappelle\">Dave Chappelle \u003c/a> would say -- f**king up. Using a small, lidless blender better suited to smoothie-making instead of a food processor (ours fell prey to mold a few months ago), I tried to do the soup in four or five very small batches, covering the top with a plate. This was happening after 11:00 p.m., around the time I become capable of doing nothing besides sleeping, drinking, or watching movies requiring little intellectual investment. I should not have been cooking really, much less handling hot liquids. I accidentally pressed the “liquify” button instead of “puree”, and a surge of pale green came bubbling up, rattling the plate, sending a steaming froth cascading out and across the table and floor. I screamed like a small spoiled child, clutching my seared right forearm with my left hand, also incidentally very badly burned. Sickly drops flecked the wall next to the blender. I suddenly realized the front of my shirt was hot, wet, and green. Cursing, I dived for a towel. After mopping up what I could see in my exhausted haze, I limped off to bed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I awoke to find a trail of ants the size and shape of a patch of body hair churning around the area of floor I’d soiled with soup and failed to properly clean. On the other hand, once strained, the soup -- now cool and the appealing color of green tea ice cream -- tasted fantastic -- rich and lively, with depth provided by the roasted garlic and the chicken stock, texture courtesy of butter and my hapless blender, the beans and cauliflower intertwined in a nutty, herbaceous, harmonious embrace. Later that night, we would serve it in tiny to-go espresso cups with toasted hazelnut crumbles, finely chopped parsley, and neat drizzles of olive oil. I botched the first cup by accidentally dumping in about a shot or two of oil -- and cursed -- but the rest turned out fine -- once I let the lady handle the pouring. Out in the dining room, conversation paused. Everyone was quiet, sipping away. My hand and forearm throbbed a little bit. I was sweating under my apron. So much shelling, so much spilling, so much cursing -- and yet the soup managed to hold. It was good, the way I’d wanted it to be. Things don’t always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene -- swirling green peace in the bottom of a soup spoon.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_15135\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\">\u003cimg class=\"size-full wp-image-15135\" title=\"kyoko serves up green garbanzo soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/kyoko300.jpg\" alt=\"kyoko serves up green garbanzo soup\" width=\"300\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>photo by Aimee Shapiro\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Dear readers, for the first time ever, I am writing a recipe. The dish is green garbanzo soup, a real seasonal palate-stunner. I invented it last weekend, when my girlfriend and I elected to have some friends over for dinner. Since we both were going to be busy during the day preceding the occasion, we shopped and did much of the cooking the night before. After drinking a few beers at the \u003ca href=\"http://www.yelp.com/biz/500-club-san-francisco\">500 Club\u003c/a> and watching the wurst (Germany) come up short against the hams (Spain), I strolled down to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> to rustle up ingredients: for the soup, a huge bag of garbanzos in their fuzzy green shells, a quart of chicken stock, a head of garlic, a leek, and way more hazelnuts than I needed. I had butter and good olive oil at home. I’d also stumbled across a few threads of tired-looking saffron tucked away in a cupboard.\u003c/p>\n\u003cp>I was all set. We had lots of dishes to prepare, of course, but the night before I was focused on crafting an enticing, verdant elixir with which to prime the appetites of our guests -- prior to the impending assault of assorted cheeses, breads, olives, pickled peppers, octopus and tomato salad, roasted corn relish, watermelon with salt, and two bastardized briks -- one with ancho-and-roasted tomato-stewed heritage pork, currants, and cilantro, and the other with morels, thyme, feta, beet greens, chard, and kale.\u003c/p>\n\u003cp>From green garlic shoots, to slender asparagus, to sweet early-season cherry tomatoes, I have, with regard to the realm of edible vegetation, a tendency to prize fresh young things. When I saw the green garbanzos nestled like weird little grubs in a big basket in the Bi-Rite produce case, I was consumed by the desire to harness their youth, pea-like flavor, and agreeably grassy pallor, and express them fully and vigorously in a simple yet well-calibrated dish. To work such magic, I began by chopping the leek and letting it slowly fall apart in a pot glazed over with a half-stick of butter. Meanwhile, I roasted four unpeeled cloves of garlic on a hot, dry cast-iron skillet, just the way \u003ca href=\"http://en.wikipedia.org/wiki/Rick_Bayless\">Rick Bayless\u003c/a> taught me. When the peels were flaking off, the exterior blackened in places, and the cloves delectably squishy to the touch, I turned off the burner, let them cool, peeled them, and stirred them into the pot with the creamy, cooked-down leeks. I added the stock, about a quart of water, and the saffron. Then, I realized I had forgotten to separate the beans from their pods. Cursing, I turned off the other burner, grabbed the bag of beans, and got to work.\u003c/p>\n\u003cp>About an hour, two beers, and two-and-a-half episodes of \u003ca href=\"http://www.youtube.com/watch?v=bgDaVLCaBzQ\">Eastbound and Down\u003c/a> later, I shelled the last bean and headed back to the kitchen. When I heated up the pot again, I realized I’d severely misjudged the amount of beans I’d need. Each relatively large pod contains just one or two tiny pellets. I would have required a wheelbarrow to haul the quantity of beans I truly needed, and an entire television series to make shelling so many bearable. Cursing, I flung open the fridge. I would have to improvise. I spied half a head of cauliflower. The beans would, I thought, dance prettily with such fair white curds as a partner. I hacked the cauliflower up rather brutally and tossed it in the pot with the beans for a steamy dip. Fifteen minutes later, after a nice simmer, everything was tender. I turned off the heat and added salt and pepper.\u003c/p>\n\u003cp>That’s when I started -- as \u003ca href=\"http://en.wikipedia.org/wiki/Dave_Chappelle\">Dave Chappelle \u003c/a> would say -- f**king up. Using a small, lidless blender better suited to smoothie-making instead of a food processor (ours fell prey to mold a few months ago), I tried to do the soup in four or five very small batches, covering the top with a plate. This was happening after 11:00 p.m., around the time I become capable of doing nothing besides sleeping, drinking, or watching movies requiring little intellectual investment. I should not have been cooking really, much less handling hot liquids. I accidentally pressed the “liquify” button instead of “puree”, and a surge of pale green came bubbling up, rattling the plate, sending a steaming froth cascading out and across the table and floor. I screamed like a small spoiled child, clutching my seared right forearm with my left hand, also incidentally very badly burned. Sickly drops flecked the wall next to the blender. I suddenly realized the front of my shirt was hot, wet, and green. Cursing, I dived for a towel. After mopping up what I could see in my exhausted haze, I limped off to bed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I awoke to find a trail of ants the size and shape of a patch of body hair churning around the area of floor I’d soiled with soup and failed to properly clean. On the other hand, once strained, the soup -- now cool and the appealing color of green tea ice cream -- tasted fantastic -- rich and lively, with depth provided by the roasted garlic and the chicken stock, texture courtesy of butter and my hapless blender, the beans and cauliflower intertwined in a nutty, herbaceous, harmonious embrace. Later that night, we would serve it in tiny to-go espresso cups with toasted hazelnut crumbles, finely chopped parsley, and neat drizzles of olive oil. I botched the first cup by accidentally dumping in about a shot or two of oil -- and cursed -- but the rest turned out fine -- once I let the lady handle the pouring. Out in the dining room, conversation paused. Everyone was quiet, sipping away. My hand and forearm throbbed a little bit. I was sweating under my apron. So much shelling, so much spilling, so much cursing -- and yet the soup managed to hold. It was good, the way I’d wanted it to be. Things don’t always fall apart. The process of creating something so simple and easy might have been unnecessarily tortured and chaotic, but the result, blessedly, was pure and refined, even serene -- swirling green peace in the bottom of a soup spoon.\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/24/2010/06/cartoon-placeruinedmylife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/cartoon-placeruinedmylife.jpg\" alt=\"\" title=\"cartoon: This Place Ruined My Life\" width=\"500\" height=\"312\" class=\"alignnone size-full wp-image-14885\">\u003c/a>\u003c/p>\n\u003cp>The relationship between a restaurant and residents of the street on which it sits can easily be cracked -- not unlike the fragile shell of a mishandled farm egg. The issue surfaces most when the establishment becomes popular. As crowds come to consume, locals are forced to adjust to accommodate (or combat) the inevitable changes that arrive. I occasionally wonder how my life is shaped by the eateries around me. I enter and exit BART most days with the sweaty, steak-y scent of \u003ca href=\"http://www.yelp.com/biz/el-farolito-san-francisco-2\">El Farolito\u003c/a>'s morning meats burrowing into my nostrils. Discarded McDonald's wrappers from the franchise on the corner float like pastel tumbleweeds past the front door of my apartment. Beyond food, the same Latin rock band plays every Sunday all day at the 24th St. BART station. They do largely the same set every week. I have the guitar player's solos memorized, so if he's ever sick, I can fill in. The dance studio across the street, above the coffee shop, thumps and stomps most evenings. When I look out my window, I can sometimes see the tops of the dancers' heads bobbing into view. Last week, I recorded an interview over speaker-phone, and when I listened back to it yesterday, the rhythmic hums and drums from a block party happening just 50 yards away were etched on to the recordings like \u003ca href=\"http://en.wikipedia.org/wiki/Vuvuzela\">vuvuzela\u003c/a> horns droning beneath ESPN's World Cup game broadcasts. Through smells, sounds, and sights, the city has its way with your senses -- and you either deal with it or you leave.\u003c/p>\n\u003cp>The problem gets especially thorny when the offended parties -- the light sleepers, neat freaks, and territorial denizens of the block -- feel as if they're a more intrinsic part of the city than the offender, particularly when the offender is a trendy, much-blogged, money-making food-service operation with a clientele neither reflective of nor rooted in the neighborhood -- and the offended happen to be long-time residents. \u003c/p>\n\u003cp>Recently, two local situations -- one major and one seemingly minor and more than a little absurd -- have drawn attention to a reoccurring scenario fraught with peril.\u003c/p>\n\u003cp>Last month, Mission Loc@l \u003ca href=\"http://missionlocal.org/2010/06/schmidts-and-the-bad-neighbor-schnitzel/\">reported\u003c/a> on a showdown at \u003ca href=\"http://schmidts-sf.com/\">Schmidt's\u003c/a> involving, not a dish of leathery braised rabbit or an ill-seasoned terrine, but an upstairs tenant with a bone to pick. Since May 2009, Patricia Kerman, a 14-year resident of the building, has complained about a noisy kitchen fan (which the restaurant's owner replaced), called a restaurant inspector, allegedly told customers she'd become ill after a meal there, posted a sign (\"Bad Neighbors\") in her window overlooking the front door, and retaliated with daily thumps and bumps that rattle the ceiling. Whew. The landlord doesn't want to be involved; the police can do little, even though Schmidt's has potentially lost business. Other neighbors don't support Kerman's claim, but until both parties (meaning Kerman as well as the Schmidt's crew) agree to mediation, the standoff continues.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Castro District sandwich emporium \u003ca href=\"http://ilikeikesplace.com/\">Ike's Place\u003c/a> has faced \u003ca href=\"http://bayarea.blogs.nytimes.com/2010/05/21/i-dont-like-ike-but-i-might-for-a-price/\">a stiffer assault\u003c/a> on the part of close neighbors reportedly ticked about the loud, snaking lines, the debris collecting outside, and, of course, noise. The parties have tried mediation and failed to reach agreement. On June 29th, Ike's (already expanding and in no position to abruptly lose business) was facing possible eviction at a hearing for summary judgment. Devotee of the deli's $8.98 Fat Bastard sandwich were happy to learn that Ike's \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/06/ikes_place_survives_summary_ju.php\">won\u003c/a> and won't, at least any time soon, be folding up shop. The landlord will have to decide whether to take the case on to trial or to work towards a settlement. Either way, with Ike's successfully digging in its heels, and landlord Denman Drobisch reportedly doing the same, the climate can't help but be permanently sour -- fairly pickled, if you will.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These situations really get to the heart of living in a city. The city doesn't stay put. It changes around you. Pristine, quiet blocks become loud and grubby. Sleepy strips heat up. Buildings rise and fall. Suburbs get swallowed, and new ones pop up. To be content living in a city, you have to embrace the idea that the city is organic, that the smells and sounds are going to change, that not only are your surroundings beyond your control, they are really beyond any control -- apart from that dictated by the law, of course. Seeing the individuals making your life harder as the primary problem misses the point. If Ike's leaves, another restaurant will come along. Instead of being pebbles fighting a fast-moving current, city residents have to adapt and be fluid themselves. The city can be hard and unfair, but it's undeniably here -- at least until an earthquake tosses us all into the sea. My advice to complainers: invest in noise-cancellation headphones, cheerfully demand free meals in exchange for untold patience, and (hopefully) become your nemesis's most dedicated non-paying customer.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/cartoon-placeruinedmylife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/cartoon-placeruinedmylife.jpg\" alt=\"\" title=\"cartoon: This Place Ruined My Life\" width=\"500\" height=\"312\" class=\"alignnone size-full wp-image-14885\">\u003c/a>\u003c/p>\n\u003cp>The relationship between a restaurant and residents of the street on which it sits can easily be cracked -- not unlike the fragile shell of a mishandled farm egg. The issue surfaces most when the establishment becomes popular. As crowds come to consume, locals are forced to adjust to accommodate (or combat) the inevitable changes that arrive. I occasionally wonder how my life is shaped by the eateries around me. I enter and exit BART most days with the sweaty, steak-y scent of \u003ca href=\"http://www.yelp.com/biz/el-farolito-san-francisco-2\">El Farolito\u003c/a>'s morning meats burrowing into my nostrils. Discarded McDonald's wrappers from the franchise on the corner float like pastel tumbleweeds past the front door of my apartment. Beyond food, the same Latin rock band plays every Sunday all day at the 24th St. BART station. They do largely the same set every week. I have the guitar player's solos memorized, so if he's ever sick, I can fill in. The dance studio across the street, above the coffee shop, thumps and stomps most evenings. When I look out my window, I can sometimes see the tops of the dancers' heads bobbing into view. Last week, I recorded an interview over speaker-phone, and when I listened back to it yesterday, the rhythmic hums and drums from a block party happening just 50 yards away were etched on to the recordings like \u003ca href=\"http://en.wikipedia.org/wiki/Vuvuzela\">vuvuzela\u003c/a> horns droning beneath ESPN's World Cup game broadcasts. Through smells, sounds, and sights, the city has its way with your senses -- and you either deal with it or you leave.\u003c/p>\n\u003cp>The problem gets especially thorny when the offended parties -- the light sleepers, neat freaks, and territorial denizens of the block -- feel as if they're a more intrinsic part of the city than the offender, particularly when the offender is a trendy, much-blogged, money-making food-service operation with a clientele neither reflective of nor rooted in the neighborhood -- and the offended happen to be long-time residents. \u003c/p>\n\u003cp>Recently, two local situations -- one major and one seemingly minor and more than a little absurd -- have drawn attention to a reoccurring scenario fraught with peril.\u003c/p>\n\u003cp>Last month, Mission Loc@l \u003ca href=\"http://missionlocal.org/2010/06/schmidts-and-the-bad-neighbor-schnitzel/\">reported\u003c/a> on a showdown at \u003ca href=\"http://schmidts-sf.com/\">Schmidt's\u003c/a> involving, not a dish of leathery braised rabbit or an ill-seasoned terrine, but an upstairs tenant with a bone to pick. Since May 2009, Patricia Kerman, a 14-year resident of the building, has complained about a noisy kitchen fan (which the restaurant's owner replaced), called a restaurant inspector, allegedly told customers she'd become ill after a meal there, posted a sign (\"Bad Neighbors\") in her window overlooking the front door, and retaliated with daily thumps and bumps that rattle the ceiling. Whew. The landlord doesn't want to be involved; the police can do little, even though Schmidt's has potentially lost business. Other neighbors don't support Kerman's claim, but until both parties (meaning Kerman as well as the Schmidt's crew) agree to mediation, the standoff continues.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Castro District sandwich emporium \u003ca href=\"http://ilikeikesplace.com/\">Ike's Place\u003c/a> has faced \u003ca href=\"http://bayarea.blogs.nytimes.com/2010/05/21/i-dont-like-ike-but-i-might-for-a-price/\">a stiffer assault\u003c/a> on the part of close neighbors reportedly ticked about the loud, snaking lines, the debris collecting outside, and, of course, noise. The parties have tried mediation and failed to reach agreement. On June 29th, Ike's (already expanding and in no position to abruptly lose business) was facing possible eviction at a hearing for summary judgment. Devotee of the deli's $8.98 Fat Bastard sandwich were happy to learn that Ike's \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/06/ikes_place_survives_summary_ju.php\">won\u003c/a> and won't, at least any time soon, be folding up shop. The landlord will have to decide whether to take the case on to trial or to work towards a settlement. Either way, with Ike's successfully digging in its heels, and landlord Denman Drobisch reportedly doing the same, the climate can't help but be permanently sour -- fairly pickled, if you will.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These situations really get to the heart of living in a city. The city doesn't stay put. It changes around you. Pristine, quiet blocks become loud and grubby. Sleepy strips heat up. Buildings rise and fall. Suburbs get swallowed, and new ones pop up. To be content living in a city, you have to embrace the idea that the city is organic, that the smells and sounds are going to change, that not only are your surroundings beyond your control, they are really beyond any control -- apart from that dictated by the law, of course. Seeing the individuals making your life harder as the primary problem misses the point. If Ike's leaves, another restaurant will come along. Instead of being pebbles fighting a fast-moving current, city residents have to adapt and be fluid themselves. The city can be hard and unfair, but it's undeniably here -- at least until an earthquake tosses us all into the sea. My advice to complainers: invest in noise-cancellation headphones, cheerfully demand free meals in exchange for untold patience, and (hopefully) become your nemesis's most dedicated non-paying customer.\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/24/2010/06/truck-sign500.jpg\" alt=\"Primos Parrilla signage\" title=\"Primos Parrilla signage\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14469\">\u003c/p>\n\u003cp>Emeryville may have its charms--the \u003ca href=\"http://articles.sfgate.com/2010-06-13/news/21908813_1_stories-chronicle-exclusive\">world's grooviest office\u003c/a>, an Apple store with parking, \u003ca href=\"http://www.rudyscantfailcafe.com/\">Rudy's Can't Fail Cafe\u003c/a>--but streetside barbecue was not among them. \u003c/p>\n\u003cp>Now, though, with the opening of \u003ca href=\"http://www.vamosprimos.com\">Primo's Parrilla\u003c/a>, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. \u003c/p>\n\u003cp>Growing up in Argentina, Primo's Parrilla owner and \u003ci>asador\u003c/i> Javier Sandes learned early on that food was what brought the family together. His father grilled; his mother cooked, and everyone, friends and extended family alike, would gather around the table to talk and laugh and eat. Good meat, like good chimichurri sauce, was always there, rubbed simply with salt and cooked slowly over the coals so the fat melted into the meat, basting it from within. \u003c/p>\n\u003cp>When Sandes moved to the Bay Area, he brought with him his father's grilling skills and his mother's love of feeding a crowd. Soon he was making Argentine-style barbecue in the backyards of friends all around Oakland. One of those friends was Walker Bass, who told Sandes that he really should go into the barbecuing business full-time. Bass, along with Sere Peterson and Hammad Atassi, became an investor and part of the team, and soon Primo's Parrilla was born: a truck-and-grill operation bringing lunchtime asado to the people of Emeryville five days a week. (The truck, the crew and the meat are also available for private parties and events.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-javier500.jpg\" alt=\"Javier Sandes\" title=\"Javier Sandes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14471\">\u003c/p>\n\u003cp>The first day, a guy who lived in the neighborhood showed up, having followed his nose--and the wafting allure of meat and smoke--from six blocks away. \"The smoke is our best advertisement,\" laughed Sandes as he spread glowing hardwood coals (a mixture of almond wood and mesquite) under a grill laden with butterflied chicken, whole tri-tips, and fat Italian sausages from Molinari's. Grilled, split and grilled again, the sausage is tucked into a chimichurri-smeared roll to make choripan ($9)--a frequent daily special that always sells out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/primos-empanadas500.jpg\" alt=\"Primos empanadas\" title=\"Primos empanadas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14473\">\u003c/p>\n\u003cp>Besides the choripan, there are hand-made, flaky-crusted empanadas ($3.50 each, 2 for $6), filled either with chopped chicken or a mixture of beef, onions, olives, and red peppers, redolent of cumin and similar to Cuban picadillo. Grilled chicken ($10), juicy and moist, is finished with splash of lemon juice, paired with a generous scoop of mashed sweet potatoes flecked with spinach, a lively green salad dotted with red pear tomatoes, bread and a plastic cup of vibrant chimichurri, without which no meat could be served in Argentina. Similar to Italian salsa verde, it's a chunky slurry of minced parsley, garlic, olive oil, and hot pepper. \"This batch has aged for about 3 weeks,\" Sandes points out. \"It just gets better the longer it ages.\"\u003c/p>\n\u003cp>The real piece de resistance, though, is the tri-tip ($12), with a well-muscled chewiness and a deeply beefy flavor. It's grass fed, pasture-raised meat from Tallgrass Beef, the closest Sandes can get to Argentine beef in this country. And for dessert? Alfajores ($2), flaky cookies oozing dulce de leche, made by local bakers Dolce Vita. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/VamosPrimos\">@VamosPrimos\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Primos-Parrilla/189805888912\">Primo's Parrilla\u003c/a>\u003c/p>\n\n",
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"excerpt": "Emeryville may have its charms--the world's grooviest office, an Apple store with parking, Rudy's Can't Fail Cafe--but streetside barbecue was not among them.\r\n\r\nNow, though, with the opening of Primo's Parrilla, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas. ",
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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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"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.",
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"masters-of-scale": {
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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